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51 days ago

What's On: Sheep Farms to Shopping Malls

Kathryn from Otahuhu

Otahuhu Historical Society monthly meeting .Guest speaker, former local resident Everitt Thorburn will talk about the farming history of East Tamaki. Raffles and Refreshments.All welcome.
Sheep Farms to Shopping Malls
  • Otahuhu Town Hall Conference Room,
More messages from your neighbours
3 hours ago

Where to find your favourite Hot Cross Buns in lockdown?

Catrin Owen Reporter from Auckland Stuff

Who loves Hot Cross Buns? Nothing beats the smell of a freshly toasted hot cross bun, but as Easter this year will be spent in coronavirus lockdown and your favourite bakery or cafe is closed, we've put together a list of some of the best spices buns you can find or if you're feeling adventurous why not make them.
My personal favourites are from Daily Bread. What's your favourite thing about Easter?

20 hours ago

Join us for lunch and some new ideas

Jo Haywood Reporter from Homed

Hey neighbours, how are you finding life in lockdown? If you're looking for new ways to mix things up at home and in the garden, we can help!

Join us for a virtual lunch from 12.30 today (8 April), when NZ House & Garden and NZ Gardener editors Naomi Larkin and Jo McCarroll will be live on Homed to answer your questions, share their expertise and chat about your latest projects.

From repurposing items you already have to create a stylish new interior, to getting a steer on what you can sow and grow in the garden right now, here's your chance to get help and advice from those in the know.

And if you've already finished some home and garden projects during lockdown, don't be shy... show us what you've done. We'd love to see them! Click here and get in early to submit your questions and join in the fun. You can also email photos of your projects to: homed@stuff.co.nz.

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1 hour ago

25 years evolves into Remote Covid learning

New Zealand School of Food & Wine

We were lucky!

Over the weekend of 14/15 March, we celebrated our 25th Anniversary at NZSFW and 10 days later, New Zealand ground to a halt in the Covid19 Lockdown.

And while our day to day life has dramatically changed, looking at all these photos gives me a lot of pleasure and especially to be able to share in the achievements of our current students and graduates. The highlight has to be the magnificent dinner; an inspired menu created by our gifted chef, Finn Gybel and prepared under his watchful eye by the cookery students.

Fortuitously, the lamb arrived fresh from Pigeon Bay via Harris Meats in North Canterbury and after a number of dramas leaving us worried that it would in time. Finn's dish, where he wrapped the lamb in crepinette, to hold it together while cooking, was certainly a new technique that we had not used in the past.

It was a thrill to have veteran broadcaster, Carol Hirschfeld as MC for the dinner and lend her distinctive and thoughtful commentary to our story. Carol asked me who she could "interview" during the dinner. Victoria Biddick, our first enrolled student from 1995, Oliver Hay and Joelle Thomson all shared their unique perspective on their association with the school.

There is certainly some irony in the fact that as we were celebrating these 25 years, another significant challenge was about to explode. Drawing on my earthquake experience, where we relocated our students to my second business at the Duvauchelle Store and Café, I knew that we had to find a way to keep going.

As the Covid19 crisis escalated, I discussed with our tutors how we could teach the programmes online and with the cookery students cooking in their own kitchens at home. Again, I was fortunate that my son Oliver, computer systems engineer, and recently returned from his super yacht chef sojourn, decided that he wanted to work full-time at NZSFW. Oli then set about finding the best platform for the tutors to stream their classes live and to administer the programmes. We have used Google Classroom and the Hangouts conferencing software to do this and it's working well.

By Friday 20 March, we had amended our cookery timetables to focus on baking, pasta and dishes that were easier to prepare at home. The students then went home with a 5kg bag of flour, 2 kg sugar, 1kg butter, 12 eggs and other ingredients. We trialled the video streaming from NZSFW while we could and then following the lockdown, the tutors now continue from their homes. The logistics are much easier for Franck with his hospitality students!

For the cookery students, the model is they watch the demonstrations at home and later upload photographs of their cooking. It's not ideal, as the tutor cannot taste their food and sometimes the livestream is pixellated or cuts out but it's better that doing nothing. Plus, everyone gets to chat and socialise from the safety of their bubble. And with supermarkets open, we can continue to buy supplies. View Foundation cooking shots here. And Advanced Cooking here.

Stay safe and have fun,
Celia Hay

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