Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times Wednesday December 18
32 — Howick and Botany Times, Wednesday, December 18, 2013 www.times.co.nz 124602-v2 Tickets $37 Members $40 Non Members Tickets available from reception or phone 5377103 Door Open 6pm Show Starts 8pm Bar Snax Available 6-8pm R18 Limited Seating 124686 103091-V65 GENERAL ADMISSION THU 10:20, 1:10, 3:50, 6:30, 9:00PM FRI-SUN 10:00, 1:10, 3:40, 6:15, 9:15PM MON 10:00, 10:20, 1:00, 3:40, 6:15, 9:15PM TUE 10:30, 4:25, 7:00PM THU 12:20, 2:25, 5:30PM FRI-SAT 10:00, 1:50, 4:10PM SUN-MON 10:00, 1:50, 4:00PM TUE 10:00, 1:20, 5:00PM FRI-MON 3:10, 6:10PM, TUE 11:50, 5:50PM THU 1:00, 3:40, 6:20, 8:50PM FRI 10:10, 1:00, 6:30PM SAT 10:10, 1:00, 8:55PM SUN 10:10, 1:00, 6:20, 8:50PM MON 10:10, 12:50, 6:20, 8:40PM TUE 10:20, 1:00, 6:30PM FRI-SUN 10:20, 12:50, 3:20, 5:30PM THU 9:15PM, FRI-MON 9:20PM FRI 6:25PM, SAT 6:40PM, SUN 3:50PM THU 10:40, 3:45PM, FRI 10:30, 3:40PM SAT 10:30, 3:50PM, SUN 10:30, 3:30PM MON 10:30, 3:50PM, TUE 10:50, 3:50PM THU 10:00, 4:30, 6:50, 9:10PM FRI 3:40, 9:00PM, SAT 3:30, 9:00PM SUN 9:00PM, MON 3:40, 5:30, 9:00PM TUE 7:10PM THU 1:50, 8:40PM, FRI-SUN 10:00, 6:00, 8:50PM MON 2:30, 6:00, 8:50PM, TUE 12:10, 3:30, 6:50PM THU 10:00, 12:45, 3:25, 6:10PM FRI 10:50, 12:30, 6:00, 8:50PM SAT 10:50, 12:45, 6:00, 8:50PM SUN-MON 10:50, 12:30, 6:00, 8:50PM TUE 10:40, 2:00, 3:40, 6:40PM SAT 6:30PM THU 10:50, 1:15, 6:10, 8:30PM FRI 12:40, 8:40PM, SAT 12:40PM SUN-MON 12:40, 6:30PM, TUE 1:20, 3:20PM .NZ OFFENSIVE LANGUAGE,SEXUAL REFERENCES AND DRUG USE. M - OFFENSIVE LANGUAGE VIOLENCE. OFFENSIVE LANGUAGE AND SEXUAL REFERENCES. . SUPERNATURAL THEMES AND VIOLENCE. PG VIOLENCE, COARSE LANGUAGE AND SEXUAL REFERENCES. OFFENSIVE LANGUAGE AND SEXUAL REFERENCES. VIOLENCE. VIOLENCE M VIOLENCE VIOLENCE, COARSE LANGUAGE AND SEXUAL REFERENCES. SCARY SCENES THU 2:40PM, FRI-SUN 10:40, 5:20PM MON 2:00, 5:20PM, TUE 10:10, 4:00PM TUE 1:30PM FRI-MON 8:40PM, TUE 7:15PM THU 11:10, 6:00PM, FRI-SUN 2:00PM MON 10:30AM THU 9:15PM THU-MON 5:20PM THU 6:30, 9:00PM, FRI 6:15, 9:15PM SAT -SUN 1:10, 3:40, 6:15, 9:15PM MON 6:15, 9:15PM, TUE 7:00PM FRI-MON 8:40PM, TUE 7:15PM SAT -SUN 12:50, 3:20PM THU 6:00, 8:40PM, FRI 6:00, 8:50PM SAT -SUN 2:00, 6:00, 8:50PM, MON 6:00, 8:50PM TUE 6:50PM THU 9:15PM THU 10:00, 3:20PM, FRI-MON 12:10PM TUE 11:10, 3:25PM THU 10:10, 12:10, 5:20, 7:40PM FRI-SUN 2:20, 7:50PM MON 11:10, 2:20, 7:50PM TUE 1:10, 5:30PM 123847-V7 Helen Perry 271 8036 or email@example.com 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 Kiwi first – free-range turkey Christmas pies The Light Horse flying high SOME folk may be a little pie-eyed on the spirit of Christmas this year but those who gobble up the latest treat to hit the festive shelves – a large, family size, free-range Tur- key & Bacon Pie – will be intoxi- cated by the flavour and not the hard stuff! To celebrate Christmas, Dune- din-based artisan pie maker, Ste- ven Turner from Who Ate All The Pies? has created a free-range Tur- key & Bacon Pie which just needs the heat and eat treatment. What’s more, he has sourced the turkey meat from the reputable Croziers free-range turkey farm in Canterbury. Steven personally chooses cuts of Southland farmed meat, wild game and, now, turkey for his pies and says the secret to their golden flaky pastry is a little ‘old fashioned’ pork fat, which creates tex- ture and taste. Pie fillings take up to two days to complete. From searing, browning and cara- melising the free-range turkey, to thickening with a traditional roux, each step has a valuable place in the batch-made production process. So celebrate Christmas at home, on the boat or at a picnic, caravan or bach with a Who Ate All The Pies free-range turkey pie. Serve with cranberry sauce, a fresh salad and dressing. Who Ate All The Pies? Free Range Turkey Pie 825g ($14.99 family size). Available December only from specialty food stores and partici- pating supermarkets. See the web- site www.whoateallthepies.co.nz By Natalie Brittan FIRST impressions can sometimes be misleading. A couple of months ago, within a few weeks of open- ing, I eagerly tested out the verdant pastures of The Light Horse at The Crossing in Highbrook. Desserts and cocktails were shining examples – I was in sev- enth heaven – but when it came to the food there were a few teething problems. My second visit (and, yes, I did say I would go back) proved these have not only been ironed out, but The Light Horse has emerged, shaking its glossy mane in defiance as if to say, ‘you were wrong!’ In fact, the Black Angus scotch on the bone was virtually unrecog- nisable second time round. Chargrilled and juicy, the fat had been rendered to release uninhibited flavour that was just stunning. The flavours in the mussels simi- larly took my breath away – each mussel was well-dressed in a sen- sational coconut and green curry summer frock – very yummy. The ‘horse tails’ proved excep- tional yet again and I’m slowly working my way through the menu sip by sip. Last time it was Coco- nut Chameleon, but I’ll be chasing down a Wild Fruit Squirrel before long. Desserts, cocktails, and now, food, all score 10 upon 10 – yeehaa! And if you haven’t yet tried this fascinating new addition to the dining/relaxation scene do so – inside and out it’s light horses ahead! Pie fillings take up to two days to complete. From searing, browning and cara- melising the free-range turkey, to Coconut Chameleon ‘horse tail’.
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