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2 AUCKLAND CITY HARBOUR NEWS, APRIL 10, 2013
Good Citizens' Awards
Go to www.aucklandcouncil.govt.nz/waitemata to learn
how you can vote for outstanding volunteers in our
Waitematā Local Board Good Citizens' Awards 2013.
Voting is open until 19 April and an awards evening will
be held at Auckland Town Hall on Thursday 30 May.
The awards criteria is available online and nomination
forms will be available at local libraries and
Find out more
This is a monthly update of just some of the news
from your Waitematā Local Board. To fnd out
more please contact us:
09 353 9654
Level 2, 35 Graham Street, Auckland Central
Your voice for Waitematā
The board last year approved a 10-year plan to upgrade
the cemetery and the need for improvements to this
historically-important site was illustrated by a graffti
attack on graves in the Jewish quarter.
Repairs to defaced headstones have been made and other
work this year is likely to include:
• increased maintenance and trimming of vegetation to
improve sightlines and safety in the cemetery
• renewal of pathways and improved links
• new interpretative and wayfnding signage.
Cemetery clean up
Find out what Auckland Council's draft Unitary Plan
means for the Waitematā area at an open evening
being held by the local board on 18 April.
Intensifcation and the creation of a quality compact
city while balancing the need to protect character and
heritage will be among the key issues discussed.
You will also be able to ask questions and provide
feedback on proposals outlined in a document that sets
out what can be built and where -- shaping where we
live, where we work and how we look after the things
When: Thursday 18 April 2013
Where: Auckland Town Hall
Find out more: www.shapeauckland.co.nz
A 'Friends of Symonds Street Cemetery' group
will help the Waitematā Local Board transform
the area into a safe and open space which
Aucklanders are proud of and happy to visit.
These efforts have been boosted by a show of public
support for the board's initiative which highlighted the
depth of feeling around the future of the cemetery.
Over 60 people attended a Town Hall meeting, from
relatives of individuals buried in the cemetery, to
heritage architects and historians, Heritage Roses
Auckland and local residents. As a result, 16 people
agreed to work on the formation of the 'Friends of
Symonds Street' group.
In the meantime, another key date is approaching.
Two working bees have already been held and on
Sunday 5 May, the Waitematā Local Board welcomes
people to join them for a morning of daffodil planting
at the cemetery.
When: Sunday, 5 May 2013
Where: Corner of St Martins Lane and Symonds St
(in the cemetery itself)
Time: From 10am
For more information, contact the local board.
Newmarket, Parnell, City Centre, Grafton, Newton, Eden Terrace, Freemans Bay,
Arch Hill, St Marys Bay, Ponsonby, Herne Bay, Grey Lynn, West Lynn and Westmere
Ph 630 5419
Fax 630 5435
Ph 525 2022
Fax 580 1648
Ph 525 2100
Fax 580 1643
(ABC for 12mths to 31 Dec 12)
Delivered each Wednesday/
Friday to Carrington, Eden
Terrace, Freemans Bay, Grey
Lynn, Herne Bay, Kingsland,
Mt Albert (north of railway
line), Newton, Ponsonby,
Pt Chevalier, St Marys Bay,
Waterview, Western Springs,
72 Dominion Road.
Private Bag 56910,
.co.nz Authenticity central to Neapolitan dish
Kevin Morris may not
sound like a name
that should be
authentic Italian pizza
but this English-born
pizzailo (pizza chef)
has the credentials
to prove he's a cut
above the rest.
Reporter Jess Lee got
a lesson in pizza
making from the
master himself at his
new premises in
Mamma mia!: Ponsonby pizza chef Kevin Morris owns Dante's, New Zealand's only pizzeria to be granted
membership into the prestigious culinary institute Associazione Verace Pizza Napoletana.
Photo: JASON OXENHAM
Go to aucklandcityharbour
news.co.nz to see more
photos of Kevin Morris
making a pizza.
When you have customers
travelling more than 2000
kilometres just to grab a slice
of your pizza you know you
must be doing something
Pizza chef Kevin Morris has
been serving up a little slice of
Italy on Auckland soil for
almost a decade and people
hankering after the taste of
authentic pizza make pilgri-
mages from as far as Sydney
to grab a bite.
Mr Morris' Dante's Pizzeria
Napoletana, now based in
Ponsonby Central, is New Zea-
land's only pizzeria to be
granted membership into the
prestigious culinary institute
Associazione Verace Pizza
It took Mr Morris more than
a year to convince Italian
officials he was good enough to
get the final seal of approval
which is why just 300 piz-
zeria's worldwide carry the
This isn't so much a job as it
is a passion, he says.
I nearly gave up but I just
Oliver crusade to re-educate
people about takeaway food;
it's not always bad.
Pizza is usually shockingly
unhealthy but this isn't.''
It all started with the young
Londoner's trips to Italy to
visit his Italian family.
Mr Morris was fascinated by
his Italian grandfather Dante
at work in his pizzeria and on
the youngster's return to
London he would pine for the
taste of real pizza.
But it wasn't until almost a
decade ago when he finally set
up shop in Kumeu that he
realised his dream to become a
pizza chef himself.
Not only must a certified
pizzailo have a deep know-
ledge of the process, they must
also commit themselves to
forgo cheaper and easier mod-
ern technology for the time-
honoured manual processes
practiced in Naples for
ingredients imported from
Naples, is cooked in a brick
oven for just 90 seconds or
less; don't be fooled this is any-
thing but fast food.
Each pizza has to be hand-
stretched and is made from
dough which takes four days
The overloaded, greasy fare
that usually passes for pizza is
a pet peeve of Mr Morris'.
Less is more. We call those
sorts of pizza cheese wheels,
it's just stodge, you don't know
what you're eating.''
It's taken time for Kiwis to
come around to the simplicity
of his pizza but after one slice
they are sold, he says.
Mr Morris embraces one of
his grandfather's techniques.
When you're stretching the
pizza if you're not doing it
with passion and love then the
dough and the sauce will sense
that and you're rewarded with
a bad pizza out of the oven.
It comes out grumpy he
used to say.''
But grumpy is what this piz-
zailo is definitely not when
he's at work in his Ponsonby
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