Home' The Wellingtonian : August 11th 2011 Contents 14 THE WELLINGTONIAN, AUGUST 11, 2011
Rugby World Cup 2011 Wellington
Newtown Park and Rugby League Park will be unavailable to the general public
for extended periods from late August to mid-October due to Rugby World Cup 2011
training ground commitments. This will affect some walking access in the area.
Under the Host Region Agreement, between tournament organisers and Wellington
City Council, training venues must be provided across the region. In Wellington City,
the agreement requires that Newtown Park and Rugby League Park be made available
for teams' exclusive use.
Newtown Park will be closed for this exclusive use from 8 September to 10 October.
Rugby League Park will be closed from 23 August to 11 October. The teams training at
these venues are South Africa, Australia, New Zealand, France and Argentina.
Newtown Park and Rugby League Park are within the Town Belt and regarded as
public space under Council bylaws.
For people who use Town Belt walking tracks in and around the two parks signs will
be posted advising of detours or alternative routes.
Wellington City Council, 101 Wakefield Street,
PO Box 2199, Wellington 6140 • Wellington.govt.nz
NIGHT CLASSES STARTING SOON
This course is ideal for lifestyle block owners, home
gardeners and/or commercial growers and will provide
key knowledge and skills required for organic growing.
The overall aim is to build ecosystems, promote
biodiversity and increase soil and plant health, instead
of relying on arti cial fertilisers and poisonous sprays.
On successful completion you will be awarded a Telford
(a division of Lincoln University) Certi cate in Organic
Horticulture (Level 3).
Course Start: Wednesday 29th August 2011
in Wellington* with registration evening.
Course Cost $250.00
0800 475 455
Applied Organics (designed to build on our Go
Organic Level 3 course) will also be starting in early
Course Start: Thursday 1st September 2011
in Paraparaumu with registration evening.
Course Cost $300.00
* Courses also available in Lower Hutt and Paraparaumu
Note: Minimum numbers for course to commence.
179-183 Featherston Street, Wellington
books at heavily
Fratelli offers a taste treat
Ah, Wellington on a Plate.
Cheap lunches, dinner
with wine matches, a choc-
olate festival -- basically a foodie s
With so many choices it was
hard to pick, but eventually we
opted for Italian and chose
The restaurant, in Blair St, was
formerly Boulot, and before that
We visited on a Monday at
6.30pm. It was relatively quiet,
except for a group of about six
men who were there learning the
secrets of great pizza. (See Viva
La Pizza in Wellington on a
The restaurant s interior is
similar to when it was Boulot,
with a long bar, two seating areas
and a nice open kitchen.
Fratelli s Wellington on a Plate
set menu was incredibly enticing.
A three-course dinner, with three
wine matches, for $70 per person.
With two of us opting for the
full menu, we were able to taste it
all.For the entree, there was a
glass of Fairmont Estate pinot
gris, with a braised beef cheek
ravioli in napolitana salsa, and a
risotto of field and porcini
mushrooms with spinach.
The ravioli, freshly made, was
great, and combined with the beef
had a fantastic texture. The
risotto was the pick, though, per-
fectly cooked with an amazing
For mains we tried veal shank
in a rich Bologna-style braise,
served with a Tiwaiwaka Lucinda
merlot, and a pan-fried kingfish
on a celeriac puree with sauteed
prawns, with a Big Sky
The veal shank looked huge,
though it was quickly devoured.
The meat was cooked to per-
fection, falling away from
the bone as soon as your fork
The kingfish dish smelled
and tasted terrific.
The other two dining with
us went for a traditional
prosciutto pizza ($21.50) and
the Wellington on a Plate s
Aptly named The Three
Little Pigs, the burger had a
pork mince and fennel patty,
with crispy pancetta and
prosciutto in a focaccia bun and
was served with patatini, or what
looked to be kettle chips.
The burger, with its many
flavours, was delicious. The pizza
was exactly what you would
expect: woodfired, slightly crispy,
By 8pm the restaurant had as
good as filled up, but even so, the
atmosphere remained relaxed and
conversation could continue with
Our waitress for the evening
was brilliant. She was friendly,
and had a very sound knowledge
of the wines and each of the
While the meals were very fill-
ing, there was, of course, room for
dessert. We had cannoli, similar
to brandy snaps, filled with van-
illa and chocolate-flavoured cus-
tard, and a trio of homemade
gelati. They were accompanied by
a glass of Paulownia noble
The custard was lovely and rich,
though the cannoli was a little
soft. The gelati was also good,
with passionfruit beating out
caramel and salt and pistachio
nut for best flavour.
Two set menus, two mains and
a few extra glasses of wine cost
the four of us $235, which we felt
was more than reasonable, given
the quality and service provided.
We had a wonderful night.
Having glanced at the normal
menu, I think I ll visit again. My
homemade pasta just doesn t
seem to cut it.
Cheap way to be energy efficient
Wellington householders can now get expert free
advice to help them make energy-saving changes
to their homes.
As part of its Climate Change Action Plan, Wel-
lington City Council intends spending $100,000
this financial year helping at least 800 households
to make their homes more energy efficient.
Mayor Celia Wade-Brown said the offer
included a free two-hour home energy assessment,
a detailed plan tailored to the needs of each house-
hold and subsidies on energy-saving products.
Home coaches from service providers
Home&dry will offer tips on how to save energy,
explain changes that could be made to homes and
the assistance on offer through the Warm Up New
Zealand scheme for insulation and energy-efficient
The coaches will look at a range of things -- from
heating, lighting and water use to how you dry
your clothes and dispose of household waste.
The coaches will have council-subsidised
energy-saving products with them.
For information, contact Home&dry, phone
0508 466 363 or email@example.com.
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