Howick and Pakuranga Times
Botany and Ormiston Times : Botany and Ormiston Times Thursday May 28 2015
16 — Botany and Ormiston Times, Thursday, May 28, 2015 www.times.co.nz facebook.com/kaisekijapanese Also at: 190 Jack Lachlan Dr, Pine Harbour, Beachlands NOW OPEN at UNIT 15, 345 CHAPEL RD, FLAT BUSH. Ph 272 8506. Open Tuesday-Sunday 12-2.30pm for Lunch (last order 2pm), 6-9.30pm for Dinner (last order 9pm), Closed Monday. ICHIZEN Kaiseki Japanese Restaurant Kaiseki Japanese restaurant offers a huge array of menu options which include sushi, sashimi, kobachi, deep fried & grilled dishes, salads, and more. Come in and try it for yourselves! 127150 SEASONAL SPECIAL 10% OFF DINNER ONLY — VALID UNTIL 30/06/2015, ON PRESENTATION OF THIS AD. RESTAURANT & BAR AUTHENTIC FINE THAI CUISINE Fully Licensed & BYO Wine BOTANY JUNCTION 123 Ormiston Rd, Flat Bush Ph 271 6474 Open for Lunch & Dinner every day LA CENTRAL 71 Lunn Ave, Mt Wellington Ph 570 7009 Open for Lunch & Dinner every day www.spicesthai.co.nz 127373-V3 GENERAL ADMISSION THU-WED 12:45PM FRI-SUN 8:20PM MON 8:00PM, TUE-WED 8:20PM SAT-MON 10:40AM THU-SUN 10:50, 1:30, 4:00, 6:30, 9:15PM, MON 10:50, 1:30, 4:00, 6:30, 9:00PM, TUE-WED 10:50, 1:30, 4:00, 6:30, 9:15PM THU 4:20PM, FRI 3:00PM SAT-MON 10:20, 3:40PM TUE 4:20PM, WED 4:30PM THU 10:30, 1:00, 3:40, 6:10, 9:00PM FRI 10:30, 1:00, 3:40, 6:10, 9:15PM SAT-SUN 10:30, 1:00, 3:40, 6:10, 9:00PM, MON 10:30, 1:00, 3:30, 6:00, 8:40PM, TUE-WED 10:30, 1:00, 3:40, 6:10, 9:00PM THU 10:15, 6:40PM, FRI 10:15, 5:10PM, SAT-SUN 4:20, 6:40PM MON 4:10, 6:20PM TUE-WED 10:15, 6:40PM SAT-SUN 11:10AM, MON 11:00AM THU-SUN 10:10, 12:50, 3:30, 6:40, 9:00PM, MON 10:10, 12:40, 3:20, 6:20, 8:45PM, TUE-WED 10:10, 12:50, 3:30, 6:40, 9:00PM THU-SUN 6:00, 8:50PM MON 5:50, 8:30PM TUE-WED 6:00, 8:50PM THU-SUN 10:20, 1:10, 3:50, 6:15, 8:40PM, MON 10:20, 1:00, 3:40, 6:00, 8:30PM, TUE 10:20, 1:10, 3:50, 6:15, 8:40PM, WED 1:10, 3:50, 6:15, 8:40PM THU 10:50AM, FRI 10:00AM TUE 10:50AM, WED 10:20AM GENERAL ADMISSION THU-FRI 10:30, 3:40PM TUE-WED 10:30, 3:40PM THU 1:20, 5:20, 8:20, 9:10PM FRI 12:15, 5:20, 9:00PM SAT-SUN 1:20, 5:20, 9:10PM MON 1:10, 5:10, 9:10PM TUE 1:20, 5:20, 9:10PM WED 1:45, 5:20, 9:10PM 588 CHAPEL ROAD, BOTANY 0508 4 HOYTS (0508 446987) THU-SUN 9:15PM, MON 9:00PM TUE-WED 9:15PM THU-FRI 6:00, 8:30PM SAT-SUN 12:30, 3:10, 6:00, 8:30PM MON 12:30, 3:00, 5:40, 8:10PM TUE-WED 6:00, 8:30PM THU-FRI 6:40, 9:00PM SAT-SUN 12:50, 3:30, 6:40, 9:00PM MON 12:40, 3:20, 6:20, 8:45PM TUE-WED 6:40, 9:00PM THU-FRI 6:15PM SAT-SUN 1:10, 3:50, 6:15PM MON 1:00, 3:40, 6:00PM TUE-WED 6:15PM THU-SUN 10:00, 12:30, 3:10, 6:00, 8:30PM, MON 10:00, 12:30, 3:00, 5:40, 8:10PM, TUE-WED 10:00, 12:30, 3:10, 6:00, 8:30PM THU-WED 12:30PM THU-WED 2:40PM WED 11:00AM ADULT THEMES. VIOLENCE. VIOLENCE. - VIOLENCE AND CONTENT THAT MAY DISTRUB. - SEXUAL REFERENCES. M OFFENSIVE LANGUAGE. - VIOLENCE, SEXUAL REFERENCES & OFFENSIVE LANGUAGE TICKETS ON SALE NOW FOR THURSDAY 11 JUNE TO SUNDAY 14 JUNE IN CINEMAS 11 JUNE GENERAL ADMISSION THU-WED 3:15, 5:40, 8:30PM THU-WED 12:20PM THU-WED 2:50, 6:10PM SAT-SUN 1:10PM THU-WED 3:30PM THU-WED 10:00, 12:40, 3:20, 6:00, 8:40PM THU-FRI 10:10AM SAT-SUN 10:10, 2:50PM MON-WED 10:10AM THU-WED 10:40, 1:20, 4:00, 6:40, 8:10, 9:00PM THU 10:00, 1:45, 6:00, 9:15PM FRI 1:45, 6:15, 9:15PM SAT-SUN 1:40, 6:15, 9:15PM MON-WED 10:00, 1:45, 6:15, 9:15PM SAT-SUN 10:10AM SAT-SUN 10:50AM THU-WED 12:10, 5:00, 7:40PM FRI-WED 8:20PM THU-FRI 10:30, 12:50PM MON-WED 10:30, 12:50PM GENERAL ADMISSION THU 1:15, 2:50, 6:00PM FRI 11:00, 1:15, 2:50, 6:00PM SAT-SUN 11:00, 1:15, 6:00PM MON-TUE 11:00, 1:15, 2:50, 6:00PM WED 1:15, 2:50, 6:00PM 588 CHAPEL ROAD, BOTANY 0508 4 HOYTS (0508 446987) THU-FRI 6:00, 8:40PM SAT-SUN 12:40, 3:20, 6:00, 8:40PM MON-WED 6:00, 8:40PM THU-FRI 6:40PM SAT-SUN 1:20, 4:00, 6:40PM MON-WED 6:40PM THU-WED 9:15PM THU-FRI 6:20, 9:00PM SAT-SUN 1:00, 3:40, 6:20, 9:00PM MON-WED 6:20, 9:00PM THU-WED 10:20, 1:00, 3:40, 6:20, 9:00PM THU 11:10, 8:00PM, FRI 11:10AM SAT-SUN 11:00AM MON-WED 11:10AM THU-WED 3:50PM WED 11:00AM ADULT THEMES. VIOLENCE. VIOLENCE. - VIOLENCE AND CONTENT THAT MAY DISTRUB. - SEXUAL REFERENCES. M OFFENSIVE LANGUAGE. - VIOLENCE, SEXUAL REFERENCES & OFFENSIVE LANGUAGE TICKETS ON SALE NOW IN CINEMAS 11 JUNE KC10853-V4 TEN GREAT REASONS TO In local business, you know the person behind the counter, and they know you. they have a deep understanding of the products they’re selling and they take time to serve their customers and go the extra distance. REASON 9. Local shops value you more Botany Preparation: 15 minutes Cooking time: 20 minutes Ingredients: • 1⁄2 savoy cabbage, very finely sliced • 1 Superb Herb living coriander, chopped • 2-3 limes, juice and zest • 425g chilli beans (hot or mild) • 500g beef mince • 3 tsps Gregg’s ground cumin • 1 red onion, finely diced • 3 Ohakune parsnips, peeled and grated • 6 Old El Paso tortillas • 1-11⁄2 cups cheese, grated Also need: salt, pepper, olive oil Method: Heat the oven to 1800C. Mix cabbage, 1⁄2 coriander, lime juice and zest. Season. If the limes aren’t so juicy you may need to use 3-4 limes. You need about 100ml. Cover and put aside. In a pot cook the beans, remaining coriander and enough water to make a creamy sauce. Mash everything with a fork or blend for a smooth sauce. Season and put aside. Heat a little oil in a fry pan. Add the mince, cumin, onion, and parsnips until brown and cooked. Season. Lay out the tortillas. Add mince, a spoonful of sauce and some cheese onto each tortilla. Roll up the tortillas and lay out in a baking dish. Spread the remaining bean sauce over the top. Sprinkle with remaining cheese and bake 10 minutes or until cheese has melted. Serve with some pickled cabbage on top. ➤ AND MORE: Lamb is a perfect substitute for mince in this recipe. Fold the tortillas in half instead of rolling for a more authentic look. Black beans work well instead of chilli beans. New World Botany are proud to sponsor this recipe. All ingredients can be purchased from in store. RECIPE Enfrijoladas Cuisine business celebrates longevity BY MARIANNE KELLY ■ TONY Scott still looks a tad incredulous as he reflects on the success of his food and beverage licence business which, for the past 20 years, has been offering Kiwis the opportunity to take control of their own dining experience. The Stonegrill system delivers the diner’s choice of meat cuts or fish, sometimes combined with shellfish, to the table on a pre-heated granite stone. But this is no case of pre-cooked food slapped onto a sizzling hot plate. To the contrary, portion-controlled pieces of meat can sit on the natural volcanic stone at a retained prime temperature for up to 30 minutes. The trick is to slice off mouth-sized pieces, place them on the lava stone and leave to sear and cook to individual satisfaction. Recognising the Stonegrill concept as a potential point of difference for restaurants and bars, Mr Scott introduced it to the Brewer’s Arms in Christchurch in 1995. Twenty years later more than 80 Kiwi establishments have taken it on board, including two members of the Barworks Hospitality Group, Basalt in Howick and Celsius in Botany Junction. Basalt was where Mr Scott and his wife Toni, chef and newly-promoted national manager Peter Busch, along with other members of the Stonegrill team and invited guests, the Times included, gathered to celebrate the 20th anniversary. The specially-designed Stonegrill ovens run constantly heating the granite stones to 400 degrees C so they can be turned over sufficiently hot for service. Mr Scott says Kiwis’ demand for healthier food is delivered by Stonegrill because no oil or fat is used, leaving the natural juices and flavour the heroes. And rather than attacking a portion of fully-cooked meat head on, first-time diners are faced with the intriguing pattern of cutting, searing and then eating the meat piece by piece. The happy consequence is in extending the dining period, giving plenty of interaction with fellow diners; also making the experience more interesting as each person takes responsibility for exactly how under or over-seared they want their food to be.
Botany and Ormiston Times Thursday May 21 2015
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