Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times Wednesday December 3 2014
Now Open o Roma Coffee o Christmas Cakes o Occasion Cakes o Cookies o Gingerbread Houses o Functions* o High Tea* *bookings essential Shop 5, Howick Village Mall 1 Central Terrace, Howick Ph: 534 5460 email: email@example.com .nz Now Open Roma Coffee Christmas Cakes Occasion Cakes Gingerbread Houses Functions* *bookings essential Shop 5, Howick Village Mall 1 Central Terrace, Howick Ph: 534 5460 email: firstname.lastname@example.org .nz 128306 Festive Dining www.times.co.nz Times Newspapers Christmas Supplement — 15 128450NOWOPENQuayStRestaurant Come and Celebrate Christmas with us Lunch & Dinner Special $23.90 128297 ENTREE ICE CREAM MAIN 1 Moore St, Howick | Ph 534 0588 or 534 0599 www.theelephant.co.nz BYO $2.00 THE HUB, 451 TI RAKAU DR, BOTANY. PH 271 4880. WWW.OCEANZ.CO.NZ Open 7 days – Fresh Fish Market 8am-6pm; Takeaways Sun-Thurs 10am-7pm, Fri & Sat 10am-7.30pm. *Special runs through to Tuesday, December 9 or while stocks last. All specials weather & catch permitting. THE HUB, 451 TI RAKAU DR, BOTANY. PH 271 4880. WWW.OCEANZ.CO.NZ Takeaways Sun-Thurs 10am-7pm, Fri & Sat 10am-7.30pm. *Special runs through to Tuesday, December 9 or while stocks last. THIS WEEK’S SPECIAL 128449-v2 AND MANY MORE SPECIALS IN STORE TAKING ORDERS NOW FOR NZ KING SALMON $34.95KG BurswoodDrTorrensRdHarrisRdPakurangaPlazaTiRakauDrBotanyTownCentreSalvationArmyTheDoctors Hello, we are new in town! –092739797– 298B Ti Rakau Drive, Burswood 298B Ti Rakau Dr, Burswood Next to Salvation Army Ph 273 9797 127882 WOOD FIRED PIZZA GOURMET PASTA & GRILL Contemporary Italian Cuisine inspired by authentic Italian recipes Modern, stylish & family-friendly atmosphere $14.50 LUNCH SPECIALS y parti Open 7 Days LUNCH Sunday & Monday Closed Tuesday-Saturday 11.30am till 2.30pm (kitchen closes at 2pm) DINNER Monday Closed Tuesday-Thursday 6pm till 10pm Friday 6.00pm till late Saturday & Sunday 5.30pm till late Fully Licensed Fully Licensed & BYOW only Free Delivery Min Order $30.00 eftpos available on deliveries DINE IN OR TAKEAWAY All Mains $10.00 * Monday, Tuesday & Wednesday *Conditions apply Dine in or takeaway. Any mains with rice, excluding seafood & tandoori 128195-v2 14 Moore Street, Howick. Ph 537 0778 www.gingerindian.co.nz Lunch Monday to Friday 11am-2:30pm Dinner 7 nights 4:30pm-late Indulge with us this Christmas. Book your table now. menu of yuletide treats Mediterranean chicken salad Ingredients: 3 poached chicken breasts 2 tbsp lemon juice 1⁄2 tsp salt Ground black pepper 300g cherry tomatoes, halved 2 red capsicums, thinly sliced 1⁄2 cup kalamata olives 130g rocket leaves 1 red chilli, minced (optional) 1⁄2 cup Tuscan Herb Oil 2 just-ripe avocados, sliced Method: Shred chicken breasts and place in a bowl with lemon juice, season with salt and pepper. Add all other ingredients except herb oil and avocados. When ready to serve, add herb oil and avocados and toss to combine. Salad is also delicious made with grilled prawns. Tuscan Herb Oil In a food processor, blend together until smooth: 3 large handfuls of basil leaves, stems removed; 2 peeled cloves of garlic; finely grated zest of 1 lemon; 1 tsp salt and 1⁄2 cup of extra virgin olive oil. Transfer to a storage jar, cover and chill. The flavoured oil will keep in the fridge for 5-6 days and can also be frozen. Recipe: www.annabel-langbein.com Retro prawn salad Ingredients: 25g butter 2 cloves garlic, chopped 32 prawns, tails on and defrosted 1 tsp lemon pepper 1 tsp celery salt 2 tsp good quality mayonnaise 2 tsp aioli 1⁄2 cup telegraph cucumber, chopped and with skin on 8 medium-sized lettuce leaves 1 avocado chopped 1 spring onion, finely chopped and for garnish Lemon wedges to serve Method: Melt butter over a medium heat, add garlic and sauté for a minute. Add prawns, lemon pepper and celery salt. Cook for 2 to 3 minutes, remove from heat and cool in a bowl on the bench. Add mayonnaise, aioli and cucumber to prawns. Chill for 10 to 15 minutes. Serve with lettuce and avocado. Garnish with spring onion and a lemon wedge.
Howick and Botany Times Wednesday November 26 2014
Howick and Botany Times Wednesday December 10 2014