🎄 THG Property Management – Wrapping Up 2025 With Gratitude & Good News

We would like to take a moment to thank each and every one of you for your support this year, Wishing you and your families a Merry Xmas from the team at THG.

THE FACTS:

A Quick Note from Ash:

There are currently 1,262 available properties in Christchurch, compared with 1,182 just 14 days ago — a noticeable increase in supply. We currently have 98 listings in Rolleston, up from 70 two weeks ago, which reflects the seasonal stock uplift and usual Christmas rush to have everything listed ASAP.

Our average days on market is sitting at 15, even with bottlenecking in certain areas and price brackets. One key factor that’s consistently improving performance is professional photography — at only $200, it can easily save an extra week or more sitting empty. In this market, that’s a very worthwhile investment.

A Sales update from Mere:

There are currently 2,100 active property listings in Christchurch. Out of 556 new builds, 183 of them are 2 bedrooms.

With the OCR drop first home buyer activity remains strong, with banks offering cash backs and lower deposits.

Our 210 Mairehau Road campaign was very competitive with over 30 groups through in 2 short weeks and 6 offers presented.

THE FLUFF:

The team enjoyed their Xmas doo at La Dolce Vita, a at home cooking class in Sumner. We could not recommend it more and wanted to share our Tagliatelle

recipe with you for the holidays;

Fresh Pasta Tagliatelle with Italian Tomatoes Pasta and basil

Ingredients for pasta (4 portions):

350 g. of flour 00 or high grade and semolina (50%);       4 free range eggs (large size);

  two tablespoon of extra virgin olive oil;

Preparation:

Place the flour in a mound on the work surface and make a well in the center. Break the eggs in, add a spoon of oil and begin to whisk them with a fork, gradually incorporating the flour. Once you have a solid piece of dough, you need to work the dough with energy.  Flatten the dough using the whole of your palm, fold in half towards you and, pressing hard with your palm, move the dough away from you in a rolling action.  Fold the dough in half and turn it 45 °before kneading it with your palm.  Repeat this action of folding, turning and kneading until the dough is pretty soft.  Then wrap the dough in plastic wrap and allow to rest at room temperature for 15 min.

Divide dough into 4 pieces; keep 3 pieces covered with a slightly damp kitchen towel. Flatten dough to a shape somewhat narrower than a pasta machine opening. Lightly dust dough with flour. Feed through the machine's widest setting. As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds; roll out again. Repeat the process 5 times. Pass pasta through the next finer setting, repeating the folding and rolling process 6 times. At the third setting, repeat the process only 3 times. If the pasta sheet becomes too long to work with easily, cut it into 2 pieces. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough through progressively thinner settings, without folding, until you have reached the thinnest or next-to-thinnest setting.

Using the widest-cut attachment of the pasta machine, cut pasta sheets into 1/2-inch wide strips. To cut pasta by hand, cut each pasta sheet into 10-inch lengths. Brush lightly with flour, roll up the sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.

Use tagliatelle immediately, or dry on a floured work surface and store in an airtight container for up to three days.

Ingredients for sauce:

8 tablespoons extra virgin olive oil

2 cloves of garlic, sliced thin

600 g of canned Italian tomatoes (or Passata)

in season use 1 kg of fresh cherry tomatoes

Fresh Basil

salt 

A dash of powdered chili (optional)

Pecorino Cheese / Parmesan cheese

Preparation

Warm a frying pan,  then add oil and the garlic; as soon as the garlic begins to take color, add the tomato Passata  and cook  for 30 minutes on a gentle heat. Add salt and basil

Meanwhile, cook Fresh Pasta al dente in plenty of salted water, drain, and place in the serving dish, then cover with the previously prepared sauce Tagliatelle