Waiheke Marketplace : November 14th 2012
www.waihekemarketplace.co.nz 8 WAIHEKE MARKETPLACE, NOVEMBER 14, 2012 NEWS NEW OPENING HOURS Mon-Sat9am-9pm Sun 10am - 7pm PHONE 372 5555 AVAILABLE 5th November to 18th November 2012. TRADE NOT SUPPLIED. WHILE STOCKS LAST. Selection of range varies by location SOUTHERN COMFORT $3799 1 LITRE BUY THIS AND GET A FREE SCHWEPPES DRY 1.5 LITRE WHILE STOCKS LAST BILLY MAVERICK 18 X 250ML CANS 8% ALC/VOL $2999 EACH $1999 EACH JIM BEAM 8 X 330ML BOTTLES 8% ALC/VOL CANADIAN CLUB 10 X 330ML BOTTLES 4.8% ALC/VOL TUI OR EXPORT GOLD 15 X 330ML BOTTLES $2199 EACH STEINLAGER CLASSIC 15 X 330ML BOTTLES $2499 EACH NZ PURE 12 X 330ML BOTTLES $1799 EACH MATUA ORIGINS STILL EXCLUDING PINOT NOIR AND SPARKLING $999 750ML SPEIGHT'S SUMMIT LION RED WAIKATO SWAPPAS 12 X 745ML BOTTLES $3499 EACH SMIRNOFF $3299 1 LITRE BROWN BROTHERS SELECTED RANGE ONLY $1299 750ML TRINITY HILL 750ML $1599 EACH PARK LANE 12 X 250ML CANS 7% ALC/VOL $21EACH CRUISER 12 X 250ML CANS 8% ALC/VOL $4499 700ML CHIVAS REGAL BUY TWO CHIVAS AND RECEIVE A FREE 200ML MINI WHILE STOCKS LAST Coming down: The wall at Artworks is the first to feel the might of the demolition digger. Demolition kicks off library project Demolition started on the Artworks complex on Monday ready for the building of the new stand-alone community library. An enormous digger began the task by knock- ing down the wall that separates the courtyard from the section next door where the Anglican Church used to stand. Demolition of the church warden's house has been delayed after the discovery of asbestos. A special team from Auckland will be arriv- ing soon to deal with the problem. It took only hours to demolish the studios but it will take over a year to complete the redevelop- ment of the area. Culinary tourism inspires food writers By GEORGE GARDNER Chef collaboration: Te Whau's Marco Edwardes and Cable Bay's Sam Clark toast a job well done after serving up a five-course degustation lunch for members of the New Zealand Guild of Food Writers. They were joined by chef Justin Scheihing, top right, with the second course, his selection of Casita Miro house-cured meats. Ewe's milk: Four- week-old Sapphire the lamb from Stoney Batter was a drawcard at the Hipa Sheep Milk Yoghurt stand. He is with company owner James Clairmont, who also owns the Waiheke Cheese Company. Foodie Ana Shwarz was on hand to offer up delicious samples of home-made granola with the yoghurt. Waiheke is leading the way in culinary tourism and the rest of Auckland needs to take note. That's one of the messages that came out of The Great Waiheke Island Culinary Experience at Cable Bay Vineyards on Friday. The event was organised by nutritionist, foodie and executive committee member of the New Zealand Guild of Food Writers, Sarah la Touche. About 60 members of the guild came together for their annual meeting, a food mar- ket featuring Waiheke produ- cers, a glimpse of the forth- coming headland Sculpture on the Gulf event, olive oil talks by expert Margaret Edwards, canapes and a five- course degustation lunch with wine matches. A collaboration by three top Waiheke chefs to produce the lunch proved a winner and showcased some island talent. Cable Bay head chef Sam Clark hosted Marco Edwardes from Te Whau and Justin Scheihing from Casita Miro in his kitchen. We all did our own prep and the whole kitchen staff plated up,'' Marco says. It worked well because none of us has much of an ego. We just helped each other.'' The wine matches were also a collaborative effort from the three vineyards, with Cable Bay's Neill Culley, Casita Miro's Cat Vosper and Te Whau chef Edwardes speaking about their respect- ive vintages. Auckland Tourism, Events and Economic Development speaker Wendy Voegelin was one of a number of speakers at the lunch. Her agency, a council controlled organis- ation, is involved in promot- ing growth in the region. Culinary tourism has worked well for Waiheke but not so much for Auckland,'' Ms Voegelin says. Some guild members stayed on to enjoy what Wai- heke has to offer including the Oyster Inn, Poderi Crisci and the Ostend market. The New Zealand Guild of Food Writers includes some of the country's biggest food personalities such as Annabel Langbein, Ray McVinnie and Julie Biuso. Its members write, talk and live by all things food. It also has cor- porate and associate mem- bers. Visit foodwriters.org.nz for more information.
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