75 days ago

Beginners - Social Partner Dancing

Hannah from Move Modern Jive Auckland

If winter’s got you in a bit of a funk❄️❄️❄️…and you’re looking for something local and social to lift your spirits, and bring some fun and activity into your week … we can’t think of one good reason why you wouldn’t want to pop along to Te Tuhi (on Reeves Road ) for some social partner dancing.

Still need convincing?

💃 6 week Beginner Basic course – so you don’t need any experience or dance skills.
💃 It’s a Tuesday evening – what else would you be doing?
💃 It’s modern jive – an easy blend of dance styles aka street jive / french jive / hustle / akin to merenge
💃 It’s super-easy to learn, and can be danced to most music!

Over 6 consecutive weeks, the experienced, down-to-earth and welcoming Move Dance Co Teachers will talk you through each step as you learn the Basics, building on what you learn each week.❣️

Send us an email or a message to find out more and register!
dancefun@movedance.co.nz 🙏🙏🙏

Start Date: Monday 19 August
Time: 7.30 pm
Dress: Casual – comfy shoes
Where: Te Tuhi is situated opposite the Pakuranga Plaza, on Reeves Road, Pakuranga. Free parking is available behind the gallery.
Cost: $50pp for 6 weeks

Or if you prefer the personal touch, give Hannah 021 576 210 or Colin 021 036 3249 a call and they’ll happily answer all your questions. Go on…what have you got to lose?

Price: $50

More messages from your neighbours
11 hours ago

Speed limit reductions decided today

The team from Neighbourly.co.nz

Speed reductions on around 700 Auckland roads will be decided this afternoon.

Some of the dangerous roads considered for the reductions include Dairy Flat Highway, Whitford Rd, Hobson St and Karangahape Rd.

People are divided on whether reductions should be enforced. What are your thoughts?

5 hours ago

Recipe: Turbot with Oyster & Hollandaise with Broad beans & peas (Foam of Pods)

New Zealand School of Food & Wine

Serves 4

350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest

2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
Pinch Salt
Broad beans
Pea feathers

2 Shallots
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
Bean pods
125 gr Butter per 500 ml liquid.

Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.

Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.

Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.

Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.

At Service
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.

5 hours ago

Speed limit cuts become reality on nearly 700 roads

Todd Niall Reporter from Auckland Stuff

Hi Neighbours, Auckland Transport has brought in most of the 700 speed limits cuts it had proposed in rural and city and town centres. A new survey shows strong public support for the safety move. Do you back it ? Read the article below.

(Please type NFP if your comment is not for print)