Howick and Pakuranga Times
Botany and Ormiston Times : Botany and Ormiston Times Thursday May 7 2015
24 — Botany and Ormiston Times, Thursday, May 7, 2015 www.times.co.nz Could your kitchen do with a facelift...at less cost? Transform the look of your kitchen by Þtting NZ made replacement doors, drawer fronts, panels, handles and bench tops. Create a brand new Ôlook and feelÕ with no compromise on quality, choice and design. If itÕs new you want, we can design and install too! Our benchtops are made using engineered stone of natural quartz & granite. We also reface bathrooms, bedrooms, and laundries 10YEAR GUARANTEE DREAM DOORS - A local business, backed by an international brand Call Brett on 021 998 054 or 0800 437 326 email email@example.com www.dreamdoors.co.nz LOW COST HUGE RANGE LESS HASSLE LOCAL 1 2 3 4 Pay a fraction of the cost of a new kitchen by keeping your existing cabinetry, but adding the features and design of a brand new kitchen. Choose from a huge range of the latest door styles and colours, handles and benchtops. From pull out pantries, to corner drawer systems, we have you covered. THE DREAM DOORS ADVANTAGE You wonÕt suffer the stress, mess and upheaval that comes with a new kitchen. All doors and cabinets are made to measure by NZ manufacturers, with a 10-year warranty. 1 2 3 4 LOW COST HUGE RANGE LESS HASSLE LOCAL BRETT TEN GREAT REASONS TO Local busineses are proportionately more generous in their support of local charities, schools and community events. Supporting local shops means a financial impact on your community. REASON 2. Local independent shops support community groups By Marianne Kelly ■■ WITH more than 20 years of cheffing behind him, Nigel McAuley is on a mission to show people how easy it is to produce restaurant quality meals in their homes. His motivation was boosted after he joined his wife Amy, director of Powerhoop New Zealand in Howick, on a six-week health and fitness challenge. Realising that many people do not have the knowledge about or interest in cooking nutritional innovative meals, he decided to use his professional skills to help. The result is the first ‘Can’t Cook Won’t Cook’ workshop conducted at the couple’s Eastern Beach home recently. It’s aimed at men and women who want to escape from dishing up the same old meals, night after night. “ The programme is for people who don’t generally like cooking,” he says, “either because of a lack of skill or desire. We are trying to encourage women to get their husbands/ partners involved by providing an easy and non-intimidating environment.” Mr McAuley trained as a chef at MIT’s (Manukau Institute of Technology) CHATS, eventually moving on to Queenstown and then Australia where he met Mrs McAuley, who was on a reverse OE from her native Scotland. The couple went on to Bali and eventually Nigel joined Amy in Glasgow, planning to stay six months, “but it turned into 16 years”. He spent six years at the famous Oran Mor arts and entertainment venue in Glasgow, initially as sous chef and progressing to executive chef. “My claim to fame,” he says, “was being in charge of the wedding reception for Simon Pegg,” the English actor, comedian, screen writer and film producer, whose movies include Shaun of the Dead and Hot Fuzz. He says he worked with “some fantastic chefs” including one who moved on from Oran Mor to become executive chef at Glasgow’s famous Gleneagles Hotel. He also worked at Jamie Oliver’s Jamie’s Italian restaurant in Glasgow, part of a chain soon to open in Wellington. But timing conspired against Mr McAuley meeting the celebrity chef personally. When the family moved back to New Zealand, Mr McAuley decided to abandon the unsocial hours worked by chefs and now works as a specialist salesman for meat wholesale company Farm Cove Butchery. “I talk to chefs about what their ideas are. I’m on the other side of the fence now and it helps me to keep my hand in. “But a lot of people simply don’t cook. They don’t have the knowledge. “Having our classes here [at the family home] is real and friendlier. A commercial kitchen can be a daunting, soulless place.” He emphasises to his class that there are no failures in the kitchen, “it’s called experimenting”. “It’s about the feel of food and the mood, getting into what you are doing and enjoying it. “ The biggest thing is preparation and having the right ingredients. If you have an idea in mind of what you want to eat then the end goal is easier.” Plating up, he says, can be half the battle, “especially for the kids”. He demonstrates ideas such as using yoghurt rather than mayonnaise in a coleslaw, or adding a simple salsa verde to a steak, helping to lift a dish and “it’s also nice and healthy”. “It [the salsa verde] can keep for a week and be used on different dishes. A lot of ingredients are inter- changeable. Use what you have in the fridge, otherwise it gets costly.” Mr and Mrs McAuley have scheduled a second workshop for May 24 and are hoping that as people opt to return, the boundaries can be tested and people will be encouraged to be more adventurous. For more information email Mrs McAuley on firstname.lastname@example.org. OUr HOMeS TODay Home cooks helped to be adventurous A lot of people simply don’t know how to cook Chef Nigel McAuley, centre, with two home cook protégés, Kathryn Griffiths and Neil Williams-White, both of Cockle Bay. Times photo Marianne Kelly CVs academic ➤ interest PEOPLE selling their home or wanting to use the equity in it to borrow money should make sure they get the most up-to-date valuation possible. Ashley Church, the Property Institute of New Zealand’s chief executive, has provided this advice in response to publicity calling into question the accuracy of council valuations (CVs) in high price growth areas such as Auckland. “CVs are conducted, on behalf of councils, once every three years as a basis upon which to set rates and, as such, they’re a ‘snapshot’ of the value of any given property at that moment in time,” Mr Church says. “ They’re not intended to provide an ongoing price guide, particularly in a fast rising market. But there are some circumstances under which a home owner should always seek an up-to- date valuation. If you’re selling your home or wanting to use the equity in it to borrow money, it’s important that you get the most up-to-date valuation possible,” he says. “ This will put you in a stronger bargaining position if you want to sell. “And any increase in value could give you more clout with the bank if you want to borrow money to make a purchase or buy a business.” SuperCity ➤ bucking trend A ‘Home Affordability’ report underlines New Zealand’s “two-track housing experience”, according to its author, Professor Paul Gallimore of Massey University’s School of Economics and Finance. Figures from the most recent quarter, December 2014-February 2015, released in the latest Massey University Home Affordability Report, show an improvement in affordability across New Zealand of six per cent. But Auckland and three other regions bucked the trend. “ When you look at the past 12 months, houses in Auckland are now over 22 per cent less affordable,” Professor Gallimore says. “For the country as a whole, the annual deterioration in affordability is only 10.4 per cent. “ These figures underline the ongoing two-track housing experience of New Zealanders.” Over the past year the 10.4 per cent fall in affordability has been driven by a modest 3.4 per cent rise in house prices and a 0.5 per cent rise in interest rates, which outstripped the 2.3 per cent increase in the average weekly wage. “But the situation in Auckland is quite different,” he says. “ Wages actually rose at less than the national average while the median house price rose by a substantial 14 per cent or $83,000. “ The recent improvement in affordability in many regions really accentuates the high costs in Auckland. “Our largest city is now 49 per cent less affordable than the rest of the country, and that’s a larger gap than we’ve had at any other time in the 25-year-history of the Massey Home Affordability Report.” Professor Gallimore says this divergence in regional experience is likely to continue throughout 2015.
Botany and Ormiston Times Thursday April 30 2015
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