Style: October 30, 2020

NOVEMBER 2020

Make an

entrance

Looks to steal

the show

for the love of local

Hitting the

sweet spot

Life in a

cake shop

Doughnuts in

a Zephyr

Dunedin’s food

truck scene

Your dinner

party menu

Low on fuss,

high on fancy

EMBRayCE SKIN & BEaUTy

Embrayce Skin & Beauty have created their Société Club giving

you a 12 month VIP membership and access to all their incredible

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life. Along with helping you become a healthier, happier you and

for your skin to be the best it possibly can.

Receive a 60 minute facial and skin consultation, invites to try

some of the newest treatments, attend Embrayce Société Club VIP

evenings with guest speakers, drinks, nibbles and inside knowledge

into the latest products on the market. Membership fee $150.

Look and feel good each month thanks to the Société Club.

REPERTOIRE

Hael & Jax available

to order now

through Repertoire.

NORDIC CHILL

This lovely textile can be used as a throw

on the couch or bed, as a gorgeous

tablecloth or as a beach blanket. Looks

stunning wherever you take it!

Material: 86% wool and 14% linen, size:

140x240cm, designer: Heini Riitahuhta

/ Lapuan Kankurit, made in Finland and

available at Nordic Chill.

THE COLOMBO

BOOKSTORE

Ottolenghi FLAVOUR

combines simple

recipes for weeknights,

low-effort high-impact

dishes, and standout

meals for the relaxed

cook. Packed with

signature colourful

photography, FLAVOUR

not only inspires uswith

what to cook, but

howflavour is dialled up

and why it works.

GRE3N SUPERfOOD

& JUICE BaR

Who doesn’t love

porridge? Gone are

the days that this

awesome bowl of

goodness only

comes out over

winter, this fibre

and superfood

rich bowl is

delicious all year

round! And where

to go to get a

yummy bowl? Gre3n

Superfood & Juice Bar!

STENCIL

This season, two icons

unite, celebrating team

spirit and strength. Building

on previous successful

partnerships, Levi’s® x

Peanuts® kick off a playful

collection with a classic

sporty vibe. It’s an energetic

combo of Snoopy’s irreverent

history with sports and

Levi’s® enduring sportswear.

Available at Stencil.

THE COLLECTIVE

The Willou range is a

favourite at the moment,

designed by local sister duo

right here in Christchurch

out of 100% linen. We love

the paprika Lola jumpsuit,

pictured here middle.

Available at The Collective.

THE W ROOM

The W Room

has undergone a

refurbishment and

added beautiful new

brands for Summer.

Exclusive stock

arriving throughout

the season.

REDCURRENT

Which scent will fill the household this

Christmas? The classic Glasshouse blend

of Cinnamon, Apple and Red Berries

giving a very traditional scent, with a

deep old school Christmas vibe. Or an

Ecoya Christmas Sakura, smelling like the

kiwi bach should around Christmas with

its very modern scent. Pop in to find your

perfect Christmas scent at Redcurrent.

aNNaH STRETTON

Thinking Bridal? You

mustn’t go passed

a chat to the girls at

Annah Stretton, with

custom made designs

for all members of the

bridal party sitting

down for a chat to the

team is not only a lot

of fun but well worth

it. Visit Angela instore

at Annah Stretton.

Christchurch | 12 | Papanui 12 Papanui Rd | Rd Tel. | Tel. 03 356 03 356 1115 1115

BoConcept.com

A note to you

PUBLISHER

Charlotte Smulders

Star Media

Level One, 359 Lincoln Road, Christchurch 8024

03 379 7100

GROUP EDITOR

Kate Preece

kate@starmedia.kiwi

DEPUTY EDITOR

Shelley Robinson

shelley.robinson@starmedia.kiwi

PROOFREADER

Kerry Laundon

SOCIAL EDITOR

Zoe Williams

LEAD DESIGNER

Emma Rogers

DESIGNERS

Klaudia Krupa, Rodney Grey

SALES MANAGER

Vivienne Montgomerie

03 364 7494 / 021 914 428

viv.montgomerie@starmedia.kiwi

ACCOUNT EXECUTIVES

Janine Oldfield

03 962 0743 / 027 654 5367

janine.oldfield@starmedia.kiwi

Gary Condon

021 902 208

gary.condon@starmedia.kiwi

CONTRIBUTORS

Deanna Copland, Getty Images, Jessica Amor,

Marilyn Wightman, Michelle Laming, Paul Ouakli

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

local and international home, lifestyle and fashion with its discerning readers.

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

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

on the information in these articles. The information and views expressed in this publication are not

necessarily the opinion of Allied Press Ltd or its editorial contributors.

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

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

Kate Preece

EDITOR

Can you feel the silly season sneaking up on you? One

minute you’re celebrating the advent of longer evenings,

sipping something refreshing as the sunlight keeps on

shining... then, wham, it’s November and Christmas is a

matter of weeks away and the organised one in the office

has already started wrapping presents.

The good news is that the busyness you’ve been enduring

through the rest of the year is about to metamorphose into

something much more fun. Suddenly, the weekends will

begin on Fridays (if not Thursdays) as socialising is the name

of the game. Whether it’s a continued string of birthdays or

the onset of outdoor events, gigs and festivals (yes, they’re

back!), suddenly it becomes hard to find the time to see your

‘regulars’ as the precursor to summer puts entertainment

front and centre. ‘Busy’ is keeping up with the frivolities and

the end-of-year school demands, and preparing to host your

own annual events.

The anticipation of this giddy season of fun is what runs

through Style. We have packed the pages with stories that

celebrate getting together and raising a glass and a fork to

the year that was. Because, let’s face it, it’s been a year. Allow

us to help you be the best host you can be, without the fuss

but with all the frills.

Let there be cake, good food and great friends, with Style.

WANT STYLE DELIVERED STRAIGHT TO YOUR LETTERBOX?

CONTACT: zoe.williams@starmedia.kiwi

style.kiwi | Facebook.com/stylechristchurch | Instagram: StyleChristchurch

Need help

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A Resene Colour Expert will help you

select the right colours to bring out the best

in your home. Virtual, in store or at home!

Come in and see us today at your local Resene

ColorShop or visit resene.co.nz/colourconsult

to book your consultation.

In-shop assistance Provided free of charge with our compliments

Addington 351 Selwyn Street Ph: (03) 338 1312

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Home or site visits

Arrange an on-site colour consultation and our colour consultant will come to you.

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For Everything

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pieces you choose should be characterised

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for the New Zealand lifestyle, our exclusive

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

CONTENTS

In this issue

Regulars

12 NEWSFEED

90 WIN WITH STYLE

A $335 ghd gift set &

wellbeing products

Fashion & Beauty

60 ON THE ROAD

Stylist Jessica Amor on what

to pack this summer

62 CATCH MY EYE

Inspiration for your summer

events, fresh from the runway

66 BARE ’EM

Save or splash? Shorts

on display

68 TRIED & TESTED

Let the Style team be your

beauty guinea pigs

Features

19 CAKE QUEEN & KING

A journey to a “weird little

back street” where there is a

child who hates cake

22 TRENDING IN EVENTS

Teepee parties & other themes,

plus what to serve your guests

29 LIFE IN A FOOD TRUCK

Two Dunedin vendors

describe life on the road

62

22

RESENE TIME OUT

29

RESENE

CURIOUS

BLUE

RESENE

HALF

SPINDLE

COLOURS OF

THE MONTH

THE BEST OF HOME, LIFE & FASHION

Style is something unique to each of us. Each month Style encapsulates what’s remarkable, exciting or

emerging in the vibrant communities from Canterbury down to the Southern Lakes. Be assured, the

best of lifestyle, home and fashion will always be in Style.

Thoughtfully designed. Consciously created.

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

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

Auckland | Wellington | Christchurch | Wanaka

untouchedworld.com

41

RESENE SARATOGA

76

46

56

RESENE AYERS ROCK

Home

46 GUEST BEDROOM

Create luxury for your guests with

these tips & tricks

52 DID SOMEONE SAY COFFEE?

Save or splash out on the sacred

coffee machine

Entertainment

86 WE’RE WATCHING ...

88 BOOKS TO DISCOVER

Wellbeing

70 KNOWING PCOS

Debunking the myths around

polycystic ovary syndrome

72 THE ART OF ANTICIPATION

The summer build up & a cheeky

pesto recipe

Food & Drink

56 MAKING HERB WINE

Step-by-step guide to turn herbs

into wine

76 ON THE MENU

Ratatouille Summer Roulade,

Pulled Pork & Hazelnut Praline

Semifreddo

80 PLANT-BASED

Vegan-friendly burger patties for

the barbecue

82 THE KIWI ARTISANS

A soirée through gins created by

local hands

Our cover

Follow our trend tips and fashion

advice to make memorable moments

this party season.

Photo Getty Images

12 Style | Newsfeed

NEWSFEED

Posh pets

Have a pampered pooch

or kitty? Well, get ready

for things to go to a

whole new level, with

Christchurch’s newest

speciality store and pet

grocer. Charli & Coco

(54 Holmwood Road)

opens in December

with fur baby fashion,

alongside only the best

in collars, beds, bowls

and grooming products.

For your pet’s grazing

pleasure, there will be

a range of raw food,

grocery items and

nutritional supplements

to tempt the finest (and

fussiest) of taste buds.

Hemp snacking

For a super-tasty energy boost, our marketing manager

Zoe has been sharing around Thinkfood Munch Hemp

Seed Blueberry. A clean ingredient list with seeds, seeds

and more seeds, it’s the hemp seed that is putting a smile

on vegan lips as it provides the prized Omega 3, which is

often sourced through animal products. Slow dry roasted

and nutritious, hunt down a pack at New World Durham

Street before they all get gobbled up.

A different bouquet

Bring a bespoke touch of nature

to your grazing tables with some

gorgeous herb bouquets. The

fragrance of herbs evokes a certain

feeling and, when expert hands

weave them together, they are

visually stunning. We love the Herb

Station, with its organic herbs

purpose-grown for bouquets, handcrafted

by Rose Fuller. Find your

favourite on Facebook.

Shop

Local

With more than 30

specialty stores, you can

do all your shopping in

the heart of Rolleston.

Find out more:

rollestonsquare.co.nz

ALL THE

FEELS

Emotion vs. Logic in the

Current Property Market

The world of real estate is not only

aligned to bricks and mortar; it

can also encompass a lot of human

emotions. So much so that a saying

I’ve often heard, that ‘emotion can

defy logic’, is currently being played

out in every part of the marketplace.

Last month I wrote about ‘market madness’

and the incredible sense of urgency to

purchase, and, so far, that’s continuing.

Now I’m told, by the media as much as

my own observations, that much of this is

driven by FOMO or ‘Fear of Missing Out’.

And it’s absolutely correct. Auctions and

their counterpart deadline sales are

being brought forward in large numbers,

meaning buyers aren’t waiting for the

actual auction or deadline date to make

their move. They’re determined to pursue

their property dreams right now! In one day

last week I received notification (as we do

across the entire brand to ensure we can

inform any interested party) of 16 auctions

or deadline sales being brought forward

due to an acceptable offer being made.

And, remember, if that’s for an auction, the

offer is absolutely unconditional.

16! And that’s just one day. Every day there

are similar numbers. On the day I wrote this

article, by noon I’d received 10 more.

As a consequence, emotions are incredibly

high and that includes both joy and

disappointment.

Over time, I’ve seen the full range of

emotions, including tears from first-home

buyers with a new baby in arms and the

odd raging bull yelling at the price of a

property going beyond expectation and

budget.

So, the questions are: what should I do and

when should I do it?

And I think the easiest answer is this

line from Tony Alexander, a well-known

(and often quoted) economist who,

despite being the most optimistic of the

economists, is probably also one of the

most accurate.

“Waiting for prices to drop hasn’t

been a good strategy for the last

three decades.”

And it’s true.

Personally, I’ve tried to favour a measured

approach to real estate purchases and

that natural caution has seen us miss

properties that would now look like jewels

in any property portfolio and sell others

that should not have been sold.

I’m now, at this stage of my career, realising

that despite being often told ‘there’s always

another property around the corner’,

sometimes the good one in front of you is

pretty darn good.

I don’t know how long our current market

will last for, but I do know that Tony

Alexander is on the mark. Waiting and

waiting and waiting for prices to fall or land

to get cheaper could mean waiting a very

long time.

So get on the property ladder, think about

investment property and, if considered

advice is what you’re looking for, call me

to talk. I’ve got 27 years of experience and

that’s become an incredibly important

asset.

Lynette McFadden

Harcourts gold Business Owner

027 432 0447

lynette.mcfadden@harcourtsgold.co.nz

CALLING

ALL

PROPERTY

INVESTORS!

THIS IS A

MUST!

Don't miss the Harcourts gold

PROPERTY

OPPORTUNITY

AUCTION

selling...

AS IS WHERE IS

PROPERTIES

INVESTMENT

PROPERTIES

FIRST

HOMES

18

NOV

4PM

471 PAPANUI RD

PAPANUI 352 6166 | INTERNATIONAL DIVISION (+64) 3 662 9811 | REDWOOD 352 0352

PARKLANDS & NEW BRIGHTON 383 0406 | GOLD PROPERTY MANAGEMENT 352 6454

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

www.harcourtsgold.co.nz


NEWSFEED

Cheers to that

Summer is on the horizon, and with it

comes some new releases to quench

our thirsts.

Enter the seltzer. Referring to anything

with soda or sparkling water, a new

range comes out of Left Field. This

Hawke’s Bay-based winery has added

botanicals to the mix, delivering three

LF Seltzer flavours: Yuzu, Mint and

Cucumber with Sauvignon Blanc;

Pear and Ginger with Pinot Gris; and

Strawberry and Hibiscus with Rosé.

It was the pinot gris number that had

the best response from our tasting

panel, who found it refreshing and

not overpowered by any one aspect

of the blend. The 4.8% alcohol

lies very low.

G&T RTD. Yes, Bombay Sapphire

Gin has come to the party with a

pre-mix. While the purists will prefer

to do the pouring themselves, it’s a

more sophisticated on-the-go option.

Imagine a lemon soft drink and you’re

halfway there. Again, just watch that

sneaky alcohol content (5.4%).

Find of the month

There is a cute little hideaway

restaurant our resident foodie

and advertising consultant Janine

Oldfield became quite enchanted

with recently. Morimori Izakaya

(448 Colombo Street, Sydenham)

has Japanese cuisine, and its

outside is quite unassuming. But

go through the doors and sit

down the back because it is like a

gorgeous garden conservatory. If

that isn’t enough to entice you in,

the food is “fabulous”.

exclusive offer

at aCaCia skin

HealtH & Beauty

Purchase any 3 environ ® products and

receive a free travel size Revival mask

and 10 Hydrating oil capsule.

*While stocks last.

9/333 Harewood Road, Bishopdale, Christchurch

P. 03 360 2244 | acaciabeauty.co.nz


NEWSFEED

Frocks, fedoras and fillies

Ah November, we feared that your heady

amount of events would be thwarted

by Covid-19 and our new season attire

would not have an outing. But here we

are, fingers crossed, ready to put on our

finest threads to head out to a whole

host of events. The glamour begins with

Riccarton Race Week (November 7–14,

Riccarton Park Racecourse) and the New

Zealand Cup, plus IRT NZ Trotting Cup

Day (November 10, Addington Raceway

& Events Centre) and Show Day Races

(November 13, Addington Raceway &

Events Centre). There will be fashion, wine

and food, and apparently the horses are

running, too.

In the pink

Repertoire (The Colombo) has

curated a lovely little collection,

‘Postcards from Paris’, sure to

add some flair to your summer

wardrobe. In bright pink linen,

the New Zealand-made Theresa

Top features drop shoulders and

self-covered buttons. Ready to

be worn open as a blouse jacket

or over a square-neck top or

cami, you can also button it up

for that on-trend, structured,

modern-shirt look. Oh là là!

Say what now?

Defenestration (n.): “The action of throwing someone

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

word for this. A formal yet humorous term, we are not

suggesting you take part in such an act, but rather flex

your vocab at just the right time, when that inebriated

partygoer is really rattling your cage.

!

Next generation clothing for women

SALE

30% off selected items

AvonheadShoppingCentre

www.avonhead.co.nz

Cnr Withells Rd & Merrin St

Avonhead

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

M

’’

MARY

TURNBULL

Mary is very hardworking, honest,

approachable, sincere, looks after

her clients’ interest, and always

available. The best agent ever!

No.2

Harcourts Sales

Consultant

Christchurch

2019-2020

No.4

Harcourts Sales

Consultant

Internationally

2019-2020

No.4

Harcourts Sales

Consultant

New Zealand

2019-2020

$

600

million

in Settled Sales

- Margaret K.

Mary’s thoughts on the

Current Market

Investment Opportunity

In this strong market property is standing out as a

viable option to traditional investment, people are

buying houses rather than keeping funds in the

bank.

Auctions

There remains a shortage of property and we’ve got

competition which is where our auction process can

work brilliantly for our owners.

Take

advantage of

this incredible

market.

Contact me

today!

03 352 6166 or 0275 252 959

mary.turnbull@harcourtsgold.co.nz

LICENSED SALES CONSULTANT REAA 2008

The business of cake

All the right ingredients have come together for Jamie and Kade Prouting,

despite their son’s dislike of cake.

Words Shelley Robinson

Style | Feature 19

20 Style | Feature

Eight-year-old Espen Prouting hates cake.

Mum Jamie Prouting makes the confession in a very

small voice, eyes darting back and forth in the Cake Eating

Co. shop before she bursts out laughing.

“And when people ask him in the shop what he likes, he

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

I hate cake and I don’t really like sweets that much either,’”

she says.

Though he is quick to use cake to advance in his

romantic pursuits.

“He tried to get a girl to be his girlfriend at school and

told her that when she was older, she would get a cake

shop if she did,” grins Jamie.

It is a quiet morning on Buchan Street, Christchurch,

where Jamie and her husband Kade’s cake shop is like a

delightful little eclectic treat, all wrapped up with a rustic

bow. It is quite at home in a street filled with solid buildings

in which automotive engineers wipe their hands on bits of

cloth as trade vans whip around. Today the shop is closed

and it is very quiet inside, which belies the prepping that is

going on for the week ahead. Nuts are being toasted, and

by the telltale streak of pink cake mix on the side of Jamie’s

neck, there are some macarons in the works.

It is an odd wee street, says Jamie, surveying it from

where she sits on an old wooden school chair, elbows

resting on a table of equal vintage. But in the six years they

have been here, it has gone from being an area where the

odd tumbleweed wouldn’t have looked out of place, to

becoming a thriving backstreet.

“We would open on Saturday and there would be no

one. But now there is a dance school, a bunch of other

shops, a beer library opening soon, a wine shop, and it is

packed on a Saturday now. It’s this weird little backstreet

that people come to,” she says.

Her first impression of the former lunch bar, now cake

shop? “It will do,” Jamie replies, deadpan.

Jamie and Kade knew they had to buy something already

consented and ready to go. The lunch bar with peach

Formica tables and gaudy old-school blue fridges was it.

They had exciting plans for the space when they moved

in on September 7, 2014. They would run it as a lunch bar

until Christmas, when they would close down and reopen

as a cake shop. However, time revealed that all the ovens

and fridges needed to be replaced. Their shiny little cake

shop swiftly became the last piece in a box of chocolates

– it’s not what you really wanted, but you’ll have it anyway.

The shop would have to continue as a lunch bar until they

could afford to replace the equipment. It was the start, says

Jamie, with the unflinching clarity she has about herself, of

her “two-year tantrum”.

Kade would do the lunch bar, while Jamie, with her lower

lip stuck out to demonstrate, “begrudgingly did cakes in

my stupid lunch break”. She laughs and shakes her head at

herself.

“Because our first plan had been interrupted, I was like,

‘Well this sucks and I’m gonna throw all my toys and have a

two-year-long tantrum instead of moving on.’”

It took a city council food inspector to jolt her out of her

that space in 2016.

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

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

I need to get over my feelings and do that.’”

So, Jamie and Kade scrubbed off the Backstreet Café

signs and changed it to the Cake Eating Co.

Though she sometimes wished they had done so

earlier, the pair have since decided they wouldn’t change

anything. Though Jamie had trained as a chef and worked

in restaurants, she and Kade did not have the customer

service and business experience they needed. Those two

years helped build that.

Jamie has a lot of energy. You imagine she would be a

hoot and a half at parties. Stories are told complete with

ABOVE: Jamie and Kade Prouting with son Espen.


facial expressions that leave you in such stitches your coffee will teeter

dangerously on the table. So, when she explains why she has started

drinking coffee, she does it with such aplomb that you may quite miss the

fact that she has just told you she has multiple sclerosis.

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

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

hilarity in the kitchen that the employees often have a chuckle. But it is

necessary, she says, because her energy flags a bit by the end of the week

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

either it will get “somewhat better or not”.

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

through these things.”

And she has done it before. The motivator behind her moving out of

restaurants and into the cake business came after she was diagnosed with

melanoma.

“My nana had just died from it, and they checked mine and said there

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

illustrating on her side and arm where they removed the melanoma and her

lymph nodes.

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

her arms wide with a smile. For her, that meant opening this cake shop.

Jamie’s history in baking is somewhat chequered. As a child there were

two fires and a blown-up oven. The culprits included a runny batch of

peanut brownie biscuits (which she made to say sorry to her babysitter for

being naughty) and some dastardly sausages.

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

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

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

a fire!”

Mistakes. Make a lot; learn a lot, she concludes.

Though you could spend at least three coffees and two slices of cake

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

postponed Covid-19 lockdown weddings now rebooked, alongside a slew

of elopements as couples take advantage of not having to make awkward

decisions about guest lists.

By Saturday morning, the fridges will be full and the customers will be

queuing, exclaiming over the cakes brought out for those in front of them.

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

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

husband written on the walls professing their fondness for each other and a

small hole in the office door used to rescue Espen when he locked himself

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

backstreet in Christchurch.

ABOVE: Some of the eye-catching sweet

creations crafted by Jamie and Kade.

RecoveR youR loved fuRnituRe

Quality furniture

specialists

100s of fabrics to

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www.qualityfurniture.co.nz

Hours: Mon - Thurs, 7am - 4.30pm, Fri 8am - Midday,

or by appointment with Keith 027 566 3909

LITTLE RIVER GALLERY

31 OCT – 25 NOV

Josh Bashford

&

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424 ST ASAPH STREET PH 371 7500

RE-UPHOLSTERY SPECIALISTS KEITH HARTSHORNE 0275 663 909

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03 325 1944, info@littlerivergallery.com

QUALITY UNIQUE ORIGINAL NZ ART


Time to party

It is that time of year again, when the sun is enticing you to have

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


Teepee sleepovers

Some would say, with their heads

shaking in wonder, that Christchurch’s

Michelle Curd must be quite mad.

Because she loves what parents shrink

back with fear over: a sleepover party.

The themed parties, complete with

individual teepees, beds and trays

filled with delights, have changed the

game on children’s parties, and a quick

search on the internet will tell you it is a

burgeoning industry.

In a world where parents are working

40-plus hours a week and there’s a

new-age pressure to have an Instagramworthy

event, parents’ shoulders are

bearing the brunt of the load. With five

of her own children, Michelle knows

what that is like and is happy to take the

stress away from a special day.

“[Parents] are so grateful when you

come set it all up and then return

to come and take it all away again,”

she says.

Michelle took over the Dream Upon

A Party business in December for the

simple reason that it looked like a lot of

fun. Though there is a lot of laundry and

planning that goes into each party, the

squeals of joy from the participants make

her happy.

“One wee girl couldn’t stop squealing.

She kept peeking around the corner and

squealing – it was so cute. And that’s

why you do it, you want kids to have fun

and be happy,” she says.

For Michelle, it is about kids being kids

and forming bonds with each other.

“It is really good for people to

put down their phone and actually

communicate, like we used to. I think it

is really important for kids to get off their

devices and interact.”

But it is not just for children. Michelle

has seen an influx of adult and teenager

sleepover parties, too. She has had

bridal parties, a special night for two and

groups of friends gathering together.

“They can hang out with their friends,

because you do lose your identity

when you become a parent: everything

revolves around your kids. You are so

busy in your life working, so to have a

night with your friends and just act like

teenagers again is really fun.”

After the March Covid-19 lockdown

levels dropped, the parties were also

a good way for immune-compromised

children to still enjoy a birthday party.

“Some children couldn’t go to the

more public places because of their

health issues. So with kids like that you

can still give them a party with their

friends in a place that is safe for them,”

she says.

Photos: Dream Upon A Party

“[Parents] are so

grateful when you come

set it all up

and then return to

come and take it

all away again.”

Don’t be shy now: Coloured cakes are striding back

into fashion. Think big hues, colourful flowers, bold

sugar work and multiple tiers.

What’s your number? Though they have been

around for a bit, biscuit number cakes are still on

trend. Filled with mousse or cheesecake, they can be

decorated with macarons, fruit and chocolate.

Entremet: A cake filled with a variety of textures

and flavours to make one delectable treat. Mousses,

What cake?

crème brûlée, compotes, brownies, biscuits and

soaked sponges can all make an appearance.

Subtle: Stencilling on cakes is a refined way to add a

bit of drama. With an embossed look, it can be used

on the sides. Likewise, gold leaf remains popular.

With cakes themselves, veer away from the heavy,

dense cakes (like rich chocolate mud cakes and fruit

cakes) and towards light sponges, infused perhaps

with pink champagne, Earl Grey, pistachio or lime.


On-trend themes

Boho chic: Think beach party with

gypsy vibes; a white tent and a long

wooden table decorated with flowers,

where guests dine while seated on

cushions, with not a frisbee in sight.

Some take it a step further by adding

in a Hamptons feel, with multicoloured

fabrics and bars that serve a

mix of rosé and homemade chocolate

chip cookies.

Musical festival: Yes, Covid-19

certainly did a number on events this

year, which is why there has been

a surge of Coachella/Burning Man

themes coming through. Invite a

couple of food trucks, put on some

craft beer and wines, and let the music

tell the story.

Glamping: Similar in vein to the teepee

sleepover party, this takes the theme

outside, where guests sleep in luxe

tents surrounded by electric lanterns.

The menu usually features s’mores,

chocolate fondue and grazing tables.

Food

Feed the masses: Look to grazing tables, boards and

platters heaving with everything, including breads, cheeses,

crackers, fruit, nuts and vegetables sliced with dips. The key,

apparently, is to scatter. But these aren’t just for food. You

can have a grazing table for drinks too – perfect for events

in a garden. Just remember to replenish, as a picked-through

grazing anything looks a little sad.

Destination specific: Instead of showing Instagram holiday

snaps, people are catering parties to showcase where they

were meant to be. Bring the flavour and authenticity with

gorgeous fare from the country and region where your

tickets were booked for.

Crafty local brews: Because we’re celebrating all things

local, try beers and wines from microbrewers and boutique

wineries. New Zealand is blessed with numerous hands that

are rather crafty with alcoholic and non-alcoholic beverages.

Order from wineries and breweries you haven’t tried before

and have a tasting night.


Favours

That’s practical: Nothing says 2020

quite like a personalised hand sanitiser

and masks in cute little dispensers.

Bubbles: Champagne bubbles are a

delicious bite-sized sweet that burst

with champagne on eating. It’s basically

a lolly for adults.

Grow it: Yes, pot plants are all the

rage. Perhaps opt for a little succulent

because it is something with which

even the most neglectful plant parent

can have reasonable success. Or how

about a collection of custom seeds?

Cup of tea? Make your own bespoke

brand of tea for your event. Very

popular for garden tea party themes.

Luxe

Looking for indulgent

inspiration? Try

featuring huge candlelike

pillars to mark the

way to your event

– as seen at most

celebrity birthday

celebrations, including

Khloé Kardashian’s.

Amethyst bath bombs

and brainwave-sensing

meditation headbands

were part of the

luxury swag bags at

this year’s Oscars.

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26 Style | Promotion

From frontline to real estate

Former police officer Kristian Danholt has joined

Debi Pratt at Tall Poppy Real Estate.

Kristian Danholt

Tell us a little about your journey into real estate.

I’ve been a frontline police officer for 14 years and climbing

the ranks to a desk job has just never appealed to me – I am

a people person by nature. The time is right to start a new

chapter and, having bought and sold multiple properties myself,

I saw this as a great opportunity to make the most of my

experience and the skills I’ve developed over my career.

What are you most looking forward to about this new

adventure?

I remember what it was like purchasing my first property

back in 2003, and I’m really looking forward to working with

first-home buyers in particular. However, I also remember

the feeling of uncertainty I experienced the first time I sold a

property and know the impact a good salesperson can make in

guiding clients through the sales process. I know I will gain a lot

of satisfaction from doing a great job for my clients.

What transferable skills do you bring from your other

careers?

I’ve worked in a variety of industries over the years with a

broad range of people, from the freezing works to hospitality,

and as a police officer. I am familiar with relating to a wide

range of people and my police background has helped me

develop a breadth of soft skills: tough negotiation, engaging

people in dialogue, and getting to the heart of determining

what people really want and what their motivations are. I get

a lot of satisfaction out of creating great outcomes for the

community by engaging with people.

Debi Pratt

What is it about Kristian that makes him such

a good fit for Tall Poppy?

Kristian had decided to work with a legacy brand

when he was encouraged to speak with me first. I

was hugely impressed with how he researched the

brand and myself before making his decision. He

needed it to feel right, but also wanted facts, figures

and evidence of performance and a growth path. He

just ‘got’ what Tall Poppy is about.

Are you looking to continue this trend of

ongoing growth?

Yes, but I’m careful about who I bring into the

team. My style is ‘kindness first’ and then fun and

professionalism. I’m protective of my ‘family’ of

people and won’t embrace growth for growth’s sake.

Two and a half years on, are you where you

expected to be with Tall Poppy?

Not at all! I started it here intending to do it by

myself. It just took off. Canterbury was ready for

change and I’m grateful for the support of the clients

and people who’ve chosen to join me on the journey.

Debi Pratt

tallpoppy.co.nz • 021 480 155

debi.pratt@tallpoppy.co.nz

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IN YOUR

NEIGHBOURHOOD

For many, the Covid-19 restrictions were a time for future

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In Christchurch, we saw the number of sales for the last

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Secret lives of the food trucks

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

We chat with two vendors about the ups and downs of food truck life.

Words Shelley Robinson



Olive & Betty the Bedford

Betty the1984 Bedford truck was not made for the hills

surrounding Dunedin. Brought out of retirement after an

illustrious career as a former soft-serve ice-cream truck, her

knees were more than a little creaky as she inched her way

around, filled to her brim with freezers and a hot plate.

At her helm sat Olive Tabor, a fresh face in Dunedin’s

burgeoning food truck scene. In her head, Olive was thinking

creatively about her finances – particularly how she was

going to pay the business loan that was due in a couple of

days. Her debit card now had the audacity to beam the

word ‘declined’ back at her and there was the tiny matter of

the credit card the bank didn’t know about.

It was a scene from the dark winter of 2018, which Olive

paints in such a comedic way that you will be left laughing

alongside her. Yes, she will tell you that the secret life of a

food truck operator is far from the Hallmark movie ideal.

“A couple of friends had started trucks at the same time

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

fact you have to also make the product, prep it all too. I

wasn’t prepared for how long the road would be. When you

are doing it yourself it is a heavy prospect; you have to be

quite ballsy to keep going,” she says.

Dunedin’s food truck scene has become a bit of an

attraction for foodies. From ice cream through to fusion

street foods, it is worth adding to your summer road trip

map. Unlike in Portland in the United States, arguably the

food truck capital of the world, there is no designated

area for Dunedin’s food trucks, so many of them change

locations each day, making social media the best way to track

them down.

Olive may have had a bit of a rough start, but she certainly

has done something right. She recently opened her first

“bricks and mortar” – an ice-cream shop to complement her

ever-faithful Betty. On her first Sunday with both open, nonstop

lines for seven and a half hours outside the shop and a

few hours with Betty at St Clair saw Olive sell 235 litres of

ice cream.

Olive’s days can be long. An evening making 300 waffle

cones saw her still going at 10.30pm. While the rest of us

would have to slug back coffee just to put one foot in front of

the other, she is almost insultingly chipper. Such a late finish is

a “luxury” to her, she explains. Last year, she had to work out

of a shared commercial kitchen, and it was only free at night.

Often she was walking out at 5.30am, heading straight off to

load up Betty the Bedford with ice cream and supplies.

“So this is sweet. I get home early and I can watch at least

two episodes of Dragon’s Den before I go to sleep.”

Olive traded her designer duds as general manager of

Nova Café and Restaurant for a fleece jersey, running pants

and a backwards baseball cap, after a trip to Portland. It was

a single visit to the iconic Salt & Straw ice-cream shop that

saw her become “enamoured” with the frozen treat.

“It was like nothing I had here, and I was like, ‘Why don’t

we have anyone here in Dunedin who makes it?’” she says.

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

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

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


Olive always saw queues outside Dunedin’s Rob Roy

Dairy, well-known for its ice creams and desserts, even in

winter. So she knew Dunedin people had an appetite for

ice cream. She quickly went down a Google rabbit hole

to figure out why there weren’t more people making ice

cream.

“Back in the 1950s, every little New Zealand town had

its own ice-cream place and they drove around in vans

doing deliveries. But they were kinda cannibalised by the

big guys. So it went from 30 to 40 independents to pretty

much none,” she explains.

Those were odds Olive liked. She quit her job and set

to work on her food truck concept – selling artisan ice

cream crafted by her own hands.

First, there was a trip to fetch Betty from Ōamaru.

There is, says Olive wryly, a very good reason why

Betty will never leave Dunedin. One white-knuckled trip

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

enough for both of them.

Unfortunately, Betty wasn’t quite the young sassy thing

she used to be and it took a bit to get her kitted out with

freezers and a hotplate. It was February 2018 when Olive

launched – the end of summer. Not ideal, but Olive is

not one to be deterred, so the duo hit the road.

“I was totally petrified and not really even sure I had

done the right thing. I was in a financially precarious

position. It is easy to say, ‘Oh well, worst-case scenario,

I’ll sell the house,’ but when you actually have to think

about doing that you are like, ‘I don’t actually want to

lose everything.’

“A couple of weeks after I started I sold nothing. I was

parked up, got a coffee, put up a post on Instagram, got

another coffee and sat there. Nothing. I was feeling like a

loser.”

Olive decided to head out to St Clair beach, where she

parked, set up, and promptly ran out of fuel.

“That was the worst day I ever had,” she laughs,

because, well, she can now. There would be a series of

bleak days where there was only $30 to be made, but a

chat to a customer and a better shift than the previous

day kept her going.

“I didn’t want to be defeated. I was doing everything

possible, taking the truck out five days a week, plus

working three nights [at a restaurant], doing anything to

survive,” she says.

Olive believed in her product, with its mix of

traditional and more eyebrow-raising flavours. Some of

her creations include an ice cream with blue cheese and

candied pear, a honey and lavender ice cream that steeps

for months, and a tangy plum balsamic treat. Her latest

concoction is Beer and Nuts, which has candied pecans

crushed through stout-flavoured ice cream.

Seven months after she launched, the lines began to

form at St Clair.

“One warm Saturday we sold more ice cream that

day than I had the previous three weeks. It wasn’t much

– 30 litres – but word was spreading.”

The lines grew even longer and Olive wondered

how many people saw them and moved on. In late

September, she opened Patti’s & Cream The Scoop Shop

on Eglinton Road, Mornington.

“It is so surreal to be standing up in the shop after all

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

have a house,” she says.

But Betty won’t be retired. Olive loves the crowds out

at St Clair, and she enjoys the food truck scene culture.

“It is really friendly; everyone does know everyone,

which is what I love about it. You get to be collaborative,

which is different from restaurants.”

When she hears we are interviewing Tom from Hussey

& Laredo next, she is full of praise.

“He’s so cool. He’s been around longer than me. I’m

at the uni today with the truck and he is just around the

corner from us – he’s just lovely,” she says.

But she won’t get there on time if she doesn’t get

off the phone and finish making biscuits for ice-cream

sandwiches. And hopefully tonight she will have time for

a few more episodes of Dragon’s Den.

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Tom & his 1974 Zephyr

No doughnuts today, Tom Richardson from Hussey &

Laredo admits. Usually on a Monday he is arms-deep

in dough, but daylight saving got the better of him this time

around.

His food truck is a collaborative effort; he co-owns it with

Sarah and Patrick Hussey from The Perc Café, while his best

mate Jed McCammon, from the Body of the Year Bakery,

supplies the bagels. Tom makes all the tasty jams, sauces

and relishes and, of course, the doughnuts that have enticing

flavours like Nutella and banoffee, while Vanguard supply his

coffee.

His food truck is a 1974 Zephyr caravan, not unlike what

you would have seen rambling around the country on

Christmas holidays as you hoped and prayed for a passing lane.

Like Olive’s Betty, his also comes from Ōamaru, which

makes you wonder if the town is a haven of sorts for old

food trucks and caravans waiting to be plucked out of

obscurity by food truck vendors from Dunedin.

He “cluelessly” bought it for the yellow paint job and

faced fierce negotiations with an “eccentric old dude” who

owned it.

“He was almost like a biker, but then, as soon as we

started talking to him, he was giving us the hard sell like,

‘Would you look at the patina of the yellow’ and all this. He

was real eloquent,” he chuckles.

Tom put the brakes on studying to be a pilot after having

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

then stumbled onto the idea of having a food truck. He was

mopping the floors while closing The Perc Café when Sarah

asked him what he “wanted to do with his life”.

“I had already been thinking about doing a food truck, but

I really wanted to go travelling for a year or two. But they

knew we should get into it now if we were going to do it.

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

that so we got in early enough at all the good spots, like the

farmers’ market and the university,” he says.

Like Olive, he has had his fair share of mishaps. At his

first event, the South Island Surf Championships, he had

a “sketchy drive” to the beautiful beach out at Aramoana

and then discovered they had forgotten the water – and

when you are making coffee, it is a pretty crucial detail,

he chuckles.

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


“We needed 100 litres so we had to go

around all these bach houses to use their tank

water. We filled it up with these random little

drink bottles we had and ran back and forward

to the tank like a human chain,” he says.

He’s also played a fierce game of hide and

seek with parking wardens and done some

“evasive” manoeuvres in the middle of the street,

including stopping traffic to “180 the caravan”.

“I crashed it in ice in our first winter. I was

towing it and it was a jack-knife situation – that

was a pretty bad day. I was like, ‘Why am I

doing this, why didn’t I just become a pilot?’

Better to crash a caravan than a plane though,”

he says.

He was disheartened, but then he got a great

spot at Otago University and then came the

Otago Farmers’ Market, with a deal that if he

made his own bagels, he was in. Fortunately, his

flatmate Jed was a dab hand at making them.

“Now he is doing a really successful

sourdough bakery. It all started in conjunction

with this so we have grown at the same time,

which is cool because he is one of my best

friends,” he says.

It was all a bit “surreal” at the start, he says.

“I just couldn’t believe people wanted to buy

stuff off me, that was a weird feeling. That firstday,

thinking, ‘Is anyone going to show up? Why

would they come to us?’

“But it’s been great. I get to make coffee and

have good yarns with people. I’m really lucky

that I get to cook for a living because I really

have fun doing that. You’d think, who wouldn’t

want to be a pilot? It sounds cheesy, but I feel

like this is what I am meant to be doing – there

is something that feels right about it.”

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

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

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Meals on wheels

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

Their locations and hours vary, so check out their social media pages.

Citizens: On the road for a while now, they’re still

serving up fine offerings of bao buns, burgers, tacos,

loaded fries and heaps more.

Churros Olé: With delicious sauces, who could

say no to these fried pastry treats? Bite-sized or fullsized,

or even available as a cheeky churro sundae.

Chinese Crepe: Bag yourself a ‘bing’ – a crunchy

thin Chinese crepe served with a choice of eggs,

onion, veges, bacon, home-cooked beef and a

homemade spicy chilli sauce.

Falafel Mate: A modern take on authentic Middle

Eastern food.

Fritz’s Wieners: Smoked bratwurst on a baguette

bun, served with lashings of onions or sauerkraut

with mustard.

Kenty’s Southern Style BBQ: Exactly as

the name says, American-style low and slowcooked

barbecue, alongside deep-fried chicken,

hushpuppies, loaded fries and burgers.

NomNomz: Gourmet sourdough split muffins and

waffles derived from a 100-year-old recipe come

in a variety of combinations, including the popular

breakfast split muffin.

So Bao: Street food classics with a twist, including

galbi beef short rib taco, Taiwan-style pork belly bao

and kimchi/cheesy loaded potatoes.

The Dumpling Lady: World famous on the

Otago University campus for their dumplings, sushi

and steamed buns.

The Hungry Tui: Fusion street food, including

tacos, burgers and vegan roti.

Tikka Truck: Old favourite Indian dishes, like

butter chicken, are available alongside some soonto-be-your-favourites,

like the Naanwich.

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

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

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Georgian to more retro pieces

VILLAGE GREEN villagegreenantiques.co.nz

ANTIQUES & GIFTWARE

For a treasure trove of antiques from Georgian to retro,

discover Village Green Antiques & Giftware down Rangiora’s

Conway Lane. Peruse works of art, furniture, jewellery, crystal

and art glass, fine china, sterling silver and clocks. The extensive

range can also be viewed online, via the website and Facebook.

villagegreenantiques.co.nz


TAD

Specialising in style that makes you swoon, TAD is more

than just a high fashion store. It is a place where you have fun

exploring new styles, while being looked after by the friendly

team. Walk out feeling amazing. Brands include One Teaspoon,

Ministry of Style and Zoe Kratzmann.

taddesign.co.nz

COUNTRY LANE

FASHIONS

Attain effortless elegance

from one season to the next

with Country Lane’s carefully

curated collections. Specialising

in contemporary pieces, there

is something special for women

of all shapes, styles and ages.

Explore the latest looks now,

to find your new favourite

signature and everyday pieces.

countrylanefashions.co.nz

RANGIORA EQUESTRIAN SUPPLIES

Select from one of the world’s favourite country clothing

brands, brought especially to Canterbury by Rangiora Equestrian

Supplies. Dubarry of Ireland has a range of gorgeous country

boots, deck shoes, tweed, knitwear, shirting and accessories.

rangioraequestrian.co.nz

ROBE

BOUTIQUE

If you love fashion,

you must visit Robe

Boutique in Rangiora.

There is something

for everyone, with

a wide range of

popular brands that

includes Augustine,

Stella + Gemma,

Tuesday, Once Was

and Ketz-Ke.

Shop 24/7

robeboutique.co.nz


SHOE THERAPY

Discover a range of handselected

brands at Kaiapoi’s

Shoe Therapy. It is the perfect

place to indulge in your

passion for retail therapy,

where Django & Juliette,

Saben, Top End, EOS, Miss

Wilson, Rollie, Superga and

more line the shelves.

shoetherapy.co.nz

WEE KIWI KIDZ

For those little people in your life, Wee Kiwi

Kidz has a delightful range waiting for you.

Browse shoes from Grosby, Emu and Bobux

alongside clothing from Huxbaby, Wilson

and Frenchy, Ponchik and Mello Merino. For

newborns through to eight-year-olds, it’s a

selection that will make gift-buying a breeze.

weekiwi.co.nz

BLACKWELL’S

DEPARTMENT STORE

Breathe new season spring into

your wardrobe with the latest

Elm collection now available

at Kaiapoi’s one-stop shop,

Blackwell’s Department Store.

Take advantage of the extensive

range of women’s fashion, lingerie,

menswear, shoes, giftware and

haberdashery to get a jump start

on your Christmas shopping.

blackwellsdeptstore.co.nz

CRAZE FASHION

Find the looks you crave at

Craze Fashion in Kaiapoi. Not

sure what you’re looking for?

That’s half the fun! Let the

knowledgeable team help you

explore new season fashion,

from Stella + Gemma,

Federation, Style Laundry, Mi

Moso and so many others,

and leave with key pieces

that truly celebrate you.

crazefashion.co.nz

Welcome to

the home

of the self

cleaning pool.

Andy Ellis:

Ambassador for

Compass Pools

Christchurch

If you’ve ever dreamed of a pool but been put off

by the cleaning and the price tag, give us a call.

With our unique Vantage self-cleaning system and

fantastic finance options with Tony Mounce Mortgages

and Insurance, owning the best pool

on the market has never been so easy!

Call Deacon on 03 343 3040 or pop into our stunning

new display centre at 485 Sawyers Arms Road at the

Little Big Tree Company.

Finance

options

available

Our display pool is heated to a balmy 28 degrees,

so bring your togs! Jump on in and imagine having

the ultimate outdoor lifestyle- in your own backyard!

compasspoolschch.co.nz

Style | Landscaping 41

Riverbank delight

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

linear lines called for landscaping that complemented but also softened it.

Photos Kevin Clarke, CMG Studios Photography

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

42 Style | Landscaping

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

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

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

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

Style | Landscaping 43

Some landscaping projects are a slow-burn; a

steady build-up of anticipation, if you will. And this

was certainly the case for this Fendalton property.

Nestled by the Avon River, with Mona Vale a

glimpse away, this project by Goom Landscapes was

started in 2014 as an earthquake rebuild.

“It was one step after the other; insurance,

consents, clearance, site preparation, and because it

was by the river, it needed ground remedial work.

Once we dealt with these aspects , we were finally

able to start construction,” says Goom Landscapes

senior landscape architect Jessica Staples.

But it was also a “sentimental” project, she says,

because Goom had done the pre-earthquake design

and build for their long-standing clients as well.

The new home was almost “art gallery-like”, says

Jessica, who directed the landscaping.

“It was very clean and white all the way through,

quite tall ceilings. The landscaping had to flow from

this. It was designed to be formal with linear crisped

edging, but then we included flitches [wooden

pavers] to loosen it up a bit, providing a contrast to

offset the square, linear architecture.

“We also introduced the curved edges to further

soften things, and it complemented the architecture

really well, otherwise it would have felt a lot

harsher,” she says.

The curved edges were a bespoke feature and

required some crafty thinking from the team.

“It was quite a new thing for us to figure out; it

took a bit of thinking, playing around in our yard to

get the curves all figured out. We had done honed

edges before for work surfaces and benches, but not

so much in a paved situation,” Jessica says.

While it took time and patience, this is proof

some things are worth waiting for. What emerged

is a decadent place of relaxation, nestled by the

quiet waters of the Avon. With a mixture of old

and new plantings, the cacophony of colours

quietly complements the house design. The use of

elegant honed surfaces and edging, leading to the

architecturally designed barbecue area and down

into the jetty area that remained from Goom’s

original pre-earthquake design, has not only created

a stunning feature but a place in which a family can

revel in the summer days.

Our full suite

of care options

now available

to view

JO GRAMS

Visit our

facilities,

meet the

staff

Rest Home

Rooms

Hospital

Rooms

Dementia

Rooms

Real estate agent

Want to know, the value of your home in the current market ?

Call me now for a Free Home Appraisal

Phone: 0212 506 921

www.jograms.co.nz

Call Sarah

Jacobson,

Village Manager

03 341 0543 | 027 3411 464

sales@ladywigram.co.nz

www.ladywigram.co.nz

Licensed REAA 2008

44 Style | Landscaping

LOCATION

Fendalton, by the Avon River

LANDSCAPE BUILD & DESIGN

Goom Landscapes,

senior landscape architect Jessica Staples

SIZE OF SECTION

1830m²

PROJECT BRIEF

To recreate the landscaping after the February

22, 2011 earthquake saw the original home and

its surrounds extensively damaged. The new

architecturally designed home was more modern

than its predecessor, so lines and surfaces were

to be kept very crisp. Maintaining the openness

through to the river’s edge was important, as was

retaining the existing planting where possible.

PROJECT LENGTH

As an earthquake rebuild, the home and

landscaping were done concurrently. Insurance

claims, consents and site clearance all had to be

moved through, which took three years. Once

that process had been completed, landscape

construction took about three months.

SPECIAL FEATURES

Dark grey and white tones were used in the tiled areas

to accentuate the different levels of paving. “You can lose

a bit of perspective when you look across big white areas,

so we used darker tones to highlight the transitions. The

white tiles were also used internally, so this created a

nice flow.” LED lights underneath the recesses of

the curved terraces and steps see architectural lines

highlighted at night.

NIFTY THINKING

Artificial grass was used in an area of the garden that was

inaccessible by a lawnmower, saving the tiles from being

scratched and damaged.

CHALLENGES

A tight site, which meant working in carefully alongside

builders. “We did quite a lot in our yard because it was so

tight. We were templating things before we brought them

to site, to make it time-efficient. Even the flitch [wooden

paving] arrangement we mocked up, so we knew where to

lay them when we got to site.”

DESIGNER’S HIGHLIGHT

“We got to play around with a few different techniques

that we hadn’t before. And it worked out really well. The

honed edges and flitches were fun to play around with.”

ABOVE: Seclusion is created through careful planting, to create an intimate riverside setting.

Celebrate

New ZealaNd Summer

Design anD innovation meets the outDoors

with our Point Furniture range

322 Manchester Street | 03 355 2628 | www.frobisher.co.nz

46 Style | Home

Guest quarters

With friends and family on their way for the summer days, give your

guest bedrooms a once-over to create elegance and luxury.

Words Michelle Laming

Style | Home 47

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

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

your warmth and hospitality, but also your unique style and taste.

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

Kubrick

Armchair Forest

$719,

BOTANICA

FURNITURE

The little things

You should always have

at least one chair in the

room so your guests can

have a place to put on their

shoes or read a book, with

an array of empty hangers

waiting in the closet,

super-fluffy towels, French

soaps and hotel-style

slippers. Bottled water and

fresh flowers are always

an amazing way to say,

‘Welcome!’

Waffle

Organic

Cotton

Bath Robe

$129,

CITTA

Bovi Graccioza Petra Towels $119,

ELLEN ESTATE INTERIORS

Case of 12 500ml Bottles

$42, ANTIPODES

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requirements.

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88 Gasson St, Sydenham | 03 379 3740 | www.homeplus.co.nz

48 Style | Home

Create a luxe feeling

You can’t go amiss with simple white

bedding with a long thread cotton

sateen finish, which is perfect for

creating a luxurious hotel feel. Additions

such as bedspreads and throws not only

look great, but also provide additional

warmth if your guests feel chilly. When

it is time for them to rise and step out

of bed, a soft, high-pile rug will make

them feel right at home. Well-curated

window treatments are key as drapes

can help with temperature control, and

you should always make sure there is a

blackout option for a good night’s sleep.

Gorgeous white linens create

a luxurious hotel feeling.

Photo: BOVI Graccioza

Elegant & Unique Floral Designs

Imaginative florists in Merivale

829 Colombo Street • Phone 379 0600

www.accentlighting.co.nz

Fleur by DK Floral Design

www.fleurdk.co.nz

Style | Home 49

Canape Bedside, POA,

TRENZSEATER

Make it stylish

Guest rooms should be as

self-contained as possible and

include essentials, such as a

television, as well as storage space

in the form of bedside tables and a

chest of drawers. Add those extra

touches, such as incense sticks,

to ensure the room is pleasantly

fragranced. In addition to a main

light switch that fills the entire

room, bedside lamps can set a

calming mood, provide light for

reading and offer easy access when

a guest may need to navigate the

room during the night.

Tall lamps in silver and black,

for example, add dimension

and a sense of luxury.

Charlotte, POA,

ACCENT LIGHTING

Zagara Orange

Blossom Room

Essence $80,

LALA LINEN

JETMASTER

QUADRO

ANOTHER STRING

TO MAN’S BOW

Now you can include chowders,

grills, pot roasts and pizzas to

your skill set — all sorts of tasty

dishes and finger food with the

Jetmaster radiating its warmth

and your hospitality.

• Removable pizza oven

• Removable BBQ plate

• 7.8l Potje Pot on swivel arm

• Smaller solid grill plate

Come in to our display of fires

and cookers at our outdoor

showroom, 95 Byron Street.

95 Byron Street, Sydenham, next

to Rockgas, opp Clip ‘N Climb

Call today 03 365 3685

www.simplyheat.co.nz

facebook.com/simplyheat

GAssoN sT

Moorhouse Ave

CArLYLe sT

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50 Style | Home

A French blue-style

bedroom, with thoughtful

use of lighting and

luxurious furnishings.

Photo and design:

Ellen Estate Interiors

RESENE

SEACHANGE

Bovi Graccioza Petra Rug, $183, ELLEN ESTATE INTERIORS

RESENE

HALF SECRETS

Ombre Home

Weathered

Coastal Small

Tile Cushion

$10 (each),

SPOTLIGHT

Egyptian Cotton Hamptons

Pillowcases $40.90 (per pair),

WHITE ROOM INTERIORS

Create ambience

I love spaces that create mood and

ambience and mix-up the lighting;

for example, picture lights above

art, wall sconces, and low-level floor

lighting for wayfinding. But the most

important part of any bedroom is

the bed and mattress. The bedding

should be warm and inviting,

with layers of pillows, throws

and blankets to appeal across

the seasons. Decorative scatter

cushions add a personal touch to

the space. Rugs are a perfect place

to play with colours and patterns

to pull a full scheme together and

bring personality to the room.

You bring the dream,

we’ll bring the

perfect patios - how

to prep for spring

To extend the al fresco dining season and

experience all-weather outdoor living,

Stratco has a range of options that can

be custom designed to suit your needs.

Whether you choose an opening and

closing louvre, or a fixed roof verandah,

you can relax in the knowledge that your

custom-made, stylish roof is built to

withstand local conditions.

contact stratco today and let us

create your perfect outdoor space.

CHRISTCHURCH | 55 Hands Road | Ph: (03) 338 9063

stratco.co.nz

52 Style | Home

SAVE

Espresso Coffee Machine,

KMART

$99

SAVE

Bialetti Moka Express 1 Cup,

BIALETTI.CO.NZ

$61

SPLASH

The Oracle Touch,

BREVILLE

$3999.95

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RESENE CAFE ROYALE

SPLASH

Nespresso Creatista Plus, Stainless Steel,

FARMERS

$949.99

SAVE

Nescafé Dolce

Gusto Piccolini

Capsule Coffee

Machine,

THE WAREHOUSE

$69

SPLASH

Delonghi Magnifica S Smart,

NOEL LEEMING

$1299

SAVE

Sunbeam Specialty Brew

Coffee Machine,

FARMERS

$199.99

WHIMSICAL


MARKETPLACE

Gorgeous wares to entice, tempt and please.

LITTLE RIVER GALLERY

Hokianga artist Dave Green’s

‘Lightshifter’ glass sculptures are

reborn out of pre-loved glass and

crystal, each one is unique. From

bonbon dish to delicate, dangling

delight! Table lamps and hanging

fancies ($460–$490), such as the

pictured Wings (55 x 21cm),

available to purchase.

littlerivergallery.com

LOGITECH

Available in white, blue, lilac and

black, the new G733 Lightspeed

Wireless Gaming Headset

($329.90) features colourful and

reversible suspension headbands

and is equipped with soft dual-layer

memory foam ear pads that conform

to your head. Experience one of the

most comfortable headsets Logitech

G has ever designed.

logitechg.com/en-nz

STEVENS

Feeding a crowd this summer?

There is nothing better than

throwing things in a versatile Dutch

oven, like this BK Carbon Steel

Dutch Oven ($269.99), to create a

tantalising meal. Perfect for making

succulent meat dishes that require

that special slow and low touch.

stevens.co.nz

ANY EXCUSE

Designed with simplicity and

exuding a comforting air of

earthiness, a new pair of these

hoop-style earrings is certain

to make a great impression.

Handmade using ceramic

stoneware and sterling silver,

with a similar collection

available in stud form. Hoops

$56.99, studs $42.99.

anyexcuse.co.nz

FOLKLORE

These whimsical cast bronze yoga figurines are perfect

for the person in your life who is fond of sun salutations

and a downward dog. Handcast in bronze, these

delights come in three distinctive poses ($225 each).

Which one is perfect for you? Namaste.

folklorestore.co.nz

magazine

designer clothing

sizes 10-26

Luxe Linen from Zephyr Design

Windmill Centre, 188 Clarence Street, Riccarton, Christchurch

Phone 021 686 929

www.magazineclothing.co.nz

56 Style | Gardening

A garden brew

Create something a little different by turning herbs into wine.

Words Marilyn Wightman

Style | Gardening 57

From scratch

Prepare

The process is relatively simple, but gathering the necessary

equipment requires a trip to the local brewing shop. Make sure

the correct wine yeast is purchased there, as this makes all the

difference to the final product.

Sterilise

Hygiene and keeping equipment sterile are the most important

criteria. Campden tablets take care of the sterilisation, and it

is necessary to have a demijohn container for the wine while

it matures. Using an airlock device allows the fermenting liquid

to release gas as the sugar is converted to alcohol without

absorbing any unwanted bacteria or wild yeast, which would

sour the brew.

Decant

Make sure to decant the brew from one demijohn into a second

flask. This allows the sediment to settle and the wine to become

crystal clear. The maturing wine can be temporarily strained

off into a holding container while the original demijohn has the

sediment emptied out, is cleaned and sterilised, then replaced

with the airlock again.

Sediment

Herb wine is bottled once there is no sediment at the bottom

of the demijohn. This may take three or four straining sessions

and six months to achieve. Modern screwtop wine bottles make

handy containers. Most herb wines improve with age, which can

take anywhere from six months to several years.

Easy recipes

Technically more liqueurs than wine, these quick and

easy-to-make recipes produce delicious results that work well drizzled

over fresh fruit and ice cream for a tasty dessert.

MAKES

ABOUT 8

SMALL

GLASSES

Orange

Mint Wine

INGREDIENTS

4 cups dry white wine

¼ cup sugar

zest of 2 oranges

½ cup Eau de Cologne mint

(or regular spearmint)

½ cup brandy

METHOD

1. Combine the wine and

the sugar in a nonaluminium

pot and bring

to the boil. Remove from

heat immediately.

2. Stir to dissolve the sugar

and cool until tepid.

3. Put the orange zest and

the mint into a large glass

jar with a tight-fitting lid.

Pour the brandy and the

wine mixture over them.

4. Steep in a cool dark

place for two days.

5. Filter before serving. If

desired, add a fresh piece

of zest and a sprig of

mint to the bottle. This

wine will keep for three

months in the fridge.

INGREDIENTS

600g parsley

10g ginger root, chopped

3 lemons, thinly peeled

3 oranges, thinly peeled

5 litres water

1.5kg sugar

½ packet white wine yeast

Lemon Balm in Vodka

INGREDIENTS

½ cup fresh lemon balm

peel of a lemon, sliced and scraped

pinch of coriander and cinnamon

powder

3 peppermint leaves

1 cup vodka

¼ cup white sugar

¼ cup boiling water

Parsley Wine

METHOD

1. Make sugar syrup by dissolving

the white sugar in the boiling

water. Allow to cool.

2. Place all ingredients in a bottle

and steep for three weeks,

shaking occasionally during

this time.

3. Strain and pour into a bottle.

Keep in a dark place for about

two months.

METHOD

1. Put the parsley, ginger, and

the lemon and orange peel

in a pan with the water, and

bring to the boil. Simmer for

20 minutes.

2. Strain onto the sugar and stir

well to dissolve.

3. When lukewarm, add yeast

and the squeezed juice from

the citrus. Stir, cover and

leave for 24 hours.

4. Strain off the spent material

and put the filtered liquid into

the demijohn to ferment.

5. Decant into a new container

once the initial fermentation

process has ceased.

6. Bottle and leave for six

months before drinking.

Improves with keeping.

Agolde

ATP Atelier

Ba&sh

B.Belt

Cecilie Copenhagen

Emporio Italia

Estilo Emporio

Five Units

Gucci

Ivy Copenhagen

J Brand

Jenny Bird

Jen’s Pirate Booty

Laucausa

Mahsa

Minnie Rose

Misa

Mode & Affaire

P448

Paige

Philippe Model

Rails

SAM New York

Samsoe Samsoe

Smythe

Standard Issue

Velvet

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Winona

YSL

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NEW STORE, NEW BRANDS | fAShiONSOciETy.cO.Nz

OPENING Early NOVEMBEr | KEttlEwEll laNE, thE CrOssING

60 Style | Fashion

Luxe linen

Our fixation with linen continues season after season,

and for very good reason. It’s luxurious and durable,

but also keeps you both warm and cool. A textile that

balances the ever-changing temperatures is one worth

packing. Don’t be fussy about creasing; it only adds to

the nonchalant holiday attitude.

Lily Linen Dress $229, PERRIAM

Hit the road

Words Jessica Amor

After what has been a rather interesting year,

weekend getaways and summer holidays

never looked so good. So, in anticipation of

hitting the road, I bring you a wish list that’s

partly practical and mostly romantic for your

local adventures. Whether your travels lead you

to explore small towns, the seaside or picnic

spots, here are items for your suitcase you can

always count on.

Simple sundress

Not just for summer events

with ambiguous dress

codes, the sundress is like

a reliable friend. There is

no overthinking required

when you throw one on

and it is very versatile – add

sandals, sneakers or even

boots and you’re away.

Bonus points for cheerful

prints, patterns and colours.

And don’t be afraid to use a

boldly coloured handbag to

complete the look.

Echo Dress $289,

KOWTOW

Mr Sling Mini $599,

DEADLY PONIES

Lotte Sunglasses $250,

MARS

Style | Fashion 61

Memorable moments

If you don’t take pictures,

did your holiday even happen?

Try this for an extra memorable

and nostalgic road trip.

Instant shade

Sun hats and sunglasses are an easy way

of updating your designer wardrobe

while protecting you from the elements.

Keep an eye out for sun hats in unfussy

fabrics that can easily be squished into a

tote bag and pulled out again and again

without fear of a lopsided look.

Fujifilm Instax Mini 11 Instant Photo

Camera $122, NOEL LEEMING

Garden Hat $99,

KOWTOW

Sonja Sandal $329,

KATHRYN WILSON

Fancy free

No getaway is complete without a sandal to explore in.

Leather sandals especially speak to the effortless ease of

being on holiday. Pick a timeless summer style in tan with

an ankle strap for stability and pair them with a feminine

dress or cropped jeans. When travelling with your

leather goods, bring the dust bag with you for storage

– your summery sandals will thank you for looking after

them for many seasons to come.

稀攀戀爀愀渀漀

䌀甀琀愀琀攀

䈀愀渀愀渀愀䈀氀甀攀

匀椀爀攀渀

䴀攀氀愀倀甀爀搀椀攀

䌀甀娀琀愀欀琀攀琀 ☀ 倀氀漀瘀攀爀



Stand out from the crowd this event season in a classical look with a bold twist. Incorporate strong hues

with gloves, handbags, shoes and prints to make sure you – not the horses – are centre stage.

OPPOSITE: Rodarte. TOP FROM LEFT: Chocheng; Angel Schlesser; Laura Biagiotti; Fendi; Dolce & Gabbana.

ABOVE FROM LEFT: Fendi; Bora Aksu; Isabel Sanchis; Ulla Johnson; Fendi.

Sara Battaglia


RESENE

CHARLOTTE

Fengxian Topper

$140, HEJ HEJ

Love Skirts

Skirt

$199,

COOP

RESENE

PICTON BLUE

RESENE

HOME RUN

Candy Trainer Cornflower Croc

Gold $299, MISS WILSON BY

KATHRYN WILSON

Novella Dress $460, PENNY SAGE

Super Spaceship $389,

KAREN WALKER

Comfort takes precedence when enjoying the festivals on offer during summer. Think soft,

flowing fabrics and comfortable shoes that you will be happy to spend the day in.

Animal Kingdom Viscose Gauze

Scarf $90, KAREN WALKER

Charmed Button Pant $550,

ZIMMERMANN

Alberta

Ferretti

Tie Neck Stretch Silk Crepe de Chine Shell

$812.79, NORDSTROM

GG Marmont Small Shoulder Bag

$3350, GUCCI


SAVE OR SPLASH

Get shorty

SMART OR CASUAL

SPLASH

Bermuda Short,

WITCHERY

$149.90

SPLASH

Houndstooth Wool Shorts,

GUCCI

$1,650

SAVE

Bermuda Short,

POSTIE

$15

SAVE

Twill Walk Short,

COUNTRY ROAD

$89.90

SPLASH

Tailored Lace Trim Shorts,

SELF-PORTRAIT STUDIO

£240

SPLASH

Short Run Shorts,

TRELISE COOPER

$129

SPLASH

Tailored Shorts,

HELEN CHERRY

$249

SAVE

Linen Tie Up Short,

SEED HERITAGE

$89.90

There’s a very good chance you’ve seen our work.

But you would never know.

For November only, reFresh your skiN

ready for summer with the

Aquapure hydrafacial at $160

(normally $190)

For a personal consultation at no charge

please call 03 363 8810

145 Innes Road

(corner of Rutland St and Innes Rd),

Merivale, Christchurch

www.facevalue.co.nz

68 Style | Beauty

Tried and tested

The Style team trial the latest beauty products.

MARKETING

MANAGER AND

SNACK-LOVER

ZOE

WILLIAMS

Aesop Seeking Silence Facial Hydrator

I loved this soothing cream; it made me feel as though my skin

was glowing from within. It worked well both morning and night

and it kept my skin soft all day, even under make-up. The scent

was very natural with a subtle hint of lavender, which made for a

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70 Style | Wellbeing

Debunking

the myths

Oxford Women’s Health endocrinologist

Anna Fenton helps explain polycystic

ovary syndrome.

Polycystic ovary syndrome (PCOS) is the most

common endocrine condition in women, aside from

menopause. In fact, it affects between five and 20 per

cent of women in their reproductive years.

Associated with increased insulin and testosterone

levels, it can take time to diagnose because of its wide

range of symptoms. PCOS typically starts between

puberty and a woman’s mid-20s.

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Style | Wellbeing 71

How do I know if I have polycystic ovary syndrome?

Symptoms vary, but can include irregular or heavy menstrual cycles, acne, excess

facial or body hair, scalp hair loss and weight gain. People may also experience

mood changes, anxiety and depression. PCOS is a ‘diagnosis of exclusion’, so

your GP will consider how you are feeling alongside your medical history and

will run tests to confirm whether you have PCOS or another health condition.

An accurate diagnosis cannot be made if you are taking hormonal contraception.

The syndrome is related to a complex mix of genetic and environmental factors,

including diet, lifestyle and your genetic makeup.

What are some common PCOS myths?

Unfortunately, there are many common misconceptions about polycystic ovary

syndrome, which can be difficult for those living with the condition. These include;

‘It’s just a cosmetic condition’; ‘It’ll go away at menopause’; or ‘You can’t have

it because you are slim or have regular periods.’ These are all untrue. Other

common myths are that you can’t get pregnant if you have PCOS and that you’ll

have more trouble breastfeeding. To get the most accurate and informed advice,

please discuss any concerns with your GP or specialist.

What help is available?

Because there are so many symptoms associated with polycystic ovary syndrome,

treatment varies between people. It might include surgery, medications (such

as acne treatments and oral contraceptives), or electrolysis or laser therapy for

unwanted hair removal. It is important for a doctor to diagnose PCOS early and

help to manage the symptoms to minimise its impact on the person’s daily life.

Maintaining a healthy lifestyle, regular exercise, and eating a well-balanced diet are

all recommended to help manage it.

Does having polycystic ovary syndrome affect my chances of getting

pregnant?

If you have PCOS, the hormonal imbalance interferes with the growth and release

of eggs from your ovaries (ovulation). Having PCOS does not mean you can’t get

pregnant. It is one of the most common and most treatable reasons for infertility.

Your doctor or a fertility specialist can discuss options with you to help increase

your chances of growing your family.

At Oxford Women’s Health, we want you to leave every

appointment feeling better than when you arrived.

We understand it can be difficult living with health problems but

sometimes finding sympathetic expert help can feel even harder.

Our staff are friendly, respectful and professional, so you can feel

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Women of all ages come to us for advice and treatment, including

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prolapse, incontinence, fibroids, menopause and hormone issues.

Call us today on 03 379 0555.

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oxfordwomenshealth.co.nz


Reflection

Shake off the 2020 mood and plan for a healthy dollop of summer excitement.

Words Deanna Copland

There weren’t any winter escapes

to sunnier places for anybody this

year due to the Covid-19 pandemic, so

the lead up to summer somehow feels

even more important and is something

we are all looking forward to with

anticipation.

It is all about warmth, juicy stone fruits,

sand between the toes, social gatherings

and shared meals with friends. It has

been a difficult year for many, and now

is the time to start reflecting on what

you love about the upcoming season to

help lift your spirits.

Style | Wellbeing 73

Have a think about, or write or talk to

friends about the following statements, so

you can start to look forward to summer

and also plan what you may need to do in

order to achieve your wishes.

My summer won’t be

complete without…

The best part of summer is…

A book I’d really like to read is…

The best thing to do outside

in summer is…

Just add fresh herbs

Summer is a time for more salads.

There’s an abundance of fresh herbs in

season, so this can also be a good time to

make pesto regularly. It is an easy flavour

and a great nutrient addition to barbecued

meats, salads, courgette noodles and

pasta. Add your pesto to a platter

to enjoy it with crackers.

Now is the time to be getting your

vegetable garden prepared for a bumper

growing season. Rocket and parsley

can be planted in partial shade

(to reduce the chance of bolting),

and plant basil in part-to-full sun.

Thyme, rosemary and oregano

thrive in a full-sun spot and

are perfect additions to pizza

toppings and dressings, so

keep these handy to your

kitchen or patio.

Are you ready to grow?

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practical guide to gardening

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Summer Pesto

INGREDIENTS

2 cups packed fresh basil or rocket

leaves, large stems removed

3 Tbsp pine nuts, walnuts or

sunflower seeds

3 cloves garlic, peeled

grated rind from 1 organic lemon

2 Tbsp lemon juice

3–4 Tbsp nutritional yeast (vegan

option) or ½ cup grated Parmesan

¼ tsp sea salt

2–3 Tbsp extra virgin olive oil

3–6 Tbsp water

METHOD

1. Add the basil (or rocket), nuts, garlic, lemon rind, lemon

juice, nutritional yeast and sea salt to a food processor and

mix on a high setting until a loose paste forms.

2. Add olive oil a little at a time (streaming in while the

machine is on if possible) and scrape down sides as needed.

3. Add 1 Tbsp water at a time until the desired consistency is

reached.

4. Store leftovers, covered in the fridge, for up to a week.

After that, you can pour any remainder into ice cube

moulds, freeze and store them to add to pasta sauces.

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76 Style | Food

Prepped to party

Take the stress out of dinner parties with these recipes you can make a couple

of days in advance, with just the trimmings to fuss over on the night.

Words Paul Ouakli

Style | Food 77

Ratatouille Summer Roulade

Raise your glass to the return of beautiful sun-ripened summer produce.

Ratatouille is a gorgeous combination of tomatoes, courgettes and capsicums, and with

the added creaminess of the cream cheese, it makes a delectable roulade filling.

ROULADE INGREDIENTS

4 eggs, separated

200g butter

¾ cup flour

1–2 cups milk

3 Tbsp Parmesan, grated

½ cup spinach, chopped

METHOD

1. Beat egg whites until thick and set aside.

2. In a saucepan, melt the butter then add the flour

until well mixed.

3. Add the milk and stir to form a runny sauce. Aim

for a loose batter consistency – not too runny and

not too thick.

4. Add the Parmesan, egg yolks and spinach. Keep

stirring until your sauce starts to thicken.

5. Take off the heat and add the beaten egg whites.

Fold in until thoroughly mixed.

6. Pour into a baking dish (roughly 35cm by 25cm)

lined with baking paper.

7. Bang the baking dish gently on the bench to get

rid of the air bubbles and bake at 175°C for about

15 minutes or until it starts to brown.

8. Take it out of the oven and invert onto a

clean tea towel.

RATATOUILLE INGREDIENTS

3 Tbsp olive oil

1 onion

1 spring onion

1 red capsicum

2 garlic cloves

2 tomatoes

1 courgette

¼ cup canned tomatoes

100g cream cheese, softened

METHOD

1. Chop vegetables into small

pieces.

2. In a saucepan, sauté the onion,

spring onion, red capsicum

and garlic in the olive oil until

softened and glossy.

3. Add the tomatoes, courgette

and canned tomatoes.

4. Cook for another 10 minutes

at medium heat.

5. Season to taste with salt and

pepper.

6. Cool the mixture down before

assembling the roulade.

ASSEMBLY

1. Add the softened cream cheese to the ratatouille mix and combine well. You want a smooth

mixture, so if the cream cheese is lumpy, put the whole bowl in a microwave for a few seconds at

a time until it blends when you stir it.

2. Pour the vegetable mix over the roulade, spreading it out to all corners.

3. Tuck the first bit in with your hands to get it started, then use the tea towel to help you roll up the

roulade completely. Once rolled, twist the edges of the tea towel to tighten the roll.

4. Keep the roulade in the tea towel and put it in the fridge. You can make this the day before it’s

needed.

5. Once firm to the touch, take the tea towel off and slice the roulade into eight pieces. Either eat at

room temperature or reheat in the microwave for a few seconds.

78 Style | Food

Pulled Pork

Versatile and tasty, pulled pork is a deceptively easy dish to make and is a crowd-pleaser

for children and adults alike. My son hates pork, but he loves this recipe because, unlike other pork dishes

than can be overcooked easily, this one is succulent due to the low and slow cooking time.

Make sure you get a pork shoulder, as other cuts can be a bit tougher.

INGREDIENTS

4–5kg pork shoulder

4 tsp black pepper

4 tsp salt

2 Tbsp paprika

½ tsp cayenne pepper

½ tsp cumin

2 Tbsp brown sugar

2 cups beef/chicken stock

METHOD

1. Lightly oil the meat with cooking oil. Mix all the spices and the brown

sugar together and rub them over the pork shoulder.

2. Wrap the pork shoulder in cling film and leave in the fridge for eight

hours (or overnight).

3. Preheat oven to 120°C.

4. Line a baking dish with baking paper and place the pork shoulder on it.

Put the stock in with the pork shoulder and cover with baking paper.

Then, cover the dish firmly with foil.

5. Place in the oven and cook for six hours.

6. Remove from the oven. Turn the leftover stock into a gravy or sauce

by bringing it to the boil in a saucepan, adding in 1 Tbsp of tomato

sauce and simmering until it thickens. If it is too runny, dilute 1 Tbsp of

cornflour in ½ cup of cold water and pour a bit at a time until you get

the consistency you want.

7. Pull the meat apart. It should be stringy and break easily. Keep it in the

fridge until you need it.

8. Serve on buns or sliders, or put a nice stack on some mash, alongside

French beans that have been blanched and then quickly glazed in a

saucepan with a touch of oil and a garlic clove.

Style | Food 79

Hazelnut Praline Semifreddo

I think this gorgeous creamy

dessert won over my partner’s

parents. With a texture that

resembles a softer version of

ice cream and the crunch of

hazelnut crumb throughout, it is

truly delectable and has become

the pièce de résistance at the

Christmas table.

PRALINE INGREDIENTS

1–1½ cups hazelnuts

¾ cup caster sugar

METHOD

1. Roast the hazelnuts in the oven at

180°C for about 10 minutes or until

they are roasted through. Place in one

layer on an oiled metal or ceramic dish.

2. Put sugar in a saucepan and keep

stirring as it melts and slowly turns

golden. Keep a close eye on it so it

doesn’t burn.

3. Pour over the nuts.

4. Once it is cold and brittle, break into

small pieces and pulse in a blender to

make a rough crumb.

SEMIFREDDO INGREDIENTS

8 eggs

3 cups icing sugar

2 tsp vanilla

1 cup caster sugar

1 litre cream

METHOD

1. Line a dish (about 35cm by 25cm, 6–7cm deep) with

tinfoil. The tinfoil will make it easier to remove the

portions.

2. Separate the eggs, placing the egg yolks in a bowl and

whites in another bowl. In a third bowl, measure out

the cream.

3. Beat the egg yolks, and add 1 cup of icing sugar and

the vanilla until the mixture begins to pale. Set aside.

4. Beat the egg whites and add the caster sugar, spoonful

by spoonful. When the mixture forms a stiff peak and

is nice and shiny it is ready – if it is grainy, you have

overdone it. Set aside.

5. Whip the cream, and as it thickens slowly pour in the

remaining 2 cups of icing sugar.

6. Take the cream mix, fold it into the egg yolk mix, then

fold in the egg white mix, adding in a good handful of

the praline.

7. Pour mixture into the dish, smooth it out and cover in

the remaining praline mix.

8. Place in freezer. It keeps for weeks once frozen, so

you can make this ahead of time. Serve straight from

the freezer.

80 Style | Food

Vege on the barbie

Turn up the heat on your al fresco menus with a tasty plant-based

alternative to the beloved meat patty.

Words Marilyn Wightman

Falafel Patties

INGREDIENTS

250g chickpeas, cooked

2 Tbsp tahini

1 clove garlic

½ tsp cumin

1 Tbsp flour

1 Tbsp parsley

1 Tbsp coriander or dill

1 Tbsp mint

cayenne pepper to taste

salt to taste

wheatgerm

METHOD

1. Purée the chickpeas and

garlic. (Add some retained

cooking water if needed.)

2. Chop the fresh herbs finely.

3. Put in a bowl and add other

ingredients.

4. Spoon onto a board coated

with wheatgerm and roll

into patty shapes.

5. Barbecue or grill.

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82 Style | Drink

Made it

There’s nothing Kiwis won’t turn their hands to, right?

Kate Preece, for one, is pleased that making gin is topping the list for a

range of artisans around the country.

Gin production in New Zealand

is a big deal. More and more

enthusiasts are turning their hands

to this popular drop, some from

winemaking or whiskey backgrounds,

others simply with a nose for it. While

juniper (Juniperus communis) remains

the elusive ingredient, not yet grown

commercially here (it’s often sourced

from Macedonia), the names of herbs

and native plants are starting to roll off

the tongue more freely as they lend

their flavours to all manner of tasty

concoctions.

Go riot

I hadn’t had this since I bought a bottle from the

Christchurch Gindulgence festival in 2019, yet the 1743 Riot

didn’t disappoint. A fantastic option for gin purists, it’s one of

two signature gins from Riot & Rose in Marlborough, distilled

in Nelson. It’s not going to blow your mind, but it will do

what you want, very, very well, quenching your thirst for a

great G&T. You will know you’re drinking quality.

Ride the wave

I was super impressed by Southward Distilling’s Wave gin.

It packs a punch (47%), with a refined taste that more

than fulfils the fancies of a traditional G&T. Smooth, with a

somewhat sweet aftertaste, it doesn’t let any of its botanicals

steal the show. Blended beautifully in Wellington.

Brand new

There’s a new gin on the shelves, and it is designed to make

you feel good. Dr Beak is a Martinborough brand, with its

makers set on creating a gin that makes a lasting impression

on consumers, but not the environment. The end goal is to

only use ingredients from one site, with plans for a juniper

shrubbery underway. In the meantime, of the 13 botanicals

(including horopito, bay leaf, organic kelp and orris root),

only juniper and organic chamomile are sourced off-shore,

and five per cent of the profits from every bottle sold go to

Forest & Bird.

It’s a spicy, savoury drop, which leaves a lasting citrus

impression on the palate. Strong, at 48%, you might find

yourself topping up the tonic a touch more than usual, but

you’ll simply eke out a few more G&Ts from the 500ml

bottle. If you are a Little Biddy fan, try this one too.

Enter, the goddess

Taking its name from the Roman

goddess of love and marriage,

Juno Extra Fine Gin is a bit of

a star. The Taranaki team is

another lot dedicated to making

their mark on palates, not the

planet. Waste production is

actively minimised, botanicals

locally grown (where possible)

and it’s organic ink on the bottle

labels. Juno Gin is also the key

supporter of Auckland Zoo’s

conservation programme for the

endemic, critically endangered

Archey’s frog.

And the flavour is spot on.

Smooth, with a citrus tingle

at the end, it’s almost earthy.

Flavour is there in spades,

rushing in for a grand finale that

will certainly have you seeking

another round.

CHATHAM & ANTIPODES ISLANDS

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CONDITIONS: Subject to government approval. Ponant 30% Bonus discount subject to change based on availability. Welcome Offer: AUD$800 discount is per stateroom based on double occupancy and only

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offer is based on availability and may be withdrawn at any time, without prior notice. “No Single Supplement” means there is no additional cost

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is subject to availability, cannot be applied retroactively and may be altered or withdrawn without prior notice based on the cruise availability. MARK-2895


Subantarctic exploration

Experience some of the least visited islands on the planet, in luxury.

In New Zealand, we are blessed with

the sheer volume of spectacular scenic

opportunities on offer, so famous and

wondrous that the world beats a path to

our doorstep to experience them. Well,

they would if they could! For us locals,

though, there is an extra special, rarely

visited gem. It is one of the least visited

regions on the planet, yet for us it is so

accessible – even now. Discover the

subantarctic islands.

Located in the Southern Ocean, these

are a scattering of fascinating islands that

sit in what sailors call the ‘Roaring Forties’

and ‘Furious Fifties’; the latitudes between

40 and 60 degrees south of the equator.

Essentially, they are tiny specks of land in

the ocean between here and Antarctica.

Five groups belong to New Zealand,

Bounty, Antipodes, Campbell, Auckland

and Snares islands, while Macquarie Island

is Australian. Each is a designated World

Heritage site offering its own unique

landscape, flora and fauna. The islands

range in size, from the Bounty Islands at

135ha to Auckland Island at 53,000ha.

Protected both by remoteness and

legislation, the number of visitors each

year is strictly controlled in order to

maintain their pristine and precious

environments. They are difficult to reach

and the numbers of people who visit each

year are less than those who reach the

top of Mount Everest. No wonder they

are a refuge for numerous species of flora

and fauna, many found nowhere else in

the world.

As with the Galápagos Islands, their

isolation has resulted in several species

evolving independently, making them a

fascinating study for scientists. Macquarie

Island also has the unique geological

feature of being the only place in the

world where rocks from the earth’s mantle

(the molten rock 6km below the ocean

floor) are exposed above sea level.

So, how best to experience them in

the days of travel bubbles? Why, in a

champagne bubble, of course!

The French cruise ship operator Ponant

is a world leader in luxury expeditions,

with discoveries of the expedition

activities celebrated back on-board with

inclusive champagne (or your preferred

congratulatory drink), as part of Ponant’s

inclusive open bar.

ABOVE CLOCKWISE: The

Col Lyall Saddle Boardwalk,

Campbell Island, with

panoramic views over the

stunning megaherbs and out

to Perseverance Harbour.

Photo: Mick Fogg; Musgrave

Inlet, Auckland Island: Regular

Zodiac excursions provide

guests an intimate wilderness

experience to view otherwise

unreachable sites. Photo:

Adrian Freyermuth; Elephant

seals (such as these ‘weaners’)

are just one of the numerous

charismatic species that make

Macquarie Island such a oncein-a-lifetime

destination. Photo:

Mick Fogg.

OPPOSITE CLOCKWISE

FROM TOP LEFT: The infinity

pool onboard Le Lapérouse

beckons under the summer

sun; A prestige stateroom, a

spacious and functional cabin to

return to after a day of activities;

Treat yourself to a massage or

beauty therapy, whilst enjoying

uninterrupted views of the

Southern Ocean; More private

yacht than ship, the beautiful

Le Lapérouse hosts only 160

guests in a chic, intimate setting.

Photos: Nicolas Matheus.


Ponant has recently completed more than 50

voyages in the Arctic, Mediterranean and along the

French coastline, to ensure onboard safety protocols

(and, for that matter pre-boarding procedures

too) are tried and tested ready for voyages when

they restart in New Zealand. And start they will,

with this 14-night Subantarctic Islands expedition

voyage departing Auckland on 29 December, 2020,

followed by a second voyage 8 February, 2021.

What a way to see in the new year.

This will be the perfect luxury expedition for a

memorable holiday and will be especially appealing

to keen wildlife and landscape photographers, bird

watchers or an adventurous group of friends.

On this expedition, your Expedition Team join

you in Zodiac boats, taking you ashore, where you

will wonder at rugged coastlines and black sand

beaches and encounter more species of penguins

and albatross than found anywhere else on earth.

On Enderby Island, enjoy a guided walk to view the

New Zealand sea lion colony, while on Campbell

Island, discover unusual megaherbs like perennial

wildflowers characterised by great size, huge leaves

and colourful blooms. Elsewhere, giant petrels,

penguins and fur seals, plus endemic royal penguin

and king penguin colonies can be viewed en masse.

Despite being more expedition than cruise, there

will be no hardship encountered for the modernday

explorer. Enjoy French luxury and ambiance on

Ponant’s 160-guest state-of-the-art Le Lapérouse; a

modern, purpose-built luxury expedition ship, and

experience the difference small ship cruising with

Ponant offers. Hermès toiletries, Charles Heidsieck

champagne, French-inspired cuisine, an open bar,

24-hour room service, spa, even an infinity edge

pool, all rounded off in a chic setting with everattentive

crew. With the aroma of freshly ground

coffee to start the day and a hint of arpège (music)

to conclude, this is very much a personal yachting

experience with a dash of panache.

The details 14-day Subantarctic Islands Expedition: 29 December, 2020 and 8 February, 2021

From A$12,373pp* in a Deluxe Deck 3 Stateroom on board Le Lapérouse.

Ex-Auckland, bound for the Bounty and Antipodes islands, then on the Campbell and Auckland Islands,

as well as two days exploring Macquarie Island before finishing in Lyttelton (29 December departure) or

Dunedin (8 February departure) via the Snares. *Conditions apply

House of Travel | 0800 713 715 | au.ponant.com

86 Style | Watch

What to watch

Think you’ve seen it all? Think again.

Transplant (TVNZ OnDemand)

You could be forgiven for thinking this is just another

hospital television series. After all, in the first episode a

truck ploughs into a restaurant and Syrian refugee and

doctor Bashir Hamed (Hamza Haq), who works in the

kitchen, is brandishing a drill within minutes. But this is

one with a poignant narrative.

The relationship between Bashir and his young sister

Amira underpins it all, as he juggles raising her, keeping a

roof over their heads, pushing down his own traumatic

experiences in Syria, while managing a residency at

York Memorial. His unique set of skills gained from

working in a war zone are called into play, raising a few

eyebrows among his colleagues.

The series has a breadth of strong characters,

including fellow resident Dr Magalie Leblanc (Laurence

Leboeuf) and boss Dr Jed Bishop (John Hannah),

whose head Bashir drills into during the first episode

(but in a vein that is a relief from the stereotypical ones

you often see in such series). It peels back the layers,

exposing the frustration and terror immigrants face,

alongside a slow telling of Bashir’s personal trauma as he

struggles to keep it tightly under control.

EDITOR KATE

WATCHED

Bad Blood (Netflix)

It’s gangs, guns and drugs in a fast-paced, highly

addictive Canadian crime drama that had audible

gasps coming from my end of the couch.

The mafia power struggle is real. Fuelled by money

and revenge, series one is inspired by the antics of

Montreal’s Rizzuto family. It gets more twisted as the

episodes progress, with the Italian family’s loyalty and

love getting tested time and time again.

Series two sticks with organised crime but the

stakes are raised higher. Departing from reality, it

remains just as good, if not better – something that’s

rare these days, let’s be honest. A new generation

moves in and they are brutal.

The characters are so good you can’t help but

root for the bad guy. Heck, there aren’t any good

guys anyway.

I sure hope series three gets back on track soon

– creator Simon Barry and writer Michael Konyves

are on to a very good thing.

Hamza Haq plays Syrian refugee and doctor Bashir

Hamed in Transplant.

DEPUTY EDITOR

SHELLEY IS

WATCHING

Style | Watch 87

DESIGNER

RODNEY

IS WATCHING

Locke & Key (Netflix)

After the shocking murder of her

husband, grieving widow Nina Locke

and her three children, Tyler, Kinsey and

Bode, move to Massachusetts to take up

residence in the old Locke family estate.

It is there that the children begin to

uncover a series of mysterious, magical

keys, each with incredible, realitybending

powers. It soon becomes

apparent, however, that an evil entity

is looking for the keys for their own

nefarious purposes and will stop at

nothing to obtain them.

Based on the series of graphic

novels by Joe Hill (son of the legendary

Stephen King) and Gabriel Rodriguez,

Locke & Key is a good family-friendly

watch if you’re looking for something

to fill the void left by Stranger Things,

and, with a second season on the way,

the spooky Locke estate might just be

worth a visit.

Event season viewing

Fyre: The Greatest Party That Never Happened

(Netflix). Now is a good time to watch this classic

from last year, which will tell you exactly what

not to do when holding an event. Touted as a

luxurious festival, punters were left with pale

cheese sandwiches instead.

Get Organised with The Home Edit (Netflix). Have

friends and family coming to stay? Watch this

and either be inspired or increase your anxiety,

as expert home organisers Clea and Joanna

help celebrity clients contain their clutter.

Say Yes To The Dress: Atlanta (ThreeNow). Because

it is always entertaining watching other people’s

drama during the stress of finding the perfect

wedding dress.

Well-aged

The West Wing (TVNZ OnDemand). It’s timely to hark back

to when Allison Janney, Rob Lowe, Martin Sheen and

Bradley Whitford were pounding the hallways of power.

The Mentalist (TVNZ OnDemand). We all started thinking

we could read body language after this. We couldn’t.

Black Books (Netflix). Bernard Black in his bookshop,

drinking far too much red wine while yelling obscenities

at his customers, remains highly entertaining viewing.

The IT Crowd (Netflix). A cult classic about the antics of a

socially inept London-based IT department.

Intriguing

Keeping Faith (Acorn TV)

The Salisbury Poisonings (TVNZ OnDemand)

Fight to Survive (TVNZ OnDemand)

88 Style | Read

The book nook

A place to discover what deserves a spot in your TBR pile.

ON THE

SHELF

Look Again

David Bailey

(Macmillan, $39.99)

David Bailey burst onto the scene in 1960, when his

work for Vogue revolutionised fashion photography.

Funny, outspoken, sexy and ferociously talented, he

became as famous as his subjects. Bailey describes

growing up in working-class East London, where his

dyslexia saw him written off at school – but his drive

and ambition led to a meteoric rise as a photographer.

He writes about life in sixties London and New York

and annoying his rival Lord Snowdon.

A Life on Our Planet: My

Witness Statement and

Vision for the Future

David Attenborough

(Penguin Random House, $45)

A legacy-defining book from Sir David Attenborough,

reflecting on his life’s work, the dramatic changes to

the planet he has witnessed, and what we can do to

make a better future. “The tragedy of our time has

been happening all around us, barely noticeable from

day to day – the loss of our planet’s wild places, its

biodiversity. We have one final chance to create the

perfect home for ourselves and restore the wonderful

world we inherited.”

The Champagne War

Fiona McIntosh


Vigneron Jerome Méa goes to war, and his new

bride Sophie, a fifth-generation champagne-maker, is

determined to ensure forthcoming vintages will be

a testament to the power of the people of Épernay,

especially its strong women. At the underground

hospital Sophie helps set up, injured British chemist

Charles is brought in and their emotions take them both

by surprise. While Sophie battles to keep her vineyard

going, nothing will test her courage more than the news

that filters through of the fate of Jerome.

I Would Leave Me If I

Could

Halsey

(Simon & Schuster, $45)

Grammy Award-nominated, platinum-selling musician

Halsey is heralded as one of the most compelling

voices of her generation. In I Would Leave Me If I

Could, she reveals never-before-seen poetry of longing,

love and the nuances of bipolar disorder. Halsey’s

poems delve into the highs and lows of doomed

relationships, family ties, sexuality and mental illness.

These autobiographical poems explore and dismantle

conventional notions of what it means to be a feminist

in search of power.

Style | Read 89

WE’RE READING

Charlie Tangaroa and the Creature

from the Sea (NZ)

TK Roxborogh

(Huia NZ, $25)

Burnt Sugar

Avni Doshi

(Penguin Random House,

$35)

Among six titles shortlisted

for the 2020 Booker Prize,

Burnt Sugar is the debut

novel for New Jerseyborn

Avni Doshi. It is the

voice of Antara’s mind as

she recounts her life in

Pune, India, in and out of

an ashram and pitted with

challenging relationships

– in particular that with her

mother, who is starting to

lose her mind.

“When she no longer has

a complete consciousness of

who she is and who I am, will

it be possible for me to care

for her the way I do now, or

will I be negligent, the way

we are with children who

are not our own, or voiceless

animals, or the mute, blind

and deaf, believing we will

get away with it, because

decency is something

we enact in public, with

someone to witness and rate

our actions, and if there is no

fear of blame, what would

the point of it be?”

Described as ‘a poisoned

love story’, it is unsettling

yet revealing.

– Kate Preece

Half-brothers Charlie and Robbie are doing beach clean-up in Tolaga Bay, when

they see a mermaid lying in the rocks. Robbie, who has always wanted to be famous,

wants to call the police or tell the media – and poke it with a stick. They take her

home and put her in the pool. A few nights later, Charlie sneaks out to see the

mermaid, who starts talking to him… in Māori. The Māori gods Tangaroa and Tāne

have caused a big war between land and sea. Pō-nuia (the mermaid) leads Charlie

and his friend Jenny to the heart of the forest to talk to Tāne, who does not listen.

And, as they make their way back to the homestead, Charlie’s grandpa is swallowed

up by the land. Terrible things keep happening to Charlie’s loved ones and he

becomes angry and performs a hākā to both the gods saying that the war is not right.

By the end of the story, Charlie has learnt something not even his mother knows

about him.

– Ava Preece (10)

Aimed at children 8–12 years old.

Just Like You

Nick Hornby


Lucy is a 40-something teacher and single mother of two. Recently separated from

her addict husband, Lucy begins to dip her toe into the dating world. But when she

asks 22-year-old Joseph – an aspiring DJ, who works at the local butcher’s shop – to

babysit, Lucy’s idea of a suitable partner is thrown on its head. Completely unlike

each other in every way, Lucy and Joseph must learn to negotiate the pitfalls of their

age gap and their interracial relationship.

Written from the perspectives of both characters and set during the Brexit

referendum, Nick Hornby’s new offering is not a romance novel; at its heart, it’s a

love story about differences. While the backdrop of Brexit may not be everyone’s

cup of tea, the time highlights the characters’ contrasts and how two people can

grow together from uncommon ground.

– Nichole Grey

90 Style | Win

GIVEAWAYS

Win with Style

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

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

‘Win With Style’ page. Entries close November 27.

STYLE IT

Featuring one of ghd’s most loved tools, the

cult classic ghd gold styler, as well as the ghd

paddle brush, all in a heat-resistant bag, the ghd

gold professional styler gift set will be your best

friend as you create your favourite styles through

the holiday season. We have one set, valued at

$335, to give away. ghd.com/nz

RESET AND RECHARGE

Wild Dispensary’s herbs are carefully selected and

sustainably harvested from the rugged Dunedin coast

to the dry mountains of central Otago. Experience the

range with a $157.70 set featuring Rest and Calm Kids,

Golden Skin Oil, Rest and Calm, Vira Defence Elixir, Liver

Bitters and Defence Throat Spray. wilddispensary.co.nz

BOOST YOUR LEVELS

For 30 years, Radiance has been helping Kiwis live

healthier lives with natural support formulas in a wide

range of categories – from immunity to mobility, kid’s

health to beauty. To celebrate their newly released

sustainable tin designs, we have a four-product prize pack,

valued at $125, to give away. radiance.co.nz

Last

month’s

winners:

LOVE FROM YOU GIFT BOX: Christine Ayrey

KOTAHI TEA PACK: Kate Watson

ARBONNE AGEWELL SET: Kerrie Hodgson

*Conditions: Each entry is limited to one per person. You

may enter all giveaways. If you are selected as a winner,

your name will be published in the following month’s

edition. By registering your details, entrants give permission

for Star Media to send further correspondence, which you

can opt out of at any stage.

A new way of living

SELLING

NOW

In Riccarton Park

RYMAN’S NEWEST VILLAGE IN RICCARTON PARK SELLING NOW!

Ground works have started on the

Steadman Road site and it won’t be

long until the village starts to take shape.

The village will boast amazing views over

Riccarton Park Racecourse and will even

have special viewing platforms to watch

the racing. There will also be an indoor

pool and spa, bar, beauty salon, café and an

all-weather bowling green.

The village will offer independent living

in townhouses and apartments, assisted

living in serviced apartments and a full care

centre including resthome, hospital and

specialist dementia care.

Call Wendy for more information

RICCARTON PARK VILLAGE

25 Steadman Road, Riccarton Park, 0800 326 321

rymanhealthcare.co.nz

1677

Strength in numbers.

Extraordinary value on our best-selling GLC & GLE SUVs.

Playing to their strengths is something our SUVs do exceptionally well. Like the striking mid-sized GLC with an undeniable strength of

character. Or the intuitive large-sized GLE boasting unparalleled intelligence. Take advantage of the extraordinary value now on offer until

November 30 th .

GLC 200 Sport Edition

From

$86,900 * Offer price $129,900

• 20” AMG 5 Twin-Spoke

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• Head-up Display

• Panoramic Sunroof

• Enjoy savings up to $13,855^

GLE 300 d with AMG Sport Package

From

* Offer price

• 21” AMG Multi-Spoke

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• Panoramic Sliding Sunroof

• Wireless Charging System

• Enjoy savings up to $12,700^

Find yours at Armstrong Prestige Christchurch today.

mbchristchurch.co.nz

*Excludes on-road costs and any additional vehicle options. Offer valid for vehicles ordered and delivered between 19 th October –

30 th November 2020 at participating Mercedes-Benz retailers. Not available in conjunction with any other offers, while stocks last. Fleet

customers excluded. GLE shown includes metallic paint, which is available for an additional cost.

^Based on RRP of new standard specification GLC 200 and GLE 300 d.

Armstrong Prestige Christchurch 6 Detroit Place, Christchurch 03 343 2468 www.mbchristchurch.co.nz

Style: October 30, 2020

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