Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times Wednesday October 16
12 — Howick and Botany Times, Wednesday, October 16, 2013 www.times.co.nz Unit 1, 135 Harris Rd, East Tamaki. Ph 215 8422. Fax 215 8489. Hours: Mon-Fri 6.30am-4pm, Sat 6.30am-2pm. Bakery • Cafe 50% OFF* Until October 23, 2013. * Excludes Coca Cola & Frucor drinks. • Indoor/outdoor tables • Take out food & meals • Cooked meals including Asian food • Hot pies • Cakes, Slices, Buns • Large selection of drinks EVERYTHING MADE ON THE PREMISES ASK ABOUT OUR CATERING SERVICE 123791OPENINGSPECIAL Ye Olde Bailey Bar & Restaurant 2/272 Ti Rakau Dr, Pakuranga Ph 273 4271 Ye Ole Bailey Tues-Fri $10 Lunch Conditions apply Available for functions Free venue hire (conditions apply) DJ & Karaoke Every Friday from 8pm Sunday Roast All day roast every Sunday Happy Hour Every day during the week 123395 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 October 31 2013. Voucher must be redeemed in cinema. Not valid for 3D, La Premiere, D-Box or special events. C4 BOTANY DOWNS - THU OCT 17TH TO WED OCT 23RD SESSION TIMES ARE CORRECT AT TIME OF PRINTING • NO COMPLIMENTARIES GENERAL ADMISSION 2 GUNS• (R16) Thu 10:30, 1:10, 3:40, 6:10, 8:30PM Fri 10:30, 1:10, 3:50, 6:15, 9:00PM SaT -Sun 1:20, 3:50, 6:15, 9:00PM Mon 10:30, 1:10, 3:50, 8:40PM Tue 11:20, 1:45, 4:10, 6:40, 9:00PM Wed 10:30, 1:10, 3:50, 6:40, 8:50PM ABOUT TIME• (M) Mon-Tue 1:30, 6:30PM, Fri 1:30, 6:20PM, SaT -Sun 3:10, 6:20PM AEROSMITH: ROCK FOR THE RISING SUN (TBC) Wed 6:30PM BOSS (TBC) Thu 3:20, 8:20PM, Fri 3:00, 8:00PM, SaT -Sun 5:40, 8:00PM, Mon-Tue 5:50, 8:20PM, Wed 5:50, 8:40PM DIANA• (M) Thu 10:00, 12:40, 3:20, 6:00, 8:40PM, Fri 10:00, 12:40, 3:20, 6:00, 8:30PM, SaT -Sun 10:30, 3:20, 6:00, 8:30PM, Mon-Tue 10:00, 12:40, 3:20, 6:00, 8:30PM, Wed 12:50, 3:20, 6:00, 8:30PM. GRAVITY (M) Thu-Fri 11:10, 3:30, 6:50PM, SaT -Sun 11:10PM, Mon 11:40, 4:00PM, Tue 11:40, 4:00PM, Wed 11:40, 4:00, 6:20PM GROWN UPS 2 (PG) Thu 1:00, 6:45, 9:00PM, Fri 12:50, 7:00, 9:00PM, SaT 1:00, 9:00PM Sun 1:00, 7:00, 9:00PM, Mon-Wed 1:00, 3:30, 7:00, 9:00PM LALA-OOPSIES: A SEW MAGICAL TALE (G) SaT -Sun 10:00aM, Tue 10:00aM LITTLEST PET SHOP: BLYTHE’S BIG ADVENTURE (G) SaT -Sun 10:00aM, Tue 10:15aM MACHETE KILLS• (R16) Thu 11:20, 4:30, 9:15PM, Fri 11:20, 4:20, 9:15PM, SaT 1:50, 4:10, 9:15PM Sun 2:00, 4:30, 9:15PM, Mon-Wed 11:30, 4:30, 9:15PM MR. PIP (M) Thu 10:20, 1:50PM, Fri 10:15, 1:50PM, Mon-Wed 10:15, 2:00PM PA DDLE POP DINOTERRA (TBC) SaT -Sun 10:00, 12:00PM PERCY JACKSON: SEA OF MONSTERS (PG) Thu 4:20PM, Fri 4:10PM, SaT -Sun 10:20, 12:40PM, Mon-Wed 4:15PM PLANES (G) SaT-Sun 11:15, 3:40PM PRISONERS• (R16) Thu-Sun 8:50PM, Mon 9:00PM, Tue 8:50PM, Wed 8:40PM RUNNER, RUNNER• (M) Thu 10:00, 12:10, 2:20, 4:30, 6:40, 9:00PM, Fri 10:00, 12:10, 2:20, 4:30, 6:40, 8:45PM, SaT-Sun 10:10, 4:30, 6:40, 8:45PM, Mon 10:00, 12:10, 2:20, 6:40, 9:10PM, Tue 10:00, 12:00, 2:10, 4:20, 6:30, 9:10PM, Wed 10:00, 12:10, 2:20, 4:30, 6:40, 9:10PM RUSH (R13) Thu 11:00, 1:40PM, Fri 10:40aM, Mon-Tue 10:50, Wed 10:10, 1:30PM THE SMURFS 2 (G) SaT -Sun 10:50, 1:30, 4:00PM TURBO (G) SaT -Sun 12:15, 2:20PM GRAVITY (M) Thu-Wed 9:10PM PRISONERS• (R16) Mon 9:00PM Thu-Wed 11:10, 2:40, 6:00PM 2 GUNS• (R16) Thu 6:10, 8:30PM, Fri 9:00PM SaT-Sun 1:20, 3:50, 9:00PM, Mon 6:15, 8:40PM, Tue 9:00PM, Wed 8:50PM ABOUT TIME• (M) Fri-Sun 6:20PM GRAVITY (M) Thu-Mon 9:10PM, Tue 6:50, 9:10PM, Wed 6:20, 9:10PM PRISONERS• (R16) Thu-Fri 6:00, 8:50PM, SaT-Sun 2:40, 6:00, 8:50PM, Mon 6:00, 9:00PM, Tue 6:00, 8:50PM, Wed 6:00, 8:40PM RUNNER, RUNNER• (M) Thu-Fri 6:40PM,SaT-Sun 4:30, 6:40PM, Tue 6:30PM, Wed 6:40PM TURBO (G) SaT-Sun 12:15, 2:20PM (3D) GRAVITY (M) Thu-Sun 1:20, 5:50PM, Mon-Tue 1:50, 6:10PM, Wed 1:50PM ALL TICKETS $8 LITTLEST PET SHOP: BLYTHE’S BIG ADVENTURE (G) SaT-Sun 10:00aM LALA-OOPSIES: A SEW MAGICAL TALE (G) SaT-Sun 10:00aM, Tue 10:00aM MUMS AND BUBS -Tickets only $9 DIANA• (M) Wed 11:00aM .NZ HOYTS.CO.NZ BATTLE OF THE YEAR M - VIOLENCE 2 GUNS R16 - VIOLENCE & OFFENSIVE LANGUAGE DIANA M - OFFENSIVE LANGUAGE MR PIP M - VIOLENCE GRAVITY M - OFFENSIVE LANGUAGE & CONTENT THAT MAY DISTURB GROWN UPS 2 PG - VIOLENCE, SEXUAL REFERENCES, OFFENSIVE LANGUAGE & NUDITY PERCY JACKSON: SEA OF MONSTERS PG - VIOLENCE & COARSE LANGUAGE ONE DIRECTION: THIS IS US PG - COARSE LANGUAGE 123816-V3 Classy fare overseen by Darby Brooks one of the city’s finest chefs with a buffet package that delivers clever and innovative cuisine tempered by a reassuring sense of food that works. Langham Hotel is home to Eight, pro- viding the best hotel-based dining expe- rience in town. With imaginative dishes that continue to break away from the bain-marie boredom of smorgasbord dining that’s rarely a success, eating out here remains the best of its kind any- where in Auckland. With eight open style kitchens each with their own work stations, what’s on the menu depends entirely on you. On offer are Asian and Western dishes from Silk Road (wok and dim sum), Tokaido (sushi and sashimi), Spice (Indian), Route 66 (New York grill) Great Ocean (seafood), Garden Route (salad bar), Champs-Elysees (pastries, crepes, breads and cheeses) and Dessert Road (sweet treats). Dining at Eight is a culinary journey. Leading the way is the predominantly local seafood with a variety of fresh fish and shellfish. Snapper, hapuka, salmon, oysters, mussels, squid, king prawns, crab, pipis and whitebait fritters are the stars. And awaiting the grill are cuts of veal, venison sirloin, lamb rump, eye fillet, turkey, chicken kebabs, a carvery and a selection of gourmet sausages. The Spice route has its own tandoori ovens with upmarket offerings of Indian fare and while vaguely westernised it’s at no great cost to flavour. The frequently changing line-up includes curried chicken, lamb and butter prawns, chana masala, tandoori fish and chicken tikka. They’re all there complete with rice, pickles, chutneys, yoghurt dips and a selection of naan breads. Our only disappointment – no poppadums. Passion and intensity lurks with the super fresh sushi and sashimi. Expertly prepared and as authentic as it gets the chef works magic with the attention to detail that will have you re-evaluating benchmarks. While the savour fare will most likely ground you don’t pass up on dessert or the pleasures of sweets. Cakes, mousse, fresh fruits, ice cream and a chocolate fountain for chocohol- ics. And they’re serious about wine. While expensive the wine list is solid, focused and particularly impressive and domi- nated by an eclectic selection of local and imported vintages. Estate and flagship wines are also available by-the-glass. And the verdict? Eight has some of most adventurous hotel food to be had in Auckland and is one of those must-do restaurant experiences, however we did find the long queues just a bit off- putting. Regardless the luncheon ($60) and dinner ($90) are great value and you would be hard pressed to find better. Service is executed by confident and capable waitstaff. Eight: Langham Hotel, Licensed, 83 Symonds St, City, Phone 379 5132, Lunch and dinner 7 days, All credit cards (surcharge 1.5%), Website: www.langhamhotels.co.nz Menu: 9, Cuisine: 9.5, Wine List: 8, Service: 8, Décor: 8, Value for Money: 8.5 103091-V63 the women’s guide to everything! QR code generated on http://qrcode.littleidiot.be Dining and Leisure with Helen Perry The cup of the Irish is set to floweth over as Paddys (actual and honorary) prove they’re not chicken when it comes to dis- playing a richness of pourness at The Cock & Bull in Botany. That’s right, the team at the local watering hole has signed up to be a part of this year’s Guin- ness Pint Master competition, a nationwide search for those bar- men (or women!) who live and breathe the two-part pour, surge and friendly service that make drinking Guinness such a unique experience. What’s more, Jack McGarry, one of Cock & Bull Botany’s potential contenders, grew up 10 minutes from where Guinness is made in Ireland. Jack’s an advocate for the proper two-part pour, and adds (in his broad Irish accent): “you always have to turn the glass so that the Guinness logo faces the customer. That’s the proper way to pour a pint of Guinness.” Patrons can support Cock & Bull Botany by ordering a pint of Guinness, and rating their expe- rience on the scorecard provided by the bartender or check it out on Facebook at www.facebook. com/Guinness.NZ. Cock & Bull Botany currently ranks 34, so help bring the team up the lad- der. Finalists will be selected to compete in four regional finals and the cream of the crop will make it through to the national finals next month. Wondering what it takes to pour the perfect pint? It’s a pre- cise art that runs like so: The Glass: ■■ The perfect pint starts with a perfectly clean, tulip shaped glass. The Pour: ■■ With the glass on an angle of 45°, allow the Guin- ness to cascade down the glass. Slowly straighten the glass with a continuous pour until 3⁄4 full. The Surge ■■ : Allow the surge to fully settle for a minute or two before completing the pour. The Finish: ■■ The pour is com- pleted with a smooth creamy head forming above the rim of the glass. The Moment: ■■ Pint presented without spillage and with the Guinness logo proudly displayed to the front. Pouring perfect pint for Guinness contest The pot of gold at the end of the rainbow has proved elu- sive but foodies will surely hit the jackpot with this recipe for a four ingredient Guiness Pot Pie. 4-ingredient Guinness Pot Pie Three kilograms of skirt steak and rump steak, cut into cubes Three pints of Guinness Four carrots – cut into slices or chunks Puff pastry Put cubed steak in a pot with Guinness; season with salt & pepper. Add carrots then slow PottinG the Pie cook until the meat is tender and liquid has reduced down into a gravy. Distribute to ramekins, top with puff pastry and bake until puffed and golden.
Howick and Botany Times Wednesday October 9, 2013
Howick and Botany Times Wednesday, October 23, 2013