Kapi-Mana News : June 14th 2011
5 KAPI-MANA NEWS, JUNE 14, 2011 NEWS For 24 hour assistance Telephone 04 298-5168 Graham John Andrew Diane Kapiti Coast Funeral Home 9-11 Hinemoa Street, Paraparaumu 2884679AA The Mad Butcher & Tegel Best Price... Best Quality! Proudly 100% NZ owned and operated and supporting the Community since 1971. www.madbutcher.co.nz Offers valid from Mon 13th Jun - Sun 19th Jun. All Stores Open 7 Days Fresh Chicken Drumsticks Serving suggestion only Fresh Boneless Skinless Chicken Thighs $10 only .99 kilo Save $8.50 kg off our everyday low price! Fresh Skinless Chicken Thigh Cutlets $8 only .99 kilo Great buying at this low price! $4 only .99 kilo All Mad Butcher Stores Are Open to 7pm Every Night of The Week! Save $4kg off our every day low price! 3763160AB PORIRUA SHOPPING CENTRE (Opposite Countdown), PORIRUA PH: 238 2563 Grow well: Events took place around Porirua and the region for Arbor Day on June 3. Greater Wellington Regional Council hosted students from Pauatahanui and Holy Family schools at Battle Hill, where 700 plants were put in at a site near Horokiri Stream. Councillors Nigel Wilson and Jenny Brash were there to help out, with Faith Faifu, left, and Alexandra Hernandez among those getting their hands dirty. Carpenter-turned-chef shines at food show By ANDREA O'NEIL Sharp skills: Award-winning student chef Danny Poulter trained as a carpenter in England, but swapped a saw for a kitchen knife when he moved to Paraparaumu. As a budding professional chef, Danny Poulter can't appear on television's Masterchef, but he experienced the pressure of cooking in front of an audience at the recent Wellington Food Show. The 22-year-old Whitireia Community Polytech- nic cooking student competed in a live cookery competition at the food show at Westpac Stadium. The 60 competitors had an hour to cook and plate up their dishes, which were presented to judges for scoring. I was a bit nervous beforehand, but then I just got on with it,'' Mr Poulter said. This cool attitude paid off, as he walked away with awards for both his dishes, gaining a silver for his mushroom soup and bronze for his squid ink tortellini. The pasta prize was particularly satisfying, he said, since he was competing in an open category against professional chefs. He never expected to become a cook, having trained for three years as a carpenter in his native Southampton, England. However, as the recession hit he could not find a job, and decided to shift to New Zealand and enrol on a professional cookery course. Growing up, he had often made dinner while his nurse mum and policeman dad worked late, but he was soon to learn how different home cooking was to professional cheffing. I'd never used a proper knife before,'' he said. I'd never heard of a roux.'' Even the vocabulary used in professional cook- ery was new to him, since kitchen staff use French to describe cuts of meat and types of fish. While he might not qualify for Masterchef,Mr Poulter's training has set him up as an ideal con- testant on another programme, Ready Steady Cook. Just as on that show, students on the course are given a magic box'' of mystery ingredients, which they have to improvise a dish with. But for now, Mr Poulter is not aiming at a television career -- he hopes to find work as a sous chef at a restaurant in Wellington.
June 7th 2011
June 21st 2011