A photograph capturing the staff at the Auckland Star in the 1960s has been discovered and restored.
Tony Lawson, 85, received the photograph from his friend Don Armitage, whose father Jack is pictured in the photograph.
“The photo came to me in a very poor condition,” he said.
“However, my youngest daughter's close friend who is a graphic artist has done a few hours work on this and has come up with an amazing improvement.”
Lawson started working for the Auckland Star in 1964.
“In those days it was hot metal, as they called it, a line of type writers going like the clappers,” he said.
“The noise was something, it’s a wonder we’re all not stone bloody deaf. It was 1976 they were all gearing up to go into the computers.”
He estimates the photograph was taken in the 1960s.
Do you recognise anyone from this historic image?
I have a query for those that refuse the current covid vaccine. Are you anti vaccine and refuse any vaccine, or are you against the type of vaccine available in NZ, the mRNA one.
Would you be vaccinated if a non mRNA vaccine was available, as the usual annual flu vaccine is?
Some different types are here. www.healthcareitnews.com...
If you are against the mRNA vaccine only, would you all join together to lobby the government to buy in an alterative vaccine for you all, so enabling teachers, nurses, doctors etc to be vaccinated and stay safe and remain in their occupations.
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