A dearth of tech workers is forcing companies to pay outrageous wages to attract talent. But it may be hindering New Zealand’s goal of becoming an industry world leader.
If you don’t work in the tech sector, chances are you’ve asked yourself why. It’s evidently never been a better time to be a tech or digital expert. With New Zealand’s borders closed and Covid-19 accelerating an already rampant global digitisation trend, desperate companies are prepared to pay extravagant wages to compete for a small number of candidates.
Nowhere was this increased desirability of tech skills illuminated better than in the report of how an Australian tech company is offering university students $200,000 salaries to lure them across the Tasman.
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Companies ranged from conversational AI platform Ambit, founded in 2017 with under 50 staff, to Xero, founded in 2006 with a valuation of A$18.8 billion on the Australian Stock Exchange. Xero was a slightly unexpected entry because the investors behind the list tended to be more focused on startups, said Denton.
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Halter is the brainchild of Rocket Lab alumnus Craig Piggott. “I think Xero is a fantastic organisation in terms of developing the New Zealand tech talent ecosystem. It’s a company that still in some ways acts like a start-up and has a lot of high-growth potential too,” he said. A common theme across all 50 companies was that the organisations lived and breathed their values, basing their decisions on them including who they hired.
Fresh herbs add bright flavor to, well, everything 27 Recipes
Recipes to infuse your food with zing
April 23, 2021
Fresh herbs impart bright, often vivid flavors and shades of green to whatever you’re making. Incorporating them into a dish can be as simple as tossing some roughly chopped leaves into a big salad or stirring them into a soup or sauce
toward the end of cooking for a pop of flavor and color. Also easy: herb butter on halibut baked “in paper” with pea sprouts.
Half a step up from the ease of snip-and-serve are infusions. Let fresh herbs steep in oil, vinegar or simple syrup that can be used in a variety of dishes. Puréed Yukon Gold potatoes are elevated to a whole new level when artfully drizzled with a vibrant green chive oil. Herb-infused oils add depth to salad dressings and brighten the flavors in sauces and stews. And lest you think herbs and herbal infusions are only for savory foods, try infusing simple syrup with rosemar
Jose A. Bernat Bacete via Getty Images
I’m never happier than when I’m at home on a leisurely weekend, keeping an eye on the stove while a big pot of homemade stock, soup or pasta sauce bubbles away for hours. And since a lot of those long-simmering recipes call for bay leaves, I’ve dutifully dropped one or two of the leaves into pots for years with the faith that I was infusing the liquid with some elusive-yet-magical essence.
But when I sat down to eat, I often wondered: Do I actually taste the bay leaf, or am I just imagining that I do? Come to think of it, what do bay leaves even taste like? Are they worth the money? And when a recipe calls for a bay leaf, does that mean dried or fresh? Can they be used interchangeably?
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