Autumn Forage
A magnificent autumn day for our forage and kai cooker - urban hangi. Riki captivated us with his whale tooth flute while sharing stories of traditional Maori foods, cooking, and preservation methods.
We prepared blanched kawakawa & spinach puree which tasted delicious with our Pigeon Bay lamb, smoked and then steamed in the kai cooker.
Marlene prepared palusami with taro land coconut cream and a little chili and Celia enjoyed preparing a kimchi vinaigrette to coat the balls of fresh watermelon, with a crumble of feta. Light, spicy and delicious.
Poll: Is it ok to regift something that you have been given?
🎁 Holiday Gift Chat!
Do you ever regift?
What’s your take on asking for a receipt if a gift doesn’t fit?
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79.8% Yes! It's better to regift what I don't need
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20.2% No. It's the thought and effort that matters
Create a Stunning Stain Feature Wall with Resene Colorwood
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Scam Alert: Fake information regarding December Bonuses from MSD
The Ministry of Social Development is reporting that fake information is circulating about new ‘December bonuses’ or ‘benefit increases’
If you get suspicious communication, please contact Netsafe.
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