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The south island lifestyle magazine

I’m YOURS | May 2022

the People. The PLACES. ThE TRENDS.





Alpine View

Full of Character

Qestral villages are interesting and full of character. Alpine View has been

designed to be open and spacious. No building is over two storeys in height

and there is generous distance between neighbours, with each house offering

relaxing outdoor gardens and patio/decking areas.

The new premium care centre offers resthome and hospital level care.

A new generation retirement village.

alpineview.co.nz 448 Prestons Road, Waitikiri 03 383 1333

A subsidiary of

The Hollyford Wilderness Experience

Set in the world-famous Fiordland National Park is a spectacular journey of discovery

from the mountains to the sea, a place you can venture comfortably off grid and immerse

yourself in some of the most magical wilderness Aotearoa has to offer.

Imagine a landscape so untouched and ancient, it feels like

stepping back in time. Imagine diverse and dramatic scenery

marked by gentle elevations, wetlands, alpine lakes and rugged

coastlines as far as the eye can see. Imagine native giants

featuring rimu, tōtara and kahikatea towering over dense beech

forests showcasing rowdy birdsong. Imagine bustling flora and

fauna as it used to be before human interference.

The Hollyford Wilderness Experience offers a 45km multiday

guided hike through one of the largest and most beautiful

national parks in the world. Spend four days in the company of

passionate and knowledgeable guides, welcoming lodge hosts,

expert jet boat drivers and professional helicopter pilots. This is

no ordinary guided walk.

The low-altitude meandering walk is perfectly achievable for

all abilities and given it is all inclusive, there’s no need to carry a

heavy pack – walkers are free to focus on taking in the beauty

and drama of the Fiordland National Park. Groups are kept small

and intimate to ensure a full immersive and individual experience.

By day, be guided through original forest and marvel at

spanning mountain ranges, dense bush, and alpine lakes. Stand

still in the depths of the forest and let the dramatic birdsong

wash over you. Experience the adrenaline and beauty of a breathtaking

jet boat ride down the Hollyford River.

Follow the swift, clear waters of the mighty river under the gaze

of the Southern Alps and two of Fiordland National Park’s highest

peaks - Mt Tutoko and Mt Madeline. Retrace the footsteps of

original Māori and pioneer explorers through undulating native

forest tracks and tramp beside cascading waterfalls.

Explore sand dunes and wander along isolated beaches at

your own pace. A scenic helicopter flight on the final day whisks

tour groups along rugged coastlines and sheer granite cliffs of

Milford Sound.


for the 2022/23

season are

NOw OpeN

A team of specialist guides are experts in the area and weave

inspiring stories throughout the journey, about the history, the

geography, and the environment. They help make each journey

dynamic and fascinating, filled with intriguing conversation and

connection to past generations along the way.

By night, take in a premium level of luxury and comfort in

purpose-built private lodges, with ensuite rooms, hot showers, and

roaring open fires. The bedrooms feature fully made beds with

clean linens, duvets and hot water bottles if required – there’s even

a chocolate on the pillow.

Fully catered gourmet meals mean you’ll have every opportunity

to satisfy the hunger you’ve built up along the walk each day.

Premium antipasto platters featuring New Zealand cheeses, cold

meats, sushi, and grilled prawns. This is just a prelude to a full

dinner and dessert. Early morning starts are a breeze with strong

coffee, fruit platters and a full cooked breakfast.

Lunch is provided outdoors amidst spectacular wilderness

settings and guides always carry high energy snacks for those

that need more throughout the day to keep going. Premium, wellstocked

bars at every lodge mean each evening can be celebrated

with a celebratory glass or two of bubbles, refreshing beer or fine

local wine.

Over the past decade, intense conservation and trapping efforts

have resulted in a pleasing resurgence of birdlife.

The predator trapping programme has targeted stoats and other

introduced pests which have a detrimental effect on the local

wildlife. Working closely with the Department of Conservation and

the Hollyford Conservation Trust, Ngāi Tahu Tourism believes the

environment demands full respect and care. In particular, there

is a need to ensure a successful and safe breeding season for

the Fiordland Crested Penguin. South Island Robin were recently

released in the area and the populations of this special bird and

many other natives including pīwakawaka, korimako, kākā, tūī and

kereru are thriving.

Owner Ngāi Tahu Tourism sees operating here as a privilege

to be protected for the benefit of future generations. Ngāi Tahu

ownership brings an authenticity to the experience and the

walk honours and recognises the kaitiakitanga (guardianship) of

the iwi over a landscape that bears its history. For hundreds of

years, mana whenua have held rangatiratanga over the whenua.

Committed to looking after their rohe (tribal area), the iwi has a

long-term vision for extending manaakitanga and hospitality to all

who visit.

This is your chance to bring the diversity of the landscape,

vegetation, wildlife, and history to life over four unforgettable

days of adventure, intrigue and magic. The Hollyford Wilderness

Experience is a one-of-a-kind guided walk, a perfect premium way

to explore the very essence of the country’s wilderness.

Book now at hollyfordtrack.com


Charlotte Smith-Smulders

Allied Press Magazines

Level 1, 359 Lincoln Road, Christchurch 8024

03 379 7100


Josie Steenhart



Síana Clifford


Emma Rogers


Zoe Williams


Vivienne Montgomerie

03 364 7494 / 021 914 428



Janine Oldfield

03 962 0743 / 027 654 5367


Gary Condon

021 902 208



Adam Gibson, Anna Wallace, Ben Bayly, DunedinNZ, Garry

Moore, Jane Ussher, Jason Charles Hill, Julie Villard,

Kate Roberge, Londo, Neville Templeton, Osborne Images,

Otto Schuhmacher-Albrecht, Rebecca Fox, Robyn Joplin,

Sam Stewart, Steve Sepsy, Stu Gibson,

Tourism Tasmania, Val Moreno, Wendyl Nissen

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

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.

A note to you

If I had to find a common thread between the stories in

this issue, it might be one of celebration.

From our coverboy and top chef Ben Bayly’s delicious

celebration of both Northern Italian cuisine and culture

and the South Island’s incredible produce (page 20, and

recipes from 58) to Christchurch-based sustainable beauty

brand Ethique growing from a one-woman, kitchen-bench

operation into a booming international brand beloved by

the likes of Britney Spears in under a decade (page 34).

From 25 years of snuggling up in Huffer puffers (page 28)

and NOM*D designer Margi Robertson’s showcase of her

city (page 56) to the release of a hauntingly beautiful te reo

album by Ōtautahi-born-and-bred Theia (page 24).

And from Wendyl Nissen’s natural approach to wellbeing

and self-care in the midst of a seemingly never-ending global

pandemic (page 38) to usually-London-based Kiwi jeweller

Hannah Upritchard finding the bright side of ending up on

a very extended trip home (page 67).

While for many, 2022 may not be going quite the way

we hoped or planned, there’s still plenty to celebrate,

from small things to big wins – and I suggest you do so by

making yourself a very yummy cocktail from new hotspot

establishment Londo via the recipe on page 62.

Happy May from me!

Josie Steenhart



CONTACT: zoe@alliedpressmagazines.co.nz

stylemagazine.co.nz | @StyleMagazineNZ






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Lighting festival celebrating Matariki

24 June–10 July Cathedral Square



In this issue


Cover Feature


Chef Ben Bayly bringing the

best of Italy to Central Otago



Kiwi label Huffer turns 25


Defy autumn’s muted palette

with daring colour

Health & Beauty


Sustainable beauty brand

Ethique celebrates 10 years


The best new beauty


Wendyl Nissen’s sage

wellbeing advice

Home & Interiors


An award-winning little

house in Lyttelton


Smart landscaping on a slope


Pared-back style for

every budget








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

emerging across the South Island and beyond. Be assured, the best of lifestyle, home, fashion, food and

culture will always be in Style.




Visit Miss Bond at

Cnr Withells Road and

Merrin Street, Avonhead

Phone 358 8598

Mon-Sat 9-5, Sun 10-4


















Pop across the ditch to

Australia’s best-kept secret


Top spots to lay your head


NOM*D’s fashion-forward

Dunedin must-dos

Food & Drink


Ben Bayly’s delicious takes on

Italian favourites


Whip up Londo’s delicious

Mezcal Sour at home


Delicious beverages tested by

the Style team



Arts & Culture


Singer/songwriter Theia’s

stunning new album


Jeweller Hannah Upritchard’s

Christchurch homecoming


Our picks of the new book pack



What’s hot and happening in

your neighbourhood


Gorgeous wares from local spots

74 WIN

Silk scarves, lush lipsticks,

classic cookware & clever

cleaning products

Our cover

Chef Ben Bayly constructing a

tiramisu at the table for guests at his

Central Otago eatery Aosta.

Photo: Kate Roberge

View us online

稀 攀 戀 爀 愀 渀 漀

12 Style | Newsfeed


An historic stay

The much-anticipated new Observatory Hotel opens its elegant old

doors at Christchurch’s The Arts Centre Te Matatiki Toi Ora on May

7, offering a unique accommodation experience and showcasing

130-plus years of architecture. Located within New Zealand’s largest

collection of heritage buildings, The Observatory (named for the

1896 observatory tower onsite) features 33 individually styled rooms

offering a very modern take on Arts & Crafts interior decorating. “This

hotel is nationally significant,” says Arts Centre director Philip Aldridge.

“We’re not aware of any other hotel in New Zealand quite like it.”


Warm fuzzies

Helping keep Kiwi kids warm and

well through the winter and local

communities thrive, New Zealand

knitwear brand Standard Issue and

Middlemore Foundation have come

together for another year of the

Jumper For Jumper initiative. For every

gorgeously cosy Standard Issue jumper

purchased between May 1 and the

end of July, a woollen jumper will be

gifted to a child in need of an extra

layer of warmth, or for every $30 you

donate (no other purchase required),

Standard Issue will knit and donate a

child’s jumper on your behalf. Last year

they made and donated more than 800

jumpers and this year are hoping to

double that. standardissue.co.nz

Let them eat toasties

The Great New Zealand Toastie

Takeover, the country’s beloved toasted

sandwich competition, returns for its

fifth moreish year, with a whopping

185 venues taking part for 2022 from

Waitangi in the north to Lumsden in

the south. The only rules are that each

toastie must be sandwiched between

two slices of bread, able to be eaten

by hand if necessary, contain cheese

(or an acceptable vegan substitute)

and pickles from the McClure’s Pickles

range. Everything else is up to the

toastie maker’s imagination – and those

imaginations have certainly been in

overdrive this year. The People’s Choice

Award, awarded to Toastie Picton last

year, will also return in 2022, giving

Kiwis the power to vote for their

favourite. toastietakeover.com

Photo: Bespoke Kitchen

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14 Style | Newsfeed

Berry good

After finding themselves

with a glut (405kg to

be precise) of beautiful

boysenberries when the

berry processors for its

boysenberry jelly shut up

shop for good, Nelsonbased

Pic’s (best known

for peanut butter) got

together with Cathedral

Cove Naturals to create

a deliciously collaborative

limited-edition coconut

yoghurt packed with

Pic’s scrummy jammy

boysenberry jelly.


It’s vintage, darling

Fancy slipping into some sustainable

pre-loved designer fashion but not super

flash at shopping secondhand?

Let Christchurch-based online boutique

Not New do the heavy lifting for you,

sourcing standout pieces from international

designers such as Victoria Beckham,

Dolce & Gabbana, Burberry, Marc Jacobs,

Gucci, Jimmy Choo and more.

And if you need to clear a space in your

wardrobe for your new purchases,

they also sell on consignment, ensuring you

can continue the life cycle of your luxury

garments – and make a little cash doing it.


A blanket approach

“We met at Massey

University a decade ago and

mused CommonKind into

existence through a passion

for community and textiles

– particularly wool,” explain

the brand’s founders Kelly

Olatunji and Olive Riley. “With

the drive to do something

outside of ourselves, we

went about setting up a social

enterprise. Every purchase of

a Kind blanket also pays for

a specially-designed-for-kids

Common blanket, distributed

to children through community

organisations in Aotearoa.”


RecoveR youR loved fuRnituRe

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16 Style | Newsfeed

Scents and scentsibility

We’re big fans of a fragranced candle, so are delighted to learn that

two of our favourite local beauty brands have released new scents

captured in wax. Essano’s focus on the home now being a place to

both work and relax, with a Wellbeing range to encapsulate your

mood, from sweet lime and jasmine-infused Focus, Calm, with

lavender and chamomile, and happiness-inducing vanilla and caramel

Joy. Linden Leaves’ limited-edition Candy Apple soy wax candle

captures the pure sweet pleasure of candy apples, without the sticky

fingers. Individually hand poured in New Zealand, this yummy number

has top notes of citrusy bergamot blended with heart notes of sweet

berries, ylang ylang and rose florals and a warm, inviting base of

vanilla, sandalwood and amber. essano.co.nz / lindenleaves.com

Dust off your dancing shoes

It’s been a hot minute since we’ve had

the chance for a live Salmonella Dub

bop, but the South Island will finally get

its chance this month as the boys hit the

road to tour their new album Return To

Our Kōwhai (complete with special guests

Tiki Taane, Laughton Kora and Whirimako

Black) stopping in Marahau on May 7

before what’s set to be the ultimate

homecoming concert in Christchurch

on May 21. salmonelladub.com

Wear your pride

“We were so thrilled to be asked to collaborate with The Christchurch

Foundation to create a scarf in support of their PRIDE Endowment Fund,”

say Dark Hampton’s co-founders of their latest designs, a duo of bright,

bandanna-sized scarves in 100 per cent mulberry silk. “We just love the

two scarves we’ve created and are so excited to see them available to

order online (darkhampton.com) and at Ballantynes.” A generous $20

from each scarf goes to the Fund, which provides support to the local

LGBTQIA+ community.

Autumn Days

Visit our friendly in store stylists at:-

Windmill Centre, 188 Clarence Street

Riccarton, Christchurch

Ph: 021 686 929

OTHER STORES: Milford, Mt Eden, Pukekohe, Hamilton,

Mt Maunganui, Taupo, Palmerston North, New Plymouth, Napier

OUTLETS: Onehunga, Taihape


Are We

there yet?

Our two sons used to ask that very

question whenever and wherever

we travelled as a family. Mile

after mile, they would look for

clarification about what direction

we were taking and we would look

to reassure them with the odd

fact and more than a little bit of

parental fiction.

If any of this sounds familiar, it’s probably

because collectively as a nation we’ve

been on a very long journey, a two-year

journey that seems to have us coming out

the other end.

We’re hopefully wiser, kinder, a little (or a

lot) more resilient, and ready to face the

new environment.

That environment, from a real estate

perspective, looks different. Not necessarily

worse, as some would say, but certainly


ANZ Chief Economist Sharon Zollner, and

I quote her because she’s readable and

doesn’t try to bamboozle with statistics,

says: “house prices in New Zealand have

risen more than 40% since covid-19 first

hit and they were problematically high to

start with.”

She goes on to write that “this year is

looking like a year of normalization” and

that feels like an appropriate term. Her

final comment being “we are forecasting a

7% price reduction but right now the risks

are looking like a harder or faster landing,”

with which I agree.

And here’s what I’m seeing daily at a

coalface level: house prices are steadying,

which means reflecting more realistic

current values, not the dazzling figures of

last year.

Auction clearance levels are mostly now

comprised of a 45 – 60% clearance rate on

the day, followed by a 10 – 20% clearance

immediately after, when many properties

are being priced to engage new interest.

The ‘immediately after’ requiring owners

to realize that the raging market of the last

18 months has been replaced by a calmer,

more measured one, and that realization

also includes the knowledge that buyers

have a much greater number of properties

to select from. For some, that transitional

thinking has been really difficult and

there’s disappointment around not

having come to the market earlier. For

others there’s a different picture and an

acceptance that selling and then buying

on the same market brings with it an

equalizing effect.

So, let’s get back to whether or not we are

there. Without a doubt, it’s an uncertain

time: there’s the prospect of significant

interest rate increases and inflation, as

well as a higher cost of living.

It’s scary, but for those of us who own or

hope to own property it’s still a wonderful

long-term investment and a great time to

prudently purchase.

For owners, it’s also worth considering the

gains that have already been accumulated

over a time that we will one day look back

upon with absolute wonder.

Finally, I think we’re not necessarily there

yet, but I believe that being here, right

now, in this time and in this country, we

are still pretty lucky.

I can’t help but think about the places

and countries throughout the world who


Lynette McFadden

Harcourts gold Business Owner

027 432 0447




BRAND 2022

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




18 Style | Newsfeed

Queen of comedy

Lucky for those of us who like to laugh, Australia’s

queen of comedy Celeste Barber is bored of being

stuck at home and ready to hit the road again. “I’ve

been stuck inside staring at a wall for the best part

of two years,” Celeste says. “Everyone in my house

is sick to death of listening to me bang on so it’s time

to find some new ears to chew off. Plus, mama’s

got bills to pay.” Celeste’s Fine, Thanks tour hits our

shores for three theatre shows in May, including

Christchurch Town Hall on May 18, and promises

to explore and exploit everything from celebrity sex

toys to why hot girls can’t dance. tegdainty.com

Dinosaurs get real

Captivating new Canterbury Museum exhibition Dinosaur

rEvolution: Secrets of Survival showcases recent discoveries

that have revolutionised the way we picture dinosaurs. While

scientists traditionally thought dinosaurs looked like lizards,

new fossils found in China’s Liaoning Province – including skin,

soft tissue, spikes and feathers (yep, feathers) – have shown

that some dinos were more like their modern descendants,

birds, than we realised. The international exhibition features

four life-sized, moving dinosaurs, plus skeletons, touchable

fossil casts and artworks that reimagine what dinosaurs really

looked like, and how they fed, fought and reproduced. On

until October 24. canterburymuseum.com

We will be re-locating in June

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20 Style | Feature

Viva la South Island

One of New Zealand’s top chefs, Ben Bayly has a soft spot for

Central Otago and dreams of moving south one day. In the meantime, he’s

opened a second Italian-inspired foodie hotspot in Arrowtown.

Words Rebecca Fox

The ability to easily connect with the land in Central

Otago is a huge part of top chef Ben Bayly’s attraction

to the area, which could see him opening a southern version

of his new award-winning restaurant.

Ben owns Ahi in Auckland, which was named the Cuisine

Good Food Awards’ metropolitan restaurant of the year. He

is also co-owner of Aosta in Arrowtown, which earned one

hat in the Cuisine awards, and its new sibling, Little Aosta.

His time in Arrowtown and Queenstown overseeing

Aosta has opened his eyes to the bounty of the region.

“I love coming down to Central. I always wanted to do

something down there.”

Waikato born and raised and a “massive ambassador” for

Auckland, Ben, a father of three and a former My Kitchen

Rules New Zealand judge, says a time will come when he

does not need the “hustle and bustle” of life in the big city

and the South will beckon, probably within the next 10 years.

“We don’t realise as North Islanders how amazing the

South Island is. It’s such an incredible place. It’s easier to

connect with the land.”

Style | Feature 21

His family spends as much time as possible in the South,

and they have a week-long holiday in Fiordland coming up.

“I’ve got a love affair with the place. I lived overseas

for 10 years, travelled France, Italy, the United Kingdom,

America and Australia. I got to know all these other

countries except my own.

“Now I’m wondering, ‘What makes New Zealand food

great? What is New Zealand food?’.

“What better way to explore that than to connect with

the deep South, especially; and then you’ve got the wine

too. It’s world-class.”

Ben, who also runs family restaurant The Grounds

located in the Waitākere Ranges, west of Auckland, does

not rule out opening an Ahi in the South, showcasing New

Zealand food with the ingredients from the South.

The idea was Ahi in Auckland would focus on ingredients

of the North Island, while a possibly Queenstown-based Ahi

would work with the produce of the South Island.

“The oceans are very different in both islands. We are

such a long country and as you go further south the ocean

changes a lot and so there is a real opportunity for the Ahi

brand to explore that.”

However, opening Ahi in Auckland in the middle of a

pandemic – it opened just after the first Covid-19 lockdown

– and then facing subsequent lockdowns meant Ben is having

to concentrate on that restaurant in the short term.

“We’ve got quite a bit of work to do here. We’ve just won

best metropolitan restaurant and are just starting our own

organic garden and getting our systems right.

“If we are going to expand the Ahi offering I want to

make sure we nail it.”

Having a restaurant garden has required a steep learning

curve in. Ben had the chance to take over the lease of

a garden from a supplier and could not resist.

“It’s been a dream. In our second lockdown we spent all

our time in the garden out there and got it cranked up.”

It requires new ways of thinking about produce for the

restaurant, especially since it is a 50-minute drive away.

Thinking six months ahead for when and what to plant,

ordering seeds and how to use the inevitable glut of

vegetables has become the norm.

“If we have a massive glut of kohlrabi we juice it, make

sauerkraut, preserve it – nothing is thrown away.

“It is a different mindset, not just around the creative

process but truly cooking with the seasons, connected to the

land and getting your hands dirty.

“It’s a change of behaviour for the better but you don’t

realise how hard it is until you start doing it. But now we are

getting the direct benefit of it.”

Being able to pull vegetables out of the ground, brush

the dirt off and serve them that night outweighed any

difficulties such as dealing with pesky pests, including slugs,

rats and rabbits, attacking the plants.

“We’re trying to make New Zealand food the best we can.”

The garden has proved to be a life-saver, even taking

into consideration the wage and material costs associated

with growing the vegetables, as the rest of the restaurant

industry grapples with skyrocketing produce prices.

Aosta and Little Aosta also have that direct connection

with the land – by supporting local food growers and

producers and with staff foraging for ingredients such as

pine mushrooms and watercress.

ABOVE AND OPPOSITE: Ben Bayly’s latest southern venture Little Aosta utilises wood fire cooking. Photos: Sam Stewart

22 Style | Feature

While the food is Italian – inspired by the significant

amount of time Ben has spent in northern Italy – the

ingredients are all local.

In fact, Arrowtown is at the same latitude as northern

Italy, with the same climate and similar terroir.

“It makes sense to do it there [Arrowtown]. The

techniques are from the northern hemisphere but the

food is 100 per cent Kiwi. We’ve just borrowed the

techniques and made it our own.”

Having opened Ahi during the Covid pandemic, you

might suppose Ben would think twice about opening

another restaurant while the country was still in its grip,

but the opportunity to expand the Aosta concept was

too good to resist – especially as existing business Fantan

was not working.

Ben had always liked the idea of a more casual version

of Aosta using the same ingredients to provide easy food

and wine, like a family meal he would serve at home.

“We wanted a place people could bring their families,

be loud. The wine is about drinking not thinking, and

simple and delicious food.”

The food is skilfully cooked on a wood-fired grill and

in a wood-fired oven.

“I wanted to bring a bit of the fire down from Ahi as

well. Simple grilled meats over fire. Nothing is better.”

While he has kept pushing on throughout Covid, he

says it had devastated the hospitality industry. Seeing

restaurants close has been “heartbreaking”.

He strongly believes a dedicated hospitality minister

was needed to see the industry through the challenges.

Having hospitality lumped in with tourism did not make

sense as they were different industries, he said.

Given the revenue generated and people employed,

hospitality was “a really important part of the economy”.

The Government reassessing the latest wage subsidy

criteria was a huge relief for the industry as it better

reflected what businesses were experiencing.

“I’m glad they listened,” he says.

He put getting through Covid so far down to a

great landlord and a great team and culture, as well as

supportive family and customers.

“I’ve just tried to get on with it and focus on how we

can get better and look after our staff better. And without

our customers we are nothing. I‘m trying to find silver

linings in a financially difficult two years.”

So despite all the challenges of recent years, Ben feels

like he has never been happier.

“I’m enjoying life and my job. It’s so exciting being able

to carve out a lifestyle where I jump between two

different places doing different stuff.”

ABOVE: Ben making pasta at his restaurant Aosta in Arrowtown, Central Otago. Photo: Kate Roberge

Read more about Ben’s latest venture Little Aosta, including two delicious recipes exclusive to Style, on page 58.


an Agent

When it comes to selling

your home, take the time

to choose a qualified and

knowledgeable sales

consultant who has the right

tools and strategies at their

disposal. This decision will

define your selling experience,

and can have a substantial

impact on the final result.

Here are three things to consider

when making your decision

as well as the top five questions

to ask when interviewing

real estate agents.


Prior to meeting the agent we

recommend doing a bit of friendly

online investigation. Check their

website, online profiles and client

testimonials to get an overall

impression of who they are.


Your agent needs to be on the same

page when it comes to knowledge in

your area and your expectations. It is

also crucial that you have mutual trust

and strong lines of communication.


You’re actually choosing an entire

agency to work on your behalf with

your agent taking the lead. Investigate

how the company is set up, what areas

they sell in, what support the agent will

have and how they work as a team.

Q1. How long have you been working

in the industry?

Q2. What properties have you sold

recently in the area?

Q3. What process should I use to sell

my home?

Q4. How do you typically handle pricing

negotiations between your buyers

and sellers?

Q5. What happens if my property

doesn’t sell in the first four weeks?

Scan this QR code to

view the full version of

the above considerations

and questions and

to download our

Before You Sell guide.

Licensed Agent REAA 2008

ILAM 2 03 351 3002


ILAM 03 351 6556


FENDALTON 03 355 6116


MERIVALE 03 355 6677


ST ALBANS 03 377 0377



03 351 5534 ipm@harcourts.co.nz holmwood.co.nz

24 Style | Feature

Star on the rise

Best known for her deliciously catchy, clever alt-pop tunes produced under

the moniker Theia, Christchurch-raised singer-songwriter

Em Walker is one to watch (and listen to).

Interview Josie Steenhart

Style | Feature 25

Described by Billboard magazine as “one of the most

exciting pop voices to emerge from New Zealand

in the past five years,” this month the critically acclaimed

artist showcases yet another facet of her serious musical

talent with the release of hauntingly beautiful album Te

Kaahu O Rangi as part of her reo Māori project TE KAAHU.

Tell me a little bit about each of your projects, Theia


Theia is my alt pop political shutting-down-the-patriarchy

project, I love experimental sounds and harder beats.

TE KAAHU is a home for my compositions that are

entirely in my ancestral language and honouring my

whakapapa and tūpuna.

I believe the act of writing and singing in reo Māori

as a rangatahi Māori is political in itself because of the

oppression my people still face at the hands of the institution

that aimed to irradiate our language and culture.

However, TE KAAHU is presented in a nostalgic, warm

way that is healing for whoever listens, Māori or Pākehā,

you can feel the emotion regardless of whether you

understand the language.

The TE KAAHU debut album is being released around

the same time as this issue of Style, what can you tell

us about it?

Te Kaahu O Rangi is the name of my debut TE KAAHU

album. The name means ‘hawk of the heavens’ and

also ‘Rangi’s hawk’.

Rangirara was the name of my late kui (nanny) and after

she passed, I began seeing kaahu everywhere I travelled.

I believe she returned to me as a kaitiaki in the form of

26 Style | Feature

our manu rangatira (chiefly bird) and so this album of nine

tracks acknowledges my kui and her mother, my female

ancestors and their strength and mana (spiritual power).

Do you have a favourite track?

I love the waiata ‘Pai Maarire’, which means goodness and

peace. A song to Te Ua Haumēne – leader of Pai Maarire

– the faith my family and iwi have observed for hundreds

of years. Te Ua encouraged our people to fight for our

rights and land using peaceful resistance.

You’re from Ōtautahi Christchurch, how long did you

live here, and how has it influenced your life/work/music?

I lived in Christchurch from when I was five years old

through to high school.

My first mahi was working at Heathcote Valley Riding

School on Bridle Path Road. Every weekend I took kids

on farm rides and did chores for pocket money as my

whānau could only afford riding lessons for me every

second week.

Also a huge part of my life in Christchurch was kapa haka.

I joined the Puanaki’s Te Kotahitanga kapa haka out of Aranui

where my uncles and cousins all attended high school. So

that was my introduction to waiata Māori and performing.

Do you go back often, and where are your must-visits

when there?

When I come back (at least once a year) my favourite

places to visit are the Arts Centre (Frances Nation Home

and Grocer are so cool and I have a collection of their

items at my whare), also Lyttelton (I love Spooky Boogie

cafe’s lil nooks to drink up in the back on the hill) and

visiting my old surf lifesaving club at New Brighton beach.

When and how did you first discover your passion

for music?

I think I, like many young Māori, was destined to love

music because of growing up doing kapa haka, having

[radio station] Coast playing all the oldies, and also hearing

endless Howie Morrison and Dennis Marsh with my kui

– how could you not? Haha.

As well as singing, you’ve also received many accolades

for your songwriting…

I love the art of vocals and layering harmonies to give

ethereal moods. I also adore writing and using

metaphors and in TE KAAHU weaving in pepeha and

whakataukī (tribal sayings or mottoes and proverbs) so

it’s a huge honour to have that recognised in New

Zealand and internationally.

Do you have favourite lyrics from the new album?

One of my favourite lyrics is from ‘Rangirara’, a waiata

about my grandmother – “Maaku ngaa whetuu e aamene

maau” (“I will gather the stars for you”).

This lyric is close to my manawa (heart) because it

shows the undying love and connection I have for her and

uses kupu whakarite (metaphors) relating to the aspects

of her ingoa (name) Rangirara, meaning “beyond the

heavens” and “heavenly resting place.”

What’s next for you?

Now that I’ve finished the TE KAAHU album, I’m moving

on to getting the debut Theia record finished too!

I’m also looking forward to playing the first ever

TE KAAHU live show at Matariki, at The Tuning Fork

in Auckland.


the chill.





28 Style | Feature

Puff love

Worn by everyone from Hollywood stars, snowboarders and students to farmers and

fashionistas, Kiwi brand Huffer has plenty to celebrate as it turns 25.

Words Josie Steenhart

One of the earliest Huffer campaign pics shows a then

21-year-old Steve Dunstan modelling one of his own

designs, the Grundo jacket. Fast-forward quarter of a

century and you’ll still find Steve rocking his merch as he

celebrates Huffer’s 25th anniversary.

And while some things have stayed the same – Huffer’s

core brief is still all about edgy yet functional garments for

the street and snow (and everywhere in between), and in

fact you’ll soon be able to purchase a reissue of that exact

jacket (more on that later) – as you’d expect from that long

in the biz, a lot has changed too.

“The 90s that lead up to Huffer launching in 1997 shaped

who we are and how we roll today,” says Steve.

“It was a time when diversity in culture was developing

with subcultures that started influencing each other. The

streets were deep and full of experiences as people came

together to hang out. Music, art and skateboarding feed off

people interacting together and it was mostly the cities and

the streets within where it all thrived.”

“Launching the brand was very organic and felt like an

extension of the lifestyles that we were living,” says Steve.

“It felt like there was the need to do so as it provided

identity to a subculture that we represented.

“With snowboarding in its infancy, our product had

relevance for a new movement. Snowboarding was taking

our street influence and everything we learnt through

skateboarding to the mountains, and our product followed.”

Steve says the first collection of just seven pieces

“was predominantly made up of waterproof, breathable

outerwear, made for the hills but drawn from the

streets, creating garments that provided the functionality

of keeping you warm and dry but also an aesthetic that

represented the culture that was infused within us and

our upbringing in the 90s.”

ABOVE: Huffer founder Steve Dunstan is celebrating 25 years of the brand he launched as a 21-year-old.

Style | Feature 29

These days Huffer is practically a household name, and

offers dozens of designs at any given time, from shorts

and tees to knitwear and accessories and an expansive

womenswear collection including dresses and skirts – not to

mention a range of ridiculously warm jackets (aka the Huffer

puffer) that have been a consistent signature of the brand.

Huffer’s cult-status down and puffer jackets (Steve is quick

to define the difference: one is made, as the name suggests,

from down, while the puffers are filled with a recycled

synthetic plume) have been around for almost all of the

label’s life. Their first down jacket was made locally, filled in

a factory best known for duvets.

“Down and puffer jackets have been part of our DNA

from the start,” says Steve, “with original sketches before

our launch and then into our first range within our second

winter season. It was a natural extension from where we

started, with waterproof breathable outerwear mixed with

the fact that our studio was freezing in winter!”

“We wanted to bring the ‘joy’ factor to garments with our

knowledge and know-how combined with our influences,

so it was a natural progression. With that being a successful

formula and over two decades of development, we have

definitely had the space to create some truly unique and

exciting jackets and continue to do so.”

What have been a few of the founder’s highlights along

the way?

“That first delivery of product,” says Steve. “I think that

was one of the biggest achievements to date. People telling

you to give up before you started but persevering, driven by

the want to create and represent. There were many reasons

to not do it from the outside but when you are in it, there

was only one way.”

“Our ability to take where we have come from and

translate it to a wider market – growing from skate and

snow and into many households around the country by

staying true to who we are and living our values has been

a huge achievement.

“And seeing that we have successfully grown into new

generations with a highly engaged youthful community

supporting the brand. These people weren’t born when we

started. I’m proud of that achievement.”

There are currently 148 dedicated Huffer crew and 12

New Zealand stores, including two in Christchurch, one

in Dunedin and one in Queenstown, with Huffer HQ in

Auckland’s Ponsonby and ‘Huffer House’, a collaborative

store/workspace/hangout zone at Britomart bravely opening

its doors mid-pandemic in 2020.

Many though, will fondly remember the Huffer Basement

space on Queen Street, a striking, all-white heritage

space where from the late 90s to 2016 many creative

collaborations happened, Huffer designed and sold its wares,

held fashion shows and Free Coffee Fridays (the free coffee

and donuts always drawing a crowd) and Lorde launched

her Pure Heroine album with a live release gig.

“Huffer’s secret sauce has always been people, and

subsequently, community,” says Steve. “It all started at the

Huffer Basement. This is where it all came together in one

physical space. A place for us, a growing team, and friends to

hang out. Full of rich memories through the years of highs

and lows with many lessons learnt…

ABOVE: Original sketches of the much loved Huffer puffer.

30 Style | Feature

“It was natural for us to want to hang out in the space

and from there, Free Coffee Friday was born. We provided

the coffee, and our friends came along providing the chat.

It was connection over a cup and it grew to be an event

world famous in the community.”

From 2018, the brand has worked with the Mental

Health Foundation via its People Presence capsule

collections, with everything from socks and slogan tees

to beach balls and frisbees adorned with splashes of neon

yellow and positive messaging, and a portion of sales going

directly to the Foundation.

Another capsule range, and one that will resonate with

South Islanders, is Huffer’s Missions Wānaka collection,

a custom yardage inspired by “the magical mountains of

Wānaka”, from the topographical print of the mountains

to colours that draw on Lake Tekapo’s vibrancy, the earth

of Roys Peak and the surrounding grasslands, and cut into

jackets, shorts, pants, puffers and even hats.

“The South Island has the most amazing power and

solitude to it,” says Steve. “We’ve travelled the world and

shot campaigns throughout but getting back to where we

started, the hills have a sense of strength.

“The backdrops of the Southern Alps mixed with the

colour and life of the city makes for who we are and what’s

natural to us. We have a deep connection and appreciation

for the outdoors but we pass through it to be with people

and come together in cities and towns.”

Asked for some of his favourite Southern spots, Steve

flags Arthur’s Pass as “the most amazing drive. It seems like

at every corner the landscape changes.”

“Coronet Peak was my stomping ground as a young

snowboarder,” he adds. “I loved the fact that it was 20

minutes from downtown Queenstown and on the edge of

the alps, with crazy views. That mix of being in the elements

but also connected to people in a day.

“I’ve also been lucky enough to have been into Lake

Lochnagar, north of Lake Wakatipu nestled in and

surrounded by the alps. It’s helicopter access in, and once

you turn the blades off it’s the most peaceful place ever.”

The latest covetable Huffer collection to watch out

for is one celebrating its 25th birthday. Dropping at the

end of May, the limited-edition range “pays tribute to the

past and forges the future in one range” and is a “modern

interpretation” of those original seven designs from 1997,

mixed with “learnings along the way to the present”.

“I am really excited to see it come together,” says Steve.

“It’s been over a year in the making and it captures the

essence of why we started the brand.”

In the meantime, new graphic-print t-shirts celebrating

the brand’s 25-year journey have been released each week

from the beginning of April.

If Covid restrictions allow, Steve also confirms a party is

on the cards. “We have started our celebrations… and the

celebrations will continue,” he says, though the team are

clearly not downing tools entirely, as Steve has big plans

for the year ahead.

“Continual progression, expanding our opportunities to

connect and hang out, as we’re in one of the most exciting

phases of transformation,” he says when asked what the

future holds for Huffer.

“New Zealand is our home, so you will see more

great Kiwi collaborations, and a heck of a lot of Free

Coffee Fridays when the time is right. Although we are

25 years in the making, [being] a world-class brand is in

our sights and we are pedal to the metal and making new

friends on the way. Let’s go!”

ABOVE: Left: Huffer’s first sewing machine. Right: Steve testing the prototype sample of the ‘Grundo’ jacket in 1998.

32 Style | Fashion

Let there be brights

Inject a shot of popping colour into your wardrobe with new-season designs in shades from

primrose and bubblegum pink to lilac, lipstick red and emerald. Boldly go bright wearing your

pick of the paintbox hues from head to toe, or for an entry-level approach to rainbow dressing,

start with just one shot of your favourite vivacious shade via footwear or accessories.














1. Merchant 1948 Olivette heels, $230; 2. Isabel Marant Etoile Pamias blouse, $529 at Workshop; 3. Liam Eros reversible dress, $269;

4. Briarwood Anna velvet dress in Fuchsia, $399; 5. Moochi Inlaid top in Mojave Orange, $290;

6. Twenty-Seven Names Michelle corduroy blazer, $750, and Phoebe skirt, $380; 7. Gregory Ash dress, $449;

8. Karen Walker Fielding dress, $325, and New Balance 57/40 sneakers, $180; 9. RUBY Uma satin dress, $299;

10. Kowtow Painter denim jacket, $299, and Sailor jeans, $289; 11. Kate Sylvester Charlotte dress in Violet, $569, and boots in Berry, $599;

12. Yu Mei Scrunchie Vi bag in Matisse, $579; 13. Levi’s Fresh 501 Crop jeans in Lavender, $180

Discover our new Autumn/Winter ‘22 Collection, in-store and online.

Christchurch | Wanaka | Wellington | untouchedworld.com

34 Style | Beauty

Bar none

In just under a decade, Christchurch-based Brianne West has built a

sustainable beauty business literally from her kitchen table into a global brand.

This year sees Ethique’s first dip into cosmetics with a lush new lipstick range.

Interview Josie Steenhart

What was the very first product you made from your

kitchen table, and do you still make it?

It all started with Mintasy - our iconic teal bar! Mintasy

(originally called Damage Control), was the very first Ethique

shampoo bar back in 2012. We do still make it and it actually

remains a crowd favourite to this day!

Do you have a favourite Ethique product?

Tough question! Pinkalicious is still my favourite shampoo bar

– it was our 5th birthday bar and smells incredible. Otherwise,

can’t beat Deep Green Cleanser, or the Lime & Lemongrass

Body Cleanser. Today, anyway! Next week will be a new fave.

What do you love about living in Christchurch?

It’s a beautiful city, with almost everything you could need.

A city with all the amenities, within just an hour (or so) drive

of beautiful rainforest, ski fields, the ocean and a wealth of

incredible nature to explore.

The city also has a really great entrepreneurial scene too,

and is really supportive of entrepreneurs giving their ideas

a crack, which is a fantastic thing to be a part of.

Huge congratulations on 10 years of Ethique! How many

plastic bottles do you think you’ve stopped being made in

that time?

In the past nine and a half – nearly ten! – years of Ethique,

we’ve been able to prevent the manufacture (and subsequent

disposal) of more than 20 million plastic containers.

When I first started out all those years ago, we had the

ambition to save one million plastic containers by 2020 and

even that felt pretty impossible at first. When we met that goal

years ahead of target (in 2018), we did pause to celebrate –

for a bit – before setting ourselves an even crazier goal: half a

billion plastic containers saved by 2030. (And we’re on track).

The new lipsticks are Ethique’s first foray into cosmetics,

tell us about them…

Lipsticks are one of the most requested products from our

customers and they’ve been a long time coming. The cosmetics

industry is rife with wasteful packaging, fleeting ‘trend-led’

colours and ingredients associated with environmental damage

and human suffering, so I’ve always known it was something

I wanted to make an ‘Ethique’ take on.

Like all our products, the lipsticks are vegan, cruelty-free,

palm oil-free and packaged in home-compostable tubes.

But they deliver just like your best lipstick – moisturising

ingredients, long-wearing formulations, with a buildable,

satin-y finish.

As always, we took a lot of care with how we sourced

our ingredients, ensuring direct trade relationships wherever

possible. Direct trade is immensely beneficial as it ensures

producers can thrive rather than simply surviving, because they

have a reliable source of income year-round and support to

invest in regenerative farming techniques that keep their land

healthy for the future.

time for you

You don’t need an excuse to treat yourself. It's time to revitalise your

body, rejuvenate your mind and melt away the stress of daily life.

Our treatments have been specially crafted to leave you feeling totally

refreshed, and most importantly, pampered.

It’s time to indulge, unwind and recharge. It’s time for you.

03 930 7002 | www.mossspa.co.nz | 49 Salisbury Street, Christchurch

36 Style | Beauty

About face

Liquid gold

It took the 2021 lockdown, a passion for jojoba oil and

years of her own research for clever Kiwi Gemma Ede

to take the plunge and develop Conviction, a trio of

“liquid skin infusions” ($86 each). Utilising the best organic

jojoba oil slow-infused over 12 weeks with New Zealand

permaculture-grown turmeric and kānuka, the serums give

skin a level of nutrients and nourishment far superior to

many heat-induced, industrially processed oils.

Beauty sleep

Crafted with powerful

sources of skin-brightening

vitamin C and hydrationboosting


ceramides to help combat

the physical effects of poor

sleep and support skin to

wake glowing, Trilogy’s

Vitamin C Ceramide Night

Cream ($59) is the ultimate

beauty sleep gamechanger.

Use as the last step in your

night-time skincare routine

– simply massage into clean

skin and hit the sack.

Believe your eyes

Pretty much every eyeshadow

on the market offers promises of

longevity - RMS’s latest, Eyelights

Cream Eyeshadow ($42 at

Mecca), actually delivers. Available

in six lush neutrals, this generous

tube of creamy goodness is

formulated with organic green

tea and natural peptide quinoa

extracts to nourish and smooth

delicate eye skin, and stays put all

day without creasing or fallout. It

even comes with a cute silver key

to ensure you can squeeze out

every last bit before recycling.

Ultra violet

Tapping into the powers of eight

organic plant extracts including

superfruit kaki (we’ll spare you

the sciencey bit but basically it’s

a great shield against sallow skin),

Nutri-Lumière Revive ($208) is the

result of the next phase of Clarins’

formula innovation for its anti-ageing

moisturisers: to create the option of

a hybrid moisturiser plus a radiance

booster that not only helps to visibly

improve skin brightness immediately

but also over time. Illuminating

pearls and the cream’s violet-tinted

texture both help with optical

correction to assist with luminosity

Do the dew

Those coveting dewy, glowy skin like

Gwyneth Paltrow’s will be on cloud

nine with the local (finally) release of

GOOP’s new Cloudberry Exfoliating

Jelly Cleanser ($56 at Mecca). Made

with natural tropical fruit enzymes,

a gentle bitter orange peel exfoliant,

arctic cloudberry and sugar-based

squalane, this innovative cleanser goes

on like a (slightly grainy) jelly then

washes easily off leaving instantly

hydrated, clean skin.

Country boots, tweeds, accessories and more.

Available exclusively from Rangiora Equestrian Supplies.

623 Lineside Road | 03 313 1674 | www.rangiorasaddlery.co.nz

38 Style | Wellbeing

Act natural

The eleventh book penned by journalist, broadcaster and former magazine editor

Wendyl Nissen, Natural Care looks at caring for ourselves and others, the land,

water and animals in ways that are good for both our community and the

planet in these uncertain and unsettling times.

Words Wendyl Nissen Photos Jane Ussher

Style | Wellbeing 39

“With Covid, nothing is quite normal

any more and possibly never will be

again in the way we’ve thought of

‘normal’ in the past.”

One thing we are probably all dealing with in these Covid

times is surge capacity. It’s something that kicks in during

stressful times and enables us to cope with disasters such as

earthquakes or floods. Our capacity surges, we deal with it, then

we return to normal. But with Covid nothing is quite normal

any more and possibly never will be again in the way we’ve

thought of ‘normal’ in the past.

Science defines surge capacity as a system of biological and

psychological adaptations that help us get through difficult

times. It’s similar to the burst of adrenaline people get when in

a life-or-death situation where they have to act.

We can deal with any number of hardships, whether it’s physical

hardship such as limited food or dealing with the elements during

or just after a natural disaster, or an emotional hardship such

as dealing with a romantic break-up or a major project at work

that’s taken over our lives. But we can’t stretch our own internal

resources indefinitely to deal with those situations. Eventually,

we need a break. And when no break is in sight, we crash.

I interviewed US science journalist Tara Haelle, who wrote a

compelling piece about how her ‘surge capacity’ had run out and

what she did to create her new normal.

She told me that the problem is that surge capacity doesn’t

stretch out indefinitely, yet the pandemic is going on and on. And

dealing with it requires energy that you don’t realise you’re using.

“You’re just trying to survive and keep all the

balls in the air, and it’s not until you start dropping

one ball after another and realising you can’t pick

them all back up that it hits you how bone-tired

you are.” We talked about the necessity of self-care

in these times and she pointed out that her selfcare

used to involve getting a massage, going out

for coffee, or going to a bar with her husband. All

these activities were off the table when Covid arrived.

So she interviewed surgeon and author of

The Resilience Bank Account, Dr Michael

Maddaus, who recommended that people with

depleted surge capacity find a kind of ‘creation’

activity that involves both a planning element and

an in-the-now moment.

“Some neurotransmitters in our brains fire off

when we’re planning something, generating the

feeling of excitement we feel while planning. And

other neurotransmitters thrill at an experience

itself while we’re in the moment. That’s why artistic

pursuits are especially important – when you plan

a painting and then get lost in the act of painting,

heading toward the goal of a finished product,

you’re activating both types of transmitters at

the same time. But it doesn’t need to be painting,

or even art. It can be cooking, gardening, home

improvements, playing a game with your family,

photographing nature, or any number of other

activities. If there was ever a time for us to

appreciate the necessity of the arts and leisure in

our lives, it’s now.”

Finally, Tara said Dr Maddaus introduced her to

the idea of a resilience bank account, the act of

intentionally incorporating various coping tools into

your daily life before you need them to help you

deal with adversity later.

“Even though we’re already in the midst of it,

we can still begin trying to work on the elements

he lists in particular: sleep, nutrition, exercise,

meditation, self-compassion, gratitude, connection,

and saying no, which I also interpret as allowing

yourself to sometimes sit and ‘do nothing’.”

40 Style | Wellbeing

Grow your own medicine cabinet

One of the things I experiment with a lot in my garden is growing stuff that heals us. One year I made a comfrey oil,

which works wonders on skin complaints and itchy bites. I also grow proper peppermint for peppermint tea,

which is fantastic if you have an upset tummy. Lemon balm grows freely around my place – I use it to

make a great stomach and nerve settler. Here are some healing plants you can grow at home.


Kawakawa is a native shrub you will find growing in most native bush,

and often in parks that have been nicely planted with natives. It likes to

grow in dappled shade and has heart-shaped leaves. It has a peppery

taste when crushed and eaten. Māori have used this plant for years to

heal skin infections and stomach upsets. I use it as a poultice and a tea

– the poultice will draw out a skin infection and the tea will help with

stomach upsets.


Pick a couple of leaves, preferably with insect holes as they will be the

strongest. Rip them up, then give them a good bash with a mortar and

pestle. When they become mushy and you’ve released their healing oils,

grab a teaspoonful of the mush and apply it to the infected area. Wrap

with a bandage and replace it every 12 hours. The infection should

begin to reduce within a few hours.


Collect four or five leaves and rip them up into a small teapot or a cup

with a lid (you can just put a saucer on your cup if you like). Pour on

boiling water and leave to steep for 10 minutes. Pour or strain into

another cup and add a bit of honey to taste.

This tea does wonders for indigestion or nausea. It’s also a good

anti-inflammatory tonic if you are under the weather.


This is very different to the English mint we all grow in our gardens

to use in cooking and for mint sauce to have with lamb. Peppermint

makes the most delicious peppermint tea and is well worth planting

in your garden as it will come back year after year. Peppermint has

many medicinal benefits, and I find that a strong cup can be quite

soothing for an upset tummy.


Gather a large handful of peppermint leaves and put them in a teapot

or cup. Pour over boiling water and leave to steep for 5 minutes. Add

a slice of lemon if you like, or some honey to sweeten. You can also

add milk to make the tea creamy.

Lemon balm

I love having lemon balm in my garden simply so that I can squash

a few leaves and inhale its wonderful smell. I use it primarily for colds.

Like peppermint, it is also quite calming.

Make a tea, using the same method as for peppermint tea, or try adding

some leaves to fruit salads and cordials.


It’s not hard to find comfrey growing

somewhere, as it thrives like a weed. I have

some in my garden that I have to keep in

check, but it makes a great addition to my

compost tea for the garden. I also make a

terrific oil out of it; it’s well known for its

skin-healing abilities. When I’m gardening

I get a lot of scratches and insect bites

and this oil has proved to be a winner for

making sure they heal quickly and don’t

get infected. In the old days, comfrey was

used in many healing concoctions because

it contains allantoin, which is thought to

increase the speed at which wounds heal.

This is such an easy oil to make.



• 1 large glass jar (Agee if you have it)

• Comfrey leaves

• Olive oil


On a dry day collect the comfrey leaves

and chop up into pieces. Fill the jar with

them, pushing them down so that they

are quite tightly packed into the jar. Pour

over the olive oil until you have reached the

top, then use a fork to push the comfrey

down again to release any air and make

more room for the oil.

Put on the lid and sit the jar on a sunny

windowsill. In the summer with hot sun this

will be ready in three weeks; in winter it will

take about six weeks.

Strain the leaves from the oil and put the

oil in a dark glass bottle. Use on any skin

complaints or simply rub all over your skin

as a lovely conditioner.

Extracted from Natural Care by Wendyl Nissen. Published by Allen & Unwin NZ, $45

The Pegasus Puāwai – Kai Healthy Lifestyles

team give tips for managing stress

Puāwai – Kai is a healthy lifestyle course

run by Pegasus Health, helping you and

your whānau learn how to cook nourishing

food to improve sleep, lower stress levels,

and increase energy.

We asked the Puāwai - Kai Healthy

Lifestyles team for some simple tips to

minimise stress for improved health and


ABOVE: Pegasus Health Healthy Lifestyle Team

Q1: Why iS it iMportant to Manage


Stress can negatively impact many aspects

of our lives; such as the quality of our

sleep, our productivity, and relationships

with others. However, if we shift our

perspective and see stress as a positive

thing it can help.

Q2: hoW Can We See StreSS aS a

good thing?

People who view stress as a positive thing

can reduce its impact on their health and

wellbeing. Try to welcome stress. For

example, heart racing? Breathing fast?

That’s your body giving you extra strength

and energy.

Q3: What are your top five tipS for

Managing StreSS?

1. get moving

Even a couple of minutes a day in the

garden, a lunchtime walk, or a quick dance

can make a difference to your mood.

2. Connect with others

Reaching out to others releases the

hormone oxytocin which helps us recover

from stress faster. We are social beings and

supposed to be around others. It can be

as simple as joining a community group,

phoning a friend, or getting mates together

for a game or walk.

3. Be in the moment and take notice

Research shows mindfulness is good for

your wellbeing. Give your full attention

to what is happening right now and

experience it with curiosity and kindness.

Notice a rainbow or smell a flower.

4. Sleep well

One of the most important things you can

do for your health is sleep well. Establish a

routine of winding down and going to bed

at the same time. Dim the lights a couple of

hours before sleep. Put devices down and

stop the distracting notification beeps.

5. Make water and whole foods your


Water is vital to keep our bodies working

well. Studies show eating lots of vegetables

and fruit increases happiness. Aim for your

plate or meal to be at least half colourful

vegetables or fruit.


42 Style | Mother’s Day

Aesop Beacon

care kit, $125

Karen Walker Tulip

Floral silk scarf,


Sans Ceuticals

Sleep Infusion

masque, $75





hoops, $185

Michael Hill

Spirits Bay

sterling silver

ring, $169

Clarins Eau Dynamisante Treatment

fragrance collection, $88


for mum



Briarwood Sue

M leather phone

holder in Taupe,



Black nail

polish in



Juice Beauty Kate Hudson Revitalising Acacia

+ Rose Powder mask, $64 at Mecca







Hastings Distillers Albertine gin,

$94 at Whisky Galore

Ghd Gold limited-edition hair straightener

in Fresh Lilac, $350

Glasshouse Fragrances limited edition

Gardénia Inoubliable soy candle, $90

La Tribe Crossover

Sheepy slippers

in Dusty Pink, $120



44 Style | Home

La vie en Lyttelton

Architect Julie Villard brings French flair and très chic sustainability to her

freshly built eco house in the port town of Lyttelton.

Interview Josie Steenhart Photos Julie Villard

Having lived in Ōhinehou Lyttelton on the

Banks Peninsula since 2016, French architect

Julie Villard thought it was time to put down

roots, designing an innovative home inspired by

the local boat sheds and new Te Ana marina for

herself and partner Edward on a small, steep site

overlooking the busy port.

For those not lucky enough to pay a visit

to the ‘Lyttelton Boat Shed House’ with the

bright red door during the excellent Open

Christchurch weekend held at the end of April

this year, we’ve been granted the opportunity to

share more of this very special award-winning

compact smart home.

Style | Home 45

When did you first move to New Zealand, and what

drew you to Lyttelton specifically?

I arrived in New Zealand in 2011 to support my team

at the Rugby World Cup. It was three years later that I

discovered Lyttelton. I worked in Hamilton for a year, before

deciding to visit and establish myself in the South Island.

My partner and I moved to Lyttelton in 2016, we

actually lived in a 12m-long Bedford house bus parked on

site to save on rent until the house was built. Before that

we were flatting in Linwood in Christchurch.

Lyttelton (or ‘little town’ as I like to pronounce it) is

a little village on the hills, with a very unique sense of

belonging, something that reminds me of the French

Pyrenees, where I’m from.

What was your brief for this house and what are some

of the ways you met it?

For me, it was important to establish a base in New

Zealand, a house for my “old days’’ as I used to say: a small

modern home (two bedroom), as sustainable as it can be

and built like I would back in Europe.

My partner wanted the space to be beautiful and

subjective, simple, cosy and safe, like a sanctuary. Not all

these are easily translated into design. We had regular

client-architect type catch-ups and meetings, it was a real

team effort.

Was this the first home you’ve designed for your own

use, and how did designing for yourself affect things?

It was indeed the first home I have ever designed for

myself. As a designer, it was a real dilemma, there are

probably 400 different homes I would like to see being

built, so narrowing it down to one was an interesting

exercise. The site and planning rules constraints helped in

the decision process.

I also had to share that dream house with my partner’s

aspirations. That challenge was equally big.

Living so close to such a big port comes with noise,

fumes etc, how does the house prevent these things

coming in?

By its own nature, the house is very airtight (blowdoor

tested) and acoustically soundproof. A mechanical

decentralised heat recovery ventilation system brings us

fresh air without all the pollutants. You should see the

filters after six months!

46 Style | Home

The New Zealand building code

requires you to collect the water

coming from the roof. You can collect

it at the bottom of the roof or you

can collect it at the bottom of the wall

with a surface drain and that’s what

we’ve got here. It’s my architectural

feature, my French touch.

Where did you spend and where did you save?

The smaller scale and efficient layout of the building offsets the increased

expense of the modern construction techniques, the innovations and

the environmental material – untreated timber, low or no volatile organic

compound (VOC) paint, wood fibre insulation etc. That’s our secret!

Build smaller but better.

What are some of the key materials and why did you choose them?

Natural materials and natural colours are the two key components of this

design. The solid and cold aspects of the concrete and metal are balanced

by the softness and warmth of the natural timber and natural colours.

The use of mass timber (cross limited timber or CLT, LVL, wood fibre

and cladding) was a fantastic opportunity to build a low carbon building

– 64 tonnes of CO2 are stored within these walls!

What are some of your favourite features/elements?

The complexity of the structure, combined with the simplicity of the shape,

always makes me smile. The structure is a hybrid system (CLT panel/steel

portal frame) all prefabricated off site. The building is insulated from the

outside (over the CLT), minimising the thermal bridges, and allows the

house to remain warm with a good heating system in every room.

The foundation system is also hybrid – combining the benefits of

shallow timber piles with the efficiency of a fully insulated waffle slab to

accommodate a complex and uneven ground. On the contrary, the simple

shape and layout counterbalances that complexity, focusing on the essentials:

nature (inside and out).

The absence of guttering and downpipe is also one of my favourite

features. If you open an architectural book you’ll never see gutters

or downpipes, right? So I really wanted a seamless detail for the

roof-wall junction, with no gutters. There is no trick, the water falls

over the edge of the roof and runs down the side of the steel cladding

where it is then collected.

Who was in charge of the furnishings

and what are some of your favourite

pieces/elements there?

Mostly my partner, he’s a very detailed

person. Everything needs to have a

purpose, a place, to fit in. The dining

table plays an essential role in this house

layout – it plays the role of (extra)

kitchen bench, it’s also a social bar

linear, our dining table, my work area

and organises and defines the first floor

spaces. A key element!

Would you say there are elements of/

influences from your French/European

background in the design?

Absolutely, I love my ’mezzanine’ and I

have a wine cellar! Is that French enough?

Jokes aside, building a house like I would

in Europe was a real challenge, and I was

a bit naïve (another French word) at the

time. The construction methodologies

and standards I’m used to back in Europe

were barely known over here. Recessed

windows for example (windows in line

with the insulation layer) are a basic in

France, but not here, even the concept

of changing the location of the windows

was likely impossible.

You’re the eco design advisor for

the Christchurch City Council, what

would be your top advice/tips for

South Islanders looking for simple

ways to make their homes more

sustainable and more suitable to the

environment we’re in?

I am indeed, and I Iove my role. It’s all

about conscious choices – make every

step count. Be realistic. Act now.

Open Christchurch 2023 takes place on May 6 and 7.

The building nominations process (nominating a building you’d like to see included in the programme) will open later this year.












He’s the original multi-fuel

built of solid 5mm steel, with

a stovetop cooking surface

and optional top rails and

wetback. Let Sparky chuckle

away and brighten your day.

Heat Output 7kw


A 1.2kw Lion wetback can

be fitted to heat your hot



Leon has been designed to

work hard and stand the

test of time. He’s a multifuel

standing 900m high

with a fixed log base and

optional top rails.

Heat Output 16-18kw

(estimated). A 3kw Lion

wetback can be fitted to

heat your hot water.

Sparky Ca

She has streamlined panels

in a choice of colours, a fixed

log base, stove top cooking

and optional top rails.

a country girl rural model

with optional wetback is

also available.

Heat Output 7kw


Emissions 0.55g/kg and

Efficiency 68%

Rural Model Available


The ultimate stove providing

heating, stove top cooking,

oven baking and hot water

plus huge savings on your

power bills as well as selfsufficiency

through winter

power cuts.

Heat Output 16kw

(estimated). A number of

Lion wetbacks options

are available to heat your

hot water.

Customised colour options available.


5 Allen Bell Drive, Kaitaia | Phone (09) 408 2469


48 Style | Home

Floating in the hills

When your home overlooks both the city and hills, you want to enjoy these

views poolside too. Having overcome muddy slopes and limited-access

challenges, this pool project is now up for an award.

Words Anna Wallace Photos Val Moreno & Otto Schuhmacher-Albrecht

Worsleys Road is well known for being the doorstep

to adventure in a highly desirable pocket of

Christchurch’s hillside suburb of Cashmere. Overlooking

the city, and with the nearby Port Hills as an enduring

backdrop, residents Dave and Sharon Bailey were keen to

ensure their property’s new pool was situated to enjoy

both these vistas.

The pool was also intended to be used as an

entertainment space, with the design including built-in

heating and seating, as well as a sunken ethanol fire pit.

Before these benefits could be realised, the installers had

to deal with the positioning of the pool, which was to be

below the house – on a hillside. This presented a number

of challenges for appointed supplier, Goom, which owns

Compass Pools Christchurch and Goom Landscapes.

“It was a difficult hillside site with limitations of access,”

recalls Val Moreno, senior landscape architect and

project manager.

“The site dig out was significant; the installation required

a foundation to be constructed during last year’s chilling

and wet Christchurch winter. Our team worked in very

difficult conditions – there was a lot of mud!”


To cater for the engineering requirements of a difficult

sloping site, the team “built out of the hill” to create a flat

usable space – upon which a concrete foundation was

then constructed. Using Maxi Rib technology, the rib-like

structure provided the necessary support to enable the

pool to be installed above ground.

Moving the pool from the road to the site would have

been an interesting exercise to spectate. The pool was

lifted up the driveway on its side using a franna crane,

to ensure it could be moved past the house. It was then

transferred to a crane to lift down the hill for installation.


Working in conjunction, the pool and landscaping teams

made sure the pool is easily accessible from the house.

Floating concrete steps lead down the hill to the pool

and the sunken entertainment space – a unique feature

as the steps are engineered and precast before being

lifted onto site.

As always, with pool installations, safety fencing is a

crucial aspect of the plan. In this project, the incline of the

landscape and the client’s desire to showcase the sights had

to be catered for.

“The tiered fencing used meets safety requirements and

provides uninterrupted views across the city – without

requiring more expensive glass,” explains Val.

Again with the hill’s slope in mind, tiered planting and

retaining was used to minimise erosion.

ABOVE: With their property overlooking the city and the nearby Port Hills, Dave and Sharon Bailey were keen to enjoy the view poolside.

Style | Home 49


With the outdoor living space transformed and

expanded, the clients were thrilled with the results.

The Baileys didn’t even go away for their usual

family holiday, instead spending the entire summer

around their new pool and landscaped area with

friends and family.

They’re not alone in investing in their property.

Compass Pools Christchurch has seen a 50 per cent

increase in demand for pools throughout the two-year

pandemic period.


This Worsleys Road pool has been entered into the

2022 SPASA NZ Awards of Excellence. Com pass Pools

Christchurch won two prizes at last year’s awards,

where achievers in the swimming pool and spa in dus try

are recognised. In 2021, the company received a Gold

award for their Dis play Pool at Sawyers Arms Road in

Harewood, and they won Gold in the cat e gory of Pool

Land scape De sign for a Fendalton project.

TOP: The entertainment area includes plenty of space for

relaxing by the 8.2 x 4.2m Bi-luminate ceramic fibreglass pool.

BOTTOM: With the hill’s slope in mind, tiered planting and

retaining was used to minimise erosion.





95 Byron St Christchurch 8023

03 365 3685


50 Style | Home


Kara Swing chair,

$1,300 at

A&C Homestore


D&A Multi

box, $50 at

Sills + Co


Glasshouse Fragrances

Kyoto In Bloom 380g

candle, $55 at Farmers


Living & Co

globe, $32 at

The Warehouse



tripod floor

lamp, $50

at Kmart


Living & Co glass

jewellery box, $15 at

The Warehouse



For the





Climbing Man wall art,

$65 at Lava Gallery





7.0 stand


$835 at




Karla sideboard,

$2799 at Nood


Ferm Living Hourglass pot, $259

at Moi on George


Miso linen

cotton cushion

cover, $80

at Città


Sumba Stone

Unity Circle art

piece, $129

at Folklore Store


with Tim Goom

Take the indoors


There is definitely an autumn chill creeping into the evenings

earlier and earlier, which starts to limit the amount of time we

want to spend in our gardens. Creating shelter and heat is the key

to extending the use of your outdoors into the cooler months.

There are options for all budgets, ranging from clever planting and

a portable gas heater to limit the heat robbing easterly to a fully

equipped outdoor room with all the bells and whistles.

Consider the purpose of your outdoor room- do you want it to be a

cosy space for relaxing or would you like to include an outdoor kitchen,

so you are not traipsing back and forth between the indoor kitchen

and the outdoor room when you have guests for dinner? Alternatively,

you may wish to devote the space to a less formal style of entertaining,

such as an outdoor bar- which could connect to a pool for the ultimate

backyard resort living.

An outdoor room does not need to be fully enclosed, but an overhead

structure will certainly help in terms of heat retention. Overhead

louvre systems are wonderful for creating shelter from sun and rain

when needed but have the benefit of being retractable for those times

when you want the sun to shine in. Other options include a permanent

material structure, a shade sail or umbrella- or climbing plants over a

pergola for a cottage garden feel. Anything is possible.

by Goom

An outdoor room does not need four walls- many permanently open

out onto the rest of the garden. Careful consideration of wind direction

will determine which sides should be enclosed. Horizontal louvres and

sliding walls are a great option to open up the space when you choose.

Although an outdoor room extends outdoor living year-round, it

does not need to be connected to or even near the house. For some

properties, the optimal space for outdoor entertaining is some way

from the house. In these instances, installing an outdoor room creates

a separate destination for visitors to move to from the house and can

enhance use of the extended property. Ensuring this space is cosy and

inviting and contains elements which won’t necessitate movement back

to the house (Kitchen, BBQ, Bar, Seating, Heating) will enable you to

have a functional self-contained area.

Although an outdoor room is an enclosed space, it does not need to

be insulated and weatherproof to the same standard as your home. An

outdoor room is about creating a sheltered inviting space which remains

usable when temperatures dip. It is not a house extension- with the

greater associated costs and consenting issues. This also allows greater

flexibility in terms of the choice of materials. You may wish to continue

a theme established by the architecture of your home or explore

innovative materials which contrast to your home.

To maximise your outdoor room, heating is vital. This can be as simple

as overhead electric heating or a gas fire or a bespoke wood fire to

create a feature. Your choice of heating will be determined by the size

of the space and potentially consent requirements- but having a heat

source, whatever it may be- is crucial to getting the most out of your

outdoor room. Lighting, a music system, a TV or a bar fridge are all

wonderful additions depending on your lifestyle and stage.

Outdoor rooms continue to be an extremely popular item on the

landscaping wish list of homeowners, adding value and functionality.

Call Goom Landscapes on 0800 466 657 today to see how an

outdoor room can enhance your property and lifestyle.

The champions of

landscape design & build.

10 AWARDS - 2021


Create a Lifespace with us. | goom.nz


52 Style | Promotion

Style discovery

Just a hop, skip and jump away, a trip to Tasmania

is the perfect excuse to go wandering.

Known for its natural beauty, intriguing

history and bounty of artisan

producers, Tasmania is a place of pure

discovery. At about half the size of the

North Island, Tasmania is the perfect size

for accessing all those towering forests,

deserted beaches, historic sites, beautiful

mountains and meet the Tasmanian wildlife

– perhaps even the iconic Tasmanian devil.

Air New Zealand flies direct to Hobart

from Auckland with good connections

from Christchurch, so you’re just hours

away from kayaking, white water rafting

and hiking. The cities are small enough that

you can easily explore them on foot, and

historic sites such as Port Arthur are made

for walking tours. And don’t forget it has

two of the top 100 golf courses in the world.

Tasman Island. Photo: Jason Charles Hill



Hobart is flanked by wild mountains

and expansive rivers with an

historic waterfront and exceptional

eateries such as Frank Restaurant

tucked amongst its thoroughfares.

Visit Moorilla (655 Main Road,

Berriedale), one of Tasmania’s

pioneering wineries and Lark

Distillery (12 Franklin Wharf).

ABOVE: Frank Restaurant

Photo: Osborne Images


Launceston is

Tasmania’s second

major city and

a vibrant hub

for food and

wine with an

emerging culture

of designers and

artists. Head to

the Tamar Valley

for excellent food

and wine or hit

the mountain

bike trails around

Derby and find

out why Tasmania

is the world’s

latest mountain

biking mecca.

Bay of Fires. Photo: Stu Gibson

East Coast

The Great Eastern Drive will take you to cellar doors

and oyster farms and the Freycinet National Park,

where Wineglass Bay presents an enticing reason to

stretch your legs, with world-renowned views. All

along the east coast there are fishing villages offering

freshly caught seafood. Tuck into a lobster roll at The

Lobster Shack (40 Esplanade, Bicheno) or find fish

and chips at nearby Tasmanian Coastal Seafoods (48

Esplanade, Bicheno). At Freycinet Marine Farm (1784

Coles Bay Rd, Coles Bay), don waders with Oyster

Bay Tours and pluck ‘n’ shuck oysters straight from

the rack. Further along the coast, the Bay of Fires

welcomes you with a ribbon of white sandy beaches,

secluded coves and rocky outcrops.

Style | Promotion 53



Tasmania has made it onto the international art scene with

the addition of MONA (655 Main Rd, Berriedale). This mustsee

Hobart attraction is a powerhouse of challenging ideas,

provocative contemporary art and rare antiquities.

Port Arthur

Walk in the footsteps of the early

convicts, soldiers and

settlers. There are more than 30

prison buildings and ruins on the

Tasman Peninsula, which housed

12,500 convicts from 1830 to 1877.

Photo: TA and Tourism Tasmania

Battery Point

Battery Point, 10 minutes’ walk from the city centre, boasts

Georgian cottages, art and craft shops and restaurants.

Nearby, on Hobart’s waterfront, Salamanca Place is

famous for its Saturday markets.

ABOVE: Salamanca Place. Photo: Tourism Tasmania & Garry Moore

Photo: TA and Tourism Tasmania & Rob Burnett

Devils @ Cradle

Devils @ Cradle (3950

Cradle Mountain Rd, Cradle

Mountain) is a unique Tasmanian

conservation sanctuary

located at the entrance to the

spectacular UNESCO World

Heritage site-listed Cradle

Mountain National Park. It

concentrates primarily on the

elusive Tasmanian devil, however,

the sanctuary is also home to

the closely related spotted-tail

and eastern quolls.

HOUSE OF TRAVEL has the perfect Tasmania Experience for you.

The Fully Escorted Tasmania Tour, with House of Travel’s Debra Carnahan, is a wonderful

11-day tour that departs Christchurch 06 October 2022. For details, pop into one of the 10 Christchurch outlets

or call 0800 713 715 to speak to a House of Travel consultant.

54 Style | Travel


Pumphouse Point, Tasmania

Name a more unique accommodation than a luxury lodge inside an historic

pumphouse set nearly 250m out over a lake, we’ll wait.

Words Josie Steenhart Photos Adam Gibson


A couple of hours drive from both Hobart and Launceston,

Pumphouse Point sits on (literally), and beside, stunning Lake

St Clair – the sparkling diamond setting for the surrounding

Cradle Mountains, a designated Tasmanian Wilderness

World Heritage Area and Australia’s deepest lake. The

original inhabitants, known as the Big River Tribe, call the lake

Leeawuleena, meaning ‘sleeping water’.

Just up the road is a jumping off point for the Cradle

Mountain-Lake St Clair National Park. Other than that and a

petrol station/cafe, your only neighbours are pristine wilderness

and some intriguing local wildlife.


The result of tourism developer Simon Currant’s 18-year vision

for the property, this utterly unique accommodation offering

includes 19 rooms, with 12 located in the historic pumphouse

building set 240m out on the lake, six in the Shorehouse and

one exclusive retreat on the water’s edge.

The five-storey pumphouse that gives the property its name

was originally built in 1940 to house enormous water turbines

for a hydropower system, and was decommissioned in the

early 90s.

In 2015, Simon’s dream became a reality, and the old

pumphouse was made over as accommodation, with design

sympathetic to its industrial origins.


After a warm (it was winter but not, to my disappointment,

snowing – though it does) and friendly welcome on shore at

the reception lounge (formerly the original manager’s cottage),

I was driven in style (golf buggy) the length of the long jetty

before being shown to my beautiful ‘middle floor’ room replete

with an enormous cloud-like bed, moodily black-tiled bathroom

and (nearly) floor-to-ceiling windows onto the lake right below.

Hot soup and freshly baked bread awaited the hungry traveller

after my (notably scenic) drive from Hobart.

I admit I spent an inordinate amount of time inside the

pumphouse, either in my hard-to-leave room or the spacious,

light-filled shared lounge, or on occasion hovering near the

well-stocked honesty bar perusing the options.

With an in-room larder stocked with artisan cheeses,

charcuterie, olives and other moreish snacks and the possibility

of still-warm-from-the-oven sourdough on call throughout

the day, there was little motivation to leave, other than, hello,

absolutely outrageously amazing surrounding scenery, which

can be enjoyed on foot, by bike or boat, and the possibility

of spotting an adorable wombat in the bush or the resident

platypus playing at the start of the jetty (I had no luck with

either, much to my disappointment).


Pumphouse Point’s nightly rate is all-inclusive of breakfast, lunch

and dinner, so again, no reason to leave.

If you’re lucky enough to be there on a Saturday night, a

roaring fire is lit in the alfresco area in preparation for the Fire

Feast, where local meats, veges, puddings and more are cooked

on two enormous Asado grills.

Beverages are charged through a ledger system on

consumption at the three honesty bars, but guests are their

own bartenders.


Rooms start at AU$560 per night. pumphousepoint.com.au





the journey of alifetime


Ex Dunedin and Christchurch | 2022

Inspired by one of the greatest and most iconic adventurers of our time,

the Sir Edmund Hillary Explorer is your chance to explore the South Island in unique style.

Travelling by heritage rail and luxury coach, you will experience the postcard-perfect vistas and

dramatic alpine scenery of the South Island while enjoying luxury accommodation, sumptuous

meals, and having once-in-a-lifetime adventures.



5-10 Nov



Christchurch Return

29 Oct-7 Nov




29 Oct-10 Nov


Highlights include: Celebrity guest speaker, Peter Hillary • Sir Edmund Hillary Alpine

Centre at Aoraki/Mt Cook • International Antarctic Centre • Private Tram Charter,

Christchurch • Visit to The Store, Kekerengu • Cruise on the Interislander Ferry


Call 0800 373 363 or visit www.journeys.odt.nz

56 Style | Travel


Margi Robertson’s Dunedin

Interview Josie Steenhart

Otago institutions since their inception

in 1978 and 1986 respectively, the

beautifully leadlight-entranced boutique

Plume and clothing label NOM*D are

synonymous with Dunedin fashion, so

it makes sense that designer and cofounder

of both, Margarita Robertson,

would be the perfect go-to for this

month’s Style travel guide to the

southern city.

How long have you lived in Dunedin

– and why did you choose to settle


I was born in Clyde, my family were

settled there as refugees, arriving from

Greece in 1951. We moved to Dunedin

when I was two and I never left!

How is running a business – or two in

your case – from Dunedin?

It has been both challenging and

rewarding. Being in a small city means

that your clients and peers become

quite personal, but the challenges are

being recognised as a game player by

our compatriots further north, and

coping with freight, both incoming and

outgoing. All in all the rewards win and

it’s great to have the face-to-face loyalty

of our customers.

What are a couple of new-season

NOM * D pieces that are essentials for

visiting Dunedin this winter?

The Swing Sweater has struck a

chord this season, it has a cosy high

neckline and just enough swing in its

A-line shape to wear with skirts or

pants. We’ve also just worked with a

specialised factory to make a completely

waterproof anorak, which comes with a

waterproof down tech liner that can be

removed and worn separately!

What do you currently love most

about the city and surrounds?

I love that nobody is very far from the

city or the amazing nature of the coast,

the peninsula or the beaches – it’s

all so accessible and there’s so much

room for everyone!

Favourite local spots to visit?

You can hang out at St Clair and

watch the surfers and the waves.

I love seeing the subcultures enjoying

life. And get an amazing small-batch

ice cream from the caravan, so many

flavours to choose from!

Favourite local spots to eat/drink?

Moiety would be my favourite

restaurant, it’s degustation at its finest,

small and intimate. The best cafe in

town is Side-on, who have the yummiest

bread and pastries… oh, and the best

scrambled eggs in town, especially with

the chilli oil add-on!

Favourite local activities/experiences?

The Saturday morning farmers’ market

is a great experience, nice to support

the local growers and farmers direct and

enjoy a coffee or meet up with friends at

the same time.

Best place to stay?

Ebb is the newest hotel to open in

Dunedin and the rooms are divine. It’s

small and has an art component, an

atrium and plenty of room to park.

Any other “secret” local spots/intel

you’re prepared to share?

Take a wander around Chingford Park,

it’s a little hidden, on North Road in

North East Valley.

Once you’re there it has the most

incredible trees, a gorgeous babbling

brook for the children to play in,

amazing old stables, or you can play

frisbee golf. Climb up the track and

enjoy the native flora!

ABOVE: Otago Peninsula, left, and Saint Clair beach, right. Photos: DunedinNZ



















Departs Tromsø, Norway on 21 July 2023


$ 15399per person

Vista Suite Twin

Flights are additional

10 day cruise aboard Silver Wind departing Tromsø, cruising along North Cape,

visiting Gjesvaerstappan Islands, exploring Bear Island to Longyearbyen

Other departure dates and itineraries are available. Ask for details.


On your Luxury Silversea Expedition Cruise enjoy:


from home to the airport and back again

• SPACIOUS SUITES with personalised butler

service for all guests

• BEVERAGES including champagne, select

wines and spirits

• ALL MEALS with a choice of restaurants offering

diverse cuisine


complimentary in-suite dining

• ON BOARD ENTERTAINMENT including lectures

by a qualified Expeditions Team

• GUIDED ZODIAC® - land and sea tours, plus

shoreside activities








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BARRINGTON 331 7182 l CHRISTCHURCH CITY 365 7687 l FERRYMEAD 376 4022 l HIGH ST LANES 335 3722 l HORNBY 344 3070

MERIVALE/SHIRLEY 355 2200 l NORTHLANDS 352 4578 l RANGIORA 313 0288 l RICCARTON 341 3900 l UPPER RICCARTON 343 0869

T&Cs: Cruise package is based on twin share Vista Suite Twin and costs are per person and include all taxes, port fees and onboard gratuities. Availability is current as at 07 April 2022 and deals are available until 31

May 22 unless sold out earlier. Free Beverage Package amenity includes unlimited house wines, champagnes, and beers at lunch and dinner. Free Shore excursions are per Suite. Free Internet is one login per suite and

is subject to time and data limitations. Onboard credit is available on select suites. Space is strictly limited and is subject to availability at time of booking. Hotels included are on a room only basis unless specified.

Pricing includes all advertised discounts and bonus offers. Vaccination and health requirements are the responsibility of the passengers. Travel insurance should be taken out at time of booking to cover in the event of

any unforeseen cancellation, we recommend that you purchase a policy that includes cover around Covid-19. For

full terms and conditions please ask your House of Travel consultant. FINANCE CONDITIONS: Lending criteria, fees,

terms & conditions apply. Offer available in-store only. For finance terms and conditions visit hot.co.nz/paymentoptions.

HOT Code – CMPSilversea

58 Style | Food

Central Otago’s ‘Little Italy’

Eat, drink and be merry Ben Bayly-style with these exclusive-to-Style recipes

from the top chef’s latest South Island venture.

Following on from the success of celebrated Kiwi chef

Ben Bayly’s southern enterprise Aosta, Arrowtown

has been treated to a second delicious offering in the

form of “bambino”, Little Aosta, a family-friendly, fast-paced

trattoria offering dine-in and takeaway options for

locals and visitors alike.

The cuisine of both eateries is inspired by Northern

Italian cooking techniques paired with ingredients from

Aotearoa’s south. The namesake city of Aosta is in an alpine

valley near the meeting point of the Italian, French and

Swiss Alps, where Ben lived and cooked for four years in

the area as a young chef, and which shares similar latitude,

elevation, climate, flora, fauna and soil characteristics with

Central Otago’s Southern Alps.

It was during his time in the region that Ben’s love of

Italian cooking was born, and his Arrowtown eateries

fuse that inspiration with almost exclusively local products

and produce from selected growers, fishermen, hunters,

foragers and other suppliers.

Ben says he and his family have fallen in love with

Arrowtown, and bringing the Little Aosta concept to life

had been on his mind since opening Aosta three years ago.

“I wanted a casual, fun and chaotic little Italian place that

complemented Aosta well – a place that was focused on

simple, delish Italian food with zero faff,” he says.

The menu is designed to bring the magic of an

authentic multi-generational Italian home into the heart

of Arrowtown and capture the essence of pared-back

Northern Italian food.

“Look for great cuts seared over the wood-fired grill

and sourdough pizzettas out of the wood-fired pizza oven,

paired with interesting, entertaining and affordable wines by

the carafe,” says Ben.

Designed for sharing, the menu also has a sense of fun

that will appeal to the young and young at heart – with

dishes such as polpette (Italian meatballs), organic fritto

misto (Italian chicken nuggets) and a Havoc ham and woodfired

pineapple pizzetta that’s sure to be a talking point.

Style | Food 59


Serves 5

This is a beautiful venison polpette (meatball) recipe. Using pork in two forms, we add fat back into the lean meat of the

deer, which will keep it moist during the cooking process, adding more flavour to complement the venison.

The polpette pairs perfectly with a tomato sugo (sauce), as the acidity from the sugo complements the richness of the

meatball. This recipe can be made gluten-free by simply removing the bread and the milk.


• ½ loaf of white sandwich bread

• 250ml milk (any kind is fine)

• 150g sliced pancetta, diced

• 250g diced onion

• 8 garlic cloves, diced

• 1kg venison mince

• 250g pork mince

• 100g Italian parsley, picked from

the stem and chopped, keeping

the stems for the sugo

• 20g salt

• 10g white pepper


1. To get started, preheat the

oven on fan-bake at 220°C.

Fan bake is best as you’ll achieve

a better crust on the outside of

the meatball.

2. Soak the sandwich bread in milk

and place it on the side.

3. Place the pancetta, onion and

cloves into a warm fry pan with

a little olive oil to soften them.

Once softened, allow to cool.

4. Combine the pancetta mixture

with all the remaining ingredients

(including the minces) in a large

mixing bowl. When adding the

bread make sure to squeeze out

any excess milk first.

5. Combine thoroughly with

your hands, squeezing to mix

everything thoroughly.

6. Using your kitchen scales weigh

out 50g portions of the mixture.

Using a little oil on your hand

form these into balls.

7. Make sure you use a fair amount

of pressure to form the polpette

so they won’t just fall apart

while cooking.

8. Place onto a baking tray lined

with greaseproof paper. Bake

for 12-15 minutes.




• 500g cherry tomatoes

• 30g fresh basil

• Parsley stems (these come

from the recipe for the polpette

– meatballs)

• 100ml extra virgin olive oil

• 20g salt


1. Place all ingredients into a deep

oven tray.

2. Allow 8-10 minutes of cook time.

3. If you get your timings right the

sugo and polpette will come out

of the oven at the same time.

4. Place polpette into a large bowl

garnished with sugo, chopped

herbs and parmesan cheese.

60 Style | Food


Serves 5

For dessert, who can go past a classic panna cotta – creamy but light with the spices in the apples

adding a whole new depth and the crunch from the hazelnuts giving texture. This recipe provides

surplus apple compote, perfect for your morning cereal!


• 2 sheets gelatine

• 1 vanilla pod, split lengthways

• 150ml milk

• 400ml cream

• 80g white sugar


1. Add the gelatine sheets to a

bowl of cold water to soften.

2. Scrape the vanilla pod into

the combined milk and cream

3. Place the milk mixture and

sugar in a saucepan and bring

to boil.

4. Take the gelatine out of the

water, squeeze the excess

water out and stir into the

milk mixture.

5. Pass the mixture through

a sieve.

6. Pour the mixture into glasses

or ramekins for presentation.

7. Place in the fridge to allow it

to set.



• 4 crisp apples, chopped

• 140ml orange juice

• 70g brown sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon ground cinnamon powder

• ¼ teaspoon ground ginger

• 2 tablespoons butter

• ¼ teaspoon salt

• 100g toasted and crushed hazelnuts


1. Combine all the ingredients, except the hazelnuts, in a

saucepan and simmer on a medium heat until the apples are

tender and sauce is thick – about 12-15 minutes.

2. Allow the mixture to cool. Fold half the hazelnuts into the

apples. This will give the compote texture.

3. Once the panna cottas are set, place the compote on top and

use the leftover hazelnuts for garnish.

4. If you have any pansies in the garden they will make a lovely

addition as a garnish.

Recipes by Ben Bayly and Steve Sepsy

62 Style | Drink

Style sips

With addictive seasonal-focused dishes, an immaculate wine list

and of course killer cocktails, sleek, chic new Ōtautahi gem LONDO is Robert Fair’s

first solo venture, deliciously informed by his time as head chef of

Lyttelton’s Roots and experiences cooking in Dubai, Copenhagen and London.

LONDO’s Mezcal Sour

Fresh, frothy and deliciously sour-sweet, this

contemporary citrus cocktail gets its creamy

topper via egg white, while muscovado sugar

lends a flavour profile of smoke and toffee.

The first shake, sans ice, helps create the

foam, the second, with ice, chills the drink

and further aerates the egg white.


• 40ml plata tequila

• 20ml mezcal

• 30ml fresh lemon juice

• 20ml muscovado sugar syrup

(1 part sugar, 1 part water, boiled then

cooled down)

• 1 egg white

• Lemon peel


1. Combine all the ingredients in a cocktail

shaker and dry shake (without ice).

2. Add ice then shake again.

3. Strain and serve into a frozen coupe then

zest the foam with a lemon peel.

Acquire a taste for our groundbreaking new rum.


64 Style | Drink

Mix & mingle

Style’s band of merry beverage reviewers have sipped up a storm for May,

here are just a few of our favourite drops.

Red, red wine

Newly introduced to the

New Zealand market

and sitting somewhere

between a shiraz and a

pinot noir, Taylors Estate

Tempranillo 2020 is a

deliciously approachable,

medium-bodied drop from

the McLaren Vale and Clare

Valley regions. Displaying

rich dark cherry fruit

characteristics with hints of

spicy incense and underlying

dusty oak aromas, it has

a pleasingly soft and silky

texture and a long finish.

Impress guests at your next

dinner party or enjoy on the

couch with a good book.

Great Scot

The Mortlach distillery offers

one of the most defining

examples of the traditional

Speyside single malt whisky

style. This famous distillery

label bottling from Gordon

& MacPhail shows the

rich sherry cask flavours

Mortlach is known for. Think

sticky toffee and orange

marmalade notes mingled

with distinctly malty tones,

delicate sherry and a scent

of woodland hedgerows. To

taste, you’ll get flavours of

black forest cake, maraschino

cherry and creamy vanilla,

lifted by orange, gentle oak

and a malty edge to finish.

An ideal whisky to share

among good company after

a delicious spread and a few

good laughs.

Cocktails quick

One of two new additions

to Kiwi company Batched’s

premium ‘cocktail-in-abottle’

range (the other

being a salted grapefruit

margarita), this classic

whiskey sour is perfect

when you need a decent

cocktail quick. Whiskey,

lemon juice and sugar are

the key components and

Batched’s mixologists have

them well-balanced and

smooth using high-quality,

locally sourced ingredients,

plus their innovative

technology ensures every

glass has that signature

cocktail foam top – just give

the bottle a shake before

you pour. Add a slice of

citrus and a maraschino

cherry for extra authenticity.

One for the cabinet

Hailing from the Speyside

whisky hub, Elgin, this

delicious dram has had

15 years of maturation

by independent bottlers

Gordon & MacPhail. The

aroma of this Linkwood

is fresh and fragrant with

delicate sherry influences.

The palate is rich and sweet

with a smooth and creamy

texture developing, followed

by a delicate spicy edge

and a slight nutty character.

Adding a wee bit of water

with a pipette will help

release some warming

peppery notes. Overall,

this is a well-balanced

sweeter whisky from one of

Speyside’s iconic distilleries.

A wonderful one to have at

the front of the cabinet or a

really special dram to gift the

whisky lover in your life.





834 Colombo Street, Christchurch

Find Style and many other

titles from New Zealand

on PressReader.

Start reading


Style | Art 67

Jewels of the trade

London-based Kiwi jeweller Hannah Upritchard on the charm of sentimentality,

transforming beach pebbles into wearable things of beauty and accidentally

spending the last two years in Ōtautahi.

Interview Josie Steenhart

ABOVE: Jeweller Hannah Upritchard’s recent work has included pebbles and gemstones sourced from South Island beaches.

68 Style | Art

Finding myself again in Christchurch for the first time

as an adult, it’s exciting to see lots of my favourite things

have remained (the museum’s bird exhibit and the Botanic

Garden’s Cunningham House) and that there are some

fabulous new additions such as Tūranga Library, the amazing

new cycleways and Frances Nation Shop and Grocer, which

is run by my great friend Tessa Peach.

It’s great that Christchurch is feeling like a vibrant and

growing place after the horror of the earthquakes a decade

ago. I’m really happy about it.

Tell us about your connections to Christchurch…

My family moved here when I was still very young and both

of my parents are from greater Canterbury so my family does

have a strong connection to Christchurch.

My earliest Christchurch memories are on the Avon River

and walking through the botanical gardens to visit the bird

displays at the Canterbury Museum – all of which I still love.

Every weekend my extended family would go up to Victoria

Park to picnic, clamber over the rocky outcrops and burrow

through the tussocks. I still spend as much time as I can on

and around the crater rim… such an amazing resource so

close to the city.

You’ve been living in London for more than a decade,

but sort of accidentally found yourself staying on in

Christchurch for much longer than you thought…

Yes! I planned to be here for three months… I came over

in January 2020 to donate a kidney to my mother and

my intention was to leave once we had both regained

our strength. Our surgery team predicted a three-month

recovery period after the operation but actually it has

been two years and we’re both still struggling with various

difficulties caused by the surgeries.

New Zealand’s first Covid lockdown began three days

before I was due to fly back to London and all of a sudden

I joined a lot of displaced people who suddenly found

themselves living extremely unexpected lives due to the virus.

I feel very grateful that I was able to remain here and spend

the time with my parents, two of my brothers and nephews.

Spending so much time with my mother after giving her a

kidney has been incredible. We’ve always been extremely

close and it’s a luxury to have so much time to build on that.

Your sister Francis currently has an exhibition at the

Christchurch Art Gallery and I know your dad and brother

both work with wood – it sounds like you come from a

really creative family…

My family are incredibly creative and we are lucky that

neither of our parents ever encouraged us to make sensible

or cautious decisions. It has allowed us to feel bold and

audacious in our approaches and many of us have chosen

creativity and artistic vision over financial security.

In my family currently we have a sculptor, a carver, two

toolmakers, an AcroYoga instructor, a landscape designer and

AutumnAl flAvours

to excite the pAlAte

Fresh blue cod still on the menu. Fisherman’s wharf

offers a wide variety of seafood dishes including our

most popular seafood chowder. fishermanswharf.nz


7 MAY - 7 JUNE



39 Norwich Quay, Lyttelton | Tues - Sun 11.30am – 9pm

Sat & Sun open for breakfast from 9am | 03 328 7530

03 325 1944, info@littlerivergallery.com



Style | Art 69

a jeweller. I know that my parents are very proud of us all,

but I do sometimes wonder if they had any idea what they

were getting themselves into!

What are your favourite materials to work with?

This probably sounds totally cheesy but my all-time favourite

thing that I love to work with is sentiment! The actual

materials that I’m using hardly matter so long as the meaning

or message, the reason for the jewellery, is able to speak.

Obviously meaning can be communicated through a variety

of different materials, from gold and diamonds to beach

pebbles and rusty nails.

Almost all of my work is bespoke and made on

commission. People come to me with a person, occasion or

memory that they want to celebrate.

Although my work is very contemporary and informed

by a huge variety of arts, my work is always held on the

functional, wearable side so an element of durability and

comfort is essential in any of the materials I work with.

I find my surroundings deeply inspiring and love to take

where I am, in place and time, as a starting point to explore

jewellery and what it means.

A great example of this are my mudlarked garnet rings with

garnets taken from the banks of the Thames. Mudlarking is

essentially foraging for ancient treasures in tidal waters of

the Thames. The garnets have been nestled in the mud since

they arrived from India on the boats and were dropped

overboard by exhausted, overworked dockworkers.

I used the same mounts for a series of beach pebble

rings that I made during the first lockdown while I was still

recovering. The beach pebble rings are now in AVID gallery

in Wellington.

I love incorporating found objects in my work – a habit

I share with both my mother and sister.

Recently I designed a set of ring mounts to house beach

pebbles from around New Zealand. New Zealand itself is

quite a young country in terms of geology so most of the

stones are volcanic or charming softly hued argillite, which

I absolutely adore.

New Zealand also has absolutely amazing op shops, which

have been a superb source of glass and ceramic beads, shells,

mysterious metals, pearls and other oddities. So inspiring.

It’s obviously a long and wonderful story – there is a whole

book written about it haha – but tell us a bit about your

part in the Warren Ellis/Nina Simone gum tale…

The Warren Ellis commission was a huge surprise. One day

I got a phone call from Warren asking if it would be possible

for me to undertake duplicating a piece of Nina Simone’s

chewing gum that he had lifted from a London stage 20 years

earlier. Of course I was super excited to do it!

I was incredibly nervous the day he came to the studio

– nothing like meeting a hero to set yourself on edge, and

I was equal parts relieved and horrified to find that he was

as nervous as me!

My task was to duplicate the gum without affecting the

gum in any way – obviously this ruled out taking a silicone

mould so I had to come up with an alternative method. In

the end I decided to use Super Sculpey – a less oily/brittle

version of the Fimo that we all used to play with as children.

Knowing that Warren was so worried about the gum, in an

effort to be incredibly reassuring I photographed every step

of the work for him to see that great care was being taken.

Warren loved the photos I sent over and developed the

idea of making a book around them so he could share this

amazing project with a wider audience.

This was such a great commission and I really

recommend that people go and read the book! You don’t

have to be into music, jewellery or literature to really enjoy

the book and its message.

OPPOSITE: Hannah’s bronze Forager rings, made with pebbles from Gemstone Beach and Birdlings Flat.

ABOVE: Pieces from her show at Avid Gallery, using materials from dyed bone and semiprecious stones to vintage beads and gold wire.

70 Style | Promotion




This Christchurch-based

company creates bespoke

handmade and custom

designed jewellery focusing

on ethically sourced

gemstones and recycled

and New Zealand gold. This

stunning ring ($3200) is one

of its signature custom pieces,

made to order with a 1.1ct

Australian sapphire bezel

set in 9ct white gold.



Lend your home a laid-back, beautifully

beachy vibe even when the weather is

saying otherwise with this Lyttelton Lights

luxury scented candle in Coconut and Lime,

handcrafted in Christchurch using all natural

ingredients. Available instore and online at




Whether it’s a Mother’s Day

treat for May 8, a birthday gift,

beautiful wedding blooms, a

way of saying thank you or

simply to adorn your home,

an all-white bouquet has

timeless appeal for any

occasion, and Fleur’s

award-winning florist Debra

Kinnaird can create a stunning

bespoke arrangement to suit.



Christchurch artist Christine Maynard paints

earthy textural abstracts inspired by local

scenes and landscapes. Layers of colour are

applied, then chiseled, scraped back, repainted

and interacted with to reveal the essence of

a landscape – to stunning effect. ‘Mountain

to the Sea’ by Christine Maynard, acrylic on

canvas, 100cm x 100cm, $2100.




While it might be best known

for clothing, the Dunedin

fashion institution also does an

array of striking fine jewellery

inspired by vintage bling,

including the Cherish Bracelet

($345) showcasing silver or

white freshwater pearls on

a sterling silver chain with

a ring and fob bar closure.


The Perfect Ring

Polished Diamonds – Jewellery Design,

provides a unique experience allowing

you to design the ring of your dreams.

Advanced technology ensures accuracy

using architectural software so you can

view the actual ring in perfect proportion,

allowing for design adjustments. Clients

can have any ring style and matched to

any budget with the diamond or gemstone

being the deciding factor. Virtual CAD

modelling, MRI laser scan, 3D printing with

traditional hand craftsmanship ensures the

highest quality at an excellent price.


• Lifetime Guarantee

• Workshop Direct Value

• Free Design


• NZ Gold and

Locally made

• Digital CAD –

future proof

• Repairs, Valuations

and Service

Christchurch Showroom

30 New Regent Street

Auckland Showroom

95C Ponsonby Road

Freecall 0800 233 299

Online Showroom


72 Style | Read

The reading room

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


How to Loiter in a Turf War

Jessica (Coco Solid) Hansell

(Penguin, $28)

Renowned multimedia artist and musician Jessica Hansell, aka Coco

Solid, started writing this fast, smart, fierce and funny work of

autobiographical fiction while studying at the University of Hawai’i

as the Fulbright Creative New Zealand Pacific writer in residence

in 2018. Set in Tāmaki Makaurau, it follows a day in the life of three

friends beefing with their own city as gentrification sets in and

racial tensions swelter.



Breadsong: How Baking Changed Our Lives

Kitty & Al Tait

(Bloomsbury, $43)

There’s nothing quite like freshly baked bread, and in the case

of then-14-year-old Kitty Tait, a loaf baked by her dad Al was a

life-changing experience that pulled her out of severe anxiety and

led the adorable duo to opening a booming little bakery in their

town. Equal parts moving memoir and delicious cookbook (with

80-plus recipes for their sought-after bread, pastries, biscuits and

more), Breadsong provides food for both the body and soul.

Managing Expectations: A Memoir In Essays

Minnie Driver

(Allen & Unwin, $37)

This “memoir-ish, tell-most” collection of personal essays by

much-loved actor Minnie Driver tracks from her rather bohemian

upbringing between Barbados and the UK and finding herself the

only one from her acting school not taken on by an agent to being

“discovered” at a rave in the muddy English countryside (and quite

a bit in between), and is, as you might expect, hilariously funny,

charming, heartwarming and searingly honest.

The Improbable Life of Ricky Bird

Diane Connell

(Simon & Schuster, $35)

Ricky Bird loves making up stories for her brother Ollie almost

as much as she loves him. The imaginary worlds she creates are

wild and whimsical places full of unlimited possibilities – but real

life is another story altogether. Kiwi-born-and-raised author Diane

Connell’s gorgeously written and heartbreakingly humorous new

book will be loved by fans of the likes of The Curious Incident of

the Dog in the Night-Time, Shuggie Bain and Eleanor Oliphant is

Completely Fine.



Mala’s Cat

Mala Kacenberg

(Penguin, $38)

A true story that is set

against the shadow of the

Holocaust, Mala watches

helplessly from afar as her

Jewish family is rounded

up for deportation. Now

living alone in the woods

with only her beloved

cat for company, we

learn about the tenacity

of a 14-year-old girl

with a will to survive

against all odds. This is a

story that needs to be

protected, remembered

and spoken about for

generations to come.

– Sarah Carruthers

Style | Read 73


Esther’s Children

Caroline Beecham

(Allen & Unwin, $37)

I have just finished reading an

advance copy of Esther’s Children

by Caroline Beecham, who has also

written Maggie’s Kitchen, Eleanor’s

Secret and Finding Eadie. Set during

World War II, it’s an historical drama

based on the life of Esther Simpson.

This novel follows Tess, a young

woman who works at an organisation that tried to rescue

Jewish academics and scholars from Europe. She arranges jobs

for them and a new start. Tess meets Harry, a young Jewish

academic and musician who she rescues from Vienna as the

world heads into war, before they are separated once again as

Britain moves to intern European refugees.

The book is dedicated to Esther Simpson, who died in 1996,

and to all those who have worked and continue to work for

the rights of refugees. With the current events in Ukraine and

indeed in the world, we can have empathy for the struggles that

refugees suffer to free themselves from oppression.

The book is historical, romantic and moving and if you

enjoyed Kate Quinn’s The Alice Network and Kelly Rimmer’s The

Warsaw Orphan you should enjoy this book.

- Robyn Joplin

The Ghost Tattoo

Tony Bernard

(Allen & Unwin, $37)

A family memoir written by Tony

Bernard, uncovering the hidden

story of his father who survived

the Holocaust before emigrating

to Australia and establishing a

medical practice in Narrabeen

just north of Sydney. It was not

until 1979 that Henry Bernard felt

able to, and began to reveal, his experiences and that of his

Jewish family prior to and during World War II. By the 1980s

he had two sons, had divorced and remarried and had a

well-deserved reputation as a skilled family doctor.

In 1943, Henry, his fiancé Halina and his brother Ignacy

realised it would be essential to escape the Nazi occupation

of Poland, but they were apprehended and deported to

Blizyn concentration camp. Here, inmates could survive

only if they remained healthy and useful to their captors.

And again, when moved to Auschwitz in July 1944, Henry

was able to survive whilst so many perished. He was finally

liberated from Dachau in 1945.

His survival was the source of “the ghost tattoo”, his guilt,

which dominated his life and his closest relationships. But

both Tony and then Ignacy were able to travel with Henry

back to Poland and Germany, and each visit over the years

made it easier for him to describe his life. Well written, and

a compelling history.

- Neville Templeton



Send us 50-75 words on why you recommend it, with the title and your first and last name for publication,

to josie@alliedpressmagazines.co.nz and you could win a $25 voucher to spend at Piccadilly Bookshop.

we love books


Shop 1, Avonhead Mall Corner of Merrin Street & Withells Road, Avonhead | P. 358 4835

74 Style | Win


Win with Style

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

It’s easy to enter – simply go to stylemagazine.co.nz and fill in your details on the

‘Win with Style’ page. Entries close May 26, 2022.


The scarf queens at local label Dark Hampton are

sharing the love this season with a duo of chic, colourful

100 per cent mulberry silk scarves designed to support

the LGBTQIA+ community. Available on their website

and at Ballantynes, $20 from each one sold goes to the

Christchurch Foundation PRIDE Endowment Fund. Valued

at $99, we have one scarf in the Love is Love design to

give away. darkhampton.com


Ethique is again revolutionising the beauty industry

with the launch of its first lipstick range in plastic-free,

home-compostable tubes. Available in seven classic

shades, each lipstick features a blend of nutrient-rich

ingredients and child labour-free pigments to offer vibrant

colour and a smooth satin finish. Win a full set of lipsticks,

valued at more than $200.



Born in a Christchurch garage and now on its way

to becoming a household name, Nada’s mission is to

eliminate single-use plastic packaging from every Kiwi

kitchen, laundry and bathroom, with a range of innovative

cleaning tablets you simply add to water for high-powered

results. To get you started, they’re giving away one of their

sought-after Nada Starter kits worth $138. nada.nz


Mason Cash began producing pottery during the 1800s. In

1901, they manufactured the very first iconic mixing bowl,

a design that has barely altered since then, which is why

it’s still renowned for its innovative, classic kitchenware

today. Be in to win a $150 gift card to spend on Mason

Cash at The Cook Shop.







SILLS + CO SOCKS: Ann Alsweil, Zoe Robson

ECCO GIFT CARDS: Donna Hunter, Norma Fincham

*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.

An expeRt’S hAnd

thAt lIFtS youR look

experience counts, especially

when it comes to dermal fillers

and other injectable treatments.

Make sure you are in the safest, most

experienced hands. An extensive

knowledge of facial anatomy is absolutely

essential to deliver a natural, balanced

aesthetic and minimise the chances of

a complication or unwanted treatment

result. If possible, choose a doctor who is

an accredited member of the nZ Society

of Cosmetic Medicine.

Choose facilities which have been

audited and accredited by the nZ Society

of Cosmetic Medicine. this is the gold

standard to ensure a safe and professional

practice environment.

Meet our Doctors

dr philip Frost

the founder of Face

Value with over 25

years’ experience, phil

is a senior member

of the nZ Society of

Cosmetic Medicine.

Mother’s Day

gift vouchers


dr david Bruce

A graduate of the

university of Warwick

Medical School in the

uk, david currently

enjoys a combination

of General practice and

Cosmetic Medicine.

For a personal consultation at no charge

please call 03 363 8810

145 Innes Road (corner of Rutland St and Innes Rd),

Merivale, Christchurch


Briarwood Christchurch

4 Normans Road, Strowan

Telephone 03 420 2923



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