Four Seasons Golf Club prepares for Iftar feast

Sunday, July 27th, 2008

Served in The Tee Lounge and Blades Restaurant, Four Seasons’s Iftar buffet comprises an expansive selection of traditional Arabic dishes and beverages, alongside a myriad of international items.

A variety of succulent dates, refreshing regional juices like amar dain, erek-sous and karkadaih along with Ramadan soups from the cauldron will welcome guests on arrival. Dishes will be offered at various food stations offering guests a varied and eclectic choice, starting with cold or hot mezze including babaganoush, zaatar labneh, spinach sambousk and lamb kebbeh.

A salad corner features marinated asparagus and grilled halloumi or sumac marinated hammour, while the global hot buffet includes foul medamas from a copper pot with tasty accoutrements, roasted lamb ouzi, shawarma and a live Arabic grill. Diners will also delight in the woks of Asia corner and steaming dishes like lamb stew with okra, chicken casserole and vermicelli rice.

The all-inclusive Iftar rounds out with dry fruits and nuts, Ramadan sweets and desserts such as rich and creamy katayef asafiri, popular um ali as well as a Western-influenced selection of chocolate brownies and raspberry macaroons.

For those who want to enjoy a later meal, an a la carte Sahour menu will be available from 8pm until 2am, served in The Tee Lounge or on the terrace of Blades Restaurant.

The Sahour menu also takes its cue from the broad range of flavours from the Middle East and beyond. Guests can leisurely dine on Arabic favourites from waraq inab and manakish to kebab kashash and shish taouq, and end the evening with a selection of delicious local sweets.

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Harrison Ford dishes Indiana Jones

Thursday, May 15th, 2008

Harrison Ford’s Indiana Jones is such a larger-than-life, iconic film classic hero that when the actor strode into a hotel meeting room, one half-expected to hear John Williams’ rousing theme song from the movie series.

But Harrison, wearing a simple suit and shirt, is not that kind of guy. He’s not the type who requires blaring trumpets and French horns to herald his entrance. “Life is good,” he said with a smile. “I can’t complain. If I did, nobody would listen to me anyway.” Such wry, self-effacing statements reflect the man who once left acting to work as a carpenter.

When a journalist asked an “intellectual”-angle question about the much-awaited, 1950s-set “Indiana Jones and the Kingdom of the Crystal Skull” on behalf of her editor, Harrison cracked, “Well, isn’t that nice? Let’s send him to an intellectual movie. That will make him happy.”

When the same reporter posed another question written by her boss, about Indiana Jones’ “un-modern approach to women,” Harrison smiled and quipped, “It is set in 1957, for Christ’s sake. We reflect the characters in that period of time. But I also want to say that Indiana Jones loves women. There’s a nice way of doing that and a not-so-nice way of doing that. I think Indiana Jones is a guy with a very strong moral core.”

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Oui to that

Saturday, April 19th, 2008

Situated in the middle of the Ferrymead industrial complex, this diminutive cafe looks out on an unprepossessing carpark and could easily be missed by the motorist passing down Ferry Road.
It has, however, already established an enviable reputation both among those who work in the area and the cognoscenti from the eastern suburbs, who on fine weekends can sit in the sun in the carpark and enjoy a truly splendid breakfast or brunch, washed down with excellent tea or coffee.
But first be warned. If you are going to attack and defeat their Big Breakfast, it would be advisable to fast for at least 15 hours beforehand.
Luckily, five of us chose a fine Sunday for our first visit to the cafe. The carpark was empty, so our hosts put three little tables together so we could enjoy our brunch in the sun, well protected from the easterly.
We were all peckish, so two of us ordered the Big Breakfast ($20), consisting of two poached eggs, two large rashers of bacon, hash browns, mushrooms, baked beans, roast tomato and two sausages.
When the dish arrived, beautifully displayed on a rectangular white plate the size of a small table, it elicited a spontaneous burst of applause from the assembled company. And the combined tastes of this dish more than matched the quality of its presentation: the eggs, perfectly cooked, reposed on delightfully crunchy wholemeal toast; the mushrooms actually tasted like mushrooms, and the hash browns, beautifully crisp on the outside, melted in the mouth.
Two more of our company chose Provencale scrambled eggs with slow- roasted tomatoes and grilled ciabatta bread with smoked salmon ($17). This, too, was received with approbation.
One of us observed that the egg could have been a little less runny, but each to her taste, for the second recipient pronounced it perfect.
The only other main dish to be sampled was poached eggs on grain toast with roasted tomatoes and bacon ($17), which again received the highest of accolades.
All this was accompanied by English Breakfast tea and a wide variety of coffees, all of which were pronounced excellent.
Altogether it was hard to fault the service or the food provided by C%26#39;est Si Bon.
Their flyer suggests that we should try their European breakfasts %26ndash; French, Spanish, German, Italian, Polish and Russian %26ndash; but nothing exotically European is displayed on their menu, unless you count eggs benedict, Provencale scrambled eggs, or a seafood, meat, or vegetarian Mediterranean platter. But no doubt the Polish chef can provide more exotic European dishes on request.
We felt rather sorry for two of our number, who, after so gargantuan a meal, had to drive to Dunedin. For my part, I was happy to drive straight home for a lie-down, having resolved to restrict myself to light victuals for the rest of the day. %26ndash;David Elworthy
C%26#39;est Si Bon Cafe Deli
1025 Ferry Road, Ferrymead. Phone 982-3693.
Hours: seven days, 7.30am-5pm.
Upside: great breakfast/brunch %26ndash; and the unisex loo has a shower.
Downside: small.

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Slow so succulent

Wednesday, April 16th, 2008

Five generations of one family from the Iberian peninsula (Italy) have brought the ham to this point. I am impressed.
It is tucked into a chiller at Petrini, but ask for it and out it comes to go under the knife, providing a rare %26ndash; and, it has to be said, expensive %26ndash; treat.
Petrini is the latest shopping destination for Christchurch foodies. Its location among the concrete huddle of Humphreys Drive does not mean a view of the Estuary. The building is behind Penny Cycles, which puts it nicely out of reach of the prevailing easterly breezes.
You could look up and admire the hills, but views are not the point. Petrini, named after Italy%26#39;s Carlo Petrini, founder of the international Slow Food Movement, is about food and wine.
It might be the new place on the block, but the faces are familiar. Part-owners Scholz and Yommi Pawelka are also hosts at Saggio di Vino in Victoria Street.
We last met manager Raould Ericson at Mediterranean Food Co and Cafe.
Martin Aspinwall, of Canterbury Cheesemongers, is the cheese consultant.
Head chef Reon Hopson once worked at Saggio, but has since travelled and worked in several grand kitchens, including Level 41 in Sydney.
There are many parts to Petrini. There is the delicatessen which, as expected, stocks a variety of canned and bottled foodstuffs, but it%26#39;s the ready-to-eat food that is setting palates fizzing.
From iberico and parma ham to cheese pastries and take-home dishes, it is a line- up of restaurant-standard convenience food. The selection changes daily, but it is likely to include mushroom tortellini, chargrilled vegetable salads, citrus-cured salmon and rustic terrines.
The bakery and cheese room are behind walls of glass, and customers are welcome to open and enter.
%26quot;Good cheese and fresh bread are key items in European delicatessens,%26quot; says Scholz. %26quot;That%26#39;s what we want too.%26quot;
Planning Petrini took 18 months, with six months of that devoted to sourcing the best produce. Everything was tasted, discussed, accepted or rejected by a committee of five. This may have been time consuming and occasionally fractious, but the result is astonishing.
Scholz has qualifications in hotel management and as a chef, and there is no doubt she is a successful restaurateur, but with this new venture, she is realising a childhood dream. Her parents had a delicatessen in Bonn, and when her father died suddenly, her mother carried on the business with the help of the young Lisa.
%26quot;I loved it. I helped with everything, but my favourite job was after school, delivering the orders. The bike had a big basket, and the name `Scholz%26#39; was in big letters. My mother used to say: `Our customers know who you are, so do
a good job%26#39;. It is the same today.%26quot;
Petrini%26#39;s wine list is Pawelka%26#39;s territory, and as at Saggio di Vino, an enomatic wine-dispensing system ensures that a wide selection of wines is always open for tasting or ordering by the glass.
But it is the kitchen that is the powerhouse. Under Hopson and his staff of five, food flows to the restaurant and delicatessen from 10am. While the restaurant specialises in lunch dishes designed to be shared, come evening, the menu complements the wine bar%26#39;s tasting plates.
%26quot;The best way is for a table to order four to six dishes to share,%26quot; Ericson says. %26quot;There%26#39;s also the Trust the Chef selection.%26quot;
Many of the dishes on the menu are from a classic repertoire %26ndash; beef bresaolo, confit rabbit, tortellini, salmon gravadlax %26ndash; reworked into clever miniatures but losing nothing in the translation. And someone in the sourcing department has thrown a wide net. Selections include soft- shell crab and salt cod and leek brandade, availability permitting of course.
Petrini is a family production, with everyone on the staff knowledgeable about its food, wine, breads and cheeses. If Mr Slow Food himself, Signor Carlo Petrini, dropped by, he couldn%26#39;t help but be impressed. %26ndash;Kate Fraser
* Petrini, 9 Humphreys Drive, Ferrymead. Open: delicatessen, 9.30am to 6.30pm; restaurant, 10am to late, and from 9am for brunch on Saturdays and Sundays.

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Supping with angels

Wednesday, April 16th, 2008

Not to be theologically outdone, Claudia pointed out that the Blessed Virgin Mary was gazing down on her side of the table. Both were painted onto the stylish ersatz Renaissance window blind which blocked a sweeping vista of that suburban mecca, Riccarton Mall, and an automatic-teller machine opposite.
This tribute to Italian Early Renaissance painter Sandro Botticelli merely added to the evening%26#39;s slightly surreal qualities .
Within minutes of being seated in Rotherham%26#39;s compact dining area, we became aware that all around us were couples celebrating wedding anniversaries. There was a 32nd anniversary to our left, a 10th behind us, a ninth across the room and a fourth a table away. It was an orgy of nuptial happiness. The air was filled with much marital billing and cooing.
Good food should be a theatrical experience, and Rotherhams pulls no punches. But this is no stuffy, hushed gastronomic temple. The restaurant was full, but the service was an impeccable, well-oiled machine.
More importantly, it was hugely knowledgeable. Indeed, there was nothing that our waiter, Benjamin, did not seem to know as he guided us, firmly but kindly and with considerable good humour, through an extensive menu and a wine list the size of a small novel.
It contained, I learnt later, more than 450 listings. I was impressed, but a trifle boggled. Such a volume of New Zealand and imported wines might induce panic, but at Rotherhams, you are in good hands.
A selection of home-baked breads ($6) provided the ideal opener, nicely matched, on Benjamin%26#39;s suggestion, with a glass of butter-smooth Kaituna Valley Pinot Gris ($11) for me and a sparkling San Pellagrino mineral water for Claudia ($7).
Plunging into the thickets of food speak which permeate Rotherham%26#39;s menu, I ordered baked camembert bruchetta served with pernod and chive sauce, and grape-and-walnut compote with watercress and parsnip shavings ($22).
Indulgent? The ultimate comfort food? It was all these things and more %26ndash; succulent, with an intriguing blend of sharp and sweet flavours and textures. Cheese on toast will never be the same again.
Claudia supped a full-bodied tomato soup served with elongated bread sticks ($16.50), slightly bizarre accompaniments which showed Rotherham%26#39;s tendency to show off with its food presentations. After the minimalist school of cooking, this comes as something of a shock.
There are moments and places where nothing quite succeeds like excess. Perhaps this was one of them.
For the main course, I chose pan- seared milk-fed veal with courgettes, feta-cheese frittata, smoked eggplant and bell-pepper salsa and arugala pesto ($35), while Claudia selected the bacon-wrapped beef fillet, topped with Mount Peel blue cheese, gold couscous, green french beans, kumera shavings and a pink and green peppercorn glaze ($35).
The fillet arrived balanced on a pillar of marrowbone filled with couscous. While the purist might have sniffed %26quot;gimmicky%26quot;, it added flair. Once safely negotiated from its perch, the fillet was found to be perfectly medium rare, while the couscous slid steaming and fragrant from its hiding place.
In comparison, my veal dish was a model of restraint, with small cuts of meat laid across the frittata with the pesto and salsa beneath. Everything was in sync, while the veal, a difficult meat to cook well, was, hallelujah, succulent and perfectly matched with the accompanying dishes.
From what I observed during the evening, Rotherham%26#39;s desserts are constructions %26ndash; delicate filigrees, domes and spires of spun toffee and gossamer sugar floss produced with a flourish, which caused much oohing and ahhing from the other tables.
The apricot tarte tatin, Benjamin regretted, was not available, but pear tatin with hokey-pokey and vanilla- bean icecream was ($16). A feast for the eye and the palate lay beneath the toffee furbelows. It seemed sinful to demolish such a thing of beauty, but I sinned with gusto. It was sumptuous and so delicious. %26ndash;Christopher Moore
Rotherhams of Riccarton
42 Rotherham Street, Riccarton.
Phone: (03) 341-5142.
Open: Tuesday to Saturday for dinner. Reservations recommended.
Upside: Classic cuisine impeccably served in cosy but sumptuous surroundings.
Downside: over-embellished what is very good food. Why gild the lily?

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It’s a beautiful world

Wednesday, April 16th, 2008

Join the peace movement. www.amnesty.org.nz; www.gpja.org.nz
2. Mutated frogs are appearing in alarming numbers around the world and scientists consider the phenomenon a warning. Like canaries in mines, frogs are particularly sensitive to environmental poisons. The most commonly used herbicide in the world, Atrazine, turns frogs into hermaphrodites - even at concentrations as low as 0.1 parts per billion (ppb). The US Environmental Protection Agency allows 3ppb in drinking water. In New Zealand the maximum allowable volume is 2 ppb.
You can reduce levels of toxins in your drinking water by using a filter. In the home replace harsh chemical products with natural alternatives. For tips on going organic, see point 24.
3. Babies need between 5000 and 9000 nappy changes, a gruelling task for any parent. It%26#39;s no wonder disposable nappies are so popular. It%26#39;s estimated in New Zealand alone we throw away 575 million disposables each year, and each one takes up to 500 years to decompose in a landfill. On top of that, most parents don%26#39;t flush the waste first, meaning not only do the nappies hang around forever, they also add to the harmful methane gases that help cause global warming. (A UK study showing cloth nappies to be more environmentally unfriendly than disposables - due to energy use in washing etc - was found to have used flawed methodology).
Buy cloth nappies. This isn%26#39;t the 1920s; you don%26#39;t have to fold mountains of white cloth squares in complicated patterns while using your hand as a pin cushion. There are plenty of great re-usable versions available. And you%26#39;ll save money - the cost of two years%26#39; worth of cloth nappies is about one-eighth the amount you%26#39;d spend on disposables. See www.thenappynetwork.org.nz.
4. No more fish and chips. At the current rate the global fish supply will crash in 2048 to just 10 percent of its natural level - effectively ending the ocean%26#39;s role as a source of food. You%26#39;ll just do without? It%26#39;s not that simple. A third of all fish caught is turned into animal feed, which means 16 percent of the world%26#39;s protein supply comes from the sea. And spare a thought for the one billion people who depend on fish as their primary source of protein.
Visit http://www.forestandbird.org.nz to download a copy of the Best Fish Guide for 2008. This lists all the most environmentally friendly fish to eat right now.
5. In 1997 wealthy adventure yachtsman Charles Moore took a short cut home through seas normally avoided for their lack of wind. To his horror, he found himself sailing through what has since become known as the Eastern Garbage Patch - an area of ocean larger than Texas where vast, circular currents accumulate the floating rubbish of the world. Altogether, it%26#39;s calculated to weigh three million tonnes - six times more than the region%26#39;s plankton biomass. It took Moore a week to pass through. The Laysan albatrosses of Midway Atoll feed in and around the Eastern Garbage Patch. Mistaking the brightly coloured rubbish for food, they consume huge quantities of plastic, including lighters, bottle caps, and clothes pegs, which are in turn regurgitated and fed back to their young. It%26#39;s calculated that each year five tonnes of plastic is fed to the albatross chicks on Midway Atoll; 40 percent of the chicks will die. Most common cause of death: dehydration or starvation due to indigestible stomach contents.
Make sure all your waste goes to the landfill and not down the drain. Also, think twice before buying anything made out of plastic - do you really need it, or is there a better substitute, such as glass?
6. Environmental toxins like mercury exist in very low levels in seawater but become concentrated in the flesh of long-lived, top-of-the-chain predators like swordfish and tuna. Mercury, which affects brain development in babies, has accumulated to such levels in these fish that pregnant women are cautioned against eating too much of them.
For a list of the safest fish to eat in pregnancy, see www.nzfsa.govt.nz/consumers/chemicals-toxins-additives/mercury-in-fish/index.htm. If you are looking for an alternative way of obtaining the crucial Omega-3 (a highly effective anti-depressant, amongst other things) that fish provide, you can take cold-pressed hemp seed oil (it contains more essential fatty acids than flax seed oil).
7. Global warming could wipe out polar bears. In the summer of 2007 the Arctic ice receded by a record 2.61 million sq km - an area equal to 10 New Zealands - and dramatic new evidence suggests the Arctic will be ice-free over summer within five or six years. As the ice reduces, the bears hunt less, feed less, have fewer young - and eventually starve.
Stop adding to global warming. See www.carbonzero.co.nz and www.bethechange.org.nz for easy ways to reduce your carbon footprint.
8 The polar bear is hardly a rare case. The majority of biologists agree that we are experiencing - and causing - a mass extinction on a scale that wiped out the dinosaurs. Plants and animals naturally disappear at a rate of about one species in a million per year. But at the most conservative estimate, the rate of extinction is now 100 times that. That means that today - and every day after - 2.7 species will vanish.
9. When it comes to making animals extinct, we Kiwis sure punch above our weight. We%26#39;ve already vanished about 50 species of birds, a handful each of frogs and snails from the face of the earth. So what%26#39;s next in line? %26quot;Probably an insect that no one%26#39;s discovered yet,%26quot; says Professor Dave Kelly of Canterbury University. %26quot;But in terms of the big, important stuff? The Mohua, or Yellowhead [the bird on our $100 note] is hanging on by a thread. Or the Storm Petrel, or maybe the Magenta Petrel?%26quot;
Says the Green Party: %26quot;New Zealand%26#39;s in line to knock off the next dolphin [the Maui%26#39;s]. And it looks like we%26#39;ll possibly knock off the next frog.%26quot;
Help save the Maui%26#39;s dolphin www.doc.govt.nz
10. This Wednesday is a big day for New Plymouth. That%26#39;s when a major study on dioxin levels in workers at the Paritutu plant is due for release. The Ivon Watkins-Dow (IWD) chemical plant (now Dow AgroSciences NZ Ltd) manufactured the herbicide 245T, which was used extensively in New Zealand to kill gorse. Dioxin is a byproduct of 245T manufacture. It both contaminated the widely used herbicide and, from 1962 to 1987, was released from the plant in an aerial plume that settled over the suburb of Paritutu and its residents. Dioxin can cause mutations, birth defects, and genetic damage which can be passed down through generations. It%26#39;s also one of the most carcinogenic agents known. A 2003 study concluded that dioxin has no known cancer-causing threshold. This doesn%26#39;t mean that it won%26#39;t cause cancer - it means there%26#39;s no known level at which it won%26#39;t.
In 2006 a TV3 documentary looking at the number of deaths, diseases and defects in Paritutu gave voice to the ongoing concerns of its residents, who believe the government%26#39;s attitude is %26quot;delay and deny until they die%26quot;. The Green Party has called for an apology and further action. The ESR, on the other hand, described TV3%26#39;s analysis as lacking in %26quot;any substantive, scientifically rational criticism.%26quot;
11. In New Zealand, stoats and weasels are slaughtering our native birds - all thanks to global warming playing havoc with beech trees.
The trees have a clever trick. Occasionally an entire forest will produce far more beech seed than normal. The native birds and insects that eat them are taken by surprise and can%26#39;t possibly eat them all - so a lot of seed makes it through to grow into mature trees. Biologists call this phenomenon %26lsquo;masting%26#39;. Unfortunately beech masts are a bounty for introduced mice and rats. This means they produce several more litters in the year, so there are more rats eating the eggs and chicks of vulnerable native birds. The extra rats and mice provide a glut of food for their predators - stoats and weasels, which in turn reproduce in record numbers. Eventually all the rodents are eaten and the plague of weasels and stoats decimate our bellbirds, yellowhead, blue ducks, and kiwi.
Mast years are triggered by warm weather in late summer and early autumn; in the past, one would swing around once every seven or so years. This at least gave native birds time to recover. However, since 2000, every year but one has seen a beech mast somewhere in the country - sending our protected birds spiralling towards extinction. %26quot;People think global warming is all about Hurricane Katrina,%26quot; says Kevin Hackwell, at the Forest and Bird society. %26quot;But it%26#39;s happening now, in places that you know, to species that you care about.%26quot;
Donate your time and/or money to those helping our endangered species. Go to www.doc.govt.nz, and look up your local chapter of Forest and Bird at www.forestandbird.org.nz
12. Global warming could spell the end of our snake-free paradise. Notice how once or twice a year there%26#39;s a news story about MAF finding one in a shipping container and no one really worries? It%26#39;s because New Zealand%26#39;s cold winter generally kills them off. Notice all the news about global warming?
13. 200,000 cars are brought into New Zealand every year.
You can make your car last longer by alternating driving with walking, cycling or taking the bus. And if you really want a new car, check out hybrids. The most popular brands sell for about $35,000 to $45,000.
14. It%26#39;s estimated that every 21 months, 2.6 million New Zealanders discard their mobile phone and buy a new one.
You can drop your old mobile phone off at Telecom and Vodafone stores to be recycled.
15. Between four and five trillion plastic bags were made in 2002, of which 0.06 percent are recycled.
We all know this one: bring your own re-usable bags to the supermarket. For your existing plastic bags, most supermarkets have a take-back recycling scheme. Avoid plastic-wrapped fruit and vegetables; most can go straight into your trolley or into one of your re-usable bags. Request your meat paper-wrapped from the butcher.
16. Britons throw out 2.4 million fridges a year, which are dumped in used fridge yards such as this one in Trafford Park, ManchesterFridge seals can be replaced at your local appliance store to make your fridge last longer. See www.sustainability.org for more tips on taking care of appliances.

17. Americans throw away 25 billion styrofoam cups every year. Styrofoam does not biodegrade.
Use a glass rather than the disposable cups at the water cooler. Most New Zealand caf%26eacute;s use paper cups with plastic lids for take-out coffees - bring your own sealable mug.

18. The world is entering a new nuclear era, with scores of reactors planned around the globe. Nuclear power is perceived as a greener option for meeting rising energy needs than coal- or gas-fired plants. But the world may yet regret embracing nuclear power%26#39;s millennia of waste, its terrorism risk - and the spectre of accidents like Chernobyl, which spread radioactive fallout across the east of North America, the UK and Europe.
19. Television is very, very bad for you. Unless it%26#39;s a fancy flatscreen, your TV set and computer monitor have a cathode ray tube (CRT) which contains a cancerous cocktail of barium, beryllium, cadmium, selenium, mercury and arsenic - plus up to 3.4kg of lead.
CRTs are safe sitting in your living room or office, but a danger when disposed of. In California you can%26#39;t dump them because they%26#39;re classed as toxic, but not here. In New Zealand most of our 10 million CRTs - containing a grand total of 19,700 tonnes of lead - will make their way into landfills, where the chemicals eventually break down, leaching into our soil and water.
Recycle your telly (http://www.molten.co.nz) - or give it to someone else who could use it. See www.donatenz.com

20. New Zealand%26#39;s death rate from skin cancer is the highest in the world. If you think the sun feels fiercer than when you were young, you%26#39;re right: summertime ozone levels have dropped 10 percent since 1970.

21. PC, or polycarbonate - a sturdy plastic used in food storage containers, microwaveable dishes and baby bottles - leaches a chemical called Bisphenol A (BPA) - especially when heated. BPA is an endocrine disruptor that mimics the human sex hormones, affecting brain development. Whether heating your baby%26#39;s bottle is dangerous is contentious but, according to David Carpenter, director of the Institute for Health and the Environment at the University at Albany, knowingly exposing infants to Bisphenol A is %26quot;absolutely obscene%26quot;.
Keep a glass jug of water on your desk to avoid plastic bottles, and store your dry goods in glass jars at home. For glass baby bottles, see stores such as www.born.co.nz and www.naturebaby.co.nz. Avoid heating your food in a plastic container in the microwave.

22. In 1989 the tanker Exxon Valdez struck a reef and spilled 42 million litres of crude oil in the pristine Prince William Sound in Alaska. The oil slick spread over 28,000 sq km, killing thousands of birds, fish, otters - and 22 killer whales. Almost 20 years later, the area is still contaminated.
Since 1990 there have been 507 oil spills where seven tonnes or more were lost into the environment - including 107 of more than 700 tonnes and at least one involving a drunk tanker pilot.

23. In the past 25 years an area of sea floor larger than New Zealand - 28.3 million hectares - has been bottom-trawled. While fishing companies say the practice is sustainable, environmentalists believe that scouring the sea floor destroys all life there.
Join Greenpeace and protest against bottom- trawling: http://www.greenpeace.org.nz/

24. We%26#39;ve all heard of DDT, the chemical discovered by Swiss chemist Paul M%26uuml;ller (who won a Nobel Prize for his discovery). DDT enabled the inexpensive control of pests and thus a huge growth in crop yields. What no one figured out for a long time was this miracle of modern technology also killed not only other wildlife, such as birds and fish, but also built up toxicity in humans, linked to birth defects, cancer, and a host of other health problems.
Although DDT is banned in most Western countries (but widely used in the developing world to kill mosquitoes as a way of controlling malaria), it%26#39;s been replaced by the next generation of pesticides, many of which are up to 10 times as toxic as DDT, but more water-soluble. The idea is they wash away so humans don%26#39;t end up consuming enough to be toxic (although the most common method of ingesting these chemicals is by eating meat, fish and dairy goods that have a build-up of the compounds in their fat deposits from exposure to the environment). More than half of the 3000 insecticides, herbicides and fungicides used in New Zealand each year are known to be toxic to humans.
Go organic. It can cost more, but setting up a co-op with a local grower, starting your own personal or community garden, and bulk-buying are all economical choices. Watch Maori TV show Kiwi Maara for New Zealand-related ways to grow your own, or see http://www.permaculture.org.nz/

25. In the race to become industrial superpowers, developing nations like China and India are set to become super-polluters. This year China overtook the US as the top producer of carbon dioxide. Yet per capita the US is still by far the worst greenhouse polluter. If developing nations eventually match the emission levels of the so-called developed %26lsquo;west%26#39; - 13 percent of the global population, producing 45 percent of emissions - the consequences will be dire.
Buy locally made. http://www.buykiwimade.govt.nz/

26. Gold may be a pure and beautiful element, but extracting it is one of the dirtiest practices there is. In Brazil, illegal miners are poisoning the Amazon by extracting gold with mercury, which is dumped into the water. While in Hungary, the entire length of the Tisza River was killed in February 2000 when an Australian mining company spilled 100 tonnes of cyanide - enough to kill a billion people - into a tributary upstream while mining for gold. By the way, one wedding ring weighs, on average, 10g and causes three tonnes of toxic waste.
Buy second-hand or estate jewellery. You can always have something re-designed to your taste. www.greenkarat.com

27. Lake Hallwil, Switzerland, hides a dark secret. Nutrient run-off into the lake (pictured above) feeds a red algal bloom, the Blood of Burgundy, which sucks the oxygen out of the lake, killing everything in it. Since 1985 the lake has been kept alive with submerged bubble machines that oxygenate it like a giant goldfish bowl. Most nitrate run-off is caused by farm fertiliser. Another reason to support your local organic farmer.

28. The ride from abundance to extinction can be frighteningly swift. The Passenger Pigeon was once the most numerous bird in North America. Its annual migrations were legendary - continuous flocks of birds filled the skies for days on end, blocking the sun. As late as 1850 they were so numerous that people knocked them from branches with sticks, working through the night to collect them - they were stewed, smoked, roasted, fried or baked in a %26lsquo;pigeon pot pie%26#39;. Pigs were fattened on the spare corpses. By 1896, the birds were scarce. In 1914, at 1pm on September 1, the last Passenger Pigeon died in captivity.

29. Scientists searching for ways to tackle global warming have stumbled on the perfect solution for removing CO%26sup2; from the air and locking it away in a non-gaseous state. Crucially - given the scale of the problem - the device is self-replicating, self-powered, and has the added benefit of preventing floods and erosion. They call it %26lsquo;the tree%26#39;. Unfortunately, trees are being cut down at an alarming rate. Ninety percent of West Africa%26#39;s forest has been destroyed since 1900; this has been implicated in several droughts and their resulting famines in Central Africa. According to UN figures, Indonesia cleared more than 28 million hectares of forest between 1990 and 2005. And Brazil cleared more than 27 million hectares in the same period.
Forests are increasingly seen as crucial to the stability of life on earth, yet more than 80 percent of the world%26#39;s forests have been destroyed.
If you%26#39;re buying new wooden outdoor furniture, make sure it%26#39;s certified by the Forest Stewardship Council (www.fsc.org/en). Endangered Indonesian tropical hardwood, kwila, is particularly popular in New Zealand - you can help protect Indonesia%26#39;s rainforest by not buying it. Also avoid old-growth trees from New Zealand such as native beech. And whether in your backyard or as part of a community scheme, there is a simple, effective way to play a part in the fight against global warming: plant a tree.

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Working on top of the world (+videos)

Wednesday, April 16th, 2008

His picture hangs in the Sherpa museum, above the terraced village of Namche Bazaar, and almost everyone in the Solu-Khumbu valley knows who he is. He is stopped often, sometimes by people just wanting to shake his hand. A Western climber we meet on the trail stops to hug him. She tells us confidently, You are in good hands, youre with the best.
But Dawa%26#39;s world is a long way from that of other climbers of the worlds highest mountain, aided by Sherpa guides. He lives a humble life in a small house and grows potatoes and other vegetables for food. He bathes in a small tub that he fills with cold water.
While Western climbers pay upward of US$70,000 (NZ$88,000) to climb the 8850-metre Mt Everest, Dawa gets paid about US$10 (NZ$12.50) a day while on the mountain, less than US$1 an hour. Only if he gets a client to the top does he receive a guaranteed bonus of US$1000; if the climb isnt successful, he may only get a tip that is substantially less.
Regarded as one of the best climbers in Nepal, he makes more money guiding trekkers on the well-worn trail from the small village of Lukla to the rocky Everest Base Camp, at least 10 days hike away, than he does risking his life on the higher reaches of the mountain.
And though his clients are usually equipped with the latest mountaineering gear, Dawa still wears a thin, black North Face jacket he was given almost a decade ago and pants that he bought for a dollar.
He gets an equipment allowance, but often buys only the minimum needed for a climb, relying instead on old equipment, and pockets the balance of the money.
His income from mountaineering means he earns a good living by Sherpa standards the average annual income is less than US$500 but its a meagre amount considering the risks of the job. Death is just one false step away.
When Dawa retires - he is 49 now and hopes to climb for several more years yet - he will return to his village and grow vegetables. There will be no speaking tours, no sponsorship deals and no writing of motivational books.
Such is the life of most Sherpa guides. They carry back-breaking equipment to camps high on the mountain, they cook for their clients, they run life at Base Camp and they string ropes and ladders along the perilous routes leading to the summit. On Everest, they lead climbers as they go higher into the so-called Death Zone, then - with luck - ensure everyone makes it back down again, safe and alive.
For them, there is no heroism attached to climbing Everest - it%26#39;s a job. One they love, but still a job. %26quot;This is what I do,%26quot; he says in broken English. %26quot;If you stay at home, you make no money. I have no other job. But I love this one. I grow potatoes and buckwheat, and spinach and radishes, and carrots and peas. And I climb mountains.%26quot;
***
Like most climbing Sherpas, Dawa started young. He was born in Phortse, about a two-day hike from the foot of Everest, the oldest of six children.
His father was a guide, a sought-after job among the locals because of the relatively good money that can be made. Young Sherpas who do not guide or porter are often destined for a life herding yaks or growing crops in the terraced fields that fill the valleys. Others leave the mountains for the cities, where they can become estranged from their heritage.
Dawa went to Edmund Hillary School in Phortse, but had to leave to help his family. He started portering when he was still in his teens, and spent three years carrying loads weighing up to twice his body weight from village to village. He often walked the trails in barefeet or in shoes made from yak skin and grass. Strong and dedicated, he soon became a cook helper, then a Sherpa leader on climbing teams. He first went to Everest Base Camp when he was 14, with his father.
His story is typical of many Sherpas who take on the wearying work in order to feed and house their family. %26quot;It was difficult, very difficult,%26quot; he says of his early work.
Dawa first got to the upper reaches of Everest in 1979, climbing to the top camp on the West Ridge before turning back because of bad weather. His father had also climbed to high points but had never reached the summit. Dawa knew he would go higher one day.
%26quot;The first time was really exciting, just great to climb mountains. And, I was good at it,%26quot; he says. %26quot;I liked to try to go to the top, but I didn%26#39;t get any chance to go. I knew I could.%26quot;
However, at 22, he was forced to put his climbing career on hold. His parents were killed in a bus crash and he was left to look after his younger brothers and sisters. All the money he made from trekking went to the family, all living in the one tiny house. He didn%26#39;t get back to Everest for eight years.
But eventually, on the morning of May 10, 1990, he stood at the top of the world, joining Peter Hillary at the summit. He stayed there for about 20 minutes, realising a dream - and his stocks began to rise. A Sherpa with Everest under his belt can start to forge a decent career, if he is lucky and the mountain lets him.
***
It is difficult to get Sherpas to talk of their Everest exploits. Ask them if they%26#39;ve been to the summit and they%26#39;ll more often than not just shrug and nod. While some in the West make a career out of talking about the mountain, Sherpas rarely discuss it.
Kami Rita has been to the top of Everest 10 times, one of just 16 people - all Sherpas - to achieve the feat.
When asked how many times he%26#39;s summited, he quietly says %26quot;10%26quot;, but elaborates no further.
Dawa has done it five times, in 1990, 1993, 2001, 2006 and 2007. He will set out for number six in about a month, when climbing season opens.
Everest has allowed both Kami and Dawa to help put their children through school in Kathmandu. Dawa is also helped by former clients he now counts as friends, people who send him money to help educate his three young children.
The mountain has also opened up the world. Dawa spends some of his off-seasons in Canada, visiting friends he has met while guiding or climbing. Last year he went to Banff, the resort town in the Canadian Rockies, and hiked up Sulphur Mountain while everyone else took the tourist gondola. Kami is regularly hosted by friends in Europe.
The mountain has its price, however. More than half of the more than 200 climbers killed on Everest since Sir Ed Hillary and Tenzing Norgay first climbed it in 1953 have been Sherpas.
Dawa has survived several avalanches. In the early 1980s, he came out of a slide on Everest that claimed three Sherpas and one Canadian. A massive chunk of ice slammed into Dawa%26#39;s leg - he rested for 10 days then headed back up the mountain.
But climbing is not difficult for him, he says with humility. He can go places others can%26#39;t go - to him the Death Zone is just another place to visit, albeit one with a great view. %26quot;It is very hard for you . . . but not for me,%26quot; he says with a twinkle.
***
This year has already been a good one for Dawa Nuru. He spent three weeks guiding a group of trekkers in February, the quiet time on the trails because of the harsh Nepali winter. In May, he will join a US-based climbing expedition on Everest%26#39;s southern route. After that, he will return to his home in Phortse and his long-suffering wife. But if more trips come his way, he will take them - the money is too good to pass up.
He knows he has perhaps eight or 10 years left climbing high, but hopes to lead trekking groups after that. And he also knows there will come a day when he does little more than tend to his potatos and till the fields for his spinach.
He will be devastated, not only financially, if the mountain is closed to climbers. %26quot;I love my job. You can visit many places and meet different people and hear different languages. And I can work in the mountains, which I love. The early morning, with the sun, it is a beautiful view. Mountains can make you happy. When you are climbing and you get higher and higher, it%26#39;s exciting and you enjoy it so much. In the mountains I am always happy.%26quot;
TIMES ARE CHANGING ON EVEREST
Sherpas, for the first time, are facing competition from Tibetan guides on the northern slopes of the mountain - or at least they were till China closed climbing access to Everest from the Tibet side this season.
The Tibetans are not natural climbers, but recognise that money can be made from the steady stream of Westerners keen to tackle the northern route. In some cases, they have undercut Nepal-based companies, taking work from the Sherpas.
Remarkably, rather than feuding about it, the Sherpas have offered to help train their Tibetan neighbours, ensuring that safety on the mountain remains paramount. If climbing begins again from Tibet, Sherpas will be there climbing alongside.
Sherpa climbers, too, are changing. The new generation is educated, business savvy and more commercially aware. Many have economics backgrounds gained at Western colleges. These climbers will help move their people forward in getting more reward for their risk. Last year, a group of local climbers banded together to demand more pay from their United States-based climbing company.
***
Climbing Everest can cost Western mountaineers in excess of US$70,000 (about NZ$88,000), all paid well in advance of a summit attempt.
The cost includes a climbing fee charged by the Nepal Government, wages for Sherpa guides, porters and cooks, tents and accommodation in Kathmandu, and equipment such as stoves, fuel, medical supplies, communications and oxygen. The climbing companies - mostly based in the US, New Zealand and the Britain - also take their cut.
Few climbers go without some support from a professional climbing outfitter. Trekking to Everest Base Camp with help of a company can cost up to US$6000 (NZ$7500).

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Australia’s Granger cracks open his egg secrets

Monday, April 7th, 2008

The Australian chef%26#39;s scrambled eggs take about 40 seconds to make and are a typical example of his approach to food: simple dishes, based on a few high-quality ingredients, served with what he calls %26quot;a minimum of fuss.%26quot;
Having started his career at a small neighborhood restaurant in Sydney, Granger now has his own television show, a range of best-selling cookbooks, and a loyal following among Australian celebrities as well as ordinary Sydney families.
He spoke to Reuters at %26quot;bills%26quot;, his new seaside restaurant near Tokyo and his first venture outside Sydney.
Q: Why did you choose to open your first overseas restaurant in Japan, rather than in London or New York?
A: %26quot;I think for me, Japan has always had a really special place in my heart. Before I opened %26quot;bills%26quot; 15 years ago, I spent 4 months here and that really inspired me, the culture of design, presentation, food.%26quot;
Q: How did it influence your cooking?
A: %26quot;I think for me, my cooking%26#39;s influence from Japan is texture. Texture is a really important part of Japanese cooking and texture is an important part of what I do, from the scrambled eggs with their soft, creamy texture or the hotcakes with their light, fluffy texture to a really crunchy salad — that texture is really important.%26quot;
Q: You mention eggs…so what%26#39;s the secret of those famous scrambled eggs?
A: %26quot;They are almost a fluke, the eggs. I was cooking breakfast at %26quot;bills%26quot; and it just got busier and busier, and I always had scrambled eggs on the menu. I had never really made them before. And I just kept on doing them. I knew I could make them quickly and that was the thing, I was just by myself in the kitchen. And I added a bit of cream instead of milk to make them a bit more luxurious, and just kept on adding a bit more - a bigger slurp - and cooked them quicker.
Because the other secret - there are three secrets with the eggs. First of all there%26#39;s cream. The second one is cooking them really quickly. And the third is not overcooking them.
I pushed them as far as I could with cream-to-egg and it just ended up working. And then suddenly the New York Times said they were the best eggs in the world and I was like, what, I just make these eggs in my little cafe in the corner of Sydney.%26quot;
Q: How would you describe your style?
A: %26quot;I%26#39;m known as Mr. Simplicity, so I think that probably sums it up. My food is home-cooking. It%26#39;s straight-forward food, it%26#39;s nothing overly complicated or restaurant-y. It%26#39;s good simple ingredients prepared simply and put on a plate with a minimum of fuss.%26quot;
BILL GRANGER%26#39;S SCRAMBLED EGGS
(If you need to prepare more than two portions, cook them in different batches to avoid crowing the pan)
Per person:
2 eggs1/3 cup (2 3/4 fl oz) creamA pinch of salt10g (1/4 oz) butter
Place eggs, cream, and salt in a bowl and whisk together. Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter. Pour in egg mixture and cook for 20 seconds, or until gently set around the edge. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them.
Leave to cook for 20 seconds longer and repeat the folding process. When the eggs are just set, turn out onto a plate and serve with hot toast.

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48 Hours in Luang Prabang

Monday, April 7th, 2008

FRIDAY
7pm: Start your weekend at Dao Faa, a friendly bar on the main Sisavangvong road with a happy hour that lasts from 5pm till 9pm. It%26#39;s a no-frills place but great for watching the world go by.
8pm: Tamarind is usually only open for lunch, except on Fridays where a special banquet of Lao Celebration Feast (Pun Pa) is held. Book in advance and for 70,000 kip ($US7) you get the delicious combination of barbecued fish marinated in local herbs for mains and purple sticky rice with coconut milk for dessert. Scrumptious.
10pm: If you have an early morning, Pack Luck wine bar on the main drag is the place for a chilled evening. Sit on the beanbags outside and enjoy your sauvignon blanc.
SATURDAY
6.00am: A visit to Luang Prabang is incomplete if you don%26#39;t see the Tak Bat (the monks%26#39; daily alms collection). The sight of hundreds of saffron-robed monks in the early morning mist is both inspiring and humbling, despite the increasing presence of package tourists. Best place to be is on Sisavangvong Road past the 3 Nagas by 6am.
7.30am: Once the monks have quietly - in spite of the sheer numbers - disappeared from view, it%26#39;s time for your breakfast. Try any one of the bakeries on the street where the freshly baked bread will restore you to your senses.
8.30am: Get up close and personal with the animals that gave Lao its moniker, %26quot;Land of the Million Elephants%26quot;. Tiger Trails is a well-respected eco-tourism company with an elephant camp 15km out of town where elephants receive a comfortable retirement. Sit on the back of these graceful creatures as they take you through the river crossing and the lush jungle. Afterwards, take a 15-minute boat ride to the beautiful Tad Sae waterfall, most impressive during the wet season.
12.00pm: Tiger Trails also operate the charming Lao Spirit Resort. If you don%26#39;t have time for an overnight stay, have a simple lunch here while enjoying the mountainous surroundings.
1.30pm: Not many associate Luang Prabang with shopping, but the place is teeming with gorgeous boutiques showcasing beautiful textiles. Check out Kopnoi (exhibition in the gallery upstairs is also worth checking out), Ock Pop Tok (worth checking out their weaving centre on the bank of the Mekong or taking a dyeing class), Lisa Regale and Laha Sinh, all on the main strip.
3.30pm: If shopping has tired you out, stop by at the picturesque Don Savanh Aphay restaurant, located on an island in the Nam Khan River and only open during the dry season. With a rickety bridge, bamboo huts and ice-cold Beer Lao, this is as Lao as they come.
4.30pm: Time to work your legs again and climb the famous Mount Phousi. There is a pagoda at the top and it%26#39;s great for panoramic sunset views.
6.00pm: Get an insight into the Lao culture and enjoy the Royal Ballet Theatre%26#39;s Lao version of the legend of Ramayana at the National Theatre, the former Royal Palace. Shows start at 6.00.
7.00pm: Luang Prabang%26#39;s night markets are legendary. Browse through the colorful wares but be aware that many products are from neighboring countries and not made in Laos. For dinner, street stalls in the alleys beside the Ancient Luang Prabang Hotel are a great way to get to know local food. The amalgam of grilled chicken and fish, vegetarian dishes, desserts and noodle shops is mouth-watering to say the least.
9.30pm: Saturday nights at Hive Bar are not to be missed. The stylish watering hole with comfy cushions, resident DJ and some potent cocktails is always bustling and the cool, their eclectic music selection helps. SUNDAY
9.00am: Have a lazy Sunday morning to make up for a full day yesterday. But if you need some pick-me-up, nothing beats a cup of steaming Lao coffee and noodle soup for breakfast. There are many local food stalls on the main street but the rundown place opposite the H%26#39;mong Market is arguably the best.
10.00am: There are more than 30 temples in Luang Prabang so if you don%26#39;t want to feel overwhelmed, choose wisely. One of the oldest and most atmospheric is Wat Xieng Thong, but also worth a stop are the large and ornate Wat Saen and the expansive grounds of Wat Visoun.
12.30pm: Time for some nature. Pick up your picnic lunch at Tamarind (arrange in advance) and head out to the famous Kuang Xi waterfalls, an hour%26#39;s drive out of town. Don%26#39;t forget the camera - both the fall and the scenery along the way are spectacular.
4.00pm: Tired from all the exertions? Stop by at Lao Red Cross on Visounnlath Road for a traditional steam bath and massage. For a little over $US1, you%26#39;ll be as fresh as daisy when you%26#39;re done. Even better, proceeds go to finance the organization%26#39;s relief efforts.
5.30pm: One of the best ways to enjoy an evening in Luang Prabang is to take a stroll along the banks of Nam Khan and Mekong rivers. The breeze is fresh , the location scenic, and there are many cafes and restaurants along the riverside for that sunset view.
7.00pm: Sunday evenings need not be dull if you dine at The Apsara. The setting may be a bit plain but the delicious fusion menu more than makes up for it. From the salads to the tagines and homemade desserts, it%26#39;s the only way to bring in a new week.

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Kazakhstan opens its first kosher restaurant

Thursday, March 20th, 2008

Kazakhstan, a steppe nation of 15 million with nomadic roots, has prided itself on being relatively tolerant towards other religions compared with other ex-Soviet states.
Kazakhstan%26#39;s chief Rabbi Yeshayah Cohen recited a prayer and greeted community members as the brick-and-wood tavern, called %26quot;Kosher%26quot; and financed by private investors, opened in the Kazakhstan%26#39;s financial capital Almaty.
%26quot;It%26#39;s an important event for all of us,%26quot; Cohen said as other visitors, clad in traditional black suits and hats, surveyed the restaurant%26#39;s elaborately painted walls and nibbled on dishes prepared in accordance with Jewish dietary laws.
Israel%26#39;s ambassador Ran Ichay said: %26quot;I used to say the best kosher restaurant in Kazakhstan is in my kitchen, but now it%26#39;s obviously going to change.
%26quot;There is a need for kosher food in Kazakhstan even after 70 years of Soviet rule, and that means something,%26quot; he said.
Kazakhstan%26#39;s tolerance, unlike its patchier human rights record, has been praised by the West which has criticised other former Soviet states, mainly Russia, for not doing enough to fight anti-Semitism.
In its report on anti-Semitism in 2004, the US State Department quoted Kazakhstan%26#39;s chief rabbi as telling officials in Brussels that %26quot;in his 10 years living in Kazakhstan, he had never faced a single case of anti-Semitism%26quot;.
Community leaders said the opening of the restaurant, tucked inside an old Soviet furniture factory, was a symbolic act of closure for many of Kazakhstan%26#39;s 30,000 Jews whose grandparents moved here as part of Josef Stalin%26#39;s mass deportations.
Jewish communities have coexisted with Kazakhs and Uzbeks for 2000 years.
The political upheavals of Soviet rule made more than a million of Jews abandon their homes across the former Soviet Union to look for better lives in Israel and Western Europe, although there are no official numbers on Central Asia.
Community leaders in Kazakhstan said some are now coming back, lured by Kazakhstan%26#39;s double-digit economic growth and echoing a similar trend in Russia.
%26quot;Jews always felt at home here, even in Soviet times,%26quot; Ichay said. %26quot;That is probably because of Kazakh%26#39;s nomadic past when they had little contact with outside conflicts, unlike other Christian and Muslim countries.%26quot;

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