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Home Front

Episode Eight (00)


One of the homes we featured in this week's programme was a "straw house".

For more information, contact:
The Straw Bale Construction Company
Tel: 03-443-7736
Fax: 03-443-7706
Website: www.strawbalenz.com

HOME TRUTHS
This week, Dave Cull looked at bathrooms: what's new, how to best design them, how to increase the feeling of space, according to bathroom designer, Dave Corbett.

Contact:
Dave Corbett
Auckland Bathrooms and Design
Tel: 09-529-0794/529-0795
Fax: 09-529-0796

INDOOR ESCAPE
Dave Cull visits a beautiful homestead estate in the highlands of the south island an hour out of Christchurch at Grasmere Lodge, set upon an original sheep station which once belonged to now 97 year old owner and local identity David McLeod.

Contact:
Vicki & Oliver Newbegin
Tel: 03-318-8407
Fax: 03-318-8263
Email: retreat@grasmere.co.nz
Website: www.grasmere.co.nz
Prices range from $300-440 per night.

OUTDOOR ESCAPE
Pete Cronshaw discovers that have paddle, can kayak. There are kayaking companies all over the country and as long as you find a registered one, you can have lots of fun. The trip he did was up the Puhoi River north of Auckland with Auckland Wilderness Kayaks. Half day trips are from $60 per person, most half day trips include a light meal.

Contact:
Auckland Wilderness Kayaks
Tel/Fax: 09-813-3399
Website: www.nzkayak.co.nz

RAY McVINNIE'S RECIPES
This week, Ray cooks a pasta dish with vegetables & walnut cake followed by blue cheese & grapes.

Spaghetti with Pumpkin and Feta

4 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
1 onion, sliced
1 small carrot, diced
500gms skinned, seeded pumpkin, diced 2cm
1/2 teaspoon nutmeg
1/2 cup black olives
2 tablespoons sugar
2 tablespoons chopped flat-leafed parsley plus extra parsley for garnish
1/2 cup white wine
salt and freshly ground black pepper
3 tomatoes, cored, seeded and chopped
100gms feta, crumbled
enough Italian dried spaghetti for 4, cooked until al dente in plenty of well salted boiling water and tossed in a little extra virgin olive oil.

Heat the oil in a deep frying pan over moderate heat and add the garlic, onion, carrot pumpkin, nutmeg, olives, sugar and parsley.
Gently sauté


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