Whanganui flight school halted by CAA for ‘aviation-related' issues
A Whanganui pilot academy has been grounded due to 'aviation-related' concerns from the Civil Aviation Authority.
The academy, owned by Whanganui District Council, provides training for international and domestic students.
The CAA is reviewing the concerns with the academy to determine the next steps.
A Whanganui pilot academy has been grounded following 'aviation-related' concerns from the Civil Aviation Authority (CAA).
New Zealand International Commercial Pilot Academy operates out of Whanganui Airport and provides 'aviation education training and assessments to the highest industry standards', according its website.
'The CAA has made the decision to ground aircraft operated by the NZICPA for safety reasons while we address these concerns,' says a CAA spokesperson.
NZICPA offers a pilot cadet programme for Indian airline IndiGo as well as catering for international and domestic students.
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NZ Herald
3 days ago
- NZ Herald
Media Insider: AM transmissions of up to seven Auckland radio stations – including sport and Pacific broadcasts – threatened under RNZ plans to replace transmission masts
At the heart of the looming showdown are two prominent AM transmission masts on either side of Auckland's Northwestern Motorway, at the Lincoln Rd interchange in Henderson. RNZ's AM transmission towers in West Auckland are used by 15 radio stations. Photo / Michael Craig The red and white masts are well-known landmarks; 15 radio stations rely on them for their AM services. There are eight on the 'northern' mast (Radio Waatea, Humm, BBC World Service, Chinese Voices, Newstalk ZB, Rhema, Radio Tarana and Radio Samoa) and seven on the 'southern' mast (531PI, RNZ National, Parliament, APNA, Ake 1179, Gold Sport AM and Sport Nation). According to RNZ, both masts need replacing. The southern mast on Lincoln Rd is 153m high and 70 years old. The northern Selwood Rd mast is 122m high and 91 years old. 'The masts have a design life of 50 years, which RNZ has managed to extend until now,' says RNZ chief technology officer Mark Bullen. RNZ says it needs to remove both masts and – while it insists no final decision has been made – it has proposed replacing just the northern mast. Scotty Stevenson and Israel Dagg host Sport Nation's breakfast show, which broadcasts on 1476AM in Auckland. Sources say RNZ has been prepared to build a new southern mast but only if every existing tenant agrees to pay increased fees. The radio industry is baulking at the proposed fees and wants to see RNZ's costings. Under the one-mast scenario, RNZ would move RNZ National and Parliament from the southern mast to a new northern mast at the expense of at least one and possibly two of the existing northern mast stations. Up to five other stations on the southern mast would also lose their AM transmissions, including Sport Nation – the Entain channel that has live cricket rights – and NZME's Gold Sport AM, which has live rugby rights. Other AM stations on the southern mast are those that cater to specific communities in Auckland, including 531PI for the Pasifika community, APNA for the Indian, Fijian, Bangladeshi, Pakistani and Punjabi communities, and Ake 1179, the official station of Ngāti Whātua. Many of the 15 stations have a digital presence, but for some of them, AM is the main or only means of transmission. The radio industry says New Zealand still has strong AM audiences because of the country's geography, topography and high percentage of second-hand imported cars from Japan with radios that usually go up to only 90FM. Media Insider understands some in the commercial radio industry are infuriated by RNZ's position, believing its proposed costs are inflated. They are also angry about what they label sky-high, ongoing fees RNZ is proposing for those who are lucky enough to have a spot on the new northern mast. The Radio Broadcasters Association has engaged a lawyer and fired a shot across RNZ's bow, threatening legal action. It is understood that the lawyer has told RNZ that withdrawing transmission services would come at a high cost for the public and broadcasters. And that from a charter, public law and a plurality perspective, this included broadcasting to the Pacific Island, Samoan, Chinese, Indian, Māori, and Christian communities. 531PI hosts specialist Pacific language shows on the AM frequency each week. RNZ's position RNZ would not agree to chief executive Paul Thompson being interviewed for this story, instead providing a statement because it said it was in the middle of consultation with the industry. RNZ chief executive Paul Thompson. Photo / Mark Mitchell RNZ's Mark Bullen said in the statement that 'no legal proceedings have commenced'. 'While RNZ cannot speak to the specific intentions of the co-siters, we are in ongoing conversation with them,' he said. Bullen said RNZ had engaged with the industry about AM transmission at its Henderson sites 'for many years'. 'Based on structural engineers' reports, we have decided to decommission both towers by June 2026 to ensure the health and safety of both sites,' Bullen said. RNZ's transmission towers have been features of the West Auckland skyline for decades. Photo / Michael Craig 'The building of a new mast on the northern site would be sufficient to meet RNZ's transmission needs. 'RNZ is now talking to broadcasters ... about the financial viability of building a new mast on the southern site. Whether there are sufficient clients and ongoing revenue to make it financially prudent for RNZ to invest in the southern site [is] part of RNZ's consideration.' He said if RNZ decided 'not to fund the mast, RNZ is open to ideas from co-siters that would provide other viable, funded plans'. 'RNZ has also had discussions with Government officials on technical options around additional FM services, but were advised this is not viable.' Bullen said replacing both masts would cost in the range of $7 million, with the southern mast estimated to be close to $3m. 'In summary, no final decision has been taken on the southern site and we are awaiting further feedback from co-siters who we have been engaging with regularly.' The industry's position Radio Broadcasters Association chair Jana Rangooni said the association had known for some time that the towers might need to be replaced or relocated. 'Until December last year, we had understood RNZ was looking at a range of options to do this,' Rangooni said. 'Our members and other broadcasters became concerned when a consultation process started in December. It appeared RNZ only intended to rebuild the northern tower. This means all southern tower AM radio stations could be taken off air, along with a number of the northern tower stations RNZ wants to move off that tower to accommodate themselves. 'We believe this raises numerous commercial and public law issues that we have flagged to RNZ on behalf of our members.' Radio Broadcasters Association chairwoman Jana Rangooni says RNZ's plans for the towers raise commercial and public law issues. Photo / Supplied Rangooni said she understood all broadcasters wanted to continue to broadcast on both towers at reasonable fees, similar to current pricing. 'We are aware RNZ is requiring increased fees of 200% to 400% uplift on these. 'We believe the option to provide both towers at current prices is a viable one for RNZ, taking into account that the northern tower needs to be built for them to remain broadcasting. The transmission profits they have made from the commercial broadcasters in the past decade would fund most of the southern tower. 'We would not expect commercial operators to be subsidising RNZ operations. We have expected that profits would be recognised towards tower replacement, given their age and well-known need for replacement.' She said the association was also concerned RNZ would not meet with association members as an industry group 'to discuss all possible options'. This included 'any joint approaches that might need to be made to the minister or relevant ministry'. 'We believe the option to build both towers based on current fees is a viable and indeed sensible one for a public broadcaster. Should they decide not to, we, along with the impacted broadcasters, will look at all avenues open to us to ensure the respective Pacific, Asian, religious, sporting and other audiences do not lose the services they rely on. 'Recognising these audiences fits well with the role of RNZ in the public interest at a time all New Zealand radio organisations are focused on maintaining and growing our local audiences.' NZME chief audio officer Jason Winstanley said the company - which also owns the NZ Herald and Newstalk ZB - was disappointed with RNZ's position. NZME believed it was financially viable for the southern tower to be rebuilt. 'We don't believe the proposed cost increase to accommodate the rebuild of both towers is required, based on the financial modelling we've done,' said Winstanley. 'We have requested Radio NZ's modelling several times, but they have declined to provide it. We believe the millions of dollars all broadcasters have paid to date should be used to maintain and rebuild the towers. 'If the southern tower isn't rebuilt, 1332AM would cease broadcasting in Auckland. At that point, for Gold Sport to continue in Auckland, we'd need to find another frequency for it. We're urging Radio NZ to fully explore all options before a final decision is made by their board.' Brian Kelly hosts Gold AM's The Country Sport Breakfast, which broadcasts on 1332AM in Auckland. Photo / Alex Cairns MediaWorks director of content Leon Wratt told Media Insider: 'MediaWorks is continuing to work through the RBA with RNZ towards both AM towers at Henderson being replaced so all stations, including Humm on 702AM, remain on-air. With Henderson being Auckland's sole AM transmission site, the future of these stations now sits with RNZ.' Entain Australia and New Zealand chief media officer Christopher Haigh said the company was 'actively working through potential distribution challenges with RNZ and are committed to bringing Sport Nation to audiences around the country'. 'We'll keep working on our AM/FM coverage plans, alongside bolstering our digital content offering, that already includes livestreaming of sport like cricket, netball and rugby league amongst others.' While Sport Nation has an AM frequency in Auckland, it does not have an FM frequency. Pacific Media Network Pacific Media Network chief executive Don Mann. Photo / Mike Scott Another impacted station is 531PI, operated by the Pacific Media Network, on the southern mast. It broadcasts 10 specific languages across specialist shows each week. 'If that southern tower goes, there won't be any AM transmission of pan-Pacific languages in Auckland,' said PMN chief executive Don Mann. 'It'll be the end of terrestrial AM transmission of publicly-funded Pacific languages.' 531PI is not part of the GFK radio ratings survey, but Mann said Pacific Media Network, through its various platforms, targeted the 440,000 Pacific Islanders living in New Zealand, about 275,000 of whom were in Auckland. 'Our roots are in linear terrestrial transmission, but we do use third-party platforms, we do use multimedia. We do use visual content, and we stream. 'But the issue is that target audience. The target audience for 531AM, given that it's a language channel, is the Pacific people [for whom] English is not their first language. 'Their first language is Pacific. It's generally an older audience that's been trained over 35 years to listen by appointment on linear radio.' For example, the Tongan community knew their show was broadcast at 3pm every Wednesday; the Samoan community knew their show was on 3pm every Thursday. While PMN had made strong gains and growth in multimedia, Mann said there were still issues for some in the Pasifika community not having easy access to online connectivity or devices. Mann said the industry accepted there was probably a limited timespan for AM transmission, whether that was 'five years or 10 years, or whatever, I don't know'. It was an issue being grappled with across the world. AM still played a critical role in emergency situations, and for ethnic communities, that timespan tail was likely a bit longer when they relied on specialist languages. 'It will be a critical situation if we just turn off terrestrial broadcasting to an older Pacific audience.' Radio Tarana chief executive Robert Khan said Tarana was offered a position on the new northern tower, but the fees had doubled. 'If we don't accept it, we're out of business, quite frankly. The choice was yay or nay - yay if you want your lifeline, nay if you don't want your lifeline.' Further questions for RNZ Media Insider went back to RNZ with further questions on Friday. 'RNZ has not made a final decision on the southern mast. If we decide not to fund the replacement mast, then RNZ is open to ideas from co-siters that would provide viable plans consistent with our charter,' said a spokesman. RNZ says it has been through a fair and robust process with other broadcasters over future AM transmission options. Photo / Michael Craig 'RNZ has a primary responsibility to prudently use its funding to create public media content for audiences. That means we need to ensure all infrastructure investment is affordable while also providing the best value to New Zealanders. RNZ is not established as an infrastructure provider to other broadcasters who have independently secured AM licences from the Crown. 'To fund a southern mast, RNZ must be able to recover its costs and take into account the risks and uncertainties involved. This means we have proposed an increase in fees. 'The majority of RNZ's infrastructure investment has been in maintaining its AM network, which has never been profit-driven. The goal has been to maintain a resilient national network for our services, given our statutory emergency lifeline role.' RNZ did not directly respond to a question about why it had not met the industry as a group but said it had embarked on a 'fair and robust process' with each broadcaster. Editor-at-Large Shayne Currie is one of New Zealand's most experienced senior journalists and media leaders. He has held executive and senior editorial roles at NZME including Managing Editor, NZ Herald Editor and Herald on Sunday Editor and has a small shareholding in NZME. Watch Media Insider - The Podcast on YouTube, or listen to it on iHeartRadio, Spotify, Apple Podcasts, or wherever you get your podcasts.
Scoop
04-06-2025
- Scoop
Flying NZ 2025: Instructors At The Heart Of Aviation Safety And Growth
Flying New Zealand (Flying NZ) is thrilled to announce its 2025 Annual General Meeting (AGM), Conference, and Instructor Safety Summit— at Sudima Christchurch Airport on 26-27 July. This year's event is a must for powered flight instructors and all who help shape the future of New Zealand aviation by putting safety, and professional growth front and centre. A highlight of this year's event is the Instructor Safety Summit, held in conjunction with the AGM and free for all powered instructors. Recognising the important role flight instructors play in advancing aviation safety and training, Flying NZ—in partnership with the New Zealand Aviation Federation (NZAF)—is offering a transport subsidy to each club sending instructors. This benefit is available to powered instructors, including those from non-Flying NZ clubs, highlighting both of the organisation's commitment to inclusivity and sector-wide safety. Attendees will enjoy direct access to key CAA safety advisors, who will deliver the latest updates on safety procedures and investigation processes. The Instructor Council summit on Saturday afternoon provides a unique forum for instructors to share best practices and discuss challenges with peers and CAA representatives. One-on-one opportunities with CAA staff ensure that instructors leave with actionable insights for their clubs and students. The event also features an Awards and Presentation Dinner on Saturday evening for its members & affiliates, with a special guest speaker from Kea Aerospace - Mark Rocket the first New Zealander in space. Sunday's conference sessions focus on supporting, encouraging, promoting, and growing general aviation, with practical workshops on club development, volunteer retention, and youth engagement initiatives such as the Young Eagles programme. Beyond the AGM and Conference, Flying NZ—previously the Royal New Zealand Aero Club (RNZAC)—continues to provide invaluable support to its member clubs that support over 4000 individuals across NZ. This includes the pilot proficiency programme, regional and national competitions for skill development, Young Eagles scholarships and support, membership cards offering reciprocal rights at clubs nationwide, and strong national advocacy efforts. Flying NZ's heritage as the RNZAC, which held a royal charter, highlights its lasting commitment to leadership, excellence, and the highest standards in aviation—a tradition that still guides the organisation today. As the national body for recreational and sport aviation, Flying NZ represents the interests of New Zealand's aviation community both at home and internationally, including as the New Zealand representative of the Fédération Aéronautique Internationale (FAI). For over 90 years, Flying NZ ( RNZAC), has been at the forefront of advancing safety, excellence, and the growth of general aviation in New Zealand.
Otago Daily Times
03-06-2025
- Otago Daily Times
Passion for cooking came from home
When Helly Raichura entered commercial kitchens for the first time using tweezers or incorporating flower extracts into dishes was not new to her — growing up she watched her baa (mother) take melon seeds out of their shells with tweezers. "My family's cooking techniques and food philosophy were clear, and perhaps ahead of their time: source your own produce, follow seasonality, preserve and ferment skilfully, consume a balanced diet and make everything from scratch." Growing up in Mhmedabad, India, with these guiding principles fuelled Raichura's curiosity and passion for cooking. "My mummy would also experiment with cooking dishes from other regions of India for dinners. South Indian food was always our favourite as we were strictly vegetarian." While Raichura had always wanted to study culinary arts and work in kitchens, office jobs were considered more reputable so she pursued a business degree in Australia and spent the next 10 years working in the corporate world. "I had been working in corporations for too long. I wanted to do something driven not by profit but for the love of the process, passion and my values. I was drawn to the kitchen and I wanted to be surrounded by its secrecy and familiarity." So she took up a few small jobs in restaurants, that experience "woke me from my slumber" and she found a renewed energy in the adrendaline rush of restaurant service. Raichura started opening her home for supper clubs, calling it Enter Via Laundry, as guests had to do exactly that. She fed 10 guests a night while discovering her own style of cooking as she experimented with all different cuisines. "One day I made my favourite dish, Khadavi, and by the end of service I knew regional Indian cooking was going to be my focus." She wanted to cook food she was brought up eating and also cook food she had yet to discover using the native produce of her adoptive home. "I wanted to know what was in season here just as my fiya [aunt] had known what was in season in our hometown in India." Her supper clubs became hugely popular, with waiting lists of a year. When she could, Raichura began to research regional Indian cuisine. "To truly understand a cuisine it is important to first understand the country and its civilisation, history and evolution." In 2020 she started cooking at pop-ups in Melbourne, then her first restaurant Enter Via Laundry opened in Carlton in 2022 She felt an acute need to understand the evolution in Indian civilisation and how the food had grown and evolved alongside it. Raichura also wanted to restore and build on people's understanding of Indian cuisine, eliminate long-standing stereotypes and ignite a sense of pride in her children for their heritage. Her book The Food of Bharat (the oldest known name of the subcontinent known as India) is divided into five chapters beginning with the earliest known civilisation's food and continuing through different stages of the country's growth including the Mughal invasion which introduced exotic new techniques and ingredients and the British and European colonial era and finally modern Indian cuisine and recipes from her own kitchen. The book This is an edited extract from The Food of Bharat by Helly Raichura, published by Hardie Grant Books. Available in stores nationally. Photography by Jana Langhorst and Brett Cole. Bhatura (deep-fried leavened bread) Bhatura is a popular deep-fried sourdough bread from the Punjab region, which is eaten with savoury gravy dishes. While the traditional recipes use yoghurt as a starter, I like making bhatura with leftover whey from making shrikhand. The whey acts as a natural yeast and brings subtle acidity and moisture to the bread. When fried, bhatura is crunchy on the outside and soft on the inside. Serve this with chutneys, Alooposto, dum aloo, or even with mango chutney with cinnamon myrtle, and it's sure to be a hit! Serves 6-8 Ingredients 600g (4 cups) plain (all-purpose) flour, plus extra for dusting 500ml (2 cups) whey or 250g (1 cup) yoghurt mixed with 250ml (1 cup) cold water 100g fine semolina 100g Ghee 1 litre (4 cups) vegetable oil, for deep-frying Method Place the plain flour and a pinch of salt in a bowl and mix well. Add 250ml (1 cup) of the whey and bring the mixture together into a dough. Start kneading, gradually adding the remaining whey to form a smooth dough. Knead for 10 minutes. Place the dough in a deep bowl, cover with a tea towel (dish towel) and leave in a warm place for 4-5 hours. Now add the semolina and ghee to the dough and knead until fully incorporated. Return to the bowl and leave to prove for two hours. Heat the oil for deep-frying until it reaches 200°C. Remove dough and divide into 50 g balls. Roll into 1 cm thick discs with a rolling pin, dusting with flour as needed. Drop the rolled bhatura into the hot oil and, with a slotted spoon, gently hold the bhatura under the oil as it starts floating up. This will help the bhatura to puff up. Fry on one side for 30 seconds, or until light golden, then flip and cook for another 45 seconds. Take the bhatura and drain the excess oil on a paper towel. Eat while warm. Heirloom radish pickle Pickles are a quintessential Indian condiment. I love the fermented sourness that a pickle brings to the plate, acting almost like a palate cleanser. Whether it is roti, vegetables, dal, rice or meat, eating a mouthful of pickle halfway through always adds a boost of flavour. Growing up in my mother's home, asking for more pickles during a meal was considered rude, as it implied the items on the thali (a large plate containing a variety of foods) were not delicious enough on their own! For me, at times, this pickle does become a main instead of a condiment. Makes 1kg Ingredients 1kg heirloom rainbow radishes, greens removed 40g fine sea salt 10g sugar 40ml apple cider vinegar 150ml sunflower oil (see Note) 25g spice mix (see below) 20g garlic cloves, peeled 6 whole fresh green birds eye chillies Spice mix 25g red mustard seeds 25g coriander seeds 25g nigella seeds 12g fennel seeds 10g fenugreek seeds 1 tsp ground turmeric 1 tsp red chilli powder Method To make the spice mix, toast the whole spices in a dry frying pan over a low heat for 5 minutes, then cool to room temperature. Blitz to an almost-fine powder in a spice grinder. Mix in the turmeric and chilli powder. Wash the radishes and pat dry with paper towel. Leave to air-dry on a clean tea towel (dish towel) for 2 hours. Slice any large radishes in half lengthways and leave the smaller ones whole. Place the radishes in a large, heatproof mixing bowl and add the salt, sugar and vinegar. Mix well. Heat the oil in a small saucepan over a low heat and add the spice mix, garlic cloves and green chillies. Heat for about 2 minutes, or until the oil is hot but not smoking, then tip the hot oil over the radishes and mix well. Transfer the radishes and oil to a sterilised glass jar. Secure a piece of cloth over the mouth of the jar and tie with kitchen string. Place the lid loosely on top. Leave for 4-5 days at room temperature to ferment the radish. Give it a good stir every day to mix the liquids and spices. Taste the pickle every day to check the flavour, too you want a pickle that's a little sour but still crunchy. Once ready, transfer it to the fridge and store for up to three weeks. I like to eat this pickle with fluffy rice and ghee with some pickle juice, radish and a green chilli. Note Generally, back home, we use cottonseed oil when we need an odourless oil, but it isn't widely available — not even in Indian grocers — so I tend to use sunflower or vegetable oil in its place. Ghee Clarified fermented butter Ghee is essential to Indian cooking technically, culturally, religiously, even emotionally! It is fatty on the tongue and has a nutty flavour. Often you will find ghee poured over a dish in excess to express love and generosity. We are obsessed with it, and for good reason. Besides being utterly delicious, ghee holds a sacred status in Ayurveda. Ayur means alive, and ved means knowledge. The ancient scripts of India make reference to Ayurveda, prescribing practices to balance the body to enable it to perform at its best. Ghee was and still is consumed as part of an Ayurvedic practice, as well as being used in religious ceremonies by offering it to fire. Many grandmothers will suggest ghee as a single solution to multiple ailments, from dry skin to sleeplessness. Back in the day, most households had cows to look after, so cream to make ghee was plentiful. They followed strict guidelines about what to feed the cows, how to milk them and how much of that milk should be fed to the calf first. Cows were sacred, and their mistreatment was prevented by religious rules designed to pay respect to the mammals who nourished us with their milk. Makes 150-200g Ingredients 500ml (2 cups) thick cream (double/heavy), or full-cream (whole) milk skin from unhomogenised milk Method This recipe is very practical for a household that uses fresh milk on a daily basis. Back home to this day, fresh milk isn't stored for more than a day, even in the fridge. Milk is boiled every morning and left to cool to be used for different applications. Once cool, a layer of cream forms on top of the milk, and this is collected every day and stored in the fridge. After a couple of weeks, you would accumulate, ideally, about 500ml of fermented cream to make ghee. Place the cream in a heavy-based pot over a medium heat. Warm gently for 30-40 minutes until the milk solids and fat separate. Try not to stir too much; just often enough to prevent the cream catching on the base of the pot. The ghee will float to the surface and the milk solids will turn from white to dark brown. Take the pot off the heat. Once the ghee has cooled to room temperature, carefully strain the ghee through a muslin (cheesecloth) or a fine-mesh sieve. Store the ghee at room temperature in a sealed container or sterilised glass jar for up to 1 month. (You can sterilise a jar by placing it in a saucepan of boiling water for 30 seconds, then leaving it to air-dry.) The milk solids that caramelise in the process of making ghee can be eaten with a little sugar sprinkled on top as a dessert. Baingan sabji Braised eggplant with spices and ginger In 2010, archaeologists Arunima Kashyap and Steve Weber used starch analysis to trace a handi (cooking vessel) made of earthenware which was excavated from Farmana in the Ghaggar-Hakra valley near modern-day Delhi. Through this analysis, they claimed they discovered the proto, or original curry, which I would really call a sabji, or braised vegetable. Braised eggplant (aubergine) is prepared in most Indian regions and each has its own unique take on the dish. The eggplants in this recipe are silky, and the spices are mild but flavourful. When I had just given birth to my son, I was given a special diet by my mother. It is believed that new mothers should eat certain foods when breastfeeding to aid a newborn's digestion. What appeared most frequently on the menu was eggplant sabji with ginger, turmeric and black pepper cooked in ghee. Serves 2-3 Ingredients 20g piece fresh ginger, peeled and roughly chopped 10g garlic cloves, peeled 30ml sesame oil, or Ghee 800g eggplant (aubergine), destemmed and cut into bite-sized cubes 1 tsp ground turmeric finely chopped coriander (cilantro) and freshly ground black pepper, to garnish (optional) Method Crush the ginger and garlic to a smooth paste with a mortar and pestle. Heat the sesame oil in a kadhai or heavy-based wok over a medium heat. Fry the crushed ginger and garlic till slightly brown, then add the eggplant. Increase the heat to high, stir to coat the eggplant in the oil, then add the turmeric and salt to taste, and mix well. Cook for one minute. Mix the eggplant one more time, scraping the bottom of the pot. Lower the heat to medium, cover the kadhai and cook for seven minutes, stirring periodically, or until the eggplant is soft. For a modern-day take, add some finely chopped coriander and some freshly ground black pepper to garnish. Serve with Bajra rotla or rice. Note Always use fresh eggplant, as older eggplant doesn't cook as well and out-of-season eggplant creates an unpleasant tingling sensation on the tip of the tongue.
