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 

treatments. Their focus is for you to live well, look great and love 

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 

choosing 

colours? 

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 

Ferrymead 950 Ferry Road Ph: (03) 376 4286 

Hornby 278 Main South Road Ph: (03) 344 5158 

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Home or site visits 

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resene.co.nz/colourexpert

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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 

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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 


Consultant 

Internationally 


No.4 


Consultant 

New Zealand 


$ 

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.

Style | Feature 21 

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 

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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. 

REFLECt 

tRuE bEAuty 

See your treasured pieces 

reborn with skill and grace. 

95 MAIN ROAD, REDCLIFFS 

www.marcbendall.co.nz

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 

planning and decision making. This has been strongly 

reflected in the New Zealand property market. 

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

quarter (July-September) up 26.5% on the same quarter 

last year. Our Holmwood offices have seen a 41.5% increase 

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significant increase. Homeowners in Canterbury are continuing 

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property as a safe place to retain their money. 

Spring and Summer are always busy for the property market 

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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 

Style | Feature 29

30 Style | Feature 

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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Style | Promotion 37 

North Canterbury has become a place of destination for 

the discerning shopper who craves something a bit more 

bespoke and luxurious. It is where you can escape the 

frenetic pace and take your time to walk between high-end 

homewares and fashion boutiques, alongside well-known 

department stores. Kaiapoi and Rangiora are no longer ‘quick 

visit’ type of townships but have designer brands en masse. 

So, get a jump start on that Christmas list or find some 

unique pieces for yourself. Now is the time to experience 

quality shopping, in friendly and charming townships. 

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ranging from 

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 

WIN $1000 

TOWARDS YOUR 

HomePlus awning 

Request a free 

measure and quote 

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go into the draw to 

win $1000 towards 

your awning. 

We custom 

make each of our 

products to fit your 

home and style 

requirements. 

*Promotion closes end of December 2020. 

Special conditions apply. 

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and installed by our 

team of experts. 

5 year warranty. 

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


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 

BYroN sT 

BrIsBANe ST 

WALThAM rD overBrIDGe


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


SAVE 

Espresso Coffee Machine, 

KMART 

$99 

SAVE 

Bialetti Moka Express 1 Cup, 

BIALETTI.CO.NZ 

$61 

SPLASH 

The Oracle Touch, 

BREVILLE 

$3999.95 

SAVE OR SPLASH 

Full of beans 

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 

Who Is Elijah 

Winona 

YSL 

Zadig Et Voltaire 

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

62 Style | Fashion


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

66 Style | Fashion 

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 

comfortable while receiving the very best advice and treatment. 

We have 15 health professionals who are highly-respected leaders 

in their fields of gynaecology, obstetrics, oncoplastic breast and 

general surgery, physiotherapy, nutrition and endocrinology. 

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

those with endometriosis, menstrual problems, pelvic pain, 

prolapse, incontinence, fibroids, menopause and hormone issues. 

Call us today on 03 379 0555. 

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132 Peterborough Street, Christchurch 

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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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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Christchurch | Auckland | Dunedin | Queenstown

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.


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.


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.

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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 

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with discoveries of the expedition 

activities celebrated back on-board with 

inclusive champagne (or your preferred 

congratulatory drink), as part of Ponant’s 

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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 

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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 

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• 20” AMG 5 Twin-Spoke 

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• Head-up Display 

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• Enjoy savings up to $13,855^ 

GLE 300 d with AMG Sport Package 

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• 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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