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Otago Daily Times
a day ago
- General
- Otago Daily Times
Search and rescue dog trainer recognised
There are many ways to serve a community, and Cantabrian Ron Ealam has been doing it for the last few decades at least with trusty dogs at his side. On Monday, the Oxford man was made a Member of the New Zealand Order of Merit for his work with Land Search and Rescue over more than 50 years. For half of that he has been working with rescue dogs - developing the official search dogs training programme and becoming a national trainer and assessor. "I just quite enjoy being out there, and to actually train a dog up to achieve what we've achieved is just quite amazing," he told RNZ. He brought with him Skyla, a border collie beardie cross - one of those he has trained over the years. "They're actually a light, a very light dog that can work pretty good hours and just stop and have a rest and keep going again, and they're just full of energy." Rescue dogs were trained to recognise human scent, Ealam said. "We train them initially right from when they were a pup to indicate and follow human scent, which are skin follicles that fall off your body."And not every dog has a nose for it, he said. "It's just a matter of finding a dog that has got a good nose, and we developed that and enhance their natural ability… they're pretty amazing... once they pick up a scent, they lock onto it and they'll just stay on it." One of his most memorable rescues was an early one at Lake Kaniere in the South Island. "We got a call at 11 o'clock at night for a missing multi-sport runner at Methven, and we drove through the night and we got to Methven about six o'clock in the morning and they put us in a helicopter and took us up onto the tops. "And we searched down for probably four to six hours, and then my dog indicated on the footprint that went down a creek, and we followed the scent down to the last party and she was there - she was very cold. "And I can always remember my dog sort of cuddled up to her." The woman was airlifted out by helicopter. The full King's Birthday Honours list To be Dames Companion of the New Zealand Order of Merit: Ranjna Patel for services to ethnic communities, health and family violence prevention Emeritus Distinguished Professor Alison Stewart for services to plant science and the arable sector Catriona Ruth Williams for services to spinal cord injury research and equestrian sport To be Knights Companion of the New Zealand Order of Merit: Mark Leslie Smith Cooper, KC for services to the judiciary Brendan Jon Lindsay for services to business and philanthropy Ewan Francis Smith for services to Cook Islands business and tourism To be Companions of the New Zealand Order of Merit: Catherine Joy Andersen for services to the music industry Wayne Robert Boyd for services to business, philanthropy and sport Professor George Charles Clifton for services to structural engineering Anthony Edwin Falkenstein for services to philanthropy and business education Steven Leonard Joyce for services as a Member of Parliament Donald Angus Mackinnon for services to sports governance Professor Emeritus Ian George Mayhew for services to the veterinary profession, especially equine medicine Dr David Edwin McKee for services to New Zealand Sign Language and the Deaf community William Charles Nathan for services to Māori Dr Lesley Kay Rameka for services to Māori and early childhood education Ruth Margaret Richardson for services as a Member of Parliament and to governance Dr Ai Ling Tan for services to gynaecology Dr Mark Greenslade Thomas for services to people living with HIV/AIDS and antibiotic research To be Officers of the New Zealand Order of Merit: Emeritus Professor George David Baxter for services to physiotherapy and health Gillian Lorraine Bohm for services to health Associate Professor Philip Michel Jose Brinded for services to psychiatry Fergus Graham Brown for services to the tourism industry Graham Vincent Brown for services to the venison industry David Paul Burton for services to food writing Peter Hardy Ballantyne Carty for services to fly-fishing Suzanne Noreen Cato for services to music, television and education Hohepa Conrad for services to Māori, particularly kaupapa waka Peter Michael de Blois for services to music Dr Celia Jane Devenish Giddings for services to women's health and education Sophie Frances Monique Devine for services to cricket Judith Mary Dobson for services to the community, broadcasting and historical preservation Professor Bernadette Kathleen Drummond for services to dentistry and education Daryl Kelvin Eason for services to wildlife conservation Susan Elizabeth Elliott for services to the arts and governance Rear Admiral James Leslie Gilmour, (Rtd) for services to the New Zealand Defence Force Kirk Brian Hardy for services to drug abuse prevention and education Dafydd (Dai) Morgan Henwood for services to the entertainment industry and charitable fundraising Professor Patria Anne Hume for services to sports science and injury prevention Gary Rodney Lane for services to conservation and philanthropy Julia May Marshall for services to children's literature Peter David Martin, JP for services to the community, particularly Pacific and LGBTQ+ communities Murray Graham Mexted for services to rugby David Ross Morgan for services to aviation Panchanatham Narayanan for services to multicultural communities Peter Arnold Nation for services to the agricultural industry and governance Gillian Christine Naylor for services to rural communities, particularly women John Daniel O'Sullivan for services to business and philanthropy Dr Fiona Dorothy Pardington for services to photography Dr Susan Parry for services to gastroenterology David Robert Percy for services to fire safety technologies, business and the community Eric Clive Power for services to swimming Timothy Grant Southee for services to cricket Gail Patricia Spence for services to language education Distinguished Professor Emeritus Paul Spoonley for services to sociology John Bradley Struthers for services to cycling, the cycling industry and business Mark William Joseph Vela for services to mental health care and education Jennifer Mary Wake for services to theatre and television Neil William Walker for services to primary industries and the community Sarah Louise Walker for services to BMX and sports governance Dr Richard John Wild for services to animal welfare and the veterinary sector Portia Louise Woodman-Wickliffe for services to rugby Wayne Wright for services to education and philanthropy To be Members of the New Zealand Order of Merit: Anae Lupematasila Lima Arthur John Anae for services to the Samoan community Ellesse Mote Andrews for services to cycling Richard Balcombe-Langridge for services to business Catherine Juliet Bell for services to food education Dr Santosh Prasad Bhandari for services to the Nepalese community Darryl Bishop for services to mental health Victor Kenneth Boyd for services to survivors of abuse in care Anna Catherine Cottrell for services to documentary filmmaking and migrant communities Simon Eric Denny for services to art Welmoed (Chris) Duggan for services to science education Ronald Bruce Ealam for services to Search and Rescue Robert Tuahuru Edwards for services to the community and governance Susan Ann Elley for services to education Terri Jayne Fairhall (Terri Middleton) for services to the New Zealand Police and the community Allison Daphne Christina Franklin for services to people with disabilities Okesene Uili Galo for services to the Tokelau community Rez Gardi for services to refugees and human rights advocacy Alan Charles Gilmore for services to astronomy Francis Quinn Goldingham for services to outdoor recreation and seniors Elizabeth Helen Graham for services to Māori and education Patricia Pearl Gregory for services to the fashion industry Aaron Mark Halstead for services to Search and Rescue and the tourism industry Dr Nina Emilia Hood for services to education Lesley Mary Huckins for services to swimming Meleua Enda Ikiua for services to Vagahau Niue language and education Martin Kaipo for services to social services and the community Lalita Vanmali Kasanji for services to the IT industry and the Indian community Brian Patrick Kelly for services to broadcasting William James Kermode for services to governance and philanthropy Pamela Margaret Kilmartin for services to astronomy John Junior Kumitau for services to the Pacific community Laurinne Marion Laing for services to sports and people with intellectual disabilities Ross James Lawrence for services to the ski industry Lisa Li for services to the tourism industry James Eric Lilley for services to conservation and the community Janet Crystal-Lee Lilo for services to the arts Pauline-Jean Henrietta Luyten for services to rugby and the Pacific community Reverend David Elliott Major for services to the community and the State Ngatepaeru Marsters for services to midwifery and Pacific communities Lloyd James McCallum for services to the dairy industry and the environment Suzanne Michelle McFadden for services to sports journalism and women Ian Robert Flockhart McKelvie for services to local government, governance and as a Member of Parliament Grant Allan McMillan for services to education and the community Victoria Mary Mee for services to women and business Eugene Joseph Meredith for services to American Football Allan George Mincher for services to aviation engineering Margaret Mary Mitchell for services to the Royal New Zealand Naval Women's Association Dr Alishia Rangiwhakawaita for services to Māori culture Dr Malcolm George Davis Mulholland for services to health and Māori Khoa Truong Nguyen for services to New Zealand-Vietnam relations and the community Julia Louisa Pearse for services to governance and the community Sunit Prakash for services to the IT industry and the Indian community Dr Maxine Mariri Ronald for services to breast cancer treatment and research Gary James Herbert Rooney for services to business and philanthropy Bruce Winston Ross for services to cycling Charles Edward Ross for services to the community Morrin Jackson Rout for services to the arts, particularly literature Simon John Caufield Strombom for services to war commemoration and historical preservation Veronica Ngarutai Kaye Thompson for services to basketball Diane Anita Turner for services to governance, seniors and Māori Hariata Ann Vercoe for services to Māori, health, and the community Louise Annette Wallace for services to the entertainment industry Andrew Norman Williamson for services to agriculture Marilyn Kay Yeoman for services to education and the community Honorary To be an Honorary Member of the New Zealand Order of Merit: Viliami Teumohenga for services to education and the Pacific community To be Companions of the King's Service Order: Dr Christopher Evan Longhurst for services to survivors of abuse in care Tyrone Marks for services to survivors of abuse in care Phillip Wayne Paikea for services to the prevention of family violence and the community Dover Spencer Samuels for services as a Member of Parliament Peter William Tipene for services to Māori The King's Service Medal Heather Jayne Baldwin for services to the community Tina May Barrett for services to the community Debra Ann Bell for services to the community Narendra Bhana for services to the Indian community Marius Jean Bron for services to Search and Rescue and the community Judith Marion Browne for services to the community Julia Mary Castles for services to language education and migrant communities John Albert Coleman for services to the community and sport Lily Coleman for services to the community and sport Ross Melville Cooper for services to rugby Margaret Jean Cousins for services to local government and the community Glenda Gaye Davies for services to the community Aperira Ngahau Davis for services to the community Deborah Grace Davis for services to the community Gavin Lloyd Dennis for services to Fire and Emergency New Zealand and the community Edwin John Eeles for services to pipe bands Anthony William Norman Enderby for services to conservation Jennifer Fay Enderby for services to conservation Zora Estelle Feilo-Makapa for services to the Niue community and the arts Penelope-Jane Frost for services to children and social work Christine Ada Gilbertson for services to midwifery Kaiaho (Butch) Kereama Green for services to music Heidi Elizabeth Griffin for services to the arts and the community Allyson Teresa Hamblett for services to people with disabilities and the transgender community The Venerable Sohim Hay for services to the Cambodian community Katerina Hauhaua Hepi for services to Māori language education Nicola Linda Hickey (Nicky Rawlings) for services to Victim Support Luen Nanette Hoani for services to Māori language education Parminder Kaur for services to multicultural communities Kevin Francis Loe for services to the community and agriculture Timothy Peter Marshall for services to the community and waka ama Audrey Myra Mattinson for services to Scottish Country Dancing and the community Annie Elizabeth McCracken for services to the community Reverend Rosemary McMillan for services to the community Clem Burnard Mellish for services to Māori art and music Graham Frederick Charles Milligan for services to the Royal New Zealand Returned and Services Association Fergus Charles Denis More for services to the community and the law Graham (Kereama) Douglas Nathan for services to Māori Terence John O'Regan for services to nursing and the community Alison Isabel Perrin for services to the community and music Narayanan Kutty Pulloothpadath for services to ethnic communities Berry Jane Rangi for services to the community, particularly Pacific peoples Karen Elizabeth Richards for services to textiles history and conservation Papali'i Seiuli Johnny Siaosi for services to health and the Pacific community Rosemary Jan Sloman for services to the community Roberta Jane Smallfield for services to historical research and the community Alan (Curly) Rex Troon for services to Fire and Emergency New Zealand Jacqueline June Watson for services to the community and the arts Dr Glenys Margaret Weir for services to health Merrilyn Joy Withers for services to youth and the Baptist movement Yuanyong Yang for services to bonsai and the Chinese community Honorary King's Service Medal Eteuati Fa'avae for services to the Pacific community Siesina Ofahelotu Latu for services to the Pacific community
Time Out
28-05-2025
- Entertainment
- Time Out
A limited-edition Wes Anderson bar has popped up in Soho
Pastel facades, retro outfits, deadpan expressions, perfect symmetry and Bill Murray. If you know exactly what we're talking about, then you might be interested to know that something new has popped up in London that could be right up your street. In celebration of the quirky director's new film The Phoenician Scheme, a Wes Anderson-inspired bar has opened up at Bob Bob Ricard in Soho. The venue's Red Room has been temporarily transformed into Marseille Bob's, the fictional bar that stars in the movie. Everything from the drinks to the placemats are based on The Phoenician Scheme 's plot, aesthetic, characters and standout lines. Even the waiters will be sporting white blazers, red carnations and fez hats, replicating the costumes worn in the film. Time Out contributing film critic Kaleb Aftab called Anderson's new film 'action-packed espionage caper with a touch of magic' in which he 'blends his signature style with dashes of film noir and action beats'. See exactly what we thought of the movie here. The pop-up's beverage offering includes 'Tycoon on the Rocks', a pipette-served margarita that changes colour (designed to resemble a poison test) and 'Hand Grenade', a twist on a white negroni, nodding to the line 'would you like a hand grenade?'. For those feeling peckish, snacks will be simple but lavish in a 'nod to the film's indulgent aesthetic'. They'll include giant salted pretzels served in silver bowls and tins of smoked Cantabrian anchovies with butter and brown bread. The pop-up opened on May 23 and will be there until June 22 – make a reservation here. And if that's not enough Wes for you, make sure get your hands on tickets for the Design Museum's exhibition 'Wes Anderson: The Archives' opening in November.
RNZ News
06-05-2025
- Sport
- RNZ News
Sam Darry signs on again for Blues, NZ Rugby for three more years
Sam Darry has been out injured since late January. Photo: Andrew Cornaga/ Injured All Blacks lock Sam Darry has signed on again with the Blues and New Zealand Rugby until the end of 2028. Darry has been missing from the Blues in Super Rugby Pacific this season after injuring a shoulder in training in late January. The 24-year-old Cantabrian made huge strides in the game last year, being an integral part of the Blues team for his ball-winning lineout skills and speed and mobility during their successful run for the Super Rugby title. That led to an All Blacks call-up and he made his debut for the national team against Fiji in San Diego last July, and scored his first try against Argentina a month later. He has played in six tests. "I'm proud to call the Blues home," Darry said in a statement from the Blues. "This club has supported me to grow on and off the field, and I feel like I'm just getting started. There's a real hunger in the group to keep building, and I want to be part of bringing more success to the Blues." Blues general manager of rugby Murray Williams said Darry's signing was a major win for the future of the club. "Sam is tall, tough, and a student of the game. He's worked incredibly hard to develop his body and skillset, and we've seen the results in his performances," he said. "He's already a leader in our pack and we're thrilled he's committed to the Blues for the next three seasons."
Irish Examiner
03-05-2025
- General
- Irish Examiner
Seafood Made Simple: Why this vegetable should be the focal point of your dish
Asparagus is one of those vegetables that I believe should always be the focal point of a plate of food – a tender spear, both nutty and sweet in flavour with a welcome undertone of bitterness. They're the most elegant perennial vegetable; the short season where Irish-grown asparagus is available is now. I picked up a couple of Gort na Nain asparagus bunches at My Goodness stall in The English Market. These spears are grown just outside the maritime town of Kinsale, Co Cork. The opportunities for a veg-led dish with asparagus are endless. I tend to head in the direction of eggs. Fabulous with poached eggs and hollandaise for breakfast or, for my ultimate post-service snack, asparagus soldiers with a perfect soft-boiled egg and thick-cut slices of buttered sourdough toast. A gribiche sauce of diced hard-boiled eggs, herbs and mustard is also an excellent accompaniment. They are wonderful too as the star of a risotto, in pasta dishes and soups. For a vegetable with such presence on the plate and in the garden, I've chosen a flavour-packed anchovy mayonnaise to go along with it. It's something the asparagus can more than stand up to. I've used my go-to Cantabrian anchovies from the well-managed fishery in the Bay of Biscay to make this sauce. If you're an anchovy aficionado like me, add an extra couple of slivers to garnish and for that extra bang of oceanic umami. An emulsion-based sauce like this can requires patience more than skill. Once you've mastered this technique you can unlock a whole host of sauces. Flavour the base with vinegars instead of citrus, mustard instead of anchovies, add herbs and spices. Use leftovers in sandwiches; this mayonnaise is also great with a roast chicken, spuds and any roasted green vegetable. Asparagus with Anchovy Mayonnaise & Fried Bread recipe by:Aishling Moore If you're an anchovy aficionado like me, add an extra couple of slivers to garnish and for that extra bang of oceanic umami. Servings 4 Preparation Time 10 mins Cooking Time 10 mins Total Time 20 mins Course Starter Ingredients For the asparagus 2 x bunches of asparagus 1 tbsp golden rapeseed oil Juice of ½ a lemon Sea salt For the fried bread 2x thick-cut slices of sourdough bread 2 tb rapeseed oil For the anchovy mayonnaise (Makes 600ml) 2 cloves of garlic minced 6 anchovies 3 egg yolks Juice of 2 lemons (zest of 1) 500ml rapeseed oil Freshly cracked black pepper Method To make the anchovy mayonnaise: Finely chop the anchovies until a fine paste has formed. Add the minced garlic and combine. Next, add the egg yolks, lemon zest and juice to a very clean mixing bowl. Whisk well. Add the anchovy and minced garlic paste. Using a measuring jug, slowly add the rapeseed oil, drop-by-drop, whisking each time until the mixture is fully combined before adding the next drop. As you slowly add more of the oil, the emulsion will become stronger, and you'll be able to add more oil. Once all of the oil is added and you have a thick, homogenous sauce, the mayonnaise is now ready to adjust its seasoning. Add more lemon juice and salt if needed. Finish with some freshly cracked black pepper. Refrigerate until serving. For the fried bread: Remove the crusts of the bread and dice into bite-sized cubes. Heat a large heavy-based frying pan on medium heat. Cook the cubes of bread in the rapeseed oil, stirring regularly until golden brown. Remove from the heat and drain on kitchen paper. For the asparagus: Snap off the woody ends of the asparagus. Bring a medium pot of water to the boil. Season with lots of sea salt and cook the asparagus for 2-2½ minutes until tender and vibrant green in colour. Remove from the pot and drain well. Place on a baking sheet or large plate and drizzle with the golden rapeseed oil and the juice of half a lemon. Sprinkle with sea salt and serve with the anchovy mayonnaise and fried bread. Fish tales I love making emulsions in a stand mixer fitted with a whisk attachment as you have so much more control and far less chance of splitting the sauce. Alternatively, you can use a handheld electric whisk with a mixing bowl propped onto a tea towel. You can use a food processor to blend the anchovies into a fine paste. The anchovy mayonnaise will keep in the refrigerator for 3 days. Reserve the leftover oil from the anchovy tin to use in pasta sauces and salad dressing. I've used sourdough bread here, but you could use any yeasted bread. Fresh focaccia is also great for this recipe. Read More Seafood Made Simple: Tinned sardines are a great way to eat more fish — here's a tasty recipe
The Guardian
02-05-2025
- The Guardian
Magnificent mountains, beautiful beaches and elegant cities
Tucked up against Spain's lush northern coastline, Cantabria is a gloriously unsung region. Atlantic waters lap a coastline of rugged cliffs and beaches of creamy sands, while the emerald countryside rises sharply in the south-west to become the serrated Picos de Europa mountain range. At the heart of this so-called 'green coast' is the elegant city of Santander, presiding over neighbouring medieval towns, quiet fishing villages, and a surprising Gaudí masterpiece. And inland, green valleys and sheer limestone peaks are laced with walking routes and flecked with stone villages hunched down against the elements. Cantabria is also compact, meaning you can combine beach and mountains, hiking and history all in one trip. And the diverse scenery makes for incredible cuisine, too – from fresh seafood to stout cheeses, hearty stews, and locally raised beef. Kick off your Cantabrian adventure in Santander, a longtime favourite of Spanish royalty and the perfect base for exploring the region's 136 miles of coastline. It has a distinctly aristocratic air, with grand mansions, patio restaurants and Alfonso XIII's summer residence, Palacio de la Magdalena. Known as the 'bride of the sea', Santander's refined old town contrasts with its bustling fishing district and surprising contemporary quarter, crowned by the Renzo Piano-designed Centro Botín cultural space. The Centro Botín, Santander's seaside cultural space. Photograph: Stéphane Aboudaram While Santander has its own crescents of golden sand, it's worth exploring the rest of the Cantabrian coast. Head east and you'll find Noja, just 25 miles away, a quaint town set between the sea and mountains, where 17th-century villas and mansions overlook two sandy beaches. Farther on is Castro Urdiales, once a Roman settlement and characterised by its medieval old town. Or you can head west, where Santillana del Mar sits just 18 miles away from Santander, revelling in its title as one of Spain's most beautiful towns. Considered a national monument for its medieval architecture, it's also notable for the nearby Altamira caves, famed for their prehistoric cave art – one of the finest examples in the world. You can find out more about the 14,000-year-old paintings at the museum. The stunning Gaudí-designed El Capricho Just 9 miles west, you'll find Comillas, a pretty coastal town of cobbled streets, tree-dotted squares and modernist architecture. Make a beeline for El Capricho, a Gaudí-designed summer house seemingly plucked straight from the pages of a fairytale. Then, just 6 miles on, the picturesque fishing village of San Vicente de la Barquera features serene beaches and the breathtaking backdrop of the snow-dusted peaks of the Picos de Europa. If you're looking to explore at a slower pace, follow a section of the Northern Way, one of the routes that make up the Camino de Santiago pilgrimage, which links together many of these coastal towns and villages. Head inland and you'll discover the rugged peaks and vibrant valleys of the Picos de Europa, Spain's first national park. You can hike through the park at your own pace, with more than 30 self-guided walks, dipping into villages where local life seems perennially unchanged. This is the only national park in Spain that is inhabited, and its cultural heritage is as important as the nearly 2,000 species of plants and the wildlife that ranges from roe deer and grouse to Egyptian vultures, golden eagles and the Iberian wolf. You don't have to be an expert hiker to experience the mountains at their best. You can reach a height of almost 2,000 metres in just four minutes via the Fuente Dé cable car. From there, the impressive Picos crags provide an exhilarating backdrop for leisurely hikes between villages. The pretty medieval town of Potes, set in the mountain's foothills and criss-crossed by waterways, makes an excellent base for mountain exploration. Whether you're hiking or cycling, surfing the coast, or simply strolling around medieval towns, you're sure to work up quite the appetite. Luckily, Cantabria's landscapes have a lot to offer when it comes to inspiring ingredients. On the coast, you can dine on spider crab and goose barnacles, king prawns, sweet langoustines, and fresh anchovies. Local favourites include sorropotún de bonito, a tuna stew cooked with onions, peppers, garlic and stale bread; baked sardines; parsley-rich hake in green sauce (merluza en salsa verde); and rabas (fried squid). In the mountains, meats and cheeses take centre stage. Look out for wheels of smoky quesucos de Liebana or Picón Bejes-Tresviso. Tudanca cattle is famed for its flavourful meat, and you'll also find game, such as wild boar and venison. For pork, try cocido montañés, a meaty feast consisting of chorizo, pork ribs, beans, potatoes and leafy greens, or cocido lebaniego de Potes, a stew made with chorizo, chickpeas and cabbage. Delicious authentic Cantabrian food includes cheeses such as Picón Bejes-Tresviso and, on the coast, freshly-caught sardines. Photographs: Alamy; Stocksy United Cantabria's distinctive cuisine is a reflection of the varied landscapes that define this underrated region. And its compact size means you can combine Atlantic surf and ancient pilgrimage routes, mountain wildlife experiences and rich culture all in one trip. With regular ferries from both Plymouth and Portsmouth to Santander, it's easy to reach Cantabria. It means you can take your car and pack it up with bikes, hiking gear and even the family dog for your trip. And with comfortable cabins and great facilities, the holiday begins when you step aboard. Brittany Ferries' ships sail the route from Plymouth to Santander, with just one night aboard flagship ferry Pont-Aven. Restaurant choices range from self-service to fine dining Le Flora, serving langoustines, smoked salmon and champagne. Guests can also enjoy the choice of two cinemas, a video games room, swimming pool and leisure area. There are also two sailings a week from Portsmouth, both across two nights. Restaurants and bars serve up snacks and Spanish cuisine. Relax on the sundeck, shop the boutique, and let the little ones have fun in the play areas. The cabins on these ships have the largest and most comfortable beds in the fleet. From country cottages to beachfront hotels, there's an impressive range of package holidays available to book through Brittany Ferries. Find out more about travelling with Brittany Ferries
