Call Out To Next Generation to Preserve Our History

Martinborough is a town and community that is extremely rich in history, much of which is held and preserved in our own local museum – the Martinborough Colonial Museum.
But now, after some five years of hard and thorough work by a group of dedicated volunteers, the call is out for more active support to ensure this special place in our town is retained and treasured into the future.
Chair of the Martinborough Colonial Museum Trust, Derek Wilson, says there has been an immense amount of work completed in the last five years to get the museum collection to a point where it is secure, valued and well managed, with appropriate funding and volunteers to ensure visitors and locals alike can enjoy it. … Continue Reading

Celebrating Ninety years

Veronica McKee
Celebrating 90 years Veronica McKee hosted family and friends to a dinner. Veronica’s family came from all about New Zealand and Australia to be with her on such a special occasion. Veronica’s birthday was very special, she painted each a place name and her grand-daughter made the table posies which graced the tables at the Greytown Working Men’s Club.

Noelene White
Noelene White chose to celebrate ninety years with family at home, sous daughter and partner. Also present were her grandchildren and great grandchildren. (Two families , four generations).

Compliments

The ‘Star’ team were flattered recently when contacted by a Swedish visitor who owns a stable of six small country newspapers. Bertil Pettersson and his partner Eva-Marie were spending 2 weeks driving a campervan around the North Island and were so impressed by our little paper that they met with David Kershaw to discuss the vagaries and future of these publications.
Their rural newspapers, which have a circulation of between 1800 and 3400 subscribers per paper,* started in 1927 when a demand was recognised to provide weekly information specifically to farmers. … Continue Reading

Cooking corner

Beer & marmalade glazed ham with new potatoes with smoky aioli

1 cooked ham
330ml Stella Artois
150g orange marmalade
1 teaspoon smoked paprika
1 orange, thinly sliced
20 cloves
Preheat the oven to 180C. Carefully slice under the rind of the ham at the base, then using your fingers, carefully slide them between the ham rind and fat layer. The rind will come away easily but can tear so work slowly, gently forcing your fingertips between the layers. You need to retain as much fat as possible for scoring. This can be done with a small knife, but may result in an uneven, cut up surface.
Using a sharp knife, score the fat in diagonal lines 3cm apart. Repeat from the other side of the ham to create a diamond pattern.
Place the ham in a large baking dish. Pour 280ml of the beer over the ham. Place in the oven and bake for 40 minutes, basting with the beer half way through. … Continue Reading