Christmas Specials are now on at Bin Inn Glenfield and until 24th December :
Walnuts 450g pack..$9.99 was $14.95
Almond Flour 500g pack..$9.99 was $14.95
Pumpkin Seeds 1 kg pack..$9.99 was $15.90
Sliced Cranberries 900g pack..$9.99 was $16.10
Organic Apricots 500g pack...$9.99 was $15.95
Organic Coconut Sugar 900g pack..$7.99 was $12.50
Organic Raw Virgin Coconut Oil 1 litre..$16.99 was $21.99
Almond Fingers 264g pack..$2.99 was $3.99
Offer valid till stocks last.
Looking forward to see you all soon.
Stewart Harvey, Principal Trustee at Public Trust Waikato, says "seizing the moment" is essential so things aren't left to chance - and it's easier than you think. Stewart had a chat with Stuff.co.nz recently, check out the article in the link below.
Colored and styled rugs for every room in the house! Why not for the outdoor spaces? Our collection of designed rugs from indoor to outdoor is what you are looking for. As weather changes and moves from winter to summer many of us like to enjoy summer mornings and evening hangouts sitting on the porch, deck or backyard. Adding a fashionable element seems difficult but it is not! From laidback to urban cool, add a splash just like an indoor area rug that can enhance the outlook of outdoor space as it has a character and style which can be added to even a smallest space.
When talking about outdoor space many of us just think about welcome mats, nothing more than that instead of outdoor rugs as we wonder will a rug be able to withstand the element of nature? So, the answer is Yes! Outdoor rugs are often designed and made up of material that is suitable and durable to bear the moisture and other elements. Let's learn more about the outdoor rug which will help you to add another aspect to your outdoor space.
New Nordic Cuisine had redefined the food culture of Denmark, Norway, Sweden, Iceland and Finland.
Our own Chef Finn is from Denmark and spent his formative years working in Michelin star rated restaurants including working as Sous Chef for legendary Noma chef, Rene Redzepi.
This menu is inspired by Chef Finn’s Nordic heritage.
"We work with local high quality ingredients to combine good taste in food with contemporary culinary techniques,” says Chef Finn.
Here are some photos of the dishes our Diploma students prepared and served.
1. Tartare of Trevalli on Rye bread with pickled beetroot, sorrel and brown butter siphon.
2. Salmon served with a compote of tomatoes, oil of chervil and crispy onion rings.
3. Pigeon Bay Lamb rump, sous vide with buttermilk foam & beef jus.
4. Salad of raw cabbage, kale with mushroom and pickled red onion dressing
5. Terrine of pork served with Granny Smith apple puree & leek, mustard vinaigrette & tarragon.
6. Guests seated with Franck