Latest news with #Devonshire
Otago Daily Times
2 days ago
- Entertainment
- Otago Daily Times
Matariki marked with green theme
Daniel Holland will be demonstrating his chainsaw carvings at this year's Matariki Garden Expo, and one of his sculptures will be raffled for charities. PHOTO: COURIER FILES Green fingers will be growing donations for two children's charities this weekend. The profits of the inaugural Matariki Garden Expo were earmarked for the Child Cancer Foundation and Kidney Kids New Zealand. The event — run by the Geraldine Lioness and Lions Clubs — will be based in the Geraldine Primary School hall. Publicity officer Bev Gregan said the expo had great variety with over 45 "garden-themed" stalls, which would flow out on to the school yards. Mrs Gregan said there would be "lots to see and do". Among other things, workshops included floral wreath making, glass fusing, and microgreens. There were a lot of demonstrations on offer, including some free demonstrations about biodynamic organic gardening, and some from the Geraldine Floral Art Group, who would be making making floral "joy jars". Seminars and a gardening question and answer session would also be held in the hall. Geraldine artist Daniel Holland will be demonstrating chainsaw carving. Mr Holland had donated a carving which would be raffled on the day with all funds going to the two charities. Mrs Gregan said there would be many children's activities included in the day, including face painting and a Matariki-themed drawing competition. She said pictures to be entered in the competition should be brought along on the day and handed in at the door for judging, ensuring the child's name and age were on the back. There would be prizes for each section: 0–5 years, 6-8 years, and 9-12 years. Children's gardening activities would be running all day, with an area provided to encourage children to decorate a pot, then plant a bulb, celebrating the start of a new growing year. The event will be held on Saturday at the Geraldine Primary School Hall from 9.30am-3pm. The cost of entry is $10 for adults, while children can enter free. Devonshire teas and a barbecue would be available to enjoy. For full information and a list of workshops, demonstrations and tickets check
Daily Record
2 days ago
- General
- Daily Record
Mary Berry's scone tip after baking will make them deliciously moist
A common kitchen item can help to elevate your scones once they're out of the oven Scones are a classic afternoon favourite enjoyed by the majority of Brits. The afternoon treat comes in various flavours such as plain, fruit, and the s avoury cheese variety. When it comes to baking, they are a pretty easy option as they require minimal ingredients and effort. Having a go-to basic recipe is essential, which you can then jazz up with additional ingredients like raisins, blueberries or even chives to suit your taste. There's always plenty of debate about the teatime snacks - such as how they're pronounced and which order you place the cream and jam toppings on - but many will agree that they're a tasty addition to any day, if they are baked correctly. According to experts the key to the perfect scone, is to make sure they are moist. Baking legend Mary Berry said there is a simple way to lock in that much needed moisture - and this step comes right at the end. The former Great British Bake Off judge believes covering scones with a clean tea towel when they are brought out of the oven will be the secret to your success, reports the Express. The tea towel prevents the crust from becoming too hard as the scones cool down and it also traps in the steam, which will keep the centre nice and moist. In her recipe for Devonshire scones, Mary explains: 'Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. "Bake for about 10-15 minutes or until the scones are well risen and golden. 'Cool on a wire rack, covered with a clean tea towel to keep them moist. "Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of clotted cream or whipped double cream.' Mary also recommends brushing the tops of the scones with milk or egg before they go in the oven to give the scones a nice soft top, or you could just opt for the tea towel alone after baking. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. The tea towel method is best used when serving scones warm as it helps them to maintain their soft texture until they are ready to be eaten. Any scones that aren't being eaten should be stored in an airtight container once they have fully cooled to maintain their freshness and texture. Wrapping them in paper towels or waxed paper before putting them in the container can also help prevent them from turning soggy. If kept at room temperature, they should last for one to two days but if you need to store them longer you can refrigerate them inside an airtight container or freeze them.
BBC News
6 days ago
- General
- BBC News
Chatsworth House: Primary school pupils takeover for the day
Chatsworth House is the large stately home of the Duke and Duchess of Devonshire. The historic house is packed with rare furniture, books and art and welcomes over 600,000 visitors each year. Lots of staff work at the house selling tickets, giving guided tours, serving food and working on the farm. However this week, things were a little bit different as all the jobs at Chatsworth were taken on by 99 pupils from a primary school. Pupils took over across the house and gardens, getting stuck in on a range of jobs that are usually done by adults at the site. Over in the gardens year five pupils got their hands dirty planting flowers and watering the who is 10, was one of the pupils working outside, she said: "It's really fun because I get to do all the jobs people at Chatsworth get to do." While year five were busy with the gardens, other year groups were on the door scanning visitors' tickets and handing out was a task many of the children said was there favourite job of the 9, said the day spent working at Chatsworth was said: "I loved handing out the pamphlets and telling people to have a marvellous day." Meanwhile, for some there was a smellier job over at the farm on the young volunteers took on roles helping to look after the animals, from brushing the horses, to feeding the goats. What a busy day.
Sydney Morning Herald
05-06-2025
- General
- Sydney Morning Herald
CWA Tea Rooms, Eastwood - SMH Good Food app listing
Recommended Eating outEastwood This venue is a finalist in the icons category in Good Food's Essential Sydney Cafes and Bakeries of 2025. , register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for later Add articles to your saved list and come back to them anytime. 1 / 3 Eastwood CWA President Margery East serves Devonshire tea at the volunteer-run tea room. Louise Kennerley 2 / 3 Devonshire tea. Louise Kennerley 3 / 3 A volunteer at the CWA Tea Rooms. Louise Kennerley Scones and tea and milk by the glass, the only CWA tea room in Sydney offers refreshments, handmade jams, pickles and knitwear. Prices start at a very competitive $3.50 for two scones with jam and cream or $6 for a Devonshire tea. Open Tuesday to Friday, 10am to 3pm, it's also a little less busy than the Country Womens' Easter Show canteen. Must order: If you don't order scones, can you really say you've been to the CWA? Sydney's iconic cafes and bakeries Restaurant reviews, news and the hottest openings served to your inbox. Sign up
Telegraph
03-06-2025
- Lifestyle
- Telegraph
The 30 best restaurants in London
The London restaurant scene is one of the world's best, and it runs the gamut from great British institutions that have been around for decades to trendy no-reservations spots that open faster than you can keep track of. It should come as little surprise that innovative and impressive chefs from all over the world are keen for a place at the (dinner) table here. Pull up a stool at a long steel counter to watch as Northern Thai dishes are cooked over open flames, sink into your leather booth and press the button for champagne to enjoy with lobster mac 'n' cheese, or order a whole spread of small plates inspired by Italy's diverse regions. If you're serious about food, you'll find London has plenty to offer. For further London inspiration, see our guides to the city's best hotels, pubs and bars, shopping and things to do. Find a restaurant by type: Best all-rounders Best for families Best for cheap eats Best for walk ins Best for fine dining Best for views Best for sharing plates Best all-rounders The Devonshire Come and worship at the recently revamped Soho pub that's said to do the best pint of Guinness outside of Dublin (something to do with the nitrogen ratio, apparently). Charismatic pub landlord Oisin Rogers, formerly of the much-loved Guinea Grill, has been plotting his vision for this freehouse and grill restaurant for ten years. Together with Flat Iron's Charlie Carroll they've created what they call your classic London pub – warm, welcoming, open to all. All wood panelled and cosy lighting, you go for one and feel inclined to stay for four (or more). The bar food comes homemade making use of the in-house butcher and bakery. Upstairs is the very hot table (in more ways than one) restaurant where Scottish beef, dry aged and butchered on site, is cooked on the ember grill, along with langoustines from Oban, lobster and hand-dived scallops. Is it pub or a restaurant? It's both, and they're both exceptional.
