Upcoming Speakers

Roger Partridge
Sep 28, 2020
How doe we get out of this crisis? NZ's economy
Sue Cooper/Jenny Scott; Sarah Holmes
Oct 05, 2020
Remuera's Heritage - not to be lost / Bosnia - Corruption, conflict and contradictions

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.
Latest News
Club members are greatly saddened at the passing of Charter member, Professor Sir Robert Elliott – usually known as Bob.
We shared in the recent presentation to him of a Knighthood for his lengthy career in medical research.  Long standing fellow Trustee of Cure Kids and club member Roy Austin and Janet were fortunate to be present at Bob and Betsy's home  when the Governor General laid the sword upon Bob to formally invest him.
Others will eulogise better than us his tremendous contribution to medical research and in particular child health research in New Zealand, and his enduring legacy via Cure Kids.
But Club members will remember him more in the Rotary context. He was a committed Club Member for the whole of the Club’s life.  He was a Charter Member when the club was chartered in 1980,  and Bob was attending meetings regularly until very recently.
 He told us during Level 4 lockdown that he was unwell, and would be lucky to make Christmas this  year. As on so many previous occasions in different contexts, he was right.
Bob had a broad intellect, and many a speaker at the Club faced an enquiring question about something they had said during their presentation.
Bob had a wicked  sense of humour – which was especially on show when his native Australia might have beaten his adopted New Zealand at some sporting contest. But he was an ardent NZ supporter when the opponent was not Australia.
When he was Sergeant, he showed a particular interest in Saints and what they had been sainted for, and in the derivation of our surnames – not always right I might add.
Bob was President of the Club in 2014-15. He had been asked to be President many times before but he had been too busy with his University and other commitments, and then after his University retirement in his various medical research related businesses and speaking at international medical conferences.
Bob conducted his Presidency in typical eclectic fashion.
He was instrumental in ensuring he was followed by the Club’s first female President. This was a result of his sense of fairness, and his authoritarian streak.
Bob's professional life was well interlaced with his Rotary involvement and Club members were involved in fundraising for and providing logistical support for many research projects.
The Club is extremely fortunate to have had Bob as a member with his lovely wife Betsy for the last 40 years.
Club members deepest sympathy is extended to Betsy (Lady Elliott), their children, their partners and their grandchildren
.
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.