BOOK NOW! Deb Crosby introduces The easy IWb way to creative cooking Microwave Specialists Cooking School has been extended to incorporate a second cooking school for conventional cooking to teach all cooking methods. The Christchurch Cooking Academy aims to help New Zealanders (male and female) become more creative cooks. Many specialist series of lessons will be held throughout the year. First Series starts October 11 “It’s time for a party” (4 lessons). Entertaining larger groups in your home — cocktail parties, brunches, special suppers, barbecues. Early November “Fish and Shellfish” (2 lessons). Getting the best from the N.Z. catch. Late November “Christmas Cooking made easy” (3 lessons). Better ways of feeding the masses in the festive season. Introductory offer. All courses per lesson. Afew low prices for the Microwave Cooking Schoo! Beginners Course (4 lessons) $44 Advanced Course (4 lessons) $44 $75 for both courses 5 Microwave courses running each week (night and day time) Deb Crosby, Director Tutors: Glennys Raffills, Mary Harris, Pauline Maclaren, Trudy Boult, Janne Pasco JrOOKINn VyacademyVl 320 MANCHESTER ST PHONE 790-360
The best thing to happen to doors since handles The new trend setting concept in pre-hung doors with aluminium jambs in colour, are available now in Christchurch exclusive to the Addington Showroom. r j"wb^S = * Maintenance free door jambs. A*", w ■>-i»* Choice of fashion ® Silent shutting. ‘ r ~W'-* Matching architraves Ci, ;g»E&SHSSM available. \wM • Suitable any type .' y-.:rWsßwaWBw> \wl and make of door. W • fit any wall width ■ (75mm to 200 mm). «**'• ■ l • Installation time less CvWwHLVS•■■>» \ 1 than 30 minutes. 4hThe latest in fashionable doors ® Deliver and install all units are yours from the Addington on site. Showroom who will: • Include and fit al! hardware. Pre-finish all door panels if »». required. ® Pre-hang all door panels, Road ADDINGTON ■ g““s SHOWROOM ■ (03) n 798-820
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Press, 29 September 1988, Page 26
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298Page 26 Advertisements Column 3 Press, 29 September 1988, Page 26
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