Ngaio Climate Crew EV Event

Posted on June 10, 2026 by Administrator

This is a Ngaio Climate Crew Event to hear about local owners’ experiences with a variety of electric vehicles, and to ask any questions you have.

From SUV’s to e-bikes, battery or hybrid cars, local use or road trips. Learn about the options for you.

Doors open at 11.30am with soup and rolls, and casual conversations. Presentations followed by question time starting at 12. Finishes with tea and a snack through to 2pm.

Koha appreciated. Reservations preferred please but not essential – to kiaora@ngaioclimatecrew.org.nz. 

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Recycling

Posted on June 5, 2026 by Administrator
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Website Outage

Posted on May 30, 2026 by Administrator

Sorry for disappearing – we have had a major website outage – with all of our files vanishing from our server. We have spent the last few days transferring to a new host and restoring a backup copy that we fortunately held.

We are almost there – but parts of the site still need further work to be made fully functional, and recent posts are missing. Please bear with us as we get the website fully functional again.

For anything to do with the Ngaio Climate Crew – please visit the Ngaio Climate Crew’s own website at ngaioclimatecrew.org.nz.

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Local Planting Guided Walk

Posted on September 18, 2025 by Administrator
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Ngaio Repair Cafe

Posted on September 18, 2025 by Administrator
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Meet the Candidates for Councillor, Wharangi – Onslow Western Ward

Posted on September 10, 2025 by Administrator
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Meet your Candidates for Mayor of Wellington

Posted on September 10, 2025 by Administrator
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Linda’s Easy Bean and Veggie Nachos

Posted on September 8, 2025 by Administrator

Easy Bean and Veggie Nachos

  • 1 brown onion, finely diced
  • 1 chilli, finely diced (optional, depending onheat preference)
  • 2 carrots, peeled and grated
  • 1 capsicum, core and seeds removed and finely diced
  • 1 tablespoon Mexican spice mixtablespoon Mexican spice mix
  • 1 can mild/medium chilli beans
  • 1 tin chopped tomatoes

To serve

  • 1 avocado
  • 1 juice of ½ lemon,
  • 1 bag cornchips ( )
  • 1/2 iceberg lettuce (shredded)
  • 3 tbsp chopped coriander leaves (and stalks (optional))

  1. HEAT A DRIZZLE OF OIL IN A LARGE, OVEN-PROOF FRY-PAN ON MEDIUM-HIGH HEAT. COOK ONION FOR 3–4 MINUTES, UNTIL GOLDEN. ADD CHILLI (IF USING), CARROTS AND CAPSICUM AND COOK FOR A FURTHER 4–5 MINUTES, UNTIL VEGGIES ARE SOFT (ADD A SPLASH OF WATER IF VEGGIES START TO STICK).

  2. STIR IN MEXICAN SPICE MIX, CHILLI BEANS AND TOMATOES AND SIMMER FOR ABOUT 5 MINUTES, UNTIL SAUCE HAS THICKENED LIGHTLY. SEASON TO TASTE WITH SALT AND PEPPER.

  3. IN A SMALL BOWL MASH AVOCADO WITH 1–2 TEASPOONS LEMON JUICE. SEASON WITH SALT AND PEPPER.

  4. PLACE A HANDFUL OF CORN CHIPS INTO EACH BOWL AND SPOON OVER THE BEAN AND VEGGIE MIXTURE. TOP WITH A SMALL HANDFUL OF SHREDDED LETTUCE, MASHED AVOCADO, AND CORIANDER.

Main Course
Plant Based
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Smacked Radishes

Posted on August 28, 2025 by Administrator

Smacked Radishes

A great summery side dish

  • 1 bunch radishes, trimmed
  • 1 clove garlic clove, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon red wine vinegar
  • 1 pinch salt
  • 1 teaspoon brown sugar
  • 1 teaspoon chilli oil
  • 1 spring onion, finely sliced
  • 1 cup peanuts, chopped
  • 3 tablespoons flat leaf parsley, roughly chopped

  1. Place the radishes on a sturdy board. Using the base of a small pan or flat side of a large knife gently press each radish until it cracks open. Place them into a bowl.

  2. In a separate bowl, mix the garlic, vinegar, sesame oil, chilli oil salt and sugar. Mix well

  3. Place the radishes in the bowl and toss with the dressing to coat. Stir in the peanuts, spring onion and parsley and serve fresh

Side Dish
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Avocado and Potato Salad

Posted on August 28, 2025 by Administrator

Avocado & Potato Salad

  • 1 avocado, diced
  • 6 large potatoes, diced
  • 1/4 cup pesto
  • Handful fresh dill

Dressing

  • 1 avocado
  • 1 cup Greek yoghurt
  • Handful fresh dill
  • 1 lemon Zest and juice of 1 lemon
  • 1 Pinch black pepper

  1. Place diced potatoes in a pot of cold water and bring to a boil. Simmer for 15 minutes or until the potatoes are tender

  2. Drain and spread potatoes out on a tray to cool

  3. Place the dressing ingredients in a blender and blend until smooth

  4. Once the potatoes are cool, add to a large bowl and gently fold through dressing so potatoes are well covered

  5. Place on a serving bowl or plate and top with avocado, pesto and dill and serve immediately

Side Dish
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