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This profile was last updated on 9/20/13  and contains information from public web pages.

Director Peter CalderEmail Peter

Wrong Director Peter CalderEmail Peter?

Contributor

Email: p***@***.nz
New Zealand Herald
3 Lanark Pl
London NW8 6LS
United Kingdom

 
61 Total References
Web References
By Peter CalderEmail ...
www.nzherald.co.nz, 20 Sept 2013 [cached]
By Peter CalderEmail Peter
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In the meantime, the Italians have stolen a march on them, first making Welcome to the South (set in a hilltop town in Campania, south of Naples) and now a sequel, naturally enough called Welcome to the North.
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In the meantime, the Italians have stolen a march on them, first making Welcome to the South (set in a hilltop town in Campania, south of Naples) and now a sequel, naturally enough called Welcome to the North.
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In this second instalment, Alberto (Claudio Bisio) has finally secured a promotion to Milan but when his old mate Mattia (Alessandro Siani) is mistakenly transferred from Campania, all hell breaks loose.
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The sneering rivalry between the north and south in Italy - the northerners regard the southerners as lotus-eating layabouts and in return are deemed as uptight and obsessed with money - is rich in comic potential and if some of the jokes relying on the distinction between their dialects will go over the heads of non-Italians, plenty of laughter seems assured.
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This production is now famous for its set-up: set in the Rebibbia high-security prison near Rome, virtually within sight of the Theatre of Pompey where Caesar was assassinated in 44BC, it depicts the rehearsal and performance of the play by a cast made up entirely of inmates.
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Piazza Fontana: The Italian Conspiracy, a drama that minutely examines the aftermath of an 1969 anarchist bombing, is perhaps a little detailed for the uninitiated. (I found myself imagining how a movie about the intricacies of police action against 1981 Springbok tour protesters would play in Rome) but is certainly a handsome and accomplished piece of work.
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By Peter CalderEmail Peter
By Peter CalderEmail ...
www.nzherald.co.nz, 18 July 2013 [cached]
By Peter CalderEmail Peter
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It emerges the octogenarians are the youngsters of the competition: three have hit 90, and a 101-year-old Australian, Dorothy DeLow, was, it appears, born before the game was invented.
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Director Hartford, who makes current affairs films for al Jazeera English, certainly knows how to construct a narrative: he takes us into the lives and homes of his eight contestants in six countries as they prepare for the age-group world champs in Inner Mongolia.
Front and centre is 82-year-old Terry Donlon, who has a heartbreaking history and whom we meet in the first scene on his deathbed.
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By Peter CalderEmail Peter
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We aim to have healthy debate.
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We have received your comment, you need to verify your registration before the comment can me moderated.
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We publish only a selection, due to high volumes.
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Beneficiaries who use drugs shouldn't be eligible for help but their children should...
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Police have charged the drivers as well as a passenger of three vehicles after a young...
By Peter CalderEmail ...
www.nzherald.co.nz, 15 June 2013 [cached]
By Peter CalderEmail Peter
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Arriving in the city at the end of the 1970s, I was enchanted by the street of Greek, Italian and Lebanese eateries where the air was dense with the smell of grilled meat and garlic.
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"I hate Coca-Cola," I told him. He replied, "You want special Coke".
The beverage in question, which came in Coca-Cola bottles, was a rough red wine, doubtless poured from a flagon or drawn from a barrel out the back. The idea was that if a member of the local constabulary were to look in the window, he would believe - or could at least allow himself to believe - that the dark liquid was nothing but lolly water.
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The laughable attempt by conman Loizos Michael at Plato's notwithstanding, there is no Greek restaurant in Auckland - and I can't remember there ever having been one.
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I don't regard Greek as fondly as Italian or French cuisine (though I think AA Gill's view that it is "unremittingly ghastly [and] best eaten drunk" is a bit extreme), but I'm partial to some of its specialities.
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I don't regard Greek as fondly as Italian or French cuisine (though I think AA Gill's view that it is "unremittingly ghastly [and] best eaten drunk" is a bit extreme), but I'm partial to some of its specialities.
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Hellenic Republic, which is also Greece's official name, had been recommended to me as the pick of the city's crop, and the booking policy, which lets you have a table for two hours only, suggested they were popular. We were soon to find out why.
The doors were firmly closed when we arrived at 5.30pm and, peering through the window, I could see all the waiters and waitresses sitting at the biggest table, eating up large and even drinking wine. It made me smile to see a restaurant taking it for granted that a well-fed and well-watered staff is an asset. We took up positions at one of the outside tables and we were soon invited to take our places with a cheerful "kalispera! ("good evening!").
The long bright room, formerly a small factory no doubt, is dominated by an open wood-fired grill at which flames dance merrily. Actually, it is dominated by chairs hanging at great height along one wall, which I think was more for effect than effective storage but once you get used to that, the flames are more conspicuous.
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I offer no opinion on the wine, not just because I am no oenophile, but also because I didn't try any.
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Hellenic Republic doesn't need to.
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By Peter CalderEmail Peter
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We aim to have healthy debate.
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We publish only a selection, due to high volumes.
By Peter BromheadEmail ...
www.nzherald.co.nz, 4 Feb 2013 [cached]
By Peter BromheadEmail Peter
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When a hole appeared overnight in the middle of my bach's driveway, I gave the caregiver one of those knowing looks that suggested another "mysterious happening" was about to overtake us.
"Mysterious happenings" occur with monotonous regularity at our holiday abode, such as arriving one Easter weekend, only to find the house infested with thousands of entrapped blowflies, thanks to a couple of possums having croaked, somewhere under the garage ceiling.
Now another "mysterious happening" has presented itself in the area where we usually park our cars.
Curiously, I bent down on my hands and knees and peered down into the cavity left by a missing paver and could see nothing.
Cautiously poking a bamboo stick into the opening, I discovered a hollow underground chamber about 2m deep and 3m square.
I could only conclude that my surface concrete pavers were clinging together out of habit, as they had no form of physical support.
It's a small wonder that our car hadn't fallen into something resembling an elephant trap when we arrived for the Christmas holidays.
Alarmed that the cavity might be due to some sort of geothermal activity, I called in a council engineer, who, after removing a few more pavers, disappeared underground to investigate the mystery.
What I like about engineers is they don't pussyfoot around the facts.
"You've got crook drainage. All your roof water's been spilling into this hole over the years and washed away the subsoil," he muttered, adding with a smirk: "Some cowboy didn't know what he was doing."
I didn't dare mention that I was the cowboy responsible for the work 30 years ago.
"So, what do I do to fix it? I squeaked, wishing I was back in the effete, comfortable surroundings of Parnell - drinking latte and scoffing croissants - instead of stuck in the middle of nowhere with a serious drainage problem.
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Determined to undergo some sort of metamorphic process that would transform me from a wispy cartoonist into a real bloke, I retreated back to the internet to learn how to construct a drainage system.
I guess if I get it wrong this time, I won't be around in another 30 years - if my latest efforts turn into another elephant trap.
By Peter BromheadEmail Peter
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We have received your comment, you need to verify your registration before the comment can me moderated.
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We have received your comment.
We moderate our comments for legal reasons.
We publish only a selection, due to high volumes.
By Peter CalderEmail ...
www.nzherald.co.nz, 4 Aug 2013 [cached]
By Peter CalderEmail Peter
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Photo / Doug Sherring
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I'm not referring to your standard sashimi, sushi and tempura, or the more hearty, vernacular food-hall standard donburi, which has something in common with Korean cuisine.
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Kazuya Yamauchi's eponymous restaurant in the unprepossessing stretch of shops at the top of Symonds St rightly features on plenty of foodies' "best of" lists: its impeccably presented blend of Japanese (yuzu jelly on an oyster) and Italian (prosciutto and parmesan), with Kiwi grace notes (kina foam; cauliflower soup) was a revelation to me.
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Doubtless there are others, but it occurred to me as I took another spoonful of the boeuf bourguignon at Janken that things have come a long way in the 20-odd years since Japanese food first started making its presence widely felt here.
Yes, you read that last sentence correctly: boeuf bourguignon in a Japanese restaurant. The French classic, as its name suggests, originates in Burgundy, southeast of Paris.
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I didn't expect to find it in a Japanese restaurant, but it should be clear by now that this is not just another Japanese restaurant.
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Quite what the game, a Chinese invention but popular in Japan, means in the context of the restaurant, I have no idea.
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This is all well and good, though I must protest at the description of the beef as "grass-fed", since you have to go out of your way in this country to find beef that isn't.
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By Peter CalderEmail Peter
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We aim to have healthy debate.
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We have received your comment, you need to verify your registration before the comment can me moderated.
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Puberty is much more than a process of physical change...
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