Senior citizens' day out takes in China tale

Waimarino Bulletin, Volume 6, Issue 248, 28 June 1988, Page 7

Senior citizens' day out takes in China tale

Waimarino senior citizens enjoyed a day out, courtesy o f Ohakune Raetihi Rotary recently. Rotary wives also joined their husbands for the evening and a most enjoyable hilarious meeting resulted. Earlier in the afternoon the senior citizens were taken for afternoon tea at Waiouru and also shown around the camp. They were especially impressed with the Officer's Mess, swimming baths and gymnasium complexes. It was a real eyeopener to see the growth that has taken place in Waiouru over recent years. In welcoming them to the meeting, president Colin Turner said Rotarians look forward each year to their annual meeting with the senior citizens. Gavin Jones conducted a most hilarious sergeant's session, collecting funds used for spending in the event

of emergency, including aiding families affected by fire, flooding etc. Bill Peach addressed the meeting and gave an account of his recent trip with nine other Rotarians to China. Mr Peach was i n China and South East Asia for around four weeks, hosted by the Chinese Youth Federation. Mr Peach said the group had complete freedom of movement. There were no restrictions on the taking of photographs. He was extremely impressed with the history of China and the way in which history is recorded. When the group entered Chinese territory

they gave away the idea of Western-style cuisine and were treated to such delicacies as snake, lizard, rat, carp, turtle and steak. Mr Peach said the team were prepared to try anything once, but once stomachs had adjusted, found the food most edible and satisfying. Mr Peach took 350 colour photos and 150 slides during his visit. These and a five hour video will be shown to Rotarians at a later time. In thanking Mr Peach for his address, Bruce Wilde said Rotarians had obtained a better idea of China and its people and looked forward to further accounts at future meetings.

box type of event was the best as it tests a chefs overall knowledge of cooking techniques. "It sorts out the men from the mice," she said. Apart from being good for their careers they say they really enjoy the competitions. "I even like watching the competitors, seeing eight people come up with quite different dishes," said Stacey. Until they go to Germany the pair want tp work on the lodge restaurant's reputation. "We want to offer an Auckland style menu but not at Auckland style prices," said Stacey. Though they are a young team, both under 22, they have quite a bit of experience under their belts. Paul has been cooking for three years, starting in Tau-

ranga and moving to Auckland. Stacey's experience covers five years of cooking with almost a year in the navy. She said the cooking was okay for her in the Navy but the best part was the basic training. Her most recent experience was at an upmarket, trendy restaurant called Oblio's. The pair say they work as a team in the kitchen, though Stacey is nominaly the boss. Stacey says this means

she is responsible for ordering and planning, but when cooking they work together. Running t h e Brasserie is a real challenge the pair are looking forward to, being a managing position and with the restaurant having a reputation that they see as needing improvement. They are confident so far with their first weekend, Queen's Birthday, a great success.

Seafood features much on the new menu at the Junction Brasserie, with entrees such as sushi, a Japanese raw fish dish, squid and green lipped mussels. For mains they offer a seafood Nag6, a combination of seafoods with a capsicum and crayfish sauce, and a fresh fish special which changes daily. For meat eaters they offer very appetizing pork, venison, chicken and beef dishes.