103 days ago

Hugh Wilson, botantist, ardent cyclist and the inspiration behind Hinewai Reserve!

New Zealand School of Food & Wine

Hugh Wilson, the renowned Canterbury botanist who has also written a number of books about New Zealand plants has spent the last 30 years overseeing the regeneration of 1500 hectares of gorse-ridden hill country farmland to native bush. High above Akaroa, and over the crater rim, you can visit Hinewai Reserve and discover numerous species of ferns, regenerating totara, hear the bird song, find the 47 known waterfalls or even better, hike the 3 day Banks Peninsula Banks Track, New Zealand track.
Celia Hay, Director of New Zealand School of Food and Wine dropped to visit Hugh and get an update on edible native plants and berries.

Hugh mentioned a new documentary on the transformation of Hinewai and now free on You tube.

It's inspirational.

More messages from your neighbours
8 hours ago

Our kinda kindness at AMI

AMI Insurance

When a Christchurch school lost four classrooms to fire, retired AMI Branch Manager Philip Buckingham knew how he could help.

Philip – “ When one of our offices is relocated or refitted as a flexi workspace, there are all sorts of useful items left behind — stationery, file cabinets, chairs, desks, computer monitor arms. For years now, we have gathered it all up and donated it to schools; initially those hit particularly hard by the Christchurch earthquakes. It’s hard to explain, but it’s just in our DNA at AMI to help people. After the Russley School fire, there was an urgent need to get the kids some stationery. On my way home, I went to the school and spoke with the principal, Greg Lewis. We couldn’t have asked for a better principal for the school, he is such a great guy.”

read the full story here.
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8 hours ago

Do more of what you love!

Murray Halberg Retirement Village

Ryman living saves you time for the moments that matter
Experience our retirement villages


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1 day ago

Recipe: Apples, Courgettes and Green Beans with Toasted Almonds and Garlic Aioli

New Zealand School of Food & Wine

Looking for the perfect Summer recipe?
This vibrant crunchy salad makes for a perfect side or healthy light lunch.

Ingredients
50 g Almonds
1 splash Vegetable oil
½ tsp Flaky sea salt
½ tsp Sugar
200 g Green beans, tips removed
2 Courgettes
1 Granny Smith apple
1 Lemon
2 cloves Garlic, crushed
½ cup Mayonnaise
1 Spring onion, 2 if small

Read the full recipe on the link below.

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