Style: February 07, 2020

StarMedia.Digital

FEBRUARY 2020

The FOOD issue

Building

a healthy

relationship

with food

Booking

your

next

holiday

Niue or the

West Coast?

Hunger

for Hanoi

Why a Vietnamese

accountant

changed her

career

A life of spice

From lessons in an Indian kitchen

to a family of restaurants


DINING & ENTERTAINMENT

DESTINATION

FEATURING

NANDO’S / THE COFFEE CLUB / LONE STAR

HOYTS / MAD MEX / IPPIN RAMEN & BOWL

MUMBAI EXPRESS / ADANA GRILL / KATSUBI

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MCDONALD’S / TANK JUICE


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Prices are per person, in New Zealand dollars, based on double occupancy, subject to availability and correct at time of printing. Prices include all advertised discounts and may vary depending on departure

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GIVING SUMMER A

PERSoNAl

toUch


YOUR CHANCE TO WIN THE ULTIMATE

SUMMER DAY OUT AT THE

pOLO

hagley park • 29 February 2020

Prize Package includes:

– four tiCkEts to thE polo

– WinnEr rECEivEs full styling

by thE Colombo, inCluding hair,

makEup, shoEs and fashion

Entry forms availablE at thE Colombo


A NOTE TO YOU

PUBLISHER

Charlotte Smulders

Star Media

Level One, 359 Lincoln Road,

Christchurch 8024

03 379 7100

EDITORIAL

Kate Preece

Group Editor

kate@starmedia.kiwi

Shelley Robinson

Deputy Editor

shelley.robinson@starmedia.kiwi

Kerry Laundon

Proofreader

Zoe Williams

Social Editor

DESIGN

Rodney Grey

Gemma Quirk

ADVERTISING

Vivienne Montgomerie

Sales Manager

03 364 7494 / 021 914 428

viv.montgomerie@starmedia.kiwi

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Account Executive

janine.oldfield@starmedia.kiwi

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Account Executive

juliana.young@starmedia.kiwi

CONTRIBUTORS

Alison Lambert, Bronwyn Hegarty,

Charlotte Jackson/Charlie Rose Creative, Gaynor Stanley,

Getty Images, iStock, Jamalia Rose,

Katy Husband, Rachel Vogan, Vanessa Ortynsky

Every month, Style (ISSN 2624-4314) shares the latest in local and international

home, lifestyle and fashion with its discerning readers.

Perfect-bound and printed on sustainably sourced, superior paper stock for

a lengthy shelf life, 46,000 copies are distributed to the premier suburbs of

Christchurch, Selwyn District, North Canterbury, Ashburton,

Queenstown and Wanaka. Available in Style stands at selected businesses

throughout the South Island.

Further readers enjoy us online at www.starmedia.kiwi/magazines/style

Star Media, a division of Allied Press Ltd, is not responsible for any actions taken

on the information in these articles. The information and views expressed in this publication are

not necessarily the opinion of Allied Press Ltd or its editorial contributors.

Every effort is made to ensure the accuracy of the information within this magazine, however,

Allied Press Ltd can accept no liability for the accuracy of all the information.

www.style.kiwi

Facebook.com/stylechristchurch

Instagram: Style_Christchurch

Food. It’s our fuel, yet we can both

fight it and totally overindulge

in it. It can make us feel sated or

saturated, energised or in dire need

of a nap. We have such a strange

relationship with food today.

It used to be less topical, but as

the modern-day demands for speed

and mass production started affecting

how food is grown, cooked and

delivered, we’ve had to become

more aware of food’s journey to

our plates.

If I had a dollar for the number of

times people commented on what I

was having for lunch, I’d be shouting

everyone dinner. My ‘best’ meal of

the day is the final feast, when I sit

down at the family dinner table and

eat well. For me, this means some

home-killed meat and store-bought

vegetables arranged into some sort

of cohesive dish. It might not be your

cup of tea, but it certainly makes me

look past the instant-noodle lunch.

Don’t let food rule your life; it is

just food after all. That’s what we

learnt from nutritionist Kiera Joblin

in this month’s wellbeing piece (page

76) and I think it’s a lesson to note.

Instead, enjoy the journeys that

food takes you on, because, so often,

like Style, they’re ones we share with

friends and family.

Kate Preece

EDITOR

WANT STYLE DELIVERED STRAIGHT

TO YOUR LETTERBOX?

CONTACT: zoe.williams@starmedia.kiwi

Swap a can of food for

a free Resene testpot!

Bring a can of food into your local Resene owned

ColorShop and we’ll give you a FREE Resene

testpot (worth up to $5.80). All cans of food will

be donated to local Salvation Army and community

foodbanks to give to Kiwi families in need.

So start gathering up those cans and bring them

into your local Resene owned ColorShop.

Limit of 7 free testpots 60-80ml per household. Maximum of 1 testpot per Resene

colour. Food can must be at least 200ml/gm of food or more. Hunger for Colour runs

from 1-29 February 2020 or while testpot stocks last. See details in store or online.


Make someday today.

Exceptional demonstrator offers across the range.^

Why wait? Make it today.

Ends February 29 th . Ask us now.

^ Offer available from participating retailers on demonstrator vehicles ordered and delivered between 13.01.20 – 29.02.20. Subject to availability of

demonstrator vehicles. Retailers will not carry demonstrator vehicles for all models. While stocks last. Visit www.mercedes-benz.co.nz/mercedays.


FASHION & BEAUTY

66 RUNWAY RIOT

Fresh Looks From Paris

Fashion Week

68 AUTUMN IS COMING

Colours To Live In

73 HAIR WE GO

Give Your Locks Some

Heat-Free Love

81

MOTORING

92 THE EQUINOX

EXPERIENCE

Better In Black

TRAVEL

81 ISLAND PARADISE

On Tour In Niue

86 WAY OUT WEST

The Must-Dos Of The

West Coast

66

86

COVER

68

RESENE YOWZA

Feed the mind, body and soul in Style.

Photo: Getty Images


New Year

NEW APPROACHES

Welcome to 2020: a new year, a

new decade and for many, myself

included, a chance to try new ways

of looking at and maximizing life.

I’ve entered this year in a manner similar to

previous years. I’m excited about the future

and buoyed by the opportunities ahead.

Some of these are already in the planning

and some are absolutely unknown, but will

no doubt show themselves when the time

is right (they always do). I like to stay open

to that. As a natural optimist and perpetual

organizer, I also like to review the previous

year, find the lessons – whether good,

difficult or somewhere in between – and

then learn from them.

So, with that in mind, here’s what is

resonating for me as I consider both the

personal and the professional path ahead.

Connection and happiness.

I’ve recently spent time looking at aspects

of well-being and happiness (that’s what a

holiday does for you!) and, as a result, the

theme for our company this year is ‘Wellbeing

and Resilience’.

Why? Well, we know from experience that it

can get very tough in the real estate industry,

whether you’re brand-new or a veteran,

and as a leadership team we’re deeply

committed to relieving some of the stress,

insecurities and constant disappointments

that can accompany the profession. To do

this, we’re enlisting the support of numerous

professionals to help in the journey – experts

in nutrition, sleep, financial management

and resilience – which I think will be a

change-maker. We are launching our team

support program with a presentation by a

recent New Zealander of the Year, Mike King.

In doing the research prior to concluding

that we need to increase our support

framework, I came across a study conducted

by Harvard University. This 80-year-old

study, known as the Harvard Study of Adult

Development (one of the longest studies

on adult life), found that close relationships

and connection kept people happy and that

embracing a community helped them live

longer whilst also keeping brains healthier.

The study also found that the happiest of the

group of 724 participants credited amongst

their life lessons, a) not sweating the small

stuff and b) letting go of past failures.

As simple as both these lessons sound,

neither is easy, but both are deeply beneficial

when applied to the real estate industry – or

many other industries, for that matter.

So, connection, community, collaboration

and everything these things entail will be a

vital part of the year ahead for our company,

as I hope they will be for you.

If they’re not, and a new career is part of your

New Year plans, contact me. Life is simply

too short to be standing still or feeling

disconnected, and happiness is too fleeting.

Otherwise, try yoga (I'm going to!) and have

a magical year.

Lynette McFadden

BUSINESS OWNER HARCOURTS GOLD

HARCOURTS NZ INSPIRATIONAL

WOMEN AMBASSADOR

IN NEW ZEALAND

NEW YEAR

NEW CAREER

withgold

PAPANUI 352 6166 International & Migrant Division (+64) 3 662 9811

REDWOOD 352 0352 • PARKLANDS 383 0406 • NEW BRIGHTON 382 0043

GOLD PROPERTY MANAGEMENT 352 6454

GOLD REAL ESTATE GROUP LTD LICENSED AGENT REAA 2008 A MEMBER OF THE HARCOURTS GROUP

www.homes4sale.co.nz FOLLOW US ON...


16 STYLE | inside word

INSIDE WORD

TASTE

Midnight Shanghai

Midnight Shanghai (101/96 Oxford Terrace), a modern

Chinese restaurant specialising in dim sum and karaoke, has

sprung up on Riverside Market’s top floor. Garlic and spices

panko-fried banana prawns with garlic aioli? Yes, please.

Waffle fries. Need we say more? Dunedin’s Déjà vu Eats

has a cheeky-looking offering in this department that looks

mighty tempting. When you walk into the Asian street food

restaurant (115 Stuart Street) a neon sign says ‘You are my

favourite day dream’. Was never a truer word said about

waffle fries?

Proper Crisps has teamed up with proper designer, Dame

Trelise Cooper, to present their Pink Himalayan Salt flavour in

two seriously stylish compostable bags. Now that’s good taste!

SHOP

Nikki Ross Jewellery

Nikki Ross Jewellery’s new range, The Rebirth of Cool, is a

feast of raw, edgy delights. It evokes a certain attitude that will

see you rocking the Day of the Dead Ring. The Tiger Pendant

and Cheetah Cuff bracelet are standouts, while the Zircoin

Plain Carabiner teamed with a necklace and the Cupids Arrow

earrings make for powerhouse statement pieces.

We had a sneak peek at a particularly delicious pink coat at

Ivy Blu (20/166 Cashel Street, The Crossing) that will be part

of a new label called Harlem. Fair to say there were also a few

other things that caught our eyes, especially the Dance of the

Knight top, a beautifully feminine high-necked lace top. We

love that this range can be worn with a cheeky sneaker or a

high heel. We want more, please.


18 STYLE | inside word

INSIDE WORD

INDULGE

Dry & Tea

You have an event on and no matter how much product

you put in, you just can’t get that look promised to you by

the YouTube tutorial. As a result both your hair and nerves

are frayed. Off you pop to Dry & Tea. That’s right, with a

branch now in Christchurch (3/166 Cashel Street) you can

simply walk in, order a look off the menu, sit back and relax

with a soothing tea offering. Yes please.

For those of us who enjoy the heady smell of a freshly

opened book you will be delighted at this news. The Clocks

Bookshop has recently opened in Christchurch (12 Normans

Road) and it is a smorgasbord of delights for bookworms

both young and old. Be warned: you may be some time in

this shop, so best leave those with antsy feet at home.

FOR GOOD

Bee the Change

Essence of Humanity, known for its vegan plant-based

products, is going a step further in its quest to create ethical

skincare. It is giving 100 per cent of its surplus generated

from sales to support people who are struggling in Africa,

by partnering with charity So They Can. The range was

previously only available online, but from this month will be

sold at selected Countdown supermarkets.

Queenstown businesses are doing their bit to help the allimportant

bee population by supporting Bee the Change’s

mission to educate and pollinate. Micro-brewery and

restaurant Canyon Brewing is sponsoring three hives, located

near an orchard at the Arthurs Point School House Reserve,

while those backed by Yonder, The World Bar, Public and

The Fat Lamb are adding a buzz to the Queenstown Gardens.

稀 攀 戀 爀 愀 渀 漀

䴀 漀 礀 甀 爀 甀

刀 甀 渀 搀 栀 漀 氀 稀 䈀 氀 愀 挀 欀 䴀 攀 氀 愀 倀 甀 爀 搀 椀 攀

伀 戀 椀 䌀 栀 漀 挀 漀 氀 愀 琀


20 STYLE | events

SAVE THE DATE

FEBRUARY 2020 | EMAIL YOUR EVENTS TO editor@style.kiwi

7 – 8 FEBRUARY

KATHMANDU COAST TO COAST

New Brighton Pier, Christchurch

18 FEBRUARY

THE GUILTY FEMINIST PODCAST

Isaac Theatre Royal, Christchurch

22 FEBRUARY

ELECTRIC AVENUE

Hagley Park, Christchurch

MUSIC

8

Fat Freddy’s Drop

As part of their annual summer road

trip, Fat Freddy’s Drop is stopping by

with a swag of New Zealand’s

finest musicians and international DJs.

John Davies Oval, Queenstown Events

Centre, Queenstown

15

Gladys Knight

With a career that has spanned more

than 50 years, the legendary ‘Empress of

Soul’ is set to deliver a show-stopping

performance with her nine-piece band.

Christchurch Town Hall

23

Ben Harper and The Innocent Criminals

Three-time Grammy winner Ben Harper

hits the stage in Queenstown.

Cargo Brewery, Queenstown

PERFORMING ARTS

7 & 8

Leighs Construction Outdoor Cinema

Head on down to the picturesque

North Quad with your rug and settle in

for a night at the movies.

North Quad, The Arts Centre,

Christchurch

12

In Conversation with Margaret Atwood

Man Booker Prize winner Margaret

Atwood, author of The Handmaid’s Tale,

takes the stage for a Q & A session.

Christchurch Town Hall

14-16

Beethoven Violin and Piano Sonatas

New Zealand violinist Justine Cormack

and American pianist Kate Boyd perform

Beethoven’s 10 violin and piano sonatas.

14: Bannockburn Coronation Hall

15: Lake Wanaka Centre

16: Queenstown Memorial Centre

15

YES Power Sparks

It’s time for the annual spectacular

of music and fireworks. Led by the

Christchurch Symphony Orchestra,

this year’s programme is packed with

cultural collaborations and modern-day

favourites.

North Hagley Park, Christchurch

18

Jonathan Van Ness

The Queer Eye star and celebrity

hairstylist serves up “cirque-du-so-gayrealness”

between stand-up sets.

Christchurch Town Hall

22 February – 14 March

A Streetcar Named Desire

Heralded as one of the finest plays of the

20th century, the iconic story of Blanche

DuBois comes to life on stage.

Court Theatre, Christchurch

5 March

a-ha & Rick Astley

The Norwegian trio who dominated pop

charts worldwide during the ’80s tours

New Zealand for the first time.

Horncastle Arena, Christchurch

SPORT

14

Sky Sport NZ Breakers

The race for the top 4 is on! Don’t miss

their last Christchurch game.

Horncastle Arena, Christchurch

15

Shotover Moonlight Mountain Marathon

& Trail Runs

Ready for a challenge? Run across sheep

tracks and high-country mustering routes

before finishing near Moke Lake.

Ben Lomond Station, Moke Lake Road,

Queenstown

22

Generation Homes La Grande Swim

This seven-event swim series includes a

5km for the first time in the South Island.

Akaroa Recreation Grounds

27 February – 1 March

New Zealand Open

Watch some of the best players from

across New Zealand, Australia and Asia

in action. Free entry for spectators.

Millbrook Resort & The Hills,

Arrowtown


22 STYLE | people

BACKSTAGE STORY

Queenstown musician Margaret O’Hanlon recently won a Kiwibank Local Hero medal

for her many roles in the performing arts arena. She talks to Shelley Robinson about her

disastrous first time on stage and why she was not of ‘sound mind’ when she married.

didn’t actually know how to talk to people very well. So, I

gave up singing for seven years because I really didn’t think I

was good enough and got a film degree. And I didn’t like the

pressure. When you live in a place like New York City there is

tremendous pressure to succeed.

What drew you to New Zealand?

When I worked in New York, the minimum wage was $3.45. I

thought about how many hours I would have to work to make

tiny little savings to maybe afford to rent. At that point, I said

nope. I’m going to save money, and travel.

I met people from Australia, New Zealand and Europe and

they were so cool. They didn’t care about politics; they didn’t

care about making a living. They were like, ‘I’m having an OE.’

That concept is so not American.

Margaret O’Hanlon

If I rattled off all the groups you are part of, I would be out

of breath. How did it all begin?

[Laughs] So, 30 years ago I came up with an idea that what

we needed here [in Queenstown] was a performing arts

centre. We took over a sporadically used council building and

converted it to four large studio spaces that were purposebuilt

with ballet barres, grand pianos, you name it. Having the

proper facilities can’t be underestimated. I try to impress on

people the analogy of sport. Like, you would never ever dream

of developing a netball team by just giving them a living room

to work in. And that is the kind of attitude so many people

have of the arts.

What was your first on-stage moment?

It was a production of The Wizard of Oz and I was a munchkin

– and I wanted to be the most amazing munchkin possible. I

remember being told off by the teacher for being too loud or

bouncing around too much! They told me I just had to stand

there and I was devastated! From then I was very, very shy

[but] I went to the Fiorello H. LaGuardia High School of Music

& Art and Performing Arts [in New York] and I was a vocal

major. I have no idea how I made it through the audition. But

I couldn’t do my exams. So, I took a drama class and the first

assignment we were given was to read a biography and do a

monologue.

I read the biography of Judy Garland. She resonated with

me because she was extremely shy. What she used to do is

do her interviews in clown makeup. When I presented the

monologue, I did it in clown makeup. I got all this attention

in terms of my acting, which I found very difficult because I

And you met your husband in New Zealand?

Yes, in those five months, I met Nigel. But I had the rest of the

trip to do. It was quite heartbreaking. I was in a bind.

But he lured you back?

Well, it’s a really weird story. I got malaria in Lombok

[Indonesia] and I didn’t realise it. By the time I got to

Singapore, I was thinking I had better fly home. My father

wanted me to come home, and then I called Nigel and he said,

‘No, you should come here because I want to marry you.’

He proposed to you while you were suffering from malaria?!

[Laughs] Yeah, he did! We went to Auckland to meet his

mother and she wanted us to get married in New Zealand

because she was terrified that if we didn’t, they would not let

me back in. We decided to get married in her living room. But

once again, good old malaria reared its ugly head. This time I

ended up in Auckland hospital.

When I was most delirious, I was standing there, you know,

saying my vows, saying ‘I do’ and signing the papers! I’ve always

teased Nigel and said ‘I wasn’t of clear, sound mind’ [laughs].

Why is it important to you that the Queenstown arts scene

continues to rise up?

I love the entrepreneurial spirit here. Queenstown is open to

new ideas and they [the people] don’t dig their heels in – this

is a moving-forward community. On a greater level, to me

the most pressing issue we face is mental health. And as our

population increases, the separation between the haves and

have-nots becomes wider, which is very unfortunate. That

sense of community gets fragmented. The performing arts

bring people together. That’s where, to me, the performing

arts are most important. While we scratch our heads about

what to do about mental health, well, we should bring people

together because that is really it.


DJ HEWITT BUILDERS - CELEBRATING 25 YEARS OF BUILDING EXCELLENCE.

A RIGHT ROYAL

LIVING ENVIRONMENT

BUILDING EXCELLENCE.

In a competitive building

environment, establishing and

maintaining a positive profile and

reputation is no easy feat. Success

comes from delivering extraordinary

projects on expectation, every time.

So when the owners of this

Regent’s Park home were about to

embark on a new build - their fourth

residential building project, they

knew instinctively who to call.

“D.J. Hewitt Builders was our

obvious first choice”, the owner

says. “They have a high profile and

a great reputation. We had seen

many of his projects and when we

met Daryl Hewitt, we immediately

got on really well”.

The brief, a ‘totally usable’ home for

themselves and their two teenage

sons resulted in a large, lavish and

superbly presented abode.

A 25 year reputation that extends beyond award winning building.

Transforming imagination into reality, from land selection, planning,

budgeting and design to building expertise.

Let our experience and reputation be the foundation of your next build.

CONTACT US TODAY

ABOUT YOUR NEW HOME OR RENOVATION.

Phone: (03) 384 7470

Email: daryl@djhewitt-builders.co.nz

Set on a substantial site in

the prestigious Regents Park

subdivision, this generous home

includes five bedrooms, a hotelstyled

guest suite, an outdoor

dining area and garaging for eight

cars. Factor in the heated lap pool

& tennis court and you get some

idea of the scale and resort-like feel

of this home and garden set on a

2,900 square metre site.

READ THE FULL STORY AT

djhewitt.co.nz


STYLE | food 25

A LEGACY OF SPICE

Pies and chips were a popular takeaway during the 1980s in Dunedin. But a

young couple from England decided to add aromatic food to the mix, paying

homage to a very special kitchen in India.

Words Shelley Robinson Photos Charlie Rose Creative

In a kitchen in Chandigarh, India, a woman is cooking. As she

selects spices for her garam masala from a parat, Joanna Gill,

a young British woman, looks on. She is careful not to touch

anything, or speak, but she watches every move mother-in-law

Premjit Kaur Gill makes.

A few years later, the women are in another kitchen:

this time in Dunedin, New Zealand. It is 1988, and there

is a flurry of activity. The kitchen sits above a dairy owned

by Joanna and her husband Sukhi. It has a Formica table,

linoleum floor, large stainless-steel sink and small electric

stove. Joanna and Premjit are cooking as quickly as they can,

with the line for their lamb curry winding through the dairy

and out the door. Sukhi gives out free cans of soft drink to

placate the people waiting. They will sell out within the hour.

From these two kitchens and three people, the story behind

Little India’s restaurants was born. Though the story spans

thousands of kilometres and 16 restaurants, all roots lead back

to Premjit’s kitchen in Chandigarh.

There is a soft smile on Joanna’s face as she sits at her

Clearwater home in Christchurch, remembering the first time

she met Premjit.

“It was before we got married. We were living in England

and she gave me a sari. For me, that was her acceptance of

me,” the quietly spoken Joanna says.

But perhaps the higher honour was Joanna’s presence in

Premjit’s kitchen.


26 STYLE | food

A parat of spices is where the

magic began for Little India’s

founders Joanna and Sukhi Gill.

“Few people are allowed in Mum’s kitchen,” says Sukhi,

looking at his wife across the study, “but you were.”

Joanna was already a chef, working at an eye hospital in

Worcester. When she married Sukhi she was invited into her

mother-in-law’s kitchen to learn. She would quietly observe

as Premjit flew around the kitchen, grinding spices, cutting,

simmering, tasting and adding.

“Because she concentrates while she is working, she

doesn’t like talking. I was not allowed to touch, so I would

just observe. She could make a feast so quickly. It doesn’t

matter who arrived when. And it still happens to this day,”

says Joanna.

Joanna learnt two “basic” meals – chicken curry and koftas.

“When we were in the kitchen, she insisted on speaking

Punjabi, so I learnt all the Indian names for the spices, which

was a little confusing at the beginning,” she says.

But the method worked. The magic of Premjit’s food passed

from hands to eyes.

In 1986, Sukhi, then an accountant, somewhat surprised

Joanna by announcing they should move to New Zealand

from their home in Ilford, London, after visiting his sister

Sukhinder Turner.

“I just knew this would be the right place to bring up kids.

What I saw in Dunedin then, is nobody locked their houses,

kids played in the streets together and treated each other’s

houses as home. After living in London, I just thought it would

be nice for our kids to have this opportunity,” he says.

Sukhi is an exuberant man. You sense he doesn’t know the

meaning of impossible. And so, the couple, with their two

young children, Arjun and Sameena, shifted to New Zealand.

While London was heaving with a smorgasbord of Indian,

Italian and Middle Eastern restaurants, Dunedin’s cuisine at the

time consisted mainly of chips, pies and burgers, with a few

Chinese restaurants and a couple of fine-dining places.

“It was like going back 20 years,” recalls Joanna with a smile.

But this created an opportunity for the couple to introduce

North Indian cuisine to the city. They bought a dairy and fish

and chip shop in Ravensbourne in 1988, about six months

after their third child, Premi (named after Premjit), was born.

When Premjit visited with her husband, she convinced Sukhi

and Joanna to try selling some Indian food too.

Joanna and Premjit set to work preparing lamb curry in the

cramped kitchen above the dairy.

“We started on a Friday and a Saturday. The demand

was so much we couldn’t cope and I had to give them [the

customers] free soft drinks to keep them calm,” says Sukhi, as

his arm waves to demonstrate the lines.

Every week they sold out. The trio had successfully tapped

into a cuisine that Dunedin people wanted more of – even

though, for some, it was unfamiliar.

“I remember asking one woman when she came back how

she had found it and she said, ‘It wasn’t very spicy.’ I asked her

what she had, and she had just eaten the rice. I just said, ‘Oh,

try putting a bit of lamb with it this time.’ Because there wasn’t

anything like it, perhaps she thought it was like Chinese fried

rice or something,” smiles Joanna.

Sukhi and Joanna wanted to do more. They wanted to

open a restaurant dedicated to bringing the taste and flavours

Sukhi had grown up with in Premjit’s kitchen to Dunedin. That

meant true authentic recipes with no sugar and the secret

garam masala Premjit had taught Joanna.

Sukhi phoned his friend Manjit Gujral, who owned an Indian


STYLE | food 27

CLOCKWISE FROM TOP LEFT: Sukhi and Joanna at theit dairy in Ravensbourne, Dunedin, where they first served Indian food; Sukhi with his mother Premjit Kaur

Gill, who still trains all Little India chefs; The same recipes, designed nearly 29 years ago, are still being used today; Sukhi has retired from the business, but he has a

keen interest in what is happening in the kitchen.

restaurant in Sydney, for advice. He told him to visit and

learn at his restaurant.

“He said home cooking is not really commercial. You can’t

do it on a longer-term basis due to the volume of food. So I

would have to learn,” he says.

Sukhi stood in Manjit’s kitchen, as Joanna had once done in

Premjit’s, and carefully wrote everything down in a little red

book – from the design of the kitchen and the shape of the

tandoor to the length of the skewers. When he returned to

New Zealand, he transferred those notes to another red book,

this time adding in the recipes Joanna and Premjit designed

– including that for the all-important garam masala. All recipes

had to be worked out by sight by Joanna because Premjit never

used them. They found a spot to lease in Saint Andrew Street,

signing up on the spot with the owner who had the secondhand

dealers next door. In 1991, they opened their doors.

Sukhi and Joanna’s son, Arjun Gill, still has both red books.

And the recipes so carefully weighed and measured by

Joanna and Sukhi are still used today.

It wasn’t all plain sailing though. After the initial

“honeymoon” period that followed their opening, Joanna and

Sukhi nearly closed the doors for good.

吀 爀 愀 搀 椀 琀 漀 渀 愀 氀 䌀 栀 椀 渀 攀 猀 攀 䴀 攀 搀 椀 挀 椀 渀 攀

䠀 攀 爀 戀 愀 氀 ⼀ 䐀 椀 攀 琀 吀 栀 攀 爀 愀 瀀 礀

倀 栀 ⸀⠀ アパート⤀ 㔀 㔀 ㈀ ㈀ 㠀 㤀

眀 眀 眀 ⸀ 䄀 挀 洀 攀 䄀 挀 甀 ⸀ 挀 漀 ⸀ 渀 稀


28 STYLE | food

“Slowly we found that customers had disappeared. And

at that stage it was cheaper for me to close the restaurant

because we were heading towards Christmas. So we went

travelling with the children around the country,” says Sukhi.

But in March, after they switched from bain-maries to table

service, the customers came back.

“I think the Dunedin people felt sorry for me and said,

‘Look, let’s go support Sukhi,’” he says with his big smile.

“And the students, when they did their OE trips, they got

used to Indian food. They came back and word spread about

getting good Indian food. I don’t know how it spread. From

there we never looked back really.”

Creating a chain of restaurants was never in their plans,

for the simple reason that they were too busy. But their

customers had other ideas.

“A couple of guys from Queenstown came in and said,

‘Sukhi, you should be in Queenstown.’ So, we had a look and

opened there. And then somebody said, ‘Sukhi you need to

be in Christchurch,’ so that’s how we grew,” he says.

And grow they did – but not just in restaurant numbers.

As they brought over more staff from India, they grew close

to their extended families.

Sukhi asks his wife: “How many births have you been at

now where they have asked for you personally?”

“Six or seven,” she nods, “Because the women would

come over here and not have any family, so I would be there.

That was quite an honour for me.”

Some staff have even gone on to own a Little India

themselves, like Bobby Arora, who has two restaurants in

Auckland.

“He was 22 and came and lived with us. He crashed my

car and blew up my kettle,” says Joanna with a laugh.

“I used to work in the restaurant and I said something to

him as he came through the door with a tray of glasses and

he dropped it because he thought I was telling him off.

“It is so wonderful seeing all his children growing up,”

she says.

When the business franchised in 2008, Sukhi and Joanna

helped many of their staff finance their own restaurants.

Today, their son Arjun is brand manager. He still

remembers the dairy where it all began but, as you’d expect

of a toddler, not due to the Indian food.

“We used to get $1 of pocket money and he [Sukhi] used

to give it to us out of the till. We would hand it back and

buy lollies. Dad always used to say, ‘If you save it you can buy

more,’ but I always handed it straight back to him,” he laughs,

as Sukhi shakes his head smiling.

In spite of the time that has passed, the link to Premjit’s

kitchen is still strong. Arjun visits her once a year – not to

learn how to cook though.

“I’ve been trained in eating by my grandmother, but not so

much the cooking. She just keeps on feeding you,” he grins.

But Premjit still trains all Little India’s chefs, not only

ensuring the consistency of the food is maintained nationwide

but making sure they are “good people”.

Arjun has listened for about an hour as his parents have told

the story about how the legacy began – filling in any information

they might have missed from stories he has heard before.

Joanna and Sukhi’s son Arjun

Gill grew up in his parents’

restaurant. Now, he is brand

manager of Little India.

When it comes time for him to answer what he feels

their contribution has been to cuisine in New Zealand, he is

overwhelmed by emotion. He cannot speak, but that silence

conveys more gratitude and love than any words he could

have chosen, as well as admiration for his parents – who took

risks and worked so hard to bring his grandmother’s aromatic

food to New Zealand.

Both Sukhi and Joanna have stepped back from the

business now, knowing it is in good hands with Arjun. But,

understandably, it was difficult for them. The roots from all

the Little India restaurants run deep, tracing back to that

little kitchen with the Formica table and Premjit’s kitchen

in Chandigarh.

There is a painting hanging on a wall in their study. A man

crouches on the street, with determination etched on his

face, pounding down on some metal with his tools. For Sukhi,

that expression means a great deal.

“I see myself in that painting when I opened the restaurant.

From being an accountant to being a cook – I had to take a

bit of flak: ‘Sukhi, what are you doing?’

“But to me, he looks so proud and he knows what he

is doing.”

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30 STYLE | food

Hang ‘Bernie’

Luu has

returned from

her home

city of Hanoi

with a tasty

pho recipe in

her pocket,

designed

just for

Canterbury

tastebuds.

When Hang ‘Bernie’ Luu thinks of her first memory

of the food of Hanoi, Vietnam, she thinks of her

grandmother and their walk to school.

“I always woke up late, so every day on the way to school

she would get me a banh mi [a long bread roll stuffed with

meat and salad] and I would eat it,” says the 28-year-old.

Lunch rush at Hanoi Alley, Bernie’s stall at Riverside

Market, has just finished. By rights she should be exhausted,

but instead she has the energy of someone who truly loves

what they are doing. She is perched on a stool upstairs, the

only quiet spot we could find in the busy market, and rests

her chin on her hand as her mind travels through time.

Of course, she explains, eating street food for breakfast in

Hanoi is part of the norm. From early morning the streets

begin a beautiful dance of chaos as people and scooters

swarm. Street vendors cook on the footpath – with blue

and red plastic stools waiting for their customers – or from

tiny shops. While Bernie grew up in the city, she is not fond

of its chaos. But she is fond of its food.

She has just returned from Hanoi, where she was on a

quest to find the perfect pho (a popular noodle soup with

meat) for her winter menu.

Armed with the names of 10 shops, as provided by her

friends in Vietnam, Bernie wove her way around the tiny

alleys and thoroughfares of her home city, trying each one.

“I was desperate to find the right pho for Kiwi people,

and I tried so many,” she says.

Finally, she tried one and was taken by its “light, elegant”

flavour. With trepidation, she asked the woman who made

it for the recipe.

“I was so excited when she said, ‘Yeah, of course. Just

don’t open a shop next to me.’”

In Vietnam, she explains, there are few rules around the

stalls. So, when a stall called Pho 24 became hugely popular,

suddenly there were Pho 24s on every street, right next

to each other. But only one is the true stall, and hunting it

down is much like a curious game.

FROM THE STREETS

OF HANOI

A quest to bring Cantabrians a perfect-tasting Vietnamese pho

took Bernie Luu back to Hanoi, where she grew up.

Words Shelley Robinson Photos Charlie Rose Creative


STYLE | food 31

Bernie’s spark for cooking started just seven years ago.

When she moved to Christchurch, aged 17, it was to study to

become an accountant. Along the way she met husband Huan

Nguyen, a structural engineer, and, both being foodies, they

enjoyed trying all the menus in town.

“But one day we ran out of food options, so I started cooking.

My husband said my food was really good. I just thought he was

saying that so I would keep cooking! But then my friends started

saying it too.”

Bernie quit her job and started cooking out of a caravan on

Colombo Street in 2016.

Last year, she moved into Riverside and her already significant

following increased tenfold. She worked 120 hours in the

first week, getting up at 5.30am and finishing at 12.30am. It

has settled down somewhat now, but she has five times the

business from when she operated out of her humble caravan.

She has three staff, and Huan helps her clean for two hours

after the stall closes.

Coming from Vietnam, where street vendors are seen as

“lower class”, Bernie’s career change was not received well by

her parents.

“They are both accountants, and it is a respectful job in

Vietnam. If you are telling people about what your children do

and it is selling food, it is seen as not good,” she says.

But her love for sharing her own variation of Vietnamese

street food outweighs any misgivings she may feel from home.

She is proud of the food she makes and, judging by the regular

queues for her food, Cantabrians are happy she chose us too.

Bernie worked 120 hours in her first week at Riverside Market.

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32 STYLE | food

ORGANIC GROWTH

When a group of like-minded people saw a gap in the market, they decided to

produce a product focused on organic principles and superior taste.

Words Kate Preece

Ten minutes from the nearest

supermarket, a 2500-hectare farm

spreads from the Waipara wine country

to the coast. Here, at Mt Cass Station,

you will find some 11,000 sheep, 700

cattle and the story of three families

who, through a collection of chance

meetings and shared desires, decided to

invest in organic farming.

The story of Wash Creek Organic

Meats’ humble beginnings unfurls over

cheese toasties around a kitchen table.

The scene is set at farming couple

Sara and Andrew Heard’s home – a

place regularly visited by CEO Tim

Chamberlain and office manager

Carolanne Sixtus.

Tim takes the storytelling lead and

the clock is soon turned back to the

time he first decided to test the waters

as an organic farmer.

In 1985, Tim’s father, after many loud

discussions, provided him with a lifechanging

learning opportunity on the

family’s Leeston property.

“He said, ‘I think we should put the

hardest part of the farm into organics

and you can do that, and I’ll carry on

being a conventional farmer, and in

five years’ time, we’ll know what to do,

whether it’s working and if we should

continue,’” says Tim.

“It’s the single best decision ever

made, because, left alone I would have

put the whole farm into organics and

gone bankrupt. I couldn’t have joined

the dots to create the systems needed

to operate an organic farm. I am

forever grateful. And we’ve had a pretty

interesting time – this [Wash Creek

Farm] is pretty interesting.”

Tim and partner Rose Donaghy

continue to farm in Leeston, but

you’ll find him at Mt Cass at least once

a week.

As the five of us take turns crunching

through lunch, Tim explains how the

next chapter of the Wash Creek story

began with tennis.

CLOCKWISE FROM LEFT: Sara and Andrew Heard, Tim Chamberlain

and Carolanne Sixtus at the home of Wash Creek Organic Meats.

Tim’s brother, Matt Chamberlain,

co-wrote a one-man play about the

life of Christchurch’s own four-time

Wimbledon winner Anthony Wilding

(1883–1915). Matt took The Anthony

Wilding Story to England – and his

brother tagged along for the ride.

Tim’s racket remained organic farming

and his mission was to learn what he

could from those following the same

principles in Europe.

In doing so, Tim met mixed cropping

farmer Mark Houghton-Brown who,

uncannily enough, had a long-term

desire to move to New Zealand,

potentially to buy a farm. Five years

later, that’s exactly what Mark did,

settling in Nelson.

It was when the owner of Nelson

Fresh Choice, Mark A’Court, was

challenged as to why there was not a

steady supply of organic meat on the

shelves that the Wash Creek brand

was formed. Mark Houghton-Brown

had the certified-organic farm and the

experience of creating his own farmbased

breakfast cereal brand in England:

the two Marks hatched a plan.

“Mark had been keen on getting us

thinking about branding and this was a

great first start,” explains Tim. “Mt Cass

had been going for five years, had full

certification, and it was a logical step for

the farm.”

From starting at the Nelson Fresh

Choice in 2016, Wash Creek Organic

Meats are now found in 17 stores

around the South Island and one in the

North Island, while the majority of the

9000 to 10,000 lambs are destined for

British supermarket chain Waitrose.

Carolanne is the driving force behind

getting new products into the market,

which includes seeing it served on the

menu at Black Estate Winery.

Back on the farm, the Wiltshire sheep

enjoy a diverse pasture that’s rich in

chicory, plantain, clover and lucerne.

This “fruit salad” minimises ailments.

Known for their hair-like self-shedding

coat, the breed itself is a key part of the

farm’s winning recipe. Boasting a finer

grain in the meat, if it were down to

taste alone, says Andrew, “Everyone on

the farm would choose Wiltshire every

time. And they’re fussy!”

With three more families joining the

business over the past five years and

diversification that sees paddocks flush

with crops, what started as a sink-orswim

test in Leeston has become a

business of ever-growing momentum.


34 STYLE | food

FOOD FINDS

From eatery updates to delicious dishes, we provide

the scoop on the latest taste sensations.

GO BACK TO...

Child Sister on Manchester Street, Christchurch.

It’s as good as ever. Pop over for lunch and try

their freshly made hummus. Served with warm pita

bread, it’s a delightfully light option that won’t leave

you hungry by 3pm (not that there’s anything wrong

with that!). Their iced lattes are off the chain as well.

GOOD FOR YOU

There is only one word for the avo smash

crackers from GRE3N Superfood & Juice

Bar (The Colombo, 363 Colombo Street,

Christchurch), scrumdiddlyumptious. These

gluten-free and vegan gems make us feel

all types of happy in our body and soul.

OPEN FOR BUSINESS

Ally & Sid is a bright, beachy café on the corner of

Walker and Montreal streets (replacing Park Ranger

Central). It’s quickly becoming our go-to for quality

coffee and a small but delicious menu, as well as

several enticing options in the cabinet. The banana

bread is a must-try. Combining its industrial past (it

is housed in what was formerly a rubber moulding

factory) with plenty of plants and splashes of white,

pink and peach, it definitely has one of the city’s

most ’gram-worthy interiors.


STYLE | food 35

A VISUAL FEAST

Special occasion coming up? The Cake

Eating Company (79 Buchan Street,

Sydenham) has you covered. Their beautiful

cakes make the perfect treat for birthdays,

engagements and weddings. How gorgeous

is this raspberry cake piled high with flowers

and with its screen-printed floral pattern?

It’s almost too beautiful to eat.

FOR A LIMITED TIME

When the folks at Fisherman’s Wharf (Norwich

Quay, Lyttelton) have butterfish on the menu, make

sure you are one of the lucky ones to snare a dish

because it sure sells out fast. With a beautiful herb

crust, accompanied by gourmet potatoes, fresh

asparagus and grilled garden tomatoes, you’ll be

batting away hands trying to grab a bite from your

plate. They don’t get in butterfish that often so keep

a keen eye out and gather your crew for an evening

of food heaven, all while overlooking the harbour. It

doesn’t get much better than that.

EXPAND YOUR HORIZONS

It’s time to be transported to the streets of Guangzhou,

the stalls of Thailand and the melting-pots of Malaysia.

Chi Kitchen, at the Christchurch Casino, is a must for

those who relish the fresh flavours of Asia. The authentic

Cantonese-inspired restaurant is a great place for a

group or a more intimate dinner. The food is crafted by

chefs who have worked in some of the best restaurants

in Hong Kong and China. Chi Kitchen also has a good

selection of options for those with gluten intolerances,

or for vegetarians. Did someone say dumplings?


36 STYLE | food

IN THE PANTRY

Stock up on biscuits, tarts and sweets from

Penny Black Victorian Tearoom at The

Tannery. Their seasonal goodies are always

best shared with friends.

INNOVATION STATION

You’re smacking your lips in appreciation of the

tasty beer you’ve just enjoyed. Don’t you wish there

was a way you could take this unique brew home?

Well, friends, those clever folk at Kaiser Brew

Garden (1/96 Oxford Terrace, Christchurch) are

here to deliver. They can now put your favourite

Kaiser beer into an airtight can on-site and we, for

one, are a tad excited. The Cannon is one of only

two in the country, the other being in Wellington.

The 946ml can is 100 per cent recyclable and will

keep your beverage fresh for three days. We bow

our heads in respect to such a marvel.

SO HOT RIGHT NOW

Bread & Circus is well underway and

we’re here for it. Whether you’re heading

along to the Spiegeltent (corner of

Worcester Boulevard and Oxford Terrace)

to see Blanc de Blanc (until February 16)

or The Backstage Social Club (The Arts

Centre) to see The Lord Of The Bubbles

(until February 16), we know there’s

one event topping the foodie calendar.

Those in the know made sure to book

in for Feast of Fools (February 1), an

eye-opening gastronomic and theatrical

escapade. The masked moving feast

features unexpected food and theatrics

– think medieval banquet meets adult

Alice in Wonderland – and should be on

everyone’s foodie bucket list for next year.


STYLE | food 37

3 O’CLOCK

FLAVOUR SAVIOUR

Indulge in a slice of heaven with

Untouched World Kitchen’s irresistible

baked cheesecakes at 155 Roydvale

Avenue. Made lovingly in-house, the everchanging

flavours, from lemon to banoffee,

will continue to excite and surprise

your tastebuds. As beautiful as they are

delicious, these creamy gluten-free delights

will satisfy your dessert dreams.

SWEETIE, DARLING?

You just can’t seem to walk past the display at Sweet

Societe (The Colombo, 363 Colombo Street, Christchurch)

without equal parts of lust and joy. So don’t. Their delicate

macarons, gelato doughnuts and cheesecakes are an

absolute delight for every palate – and by golly do we leave

very happy indeed.

KIND ON THE TUM

Those marvels at Lewis Road Creamery have been at it

again. Their new Lactose-Free Jersey Milk is the perfect

solution for Kiwis looking to avoid lactose, but who

want to still enjoy the rich flavours of real whole milk.

Sourced solely from Jersey cows, the natural enzyme

lactase is added to the permeate-free, PKE-free milk to

break down lactose for easier digestion. That means

those who have trouble digesting milk can now enjoy

the creamy taste of Lewis Road’s Jersey Milk without

an upset tummy – now that’s something to celebrate.

Available in supermarkets from February 10, for $4.49.


38 STYLE | promotion

FOOD IS THE

LANGUAGE OF LOVE

Philip and Ann, from The Clocks Bookshop, have dug through their

treasure trove of recipe books to bring us their top picks.

T

here is a certain pleasure

that comes with opening

a beautiful new recipe book.

It is that feeling of possibility

as you jot down your

ingredients list in readiness

for an impromptu trip to the

supermarket. With more

than 600 books on food and

drink in-store, we asked The

Clocks Bookshop to pick

their top recommendations

for your collection.

Baan Kay Plunkett-Hogge

Baan means home in Thai, and

Southeast Asia was our Baan for

many years. So, the authentic recipe

for Kow Soi takes us back to Chiang

Mai, the Kai Pa Lo puts us before a

street cart in Bangkok. Aroi mak mak.

Eat: The little book of

fast food Nigel Slater

More than 600 big-flavoured, quick

and unpretentious ideas for dinner.

Straightforward, delicious recipes

from one of Britain’s best-loved

cookery writers.

Slow Gizzi Erskine

Slow down, you move too fast!

Embrace technique, understand

the stories behind your ingredients

and learn to savour the art of

cooking again.

Plenty More Yotam Ottolenghi

Innovative vegetarian recipes that

will tempt even the most steadfast

carnivores. Both the pea and mint

croquettes, and the slow-cooked

chickpeas on toast with poached

eggs are highly recommended.

Simple & Classic Jane Hornby

A newly curated collection of Jane

Hornby’s best dinner, breakfast,

baking and dessert recipes. Detailed

step-by-step photos make this one

of the most useful cookbooks on

our shelves.

The Clocks is a new bookshop specialising in cook books, children’s books and crime-mystery books.

Find a book that speaks your language at 12 Normans Road, Strowan, Christchurch • theclocksbookshop.co.nz


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40 STYLE | food

LET’S EAT!

Add these little beauties to your culinary repertoire and you’ll

have everyone lining up for seconds.

Image: Jamalia Rose

CAULIFLOWER STEAKS

By Jamalia Rose

INGREDIENTS

1 cauliflower

4 Tbsp olive oil

1 tsp smoky paprika

salt and pepper

2 lemons

¼ cup tahini

¼ cup extra virgin olive oil

1 tsp chilli flakes

¼ cup parsley, roughly chopped

METHOD

1. Preheat oven to 170°C on fan bake.

2. Cut cauliflower into 5cm thick slices and place on a baking tray.

3. Top with olive oil, paprika, and a good hit of salt and pepper.

4. Bake in the oven for 40 minutes or until browned on the edges

and soft in the middle.

5. Combine the juice of 1 lemon, the tahini and extra virgin olive oil

and mix well.

6. Serve the steaks drizzled with the tahini dressing, an extra

squeeze of lemon juice, a sprinkle of chilli flakes and fresh parsley.


STYLE | food 41

HASSELBACK POTATOES

By Jamalia Rose

INGREDIENTS

1 box new potatoes

(‘Red King’ variety or similar)

¼ cup extra virgin olive oil

1 clove garlic

3 10cm sprigs of rosemary

ground rock salt – to taste

METHOD

1. Preheat the oven to 180°C.

2. Soak and lightly scrub the dirt from the potatoes. Some of the

skins will come off with washing, but try to keep some on!

3. With a sharp knife, cut thin slices through the potatoes, not

cutting all the way through.

4. Place in a lined oven tray, with two of the sprigs of rosemary.

5. Place oil in a small saucepan and gently heat for a few minutes.

Once hot, remove from heat. Add in one of the sprigs of

rosemary, and the garlic, crushed or grated. Allow to steep for a

few minutes.

6. Using a pastry brush, brush the infused oil over the potatoes.

Reserve half the oil for a second basting.

7. Season with ground rock salt and roast for 30 minutes in the

centre of the oven.

8. Remove from the oven and baste with the oil a second time.

9. Roast for a further 30 minutes.

10. Serve and enjoy!


42 STYLE | food

OKONOMIYAKI PANCAKE

By Alison Lambert

INGREDIENTS

(makes 4 large or 8 small)

½ small cabbage, very

thinly sliced

4 carrots, julienned or sliced as

thinly as possible

½ red onion, sliced thinly

4 leaves kale, stalks removed

and sliced very thin

1 tsp salt

6 eggs, lightly beaten

½ cup flour or rice flour

oil for frying

2 spring onions, sliced thinly

Japanese mayonnaise

Okonomiyaki sauce

METHOD

1. Toss all the prepared vegetables and salt together in a

large bowl.

2. Mix through the eggs and flour until evenly combined.

3. Heat a large frying pan on a medium-high heat. Coat the

bottom of the pan with oil.

4. When hot, add pancake mixture. These pancakes should

be thick (0.5cm) and full of vegetables. If making large

ones, you may only be able to cook one at a time. If this

is the case, you can refresh them in a warm oven.

5. Cook them until golden and crispy (3 minutes). Carefully

flip and continue cooking until golden on the other side.

6. When cooked, remove and keep warm.

7. Serve with sauces squiggled over the top and sprinkle

with spring onions. (Optional extra toppings include

pork belly slices or shrimp.)


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44 STYLE | home

HEART OF THE HOME

For interior designer Katy Husband, the kitchen is a busy hub full of life and

love. When redesigning, she says function and beauty need to work together.

Stirring bubbling casseroles, licking the bowl, patching up

bumps and bruises or offering a listening ear over steeping

cups of tea – our kitchens are the epicentre of our homes.

In my family, we show love through cooking and eating

together. My mother is an amazing self-taught cook who

seems to be able to turn her hand to a vast array of fusion

dishes and elaborate desserts while still keeping the extended

family pantries filled with jams, jellies, pickles and our annual

Christmas cakes.

Our kitchen seems to bookend our family life. We prepare

for the day ahead with breakfast and filling lunch boxes, and

in the afternoon it is the space where we download, digest

and recalibrate, over snacks and then dinner. The kitchen

island seems to work much like a train station, with little

bodies hopping on and off barstools to access platters of

food while parents have drinks, prepare, cook and catch up

on daily life.

It is far from perfect, and I often dream of my wellpositioned,

well-proportioned and thoroughly divine kitchen.

However, my desire for our kitchen space is for it to remain

the heart of our home, where we can congregate as family

and friends; and for my children, when they grow up and

leave home, I hope they look forward to their return to the

kitchen and they reconnect to love through cooking and

eating, as we while away the hours together.

This is why function and beauty need to cohabit in a

kitchen, and that’s what you need to consider if you are

refreshing or designing your space.


STYLE | home 45

Assess

It is important to assess the way you use your kitchen.

Many are part of a larger open-plan room, typically coupled

with dining and living areas. Ask yourself, how does your

kitchen flow into the other spaces, and does this affect

functionality? Access into the kitchen is important, and you

want to minimise potential hazards like handling hot food in a

transition zone or creating obstacles for shins (such as open

dishwashers and freezer drawers).

Activities

If, like me, you feel drawn to the idea of having those you love

gathered in your kitchen, make it your priority for this space. If

you have children and like entertaining, look to maximise the

length and width of your island bench and position appliances

so you can engage in conversation. If you prefer dirty dishes

to be hidden, create a cleaning zone in your scullery.

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46 STYLE | home

No rose-tinted glasses

Be objective about the advantages and disadvantages

when it comes to your kitchen design. Visualise how

you and your family will use the space at busy times

and how you like to prepare and cook. A large family

may need two ovens; however, if you are more of a

heat-and-eat family, perhaps the location of the oven/

microwave is of greater importance.

Appliances and layout

Locating appliances and being mindful of access and

layout can be like solving an involved jigsaw puzzle.

Work through concepts with a kitchen designer

and consider checking with your builder, plumber

and electrician for potential constraints and costs.

Decisions such as the location of electrical sockets,

waste outlets and effective task lighting can be made

more easily with knowledge from those involved in

the project.


STYLE | home 47

Display or hide away?

Consider what is ‘on display’ in your kitchen. Decide on

what you would like to be seen and what you would

prefer hidden. Does open shelving really work for you,

and do you want your appliances to be a feature or

would you prefer an integrated look? Are handles an

important element in your kitchen design, or do you like a

streamlined, seamless look on your cupboard fronts?

Research

Above all, do your research. Visit showrooms and

experience different layouts, but also see materials displayed

en masse. Don’t make rushed decisions. Carefully think

through your colour palette and your materials, and consider

the long-term maintenance of your preferred finishes.

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50 STYLE | architecture

A humble gamesroom for

an RSA and bowling club in

Christchurch turned into an

award-winning project.

Image: Bull O’Sullivan Architecture

CREATING THE CAVE

When an RSA and a bowling club teamed up with an award-winning

architect, a few brews and laughs were guaranteed to spill over.

Words Shelley Robinson

There are a few things guaranteed to prevail at an RSA

and bowling club: beer, banter and a barrel full of advice.

And as a rather odd-looking building went up on the tailend

of the New Brighton RSA and Bowling Club, there was

plenty to be said over beers.

New Brighton RSA secretary Garry House chuckles and

rubs his chin as he remembers some of the comments

from members.

“Not all of them were positive,” he says.

Bull O’Sullivan Architecture director and architect Michael

O’Sullivan puts it a bit more succinctly.

“[It’s] the problem with guys who have a lot of time of

their hands, who have spent careers as carpenters, carpet

layers, plumbers and whatnot – everyone is a ferocious

expert in the field,” he laughs.

Your sides will ache after half an hour with this duo.

Their partnership began in 2017, when Garry was looking

for an architect for a very special project. The RSA’s New

Brighton Road building was decimated in the February 22,

2011 earthquake, prompting the RSA to combine with

the New Brighton Bowling Club. Part of the deal was

for a games room to be built at the 21 Mafeking Street

club. Garry, as caretaker of the precious, hard-fought-for

insurance funds, was after the best architect he could find.


STYLE | architecture 51

RSA secretary Garry House

and architect Michael

O’Sullivan shared more than

a few laughs on the project.

The stunning ocular

window where

members can watch

bowls and the sunset.

Image: Charlie Rose Creative

Image: Bull O’Sullivan Architecture

So, he headed out to Lyttelton to recruit Michael in person.

He found Michael welding up a drawing board at his new,

soon-to-be award-winning, architecture studio. Michael

remembers the day well.

“In walked this guy that was on fire, fizzing with energy.

I didn’t know anyone in Canterbury and in walks this guy,

this magic man. He was the first guy to walk in the door

and go, ‘Would you like to draw up something for us?’ And

I was almost in tears with satisfaction,” he says.

The games room wasn’t Michael’s typical sort of project.

In spite of the payout, there wasn’t a lot of money to

throw around.

“They had bugger all. We basically scrimped and extorted

people we knew to help get the project across the line.

“Most of these guys [at the club] are retired and rely on

the pension to buy their beer. You know? That’s the reality.

But I was really taken by these guys.”

So, Michael set to work. He wanted to design something

worthy of those he had met.

“It was basically building a cave for these men and

women to go into and play billiards. Gone are the days

of the smoke-filled rooms of Boston, Lower Manhattan

and Detroit where billiards was where you concurrently

organised some illegal activity and played billiards. But that’s

not to say you can’t compress a space and make it intimate

without the smoke and the maniacal nonsense.”

To save more money, he admits he did things most

architects wouldn’t do.

“We project managed it. It is a really dangerous thing to

do as an architect because you take on a lot of liability. But

it was the only way they could’ve afforded to do it. We

were begging and asking for favours from everyone.”

Michael also built the suspended steel frame for the lights

above the billiards table. Had they bought it, he estimates it

would have cost $18,000. It cost Michael roughly $300. He

also built the stunning ocular window.

“Most conservative people would go, ‘Architects can’t

possibly make lights, we’ll buy them instead.’ But, of course

you can,” he says.

And slowly, as the cave’s construction continued,

camaraderie built up between those involved in the

project.

“They are bloody hilarious,” Michael says of the

members.

Down the end of a dead-end street in New Brighton, the

combined club sits. The seagulls break the silence on what

is a peaceful street. Cracked footpaths and tired car parks

line the way to the club’s front gate, past humble homes

where people give a friendly wave while easing their backs

from work in the garden. In polite words, signs on the


52 STYLE | architecture

The games room was designed to

be ‘radically different’ to the existing

bowling club so it contrasted.

Image: Bull O’Sullivan Architecture

club’s white corrugated fence tell vandals to go elsewhere.

A hand through the gate unlatches the entrance and the

greens are revealed.

A man gently encourages a bowl as it rolls down the

green, but, before long, the bowl is getting a good telling off.

Another bowler clucks behind his teeth and shakes his head

slightly, while he studies the situation with arms folded. Down

the back is a clubroom typical of most New Zealand small

clubs, with a concrete white exterior. But there, snug as a bug

in the corner, is the games room, a radical departure from the

rest of the building.

Garry is easy to find; everyone seems to know him. A tall

man wearing a badge and an easy smile, he’s waiting in the

small bar area where a few gather for a late-afternoon brew.

It was done on purpose, explains Garry, referring to the

distinct differences between the two buildings. Though, he

chuckles, it was cause for alarm from some club members.

“But, as we explained, to match it to the existing building

would be quite difficult because it would always look like an

add-on. So, what you do is you make it radically different so it

contrasts the other design,” he says.

Perhaps he is trying to diplomatically suggest that the white

concrete building design is something best consigned to the past.

Garry switches on the light, turns and grins at the reaction.

Immediately the sound changes, as does the mood. It is

like being surrounded by the clubhouse you dreamed about

with your friends as a child, while you were crammed in a

treehouse you hobbled together out of sticks and sheets.

When Garry first saw the model Michael constructed

to convince the club’s committee of his design, he was

awestruck.

“I thought, ‘Crumbs, this is different. Boy, this is a lot of

work because all the timber in the roof is so complicated and

circled, a real craftsman-like job.’ Just beautiful,” he says.

He is referring to the stunning curved interior, which is

seamlessly lined with recycled rimu. It creates a wondrous

feeling of a home away from home. There was a practical

aspect to the design though.

“Michael did it like that because he was trying to keep

the shadow of the building off the neighbours. It looks quite

different, doesn’t it?” says Garry, as he turns to survey it with a

beaming smile.

The room has a kind of ethereal feeling courtesy of the

ocular window that overlooks the men playing on the green.

Into what should be a darkened cave-like room comes the

beautiful hazy light of the sunset. Of course, that is not an

accident, but more inspired thinking by Michael – which he

elaborated on later when we chatted.

“When the sun sets, which is predominately when most

people are inside that space, there was an opportunity to

pull a little bit of the sun setting into that cave in a primeval

manner,” Michael explained.

The thought is in the details. Michael had the foresight to

craft a recessed shelf for elbows to be rested and beers safely

stowed in between shots.

“People cry over spilt drinks at that age, don’t they?”

Garry grins.

RSA president Bill Lochrie wanders in. He is one of the

committee members who approved the concept – though he

is quick to say Garry did all the hard work.

“It would have sent me mad. He was gallivanting all around

the countryside, dealing with the council. No wonder he’s lost

all his hair,” he grins. Garry grins back, rubbing his head.

Bill waves his hand around the room: “If you can’t be

impressed with this place, well, what the hell can you be

impressed with?”

After 18 months, the billiards room opened last year

and continues to impress. It promptly won the Small

Project Architecture category at the 2019 Canterbury

Architecture Awards.


STYLE | architecture 53

Michael later acknowledged that the award helped

to win over any doubters. “When the jury deemed

it worthy of an award, everyone that grumbled and

everyone that needed that half-time cuddle during the

construction process all of a sudden went, ‘Oh my gosh,

this is fantastic!’” he chuckled.

The sun has just about set. There are a few more in

the bar. Garry is getting ready for a committee meeting.

Michael is popping down for a drink later too.

As Garry offers a drink before departure he says: “You

should bring your friends, the more the merrier. Anytime.

Tell anyone, we love for people to pop down, they just

have to sign in.”

He pauses and looks around him.

“Some of these guys are widows. It is a place where

they can come down, have a drink and play a game. It is

better than sitting at home alone by themselves. That’s

why this room is important,” he says.

Bill is sitting at a table with some friends. He glances up

and grins.

“You off then? Thanks for coming down.”

A woman, with a kind of smile that envelops you in

a hug, raises her hand in farewell. “You have yourself a

lovely day, alright love?”

Others join the chorus.

It’s a club well worth belonging to, not just for its

award-winning architecture.

The curved

timber

interior

creates a

cosy feeling

for members

to enjoy.

Image: Charlie Rose Creative

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54 STYLE | promotion

COVETABLES

Style’s round-up of all the things we covet.

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56 STYLE | art

REBUILDING HOPE

Morgan Mathews-Hale didn’t pass her high school art class. But that hasn’t stopped

her work appearing on buildings around post-quake Christchurch.

Words Shelley Robinson

ABOVE: Morgan Mathews-Hale at her Christchurch studio, which is undergoing

renovation. Her designs appear in and on well-known Christchurch buildings.


56 STYLE | art

REBUILDING HOPE

Morgan Mathews-Hale didn’t pass her high school art class. But that hasn’t stopped

her work appearing on buildings around post-quake Christchurch.

Words Shelley Robinson

ABOVE: Morgan Mathews-Hale at her Christchurch studio, which is undergoing

renovation. Her designs appear in and on well-known Christchurch buildings.


STYLE | art 57

Image: Geoff Sloan


58 STYLE | art

Image: Ara Institute of Canterbury

JANIE PORTER

HOROMAKA (Banks Peninsula)

February 1 – March 3

Observing and reflecting. Sea and

birds and land. Walking, exploring,

wondering at its beauty.

Celebrating once again

the incredible work of our

conservationists.

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Open 7 days | Main ROad, akaROa HigHway


58 STYLE | art

Image: Ara Institute of Canterbury

“I’m so proud our city embodies any

kind of cultural diversity at all. To

me it is a stepping stone to everything

being accepted everywhere.”

JANIE PORTER

HOROMAKA (Banks Peninsula)

February 1 – March 3

Observing and reflecting. Sea and

birds and land. Walking, exploring,

wondering at its beauty.

Celebrating once again

the incredible work of our

conservationists.

Janie Porter’s “Dusk”

Open 7 days | Main ROad, akaROa HigHway


Garden

Irrigation

Summer and watering go hand in

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right time is essential. Here are some

simple tips for keeping on top of the

watering for the remainder of summer.

The best practice is to water early in the

morning or late in the afternoon; it is not

recommended to water late at night as

fluctuating temperatures can encourage

fungal growth. Watering in the morning or

around 4pm also ensures you won’t lose

this precious resource to evaporation.

Don’t forget to check your local council

for any water restrictions in place.

Consider how you are watering. Once

plants are established, aim to water

twice a week for longer periods of time

rather than daily for short bursts to

encourage deeper root growth. Teaching

the roots to search for moisture will

help in times of drought. Concentrate

watering evenly around the base of

the plant, rather than on the foliage.

Using mulch helps to conserve moisture.

In summer, mulch blocks sunlight from

reaching the soil and therefore helps to

keep the soil moist. Mulch is also important

to help keep a consistent soil temperature;

this is especially important with fruiting

crops such as tomatoes and strawberries.

Installing an efficient, simple

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60 STYLE | landscaping

Photo: hsvrs / Getty Images

BRIGHTEN UP

THE PLACE

These attractive plants are tough heat lovers with plenty of flower power.

Words Rachel Vogan

ABOVE: Gazania can grow without help, but if given a little care they will reward you tenfold.


STYLE | landscaping 61

Often I am asked to recommend ground-covering

plants that flower continuously, require little or no

maintenance and require little water. It is like choosing

the right person for a job: some people fit in easily and

thrive in certain spots, while others flounder and fail.

My two top choices are Gazania and Arctotis. Both

are free-flowering, tough as nails, cope with pretty

much any sort of soil (other than wet ones), and

spread freely to cover up large patches within a season.

Coming in pretty much every colour of a sunrise

or sunset, from clean creams and whites through to

lemons, limes, oranges, reds and plums, there is bound

to be a colour to suit every taste.

Gazania have a dark ring around the base of their petals.

The flowers close up as the

sun goes down and then pop

open again the next morning,

looking positively radiant

after their night’s sleep.

Photo: MaxDahlia / Getty Images

GAZANIA

These showy divas just want to perform, and will do so

even in the poorest of soils. Their main requirements are

full sun and a little water to get them established, then you

can leave them to it. However, if you do offer them some

compost-rich soil or a sprinkle of manure, they’ll reward

you with an even bigger show of blooms – so over to you.

Also known as ‘the treasure flower’ due to the way

the jewel-like flowers sparkle, each flower has a dark eye,

which looks like someone has etched eyeliner around the

insides of the petals. The flowers close up as the sun goes

down and then pop open again the next morning, looking

positively radiant after their night’s sleep.

These hardy plants cope with frost and long cold

periods through the winter and, once established, will

survive with only rainwater through the summer. Such

gutsy attributes make them top contenders for planting

along driveways, front fences and rockeries; at the beach;

in tubs and planters; and along the front of the vegetable

garden (as bees and butterflies appreciate them, too).

The flowers nestle just above the foliage and start

to appear in spring as soon as the soil warms, and they

remain on show until the winter frost puts a halt to the

plant’s main flowering.

The flowers are not an option for picking though: as

soon as they are plucked the petals close up, so this is a

flower best enjoyed outdoors.

The generally dark-green, sometimes bronze foliage

provides a lovely contrast to the radiant flowers. Some

varieties have a slight silver note to them, and some types

have leaves so glossy they look like mirrors. There are a

few variegated ones, too.

Both annual and perennial varieties are widely available.

The annual types are ideal where you want to plant out

highly colourful seasonal flower borders and the like, or to

use in baskets and tubs you change throughout the year.

Choose the perennial ones for a longer-term option.


62 STYLE | landscaping

Dark red and plum varieties really stand out against

the silver foliage. Photo: Proven Winners

This yellow Arctotis looks smart with its ebony black eye. Photo: Proven Winners

Arctotis ‘Orange Flame’ is rarely without a

flower all year round. Photo: Rachel Vogan

ARCTOTIS

Sometimes people confuse Arctotis with Gazania, and

it’s easy to see why. They enjoy the same conditions,

have similar sunset hues of flowers, and both open and

close in the sun.

Arctotis, however, form a much larger clump and

tend to bloom through the winter, whereas Gazania

drop off. Arctotis leaves are quite hairy, and this is a

good thing as it means they can cope without moisture

for a little longer.

The flowers of these daisies sit a good distance

above the foliage, adding welcome height to the plants.

They range in colour from creams and lemons through

to a variety of shades of yellow, burnt orange, plums,

reds and every tone in between. The foliage looks soft

but it is rather robust; it can vary from crisp silver to

almost white through to darker shades of grey and

platinum.

Something to be aware of is that on a rainy or cloudy

day, the flowers sulk and won’t open. It’s almost like

they go into a state of anxiety when the rays are not

around to coax them to open their petals.

Sadly, this flower isn’t one for the vase either. Once

picked, the stems collapse and the flower has no life at all.

They are really good value to buy in the small 10cm

pot size, as one plant in a season will triple in size,

covering a large area.

Arctotis are trustworthy plants for containers and

raised planters, and they will cope in dry barren soils,

but with a bit of compost or manure blended into the

soil they will romp away even more quickly.

Planted in drifts along borders, they create the perfect

connecting element between the lawn and the rest of

the landscape. They also cope well with salty sea winds

in rocky coastal areas. Consider them when planting out

banks and hillsides; once established, clumps will easily

cover a metre or more within a season or two.

The shimmering silver foliage provides the perfect

platform for flowers that seem to be in situ all year

round. But beware: once you have a few of these plants,

you will simply want more. They are unsung dependable

achievers that really perform. If you’re after a no-fuss

option that flowers reliably, your search is over.


EXTERNAL AFFAIRS

with Tim Goom

Spotlight on talent:

Q&A with

Jessica Staples

Senior Landscape Architect

Goom Landscapes

During her time at Goom, Jessica has received multiple awards

for her designs including Landscape of the Year 2016/17,

followed by a consistent run of Gold design honours every year

since at the National Registered Master Landscaper Awards.

As a teen what started as a suggestion by her sister turned into a career

in landscape architecture, seeing her leave home in Napier for Lincoln

Uni. Before officially finishing her degree, she won a prestigious award

from the International Federation of Landscape Architects which saw

her representing Australasia in Korea over 2 weeks.

Upon her return, she drove straight to Queenstown to take up her first

role as a Landscape Architect, where for 5 years she thrived working on

resorts and high-end residential projects, getting an affinity for working

with contours and resource consents. After becoming a registered LA,

Hong Kong beckoned. What was intended as a 2 year stint became 8 as

Jessica worked in multi-disciplinary architectural offices, travelling widely

through China, India, Abu Dhabi, Dubai and South East Asia managing

large scale residential and city planning projects. With one eye on travel

and returning home, her final project involved working alongside teams

for The Louvre and Guggenheim Museums in Abu Dhabi as the design

lead for the public realm of the renowned Cultural District Precinct at

Saadiyat Island in the Persian Gulf. Once back in NZ work opportunities

were going to be either in Auckland or post-earthquake Christchurch.

Jessica chose Christchurch – she says it was an easy choice.

What is it about Gooms that keeps you going strong after 7 years in

the team?

I love developing site-specific creative ideas, but they don’t mean much

if no one knows how to build them, I’m all about getting designs on

the ground. We have such a wealth of skill and knowledge in our team

that they always seem to be able to make my

vision a reality. I’m lucky our team love a good

challenge and that my clients enjoy taking that

ride with us.

What do you focus on in your own garden?

My garden is postage stamp small so every part

of it is precious – this means I like things to serve

multiple functions. Pleached hedges to afford me

layers of textures in a tight space. Feijoas screen

and provide fruit. Rhubarb, chard, mizuna,

artichokes and even cabbages give great foliage

and I get to eat them too. I love a productive

garden which also looks good.

by Goom

Any other takeaway tips?

• Landscape – the sooner the better. Get a plan in place, early - people

get excited about the built house and by the time they come to

thinking about the landscape there’s nothing left in the budget. Invest

in a landscape plan early on so at least you’re thinking about the full

picture. You can always stage things and this way you won’t lose out

on future opportunities.

• Don’t underestimate how much hardscape is involved in landscaping

– it’s as much about the hard as it is about the green. Getting the

hardscape right is the first step as it sets up the structure for your

softscape. Walls, paving, structures are much harder to remedy if you

get them wrong.

Jessica is always thrilled to focus her exceptional creative talents and

design wizardry on helping you realise your landscaping vision.

Call Jessica at Goom Landscapes to discuss your landscaping needs.

The champions of

landscape design & build.

7 GOLD AWARDS - 2019

DESIGN | MANAGE | CONSTRUCT

Create a Lifespace with us. | goom.nz

IDEATION-GOM0121


FASHION


STYLE | fashion 65

BONJOUR!

OUR STYLE SETTERS

It was a fashionista’s fall feast

this month. Designers have

released their autumn/winter

lookbooks, while the playhouse

that is haute couture beamed

in direct from Paris Fashion

Week. Our favourites were

Iris van Herpen, Ralph & Russo

and Viktor & Rolf. But the night

belonged to the inimitable

fashion architect, Jean Paul

Gaultier. It was his swansong

show and he went out as his

most elegant eccentric self,

alongside Dita Von Teese,

Boy George and a who’s who

of runway stars – Gigi and

Bella Hadid, Karlie Kloss and

Karen Elson. What will his

‘new concept’ look like? For

our grand finale, we present

‘Autumnal Elements’ – the

latest in fashion direct from the

designers. So, sit back and soak

in the latest Style Fashion.

Chloe Dress in Rose

$780, CAMILLA

AND MARC

Ruby Suede

Boot in

Petrol Green,

WITCHERY

Back Yourself

Top, Stand

On Your Own

Trouser, both

in Midnight,

MAGGIE

MARILYN

9ct Rose Gold and Pink

Tourmaline Ring $1950,

VIA SOLLERTIA JEWELLERS

MINIMALISM PLUS

A new boutique has arrived

online. The Mercer Store

(themercerstore.co.nz)

features local favourites,

including Georgia Alice

and Wynn Hamlyn, but

also international brands

previously unavailable in New

Zealand, such as emerging

Australian brand Anna Quan,

US-based Mara Hoffman

and Brazilian designer Mari

Giudicelli. Curated by Lydia

Riddiford, the resort edit

exhibits a minimalist feel, with

a focus on creating a timeless,

effortless wardrobe.

Dinner Shirt Dress by

Wynn Hamlyn.

LEFT: Victory Jacket, $499, Victory Pant, $379, INGRID STARNES


66 STYLE | fashion

ON THE RUNWAY

JEAN PAUL GAULTIER

RALPH & RUSSO

The line between haute couture and horror is a fine

one. The most iconic collections are those that leave

us pondering, “Is this quite mad or genius?” From Paris

Fashion Week Haute Couture Spring/Summer 2020, with

prairie dresses spawned from gothic goddesses and inked

heads, Viktor & Rolf did just that. And don’t let the calm

pastels of Ralph & Russo fool you – their use

of fabrics curiously illuminated their garments

in a mesmerising way.

SCHIAPARELLI

ANTONIO GRIMALDI

VIKTOR & ROLF


STYLE | fashion 67

IRIS VAN HERPEN

STEPHANE HOLLAND

ELIE SAAB

With her ode to the collusion

of fibrous marine ecology

and the intricacies of the human

body, Dutch designer Iris van

Herpen proved again why she is

a fearless creator. Her Sensory

Seas hybrids poured forth from

the depths, some liquid and flowing,

others bold and startled. Givenchy’s

Clare Waight Keller’s collection was

a celebration of gardens as a rich

collector of time and circumstances,

which saw her draw on the garden

rooms at Sissinghurst Castle, the

orchards of Monk’s House and

Hubert de Givenchy’s Clos Fiorentina.

Sculptured elements presented as

expansive umbrella hats, sailing past

soft hues invoking pansies and iris. A

feast of fantasy and romance indeed.

GIVENCHY

GEORGES HOBEIKA


68 STYLE | fashion

AUTUMNAL ELEMENTS

Pleat Front

Trouser $169.90,

WITCHERY

Modern Red

Three Stone

Ring $5700,

FILIGREE

Symmetry

Top $179,

KOWTOW

Single Button

Blazer $29.90,

WITCHERY

Horizon Dress

in Scarlet, $799,

Joella Trench

$749, INGRID

STARNES

Freya Wild in Midnight Poppy

Bra $89.99, Brief $34.99,

THE FITTING ROOM

FIRE

Just because the autumn chill will be here soon,

doesn’t mean you need to go into colour

hibernation. Stride out in fiery or warm autumnal

hues for that bold, confident look.

Granger

Rust $360,

MI PIACI

Rocky Rust

Combo $280,

MI PIACI

Pleat Pant $249, Symmetry Top $179,

KOWTOW

Belt Jacket $200,

RAINS


Vintage Style

Sapphire

Ring $9495,

FILIGREE

STYLE | fashion 69

Baby Blue Stripe

Shirt $289,

CAROLINE

SILLS

Celeste

Pant $359,

CAMILLA

AND MARC

Brooklyn Shirt

$359, CAMILLA

AND MARC

Blake Dimmer

Jacket $780,

CAMILLA

AND MARC

Frankie Culottes,

KOWTOW

Sasha Loafer $299,

MISS WILSON

I Lead From The

Heart Blazer, It’s

Me Again Bralette

and Bobbi Boyfriend

Trouser, MAGGIE

MARILYN

WATER

Let tranquillity reign with the

evocative use of blue. It can be

strong or subtle; paired with

contrasts; or embraced from top

to toe, exploring its many hues.

Lens Shirt,

KOWTOW

Ginger Heel

$299, MISS

WILSON

Cassandra Dress $999,

JANE DANIELS

Penelope Silk Dress $349, RUBY

Palazzo Firenze

Ring $9800,

FILIGREE


70 STYLE | fashion

Arwen

Jacket $959,

CAMILLA

AND MARC

Cadillac

Crop in

Chocolate

$79, RUBY

Pear Hook Drop

Earrings $620,

FILIGREE

Paloma Trouser

$249, RUBY

Form Dress

$259,

KOWTOW

EARTH

Become part of what supports

you by grounding into warm

earthy hues. Embrace textures

and extend the palette

with touches of autumnal

leaf colours.

Shirred Bodice

Dress $279.90,

Calla Leather Boot

$279.90, WITCHERY

Placket Front Mini Dress

$139.90, WITCHERY

Tabasco Boot

$369.90,

MERCHANT

Volume

Dress,

KOWTOW

Rose Cut Champagne

Diamond $3230,

FILIGREE

Sublime Pant,

$159, KETZ-KE

Ziggy Knit Skirt $504,

CAMILLA AND

MARC

Yasmin Suede $289.90, MERCHANT

Berlin Coat in Camel $1200,

CAMILLA AND MARC


72 STYLE | promotion

HAIR TODAY

The story of Vivo Hair begins with optometry. Business owners Lynden Mason

and James Carlisle share their 10-year journey.

How did you meet?

James: I co-owned an optometry practice with my

wife, an optometrist, and, as if fate had a hand in it,

we kept bumping into Lynden, also an optometrist,

at various events. Eventually, we discovered a

shared love of business, and ultimately went into

partnership together, developing 10 successful

optometry practices across the North Island.

So, how did optometry turn into hair salons?

Lynden: Growth and change is a huge driver for us.

We ran out of opportunities to grow our optometry

business, so we were looking for a new venture. In

2010, a business broker convinced us to take a look

at a hair salon that was for sale, which soon became

the first Vivo Hair Salon. Our skill set was a great

match for an industry that was surprisingly similar to

optometry in terms of being all about professional

services, but with much more potential.

Ten years on, what have you achieved?

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owned company, which employs 650 staff in 81

salons across New Zealand. Because we are not a

franchise, it means we can be flexible in how we do

things. However, the company values of ‘Grow It,

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What do you see as key to your winning formula?

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vivo.co.nz


STYLE | fashion 73

HEAT-FREE WAVES

After a busy festive season of non-stop parties and celebrations, your hair

will have been working overtime during your holiday. Tuscany Hamel

provides step-by-step instructions to get a soft wave without any heat or

styling tools, giving your hair a well-earned rest.

STEP 1.

After washing your hair, give it

a rough towel dry to take out

the extra moisture. Choose

a product that will dry into

the hair naturally. I use MHC

3-in-1 keratin conditioning

treatment, as this will enhance

the beachy textured look while

adding moisture to the hair.

Depending on the desired

wave you want, some salt spray

will help achieve a messier look.

STEP 2.

Take a coin-size amount of

product, and scrunch it through

the mid lengths and ends of

the hair.

STEP 3.

Section the hair into two parts,

lift one section of hair to just

above ear height and twist

it away from the face, into

a mini bun. Leave a couple

of centimetres of hair out of

the bun so it remains straight,

and clip the bun into position.

Repeat this on the other side.

Tuscany Hamel

STEP 4.

Allow your hair to naturally dry

in this style. You can leave this

in as you go about your daily

routine, or while you drive to

work. This way your hair is

air-drying, eliminating any heat,

which, when over-used, can

cause damage to the hair.

STEP 5.

Once your hair has dried, take

out the buns, tip your hair

forward and give it a shake to

break up the waves. There you

go, you now have a beautiful

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74 STYLE | promotion

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76 STYLE | wellbeing

NOT YOUR FOE

No, you are not a bad person for eating that chocolate. Nor are you ‘good’ if

you decline sweets for spinach. So why do we associate what we eat with

self-worth? Shelley Robinson shares her story and offers sound advice.

It’s a fine day. You and three of your closest are lolling

around feeling particularly wonderful. The banter is topnotch,

a fine mix of intellect and bawdiness.

A delectable spread of food emerges. It is met with glee

and then abject horror.

“Oh, no. I’ll have to go to the gym after this,” grimaces one,

recoiling back with longing on their face.

“This is so naughty; I’m trying to be good!” says another.

The host is left wondering why they bothered to slave over

the opening of packets.

So, when did food slide into becoming something

associated with feelings of guilt and punishment?

For me, it was when I was 13. I was a very sturdy farm girl,

not to be reckoned with on the bullrush field. I could leap

high and run fast. But I wasn’t like Emma or Jess. They were

lovely, small and could fit neatly into a school uniform without

blowing out the buttons across their chest.

I was odd. Media imagery confirmed it. And so, with the

logic of a hormonal teenager, I did a full-blown assault on the

enemy: food. It was a powerful adversary and it would take

all my considerable strength to fight it. Unfortunately, some

years later it took my health.

I was 24 when I was told that walking one step could see

my heart give out. When the softly spoken woman from the

eating disorder unit said that, I wasn’t listening. I was too busy

thinking how much of a heifer I must look like next to her.

My sister, once my annoying foe and fond of messing

up my bed, turned out to be a lifesaver. She helped me

understand that my attitude to food was fuelled by beliefs I

had cooked up about myself. Ones where I was not a good

enough person and should be punished for being different.

From then on, I began the work of actively changing my

thoughts towards food – and myself.

I can now recognise when those thoughts show up and,

instead of letting them affect my self-worth, identify the

emotion underlying my thoughts and work from there.

I also happened upon a handsome French chef, who

patiently showed me how food could be beautiful. He was

quite nice, so I decided he could move in.

Seldom a day goes by when I don’t hear people

condemning themselves for eating something. Nutritionist

Kiera Joblin says this attitude can begin in childhood if food is

used as a parenting tool.

“If you grew up with a family member who used food as


STYLE | wellbeing 77

a reward or punishment – like you could have

chocolate if you ate your veges – that creates

pathways in our brain that recognise chocolate

as pleasure and veges as the opposite,” she

explains.

Therefore, if we eat it, we feel “naughty”

because we haven’t “earned it”, she says.

Parental influence on children’s attitudes to

food cannot be underestimated, which is why

Kiera says parents should not diet in front of

children.

“If mum or dad is eating a separate meal in

front of their children because they are trying

to lose weight, children will look at that, and go,

‘Well, bread is bad because mum isn’t eating

that.’ A lot of parents don’t realise how much

their children take in,” she says.

The insidious creep of media messaging also

feeds into how we feel we ‘should look’.

“We have little girls and boys growing

up thinking this [those images they see on

Instagram] is what they should look like. And it’s

not. We don’t look like that.”

And don’t just blame social media – it goes

back generations, and it’s not uncommon for

grandparents to share the same distorted eating

views and the same ill-fitting messages.

How to retrain your food attitude

Acknowledge when you give food the power to affect your self-worth

“Don’t give your power away to food. At the end of the day, food has no

meaning, chocolate is just chocolate and it really doesn’t change the value of

the person,” Kiera says. If you let food dictate how you feel about yourself

and how it affects your day, acknowledge this. Please don’t then beat

yourself up for having this view – that is just more punishment messaging.

Celebrate your awareness. Then remind yourself food is just food and it

does not change your value as a person.

Consider what is really going on

Are you actually stressed, lonely, seeking comfort or don’t know what to

do with your life? Write it out or talk to someone about it from a place of

honest truth. Yes, it can be uncomfortable, but empowering your selfawareness

stops the spiral into self-shame.

Moderate your self-talk

Would you talk to someone else like you talk to yourself? No? Then treat

yourself with the same love and respect you would show others. Notice the

thought, forgive it, then replace it with a more empowering message. If you

are comparing and criticising yourself in relation to what you see on social

media, it is time to hit ‘unfollow’. You are unique.

Allow yourself the time to make positive change

In our hard and fast society, we want things to change instantly. But, says

Kiera, if you have eaten a certain way or thought a certain way about food

for your entire life, it can be challenging to change overnight. Understand

that you may fall back into the same patterns, but you will get better at

retraining your thoughts.


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STYLE | travel 81

CHARMING NIUE

Explore the nooks of an island paradise, where the people are welcoming

and the raw beauty of the island will delight.

Words Bronwyn Hegarty


82 STYLE | travel

akaalofa lahi atu” (welcome to

“Fbeautiful Niue) was festooned

above two smiling women in colourful

dresses handing out guidebooks as we

arrived at the airport.

Ross – our host from Namukulu

Cottages, where we would stay for the

next 10 days – met us at the airport,

and we followed him in the rental car

he had organised. As Niue doesn’t

have public transport, car is the best

way to get around.

On the way to the north end of

the island, we learned a lot about

dodging potholes. We became quite

good at it by the end of our holiday.

Going slowly is the preferred modus

operandi on this tiny island and we

soon got into the rhythm, keen to

avoid the many sleeping or wandering

dogs and hens with their chicks.

The potholes tell an interesting

story about the social fabric of Niue.

Sadly, large empty plastic bitumen

ABOVE: As summed

up by this serene

snapshot near capital

Alofi, a trip to Niue

encapsulates serenity

and escapism.

RIGHT: Our friendly

canine companion,

Ruby, who liked to

check out what was

on the evening menu.

containers are dotted along the edge

of most roads as remnants of New

Zealand’s past assistance to repair the

roads. Now the locals patch up holes

in the road with a mix of limestone,

easily dissolved in heavy rains, and

coconut husks.

Niueans take great care to keep

the roads safe by cutting the lush

grass along the edges. We learned

that Niuean officials are welcoming an

offer from the Chinese government

to fix the roads. A memorandum of

understanding for the Belt and Road

Initiative has been signed, and this

will also include renovations to some

wharves. Some people are wary,

while others seem to welcome the

funding.

At the cottages, Ruby, a beautiful

Chocolate Lab, was waiting to greet us

when we arrived. She kept to herself

most of the time, but liked to check

out the barbecue smells at teatime.

During our time at Namukulu we

made great use of the swimming

pool, and it was a lovely environment

for relaxing. The number of other

tourists staying at any one time is just

right and each cottage is very private.

A bonus was the absence of ‘dawn

o’clock’ roosters.

So why visit Niue? I was attracted

by the unspoilt potential of this island

in the Pacific, and I wanted to chill for

my birthday.

It was the best gift ever. This

beautiful tropical island with a very

small resident population and few

tourists oozes authenticity. Restricted

access is helped by the bi-weekly Air

New Zealand flights. The experience

is not a Robinson Crusoe or Castaway

kind of realism but a gradual

immersion in the culture.

Niue has the gentle respectful air

of a people who love their place in

the world. We found it easy to meet

and chat with the locals, and also

other tourists, at cafés, the market,

and in the shops and villages. Visitors

are welcomed to church services and

to assemblies at the local schools.

Touring with some of the local

guides was the best way, from our

perspective, to begin to understand

the island and to experience this

unique part of the Pacific.

A highlight of the trip was the

orientation tour we took with Keith

from Niue Tours the day after

our arrival. Keith’s schoolteacher

background quickly became apparent.

He knows a lot about the geology and

history of the island, and his stories

were mesmerising.

We found out this small coral

atoll is surrounded by cliffs and reefs.

While no streams contribute to

the lushness, the plentiful rainfall is

collected in a giant caldera-shaped

rainwater reservoir lined by volcanic

rock and limestone, acting as a natural

filter. Water is pumped to the surface

and considered safe to drink. When

the power went out several years

ago the island was without water for

days, spurring on the New Zealand

government to install community

rainwater tanks.


STYLE | travel 83

A royal bathing spot, Avaiki Cave is a place to discover the wide range of different-coloured corals and imagine life as a king or queen.

Keith and Sue have been operating

Niue Tours for several years, and they

provided us with their helpful visual

guide (niuetours.com).

During the four-hour tour, we

stopped at many of the action spots

on the west side of the island, making

time for walking and snorkelling.

Keith kindly lent us gear we could

keep for the entire 10 days. We

thought about discovering Niue on

our own but were so glad to have this

introduction to Niue’s environment

and society.

An early highlight was Ana’ana

Point, where we got close to the

spectacular show of sea spray from

the blowhole. Here we got our first

glimpse of ancient coral fossils and the

sharp limestone rocks that make up

the island.

Matapa Chasm, originally the bathing

place of kings, was our first snorkelling

adventure. This pool is deep, full of

colourful creatures and great at any

tide. The sea track down to the chasm

is steep and rocky, winding through

bush and opening into an amazing cave.

‘‘An older woman fell here on one

of my tours,’’ explained Keith, ‘‘and

injured herself badly.’’

I declined his offer of trekking

poles, feeling confident in my new

walking shoes.

At this chasm, cool freshwater and

seawater mingle, providing a refreshing

swim in the heat. We quickly honed

our snorkelling skills and rejoiced,

while scrabbling over rocks, in the

reef shoes we had brought with us.

The coral is sharp! We were warned:

‘‘Wounds will fester in this heat.’’


84 STYLE | travel

When we emerged

from the cave at

the end of the

bush, the view of

the arches with

the sea crashing

around them took

my breath away.

Limu Pools is another snorkelling hot

spot, teeming with sea life.

Snorkelling is a buzz in Niue. At

Avaiki, another royal bathing spot, we

meandered inside a huge multi-hued

cavern, snorkelling and then floating so

we could look out to the reef and get

a sense of what the royals would have

seen. This pool is best reached at low

tide, allowing views of the mass of

different-coloured corals everywhere

and huge sea cucumbers lolling in the

shallows.

Even more varieties of coral and

fish were discovered in Limu Pools a

few days after the orientation tour.

This was a great spot for viewing the

prolific sea life, and best visited at

mid-tide. If only we’d remembered

the GoPro. The current was stronger

crossing the main channel, so we

turned back and thankfully missed out

on a sea snake experience.

‘‘They don’t bite,’’ others said. I

wasn’t convinced.

Going walkabout through the jungle

was another adventure.

Neighbouring the Matapa Chasm

is a track to the Talava Arches, an

hour-long return walk. By now we

were getting good at negotiating

the many sharp limestone rocks and

tree roots prevalent on all the bush

tracks. It was hard to imagine how

the first people of Niue walked here

with bare feet. When we emerged

from the cave at the end of the

bush, the view of the arches with the

sea crashing around them took my

breath away.

Niue is an island of cliffs, with chasms

everywhere.

Togo Chasm (pronounced ‘Tonga’)

is a must-see place and, according to

the official Niuean tourist guidebook,

is ‘‘not for the faint-hearted’’. Access is

in the south and on the less inhabited

side of the island. It took us around

30 minutes to walk through the bush

before reaching the large and jagged

limestone outcrops near the sea.

Locals have smoothed a path across

the rocks and added ropes, as a fall

means lots of cuts and abrasions. The

wooden ladder down into the chasm

is the crowning moment. My husband

thought so too, as he took multiple

photos of my descent and ascent,

probably wondering if I would make

it. Later on, we found out our tour

guide had helped construct the ladder,

carrying the heavy poles to the site

and securing them.

At the bottom of the ladder is a

shallow pool we had to wade through

before reaching a lovely sandy alcove,

where we discovered empty coconut

husks, evidence that uga (coconut)

crabs were living there.

We were given the chance to hold

and then taste uga at a cultural feast

at Hio Café. My cringe moment was

seeing the huge crab stuffed into a pot

of boiling water. It did taste good.

A local family cooked the feast in

an umu: sea snails (whelks), raw and

cooked wahoo (a type of fish, also

called paala), local pork, and delicious

layers of taro and papaya cooked

in coconut milk. This, along with

traditional dancing and the company,

made for an excellent evening.


STYLE | travel 85

Travelling to Niue

Flights

Twice weekly – Friday and Monday – from Auckland.

Accommodation

Check the official Niue tourism site (niueisland.com)

and the Go! Niue app (available from Apple’s App

Store and Google Play) for information about qualityassured

properties.

Cafés and restaurants

Many options are available and opening hours vary.

The island’s Tourist Information Centre can help with

this. Recommended places are: Hio Café to the north;

Gill’s Indian Restaurant, The Crazy Uga, and Kaiika

Sushi & Gourmet Cuisine (authentic Japanese food

and pizza) in Alofi; Vaiolama on the way to the airport;

and the Washaway Café (Sundays only) further south.

Food and what to take

Most imports come from New Zealand and are more

expensive. We took a chilly bin with some goodies. As

long as the food is properly packaged and you have

a receipt of purchase, you should be fine. Fresh local

produce (e.g. cabbages, lettuce, cauliflower, taro) can

be bought from the local supermarket and the early

morning markets that run two or three times a week.

Eggs were hard to source.


86 STYLE | travel

WILD BEAUTY

Gaynor Stanley rediscovers the quirky townships and untamed

wild beauty of the West Coast.


Lake Mahinapua

Take the turnoff at Ruatapu for a

700m detour through a magical tunnel

of rainforest that emerges at serene

wetlands. The impressive Treetop

Walk and 132km West Coast

Wilderness Trail also weave through

this exceptional environment.

Hokitika Gorge

Thirty minutes inland from Hokitika,

become immersed in nature. After

a short walk through pristine forest

and over a swing bridge, be prepared

for the stunning sight of turquoise

waters and striking rock formations.

Loop back along the partly unsealed

road through a kahikatea forest via the

eastern side of Lake Kaniere.

Ross

Highway traffic slows down as it

passes through this quirky West Coast

township. But why not stay a while

in upcycled shipping containers at

Top 10 Ross Beach, or take in the

lake view from a Chinese pagoda and

drive a golf ball to the green in the

middle of the lake? Head to the Ross

Goldfields Information & Heritage

Centre museum and learn about the

township’s gold rush heyday.

It was, after all, once home to

New Zealand’s largest-ever gold

nugget. Unearthed in 1909 and

weighing just over 3kg, ‘Honourable

Roddy’ was melted down to gild a tea

service the government gifted King

George V on his coronation.

Whataroa

A blink and you’d miss this highway

town. Prone to road washouts

(including December’s major slip at

Mt Hercules 22km north of town), it

is a place where nature’s might can be

witnessed. Join Alpine Fault Tours to

visit the only naturally exposed major

fault line on the globe.

Okarito

Okarito is the epitome of untamed

natural wilderness. With a rainforest,

Southern Alps views, a moody lagoon,

a tidal estuary and pounding surf, it is

no surprise it attracts creative souls

like author Keri Hulme (The Bone

People) and renowned landscape

photographer Andris Apse. Apart

from Apse’s gallery, there are no

shops – just low-key kayaking tour

operators, upmarket baches and a

handful of permanent homes.

RAINY DAY FUN

See virtual reality movie West

Coast Wonderland in Franz Josef.

Fish or kayak on Lake

Mapourika, just 5km north

of Franz Josef, with Glacier

Country Lake Tours.

Enjoy guided nature walks

through the rainforest to the

glacier terminal face with

Glacier Valley Eco Tours.

Visit the West Coast Wildlife

Centre, which works with the

Department of Conservation

to protect and recover

precarious numbers of our

rarest kiwis, the rowi. On a

Tuatara Backstage Pass Tour,

you’ll learn they were once

the size of small dinosaurs, and

they have a ‘third eye’ sensor

on top of their head that

detects light levels.

In Search of the

Polar Bear

11 day Escorted Expedition Cruise | 08-18 June 2020

Tour price from $12,595 per person twin share. (Twin with Porthole Cabin*)

Hosted by Ian Collier, this expedition cruise takes you deep inside the

Arctic Circle within 470 nautical miles of the North Pole. The

magnificence of nature, encapsulated by huge icebergs and enormous

glacial fronts is only surpassed by the deafening silence as we go in

search of the mighty polar bear. *Special conditions apply

Call us now for your free tour itinerary.

Phone 364 3400 or

Email ideas@discovertravel.co.nz

Cnr Oxford Tce & Montreal St

www.discovertravel.co.nz

discovertravelnz

Discover

Experience.

The Difference.


88 STYLE | travel

Blue Pools

Blue Pools

Stop just north of Makarora to

bathe in glacier-fed and glass-clear

pools, which are a short walk from

the highway.

Jackson Bay

Drive 51km through rainforest

south of Haast village to the coast’s

most southerly settlement, a quaint

fishing port.

Lake Moeraki

Check-in to the Lake Moeraki

Wilderness Lodge, a stylish luxury

lodge and eco-tourism pioneer. It

sits within Te Wahipounamu, which

is a UNESCO World Heritage Site

due to its 2.6 million hectares of

natural beauty.

Gillespies Beach

It is always a good day to sit and

watch the sunset. And, according to

locals, this beach is the place to go.

CHARACTER PUBS

Otira Stagecoach Hotel

It doesn’t have a liquor licence, but those

travelling can wet their whistle with a

cuppa and marvel at the publican’s eclectic

curiosities that fill every nook and cranny. It

calls itself ‘New Zealand’s most interesting

hotel’ and is well worth checking out.

Theatre Royal Hotel

It’s easy to imagine The Luminaries cast

gathering in the restored Victorian-era

dining room, bar and guest rooms.

Today’s clientele is more likely to wear

bike rather than miners’ helmets due to

Kumara being at the end of the West

Coast Wilderness Trail.

Historic Empire Hotel, Ross

This pub possibly has the most character

of any in the country. Certainly the best

value buffet. With a bright yellow exterior

and a dark and sooty interior, banknotes

from across the world have been pasted

to the ceiling.

Heartland World Heritage Hotel, Haast

Famed for the antlers decking the public

bar and its West Coast hospitality.

DELIGHTFUL BITES

Greymouth

The Lifeboat NZ, Speight’s

Ale House, Monteith’s

Brewery, Sevenpenny (new)

Hokitika

Kitchen, The Hokitika

Sandwich Company, Fat

Pipi Pizza, Sweet Alice’s

Fudge Kitchen

Harihari

Gatherer Wholefoods

Coffeehouse, Pukeko Café

Franz Josef

SnakeBite Brewery,

King Tiger, The Canopy

Restaurant (at Te Waonui

Forest Retreat)

Fox Glacier

Cook Saddle Café &

Saloon, The Last Kitchen,

Lake Matheson Café

Paringa River

The Salmon Farm Café,

60km south of Fox Glacier

Jackson Bay


90 STYLE | promotion

EXPLORE IN STYLE

AND COMFORT

With over 150 years’ experience in showcasing the region, the Otago Daily

Times has created ODT Journeys, a series of bespoke itineraries designed to

appeal to those who love travel and life-long learning.

If the keywords for your favourite

adventures include ‘hassle-free’ and

‘unforgettable’, it’s best you familiarise

yourself with the newly created ODT

Journeys. The range of bespoke

itineraries have been designed by

travel experts to ensure you get the

most out of every journey. Join ODT

Journeys’ next trip to experience an

itinerary that combines rail, coach and

cruise.

ODT Journeys Southern Rail Tour

(3–9 May) is a seven-day tour that

takes its travellers on an exploration of

the deep south – from Christchurch to

Stewart Island, and back.

Choose from a magnificent

combination of experiences that

include dramatic landforms, stunning

beaches, up-close wildlife encounters,

and learning a wealth of local history

and culture. It’s guaranteed to be a

memorable journey!

Departing from Christchurch,

travel by train and enjoy gazing

out the panoramic windows to

soak in magnificent views across

the Canterbury Plains, en route to

Dunedin. Otago’s rugged coastline

will keep you mesmerised before

Dunedin’s historic Railway Station hits

you between the eyes.

A quality Dunedin hotel becomes

your home for three nights and your

dining destination for night one, when

you can get to know your fellow

travellers a little better.

The following day, lunch aboard

the Taieri Gorge train as you drink in


STYLE | promotion 91

Larnach Castle

spectacular scenery on this four-anda-half-hour

journey that crosses the

largest wrought-iron structure in the

southern hemisphere.

There’s flexibility built into your

Dunedin stay, with leisure time that

allows you to explore the city’s

historic architecture, view its galleries

and ever-increasing collection of street

art, catch up with friends, or just soak

up the ambience in the Octagon.

Alternatively, take a city tour. This

optional day trip showcases Dunedin

City highlights before exploring the

majesty of the Otago Peninsula. It

includes a visit to the world-famous

Royal Albatross Colony at Tairoa

Head, a site steeped in Maori history,

as well as Larnach Castle, which affords

unsurpassed views of the harbour and

surrounds and is a treasure trove of

fascinating tales. Lunch is included in

this outing, with dinner on the cards

for those who choose to join the

Speight’s Brewery tour.

On the fourth day, make your

way through a packed lunch as

your train journey continues south.

Southland’s lush pastoral landscape

will deliver you to the warm friendly

heart of Invercargill.

In the evening, dine at the stunningly

crafted Bill Richardson Transport

Museum, where everything wheels

is on show in what is the largest

privately owned collection of its kind

in the world.

The following morning, board a

coach and travel to the southernmost

point of mainland New Zealand. From

Bluff, board a catamaran bound for

the wild and wonderful Stewart Island.

A coach tour and a scenic nature

cruise will offer you spectacular sights,

from both land and sea, of the island’s

natural beauty and prolific bird and

marine life. You will soak up clear

blue waters and golden sand beaches

and be gobsmacked at how this sub-

Antarctic island conjures up paradise.

Your catamaran sails you back

across Foveaux Strait for an evening

to be spent at your leisure. It’s the

perfect wind-down after the sensory

overload you will have experienced

throughout the day.

Heading north the next day,

you alight at Oamaru. In the early

evening, visit the Little Blue Penguin

Stewart Island

Bill Richardson Transport World

Little Blue Penguin chick

colony, where visitors are treated

to the compelling sight of these

flightless seabirds, after a day of

fishing, making their way from the

sea up the rocky shoreline and into

the safety of their shelters.

Your Oamaru hotel will host a

buffet dinner, your last with your

travelling companions.

The final leg of your journey, from

Oamaru to Christchurch, will be a

chance to reflect on the incredible

sites you have seen, experiences

you’ve had, people you have met

and friends you have made, all while

travelling in style and comfort, on this

unforgettable tour.

3–9 May, 2020: ODT Journeys Southern Rail Tour

bookings@dunedinrailways.co.nz | 03 477 4449 | journeys.odt.nz


92 STYLE | motoring

BLACK OUT

The Holden Equinox 2020 is better in Black.

Words Kate Preece Photos Charlie Rose Creative

When I told my Bathurst-loving

brother that I was test-driving a

Holden, he replied, “Drive it like your

brother stole it.” It was tempting. The

Equinox 2020 Black Edition, however,

is more family friendly than racetrack

ready. And that’s okay.

There are four models in the latest

incarnation of the Equinox SUV, with

the Black Edition a notch up from

the entry-level LT. True to form, you

get some aesthetically pleasing black

features in this model – grille surround,

side mirror caps and alloys – but it’s

not all for looks. There’s the dual-panel

panoramic sunroof (always a crowdpleaser)

and the HoldenEye safety

features to make sure you stick in

your lane, don’t rear-end anyone and

have eyes in the back of your head for

parking. The front seat even vibrates.

The story goes that when a

Blackwells Holden accountant took

home the Equinox, he nearly crashed

when the Forward Collision Alert went

off and his buttocks were duly buzzed.

The ‘vibration pulses’, as Holden

describes them, act as an alert ahead

of emergency braking taking over or as

a reminder to stick to your side of the

road. However, you can switch it to a

beep if you find it less unnerving.

The warning to check the back seat

before leaving the car was new to me

too. The Rear Seat Reminder presents

as a message in the instrument cluster,

literally saying: ‘look in rear seat’. It

confused me, because my children

were away and my cross-body handbag

was light by anyone’s standards.

However, the alert is not triggered by

weight. Instead, it is activated when

either of the back doors is opened

and closed before the car is starting

or while it’s running. If it prompts any

unsettling feelings of forgetfulness,

simply turn it off.

The Equinox also uses its horn to

remind you of things that may have

slipped your mind. The ‘horn chirp’ that

emits when you leave the remote in the


STYLE | motoring 93

Kate wears Mona Top in White $345, Camisole Plain Knit in White $195, 7/8 Narrow Pant with

Cuffs in Navy $529, Avant Garden Paris Cuff $325 and La Source Necklace $525, Jane Daniels;

Hair: Peter, VIVO Hair Salon, Merivale; Makeup: Jessica, Nicola Quinn Beauty & Day Spa

HOLDEN EQUINOX

2020 BLACK EDITION

car was good at announcing my arrival

home (and disrupting the bad habit

of leaving the car unlocked). I couldn’t

help but think of my friend and her

old Toyota RAV4. It emits a triple toot

when you lock it. Handy, until someone

important crosses the street in front of

you. To this day, she assures me it was

her car that honked at Richie McCaw.

Overall, I found everything about this

car a breeze. I had Bluetooth set-up in

a literal minute. It was simple to drive

and easy to get to know. There is a

seven-inch (18cm) colour touch-screen

display, but it’s not overcomplicated,

which means there is less to be

distracted by. Its turbo engine ensured

confidence in passing on the open road,

and the safety features consistently

clocked what was happening around

you – be it a car or person in front or

beside you.

In Son of a Gun Grey, it was a

smooth ride around the winding roads

of Lyttelton Harbour, a comfortable

commuter, and a well-behaved

companion on a longer trip out to

North Canterbury. With those wellappointed

black features, the Equinox is

a good looking addition to the family.

LIKES:

Pure ease of use.

Natural good looks.

The well-thought-out rearmounting

steering wheel buttons

for audio control.

DISLIKES:

Rear Park Assist only.

No in-built navigation system

– though the smartphone fills in

the gap.

TECHNOLOGY:

HoldenEye safety technology.

Apple CarPlay and Android Auto.

VEHICLE SIZE:

Length 4652mm; width 1843mm;

height 1688mm

SAFETY RATING:

ANCAP 5 stars

FUEL TANK CAPACITY:

55 litres

FUEL CONSUMPTION:

4.5 out of 6 stars; 6.9l/100km

ENGINE:

1.5l turbo petrol direct injection

4-cylinder

Front wheel drive

TRANSMISSION:

6-speed automatic

IMPORTANT NUMBERS:

127kW, 275Nm; 0–100km/h 8.8sec

From $37,490+ORC


PROUDLY

BROUGHT

TO YOU THIS

MONTH BY

BREAD

& CIRCUS

23 January -

16 February

Photography by

Charlie Rose Creative


1

2

4

3

9

LANSON ORGANIC

WINE LAUNCH

The House of Lanson has launched the world’s first fully

organic champagne, Lanson Organic Brut NV, to an

exclusive group of wine lovers in Christchurch. François Van

Aal, President of Champagne Lanson flew in from France

to mix and mingle with 50 Cantabrians for the launch of

the new Lanson Green Label Champagne within the lush

surrounds of Amazonita, on Oxford Terrace.

5

8

7

6

1. Talitha Booth, Matt Vieceli; 2. Joshua Peat; 3. Jenn McKenzie, Andrew Jackson; 4. Lynda Vieceli, Marga Bastings, Louise Heller; 5. Laurent Valy; 6. Talitha Booth, Liam Donnelly,

Liam Stretch, Corentin Esquenet, Jenn McKenzie; 7. Francois Van Aal, Leila McCracken, Emmanuel Gantent; 8. Nick Radford, Mel Radford Brown; 9. Flip Grater, Sade Jones.

ARE YOU CAMERA READY?

There’s a very good chance

you’ve seen our work.

But you would never know.

Make every side your best side.

For a personal consultation at no

charge, please call 03 363 8810

145 Innes Rd, Merivale

(Corner of Rutland St and Innes Rd)

www.facevalue.co.nz


F45 CHALLENGE PARTY

rainers and members of F45 Riccarton joined together

T at The Welder, where the winners and runners up of an

eight-week challenge were announced. Members dressed up

to celebrate their success, with prizes on offer ranging from a

Hawaiian getaway, an Audi A4 Car or $3000 plus a year-long

membership, worth another $2500.

Photos: Nick McGill

NEW YEAR, NEW TO US

Brow artistry available now

We are excited to announce

specialised microblading by

Sarah Mathieson

Beautiful, natural looking brows

to enhance your natural beauty.

Make every side your best side.

For appointment time,

please call 03 363 8810

145 Innes Rd, Merivale

(Corner of Rutland St and Innes Rd)

www.facevalue.co.nz


1

2

SCAPE FORMULA ONE

not-to-be-missed treat for Formula 1 fans was held by

A SCAPE, with guests gathered at Aikmans for a night with

motor-racing great Alastair Caldwell. Those who attended

heard the inspirational story of a car-mad boy who grew

up in Hamilton and ended up McLaren Formula One Team

Manager, winning the 1974 and 1976 World Championships

with Emerson Fittipaldi and James Hunt.

Photos: Heather Milne

4 3

1. Rachel Christodoulou, Angela Stone, Lizzie Dyer, Izzy Leighs; 2. Jeremy Stevens, Alastair Caldwell, Frank van Schaijik;

3. Carl Geldermans, Ash Sparks, Michael Fulton, Anthony Leighs; 4. John Burt, Deborah McCormick.

LOVE YOUR SKIN

Introductory special for

February only

Dermalplaning, $75.00,

normally $90.00

Skin analysis and advice

and cosmeceutical

grade peels available.

Make every side your best side.

For appointment time,

please call 03 363 8810

145 Innes Rd, Merivale

(Corner of Rutland St and Innes Rd)

www.facevalue.co.nz


98 STYLE | win

WIN WITH STYLE

Every month, Style sources a range of exceptional prizes to give away.

It’s easy to enter, simply go to www.style.kiwi and fill in your details on the

‘Win With Style’ page. Entries close February 28.

Rejuvenate

Ease your body and mind with the Body Cocoon treatment

from Hanmer Springs Thermal Pools and Spa. Relax and

unwind with a body polish, skin replenishing mask and full

body massage. We have a Body Cocoon treatment, valued at

$170, as well as entry to Hanmer Springs Thermal Pools and

Spa for one person, $35, to give away.

Wine & dine

Are you a fan of food and flying? You can now enjoy tantalising

fare and some of the best wine our region has to offer while

taking in the action of Christchurch Airport’s runway, thanks

to the new Novotel Christchurch Airport Hotel. We have

a $100 voucher to use at the Food Exchange Restaurant. The

voucher is valid from March 2020, for six months.

Skin service

Hydrate, refine and firm your skin this summer with

Ultraceuticals Limited Edition Super Serum Set, containing

potent vitamin A, B and C serums, Ultra UV Protective Daily

Moisturiser SPF30 Hydrating and the Ultra Brightening Foam

Cleanser for healthy, beautiful skin at any age. We have one

set, valued at $435, to give away.

In like Finn

Finnish design brand Marimekko is known for its original

prints and bold use of colour, and the latest collection is

no exception. Refresh your kitchen with $100-worth of

Marimekko ceramics, thanks to New Zealand’s exclusive

stockist Bolt of Cloth. Discover your new favourites at The

Tannery or online (boltofcloth.co.nz).

LAST MONTH’S WINNERS: SLEEPYHEAD SHEET SET: Kristina Menezes, TOPFOXX SUNNIES: Judith Manson, Karyn Gibson

NIKKI ROSS JEWELLERY RING: Deirdre Bratten, WILD DISPENSARY PACK: Louise Hancox.

*Conditions: Each entry is limited to one per person. You may enter all giveaways. If you are selected as a winner, your name will be published in the following

month’s edition. By registering your details, entrants give permission for Star Media to send further correspondence, which you can opt out of at any stage.


For the

of your life...

For the ultimate wellness escape, choose Gwinganna Lifestyle

Retreat in Queensland to truly rest, disconnect and recharge.

Experience stunning facilities, innovative programs, fully

inclusive packages and unique spa and wellness options.

visit www.gwinganna.com or call 0800 000 780


VERY VIETNAM

VERY VIETNAM VER

10 10 DAYS DAYS –– HANOI 10 HANOI TO TO DAYS HO HO CHI MINH CITY

– HANOI

2

2

FOR

FOR

1

1

DEAL

DEAL 2 FO

“LET’S GET

“LET’S GET

TOGETHER &

TOGETHER &

MAKE YOUR

NEXT

MAKE

ASIA

YOUR

HOLIDAY

NEXT ASIA

EVEN HOLIDAY BETTER”

EVEN BETTER”

From charming Hanoi with From its fading colonial charming architecture & national monuments, Hanoi with its fading

From to charming the spellbinding Hanoi with scenery its fading to of Halong colonial the Bay architecture and bustling spellbinding & Ho national Chi Minh monuments, City scenery of Ha

to the the spellbinding edge of the scenery Mekong of Delta, Halong Vietnam Bay the and is as bustling colourful edge Ho as Chi it is Minh diverse. City of on the Mekong Delta

the edge of the Mekong Delta, Vietnam is as colourful as it is diverse.

from

from

from

$ 1299pp 1299pp

Share twin, flights are additional.

Share Travel twin, until flights 30 November are additional. 2020

Travel until 30 November 2020

PACKAGE ALSO INCLUDES

PACKAG

• Guided sightseeing • Guided • Bicycle PACKAGE ride to Tra Que ALSO sightseeing village INCLUDES • 7 nights 4 star and special class • hotels, Bicycle ride to Tra

• Guided 1-night sightseeing deluxe junk 1-night • boat Bicycle and ride 1 overnight to Tra Que deluxe sleeper village train • • 7 Halong nights 4 Bay junk star Junk and boat special cruise boat class • Sampan hotels, and 1 overnight s

1-night

boat

deluxe

trips in

junk

the

boat

Mekong boat

and

Delta

1 overnight

• 9 breakfasts, trips

sleeper

4

train

lunches


in

Halong

and the 1

Bay

dinner

Junk

• Economy

boat

Mekong

cruise

class

• Sampan

flight Delta • 9 break

Danang - Ho Chi Minh Danang City • Transfers and transportation - Ho in private Chi air-conditioned Minh vehiclesCity • Transfers an

boat trips in the Mekong Delta • 9 breakfasts, 4 lunches and 1 dinner • Economy class flight

HIGHLIGHTS Danang HIGHLIGHTS - HANOI Ho Chi – Minh HALONG City BAY • Transfers - HUE – TRA and HANOI QUE transportation VILLAGE – HOI in AN private –- MEKONG HALONG air-conditioned DELTA – HO CHI vehicles MINH CITY BAY - HUE – TRA Q

HIGHLIGHTS HANOI – HALONG BAY - HUE – TRA QUE VILLAGE – HOI AN - MEKONG DELTA – HO CHI MINH CITY

BETTER TOGETHER TOGETHER

BETTER TOGETHER

$ 12

Share twin,

Travel until

BARRINGTON 331 7182 I CHRISTCHURCH CITY 365 331 7687 I FERRYMEAD 7182376 4022 I CHRISTCHUR

I HIGH LANES 335 3722

HORNBY 344 3070 I MERIVALE 344 355 2200 I NORTHLANDS 3070352 4578 I I MERIVALE RANGIORA 313 0288 I RICCARTON 355 341 3900 2

BARRINGTON SHIRLEY 385331 0710 7182 I UPPER I CHRISTCHURCH RICCARTON 385343 CITY 0710 0869 365 7687 I FERRYMEAD I UPPER 376 4022 I HIGH RICCARTO

ST LANES 335 3722

HORNBY CONDITIONS: 344 Valid for 3070 new bookings I MERIVALE only until 06 Valid March 3552020. 2200 Prices for I are NORTHLANDS per new person in in NZ bookings dollars 352 based 4578 on share I twin. RANGIORA only Prices shown reflect until 313 the 0288 2 for 106 Discount I RICCARTON March and is valid for 01, 341 2020. 3900

08 08 & 24 August & 2020 24 departures. August Other dates are available 2020 but prices will departures. vary. Airfares are additional. Full payment Other is due within 48 dates hours of booking. are Travel Insurance: available It is a requirement of this but travel prices

SHIRLEY 385 0710 I UPPER RICCARTON 343 0869

arrangement that all travellers must take out a that fully comprehensive all travellers insurance for the full duration must of this trip. For take full booking terms out & conditions a please fully ask your comprehensive House of Travel consultant. tra

CONDITIONS: Valid for new bookings only until 06 March 2020. Prices are per person in in NZ dollars based on share twin. Prices shown reflect the 2 for 1 Discount and is valid for 01,

08 & 24 August 2020 departures. Other dates are available but prices will vary. Airfares are additional. Full payment is due within 48 hours of booking. Travel Insurance: It is a requirement of this travel

arrangement that all travellers must take out a fully comprehensive travel insurance for the full duration of this trip. For full booking terms & conditions please ask your House of Travel consultant.

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