50 days ago

BANKING GONE BAD

Rosalind from St Heliers

In St Heliers I went to the Westpac Bank this morning, then to the BNZ. Neither banks produce receipts for you any more. The Westpac bank offers you a language option, (including Maori) a bill pay option but NO option for taking out cash.
It offers you a "start without card." It offers you a "bill payment" option, but it did not give me to access my money.
The BNZ last month shortchanged me by $100.00 of a $600 withdrawal. They took over 3 weeks to rectify it.
I assisted an elderly an elderly woman 3 days ago with depositing money and there was NO facility to get a receipt at the BNZ. The option is written there, but there is no connection when you press for that. It is a complete impossibility to get a receipt, which is just plain wrong in my view. For a deposit, you get no proof!
Last Christmas I was charged $10 in December for my BNZ annual card fee (read Annual) then in January I was charged it again. When I rang, the girl said blithely "OH yes ... computing error", and when I asked if they had been a flurry of people who had noticed she was confident "no-one to my knowledge has noticed". Which when you consider if they only have 500,000 customers at $10.00 charged brings them in $5 million dollars. For a computer clitch of $10.00!!
You can't see anyone at a bank anymore.
You can't get a receipt.
You can't get your money out
They overcharge you on fees.
They shortchange on withdrawals.
Anyone else smelling something rotten in the banking world? IN New Zealand?
Read Adele Fergusan for what went wrong in Australia for an enlightening expose of the corruption in banking in Australia.
And remember most of our banks are Australian owned. Just an an added germ of joy to add to this whole saga of subterfuge by the Westpac and BNZ in St Heliers.

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Howdy Neighbours
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5 hours ago

New Nordic Cuisine

New Zealand School of Food & Wine

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