41 days ago

Weekday and Weekend specials

Tina from Sierra Cafe - 3 Kings

Hi Customers

ANY DAY this week : -
For breakfast over $20 per person before 10 a.m comes with a regular FREE coffee!!! -

After 10 a.m, for any meals over $40 gets a 10% DISCOUNT!!!

Terms and Conditions applied.

Come and try out our new Expresso Creme Brulee – Just suited for the spring, it is heavenly.

The coffee and drinks served in this café are delicious, made by our skilled and experienced Baristas’.

Please come and enjoy the food and drinks in a wonderful tropical ambience.

From Friendly team at Sierra 3 Kings

More messages from your neighbours
10 hours ago

PEST TREES?

Mike from Mike Robson

There’s a peaceful protest happening right now on Owairaka (Mt Albert) preventing 345 exotic trees identified as weed species getting the chop.
What’s the rush and what maunga’s next?

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2 days ago

Poll: What do you think is the common reason Kiwis fail their driving test?

The team Reporter from Stuff

Hi neighbours,

There is one common reason that is accounting for one-quarter of all immediate failures of driving tests - out of the options below, what do you think is the common reason Kiwis don't pass the test? Vote in our poll.

Find out the answer here.

What do you think is the common reason Kiwis fail their driving test?
  • 17% Failing to giveway
    17% Complete
  • 19.4% Travelling above the speed limit
    19.4% Complete
  • 23.3% Not stopping at stop sign
    23.3% Complete
  • 40.2% Not checking blind spots/mirrors
    40.2% Complete
887 votes
4 hours ago

Chicken, Ginger and Cumin Curry

New Zealand School of Food & Wine

This curry keeps well in the fridge for a few days and the leftovers taste even better the next day.

Ingredients
1 kg Chicken pieces, including thighs, drums, wings
2 cloves Garlic
5 cm Fresh ginger, peeled
1 med Onion, peeled and cut into quaters
1 Tbsp Oil
1 large Lemon, or lime, freshly juiced
1 Tbsp Cumin seeds
1 pinch Cayenne pepper
2 Tbsp Tomato paste
½ cup Cream, or yoghurt

Directions
Remove skin from the chicken if you prefer.
Place garlic, ginger and onion in a food processor. Blend until smooth. Add 150ml water to make into a thin puree.
Heat the oil in a heavy-based frying pan. When hot, add the chicken pieces and brown on both sides. While cooking season with salt.
When the chicken is nicely browned, squeeze over the lemon juice and continue cooking for 2 minutes. Add the cumin seeds, cayenne and tomato paste.
Pour in the garlic, onion and ginger puree, cover the frying pan with a lid and simmer for 5 minutes.
Turn the chicken. Stir in the cream or yoghurt. Add enough water to cover the chicken, cover and continue to cook on a low heat for 20-30 minutes or until the chicken is cooked. Cooking time will depend on the cut of chicken you have used and whether it is on the bone.
Check for seasoning — you may need more salt or cayenne if you like it hot.
Remove from the heat and rest with the lid on for 5-10 minutes. The chicken will keep cooking in this time and will be more tender when you come to eat it.
Serve with rice and steamed seasonal vegetables.

Click below to read some interesting cooking tips!

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