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Episode Ten (00)

Dave Cull looks at various flooring options, from cork to concrete, tiles to terazzo, and offers tips for choosing floors.

Dave Cull visits the picturesque Moeraki Wilderness Lodge on Westcoast New Zealand in the South Island. Run by ecologist Dr Jerry McSweeney and his wife, Anne Saunders (who live in another wilderness lodge of theirs in Arthur's Pass), it's a celebration of the remote, rugged beauty of this country.

Dr. Jerry McSweeney & Anne Saunders
Tel: 03-750-0881
Fax: 03-750-0082
Prices range from $150 per night low season, $240 high season.

Pete Cronshaw goes to Christchurch, puts himself on a pushbike, and does a pedal tour of the vineyards. He did it with NZ Pedal Tours. There are tours all over the country, from day trips to 3 week journeys.

NZ Pedal Tours
Tel: 0800-302-0968

This week, Ray cooks Spicy Thai Coconut Soup with Sliced Chicken and Glass Noodles followed by Banana and Chocolate Bread and Butter Pudding.

Spicy Thai Coconut Soup with Sliced Chicken and Glass Noodles

4 single organic chicken breasts, skinned
1 clove of garlic, crushed to a paste
1 T sugar
4 T soy sauce

Mix everything together and place in oiled baking dish.
Bake at 180ý-200ýC until cooked through. Remove from the oven and slice.

600mls chicken stock
3 T finely chopped coriander stalks
2 T finely chopped ginger
4 kaffir lime leaves
3 small dried red chilies, chopped
2 large bulbs lemongrass, crushed
3 shallots, thinly sliced

Put into a saucepan, bring to the boil and simmer 10 minutes.

1 cup thinly sliced button mushrooms
400mls coconut cream

Simmer 3 minutes. Discard the lemongrass.

3 Tablespoon fish sauce
4 Tablespoon lime juice
200gms glass or cellophane noodles which have been soaked in hot water until soft and pliable.

Bring to the boil.

To Serve:
Divide the soup and noodles between 4 bowls. Place a sliced chicken breast on top of each. Garnish with coriander leaves.

Serves 4.

Banana and Chocolate Bread and Butter Pudding

1/2 stale French loaf, sliced into 1 cm thick slices
150g unsalted butter, melted
3-4 bananas, peeled and sliced
1 1/2 c chocolate chips
500mls milk
1 c brown sugar
4 eggs, beaten
1 t pure vanilla essence.

Preheat the oven to 180ýC
Paint each slice of bread with melted butter.
In an ovenproof dish (about 20cm x 20cm) make a layer of half the buttered bread slices, buttered side down. Spread the banana slices over the bread and sprinkle with 1 cup of the chocolate chips.
Top with a second layer of buttered bread slices, buttered side up.
Mix the milk, 1/2 cup of the sugar, the eggs and the vanilla and pour the mixture over everything.
Push the bread down with your hand so that the liquid shows. Don't worry when it springs back when you take your hand away.
Let stand 10 minutes so that the liquid soaks into the bread.
Sprinkle the top with the remaining chocolate chips and sugar.
Bake 45 minutes until completely set and puffed up. Serve hot with whipped cream.

Serves 6.