Western News: October 24, 2024
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Shop ‘Shop<br />
20<strong>24</strong><br />
SUPPORT<br />
LOCAL!<br />
n Win<br />
‘ n<br />
Win<br />
THURSDAY, OCTOBER <strong>24</strong>, 20<strong>24</strong><br />
connecting you with your neighbourhood<br />
www.starnews.co.nz<br />
ON NOW<br />
See inside<br />
this edition<br />
Watchmaker making sure<br />
his dying art won’t be lost<br />
The city’s heritage<br />
clocktowers are an<br />
iconic part of its history,<br />
but what happens when<br />
fewer watchmakers<br />
are training to repair<br />
them? Reporter Dylan<br />
Smits spoke to Geoff<br />
Butler who still has a<br />
passion for the delicate<br />
process of restoring old<br />
timepieces<br />
GEOFF BUTLER has tinkered<br />
with watches and clocks since he<br />
was 15, finding enjoyment in finetuning<br />
the intricate parts which<br />
help people make sense of time.<br />
Now 62, the watchmaker and<br />
his team played a large role in<br />
restoring the Moorhouse Ave<br />
railway station clock, frozen in<br />
time after the September 2010<br />
earthquake.<br />
The clock was installed at Riverside<br />
Market when it opened in<br />
2019 and remains a central feature<br />
of the food precinct.<br />
“It was nice to see the parts reused<br />
and placed in an iconic place<br />
in town,” Butler said.<br />
Getting the Arts Centre clocktower<br />
ticking again in 2018 was<br />
another proud moment.<br />
The clock was completely<br />
dismantled, serviced and rebuilt,<br />
which required high level watchmaking<br />
skills.<br />
TIMEKEEPERS: Geoff and Michelle Butler own Ilam Watchmakers, servicing and repair<br />
clocks and watches. Geoff was last month recognised for his nearly 50 years of service to<br />
watchmaking with a trade certified master tradesperson certificate from the Jewellery<br />
Industry Registration Board.<br />
“Especially after the earthquakes,<br />
I think it became really<br />
important. It’ll be great to keep<br />
these old timepieces going as long<br />
as possible, until parts run out or<br />
they can’t be repaired.”<br />
Butler was last month<br />
recognised for his nearly 50<br />
years of service to watchmaking<br />
with a trade certified master<br />
tradesperson certificate from the<br />
Jewellery Industry Registration<br />
Board.<br />
He and wife Michelle own<br />
Ilam Watchmakers, servicing<br />
and repairing anything from<br />
old family heirlooms to heritage<br />
building clocks.<br />
Some clocks and watches can<br />
take up to 10 hours to service.<br />
“Some of the clocks we repair<br />
can be 100, 200 years old. There’s<br />
a lot of sentimental value in them<br />
for families. They want help to<br />
FINE-TUNE: Butler working on<br />
the escapement mechanism<br />
of a French carriage clock.<br />
preserve them so they can give<br />
them to the next generation,”<br />
Butler said.<br />
Watchmakers in modern<br />
times mostly repair and restore,<br />
rather than create, as most clocks<br />
and watches are now made in<br />
factories.<br />
The artform dates back to the<br />
14th century in Europe with the<br />
first mechanical clocks, mostly<br />
mounted on churches.<br />
Clocks and watches became<br />
more accurate from the 17th<br />
century onwards after the<br />
invention of the pendulum clock<br />
by Dutch polymath Christiaan<br />
Huygens in 1656.<br />
• Turn to page 5
2<br />
Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong><br />
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what’s on<br />
JP Clinic<br />
Tuesday 10am-1pm<br />
Te Hāpua: Halswell Centre and Upper<br />
Riccarton Library<br />
A Justice of the Peace will be available<br />
to members of the community, to<br />
witness signatures and documents,<br />
certify document copies, hear oaths,<br />
declarations, affidavits or affirmations<br />
as well as sign citizenship, sponsorship<br />
or rates rebates applications. There is<br />
no charge for this service.<br />
Christmas Craft Market at<br />
Summerset Retirement<br />
Village<br />
November 2, 11am-3pm<br />
135 Awatea Road, Wigram<br />
Stalls selling quality handmade items.<br />
Christchurch Photo Hunt 20<strong>24</strong><br />
Friday 1-3pm<br />
Matatiki Hornby Centre<br />
Come along to this digitisation event<br />
to work with staff to have your images<br />
digitised, described and submitted to<br />
Photo Hunt. The Photo Hunt competition<br />
runs until <strong>October</strong> 31 with<br />
this year’s Heritage Festival theme –<br />
Active Heritage: sport, recreation and<br />
leisure.<br />
Annual Labour Weekend<br />
plant sale<br />
Saturday 9.30am-12.30pm<br />
St Teresa’s Hall, Riccarton Rd<br />
Now in a new bigger venue for our<br />
multitude of plants. Lots of long<br />
Christmas Ornament Workshop, Tuesday, 9.30-10.30am, Matatiki<br />
Hornby Centre. Come along to this special Christmas Ornaments<br />
Workshop and craft two unique, personalised decorations with engraving<br />
and laser-cutting options. Choose from festive shapes, then add your<br />
personal touch with paint markers. Perfect for holiday crafting fun and<br />
creating meaningful, customised gifts. Two ornaments per booking. For<br />
ages 14 years and over. $5.85 including booking fee. events.humanitix.<br />
com/matatiki-hornby-centre-christmas-ornament-workshop-t4x<br />
sweet red pepper plants and tomato<br />
plants. There are fruit and vegetable<br />
plants, herbs, natives, flowers,<br />
grasses, succulents, bedding plants,<br />
house plants and much more. Good<br />
selection of shade plants including<br />
trilliums. Good quality plants and<br />
prices are very reasonable.<br />
Beats Lab<br />
Friday 3-4pm<br />
Te Hāpua: Halswell Centre<br />
Drop in and have a go with the music<br />
gear or work on your own project.<br />
Have a go at finger drumming or<br />
performing your tracks on the<br />
SP-404, and flip some samples on<br />
Logic Pro X or Koala Sampler. Try<br />
scratching with the vinyl turntable<br />
and scratch records or DJ controller,<br />
have a bash on the electronic and hiphop<br />
music gear, or jam on the more<br />
digital piano. Beginner friendly. Free,<br />
drop-in. Most of the gear is suitable<br />
for ages 12+ but some activities can be<br />
provided for those that are younger<br />
on request.<br />
Dia de Muertos/Day of the<br />
Dead – Chocolate Skull<br />
Making Workshop<br />
Tuesday 3.30-4.30pm<br />
Matatiki Hornby Centre<br />
Come along for a chocolate skullmaking<br />
workshop to celebrate Dia<br />
de Muertos. Clay moulded sugar<br />
figures of angels, sheep and sugar<br />
skulls date back to the 18th century.<br />
Traditionally they are made out<br />
of sugar but can also be done with<br />
chocolate.<br />
Celebration of Dia de<br />
Muertos/Day of the Dead –<br />
After School Activity Zone<br />
Tuesday 3.30-4.30pm<br />
Te Hāpua: Halswell Centre<br />
Come for a special activity for Dia<br />
de Muertos/Day of the Dead. Come<br />
along for a variety of activities<br />
including craft, and cultural<br />
experiences in a fun learning<br />
environment. All family welcome.<br />
Free, no bookings required.<br />
NEW<br />
ccc.govt.nz/kerbside-changes
Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong> 3<br />
Considered<br />
bidding sees<br />
home sell for<br />
almost $1m<br />
above RV<br />
A HOME in Fendalton has sold<br />
for almost $1 million more than<br />
its RV.<br />
The five-bedroom, fourbathroom<br />
house on Memorial Ave<br />
was bought for $3.25m as three<br />
bidders tried to out do<br />
each other at auction.<br />
Bayleys listing agent<br />
Sarah Eastmond told<br />
OneRoof the bidding<br />
was calculated and<br />
considered.<br />
“It was one bid and<br />
then a big pause, another<br />
bid and then a big<br />
pause,” she said of the<br />
tense five-minute-long auction.<br />
After an opening bid of $2.2m,<br />
the bidders kept the pressure on<br />
and the property was declared on<br />
the market at $3.2m. Two final<br />
Sarah<br />
Eastmond<br />
gambits of $25,000 saw the hammer<br />
come down at $3.25m.<br />
The vendors, who are shifting<br />
to Australia, bought the house<br />
in 2018 for $1.38m but had made<br />
significant improvements, installing<br />
a heated swimming pool<br />
and cabana, renovating the<br />
kitchen, adding an extension,<br />
and resurfacing the tennis<br />
courts, One Roof reported.<br />
“Good quality properties<br />
are always going to attract<br />
good interest,” Eastmond<br />
said.<br />
The land size of 1510sq m<br />
was also a factor.<br />
“There have been a lot of<br />
beautiful properties around the<br />
1000sq m mark that have sold in<br />
the last 12 months for between<br />
$2m and $3m, but just not that<br />
large a parcel,” she said.<br />
The executive home was also set<br />
back at the end of a cul-de-sac and<br />
backed onto Cobham Intermediate<br />
and Burnside Primary.<br />
Eastmond said although the<br />
property was zoned for the city’s<br />
most popular state schools, most<br />
of the families who had shown<br />
interest had their children enrolled<br />
in the nearby private schools, and a<br />
local family ended up winning it.<br />
Also attracting heat at the<br />
Bayleys auction were two<br />
established homes nearby. A fourbedroom,<br />
two-bathroom house<br />
on a 635sq m section on Rossall<br />
St sold for $1.95m (above its RV of<br />
$1.47m), and a four-bedroom, twobathroom<br />
home on Wai-iti<br />
Tce sold for $1.725m (above its RV<br />
of $1.68m).<br />
PRICE HIKE: A Fendalton home sold for $3.25m at<br />
auction after three bidders tried to out do each other.<br />
The vendors had bought the property in 2018 for<br />
$1.38m, but made significant improvements, including<br />
renovating the kitchen.<br />
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4<br />
Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong><br />
Leaders in Learning<br />
Host families needed for our<br />
International students arriving<br />
in 2025...<br />
Burnside High School is looking for kind, caring host families for<br />
our international students that want to study at our school. See<br />
below for more information.<br />
Our starting requirements are:<br />
1. Within a reasonable distance of Burnside High School<br />
2. Students have own comfortable bedrooms<br />
3. Provide 3 meals plus snacks a day<br />
4. Hosts who are inclusive and English is the primary<br />
language spoken at home<br />
Our homestay payment is $350.00 per week in 2025 and $370.00<br />
per week in 2026.<br />
Opportunities for different lengths of stay are available.<br />
If you would like to make a difference in a young person’s life by<br />
sharing your home, lifestyle and culture, then we want to hear<br />
from you.<br />
For more information please email:<br />
homestay@burnside.school.nz<br />
Youth Shakespeare Company<br />
Golf - NZ Secondary Schools’<br />
Boys U19 Champion<br />
Congratulations to Alfie Bell, 12WMNS, who was the first<br />
schoolboy in NZ in the U19 age category, at the recent Golf NZ<br />
Age Group Championships, held in New Plymouth, during Winter<br />
Tournament Week.<br />
Alfie came 2nd overall at the NZ<br />
Age Group Championships, in the<br />
Boys U19 category, losing to exstudent<br />
Yuki Miya. Yuki finished up<br />
with a -9, and Alfie a -2.<br />
Before Alfie took part in this<br />
event, he travelled to the USA<br />
(with his Dad) competing against<br />
players up to 18 years of age in<br />
two international events, which he<br />
qualified for. They were:<br />
• Future Champions Golf<br />
tournament in Palm Springs<br />
• World Stars of Junior Golf<br />
tournament at Angel Park,<br />
Las Vegas<br />
The FCG tournament is a World Amateur Golf ranking event and<br />
attracts many university coaches from across the USA looking to<br />
offer scholarships to the most talented players.<br />
They played 13 courses across 4 states; California, Nevada,<br />
Utah and Arizona. There were some fantastic courses too,<br />
with awesome views across the plateaus and awesome rock<br />
formations as a backdrop.<br />
Outstanding Achievement<br />
Shannon Shi 13OLK has been selected as one of 18 students from<br />
New Zealand to be part of the Youth Shakespeare Company.<br />
At the end of June 2025, the Youth Shakespeare Company will be<br />
performing in London at the Globe Theatre.<br />
Shannon Shi was chosen as the Canterbury Regional Performer<br />
earlier this year. She spent the first week of the <strong>October</strong> holidays<br />
in Dunedin, taking part in Shakespearian workshops with forty<br />
other thespians from around New Zealand. The final company<br />
was selected from this workshop.<br />
Congratulations Shannon!<br />
Swimming - NZ Short Course<br />
Championships<br />
Congratulations to Stacey Morgan, 13OGK, for her recent<br />
successes at this event in Auckland last month.<br />
Stacey’ excellent<br />
results were:<br />
1st -<br />
50m Freestyle<br />
- Women 17-18 yrs<br />
2nd -<br />
100m Freestyle<br />
- Women 17-18 yrs<br />
3rd -<br />
50m Butterfly<br />
- Women 17-18 yrs<br />
Will Luhrs 13CGR has received a Scholarship to the prestigious<br />
Berklee College of Music for 2025.<br />
This is an outstanding<br />
achievement for Will and shows<br />
what is possible after 5 years in<br />
our Specialist Music Programme,<br />
obviously supported by a very<br />
impressive work ethic and<br />
constant drive for excellence<br />
from Will himself.<br />
Will began in the SMP Voice<br />
programme in 2020 and<br />
moved to specialise in the Jazz<br />
programme last year. He has<br />
made incredible progress in<br />
five years from quite humble<br />
beginnings, and has turned out<br />
to be one of our top musicians.<br />
Will has remained humble, appreciative and 100% responsive to<br />
our guidance. He is a real credit to us. Will is singing with the Big<br />
Band at the Year 13 Graduation, and he will be playing one of his<br />
own compositions at our school Music Awards.<br />
We could not be happier for Will - he truly deserves this.<br />
A scholarship of this level for undergraduate study at one of the<br />
world’s top music colleges is very special, matched by only a few<br />
Burnside Specialist Music Programme alumnus - Hamish Smith,<br />
Lixin Zhang most recently.<br />
From Will:<br />
Thank you for supporting me to be able to do music over the<br />
years. I will be part of the undergraduate program in Boston.<br />
This Scholarship was based on the two jazz compositions and<br />
in person audition and interview that I completed.<br />
Thank you again Mr Hood, Mr Petch, Mr Oswin and Dr Renaud<br />
for teaching me and making me passionate<br />
about music.<br />
Office Hours 7am-5pm weekdays. Please telephone (03) 358 8383 for all enquiries. www.burnside.school.nz
Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong> 5<br />
Preserving heritage one tick at a time<br />
• From page 1<br />
Today, Butler says the number<br />
of watchmakers in New Zealand<br />
has dwindled from about 650<br />
over the past four decades to<br />
about 100 today.<br />
“It is a bit of a shame to see.<br />
Even those who are left are getting<br />
older and retiring.”<br />
In the future, the Butlers<br />
expect their industry to<br />
keep shrinking with fewer<br />
watchmakers, but demand for<br />
services to stay the same.<br />
“There will be longer wait<br />
times, but people are happy to<br />
wait,” Michelle Butler said.<br />
This means business for the<br />
Butlers and the other remaining<br />
watchmakers is likely to remain<br />
steady.<br />
One of the biggest changes<br />
in watchmaking has been the<br />
ever-increasing range of watches<br />
to repair.<br />
“A lot of battery watches<br />
come through but there’s still a<br />
lot of mechanical, old antique<br />
watches that we do. Every watch<br />
is different. There’s many more<br />
parts which are getting harder<br />
to source and you need the right<br />
kinds of expertise to repair those<br />
parts,” Butler said.<br />
Although his business has<br />
weathered the storm of technological<br />
changes, Butler has<br />
embraced repairing modern<br />
watches and clocks.<br />
“When Apple watches<br />
became a thing, we were a little<br />
HISTORY: Butler and his team of watchmakers helped restore the Moorhouse Ave railway<br />
station clock (pictured right in 1960), which stopped after the September 2010 earthquake.<br />
The restored clock was installed at Riverside Market when it opened in 2019.<br />
concerned, but no it didn’t end<br />
up affecting us.”<br />
The couple do their part to<br />
keep the industry alive, having<br />
trained up several apprentices<br />
since the business opened in<br />
2001. The industry maximum is<br />
only two apprentices at a time.<br />
“It’s four years, 8000 hours.<br />
It’s not a short process for each<br />
apprentice,” Michelle said.<br />
Since opening, Ilam<br />
Watchmakers has grown to 17<br />
staff, with five fully-qualified<br />
watchmakers working alongside<br />
Butler.<br />
The business services clocks<br />
sent in to the shop, but Butler<br />
often does home visits to service<br />
large grandfather clocks.<br />
“I think it’s surprising. It’s<br />
amazing. We never dreamed we<br />
would get this far,” Michelle said.<br />
The couple’s team is crossgenerational<br />
with the youngest<br />
being 19 and the oldest 71,<br />
part of why they consider the<br />
watchmaking team to be their<br />
extended family.<br />
A tip for maintaining clocks<br />
Butler has learned over the years<br />
is to regularly oil the mechanical<br />
parts.<br />
To keep nice, old clocks in<br />
good condition, they need to be<br />
serviced regularly to stop wear<br />
and tear.<br />
“If parts have been hard to<br />
source and we’ve had to modify<br />
something to fit it, you see the<br />
end result of it working, there’s<br />
huge satisfaction,” Butler said.<br />
Find me a<br />
forever home<br />
Drop me for FREE at an EcoDrop<br />
Resource Recovery Centre.<br />
Items accepted on inspection.<br />
ccc.govt.nz/ecodrop
6<br />
Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong><br />
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Everley’s taste of professional life<br />
• By Sam Coughlan<br />
A RANGI Ruru footballer has<br />
taken the next step towards her<br />
professional dream.<br />
Everley Gilmore, 13, has<br />
returned from two weeks<br />
in England with the George<br />
Cowie Foundation, in<br />
partnership with Premier<br />
League and Women’s Super<br />
League club West Ham United.<br />
She was one of 50 youngsters<br />
who spent time under the eye<br />
of coaches at West Ham and<br />
other clubs, including Bolton<br />
Wanderers, Watford, and the<br />
Robbie Fowler Academy.<br />
Everley, who is in year<br />
9 at Rangi Ruru, was<br />
selected after excelling<br />
at similar camps hosted<br />
first in Christchurch,<br />
then on the Gold Coast.<br />
Everley said she loved<br />
the trip.<br />
“I really enjoyed it. It<br />
was really fun getting<br />
to know all the other people as<br />
well. They were really good, it<br />
was a lot of fun.”<br />
Her father Shannon Gilmore<br />
said Everley, who plays at<br />
Prebbleton FC, had more than<br />
held her own at the camp.<br />
“They look for a lot of different<br />
things, mostly attitude.<br />
They say they can teach<br />
anything that you haven’t got,<br />
but they can’t teach attitude,”<br />
he said.<br />
“They really liked her<br />
attitude, and she held her own<br />
Shannon<br />
Gilmore<br />
“The world is her oyster<br />
at the moment, so it’s<br />
pretty cool.”<br />
– Shannon Gilmore<br />
physically, so it was a good<br />
experience.<br />
“They had to be available<br />
from 7am every day until<br />
11pm, so that was a big day for<br />
a 13-year-old.<br />
“They had a couple of<br />
days off where we did a bit<br />
of sightseeing and went to a<br />
couple of those EPL and WSL<br />
games.”<br />
The family was also<br />
looking into where they<br />
could go to further<br />
Everley’s football<br />
development.<br />
“There’s not a<br />
huge amount of<br />
opportunities with<br />
pathways for kids in<br />
Christchurch of that age<br />
group, so we could be<br />
assessing her options moving<br />
forward,” said Gilmore.<br />
“There’s also a lot of good<br />
opportunities in Australia.<br />
A lot of the people who were<br />
on the camp were Aussies, or<br />
Kiwi-born Aussies, and some<br />
of the learnings from talking<br />
to those guys was that the<br />
opportunities over there are<br />
pretty good.<br />
“The world is her oyster at the<br />
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TOUR: Prebbleton’s Everley Gilmore spent two weeks in<br />
England training with a number of youth academies.<br />
PHOTO: SHANNON GILMORE<br />
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Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong> 7<br />
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8<br />
Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong><br />
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Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong><br />
9<br />
Savour the fresh green flavours of spring<br />
Nigel Slater serves up a<br />
vibrant soup-stew with<br />
croutes and a dish of<br />
cheesy asparagus<br />
to put some tastes<br />
of spring on your plate<br />
Green vegetable stew,<br />
basil pesto toasts<br />
A soup-stew of spring vegetables<br />
and green herbs. Include green<br />
beans if you wish, cut into short<br />
lengths, or a last-minute addition<br />
of spinach leaves. If you have any<br />
basil paste left over, you can use<br />
it to toss with cooked pasta or to<br />
spread on cheese on toast.<br />
Ingredients<br />
Serves 4-6<br />
Ready in 75 minutes<br />
200g broad beans<br />
200g young leeks<br />
80g spring onions<br />
200g courgettes<br />
250g peas, shelled<br />
1 litre vegetable stock<br />
280g judion beans, canned or<br />
bottled, or haricot or flageolet<br />
For the croutes:<br />
1 small baguette<br />
1 clove garlic<br />
30g pine kernels<br />
40g basil leaves<br />
25g parmesan, finely grated, plus a<br />
little extra to serve<br />
About 100ml of olive oil, plus<br />
extra for making toasts<br />
Method<br />
• Bring a deep pan of water to<br />
the boil, then drop in the broad<br />
beans and let them cook for 5-6<br />
minutes until almost tender.<br />
Scoop the beans from the water<br />
with a draining spoon and drop<br />
them into cold water.<br />
• If you wish, pop the broad<br />
beans from their papery shells by<br />
squeezing between thumb and<br />
forefinger.<br />
• Slice the leeks into thick<br />
rounds, then wash very<br />
thoroughly in deep cold water.<br />
Thinly slice the spring onions.<br />
Warm a couple of tablespoons of<br />
olive oil over a moderate heat in<br />
a deep saucepan, then stir in the<br />
leeks and spring onions. Place<br />
a piece of baking parchment or<br />
greaseproof paper over the leeks,<br />
then cover with a lid. This will<br />
allow them to soften and steam<br />
without colour.<br />
• Let the leeks and onions<br />
cook for about 10 minutes,<br />
checking them every now and<br />
again to make sure they are not<br />
browning. Slice the courgettes<br />
into small, thick pieces. Remove<br />
the lid and parchment from the<br />
pan, then stir in the courgettes,<br />
broad beans and the peas and<br />
continue cooking. Pour in the<br />
vegetable stock and bring to the<br />
boil.<br />
• Rinse the jarred beans and<br />
add them to the soup, stirring<br />
gently. (They are tender and easy<br />
to break up.) Season generously<br />
with salt and black pepper. Let<br />
the soup simmer gently while<br />
you make the croutes.<br />
• First, make the pesto: peel<br />
the garlic clove and pound it<br />
with a little sea salt. Add the<br />
pine kernels and continue until<br />
you have coarse paste, then<br />
introduce the basil leaves and<br />
mash everything to a thick green<br />
mixture, introducing a little of<br />
the olive oil if it becomes stiff.<br />
Stir in the grated parmesan, then<br />
the remaining olive oil to make a<br />
spreadable paste.<br />
• Get an overhead (oven)<br />
grill hot. Slice the baguette into<br />
rounds, about 2cm thick. Place<br />
them on a grill pan or baking<br />
sheet and toast under the grill<br />
until golden. Turn them over and<br />
toast the other side, then remove<br />
from the grill and trickle with<br />
the olive oil. Spread generously<br />
with the paste.<br />
• Ladle the soup into bowls<br />
and float the basil croutes on top.<br />
Pass a dish of extra parmesan<br />
around as you serve.<br />
Asparagus, melted cheese<br />
Any soft, creamy-textured<br />
cheese that melts well will work<br />
here. A log of goat’s milk cheese,<br />
sliced into rounds, is particularly<br />
suited to melting under a hot<br />
grill. It is a good idea to protect<br />
the tips of the asparagus with<br />
foil before you put them under<br />
the grill, to keep them sweet and<br />
juicy.<br />
Ingredients<br />
Serves 2<br />
Ready in 20 minutes<br />
12 thick and juicy asparagus<br />
spears<br />
A little melted butter<br />
2 goat’s milk cheeses, about 120g<br />
each<br />
Method<br />
• Put a deep pan of water on to<br />
boil and salt it lightly. Trim the<br />
ends of the asparagus. When the<br />
water is boiling drop in the spears<br />
and cook for about 7 minutes,<br />
depending on their thickness. The<br />
spears should be cooked until they<br />
will bend slightly when pulled<br />
from the water.<br />
• Warm an overhead (oven)<br />
grill. Remove the asparagus from<br />
the water with kitchen tongs<br />
(draining them in a colander will<br />
damage the delicate tips) and lay<br />
them side by side on a grill pan.<br />
Brush lightly with butter.<br />
• Slice the cheeses in half<br />
horizontally and place them on<br />
top of the spears. Cook under the<br />
heated grill for a few minutes until<br />
the cheese melts.<br />
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10<br />
Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong><br />
CROSSWORD<br />
1 2 3 4 5 6 7<br />
8 9<br />
10 11<br />
371<br />
SUDOKU<br />
Every row, column and box should<br />
contain the digits 1 to 9.<br />
WordBuilder<br />
WORDBUILDER<br />
271<br />
6<br />
E C L<br />
P I O<br />
12 13 14 15<br />
16<br />
17 18<br />
19<br />
20 21 22 23 <strong>24</strong><br />
words of three or more letters,<br />
How<br />
including<br />
many<br />
plurals,<br />
words<br />
can you<br />
of<br />
make<br />
three<br />
from<br />
or<br />
the<br />
more<br />
six<br />
letters, using each letter only once? No foreign<br />
words or words beginning with a capital are<br />
allowed. There's at least one six-letter word.<br />
once?<br />
TODAY<br />
Good 13 Very Good 17 Excellent 22<br />
letters, including plurals, can you make<br />
from the six letters, using each only<br />
No words beginning with a capital are<br />
allowed. There’s at least one six-letter<br />
Solution 270: arm, army, art, arty, mar, marry, mart,<br />
MARTYR, mat, may, ram, rat, ray, tar, tarry, tram,<br />
word. tray, try, yam.<br />
Good 13 Very Good 17 Excellent 22<br />
25 26<br />
27 28<br />
29 30<br />
31 32<br />
33 34<br />
Across<br />
1. Against (L) (6)<br />
5. Formed (6)<br />
10. Ailment (7)<br />
11. Indignation (7)<br />
12. Valiant (6)<br />
15. Writer (6)<br />
16. Collusion (7)<br />
17. Glance (4)<br />
18. Lake or pond (4)<br />
19. Cocktail (7)<br />
20. Manage (4)<br />
22. Thrash (4)<br />
25. Wander aimlessly (7)<br />
27. Reply (6)<br />
28. Hold in custody (6)<br />
31. Christian hermit (7)<br />
32. Having a streak of luck (2,1,4)<br />
33. Refuge (6)<br />
34. Mountain range (Spanish) (6)<br />
Decoder<br />
Down<br />
2. Make bigger (7)<br />
3. Picturesque (6)<br />
4. Waistband (4)<br />
5. Halt (4)<br />
6. High jinks (6)<br />
7. Shifty (7)<br />
8. Accident (6)<br />
9. Tranquil (6)<br />
13. Corpse (7)<br />
14. Customary, usual (7)<br />
15. Astounded (7)<br />
20. Follow-up drink (6)<br />
21. Own (7)<br />
23. Infatuate (7)<br />
<strong>24</strong>. Prickling sensation (6)<br />
25. Lowly (6)<br />
26. Entertain (6)<br />
29. Rudder (4)<br />
30. Defeat (4)<br />
Crossword<br />
Across: 1. Versus, 5.<br />
Shaped, 10. Illness, 11.<br />
Outrage, 12. Heroic, 15.<br />
Scribe, 16. Cahoots, 17.<br />
Peek, 18. Mere, 19. Martini,<br />
20. Cope, 22. Beat, 25.<br />
Meander, 27. Answer, 28.<br />
Detain, 31. Eremite, 32. On<br />
a roll, 33. Asylum, 34. Sierra.<br />
Down: 2. Enlarge, 3. Scenic,<br />
4. Sash, 5. Stop, 6. Antics,<br />
7. Evasive, 8. Mishap, 9.<br />
Serene, 13. Cadaver, 14.<br />
Routine, 15. Stunned, 20.<br />
Chaser, 21. Possess, 23.<br />
Enamour, <strong>24</strong>. Tingle, 25.<br />
Menial, 26. Regale, 29.<br />
Helm, 30. Loss.<br />
WordBuilder<br />
ceil, cep, clip, clop, coil, col,<br />
cole, cop, cope, epic, ice, lei,<br />
lice, lie, lip, loci, lop, lope,<br />
oil, pic, pie, pile, poi, pole,<br />
POLICE.<br />
Sudoku<br />
DECODER<br />
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Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong> 11<br />
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12<br />
Thursday <strong>October</strong> <strong>24</strong> 20<strong>24</strong><br />
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$44.99<br />
$31.99<br />
$23.99<br />
$27.99<br />
WOODSTOCK BOURBON & COLA<br />
7% 18PK 250ML CANS OR 4.8% 18PK<br />
330ML BOTTLES<br />
$43.99<br />
TUI, EXPORT GOLD, EXPORT ULTRA,<br />
DB DRAUGHT <strong>24</strong>PK BOTTLES OR EXPORT<br />
ULTRA <strong>24</strong>PK CANS 330ML<br />
$36.99<br />
$32.99<br />
FOR MATES!<br />
$19.99<br />
FOR MATES!<br />
LONG WHITE 7%<br />
VODKA PREMIX<br />
12PK CANS RANGE<br />
<strong>24</strong>0ML<br />
JIM BEAM GOLD OR<br />
CANADIAN CLUB 7%<br />
12PK CANS RANGE<br />
250ML<br />
JAMESON 6.3% SMOOTH<br />
DRY & LIME IRISH<br />
WHISKEY PREMIX<br />
10PK CANS 375ML<br />
JACK DANEIL’S DOUBLE<br />
JACK 6.9% OR CHEEKY<br />
6.5% 10PK CANS RANGE<br />
330ML/375ML<br />
CAPTAINS PILSNER,<br />
LOW CARB OR<br />
HAZY 6PK CANS<br />
330ML<br />
WAKACHANGI<br />
NZ LAGER<br />
12PK CANS<br />
330ML<br />
TUATARA CRAFT<br />
BEER 6PK BOTTLES<br />
OR CANS RANGE<br />
330ML<br />
NEW<br />
FLAVOURS!<br />
PALS PREMIX 10PK<br />
CANS RANGE INCL<br />
NEW PINK LEMON OR<br />
PINEAPPLE & LIME!<br />
330ML<br />
$27.99<br />
$29.99<br />
PANHEAD 6PK BOTTLES<br />
(EXCL RAT ROD HAZY IPA<br />
@$<strong>24</strong>.99) OR 6PK CANS<br />
(EXCL NAYSLAYER) 330ML<br />
$21.99<br />
$29.99<br />
ASAHI SUPER<br />
DRY JAPANESE<br />
BEER 12PK<br />
BOTTLES 330ML<br />
$26.99<br />
$27.99<br />
$34.99<br />
MAC’S CRAFT BEER<br />
12PK CANS OR<br />
BOTTLES RANGE<br />
330ML<br />
$34.99<br />
SPEIGHT’S SUMMIT ULTRA<br />
<strong>24</strong>PK BOTTLES OR CANS, LION RED,<br />
SPEIGHTS GOLD OR WAIKATO<br />
DRAUGHT <strong>24</strong>PK BOTTLES 330ML<br />
$39.99<br />
$14.99<br />
$39.99<br />
FOR MATES!<br />
EXPORT 33<br />
LOW CARB LAGER<br />
<strong>24</strong>PK BOTTLES<br />
330ML<br />
$41.99<br />
$19.99<br />
$39.99<br />
FOR MATES!<br />
TIGER CRYSTAL<br />
ULTRA LOW CARB<br />
LAGER <strong>24</strong>PK<br />
BOTTLES330ML<br />
$41.99<br />
$21.99<br />
HEINEKEN<br />
LAGER <strong>24</strong>PK<br />
BOTTLES<br />
330ML<br />
$42.99<br />
FOR MATES!<br />
$44.99<br />
BANROCK STATION<br />
WINE RANGE<br />
750ML<br />
$10.99<br />
BARON D’ARIGNAC<br />
FRENCH SPARKLING<br />
BRUT NV<br />
750ML<br />
WOLF BLASS YELLOW<br />
LABEL WINE RANGE<br />
EXCL PINOT NOIR<br />
750ML<br />
$11.99 $12.99<br />
Want Mates Rates? Earn Points<br />
Join the club. Receive Rewards &<br />
It’s free to sign up! Get Exclusive Deals<br />
Sign up in-store or online. www.bigbarrel.co.nz<br />
HARDY’S VR<br />
WINE RANGE<br />
1 LITRE<br />
$13.99<br />
BROWN BROTHERS<br />
WINE RANGE EXCL<br />
ORIGINS, TAWNY &<br />
PROSECCO 750ML<br />
$14.99<br />
WAIRAU RIVER WHITE<br />
LABEL WINE RANGE<br />
EXCL PINOT NOIR<br />
@$18.99 750ML<br />
$14.99<br />
VILLA MARIA CS WINE<br />
RANGE EXCL SYRAH<br />
& PINOT NOIR<br />
@$21.99 750ML<br />
$15.99<br />
WE SHIP NATIONWIDE!<br />
48 STORES<br />
WWW.BIGBARREL.CO.NZ NATIONWIDE<br />
0800 (BARREL) 227 735<br />
Pricing on products marked as ‘Mates Club Reserved’ is only available<br />
to Mates Club Members. Limit of 6 per customer. Trade not supplied.<br />
Please visit our website for a list of full terms and conditions.<br />
BOTTEGA<br />
MILLESIMATO<br />
ITALIAN SPARKLING<br />
BRUT NV 750ML<br />
$16.99<br />
THE NED WHITE<br />
WINE RANGE<br />
EXCL PINOT<br />
NOIR 750ML<br />
RAOUL CLERGET<br />
FRENCH PINOT NOIR,<br />
CHARDONNAY OR<br />
CHABLIS 750ML<br />
$16.99 $34.99<br />
Visit our website to see a full list of<br />
store locations and opening hours.<br />
SPECIALS VALID FROM 23RD-28TH<br />
OCT 20<strong>24</strong> OR WHILE STOCKS LAST<br />
*Some items may not be available in all stores<br />
MOET & CHANDON<br />
CHAMPAGNE<br />
BRUT NV<br />
750ML<br />
$64.99<br />
MUMM PREMIUM<br />
CHAMPAGNE<br />
BRUT NV<br />
750ML<br />
$69.99