Style: May 20, 2020

MAY 2020
FOR THE LOVE OF LOCAL
#WESTAYEDATHOME
WHAT WE LEARNT FROM LOCKDOWN

32
7 HOME SWEET HOME
Tales From Bubbles Of
All Ages
34 HAIR IT IS
Updates To Refresh Your
Lockdown Locks
12 LOCAL SAVOURS
Producing The Goods In
Our Hoods
18 AT ONE WITH
WANAKA
A Home From Earth
22 BEER IN THE BANK
The Formation Of
Eruption Brewery
28 SMALL-SPACE
GARDENING
Of Course You Can
30 FASHION FORWARD
What To Wear Outside
The Bubble
35 KIWI BEAUTY
Products To Love
36 FEED THE SOUL
Why You’re So Angry
38 HOME-GROWN
RECIPES
Secrets From Our
Families To Yours
42 WIN WITH STYLE
30
12
34
28
COVER
7
18
We talk to three different generations about
how lockdown looked through their eyes and
windows (page 7).
Photo: Getty Images
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We made it. Out of a place that
looked very much like home, we
have emerged.
For our own benefit, we were
grounded. Forbidden from seeing
friends and going to those highly
anticipated events.
We kept our phones and could still
talk to people on walks – as long as we
maintained our distance.
We’ve learnt a few things while
staying home. (Yes, more than just how
to bake.) Perhaps you’ve played more
card games, stopped to smell the roses,
picked up the phone more often and
had meaningful conversations with your
nearest and dearest.
We have a new appreciation for
people. Whether it’s our neighbours
and bubble-sharers or those who
continued working to support the
services we know are truly essential.
With everyone facing this together,
we also realise the hardships are
real. Businesses are doing it tough
and people are facing significant
uncertainties. And so, we band together
– caring for the stranger.
We stayed home and now we get
to take our first steps together. We
will see the barista we’ve missed, the
hairdresser we love and the retailer
whose products always make us
smile. We’re out in a new bubble –
a local one.
We’re local and you’re in our bubble.
Together we are going to do what we
can to get used to this new normal, and
support one another.
We don’t want to be grounded again
or lose the ground we’ve made.
稀 攀 戀 爀 愀 渀 漀
䜀 愀 愀 爀 搀
䔀 甀 瀀 栀 漀 爀 椀 愀
一 椀 渀 琀 攀 渀 渀 ⼀ 㐀 㘀
倀 儀
䄀 氀 攀 猀 猀 愀 渀 搀 爀 愀

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they knew exactly the work and
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complex to accommodate their
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“At that time we were in fact living
in a home constructed by DJ Hewitt
Builders. We were very impressed
by the standard of construction and
the flow of that home. DJ Hewitt
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Daryl’s company was the first
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Level 3 of our national lockdown has
provided me with the opportunity
for a 360-degree perspective on the
challenges, insights and opportunities
that exist in the real estate market. I’ve
called it a process because a process it
is, and the main participants all have
different challenges getting through it.
Owners/vendors – ‘Let’s wait’. Firstly, pushing
through that desire to wait till the clouds lift, the
sun shines and the world changes is a challenge.
Waiting has its champions, but the issue is that it
could take a long, long time to get back to ‘normal’
and the market could easily drop within that
period. Every option requires care and thought and
must be counterbalanced against the opportunity
for certainty. For some – and I’m usually in this
group – certainty gives me peace of mind and the
chance to plan ahead. And planning is critical in all
of this.
Once an owner decides to proceed, it looks like
this. Your consultant can show your property
with a maximum of two viewings a day. And there
are no open homes. For homes that, previously,
might have expected a strong response and large
numbers of viewings, this can be prohibitive. There
are restrictions on who can inspect at any one
time: a limited number of people, all from the same
bubble; no children; no one with compromised
health; no touching of anything; shoes off; and
social distancing and sanitization processes
always followed. It’s a list that requires more time
and space to discuss than this column allows, but
with a will there is a way and sales are occurring
despite all of this. I truly believe the resilience builtup
during the Canterbury earthquakes has helped
all of us with the ability to methodically address
challenges, and I notice this constantly within our
own business in this part of the real estate process.
Buyers – ‘Show me the bargains’. In Level 3,
buyers looking for solutions due to selling before
the lockdown are active, and they will continue
to be, but there are others biding their time,
anticipating bargains to come. When compared
nationally, however, the prices in Christchurch are
amongst the most affordable in New Zealand. That
means, apart from some vendors and their specific
circumstances, a massive downward shift could be
unlikely. The expectation of wholesale bargains as
the rationale for a buyer deciding to wait might
keep them waiting till a scarcity of available
property actually pushes prices upwards!
Agents – I made a comment
about this last month and
my feelings haven’t changed.
The best will be busy – who doesn’t want the
best in a changing world. What constitutes ‘the
best’? Fantastic communication and systems for
contacting their clients and engaging buyers.
Active databases and social media connections,
world-class negotiation skills, empathy and a work
ethic that shows nothing is too much trouble. Find
this (you can find it in newbies to the industry as
well as in long-tenured industry stewards) and you
are onto a winner.
Finally, the last part of my 360-degree view: my
personal thoughts. It’s been one of the hardest
times to be a business owner, the best time to be
a family member, and the only time I hope ever to
do this!
Take care and kind wishes.
Lynette McFadden
Business Owner Harcourts gold
JOHN MCFADDEN
Business Owner/Managing Director
Harcourts gold AREINZ
P 027 432 4554
LYNETTE MCFADDEN
Business Owner/Minister of Magic
Harcourts gold AREINZ
P 027 432 0447
VISIBLE, AVAILABLE
& ENGAGED.
If you are looking for a way forward, talk
to the industry experts. Contact any of us today!
CAMERON BAILEY
Business Owner/Harcourts Canterbury &
NZ’s No.1 Sales Consultant
P 027 555 7079
CHRIS KENNEDY
General Manager/Business Owner
P 027 433 5828
PAPANUI 352 6166 | INTERNATIONAL 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

STYLE | feature 7
WE STAYED AT HOME
In an historic event, all New Zealanders were in isolation for nearly
four weeks due to Covid-19. We asked people of different age groups
to share their lockdown experiences.

8 STYLE | feature
LIFE IN THE SLOW LANE
Tess Hall, 83, of Christchurch had been in isolation before, during
the polio epidemic. But things were a lot different then.
When lockdown was announced, it didn’t bother me
because I was relieved that somebody was doing
something positive and not just humming and hawing about
it. We had something that was going to affect us very badly;
we had seen what was happening overseas. [Prime Minister]
Jacinda [Ardern] just got on with it and it made you feel
comfortable that things were taken care of.
I have quite a good section around me. I just went out and
pottered about. I can’t bend down and garden or anything
like that, but I poke around. I found lots to do inside. In the
first week, like my friends, we all cleaned our closets out. Not
having to go out to anything, life moved into the slow lane
and I quite enjoyed it.
When I stand on my back entranceway, I look straight
across to my neighbour’s balcony. So, we can have quite a
good conversation! They have a little girl who’s five and she
is quite a delight; a busy little soul. I asked her one day, ‘Are
you looking forward to going back to school?’ And her mum’s
hand went up in the air and she said, ‘Yes!’
There were so many lovely things happening. My
neighbours were brilliant from the first day. We live in a
crescent-shaped road, and everyone honed in on me. I think
it is because I am the oldest. I went out for a walk and some
neighbours, who I didn’t know, jumped up and ran over to
see me, keeping the appropriate distance. They told me who
they were and gave me their phone numbers, and if I wanted
anything just to ring them. So, that was lovely. This is why I
have stayed where I am. I’ve been in this house for 43 years
and I knew I had good people around me. I didn’t want to
live on their doorstep, because they are very busy, but I knew
they were there and they were all good neighbours.
I guess I have done this before, in a sense. When I was still
at primary school, we had the polio epidemic. It went right
through New Zealand and all the schools closed. We just all
had to stay home, but that didn’t stop us from heading down
the road, going to the local creek for a swim or going eeling.
We were not given any schoolwork!
We did have fun because life was very simple back then,
we didn’t expect or want a lot. People seem to want such a
lot these days. If it was now, we’d probably all have been put
in lockdown. People died of it. I had a cousin who survived,
but still suffers the effects of it now.
I was a child during the war [World War II, 1939–1945].
Food was very much a problem, even after the war ended.
There was still a lot of rationing because there were things
we couldn’t get. So, we had coupons and you got so much
butter, meat and sugar for each member of the family and
that lasted you a week. The highlight of our day was if there
was a small chocolate bar in the bottom of the order that
the grocer had put in there. We all had to share this little bar
because there was no chocolate around.
These days, I get out and about a lot, but this social
Tess Hall had to fold in her social butterly wings.
butterfly folded her wings and put them away for a while!
I belong to a number of groups, like the Pegasus Ladies
Friendship Club. I’m on the committee so we rang people
we know and just checked in on each other.
I enjoyed not having to get up and out the door by
9.30am. I could just get up and wander around and, if I
wanted to go bed for a while, I could.
I baked for my lovely neighbours across the road. They
would bring me over a couple of nice pieces of brownie all
wrapped up and everything, or something from their garden.
I’m very lucky. I was reluctant to bake for anyone in the
beginning because I wasn’t sure if it was a safe thing to do,
but I noticed people doing it, so I started to as well.
I missed seeing my family. Talking to them was lovely and
my daughter popped over and dropped things off. We had
to stand well apart and couldn’t hug, but it was okay. I think
you accept it when you realise it is a necessity; you’ve got to
do it for everyone’s safety. It is more important that they are
safe, and I am safe.

STYLE | feature 9
JUST A MOMENT IN TIME
Burnham’s Ida Cullen, 41, spent lockdown with her son Enzo and father
Trevor and didn’t see her husband Mike for nearly two months.
Ida Cullen and husband Mike Bishop were separated during level 4 Covid-19 lockdown, due to Mike’s overseas travel.
My husband Mike left for a work conference on March
7. Initially he was going to be in Spain, but it shifted
to London because of how bad things were getting there.
Then, suddenly, the cases in London went up to about
100. It started to become quite real for people that it
[Covid-19] was travelling fast.
We had a trip planned to my dad’s house in Hira, near
Nelson. We, my two-year-old son Enzo and I, were going
to leave a couple of days after Mike got home, but it soon
became apparent that we should go before he came back
so he could self-isolate. He arrived back on March 15, and
we left that morning and didn’t see him again until May 2.
He missed us and we missed him. At the time, I guess
you kind of push the part of missing someone away,
because if you dwell on it too much, you wouldn’t
continue with your day, trying to make it as normal as
you can. And it was just a moment in time. So, we had an
extended holiday at grandad’s house.
I felt quite lucky to have this time with my father. There
were quite a few people who couldn’t be with their
grandchildren. Dad and I have always been close and
I felt quite lucky to have
this time with my father.
There were quite a few
people who couldn’t be with
their grandchildren. Dad
and I have always been
close and seeing him with
Enzo made me remember
how our relationship was
when we were children.

10 STYLE | feature
NOT A BAD
PLACE TO BE
Eleven-year-old Mathilda Smulders
discovered a few pros and cons to being
stuck at home all day, every day, with
your family.
Ida spent lockdown with her father Trevor Cullen and
her two-year-old Enzo.
seeing him with Enzo made me remember how our
relationship was when we were children. You see your
parents being a parent in a way, if that make sense. But
he also got to know his grandson on so many different
levels, including the early morning wake-up call and the
toddler tantrums [laughing].
We know Dad’s neighbours quite well, so we waved
out to them and talked over the fence. People were
saying, ‘How are you doing? How are you finding it?’
When they asked that question, they were asking in
a really genuine way, and I think that was really nice.
When we went out for walks, everyone waved at each
other and said hello. Even though we were physically
distancing, we are still trying to be socially connected.
When the call came for 70-year-olds to stay at
home, I started to think about what we were going
to do with this two-year-old at home! Dad had some
flour from 2017 and I made some play dough with it.
Enzo ate some. I thought he would be quite disgusted
by it, but unfortunately, he’s done it a few times now.
We had some chalk so drew roads on the ground
for him to run his trucks on. Enzo started to talk a lot;
he’s quite chatty. He would bring up the names of his
friends randomly when he played. His friends Ava and
Henry were driving his trucks with him the other day;
that was really sweet. I did feel sad he couldn’t do the
things he normally does, like go to the playground,
but I’m lucky he is at an age when I don’t have to fully
explain why, so he adapted quite well.
When he is older and facing challenging things, I will
tell him about this time. I will say to him, ‘Though you
can’t remember it, we did this, and it was pretty scary
for a lot of people, but we came out okay. So, with
whatever you do in life, when you are faced with times
that are quite stressful and hard, it is going to be okay.
Because it is just a moment in time.’
Before lockdown, life was busy. I’d go to school at 8am and
have activities after school. I play hockey, netball, swimming
and tennis, as well as sing and learn the guitar. At the weekend,
I would have sports, see my friends, go on outings with my
family and have sleepovers. Then came lockdown.
My bubble was quite big. There was my mum, dad, brother,
sister, my grandparents and me. It was nice being to have a lot
of people in it, though sometimes it was annoying because we
all get on each other’s nerves. We’re lucky we have a lot of
space.
I quite liked online learning. It was easy for me because I
could spend more time on the work I needed more time to
do and then go through the other work quickly. My school [St
Margaret’s] was very organised – it was almost as if we were
still there. We even had to go to chapel and had a reverse
mufti day, which was fun.
I can’t wait to be able to go out to the
movies or trampoline park, and start my
sports again, but I think it is important
we are doing what we are doing.
I liked being at home. I liked sleeping in and having more
free time, and not having to worry about eating my lunch for
morning tea, because I had activities. But I missed my friends.
My friends felt a bit bored in quarantine. We used FaceTime
and messaged each other every day, plus, mum set me up with
a pen pal in America, one of her friend’s daughters.
If I was talking to someone about to go into lockdown, I’d
tell them that they should make a plan to do something fun
every day, get outside every day, and not spend too much
time on your device.
I baked with my mum more as she was working less –
and it was really fun. I enjoyed going on walks, even though
sometimes my parents had to make us go.
I can’t wait to be able to go out to the movies or trampoline
park, and start my sports again, but I think it is important we
are doing what we are doing. Otherwise the virus could get
really bad and we could get it. It is safer to just be with your
family and isolate.
My biggest lesson? I now know it is actually okay to live in
your bubble. I’ve learnt to help around the house more and
that it’s not that bad to be at home all day.

STYLE | feature 11
Mathilda Smulders
developed a
fondness for her
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12 STYLE | report
THE LOCALS
We have an incredible array of local producers, right in our backyards. Style talks to three,
all of whom are putting their hearts and souls into handcrafted goods.
Photos (FROM TOP): Katherine Williams Tandem Photography; John Doogan Photography; Camilla Rutherford, www.healtheearthnz.com

STYLE | report 13
THE WINEMAKER
Ataahua Wine’s Stephanie Henderson-
Grant once said she would never start her
own wine label. Yet today, she has her very
own boutique Waipara winery that she has
built from the ground up.
really didn’t think I would start a wine label when I left my
I job as a winemaker. I was at home with three little children,
and someone asked me, ‘So, are you going to do your own
thing one day?’ I said, ‘Never.’ I’ve since learned never to say
never!
I remember commenting that the industry needed another
small wine brand like it needed a hole in the head. But three
years later, I really missed winemaking because it is quite a
fascinating process and I love the creativity of it.
I saw an ad for second-hand wine equipment and I went
and had a look. I thought, ‘I could do something with that’.
The next thing I knew I had some equipment.
We had a sort of a barn, where we stored my sister’s gear
while she travelled and where we had an old car. I cleared
it all out and put in drainage and electricity, and insulated it.
And, bit by bit, it grew into a little winery.
I’ve collected things, added a few bits and pieces and had
the local engineering company modify things so I could do it
on my own or with the help of one other person. It is a small
setup, but it works nicely.
The first wine I made at the original Church Road winery
[Waipara], was the 2010 Gewürztraminer. I started selling to
local restaurants and small outlets. Little by little, it grew. I’d
do a little more volume and started sending more to larger
restaurants.
Because I had small people at home, I wanted to keep the
operation small. I wasn’t interested in exporting for the first
10 years, whereas I would like to export now – depending
on how things go with Convid-19. This year is quite different
because of that.
Stephanie Henderson-Grant has built up her ‘little winery’ in Waipara,
bit by bit. Photo: Katherine Williams Tandem Photography.
Fortunately, the Ministry for Primary Industries allowed the
wine industry to harvest the crop during lockdown. It would
have been nine to 10 months of work gone if we couldn’t
bring the fruit in.
Normally we would hand-harvest, but that is not
happening for obvious reasons. This year the fruit has been
machine-picked and the wine made at a kind neighbour’s
facility, because, in January, we shifted everything from
Church Road, two kilometres away, to Mackenzies Road, and
we’re still getting set up.
Normally, the harvest is really intensive; hand-harvesting
during the day, then processing in the afternoon and in the
evening. I would probably do 12-hour days at the peak of it.
I love what I do. I think it is because you produce
something from scratch. You grow the vines, nurture the
plants to produce the fruit, harvest the fruit and then make
the wine. In the end, you come up with a product that
people enjoy. It is very satisfying to produce something
where you have had a part in every aspect; touching the
bottle umpteen dozen times just to get it out the door. It is
truly a hand-crafted product.
Support Stephanie at ataahuawine.co.nz

14 STYLE | report
Lucy took time to learn the
art of cheesemaking while
the facility was built. Photo:
John Doogan Photography.
The milk produced by the Italian water buffalo is turned into
cheese. Photos: John Doogan Photography.
THE CHEESEMAKER
Out in the Malvern Hills is a herd of Italian water buffalo, producing milk that is turned
into mouth-watering cheeses. Wairiri Buffalo’s Lucy Appleton tells her story.
My favourite buffalo is Daisy; she is named after my
grandmother. She was abandoned by her mum – she
didn’t seem to want to have anything to do with her, so I was
like, ‘Right, this is an opportunity to hand-raise a buffalo.’ We
have 50 and all of them have names and are full of character.
We chose Italian water buffalo for our farm because we
wanted something that would not only produce a good
return, but be good for our soft land with high rainfall. Buffalo
have a very wide cloven hoof and they seemed to be very
suitable, so that is what we did. We have 100 acres and half
is covenanted forest and swampland, so hopefully, we will be
carbon neutral or negative. The idea is to have less impact on
the planet.
It took about four years to build the facility because we
did most of it ourselves. Then, we had to learn everything;
how to milk buffalo; what we needed to milk buffalo; how to
make cheese; risk management and get the building certified.
We went nice and slowly.
While we were building, I needed to go get the knowledge
on how to make cheese. It is a bit like if you imagine
someone who starts up a car garage and they are not a
mechanic; they are probably not that useful. I had to make
sure I had the intellectual knowledge and capacity to design
and operate a cheese factory.
So, I started with a goat and learned to make the basic,
easy cheeses. I did a cheese course and learned a lot from
my brother-in-law, he’s a microbiologist, and my friend is a
chemist. Then, I visited two cheese factories in Italy.
Initially, I thought I would only do mozzarella, but then I
realised the milk is incredible for all other cheeses. Like a
camembert is phenomenal; any cheese made out of this
milk is phenomenal. It is high-end A2 milk, so a lot of people
who can’t have A1 milk can have the buffalo milk. Using it in
coffee is incredible too. The milk has a silky, light palate, so it
is a great base for coffee.
Quite a few Indian people also use the milk to make their
own fresh paneer. I was at a market a while ago and this
Indian guy was selling vegetables and I had leftover products.
I said to him, ‘Here, have this.’ He looked at me and said, ‘Is
that buffalo milk?’ and I said, ‘Yes.’ His mouth dropped open
because he hadn’t had it since he was a child in India! I had
six leftover bottles, so I just went and gave him the whole lot
and he was stunned.
You can have a lot of fun with Italian stretched-curd
cheeses, because what happens, from a scientific point of
view, is really quite entertaining.
You can create all sorts of things. With caciocavallo,
because it is huge, we need four hands to create it. It is quite
interesting working with two sets of hands. There is a real
science behind making cheese.
Support Lucy at wairiribuffalo.nz

STYLE | report 15
Spring Collective managers Dominique Schacherer (second from right),
Logan Kerr (far right) and Penny Platt (fourth from left) with their crew.
Photo: Camilla Rutherford, www.healtheearthnz.com
THE GROWERS
Dominique Schacherer tells the story
behind three young farmers who turned
two small organic farms into one big one
called the Spring Collective, after meeting
each other at local farmers’ markets.
We just started on an acre, just doing a small amount of
vegetables.
I had always been interested in self-sufficiency. I did some
WWOOFing (volunteering on an organic farm) in the North
Island and that got me started. My partner, Logan Kerr, was
planning on being a chef, but after he was asked to grow some
heirloom vegetables by his work, he gave up on that idea and
got into growing.
A few years later we met Penny Platt. She had started her
own farm, too, and we met because we were both selling at
the farmers’ markets. She approached us saying, ‘Would you
guys consider working together?’
We were all working seven days a week and working
extremely long hours. We thought if we teamed up we could
share the load and the assets we had.
None of us come from farming families, so we’ve all started
our farms quite slowly. Setting something up like that takes a
lot of structures and equipment and that all takes a little while
to build up.
Finding land to lease has always been really difficult for us.
You’d be at a place for three years, your lease would run out
and then you have to move to another farm. Penny’s parents
had purchased some land and gave us a long-term lease. We
decided to join up and start the Spring Collective on this
20-hectare property.
After the first year, we started leasing the neighbour’s
property, so now we have 21ha. And, including us, there are
16 employees working the farm (previously Logan and I only
had a part-time employee).
We arrive at 7.15am in Brookside, just south of Christchurch
and have a team meeting with the crew. We’ll do a few
exercises to loosen up and bring the team together.
We send out the harvest team. Often, if it is a big day, I’ll go
out and help them. Other days I’ll go and look after my crops.
The three of us managers all have crops that we look after
and grow. I have kale, cabbage, broccoli, cauliflower, lettuces,
celeriac and celery.
Other days, I’ll be heading into the office to do accounts.
The crew finish at 4pm and we try to stick to that because
it is hard work on the body. And it takes about 40 minutes to
drive home – many of us live in Christchurch.
Lockdown turned our whole business on its head – one
of our main outlets was the farmers’ markets. So, a lot of
our revenue was cut off. We’ve always done vege boxes – a
little side thing that we just did for fun really, but with the
restrictions, our market customers still wanted our veges, so
vege boxes took off. It’s been crazy and has been our lifesaver.
One of the best parts of this job for me is that satisfaction
of growing crops. Seeing the whole process, right from seed,
the growth stages, and at the end the appreciation from our
customers. Being outside on a sunny autumn day, harvesting
crops and feeling the stillness in the air is something special. I
love that I am doing something that I know is really beneficial
for the earth and for people.
Support Dominique at springcollective.co.nz
Logan, Penny and Dominique from Spring Collective.
Photo: Camilla Rutherford, www.healtheearthnz.com

16 STYLE | promotion
MARKETPLACE
A carefully curated showcase of local businesses and their gorgeous wares.
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The Cupertino desk innovatively combines
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NESPRESSO
Nespresso has relaunched its flavoured coffees under
the Barista Creations range – the dessert-inspired trio
takes inspiration from the craft and creativity of the
world’s finest baristas to offer the perfect milky recipes.
From a delicious Vanilla Éclair, Caramel Crème Brulée
or Cocoa Truffle, the recipes are sure to elevate your
afternoon tea or weekend coffee moment.
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GALLERY DE NOVO
Artist Suzy Platt’s upcoming exhibition
incorporates works from New York Fashion
Week 2020 where she was selected as a guest
illustrator by British fashion photographer Nick
Knight. Eight original works are available along
with this limited-edition print, from Tom Ford’s
Autumn/Winter 2020 collection. View online!
gallerydenovo.co.nz

STYLE | promotion 17
LITTLE RIVER GALLERY
Tentative steps to deeper water... Deep Water
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OCULA
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18 STYLE | home
NATURAL FORM
& FUNCTION
Returning from overseas, a New Zealand couple decided to build a relaxed
family home that made the most of the great outdoors.
Words Kim Dungey Photos Simon Devitt
ABOVE: The home overlooks the Wanaka basin.

STYLE | home 19
CLOCKWISE FROM TOP: The home hunkers low under a gently sloped roof-plane; The television is tucked behind the fireplace, at one end of the
snug; Criffel Range rises behind this home near Wanaka.
Having lived overseas for 13 years, the owners of this
rammed-earth home decided to move back to New
Zealand to be close to family.
The location is a rugged narrow terrace at the foot of the
Criffel Range near Wanaka.
Subdivided from a farm below, the site overlooks the rural
land and distant mountains surrounding Wanaka and had a
15m-by-30m building platform orientated to the north.
The owners had seen rammed earth used before by
Assembly Architects in Wanaka and liked it for its natural
qualities and local character.
Their brief was for a relaxed family home where their
children remained close, with the ability to work from home
and to have guests to stay.
Having been apartment dwellers in Singapore, large
bedrooms were not needed, but they did want a generous
living space well connected to the outdoors. The guest
bedroom would double as a reading and yoga space.
Rammed-earth walls were used primarily in the living
Having been apartment dwellers
in Singapore, large bedrooms
were not needed, but they did
want a generous living space well
connected to the outdoors.
spaces and the perimeter walls of the home. Concrete
footings were left exposed and vertical concrete elements
were used as dividers – for example, between the lounge and
the snug, as a bedhead, and against the kitchen bench.
Tucked behind the corten steel entry door is the study.
The living rooms and all the bedrooms are sited along the
northern length of the building platform, capturing the sun
and panoramic view.

20 STYLE | home
Ceilings are lined in New Zealand southern beech.
One door closes and a better one opens...
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STYLE | home 21
The home uses local materials
as much as possible, the
most obvious being the earth
sourced from Cardrona Valley.
The study, tucked away behind the main door.
The centrally placed living room opens on to a patio
at the northern terrace edge and into a courtyard on
the south. The courtyard provides an escape from the
intense northern and western sun and captures views
of the rugged terrain above the property.
Monopitched profiled metal roofs were proposed to
counter the consent requirement for a gable roof and
present a lower building profile. These are flashed in a
band of corten steel. Ceilings are lined in New Zealand
southern beech, with macrocarpa soffits.
The home uses local materials as much as possible,
the most obvious being the earth sourced from
Cardrona Valley.
Because the house is sited for maximum northern
exposure, the sun charges the 450mm thermal mass
walls and exposed concrete floors like a battery. An
electric heat pump supports the heating when required;
the home is wired to have solar panels and batteries
installed when these become more affordable.
Eaves have been designed to prevent high summer
sun getting in, but allow low winter sun to enter. The
home has an even temperature and winter power bills
are not extreme.
A mix of materials that warm both the heart and the
home, alongside perfectly framed views, saw this brief
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A bedroom complete with exposed concrete bedhead.
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22 STYLE | architecture
BANKING ON A WIN
When the 2011 earthquake sent a neighouring building crashing through a
former bank, two people saw an opportunity to create a brewery.
Words Shelley Robinson Photos Patrick Reynolds

STYLE | architecture 23
Light flows down from skylights bouncing off the beer vats to spread throughout the establishment. The original concrete walls of the bank have been
extended by using repurposed timber from houses demolished in the February 22, 2011 Christchurch earthquake.
dog fidgets, trying desperately to sit
A obediently outside a Lyttelton café.
The cacophony of noise, people and
the enticing smell of baked goods on
London Street is working against him.
It is late morning and the street is busy
with people popping in and out of an
eclectic array of shops.
A woman pauses outside the
pharmacy, halted by a friend who
soon joins her from across the street.
Their laughter drifts up to the balcony
of Eruption Brewery, adding to the
symphony of background music from
the cicadas and the burring of the port a
block away.
“Yeah, it is pretty good,” muses
brewery owner Shaun Crossan, as
he rests his elbows on the balustrade
surveying the street. You get a sense it
has been a while since he has pondered
the feat of turning a former BNZ Bank
into a brewery and bar.
The bank building was destroyed
when the Harbourlight Theatre next
door fell through it, during the February
22, 2011 earthquake, and for years
suffered the indignity of having a
tarpaulin stretched across it while its
future was mulled. But Shaun and his
business partner saw potential in the
crippled building.
The balcony, where Shaun stands, was
designed as an “inverted” stage by Bull
O’Sullivan architect Michael O’Sullivan.
Normally people would watch the stage,
but here it is used as a viewing platform,
watching as the life of Lyttelton plays
out below.
Michael used photos of Louisiana’s
Mardi Gras, with people enjoying the
festival on balconies, to entice the
Christchurch City Council to sign off the
design. And it worked.
The building was one of the first on
London Street to go through the postquake
urban design process.
“We had to show the council how
this was going to contribute to the
liveliness of London Street, which is a
Michael used photos
of Louisiana’s
Mardi Gras, with
people enjoying
the festival on
balconies, to entice
the Christchurch
City Council to sign
off the design. And
it worked.

24 STYLE | architecture
TOP: The stairs leading to the outside deck. BOTTOM: The mezzanine with repurposed armchairs and Formica tables, with views over London Street.
fairly wonderful street. We showed
the council images of what it could be.
People up on the balcony, enjoying the
sun while the market happens below,”
Michael says.
Being a clever type of chap, he also
designed the steel balustrade so that it
winks at you, luring you in.
“When you are walking around
London Street it changes and moves
with the sun. We thought, why don’t we
do something playful with the balustrade
and make it really robust and theatrical,
like a stage would be in the middle of a
European theatre?” he says.
Shaun, who owns Bake Tech Services
and is fairly handy with steel items, had
the balustrade profile cut at one of his
steel manufacturers and the 3.5-tonne
structure was craned into place like a
giant puzzle piece.
A distinct repurposing trend runs
through the entire building. Where
customers once filled in deposit forms
and took them to the tellers, people
now order beer. Behind where the
tellers’ desks would have been and
in the old bank safe, complete with
combination lock, Scotty ‘the bearded
brewer’ concocts his latest ale in the
stainless-steel vats. He is in his element,
rap music belting out while he creates.
Up the stairs, it is a delight of nooks
and crannies. The landing is the old bank
incinerator and the kitchen is the former
staffroom. Michael added in a playful
mezzanine level and an outdoor area,
where live bands can entertain patrons
at the weekends.
Repurposing runs throughout the
décor too. Beautiful crochet blankets
are flung over retro-looking chairs,
while people sit at old Formica tables
with chairs from the former Le Café
at the Christchurch Arts Centre. You
are transported back in time to when
you used to perch happily at your
grandparents’ table, drinking Raro

STYLE | architecture 25
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26 STYLE | architecture
The back deck has incredible views of Lyttelton Harbour.
(though now, since you’re of age,
you get a craft beer instead).
In each area the vibe changes,
explains Michael.
“So there are dark dingy corners
where you can go and talk about
solving the world’s problems
downstairs with somebody,
or you can be upstairs in your
grandmother’s living room with
your family, or out the back listening
to a band and playing up,” Michael
explains.
This feeling is enhanced through
the blending of materials on the
walls. The original concrete walls of
the bank, which are 300mm thick
with steel and built to withstand
nefarious criminal behaviour, have
been left exposed, adding a certain
grittiness to the downstairs engine
room of beer making and buying.
Where height has been added to
make room for the mezzanine,
vertical weatherboards saved from
an inner-city building line both the
additional walls and roof creating
warmth and nostalgia.
Huge skylights above the vats
send light down, which bounces off
the steel of the vats – almost like
the brewing operation has been
heartily approved of from above. It
sends light into the right nooks and
keeps dark those places for serious
discussion and contemplation.
Shaun leads the way to another
wee hideaway, through a door and
up stairs, to the outside deck, which
was dug into the side of the hill. It
is very quiet, just the gentle music
of the cicadas, with the cranes from
the port dancing. The water from
the harbour twinkles and the Port
Hills dips in its toes.
Shaun rubs his hand on his beard
and grins.
“Yeah, it’s pretty good.”

STYLE | promotion 27
CURRENT SITUATION CALLS
FOR A CHANGE OF SITUATION?
Debi Pratt explains how Tall Poppy’s free marketing package
gives your property 10 extra boosts to get moving.
Professional Photography
You receive 15 professional daytime
photos to ensure quality presentation of
your listing and any promotional material
we create for you.
“The decision to sell your
home might now be made
out of necessity rather than
desire. And we understand
that. With the Tall Poppy
team, I have extended what
had been a short-term offer
to genuinely assist in putting
property to market. We are
offering an outstanding allinclusive
package through
which owners will not pay
anything for marketing. This
isn’t a mere token gesture;
the package includes all of
the items mentioned and
doesn’t discriminate whether
your home is at the lower
end or upper end of the
market,” says Debi Pratt.
Debi Pratt
tallpoppy.co.nz
021 480 155
debi.pratt@tallpoppy.co.nz
Floor Plans
The most requested detail from
active buyers is a property floor plan.
This will be done by our professional
photographers and included with your
property photos.
Major Property Sites
Your property will be displayed on all
other major digital portals, which include
RealEstate.co.nz, Open2View, OneRoof,
Homes.co.nz, HouGarden.com
Trade Me Premium
Your property gets six weeks of the
highest upgrade on New Zealand’s #1
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visibility to potential buyers throughout
the country.
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Included is a Super Feature and three
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your listing at the top of Trade Me
search results during the critical first
week of your property being released
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property listed at the top of Trade Me
search results in the lead-up to open
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Google’s massive network of hightraffic
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Targeted to a relevant audience in your
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Professional Brochures
We will provide 30 printed copies of a
four-page landscape property brochure,
printed on high quality paper stock, that
will be delivered to prospective buyers at
your open home.
Property Titles
Your property will receive the property
title as part of the bundle.
Signboard
We will take care of the installation and
removal of a Tall Poppy signboard.

28 STYLE | gardening
CAN-DO GARDENING
If lockdown has inspired you to go green, why not share the love
with this easy gift or simply keep on growing.
Words Shannon Hunt
Growing plants in a ‘tin-can’ garden
teaches you the principles behind
growing quality vegetables, herbs
and flowers without outlaying large
amounts of time, space and energy.
STEP 1: CHOOSE YOUR
CONTAINERS
Recycle some empty cans. Remove the
labels for a shiny silver finish.
Lesson: A manageable garden that is
aesthetically pleasing is an important part
of any gardening project. You stay inspired.
STEP 2: CHOOSE SUITABLE
PLANTS
For winter planting, look to herb
seedlings in six-cell packs or single 10cm
pots so the roots fit into a tin can easily.
Thyme, rosemary, parsley, parcel and
mint grow well during winter (albeit
more slowly) and are brilliant additions
to your winter dishes.
Lesson: When planting a garden, choose
healthy plants that suit the environment/
season in which you want to grow them.
STEP 3: GOOD DRAINAGE
Using a thick nail, hammer several holes
in the bottom of the cans. Place a handful
of gravel/pumice in each and then place
tins on a plastic tray or lid with 1cm of
gravel/pumice spread over it.
Lesson: Excellent drainage is important for
premium plant health as it allows water
to flow freely around the roots so nutrients
can be taken up effectively.
STEP 4: PLANT IN SUITABLE
SOIL & FEED
Half fill your tins with a 50/50 mix of
quality potting mix and organic compost.
Remove the seedlings from their pots,
shake off excess potting mix and dangle
the roots above the mix in the tin can,
while adding mix around the roots. The
base of the stem must sit level with the
top of the can. The seedlings need to be
firmly planted and upright.
Lesson: Keep the stem base level with
the top of the soil to prevent rotting
and encourage good growth. Using good
container mix (not garden soil) is important.
STEP 5: FEEDING YOUR
PLANTS
Once planted, spray foliage weekly with
an organic seaweed/fish concentrate
liquid from your favourite garden centre.
Lesson: All container plants grow best in a
good container mix that suits their growing
habit, so they can feed effectively. Adding
seaweed or fish-based foliar feed will
provide every mineral they need to grow
strong and nutrient-dense.
STEP 6: POSITION FOR THE
SUN, AIR & LIGHT
Place your cans on their tray on a
table on your open deck or at the
back door where tending, feeding and
harvesting them is easy. Shorter winter
days provide less light and sunshine,
but photosynthesis still occurs so your
plants/herbs will grow well for you if
you feed/water them regularly. When
spring comes around the plants can be
transferred into a garden.
Lesson: Nutrient-dense herbs need plenty
of sunshine, air, rain (water), light and
organic nutrients. Look after them and
they will look after you.

EXTERNAL AFFAIRS
with Tim Goom
The Staycation
Silver Lining.
I, like many of you, have recently had to cancel an upcoming
overseas family holiday. It was a trip that had been meticulously
planned and which I was extremely excited about but with
international travel not being a safe option right now, I’m
looking for the silver lining.
In the face of the worsening global pandemic, New Zealand’s
geographical isolation is suddenly more of a positive than a negative.
We have plenty of stunning holiday spots right here as alternatives- but
with the ‘flattening the curve’ advice focussing on social distancing,
many will choose to limit movement and interactions and opt for
holidaying at home- the Staycation! No packing, no long trips trying to
entertain increasingly cranky kids, no worrying about tickets, passports
or visas, no jet lag, no post-holiday credit card bills. It’s not all bad!
It is predicted that as the race for a viable vaccine continues, there
could be continuing waves of outbreaks after cases peak, so it is
unclear how long it will be before we are advised international travel
can safely resume. So, if you’re staying put, what can you do to feel
like you’re not missing out on much needed R&R? The changes you
can make to create an outdoor environment which you want to spend
more time in will depend on age and stage, but these changes don’t
necessarily have to break the bank.
If, like me, you have a young family- activity is the key to keeping
cabin fever at bay! Options include surrendering flower beds for
increased lawn area for backyard cricket and rugby, introducing a play
house or fort, building raised beds for the kids to grow their own
veggies or the gold plated option- installing a swimming pool or spa.
by Goom
Any of these changes will provide endless entertainment for the kids
(and sanity for you!).
For those with teenagers, reconfiguring your outdoors into separate
entertainment areas may limit them fleeing to their rooms when guests
arrive. Creating a space in which your teens and their friends feel at
ease (whilst unwittingly being supervised from a distance) is the key
to making staying home an attractive option. A concreted area for
basketball or skateboarding? A pool table or dart board in an outdoor
room? Again, a pool is a fantastic way to keep your teen outdoors, off
screens and active if the budget allows.
If you’re at a stage where your focus is on creating an inviting space
where you (and guests) can unwind, the key is to have features to allow
your outdoor space to be used year round. Shelter from the sun (ie
umbrellas, louvres, a permanent shade structure), shelter from the heat
robbing wind (ie strategic planting, timber or block walling) and heat (ie
gas or wood fire, electric panel heating) will ensure you maximise use
of the space. Alternatively, an outdoor room can contain all of these
elements. Add in comfortable seating, cooking facilities, a sound system,
ambient lighting- and you may well find your outdoor room trumps your
indoor living area!
We are undoubtedly facing challenging times ahead, but the ‘can do’
attitude we as a nation are renowned for will help us make the best
of it. We’ve adapted quickly, our teams are set up in their homes
and remain available to help you with any landscaping ideas you’ve
contemplated but not had time to progress. The priority now is to keep
our loved ones safe and well but if you want to discuss any landscaping
needs, Goom Landscapes is here to help.
The champions of
landscape design & build.
7 GOLD AWARDS - 2019
DESIGN | MANAGE | CONSTRUCT
Create a Lifespace with us. | goom.nz
IDEATION-GOM0126

30 STYLE | fashion
MIU MIU
ROKH
MIU MIU
OROTON
MIU MIU
MIU MIU
MIU MIU
Gettin’ out
Perhaps there was a time in lockdown when you suddenly realised you’d worn the same pair of
pants for two weeks and started yearning for ‘proper clothes’? We hear you. We are looking to
forward to celebrating autumn colours and throwing a sassy coat on as we stride down streets
covered with leaves. Try mixing your pastels with different textures, like silks and velvets.

STYLE | fashion 31
1.
2.
3.
5.
4.
6.
7. 8.
9.
11.
10.
12.
13.
1. Originate Coat, $1197, TAYLOR 2. Dust Trench, $675, MINA 3. Skinny Belt, $240, RHEMY 4. Cuff Detail Button Through
Shirt, $99.90, WITCHERY 5. Thank You Skirt, $159, RUBY 6. Magali Wide Neck Coat, $449.90, WITCHERY 7. Double Ring
Belt, $440, RHEMY 8. Matilda Sweater, $249, RUBY 9. Contrast Stitch Shirt Dress, $199.90, WITCHERY 10. Vermont Coat,
$1079, CAMILLA AND MARC 11. Pleated Twill Skirt, $139.90, WITCHERY 12. Chelsea Coat, $649, SILLS 13. Lexi Loafer,
$299, KATHRYN WILSON

32 STYLE | fashion
ALEXANDER MCQUEEN
AKRIS
CHANEL
CHANEL
MIU MIU
PAUL & JOE
Y/PROJECT
Not so normal
The novely of wearing lounge wear every day wore off pretty quickly. And so we celebrate going
back to the office, and going bold to the point we may frighten some colleagues. Snazzy plaids,
stripes, with a bit glam, because, heck, why not? Let’s stride back into 2020 once again being our
authentic selves. Want to mix stripes and plaid? More power to you.

STYLE | fashion 33
2.
3.
4.
5.
1.
6.
9.
8.
7.
12
10.
11.
13.
1. Youth of Bourgeoisie Pant, $317.51 and Poetic Wrap, $317.51, SALASAI 2. Aside Coat, $669.99, MOOCHI 3. Jewel Skirt,
$269.99, MOOCHI 4. Sequin Keyhole Top, 149.90, WITCHERY 5. Y Not Necklace, $99, SILK & STEEL 6. Release Top, $159,
LEO+BE 7. Double Up Pant, $165, KETZ-KE 8. Sophia Necklace, $109.90, WITCHERY 9. Selection Dress, $585, NOM*D
10. Single Out Blazer, $199, KETZ-KE 11. Cleo Atlanta in Chilli Red, Bra $89.95, Brief $39.95, THE FITTING ROOM
12. Cargo Trouser, $405 and Thomas Over Shirt, $350, WYNN HAMLYN 13. Imogen Boot, $279.90, WITCHERY

34 STYLE | beauty
HAIR TODAY
Words Kate Preece
REDUCE THE FALLOUT
Did you know that the No. 1 concern for millennials is hair-fall?
That’s why Kérastase has introduced Genesis (from $49), to
counter the issue that’s been surging thanks to lifestyle factors
such as stress, hormonal changes, styling tools, diet and pollution.
The new line focuses on strengthening the hair fibre and
stimulating the roots, cutting hair-fall by 84%, with continued use.
AT-HOME SALON MIRACLE
I must admit, one of the top three deliveries through lockdown was
the one I received from Redken. When it arrived, my coloured hair
deserved to be in isolation. The brassy tones were real.
Redken Colour Extend Brownlights comes to us as a new
shampoo and conditioner duo ($35 each) designed for natural and
highlighted brunettes who wish to fend off the brass and retain
those cool tones for longer.
Being a toning shampoo and conditioner, both products emerge
from their bottles in striking blue form. And I mean gel foodcolouring
blue. Gloves are recommended (something I took note of
the second time around).
I didn’t notice much after the first go, except I felt like I had just
returned home from the salon – a delicious scent oozed from my
conditioned locks. The rose, bergamot and jasmine notes within the
conditioner are uplifting and ongoing.
Application two left me rather amazed. The blue pigments are
designed to counteract those sneaky orange tones brunettes detest.
Combing through my hair I noticed a surprisingly real transformation.
My hair seemed light and vibrant, rather than multi-toned and dull.
The recommendation is to use the toning duo daily, which
I’m certainly encouraged to try. With the shampoo left on the
hair for three to five minutes, and the conditioner for five to 10,
it’s a relatively quick way to make yourself feel 100 times more
presentable. hairproductsonline.co.nz

STYLE | beauty 35
BEAUTY NEWS
Words Kate Preece
THE EYES HAVE IT
If you want to have a bit of a play with
fake eyelashes, now’s the time – and it’s
not as hard as it used to be. Ardell has
a wide range of magnetic lash options,
whether you want to go for ‘Accents’
for a bit of extra length, or max out
on ‘Double Demi Wispies’ for all out
oomph. Forget about faffing around
with glue, each reusable Magnetic Lash
kit ($29.99) comes with an applicator
equipped with its own magnetic strips
to hold the lashes in place. Sandwich
your own lashes with the applicator
and, hey presto, you have added some
oh là là to your look – and can do so
again, every date night. farmers.co.nz
SLEEP TIGHT
I believe that a good night cream
needs to not only do the business,
but make your senses smile. If you
can add a treat to your nightly
routine, you will look forward
to it. Linden Leaves has come
to the slumber party with the
new Regenerating Night Cream
($59.99). It’s soft and silky to touch
and leaves the delicious 100%
natural scent of tonka bean on the
skin. Not skimping on the beneficial
elements, it boasts organic white
tea, marshmallow, mulberry and
meadowfoam to regenerate and
firm the skin and is happy relief
for those with sensitive skin.
lindenleaves.com
HONOURABLE
MENTION
Kiwi brand Lemon & Beaker launched
in February last year and has already
hit a home run with its Dual-blend
Repairing Serum with Rose Essential
Oils ($52). It’s recently been crowned
as the Best Serum at the Best of
Natural Awards 2020, all thanks to
its locally sourced ingredients and
scientifically proven botanical formula.
It soothes, it restores and it even
fights pigmentation. Find yours at Life
Pharmacy (Northlands, Merivale and
Queenstown).

36 STYLE | wellbeing
NOURISH YOURSELF,
REDUCE STRESS
You may have been reaching for things in the pantry during lockdown that may
have increased your stress levels. Naturopath Dee Copland has a few tips on
how to tweak your diet to gain a bit more calm.
Food is your fuel, so by
strengthening your body
with the correct nutrients,
you lay a foundation for a
healthier nervous system,
brain and body. This means
you can reduce your stress
levels – by stabilising your
blood sugar levels, you even
out your mood.
A study published in the
American Journal of Psychiatry
found that people who
followed a traditional diet
of vegetables, fruit, meat,
fish and wholegrains tend to
be less anxious compared
to those who followed a
Western diet of processed
or fried foods, refined grains,
sugary products and beer.
Here are a few things you
could include and exclude
from your diet in order to
maintain wellbeing.
Curcumin
There is a lot of research on curcumin (the
active constituent in turmeric) in reducing
anxiety and depression. This can be easily
added to soups and curries.
Magnesium
This is an essential mineral that cannot be
made by your body. When stressed, the
body uses higher amounts of magnesium,
so replenishing these stores is vital. Some
of the benefits include increased cellular
energy production and reduced feelings
of anxiety. It also provides support for
muscular cramps and tension. Magnesium
can encourage a more restorative sleep,
which is critical for wellbeing. Avocado
and raw nuts and seeds contain some
magnesium, however, the body tends to
use more than we can consume through
food alone, so using supplements is
worthwhile and very safe.
B vitamins
Help to support a healthy nervous system
and improve energy levels. If levels of these
vital nutrients are low, symptoms such as
low mood, headaches, poor concentration
and irritability may occur. Green leafy
vegetables such as broccoli, silver beet and
spinach, as well as mushrooms, peanuts
and eggs, are good sources of B vitamins.
Omega-3 fatty acids
We need to get these essential fats
from our food because our body cannot
produce them. These good fats can help
to reduce anxiety, reduce the frequency
of mood swings and help with improving
sleep. Sardines, salmon, avocado, and chia
and hemp seeds are all good food sources.
AVOID
Unhealthy fats
They come from items such as margarine,
canola oil, deep-fried food, processed
muesli bars, instant noodles and pastries
can increase feelings of stress due to the
cellular damage they cause.
Trans fats
It takes the body around 51 days to digest
trans fats, so these are best avoided. Opt
for olive oil, avocado oils, raw nuts and
seeds instead. Limit coffee and caffeinated
drinks, which can increase your heart rate
and breathing. People often desire coffee
when tired and stressed. However, a few
tired days reducing or even removing
caffeine from your system will allow
natural energy to return and reduce
anxiety. Green tea is a good alternative
as it contains some caffeine for mental
alertness, but it also has L-theanine, which
buffers the negative effects of caffeine
and promotes a feeling of calmness
afterwards.

STYLE | wellbeing 37
P
oke bowls are based
on the bite-sized
marinated fish salad
famous in Hawaii and
now have become a
popular meal-in-a-bowl
concept. They are easy
to make at home with
this quick recipe and you
can include a range of
beneficial foods for your
nervous system.
POKE BOWL RECIPE
Ingredients
450g uncooked wild salmon, skinned and cut
into 2cm cubes (or hot-roasted, if preferred)
3 Tbsp tamari/soy sauce
2 Tsp sesame oil
2 cups cooked short-grain brown rice,
warmed
2 cups packed spicy greens, such as
watercress or mizuna, roughly chopped
2 Tbsp rice vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp Dijon mustard
½ tsp turmeric
½–1 medium ripe avocado, diced
¼ cup mango pieces, defrosted
½ cup capsicum, thinly sliced
½ cup broccoli florets, blanched
½ cup fresh coriander, chopped
½ cup edamame beans, boiled
1 Tbsp black sesame seeds
½ lemon, cut into wedges
Method
1. Gently combine salmon, tamari and
sesame oil in a medium bowl to let the
flavours infuse.
2. Make brown rice salad by combining
rice and greens in a large bowl.
3. Whisk vinegar, oil, mustard and
turmeric in a small bowl.
4. Add to the rice salad and mix well.
Place on the base of a bowl.
5. Top with all the other individual
ingredients, placing each thing
separately around the bowl like the
numbers on a clock.
6. Top with sesame seeds and sliced
lemon, then take an Instagram-worthy
photo of it, feel grateful for your
nourishing food, and then enjoy every
mouthful.

38 STYLE | food
O
ne recipe was handed to a
newly-wed many years ago, as a
way to help pennies stretch just that
little bit further. Another was created
by a mother in the UK, as a way to
welcome her travelling daughter
home. And, as is often the case with
family recipes, a third has been on
the lunch menu for many years but
written only in the memory of a
mother – until now.
So, from our families to yours, we
hope you enjoy these special recipes
that have been at the heart of our
homes for many years and that they
bring you the same joy they bring us.
We would love to hear about
your special recipe, so please send it
to shelley.robinson@starmedia.kiwi and
we will add it to the Style website
(style.kiwi) for everyone to enjoy.
OUR FAMILY
FAVOURITES
Add these little beauties to your culinary repertoire and you’ll
have everyone lining up for seconds.

STYLE | food 39
Editor Kate Preece
shares her mum
Juliet’s recipe:
I’ve never known of anyone
else who makes this, but
it’s been my go-to lunch
request for mum for as long
as I can remember.
The spaghetti topping
might be controversial for
some, but it’s been the
staple for us. What else
mum throws on top could
be anything from leftover
sausages and bacon to fried
potatoes and last night’s
roasties.
INGREDIENTS
2 cups self-raising flour
2 tsp baking powder
pinch salt
75 butter
milk
TOPPING
tin of spaghetti
leftovers
grated cheese
SCONE-DOUGH PIZZA
There’s a bit of flexibility in this recipe. It doesn’t come
out of a book, per se, but my mum’s head!
METHOD
1. Pre-heat oven to 200°C.
2. Combine flour, baking powder and salt.
3. Grate in butter.
4. Mix together with as much milk as is
required to bind the dough together.
5. Roll out dough on a flat, floured surface
until it resembles your desired shape
(roughly 30cm x 20cm, 1cm thick).
6. Transfer onto a baking paper-lined pizza
stone (or similar).
7. Pour on spaghetti and any leftovers –
roast veges, bacon, etc.
8. Top with grated cheese and place in oven.
9. Cook for 15 to 20 minutes.

40 STYLE | food
Deputy editor Shelley Robinson shares her mum Adele’s recipe:
This always brings back memories
of walking home from the bus in
the rain, with a stinky wet school
jersey. To open the front door to
the delicious smell of bacon and
onions sautéing was like being
greeted by a hug as warm as my
mother’s own.
Mum had one heck of a job on
her hands, too. Feeding two girls
fond of playing as many sports as
possible was a full-time job.
A friend gave Mum the recipe
when she was newly-wed and
keeping an eye on the pennies, as
you do. It can be made with things
you hopefully already have in the
pantry. My partner, who is a chef,
gets a bit miffed when I say it is my
favourite meal. But even he has,
begrudgingly, admitted it is a fine
dish indeed, especially the crunchy
bits on top.
During lockdown, I blurted out:
“I want mum’s spud pie!” Perhaps
what I really wanted was one of
her hugs.
SPUD PIE
INGREDIENTS
4 large potatoes, cooked
2 eggs, hard-boiled
50g butter
1–2 rashers bacon
1 onion
¼ cup flour
1 tsp mustard
2 cups milk
½ cup grated cheese
TOPPING
1 Tbsp butter
1 cup breadcrumbs
mixed herbs (optional)
METHOD
1. Pre-heat oven to 180°C.
2. Slice potatoes and place in a buttered dish.
3. Chop up hard-boiled eggs and scatter on potatoes.
4. Make a sauce by melting butter in saucepan, then
adding chopped bacon, onion and sautéing until
soft. Stir in flour, mustard and add 1 cup of milk.
Bring to boil, stirring continuously. Add grated
cheese and remaining milk. Cook until thickened.
5. Pour sauce over potatoes.
6. To make the topping: melt butter and mix through
breadcrumbs and herbs (if used). Spread over
potatoes and sauce.
7. Bake uncovered for 30–45 minutes.

STYLE | food 41
Proofreader Kerry
Laundon shares her mum
Jackie’s recipe:
Every year I try to get back to the
UK, and every year my mum makes
my favourite cake ready for when
I get home – a coffee and walnut
cake. It is the most lovely moment
to arrive home after hours and
hours of plane travel, then a train,
taxi or car pickup, and sit down
with a cup of tea and a slice of my
mum’s cake. That’s when I know
I’m truly home (even if I’m slightly
delusional with the jet lag!).
COFFEE & WALNUT CAKE
INGREDIENTS
170g self-raising flour
1½ tsp baking powder
170g butter
170g caster sugar
3 eggs
85g chopped walnuts
1 Tbsp coffee
1 Tbsp hot water
METHOD
1. Pre-heat oven Gas Mark 3 / 160°C.
2. Mix coffee with hot water so it dissolves.
3. Place all ingredients (including coffee) into a bowl and whisk
to a creamy consistency.
4. Add a teaspoon of cold water and mix this into the cake mix.
5. Divide mixture between two 20cm cake tins and cook for 30
minutes (or until done – check with a fork or skewer to see
if it comes out clean). Leave to cool.
FILLING
85g butter
170g icing sugar
1 Tbsp coffee dissolved
in hot water (no more
than 1 Tbsp)
BUTTER CREAM ICING (for the filling)
1. Make sure butter is soft (ideally at room temperature)
and beat in icing sugar and dissolved coffee.
2. When cake layers have cooled, spread icing onto one
layer and top with second layer to create filled cake.
TOPPING
60g butter
170g icing sugar
1 Tbsp coffee dissolved
in hot water (no more
than 1 Tbsp)
1 egg, beaten
COFFEE FUDGE ICING (for the topping)
1. Melt butter over pan of hot water (not boiling water).
2. Remove from heat and stir in coffee and beaten egg.
3. Sieve icing sugar into bowl and beat it in as you go until
you get the desired consistency (you may not require all
the icing sugar).
4. When the fudge icing has cooled slightly, pour it onto
your cake and drizzle down the sides. Decorate with
walnuts, if you wish.

42 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 May 29.
Give yourself a boost
CurraNZ is a natural, high-potency New Zealand
blackcurrant supplement, scientifically-backed to support
immunity. Made from Canterbury blackcurrants, each 300mg
capsule contains the equivalent of a generous handful of the
anthocyanin-rich ‘king of the superfoods’. Win a three-month
supply, valued at $119.70. curranz.co.nz
Brighten up
Exfoliate, smooth and hydrate with resurfacing product
RAWKANVAS Canvas (AHA and BHA treatment) and The
Foundation (retinol and vitamin C lotion). Together, they
encourage increased cellular turnover while helping skin hold
onto and maintain moisture levels. Win this RAWKANVAS
natural skincare set, valued at $155. rawkanvas.com
Show me the honey
We have seven pottles of Mount Somers honey – including
the taste sensations of its new chocolate range – to give
away. Flavours of orange, mint and caramel have all been
combined with New Zealand’s first chocolate honey.
A manuka UMF 10+ and vanilla, lemon and lime honey
complete the set, valued over $100, mountsomershoney.com
Oil the machine
Midlands Nutritional Oils is the Ashburton-based company
behind ethically and sustainably produced Omeganz oils.
Rich in Omega 3 and 6, our $100 giveaway pack will see you
enjoying Flax Seed Oil Capsules (240 caps), Gold Cooking
Oil Blend (250ml), Hemp Seed Oil (250ml), Rapeseed Oil
(250ml) and Olive Oil (250ml). omega-oils.co.nz
*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.

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