Bay Harbour: September 30, 2020

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PAGE 10 Wednesday September 30 2020 BAY HARBOUR Latest Canterbury news at starnews.co.nz News Healthy numbers ahead of Biketober festival CHRISTCHURCH is experiencing a post-lockdown bike boom, with the city recording tens of thousands more cycle trips this winter. Bike shops around New Zealand reported a surge in demand following the alert level 4 lockdown — a time when many Kiwis got back on the bike. Cycling numbers have been increasing year-on-year in Christchurch; the trend continued post-lockdown, new city council figures show. In July and August, the 25 automated cycle counters around the city recorded 556,644 cycle trips, up seven per cent, or 36,171 trips on the same period in 2019. Separately, the visual display counter on the Antigua St bridge clocked up one million trips earlier this year — taking two years, two months and one week to reach the milestone. Biketober organiser and Action Bicycle Club owner Charlotte Bebbington said the surge showed how popular cycling was becoming in Christchurch. “Christchurch is the best city for cycling,” she said. “We have an amazing network of safe cycleways, lots of people riding all types of bikes, and a busy events calendar,” she said. Biketober, the city’s annual FITNESS: Cycling numbers are continuing to rise in Christchurch post-lockdown. PHOTO: WAKA KOTAHI NZ TRANSPORT AGENCY cycling festival, runs throughout October and features dozens of events including group rides, workshops, a film night, rave and social sessions. Said Bebbington: “It’s a great way to meet new friends, give cycling a go in a comfortable, encouraging environment, learn some new skills and have fun.” The festival also encourages people to explore Christchurch by bike through the Biketober Passport Challenge. During the month, people can cycle to destinations around the city and use their smartphone to check in using a code unique to each business or site. Or, they can take part in the Passport One Day Challenge and do it all on October 31. Events such as Biketober helped boost the profile of cycling in Christchurch and encouraged more people to go by bike, Bebbington said. Authorised by Timothy Grigg, 160 Willis Street, Wellington Tracey McLellan for Banks Peninsula Get in touch: 027 227 3969 tracey.mclellan@labour.org.nz /traceymclellanlabour @traceymclellan Let’s keep moving
Wednesday September 30 2020 Latest Canterbury news at starnews.co.nz BAY HARBOUR PAGE 11 Tasty Bites Steak and salad a classic summer pair You really can’t go wrong with a steak sandwich. The caramelised red onions add a hint of sweetness while the horseradish adds a bit of heat – perfection Sliced Steak with Caramelised Red Onions Serves 4 Ingredients 4 steaks, sirloin, ribeye or striploin 1-2 tbsp. sherry vinegar 2 tbsp rapeseed oil Salt and cracked black pepper A knob of butter 2 large red onions, peeled and finely sliced 150g crème fraîche 2 tbsp horseradish sauce ½ tsp dijon style mustard ½ tsp white wine vinegar/lemon juice 4 thick slices of bread 120g rocket leaves Directions Mix together a splash of sherry vinegar, a tablespoon of oil and cracked black pepper and rub this mixture over the steaks. Set aside while you cook the onions. Heat a tablespoon of oil and a knob of butter in a large frying pan over a medium heat. Sauté the onions until softened, this will take about 15min. Add in a tablespoon of the sherry vinegar and a little salt and continue to cook for another five minutes until the vinegar has evaporated. Set aside. Heat a griddle pan until really hot. Season the steaks with salt. Place them two at a time on the pan and cook for 2min on each side for rare or until cooked to your liking. While the steaks are cooking, in a small bowl mix together the crème fraîche, horseradish sauce, mustard and white wine vinegar/ lemon juice. Brush the bread with a little oil on each side and toast under the grill. Spread a little horseradish cream over each slice, then spoon over the onion mixture, slice the steak and lay on top. Arrange some rocket leaves on top and serve. Courgette salad with mint, garlic, red chilli, lemon and extra virgin olive oil Serves 4 Ingredients 4 courgettes sea salt freshly ground black pepper 1 red chilli ½ clove garlic 1 handful of fresh mint extra virgin olive oil 1 squeeze lemon juice raw peas Directions Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don’t sit them on top of each other otherwise they’ll steam and go a bit limp. While they’re still warmish, sprinkle them with a little sea salt and freshly ground black pepper. Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.) Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. P.S. If you find yourself with leftovers, try baking any fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with steamed rice and seasoned yoghurt. MILLERS GRAND RE-OPENING 28TH SEPTEMBER TO 11TH OCTOBER MILLERS HOME 237 BLENHEIM ROAD PLUS JOIN US ON SATURDAY 3RD OCTOBER FOR PRIZES, GIVEAWAYS AND MORE! 12-2PM SALE 20% OFF STOREWIDE CONDITIONS APPLY. OFFER AVAILABLE IN-STORE ONLY. M
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Bay Harbour: September 30, 2020

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