Style: October 01, 2021

The south island lifestyle magazine
The south island lifestyle magazine October 2021
I’m YOURS | October 2021
the People. The PLACES. ThE TRENDS.
An artist’s collection
Clare Reilly’s life
in colour
Where’s the catch?
The future of food
starts today
Gut health 101
The battle of
the bloat

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induStRiA
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the collective
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A note to you
PUBLISHER
Charlotte Smith-Smulders
Allied Press Magazines
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03 379 7100
GROUP EDITOR
Kate Preece
kate@alliedpressmagazines.co.nz
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Anna Wallace
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PROOFREADER
Kerry Laundon
SOCIAL EDITOR
Zoe Williams
LEAD DESIGNER
Emma Rogers
DESIGNERS
Klaudia Krupa, Rodney Grey
SALES MANAGER
Vivienne Montgomerie
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CONTRIBUTORS
Deanna Copland, Erica Austin, Getty Images, Isla McNaught,
James Jubb, Michelle Laming, Phillip Puckey, The Food Farm
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 stylemagazine.co.nz
Kate Preece
EDITOR
In my household, we always know the origin of the meat on
our plates.
Growing up on a dairy farm, the freezer was always full of
home-grown ‘produce’, and having married a hunter/farmer,
the only change has been the variety of meat therein.
Not dissimilar to how a tomato plucked from the vine is
incomparable to one picked off a shelf, our meat tastes better,
too. Even better, with wild game on the menu, we have a
sustainable source for our family’s daily protein intake.
Lockdowns of late have encouraged us to look closer
to home when it comes to food. Making your own food
connections provides a sustainable network for you and
yours. For those without a food producer in the family, as
Eat New Zealand CEO Angela Clifford would espouse, it’s
worth the effort in finding one or two. There are local options
everywhere (see page 22).
Good things do take time, but as you will read in our
features this month, the journey to a more sustainable
relationship with food is a movement with momentum – and
now’s a very good time to take stock.
Then, around the dinner table, we can take naturopath
Deanna Copland’s advice (p. 37) and slow down, enjoy our
food and be present – with Style.
Allied Press Magazines, 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.
WANT STYLE DELIVERED STRAIGHT TO YOUR LETTERBOX?
CONTACT: zoe@alliedpressmagazines.co.nz
Kate Preece
EDITOR
stylemagazine.co.nz @stylechristchurch @StyleChristchurch
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CONTENTS
In this issue
Regulars
Features
10 NEWSFEED
50 BOOK NOOK
New releases &
the winner of our
reader reviews
19 FROM THE SOURCE
Gain food security by
tapping into local networks
25 FUTURE OF FISHING
Nate Smith & friends
educate us on sustainable
harvesting
45
10
28 KAI CONNECTION
This foodie tells stories of
healthy communities
31 AN ARTIST’S TALE
Clare Reilly on international
fame & local achievements
54 MORE THAN MEETS
THE EYE
Why you’ll be surprised by
the Fiat Abarth 595
RESENE
LOBLOLLY
RESENE
SHARK
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.
稀 攀 戀 爀 愀 渀 漀
匀 椀 爀 攀 渀 䴀 攀 最 愀 渀 匀 愀 氀 洀 漀 渀
䰀 攀 洀 漀 渀 吀 爀 攀 攀 䴀 愀 爀 挀 漀 倀 漀 氀 漀

NOW ON
CHRISTCHURCH | 12 PAPANUI ROAD

40
50
RESENE
ROCK N ROLL
RESENE
RED OXIDE
Our cover
RESENE
ROXY
Home
45 ROLL OUT THE CARPET
Why not all floor coverings are
created equal
Drink
40 WHISKY IN MIND
Treats to broaden the drink
o’clock menu
Beauty & Wellbeing
37 DIGESTION STATIONS
A naturopath’s guide to cancelling
bloat days
52 OUR FACES FIRST
The Style team goes skin deep with
the latest beauty products
Watersong of the Fiords
(1050x1050mm, 2021) is an oil painting
that will feature at Clare Reilly’s upcoming
exhibition in Canterbury (page 31).
Photo: Clare Reilly
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12 Style | Newsfeed
NEWSFEED
Raise a glass
Familiarise yourself with 10
reasons why Kiwis are nailing
the boutique gin-producing
game at the inaugural
Gintastic. Starting at Tai Tapu
Hotel (780 Old Tai Tapu
Road) on October 30, the
next destination is Dunedin
(February 26).
facebook.com/gintasticnz
Art attack
Sixty years ago, the first exhibition of the New Zealand Studio Potters
(today’s Ceramics NZ) was held in Otago Museum – and it’s now time
to return to where it all started. The Diamond Jubilee 60th National
Exhibition programme will run October 23 – November 20, with artistic
delights on show at the Otago Art Society (Dunedin Railway Station,
22 Anzac Avenue) as well as Dunedin School of Art tours and talks.
ceramicsnz.org
From October 1–31, Outside In showcases the work of Nelson-based
visual artist Geoff Noble at The Mayfair – Te Whare Toi ō Kaikōura (80
The Esplanade, Kaikōura). Experience stylised realist imagery interwoven
with traditional landscapes on paintings set to stir a nostalgic response. The
venue, Kaikōura’s arts and culture centre, reopened last November and is
also home to a two-screen theatre. It launches its visiting artists programme
with this exhibition. themayfair.org.nz
Hellzapoppin’! The Art of Flying Nun marks the 40th anniversary of
legendary Christchurch record label Flying Nun, exploring the art and artists
behind the music. The opening night live music gig has been postponed to
November, but you can view the record covers, posters and photography
from some of New Zealand’s favourite bands at the Christchurch Art
Gallery Te Puna o Waiwhetū (corner of Worcester Boulevard and
Montreal Street), from now until November 28. christchurchartgallery.org.nz
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14 Style | Newsfeed
The Power of The Dog features Benedict Cumberbatch
as Phil Burbank.
On the big screen
The first South Island city to enjoy this year’s Whānau
Mārama: New Zealand International Film Festival is
Christchurch. The Isaac Theatre Royal and Lumière Cinemas
share the programme, which runs from October 29 to
November 14 and opens with the world premiere of Kiwi
Dame Jane Campion’s latest movie. Based on the 1967
Thomas Savage novel of the same name, The Power of the
Dog was filmed entirely in the South Island, with a cast that
includes Benedict Cumberbatch, Kirsten Dunst, Jesse Plemons,
Kodi Smit-McPhee and Kiwi actress Thomasin McKenzie.
Among the critics’ favourites from Cannes and Sundance is
Memoria, which sees Tilda Swinton on a strange supernatural
journey into the Colombian jungle. There’s the world
premiere of Fiona Clark: Unafraid, which looks at how
this Kiwi photographer continued to fight for marginalised
communities, even after her 1970s documentation of
Auckland’s burgeoning queer scene saw her work censored,
removed or banned. For a look into the life of a celebrity chef,
Roadrunner: A Film About Anthony Bourdain serves as a tribute
to the late TV star.
The festival lands in Dunedin (Rialto Cinemas Dunedin and
the Regent Theatre) on November 5 and Timaru (Movie Max
Digital) on November 11. nziff.co.nz
Are you running?
Want to tick off that marathon? ‘Spread’ your legs on the
Kaikōura Mountains to Sea (kaikouramountainstosea.com) on October
23 or the Mission Mt Somers (enduranzevents.co.nz) on October
30. November 7 is the rescheduled date for the Emerson’s Dunedin
Marathon (dunedinmarathon.co.nz) or, for off-road running in Lake Hawea,
there’s the Mt Isthmus Traverse (activeqt.co.nz) on November 13.
If you need a little more time to extend those practice runs, the
Queenstown Marathon (queenstown-marathon.co.nz) is November 20,
as is The Molesworth Run (molesworthrun.com) – an 84km off-road,
solo or team run that ends in Hanmer Springs.

First
Home
We are constantly reminded of the uphill nature of the
challenges for first-home buyers. Browse any newspaper
or Stuff headlines any weekend and you’ll be familiar
with the narrative. I’ve just seen reports that first-home
buyer interest in Christchurch property rose 18 per cent
following the first week of our local lockdown (The Press,
Sept 18, 2021).
Deposits that can
require years of
saving, emptying
out of KiwiSaver
accounts and a real
adjustment of what’s affordable
versus what’s aspirational are a
significant part of the story.
That first home purchase is hard, it’s true,
but it’s also extremely sweet and I was
reminded of this recently when I witnessed
young families walking together, children in
tow, heading down to the local school. They
were travelling along the street where I grew
up and I use the word ‘travel’ figuratively
because what occurred to me was that my
own mum and dad had done just the same
with us some 54 years prior.
They were proud as punch that they had
secured a home in the newly developed
suburb of Bishopdale and only a mere 100
metres from Cotswold School, where I think
we were founding students. It was a busy,
bustling neighbourhood of working dads
and mostly stay-at-home mums. Biscuit
tins were full and Sunday was the family
roast day. So many memories, and now I’m
wondering, would these new families stay
for long in the area, do they love the school,
would their kids befriend all the locals as we
did and play at the nearby parks till almost
dark?! I hope so.
On a recent auction day, I watched young
couples battle for the keys to new properties
and I noticed two very significant things.
The prices had gone up considerably since
this time last year. Homes that once would
have been up to the $550,000 mark were
now due to auction touching $700,000 and
in some cases more.
I can’t help but wonder who can afford this.
And secondly, parents, beautiful parents
were standing by their children, helping
them to achieve that Kiwi dream.
Whilst I started this article with a nod to
the past, I’d like to finish with a look at the
future. Get on the property ladder if you
can, create memories, make new friends,
enrich your communities and then trust the
property processes of pride of ownership
and potential capital growth.
Believe me when I say, I know it will be
worthwhile.
Lynette McFadden
Harcourts gold Business Owner
027 432 0447
lynette.mcfadden@harcourtsgold.co.nz
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16 Style | Newsfeed
Miro Wine
Blue Lake
For shorties
The Show Me Shorts Film Festival is set to run at Alice (209 Tuam Street, Christchurch) from October 7–13, with
a curated programme of films, all 20 minutes or under. Settle in for up to 105 minutes of entertainment from one
of six themed cinema sessions that range from ‘Whānau Friendly’ (7–12 years) to ‘Love and Chaos’.
On October 17, ‘The Sampler’ cinema session will be shown at Silky Otter Cinemas (90 The Runway,
Wigram), Rialto Cinemas Dunedin (11 Moray Place), Dorothy Browns (18 Buckingham Street, Arrowtown) and
Wānaka’s Rubys Cinema & Bar (50 Cardrona Valley Road). The ‘Whānau Friendly’ session is also playing in a
range of Selwyn libraries.
If cinema-going is not bubble-friendly, choose from three online offerings: ‘The Sampler’, a kids and family
programme, and a ‘Weird and Wonderful’ package. showmeshorts.co.nz
Designer threads reborn
A new offering for fashionistas has emerged, proving that fashion can
be kind as well as cool. Focused on a sustainable luxurious experience
that celebrates slow fashion on the repeat, Arc & Artemis promises
to add some serious names to your wardrobe. Think Alexander
McQueen, Victoria Beckham, Dolce & Gabbana – all not new! Pass it on.
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Sustenance
Food fuels us. It gives us pleasure. It connects us to friends and family.
But for many eaters, the land and people who produce our food can seem distant.
We all have a yearning for connection, and food plays an intimate
part of that, says Eat New Zealand CEO Angela Clifford
in conversation with Anna Wallace.
Style | Feature 19

20 Style | Feature
Eat New Zealand is a not-for-profit collective that
focuses on connecting people to the land through
food. From producers to chefs, health professionals
and foodies, it champions regional food networks and
stories. It’s become a movement for raising awareness
of our nation’s food identity.
“Our food system is entirely market-driven, so
food companies make the decisions that affect
what we see in shops and what’s shipped overseas.
We export most of our country’s food but at the
same time import a lot of what we eat – why is
that?” Angela asks. “This system doesn’t create
great access, self-determination, sustainability or
health outcomes for us.”
Indeed, vegetable prices soared in winter, the
highest rise in four years. Even when seasonally
adjusted, fruit and vegetable prices have risen to their
highest level in a decade (Stats NZ, July 2021).
In the past, Kiwis may have looked overseas for
culinary inspiration, hospitality business models and
solutions to food supply problems. But, after two years
of pandemic pressure – on jobs, the economy and
travel – and an unprecedented focus on public health,
many people are recalibrating where they shop, how
they cook and what they eat. Angela believes more
education is needed, particularly in urban areas, where
a disconnection from food’s origins can easily happen.
It’s timely then that the Eat New Zealand Food Hui on
November 1–2 is themed ‘Within’.
In an attempt to move food conversations beyond
the effects of a supermarket duopoly on consumers
and the lack of overseas tourists for the hospitality
sector, Angela wants to see a values-based framework
for our food system. She is pushing for a roadmap
that puts people and place at the centre. This leader
wants us all to take part in an approach she calls the
“people-powered citizenry of food”.
Angela knows a thing or two about adaptation. Her
own journey has taken her from political studies to
the Australian wine industry and food leadership roles
in New Zealand. She has established many a farmers’
market and food event. Angela’s a food waste
champion, the Managing Director of wine company
Tongue in Groove, and she teaches people how to
grow food by running workshops on The Food Farm,
her and husband Nick Gill’s permaculture property in
North Canterbury. In other words, she’s got skin in
the game. So when Angela talks about food system
issues and opportunities, you listen.
Post-lockdown could act as a reset for us urbanites.
Putting on a mask makes you rethink how you do
things. Issues of transparency, traceability and trust
come to the fore. How can we use the discomfort
prompted by lockdown and increasing food insecurity
to change our behaviours? Angela has a few ideas.
CONTRIBUTE TO YOUR SECURITY
“In farming, the way we see the world is never
linear. We see in constellations; a change in one
input or condition can have an effect on all other
parts of the system. Nothing stands alone, and when
things change you need to be ready to adapt,”
Angela says while we’re cursorily comparing our
lockdown situations. On their farm, Angela and Nick
grow most of their own food and have plenty of
space, so having their three kids home from school
during the levels wasn’t too bad. Although the timing
of this second national lockdown wasn’t ideal for
the food producers. “This time of year is called the
‘hungry gap’; last lockdown was the harvest season.”
And self-sufficiency has its limitations. “Everyone
needs loo paper,” she says wryly.
But what about us non-producers?
“Consider your place as food taker,” encourages
Angela. “Moving away from that, there’s a range of
behaviours that can support your own contribution
to personal food security.”
Whether that’s connecting to the natural world,
growing your own produce at home or in a
community garden, shopping with the seasons at
farmers’ markets, or investing in a nearby farm in
return for vege and fruit boxes, Angela says we need
to evolve beyond the pandemic’s pressures and the
food issues our country has faced for some years.
“My biggest message to people is this: if you’re not
seeking out food producers now, you’re going to
OPPOSITE: Angela and her family run permaculture operation, The Food Farm, in North Canterbury. They grow most of their
food and teach others how to do so via workshops. Photos: The Food Farm

Style | Feature 21
“My biggest message to people is this: if you’re not
seeking out food producers now, you’re going to
be in trouble in the future.”
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22 Style | Feature
be in trouble in the future. Now’s the time to
reject the traditional economies of scale and
seek shorter supply chains on your doorstep.
I know it’s a hard conversation to have when
we’re used to the convenience of supermarkets,
but not doing so will leave you in a vulnerable
position, especially when it comes to fresh,
healthy food that keeps us well. It’s time for
those in urban areas to evolve – to dip your toe
in the water and start.”
Angela believes establishing new relationships
is vital: “Reach out to a community garden or
co-operative, farmers’ market or local producer
that sells fresh, known, nutrient-dense meat,
vegetables, fruit, bread, fish to subscribers
or investors. If the relationship proves to be
successful, trust is built – which will help you if
pressure on healthy food supply to our cities
continues or worsens.”
“It all comes down to values.” says Angela.
HARBINGERS OF HOPE
Kaitaki is the Māori word for leader. Every year,
Eat New Zealand recruits the next generation
of food lovers to join its cause – to connect
people and place through food.
“Our kaitaki are a cohort of young people
representing the breadth of the food
system – from food technologists to urban
farmers, writers to iwi-based businesses,”
Angela says. “As people who’re everadapting,
environmentally savvy, connected
communicators, they look at what comes next
– the evolution of our food story. They look at
the hybridisation going on, the diversity of the
players involved in our food system and how
they’re linked.”
From food waste to Feast Matariki events
that honour indigenous kai, the kaitaki are
tasked with engaging communities on issues and
opportunities that matter to eaters.
“We want to move away from the food
stories of colonisers – we need to tell our
own. These next-gen communicators make me
very hopeful.”
GROW YOUR SUPPLY NETWORK:
DISCOVER FRESH PRODUCE NEAR YOU
CANTERBURY
Farmers’ markets are run often in Akaroa,
Amberley, Christchurch (Lyttelton, Mt Pleasant,
New Brighton, Opawa, Riccarton, Sockburn),
Kaiapoi, Kaikōura, Lincoln, Ōhoka and Oxford.
There are 37 community gardens (and growing
each year) in the Canterbury area, all looking for
keen contributors and harvesters.
Christchurch has two main urban farms – in
Addington and the city (Cultivate Christchurch).
They offer food boxes for pick-up or delivery.
OTAGO
Farmers’ markets operate in Cromwell, Dunedin
(various locations), Frankton, Ōamaru and
Wānaka.
There are community gardens in Dunedin,
Ōamaru and Queenstown – with plans afoot to
develop urban farming in the region.
For more details of these events, locations and
organisations, please visit stylemagazine.co.nz
or eatnewzealand.nz
Read about Eat New Zealand kaitaki: fisherman Nate Smith (page 25), chef Jackson Mehlhopt (p. 27) and baker/chef
Aliesha McGilligan (p. 28). Co-presented with the Restaurant Association, Eat New Zealand’s Food Hui takes
place on November 1–2 in Christchurch, members of the public are welcome. eatnewzealand.nz/events

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Spring
HAS SPRUNG
Longer days, warmer nights and the optimism
that comes with this season, gives us a new
boost when it comes to the property market.
Despite our recent lockdown, Christchurch still managed to
record an incredible volume of sales. REINZ data shows that
sale numbers almost matched August 2019, before Covid
hit. It’s reassuring to know that this period has not deterred
buyers or sellers from the market, and that they still hold
confidence in the process.
In such an unpredictable time, given the current pandemic,
Harcourts Holmwood have implemented new systems and
processes that will give you confidence no matter what
end of the property journey you are on. As we have always
done, we aim to deliver the exceptional service you know
and trust, with limited disruption.
Christmas is also just around the corner, which plays
a huge role. The summer holidays are a real marker
in the sand for us Kiwis, and many buyers will be fuelled
by a desire to be ensconced in their new home by
mid-December. This could help expedite the negotiation
process. We’re simply conditioned to buy at this time of
the year. Spring brings with it a willingness to embrace
change which sees buyers enter the market with a real
sense of commitment and resolve.
At Holmwood we never forget that buying and selling
is a huge decision, and we are committed to achieving
outstanding results for our clients.
If you are thinking of making a real estate decision then
do not hesitate to contact one of our dedicated sales
consultants today.
Tony Jenkins
Harcourts Holmwood CEO
M 027 432 2896 P 03 351 3002
tony.jenkins@harcourts.co.nz
Licensed Agent REAA 2008
ILAM 2 03 351 3002
ilam2@harcourts.co.nz
ILAM 03 351 6556
ilam@harcourts.co.nz
FENDALTON 03 355 6116
fendalton@harcourts.co.nz
MERIVALE 03 355 6677
merivale@harcourts.co.nz
ST ALBANS 03 377 0377
stalbans@harcourts.co.nz
PROPERTY MANAGEMENT
03 351 5534 ipm@harcourts.co.nz holmwood.co.nz

Style | Feature 25
In deep
The primary sector has been eagerly following the journey navigated by a
southern fisherman who is leading the way in sustainable fishing.
Words Anna Wallace
ABOVE: In and around Stewart Island, the Gravity Experience
caters for, and educates, food tourists. Photo: Phillip Puckey

26 Style | Feature
By telling the story of food traceability and safeguarding
species by fishing for the season, Invercargill-based
Nate Smith has blown commercial fishing concepts out
the water. In doing so, he’s won the favour of many top
restaurant chefs throughout the country; Gravity Fishing
allows chefs to tell customers the story of how their fish
was line-hooked just yesterday.
Operating around Stewart Island, Nate and his partner
Anna Urwin wanted to educate the masses on the benefits
of fishing-to-order and seasonal produce. A year ago, the
Gravity Experience became an instant hit with food tourists
looking for a reason to cross the Foveaux Strait.
CONNECTING PEOPLE TO PLACE
“It’s easy to lose touch these days,” says our seafaring guide
Nate Smith. “Food brings us back, it reconnects us to the
earth – it’s not only giving us dinner but nourishing the soul.”
His business aims to reconnect eaters with wild food
resources by getting people to come down and, literally,
jump on board.
“They can relax while we’re out fishing if they want to,
or they can roll their sleeves up and take pride in harvesting
the protein they eat that night.
“I hope it’s educational – by connecting provenance
to history, I want others to see that kaimoana is such a
precious resource; we need to look after it.”
Gravity Fishing covers a huge fishing area, 200-plus
nautical miles, starting at Slope Point, on the south-eastern
coast of the South Island and finishing at Awarua Point, on
the south-western coast. It includes Rakiura (Stewart Island),
the home of Nate’s Ngāi Tahu ancestors. “You can’t beat
it – the place keeps me humble,” he says.
Aboard the fishing boat, visitors use hook and line,
catching only what’s needed for dinner. The fish is killed
using an ancient, humane Japanese technique called
Ikejime. Depending on what’s in season, they vary their
destination accordingly.
“People can come down here six times a year and
each trip would be different. We’ve just finished oyster
season and next month [October] we’re onto scallops,”
Nate advises.
Top-class Kiwi chefs then make the fish sing, cooking it
on deck and serving it with other local produce and organic
wine, in a sensory hook-to-plate triumph. The collaboration
involved is something for which food tourists are willing
to pay decent dollars. Such chefs involved in the Gravity
Experience now include Giulio Sturla, Craig Martin, Cory
Campbell and Ryan Henley.
“We don’t need a building in a city to have a
restaurant!” he quips. “It’s an opportunity for these chefs
to have their own classroom – we’re trying to preach the
same message.”
IT’S ALL ABOUT RESEARCH
Before starting his solo fishing operation, Nate went
to great lengths to understand the requirements of the
prospective hospitality audience. He sent samples of underutilised,
in-season fish species with information on how to
cook it (recipes and all) to restaurants around the country.
“They couldn’t believe the lengths I had gone to, to be
as sustainable as I could. The seasonality of produce gives
us an edge. Plus I could prove the nutritional value via oil
and fat content, utilising data from all over the world,”
Nate recalls.
ABOVE: Nate Smith’s business, Gravity Fishing, aims to reconnect eaters with seasonal wild food resources. Photo: James Jubb

Style | Feature 27
Chefs order using the operation’s cutting-edge
online platform.
Packed and distributed from Gravity’s own warehouse,
even the packaging is environmentally friendly, although
“I still had to know that the fish would arrive in Auckland
in the same state.”
“I’ve chosen a different path from the big fishery
companies, by cutting out the middleman concept in
supply – which is deeply ingrained and rather cloak-anddagger,”
he says openly. “There are only two people that
matter – the end user and the harvester. The end user
is the chef and we’re giving them the confidence to help
tell this sustainability story.”
ADVERSITY PROMPTS GROWTH
Becoming a kaitaki for Eat New Zealand in the middle of
2020 was a double-edged sword for Nate.
“It was a challenging year for me personally; I had a
lot of things going on. It was great that I was getting
somewhere – I felt elated and filled with joy. But until
then, I had just been focused on fish supplies, and six
months into the year Covid made Anna and I decide to
go down the food tourism route.”
He was partly motivated by seeing what “people I
cared about” in the hospitality and tourism sectors were
going through. Some, including Nate’s chef friends, had
to shut down their businesses due to the lack of visitors
to the country.
“It got me thinking. We’re locked in our own
beautiful country now, but we can still travel and do
things. Launching Gravity Experience showed that
we had everything in our back pocket to make for a
special experience.”
Next thing you know, “[Cory Campbell], arguably one
of the best chefs in the world, is producing a 22-course
degustation menu for four people over five days! It
showed the lengths we could go to,” Nate says.
A VOICE FOR GOOD
Also in 2020, Nate received the Emerging Leader Award at
the New Zealand Seafood Sustainability Awards. Taking his
mantle and exposure seriously, Nate applied for Ministry
for Primary Industries (MPI) funding to roll out his Gravity
Fishing model nationwide. Using his infrastructure model
and business learnings, Nate hopes other regions will
emulate what he’s done to reap the community benefits.
“It will restore sovereignty and security to people,
bringing fish back to them for an affordable price – it will
mean access for all parties, from harvester to consumer,
so they don’t have to buy into mass production. It opens
up the possibility of people reusing packaging, fishing for
regionally specific produce, keeping health and wealth
within the community,” he says. “It ticks all the boxes of
food resilience.”
Here is someone who lives by the values Angela
Clifford talked about. Like a true kaitaki, he aims to take
people – and communities – on the journey.
Closing the loop
Jackson Mehlhopt is always after
the source. The head chef at
Gin Gin in Christchurch wants a better
idea of where the restaurant’s food
comes from – and so do his diners.
H
aving worked with fellow Eat NZ kaitaki
Nate Smith for a few years at various
restaurants, Jackson loved experiencing the
Gravity story for himself.
“The mahi those guys put in is amazing.
Meeting people like Nate, who harvest our
food, is the quickest way for us to understand
where it comes from. It’s a story I want to tell.”
The first time out with Nate, Jackson and
his friends were looking for albacore tuna off
the Fiordland coast, but they only caught one
kahawai as water clarity was poor after rain.
“The trip gave me a deeper appreciation of
the wild elements harvesters battle with.”
Gin Gin is known for focusing on limiting food
waste; Jackson uses the whole product (fish
stock, skin, tail and all). He primarily repurposes
waste through fermentation; a natural step
for the guy who grew vegetables and raised
chickens as a youngster in Christchurch.
“There’s definitely a movement – I’ve noticed
that people are asking questions about where
things are sourced and how it’s processed in the
kitchen. That’s what gets me excited.”

28 Style | Feature
Photo: Erica Austin, Peanut Productions Photography
Feeling safe
Aliesha McGilligan speaks poetically,
her sentences full of metaphors.
One of the latest cohort of Eat NZ
kaitaki, this ability to tell compelling
stories in a unique way makes
her one to watch on the
local food scene.
Words Anna Wallace
Currently a baker at Bellbird Bakery in The
Tannery, Aliesha has spent most of her career
as a chef in Christchurch restaurants. Post-quake,
her cooking has focused on health, community
and sustainability.
“Food is an amazing connector,” says the familyoriented
Cantabrian. “When you’re eating I believe
there’s a feeling of safety, security and love.”
Looking for a deeper connection with her
industry, she joined the first Eat New Zealand
Food Hui.
“Tears rolled down our faces – my friend and I
had finally found our people. There’s not a lot of
comradery in the restaurant industry; we’re often
pitted against each other and it’s a survival exercise
at times, so being amongst supportive industry
people was touching.”
Food and wine writer Lauraine Jacobs made an
impression on Aliesha on that day.
“She stood up and asked, ‘Why isn’t New
Zealand food famous?’ In one sentence, she
carved out a new direction for us all, a new river
of consciousness.”
While she believes Lauraine had a point, for
Aliesha our nation’s food story is not about making
us famous abroad – it’s about “looking after our
own. I want our country to prioritise feeding its
people. We can make each other stronger by
supporting each other.”
A chiropractor Aliesha knows works her back in
exchange for a baking creation or two. That’s taking
the meaning of a local economy to a new level
– and these are just the conversations Eat New
Zealand wants its kaitaki to be having with folks.
“I want people to feel empowered to connect.
Our food feels so far away at times,” she says.
While now a baker, Aliesha’s been a head chef
and has run her own ice cream and pizza vans at
farmers’ markets – about which she is quick to
shoot down any romantic notions: “Working there
once a week means it’s hard to get into a rhythm,
and the weather can be terrible!”
She learnt the importance of storytelling at
these markets. “When the other holders told you
about the produce, it came alive. You could taste
the difference.”
There’s “hope and bravery” in people growing
their own produce, she feels. “You need to get a
fork, plant a seed and watch something grow – it’s
invigorating.”
Bellbird Bakery cares about the whole circle of
where ingredients come from, Aliesha says. “That’s
something I’m really down with.”
Aliesha may move into video storytelling this
year, as she likes the idea of having a guide behind
the camera – though with her stellar way with
words, she doesn’t need any direction.

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Style | Feature 31
Calm
Known for producing bold yet dreamy paintings, Clare Reilly’s latest creation
casts an artist’s eye over her own life. Interspersing Clare’s art with her
fascinating story, the book Eye of the Calm holds lessons for us all.
Words Anna Wallace
ABOVE: Watersong of the Fiords (2021) is an oil painting that will feature at Clare Reilly’s
upcoming exhibition in Canterbury.

32 Style | Feature
It’s life as usual for renowned painter Clare Reilly.
Lockdown doesn’t affect her dedicated studio time and
sensory outlook on life. Every morning she’s out early for a
beach walk in the small community of Blueskin Bay.
Clare started painting in the mid 1970s – around the time
that she met her husband, fellow painter and collaborator
Max Podstolski. While much of her life and art has revolved
around this partnership, Clare has shaped out a successful
career depicting local wildlife and landscapes, primarily in oil.
After 45 years, Clare’s work often goes out of the studio
before it’s even shown – and there’s a waiting list for her
commissioned work.
At any one time, she has upwards of 18 pieces in varying
stages of completion, a consequence of her chosen medium
but, also, Clare’s nature.
“I never know how long each painting will take, as six
to seven layers could be needed, working on highlights for
example. It’s quite a process, especially as I need to wait for
the oil paint to dry.
“I’ve also learnt to use my energy wisely. For me, I work
better at different times of the day. I do tricky bits first thing in
the morning and at the end of the day I might do something
simple – like dots on leaves. When I get an idea I start anew.”
FEEDING THE INNER LIGHT
A charming old Next article Clare has kept shines a light
on the couple’s life in Christchurch, circa 1992; parenting
two young sons, holding down day jobs (her a Montessori
teacher and he a humanities librarian at the University of
Canterbury), painting and exhibiting whenever they could.
Swimming and playing musical instruments also featured in
their long yet fulfilling days.
“Living without a TV certainly helped!” she quips when
asked how they did it all. “Painting was really important to us.
We were so committed to carving out time – we’d wake at
5am and were exhausted by the end of the day. But it was
a very joyful time; we had such energy between us and the
creativity really fed our inner light.”
Max and Clare formed the Primitive Bird Group in 2001, a
collective aimed at encompassing artists with a similar passion
and common focus. As a group of two, their shared drive
fuelled the couple’s individual work – both were influenced
by bird symbolism and a primitivistic affinity.
“We used to have these official little meetings – just the
two of us – where we’d discuss our goals, where we were
heading, what shows we had coming up,” she says with a
smile in her voice.
A 2010 trip saw the pair fall in love with Doctors Point,
just north of Dunedin, with its large sandy beaches and rock
sea caves. A few years (and quakes) later, a property ad
prompted a trip to secure one of the “hidden properties
tucked away in the bush”.
“I can paint anywhere but you can get stuck in your own
comfort zone,” Clare says. “We’d had a little holiday place in
ABOVE: Having always found calm by the sea, the artist enjoys living a five-minute walk away.

Style | Feature 33
French Farm, Banks Peninsula, for 20 years and I’ve always found
calm by the sea. This was our chance to embark on new horizons
as we headed towards retirement,” she says.
BIRDS OF BOLD
Clare’s formative influences came from the naïve naturalism of
bygone artists like Henri Rousseau. “I like to hark back to an
earlier, calmer world,” she has admitted in the past. Her depictions
of native birds and iconic New Zealand landscapes are luminous
yet meditative.
“Birds are very important to me. In the book I tell the story
of how I used to come to Dunedin to visit my grandma for the
summer holidays (my parents were both born there). I loved
it; I loved the climate and the birds at her big house – the tūīs,
bellbirds and wood pigeons.”
As well as the symbolism involved with her Primitive Bird Group
work, for the last 20 years, Clare has contributed to groups such
as the Banks Peninsula Conservation Trust. “I like to document
something to help raise money for it,” she says. Working on their
Tūī Restoration Project since 2008, Clare has even helped bring
tūīs back to Hinewai Reserve on Banks Peninsula.
At times, her paintings subtly hint of habitat destruction and
renewal. In conversation, Clare bemoans that the nation’s land
has been stripped of bush and marshland drained for farms and
industry – both landscapes where birdlife used to find sanctuary.
Which is why she’s so excited about Fiordland.
“I went on a cruise there recently – it’s an incredible place, a
completely wild landscape.” An upcoming exhibition at Little River
Gallery will show some of her recent paintings of this region.
“Through my art, I can show that restoration is possible;
that there are places, like the ancient forests of Fiordland, that
still exist.”
WORD PLAY
About a decade ago, during one of the Group’s ‘work meetings’,
Max suggested there should be a book of Clare’s work. “He said
he’d love to write it; he was a very good writer. So we put that on
the list of things to do,” she recalls.
However, Max passed away in 2017. Losing her personal
and professional partner meant Clare had to “find new ways of
doing things”.
“I often get asked where
someone can go to see the view.”
ABOVE: Eye of the Calm wraps Clare’s
autobiographical words around images
of her paintings.
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34 Style | Feature
“I’ve always thought you’ve got
to be a bit of a dreamer, visualising
what you want to happen, but I’ve
also learnt to give yourself up to the
possibility of it happening at a different
time, or not at all.”
Several years ago, a Dunedin publisher
approached Clare about producing a
book that showcases her life and work.
Eye of the Calm is autobiographical in
nature and packed full of Clare’s art.
“It was hard to put 45 years into
5000 words!” she exclaims. “It was the
opportunity to tell the story of our
journey. Max and I were married for 41
years – it wasn’t always easy with two
artists living in the same space, but we
shared a passion for life.”
Divided into sections to represent
the different stages of her life, Eye of the
Calm wraps her words and memories
around the images.
“I’ve had good feedback on my use
of words in exhibitions, and how this
helps take people to another place,”
she says.
THE IMPORTANCE OF
CALMNESS
Clare Reilly offers plenty of reassuring
existential observations as she speaks.
“The artist’s eye is always taking
in the visual world,” she says. “The
times I feel most serene, moving into
the sublime, is when I’m calm. It gives
me sustenance and energy when I’m
happy within my world.”
Originally due to be published in
2020, Covid-19 delayed Eye of the
Calm, much to her disappointment. “I
really wanted the book to come out
last year, after all that people had been
through. With the issue of mental
health coming to the fore, we need
to learn to live with the uncertainty of
what’s happening in the world.”
As hinted at in her book title, the
juxtaposition of tranquil meditation
with passionate action is an intriguing
elemental mix in Clare. She teaches
dance classes in the local community,
focusing on the sensations of joy and
pleasure in being present. It’s a useful
foil to the negativity of news stories,
she finds.
“Life is about finding balance. A
sense of wellbeing flows out into the
world from goodness, but it doesn’t
from terrible acts. We need to
remember that when we’re anxious
about the pandemic.”
The Delta variant may have put
the book’s launch back, but none of it
stops Clare from her painting, walking
or dancing. Remaining playful later in
life has been important to Clare.
“It’s exciting to have a huge
storehouse of ideas; it makes me
feel like a big kid. I want to live
my life with a sense of the same
wonderment that a toddler has. I
guess I do that by doing what I’m
passionate about – I get to play in my
studio every day!”
SCENES THAT RESONATE
“I’ve always painted exactly what I
want to, in my own world. So I’ve
never really understood how the
power of what I do uplifts others.
People relate to my work in a
positive way.”
For that reason, Clare is delighted
to partner with Live Wires, which
produces cards and calendars that
take her art into more people’s
homes, all over the world.
“Art’s a very personal thing, but
people tell me that the dreamlike
qualities of the New Zealand
landscapes I paint translate into
something more universal. I get
emails from people abroad – it
blows me away.”
Pre-orders for Eye of the Calm are
steadily coming in – including from
as far away as Idaho. It turns out the
American was learning about Clare’s
work in an art appreciation class there.
“I often get asked where someone
can go to see the view,” she laughs.
“Some of my work is strongly
geographical, whereas others are
more an interpretation. I don’t use
photos in creating my paintings – I
write and sketch and it all goes into
my dreamtime and I never know
when it will come back out!”
Clare tells stories in vignettes, in
keeping with her painting style. “I
hear of people saying they’ve just ‘had
a Clare Reilly moment’,” something
she experiences too.
“I redesigned my house to what I
could envision and now it’s like I’m
living in one of my own paintings,”
she chuckles, “complete with tūīs
swooping past.”
Clare Reilly’s exhibition, Calming the Wild Heart, runs October 30 – November 23 at Little River Gallery in Canterbury.
Clare Reilly: Eye of the Calm will be launched at the exhibition and can be ordered from exislepublishing.com.
ABOVE: After raising their family in Christchurch, Clare and Max fell in love with Doctors Point, just north of Dunedin.

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Style | Wellbeing 37
A happy tum
Follow these digestive tips, from naturopath Deanna Copland,
to look and feel confident this spring.
The digestive system (AKA your gut) is nine metres long and home to bacteria that help to break down food.
Different sections also deal with the absorption of nutrients and excretion of waste.
Gut health can have a big impact on the rest of your body – and even your mood.
Many people experience problems with bloating, irregularity of bowel motions and stomach
discomfort – all tell-tale signs of poor digestive health. Simple changes
can improve how we feel and function.

38 Style | Wellbeing
What to consume
Digestive juices and enzymes enable our food to break
down and are naturally produced by the aroma of food
and the act of chewing. Lemon juice or apple cider
vinegar (ACV) also prompt the secretion of digestive
juices. Start each day with a tall glass of warm water
and the juice of half a fresh lemon squeezed in, or two
tablespoons of raw ACV added. When choosing ACV,
opt for an organic, raw and unpasteurised one that has
the murky bits in the bottom; this is the ‘mother’ and is
a sign of quality.
Ensure you stay hydrated by drinking plenty of water.
Add fresh mint leaves or lemon slices, if desired. Sip
frequently across the day, but try to avoid drinking with
meals as this can dilute the acid and enzymes needed
for digestion. Stomach acid ideally sits at a pH of 2 and
water is around 7.
Have fresh fruit rather than dried, and enjoy it on its
own as a snack between meals. It is thought that fruit
ferments in our gut, particularly when consumed with
fats or proteins, so this is lessened when eaten alone.
Having one to two pieces of fresh fruit per day is ideal.
Fennel seeds, fresh ginger and cinnamon have
digestive properties so try adding these to food. Fennel
is nice as a rub on fish and chicken, or in oil-based
dressings. Cinnamon is great in smoothies.
Fermented foods are a beneficial addition to
your diet. Many cultures have used fermentation to
preserve their food when it’s in seasonal abundance.
Lacto-fermentation uses salt, and sometimes whey,
to encourage the ‘good’ bacteria (Lactobacillus) in
vegetables to flourish, producing lactic acid that staves
off ‘bad’ bacteria. There is a huge amount of research
that shows the benefits of having healthy bacteria living
in our intestines. Research has found that gut bacteria
actually secrete specific proteins that are similar to
hunger-regulating hormones, affecting both our food
cravings and mood. A healthy balance of good bacteria
in the gut also improves digestion and encourages
regular bowel motions. Try these fermented foods:
• Yoghurt (if you are not lactose-intolerant),
sauerkraut, kimchi and miso.
• Sauerkraut is fermented cabbage and offers vitamins
A and C as well as K2. With this, you would start
with one teaspoon a day on the side of a meal and
build it up to have with each main meal, if desired.
If you have a course of antibiotics, it is important to
supplement with a probiotic from a pharmacy or health
shop for at least 30 days after the course is finished, to
recolonise your gut.

GENTLEMAN JIM RICHARDS & THE WILLMENT ESCORT
ISSUE 94
MARCH-APRIL 2021
THE CLASSIC ALPINE TOUR
THE MOTORSPORT
COME ON, FEEL THE
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Hot new releases for 2021
like the French
Why, when & how
Style | Wellbeing 39
Try to avoid
Limit grains. Some people tolerate breads
or pastas containing wheat; however, most
people find that when they reduce it, their
digestion improves – with less bloating, less
reflux and more regular bowel motions. You
can get plenty of fibre from a varied diet
rich in nuts, seeds, fresh fruit and vegetables
without relying so heavily on these foods.
Limit or avoid fizzy drinks – this includes
beer and bubbly, as well as diet fizzy drinks
– they cause gas in your stomach, which can
lead to bloating (and burping).
Rethink how you eat
Remember to chew. So many of us are in such
a hurry with our meals, or we are so excited
by the flavour of our food, that we tend to
inhale it. Instead, slow down and chew. You
can do this by:
• Eating meals at a table
• Engaging in conversation around the
dinner table
• Putting your fork down between each
mouthful
• Chewing your food and swallowing it
before you put the next mouthful in
Pay attention to whether this improves how
your tummy feels after eating.
Lastly, a piece of advice from my beloved
late grandad – “Don’t eat so ruddy much!” The
stomach is actually a small space, so where
possible avoid platters, pre-meal nibbles and
buffets. Make sure most of your plate contains
plant-based foods, such as leafy greens.
If you have tried doing these things and are still
experiencing digestive issues, you may have food
intolerances. In that case, it is best to make an
appointment with a nutritionist or naturopath to
explore other factors.
Something for everyone
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The Shrub Hub
meet 20 of our Kiwi garden favourites
ISSN 2423-0626
viburnum
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& where they
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& propagate more
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Capitalising
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The lowdown on
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40 Style | Drink
It’s on the list
Whisky aficionado Isla McNaught shares inspiration
for those new to the single malt world.
To start
Hailing from one of Scotland’s most
northerly distilleries, Old Pulteney calls
the fishing village of Wick home. Since
its inception in 1826, the distillery has
been intrinsically linked with the sea.
Barley was brought in on the boats and
whisky was dispatched on them.
In terms of the flavour profile, Old
Pulteney 12 is a remarkably smooth
dram rich with gentle honeyed, vanilla
sweetness and a nuttiness reminiscent
of marzipan. There is a distinctive,
slightly salty tang that tells of the
distillery’s home by the sea.
This super-approachable whisky is a
great introductory dram.
Hold the cola
The bourbon and cola relationship is on
the rocks. Small-batch bourbon producers
are trying to align their American brew with
Scotch whisky, producing something to be
sipped and savoured neat. So, we thought
we’d give Basil Hayden’s bourbon whiskey
a whirl.
From the Jim Beam family, this craft
small-batch bourbon certainly holds its
own in the glass. It’s sweet and there’s
no fire, meaning it’s easy to drink – with
unmistakably bourbon lasting notes.
For the purist, it was always going to be a
push, and our dedicated single malt whisky
drinker was not converted. However, for the
unbiased, it is a re-education. Make it super
classy by whipping up a Manhattan and those
old stigmas will soon be forgotten.
– Kate Preece
Into the smoke
The nose of Benromach 10 is enticing,
with sweet green apples and pears
complemented by creamy dark honey
and just a suggestion of smoke. To
taste, it is immediately rich and creamy
with smooth flavours of malted cereal,
stewed fruit and warm toffee. It coats
the palate in a way that feels rather
indulgent and suggests a maturity
beyond its 10 years. There is a gentle
lingering smoke on the finish that is
uncommon in Speyside whiskies, but
it allows for a much broader appeal in
comparison to more heavily peated
whiskies.
A staple in the whisky cabinet, this
dram is the perfect gateway for anyone
looking to try a smoky whisky for the
first time.

42 Style | Promotion
MARKETPLACE
A CAREFULLY CURATED SHOWCASE OF LOCAL BUSINESSES AND THEIR GORGEOUS WARES.
ANY EXCUSE
Chill out at home with wire
furniture that can be used indoor
and out. The Piha Lounger
($479) is laid back and comfy.
Made from recycled metal
wire, it’s then powder coated
for durability. Choose from 10
colours or, for a small fee, you
can order a bespoke tone.
anyexcuse.co.nz
FOLKLORE HOME STORE
Be totally unique with these Folklore
Natural Stone Earrings. Shaped and
carved from natural stone, no two pairs
are the same. These artisanal pieces
are all hung on sterling silver or
gold-plated sterling silver hooks.
Designed in-store and available online.
Priced from $79.
folklorestore.co.nz
AWATEA DESIGN
They are a whānau-based pākihi
(business) that specialise in custommade,
bespoke, contemporary feather
art. These are unique, UV-framed
taonga (treasures) that showcase
modern aesthetics. Sizes range from
40cm wide to 100cm (pictured –
plaque optional), from $1500.
awateadesigns.co.nz
LITTLE RIVER GALLERY
Ana Teofilo’s Samoan roots
clearly influence her beautiful
and graphic work. The
repeated, carved motif and
colouring is redolent of tapa
cloth, or siapo as it is known
in Samoa. Modern materials
in the dot sequence play
with the traditional. Bound
Together is 40cm in diameter
and $1250 each.
littlerivergallery.com
FLEUR BY DK
FLORAL DESIGN
For beautiful
bouquets and posies
for all occasions and
a wonderful range of
gifts, visit the helpful
team at Fleur by
DK Floral Design.
Discover something
a little bit different, in
Merivale and online.
fleurdk.co.nz

TILES
TIMBER
BATHROOMS
KITCHENS
Come into the showroom for
a complimentary consultation
with one of our team to discuss
your next project.
UNICO CHRISTCHURCH
167 VICTORIA STREET
021 486 320
UNICO ARROWTOWN
THE MEWS, 18 BUCKINGHAM ST
021 486 550
www.unico.kiwi

PURE WOOL…
PURER INTENTIONS
Nothing is truly beautiful if it doesn’t maintain
the natural beauty of our environment.
So Bremworth are drawing a line in the sand – and on your floor
– and ceasing production of all synthetic carpet in favour of wool.
We have always been champions of pure wool carpet,so we are
very happy to be joining Bremworth on this journey to a brighter
and more beautiful tomorrow – and a magnificent floor today.
MANDEVILLE STREET, CHRISTCHURCH 03 348 0939 FLOORPRIDE.COM
Find out more about the Bremworth story in-store

Style | Home 45
Underfoot
There are many factors to consider when choosing a floor covering. Natural
or synthetic? Easy-to-clean or noise-cancelling? Hard-wearing or plush?
Michelle Laming shares her interior know-how.
Carpet feels
Most modern carpet is created by threading
closely spaced loops of fibre through large
sheets of backing material. Natural-fibre
carpets are made mostly from the wool of
sheep or alpaca. Synthetic-fibre carpets are
made from materials such as solution-dyed
nylon or polyester. Lately, there has been a
huge push out of Italy to use recycled products,
such as fishing nets.
In terms of look there are three main types of
carpet, depending on whether the loops are
cut or not during manufacturing:
• Cut pile plush has an upright pile that
creates a lush appearance. Because it is
moveable, it feels like velvet underfoot and
is fabulous to lie on.
• Cut pile twist can be a semi or hard twist,
where the fibre is assisted with a twist
to show less visual movement and give a
more structured look.
• Loop pile has had an image boost of late,
primarily within modern homes where less
is best.
Carpet is manufactured in huge rolls, 3.66m
or 4m wide, and sold in a linear format. The
location of the joins dictates the amount of
carpet used.
Top tips
• All cut pile carpets will track (show visual movement) over
time, but higher ounces represent better quality and will be
harder wearing. This is especially important for stairs.
• Loop pile carpet used to track over time too, but the new
Bremworth range – where the wool has been felted – has
been a game changer in this respect.
• Different-sized loops are designed to complement each other
within different areas of the home.
• Manufacturers can make custom rugs, from rectangular to
round ones, which is a breath of fresh air for those of us who
like to specify.

46 Style | Home
Laminated timber
Timber floors come in a huge variety of styles. One
option is engineered wood flooring; it’s multi-layered
in construction, with a laminate of the timber placed
on top of an underlying substance. This is either glued
down to the existing sub-floor or clicked together
(and installed using the floating method, without glue).
A lot of laminated timber is made out of
European Oak, which grows quicker (so the timber
is better priced) but is a softer type of grain and so
needs more maintenance. French Oak is slower to
grow, with a much tighter grain and better durability,
hence it’s more expensive. With the colouring and
finishing of the French Oak surface done in-house,
this finish makes it much easier to maintain. The
best solid, recycled French Oak comes out of old
warehouses or châteaus in France and is available
here in New Zealand.
RESENE
DUST STORM
RESENE
UMBER WHITE
RESENE
HALF INSIDE BACK
Top tip: Timber floors are noisier than
some coverings, and can be hard wearing
but not always water resistant. For this
reason, it’s important to check if engineered
timber can go into wet areas.
Tile quality
Tiles are often used for flooring as they’re the hardest wearing
option, but they can also be the noisiest. A large proportion
of tiles are laser-treated with images of natural stone.
Quality tends to depend on where they originate – the
tile price will often be an indicator. Generally, tiles with the
best lifespan come out of Italy and Europe, whereas the less
expensive have been known to have a shorter lifespan. This
is something to be aware of, especially in high-traffic areas.
Cork tiles are making a comeback; they are warm, soft
and great insulators, with an array of pre-finished styles and
colours available. They are glued down, but they will need to
be sealed after being laid if they’re in their natural condition.
Top tip: In temperate climates, underfloor
heating is highly recommended.

Style | Home 47
Surprising concrete
Another style of hard flooring that’s being used
in the new housing market is concrete. It can be
coloured or left natural, with you can include an
additive to assist with less cracking. It’s surprisingly
soft to look at and very easy to live with. If you
have great heating sources (such as a heat pump
and log burner) and good orientation of the
house, then no underfloor heating is required.
Top tips
• This flooring is so easy to clean
with a micro mop – it’s incredible!
• This material is widely used in
Australia (including milder climates,
such as Melbourne) for its smooth
texture and velvety look.
Truly Frameless Gas Fireplaces
Escea DS Series are truly frameless.
Now on display at Simply Heat.
95 Byron St Christchurch 8023
03 365 3685
www.simplyheat.co.nz

EXTERNAL AFFAIRS
with Tim Goom
Light it up!
Spring is here! As we move into the warmer months
it’s a great time to consider how best to prepare your
outdoor space for evening entertaining. Lighting can be
used to create atmosphere, it can be functional and it
can be used to highlight features in your garden.
There is a vast array of new lighting options available to enhance your
outdoors and create an ambient inviting space so when the sun sets, you
aren’t forced indoors. Lighting has moved beyond spotlights - think LED,
strip lighting, up lights, down lights, string lights, solar, bollard lighting
or create a cosy environment with fairy lights. And now lights can be
controlled at the touch of a remote or via your phone, thank goodness
for Bluetooth. Motion sensors and timers to control your lighting is also
a practical way to manage your energy efficiency. Lights which are keyed
into your music for an instant disco effect are increasingly popular.
A self-cleaning swimming pool, such as a Compass pool, can be
transformed into a stunning water feature throughout the winter
months with the use of clever lighting design. Lighting used well can
create an entirely different landscape by night by focusing on features
which might not be a focal point during the day. Make a feature of
impressive points of interest which exist in your outdoors by up-lighting
big trees, this will maximise the aesthetic impact of your lighting.
A significant benefit of
lighting is for security,
maintaining your
perimeter and keeping
your property secure.
Gone are the days when
a sudden bright light woke
you as soon as a cat came
into your property, lighting
systems have advanced so
that more subtle security
options exist.
by Goom
And in terms of functionality, ensuring your outdoor spaces are
enlivened when required is key. The purpose of your lighting will
determine how bright your lighting is. For example, having bright lighting
to enable your kids to keep playing outside after dark is a fantastic
way for them to stay off screens and keep active in the warm summer
nights. Dimmable lighting will ensure that once the kids are tucked up,
you can reduce the lighting to create a more mellow vibe.
Another clear benefit of lighting is safety - ensuring your visitors can
enter and leave your property without harm is vital. Well executed
entrance lighting is a must to provide safe easy access to your front
door and allow you to get the key in the lock after dark! Strip lit steps,
highlighted paths and subtle overhead lighting will ensure that you can
relax while hosting without worrying about guests keeling off a deck or
tripping up steps. Ensuring good lighting for vehicles to enter and exit
your property is also important.
Lighting is a great way to delineate specific areas, but it doesn’t have to
be specific, it can be multi-purpose. An outdoor fire will illuminate your
space whilst also creating warmth and inviting guests into a certain space.
The style of lighting plan you choose will be dictated to an extent by the
style of your home and garden - and of course your budget. Subtle wall
lighting will create a contemporary feel whereas hanging lanterns and
string lighting will be more appropriate for a rustic cosy look. There are
lighting options to suit every budget - but one thing to consider is the
placement of cabling and proximity to a power source. If digging up your
garden to lay cables doesn’t sound ideal, solar might be a better option.
To discuss a lighting plan which best suits your home and
lifestyle, call Goom Landscapes today on 0800 466 657.
The champions
of landscape
design and build.
10 AWARDS - 2021
DESIGN | MANAGE | CONSTRUCT
Create a Lifespace with us. | goom.nz
IDEATION-GOM0147

High-quality homewares,
furniture & hardware
Bespoke range of
Folklore fine goods
One-off original pieces
and antiquities
Shop in-store or online
Open 6 Days

50 Style | Read
The book nook
A place to discover what deserves a spot in your TBR pile.
NEW RELEASES
The Storyteller: Tales of
Life and Music
Dave Grohl
(Simon & Schuster, $49.99)
Like his approach to crafting songs,
Dave Grohl prefers to tell stories
in his own words. The singer and
musician illuminates us on what it’s
been like living out one’s musical
dreams. All the good stuff is covered
– performing for Nirvana, Foo
Fighters and Tom Petty, doing gigs
like the Academy Awards, and sharing
moments with the likes of Sir Paul
McCartney, Joan Jett and Iggy Pop.
Dave’s a living legend, but he’s still a
family man from Virginia at heart.
Green Rising
Lauren James
(Walker Books, $21.99)
This book is set in the near
future, when the ice caps have
finally melted. Climate change has
accelerated to the point of leaving
Earth uninhabitable, and only the
rich can escape. Then, teenagers
begin developing strange powers:
they can suddenly grow plants
with their minds. The world’s
fate seems to lie with these
Greenfingers, but plenty of people
stand in their way.
Your Soul is Wintering:
Rediscovering Joy After
Baby Loss
Annie Anderson
(Bateman Books, $34.99)
Having experienced baby loss,
Cantabrian Annie shares the hardfound
insight she and her husband
Rob have gained. Launching during
Baby Loss Awareness Week
(October 9–15), this book explores
the grief, loss and recovery process
of miscarriage. Ultimately, it aims to
help the reader find joy again.
YOU’VE BEEN READING
WINNING
REVIEW
American Dirt
Jeanine Cummins
(Headline Publishing Group, $24.99)
This heartbreaking story is also one that
is full of incredible hope, determination
and love. It illustrates the harsh reality
migrants endure, having no choice but
to leave their entire lives behind for
a dangerous and uncertain future. I
could’ve devoured this in one sitting,
despite the tough subject matter.
– Jill Hall
Llew Summers:
Body and Soul
John Newton
(Canterbury University Press,
$65)
Llew Summers was a significant figure in the
Canterbury art community. His large, sometimes
voluptuous, sculptures are found throughout the
province. This is a well-written and fascinating
biography of a man who lived a full and varied life.
There are numerous superb illustrations in the
book, ensuring a wonderful tribute to a fine artist.
– Brian Phillips

Style | Read 51
PICCADILLY PICKS
A Slow Fire Burning
Paula Hawkins
(Transworld Publishers, $37)
Paula Hawkins wrote The Girl on the Train and this is
her latest novel. It’s a thrilling murder mystery with twists
and turns.
A man is murdered on a houseboat and found by his
neighbour. There are three women in his life who may wish
him dead: his next-door neighbour Miriam, his Aunt Carla,
and Laura. Other characters come into play, but it is not
until the end that it all comes together.
The book does jump between times, past and present,
with the characters coming and going throughout the story.
As the plot unwinds, subtle clues lead the reader down false
trails. It is not until the closing pages – with yet another twist
– that the who, with, what, why and when are revealed.
This book is back up to the level established by Paula in
The Girl on the Train and well worth reading for a distraction
from the world we currently find ourselves living in. A really
good read.
– Robyn Joplin, Piccadilly Bookshop
READ A GOOD BOOK LATELY?
Send your 25–50 words on why you recommend
it, with the title and your first and last name for
publication, to anna@alliedpressmagazines.co.nz
You could win a $25 voucher to spend at
Piccadilly Bookshop.
House of Kwa
Mimi Kwa
(ABC Books, $37.99)
From the Year of the Wood Monkey, in 1884 China, until
the present day in Melbourne, Mimi Kwa weaves a colourful,
exciting memoir about the survival of the Kwa family.
The interaction between the ‘dragon’ and ‘tiger’ pepper
the pages of this 362-page book. Mimi’s story of her family
history – trading in silk, opium and gold, and her grandfather’s
eventful journey from his birthplace in China to Hong
Kong then Australia – is compelling reading. From Great
Grandfather, through to Ying Kam, Lotus Flower, Ng Yuk and
Aunty Theresa, these characters are brought to life under the
remarkable penmanship of Mimi Kwa.
The family survives the Japanese invasion of Hong Kong,
the rise and fall of Mandarin Gardens in Perth, and the
interaction between the family’s spirited generations.
Family comes first with Kwa. This fast-paced book leaps
through the years, holding the reader’s interest until the last
chapter of the Kwa Dynasty’s enthralling life story.
Mimi Kwa has been a journalist and TV presenter in
Australia for 20 years and now lives in Melbourne. This
memoir is her first book.
Highly recommended.
– Helen Templeton, Piccadilly Bookshop
we love books
www.piccadillybooks.co.nz
Shop 1, Avonhead Mall Corner of Merrin Street & Withells Road, Avonhead | P. 358 4835

52 Style | Beauty
Tried and tested
The Style team trial the latest beauty products.
EDITOR
AND GIN
APPRECIATOR
KATE
PREECE
Lily Lolo BB Cream
I’ve always been a fan of tinted moisturisers
for light-coverage tone improvements
on the run. I tried a BB cream about 10
years ago and didn’t love that it was less
spreadable and dried out my skin. Coming
into summer and out of lockdown, I was
seeking an improved look with no fuss.
I used this silicone-free beauty balm on
its own, after moisturising. The medium
colour was perfect for my skin tone at
this time of year, so that was encouraging.
It was much easier to spread on than I
thought it would be and there was no
dodgy border line – please and thank you. I
think I looked healthy and natural still, plus it
lasted the day/night without drying out.
It’s cruelty and chemical-free, the antiageing
ingredients are a welcome addition,
and I reckon it’s good quality for the price.
RRP $33 (40ml)
Unconditional Skincare Co.
Live Probiotic Hydration
Serum
Bring the balance back to your
skin’s microbiome and get your
microorganisms in order with this
new Kiwi product that contains a live
probiotic (BLIS Q24).
It sounds a bit bamboozling, but
the serum is easy to use. One pump
delivers a squirt of both the probioticenriched
serum and the hydrator,
which come from their own chambers.
Though two is recommended, I found
one press provided ample serum for
both face and neck. The serum slinks
quickly into the skin and it immediately
feels soft and super hydrated.
This cruelty-free product slipped
easily into the skincare routine, without
disruption – replacing a moisturiser
morning and night. I used it till it was
empty!
RRP $95 (35ml)
DEPUTY
EDITOR AND
NEW RECRUIT
ANNA
WALLACE
ADVERTISING
EXECUTIVE AND
MUM-ON-THE-RUN
JANINE
OLDFIELD
Dr. LeWinn’s Marine
Collagen Peptide+ Inner
Beauty Liquid Shots
I was drawn to this as I’m all
about working on the outside
by what you put into your body.
Collagen is more easily absorbed
and processed in liquid form,
plus the product contains some
superfood heroes (vitamin C,
blueberry, spinach, zinc and iron),
so I was keen to give it a whirl.
It’s a peach-flavoured liquid
shot that can be added to a glass
of water, but I drank it straight. If
you struggle with a thicker liquid
or something very sweet, then
diluting it is definitely the way
to go. Also, I’d recommend you
don’t take the shot after brushing
your teeth!
This product promises
noticeable differences in skin
health and tone – and I believe it
delivered on both. My post-winter
irritation subsided and my skin
felt healthier. It has also improved
my nail strength and length (nail
growth is unheard of for me).
RRP $59.99 (for
10x50ml bottles)

Book & Lyrics by
HOWARD ASHMAN
Music by
ALAN MENKEN
Based on the film by ROGER CORMAN, Screenplay by CHARLES GRIFFITH
Originally produced by WPA THEATRE (KYLE RENICK, PRODUCING DIRECTOR)
Originally produced at the ORPHEUM THEATRE, NEW YORK CITY by the WPA THEATRE,
DAVID GEFFEN, CAMERON MACKINTOSH and the SHUBERT ORGANIZATION
By arrangement with Music Theatre International (Australasia)
One of the most successful musicals of all time Little Shop of Horrors is the full-blooded,
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and vocally stunning, Little Shop of Horrors is delightfully hilarious and outrageously fun.
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20 NOV 2021 - 15 JAN 2022
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54 Style | Motoring
She’s fierce
Kate Preece finds there’s more to this pocket rocket than meets the eye.
Photos Klaudia Krupa
was a demon behind the wheel of the 2021 Fiat
I Abarth 595c Competizione. I owned my place on
the road and I accelerated hard out of the bends that
wind through Diamond Harbour. It might look dinky,
but boy, this Fiat is fierce.
A push on the accelerator and it roars, crackles
and spits. Behind the wheel, it’s reactive to each slight
movement – especially in Sports mode, which was
sold to me as the only way to drive it. Having now
experienced it, I’d tell you to do the same. Get the
hang of the gear-changing paddles on the steering
wheel and you’ll take things one notch better.
Don’t go looking for P for park, D for drive, or even
a gearstick. It’s all about the buttons – 1 to go and N
(neutral), plus the handbrake when you’re done. If you
want full control, the A/M button passes the reins over
to the paddles along in Manual, or mix it up, and use
both, in Automatic.
It gets its race-car oomph by being an Abarth – the
Fiat’s sport brand. Inside, there’s the turbo boost
gauge, aluminium sports pedals, flat-bottomed leather
steering wheel and leather seats, complete with
race-car cutouts. On the mechanical side of things,
come the Garrett turbo charger and the Monza
exhaust. That tell-tale throaty growl will ensure
everyone knows your movements – there’s no doubt
that they will hear you coming. Even on the city
streets it is a real headturner – and no doubt those
rubberneckers get a surprise when they see what is
making all that racket.
The test car was the cabriolet, which added another
fun element to this sporty runabout. Its retractable
soft-top roof can be opened all the back to the boot,
or else there are two settings that see it stop on the
roof line, for a sunroof-like offering.
This pint-sized pocket rocket will get you out of
carpooling (technically a four-seater, but she’s tight!),
and you wouldn’t go near it with a children’s car seat.
The boot space is 185 litres, the same as a Holden
Spark and less than a Mini (211 litres), so airport runs
are also off the table.
However, if all car and no responsibility is what
you’re looking for, this is one very rowdy runabout
with attitude.
I found myself driving aggressively and listening to
rock music. Don’t knock it till you try it.
Kate wears: Chelsea Woven Bag in Emerald, $99.95 Stella and Gemma; Slip-on in Mustard, $179 Mago; Gypsy High Rise Rocco Zipper
Jean, $295 Cult of Individuality; Tessa Top in Carmel Paisley, $159 Tuesday Label – all from Belleza.
Hair: Sharna May of Kess Hair and Beauty
Location: The Crossing

Style | Motoring 55
Fiat Abarth 595C
Competizione
LIKES:
Its surprisingly grunty engine noise.
The 18cm touchscreen display is simple to use and
complete with Apple CarPlay and Android Auto.
DISLIKES:
There’s only rear parking sensors, no camera
– though visibility is great.
No cruise control to keep a heavy foot from
breaking the limits!
VEHICLE SIZE:
Length 3657mm, width 1627mm, height 1485mm
FUEL CONSUMPTION:
5.8L/100km
ENGINE:
1368cc 4-cylinder turbo petrol
132kW, 250Nm
TRANSMISSION:
5-speed Dualogic
Front wheel drive
PERFORMANCE:
0–100km/h 6.9 sec
Max speed 225km/h
PRICE:
Test vehicle $47,990 + orc.
Abarth 595 Series 5 from $29,990 + orc.

A luxury pet grocer and boutique offering a lovingly curated collection
of stylish functional products for discerning pets and their owners.
03 925 9957
3/54 Holmwood Road, Merivale, Christchurch
Mon to Sat 9am – 6pm | Sun 10am – 4pm
charliandcoco.com
CharliandCoco
charliandcoco

Celebrate
WITH Addington RACEWAY
Fill your basket
Easy picnic
favourites
Strike a pose
new ways to
ENTER the fashion
COMPETITION
Fashion starts here
with The Crossing

PUTTING YOUR
BEST FACE FORWARD
in time
for the
busy social
scene
ahead
• botulinum toXin
• dermal fillers
• radio frequency
tightening
• skin boosters
• PrP
• medical grade
facials/Peels
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

A note to you
For the first time in its 117-year history,
Addington Cup Week may not be able
to run at its full public capacity.
Addington Cup Week in Alert Level 2
The races will go ahead, but not as a publicly
accessible event. The racing industry will
instead gather in 100-person groups, in
different areas of Addington Raceway.
• IRT New Zealand Trotting Cup Day –
Tuesday 9 November
• Show Day Races – Friday 12 November
Addington Cup Week in Alert Level 1
If Christchurch drops to Alert Level 1 before
October 19 and there are no restrictions on
mass gatherings, the races will go ahead as
normal, with public access.
The Crossing
Fashion Starts
Here competition
This highly anticipated
event will be online
this year – for details,
turn to page 4.
RESENE
HALF
SAUVIGNON
RESENE
ROMANTIC
RESENE
POLO BLUE
View us online
Our cover
Shot on location at Hali Bar & Bistro
at The Crossing, Sophie wears Eleanor
Ruffle Dress, $329, by Perriam; Maria
Wright Millinery hattinator available at
Madisons Off Broadway; and
bracelets from Workshop.
PHOTOGRAPHY
Charlie Rose Creative
STYLIST
Vicki Henshaw
HAIR & MAKEUP
Bridget Manning
LOCATION
The Crossing
MODEL
Sophie Doull
Allied Press Magazines, 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.
stylemagazine.co.nz @stylechristchurch @StyleChristchurch

4 Style | Promotion
An all access pass to
Cup Day fashion
IRT NZ Trotting Cup Day is being reinvented and so too is its dress-up element.
The iconic competition, The Crossing Fashion Starts Here, will run online and
across new themes, welcoming multiple entries per person.
CREATIVE NEW
CATEGORIES
Fashion lovers can showcase their looks
in more ways than one with this newly
imagined celebration of fashion. In
the same vein as Melbourne Cup Day,
Addington’s fashion competition is
accessible to everyone, everywhere,
with all entries made online.
As well as garnering style kudos and
social media cred, prizes worth over
$12,000 are on offer.
The Best Dressed Man and Lady categories remain, with
news of three fresh categories to inspire and excite
race-day participants:
• Contemporary
• IRT Something Blue
• Best Dressed Family
“All you need to do is take a picture and have some fun
with it – get dressed up with your friends, your child,
or even the dog! We want to find New Zealand’s most
stylish and creative folks,” says Addington’s Carlo Gomez.
Individuals are entitled to submit up to four entries,
each showcasing a different outfit. Anyone in New
Zealand can participate.
Carlo is confident that, by opening the competition to
home entries, with new themes and broader submission
criteria, more punters will participate.
TO ENTER
• Get dressed in your race wear.
• Submit a series of photos that best capture your
outfit and ‘look’. (See the website for details of what
type of photos must be included.)
• Register and submit your photos on addington.co.nz
Entries are open October 15 – November 9.
Finalists and winners will be announced November 9.
addington.co.nz

FASHION STARTS HERE
Cygnett V-Glamour 10-inch Ring Light
with Tripod & Bluetooth Remote,
HARVEY NORMAN
$79.99
Modern Gold Backdrop,
CHRISTCHURCH DECOR SOLUTIONS
$250
Lavender Outdoor
Barstool in White,
TARGET FURNITURE
$175
Fusion
Champagne
Flute Set of 4,
FREEDOM
FURNITURE
$44.95
PHOTO PROPS
Selfie Ring
10-inch Light
Pack,
KMART
$40
Artificial Ivy Garland, KMART $6

6 Style | Promotion
Nicole Rebstock
lands in Christchurch
Meet Nicole Rebstock. The Kiwi shoe designer bringing timeless quality to our
daily lives with feminine lines, rich colours and unrivalled comfort.
Find Nicole Rebstock
Located in the heart of Christchurch, alongside other
prominent Kiwi brands, such as Juliette Hogan,
Ruby and Workshop, the Nicole Rebstock flagship store
can be found on Kettlewell Lane at The Crossing.
Uninspired by her legal training, New
Zealand designer Nicole Rebstock started
drawing shoes in her spare time. “I had always
loved fashion and shoes in particular.” With
no real training in fashion, Nicole thought
starting a shoe brand was out of the question
for her. However, she recalls waking up one
morning and thinking “nobody is born with
the knowledge to start a fashion label and if
others can do it, so can I”.
From that moment forward Nicole took
every opportunity she could; gaining experience
in the retail industry, studying shoe construction
in London, and flying to Guangzhou to meet
manufacturers.
Nicole is now an expert in Kiwi women’s
feet. “It’s a thing!” she laughs, saying that our
feet are wider than other nationalities. “So, it’s
important to design shoes that fit well.”
Originating in Auckland and adored by
women throughout the country, the brand
has quickly become an important piece of the
New Zealand fashion scene: so much so that
Christchurch is welcoming a Nicole Rebstock
flagship boutique at The Crossing this month.
YOUR CHANCE TO WIN!
To celebrate the opening, we are giving you the chance to
WIN a $400 Nicole Rebstock voucher.
Simply scan the QR code below and fill in your
details for your chance to be one of the first to experience
the luxe that is Nicole Rebstock.
T&Cs: Entries will be accepted before 11.59pm 7 November 2021.
Winner will be announced by Nicole Rebstock on Instagram and Facebook
(@nicole.rebstock) and winner will be contacted on 8 November 2021.

Melba bag,
$439
Monica trainer, $319
Kendall sandal, $309
Paige clutch, $389
Alice heel, $299
Get inspired
We’ve put together a curated collection of some of our
favourite Cup Day-inspired Nicole Rebstock pieces.
Anya loafer, $319
Carol card
holder, $129
Nemesis heel, $319
Sonja sandal, $279
Complete your look: The Crossing | nicolerebstock.com |
@nicole.rebstock

Twenty-four hours
Gear up for everything Cup Week means to you with The Crossing.
PHOTOGRAPHY Charlie Rose Creative
STYLIST Vicki Henshaw
HAIR & MAKEUP Bridget Manning
LOCATION The Crossing
MODEL Sophie Doull

Fashion starts here.
Style | Promotion 9

10 Style | Promotion
Fashion starts here.

Fashion starts here.
Style | Promotion 11

12 Style | Promotion
Fashion starts here.
A&C Homestore | Andrea Biani | Barkers | Belleza Boutique | Country Road | Dry & Tea | | Fashion Society | H&M | IVYBLU | Juliette Hogan
Kess Hair & Beauty | Madisons Off Broadway | Nicole Rebstock | OPSM | Perriam | Professionail | Rodd & Gunn
Ruby | Seed Heritage | Stirling Women | Sunglass Hut | The Gift Shop | Trenery | Witchery | Workshop

this yeAr At Addington
events run from
november to
december and start
from as little as
$75pp
Catering for any group size, budget or style – all you need to do is turn up and enjoy
the atmosphere Addington is known for – delicious food, top entertainment,
stand-out hospitality and thrill-seeking harness racing.
Christmas Cracker
Enjoy the races from
inside the Christian Cullen
Lounge or outside by
the Winning Post. An
extensive beverage
selection will see your team
through the night of racing.
Under the
Mistletoe
Find your prime viewing
spot on the Stables
Rooftop or in front of the
big screen indoors.
starry nights
Base your crew in the
lounge with premium
indoor views of the track.
An extensive beverage
selection will see your
team through the
night of racing.
Christmas
dine ‘n dance
This popular night out for
groups will take place
on December 3 in the
Silks Lounge.
Dance the night away with
the Vague as Brothers.
Contact our friendly events team to start organising your best Christmas function yet. addington.co.nz/events

14 Style | Promotion
2
1
8
3
SHOWSTOPPERS
4
5
7
6
1. Muse Necklace/Belt in Gold, SILK & STEEL, $199; 2. Miss Wilson Naomi Heel in Dolly Pink, KATHRYN WILSON, $299;
3. Francesca Floral Headband, FOREVER NEW, $24.99; 4. Chloé Aby Lock SM Padlock Bag, PURSE STRINGS, Hire from $120; 5. RAFI heel by Kat Maconie,
THE SHOE CURATOR, $565; 6. Halo Ring with Amethyst & 0.34 Carat TW of Diamonds in 10ct White Gold, MICHAEL HILL, $1199; 7. Rochelle Swirled
Sinemay Fascinator, FOREVER NEW, $34.99; 8. Fine Organic Cuff, SEED, $54.90.
2
1
THE MEN’S CORNER
3
4
5
1. Barnes Lace Up Boot, MERCHANT, $249.90; 2. Bluma Sun, MOSCOT, $525; 3. Akubra Longhorn Hat, R.M. WILLIAMS, $239;
4. Truecloud EK+ Oxfords, TIMBERLAND, $180; 5. Leather Dress Belt, R.M. WILLIAMS, $165.

Briarwood Christchurch
4 Normans Road, Strowan
Telephone 03 420 2923
christchurch@briarwood.co.nz
briarwood.co.nz

16 Style | Promotion
Regeneration
From big brands to boutique labels, The Crossing has become
a destination for Christchurch shoppers.
Helping to revitalise the city centre and seeing
businesses bounce back from the lockdown of
2020 are a few reasons The Crossing centre manager
Kelly Morrison feels proud. “We love being part of the
Christchurch growth story,” she says.
“It’s been amazing to see retailers continue to set up
shop here the past few years. We’ve welcomed nine
new stores to The Crossing in the last 12 months alone.”
More than ever, locals are craving a place to meet
up with friends, treat themselves and mingle with likeminded
people.
“Being open again is such a great feeling. We feel so
lucky that we are able to provide a beautiful space where
friends, whānau and colleagues can reconnect after these
difficult times,” says Anna Walsh, franchise owner of
Coffee Culture, situated in the heart of The Crossing.
This desire for an in-store experience and social
reconnection will no doubt influence Christmas
shoppers too.
“Shopping locally gives people peace of mind; you
can see, touch and try items that you want to buy
without having to wait for online deliveries,” Kelly
observes.
“The great news is, our stores are full of stock and
can handle custom across the three lower alert levels.”
The Crossing’s wellbeing offering has been enhanced
with a new IHF Health Club, featuring modern fitness
facilities such as a yoga studio and PRAMA group
fitness space. A plunge pool and members’ lounge
makes it an oasis in the city.
Feedback from retailers is that visitors enjoy the
fresh air and outdoor spaces of The Crossing after
being stuck at home for weeks.
“To see familiar faces coming back is so
encouraging,” says Anna Green, owner of Belleza.
“You just can’t beat a good in-store experience – the
comradery and the feeling you get when you find what
you’ve been looking for!”
thecrossing.co.nz

Picnic glam
Take a look at what New World has to offer to make your picnic
basket as glamorous as your outfit this Cup Week.
Style | Promotion 17

18 Style | Promotion
SHOPPING LIST
DAIRY
Hummus
Cheeses
SAUCES
Fruit chutney
Tomato relish
Pear paste
Basil pesto
Sundried tomato pesto
BAKERY
French stick
Croissants
Mini pikelets
PANTRY
Chocolate
Crackers
Chips
MEAT & SEAFOOD
Salmon
Salami
Prosciutto
FRUIT & VEGETABLES
Grapes
Strawberries
Pineapple
Cucumber sticks
Carrot sticks
Olives
Stuffed bell peppers
BEVERAGES
Drinks for the driver
and the kids
Beer
Wine
Cider
HANDY TO HAVE
Cutlery
Paper plates
Napkins
Glasses
These mini bacon, asparagus
and feta quiches are perfect
for picnics! If you can’t find
asparagus, swap for finely
chopped broccoli or spinach
for an equally delicious
outcome.
Serves:
12
Prep time: 20 mins
Cooking time: 25 mins
Skill level:
Easy as
INGREDIENTS
4 rashers streaky bacon, diced
Olive oil
¼ brown onion, diced
2 cloves garlic, minced
½ bunch asparagus, trimmed and cut into 3cm chunks
3-4 sheets Pams savoury pastry sheets, chilled
2 Tbsp chopped chives or parsley
50g feta cheese, crumbled
6 eggs
½ cup cream
Additional feta and chives, to garnish
METHOD
1. Bring a frying pan to a medium heat, then add the bacon and a drizzle
of olive oil. Cook while stirring occasionally for 3-4 minutes or until the
bacon begins to turn golden and crisp.
2. Add the onion and garlic to the bacon, and cook for a further 1-2
minutes or until the onion begins to soften. Follow with the asparagus
chunks, and cook for a final minute to allow the asparagus to cook
slightly. Remove from the heat and set aside.
3. Preheat your oven to 180°C fan bake. Lightly grease a 12-hole muffin
tray with olive oil. Cut appropriate-sized circles from the pastry sheets,
and press into each cavity.
4. Spoon the cooled bacon mixture evenly into each quiche case. Top
evenly with chopped chives and crumbled feta cheese.
5. In a large measuring jug, whisk together the eggs and cream with salt
and pepper. Pour evenly over the quiches, then place into the oven to
bake for 20-25 minutes or until the pastry is golden and the egg has
set.
6. Remove from the oven and leave to cool for 15 minutes before
serving warm, or leave to cool completely and store refrigerated in an
airtight container. Garnish with chopped chives and crumbled feta if
desired.
TIP
Asparagus is a tricky wine match but a crisp Sauvignon Blanc
will work brilliantly.

A quirky twist (or roll) on sushi.
Serves:
2
Prep time: 10 mins
Cooking time: 10 mins
Skill level:
Easy as
INGREDIENTS
3 slices of whole wheat sandwich bread
1 Tbsp mayonnaise
½ cup shredded chicken (leftover roast is
perfect)
½ cucumber, cut into long, thin sticks
1 avocado, pitted and quartered
METHOD
1. Cut the crusts off each slice of bread and
roll out as thin as possible with a rolling
pin. Place the long side of the rolled out
bread closest to you. Spread a thin layer
of mayonnaise on each slice of rolled out
bread.
2. Thinly spread one third of the shredded
chicken onto half of the bread lengthwise.
On top of the chicken, arrange some of
the cucumber sticks and avocado making
sure not to over-pack the roll (a little goes
a long way).
3. Starting at the side closest to you (the filled
end) tightly roll and press to seal into a roll
(dab a bit of mayonnaise across the end of
the roll to act as a ‘glue’ to seal the roll).
4. Cut the roll into four even pieces and
repeat with remaining bread and chicken.
TIP
The pear & spice of a Pinot Gris is a delicious
accompaniment to these cute rolls.
For more delicious
hamper ideas head to
newworld.co.nz
Jazz up your leftover mashed potato by making these salmon
mashed potato bites – perfect as a starter or finger food for
a party.
Makes:
30 bites
Skill level:
Easy as
Prep time: 15 mins
Cooking time: 15 mins
INGREDIENTS
Olive oil or cooking oil spray
3 cups mashed potato
1 Tbsp lemon zest
200g crème fraîche
100g cold smoked salmon, cut into thin strips
2 Tbsp chopped fresh dill (or 1 tsp dried dill)
Salt, to taste
Freshly cracked pepper
Flour to dust
METHOD
1. Preheat oven to 220°C.
2. Spray mini muffin tins lightly with oil, or apply oil with a
paper towel.
3. Mix together mashed potato, lemon zest, crème
fraîche until soft. Add salmon and fresh dill. Combine
well until ingredients are evenly distributed amongst
the potato. Season with salt and pepper.
4. Mix together mashed potato, lemon zest, crème
fraîche until soft. Add salmon and fresh dill. Combine
well until ingredients are evenly distributed amongst
the potato. Season with salt and pepper.
5. Place in the oven and cook for 12-15 minutes until the
tops begin to brown.
6. Remove from oven and allow to rest for a few
minutes before serving hot.
TIPS
• If mashed potato is cold, break into small clumps with
the back of a fork. This makes mixing the rest of the
ingredients easy.
• If you have any leftover crème fraîche, serve it with the
potato bites.
• These can be made using regular-sized muffin tins, you
will just need to increase the cooking time.
• Zest lemon whole and freeze the remaining lemon for
another recipe.
• Salmon and Chardonnay are a classic match – taste for
yourself!

20 Style | Promotion
An enjoyable recipe which is quick and requires no
cooking. You can make these in advance and put
them in the freezer, then thaw and serve
or package them into gifts.
Serves:
8
Prep time: 5 mins
Cooking time: 0 mins
Skill level:
Easy as
INGREDIENTS
1 tin sweetened condensed milk
2 cups crushed plain biscuits (e.g. wine biscuits)
or 8 crushed Weet-Bix
1 cup coconut (and some extra to roll balls in)
2 Tbsp cocoa
1 cup finely chopped nuts (e.g. almonds, walnuts)
½ cup chopped raisins
Brandy or vanilla essence to taste
METHOD
1. Mix all ingredients together.
2. Leave in the fridge until firm then roll into balls in coconut.
TIPS
• These keep well in the freezer.
• A sweeter wine, like a Moscato, will round off these truffles.
THE CELLAR
Wairau River
Estate Sauvignon
Blanc 2021
From the Rose family,
tropical fruit intensity
with a zesty edge.
Rapaura Springs
Reserve
Pinot Gris 2021
Champion Pinot Gris –
lightly spiced & ripe
for any occasion.
Saint Clair
Marlborough Origin
Chardonnay 2019
With bottle age under
its belt, this is a tasty
mellow all-rounder.
Banrock Station
Moscato 2019
Fresh & frivolous, naturally
lower in alcohol (6%),
try served over ice!