Nor'West News: August 10, 2023

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6 Thursday August 10 2023 Ray White Bishopdale PROUDLY LOCAL TABS & LIDS Simply collect can tabs and wine bottle lids* and drop them in to Ray White Bishopdale to support young members living with chronic kidney disease. for CHRISTCHURCH KIDNEY SOCIETY christchurchkidneysociety.co.nz Christchurch Kidney Society is the sole recipient of the funds raised. *Only tabs off aluminium cans and wine bottle tops with the plastic bit removed are accepted. QUIZ NIGHT WITH RAY WHITE BISHOPDALE HOSTING CANTERBURY RUGBY Join us for an evening of quizzing with members from Canterbury Rugby 7:00pm, Tuesday 15 th August At The Papanui Club 310 Sawyers Arms Road, Bishopdale Photo Opportunity from 6:30pm Raffle tickets for sale on the night. All proceeds go to Christchurch Kidney Society FREE ENTRY For more information, please call 0800 YELLOW Curious to know what your home is worth? Call us today for your FREE appraisal 0800 YELLOW Ray White Bishopdale 0800 YELLOW (0800 935 569) 5/333 Harewood Road, Bishopdale rwbishopdale.co.nz Inline Realty Limited (Licensed REAA 2008) Proudly owned by Karen Ellis 021 519 275 Barry Ellis 021 519 274
Thursday August 10 2023 7 School culinary champions CHAMPS: Burnside High School culinary team Maddie Trafford (left) and Kaitlyn Braithwaite celebrate their regional win. • By Briar Allen TWO BURNSIDE High School students won the regional round of the National Secondary Schools Culinary Challenge. Year 13 students Maddie Trafford and Kaitlyn Braithwaite will represent Canterbury and compete against seven other New Zealand secondary schools for the national title. The final will be held in Auckland at the Manukau Institute of Technology on August 23. The winning school will receive a Moffat E23M3 oven valued at $3500, $1000 Bidfood credit and the winning students will each receive a $500 Prezzy Card. For the regional competition the two students had to create and submit photos and recipes of an entree where the main hero of the dish was cauliflower and they made Dukkah crumbed cauliflower on a cauliflower puree with roasted carrots, pickled radish, roquette salsa verde, with a cauliflower cracker and maple syrup. Along with winning the regional title they won $500 in credit from Bidfood to assist with the purchase of ingredients for training, a $300 restaurant association voucher as part of their research towards developing their dishes for the final, and chef jackets to wear at the final. Food technology and hospitality teacher Kristie Hanley said they are quietly confident but still need more practice before the big day. “It is coming to the big crunch point before any competition. We have been fortunate to win this title on two previous occasions,” she said. Hanley said students who take cookery as a subject at school learn so many foundational skills that they can be useful for many career options. “Any student wishing to focus on the hospitality industry gains knowledge of what it feels like in a commercial kitchen and also front of house.” The national competition will see each team prepare, cook and serve four portions of their cauliflower entree and four portions of a main course that uses Waitoa chicken, at least three servings of New Zealand grown fresh vegetables, a starch component, and a sauce. On the day following the competition, all of the students competing will take part in the New Zealand Culinary Journey, visiting a variety of suppliers and hospitality venues. Hanley said they are fortunate at the school to be well-resourced with their teaching facilities and the depth of knowledge and experience of their staff. “A number of students choose our subjects as they enjoy the hands-on practical experience. Other students choose a pathway in food technology, designing and creating new products. For those sports-minded we also cater to the nutrition and health aspects. Cooking is a life skill.” Papanui High students earn medals • By Briar Allen STUDENTS FROM Papanui High School managed to win bronze and silver in the National Secondary Schools Culinary Challenge. Eight teams of year 13 students competed in the online cooking competition and all teams managed to place with four silver and four bronze. Each entry is judged by starting at 100 and marks are taken away for any errors, with the school’s top mark being 87 out of 100. Assistant head of catering Judy Coleman said they have entered the competition the past two years and the competition allows students the chance to work in a commercial kitchen environment. “This is a great competition, and we will compete again next CREATIONS: One of the Papanui High School students’ entrees consisted of roasted sticky sesame cauliflower served with traditional boiled sticky rice and gow gees. Right – Another included deep fried cauliflower with a lemon aioli dip. year. Students gain 10 level three credits from competing, but I always give the students the option to compete, it is not compulsory,” she said. The competition required students to make entrees that used cauliflower as the main ingredient and Coleman said it gave the students a chance to develop their skills and recipes. “There was a lot of trial and error, and the students are very critical of each other but in a nice way. It gives them the scope to develop recipes, learn the equipment, research, it is good from the point of view.” She said it is a great opportunity for students to gain these skills whether they use them later in life, while doing part time work or if they decide to enter the hospitality industry. “It is a wonderful opportunity, and it is really rewarding to see them try something new and learn new skills, it is really good.” PRING UNTDOWN WE CAN’T BRING WINTER TO AN END ANY FASTER, BUT WE CAN MAKE YOUR DAYS BRIGHTER. FOR A WARM WELCOME AND FRIENDLY EXPERTISE, LET’S TALK. 03 359 6679 | PAPANUI.LAWYER@SAUNDERS.CO.NZ | CITY, WIGRAM, PAPANUI, FERRYMEAD | SAUNDERS.CO.NZ
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Nor'West News: August 10, 2023

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