Howick and Pakuranga Times
Botany and Ormiston Times : Botany and Ormiston Times Thursday March 5 2015
16 — Botany and Ormiston Times, Thursday, March 5, 2015 www.times.co.nz East Tamaki’s popular kitchen and bar, The Waypoint, has taken lunchtime fare up a notch with attractive new offerings, including all-day coffee for a mere $2.50! Settling well into its new image, the relaxed destination on the cor- ner of Springs and Smales Roads is the place to go for a caffeine kick, to fuel up for a productive day, discuss a little business over beer and a burger or unwind after a hectic day in the office. And, now, there’s even more nourishment on the menu with new, fresh and zippy lunch options. Combining favourites from its popular evening menu as well as some exciting new flavours, the lunch menu is luring diners by the dozen. Manager Shane Leaning says it’s been well received by patrons. “We’ve lightened up some of our evening meals and given the menu a nice balance whilst keeping all those fresh summer notes.” In particular, the beef carpaccio and ceviche both sound appetis- ing for hot summer afternoons. Seize the day (‘carpe diem’) with the carpaccio served on a bed of rocket with parmesan, truffle oil and caper berries! The ceviche is a similarly energising affair featuring marinated terakihi with coconut infused lemongrass, tomato, cori- ander, spring onion and toasted coconut. As for those who prefer heartier fare, sample the pan-fried chicken livers with bacon and mushroom in a creamy marsala sauce, served with toasted Turkish bread. “The chicken livers have been a huge hit with the locals,” says Shane. “I think they’ve been crav- ing a dish like this for some time!” Complementing these gour- met options are traditional salads including a Mediterranean-in- spired char grilled lamb salad, smoked chicken salad, and a clas- sic Caesar. For something heartier, choose from a plethora of meaty burgers and grilled sandwiches. Together with The Waypoint’s friendly, laidback surroundings, customers can soak up the ambi- ence alfresco style or enjoy the cosy, contemporary bar and din- ing area indoors. Bright and chirpy with plenty of fresh foliage to perk up the scene, this cheerful setting is the ideal spot for a quick meal, lei- surely lunch or a special evening occasion. And after work, there’s always the chance to unwind with bar snacks and a pint or two. In fact, the restaurant is now running a fabulous three-course evening special $25 every week from Monday to Thursday, so book today for a table! Those who do are in for a treat with two options available for each course. For the entree choose either a tomato and basil bruschetta or a Peruvian scallop and pancetta linguine. For mains, there’s black angus fillet with pomme puree with sau- téed spinach, Portobello mush- rooms and a red wine jus, or beer battered fish with chips and tartare sauce. And for dessert, finish with a white chocolate and raspberry cheesecake with lime sorbet or chocolate pudding with edible ginger soil and hokey pokey ice cream. A hop, skip and a jump from the suburbs, and close to the motorway, this neighbourhood gem is proving to be a summer sensation. Open weekdays from 10am till late, and weekends, from 11.30am onwards, make your way to: The Waypoint, 89 Springs Rd, East Tamaki. Ph 273 1641. www.thewaypoint.net.nz. Fresh new eats ADVERTORIAL 127463a WOW! Real Value Meals for Lunch & Dinner. Big servings, fast service, new enlarged shop. Eat in or Take out Phone 535 0260 127342-v3 Cnr Aviemore Dr & Pakuranga Highway www.highlandparkshoppingcentre.co.nz GENERAL ADMISSION THU-TUE 1:20, 6:20, 8:45PM WED 1:40, 6:20, 8:45PM THU-FRI 1:30, 6:30, 9:10PM SAT-SUN 10:45, 6:30, 9:10PM MON-WED 1:30, 6:30, 9:10PM THU-WED 12:50, 3:30, 8:40PM THU-FRI 10:30AM SAT-SUN 10:00, 2:10PM MON-WED 10:30AM SAT-SUN 10:20, 12:15PM THU-FRI 10:50AM, MON-TUE 10:50AM WED 10:20AM THU-FRI 10:00, 12:40, 2:10, 3:20, 5:20, 6:00, 8:00PM SAT-SUN 10:00, 12:40, 2:20, 3:20, 5:20, 6:00, 8:00PM MON-TUE 10:00, 12:40, 2:10, 3:20, 5:20, 6:00, 8:00PM WED 10:00, 12:40, 2:10, 3:20, 5:20, 6:00, 8:00PM THU-FRI 10:00, 6:00, 8:20PM SAT-SUN 10:30, 12:00, 6:00, 8:20PM MON-WED 10:00, 6:00, 8:20PM THU-FRI 10:20, 1:00, 4:10PM SAT-SUN 4:10PM MON-TUE 10:20, 1:00, 4:10PM WED 1:00, 4:10PM THU-FRI 10:40AM, MON-WED 10:40AM THU-FRI 12:05, 3:50, 6:40, 9:15PM SAT-SUN 11:45, 2:10, 3:50, 6:40, 9:15PM MON-WED 12:05, 3:50, 6:40, 9:15PM SAT-SUN 10:15AM, TUE 10:00AM GENERAL ADMISSION THU-FRI 2:00, 6:50, 8:50PM SAT-SUN 1:50, 6:50, 8:50PM MON-WED 2:00, 6:50, 8:50PM THU-FRI 11:20, 3:50PM SAT-SUN 3:50PM MON-WED 11:20, 3:50PM SAT-SUN 10:00, 12:10PM 588 CHAPEL ROAD, BOTANY 0508 4 HOYTS (0508 446987) - VIOLENCE,OFFENSIVE LANGUAGE AND CONTENT THAT MAY DISTURB. - SEX SCENES AND OFFENSIVE LANGUAGE. - V IOLENCE,OFFENSIVE LANGUAGE AND SEX SCENES. VIOLENCE. VIOLENCE AND OFFENSIVE LANGUAGE. COARSE LANGUAGE & SEXUAL REFERENCES - VIOLENCE AND OFFENSIVE LANGUAGE. VIOLENCE HOYTS REWARDS ADVANCE SCREENING SUNDAY 15 MARCH AT 2:30PM IN CINEMA MARCH 19 THU-FRI 6:20PM, SAT-SUN 1:20, 6:20PM MON-WED 6:20PM THU-FRI 6:40, 9:00PM SAT-SUN 1:40, 4:20, 6:40, 9:00PM MON-WED 6:40, 9:00PM THU-WED 8:40PM THU-FRI 6:00PM SAT-SUN 12:40, 3:20, 6:00PM MON-WED 6:00PM THU-FRI 9:15PM, SAT-SUN 3:50, 9:15PM MON-WED 9:15PM THU-WED 11:10, 1:40, 4:20, 6:40, 9:00PM THU-FRI 4:15PM, SAT-SUN 4:20PM MON-WED 4:15PM WED 11:00 KC10746 Botany Preparation: 15 minutes Cooking Time: 20 minutes Ingredients: • 1-2 potatoes, small dice • 4-8 lamb loin chops • 3 tsp Gregg’s Red Curry Paste • 1 onion quartered and finely sliced • 1 bag green beans, top, tail, cut in three • 2 tomatoes, diced • 2 red capsicum, finely sliced • parsley, chopped • Delmaine Chickpeas 390g, drained (optional) Also need: olive oil, vinegar, salt and pepper, 1 cup of milk (full cream is best), flour Method: To make the paneer, heat 11⁄2 cups milk until just not quite boiling. Add 3-4 tsp vinegar (or lemon juice) and stir until it separates. Drain off the liquid and put the curd in a little bowl in fridge. Boil potatoes until tender then drain. Rub 1tsp curry paste onto the chops, season and put aside, covered. Heat some oil in a pan on high. Dust the onion with a little flour and fry until brown and crispy. Drain on paper towel. Put the pan back on element and cook the chops on med high until done. Meanwhile blanch the beans and drain well. Mix 6 tbsp oil, 4 tbsp vinegar, 2tsp curry paste, season well and mix with the beans, chickpeas (if using) potato, tomatoes, parsley and capsicum. Serve the chops with onion, and the bean salad. Crumble paneer on top. ➤ AND MORE: If you don’t want to make the paneer then Greek yoghurt or sour cream works just as well. For a creamy dressing mix curry paste with mayonnaise instead of the oil and vinegar. Add crushed fennel and cumin seeds to the paste to coat the chops. RECIPE Spiced Lamb Chops New World Botany are proud to sponsor this recipe. All ingredients can be purchased from in store.
Botany and Ormiston Times Thursday February 26 2015
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