Home' Napier Mail : February 14th 2012 Contents 3
NAPIER MAIL, FEBRUARY 15, 2012
44 CARLYLE ST
0800 666 111
WWW.HELL.CO.NZ CARLYLE ST
BACK TO REALITY -- HELL DEAL
2 DOUBLE STANDARD PIZZAS PLUS
WEDGES FOR $25.00
CANNOT BE USED WITH ANY OTHER OFFER
MUST INFORM US OF THE VOUCHER ON ORDERING
GLUTEN FREE BASES, EXTRA $3.00.
DELIVERY EXTRA • EXPIRES 29TH FEB 2012
• Great for times of stress
• Will reduce your Appetite
and spare tyre
• Contains Kombu seaweed
and Acai berries
25 Munroe Street,
Phone 835 4540 -- Open 7 days
Cottage in Retirement
Village Just 3 Blocks
From The Taradale
Available for $ 185,000; this cottage is
located in the centre of the village, which
also offers rest home and age-related
Here's what three of our residents had
to say about living at Atawhai:
"I had every help - in many ways - during the
transition from my own home"
"Our experience (of moving to Atawhai)
was a transition from a busy street where
we last resided to a much more peaceful
Emmy and Andy Cornelisse
"Before I moved in I had very little
knowledge of life in a Retirement Village. But
it was not long before I made new friends"
Available for $185,000*, to view this
cottage please contact Jeanette
Moynihan on (06) 845 9711 (extn. 7012)
or 027 553 5655.
Atawhai Lifestyle Care & Village
421 Gloucester Street, Taradale
* Ongoing ser vice fees apply
Buy a loaf and receive a
Block Loaf FREE!!!
One voucher per day • Bread lovers card not included in this offer
54 Dickens Street, Napier. Phone 835 3418
Cooking alpaca meat a
first for Kai Time chef
Yum: Most of Peter and
Tessa McKay's alpacas are
bred for their fleece,
however those that don't
make the grade will be
culled for their meat. Chef
Peter Peeti (left) has cooked
alpaca for the first time.
By CLAIRE HAMLIN
It's a basket of kai
I've never prepared
before and it's just
delicious...it's quite a
dark meat, very tender
Peter Peeti, Kai Time
Not many of us can say -- yet -- that we've
tried alpaca meat, but celebrity chef
Peter Peeti, from Maori Television's Kai
Time programme, is raving about it after
cooking it in Hawke's Bay.
Peeti, whose alpaca-cooking exploits
featured on Kai Time last Sunday, was in
Hawke's Bay last year to film the episode
which featured alpaca meat from Peter
and Tessa McKay's Maraekakaho farm.
It's a basket of kai I've never prepared
before and it's just delicious,'' he said.
Alpaca meat looks like lamb, it's quite
a dark meat, very tender and juicy.''
Working with two local chefs, a
barbecued rack of alpaca with spices was
slowly cooked until medium rare and
served with a spinach salad featuring
fresh Hawke's Bay feijoas and pears, with
a red onion jam.
The trio also cooked an entree of alpaca
Alpaca farmer Tessa McKay, who with
husband Peter has begun sending alpaca
through the meat works, said the meat is
slowly'' becoming popular and many top
local restaurants are reworking menus to
accommodate the delicacy.
Alpaca is not at all gamey' and I
would compare the taste to a combination
of lamb and veal,'' she said.
Chefs are enjoying cooking it and
more people are beginning to try it -- and
After all, the Peruvians have been
raising and eating alpacas for 4000 years.
It's a tasty, low-cholesterol high-protein,
healthy meat with very little fat.''
Similar to beef, alpaca meat is hung for
two days before being boned and vacuum-
packed for the restaurant market.
I've been a chef for 25 years and have
cooked meals all over the country, but
this was new ground for me,'' Peeti said.
Alpaca is a gourmet meat, it deserves
to take off and I hope Kai Time can help
get the word out.
The beauty of local programming is
that it shows us as ourselves and we all
love to try something different. It's the
Builder welcomes tougher rules
By CLAIRE HAMLIN
Responsibility for a building's
integrity is about to fall
squarely on the person who
drives the nail,'' says a Napier
builder, who believes upcoming
changes to building rules are a
A Build it Right'' campaign,
by The Department of Building
and Housing, has been launched
just before building regulation
changes come into force on
The changes aim to improve
the quality of building in New
Zealand and increase the confi-
dence of home buyers.
From March 1 most residen-
tial building work requiring a
building consent will have to be
carried out by Licensed Build-
Napier builder Rick Jury said
a lot of older, experienced
tradespeople are hailing the
proposed changes as being
Building is a constantly
changing environment and it
makes sense to have high
standards throughout the indus-
try,'' he said. Safety is para-
mount -- building comes after
only aviation and scaffolding in
the danger stakes -- so these
changes will ensure that every-
one who is on site, is aware of
their role in keeping the site
People who have worked in
the building industry for many
years but hold no formal
qualifications will be able to
apply to become Licensed Build-
ing Practitioner, using their
experience and proven work his-
tory with councils and suppliers.
Designers, builders and
tradespeople with a good track
record can have their skills and
knowledge formally recognised,
whether they are trade-qualified
However, the emphasis on
education and training will
Everyone who works in the
construction industry will be
expected to attend seminars and
trade meetings every year, to
gain points, which keeps the
licence current,'' Mr Jury said.
The new programme puts the
responsibility squarely on the
person who drives the nail and
might stop some hand-wringing
down the line.''
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