Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times Wednesday September 4
www.times.co.nz Howick and Botany Times, Wednesday, September 4, 2013 — 19 1 ADULT TICKET FOR $12 1 ADULT TICKET FOR $12 Present this voucher and receive 1 Adult Ticket for $12 Present this voucher and receive 1 Adult Ticket for $12 Valid until September 30 2013. Voucher must be redeemed in cinema. Not valid for 3D, La Premiere, D-Box or special events. C4 BUY TICKETS AT HOYTS.CO.NZ NZ • NO COMPLIMENTARIES BOTANY DOWNS - THU SEPT 5TH TO WED SEPT 11TH SESSION TIMES ARE CORRECT AT TIME OF PRINTING GENERAL ADMISSION DEF LEPPARD VIVA! HYSTERIA (TBC) Wed 6:30PM DESPICABLE ME 2 (PG) Sat-Sun 11:30, 1:40, 4:00PM ELYSIUM (R16) thu-Fri 10:00, 12:50, 3:20, 6:00, 9:00PM Sat-Sun 12:50, 3:20, 6:00, 9:00PM Mon-Wed 10:00, 12:50, 3:20, 6:00, 9:00PM EPIC (PG) Sat-Sun 1:45PM JOBS• (M) thu-Fri 10:15, 3:50, 6:30, 8:20PM Sat-Sun 10:15, 3:50, 6:30, 8:50PM Mon-tue 10:15, 3:50, 6:30, 8:20PM Wed 3:50, 6:30, 8:30PM KICK ASS 2: BALLS TO THE WALL (R16) thu-Fri 12:30, 3:40, 9:10PM, Sat-Sun 9:10PM Mon-tue 12:30, 3:40, 9:10PM Wed 3:40, 9:10PM MONSTERS UNIVERSITY (G) Sat-Sun 10:00aM MORTAL INSTRUMENTS: CITY OF BONES (M) thu-Fri 10:10, 3:10, 6:10, 8:20PM Sat-Sun 10:10, 12:20, 3:10, 6:10PM Mon-Wed 10:10, 3:10, 6:10PM NOW YOU SEE ME (M) thu-Fri 10:20, 12:50, 6:15, 8:45PM Sat-Sun 6:15, 8:45PM Mon 10:20, 12:50, 6:15, 8:45PM tue 12:50, 6:15, 8:45PM Wed 10:20, 12:50, 6:15, 8:45PM PACIFIC RIM (M) thu-Wed 1:00PM PARANOIA• (M) thu-Wed 10:25, 1:00, 3:30, 6:15, 8:40PM RED 2• (M) thu-tue 1:10, 3:40, 6:30, 9:00PM Wed 10:50, 1:20, 3:50, 6:30, 9:10PM SHUDDH DESI ROMANCE (TBC) Sat-Wed 8:20PM THE WOLV ERINE (M) thu-Fri 2:50PM, Sat -Sun 3:50PM Mon-tue 2:50PM, Wed 3:55PM THE WAY, WAY BACK (M) thu-Fri 10:00aM Mon-tue 10:00aM, Wed 1:40PM WE’RE THE MILLERS (R16) thu-Fri 12:40, 5:50PM, Sat -Sun 6:25PM Mon-tue 12:40, 5:50PM, Wed 12:40PM WHITE HOUSE DOWN• (M) thu-tue 10:20aM, Wed 10:15aM KICK ASS 2: BALLS TO THE WALL (R16) Wed 12:30PM RED 2• (M) thu-tue 10:00aM WE’RE THE MILLERS (R16) Wed 10:00aM WHITE HOUSE DOWN• (M) thu-tue 12:30, 3:15, 6:00, 8:50PM Wed 3:00, 6:00, 8:50PM PARANOIA• (M) thu-Fri 6:15, 8:40PM Sat-Sun 1:00, 3:30, 6:15, 8:40PM Mon-Wed 6:15, 8:40PM RED 2• (M) thu-Fri 6:30, 9:00PM Sat-Sun 1:10, 3:40, 6:30, 9:00PM Mon-tue 6:30, 9:00PM Wed 6:30, 9:10PM WHITE HOUSE DOWN• (M) thu-Fri 6:00, 8:50PM Sat-Sun 12:30, 3:15, 6:00, 8:50PM Mon-Wed 6:00, 8:50PM (3D) DISNEY PRINCESS: THE LITTLE MERMAID (G) ALL TICKETS $10 Sat-Sun 12:00PM ALL TICKETS $7 DISNEY PRINCESS FESTIVAL: THE LITTLE MERMAID (G) Sat-Sun 10:00aM THOMAS & FRIENDS: KING OF THE RAILWAY (G) Sat-Sun 10:00aM, tue 10:00aM MUMS AND BUBS -Tickets only $9 JOBS• (M) Wed 11:00aM PARANOIA M - VIOLENCE & OFFENSIVE LANGUAGE BLUE JASMINE M - OFFENSIVE LANGUAGE WHITE HOUSE DOWN M - VIOLENCE & OFFENSIVE LANGUAGE JOBS M - OFFENSIVE LANGUAGE & DRUG REFERENCES RED 2 M - VIOLENCE & OFFENSIVE LANGUAGE KICK ASS 2 R16-GRAPHIC VIOLENCE, SEXUAL REFERENCES & OFFENSIVE LANGUAGE WE’RE THE MILLERS R16 - VIOLENCE, SEXUAL REFERENCES & OFFENSIVE ELYSIUM R16 - VIOLENCE & OFFENSIVE LANGUAGE NOW YOU SEE ME M-VIOLENCE, SEXUAL REFERENCES & OFFENSIVE LANGUAGE THE WOLV ERINE M-VIOLENCE AND OFFENSIVE LANGUAGE EPIC PG-LOW LEVEL VIOLENCE DESPICABLE ME 2 PG-LOW LEVEL VIOLENCE 123277-V5 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 118886-v2 Appearing at the: Tickets $49 available from reception or phone 537 7103 for credit card sales. Special licence event. Tickets available for sale to the general public. Visit www.howickclub.co .nz 107 Botany Rd, Howick. Thursday, September 19, 8pm. 122666 Helen Perry 271 8036 or firstname.lastname@example.org Tell me about it. The Times welcomes dining, wining and entertainment news – Has your restaurant/venue undergone a change? Do you have a special event coming up? Have you launched a special price or menu? Dining and Leisure with Helen Perry Dietician and food writer, Sarah Bowman comes from a long line of foodies and says she had the good fortune to also marry one. Her strong foodie bloodline com- bined with career experience and the practical know how of being a busy, working mother makes her new book, Cook Simple, especially appealing. in it Sarah imparts her wisdom for sure-fire meal ideas together with interesting flavours and tex- tures which aim to please the fussiest eaters. Recipes are designed for any meal occasion, from lightning-quick after- work dinners to lazy weekend break- fasts, extended family get-togethers and special celebrations. a collection of family favourites, Cook Simple also includes tried-and- tested chutneys, sauces, breads and baked goodies. it is about fresh, seasonal food cooked with love. each recipe is beautifully illus- trated with photography by Stephen Goodenough and also comes with a short personal comment, serving hint or endorsement. Big on impact with a minimum of fuss, this is a book that promises to be well used in the kitchen. WIN!! And the good news is, thanks to Penguin Group (NZ) the Times has one copy of Cook Simple to give away. To enter the draw visit www. times.co.nz then click on the competitions link and fill in the form. One entry per person/ email address; entries close September 20, 2013. Winner notified by phone or email. Cook Simple – fresh meal ideas for busy lives By Sarah Bowman Photography by Stephen Goodenough Published by Penguin (NZ) Ltd RRP: $45.00 Available at all good bookstores. to tempt readers even more, here’s a delicious recipe for meat loaf from Cook Simple. this is comfort food you can throw together and let the oven do its magic while you get on with other tasks. if you’re lucky enough to have any left over, it makes a delicious lunch in crusty bread with Spicy tomato chutney. Meat Loaf – serves 6 500g beef, lamb or pork mince 500g good-quality sausages, meat squeezed from the skins 1 red onion, finely diced 1 Granny Smith apple, grated a handful of finely chopped fresh herbs, e.g. flat-leaf parsley, thyme and oregano 1 cup wholegrain breadcrumbs 1 egg 1 tsp curry powder salt and freshly ground black pepper, to taste Sauce 1⁄2 cup tomato sauce 1⁄2 cup Worcestershire sauce 1⁄2 cup brown sugar 2 tbsp malt vinegar 2 tbsp lemon juice 1 tbsp butter 1 tsp instant coffee Preheat oven to 175°c. Set aside a 13cm x 24cm loaf tin. Mix together all the meat loaf ingre- dients with wet hands and push the mixture into the loaf tin. to make the sauce, place ingredients in a pot and bring to the boil. Pour the sauce over the meat loaf and bake for 1–11⁄2 hours. Cook’s tip Serve with mashed root vegetables and winter greens or a leafy salad. i have served it here with mashed swede and parsnip and a salad of watercress, shaved fennel and apple. Your chance to scoop stunning cook book DaRe i say it, i’m a tad bored with our local dining scene. it seems to me we have an abundance of indian and thai restaurants as well as a goodly number of italian- style too. While they all go down a treat on a regular basis, i do crave variation. But when it comes to classic european fare there’s not a lot on offer although the re-emergence of Barracuda is a welcome addition to that avenue of dining. Yes, we have pubs and gastro- bars – most doing a pretty good job of tavern fare although reliance on the fryer rather than the grill can prove wearisome. Some of our leading restaurants have also become lazy about updat- ing menus particularly sides – if i see one more steamed mix of car- rot, cauli and broccoli with a bean or two thrown in, i may just about eat my hat but not my veggies. We have an abundance of gar- den fruits and veg in this country, much of it under-used. Produce in this country is excellent so surely some of our restaurants could be more innovative and make better use of the variety available. Watching Masterchef, and see- ing the demands made of amateur cooks not to mention the judges’ expectations, i am amazed that few restaurants meet similar expecta- tions and instead turn out some pretty lack lustre extras. in the past, i’ve mentioned that finding a gourmet soup or salad is not always easy and, to my mind, there is even a lack of truly creative seafood dishes on our local scene. and with October being national cheese Month, i ask readers to tell me who is using this country’s abundance of marvellous cheeses to creative effect – beyond a simple cheese board that is. i do understand that balancing fare and price is not always easy but surely, in-season fruit and veggies could help keep the scales even? now that i’ve performed my bleat for the week, i’m off to din- ner, on the local town of course, and i’m hoping to be pleasantly surprised. H. Perry GIVE FARE A GO! Seasonal vegetables provide scope for creativity. October is NZ Cheese Month – what can restaurants do?
Howick and Botany Times, Wednesday, August 29, 2013
Howick and Botany Times Wednesday September 11 2013