The FOOD issue
Niue or the
Why a Vietnamese
A life of spice
From lessons in an Indian kitchen
to a family of restaurants
DINING & ENTERTAINMENT
NANDO’S / THE COFFEE CLUB / LONE STAR
HOYTS / MAD MEX / IPPIN RAMEN & BOWL
MUMBAI EXPRESS / ADANA GRILL / KATSUBI
SUSHI EXPRESS / HUNGRY WOK / ROYAL ROASTS
MCDONALD’S / TANK JUICE
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BARRINGTON 331 7182 I CHRISTCHURCH CITY 365 7687 I FERRYMEAD 376 4022 I HIGH ST LANES 335 3722 I HORNBY 344 3070
MERIVALE 355 2200 I NORTHLANDS 352 4578 I RANGIORA 313 0288 I RICCARTON 341 390 I SHIRLEY 385 0710 I UPPER RICCARTON 343 0869
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GIVING SUMMER A
YOUR CHANCE TO WIN THE ULTIMATE
SUMMER DAY OUT AT THE
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
Level One, 359 Lincoln Road,
03 379 7100
03 364 7494 / 021 914 428
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,
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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
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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
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.
WANT STYLE DELIVERED STRAIGHT
TO YOUR LETTERBOX?
Swap a can of food for
a free Resene testpot!
Bring a can of food into your local Resene owned
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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.^
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Ends February 29 th . Ask us now.
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FASHION & BEAUTY
66 RUNWAY RIOT
Fresh Looks From Paris
68 AUTUMN IS COMING
Colours To Live In
73 HAIR WE GO
Give Your Locks Some
92 THE EQUINOX
Better In Black
81 ISLAND PARADISE
On Tour In Niue
86 WAY OUT WEST
The Must-Dos Of The
Feed the mind, body and soul in Style.
Photo: Getty Images
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
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.
BUSINESS OWNER HARCOURTS GOLD
HARCOURTS NZ INSPIRATIONAL
IN NEW ZEALAND
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
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
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!
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
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.
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 firstname.lastname@example.org
7 – 8 FEBRUARY
KATHMANDU COAST TO COAST
New Brighton Pier, Christchurch
THE GUILTY FEMINIST PODCAST
Isaac Theatre Royal, Christchurch
Hagley Park, Christchurch
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
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
Ben Harper and The Innocent Criminals
Three-time Grammy winner Ben Harper
hits the stage in Queenstown.
Cargo Brewery, Queenstown
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,
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
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
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
North Hagley Park, Christchurch
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
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
Sky Sport NZ Breakers
The race for the top 4 is on! Don’t miss
their last Christchurch game.
Horncastle Arena, Christchurch
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,
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,
22 STYLE | people
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.
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
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
In a competitive building
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reputation is no easy feat. Success
comes from delivering extraordinary
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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
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
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
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,”
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
“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
“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,”
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
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
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30 STYLE | food
city of Hanoi
with a tasty
pho recipe in
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
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
“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
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
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
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
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
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.
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
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.
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.
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
Slow Gizzi Erskine
Slow down, you move too fast!
Embrace technique, understand
the stories behind your ingredients
and learn to savour the art of
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
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
It’s only fair.
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how listing your home is
even easier with our new
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40 STYLE | food
Add these little beauties to your culinary repertoire and you’ll
have everyone lining up for seconds.
Image: Jamalia Rose
By Jamalia Rose
4 Tbsp olive oil
1 tsp smoky paprika
salt and pepper
¼ cup tahini
¼ cup extra virgin olive oil
1 tsp chilli flakes
¼ cup parsley, roughly chopped
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
By Jamalia Rose
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
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
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
By Alison Lambert
(makes 4 large or 8 small)
½ small cabbage, very
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
1. Toss all the prepared vegetables and salt together in a
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
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
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).
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
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?
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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48 STYLE | promotion
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50 STYLE | architecture
A humble gamesroom for
an RSA and bowling club in
Christchurch turned into an
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
“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
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
“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
“They are bloody hilarious,” Michael says of the
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
“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
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?”
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
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
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
“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
Image: Charlie Rose Creative
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56 STYLE | art
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
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
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
Janie Porter’s “Dusk”
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.”
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
Janie Porter’s “Dusk”
Open 7 days | Main ROad, akaROa HigHway
Summer and watering go hand in
hand. As temperatures continue to
rise, watering in the right spot at the
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
automated irrigation system can take
the hassle out of watering your lawn
and garden for years to come.
The type of irrigation you choose will
depend on the area and the plants
being irrigated. Pop-up sprinklers are
popular for lawn irrigation, whereas
driplines and risers are a cost-effective
choice for garden beds. Regardless
of the system you choose, you can
rest easy in the knowledge that your
garden will be getting the right amount
of water at the right time of day.
Get in the experts: With so much
to consider, including the influence
your water pressure will have on your
irrigation system, getting the experts in
can save a lot of time and stress. The
Oderings Landscaping team takes all
the variables into consideration and can
install a personalised system that meets
the specific needs of your garden.
Get in touch with the Oderings
Landscaping team to ensure you have
an irrigation system that meets your
budget and that gives your garden
great coverage with the right amount
of water. Contact us on 021 913 747 or
60 STYLE | landscaping
Photo: hsvrs / Getty Images
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
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
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
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.
with Tim Goom
Spotlight on talent:
Senior Landscape Architect
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
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.
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
STYLE | fashion 65
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
On Your Own
9ct Rose Gold and Pink
Tourmaline Ring $1950,
VIA SOLLERTIA JEWELLERS
A new boutique has arrived
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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,
Dinner Shirt Dress by
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
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of fabrics curiously illuminated their garments
in a mesmerising way.
VIKTOR & ROLF
STYLE | fashion 67
IRIS VAN HERPEN
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
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Seas hybrids poured forth from
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others bold and startled. Givenchy’s
Clare Waight Keller’s collection was
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collector of time and circumstances,
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Sculptured elements presented as
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soft hues invoking pansies and iris. A
feast of fantasy and romance indeed.
68 STYLE | fashion
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STYLE | fashion 69
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70 STYLE | fashion
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The story of Vivo Hair begins with optometry. Business owners Lynden Mason
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STYLE | fashion 73
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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
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
“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.
Architecture of Antoni GAudí Barcelona has been
shaped by the unique and daring works of this great
Catalan architect. The most famous are the unfinished
masterpiece La Sagrada Familia and Parc Güell, but equally
as beautiful and worth visiting are lesser known Casa
Batlló, Casa Milà, and Casa Vicens, Gaudí’s first house.
AlhAmbrA And moorish sites The Moors ruled parts
of Spain for over 700 years leaving behind a rich legacy
of art, culture and architecture. Visit the impressive hilltop
fortress of the Alhambra in Granada, the red and white
arches of the Great Mosque of Córdoba, and the Royal
Alcázar in Seville - still used as a palace today.
eAt tApAs An essential part of life in Spain, hop from
bar to bar, order a drink and a tapa to go with it, then
move on to the next bar for another. In some cities,
including Granada and León, you get your tapa free with
your drink. Tip: do a Tapas Tour on arrival, it will set you
up to eat tapas like a local!
mAdrid’s Golden triAnGle of Art Spain has
produced some of the most important artists of the
last centuries: Pablo Picasso, Salvador Dali, Velázquez,
Goya and El Greco. Find amazing works by these artists
and many more in the three essential museums of
Madrid; Museo del Prado, Reina Sofia and the Thyssen-
cAmino de sAntiAGo An ancient pilgrimage to the
tomb of St James in Santiago de Compostela. Walk
the full 800 kilometres or shorter sections, through
mountains, plains, medieval walled towns, stone
villages, vineyards of La Rioja, and the wonderful green
countryside of Galicia.
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STYLE | travel 81
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
RIGHT: Our friendly
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
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
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
So why visit Niue? I was attracted
by the unspoilt potential of this island
in the Pacific, and I wanted to chill for
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
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
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
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
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
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
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
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
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
Niue is an island of cliffs, with chasms
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
Twice weekly – Friday and Monday – from Auckland.
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
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
Gaynor Stanley rediscovers the quirky townships and untamed
wild beauty of the West Coast.
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.
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.
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.
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 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.
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88 STYLE | travel
Stop just north of Makarora to
bathe in glacier-fed and glass-clear
pools, which are a short walk from
Drive 51km through rainforest
south of Haast village to the coast’s
most southerly settlement, a quaint
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
It is always a good day to sit and
watch the sunset. And, according to
locals, this beach is the place to go.
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.
The Lifeboat NZ, Speight’s
Ale House, Monteith’s
Brewery, Sevenpenny (new)
Kitchen, The Hokitika
Sandwich Company, Fat
Pipi Pizza, Sweet Alice’s
Coffeehouse, Pukeko Café
King Tiger, The Canopy
Restaurant (at Te Waonui
Cook Saddle Café &
Saloon, The Last Kitchen,
Lake Matheson Café
The Salmon Farm Café,
60km south of Fox Glacier
90 STYLE | promotion
EXPLORE IN STYLE
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
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
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
spectacular scenery on this four-anda-half-hour
journey that crosses the
largest wrought-iron structure in the
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
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
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
3–9 May, 2020: ODT Journeys Southern Rail Tour
email@example.com | 03 477 4449 | journeys.odt.nz
92 STYLE | motoring
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
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
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.
Pure ease of use.
Natural good looks.
The well-thought-out rearmounting
steering wheel buttons
for audio control.
Rear Park Assist only.
No in-built navigation system
– though the smartphone fills in
HoldenEye safety technology.
Apple CarPlay and Android Auto.
Length 4652mm; width 1843mm;
ANCAP 5 stars
FUEL TANK CAPACITY:
4.5 out of 6 stars; 6.9l/100km
1.5l turbo petrol direct injection
Front wheel drive
127kW, 275Nm; 0–100km/h 8.8sec
TO YOU THIS
23 January -
Charlie Rose Creative
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.
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)
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
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)
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
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
Skin analysis and advice
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)
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.
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.
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.
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 VER
10 10 DAYS DAYS –– HANOI 10 HANOI TO TO DAYS HO HO CHI MINH CITY
DEAL 2 FO
EVEN HOLIDAY 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.
$ 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
• 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
• 9 breakfasts, trips
and the 1
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
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.