Covid-19 coronavirus: Fiji fears a coronavirus tsunami after Indian variant found
28 Apr, 2021 12:23 AM
3 minutes to read
Red Cross volunteer Taraivini Kabuta shares information about Covid-19 transmission with a family in Uciwai Settlement, Nadi. Photo / Fiji Red Cross
Red Cross volunteer Taraivini Kabuta shares information about Covid-19 transmission with a family in Uciwai Settlement, Nadi. Photo / Fiji Red Cross
NZ Herald
Fijian health officials are bracing for a tsunami of cases after the Indian variant has been confirmed in the country.
The permanent secretary for health and medical services, James Fong, said the situation in India showed the threat posed by the strain could not be underestimated.
Wine-Braised Artichokes With Jamón Serrano
Artichokes braised in white wine with jamón serrano is quintessential spring fare, as suitable for a family-style meal as it is for a mid-week supper. I serve it with a toasted baguette, to mop up all the juices, and a chilled glass of wine. If you can’t find jamón serrano, prosciutto is a great alternative; even diced bacon will work.
The artichokes do need to be trimmed of their outer leaves and sliced into quarters (though smaller ones can be left whole), a kitchen chore that is time-consuming but rewarding at the same time. I just play some loud music and sing while I prep the artichokes, knowing that the end result is going to be sensational. As I trim them, I put them in a lemon water bath so they don’t discolor.
Braised Pork Belly That Melts in Your Mouth
Making dongpo rou, a classic of Hangzhou cuisine, takes time and patience but gives glorious results
Legend attributes the creation of dongpo rou, a traditional Chinese braised pork belly dish, to Su Dong Po, a celebrated Song Dynasty poet and scholar. Half-fat, half-lean chunks of pork belly are slowly simmered with wine, soy sauce, rock sugar, scallions, and ginger for hours, until the jiggly, gelatinous squares are soft enough to pull apart with chopsticks. The process slowly renders the fat, so it melts on the tongue without leaving a greasy mouthfeel. One bite a blur of melting fat and tender meat and you may be moved to put pen (or calligraphy brush) to paper yourself.
Northland kiwifruit sector braces for record harvest as government launches staff-recruiting campaign
16 Mar, 2021 05:00 PM
5 minutes to read
Northland kiwifruit growers are bracing for an extra challenging harvest. Photo / Supplied
Jenny Ling is the Northern Advocate s feature writer and news reporterjenny.ling@nzme.co.nznorthernadvocat
Northland kiwifruit growers are bracing for an extra challenging harvest due to potential labour shortages combined with a record number of crops. The 2021 season is forecast to be another record-breaking year with more kiwifruit produced than ever before, overtaking last year s whopping 157 million trays of Green and Gold across the country.
With few backpackers and recognised seasonal employer (RSE) workers left due to Covid-19 border restrictions, the government has launched a campaign to recruit thousands of people into seasonal harvest and post-harvest roles.