Yesterday I completed the Tararua Mountain Race – my fourth. The route this year was from Holdsworth to Kaitoke which is usually a three day tramp. My watch measured the course at 39.26 kilometres with some decent ascent and descent … Continued
Aussies prevail on Waitangi Day with a sweet and spicy Italian number. On Waitangi Day I headed off to the stadium to see NZ play Australia in a one day cricket match. I am always keen to see us … Continued
There was no beer or sausages – Part Fourteen Yesterday I completed the Jumbo-Holdsworth Trail Race. This is a 24km mountain run that I have completed eight or nine times previously. After having run the route in … Continued
The Final Raglan Post This is the final post from summertime Raglan – it was an enjoyable two weeks of sun and relaxation. The surf at the beach in the second week was a bit lumpy and uneven, however it … Continued
Mt Karioi and chorizo Over the next few weeks I will be competing in the Jumbo-Holdsworth Race. I see this as a warm up for the Tararua Mountain Race held five weeks later. As part of my training I decided … Continued
Too Much Meat? Tonight’s dinner had a focus on meat, the salads were chick pea and fresh vege along with a potato salad, and fresh corn on the cob. The Calabrese chorizo are made by Zamora in Queenstown. This … Continued
Another Hard Day at the Beach After another enjoyable day at the beach, with sand, boogie boards and large waves, the need to replenish the stomach was high on the agenda. A pre dinner appetiser of a post beach ice … Continued
Roast beef and mustard, along with Roma tomato snarlers Tonight we had two varieties of sausage from Top Cut Butchers in Raglan – roast beef and mustard, and Roma tomato snarlers. These were served with coleslaw, fresh corn … Continued
Xiang Chang Sausages – Zamora Queenstown After completing the Kepler Challenge in the hills around Te Anau a few weeks ago we called into Zamora in Queenstown to replenish the snarler supply. I purchased a few different varieties, some of … Continued
Sharing the Love: How to make Lorne sausage This link is a podcast and photos of Terry McKee from Island Bay Butchery talking about making a traditional Scottish sausage – Lorne sausage. It is simple and easy to make. Check … Continued