Park masterplan signed off

The long-awaited masterplan for Wellsford’s Centennial Park has been formally approved and signed off by Rodney Local Board.

The plan puts in place a 10-year plus programme of improvements ranging from new multi-use courts, car parking and signage to the development of a new indoor multi-use facility.

There have been attempts by several local sports clubs and organisations to get improved facilities at Centennial Park over many years, none of which have ever come to much.

This latest iteration of improvements was set in motion with a needs assessment in 2020, which confirmed what clubs had been saying for years – that many of the courts and other facilities were in poor condition.

The board approved the development of a new masterplan in February 2021 and the draft went out for community engagement in September last year and public feedback in November.

The top three priorities were relocating the netball courts to the tennis courts and having courts marked out for different sports; having a new community use building with shared facilities and improving accessibility; and safety around the park.

Other improvements could include upgrading the dog park, new toilets and improving the playground.

In a report to the local board, Auckland Council service and asset planner Sheryne Lok said the masterplan set the vision for the park to be a key community sports and recreational hub for the Wellsford community and aimed to guide development of the park over the next decade and beyond.

Deputy board chair Louise Johnston said it was an awesome plan and great news for Wellsford, though conceded it was only the first step and funding still had to be sourced.

“But you’ve got to have a plan to get funding,” she said.

Now the plan has been approved, council will work with the local board to recommend masterplan projects to include in current and future work programmes.

Cheese Stuffed Pull-Apart Rolls

2 1/4 Cups Flour, Plus More as Needed

1 1/2 Tablespoons Granulated Sugar, Divided

1 1/2 Teaspoons (5g) Active Dry Yeast

3/4 Teaspoons Salt

1 Large Egg at Room Temperature, Whisked

1/2 Cup Milk,

3 Tablespoons Butter, Melted, Room Temperature

2 Heaped Cups Mozzarella Cheese grated.

Garlic Butter Topping

2 Tablespoons Butter, Melted, Room Temperature

1 Large Garlic Clove, Grated

1 Teaspoon Fresh Parsley, Finely Chopped

Salt to Taste

Whisk together the warmed milk and 1 teaspoon of sugar in a large bowl. Next whisk in the yeast and cover the bowl with a clean kitchen towel. Set aside for 8-10 minutes or until the mixture has a foamy, bubbly appearance with a fermented

In a medium mixing bowl, whisk together the flour, salt, and remaining sugar. Set aside. Using an electric mixer with a dough hook mix the egg and butter into the activated yeast at medium speed to combine.

Reduce speed to low and mix all of the dry ingredients into the liquid mixture until a shaggylooking dough forms. Increase speed to mediumhigh and knead the dough for 6 minutes.

The dough should be soft and tacky to the touch. If the dough is too soft and overly sticky, mix in additional flour 1 tablespoon at a time until it is more manageable to work with. For soft and fluffy bread, take care to not add too much flour. Transfer the dough into a large greased mixing bowl and cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm part of the kitchen and allow the dough to rise until it has doubled in size, about 60-90 minutes. Generously grease a 20cm Springform Pan. Set aside. Gently deflate the dough with a fisted hand, cover the bowl with plastic wrap and let the dough rest for 5 minutes.

Transfer the dough to a generously floured surface and sprinkle some flour on top of the dough. Divide the dough into 9 equal pieces. Working with one piece of dough at a time, flatten into a disk about 3.5-4 inches and fill the centre with 2 heaping tablespoons (1 oz) of cheese. Enclose the filling with the outer dough and pinch shut to form a ball. Transfer the filled dough to the prepared baking pan pinched side down and repeat with the remaining pieces of dough and cheese.

Cover the baking pan with plastic wrap, place the pan in a warm part of the kitchen to rise for 25-30 minutes. During the last 15 minutes of the second rise, preheat the oven to 350F. Bake the bread for 30-35 minutes or until golden brown in colour. Make the garlic butter coating by whisking together the melted butter, parsley, garlic, and salt. Use a pastry brush to coat the warm rolls in the garlic butter before serving.