A massive upgrade of our kauri bush tracks is on its way!
The Shore Action team is very proud that on Wednesday we allocated over $7 million from the Natural Environment Targeted Rate fund to upgrading bush tracks across Kaipātiki to prevent the spread of kauri dieback. That's about 50% of the total kauri budget available for local board parks.
We've added this to $2 million of funding that we already had allocated, bringing the total to around $9 million!
We have been very hot on protecting our kauri and upgrading tracks this term: we pre-emptively closed bush tracks near kauri; we got council staff to work directly with our restoration volunteer groups to use local knowledge and expertise to identify vulnerable kauri and new track routes; and John Gillon and Danielle Grant advocated directly to the Mayor and councillors for additional funding for the Kaipātiki area, which has now come through.
Below are the parks that will be receiving track upgrades to mitigate against kauri dieback disease:
* Birkenhead War Memorial Park (option 2 plus closure of section 17)
* Chatswood Reserve (option 3 plus upgrade of section 6)
* Chelsea Estate Heritage Park (option 2)
* Eskdale Reserve Network (option 2)
* Fernglen Native Plant Gardens Reserve (option 3)
* Kauri Glen Reserve & Cecil Eady Reserve (option 2)
* Leigh Scenic Reserve & Lynn Reserve (option 3 as requested by the public meeting in Bayview)
* Rangatira Reserve (option 2)
* Soldier's Bay Accessway (option 2)
We also confirmed the indefinite closure of Kauri Park and Muriel Fisher Reserve which have confirmed cases of kauri dieback disease.
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
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
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.
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.
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?
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)