Home' The Wellingtonian : April 26th 2012 Contents 8 THE WELLINGTONIAN, APRIL 26, 2012
Mitre 10 MEGA Petone
25 Bouverie Street, Petone
Telephone: 04 569 8311
Fax: 04 569 8040
Mitre 10 MEGA Upper Hutt
9 Park Street Upper Hutt
Phone: 04 - 527 2227
Fax: 04 - 528 2550
CONDITIONS OF ENTRY:
The draw will take place on June 8th 2012. The winning account must be current at tme of draw, or a further draw will occur. Prize claim is consent to use
name and photograph for publicity purposes. The result is fnal and Mega will not enter into any communicaton in the event of a dispute. Bats purchased
during the promoton will not be accepted back for credit. The winner must be able to satsfy the conditons of car hire. Timing for the weekend is subject to
availability of both the vehicle and accommodaton but must be completed prior to 31st December 2012. No part of the prize is transferable for cash.
0800 263 428
Simply purchase Pink Bats Ultra range from Mitre10 Mega at Petone
or Upper Hut during April and May and for every bale you buy you
will receive one entry into the draw for this fabulous prize for two,
including The Aston, accommodaton, evening meal and breakfasts.
DRIVE THIS ASTON MARTIN V8 VANTAGE AND SPEND A LUXURY
NIGHT AT THE 5 STAR PEPPERS PAREHUA ESTATE, MARTINBOROUGH
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Presented by: John Killick CEO of FSB4 Financial
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The 6 key quesピons about Property:
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Saatchi & Saatchi Building
Thursday 3rd May 2012
How to register: 0800 NO STRESS or
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Only 20 seats available , Once you have
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A disclosure statement is available on request, free of charge
THE BEST COMMUNITY NEWS Read us online It's top-notch dining
Four of us wanted to go
somewhere special for a
farewell dinner for one of
We opted for St Johns Bar and
Restaurant, which has pre-
viously been good for such
occasions. It was also an oppor-
tunity to find out how chef Dave
Hawkins was working out, since
he replaced Kit Foe.
St Johns is housed in the
elegant art deco Cable St build-
ing that was once the home of
Wellington Free Ambulance.
When we arrived at 6.30pm,
the noise in the bar area
reverberated throughout the
high-studded room. Thankfully
the closed-off, carpeted dining
area at the back was far quieter.
The waitress was friendly and
efficient without being intrusive
and was happy to give us extra
time to dither over the menu.
St Johns is definitely a meat-
lovers paradise, with lamb, eye-
fillet, pork belly and duck confit
Our order was easy -- two pork
belly dishes ($35 each) and two
Wairarapa Texel lambs ($27
Texel lamb, it turns out,
originates from Texel Island, in
north Holland. During the
1800s, British Lincoln and
Leicester Longwool breeds were
crossed with Pielsteer stock to
form the Texel.
The St Johns version was
from the Wairarapa and was
melt-in-the mouth tender.
The pork arrived with crispy
skin and Atlantic scallops
wrapped in prosciutto.
The verdict: superbly cooked.
We also enjoyed a side of sum-
mer vegetables and potatoes.
With four foodies at the table
desserts were a must. They were
classics -- tiramisu ($12),
poached pear with marscarpone
and almond ($12), chocolate fon-
dant and creme fraiche ice
The chocoholic among us was
impressed with fondant. It was
soft and rich and the ice-cream
had a kick, she said.
The tiramisus were vacuumed
up with great gusto and the
poached pear and almond was
described as the perfect dessert.
St Johns is top-notch dining.
It s not cheap but for a special
occasion it s worth the dent it
will make in your wallet.
The meal, including a bottle of
wine, was $263.
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