Home' East and Bays Courier : March 2nd 2012 Contents www.eastandbayscourier.co.nz
EAST & BAYS COURIER, MARCH 2, 2012
No matter what your daughter's aspirations
are, Diocesan creates more opportunities
for her future.
At Diocesan, she will be part of a school
that continues to produce New Zealand's
highest levels of academic, sporting and
You're invited to come and see how
Diocesan girls from Foundation class to
Year 13, are equipped to succeed.
The future is hers.
Make sure you
Clyde Street / Epsom / Auckland / Phone 0800 346 4475
SEE HOW HER
Saturday 17 March
We look forward to
ST MARY'S COLLEGE
Established in 1850
Catholic school for Girls Years 7-13
Learn, grow and realise your potential
OPEN EVENING --- 8 MARCH 2012, 7.00PM
CLOSING DATE FOR 2012 ENROLMENT
APPLICATIONS --- 2 APRIL 2012
Join our Mercy family
11 New Street, Ponsonby, Auckland
Telephone: (09) 3766568
to help out
If your school or
could use a helping
hand this could be
the opportunity for
around the country
will be Closed for
Good on May 8
while staff lend a
hand in the com-
The bank is call-
ing for fences to
paint, gardens to
weed, holes to dig,
websites to build
and other odd jobs
that need doing.
BNZ is hoping its
third Closed for
Good day will
attract as many as
8000 volunteers and
This time mem-
bers of the public
are invited to join
Go to www.closed
volunteer or submit
missions for projects
are due by March 16
on April 8.
Jersey Boys is a hit with readers
Star attraction: Grace Dombrowski and Lisa Philpott of Orakei ham it up
with The Jersey Boys.
Photo: JASON OXENHAM
The Jersey Boys show will soon
be in town and it seems you just
can't wait to see it.
Nearly 2000 people entered
our competition to win a double
pass to the show that has
already captured the hearts of
theatre goers across the
Tasman and in the US.
Winners across the Suburban
Newspapers group collected
their tickets and were given the
chance to enjoy a morning tea
with leading cast members.
Among them were Grace
Dombrowski and Lisa Philpott of
Jersey Boys tells the story of
60s pop phenomenon Frankie
Valli and the Four Seasons and
will be performed at the Civic
Go online to
co.nz for more information.
wins an award
Cuisine award: Genevieve Knights of Parnell has won a Cuisine Artisan Award for her
Chicken Liver Parfait.
Photo: CATHERINE HEALY
By CATHERINE HEALY
Blend chicken livers, cream, red wine,
onion, pepper and salt and bake in
glass jars at a low temperature until
It might sound simple, but the
recipe and cooking process for
Genevieve Knights' Chicken Liver
Parfait have been carefully perfected
over the years and she isn't giving
The trained chef spends two days a
week in her commercial kitchen in
Penrose producing the pate
of her week is spent distributing and
selling her work.
She's just received an Artisan
Award from Cuisine magazine for her
product, alongside 11 other gourmet
food producers from around New Zea-
The parfait is something I used to
make in restaurants and thought
there was something missing, that I
could do better if I only had time to
work on the recipe.''
The parfait doesn't have any
preservatives and will last in the
fridge for 18 days.
I know I'm making it harder for
myself by not using preservatives but
I didn't want to compromise on the
If I was the head chef in a res-
taurant I would serve it to you just as
it is,'' she says.
She sells her parfait as well as her
vinaigrettes and mueslis at the La
Cigale French market in Parnell as
well as at Hobsonville Point market.
Usually people who buy the parfait
at the market have had it at
I take it to parties and people
always gather around it.''
The parfait has just been picked up
by retailers such as Nosh and Farro.
Mrs Knights also ships it to gour-
met food stories in Wellington, Nelson
and Christchurch. She's gone from
selling 50 jars a week through the
markets to 11 dozen in stores.
Mrs Knights is a foodie through and
through, having worked as a chef for
23 years, a food stylist and food pho-
tographer. She has written her own
recipe books and developed recipes for
food companies too.
She says the Cuisine award is
bringing her valuable publicity and
will help her reach her goal of getting
the product into gourmet food stores
around the country.
Working for a French chef for eight
years gave Mrs Knights a solid train-
ing in French cuisine.
It was hard work. I became Gordon
Ramsay. It wasn't a happy lifestyle
but that chef is one of my main
People think being a chef is really
creative but it can be monotonous,''
It's really about delivering to the
highest standard day after day.''
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