Home' Northern Outlook : February 27th 2013 Contents 2 NORTHERN OUTLOOK, FEBRUARY 27, 2013
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AN IMMIGRANT family of wine buffs is about to
start an online business selling wines and spirits
from its residential address at Waikuku Beach.
Huburtus Wierkx, his wife Maria, and daughter
Inga together own the Waikuku Wine Cellar,
which will operate from their home in Allin Drive
at Waikuku Beach.
Customers will make their selections on their
computer and pay for it the same way. While a few
will pick up their orders from the Waikuku Wine
Cellar, most will be taken for delivery by courier,
said Inga Wierkx. The wine cellar will also be
featured on Facebook.
We will start very slow and hopefully we will
build it up from there.''
The Wierkx have to get an off-licence for their
premises from the Waimakariri District Licensing
Agency before that happens, however.
Huburtus and Maria Wierkx came from the
Netherlands and they plan to import most of
the wines they will be offering -- particularly
We want to sell wines which have a story to
tell,'' said Inga.
For instance, there is a grape grower in the
Mosel district of Germany who is the picker,
vintner, etc. It's all done by one man.''
The wines from Mosel were grown on very
steep hillsides and the growing methods there
were very different from those used in New
Zealand. Many varieties of grape would be
unsuitable for growing here.
She has spent several years working with
Mountford Estate in Waipara, and will continue
working there after Waikuku Wines starts.
Her father Huburtus recalls travelling with his
father to Germany to buy wines, and said he had
been involved with wine virtually all his life.
I just love wine,'' said Maria, with a smile on
A couple of years ago the family returned to
Europe to tee up sales through their company.
They also plan to sell some New Zealand wines,
but they don't want to impinge on cellar-door
sales at local vineyards, so any Kiwi labels will be
Day out ends in fire devastation
By CATE BROUGHTON
A KAIAPOI couple who returned
from a day in Hanmer were
shocked to discover their two-
storey home in Akaroa St gutted
The pair returned mid-
afternoon on Saturday to find it
surrounded by fire crews, with a
large area on the ground floor
Fire investigation officer
Mark Thomas said the fire star-
ted under the stair well, but it
was not considered suspicious.
I'm pretty sure it was acci-
dental, but I'm not sure what
caused it yet.''
Neighbours raised the alarm
at about 1.40pm, and the blaze
was well under way when the
Kaiapoi chief fire officer Paul
Dellis said six crews worked for
about two hours to bring the
blaze under control.
There was significant smoke
damage to the whole house, Mr
Allow culinary chaos
By RACHEL MACDONALD
FUTURE CHEF: Kids Can Cook's Chris
Fortune with Sefton School student,
kitchen hand and future chef, Stevie
KIDS CAN COOK -- that's the
chef Chris Fortune has been tak-
ing around North Canterbury
schools in the last week.
What's more, we should get
over our fear of unleashing car-
nage in the kitchen and encour-
age them to get stuck in and give
it a go, he says.
His specially designed Kids
Can Cook Kitchen, which packs
down into a compact trailer, is
on its second tour of the country,
and will visit 35 schools from
Auckland to Christchurch.
The goal, he says, is to show
children how seasonal, regional
food, such as the vegies in school
gardens, can be whipped up
into healthy, tasty grub.
We are great at primary pro-
duction. We're also great at
adding value to food, using
interesting ideas and fresh
ingredients -- and why can't chil-
dren start to learn that too?
With takeaways so prevalent
and the constant need to priorit-
ise our time, it's about going
back to the basic fundamentals
to support a healthy relationship
with food -- about teaching them
what taste is.''
On the menu when the
Northern Outlook caught up
with him at Kaiapoi North
School last week were crepes
(pancakes), silverbeet (green-
snotty vegetables) and grated
apple (frogs' legs). In the course
of the day, 440 young people
watched, ate and judged, and in
each session gave the finished
result a thumbs up, thumbs
down, or a sideways thumb.
Sous chef for one class, Levy
Roberts, said the best bit had
been learning how to flip the
crepes, but the best, best bit
was eating it''.
Chris says he's learned more
travelling around schools in the
last two years than he ever did
working in hospitality.
Children . . . take an idea and
then they make all kinds of sug-
gestions, and there are no wrong
answers. If we can get them to
try something new to cook and
they enjoy it, then they will take
that away and build on it.
We just need to give them
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