A philanthropic bridging of two worlds

Anzac Day Reflections at RNZYS

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Lest we forget – especially during the Squadron’s 150th Anniversary year. Anzac Day saw the club hold its inaugural commemorative service to recognise the service and sacrifice of the NZ Defence Force and in particular the service of RNZYS members during times of conflict.

“The service was one of the most meaningful events I have organised here at the Club,” said Membership Director Kim Bond. “I was especially touched by the Navy connection from Lieutenant Commander John Gresson. Input from Lieutenant Colonel Adam Gordon from the Defence Force was also very much appreciated, as well as from personnel representing the RNZAF, RNZN and NZ Army.”

Moving contributions came from the younger generation, including 10-year-old Ben Young, who read the poem In Flanders Fields, Performance Programme member Chester Duffett, whose great grandfather, Capt. Charles Henry Duffett DSO, was incolved in the rescue of escaped Allied POWS in southern Italy in 1943, and Charles Palmer, whose grandather, Commander Charles ‘Bunty’ Palmer DSC & bar, gave distinguished service in command of the minesweeper HMS Cromarty.

Others to take part in the service were: Life Members Peter Montgomery and Bill Donovan, Past Commodore Bill Endean, Ivor Wilkins and Alex Kirichuk. Among those who attended the event … 1/ From left, Richard and Judy Wingfield and John Beck. 2/ From left, Gisela Taylor, Andrew and Odette Raven, Bryan Taylor, Flt Lts. Richard and Emma Raven and Martin and Natasha Taylor. 3/ Charles Palmer and Michelle Campbell. 4/ From left, Stephen, Natalie, Peter and Christine Stones. 5/ From left, Noel Vautier, Sally-Lou and Past Commodore John Crawford. 6/ Ten-year-old Ben Young reads the poem, In Flanders Fields, by John McCrae. Story and pictures by Debra Douglas

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Tantalising treats on Chef’s new-look Members’ Bar Menu

Cold winter days mean warming dishes. Squadron members will be spoilt for choice this season as Executive Chef, Jean Brito, has released his new Members’ Bar Menu.

The latest in food news includes biters and starters of Sticky Pork Bites with sweet chilli, crackling, coriander slaw and sesame seeds and Smoked Kahawai Croquetas with mojo sauce, remoulade, and smoked dulse flakes. Follow this with the Niçoise Salad option featuring heirloom baby tomatoes, green beans, potatoes, egg, capsicum, capers and French dressing on white tiger prawns or tuna steak.

Then, among those on the Mains listing can be found Pan-seared Duck, with celeriac purée, endive, black Doris plum, persimmon, walnuts & jus. Or for the more adventurous, the Beautifully Roasted Ugly Carrot with dukka, goats cheese, coconut, curry leaves and vanilla-charcoal dressing.

The sweet ending could be Warm Apple Vol au Vent, comprising creme anglaise, toffee apples, vanilla ice cream and rum & raisins.

“The plan with this menu is to feature the ever-loved classics and create a comfort food menu that brings back memories,” said Jean.

“We have a lot of handmade dishes that we make from scratch, like our focaccia, gnocchi and the warm apple dessert. I’m very thrilled that we’ve received a great response from our members, especially with the finger-licking pork bites and the smoked kahawai croquetas. They are a Spanish-influenced croquette from my grandparents’ cookbook.” QUALITY MARINE PRODUCTS FROM AROUND THE WORLD

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