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BHA Newsletter October 2019 Home / BHA Newsletter October 2019

BHA Newsletter October 2019
  • 6 -Oct

BHA Newsletter October 2019

Is it time to rethink purchasing an Apartment?

We are beginning to see the fall out of the Inner-city Residential building BOOM.

1. Too much constructed!

2. Constructed too quickly!

3. All the same small product!

4. Built to a price!

Reports are now coming out from the east coast of the poor quality of construction in a number of area’s:

# Lack of airflow causing mould.
# Lack of Steel reinforcement in concrete walls pillars, foundation.
# Non-compliant imported building materials “not to standard”

It is only a matter of time that similar effects will surface in Perth.

It would be wise to engage a Building Inspector, Engineer or Architect to carry out your due diligence before settling on your new apartment

The Construction Industry has rules and laws in place but in recent times they have not been monitored or policed.

The industry watchdog let us all down
It is time for purchasers to do their own policing and carry out their own due diligence.


As a young man I had a passion for food and trained as a Chef working in Perth’s five star hotels – Sheraton Hotel, Hilton Hotel, Hyatt Regency Hotel and the Nikko Hotel in Dusseldorf Germany. Upon my return to Perth I had a number of executive Chef positions before following another passion commencing a new career in 1989 in Commercial Real Estate”


Portuguese Butterfly Chicken

Ingredients

  • 1 tablespoon olive oil
  • 1 medium-size whole chicken
  • 80ml (1/3 cup) fresh lemon juice
  • 60ml (1/4 cup) olive oil
  • 2 tablespoons sweet paprika
  • 1 Tablespoon smoked paprika
  • 2 tablespoons fresh oregano
  • 2 tablespoons brown sugar
  • 4 garlic cloves, crushed
  • 1 long fresh red chili, deseeded, finely chopped
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Lemon wedges, to serve

Method:

1. Place chicken, breast-side down, on a clean work surface. Use kitchen scissors or poultry shears to cut down the middle. Turn chicken, breast-side up, and push down to flatten. Tuck wings under. Then pat dry with paper towel.

2. Combine the lemon juice, oil, paprika, oregano, sugar, garlic, chilli and salt in a bowl. Then season with pepper. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 2- 6 hours to develop the flavours.

3. Preheat oven to 200°C. Place chicken and marinade in a roasting pan. Roast in oven, basting occasionally with pan juices, for 40 minutes or until brown and juices run clear when chicken is pierced with a skewer. Remove from oven and cover with foil. Set aside for 5 minutes to rest

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