126 days ago

Pukekohe businesses plagued by break-ins

Sapeer Mayron Reporter from Franklin County News

Kia ora neighbours! This is Sapeer, your local Franklin County News reporter.

As you may know, Pukekohe been plagued by break-ins, with nearly a dozen hits in just three weeks.

Since July 19, retailers and eateries on King St, Pukekohe, and eateries have faced a raft of attempted and successful burglaries, with some considering packing up shop.

On Wednesday, a 20-year-old man was charged with three counts of burglary, police said. He will appear in the Pukekohe District Court on Thursday.

Read more here:

More messages from your neighbours
2 hours ago

Order your Christmas ham today!

COLONIAL BACON & HAM CO LTD

Whole, half or quarter available, on the bone or without.

Email or phone us to place your order.

A PROUD LOCALLY OWNED COMPANY

‘You know this is good as soon as you taste it. Because we pride ourselves on making traditional ham just the way you like it. From the moment you take a bite, you taste the flavour and freshness and quality of our ingredients. We love our ham and wouldn’t make it any other way.’
Order now

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B
22 days ago

Anti vaccine

Brian from Papakura

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.

9 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