33 days ago

Things that surprise Kiwis returning to NZ

Lorna Thornber Reporter from Stuff Travel

Hi everyone,
I'm working on a travel story for Stuff about the things that have surprised returning Kiwis about New Zealand. If you have recently returned from overseas or know someone who has, it would be great to hear about the things that have stood out for you, for better or for worse. Whether it's to do with the weather, the cost of things, the public transport, the food, the housing, the people or something else entirely, we'd be keen to hear about it. Please remember that your comment may be included in the article, unless you say you don't want it to be. Thank you.

More messages from your neighbours
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1 hour ago

Hope Church - Aerodynamic Doubt

Ole from Takanini

Have you ever had to take a leap of faith - those who first tried to fly certainly know the feeling. Ben Martin explores how to handle the gap between what we know, and what we don’t when it comes to believing and trusting in God.

Sunday 9:00am on Hope Channel

Freeview Channel 27 and Sky Channel 204
Live stream: www.hopechannel.nz...

1 day ago

Coronavirus: Auckland remaining at alert level 3 until August 26

The Team Reporter from Auckland Stuff

Hi neighbours,

Have you heard the news? Auckland will remain in level 3, while the rest of the country will remain at level 2 until midnight Wednesday, August 26 – an additional 12 days.

Prime Minister Jacinda Ardern said the approach is “short, but precautionary”. Extending the restrictions for an additional 12 days is the same length of the virus’ incubation period, director-general of health Dr Ashley Bloomfield said.

To read more about what this means for Auckland, click here

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1 day ago

Remote Cooking: Lockdown 2.0

New Zealand School of Food & Wine

So here we are again, cooking from home, as we swing back to lessons learned from Lockdown 1.
Choux Pastry transformed into Profiteroles with crème Chantilly and eclairs with pastry cream and rich chocolate ganache.

Take a look at these great examples of Choux Pastry transformed into Profiteroles with creme Chantilly and eclairs with pastry cream and rich chocolate ganache.

Link below for the recipe and the full story.