Mature Life Features

. . . can hang around the dining room

after the buffet and

applaud the South Valley Junior High jazz quartet

OR

head to the free

Chandler Center of the Arts POP concert

if the bus isn’t full.

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Wonders Down Under

Begin in Kiwi Country

By Tom Morrow

For Mature Life Features

AUCKLAND —- Stopping over in this North Island metropolis laced with waterways is an excellent way to acclimatize yourself to the more leisurely pace of living in this part of the world as well as stretch your way through jet lag.

Landing in this island country’s biggest city that’s home to about one-third of its population also gave us the opportunity to become accustomed to driving on the left side of the road.

Dominating its waterfront profile is the Sky City Tower that pokes up some 1,066 feet. It’s a small city unto itself with two casinos, a hotel and a theater, several shops, banks, and 10 restaurants and as many bars.

Because we didn’t have much time here, we decided to seek out the best of what the Kiwis – the locals call themselves this in honor of the odd-looking long-beaked nocturnal bird found only here – prepare best: lamb

Even if you don’t care for lamb, you must try it here. This country has just under 4 million people but more than 70 million sheep. Most of the “good lamb meat,” we were told, is exported to America, Britain, Mexico, and South America. “We’re left with the rubbish,” one hotel chef told me. “My wife works for a giant meat exporter and she says you Yanks get all our best meat.”

Still, what they serve here is superb. Here’s an example of a dish you can prepare at home. It’s a Moroccan sauce recipe from a suburban hotel’s sous chef that can be used for either beef or lamb.

Slow cook roast-beef and lamb bones with vegetables, such as leeks, onions, and celery, with bay leaves, peppercorns, and rosemary for 24 hours. Strain and cook the sauce until it is reduced by half. Add a bit of red wine and some tomato sauce. Mix to taste. Slow roast your lamb as normal, then serve the lamb (or beef) with this wonderful sauce.

You’ll be a hit at your table.

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