March 2015 Bayleys  

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Happy Easter

Wow… a quarter of the year gone, poof – my how time fly’s. I hope these newsletters are providing you with information that you find useful and for those of you who know me well, I am passionate about real estate and the work I do however not wanting to bore you to death but hope the information about new homes and sales is adequate, and as passionate as I am about real estate I also know that you all have fabulous families and lives and within my day to day business I get to met some phenomenal people who run phenomenal business. With that said I would like to introduce to you Jackie O’Fee - a fabulous woman whom I am sure would benefit us all – please do check out her blog as she has kindly agreed to join our newsletter on a regular basis.
I hope you get to spend some quality time with friends and family over Easter and I have included a couple of recipes for you to try out over the break that are stress free and look like you have been slaving for hours!
See you all soon.

Jackie Smith
Residential Salesperson


Key Articles


School Zone Housing Myth Debunked

Forget the hype about buying a house in a particular school zone just so you can get your children into a high-performing college... more



Jackie O'Fee

In my work I’ll often speak to women who are concerned that they can no longer wear a certain style “Now I’m a bit older”. It’s an interesting dilemma – is there an age that means you can no longer wear something? I don’t believe there is. Today I met an incredibly stylish 53 year old. She was dressed in a maxi skirt, singlet top and great pair of wedges. Her arms were toned, her hair was long and to be honest, she could have easily passed for 10 years younger.
I guess that’s the point really; if you still look youthful, you can still wear youthful. We did laugh a little about the fact that she will drop into Dotti and buy a cute jacket, and then be caught out when she spies an 18 year old in the same style. I told her the key is to spend more money – there are less 18 year olds with the cash to buy more expensive items!
The flip side is I often meet women who are too scared to wear anything they perceive as too young as they are “over 40 now”. Instead, they err to the side of matronly. Nothing ages a woman faster than clothing more often seen on someone much older; shapeless ¾ pants (the work of the devil), overly floral or stripey t-shirts, anything in fine mesh crinkle – the list of fogey fashion seen on young women is long.
Remaining youthful and stylish without looking silly is easy; it starts with simple things like keeping your hairstyle up to date. It doesn’t necessarily mean going short unless it suits you (who says you need short hair as you get older?) Wear make-up, and keep it current. Keep wearing your heels or if you really can’t, try a lower wedge of trendy flat (this season we’ll be going nuts for flats) but save the orthopaedic ‘comfortable’ styles for the rest home. You should shop widely, not just in stores that cater for older women. Take a look in shops you might perceive as “teenage” and gather inspiration from Pinterest and magazines. Then go looking for styles you like.
Trust me, being “over 40” does not make you old. Giving up does. If you feel like you’ve lost your way when it comes to looking your age in the best possible way, get in touch. We’d love to show you how you can look fabulous, no matter what your age is.
Jackie O’Fee is owner of Auckland’s leading Personal Style consultancy Signature Style. More information about the services they offer are available on or pop in for a coffee and chat at their 35 Broadway premises.



Bedroom Bliss

Colour introduces character, quality, and ambiance to any area and the bedroom is no exception. Brighten your bedroom with fresh colour to give it a décor boost. The link below are 22 bedroom colour schemes that will sooth, uplift, and give your bedroom added style. more



Chicken with Sherry Vinegar and Tarragon Sauce

It's very simple to make: the chicken is flavoured with tarragon leaves and simmered in a mixture of sherry vinegar and medium sherry without a lid, so that the liquid cooks down to a glossy, concentrated sauce.

Serve with some well-chilled Fino sherry as an apéritif.

Serves 4
1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces, or you could use 4 bone-in chicken breast portions
5 fl oz (150 ml) sherry vinegar
2 tablespoons fresh tarragon leaves
2 tablespoons olive oil
12 shallots, peeled and left whole
4 cloves garlic, peeled and left whole
15 fl oz (425 ml) medium-dry Amontillado sherry
1 heaped tablespoon crème fraîche
salt and freshly milled black pepper
To garnish:
8 small sprigs of fresh tarragon

You will also need a large, roomy frying pan, 9 inches (23 cm) in diameter.
First of all, heat the oil in the frying pan and season the chicken joints with salt and pepper. Then, when the oil begins to shimmer, fry the chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second.

Each joint needs to be a lovely golden-brown colour. When the second batch is ready, remove it to the plate to join the rest.

Then add the shallots to the pan, brown these a little, and finally add the garlic cloves to colour slightly.

Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes.

Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce.

When they're ready, remove them to a warm serving dish (right side up) along with the shallots and garlic.

The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon.

This is lovely served with tiny new potatoes tossed in herbs and some fresh shelled peas.

This recipe is taken from Delia Smith’s Summer Collection.



Supplied by Mike from Mills Reef
Mills Reef Reserve Pinot Gris 2014 Hawkes Bay

This highly appealing Pinot Gris, from low yielding vines, has intense peach and rock melon flavours, coupled with lovely biscuity notes and a dash of ginger spice. The palate is luscious, exuding a smooth oily texture and satisfyingly refined lingering finish. A beautifully balanced wine that will marry beautifully with Jackie's Chicken With Sherry Vinegar & Tarragon Sauce.
This wine is available at Papermoon by the glass & bottle & to take home from Mairangi Bay Fine Wines



Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis

This is one of those oh-so-simple-but-oh-so-good desserts that offers precisely the right background to vivid, rich fruit like blackcurrants.
Serves 6
For the terrine:
2 teaspoons pure vanilla extract
15 fl oz (425 ml) whipping cream
1½ x 0.4 oz (11 g) sachets gelatine powder
3 oz (75 g) caster sugar
15 fl oz (425 ml) Greek yoghurt
To garnish:
6 oz (175 g) raspberries
fresh mint leaves
For the blackcurrant coulis:
8 oz (225 g) blackcurrants
3 oz (75 g) caster sugar

You will also need a plastic box measuring 4 x 4 x 4 inches (10 x 10 x 10cm).
Begin by placing the gelatine in a cup, together with 3 tablespoons of the cream, and leave it to soak for 10 minutes. Meanwhile, place the rest of the cream in a saucepan with the sugar and heat gently till the sugar has dissolved (it's important not to overheat the cream). Next, add the soaked gelatine to the warm cream and whisk everything over the heat for a few seconds. Now remove the cream mixture from the heat.
In a mixing bowl, stir the yoghurt and vanilla together, then pour in the gelatine cream mixture through a sieve. Mix very thoroughly and pour the whole lot into the plastic box, allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it's set.
Meanwhile, make the blackcurrant coulis by first de-stalking the blackcurrants and then sprinkling them withthe sugar in a bowl. Leave to soak for 30 minutes, and then you can either sieve them directly back into the bowl or, to make the sieving easier, whiz them first in a food processor then sieve into the bowl. Taste to check that you have added enough sugar, then pour into a jug and chill until you're ready to serve the terrine.
To serve, turn the terrine out on to a board, first sliding a palette knife around the edges to loosen it, then giving it a hefty shake. Then cut into six slices. Arrange each slice on a serving plate, spoon a little blackcurrant coulis over opposite corners of each one and decorate with the fresh raspberries and mint leaves.
This recipe is taken from Delia Smith’s Summer Collection.


Feature Property


Forrest Hill

12 Woodstock Road

For the first time on the market this fabulous family home offers more than meets the eye, and is certainly deserved of your immediate inspection. Situated in a private and peaceful location the house was designed to take full advantage of the sun and will most definitely suit families of all age... more


Campbells Bay

24B Channel View Road

Set back from the road where peace and privacy is paramount and with only the birdsong creating a soothing soundtrack, this magical home situated on a phenomenal 3246m2 (more or less) estate shrouded within established native grounds you will find 24b Channel View Road. Close to the beach and all... more


Murrays Bay

4 Seaford Place

Available for the first time since its inception in 1989, this property was designed to be a home for generations to come. With separation for families - from youngsters to teenagers - the flexibility that this home offers is sure to impress. With four bedrooms and a study, multiple living areas,... more


Schnapper Rock

25 Schopolo Place

Situated on a high and elevated position and with ever changing vistas of Lucas Creek, this waterfront 1500m2 (more or less) site is the perfect position for this single storey 2007 Sovereign built family home.
Built to take full advantage of the water views, the indoor/outdoor living flows seam... more


Dairy Flat

78 Kingscliff Rise

Situated in the prestigious Goodland Country Estate this Cranston 2006 Master Builder Gold Award winning home is available for the very first time - reluctantly our vendors are relocating and they leave behind them a much loved and planned home - from its inception the home was designed to offer ... more


New Listings



2 Birchwood Grove



32B Quebec Road


Long Bay

34 Caldera Drive



Dairy Flat

46 Durey Road


Stanmore Bay

564 Whangaparaoa Road



59 Waipuia Place




3/63A Norwood Road



6 Rame Road


Browns Bay

930A East Coast Road



Open Homes


4 Seaford Place, Murrays Bay


Sat 1.15-1.45pm


78 Kingscliff Rise, Dairy Flat


Sat 12-12.30pm



Recent Sales



11 Pitoitoi Avenue



Mairangi Bay

131C Kowhai Road



Mairangi Bay

11 St Ives Terrace





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