selwyn times 12-08-14

Readers respond to signage on roads p7, p8

New York Marathon challenge p3

BY TOM DOUDNEY

A new emergency services hub is on the cards for Rolleston as the areas booming population increas-es the demand on St John and the Fire Service.

St John is in talks with the dis-trict council over a tenancy agree-ment for a new base on Kidman St and the Rolleston Volunteer Fire Brigade is keen to co-locate on the site.

John Sunckell, chairman of the St John Ellesmere Area Committee which oversees the Rolleston area, said population growth had been phenomenal and the need for the new base was definitely there.

During 2013 there were a total of 989 incidents with responses in

the Rolleston response area, an in-crease of 19.2 per cent compared to the 830 in 2012. The figure for 2011 was 779.

Mr Sunckell said the Kidman St site gives us really good access to the residential and urban parts of town including the main shopping centre and equally, really good ac-cess back out to Main South Rd and across to the western part of the area. So its sort of a once in a lifetime opportunity.

St John hoped to be fully relocat-ed to the site well and truly before Christmas, everything going well.

Mr Sunckell said the site was cur-rently a mixture of bare land and a house that was used by Fletchers, for its earthquake recovery work.

Turn to page 3

Fire serviceSt John expandas districtbooms

TEAMWORK: Waihora No 8 Ryan Koning runs with second-five Richard Mills in support during their sides 21-18 win over Southbridge in the Ellesmere division 1 rugby final at Darfield on Saturday. More rugby photos, pages 12 to 15 PHOTO: KAREN CASEY

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PRISTINE: Western Selwyn district from the air, by Joe Mathieson, Lincoln.

SILHOUETTE: Sunset at Rolleston, by Yvonne Wal-lis, Rolleston.

Each week the Selwyn Times will be giving away a family movie pass to a reader who sends in a great shot of something local. It could be just about anything your dog, cat, budgie, mum, dad, brother, sister or panoramic shots; the world is your photographic oyster. To enter, email your best original photo to [email protected]. Put Selwyn Times photos in the subject line. Include your name, address and a contact number, along with a short title or caption. Photos must be high resolution.

Selwyn residents are signing up to a website which will help local communities respond to an emer-gency.

More than 4000 Selwyn resi-dents have joined Selwyn Gets Ready, a website which helps com-munities to connect with, and help each other in an emergency.

This month, residents are being invited to sign up to the website and go into the draw to win one of five household emergency grab and go kits valued at $145. The kits contain 23 items including a first aid kit, a torch with radio, an emergency tent and blanket, wa-ter purification tablets, and large water container. The Selwyn Gets Ready website is a database which contains contact information for local residents along with infor-mation about who needs assis-tance in an emergency and which members of the community have skills or resources that could help in a disaster.

This information is gathered by Neighbourhood Support Groups and local volunteers circulating questionnaires in their areas and people also visiting the website and adding their details, says Ryan ORourke, Selwyn District Councils emergency management officer.

To join the website and go into the draw, visit selwyn.getsready.net by August 31 and enter your details.

Emergencyresponsewebsite sign up

Tuesday augusT 12 2014 Selwyn TimeS2

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BY TOM DOUDNEY

Lincoln resident Rob Martin lost his leg in a motor-cycle accident 29 years ago, but he hasnt let that hold him back.

The next challenge for Mr Mar-tin, who has already completed a number of impressive feats on one leg, will be to tackle the New York Marathon with TV1 presenter Greg Boyed at his side, in Novem-ber.

Mr Martin has competed in the marathon before as a hand-cyclist with a best finish of second. How-ever, this year will be the first time he takes on the challenge as a run-ner, after being fitted with a blade leg.

The two men will be with a team of 18 disabled runners and guides going to New York on a trip ar-ranged by Achilles New Zealand, part of an international group that helps disabled athletes compete in mainstream athletics.

The 48-year-old father and on-call postie has made the news in the past for his exploits.

These have included paddling Cook Strait with champion kayak-er Ian Ferguson, setting a Guinness world distance record for pushing a handcycle across the Southern Alps and representing New Zea-land in wheelchair basketball.

Mr Martin said the event was intended as a running event, so for him to be able to enter it for the first time as a runner felt huge.

[As a hand-cyclist] you are sort of jealous of the people who ran it and the time they spent out there because when you are on a hand-cycle you are going so fast you kind of miss a lot.

Completing the 42.195km race would be a daunting challenge.

If I can finish and not need a gurney I will be rapt. Im going for completion rather than competi-tion this time, which is another total change in mindset for me. Im usually wanting to get up

the pointy end.Training on a treadmill and with

boxing coach Peter Bell had helped him immensely in learning to move on his new limb.

To begin with, I just looked down at my feet and I thought I dont even know which leg you would have in front to run or what you do with your arms, it just all seemed so alien.

The supporting role of Mr Boyed, who would provide him with drinks and other help as needed,

would be crucial to completing the course.

Mr Boyed said for Mr Martin to run the marathon was phenom-enal.

To go from not having the blade not that long ago to doing the marathon so quickly afterwards is pretty amazing, Mr Boyed said.

He is putting in a hell of an ef-fort.

To support Rob Martin and the Achilles team, go to www.getrun-ning.co.nz/marathontour

ATHLETE: Rob Martin using his handcycle. He will forgo the cycle for a blade leg in the New York Marathon in November.

New limb put to the test From page 1St John would build a three-bay

ambulance garage and bring in a second ambulance.

The current site has an am-bulance bay, one ambulance and while it provides a ready room for staff, its very limited for training and storage, he said.

Its perfectly adequate for what it was originally but as Rolleston has grown, our needs and the communitys needs have grown.

Other changes are also being rolled out. St John is in the pro-cess of formalising an arrange-ment to have a full-time paid ambulance officer stationed in Rolleston from 7am to 7pm, sev-en days a week. That would hope-fully become a 24/7 arrangement, in a few months time, but that was dependant on funding.

St John Ellesmere was look-ing to rebrand itself into Selwyn St John, to help with recognition and reflect the fact that Rolleston would be taking more of a central role in the districts operations.

Weve got our volunteer sta-tion at Ellesmere and Malvern which operate pretty much 24/7 but as load increases we have a picture of Rolleston being able to provide those extra umbrella services and put a higher quali-fied crew into the district.

Rolleston Chief Fire Officer Nigel Lilley said the brigade had doubled its numbers from around 20 members to 40, over the last six or seven years.

Services expandas district grows

Tuesday augusT 12 2014SELWYN TIMES 3

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What part of the district do you live in?

I live in Little River but I work a lot in the Selwyn area.

Are you referring to the youth work you do at Lincoln High School?

The youth work at high school, and I go to a church here, the Lin-coln Baptist Church and through that I run youth groups out at the Rolleston Prison, the youth prison there, every second Friday night. But also Im involved with a lot of Lincoln Baptist Church youth from that set up there.

Tell me about your art work and what exactly is this mark making that you do?

I do a lot of wood cuts. Mark making is just pretty much the re-sult of carving and what comes out of that. Its just taking away wood with chisels to produce images.

How did you get into that form of art?

I finished a fine arts degree at Canterbury [University] a couple of years ago. When I had finished, I did honours and did a lot of print making then. One of the techniques [we learned] was doing wood cuts which I randomly stumbled across one day at arts school. I just really enjoyed the medium and working in that area.

Youve got Samoan heritage, I understand. Have you lived in Samoa yourself, or have you always been in New Zealand?

Ive always lived in New Zealand but I go back to Samoa, usually once or twice a year to see family.

What are some of the things you look forward to when you head back over to Samoa?

I enjoy the weather because its nice and warm, I enjoy going way out in the real countryside of Sa-moa and visiting an uncle of mine who has just set up a bit fish farm over there, working with the land with him, planting taro and crops for the next season so that there is food to go round the village and that.

How much of a role does that Samoan heritage play in your life

and your art?Quite a bit. I get a lot of inspira-

tion when I go back to Samoa, with finding new imagery to put into my art work, bits of nature and just the environment in Sa-moa, I suppose.

Just as an aside, do you support

the All Blacks or the Samoan team . . . or are you not really that into rugby?

Im a big rugby fan and I sup-port the All Blacks but I do like both. I like to see Samoa do well.

Does your art pay a portion of the bills for you, or is it more a

labour of love?You go through patches where

you make quite a bit of money and you go through real dry patches where you dont know what you are up to and you think maybe you should go out and get a full-time job. Commissions are always good.

GETTING CREATIVE: Josh Bashford with one of his works.

Josh Bashford won the award for arts and culture at the recent Sensational Selwyn Awards. He spoke to Tom Doudney about his Samoan heritage, youth work at Lincoln High School and being a fishing fanatic.

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So your youth work is just part time, then?

Yeah, the youth work is part time but it is really rewarding and a lot of fun.

What inspires or motivates you to create an art work?

I suppose the thing is that my art work comes form other art work that I have done in the past, so it is kind of like a big journey. When Im working on a series of works which could be pictures of fish or something like that, other things might spring from that.

The press release that came out for the Sensational Selwyn Awards mentions faith, family and landscapes as themes of your work. Would you say thats on the money?

Yip, I would say so.Are any of those themes espe-

cially important to you more so than the others, that is?

No, not really, they are kind of all moulded and mashed in together with my work.

What lead you into youth work?

I suppose when I was at high school a few years ago there were a couple of youth workers who were quite influential in my life and they helped me through a wee bit of stuff and they were quite inspi-rational to me, so it is nice to know I can do the same thing since I have finished high school. Its nice to give back.

Were you a bit of trouble maker in high school?

No, I was pretty good.What does your youth work

involve?At Lincoln High School, I work

alongside the counsellors help-ing with some of the programmes they are running, helping out with sport and looking out for kids who could be alone or something at lunchtime chatting with them, connecting them in with friends.

Do you get to know the kids you work with pretty well?

Yes.Do you encourage art at all

through your youth work?Absolutely. I have got a work-

shop which I am running during the next school holidays. That is

going to be a wood cut and lithog-raphy workshop. It will be purely Lincoln High School students and I will get 10 or so kids along with that.

Do you play any sports your-self?

I used to play a lot of rugby, as well as basketball and cricket. I still play a wee bit of social basketball when I can and I coach rugby at the school here the junior team.

How did you feel about win-ning the Sensational Selwyn award for arts and culture?

It was a nice wee surprise. When the application went in to go for the award, I thought it was just another one of those things, but to

actually get the award was really cool.

Apart from art, is there any-thing else that you devote a lot of time to? Any hobbies?

Im pretty much a fishing fanatic a trout and salmon fisherman.

Where do you like to fish?I fish all the river mouths in

Canterbury Rakaia, Waima-kariri, Kaikoura, then down in Twizel around the hydro canals, the Tekapo canals.

Do you have much luck?Yeah, Ive had quite a lot of luck

lately down at the hydro canals at Tekapo, and with salmon at the Waimakariri and the Rakaia, and the Hurunui River as well.

youth in Selwyn

WHAT A CATCH: Josh Bashford is a keen fisherman. PATTERNS: A work by Josh Bashford. Funding of $280,000 for sports and recreation projects in Darfield over the next two financial years is up for approval at tomorrows district council meeting.

The funding comes from the Darfield Reserve Development Contributions Account. Spend-ing on Darfield Domain would include $40,000 for new cricket nets as well as $80,000 for a new netball court and relocation of a playground at Darfield Domain.

Spending at Westview Park would include $15,000 to complete development of a railway heritage area, $80,000 to develop the second stage of a youth area and $65,000 for new public toilets.

Darfield funding up for approval

IN BRIEFRoad changesThe Riccarton-Wigram Com-munity Board has approved road changes in the Hornby and Halswell areas. Stop signs will be installed on both sides of Whincops Rd at the inter-section with Marshs Rd and Quaifes Rd. Halswell Junction Rd will be upgraded to include cycle lanes and a central median area, and a section of Wigram Rd will be widened.


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Tony & Merryl Rondel, Rolleston Inconsistency is a major problem with stop signs, some have a warn-ing sign 200m before the stop and others do not.

A section of the road we live on had 30km/h signs for a week yet there was no work or obstruction whatever on the road during this time.

Work then started and signs therefore were a valid require-ment. Then later in the week there were only signs restricting speed to 30km/h approaching from the north and nothing approaching from the south.

A slack operation, it is no won-der drivers tend to ignore signage.

Alison Fifield, Prebbleton The front page article of Selwyn Times (August 5) about the Halswell Junction Rd/Springs Rd round-about is very true.

It can be a tricky manoeuvre especially with the volume of truck and trailer units, going through from Lyttelton to the Main South Rd.

However, if the main round-about itself was not raised in the centre, at least car drivers might be able to see any traffic that might be travelling through the roundabout.

The vegetation planted on the raised centre also obstructs the indicator lights, of those already in the roundabout.

Also the speed limit of 70km/h is too fast for traffic entering the roundabout, especially from Halswell.

If those cars are coming through on the inside lane, the drivers coming from Prebbleton find it hard to estimate how much room there is to enter the roundabout.

Tina Carlton, Lincoln Intersec-tion signage in the part of Selwyn that I travel most frequently is substandard.

These are roads connecting West Melton, Lincoln, Rolleston and Burnham.

Often there is only a give way sign where a stop sign is needed (because of change of road pattern or vegetation growth). As I often drive these roads after dark, I am even more concerned that the ex-isting signs are not readily visible some are dirty and non-reflective, or they are too high to be easily seen unless with headlights on high beam.

On the subject of road signage while travelling to West Melton recently along Weedons Ross Rd

I started to decelerate well before the 40km/h sign for Weedons School because it was during school hours. The ute behind me drove right up to my bumper, I dabbed my brakes several times and she finally dropped back hav-ing tried to overtake several times in the school zone.

I guess it doesnt make any difference to some people what signage there is, they regard the road as their motorway and they use it as they wish as their god-given right.

I could also mention young guys who dont think that stop means stop.

Margaret Gray, Darfield I read that an audit of road signs is to be-gin next year.

I would love to see discussed, or considered, the idea of putting flashing stop signs at all compul-

sory stops. The flashing sign, which would

start to flash as a vehicle approached it, catch ones eye and registers more readily in the mind, than a static sign does. It could also possibly help prevent such tragic accidents as happened recently at Rakaia.

Kerry Levey, Springston I have driven without being in a crash for 30 years, I am an ex-police officer, female and 49 years old.

I moved to Springston three years ago with my family and a top-ic often discussed was how people dont stop at stop signs and that we needed to be careful. I have to say at that time, I thought, like I guess others do, how do people not stop at intersections?

My experience suggests it is not the ones who give way rather than coming to a halt, it is those who ac-tually dont see the stop sign and/or

the intersection.Living in the area of Leadleys

Rd and Ellesmere Rd I was head-ing home from working in town at around 2.30pm.

I recall thinking about what I needed to do with the kids that af-ternoon and then looking to my right, only because I was suddenly in open space, to see a line of four vehicles approaching on Ellesmere Rd, one of which was a police car. One vehicle approaching had to brake. I am sure those involved will recall this and will remain perplexed with my stupidity on that day.

I managed to negotiate the cross-ing of Ellesmere Rd at 100km/h even though it is slightly offset. The policeman, just as shocked as I, pulled alongside me and asked if I knew what I had just done.

Had there been a collision and likely a fatality, my family and oth-ers would have wondered why I didnt stop. I know why I didnt stop. I didnt see the sign or the intersection, a continuous line of trees gives the impression this is a straight stretch of road and blocks the view of Ellesmere Rd and any vehicles travelling on Ellesmere Rd.

How many of us drive along and suddenly arrive at their destination and dont see signs on their way, of-ten just know the road.

In Selwyn there are so many roads just like this intersection - narrow, originally country roads that are concealed by hedges and trees that cross over busy roads. How many close calls or lives does it take before signage is in neon?

(Abridged)More letters, page 8

ROAD SAFETY IN SELWYN

In last weeks Selwyn Times we revealed an audit of Selwyns road signs is expected next year. We asked readers to let us know whether signage on roads and intersections were appropriate. Here are some of the re-sponses

SLOW DOWN: Road signs in Selwyn are due for an audit.


ROAD SAFETY IN SELWYN

Di Woodward, Darfield I have long had an issue with the road signs in Selwyn.

Five days a week, Monday to Friday, I travel to the Sock-burn area from Darfield.

Ngaire Tinning of the Sel-wyn District Council was probably getting very tired of my continual complaints about drivers not obeying the stop signs at intersec-tions I pass through on my way to work.

I agree that, over the years, some intersections have changed and probably dont always end up with the cor-rect signage.

One that comes to mind is the new layout at the Main West Coast Rd/Halkett Rd corner on the city side of West Melton. Its clearly a stop sign but its not making a huge impression as drivers do not always stop and some dont even have any inten-tion of stopping if they can come out before the stream of traffic travelling from the West Melton direction.

Police should be parked near the stop sign as a high percentage of motorists are going to turn left. They will look to their right and if they think they can get into the line of traffic and not have to stop, off they go.

Its the same at the Bu-chanans Rd/Main West Coast Rd, Hoskyns Rd/Main West Coast Rd, and so it goes

on. Charing Cross is a prime example because of all the roads converging.

The new layout in Darfield at Cardale St/Telegraph Rd is also not deterring drivers from stopping when they wish to turn left onto Bray St. Bray St/North Tce, Ban-gor Rd/Main West Coast Rd, the list goes on.

I could go on and bore you to death but there will be deaths if people dont obey the road signs as they are now or in the future whether they be give way or stop.

It is driver education, not the type of road sign that is the problem.

(Abridged)

Paul Ryan The general subject of roading support for this district is a hot topic.

The 2009 sign survey has a stretched response timeline to what is planned now. A district with sound planning would engage this more of-ten; even for the service need and evidence trail for road-ing funding.

It could be asked what actions followed post that audit, for example, what was planned and what was executed? Why does it take five years between instances? Has there been insufficient infrastructure change in this time? Yes, that should have warranted further assess-ment.

The signage is abysmal when those notices are com-pared with some better or-ganised districts. A trip to Ashburton would confirm that. Waimakariri is not much better than Selwyn.

The topic I often chase is the pitiful state and quality of roading generally in Selwyn. It is inadequate for a growing and wealthy district.

Pot holes, shoulder exten-sions that have not been con-structed adequately, uniden-tifiable roading markings, poor intersection visibility, unsuited shoulder approach-es to busy corners, flooding never managed year in year out, ice/frost/flood aware-ness and control and slow commitment for the last 20 years for reforming and seal-ing management.

Have a look at Ellesmere Rd, its a bit shameful. Be-yond that, Hudsons Rd has earthquake rupture. Why be worried? This is an arte-rial to the lower south of the city. Drive around south of Rolleston very poor rural roading.

Discussion on a Greater Christchurch council, will also tag service and rating. City Care do an amazing job in the city, its a chalk and cheese scenario.

There is enough roading subject in the district to dine out on this one for years.

(Abridged)

Tuesday augusT 12 2014 Selwyn TimeS8

Ben Reid, Landfall Anna Dalzell, Campground Tree

M a i n R d , L i t t l e R i v e r | 0 3 3 2 5 1 9 4 4 | a r t @ l i t t l e r i v e r g a l l e r y . c o m

Slick Ben ReidBirds of Paradise Anna Dalzell

9 August 3 September

Nature StudyRecent works by

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inspired her to paint and draw the beauty of the environment around her. Sitting in a room with a view I have

been making quiet observations of this paradise. Finding moments of calm with line and colour, she says.

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BY AMY ADAMS, SELWYN MP

When we talk of growth in the Sel-wyn region, it is natural to think of Rolleston, Prebbleton, Lincoln and West Melton where many new houses are being built in new sub-divisions.

However, growth is also occur-ring in other towns in Selwyn, such as Darfield.

Darfield is at the heart of the Malvern farming district and is a key stop on the main route from Christchurch to the West Coast. It is also a gateway to many attrac-tions such as our local ski-fields, rivers and walks.

Economically, Darfield has ben-efited from the Fonterra milk pow-der plant, which is the companys first new milk processing site in 14 years. The plant, which includes the worlds highest yielding and most efficient milk powder drier, has of-fered additional employment op-portunities for local workers both during the construction phase and now during its ongoing day-to-day operations.

Accommodation in the Darfield area is becoming more sought after and the local motels are rebuilding to help meet this growing de-mand.

Darfield has many attractions for local visitors and tourists alike, including some fine restaurants, cafes and bakeries. The town is

also rightly proud to be home to the Selwyn Gallery which serves to showcase the work of artists from around Selwyn.

Locals in the Darfield area are enjoying access to additional com-munity services such as the new Darfield Medical Centre which opened earlier this year and the recently opened Citizens Advice Bureau which is operating out of the Darfield Library and Service Centre.

I am also aware that there is cur-rently a big fundraising effort un-der way to raise $250,000 towards the cost of building a new St John ambulance station in Darfield. This is obviously a very worthwhile project so I would encourage ev-eryone to help out with this in any way they can.

Future plans for the Darfield area include the proposed development of the McHughs Plantation, a 42ha forestry block on the outskirts of Darfield, which was purchased by the district council last year. I am personally very much in favour of the proposed development of the plantation which has been mod-elled on Christchurchs Bottle Lake Forest and McLeans Island rec-reation areas and looks likely to incorporate new mountain biking and walking tracks with facilities such as toilet and picnic areas.

With developments such as this being planned, the future for Darfield is looking bright.

Darfield growing and expanding

NEW ENTRANTS

Izzy Hopkins started at West Melton School recently.

Has your child recently started school? Send your photos to [email protected].

Liam McIntosh started at West Melton School on Wednesday, August 6.Clark Slater, left, and Lachie Turnham started at West Melton School last week. Clark started on Monday, August 4, while Lachie started on Wednesday, August 6.

More than 80 residents of the Te Whriki subdivision, in Lincoln, celebrated mid-winter Christmas together recently at the Ivey neigh-bourhood reserve.

It was a chance to meet new neighbours and enjoy Christ-mas-themed drinks, food and music.

Given the cold tem-peratures, it was fortu-nate that heaters were on hand to keep people warm. Te Whriki development manager Kerry Watson said she was thrilled with the

turnout.Following our previ-

ous residents function that proved to be popular, we decided to add another event to our community calendar, she said.

People who have chosen to live here really love Lin-colns peace and quiet, but also the strong sense of com-munity and belonging.

Attendees ranged from pre-schoolers to retirees, reflecting the Te Whriki community. The subdivision is now home to more than 300 residents.

Te Whriki community flock to mid-winter Xmas


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Farmers from around Canterbury will be in Selwyn this month to compete in an event from another time.

The Ellesmere Vintage Club Inc will be holding its annual vintage ploughing match at Lakeside on August 23.

Around 20 contestants from throughout the region have reg-istered and will compete for two trophies on the day.

Another ploughing match to raise funds for the Sedge-mere Hall will be held at the same venue the following day.

Competition ploughing is one of the oldest sports in farming circles, with matches being held in Canterbury since the 1860s, when draught horses provided the power.

However, this match will feature a more mechanised way of get-ting the job done with vintage tractors.

Most of the equipment that will be used would have been a common sight on farms in the 1940s and 1950s. The ploughs in those days were generally built locally, either in Christchurch or Dunedin.

Two competitors still repre-sent New Zealand annually at the world finals, which are held in a different country each year.

Lyle Parnham, the owner of the Lakeside property where the com-ing event is to be held, recently qualified in the vintage section to represent Canterbury at the New Zealand championships in Palm-erston in April, next year.

Organisers of the Lakeside event say anyone interested in

seeing farming done the old-fash-ioned way is welcome to come along, and show the children as well. The paddock is situated off Leeston-Taumutu Rd and will be signposted from the former pub corner in Leeston.

The competition will start at 10am on the day.

TURNING SOIL: An old tractor and plough at a previous vintage ploughing match.

LOOKING BACKREST STOP: The Barrack Creek Hotel in 1897. Heritage photos supplied by Selwyn Library. If you have any information about this photo, please contact the library via www.selwynlibrary.co.nz

Farmers plough into vintage event

Locals and visitors to Castle Hill should soon be noticing an improvement in mobile coverage after Spark, previously Telecom, announced it had invested more than $175,000 on infrastructure.

Spark said its investment in the Castle Hill Rural Broadband Initiative site was in response to increasing demand for mobile coverage in the area.

The site will give locals and visi-tors better quality voice, mobile broadband and text services.

The improved mobile coverage is part of Sparks commitment to open up access to mobile data and applications to rural com-munities.

The company is spending $10 million to co-locate on every one of the Governments RBI sites where it doesnt already have coverage, and has an ongoing programme of new infrastructure

and upgrades to improve cover-age and capacity.

Spark head of public af-fairs Conor Roberts said it was important that New Zealand communities were able to access mobile services and this invest-ment would ensure those who lived and worked in the area or who visited Castle Hill for its Cave Stream Scenic Reserve and nearby Mt Cheeseman Ski Field could make the most of what the mobile network had to offer.

Mr Roberts said rural commu-nities and businesses had become increasingly reliant on mobile phones as their primary form of connectivity.

Colin Knaggs, the New Zealand Transport Agencys Canterbury/West Coast highway manager, said the investment in improving cell phone coverage in the Castle Hill area would help to provide safer journeys for motorists.

Better coverage in Castle HillTuesday augusT 12 2014 SELWYN TIMES10

The management team at Onyx Homes are arguablyunrivaled in the home building sector. With years ofexperience and having previously built one of NZs largestnationwide building companies, at which time had won moreMaster Build Awards than any other company in the country,home building has become second nature.

Richard Freeman director of Onyx Homes says people needto be very careful and its a real concern with a lot of these newso called building companies entering the marketwith management at the helm with no clue on how abuilding company actually runs. We are seeing plumbersand electricians starting up building companies here in

Christchurch to get a foot in the door. People should alwaysgo with a Registered Master Builder to ensure they are ingood hands and their asset is well protected.

With the client and their best intentions at the forefront oftheir company philosophy and a driven passion to get itright every-time has been the success of Onyx Homes.

Fromconceptdesign through tohandingyou thekeysof yournew home we guarantee you only the best experience.

Our sole goal is to deliver a superior product on time withthe best price that sets the benchmark for the buildingindustry, and continue to raise the bar.

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4969911AA

Onyx Homes managing directorRichard Freeman with Placemakers

Riccarton owner Grant Close.

BUILDING PERFECTION WITH ONYX HOMESThe biggest point of difference you will find with Onyx Homes compared to most is you will NEVER deal with a Sales Consultant.Quality and value are two words that are misused and abused by Sales Consultants chasing their commissions by over stating and under proving.At Onyx Homes you deal directly with the management team and owners Richard Freeman and Paul West when designing, pricing and building your new home. This is our business, our livelihood and our reputation and we ensure we get it right every time states Richard.NO Sales Consultant means NO sales commissions. Couple that with the fact they own their own brand and dont pay Franchisee royalties or cost safety

contingencies due to their superior IT platform Onyx Homes can save clients up to $23,000.00 before you even start on an average $300,000 build!!Its a misconception that choosing an off the shelf standard plan buys you an affordable home. Its very likely the exact same floor plan will be built time and time again and could even be built right next door! Onyx Homes believes you should be unique and build the home that

suits your individual lifestyle and living needs. The truth is at Onyx Homes their award winning designers will design a custom floor plan that often costs less than that of a Standard Plan.All tradesman and suppliers are handpicked and stringently

vetted and have negotiated volume purchasing supply deals to ensure clients get market leading pricing. The fully managed project ensures total quality with Onyx Homes standard 15 step quality inspections throughout the build from start to finish. Along with this you receive complementary colour consultancy keeping you on top of the latest trends and colours. You also get the peace of mind of a full 10 Year Registered Master Builders Guarantee. Onyx Homes dont strive for excellence, they expect it!Building your new house shouldnt be stressful; it should be fun and easy. Onyx Homes ensures this is the case.

If you are looking to build your new home, call the Onyx Homes team on Christchurch 928 1505 or go to www.onyxhomes.co.nz

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HERES THE FACTS Stated by Richard Freeman, Director Onyx Homes LtdDont believe everything you hear in the media and some building companies trying to margin enhance making ridiculous

statements about huge building price increases. If you want genuine best pricing and top quality give Onyx Homes a call. You are guaranteed to talk to LOCAL industry

professionals with years of experience rather than a sales person trained over night drafted into the industry with limited knowledge and zero idea on building costs working off a pre prepared song sheet. A sad but true statement in many cases.Honesty, integrity, experience and common sense always outweighs smoke and mirrors and unfortunately common sense

is not that common in many cases. Building commodity prices ARE stable, and I will personally guarantee that.

We design your home to suit your site and individual requirements

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The management team at Onyx Homes are arguablyunrivaled in the home building sector. With years ofexperience and having previously built one of NZs largestnationwide building companies, at which time had won moreMaster Build Awards than any other company in the country,home building has become second nature.

Richard Freeman director of Onyx Homes says people needto be very careful and its a real concern with a lot of these newso called building companies entering the marketwith management at the helm with no clue on how abuilding company actually runs. We are seeing plumbersand electricians starting up building companies here in

Christchurch to get a foot in the door. People should alwaysgo with a Registered Master Builder to ensure they are ingood hands and their asset is well protected.

With the client and their best intentions at the forefront oftheir company philosophy and a driven passion to get itright every-time has been the success of Onyx Homes.

Fromconceptdesign through tohandingyou thekeysof yournew home we guarantee you only the best experience.

Our sole goal is to deliver a superior product on time withthe best price that sets the benchmark for the buildingindustry, and continue to raise the bar.



4969911AA

Onyx Homes managing directorRichard Freeman with Placemakers

Riccarton owner Grant Close.

BUILDING PERFECTION WITH ONYX HOMES


Good things are happening in ROLLESTON

SQUAREMark and Theresa Saunders have

reason to be proud of their team at Rolleston Bakery. Trainee bakers, Bex Savage and Jacob Saunders made the finals of the Weston Milling Trainee of the Year competition with Bex achieving first place.

We are very proud of Bex and Jacob, says Theresa. Its great to think that from the nine finalists two were from Rolleston Bakery and we only employ eight people. Bex and Jacob were flown up to Auckland for a training weekend and then back for the final which involved a gruelling three hour bake-off at the Fine Foods Show.

Mark has been a baker for 30 years. He likes to give young people a go. They always have apprentices, assisting them through their training. Once they have learned the tools of the trade the focus is on management and running a business. The bakery is open 6-4 seven days a week selling a wide range of bakery items.

Over at Rendezvous Caf there are changes in the air also. Mildred Shepherd is now on board producing some tasty delights in the kitchen and a new breakfast, brunch and lunch menu has been introduced with the caf now

offering a breakfast or brunch takeaway option.

Tradies can text in their orders to 021 121 3848 then drive in and pick them up, advises manager Natasha Wilson. With items on the menu such as Eggs Benedict served in an Italian Roll, Sausages and Eggs On the Go, and Bacon Butties these are bound to be popular.

The caf is open 8am till 5pm every day of the week so there is always somewhere to go for a coffee, a meal or to relax and have a chat or meeting.

There is a good range of retail outlets at Rolleston Square serving most shopping needs. In addition to the caf and bakery there is a Bank of New Zealand, Corianders Ethnic Indian Restaurant, Fanzy Clothing for Kids, Harcourts Four Seasons Realty, Monkey Spices Italian Restaurant, Postie, Ray White, Rolleston Drycleaners and Laundromat, Rolleston Florists and Gifts, Subway, The Barber Shop, The Warehouse, and Viva La Moda while across the road is Westpac, Unichem Rolleston Central Pharmacy, Rolleston Central Health, Highgate Hair and the Snap Gym. With so much close at hand there is no need to drive into town.

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The 2014 ChrisTChurCh sanTa Parade

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BIG REACH: Waihora flanker Cory Stuart tries to haul in a lineout.

FREE: Southbridge wing Alipate Natoba on the run.

Other final results:Division 2: Lincoln 35 8 KirweeDivision 3: Burnham/Dunsandel/

Irwell 18 42 LincolnUnder 18: Springston/Southbridge

31 17 Malvern CombinedUnder 16: Lincoln 10 19 Malvern

CombinedUnder 14.5: Rolleston 24 47 Wai-

horaUnder 13: West Melton 32 27

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Melton

Waihora won the Ellesmere division 1 rugby final on Saturday at Darfield, beating Southbridge 21-18, after being behind 15-18 with 10 minutes to play. Photos: Karen Casey


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TAKES TWO: Waihoras James Gunson (tackling around the legs) and Jim Cummings try to stop Southbridge centre Peni Manumanuniliwa.

SURGE: Waihora flanker Cory Stuart on the charge. OVER: Waihora halfback Heinrich Fourie scores a try.

DESPERATE: Waihora fullback Bronson Munroe and his Southbridge opposite Bruce Colvine in action.

STRETCHED: Waihora hooker Angus McKenzie and his Southbridge opposite John Reekie reach for the ball.

CAUGHT: Southbridge centre Peni Manuma-nuniliwa watches as Southbridge wing Alipate Natoba is tackled by Waihora halfback Heinrich Fourie. Colts final, pages 14 and 15


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CHAMPIONS: Waihora after winning the final.

NABBED: West Melton wing Will Giles is tack-led by Waihora wing Thomas Kidner.

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UNDER IT: Waihora lock Henry Hurst receives the high ball.

HEAD ON: Waihora prop Matthew Graham is tackled by West Melton flanker Sean Cunningham.

ON THE MOVE: Waihora halfback Angus Larsen.

Waihora also won the Colts final, beating West Melton 27-11. Photos: Karen Casey


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Sunday decemBer 7th

REARGUARD: West Melton wing Angus Field is tackled by Waihora centre Digby Heard.

UP FOR IT: Waihoras Dean Sinnamon and Hamish Stewart win a lineout contested by West Meltons Harry Silcock.

AERIAL: Waihora first-five Ryan Banks is tackled by West Melton lock Russell Clark.

GOT HIM: Waihoras Jack Murray tackles West Melton prop Troy Hallett.

IMPACT: Wai-hora lock Henry Hurst shrugs off a challenge from West Melton second-five Alex Penney.


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FOOD

withGLENYSWOOLLARD

If you have a food questionemail Glenys [email protected]

Q A&DO YOU HAVE A RECIPE FORZUCCHINI SOUP?Saute 250g chopped onion in25g butter, then add 250gpeeled and diced potatofollowed by 500g roughly-chopped zucchini.

Stir-fry a fewminutesmore, then add 1 tsp saltand 2 cups chicken stock.Cover and cook 20minutesor until vegetables aretender, stir in 1 cupmilk andblend until smooth. Addmore salt if necessary plusfreshly ground black pepperand 1 tbsp chopped freshherbs, such as parsley,chives and thyme. Reheatgently, sprinklingindividual serves withgrated cheddar.

WHY DO SO MANY DISHES CALLFOR AN ONION COOKED INBUTTER BEFORE THE MAINCOOKING?

For flavour. Some recipessuggest cooking untiltender but not brown,others go on until the

onions are golden orcaramelised. Either way itsworth it if you enjoy tastyfood. You can cut theamount of fat used bycovering the pot while youronion cooks the lidcollects moisture thatwould normally evaporate,and by returning this to theonion, it avoids burning.

TuesdayGLTuesday Food

Humble spuds get a sweet fixWhenharvested, theywerekeptexclusively forthe Incakings.

WHOwould havethought that thehumble spudwasonce regarded asboth a food and a

fashion accessory fit for royalty?Native to South America,

potatoes were first cultivated bythe Incas about 200BC. The jewelin the crownwas the Peruvianpurple potato royally purpleinside and out.When harvested,theywere kept exclusively forthe Inca kings.

And in 18th-century France,

Marie Antoinette made aWorldofWearable Art-type fashionstatement by parading aroundthe countryside wearing potatoblossoms on her expensivedresses.

Whenmost of us think of

packet chips we tend to thinkof fatty, salty occasional treats.

But I was recently pleasantlysurprised to discover amoreishrange of proper chips 100 percent natural, gluten-free, GMO-free and hand-cooked in high-oleic sunflower oil. Ned andMina Smith, the expatriateAmerican couple who run thefamily-style Proper Crispsoperation in Nelson, brandedtheir delights crisps todistinguish them frommass-produced chips. And they are

different. I just love themcrushed and sprinkled overicecream. The rapport between

the salty tang of the chips andthe sweetness of the icecream isa taste treat.

The potato is certainlycommon and a staple worldwide.They are cheap, hardy and easyto grow, and are high in starch,protein and vitamins. They arealso versatile.We all love thetraditional potato favourites butthis week Im serving upsomething funky potatoeswith icecream, in chocolatetruffles, with squid and in agluten-free pastry.

RECIPESTOFFEE&POTATOCRISPSVANILLAICECREAMProper Crisps are delicate.Perfect for coating icecream.

4 large scoops French vanillaicecream1 large cup Proper Crisps inMarlborough Sea Salt, lightlycrushed1/2 cup long thread coconut,lightly toasted4meringue nests, optionalToffee: 1/2 cup sugar1/2 cupwater

Refreeze the scoops oficecream.When hard, roll in thecrushed crisps and coconut.Freeze, until ready to serve.

Tomake the toffee, placesugar and water in a large,microwave-proof glass bowl.Microwave on high for 2minutes.

Stir to dissolve sugar.Continuemicrowaving for 3-4minutes until liquid is lightgolden. Remove the toffeewill continue to colour onstanding.

Remove icecream fromfreezer. Place inmeringuenests, if using. Drizzle withtoffee. Serve immediately.

Serves 4.

CHOCOLATE POTATOTRUFFLESThemashed potatomust befree of seasonings, cream andbutter. It should also be verywell mashed and have asmooth consistency.

1 cup dark chocolate chips1/2 cup cold cookedmashedpotatoes1/2 tsp vanilla essence4-5 pieces crystallised gingerDark cocoa powder for dusting

Place chocolate chips in amicrowave-proof bowl. Melt on50 per cent power for about 2minutes. When completelymelted, stir intomashed potatovery well.Add vanilla essence and stir wellagain. Themixture should besmooth. Chill for 30minutes.

Cut ginger into thirds orquarters. Take a tablespoon ofpotatomixture and roll around apiece of ginger.

Repeat with remainingmixture. Place on a plate anddust with dark cocoa powder.Roll into small balls. Dust withcocoa. Refrigerate until firm.

Can be stored in fridge for upto one week.

Makes 16.

POTATO&SQUIDSALADThis is based on a PetaMathias recipe that shewill bedemonstrating at theChristchurch Food Show, April4-6.

400gwaxy potatoes4 eggs, free-range/organic, ifpossible1 large shallot4 tbsp olive oil1-2 tsp diced or crushed chilli100g squid rings8 pitted black olives8 anchovies, oil retained2 tbspwhite-wine vinegarFlaky sea saltFreshly ground black pepperto taste

Peel potatoes. Place in cold,lightly salted water. Bring toboil. Simmer, until cooked.Dont overcook. Slice thickly.

Meanwhile, place eggs incold water. Bring to boil.Simmer for 5-6minutes. Cool,then peel and quarter. Sliceshallot and place in icy water tocrisp.

Heat a little of the olive oil in afrying pan. Add diced chilli.

Saute squid rings for about 2minutes, until just cooked.Combine with potatoes, shallot,eggs, olives and anchovies in abowl.

Make a dressing usingremaining olive oil, a little oilfrom the anchovies and vinegar.Season. Drizzle over salad.

Serves 8 as a starter.

GLUTEN-FREEPOTATOPASTRY450g cookedwarmmashedpotato100g butter, chopped1 & 1/4 cups rice flour1/2 cup cornflour1 tsp salt1 egg, lightly beaten

Place warmmashed potato andbutter in a large bowl andmixwell. Add rice flour, cornflour,salt and egg. Mix well. Use yourhand tomix it, if easier. Wrapthe dough in a plastic bag. Setaside for 30minutes to rest.Roll out to about 1cm thicknessor thinner. Great for pie pastryor for sausage rolls.

Makes 800g.

For the love of food and fairness

GENERALLY speaking, Kiwis believe in the idea of a fair go. So it is no great surprise that the popularity of Fairtrade-imported goods such as coffee, chocolate, cocoa, oils, spices, sugar and dried fruit and nuts are gaining in popularity.

Fairtrade is about better prices, decent working con-ditions, local sustainability and fair terms of trade for more than six million peo-ple farmers, producers, workers and their families in 70 countries.

To buy fairly traded goods look for the Fair-trade label on products available from your local retailers. New Zealand Fairtrade importer Trade Aid was established more than 40 years ago.

Today 29 stores through-out the country sell crafts and toys as well as a growing range of food items that include almonds

and Medjool dates from northern Palestine, baking cocoa from the Dominican Republic and cane sugar from Paraguay.

Supermarkets also sell Fairtrade products, mainly chocolate, tea, coffee and bananas.

I spoke with the owner of our local Fairtrade store and she is amazed at the uptake in sales when cruise ships are in town.

Overseas people are much more aware of the good that Fairtrade does than New Zealanders.

Now, every keen home cook can help the causeand win. Until August 17, Australia & New Zealand and Trade Aid are running The Big Fair Bake cam-paign.

1. Choose your favourite recipe and include two Fairtrade ingredients.

2. Bake it and share it with family and friends.

3. Share a photo of you and your baking at www.bigfairbake.org.nz (check the website for full infor-mation) and state why you baked fair.

Entries will be judged by some of our top bakers.

DATE AND ORANGE SCONES

1 cup chopped pitted Trade Aid Medjool dates cup orange juice 1 cup peeled and diced orange 3 cups self-raising flour tsp salt 50g chilled butter, chopped 1 and cups milk, warmed 2 tbsp Fairtrade cane sugar

Heat oven to 210 deg C. Line a baking tray with baking paper.

In a bowl, combine the chopped dates with the orange juice and cover with plas-

tic wrap. Microwave for 1-2 minutes, until the dates absorb the orange juice. Add the diced orange.

Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

Add the warm milk to the date and orange mixture, stir to combine then mix quickly into the flour with a spatula. Do not knead.

Turn out on to a floured bench. Dust the top with flour and pat out to an even rectangle about 2.5cm thick with your hands.

Cut the mixture into squares or rounds. Place the scones on the prepared tray. Sprinkle with the sugar. Bake for about 20 minutes. Makes 12

BANANA, COCONUT AND CHOCOLATE CAKE An excellent cake for after school or sport.

200g Fairtrade milk chocolate 1 large ripe Fairtrade banana, peeled and mashed 2 tsp vanilla essence 2 eggs, lightly beaten 2 tbsp canola oil 1 cup Trade Aid coconut milk cup Trade Aid cane sugar2 and cups plain flour 2 tsp baking powder cup desiccated coconut

Heat the oven to 180 deg C. Lightly grease and flour a 20-21cm square cake pan. Line the base with baking paper. Break chocolate into squares. Cut each square in half.

Combine mashed banana, vanilla essence, eggs, oil and coconut milk. Stir in the sugar. Sift the flour and baking powder over the banana mixture. Fold in the coconut using a spatula. Fold in the chocolatedo not over-mix. Spoon into the cake pan.

Bake for 50 minutes, or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes then turn out on to a wire rack.

TuesdayGLTuesday Food

For the love of food and fairnessG

ENERALLYspeaking, Kiwisbelieve in the idea ofa fair go.So it is no great

surprise that the popularity ofFairtrade-imported goods suchas coffee, chocolate, cocoa, oils,spices, sugar and dried fruit andnuts are gaining in popularity.

Fairtrade is about betterprices, decent workingconditions, local sustainabilityand fair terms of trade formore

than sixmillion peoplefarmers, producers, workers andtheir families in 70 countries.

To buy fairly traded goodslook for the Fairtrade label onproducts available from your

local retailers. New ZealandFairtrade importer Trade Aidwas establishedmore than 40years ago.

Today 29 stores throughoutthe country sell crafts and toysas well as a growing range offood items that include almondsandMedjool dates fromnorthern Palestine, baking cocoafrom the Dominican Republicand cane sugar from Paraguay.

Supermarkets also sellFairtrade products, mainly

chocolate, tea, coffee andbananas.

I spoke with the owner of ourlocal Fairtrade store and she isamazed at the uptake in saleswhen cruise ships are in town.

Overseas people aremuchmore aware of the good thatFairtrade does than NewZealanders.

Now, every keen home cookcan help the cause andwin.Until August 17, FairtradeAustralia &NewZealand and

Trade Aid are running The BigFair Bake campaign.

1. Choose your favouriterecipe and include two Fairtradeingredients.

2. Bake it and share it withfamily and friends.

3. Share a photo of you andyour baking atwww.bigfairbake.org.nz (checkthe website for full information)and state why you baked fair.

Entries will be judged bysome of our top bakers.

withGLENYSWOOLLARD

If you have a food questionemail Glenys [email protected]

Q A&Can I substitute black pepperfor Sichuan pepper?Yes, but the flavour willdiffer slightly. Sichuanpepper also known asChinese pepper, anisepepper, wild pepper andsansho comes from thedried red berries of a bushnative to Sichuan province.It is less pungent but morefragrant than black pepper

and not particularlyexpensive, so if you domuchAsian-style cookingadd some to your spiceselection. It is one of theingredients in Chinese five-spice powder, and can beused to fill a regular peppermill.

Should I soak and cook home-grown dried beans in the sameway as the store-boughtvariety?

Yes, although your beans

may need less soaking andcooking time. Soak them incold water for about fourhours, then drain, rinse andcover with fresh waterbefore cooking (this helpsreduce the flatulencefactor). Allow for an hour ormore of simmering,depending on variety andhow long the beans havebeen stored. Dont add saltuntil they are almost done.Cooked beans freeze well.

RECIPES

BANANA, COCONUTANDCHOCOLATECAKEAn excellent cake for afterschool or sport.

200g Fairtrademilk chocolate1 large ripe Fairtrade banana,peeled andmashed2 tsp vanilla essence2 eggs, lightly beaten2 tbsp canola oil1 cup Trade Aid coconutmilk3/4 cup Trade Aid cane sugar2 & 1/2 cups plain flour2 tsp baking powder3/4 cup desiccated coconut

Heat the oven to 180C. Lightlygrease and flour a 20-21cmsquare cake pan. Line the basewith baking paper.Break chocolate into squares.Cut each square in half.

Combinemashed banana,vanilla essence, eggs, oil andcoconutmilk. Stir in the sugar.Sift the flour and baking powderover the bananamixture. Fold inthe coconut using a spatula.Fold in the chocolate do notover-mix. Spoon into the cakepan.

Bake for 50minutes, or untila skewer inserted in the centrecomes out clean. Cool in the panfor 10minutes then turn out onto a wire rack.

CHOICECHOCOLATEMUFFINS50g Fairtrade dark chocolate1 & 1/2 cups plain flour2 tbsp Trade Aid cocoa powder1 & 1/2 tsp baking powder1/2 cup Trade Aid cane sugar100g butter, melted1 cupmilk1 egg, lightly beaten

Preheat the oven to 200C.Lightly grease a six-holemuffinpan.Cut the chocolate into 6 even-sized pieces. Sift the flour,cocoa and baking powder into abowl. Stir in the sugar.Combine the butter, milk andegg. Stir into the dry ingredientsuntil justmoistened.Fill 1/3 of themuffin cups withthe batter. Add a chocolatepiece to each. Cover with theremaining batter. Bake for 20minutes, until they start tocome away from the sides. Coolon a wire rack.Great topped with chocolateicing. Makes 6.

DATEANDORANGESCONES1 cup chopped pitted TradeAidMedjool dates1/4 cup orange juice1 cup peeled and diced orange

3 cups self-raising flour1/4 tsp salt50g chilled butter, chopped1 & 1/2 cupsmilk, warmed2 tbsp Fairtrade cane sugar

Heat oven to 210C. Line abaking tray with baking paper.

In a bowl, combine thechopped dates with the orangejuice and cover with plasticwrap. Microwave for 1-2minutes, until the dates absorbthe orange juice. Add the dicedorange.

Sift the flour and salt into abowl. Rub in the butter until themixture resembles finebreadcrumbs.

Add the warmmilk to thedate and orangemixture, stir tocombine thenmix quickly intothe flour with a spatula. Do notknead.

Turn out on to a flouredbench. Dust the top with flourand pat out to an even rectangleabout 2.5cm thick with yourhands.

Cut themixture into squaresor rounds. Place the scones onthe prepared tray. Sprinkle withthe sugar. Bake for about 20minutes. Makes 12.

COFFEEANDDATESLICE2 eggs

1 cup Trade Aid cane sugar175g butter, melted1/2 cupmilk2 tbsp strong Fairtrade(liquid) coffee1 tbsp Trade Aid cane sugarextra400g Trade Aid pittedMedjool dates, chopped(reserve some for the topping)1 & 1/2 cups flour2 tsp baking powderIcing: 2 cups icing sugar2 tbsp strong Fair Trade(liquid) coffee50g butter, meltedBoiling water tomix

Preheat the oven to 150C. Linethe base of a 30cm x 20cm slicepan with baking paper.

Whisk the eggs in a largebowl. Beat in the sugar, butter,milk, the coffee combined withthe tablespoon of sugar and thedates. Mix well. Sift in the flourand baking powder andmix well.Pour into the prepared pan.

Bake for 20-30minutes, untilset and golden. Cool.

Combine the icingingredients, adding enoughboiling water tomake themixture spreadable. Using aspatula, spread over the bakedbase and sprinkle with thereserved chopped dates. Cutinto squares or bars.

Makes about 20.


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KirkwoodINTERMEDIATE SCHOOL

Our teaching resources are modern, our computer network is up to date and highly specified, and our classrooms are safe and vibrant places for children to work and learn.

Because we are a state, co-educational intermediate school, everything we do, everything we have, and all of our plans for the future are designed for children aged 10 -13 years old our Year 7 and 8 students are often called the emerging adolescent. These wonderful children are going through a real growth spurt; intellectually, emotionally and physically. The staff at Kirkwood choose to work with these children, and recognise the very special attributes and challenges of this age group.

We are an inclusive school which is shown in our everyday routines. We have mixed ability classes, programmes to extend and enrich all of our children and we have lots of opportunities in sport, cultural and academic areas. Our children perform

highly in so many ways, but what we think is most important is that all children work towards being the very best they can be. We maintain high standards of behaviour at our school. We are well known for our respectful, polite and pleasant children and we expect all of our children to behave in an appropriate way at all times.

Kirkwood is a very special school. Our children choose to come here, from our contributing school, leaving full primary schools or by-passing other options. The children and their parents see something about our school that appeals to them, and I believe our reputation is second to none.

Visit our website www.kirkwood.school.nz or come and look around our school.

We would love the opportunity to show you our school and allow you to make an informed choice.

Phil Tappenden Principal

Kirkwood Intermediate is a well-resourced school, with eight specialist Technology rooms and a dedicated Art room, along with excellent spacious grounds, a modern challenge course, and hard court areas for netball, basketball and other games.

Please visit our website www.kirkwood.school.nz for information and to download an enrolment form or ring the office on 348 7718

HEALTH

THE BEST indicator we have of becoming unwell is that familiar, off-colour feeling. Our senses are the most reliable early warning system we have.

Technology may be about to change that. Lurking within im-minent updates of the two main mobile operating systems, Apples iOS and Googles Android, lie two software frameworks (HealthKit and Google Fit) that have been described as the beginning of a health revolution. They en-a

selwyn times 12-08-14

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