Kapi-Mana News : February 12th 2013
INSIDE: OPINION 10 | EYE ON CRIME 12 | THAT WAS THEN 14 | CLASSIFIED 42 | SPORT 48 TUESDAY, FEBRUARY 12, 2013 PORIRUA CITY & TAWA www.kapimananews.co.nz Festival to return to roots By KRIS DANDO A scaled-down Creekfest-style event will go ahead on March 23, with funding secured from Pori- rua City Council and health providers. Cassius Kuresa from Regional Public Health and Porirua mayor Nick Leggett told Kapi-Mana News they had secured more than $50,000 in funding. The council has $20,000 set aside -- to be real- located after Creekfest was can- celled last week -- and it is hoped a similar amount will come from Capital & Coast District Health Board. The show will go on, Mr Leg- get said. A lot of people realise that $50,000 is a significant amount of money and we want to keep running an event like this in Porirua East. We don t need natio- nal acts and big stages because we have that with the Festival of the Elements. This [festival] is a grassroots event and people want to see it stay that way. The scaled-down version will be held in the car park behind Ora Toa medical centre on Bedford St, Mr Kuresa said. It will be an extension of the Cannons Creek market, which has been running since late last year. Entertainment will include music and a big screen and Can- nons Creek Pool may be used for related activities. Health providers will run stalls promot- ing healthy lifestyle options and the medical centre will be open. Cannons Creek Residents Association chairman Aporo Joyce said Creekfest needed to return to its humble roots. He wanted new management to run it in the future. There needs to be more accountability and transparency. There is so much talent in Pori- rua. I think Creekfest has devel- oped a national theme instead of a Porirua one, it s lost its focus. Whitby revamp all go By KRIS DANDO The veil has finally been lifted off the Whitby mall redevelopment. Its owners promise a modern, attractive complex -- and craft beer. Work has begun on a new build- ing, a purpose-built bar and res- taurant. Blair Double, a member of mall ownership company DFT Holdings, says it will have prime position, facing the bottom lake. The site has been leased to the owner-operator of The Trading Post in Khandallah, Monteith s bar in Paraparaumu and Gas Works bar and restaurant in Miramar. Mr Double expects its craft beer focus to add appeal. The main mall building will receive a major upgrade and refit as anchor tenant New World prepares to relocate to a site near Adventure Park. Professionals and the hairdres- sers, Cut n Curl, will relocate to new sites at the south end of the mall, while Whitby Seafoods will remain in the same spot. Plim- merton Taj will open new prem- ises, while the pharmacy and Whitby Doctors will have larger spaces. New signage, public toilets and a bigger car park will also feature. Mr Double says it is fantastic to see construction underway, with the project to be completed in September. This is something that has been planned for about three years, the shopping centre has been around since 1978 so it has been in need of a do-up. We had a false start with the New World, which was originally going to be enlarged, but they pul- led the pin on that. When [the expansion] is completed it s going to be something that s modern and will attract plenty of people to visit. He says it is too early to announce other tenants and would not reveal the cost of the redevelopment. Flash fast food: Kapiti foodies Greg Churcher and Paul Sellars have set up their ''almost-gourmet'' bacon butty and seafood stand two days a week at Mana's Dolly Varden Reserve. Top tucker by the seaside By ANDREA O'NEIL Rick Stein-calibre food can be had for small change from Mana s Dolly Varden reserve this sum- mer. Kapiti foodies Paul Sellars and Greg Churcher have set up their almost-gourmet Food For The People stand at the seaside res- erve on Thursdays and Fridays, serving bacon and egg butties, whitebait fritters and MLTs , mussel fritter, lettuce and tomato sandwiches. Englishman Mr Sellars worked for years as Stein s right-hand man, helping set up the celebrity chef s iconic The Seafood Res- taurant in Cornwall in the 1990s. Rick was still cooking in the kitchen then so I worked very clo- sely with him for seven years, Mr Sellars says. He then ran Stein s cookery school for five years, but moved to New Zealand in 2006 for a quieter and more sustainable lifestyle. Food For The People was born when Mr Sellars met fellow food enthusiast Mr Churcher and the pair saw a gap in the market for top-shelf, sustainably-sourced market food. All their pork is free farmed, and their whitebait comes from the West Coast. It s really important to us that we know our suppliers, Mr Sel- lars says. We re selling fresh, healthy food. At weekends they are at the Frank Kitts Park Underground Market, Thorndon s Hill St Far- mer s Market and the Harbour- side Market in Waitangi Park. Porirua seemed a natural place to expand the business, and the effusive pair are having a ball, fishing and swimming in quiet times between customers. This isn t a job, it s a holiday, Mr Churcher says.
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