Fragrant Chicken Salad, Pork Loin & Poached pear
Our kitchen is bustling with activity today as the Level 4 Advanced cookery students prepare the first of three practical final assessments. Entree: Fragrant chicken salad made from tender chicken breast, chiffonade cabbage, onions and aromatic herbs of mint & coriander. Main Course: Pork Loin with sauce Madeira, onion carrots & Pommes Boulangère. Dessert: Pear, poached in red wine infused with cloves and cinnamon, Crème anglaise.
Poll: Would you want an unconventional funeral?
Funerals can cost as much as $22,000 and the planning can be stressful especially at a time when loved ones are grieving. Some New Zealanders are re-imagining funerals by making their own coffin or having a relaxed ceremony at home. Would you want a less traditional funeral? Share your thoughts below.
Type 'Not For Print' if you wish your comments to be excluded from the Conversations column of your local paper.
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86.2% Yes
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12.1% No
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1.7% Other - I'll share below!
Can I please get a legal ruling on who has rights to this feijoa?
Arrange for someone to threaten to cut the feijoa in half. Whichever one of you begs the person not to because you ultimately care more about the well-being of the feijoa than who owns it is the true owner of the feijoa
Lest we forget...
On this ANZAC Day, let's take a moment to remember and honor the brave men and women who have served and continue to serve our country.
Tell us who are you honouring today. Whether it's a story from the battlefield or a memory of a family member who fought in the war, we'd love you to share your stories below.
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