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The south island lifestyle magazine
I’m YOURS | May 2022
the People. The PLACES. ThE TRENDS.
TOP CHEF BEN BAYLY SHARES HIS LOVE FOR THE SOUTH | THE HUFFER PUFFER TURNS 25 | ŌTAUTAHI SINGER-SONGWRITER
THEIA’S STUNNING NEW ALBUM | CHRISTCHURCH BEAUTY BUSINESS ETHIQUE CELEBRATES A DECADE OF TRADE
WENDYL NISSEN’S GROW-YOUR-OWN MEDICINE CABINET | JEWELLER HANNAH UPRITCHARD’S EXTENDED VISIT HOME
AN AWARD-WINNING LYTTELTON HOUSE INSPIRED BY THE PORT | NOM*D’S STYLISH DUNEDIN MUST-DOS
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
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Imagine a landscape so untouched and ancient, it feels like
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marked by gentle elevations, wetlands, alpine lakes and rugged
coastlines as far as the eye can see. Imagine native giants
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The Hollyford Wilderness Experience offers a 45km multiday
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The low-altitude meandering walk is perfectly achievable for
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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
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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
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Explore sand dunes and wander along isolated beaches at
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tour groups along rugged coastlines and sheer granite cliffs of
for the 2022/23
A team of specialist guides are experts in the area and weave
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By night, take in a premium level of luxury and comfort in
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Premium antipasto platters featuring New Zealand cheeses, cold
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Lunch is provided outdoors amidst spectacular wilderness
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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
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Owner Ngāi Tahu Tourism sees operating here as a privilege
to be protected for the benefit of future generations. Ngāi Tahu
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walk honours and recognises the kaitiakitanga (guardianship) of
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Book now at hollyfordtrack.com
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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
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are not necessarily the opinion of Allied Press Ltd or its editorial contributors.
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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!
WANT STYLE DELIVERED STRAIGHT TO YOUR LETTERBOX?
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Lighting festival celebrating Matariki
24 June–10 July Cathedral Square
In this issue
20 VIVA LA SOUTH ISLAND
Chef Ben Bayly bringing the
best of Italy to Central Otago
28 PUFF LOVE
Kiwi label Huffer turns 25
32 RAINBOW BRIGHT
Defy autumn’s muted palette
with daring colour
Health & Beauty
34 BAR NONE
Sustainable beauty brand
Ethique celebrates 10 years
36 ABOUT FACE
The best new beauty
38 BACK TO NATURE
Wendyl Nissen’s sage
Home & Interiors
44 PORT LIFE
An award-winning little
house in Lyttelton
48 A POOL WITH A VIEW
Smart landscaping on a slope
50 SAVE OR SPLASH
Pared-back style for
THE BEST OF HOME, LIFE & FASHION
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
AT THE TANNERY
WITH OVER FIFTY BOUTIQUE SHOPS, EATERIES,
BARS AND EVEN A YOGA STUDIO, RUN BY TALENTED
MAKERS & DESIGNERS, COLLECTORS & CONNOISSEURS,
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HALF COLINS WICKET
52 TASSIE’S CALLING
Pop across the ditch to
Australia’s best-kept secret
54 STYLE STAYS
Top spots to lay your head
56 STYLE TRAVEL GUIDE
Food & Drink
58 A TASTE OF ITALY
Ben Bayly’s delicious takes on
62 STYLE COCKTAIL
Whip up Londo’s delicious
Mezcal Sour at home
64 MIX & MINGLE
Delicious beverages tested by
the Style team
Arts & Culture
24 STAR ON THE RISE
stunning new album
67 JEWELS OF THE TRADE
Jeweller Hannah Upritchard’s
72 THE READING ROOM
Our picks of the new book pack
What’s hot and happening in
Gorgeous wares from local spots
Silk scarves, lush lipsticks,
classic cookware & clever
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.”
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
Photo: Bespoke Kitchen
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14 Style | Newsfeed
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
yoghurt packed with
Pic’s scrummy jammy
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
Common blanket, distributed
to children through community
organisations in Aotearoa.”
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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
Visit our friendly in store stylists at:-
Windmill Centre, 188 Clarence Street
Ph: 021 686 929
OTHER STORES: Milford, Mt Eden, Pukekohe, Hamilton,
Mt Maunganui, Taupo, Palmerston North, New Plymouth, Napier
OUTLETS: Onehunga, Taihape
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
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
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
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
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
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
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
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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.
When it comes to selling
your home, take the time
to choose a qualified and
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
Q4. How do you typically handle pricing
negotiations between your buyers
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 email@example.com 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
and TE KAAHU?
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
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 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
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
ECCO SOFT 7 TRED
28 Style | Feature
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
“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
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
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,
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
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.
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.
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
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
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.
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.
WHAT YOU’LL NEED
• 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
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
Q3: What are your top five tipS for
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
care kit, $125
Karen Walker Tulip
Floral silk scarf,
Clarins Eau Dynamisante Treatment
fragrance collection, $88
M leather phone
holder in Taupe,
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
in Dusty Pink, $120
CHRISTCHURCH | 12 PAPANUI ROAD
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
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
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
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
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Heat Output 16-18kw
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She has streamlined panels
in a choice of colours, a fixed
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a country girl rural model
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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
“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!”
HOW DID THEY MANAGE IT?
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.
OTHER DESIGN FEATURES
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
NO NEED TO GO AWAY
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
UP FOR AN INDUSTRY NOD
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.
THE LINEAR COLLECTION.
A STUNNING NEW RANGE OF PREMIUM GAS
FIRES THAT LOOK MORE REALISTIC AND
IMPRESSIVE THAN EVER BEFORE.
95 Byron St Christchurch 8023
03 365 3685
50 Style | Home
Kara Swing chair,
box, $50 at
Sills + Co
Kyoto In Bloom 380g
candle, $55 at Farmers
Living & Co
globe, $32 at
Living & Co glass
jewellery box, $15 at
CURATED BY EMMA ROGERS
SAVE OR SPLASH
Climbing Man wall art,
$65 at Lava Gallery
$2799 at Nood
Ferm Living Hourglass pot, $259
at Moi on George
Unity Circle art
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.
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
DESIGN | MANAGE | CONSTRUCT
Create a Lifespace with us. | goom.nz
52 Style | Promotion
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
PLACES TO EXPLORE
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
major city and
a vibrant hub
for food and
wine with an
of designers and
artists. Head to
the Tamar Valley
for excellent food
and wine or hit
bike trails around
Derby and find
out why Tasmania
is the world’s
Bay of Fires. Photo: Stu Gibson
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.
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, 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
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
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
THE NITTY GRITTY
Rooms start at AU$560 per night. pumphousepoint.com.au
the journey of alifetime
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56 Style | Travel
STYLE TRAVEL GUIDE
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
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
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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
LITTLE AOSTA’S VENISON POLPETTE
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
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
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
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
• 100ml extra virgin olive oil
• 20g salt
1. Place all ingredients into a deep
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
LITTLE AOSTA’S VANILLA PANNA COTTA
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
4. Take the gelatine out of the
water, squeeze the excess
water out and stir into the
5. Pass the mixture through
6. Pour the mixture into glasses
or ramekins for presentation.
7. Place in the fridge to allow it
• 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
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
• 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
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.
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
One of two new additions
to Kiwi company Batched’s
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.
NEW ZEALAND’S PREMIUM
SUPPLIER OF SINGLE
834 Colombo Street, Christchurch
Find Style and many other
titles from New Zealand
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
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
LITTLE RIVER GALLERY
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, firstname.lastname@example.org
QUALITY UNIQUE ORIGINAL NZ ART
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
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
A CAREFULLY CURATED SHOWCASE OF LOCAL BUSINESSES AND THEIR GORGEOUS WARES.
JEWELLERY BY DESIGN NZ
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
FLEUR BY DK
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.
LITTLE RIVER GALLERY
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
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provides a unique experience allowing
you to design the ring of your dreams.
Advanced technology ensures accuracy
using architectural software so you can
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can have any ring style and matched to
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being the deciding factor. Virtual CAD
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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
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
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
(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
(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
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
and spoken about for
generations to come.
– Sarah Carruthers
Style | Read 73
(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
(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
READ A GOOD BOOK LATELY?
Send us 50-75 words on why you recommend it, with the title and your first and last name for publication,
to email@example.com 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.
WEARING THE LOVE
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
BOLD COLOUR, BIG IMPACT
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.
CLEAN AND GREEN
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.
DAVID THOMAS ARTWORK: Leigh Heffernan
ARDELL ECO LASHES: Emmy Carson
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
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
dr david Bruce
A graduate of the
university of Warwick
Medical School in the
uk, david currently
enjoys a combination
of General practice and
For a personal consultation at no charge
please call 03 363 8810
145 Innes Road (corner of Rutland St and Innes Rd),
4 Normans Road, Strowan
Telephone 03 420 2923