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NOVEMBER <strong>2020</strong><br />

Make an<br />

entrance<br />

Looks to steal<br />

the show<br />

for the love of local<br />

Hitting the<br />

sweet spot<br />

Life in a<br />

cake shop<br />

Doughnuts in<br />

a Zephyr<br />

Dunedin’s food<br />

truck scene<br />

Your dinner<br />

party menu<br />

Low on fuss,<br />

high on fancy


EMBRayCE SKIN & BEaUTy<br />

Embrayce Skin & Beauty have created their Société Club giving<br />

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life. Along with helping you become a healthier, happier you and<br />

for your skin to be the best it possibly can.<br />

Receive a 60 minute facial and skin consultation, invites to try<br />

some of the newest treatments, attend Embrayce Société Club VIP<br />

evenings with guest speakers, drinks, nibbles and inside knowledge<br />

into the latest products on the market. Membership fee $150.<br />

Look and feel good each month thanks to the Société Club.<br />

REPERTOIRE<br />

Hael & Jax available<br />

to order now<br />

through Repertoire.<br />

NORDIC CHILL<br />

This lovely textile can be used as a throw<br />

on the couch or bed, as a gorgeous<br />

tablecloth or as a beach blanket. Looks<br />

stunning wherever you take it!<br />

Material: 86% wool and 14% linen, size:<br />

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/ Lapuan Kankurit, made in Finland and<br />

available at Nordic Chill.<br />

THE COLOMBO<br />

BOOKSTORE<br />

Ottolenghi FLAVOUR<br />

combines simple<br />

recipes for weeknights,<br />

low-effort high-impact<br />

dishes, and standout<br />

meals for the relaxed<br />

cook. Packed with<br />

signature colourful<br />

photography, FLAVOUR<br />

not only inspires uswith<br />

what to cook, but<br />

howflavour is dialled up<br />

and why it works.<br />

GRE3N SUPERfOOD<br />

& JUICE BaR<br />

Who doesn’t love<br />

porridge? Gone are<br />

the days that this<br />

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goodness only<br />

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winter, this fibre<br />

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round! And where<br />

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yummy bowl? Gre3n<br />

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STENCIL<br />

This season, two icons<br />

unite, celebrating team<br />

spirit and strength. Building<br />

on previous successful<br />

partnerships, Levi’s® x<br />

Peanuts® kick off a playful<br />

collection with a classic<br />

sporty vibe. It’s an energetic<br />

combo of Snoopy’s irreverent<br />

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Levi’s® enduring sportswear.<br />

Available at Stencil.<br />

THE COLLECTIVE<br />

The Willou range is a<br />

favourite at the moment,<br />

designed by local sister duo<br />

right here in Christchurch<br />

out of 100% linen. We love<br />

the paprika Lola jumpsuit,<br />

pictured here middle.<br />

Available at The Collective.<br />

THE W ROOM<br />

The W Room<br />

has undergone a<br />

refurbishment and<br />

added beautiful new<br />

brands for Summer.<br />

Exclusive stock<br />

arriving throughout<br />

the season.<br />

REDCURRENT<br />

Which scent will fill the household this<br />

Christmas? The classic Glasshouse blend<br />

of Cinnamon, Apple and Red Berries<br />

giving a very traditional scent, with a<br />

deep old school Christmas vibe. Or an<br />

Ecoya Christmas Sakura, smelling like the<br />

kiwi bach should around Christmas with<br />

its very modern scent. Pop in to find your<br />

perfect Christmas scent at Redcurrent.<br />

aNNaH STRETTON<br />

Thinking Bridal? You<br />

mustn’t go passed<br />

a chat to the girls at<br />

Annah Stretton, with<br />

custom made designs<br />

for all members of the<br />

bridal party sitting<br />

down for a chat to the<br />

team is not only a lot<br />

of fun but well worth<br />

it. Visit Angela instore<br />

at Annah Stretton.


Christchurch | 12 | Papanui 12 Papanui Rd | Rd Tel. | Tel. 03 356 03 356 1115 1115<br />

BoConcept.com


A note to you<br />

PUBLISHER<br />

Charlotte Smulders<br />

Star Media<br />

Level One, 359 Lincoln Road, Christchurch 8024<br />

03 379 7100<br />

GROUP EDITOR<br />

Kate Preece<br />

kate@starmedia.kiwi<br />

DEPUTY EDITOR<br />

Shelley Robinson<br />

shelley.robinson@starmedia.kiwi<br />

PROOFREADER<br />

Kerry Laundon<br />

SOCIAL EDITOR<br />

Zoe Williams<br />

LEAD DESIGNER<br />

Emma Rogers<br />

DESIGNERS<br />

Klaudia Krupa, Rodney Grey<br />

SALES MANAGER<br />

Vivienne Montgomerie<br />

03 364 7494 / 021 914 428<br />

viv.montgomerie@starmedia.kiwi<br />

ACCOUNT EXECUTIVES<br />

Janine Oldfield<br />

03 962 0743 / 027 654 5367<br />

janine.oldfield@starmedia.kiwi<br />

Gary Condon<br />

021 902 208<br />

gary.condon@starmedia.kiwi<br />

CONTRIBUTORS<br />

Deanna Copland, Getty Images, Jessica Amor,<br />

Marilyn Wightman, Michelle Laming, Paul Ouakli<br />

Every month, <strong>Style</strong> (ISSN 2624-4314) shares the latest in<br />

local and international home, lifestyle and fashion with its discerning readers.<br />

Enjoy <strong>Style</strong> online (ISSN 2624-4918) at www.starmedia.kiwi/magazines/style<br />

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

on the information in these articles. The information and views expressed in this publication are not<br />

necessarily the opinion of Allied Press Ltd or its editorial contributors.<br />

Every effort is made to ensure the accuracy of the information within this magazine, however,<br />

Allied Press Ltd can accept no liability for the accuracy of all the information.<br />

Kate Preece<br />

EDITOR<br />

Can you feel the silly season sneaking up on you? One<br />

minute you’re celebrating the advent of longer evenings,<br />

sipping something refreshing as the sunlight keeps on<br />

shining... then, wham, it’s November and Christmas is a<br />

matter of weeks away and the organised one in the office<br />

has already started wrapping presents.<br />

The good news is that the busyness you’ve been enduring<br />

through the rest of the year is about to metamorphose into<br />

something much more fun. Suddenly, the weekends will<br />

begin on Fridays (if not Thursdays) as socialising is the name<br />

of the game. Whether it’s a continued string of birthdays or<br />

the onset of outdoor events, gigs and festivals (yes, they’re<br />

back!), suddenly it becomes hard to find the time to see your<br />

‘regulars’ as the precursor to summer puts entertainment<br />

front and centre. ‘Busy’ is keeping up with the frivolities and<br />

the end-of-year school demands, and preparing to host your<br />

own annual events.<br />

The anticipation of this giddy season of fun is what runs<br />

through <strong>Style</strong>. We have packed the pages with stories that<br />

celebrate getting together and raising a glass and a fork to<br />

the year that was. Because, let’s face it, it’s been a year. Allow<br />

us to help you be the best host you can be, without the fuss<br />

but with all the frills.<br />

Let there be cake, good food and great friends, with <strong>Style</strong>.<br />

WANT STYLE DELIVERED STRAIGHT TO YOUR LETTERBOX?<br />

CONTACT: zoe.williams@starmedia.kiwi<br />

style.kiwi | Facebook.com/stylechristchurch | Instagram: <strong>Style</strong>Christchurch<br />

Need help<br />

choosing<br />

colours?<br />

A Resene Colour Expert will help you<br />

select the right colours to bring out the best<br />

in your home. Virtual, in store or at home!<br />

Come in and see us today at your local Resene<br />

ColorShop or visit resene.co.nz/colourconsult<br />

to book your consultation.<br />

In-shop assistance Provided free of charge with our compliments<br />

Addington 351 Selwyn Street Ph: (03) 338 1312<br />

Ferrymead 950 Ferry Road Ph: (03) 376 4286<br />

Hornby 278 Main South Road Ph: (03) 344 5158<br />

Lichfield Street 234-236 Lichfield Street Ph: (03) 363 3703<br />

Northwood Northwood Supa Centre,<br />

Ph: (03) 323 4492<br />

Main North Road<br />

Rangiora 83 Victoria Street Ph: (03) 313 7326<br />

Shirley 38 Marshland Road Ph: (03) 385 5082<br />

Tower Junction 4 Troup Drive Ph: (03) 343 3990<br />

Home or site visits<br />

Arrange an on-site colour consultation and our colour consultant will come to you.<br />

Book with your local Resene ColorShop team or on the Resene website.<br />

Free online advice<br />

Ask our Colour Expert –<br />

resene.co.nz/colourexpert


For Everything<br />

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Living<br />

At McKenzie & Willis we believe your outdoor<br />

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Christchurch | Timaru | Dunedin | Queenstown | Wanaka | Wellington<br />

Interior Design | Furniture | Curtains | Blinds | Beds | Linens | Flooring | Wallpaper


CONTENTS<br />

In this issue<br />

Regulars<br />

12 NEWSFEED<br />

90 WIN WITH STYLE<br />

A $335 ghd gift set &<br />

wellbeing products<br />

Fashion & Beauty<br />

60 ON THE ROAD<br />

Stylist Jessica Amor on what<br />

to pack this summer<br />

62 CATCH MY EYE<br />

Inspiration for your summer<br />

events, fresh from the runway<br />

66 BARE ’EM<br />

Save or splash? Shorts<br />

on display<br />

68 TRIED & TESTED<br />

Let the <strong>Style</strong> team be your<br />

beauty guinea pigs<br />

Features<br />

19 CAKE QUEEN & KING<br />

A journey to a “weird little<br />

back street” where there is a<br />

child who hates cake<br />

22 TRENDING IN EVENTS<br />

Teepee parties & other themes,<br />

plus what to serve your guests<br />

29 LIFE IN A FOOD TRUCK<br />

Two Dunedin vendors<br />

describe life on the road<br />

62<br />

22<br />

RESENE TIME OUT<br />

29<br />

RESENE<br />

CURIOUS<br />

BLUE<br />

RESENE<br />

HALF<br />

SPINDLE<br />

COLOURS OF<br />

THE MONTH<br />

THE BEST OF HOME, LIFE & FASHION<br />

<strong>Style</strong> is something unique to each of us. Each month <strong>Style</strong> encapsulates what’s remarkable, exciting or<br />

emerging in the vibrant communities from Canterbury down to the Southern Lakes. Be assured, the<br />

best of lifestyle, home and fashion will always be in <strong>Style</strong>.


Thoughtfully designed. Consciously created.<br />

Made in New Zealand, our silky soft Paradise Vee is derived from sustainable eucalyptus trees.<br />

Splashed with an exclusive print, this wearable piece of art celebrates summery, seaside-inspired hues.<br />

Auckland | Wellington | Christchurch | Wanaka<br />

untouchedworld.com


41<br />

RESENE SARATOGA<br />

76<br />

46<br />

56<br />

RESENE AYERS ROCK<br />

Home<br />

46 GUEST BEDROOM<br />

Create luxury for your guests with<br />

these tips & tricks<br />

52 DID SOMEONE SAY COFFEE?<br />

Save or splash out on the sacred<br />

coffee machine<br />

Entertainment<br />

86 WE’RE WATCHING ...<br />

88 BOOKS TO DISCOVER<br />

Wellbeing<br />

70 KNOWING PCOS<br />

Debunking the myths around<br />

polycystic ovary syndrome<br />

72 THE ART OF ANTICIPATION<br />

The summer build up & a cheeky<br />

pesto recipe<br />

Food & Drink<br />

56 MAKING HERB WINE<br />

Step-by-step guide to turn herbs<br />

into wine<br />

76 ON THE MENU<br />

Ratatouille Summer Roulade,<br />

Pulled Pork & Hazelnut Praline<br />

Semifreddo<br />

80 PLANT-BASED<br />

Vegan-friendly burger patties for<br />

the barbecue<br />

82 THE KIWI ARTISANS<br />

A soirée through gins created by<br />

local hands<br />

Our cover<br />

Follow our trend tips and fashion<br />

advice to make memorable moments<br />

this party season.<br />

Photo Getty Images


12 <strong>Style</strong> | Newsfeed<br />

NEWSFEED<br />

Posh pets<br />

Have a pampered pooch<br />

or kitty? Well, get ready<br />

for things to go to a<br />

whole new level, with<br />

Christchurch’s newest<br />

speciality store and pet<br />

grocer. Charli & Coco<br />

(54 Holmwood Road)<br />

opens in December<br />

with fur baby fashion,<br />

alongside only the best<br />

in collars, beds, bowls<br />

and grooming products.<br />

For your pet’s grazing<br />

pleasure, there will be<br />

a range of raw food,<br />

grocery items and<br />

nutritional supplements<br />

to tempt the finest (and<br />

fussiest) of taste buds.<br />

Hemp snacking<br />

For a super-tasty energy boost, our marketing manager<br />

Zoe has been sharing around Thinkfood Munch Hemp<br />

Seed Blueberry. A clean ingredient list with seeds, seeds<br />

and more seeds, it’s the hemp seed that is putting a smile<br />

on vegan lips as it provides the prized Omega 3, which is<br />

often sourced through animal products. Slow dry roasted<br />

and nutritious, hunt down a pack at New World Durham<br />

Street before they all get gobbled up.<br />

A different bouquet<br />

Bring a bespoke touch of nature<br />

to your grazing tables with some<br />

gorgeous herb bouquets. The<br />

fragrance of herbs evokes a certain<br />

feeling and, when expert hands<br />

weave them together, they are<br />

visually stunning. We love the Herb<br />

Station, with its organic herbs<br />

purpose-grown for bouquets, handcrafted<br />

by Rose Fuller. Find your<br />

favourite on Facebook.<br />

Shop<br />

Local<br />

With more than <strong>30</strong><br />

specialty stores, you can<br />

do all your shopping in<br />

the heart of Rolleston.<br />

Find out more:<br />

rollestonsquare.co.nz


ALL THE<br />

FEELS<br />

Emotion vs. Logic in the<br />

Current Property Market<br />

The world of real estate is not only<br />

aligned to bricks and mortar; it<br />

can also encompass a lot of human<br />

emotions. So much so that a saying<br />

I’ve often heard, that ‘emotion can<br />

defy logic’, is currently being played<br />

out in every part of the marketplace.<br />

Last month I wrote about ‘market madness’<br />

and the incredible sense of urgency to<br />

purchase, and, so far, that’s continuing.<br />

Now I’m told, by the media as much as<br />

my own observations, that much of this is<br />

driven by FOMO or ‘Fear of Missing Out’.<br />

And it’s absolutely correct. Auctions and<br />

their counterpart deadline sales are<br />

being brought forward in large numbers,<br />

meaning buyers aren’t waiting for the<br />

actual auction or deadline date to make<br />

their move. They’re determined to pursue<br />

their property dreams right now! In one day<br />

last week I received notification (as we do<br />

across the entire brand to ensure we can<br />

inform any interested party) of 16 auctions<br />

or deadline sales being brought forward<br />

due to an acceptable offer being made.<br />

And, remember, if that’s for an auction, the<br />

offer is absolutely unconditional.<br />

16! And that’s just one day. Every day there<br />

are similar numbers. On the day I wrote this<br />

article, by noon I’d received 10 more.<br />

As a consequence, emotions are incredibly<br />

high and that includes both joy and<br />

disappointment.<br />

Over time, I’ve seen the full range of<br />

emotions, including tears from first-home<br />

buyers with a new baby in arms and the<br />

odd raging bull yelling at the price of a<br />

property going beyond expectation and<br />

budget.<br />

So, the questions are: what should I do and<br />

when should I do it?<br />

And I think the easiest answer is this<br />

line from Tony Alexander, a well-known<br />

(and often quoted) economist who,<br />

despite being the most optimistic of the<br />

economists, is probably also one of the<br />

most accurate.<br />

“Waiting for prices to drop hasn’t<br />

been a good strategy for the last<br />

three decades.”<br />

And it’s true.<br />

Personally, I’ve tried to favour a measured<br />

approach to real estate purchases and<br />

that natural caution has seen us miss<br />

properties that would now look like jewels<br />

in any property portfolio and sell others<br />

that should not have been sold.<br />

I’m now, at this stage of my career, realising<br />

that despite being often told ‘there’s always<br />

another property around the corner’,<br />

sometimes the good one in front of you is<br />

pretty darn good.<br />

I don’t know how long our current market<br />

will last for, but I do know that Tony<br />

Alexander is on the mark. Waiting and<br />

waiting and waiting for prices to fall or land<br />

to get cheaper could mean waiting a very<br />

long time.<br />

So get on the property ladder, think about<br />

investment property and, if considered<br />

advice is what you’re looking for, call me<br />

to talk. I’ve got 27 years of experience and<br />

that’s become an incredibly important<br />

asset.<br />

Lynette McFadden<br />

Harcourts gold Business Owner<br />

027 432 0447<br />

lynette.mcfadden@harcourtsgold.co.nz<br />

CALLING<br />

ALL<br />

PROPERTY<br />

INVESTORS!<br />

THIS IS A<br />

MUST!<br />

Don't miss the Harcourts gold<br />

PROPERTY<br />

OPPORTUNITY<br />

AUCTION<br />

selling...<br />

AS IS WHERE IS<br />

PROPERTIES<br />

INVESTMENT<br />

PROPERTIES<br />

FIRST<br />

HOMES<br />

18<br />

NOV<br />

4PM<br />

471 PAPANUI RD<br />

PAPANUI 352 6166 | INTERNATIONAL DIVISION (+64) 3 662 9811 | REDWOOD 352 0352<br />

PARKLANDS & NEW BRIGHTON 383 0406 | GOLD PROPERTY MANAGEMENT 352 6454<br />

GOLD REAL ESTATE GROUP LTD LICENSED AGENT REAA 2008 A MEMBER OF THE HARCOURTS GROUP<br />

www.harcourtsgold.co.nz


14 <strong>Style</strong> | Newsfeed<br />

NEWSFEED<br />

Cheers to that<br />

Summer is on the horizon, and with it<br />

comes some new releases to quench<br />

our thirsts.<br />

Enter the seltzer. Referring to anything<br />

with soda or sparkling water, a new<br />

range comes out of Left Field. This<br />

Hawke’s Bay-based winery has added<br />

botanicals to the mix, delivering three<br />

LF Seltzer flavours: Yuzu, Mint and<br />

Cucumber with Sauvignon Blanc;<br />

Pear and Ginger with Pinot Gris; and<br />

Strawberry and Hibiscus with Rosé.<br />

It was the pinot gris number that had<br />

the best response from our tasting<br />

panel, who found it refreshing and<br />

not overpowered by any one aspect<br />

of the blend. The 4.8% alcohol<br />

lies very low.<br />

G&T RTD. Yes, Bombay Sapphire<br />

Gin has come to the party with a<br />

pre-mix. While the purists will prefer<br />

to do the pouring themselves, it’s a<br />

more sophisticated on-the-go option.<br />

Imagine a lemon soft drink and you’re<br />

halfway there. Again, just watch that<br />

sneaky alcohol content (5.4%).<br />

Find of the month<br />

There is a cute little hideaway<br />

restaurant our resident foodie<br />

and advertising consultant Janine<br />

Oldfield became quite enchanted<br />

with recently. Morimori Izakaya<br />

(448 Colombo Street, Sydenham)<br />

has Japanese cuisine, and its<br />

outside is quite unassuming. But<br />

go through the doors and sit<br />

down the back because it is like a<br />

gorgeous garden conservatory. If<br />

that isn’t enough to entice you in,<br />

the food is “fabulous”.<br />

exclusive offer<br />

at aCaCia skin<br />

HealtH & Beauty<br />

Purchase any 3 environ ® products and<br />

receive a free travel size Revival mask<br />

and 10 Hydrating oil capsule.<br />

*While stocks last.<br />

9/333 Harewood Road, Bishopdale, Christchurch<br />

P. 03 360 2244 | acaciabeauty.co.nz


16 <strong>Style</strong> | Newsfeed<br />

NEWSFEED<br />

Frocks, fedoras and fillies<br />

Ah November, we feared that your heady<br />

amount of events would be thwarted<br />

by Covid-19 and our new season attire<br />

would not have an outing. But here we<br />

are, fingers crossed, ready to put on our<br />

finest threads to head out to a whole<br />

host of events. The glamour begins with<br />

Riccarton Race Week (November 7–14,<br />

Riccarton Park Racecourse) and the New<br />

Zealand Cup, plus IRT NZ Trotting Cup<br />

Day (November 10, Addington Raceway<br />

& Events Centre) and Show Day Races<br />

(November 13, Addington Raceway &<br />

Events Centre). There will be fashion, wine<br />

and food, and apparently the horses are<br />

running, too.<br />

In the pink<br />

Repertoire (The Colombo) has<br />

curated a lovely little collection,<br />

‘Postcards from Paris’, sure to<br />

add some flair to your summer<br />

wardrobe. In bright pink linen,<br />

the New Zealand-made Theresa<br />

Top features drop shoulders and<br />

self-covered buttons. Ready to<br />

be worn open as a blouse jacket<br />

or over a square-neck top or<br />

cami, you can also button it up<br />

for that on-trend, structured,<br />

modern-shirt look. Oh là là!<br />

Say what now?<br />

Defenestration (n.): “The action of throwing someone<br />

out of a window.” That’s right folks, there is an actual<br />

word for this. A formal yet humorous term, we are not<br />

suggesting you take part in such an act, but rather flex<br />

your vocab at just the right time, when that inebriated<br />

partygoer is really rattling your cage.<br />

!<br />

Next generation clothing for women<br />

SALE<br />

<strong>30</strong>% off selected items<br />

AvonheadShoppingCentre<br />

www.avonhead.co.nz<br />

Cnr Withells Rd & Merrin St<br />

Avonhead<br />

MONDAY-SATURDAY 9AM - 5PM / SUNDAY 10AM - 4PM


M<br />

’’<br />

MARY<br />

TURNBULL<br />

Mary is very hardworking, honest,<br />

approachable, sincere, looks after<br />

her clients’ interest, and always<br />

available. The best agent ever!<br />

No.2<br />

Harcourts Sales<br />

Consultant<br />

Christchurch<br />

2019-<strong>2020</strong><br />

No.4<br />

Harcourts Sales<br />

Consultant<br />

Internationally<br />

2019-<strong>2020</strong><br />

No.4<br />

Harcourts Sales<br />

Consultant<br />

New Zealand<br />

2019-<strong>2020</strong><br />

$<br />

600<br />

million<br />

in Settled Sales<br />

- Margaret K.<br />

Mary’s thoughts on the<br />

Current Market<br />

Investment Opportunity<br />

In this strong market property is standing out as a<br />

viable option to traditional investment, people are<br />

buying houses rather than keeping funds in the<br />

bank.<br />

Auctions<br />

There remains a shortage of property and we’ve got<br />

competition which is where our auction process can<br />

work brilliantly for our owners.<br />

Take<br />

advantage of<br />

this incredible<br />

market.<br />

Contact me<br />

today!<br />

03 352 6166 or 0275 252 959<br />

mary.turnbull@harcourtsgold.co.nz<br />

LICENSED SALES CONSULTANT REAA 2008


The business of cake<br />

All the right ingredients have come together for Jamie and Kade Prouting,<br />

despite their son’s dislike of cake.<br />

Words Shelley Robinson<br />

<strong>Style</strong> | Feature 19


20 <strong>Style</strong> | Feature<br />

Eight-year-old Espen Prouting hates cake.<br />

Mum Jamie Prouting makes the confession in a very<br />

small voice, eyes darting back and forth in the Cake Eating<br />

Co. shop before she bursts out laughing.<br />

“And when people ask him in the shop what he likes, he<br />

sighs and says, ‘I know I’m not supposed to tell you this, but<br />

I hate cake and I don’t really like sweets that much either,’”<br />

she says.<br />

Though he is quick to use cake to advance in his<br />

romantic pursuits.<br />

“He tried to get a girl to be his girlfriend at school and<br />

told her that when she was older, she would get a cake<br />

shop if she did,” grins Jamie.<br />

It is a quiet morning on Buchan Street, Christchurch,<br />

where Jamie and her husband Kade’s cake shop is like a<br />

delightful little eclectic treat, all wrapped up with a rustic<br />

bow. It is quite at home in a street filled with solid buildings<br />

in which automotive engineers wipe their hands on bits of<br />

cloth as trade vans whip around. Today the shop is closed<br />

and it is very quiet inside, which belies the prepping that is<br />

going on for the week ahead. Nuts are being toasted, and<br />

by the telltale streak of pink cake mix on the side of Jamie’s<br />

neck, there are some macarons in the works.<br />

It is an odd wee street, says Jamie, surveying it from<br />

where she sits on an old wooden school chair, elbows<br />

resting on a table of equal vintage. But in the six years they<br />

have been here, it has gone from being an area where the<br />

odd tumbleweed wouldn’t have looked out of place, to<br />

becoming a thriving backstreet.<br />

“We would open on Saturday and there would be no<br />

one. But now there is a dance school, a bunch of other<br />

shops, a beer library opening soon, a wine shop, and it is<br />

packed on a Saturday now. It’s this weird little backstreet<br />

that people come to,” she says.<br />

Her first impression of the former lunch bar, now cake<br />

shop? “It will do,” Jamie replies, deadpan.<br />

Jamie and Kade knew they had to buy something already<br />

consented and ready to go. The lunch bar with peach<br />

Formica tables and gaudy old-school blue fridges was it.<br />

They had exciting plans for the space when they moved<br />

in on September 7, 2014. They would run it as a lunch bar<br />

until Christmas, when they would close down and reopen<br />

as a cake shop. However, time revealed that all the ovens<br />

and fridges needed to be replaced. Their shiny little cake<br />

shop swiftly became the last piece in a box of chocolates<br />

– it’s not what you really wanted, but you’ll have it anyway.<br />

The shop would have to continue as a lunch bar until they<br />

could afford to replace the equipment. It was the start, says<br />

Jamie, with the unflinching clarity she has about herself, of<br />

her “two-year tantrum”.<br />

Kade would do the lunch bar, while Jamie, with her lower<br />

lip stuck out to demonstrate, “begrudgingly did cakes in<br />

my stupid lunch break”. She laughs and shakes her head at<br />

herself.<br />

“Because our first plan had been interrupted, I was like,<br />

‘Well this sucks and I’m gonna throw all my toys and have a<br />

two-year-long tantrum instead of moving on.’”<br />

It took a city council food inspector to jolt her out of her<br />

that space in 2016.<br />

“She said, ‘Why aren’t you guys just doing a cake shop?’<br />

And I was like, ‘Well if my inspector is telling me to do this,<br />

I need to get over my feelings and do that.’”<br />

So, Jamie and Kade scrubbed off the Backstreet Café<br />

signs and changed it to the Cake Eating Co.<br />

Though she sometimes wished they had done so<br />

earlier, the pair have since decided they wouldn’t change<br />

anything. Though Jamie had trained as a chef and worked<br />

in restaurants, she and Kade did not have the customer<br />

service and business experience they needed. Those two<br />

years helped build that.<br />

Jamie has a lot of energy. You imagine she would be a<br />

hoot and a half at parties. Stories are told complete with<br />

ABOVE: Jamie and Kade Prouting with son Espen.


<strong>Style</strong> | Feature 21<br />

facial expressions that leave you in such stitches your coffee will teeter<br />

dangerously on the table. So, when she explains why she has started<br />

drinking coffee, she does it with such aplomb that you may quite miss the<br />

fact that she has just told you she has multiple sclerosis.<br />

Jamie doesn’t like the taste of coffee. When she slugs it back, she uses a<br />

“chaser” such as a glass of water or coconut milk. It is done with so much<br />

hilarity in the kitchen that the employees often have a chuckle. But it is<br />

necessary, she says, because her energy flags a bit by the end of the week<br />

due to the autoimmune disease. She doesn’t know what is going to happen;<br />

either it will get “somewhat better or not”.<br />

She is quiet for a moment before saying, “It is a bit daunting, but you live<br />

through these things.”<br />

And she has done it before. The motivator behind her moving out of<br />

restaurants and into the cake business came after she was diagnosed with<br />

melanoma.<br />

“My nana had just died from it, and they checked mine and said there<br />

was a 20 per cent likelihood it would spread and I would die,” she says,<br />

illustrating on her side and arm where they removed the melanoma and her<br />

lymph nodes.<br />

“So it was like, ‘From now on, let’s do things we enjoy!’” she says, opening<br />

her arms wide with a smile. For her, that meant opening this cake shop.<br />

Jamie’s history in baking is somewhat chequered. As a child there were<br />

two fires and a blown-up oven. The culprits included a runny batch of<br />

peanut brownie biscuits (which she made to say sorry to her babysitter for<br />

being naughty) and some dastardly sausages.<br />

“You learn what not to do with an oven. If the biscuit mix is runny, you<br />

shouldn’t put it in the oven, because,” she says, hitting the table gently with<br />

a fist, “it’s not going to get any better – it’s just going to drop off and start<br />

a fire!”<br />

Mistakes. Make a lot; learn a lot, she concludes.<br />

Though you could spend at least three coffees and two slices of cake<br />

chatting to Jamie, you also know it is a busy time of year for her, with<br />

postponed Covid-19 lockdown weddings now rebooked, alongside a slew<br />

of elopements as couples take advantage of not having to make awkward<br />

decisions about guest lists.<br />

By Saturday morning, the fridges will be full and the customers will be<br />

queuing, exclaiming over the cakes brought out for those in front of them.<br />

But that won’t happen unless Jamie gets back to her pink macarons. So,<br />

it is back into the kitchen for her, where there are messages from wife to<br />

husband written on the walls professing their fondness for each other and a<br />

small hole in the office door used to rescue Espen when he locked himself<br />

inside: all signs of a small family working hard, tucked away on a weird little<br />

backstreet in Christchurch.<br />

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creations crafted by Jamie and Kade.<br />

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22 <strong>Style</strong> | Feature<br />

Time to party<br />

It is that time of year again, when the sun is enticing you to have<br />

a gathering or two. Make it memorable with these top trends.


<strong>Style</strong> | Feature 23<br />

Teepee sleepovers<br />

Some would say, with their heads<br />

shaking in wonder, that Christchurch’s<br />

Michelle Curd must be quite mad.<br />

Because she loves what parents shrink<br />

back with fear over: a sleepover party.<br />

The themed parties, complete with<br />

individual teepees, beds and trays<br />

filled with delights, have changed the<br />

game on children’s parties, and a quick<br />

search on the internet will tell you it is a<br />

burgeoning industry.<br />

In a world where parents are working<br />

40-plus hours a week and there’s a<br />

new-age pressure to have an Instagramworthy<br />

event, parents’ shoulders are<br />

bearing the brunt of the load. With five<br />

of her own children, Michelle knows<br />

what that is like and is happy to take the<br />

stress away from a special day.<br />

“[Parents] are so grateful when you<br />

come set it all up and then return<br />

to come and take it all away again,”<br />

she says.<br />

Michelle took over the Dream Upon<br />

A Party business in December for the<br />

simple reason that it looked like a lot of<br />

fun. Though there is a lot of laundry and<br />

planning that goes into each party, the<br />

squeals of joy from the participants make<br />

her happy.<br />

“One wee girl couldn’t stop squealing.<br />

She kept peeking around the corner and<br />

squealing – it was so cute. And that’s<br />

why you do it, you want kids to have fun<br />

and be happy,” she says.<br />

For Michelle, it is about kids being kids<br />

and forming bonds with each other.<br />

“It is really good for people to<br />

put down their phone and actually<br />

communicate, like we used to. I think it<br />

is really important for kids to get off their<br />

devices and interact.”<br />

But it is not just for children. Michelle<br />

has seen an influx of adult and teenager<br />

sleepover parties, too. She has had<br />

bridal parties, a special night for two and<br />

groups of friends gathering together.<br />

“They can hang out with their friends,<br />

because you do lose your identity<br />

when you become a parent: everything<br />

revolves around your kids. You are so<br />

busy in your life working, so to have a<br />

night with your friends and just act like<br />

teenagers again is really fun.”<br />

After the March Covid-19 lockdown<br />

levels dropped, the parties were also<br />

a good way for immune-compromised<br />

children to still enjoy a birthday party.<br />

“Some children couldn’t go to the<br />

more public places because of their<br />

health issues. So with kids like that you<br />

can still give them a party with their<br />

friends in a place that is safe for them,”<br />

she says.<br />

Photos: Dream Upon A Party<br />

“[Parents] are so<br />

grateful when you come<br />

set it all up<br />

and then return to<br />

come and take it<br />

all away again.”<br />

Don’t be shy now: Coloured cakes are striding back<br />

into fashion. Think big hues, colourful flowers, bold<br />

sugar work and multiple tiers.<br />

What’s your number? Though they have been<br />

around for a bit, biscuit number cakes are still on<br />

trend. Filled with mousse or cheesecake, they can be<br />

decorated with macarons, fruit and chocolate.<br />

Entremet: A cake filled with a variety of textures<br />

and flavours to make one delectable treat. Mousses,<br />

What cake?<br />

crème brûlée, compotes, brownies, biscuits and<br />

soaked sponges can all make an appearance.<br />

Subtle: Stencilling on cakes is a refined way to add a<br />

bit of drama. With an embossed look, it can be used<br />

on the sides. Likewise, gold leaf remains popular.<br />

With cakes themselves, veer away from the heavy,<br />

dense cakes (like rich chocolate mud cakes and fruit<br />

cakes) and towards light sponges, infused perhaps<br />

with pink champagne, Earl Grey, pistachio or lime.


24 <strong>Style</strong> | Feature<br />

On-trend themes<br />

Boho chic: Think beach party with<br />

gypsy vibes; a white tent and a long<br />

wooden table decorated with flowers,<br />

where guests dine while seated on<br />

cushions, with not a frisbee in sight.<br />

Some take it a step further by adding<br />

in a Hamptons feel, with multicoloured<br />

fabrics and bars that serve a<br />

mix of rosé and homemade chocolate<br />

chip cookies.<br />

Musical festival: Yes, Covid-19<br />

certainly did a number on events this<br />

year, which is why there has been<br />

a surge of Coachella/Burning Man<br />

themes coming through. Invite a<br />

couple of food trucks, put on some<br />

craft beer and wines, and let the music<br />

tell the story.<br />

Glamping: Similar in vein to the teepee<br />

sleepover party, this takes the theme<br />

outside, where guests sleep in luxe<br />

tents surrounded by electric lanterns.<br />

The menu usually features s’mores,<br />

chocolate fondue and grazing tables.<br />

Food<br />

Feed the masses: Look to grazing tables, boards and<br />

platters heaving with everything, including breads, cheeses,<br />

crackers, fruit, nuts and vegetables sliced with dips. The key,<br />

apparently, is to scatter. But these aren’t just for food. You<br />

can have a grazing table for drinks too – perfect for events<br />

in a garden. Just remember to replenish, as a picked-through<br />

grazing anything looks a little sad.<br />

Destination specific: Instead of showing Instagram holiday<br />

snaps, people are catering parties to showcase where they<br />

were meant to be. Bring the flavour and authenticity with<br />

gorgeous fare from the country and region where your<br />

tickets were booked for.<br />

Crafty local brews: Because we’re celebrating all things<br />

local, try beers and wines from microbrewers and boutique<br />

wineries. New Zealand is blessed with numerous hands that<br />

are rather crafty with alcoholic and non-alcoholic beverages.<br />

Order from wineries and breweries you haven’t tried before<br />

and have a tasting night.


<strong>Style</strong> | Feature 25<br />

Favours<br />

That’s practical: Nothing says <strong>2020</strong><br />

quite like a personalised hand sanitiser<br />

and masks in cute little dispensers.<br />

Bubbles: Champagne bubbles are a<br />

delicious bite-sized sweet that burst<br />

with champagne on eating. It’s basically<br />

a lolly for adults.<br />

Grow it: Yes, pot plants are all the<br />

rage. Perhaps opt for a little succulent<br />

because it is something with which<br />

even the most neglectful plant parent<br />

can have reasonable success. Or how<br />

about a collection of custom seeds?<br />

Cup of tea? Make your own bespoke<br />

brand of tea for your event. Very<br />

popular for garden tea party themes.<br />

Luxe<br />

Looking for indulgent<br />

inspiration? Try<br />

featuring huge candlelike<br />

pillars to mark the<br />

way to your event<br />

– as seen at most<br />

celebrity birthday<br />

celebrations, including<br />

Khloé Kardashian’s.<br />

Amethyst bath bombs<br />

and brainwave-sensing<br />

meditation headbands<br />

were part of the<br />

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this year’s Oscars.<br />

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26 <strong>Style</strong> | Promotion<br />

From frontline to real estate<br />

Former police officer Kristian Danholt has joined<br />

Debi Pratt at Tall Poppy Real Estate.<br />

Kristian Danholt<br />

Tell us a little about your journey into real estate.<br />

I’ve been a frontline police officer for 14 years and climbing<br />

the ranks to a desk job has just never appealed to me – I am<br />

a people person by nature. The time is right to start a new<br />

chapter and, having bought and sold multiple properties myself,<br />

I saw this as a great opportunity to make the most of my<br />

experience and the skills I’ve developed over my career.<br />

What are you most looking forward to about this new<br />

adventure?<br />

I remember what it was like purchasing my first property<br />

back in 2003, and I’m really looking forward to working with<br />

first-home buyers in particular. However, I also remember<br />

the feeling of uncertainty I experienced the first time I sold a<br />

property and know the impact a good salesperson can make in<br />

guiding clients through the sales process. I know I will gain a lot<br />

of satisfaction from doing a great job for my clients.<br />

What transferable skills do you bring from your other<br />

careers?<br />

I’ve worked in a variety of industries over the years with a<br />

broad range of people, from the freezing works to hospitality,<br />

and as a police officer. I am familiar with relating to a wide<br />

range of people and my police background has helped me<br />

develop a breadth of soft skills: tough negotiation, engaging<br />

people in dialogue, and getting to the heart of determining<br />

what people really want and what their motivations are. I get<br />

a lot of satisfaction out of creating great outcomes for the<br />

community by engaging with people.<br />

Debi Pratt<br />

What is it about Kristian that makes him such<br />

a good fit for Tall Poppy?<br />

Kristian had decided to work with a legacy brand<br />

when he was encouraged to speak with me first. I<br />

was hugely impressed with how he researched the<br />

brand and myself before making his decision. He<br />

needed it to feel right, but also wanted facts, figures<br />

and evidence of performance and a growth path. He<br />

just ‘got’ what Tall Poppy is about.<br />

Are you looking to continue this trend of<br />

ongoing growth?<br />

Yes, but I’m careful about who I bring into the<br />

team. My style is ‘kindness first’ and then fun and<br />

professionalism. I’m protective of my ‘family’ of<br />

people and won’t embrace growth for growth’s sake.<br />

Two and a half years on, are you where you<br />

expected to be with Tall Poppy?<br />

Not at all! I started it here intending to do it by<br />

myself. It just took off. Canterbury was ready for<br />

change and I’m grateful for the support of the clients<br />

and people who’ve chosen to join me on the journey.<br />

Debi Pratt<br />

tallpoppy.co.nz • 021 480 155<br />

debi.pratt@tallpoppy.co.nz


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Sold<br />

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NEIGHBOURHOOD<br />

For many, the Covid-19 restrictions were a time for future<br />

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Secret lives of the food trucks<br />

The Dunedin food truck scene is a worthy addition to your summer road trip stops.<br />

We chat with two vendors about the ups and downs of food truck life.<br />

Words Shelley Robinson<br />

<strong>Style</strong> | Feature 29


<strong>30</strong> <strong>Style</strong> | Feature<br />

Olive & Betty the Bedford<br />

Betty the1984 Bedford truck was not made for the hills<br />

surrounding Dunedin. Brought out of retirement after an<br />

illustrious career as a former soft-serve ice-cream truck, her<br />

knees were more than a little creaky as she inched her way<br />

around, filled to her brim with freezers and a hot plate.<br />

At her helm sat Olive Tabor, a fresh face in Dunedin’s<br />

burgeoning food truck scene. In her head, Olive was thinking<br />

creatively about her finances – particularly how she was<br />

going to pay the business loan that was due in a couple of<br />

days. Her debit card now had the audacity to beam the<br />

word ‘declined’ back at her and there was the tiny matter of<br />

the credit card the bank didn’t know about.<br />

It was a scene from the dark winter of 2018, which Olive<br />

paints in such a comedic way that you will be left laughing<br />

alongside her. Yes, she will tell you that the secret life of a<br />

food truck operator is far from the Hallmark movie ideal.<br />

“A couple of friends had started trucks at the same time<br />

and we were like, ‘Oh my god, what a bloody struggle.’ The<br />

fact you have to also make the product, prep it all too. I<br />

wasn’t prepared for how long the road would be. When you<br />

are doing it yourself it is a heavy prospect; you have to be<br />

quite ballsy to keep going,” she says.<br />

Dunedin’s food truck scene has become a bit of an<br />

attraction for foodies. From ice cream through to fusion<br />

street foods, it is worth adding to your summer road trip<br />

map. Unlike in Portland in the United States, arguably the<br />

food truck capital of the world, there is no designated<br />

area for Dunedin’s food trucks, so many of them change<br />

locations each day, making social media the best way to track<br />

them down.<br />

Olive may have had a bit of a rough start, but she certainly<br />

has done something right. She recently opened her first<br />

“bricks and mortar” – an ice-cream shop to complement her<br />

ever-faithful Betty. On her first Sunday with both open, nonstop<br />

lines for seven and a half hours outside the shop and a<br />

few hours with Betty at St Clair saw Olive sell 235 litres of<br />

ice cream.<br />

Olive’s days can be long. An evening making <strong>30</strong>0 waffle<br />

cones saw her still going at 10.<strong>30</strong>pm. While the rest of us<br />

would have to slug back coffee just to put one foot in front of<br />

the other, she is almost insultingly chipper. Such a late finish is<br />

a “luxury” to her, she explains. Last year, she had to work out<br />

of a shared commercial kitchen, and it was only free at night.<br />

Often she was walking out at 5.<strong>30</strong>am, heading straight off to<br />

load up Betty the Bedford with ice cream and supplies.<br />

“So this is sweet. I get home early and I can watch at least<br />

two episodes of Dragon’s Den before I go to sleep.”<br />

Olive traded her designer duds as general manager of<br />

Nova Café and Restaurant for a fleece jersey, running pants<br />

and a backwards baseball cap, after a trip to Portland. It was<br />

a single visit to the iconic Salt & Straw ice-cream shop that<br />

saw her become “enamoured” with the frozen treat.<br />

“It was like nothing I had here, and I was like, ‘Why don’t<br />

we have anyone here in Dunedin who makes it?’” she says.<br />

ABOVE FROM LEFT: Olive Tabor swapped her designer clothes for backwards caps and a Bedford truck named Betty,<br />

after developing her artisan ice creams. Photo: Neat Places/DunedinNZ; When Olive opened Patti’s & Cream The Scoop Shop in September,<br />

on its first Sunday of trading there were lines for seven and a half hours. Photo: DunedinNZ


<strong>Style</strong> | Feature 31<br />

Olive always saw queues outside Dunedin’s Rob Roy<br />

Dairy, well-known for its ice creams and desserts, even in<br />

winter. So she knew Dunedin people had an appetite for<br />

ice cream. She quickly went down a Google rabbit hole<br />

to figure out why there weren’t more people making ice<br />

cream.<br />

“Back in the 1950s, every little New Zealand town had<br />

its own ice-cream place and they drove around in vans<br />

doing deliveries. But they were kinda cannibalised by the<br />

big guys. So it went from <strong>30</strong> to 40 independents to pretty<br />

much none,” she explains.<br />

Those were odds Olive liked. She quit her job and set<br />

to work on her food truck concept – selling artisan ice<br />

cream crafted by her own hands.<br />

First, there was a trip to fetch Betty from Ōamaru.<br />

There is, says Olive wryly, a very good reason why<br />

Betty will never leave Dunedin. One white-knuckled trip<br />

at 15km/h crawling over the hills into Dunedin was quite<br />

enough for both of them.<br />

Unfortunately, Betty wasn’t quite the young sassy thing<br />

she used to be and it took a bit to get her kitted out with<br />

freezers and a hotplate. It was February 2018 when Olive<br />

launched – the end of summer. Not ideal, but Olive is<br />

not one to be deterred, so the duo hit the road.<br />

“I was totally petrified and not really even sure I had<br />

done the right thing. I was in a financially precarious<br />

position. It is easy to say, ‘Oh well, worst-case scenario,<br />

I’ll sell the house,’ but when you actually have to think<br />

about doing that you are like, ‘I don’t actually want to<br />

lose everything.’<br />

“A couple of weeks after I started I sold nothing. I was<br />

parked up, got a coffee, put up a post on Instagram, got<br />

another coffee and sat there. Nothing. I was feeling like a<br />

loser.”<br />

Olive decided to head out to St Clair beach, where she<br />

parked, set up, and promptly ran out of fuel.<br />

“That was the worst day I ever had,” she laughs,<br />

because, well, she can now. There would be a series of<br />

bleak days where there was only $<strong>30</strong> to be made, but a<br />

chat to a customer and a better shift than the previous<br />

day kept her going.<br />

“I didn’t want to be defeated. I was doing everything<br />

possible, taking the truck out five days a week, plus<br />

working three nights [at a restaurant], doing anything to<br />

survive,” she says.<br />

Olive believed in her product, with its mix of<br />

traditional and more eyebrow-raising flavours. Some of<br />

her creations include an ice cream with blue cheese and<br />

candied pear, a honey and lavender ice cream that steeps<br />

for months, and a tangy plum balsamic treat. Her latest<br />

concoction is Beer and Nuts, which has candied pecans<br />

crushed through stout-flavoured ice cream.<br />

Seven months after she launched, the lines began to<br />

form at St Clair.<br />

“One warm Saturday we sold more ice cream that<br />

day than I had the previous three weeks. It wasn’t much<br />

– <strong>30</strong> litres – but word was spreading.”<br />

The lines grew even longer and Olive wondered<br />

how many people saw them and moved on. In late<br />

September, she opened Patti’s & Cream The Scoop Shop<br />

on Eglinton Road, Mornington.<br />

“It is so surreal to be standing up in the shop after all<br />

this time in the truck. It’s like living in a tent and now we<br />

have a house,” she says.<br />

But Betty won’t be retired. Olive loves the crowds out<br />

at St Clair, and she enjoys the food truck scene culture.<br />

“It is really friendly; everyone does know everyone,<br />

which is what I love about it. You get to be collaborative,<br />

which is different from restaurants.”<br />

When she hears we are interviewing Tom from Hussey<br />

& Laredo next, she is full of praise.<br />

“He’s so cool. He’s been around longer than me. I’m<br />

at the uni today with the truck and he is just around the<br />

corner from us – he’s just lovely,” she says.<br />

But she won’t get there on time if she doesn’t get<br />

off the phone and finish making biscuits for ice-cream<br />

sandwiches. And hopefully tonight she will have time for<br />

a few more episodes of Dragon’s Den.<br />

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32 <strong>Style</strong> | Feature<br />

Tom & his 1974 Zephyr<br />

No doughnuts today, Tom Richardson from Hussey &<br />

Laredo admits. Usually on a Monday he is arms-deep<br />

in dough, but daylight saving got the better of him this time<br />

around.<br />

His food truck is a collaborative effort; he co-owns it with<br />

Sarah and Patrick Hussey from The Perc Café, while his best<br />

mate Jed McCammon, from the Body of the Year Bakery,<br />

supplies the bagels. Tom makes all the tasty jams, sauces<br />

and relishes and, of course, the doughnuts that have enticing<br />

flavours like Nutella and banoffee, while Vanguard supply his<br />

coffee.<br />

His food truck is a 1974 Zephyr caravan, not unlike what<br />

you would have seen rambling around the country on<br />

Christmas holidays as you hoped and prayed for a passing lane.<br />

Like Olive’s Betty, his also comes from Ōamaru, which<br />

makes you wonder if the town is a haven of sorts for old<br />

food trucks and caravans waiting to be plucked out of<br />

obscurity by food truck vendors from Dunedin.<br />

He “cluelessly” bought it for the yellow paint job and<br />

faced fierce negotiations with an “eccentric old dude” who<br />

owned it.<br />

“He was almost like a biker, but then, as soon as we<br />

started talking to him, he was giving us the hard sell like,<br />

‘Would you look at the patina of the yellow’ and all this. He<br />

was real eloquent,” he chuckles.<br />

Tom put the brakes on studying to be a pilot after having<br />

a “what-the-heck-am-I-doing-with-my-life” moment, but<br />

then stumbled onto the idea of having a food truck. He was<br />

mopping the floors while closing The Perc Café when Sarah<br />

asked him what he “wanted to do with his life”.<br />

“I had already been thinking about doing a food truck, but<br />

I really wanted to go travelling for a year or two. But they<br />

knew we should get into it now if we were going to do it.<br />

I’m glad because it [the food truck scene] blew up just after<br />

that so we got in early enough at all the good spots, like the<br />

farmers’ market and the university,” he says.<br />

Like Olive, he has had his fair share of mishaps. At his<br />

first event, the South Island Surf Championships, he had<br />

a “sketchy drive” to the beautiful beach out at Aramoana<br />

and then discovered they had forgotten the water – and<br />

when you are making coffee, it is a pretty crucial detail,<br />

he chuckles.<br />

ABOVE: Tom Richardson loves the vibe of being out in a food truck.


<strong>Style</strong> | Feature 33<br />

“We needed 100 litres so we had to go<br />

around all these bach houses to use their tank<br />

water. We filled it up with these random little<br />

drink bottles we had and ran back and forward<br />

to the tank like a human chain,” he says.<br />

He’s also played a fierce game of hide and<br />

seek with parking wardens and done some<br />

“evasive” manoeuvres in the middle of the street,<br />

including stopping traffic to “180 the caravan”.<br />

“I crashed it in ice in our first winter. I was<br />

towing it and it was a jack-knife situation – that<br />

was a pretty bad day. I was like, ‘Why am I<br />

doing this, why didn’t I just become a pilot?’<br />

Better to crash a caravan than a plane though,”<br />

he says.<br />

He was disheartened, but then he got a great<br />

spot at Otago University and then came the<br />

Otago Farmers’ Market, with a deal that if he<br />

made his own bagels, he was in. Fortunately, his<br />

flatmate Jed was a dab hand at making them.<br />

“Now he is doing a really successful<br />

sourdough bakery. It all started in conjunction<br />

with this so we have grown at the same time,<br />

which is cool because he is one of my best<br />

friends,” he says.<br />

It was all a bit “surreal” at the start, he says.<br />

“I just couldn’t believe people wanted to buy<br />

stuff off me, that was a weird feeling. That firstday,<br />

thinking, ‘Is anyone going to show up? Why<br />

would they come to us?’<br />

“But it’s been great. I get to make coffee and<br />

have good yarns with people. I’m really lucky<br />

that I get to cook for a living because I really<br />

have fun doing that. You’d think, who wouldn’t<br />

want to be a pilot? It sounds cheesy, but I feel<br />

like this is what I am meant to be doing – there<br />

is something that feels right about it.”<br />

FROM TOP: Tom makes the doughnuts (top left) while his best friend from the Body of the Year Bakery, Jed McCammon,<br />

supplies the bagels (top right); Tom bought the Zephyr off an “eccentric old dude” for its distinctive yellow colour.<br />

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34 <strong>Style</strong> | Feature<br />

Meals on wheels<br />

We wouldn’t call it a definitive list, but we’ve done our best to hunt down as many food trucks as possible.<br />

Their locations and hours vary, so check out their social media pages.<br />

Citizens: On the road for a while now, they’re still<br />

serving up fine offerings of bao buns, burgers, tacos,<br />

loaded fries and heaps more.<br />

Churros Olé: With delicious sauces, who could<br />

say no to these fried pastry treats? Bite-sized or fullsized,<br />

or even available as a cheeky churro sundae.<br />

Chinese Crepe: Bag yourself a ‘bing’ – a crunchy<br />

thin Chinese crepe served with a choice of eggs,<br />

onion, veges, bacon, home-cooked beef and a<br />

homemade spicy chilli sauce.<br />

Falafel Mate: A modern take on authentic Middle<br />

Eastern food.<br />

Fritz’s Wieners: Smoked bratwurst on a baguette<br />

bun, served with lashings of onions or sauerkraut<br />

with mustard.<br />

Kenty’s Southern <strong>Style</strong> BBQ: Exactly as<br />

the name says, American-style low and slowcooked<br />

barbecue, alongside deep-fried chicken,<br />

hushpuppies, loaded fries and burgers.<br />

NomNomz: Gourmet sourdough split muffins and<br />

waffles derived from a 100-year-old recipe come<br />

in a variety of combinations, including the popular<br />

breakfast split muffin.<br />

So Bao: Street food classics with a twist, including<br />

galbi beef short rib taco, Taiwan-style pork belly bao<br />

and kimchi/cheesy loaded potatoes.<br />

The Dumpling Lady: World famous on the<br />

Otago University campus for their dumplings, sushi<br />

and steamed buns.<br />

The Hungry Tui: Fusion street food, including<br />

tacos, burgers and vegan roti.<br />

Tikka Truck: Old favourite Indian dishes, like<br />

butter chicken, are available alongside some soonto-be-your-favourites,<br />

like the Naanwich.<br />

ABOVE FROM LEFT: Citizens’ distinctive black food truck serves up bao buns. Photo: DunedinNZ;<br />

Churros Olé pairs the fried pastry treat with delectable sauces. Photo: DunedinNZ


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<strong>Style</strong> | Promotion 37<br />

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38 <strong>Style</strong> | Promotion<br />

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<strong>Style</strong> | Promotion 39<br />

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<strong>Style</strong> | Landscaping 41<br />

Riverbank delight<br />

A fresh identity was created on the banks of the Avon River, where a new home with<br />

linear lines called for landscaping that complemented but also softened it.<br />

Photos Kevin Clarke, CMG Studios Photography<br />

ABOVE: A vibrant sanctuary has been created by the banks of the Avon River, through thoughtful landscaping design.


42 <strong>Style</strong> | Landscaping<br />

CLOCKWISE FROM TOP LEFT: Flitches were used to soften the linear lines of the home; The garden on the south side of the<br />

property made use of existing ponga trees that were rehomed. This side of the house has many windows and so it creates something<br />

special to look out on; A bird’s-eye view of the property shows the barbecue area and jetty;<br />

The bespoke and honed edges created by Goom required a team effort to figure out.


<strong>Style</strong> | Landscaping 43<br />

Some landscaping projects are a slow-burn; a<br />

steady build-up of anticipation, if you will. And this<br />

was certainly the case for this Fendalton property.<br />

Nestled by the Avon River, with Mona Vale a<br />

glimpse away, this project by Goom Landscapes was<br />

started in 2014 as an earthquake rebuild.<br />

“It was one step after the other; insurance,<br />

consents, clearance, site preparation, and because it<br />

was by the river, it needed ground remedial work.<br />

Once we dealt with these aspects , we were finally<br />

able to start construction,” says Goom Landscapes<br />

senior landscape architect Jessica Staples.<br />

But it was also a “sentimental” project, she says,<br />

because Goom had done the pre-earthquake design<br />

and build for their long-standing clients as well.<br />

The new home was almost “art gallery-like”, says<br />

Jessica, who directed the landscaping.<br />

“It was very clean and white all the way through,<br />

quite tall ceilings. The landscaping had to flow from<br />

this. It was designed to be formal with linear crisped<br />

edging, but then we included flitches [wooden<br />

pavers] to loosen it up a bit, providing a contrast to<br />

offset the square, linear architecture.<br />

“We also introduced the curved edges to further<br />

soften things, and it complemented the architecture<br />

really well, otherwise it would have felt a lot<br />

harsher,” she says.<br />

The curved edges were a bespoke feature and<br />

required some crafty thinking from the team.<br />

“It was quite a new thing for us to figure out; it<br />

took a bit of thinking, playing around in our yard to<br />

get the curves all figured out. We had done honed<br />

edges before for work surfaces and benches, but not<br />

so much in a paved situation,” Jessica says.<br />

While it took time and patience, this is proof<br />

some things are worth waiting for. What emerged<br />

is a decadent place of relaxation, nestled by the<br />

quiet waters of the Avon. With a mixture of old<br />

and new plantings, the cacophony of colours<br />

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44 <strong>Style</strong> | Landscaping<br />

LOCATION<br />

Fendalton, by the Avon River<br />

LANDSCAPE BUILD & DESIGN<br />

Goom Landscapes,<br />

senior landscape architect Jessica Staples<br />

SIZE OF SECTION<br />

18<strong>30</strong>m²<br />

PROJECT BRIEF<br />

To recreate the landscaping after the February<br />

22, 2011 earthquake saw the original home and<br />

its surrounds extensively damaged. The new<br />

architecturally designed home was more modern<br />

than its predecessor, so lines and surfaces were<br />

to be kept very crisp. Maintaining the openness<br />

through to the river’s edge was important, as was<br />

retaining the existing planting where possible.<br />

PROJECT LENGTH<br />

As an earthquake rebuild, the home and<br />

landscaping were done concurrently. Insurance<br />

claims, consents and site clearance all had to be<br />

moved through, which took three years. Once<br />

that process had been completed, landscape<br />

construction took about three months.<br />

SPECIAL FEATURES<br />

Dark grey and white tones were used in the tiled areas<br />

to accentuate the different levels of paving. “You can lose<br />

a bit of perspective when you look across big white areas,<br />

so we used darker tones to highlight the transitions. The<br />

white tiles were also used internally, so this created a<br />

nice flow.” LED lights underneath the recesses of<br />

the curved terraces and steps see architectural lines<br />

highlighted at night.<br />

NIFTY THINKING<br />

Artificial grass was used in an area of the garden that was<br />

inaccessible by a lawnmower, saving the tiles from being<br />

scratched and damaged.<br />

CHALLENGES<br />

A tight site, which meant working in carefully alongside<br />

builders. “We did quite a lot in our yard because it was so<br />

tight. We were templating things before we brought them<br />

to site, to make it time-efficient. Even the flitch [wooden<br />

paving] arrangement we mocked up, so we knew where to<br />

lay them when we got to site.”<br />

DESIGNER’S HIGHLIGHT<br />

“We got to play around with a few different techniques<br />

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46 <strong>Style</strong> | Home<br />

Guest quarters<br />

With friends and family on their way for the summer days, give your<br />

guest bedrooms a once-over to create elegance and luxury.<br />

Words Michelle Laming


<strong>Style</strong> | Home 47<br />

Your guest room is a reflection of your home – and the way that you live.<br />

Having a beautifully designed guest room is an opportunity for your guests to experience not only<br />

your warmth and hospitality, but also your unique style and taste.<br />

A well-appointed room is also the best way to help guests feel instantly comfortable.<br />

Kubrick<br />

Armchair Forest<br />

$719,<br />

BOTANICA<br />

FURNITURE<br />

The little things<br />

You should always have<br />

at least one chair in the<br />

room so your guests can<br />

have a place to put on their<br />

shoes or read a book, with<br />

an array of empty hangers<br />

waiting in the closet,<br />

super-fluffy towels, French<br />

soaps and hotel-style<br />

slippers. Bottled water and<br />

fresh flowers are always<br />

an amazing way to say,<br />

‘Welcome!’<br />

Waffle<br />

Organic<br />

Cotton<br />

Bath Robe<br />

$129,<br />

CITTA<br />

Bovi Graccioza Petra Towels $119,<br />

ELLEN ESTATE INTERIORS<br />

Case of 12 500ml Bottles<br />

$42, ANTIPODES<br />

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48 <strong>Style</strong> | Home<br />

Create a luxe feeling<br />

You can’t go amiss with simple white<br />

bedding with a long thread cotton<br />

sateen finish, which is perfect for<br />

creating a luxurious hotel feel. Additions<br />

such as bedspreads and throws not only<br />

look great, but also provide additional<br />

warmth if your guests feel chilly. When<br />

it is time for them to rise and step out<br />

of bed, a soft, high-pile rug will make<br />

them feel right at home. Well-curated<br />

window treatments are key as drapes<br />

can help with temperature control, and<br />

you should always make sure there is a<br />

blackout option for a good night’s sleep.<br />

Gorgeous white linens create<br />

a luxurious hotel feeling.<br />

Photo: BOVI Graccioza<br />

Elegant & Unique Floral Designs<br />

Imaginative florists in Merivale<br />

829 Colombo Street • Phone 379 0600<br />

www.accentlighting.co.nz<br />

Fleur by DK Floral Design<br />

www.fleurdk.co.nz


<strong>Style</strong> | Home 49<br />

Canape Bedside, POA,<br />

TRENZSEATER<br />

Make it stylish<br />

Guest rooms should be as<br />

self-contained as possible and<br />

include essentials, such as a<br />

television, as well as storage space<br />

in the form of bedside tables and a<br />

chest of drawers. Add those extra<br />

touches, such as incense sticks,<br />

to ensure the room is pleasantly<br />

fragranced. In addition to a main<br />

light switch that fills the entire<br />

room, bedside lamps can set a<br />

calming mood, provide light for<br />

reading and offer easy access when<br />

a guest may need to navigate the<br />

room during the night.<br />

Tall lamps in silver and black,<br />

for example, add dimension<br />

and a sense of luxury.<br />

Charlotte, POA,<br />

ACCENT LIGHTING<br />

Zagara Orange<br />

Blossom Room<br />

Essence $80,<br />

LALA LINEN<br />

JETMASTER<br />

QUADRO<br />

ANOTHER STRING<br />

TO MAN’S BOW<br />

Now you can include chowders,<br />

grills, pot roasts and pizzas to<br />

your skill set — all sorts of tasty<br />

dishes and finger food with the<br />

Jetmaster radiating its warmth<br />

and your hospitality.<br />

• Removable pizza oven<br />

• Removable BBQ plate<br />

• 7.8l Potje Pot on swivel arm<br />

• Smaller solid grill plate<br />

Come in to our display of fires<br />

and cookers at our outdoor<br />

showroom, 95 Byron Street.<br />

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to Rockgas, opp Clip ‘N Climb<br />

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facebook.com/simplyheat<br />

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50 <strong>Style</strong> | Home<br />

A French blue-style<br />

bedroom, with thoughtful<br />

use of lighting and<br />

luxurious furnishings.<br />

Photo and design:<br />

Ellen Estate Interiors<br />

RESENE<br />

SEACHANGE<br />

Bovi Graccioza Petra Rug, $183, ELLEN ESTATE INTERIORS<br />

RESENE<br />

HALF SECRETS<br />

Ombre Home<br />

Weathered<br />

Coastal Small<br />

Tile Cushion<br />

$10 (each),<br />

SPOTLIGHT<br />

Egyptian Cotton Hamptons<br />

Pillowcases $40.90 (per pair),<br />

WHITE ROOM INTERIORS<br />

Create ambience<br />

I love spaces that create mood and<br />

ambience and mix-up the lighting;<br />

for example, picture lights above<br />

art, wall sconces, and low-level floor<br />

lighting for wayfinding. But the most<br />

important part of any bedroom is<br />

the bed and mattress. The bedding<br />

should be warm and inviting,<br />

with layers of pillows, throws<br />

and blankets to appeal across<br />

the seasons. Decorative scatter<br />

cushions add a personal touch to<br />

the space. Rugs are a perfect place<br />

to play with colours and patterns<br />

to pull a full scheme together and<br />

bring personality to the room.


You bring the dream,<br />

we’ll bring the<br />

perfect patios - how<br />

to prep for spring<br />

To extend the al fresco dining season and<br />

experience all-weather outdoor living,<br />

Stratco has a range of options that can<br />

be custom designed to suit your needs.<br />

Whether you choose an opening and<br />

closing louvre, or a fixed roof verandah,<br />

you can relax in the knowledge that your<br />

custom-made, stylish roof is built to<br />

withstand local conditions.<br />

contact stratco today and let us<br />

create your perfect outdoor space.<br />

CHRISTCHURCH | 55 Hands Road | Ph: (03) 338 9063<br />

stratco.co.nz


52 <strong>Style</strong> | Home<br />

SAVE<br />

Espresso Coffee Machine,<br />

KMART<br />

$99<br />

SAVE<br />

Bialetti Moka Express 1 Cup,<br />

BIALETTI.CO.NZ<br />

$61<br />

SPLASH<br />

The Oracle Touch,<br />

BREVILLE<br />

$3999.95<br />

SAVE OR SPLASH<br />

Full of beans<br />

RESENE CAFE ROYALE<br />

SPLASH<br />

Nespresso Creatista Plus, Stainless Steel,<br />

FARMERS<br />

$949.99<br />

SAVE<br />

Nescafé Dolce<br />

Gusto Piccolini<br />

Capsule Coffee<br />

Machine,<br />

THE WAREHOUSE<br />

$69<br />

SPLASH<br />

Delonghi Magnifica S Smart,<br />

NOEL LEEMING<br />

$1299<br />

SAVE<br />

Sunbeam Specialty Brew<br />

Coffee Machine,<br />

FARMERS<br />

$199.99


WHIMSICAL


54 <strong>Style</strong> | Promotion<br />

MARKETPLACE<br />

Gorgeous wares to entice, tempt and please.<br />

LITTLE RIVER GALLERY<br />

Hokianga artist Dave Green’s<br />

‘Lightshifter’ glass sculptures are<br />

reborn out of pre-loved glass and<br />

crystal, each one is unique. From<br />

bonbon dish to delicate, dangling<br />

delight! Table lamps and hanging<br />

fancies ($460–$490), such as the<br />

pictured Wings (55 x 21cm),<br />

available to purchase.<br />

littlerivergallery.com<br />

LOGITECH<br />

Available in white, blue, lilac and<br />

black, the new G733 Lightspeed<br />

Wireless Gaming Headset<br />

($329.90) features colourful and<br />

reversible suspension headbands<br />

and is equipped with soft dual-layer<br />

memory foam ear pads that conform<br />

to your head. Experience one of the<br />

most comfortable headsets Logitech<br />

G has ever designed.<br />

logitechg.com/en-nz<br />

STEVENS<br />

Feeding a crowd this summer?<br />

There is nothing better than<br />

throwing things in a versatile Dutch<br />

oven, like this BK Carbon Steel<br />

Dutch Oven ($269.99), to create a<br />

tantalising meal. Perfect for making<br />

succulent meat dishes that require<br />

that special slow and low touch.<br />

stevens.co.nz<br />

ANY EXCUSE<br />

Designed with simplicity and<br />

exuding a comforting air of<br />

earthiness, a new pair of these<br />

hoop-style earrings is certain<br />

to make a great impression.<br />

Handmade using ceramic<br />

stoneware and sterling silver,<br />

with a similar collection<br />

available in stud form. Hoops<br />

$56.99, studs $42.99.<br />

anyexcuse.co.nz<br />

FOLKLORE<br />

These whimsical cast bronze yoga figurines are perfect<br />

for the person in your life who is fond of sun salutations<br />

and a downward dog. Handcast in bronze, these<br />

delights come in three distinctive poses ($225 each).<br />

Which one is perfect for you? Namaste.<br />

folklorestore.co.nz


magazine<br />

designer clothing<br />

sizes 10-26<br />

Luxe Linen from Zephyr Design<br />

Windmill Centre, 188 Clarence Street, Riccarton, Christchurch<br />

Phone 021 686 929<br />

www.magazineclothing.co.nz


56 <strong>Style</strong> | Gardening<br />

A garden brew<br />

Create something a little different by turning herbs into wine.<br />

Words Marilyn Wightman


<strong>Style</strong> | Gardening 57<br />

From scratch<br />

Prepare<br />

The process is relatively simple, but gathering the necessary<br />

equipment requires a trip to the local brewing shop. Make sure<br />

the correct wine yeast is purchased there, as this makes all the<br />

difference to the final product.<br />

Sterilise<br />

Hygiene and keeping equipment sterile are the most important<br />

criteria. Campden tablets take care of the sterilisation, and it<br />

is necessary to have a demijohn container for the wine while<br />

it matures. Using an airlock device allows the fermenting liquid<br />

to release gas as the sugar is converted to alcohol without<br />

absorbing any unwanted bacteria or wild yeast, which would<br />

sour the brew.<br />

Decant<br />

Make sure to decant the brew from one demijohn into a second<br />

flask. This allows the sediment to settle and the wine to become<br />

crystal clear. The maturing wine can be temporarily strained<br />

off into a holding container while the original demijohn has the<br />

sediment emptied out, is cleaned and sterilised, then replaced<br />

with the airlock again.<br />

Sediment<br />

Herb wine is bottled once there is no sediment at the bottom<br />

of the demijohn. This may take three or four straining sessions<br />

and six months to achieve. Modern screwtop wine bottles make<br />

handy containers. Most herb wines improve with age, which can<br />

take anywhere from six months to several years.


Easy recipes<br />

Technically more liqueurs than wine, these quick and<br />

easy-to-make recipes produce delicious results that work well drizzled<br />

over fresh fruit and ice cream for a tasty dessert.<br />

MAKES<br />

ABOUT 8<br />

SMALL<br />

GLASSES<br />

Orange<br />

Mint Wine<br />

INGREDIENTS<br />

4 cups dry white wine<br />

¼ cup sugar<br />

zest of 2 oranges<br />

½ cup Eau de Cologne mint<br />

(or regular spearmint)<br />

½ cup brandy<br />

METHOD<br />

1. Combine the wine and<br />

the sugar in a nonaluminium<br />

pot and bring<br />

to the boil. Remove from<br />

heat immediately.<br />

2. Stir to dissolve the sugar<br />

and cool until tepid.<br />

3. Put the orange zest and<br />

the mint into a large glass<br />

jar with a tight-fitting lid.<br />

Pour the brandy and the<br />

wine mixture over them.<br />

4. Steep in a cool dark<br />

place for two days.<br />

5. Filter before serving. If<br />

desired, add a fresh piece<br />

of zest and a sprig of<br />

mint to the bottle. This<br />

wine will keep for three<br />

months in the fridge.<br />

INGREDIENTS<br />

600g parsley<br />

10g ginger root, chopped<br />

3 lemons, thinly peeled<br />

3 oranges, thinly peeled<br />

5 litres water<br />

1.5kg sugar<br />

½ packet white wine yeast<br />

Lemon Balm in Vodka<br />

INGREDIENTS<br />

½ cup fresh lemon balm<br />

peel of a lemon, sliced and scraped<br />

pinch of coriander and cinnamon<br />

powder<br />

3 peppermint leaves<br />

1 cup vodka<br />

¼ cup white sugar<br />

¼ cup boiling water<br />

Parsley Wine<br />

METHOD<br />

1. Make sugar syrup by dissolving<br />

the white sugar in the boiling<br />

water. Allow to cool.<br />

2. Place all ingredients in a bottle<br />

and steep for three weeks,<br />

shaking occasionally during<br />

this time.<br />

3. Strain and pour into a bottle.<br />

Keep in a dark place for about<br />

two months.<br />

METHOD<br />

1. Put the parsley, ginger, and<br />

the lemon and orange peel<br />

in a pan with the water, and<br />

bring to the boil. Simmer for<br />

20 minutes.<br />

2. Strain onto the sugar and stir<br />

well to dissolve.<br />

3. When lukewarm, add yeast<br />

and the squeezed juice from<br />

the citrus. Stir, cover and<br />

leave for 24 hours.<br />

4. Strain off the spent material<br />

and put the filtered liquid into<br />

the demijohn to ferment.<br />

5. Decant into a new container<br />

once the initial fermentation<br />

process has ceased.<br />

6. Bottle and leave for six<br />

months before drinking.<br />

Improves with keeping.


Agolde<br />

ATP Atelier<br />

Ba&sh<br />

B.Belt<br />

Cecilie Copenhagen<br />

Emporio Italia<br />

Estilo Emporio<br />

Five Units<br />

Gucci<br />

Ivy Copenhagen<br />

J Brand<br />

Jenny Bird<br />

Jen’s Pirate Booty<br />

Laucausa<br />

Mahsa<br />

Minnie Rose<br />

Misa<br />

Mode & Affaire<br />

P448<br />

Paige<br />

Philippe Model<br />

Rails<br />

SAM New York<br />

Samsoe Samsoe<br />

Smythe<br />

Standard Issue<br />

Velvet<br />

Who Is Elijah<br />

Winona<br />

YSL<br />

Zadig Et Voltaire<br />

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OPENING Early NOVEMBEr | KEttlEwEll laNE, thE CrOssING


60 <strong>Style</strong> | Fashion<br />

Luxe linen<br />

Our fixation with linen continues season after season,<br />

and for very good reason. It’s luxurious and durable,<br />

but also keeps you both warm and cool. A textile that<br />

balances the ever-changing temperatures is one worth<br />

packing. Don’t be fussy about creasing; it only adds to<br />

the nonchalant holiday attitude.<br />

Lily Linen Dress $229, PERRIAM<br />

Hit the road<br />

Words Jessica Amor<br />

After what has been a rather interesting year,<br />

weekend getaways and summer holidays<br />

never looked so good. So, in anticipation of<br />

hitting the road, I bring you a wish list that’s<br />

partly practical and mostly romantic for your<br />

local adventures. Whether your travels lead you<br />

to explore small towns, the seaside or picnic<br />

spots, here are items for your suitcase you can<br />

always count on.<br />

Simple sundress<br />

Not just for summer events<br />

with ambiguous dress<br />

codes, the sundress is like<br />

a reliable friend. There is<br />

no overthinking required<br />

when you throw one on<br />

and it is very versatile – add<br />

sandals, sneakers or even<br />

boots and you’re away.<br />

Bonus points for cheerful<br />

prints, patterns and colours.<br />

And don’t be afraid to use a<br />

boldly coloured handbag to<br />

complete the look.<br />

Echo Dress $289,<br />

KOWTOW<br />

Mr Sling Mini $599,<br />

DEADLY PONIES<br />

Lotte Sunglasses $250,<br />

MARS


<strong>Style</strong> | Fashion 61<br />

Memorable moments<br />

If you don’t take pictures,<br />

did your holiday even happen?<br />

Try this for an extra memorable<br />

and nostalgic road trip.<br />

Instant shade<br />

Sun hats and sunglasses are an easy way<br />

of updating your designer wardrobe<br />

while protecting you from the elements.<br />

Keep an eye out for sun hats in unfussy<br />

fabrics that can easily be squished into a<br />

tote bag and pulled out again and again<br />

without fear of a lopsided look.<br />

Fujifilm Instax Mini 11 Instant Photo<br />

Camera $122, NOEL LEEMING<br />

Garden Hat $99,<br />

KOWTOW<br />

Sonja Sandal $329,<br />

KATHRYN WILSON<br />

Fancy free<br />

No getaway is complete without a sandal to explore in.<br />

Leather sandals especially speak to the effortless ease of<br />

being on holiday. Pick a timeless summer style in tan with<br />

an ankle strap for stability and pair them with a feminine<br />

dress or cropped jeans. When travelling with your<br />

leather goods, bring the dust bag with you for storage<br />

– your summery sandals will thank you for looking after<br />

them for many seasons to come.<br />

稀 攀 戀 爀 愀 渀 漀<br />

䌀 甀 琀 愀 琀 攀<br />

䈀 愀 渀 愀 渀 愀 䈀 氀 甀 攀<br />

匀 椀 爀 攀 渀<br />

䴀 攀 氀 愀 倀 甀 爀 搀 椀 攀<br />

䌀 甀 娀 琀 愀 欀 琀 攀 琀 ☀ 倀 氀 漀 瘀 攀 爀


62 <strong>Style</strong> | Fashion


<strong>Style</strong> | Fashion 63<br />

Stand out from the crowd this event season in a classical look with a bold twist. Incorporate strong hues<br />

with gloves, handbags, shoes and prints to make sure you – not the horses – are centre stage.<br />

OPPOSITE: Rodarte. TOP FROM LEFT: Chocheng; Angel Schlesser; Laura Biagiotti; Fendi; Dolce & Gabbana.<br />

ABOVE FROM LEFT: Fendi; Bora Aksu; Isabel Sanchis; Ulla Johnson; Fendi.


Sara Battaglia


<strong>Style</strong> | Fashion 65<br />

RESENE<br />

CHARLOTTE<br />

Fengxian Topper<br />

$140, HEJ HEJ<br />

Love Skirts<br />

Skirt<br />

$199,<br />

COOP<br />

RESENE<br />

PICTON BLUE<br />

RESENE<br />

HOME RUN<br />

Candy Trainer Cornflower Croc<br />

Gold $299, MISS WILSON BY<br />

KATHRYN WILSON<br />

Novella Dress $460, PENNY SAGE<br />

Super Spaceship $389,<br />

KAREN WALKER<br />

Comfort takes precedence when enjoying the festivals on offer during summer. Think soft,<br />

flowing fabrics and comfortable shoes that you will be happy to spend the day in.<br />

Animal Kingdom Viscose Gauze<br />

Scarf $90, KAREN WALKER<br />

Charmed Button Pant $550,<br />

ZIMMERMANN<br />

Alberta<br />

Ferretti<br />

Tie Neck Stretch Silk Crepe de Chine Shell<br />

$812.79, NORDSTROM<br />

GG Marmont Small Shoulder Bag<br />

$3350, GUCCI


66 <strong>Style</strong> | Fashion<br />

SAVE OR SPLASH<br />

Get shorty<br />

SMART OR CASUAL<br />

SPLASH<br />

Bermuda Short,<br />

WITCHERY<br />

$149.90<br />

SPLASH<br />

Houndstooth Wool Shorts,<br />

GUCCI<br />

$1,650<br />

SAVE<br />

Bermuda Short,<br />

POSTIE<br />

$15<br />

SAVE<br />

Twill Walk Short,<br />

COUNTRY ROAD<br />

$89.90<br />

SPLASH<br />

Tailored Lace Trim Shorts,<br />

SELF-PORTRAIT STUDIO<br />

£240<br />

SPLASH<br />

Short Run Shorts,<br />

TRELISE COOPER<br />

$129<br />

SPLASH<br />

Tailored Shorts,<br />

HELEN CHERRY<br />

$249<br />

SAVE<br />

Linen Tie Up Short,<br />

SEED HERITAGE<br />

$89.90


There’s a very good chance you’ve seen our work.<br />

But you would never know.<br />

For November only, reFresh your skiN<br />

ready for summer with the<br />

Aquapure hydrafacial at $160<br />

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For a personal consultation at no charge<br />

please call 03 363 8810<br />

145 Innes Road<br />

(corner of Rutland St and Innes Rd),<br />

Merivale, Christchurch<br />

www.facevalue.co.nz


68 <strong>Style</strong> | Beauty<br />

Tried and tested<br />

The <strong>Style</strong> team trial the latest beauty products.<br />

MARKETING<br />

MANAGER AND<br />

SNACK-LOVER<br />

ZOE<br />

WILLIAMS<br />

Aesop Seeking Silence Facial Hydrator<br />

I loved this soothing cream; it made me feel as though my skin<br />

was glowing from within. It worked well both morning and night<br />

and it kept my skin soft all day, even under make-up. The scent<br />

was very natural with a subtle hint of lavender, which made for a<br />

spa-like experience. I appreciated that it didn’t linger on the skin<br />

either, which is a pet peeve of mine. If you have particularly dry<br />

skin you may benefit from mixing a few drops of your favourite<br />

facial oil with this lotion for an even more nourishing experience.<br />

RRP $73<br />

EDITOR<br />

AND GIN<br />

APPRECIATOR<br />

KATE<br />

PREECE<br />

DESIGNER<br />

AND BUSY<br />

MUM-OF-TWO<br />

EMMA<br />

ROGERS<br />

Too Faced Better than Sex Mascara<br />

My usual go-to mascara is the waterproof version<br />

of this product, so I couldn’t turn down the<br />

opportunity to try this out to see if there was a<br />

difference for me.<br />

It gave me the same volume and thickness that<br />

I love from my usual mascara. But because I am<br />

a bit of problem child with my mascara, because<br />

it always seems to smudge if it is not waterproof,<br />

this did go for a walk-about. However, if you are<br />

one of the lucky lasses out there that has no issue<br />

with smudging, I recommend giving this mascara<br />

a shot. Length and volume, tick. Plus it comes<br />

in cute baby pink with a white stripe packaging,<br />

which makes it hard to miss in your make-up bag.<br />

RRP $46<br />

Frank Body Original Lip Duo Kit<br />

“Scrub, brush, rinse, lick,” says the lip scrub.<br />

Well, okay then.<br />

The 100% natural scrub smells amazing<br />

thanks to its mix of ground coffee, beeswax,<br />

and coffee seed and macadamia oils. Easy to<br />

apply, raw sugar makes it a sweet treat and<br />

explains that “lick”.<br />

The hydrating non-sticky balm has a few<br />

extra tricks up its sleeve. With vitamin E and<br />

lanolin, it can be used to help heal dry patches,<br />

grazes and scabs on your body too.<br />

If you’re finding the lippie isn’t sitting as<br />

smoothly as it should, this duo is a quick, easy<br />

and tasty solution.<br />

RRP $27


Full range<br />

available<br />

online<br />

Active<br />

ingredients that<br />

treat the cause<br />

rather than<br />

mask the skin<br />

problems.<br />

THE SCIENCE<br />

OF BEAUTIFUL<br />

MADE IN CHRISTCHURCH<br />

The Phi Cosmeceutical range is the vision of Julia and<br />

Adele and embodies the vitality of Christchurch. Made in<br />

Christchurch – The Phi Cosmeceutical range is formulated<br />

by Julia and Adele in collaboration with a manufacturing<br />

specialist of beauty products in Christchurch. These are<br />

simply the products you need: cleansers, serums and<br />

moisturisers, with active ingredients including antioxidants<br />

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70 <strong>Style</strong> | Wellbeing<br />

Debunking<br />

the myths<br />

Oxford Women’s Health endocrinologist<br />

Anna Fenton helps explain polycystic<br />

ovary syndrome.<br />

Polycystic ovary syndrome (PCOS) is the most<br />

common endocrine condition in women, aside from<br />

menopause. In fact, it affects between five and 20 per<br />

cent of women in their reproductive years.<br />

Associated with increased insulin and testosterone<br />

levels, it can take time to diagnose because of its wide<br />

range of symptoms. PCOS typically starts between<br />

puberty and a woman’s mid-20s.<br />

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<strong>Style</strong> | Wellbeing 71<br />

How do I know if I have polycystic ovary syndrome?<br />

Symptoms vary, but can include irregular or heavy menstrual cycles, acne, excess<br />

facial or body hair, scalp hair loss and weight gain. People may also experience<br />

mood changes, anxiety and depression. PCOS is a ‘diagnosis of exclusion’, so<br />

your GP will consider how you are feeling alongside your medical history and<br />

will run tests to confirm whether you have PCOS or another health condition.<br />

An accurate diagnosis cannot be made if you are taking hormonal contraception.<br />

The syndrome is related to a complex mix of genetic and environmental factors,<br />

including diet, lifestyle and your genetic makeup.<br />

What are some common PCOS myths?<br />

Unfortunately, there are many common misconceptions about polycystic ovary<br />

syndrome, which can be difficult for those living with the condition. These include;<br />

‘It’s just a cosmetic condition’; ‘It’ll go away at menopause’; or ‘You can’t have<br />

it because you are slim or have regular periods.’ These are all untrue. Other<br />

common myths are that you can’t get pregnant if you have PCOS and that you’ll<br />

have more trouble breastfeeding. To get the most accurate and informed advice,<br />

please discuss any concerns with your GP or specialist.<br />

What help is available?<br />

Because there are so many symptoms associated with polycystic ovary syndrome,<br />

treatment varies between people. It might include surgery, medications (such<br />

as acne treatments and oral contraceptives), or electrolysis or laser therapy for<br />

unwanted hair removal. It is important for a doctor to diagnose PCOS early and<br />

help to manage the symptoms to minimise its impact on the person’s daily life.<br />

Maintaining a healthy lifestyle, regular exercise, and eating a well-balanced diet are<br />

all recommended to help manage it.<br />

Does having polycystic ovary syndrome affect my chances of getting<br />

pregnant?<br />

If you have PCOS, the hormonal imbalance interferes with the growth and release<br />

of eggs from your ovaries (ovulation). Having PCOS does not mean you can’t get<br />

pregnant. It is one of the most common and most treatable reasons for infertility.<br />

Your doctor or a fertility specialist can discuss options with you to help increase<br />

your chances of growing your family.<br />

At Oxford Women’s Health, we want you to leave every<br />

appointment feeling better than when you arrived.<br />

We understand it can be difficult living with health problems but<br />

sometimes finding sympathetic expert help can feel even harder.<br />

Our staff are friendly, respectful and professional, so you can feel<br />

comfortable while receiving the very best advice and treatment.<br />

We have 15 health professionals who are highly-respected leaders<br />

in their fields of gynaecology, obstetrics, oncoplastic breast and<br />

general surgery, physiotherapy, nutrition and endocrinology.<br />

Women of all ages come to us for advice and treatment, including<br />

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Call us today on 03 379 0555.<br />

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72 <strong>Style</strong> | Wellbeing<br />

Reflection<br />

Shake off the <strong>2020</strong> mood and plan for a healthy dollop of summer excitement.<br />

Words Deanna Copland<br />

There weren’t any winter escapes<br />

to sunnier places for anybody this<br />

year due to the Covid-19 pandemic, so<br />

the lead up to summer somehow feels<br />

even more important and is something<br />

we are all looking forward to with<br />

anticipation.<br />

It is all about warmth, juicy stone fruits,<br />

sand between the toes, social gatherings<br />

and shared meals with friends. It has<br />

been a difficult year for many, and now<br />

is the time to start reflecting on what<br />

you love about the upcoming season to<br />

help lift your spirits.


<strong>Style</strong> | Wellbeing 73<br />

Have a think about, or write or talk to<br />

friends about the following statements, so<br />

you can start to look forward to summer<br />

and also plan what you may need to do in<br />

order to achieve your wishes.<br />

My summer won’t be<br />

complete without…<br />

The best part of summer is…<br />

A book I’d really like to read is…<br />

The best thing to do outside<br />

in summer is…<br />

Just add fresh herbs<br />

Summer is a time for more salads.<br />

There’s an abundance of fresh herbs in<br />

season, so this can also be a good time to<br />

make pesto regularly. It is an easy flavour<br />

and a great nutrient addition to barbecued<br />

meats, salads, courgette noodles and<br />

pasta. Add your pesto to a platter<br />

to enjoy it with crackers.<br />

Now is the time to be getting your<br />

vegetable garden prepared for a bumper<br />

growing season. Rocket and parsley<br />

can be planted in partial shade<br />

(to reduce the chance of bolting),<br />

and plant basil in part-to-full sun.<br />

Thyme, rosemary and oregano<br />

thrive in a full-sun spot and<br />

are perfect additions to pizza<br />

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74 <strong>Style</strong> | Wellbeing<br />

Summer Pesto<br />

INGREDIENTS<br />

2 cups packed fresh basil or rocket<br />

leaves, large stems removed<br />

3 Tbsp pine nuts, walnuts or<br />

sunflower seeds<br />

3 cloves garlic, peeled<br />

grated rind from 1 organic lemon<br />

2 Tbsp lemon juice<br />

3–4 Tbsp nutritional yeast (vegan<br />

option) or ½ cup grated Parmesan<br />

¼ tsp sea salt<br />

2–3 Tbsp extra virgin olive oil<br />

3–6 Tbsp water<br />

METHOD<br />

1. Add the basil (or rocket), nuts, garlic, lemon rind, lemon<br />

juice, nutritional yeast and sea salt to a food processor and<br />

mix on a high setting until a loose paste forms.<br />

2. Add olive oil a little at a time (streaming in while the<br />

machine is on if possible) and scrape down sides as needed.<br />

3. Add 1 Tbsp water at a time until the desired consistency is<br />

reached.<br />

4. Store leftovers, covered in the fridge, for up to a week.<br />

After that, you can pour any remainder into ice cube<br />

moulds, freeze and store them to add to pasta sauces.


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76 <strong>Style</strong> | Food<br />

Prepped to party<br />

Take the stress out of dinner parties with these recipes you can make a couple<br />

of days in advance, with just the trimmings to fuss over on the night.<br />

Words Paul Ouakli


<strong>Style</strong> | Food 77<br />

Ratatouille Summer Roulade<br />

Raise your glass to the return of beautiful sun-ripened summer produce.<br />

Ratatouille is a gorgeous combination of tomatoes, courgettes and capsicums, and with<br />

the added creaminess of the cream cheese, it makes a delectable roulade filling.<br />

ROULADE INGREDIENTS<br />

4 eggs, separated<br />

200g butter<br />

¾ cup flour<br />

1–2 cups milk<br />

3 Tbsp Parmesan, grated<br />

½ cup spinach, chopped<br />

METHOD<br />

1. Beat egg whites until thick and set aside.<br />

2. In a saucepan, melt the butter then add the flour<br />

until well mixed.<br />

3. Add the milk and stir to form a runny sauce. Aim<br />

for a loose batter consistency – not too runny and<br />

not too thick.<br />

4. Add the Parmesan, egg yolks and spinach. Keep<br />

stirring until your sauce starts to thicken.<br />

5. Take off the heat and add the beaten egg whites.<br />

Fold in until thoroughly mixed.<br />

6. Pour into a baking dish (roughly 35cm by 25cm)<br />

lined with baking paper.<br />

7. Bang the baking dish gently on the bench to get<br />

rid of the air bubbles and bake at 175°C for about<br />

15 minutes or until it starts to brown.<br />

8. Take it out of the oven and invert onto a<br />

clean tea towel.<br />

RATATOUILLE INGREDIENTS<br />

3 Tbsp olive oil<br />

1 onion<br />

1 spring onion<br />

1 red capsicum<br />

2 garlic cloves<br />

2 tomatoes<br />

1 courgette<br />

¼ cup canned tomatoes<br />

100g cream cheese, softened<br />

METHOD<br />

1. Chop vegetables into small<br />

pieces.<br />

2. In a saucepan, sauté the onion,<br />

spring onion, red capsicum<br />

and garlic in the olive oil until<br />

softened and glossy.<br />

3. Add the tomatoes, courgette<br />

and canned tomatoes.<br />

4. Cook for another 10 minutes<br />

at medium heat.<br />

5. Season to taste with salt and<br />

pepper.<br />

6. Cool the mixture down before<br />

assembling the roulade.<br />

ASSEMBLY<br />

1. Add the softened cream cheese to the ratatouille mix and combine well. You want a smooth<br />

mixture, so if the cream cheese is lumpy, put the whole bowl in a microwave for a few seconds at<br />

a time until it blends when you stir it.<br />

2. Pour the vegetable mix over the roulade, spreading it out to all corners.<br />

3. Tuck the first bit in with your hands to get it started, then use the tea towel to help you roll up the<br />

roulade completely. Once rolled, twist the edges of the tea towel to tighten the roll.<br />

4. Keep the roulade in the tea towel and put it in the fridge. You can make this the day before it’s<br />

needed.<br />

5. Once firm to the touch, take the tea towel off and slice the roulade into eight pieces. Either eat at<br />

room temperature or reheat in the microwave for a few seconds.


78 <strong>Style</strong> | Food<br />

Pulled Pork<br />

Versatile and tasty, pulled pork is a deceptively easy dish to make and is a crowd-pleaser<br />

for children and adults alike. My son hates pork, but he loves this recipe because, unlike other pork dishes<br />

than can be overcooked easily, this one is succulent due to the low and slow cooking time.<br />

Make sure you get a pork shoulder, as other cuts can be a bit tougher.<br />

INGREDIENTS<br />

4–5kg pork shoulder<br />

4 tsp black pepper<br />

4 tsp salt<br />

2 Tbsp paprika<br />

½ tsp cayenne pepper<br />

½ tsp cumin<br />

2 Tbsp brown sugar<br />

2 cups beef/chicken stock<br />

METHOD<br />

1. Lightly oil the meat with cooking oil. Mix all the spices and the brown<br />

sugar together and rub them over the pork shoulder.<br />

2. Wrap the pork shoulder in cling film and leave in the fridge for eight<br />

hours (or overnight).<br />

3. Preheat oven to 120°C.<br />

4. Line a baking dish with baking paper and place the pork shoulder on it.<br />

Put the stock in with the pork shoulder and cover with baking paper.<br />

Then, cover the dish firmly with foil.<br />

5. Place in the oven and cook for six hours.<br />

6. Remove from the oven. Turn the leftover stock into a gravy or sauce<br />

by bringing it to the boil in a saucepan, adding in 1 Tbsp of tomato<br />

sauce and simmering until it thickens. If it is too runny, dilute 1 Tbsp of<br />

cornflour in ½ cup of cold water and pour a bit at a time until you get<br />

the consistency you want.<br />

7. Pull the meat apart. It should be stringy and break easily. Keep it in the<br />

fridge until you need it.<br />

8. Serve on buns or sliders, or put a nice stack on some mash, alongside<br />

French beans that have been blanched and then quickly glazed in a<br />

saucepan with a touch of oil and a garlic clove.


<strong>Style</strong> | Food 79<br />

Hazelnut Praline Semifreddo<br />

I think this gorgeous creamy<br />

dessert won over my partner’s<br />

parents. With a texture that<br />

resembles a softer version of<br />

ice cream and the crunch of<br />

hazelnut crumb throughout, it is<br />

truly delectable and has become<br />

the pièce de résistance at the<br />

Christmas table.<br />

PRALINE INGREDIENTS<br />

1–1½ cups hazelnuts<br />

¾ cup caster sugar<br />

METHOD<br />

1. Roast the hazelnuts in the oven at<br />

180°C for about 10 minutes or until<br />

they are roasted through. Place in one<br />

layer on an oiled metal or ceramic dish.<br />

2. Put sugar in a saucepan and keep<br />

stirring as it melts and slowly turns<br />

golden. Keep a close eye on it so it<br />

doesn’t burn.<br />

3. Pour over the nuts.<br />

4. Once it is cold and brittle, break into<br />

small pieces and pulse in a blender to<br />

make a rough crumb.<br />

SEMIFREDDO INGREDIENTS<br />

8 eggs<br />

3 cups icing sugar<br />

2 tsp vanilla<br />

1 cup caster sugar<br />

1 litre cream<br />

METHOD<br />

1. Line a dish (about 35cm by 25cm, 6–7cm deep) with<br />

tinfoil. The tinfoil will make it easier to remove the<br />

portions.<br />

2. Separate the eggs, placing the egg yolks in a bowl and<br />

whites in another bowl. In a third bowl, measure out<br />

the cream.<br />

3. Beat the egg yolks, and add 1 cup of icing sugar and<br />

the vanilla until the mixture begins to pale. Set aside.<br />

4. Beat the egg whites and add the caster sugar, spoonful<br />

by spoonful. When the mixture forms a stiff peak and<br />

is nice and shiny it is ready – if it is grainy, you have<br />

overdone it. Set aside.<br />

5. Whip the cream, and as it thickens slowly pour in the<br />

remaining 2 cups of icing sugar.<br />

6. Take the cream mix, fold it into the egg yolk mix, then<br />

fold in the egg white mix, adding in a good handful of<br />

the praline.<br />

7. Pour mixture into the dish, smooth it out and cover in<br />

the remaining praline mix.<br />

8. Place in freezer. It keeps for weeks once frozen, so<br />

you can make this ahead of time. Serve straight from<br />

the freezer.


80 <strong>Style</strong> | Food<br />

Vege on the barbie<br />

Turn up the heat on your al fresco menus with a tasty plant-based<br />

alternative to the beloved meat patty.<br />

Words Marilyn Wightman<br />

Falafel Patties<br />

INGREDIENTS<br />

250g chickpeas, cooked<br />

2 Tbsp tahini<br />

1 clove garlic<br />

½ tsp cumin<br />

1 Tbsp flour<br />

1 Tbsp parsley<br />

1 Tbsp coriander or dill<br />

1 Tbsp mint<br />

cayenne pepper to taste<br />

salt to taste<br />

wheatgerm<br />

METHOD<br />

1. Purée the chickpeas and<br />

garlic. (Add some retained<br />

cooking water if needed.)<br />

2. Chop the fresh herbs finely.<br />

3. Put in a bowl and add other<br />

ingredients.<br />

4. Spoon onto a board coated<br />

with wheatgerm and roll<br />

into patty shapes.<br />

5. Barbecue or grill.


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82 <strong>Style</strong> | Drink<br />

Made it<br />

There’s nothing Kiwis won’t turn their hands to, right?<br />

Kate Preece, for one, is pleased that making gin is topping the list for a<br />

range of artisans around the country.<br />

Gin production in New Zealand<br />

is a big deal. More and more<br />

enthusiasts are turning their hands<br />

to this popular drop, some from<br />

winemaking or whiskey backgrounds,<br />

others simply with a nose for it. While<br />

juniper (Juniperus communis) remains<br />

the elusive ingredient, not yet grown<br />

commercially here (it’s often sourced<br />

from Macedonia), the names of herbs<br />

and native plants are starting to roll off<br />

the tongue more freely as they lend<br />

their flavours to all manner of tasty<br />

concoctions.<br />

Go riot<br />

I hadn’t had this since I bought a bottle from the<br />

Christchurch Gindulgence festival in 2019, yet the 1743 Riot<br />

didn’t disappoint. A fantastic option for gin purists, it’s one of<br />

two signature gins from Riot & Rose in Marlborough, distilled<br />

in Nelson. It’s not going to blow your mind, but it will do<br />

what you want, very, very well, quenching your thirst for a<br />

great G&T. You will know you’re drinking quality.<br />

Ride the wave<br />

I was super impressed by Southward Distilling’s Wave gin.<br />

It packs a punch (47%), with a refined taste that more<br />

than fulfils the fancies of a traditional G&T. Smooth, with a<br />

somewhat sweet aftertaste, it doesn’t let any of its botanicals<br />

steal the show. Blended beautifully in Wellington.<br />

Brand new<br />

There’s a new gin on the shelves, and it is designed to make<br />

you feel good. Dr Beak is a Martinborough brand, with its<br />

makers set on creating a gin that makes a lasting impression<br />

on consumers, but not the environment. The end goal is to<br />

only use ingredients from one site, with plans for a juniper<br />

shrubbery underway. In the meantime, of the 13 botanicals<br />

(including horopito, bay leaf, organic kelp and orris root),<br />

only juniper and organic chamomile are sourced off-shore,<br />

and five per cent of the profits from every bottle sold go to<br />

Forest & Bird.<br />

It’s a spicy, savoury drop, which leaves a lasting citrus<br />

impression on the palate. Strong, at 48%, you might find<br />

yourself topping up the tonic a touch more than usual, but<br />

you’ll simply eke out a few more G&Ts from the 500ml<br />

bottle. If you are a Little Biddy fan, try this one too.<br />

Enter, the goddess<br />

Taking its name from the Roman<br />

goddess of love and marriage,<br />

Juno Extra Fine Gin is a bit of<br />

a star. The Taranaki team is<br />

another lot dedicated to making<br />

their mark on palates, not the<br />

planet. Waste production is<br />

actively minimised, botanicals<br />

locally grown (where possible)<br />

and it’s organic ink on the bottle<br />

labels. Juno Gin is also the key<br />

supporter of Auckland Zoo’s<br />

conservation programme for the<br />

endemic, critically endangered<br />

Archey’s frog.<br />

And the flavour is spot on.<br />

Smooth, with a citrus tingle<br />

at the end, it’s almost earthy.<br />

Flavour is there in spades,<br />

rushing in for a grand finale that<br />

will certainly have you seeking<br />

another round.


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84 <strong>Style</strong> | Promotion<br />

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our doorstep to experience them. Well,<br />

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Located in the Southern Ocean, these<br />

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Island also has the unique geological<br />

feature of being the only place in the<br />

world where rocks from the earth’s mantle<br />

(the molten rock 6km below the ocean<br />

floor) are exposed above sea level.<br />

So, how best to experience them in<br />

the days of travel bubbles? Why, in a<br />

champagne bubble, of course!<br />

The French cruise ship operator Ponant<br />

is a world leader in luxury expeditions,<br />

with discoveries of the expedition<br />

activities celebrated back on-board with<br />

inclusive champagne (or your preferred<br />

congratulatory drink), as part of Ponant’s<br />

inclusive open bar.<br />

ABOVE CLOCKWISE: The<br />

Col Lyall Saddle Boardwalk,<br />

Campbell Island, with<br />

panoramic views over the<br />

stunning megaherbs and out<br />

to Perseverance Harbour.<br />

Photo: Mick Fogg; Musgrave<br />

Inlet, Auckland Island: Regular<br />

Zodiac excursions provide<br />

guests an intimate wilderness<br />

experience to view otherwise<br />

unreachable sites. Photo:<br />

Adrian Freyermuth; Elephant<br />

seals (such as these ‘weaners’)<br />

are just one of the numerous<br />

charismatic species that make<br />

Macquarie Island such a oncein-a-lifetime<br />

destination. Photo:<br />

Mick Fogg.<br />

OPPOSITE CLOCKWISE<br />

FROM TOP LEFT: The infinity<br />

pool onboard Le Lapérouse<br />

beckons under the summer<br />

sun; A prestige stateroom, a<br />

spacious and functional cabin to<br />

return to after a day of activities;<br />

Treat yourself to a massage or<br />

beauty therapy, whilst enjoying<br />

uninterrupted views of the<br />

Southern Ocean; More private<br />

yacht than ship, the beautiful<br />

Le Lapérouse hosts only 160<br />

guests in a chic, intimate setting.<br />

Photos: Nicolas Matheus.


<strong>Style</strong> | Promotion 85<br />

Ponant has recently completed more than 50<br />

voyages in the Arctic, Mediterranean and along the<br />

French coastline, to ensure onboard safety protocols<br />

(and, for that matter pre-boarding procedures<br />

too) are tried and tested ready for voyages when<br />

they restart in New Zealand. And start they will,<br />

with this 14-night Subantarctic Islands expedition<br />

voyage departing Auckland on 29 December, <strong>2020</strong>,<br />

followed by a second voyage 8 February, 2021.<br />

What a way to see in the new year.<br />

This will be the perfect luxury expedition for a<br />

memorable holiday and will be especially appealing<br />

to keen wildlife and landscape photographers, bird<br />

watchers or an adventurous group of friends.<br />

On this expedition, your Expedition Team join<br />

you in Zodiac boats, taking you ashore, where you<br />

will wonder at rugged coastlines and black sand<br />

beaches and encounter more species of penguins<br />

and albatross than found anywhere else on earth.<br />

On Enderby Island, enjoy a guided walk to view the<br />

New Zealand sea lion colony, while on Campbell<br />

Island, discover unusual megaherbs like perennial<br />

wildflowers characterised by great size, huge leaves<br />

and colourful blooms. Elsewhere, giant petrels,<br />

penguins and fur seals, plus endemic royal penguin<br />

and king penguin colonies can be viewed en masse.<br />

Despite being more expedition than cruise, there<br />

will be no hardship encountered for the modernday<br />

explorer. Enjoy French luxury and ambiance on<br />

Ponant’s 160-guest state-of-the-art Le Lapérouse; a<br />

modern, purpose-built luxury expedition ship, and<br />

experience the difference small ship cruising with<br />

Ponant offers. Hermès toiletries, Charles Heidsieck<br />

champagne, French-inspired cuisine, an open bar,<br />

24-hour room service, spa, even an infinity edge<br />

pool, all rounded off in a chic setting with everattentive<br />

crew. With the aroma of freshly ground<br />

coffee to start the day and a hint of arpège (music)<br />

to conclude, this is very much a personal yachting<br />

experience with a dash of panache.<br />

The details 14-day Subantarctic Islands Expedition: 29 December, <strong>2020</strong> and 8 February, 2021<br />

From A$12,373pp* in a Deluxe Deck 3 Stateroom on board Le Lapérouse.<br />

Ex-Auckland, bound for the Bounty and Antipodes islands, then on the Campbell and Auckland Islands,<br />

as well as two days exploring Macquarie Island before finishing in Lyttelton (29 December departure) or<br />

Dunedin (8 February departure) via the Snares. *Conditions apply<br />

House of Travel | 0800 713 715 | au.ponant.com


86 <strong>Style</strong> | Watch<br />

What to watch<br />

Think you’ve seen it all? Think again.<br />

Transplant (TVNZ OnDemand)<br />

You could be forgiven for thinking this is just another<br />

hospital television series. After all, in the first episode a<br />

truck ploughs into a restaurant and Syrian refugee and<br />

doctor Bashir Hamed (Hamza Haq), who works in the<br />

kitchen, is brandishing a drill within minutes. But this is<br />

one with a poignant narrative.<br />

The relationship between Bashir and his young sister<br />

Amira underpins it all, as he juggles raising her, keeping a<br />

roof over their heads, pushing down his own traumatic<br />

experiences in Syria, while managing a residency at<br />

York Memorial. His unique set of skills gained from<br />

working in a war zone are called into play, raising a few<br />

eyebrows among his colleagues.<br />

The series has a breadth of strong characters,<br />

including fellow resident Dr Magalie Leblanc (Laurence<br />

Leboeuf) and boss Dr Jed Bishop (John Hannah),<br />

whose head Bashir drills into during the first episode<br />

(but in a vein that is a relief from the stereotypical ones<br />

you often see in such series). It peels back the layers,<br />

exposing the frustration and terror immigrants face,<br />

alongside a slow telling of Bashir’s personal trauma as he<br />

struggles to keep it tightly under control.<br />

EDITOR KATE<br />

WATCHED<br />

Bad Blood (Netflix)<br />

It’s gangs, guns and drugs in a fast-paced, highly<br />

addictive Canadian crime drama that had audible<br />

gasps coming from my end of the couch.<br />

The mafia power struggle is real. Fuelled by money<br />

and revenge, series one is inspired by the antics of<br />

Montreal’s Rizzuto family. It gets more twisted as the<br />

episodes progress, with the Italian family’s loyalty and<br />

love getting tested time and time again.<br />

Series two sticks with organised crime but the<br />

stakes are raised higher. Departing from reality, it<br />

remains just as good, if not better – something that’s<br />

rare these days, let’s be honest. A new generation<br />

moves in and they are brutal.<br />

The characters are so good you can’t help but<br />

root for the bad guy. Heck, there aren’t any good<br />

guys anyway.<br />

I sure hope series three gets back on track soon<br />

– creator Simon Barry and writer Michael Konyves<br />

are on to a very good thing.<br />

Hamza Haq plays Syrian refugee and doctor Bashir<br />

Hamed in Transplant.<br />

DEPUTY EDITOR<br />

SHELLEY IS<br />

WATCHING


<strong>Style</strong> | Watch 87<br />

DESIGNER<br />

RODNEY<br />

IS WATCHING<br />

Locke & Key (Netflix)<br />

After the shocking murder of her<br />

husband, grieving widow Nina Locke<br />

and her three children, Tyler, Kinsey and<br />

Bode, move to Massachusetts to take up<br />

residence in the old Locke family estate.<br />

It is there that the children begin to<br />

uncover a series of mysterious, magical<br />

keys, each with incredible, realitybending<br />

powers. It soon becomes<br />

apparent, however, that an evil entity<br />

is looking for the keys for their own<br />

nefarious purposes and will stop at<br />

nothing to obtain them.<br />

Based on the series of graphic<br />

novels by Joe Hill (son of the legendary<br />

Stephen King) and Gabriel Rodriguez,<br />

Locke & Key is a good family-friendly<br />

watch if you’re looking for something<br />

to fill the void left by Stranger Things,<br />

and, with a second season on the way,<br />

the spooky Locke estate might just be<br />

worth a visit.<br />

Event season viewing<br />

Fyre: The Greatest Party That Never Happened<br />

(Netflix). Now is a good time to watch this classic<br />

from last year, which will tell you exactly what<br />

not to do when holding an event. Touted as a<br />

luxurious festival, punters were left with pale<br />

cheese sandwiches instead.<br />

Get Organised with The Home Edit (Netflix). Have<br />

friends and family coming to stay? Watch this<br />

and either be inspired or increase your anxiety,<br />

as expert home organisers Clea and Joanna<br />

help celebrity clients contain their clutter.<br />

Say Yes To The Dress: Atlanta (ThreeNow). Because<br />

it is always entertaining watching other people’s<br />

drama during the stress of finding the perfect<br />

wedding dress.<br />

Well-aged<br />

The West Wing (TVNZ OnDemand). It’s timely to hark back<br />

to when Allison Janney, Rob Lowe, Martin Sheen and<br />

Bradley Whitford were pounding the hallways of power.<br />

The Mentalist (TVNZ OnDemand). We all started thinking<br />

we could read body language after this. We couldn’t.<br />

Black Books (Netflix). Bernard Black in his bookshop,<br />

drinking far too much red wine while yelling obscenities<br />

at his customers, remains highly entertaining viewing.<br />

The IT Crowd (Netflix). A cult classic about the antics of a<br />

socially inept London-based IT department.<br />

Intriguing<br />

Keeping Faith (Acorn TV)<br />

The Salisbury Poisonings (TVNZ OnDemand)<br />

Fight to Survive (TVNZ OnDemand)


88 <strong>Style</strong> | Read<br />

The book nook<br />

A place to discover what deserves a spot in your TBR pile.<br />

ON THE<br />

SHELF<br />

Look Again<br />

David Bailey<br />

(Macmillan, $39.99)<br />

David Bailey burst onto the scene in 1960, when his<br />

work for Vogue revolutionised fashion photography.<br />

Funny, outspoken, sexy and ferociously talented, he<br />

became as famous as his subjects. Bailey describes<br />

growing up in working-class East London, where his<br />

dyslexia saw him written off at school – but his drive<br />

and ambition led to a meteoric rise as a photographer.<br />

He writes about life in sixties London and New York<br />

and annoying his rival Lord Snowdon.<br />

A Life on Our Planet: My<br />

Witness Statement and<br />

Vision for the Future<br />

David Attenborough<br />

(Penguin Random House, $45)<br />

A legacy-defining book from Sir David Attenborough,<br />

reflecting on his life’s work, the dramatic changes to<br />

the planet he has witnessed, and what we can do to<br />

make a better future. “The tragedy of our time has<br />

been happening all around us, barely noticeable from<br />

day to day – the loss of our planet’s wild places, its<br />

biodiversity. We have one final chance to create the<br />

perfect home for ourselves and restore the wonderful<br />

world we inherited.”<br />

The Champagne War<br />

Fiona McIntosh<br />

(Penguin Random House, $37)<br />

Vigneron Jerome Méa goes to war, and his new<br />

bride Sophie, a fifth-generation champagne-maker, is<br />

determined to ensure forthcoming vintages will be<br />

a testament to the power of the people of Épernay,<br />

especially its strong women. At the underground<br />

hospital Sophie helps set up, injured British chemist<br />

Charles is brought in and their emotions take them both<br />

by surprise. While Sophie battles to keep her vineyard<br />

going, nothing will test her courage more than the news<br />

that filters through of the fate of Jerome.<br />

I Would Leave Me If I<br />

Could<br />

Halsey<br />

(Simon & Schuster, $45)<br />

Grammy Award-nominated, platinum-selling musician<br />

Halsey is heralded as one of the most compelling<br />

voices of her generation. In I Would Leave Me If I<br />

Could, she reveals never-before-seen poetry of longing,<br />

love and the nuances of bipolar disorder. Halsey’s<br />

poems delve into the highs and lows of doomed<br />

relationships, family ties, sexuality and mental illness.<br />

These autobiographical poems explore and dismantle<br />

conventional notions of what it means to be a feminist<br />

in search of power.


<strong>Style</strong> | Read 89<br />

WE’RE READING<br />

Charlie Tangaroa and the Creature<br />

from the Sea (NZ)<br />

TK Roxborogh<br />

(Huia NZ, $25)<br />

Burnt Sugar<br />

Avni Doshi<br />

(Penguin Random House,<br />

$35)<br />

Among six titles shortlisted<br />

for the <strong>2020</strong> Booker Prize,<br />

Burnt Sugar is the debut<br />

novel for New Jerseyborn<br />

Avni Doshi. It is the<br />

voice of Antara’s mind as<br />

she recounts her life in<br />

Pune, India, in and out of<br />

an ashram and pitted with<br />

challenging relationships<br />

– in particular that with her<br />

mother, who is starting to<br />

lose her mind.<br />

“When she no longer has<br />

a complete consciousness of<br />

who she is and who I am, will<br />

it be possible for me to care<br />

for her the way I do now, or<br />

will I be negligent, the way<br />

we are with children who<br />

are not our own, or voiceless<br />

animals, or the mute, blind<br />

and deaf, believing we will<br />

get away with it, because<br />

decency is something<br />

we enact in public, with<br />

someone to witness and rate<br />

our actions, and if there is no<br />

fear of blame, what would<br />

the point of it be?”<br />

Described as ‘a poisoned<br />

love story’, it is unsettling<br />

yet revealing.<br />

– Kate Preece<br />

Half-brothers Charlie and Robbie are doing beach clean-up in Tolaga Bay, when<br />

they see a mermaid lying in the rocks. Robbie, who has always wanted to be famous,<br />

wants to call the police or tell the media – and poke it with a stick. They take her<br />

home and put her in the pool. A few nights later, Charlie sneaks out to see the<br />

mermaid, who starts talking to him… in Māori. The Māori gods Tangaroa and Tāne<br />

have caused a big war between land and sea. Pō-nuia (the mermaid) leads Charlie<br />

and his friend Jenny to the heart of the forest to talk to Tāne, who does not listen.<br />

And, as they make their way back to the homestead, Charlie’s grandpa is swallowed<br />

up by the land. Terrible things keep happening to Charlie’s loved ones and he<br />

becomes angry and performs a hākā to both the gods saying that the war is not right.<br />

By the end of the story, Charlie has learnt something not even his mother knows<br />

about him.<br />

– Ava Preece (10)<br />

Aimed at children 8–12 years old.<br />

Just Like You<br />

Nick Hornby<br />

(Penguin Random House, $37)<br />

Lucy is a 40-something teacher and single mother of two. Recently separated from<br />

her addict husband, Lucy begins to dip her toe into the dating world. But when she<br />

asks 22-year-old Joseph – an aspiring DJ, who works at the local butcher’s shop – to<br />

babysit, Lucy’s idea of a suitable partner is thrown on its head. Completely unlike<br />

each other in every way, Lucy and Joseph must learn to negotiate the pitfalls of their<br />

age gap and their interracial relationship.<br />

Written from the perspectives of both characters and set during the Brexit<br />

referendum, Nick Hornby’s new offering is not a romance novel; at its heart, it’s a<br />

love story about differences. While the backdrop of Brexit may not be everyone’s<br />

cup of tea, the time highlights the characters’ contrasts and how two people can<br />

grow together from uncommon ground.<br />

– Nichole Grey


90 <strong>Style</strong> | Win<br />

GIVEAWAYS<br />

Win with <strong>Style</strong><br />

Every month, <strong>Style</strong> sources a range of exceptional prizes to give away.<br />

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

‘Win With <strong>Style</strong>’ page. Entries close November 27.<br />

STYLE IT<br />

Featuring one of ghd’s most loved tools, the<br />

cult classic ghd gold styler, as well as the ghd<br />

paddle brush, all in a heat-resistant bag, the ghd<br />

gold professional styler gift set will be your best<br />

friend as you create your favourite styles through<br />

the holiday season. We have one set, valued at<br />

$335, to give away. ghd.com/nz<br />

RESET AND RECHARGE<br />

Wild Dispensary’s herbs are carefully selected and<br />

sustainably harvested from the rugged Dunedin coast<br />

to the dry mountains of central Otago. Experience the<br />

range with a $157.70 set featuring Rest and Calm Kids,<br />

Golden Skin Oil, Rest and Calm, Vira Defence Elixir, Liver<br />

Bitters and Defence Throat Spray. wilddispensary.co.nz<br />

BOOST YOUR LEVELS<br />

For <strong>30</strong> years, Radiance has been helping Kiwis live<br />

healthier lives with natural support formulas in a wide<br />

range of categories – from immunity to mobility, kid’s<br />

health to beauty. To celebrate their newly released<br />

sustainable tin designs, we have a four-product prize pack,<br />

valued at $125, to give away. radiance.co.nz<br />

Last<br />

month’s<br />

winners:<br />

LOVE FROM YOU GIFT BOX: Christine Ayrey<br />

KOTAHI TEA PACK: Kate Watson<br />

ARBONNE AGEWELL SET: Kerrie Hodgson<br />

*Conditions: Each entry is limited to one per person. You<br />

may enter all giveaways. If you are selected as a winner,<br />

your name will be published in the following month’s<br />

edition. By registering your details, entrants give permission<br />

for Star Media to send further correspondence, which you<br />

can opt out of at any stage.


A new way of living<br />

SELLING<br />

NOW<br />

In Riccarton Park<br />

RYMAN’S NEWEST VILLAGE IN RICCARTON PARK SELLING NOW!<br />

Ground works have started on the<br />

Steadman Road site and it won’t be<br />

long until the village starts to take shape.<br />

The village will boast amazing views over<br />

Riccarton Park Racecourse and will even<br />

have special viewing platforms to watch<br />

the racing. There will also be an indoor<br />

pool and spa, bar, beauty salon, café and an<br />

all-weather bowling green.<br />

The village will offer independent living<br />

in townhouses and apartments, assisted<br />

living in serviced apartments and a full care<br />

centre including resthome, hospital and<br />

specialist dementia care.<br />

Call Wendy for more information<br />

RICCARTON PARK VILLAGE<br />

25 Steadman Road, Riccarton Park, 0800 326 321<br />

rymanhealthcare.co.nz<br />

1677


Strength in numbers.<br />

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• Enjoy savings up to $13,855^<br />

GLE <strong>30</strong>0 d with AMG Sport Package<br />

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• 21” AMG Multi-Spoke<br />

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Find yours at Armstrong Prestige Christchurch today.<br />

mbchristchurch.co.nz<br />

*Excludes on-road costs and any additional vehicle options. Offer valid for vehicles ordered and delivered between 19 th <strong>October</strong> –<br />

<strong>30</strong> th November <strong>2020</strong> at participating Mercedes-Benz retailers. Not available in conjunction with any other offers, while stocks last. Fleet<br />

customers excluded. GLE shown includes metallic paint, which is available for an additional cost.<br />

^Based on RRP of new standard specification GLC 200 and GLE <strong>30</strong>0 d.<br />

Armstrong Prestige Christchurch 6 Detroit Place, Christchurch 03 343 2468 www.mbchristchurch.co.nz

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