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...July newsletter... |
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July enews 2005
The month started off with a 75th birthday celebration lunch for Joyce Young who makes our lovely pottery nuts which we fill with chocolate coated macadamias. She is full of vitality and a marvellous example how to go into older age with dreams and enthusiasm.
Christine was part of a very enjoyable Friends of Te Papa evening on Wednesday 13 at the Te Papa store. She demonstrated our products and chatted with those present especially the friendly store staff. Members have special discount buying on those evenings and they are well attended.
Another very stimulating event was the graduation dinner for those businesses that had completed the inaugural Catalyst course run by Venture Taranaki in conjunction with Tourism New Zealand. Beautiful certificates were presented, several speeches and a wonderful dinner at Andres a French award winning restaurant in New Plymouth. We took along chocolate coated macadamias in our favour boxes which were enjoyed with the coffee.
On Wednesday 27th we demonstrated our products along with other artists and accommodation venues at a mini TRENZ display for visiting I-site tourism facilitators. This was held at the Ahu Ahu Villas on a glorious Taranaki day and enjoyed by all. It was great to see how majestic Mt Taranaki, the green fertile land , native bush, black sand beaches and deep blue Tasman sea were reflected in the works on display. The visitors were impressed and as they continued their way around the mountain filled with enthusiasm and a new understanding of the province. Well done to all who organised this.
Out of the blue we were rung and asked if we would donate product to The Young Guns dinner. Not being Wellingtonians we didn’t know about this event. The Young Guns dinner is held each year at Te Papa. It is organised by Des Britten of Galloping Gourmet fame and Lorraine Britten. Restaurants around Wellington are asked to submit a menu for a five course meal. A panel then choose courses to become part of the event. The event is also a competition with the chefs competing and the winner goes to Australia to work with top Australian chefs.
As it happened two courses contained emacadamia slices, one by Ian Kerry of Bisque on Bolton a desert using the fin grade of our natural slices in the baked base, and another by Des Harris of the Logan Brown restaurant with Cevena Capaccio using the large grade of our roasted macadamia slices. Des won with his fine slices of venison seared and topped with Japanese mushrooms and a cream mushroom sauce topped with thumbnail sized roasted macadamia slices. Mouth watering! They have both promised a recipe and photo for the web. So watch this space.
Christine went to meet Des and Lorraine Britten and we were delighted to donate to such a wonderful cause, the Wellington City Mission.
And of course the orchard work continues with special emphasis on fertilising the trees every six weeks. They are loving this mild winter. The birds are singing and the trees shine with healthy new spring growth. Flower buds are forming, looks like a good crop for next season. Life’s great! Enjoy.
Archive If you would like to read previous newsletters, please click on one of the following links:
[ introduction ][ history ][ macadamias ][ factory ][ products ][ favours ][ orders ][ tours ][ contact ] |
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