Pegasus Post: September 23, 2021

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8 Thursday September 23 2021 Latest Canterbury news at starnews.co.nz PEGASUS POST LESS THAN 14 WEEKS TO CHRISTMAS With the current SLOW shipping to avoid disappointment please make sure you secure your Christmas pressie books and gift orders early! NEW RELEASES GREAT Spring READS INSTORE! Bill Hammond across the evening sky by Peter Vangioni Bill Hammond was an artist with a singular vision. One of the greats of Aotearoa’s art history, his paintings of bird-people occupying mythologised landscapes empty of human inhabitants have mesmerised audiences for three decades. This book shows the artist at his finest. Features: • An exclusive interview between the legendary Bill Hammond and fellow artist Tony de Lautour. • Engaging, readable texts by Rachael King, Nic Low, Paul Scofield, Ariana Tikao and Peter Vangioni. • Huge images and details of some of Hammond’s finest paintings. • Responses to Hammond’s practice by artists including Fiona Pardington, Marlon Williams and Shane Cotton among others. Produced by the same team who made Bill Hammond: Jingle Jangle Morning, which won Best Illustrated Book at the New Zealand Book Awards, and Best Book at the Publishers Association Book Awards. Fish Of The Day stories and recipes from new Zealand and the Pacific by clarke Gayford mike Bhana Stories and recipes from New Zealand and the Pacific, from the creators of top-rating television programme Fish of the Day. Join First Man of Fishing, Clarke Gayford, as he shares his adventures in more than 25 amazing angling locations across New Zealand and the Pacific. Here are the great yarns, secret spots, cool characters, caring communities and environmental insights this much loved, internationally top-rating TV show is known for. In his introduction, Clarke shares his (very!) early fishing ambitions and his lifelong love of the ocean, while every fishy tale is accompanied by stunning photography from Clarke’s long-time friend, film industry legend and fellow Fish of the Day creator, Mike Bhana. These beautiful images take us deep under-water, right up close to the fishing action, and soaring across the rivers and seas that sustain and connect us all. Cooking tips, tricks and more than 35 yummy seafood recipes from top New Zealand and international chefs make this the ultimate book for anyone who loves fish and fishing or just wants to dive deeper into one of the world’s most popular pastimes. Apples Never Fall by liane moriarty The Delaney family love one another dearly—it’s just that sometimes they want to murder each other... If your mother was missing, would you tell the police? Even if the most obvious suspect was your father? This is the dilemma facing the four grown Delaney siblings. The Delaneys are fixtures in their community. The parents, Stan and Joy, are the envy of all of their friends. The four Delaney children—Amy, Logan, Troy, and Brooke— were tennis stars in their own right, yet as their father will tell you, none of them had what it took to go all the way. But that’s okay, now that they’re all successful grown-ups and there is the wonderful possibility of grandchildren on the horizon. An incident happens with a stranger named Savannah and later Joy goes missing, and Savannah is nowhere to be found, the police question the one person who remains: Stan. But for someone who claims to be innocent, he, like many spouses, seems to have a lot to hide. Two of the Delaney children think their father is innocent, two are not so sure—but as the two sides square off against each other in perhaps their biggest match ever, all of the Delaneys will start to reexamine their shared family history in a very new light. Historic New Zealand Racing Cars Vol 2 by steve Holmes Historic New Zealand Racing Cars 2 returns with another fascinating collection of historic New Zealand racing cars, showcasing 18 more portraits of cars whose stories are intertwined with our motoring history. From Formula 1 Ferraris to the Formula 5000 Begg 018, and from New Zealand Specials to the DeKon Monza saloon cars, there’s something here for every motor-racing enthusiast. Steve Holmes paints an evocative picture of each car, covering its design, racing achievemts and driver history, as well as interesting trivia collected along the way. Photography from the time, much of it previously unpublished, brings the cars’ stories to life. Historic New Zealand Racing Cars 2 captures a record of these wonderful cars, and remembers a golden era in New Zealand motor-racing history. Atua maori Gods and Heroes by Gavin Bishop Gavin Bishop’s stunning, once-in-a-generation compendium introduces readers to the pantheon of Maori gods, demigods and heroes, and explores Aotearoa’s most exciting legends from the Creation to the Migration. Meet the gods, demigods and heroes of the Maori people of Aotearoa in this breathtaking, large-scale illustrated book for children. Before the beginning there was nothing. No sound, no air, no colour – nothing. TE KORE, NOTHING. No one knows how long this nothing lasted because there was no time. However, in this great nothing there was a sense of waiting. Something was about to happen. Meet the gods, demigods and heroes of the Maori world, and explore Aotearoa’s exciting legends from the Creation to the Migration. Fascinating, beautiful and informative, this once-in-a-generation compendium deserves a place on every bookshelf. 1005 Ferry rd Ph 384 2063 CLOSED SUNDAY while stocks last (see instore for terms and conditions) Great to see so many Familiar Faces aGain Barry & kerry
PEGASUS POST Latest Canterbury news at starnews.co.nz Thursday September 23 2021 9 Make beef steaks go the distance Beef and chicken are the basis for many family favourites, this wholesome stroganoff may well provide enough for a snack lunch the following day Beef stroganoff Serves 5 Ingredients 600gm sirloin steaks, pat with paper towels and slice into large bite-size pieces (leave sitting at room temperature) 2 tablespoons flour, place in bowl with: ½ teaspoon salt 2 measures of 2 tablespoons olive oil, place in 1 measure into frypan ½ cup red wine (can use beef stock) 1 large onion, chopped 6 cloves garlic, crushed 250gm mushrooms, halved 1½ teaspoons paprika 2 tablespoons onion flakes ¾ teaspoon garlic powder 1½ tablespoons tomato paste 1 cup beef stock Peppercorns 1 x 125gm pottle (½ cup) sour cream for thickening once cooked Parsley Directions Toss beef in flour/salt to coat as much as possible. Heat first measure of olive oil and stir fry beef in batches for about a minute, until browned. Transfer to largest casserole dish that has been lined with two layers of non-stick tin foil and set aside. Add wine (or first measure of stock) to deglaze pan, simmer while rubbing loose any pan brownings, until wine has almost evaporated. Add second measure of oil, then onion and garlic and saute until soft. Add mushrooms and cook for two minutes, then add onion powder, paprika, garlic powder and peppercorns and cook a further one minute. Add tomato paste and second measure of stock, bring to a simmer and cook for one to two minutes or until slightly thickened. Pour over beef and stir through. Bake at 160 deg C for two hours. Remove from oven and stir the sour cream through. Garnish with parsley Cauliflower and chicken pasta bake Serves 5 Ingredients FLAVOURS: Beef stroganoff traditionally uses mushrooms and assorted spices to enhance taste. 500gm penne, place in largest saucepan 1 head of cauliflower, broken into small florets 300gm tub sour cream, place in bowl with: 1 cup thickened cream 1 cup tasty cheese Parsley, chopped Peppercorns Directions Boil penne in salted water for five minutes, add cauliflower and boil for a further five to seven minutes until pasta is tender, drain and transfer to a 12-cup baking dish that has been lined withf non-stick tin foil. Add combined sour cream, cream, cheese, parsley and peppercorns. Ingredients Topping 3 cups breadcrumbs, place in bowl with: Either 150gm shredded chicken, or two chicken breast fillets, diced ½ cup parmesan cheese 1 tablespoon fresh thyme leaves, or one heaped teaspoon dried thyme Sprinkle topping over pasta mixture and bake at 200 deg C for 15-20min until golden and bubbling. Up to 50 % Off *Call for Terms & Conditions Off *
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Pegasus Post: September 23, 2021

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