Water Safety is something that has been on my mind lately as the news has unfortunately been full of tragic water deaths and near misses this summer. 

The Kiwi Summer is generally spent in and around the water, no matter where in the country - it's just what we do!

So, I went to watersafety.org.nz to check out some of the top tips for keeping safe around the water, here they are:

1/ Be Prepared:

 - Learn to swim

- Set rules for safe play in the water 

- Always use correct equipment and check the weather and water conditions. 

2/ Watch out for yourselves and others:

- Always pay attention to others in and around the water, particularly children. 

- Swim with others and in areas where lifeguards are present. 

3/ Be aware of dangers:

- Enter shallow and unknown water feet first and obey all signs and flags. 

- Don't enter the water after drinking alcohol.

4/ Know your limits:

- Challenge yourself within physical limits and experience.

- Learn ways to rescue others without endangering yourself. 

Stay Safe!

This weeks recipe is a bit of a treat but it is perfect for a picnic lunch or dinner

Summer sausage rolls

  • 2 large skinless chicken breast
  • 1 garlic clove, crushed
  • 3 rashers streaky bacon, thinly sliced
  • 4 sundried tomato, chopped
  • handful basi leaves, chopped
  • 375g/13oz pack ready-rolled puff pastry
  • flour, for dusting
  • 1 egg yolk, beaten
  • 25g sesame seeds
  1. Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.

  2. Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.

  3. Heat oven to 200C/180C fan. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.