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Upcoming Events

Meeting Time & Location

Mondays, 5:30 pm, 
Carlton Cornwall,Bowling Club 
126 Market Rd
Epson , Auckland, NZ 1051

Becoming a member puts you in touch with community leaders. Visit our club and learn about Rotary Remuera and it's opportunities. Phone Jim on 021 814 167 to enquire further. We look forward to meeting you!
Are you a person who wants to make positive changes in your community and the world? Our club members are dedicated people who share a passion for community service and friendship. Becoming a Rotarian connects you with a diverse group who share your drive to give back.
 
Our club offers opportunities to: Get involved and make a difference; meet at social events and volunteer for projects; network with others resulting in lifelong friendships and business connections; and exchange ideas, learning about and finding solutions to the issues facing our community and communities around New Zealand and the Pacific.
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A seafood chowder is one of those comforting things on a chilly Winter day.
I love this soup with lots of shellfish like mussels and clams bit you can just use fish if you are not a seafood fan.
SERVES: 4-6
PREP: 10 MINUTES
COOKS IN: 20 MINUTES
Ingredients
50 grams butter
1 finely chopped leek (white part only)
3 cloves of garlic – chopped
2 level tablespoons of flour
2 ½ cups milk
2 ½ cups of fish or chicken stock
½ cup of cream
A handful of shellfish is shells (e g mussels or clams) scrubbed and cleaned
250 grams raw fish in chunks (e g monkfish, snapper, terakihi, hapuka,
250 grams Raw prawns and/or scallops
200 grams flaked smoked fish or salmon
½ lemon juice
¼ cup of chopped parsley
¼ cup of chopped chives
 
Method
  1. Heat the butter in a large saucepan over a medium heat. Cook leek and garlic with a pinch of salt.
  2. Stir in the flour and cook, while stirring continuously for about 1 minute
  3. Stir in about ½ cup of milk, stirring continuously to avoid lumps forming. Gradually stir in the rest of the milk, then the stock and cream. Simmer until slightly thickened.
  4. Add seafood (if using shellfish add first and cook for 1 to 2 minutes) before adding seafood and continue to simmer for a few minutes or until seafood is just cooked through. Season to taste with salt, pepper and lemon juice. Stir in with parsley.
  5. Ladle into bowls distributing the seafood equally and garnish with chives.
  6. Serve with warm flatbread smothered in lashings of garlic and herb butter
 
This recipe freezes well so is perfect to have pre-proportioned in the freezer for a rainy day.
 
My nieces and nephews (and their parents) love these cookies.
Great to snack on whilst out delivering Bakewell Creamery milk.
 
Creamy Mushroom Risotto
 
The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables.
 
 
This is a great with grilled chicken or steak or just on its own.
Some like their risotto sloppy like soup and some like drier so it holds its shape.
Just make it how you like it.
 
 
I started this competition last week and are seeking a quote for this picture. So far I have had one reply, so I thought I would continue to run this competition for another week to see whether we can get some more replies.
In the competition last week we also included this house and were seeking people to respond with a location of this house. So far I have had two replies one being "New Zealand" and "rural New Zealand" well both may be accurate but the editor is looking for a more accurate response. Please do not respond with "North Island or South Island" as we are still looking for something more specific.

Give a caption to this Photo

The best caption for this photo will win one bottle of wine.the best caption will be decided by the editor. No correspondence will be entered into. Replies to rossforrester1@gmail. com
 

Where is this? 

Please enter this competition identify where this place is? just sent an email to rossforrester1@gmail.com. One bottle of wine for the first correct answer. 
 
This week’s recipe is from Little and Friday, my favourite café.
 
It can be a wonderful afternoon tea or a dessert . I quite often just cook the pears on their own for dessert. Not only is it absolutely delicious it looks divine on the plate.
 
Chocolate Grenache
½ cup of cream and 200 grams of good quality dark chocolate grated.
 
In a saucepan, heat the cream to just below boiling point. Remove from heat and stir in the chocolate until melted and smooth. Allow to cool and thicken before using.
Braised Steak Casserole
This beef stew recipe results in melt-in-the-mouth meat in a richly flavoured gravy. With the cooler weather upon us you will and your family will love this!
Ingredients
1 kg of crosscut blade steak
2 tbsp of olive oil
500 ml of beef stock
100 ml of a good red wine
Salt and pepper
150g of fresh mushrooms, sliced
2 medium onions, diced
1 cup of flour seasoned with ¼ tsp. salt and 1 tsp. of dried Mediterranean herbs
 
Method
  • Cut the steak into bite size pieces, dip in the seasoned flour and shake off excess flour.
  • In a large pan, heat the oil and brown the meat in small batches
  • Add the onions and cook until softened, then add beef stock, red wine and water until the meat is just covered. Heat until the dish just comes to a simmer.
  • Cook covered for 90 minutes or until the beef is tender. Check the level and consistency of sauce from time to time while cooking, add water if necessary.
  • Adjust seasoning and add roughly chopped mushrooms, cook for a further 15 minutes until mushrooms are soft and cooked and serve on a butter rich potato mash with steamed green beans.