Style: May 06, 2022

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

Alpine View 

Full of Character 

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

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

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

relaxing outdoor gardens and patio/decking areas. 

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

A new generation retirement village. 

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

A subsidiary of

The Hollyford Wilderness Experience 

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

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

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

Imagine a landscape so untouched and ancient, it feels like 

stepping back in time. Imagine diverse and dramatic scenery 

marked by gentle elevations, wetlands, alpine lakes and rugged 

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

featuring rimu, tōtara and kahikatea towering over dense beech 

forests showcasing rowdy birdsong. Imagine bustling flora and 

fauna as it used to be before human interference. 

The Hollyford Wilderness Experience offers a 45km multiday 

guided hike through one of the largest and most beautiful 

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

passionate and knowledgeable guides, welcoming lodge hosts, 

expert jet boat drivers and professional helicopter pilots. This is 

no ordinary guided walk. 

The low-altitude meandering walk is perfectly achievable for 

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

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

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

and intimate to ensure a full immersive and individual experience. 

By day, be guided through original forest and marvel at 

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

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

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

jet boat ride down the Hollyford River. 

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

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

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

original Māori and pioneer explorers through undulating native 

forest tracks and tramp beside cascading waterfalls. 

Explore sand dunes and wander along isolated beaches at 

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

tour groups along rugged coastlines and sheer granite cliffs of 

Milford Sound.

BOOKINGS 

for the 2022/23 

season are 

NOw OpeN 

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

inspiring stories throughout the journey, about the history, the 

geography, and the environment. They help make each journey 

dynamic and fascinating, filled with intriguing conversation and 

connection to past generations along the way. 

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

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

roaring open fires. The bedrooms feature fully made beds with 

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

a chocolate on the pillow. 

Fully catered gourmet meals mean you’ll have every opportunity 

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

Premium antipasto platters featuring New Zealand cheeses, cold 

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

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

coffee, fruit platters and a full cooked breakfast. 

Lunch is provided outdoors amidst spectacular wilderness 

settings and guides always carry high energy snacks for those 

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

bars at every lodge mean each evening can be celebrated 

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

local wine. 

Over the past decade, intense conservation and trapping efforts 

have resulted in a pleasing resurgence of birdlife. 

The predator trapping programme has targeted stoats and other 

introduced pests which have a detrimental effect on the local 

wildlife. Working closely with the Department of Conservation and 

the Hollyford Conservation Trust, Ngāi Tahu Tourism believes the 

environment demands full respect and care. In particular, there 

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

the Fiordland Crested Penguin. South Island Robin were recently 

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

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

kereru are thriving. 

Owner Ngāi Tahu Tourism sees operating here as a privilege 

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

ownership brings an authenticity to the experience and the 

walk honours and recognises the kaitiakitanga (guardianship) of 

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

years, mana whenua have held rangatiratanga over the whenua. 

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

long-term vision for extending manaakitanga and hospitality to all 

who visit. 

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

vegetation, wildlife, and history to life over four unforgettable 

days of adventure, intrigue and magic. The Hollyford Wilderness 

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

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

Book now at hollyfordtrack.com

PUBLISHER 

Charlotte Smith-Smulders 

Allied Press Magazines 

Level 1, 359 Lincoln Road, Christchurch 8024 

03 379 7100 

EDITOR 

Josie Steenhart 

josie@alliedpressmagazines.co.nz 

SUB EDITOR 

Síana Clifford 

DESIGNER 

Emma Rogers 

SOCIAL MEDIA & MARKETING MANAGER 

Zoe Williams 

SALES MANAGER 

Vivienne Montgomerie 

03 364 7494 / 021 914 428 

viv@alliedpressmagazines.co.nz 

ACCOUNT EXECUTIVES 

Janine Oldfield 

03 962 0743 / 027 654 5367 

janine@alliedpressmagazines.co.nz 

Gary Condon 

021 902 208 

gary@alliedpressmagazines.co.nz 

CONTRIBUTORS 

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

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

Kate Roberge, Londo, Neville Templeton, Osborne Images, 

Otto Schuhmacher-Albrecht, Rebecca Fox, Robyn Joplin, 

Sam Stewart, Steve Sepsy, Stu Gibson, 

Tourism Tasmania, Val Moreno, Wendyl Nissen 

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

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

Enjoy Style online (ISSN 2624-4918) at stylemagazine.co.nz 

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

on the information in these articles. The information and views expressed in this publication 

are not necessarily the opinion of Allied Press Ltd or its editorial contributors. 

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

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

A note to you 

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

this issue, it might be one of celebration. 

From our coverboy and top chef Ben Bayly’s delicious 

celebration of both Northern Italian cuisine and culture 

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

recipes from 58) to Christchurch-based sustainable beauty 

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

operation into a booming international brand beloved by 

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

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

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

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

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

And from Wendyl Nissen’s natural approach to wellbeing 

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

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

Hannah Upritchard finding the bright side of ending up on 

a very extended trip home (page 67). 

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

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

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

making yourself a very yummy cocktail from new hotspot 

establishment Londo via the recipe on page 62. 

Happy May from me! 

Josie Steenhart 

EDITOR 

WANT STYLE DELIVERED STRAIGHT TO YOUR LETTERBOX? 

CONTACT: zoe@alliedpressmagazines.co.nz 

stylemagazine.co.nz | @StyleMagazineNZ 

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Lighting festival celebrating Matariki 

24 June–10 July Cathedral Square 

ccc.govt.nz/tiramamai

CONTENTS 

In this issue 

32 

Cover Feature 

20 VIVA LA SOUTH ISLAND 

Chef Ben Bayly bringing the 

best of Italy to Central Otago 

Fashion 

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 

wellbeing advice 

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 

every budget 

56 

24 

RESENE 

PERFUME 

COLOURS OF 

THE MONTH 

THE BEST OF HOME, LIFE & FASHION 

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

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

culture will always be in Style. 

CASHMERE 

MERINO 

from 

Visit Miss Bond at 

Cnr Withells Road and 

Merrin Street, Avonhead 

Phone 358 8598 

Mon-Sat 9-5, Sun 10-4 

facebook.com/ 

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Explore 

SOME PLACE 

LOCAL 

AUTUMN 

AT THE TANNERY 

WITH OVER FIFTY BOUTIQUE SHOPS, EATERIES, 

BARS AND EVEN A YOGA STUDIO, RUN BY TALENTED 

MAKERS & DESIGNERS, COLLECTORS & CONNOISSEURS, 

BARISTAS & BREWERS — YOU’LL BE SPOILT FOR CHOICE

50 

RESENE 

HALF COLINS WICKET 

58 

Travel 

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 

NOM*D’s fashion-forward 

Dunedin must-dos 

Food & Drink 

58 A TASTE OF ITALY 

Ben Bayly’s delicious takes on 

Italian favourites 

62 STYLE COCKTAIL 

Whip up Londo’s delicious 

Mezcal Sour at home 

64 MIX & MINGLE 

Delicious beverages tested by 

the Style team 

RESENE 

MONKEY 

Arts & Culture 

24 STAR ON THE RISE 

Singer/songwriter Theia’s 

stunning new album 

67 JEWELS OF THE TRADE 

Jeweller Hannah Upritchard’s 

Christchurch homecoming 

72 THE READING ROOM 

Our picks of the new book pack 

Regulars 

12 NEWSFEED 

What’s hot and happening in 

your neighbourhood 

70 MARKETPLACE 

Gorgeous wares from local spots 

74 WIN 

Silk scarves, lush lipsticks, 

classic cookware & clever 

cleaning products 

Our cover 

Chef Ben Bayly constructing a 

tiramisu at the table for guests at his 

Central Otago eatery Aosta. 

Photo: Kate Roberge 

View us online 

稀攀戀爀愀渀漀

12 Style | Newsfeed 

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.” 

observatoryhotel.co.nz 

Warm fuzzies 

Helping keep Kiwi kids warm and 

well through the winter and local 

communities thrive, New Zealand 

knitwear brand Standard Issue and 

Middlemore Foundation have come 

together for another year of the 

Jumper For Jumper initiative. For every 

gorgeously cosy Standard Issue jumper 

purchased between May 1 and the 

end of July, a woollen jumper will be 

gifted to a child in need of an extra 

layer of warmth, or for every $30 you 

donate (no other purchase required), 

Standard Issue will knit and donate a 

child’s jumper on your behalf. Last year 

they made and donated more than 800 

jumpers and this year are hoping to 

double that. standardissue.co.nz 

Let them eat toasties 

The Great New Zealand Toastie 

Takeover, the country’s beloved toasted 

sandwich competition, returns for its 

fifth moreish year, with a whopping 

185 venues taking part for 2022 from 

Waitangi in the north to Lumsden in 

the south. The only rules are that each 

toastie must be sandwiched between 

two slices of bread, able to be eaten 

by hand if necessary, contain cheese 

(or an acceptable vegan substitute) 

and pickles from the McClure’s Pickles 

range. Everything else is up to the 

toastie maker’s imagination – and those 

imaginations have certainly been in 

overdrive this year. The People’s Choice 

Award, awarded to Toastie Picton last 

year, will also return in 2022, giving 

Kiwis the power to vote for their 

favourite. toastietakeover.com 

Photo: Bespoke Kitchen 

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Berry good 

After finding themselves 

with a glut (405kg to 

be precise) of beautiful 

boysenberries when the 

berry processors for its 

boysenberry jelly shut up 

shop for good, Nelsonbased 

Pic’s (best known 

for peanut butter) got 

together with Cathedral 

Cove Naturals to create 

a deliciously collaborative 

limited-edition coconut 

yoghurt packed with 

Pic’s scrummy jammy 

boysenberry jelly. 

cathedralcovenaturals.nz 

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. 

notnew.nz 

A blanket approach 

“We met at Massey 

University a decade ago and 

mused CommonKind into 

existence through a passion 

for community and textiles 

– particularly wool,” explain 

the brand’s founders Kelly 

Olatunji and Olive Riley. “With 

the drive to do something 

outside of ourselves, we 

went about setting up a social 

enterprise. Every purchase of 

a Kind blanket also pays for 

a specially-designed-for-kids 

Common blanket, distributed 

to children through community 

organisations in Aotearoa.” 

commonkind.nz 

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Scents and scentsibility 

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

two of our favourite local beauty brands have released new scents 

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

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

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

lavender and chamomile, and happiness-inducing vanilla and caramel 

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

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

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

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

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

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

Dust off your dancing shoes 

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

the chance for a live Salmonella Dub 

bop, but the South Island will finally get 

its chance this month as the boys hit the 

road to tour their new album Return To 

Our Kōwhai (complete with special guests 

Tiki Taane, Laughton Kora and Whirimako 

Black) stopping in Marahau on May 7 

before what’s set to be the ultimate 

homecoming concert in Christchurch 

on May 21. salmonelladub.com 

Wear your pride 

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

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

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

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

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

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

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

LGBTQIA+ community. 

Autumn Days 

Visit our friendly in store stylists at:- 

Windmill Centre, 188 Clarence Street 

Riccarton, Christchurch 

Ph: 021 686 929 

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

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

OUTLETS: Onehunga, Taihape 

www.magazineclothing.co.nz

Are We 

there yet? 

Our two sons used to ask that very 

question whenever and wherever 

we travelled as a family. Mile 

after mile, they would look for 

clarification about what direction 

we were taking and we would look 

to reassure them with the odd 

fact and more than a little bit of 

parental fiction. 

If any of this sounds familiar, it’s probably 

because collectively as a nation we’ve 

been on a very long journey, a two-year 

journey that seems to have us coming out 

the other end. 

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

lot) more resilient, and ready to face the 

new environment. 

That environment, from a real estate 

perspective, looks different. Not necessarily 

worse, as some would say, but certainly 

different. 

ANZ Chief Economist Sharon Zollner, and 

I quote her because she’s readable and 

doesn’t try to bamboozle with statistics, 

says: “house prices in New Zealand have 

risen more than 40% since covid-19 first 

hit and they were problematically high to 

start with.” 

She goes on to write that “this year is 

looking like a year of normalization” and 

that feels like an appropriate term. Her 

final comment being “we are forecasting a 

7% price reduction but right now the risks 

are looking like a harder or faster landing,” 

with which I agree. 

And here’s what I’m seeing daily at a 

coalface level: house prices are steadying, 

which means reflecting more realistic 

current values, not the dazzling figures of 

last year. 

Auction clearance levels are mostly now 

comprised of a 45 – 60% clearance rate on 

the day, followed by a 10 – 20% clearance 

immediately after, when many properties 

are being priced to engage new interest. 

The ‘immediately after’ requiring owners 

to realize that the raging market of the last 

18 months has been replaced by a calmer, 

more measured one, and that realization 

also includes the knowledge that buyers 

have a much greater number of properties 

to select from. For some, that transitional 

thinking has been really difficult and 

there’s disappointment around not 

having come to the market earlier. For 

others there’s a different picture and an 

acceptance that selling and then buying 

on the same market brings with it an 

equalizing effect. 

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

there. Without a doubt, it’s an uncertain 

time: there’s the prospect of significant 

interest rate increases and inflation, as 

well as a higher cost of living. 

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

hope to own property it’s still a wonderful 

long-term investment and a great time to 

prudently purchase. 

For owners, it’s also worth considering the 

gains that have already been accumulated 

over a time that we will one day look back 

upon with absolute wonder. 

Finally, I think we’re not necessarily there 

yet, but I believe that being here, right 

now, in this time and in this country, we 

are still pretty lucky. 

I can’t help but think about the places 

and countries throughout the world who 

aren’t. 

Lynette McFadden 

Harcourts gold Business Owner 

027 432 0447 

lynette.mcfadden@harcourtsgold.co.nz 

NEW ZEALAND'S 

REAL ESTATE 

BRAND 2022 

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

PARKLANDS 383 0406 | NEW BRIGHTON 382 0043 | GOLD PROPERTY MANAGEMENT 352 6454 

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

www.harcourtsgold.co.nz


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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www.marcbendall.co.nz 

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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


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.

Choosing 

an Agent 

When it comes to selling 

your home, take the time 

to choose a qualified and 

knowledgeable sales 

consultant who has the right 

tools and strategies at their 

disposal. This decision will 

define your selling experience, 

and can have a substantial 

impact on the final result. 

Here are three things to consider 

when making your decision 

as well as the top five questions 

to ask when interviewing 

real estate agents. 

1. RESEARCH 

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. 

2. RAPPORT 

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. 

3. SUPPORT 

You’re actually choosing an entire 

agency to work on your behalf with 

your agent taking the lead. Investigate 

how the company is set up, what areas 

they sell in, what support the agent will 

have and how they work as a team. 

Q1. How long have you been working 

in the industry? 

Q2. What properties have you sold 

recently in the area? 

Q3. What process should I use to sell 

my home? 

Q4. How do you typically handle pricing 

negotiations between your buyers 

and sellers? 

Q5. What happens if my property 

doesn’t sell in the first four weeks? 

Scan this QR code to 

view the full version of 

the above considerations 

and questions and 

to download our 

Before You Sell guide. 

Licensed Agent REAA 2008 

ILAM 2 03 351 3002 

ilam2@harcourts.co.nz 

ILAM 03 351 6556 

ilam@harcourts.co.nz 

FENDALTON 03 355 6116 

fendalton@harcourts.co.nz 

MERIVALE 03 355 6677 

merivale@harcourts.co.nz 

ST ALBANS 03 377 0377 

stalbans@harcourts.co.nz 

PROPERTY MANAGEMENT 

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


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


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


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

tracks acknowledges my kui and her mother, my female 

ancestors and their strength and mana (spiritual power). 

Do you have a favourite track? 

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

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

– the faith my family and iwi have observed for hundreds 

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

rights and land using peaceful resistance. 

You’re from Ōtautahi Christchurch, how long did you 

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

I lived in Christchurch from when I was five years old 

through to high school. 

My first mahi was working at Heathcote Valley Riding 

School on Bridle Path Road. Every weekend I took kids 

on farm rides and did chores for pocket money as my 

whānau could only afford riding lessons for me every 

second week. 

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

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

where my uncles and cousins all attended high school. So 

that was my introduction to waiata Māori and performing. 

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

when there? 

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

places to visit are the Arts Centre (Frances Nation Home 

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

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

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

visiting my old surf lifesaving club at New Brighton beach. 

When and how did you first discover your passion 

for music? 

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

music because of growing up doing kapa haka, having 

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

endless Howie Morrison and Dennis Marsh with my kui 

– how could you not? Haha. 

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

for your songwriting… 

I love the art of vocals and layering harmonies to give 

ethereal moods. I also adore writing and using 

metaphors and in TE KAAHU weaving in pepeha and 

whakataukī (tribal sayings or mottoes and proverbs) so 

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

Zealand and internationally. 

Do you have favourite lyrics from the new album? 

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

about my grandmother – “Maaku ngaa whetuu e aamene 

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

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

shows the undying love and connection I have for her and 

uses kupu whakarite (metaphors) relating to the aspects 

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

heavens” and “heavenly resting place.” 

What’s next for you? 

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

on to getting the debut Theia record finished too! 

I’m also looking forward to playing the first ever 

TE KAAHU live show at Matariki, at The Tuning Fork 

in Auckland.

Embrace 

the chill. 

ECCO SOFT 7 TRED 

#MovesLikeYou 

eccoshoes.co.nz 

eccoshoesnz


Puff love 

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

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

Words Josie Steenhart 

One of the earliest Huffer campaign pics shows a then 

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

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

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

celebrates Huffer’s 25th anniversary. 

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

core brief is still all about edgy yet functional garments for 

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

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

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

in the biz, a lot has changed too. 

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

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

“It was a time when diversity in culture was developing 

with subcultures that started influencing each other. The 

streets were deep and full of experiences as people came 

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

people interacting together and it was mostly the cities and 

the streets within where it all thrived.” 

“Launching the brand was very organic and felt like an 

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

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

identity to a subculture that we represented. 

“With snowboarding in its infancy, our product had 

relevance for a new movement. Snowboarding was taking 

our street influence and everything we learnt through 

skateboarding to the mountains, and our product followed.” 

Steve says the first collection of just seven pieces 

“was predominantly made up of waterproof, breathable 

outerwear, made for the hills but drawn from the 

streets, creating garments that provided the functionality 

of keeping you warm and dry but also an aesthetic that 

represented the culture that was infused within us and 

our upbringing in the 90s.” 

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


These days Huffer is practically a household name, and 

offers dozens of designs at any given time, from shorts 

and tees to knitwear and accessories and an expansive 

womenswear collection including dresses and skirts – not to 

mention a range of ridiculously warm jackets (aka the Huffer 

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

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

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

from down, while the puffers are filled with a recycled 

synthetic plume) have been around for almost all of the 

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

a factory best known for duvets. 

“Down and puffer jackets have been part of our DNA 

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

our launch and then into our first range within our second 

winter season. It was a natural extension from where we 

started, with waterproof breathable outerwear mixed with 

the fact that our studio was freezing in winter!” 

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

knowledge and know-how combined with our influences, 

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

formula and over two decades of development, we have 

definitely had the space to create some truly unique and 

exciting jackets and continue to do so.” 

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

the way? 

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

was one of the biggest achievements to date. People telling 

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

the want to create and represent. There were many reasons 

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

was only one way.” 

“Our ability to take where we have come from and 

translate it to a wider market – growing from skate and 

snow and into many households around the country by 

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

a huge achievement. 

“And seeing that we have successfully grown into new 

generations with a highly engaged youthful community 

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

started. I’m proud of that achievement.” 

There are currently 148 dedicated Huffer crew and 12 

New Zealand stores, including two in Christchurch, one 

in Dunedin and one in Queenstown, with Huffer HQ in 

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

store/workspace/hangout zone at Britomart bravely opening 

its doors mid-pandemic in 2020. 

Many though, will fondly remember the Huffer Basement 

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

space where from the late 90s to 2016 many creative 

collaborations happened, Huffer designed and sold its wares, 

held fashion shows and Free Coffee Fridays (the free coffee 

and donuts always drawing a crowd) and Lorde launched 

her Pure Heroine album with a live release gig. 

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

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

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

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

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

and lows with many lessons learnt… 

ABOVE: Original sketches of the much loved Huffer puffer.


“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. 

5 

1 

2 

3 

6 

7 

4 

9 

13 

11 

8 

12 

10 

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

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

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

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

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

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

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

Christchurch | Wanaka | Wellington | untouchedworld.com

34 Style | Beauty 

Bar none 

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

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

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

Interview Josie Steenhart 

What was the very first product you made from your 

kitchen table, and do you still make it? 

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

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

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

remains a crowd favourite to this day! 

Do you have a favourite Ethique product? 

Tough question! Pinkalicious is still my favourite shampoo bar 

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

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

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

What do you love about living in Christchurch? 

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

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

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

incredible nature to explore. 

The city also has a really great entrepreneurial scene too, 

and is really supportive of entrepreneurs giving their ideas 

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

Huge congratulations on 10 years of Ethique! How many 

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

that time? 

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

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

disposal) of more than 20 million plastic containers. 

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

ambition to save one million plastic containers by 2020 and 

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

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

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

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

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

tell us about them… 

Lipsticks are one of the most requested products from our 

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

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

colours and ingredients associated with environmental damage 

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

I wanted to make an ‘Ethique’ take on. 

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

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

But they deliver just like your best lipstick – moisturising 

ingredients, long-wearing formulations, with a buildable, 

satin-y finish. 

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

our ingredients, ensuring direct trade relationships wherever 

possible. Direct trade is immensely beneficial as it ensures 

producers can thrive rather than simply surviving, because they 

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

invest in regenerative farming techniques that keep their land 

healthy for the future.

time for you 

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

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

Our treatments have been specially crafted to leave you feeling totally 

refreshed, and most importantly, pampered. 

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

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

36 Style | Beauty 

About face 

Liquid gold 

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

years of her own research for clever Kiwi Gemma Ede 

to take the plunge and develop Conviction, a trio of 

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

jojoba oil slow-infused over 12 weeks with New Zealand 

permaculture-grown turmeric and kānuka, the serums give 

skin a level of nutrients and nourishment far superior to 

many heat-induced, industrially processed oils. 

Beauty sleep 

Crafted with powerful 

sources of skin-brightening 

vitamin C and hydrationboosting 

plant-based 

ceramides to help combat 

the physical effects of poor 

sleep and support skin to 

wake glowing, Trilogy’s 

Vitamin C Ceramide Night 

Cream ($59) is the ultimate 

beauty sleep gamechanger. 

Use as the last step in your 

night-time skincare routine 

– simply massage into clean 

skin and hit the sack. 

Believe your eyes 

Pretty much every eyeshadow 

on the market offers promises of 

longevity - RMS’s latest, Eyelights 

Cream Eyeshadow ($42 at 

Mecca), actually delivers. Available 

in six lush neutrals, this generous 

tube of creamy goodness is 

formulated with organic green 

tea and natural peptide quinoa 

extracts to nourish and smooth 

delicate eye skin, and stays put all 

day without creasing or fallout. It 

even comes with a cute silver key 

to ensure you can squeeze out 

every last bit before recycling. 

Ultra violet 

Tapping into the powers of eight 

organic plant extracts including 

superfruit kaki (we’ll spare you 

the sciencey bit but basically it’s 

a great shield against sallow skin), 

Nutri-Lumière Revive ($208) is the 

result of the next phase of Clarins’ 

formula innovation for its anti-ageing 

moisturisers: to create the option of 

a hybrid moisturiser plus a radiance 

booster that not only helps to visibly 

improve skin brightness immediately 

but also over time. Illuminating 

pearls and the cream’s violet-tinted 

texture both help with optical 

correction to assist with luminosity 

Do the dew 

Those coveting dewy, glowy skin like 

Gwyneth Paltrow’s will be on cloud 

nine with the local (finally) release of 

GOOP’s new Cloudberry Exfoliating 

Jelly Cleanser ($56 at Mecca). Made 

with natural tropical fruit enzymes, 

a gentle bitter orange peel exfoliant, 

arctic cloudberry and sugar-based 

squalane, this innovative cleanser goes 

on like a (slightly grainy) jelly then 

washes easily off leaving instantly 

hydrated, clean skin.

Country boots, tweeds, accessories and more. 

Available exclusively from Rangiora Equestrian Supplies. 

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

38 Style | Wellbeing 

Act natural 

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

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

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

planet in these uncertain and unsettling times. 

Words Wendyl Nissen Photos Jane Ussher

Style | Wellbeing 39 

“With Covid, nothing is quite normal 

any more and possibly never will be 

again in the way we’ve thought of 

‘normal’ in the past.” 

One thing we are probably all dealing with in these Covid 

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

stressful times and enables us to cope with disasters such as 

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

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

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

thought of ‘normal’ in the past. 

Science defines surge capacity as a system of biological and 

psychological adaptations that help us get through difficult 

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

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

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

hardship such as limited food or dealing with the elements during 

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

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

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

resources indefinitely to deal with those situations. Eventually, 

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

I interviewed US science journalist Tara Haelle, who wrote a 

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

what she did to create her new normal. 

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

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

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

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

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

one ball after another and realising you can’t pick 

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

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

in these times and she pointed out that her selfcare 

used to involve getting a massage, going out 

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

these activities were off the table when Covid arrived. 

So she interviewed surgeon and author of 

The Resilience Bank Account, Dr Michael 

Maddaus, who recommended that people with 

depleted surge capacity find a kind of ‘creation’ 

activity that involves both a planning element and 

an in-the-now moment. 

“Some neurotransmitters in our brains fire off 

when we’re planning something, generating the 

feeling of excitement we feel while planning. And 

other neurotransmitters thrill at an experience 

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

pursuits are especially important – when you plan 

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

heading toward the goal of a finished product, 

you’re activating both types of transmitters at 

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

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

improvements, playing a game with your family, 

photographing nature, or any number of other 

activities. If there was ever a time for us to 

appreciate the necessity of the arts and leisure in 

our lives, it’s now.” 

Finally, Tara said Dr Maddaus introduced her to 

the idea of a resilience bank account, the act of 

intentionally incorporating various coping tools into 

your daily life before you need them to help you 

deal with adversity later. 

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

we can still begin trying to work on the elements 

he lists in particular: sleep, nutrition, exercise, 

meditation, self-compassion, gratitude, connection, 

and saying no, which I also interpret as allowing 

yourself to sometimes sit and ‘do nothing’.”

40 Style | Wellbeing 

Grow your own medicine cabinet 

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

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

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

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

Kawakawa 

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

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

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

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

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

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

stomach upsets. 

KAWAKAWA POULTICE 

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. 

KAWAKAWA TEA 

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. 

Peppermint 

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. 

PEPPERMINT TEA 

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

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

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

add milk to make the tea creamy. 

Lemon balm 

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

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

Like peppermint, it is also quite calming. 

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

some leaves to fruit salads and cordials. 

Comfrey 

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. 

COMFREY OIL 

WHAT YOU’LL NEED 

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

• Comfrey leaves 

• Olive oil 

METHOD 

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 

wellbeing. 

ABOVE: Pegasus Health Healthy Lifestyle Team 

Q1: Why iS it iMportant to Manage 

StreSS? 

Stress can negatively impact many aspects 

of our lives; such as the quality of our 

sleep, our productivity, and relationships 

with others. However, if we shift our 

perspective and see stress as a positive 

thing it can help. 

Q2: hoW Can We See StreSS aS a 

good thing? 

People who view stress as a positive thing 

can reduce its impact on their health and 

wellbeing. Try to welcome stress. For 

example, heart racing? Breathing fast? 

That’s your body giving you extra strength 

and energy. 

Q3: What are your top five tipS for 

Managing StreSS? 

1. get moving 

Even a couple of minutes a day in the 

garden, a lunchtime walk, or a quick dance 

can make a difference to your mood. 

2. Connect with others 

Reaching out to others releases the 

hormone oxytocin which helps us recover 

from stress faster. We are social beings and 

supposed to be around others. It can be 

as simple as joining a community group, 

phoning a friend, or getting mates together 

for a game or walk. 

3. Be in the moment and take notice 

Research shows mindfulness is good for 

your wellbeing. Give your full attention 

to what is happening right now and 

experience it with curiosity and kindness. 

Notice a rainbow or smell a flower. 

4. Sleep well 

One of the most important things you can 

do for your health is sleep well. Establish a 

routine of winding down and going to bed 

at the same time. Dim the lights a couple of 

hours before sleep. Put devices down and 

stop the distracting notification beeps. 

5. Make water and whole foods your 

friends 

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. 

pegasus.health.nz

42 Style | Mother’s Day 

Aesop Beacon 

care kit, $125 

Karen Walker Tulip 

Floral silk scarf, 

$115 

Sans Ceuticals 

Sleep Infusion 

masque, $75 

Meadowlark 

Strawberry 

Signature 

gold-plated 

hoops, $185 

Michael Hill 

Spirits Bay 

sterling silver 

ring, $169 

Clarins Eau Dynamisante Treatment 

fragrance collection, $88 

Treats 

for mum 

RESENE 

PALE ROSE 

Briarwood Sue 

M leather phone 

holder in Taupe, 

$179 

Kester 

Black nail 

polish in 

Suncatcher, 

$28 

Juice Beauty Kate Hudson Revitalising Acacia 

+ Rose Powder mask, $64 at Mecca 

The 

Beauty 

Chef 

GLOW 

powder, 

$75 

Hastings Distillers Albertine gin, 

$94 at Whisky Galore 

Ghd Gold limited-edition hair straightener 

in Fresh Lilac, $350 

Glasshouse Fragrances limited edition 

Gardénia Inoubliable soy candle, $90 

La Tribe Crossover 

Sheepy slippers 

in Dusty Pink, $120

NOW ON 

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 

team effort. 

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

use, and how did designing for yourself affect things? 

It was indeed the first home I have ever designed for 

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

probably 400 different homes I would like to see being 

built, so narrowing it down to one was an interesting 

exercise. The site and planning rules constraints helped in 

the decision process. 

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

aspirations. That challenge was equally big. 

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

fumes etc, how does the house prevent these things 

coming in? 

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

tested) and acoustically soundproof. A mechanical 

decentralised heat recovery ventilation system brings us 

fresh air without all the pollutants. You should see the 

filters after six months!


The New Zealand building code 

requires you to collect the water 

coming from the roof. You can collect 

it at the bottom of the roof or you 

can collect it at the bottom of the wall 

with a surface drain and that’s what 

we’ve got here. It’s my architectural 

feature, my French touch. 

Where did you spend and where did you save? 

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

expense of the modern construction techniques, the innovations and 

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

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

Build smaller but better. 

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

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

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

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

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

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

– 64 tonnes of CO2 are stored within these walls! 

What are some of your favourite features/elements? 

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

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

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

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

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

The foundation system is also hybrid – combining the benefits of 

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

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

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

nature (inside and out). 

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

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

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

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

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

where it is then collected. 

Who was in charge of the furnishings 

and what are some of your favourite 

pieces/elements there? 

Mostly my partner, he’s a very detailed 

person. Everything needs to have a 

purpose, a place, to fit in. The dining 

table plays an essential role in this house 

layout – it plays the role of (extra) 

kitchen bench, it’s also a social bar 

linear, our dining table, my work area 

and organises and defines the first floor 

spaces. A key element! 

Would you say there are elements of/ 

influences from your French/European 

background in the design? 

Absolutely, I love my ’mezzanine’ and I 

have a wine cellar! Is that French enough? 

Jokes aside, building a house like I would 

in Europe was a real challenge, and I was 

a bit naïve (another French word) at the 

time. The construction methodologies 

and standards I’m used to back in Europe 

were barely known over here. Recessed 

windows for example (windows in line 

with the insulation layer) are a basic in 

France, but not here, even the concept 

of changing the location of the windows 

was likely impossible. 

You’re the eco design advisor for 

the Christchurch City Council, what 

would be your top advice/tips for 

South Islanders looking for simple 

ways to make their homes more 

sustainable and more suitable to the 

environment we’re in? 

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

about conscious choices – make every 

step count. Be realistic. Act now. 

Open Christchurch 2023 takes place on May 6 and 7. 

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

openchch.nz

N 

E W 

Z E 

A L 

A N 

D M 

A 

D 

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Sparky 

He’s the original multi-fuel 

built of solid 5mm steel, with 

a stovetop cooking surface 

and optional top rails and 

wetback. Let Sparky chuckle 

away and brighten your day. 

Heat Output 7kw 

(estimated). 

A 1.2kw Lion wetback can 

be fitted to heat your hot 

water. 

Leon 

Leon has been designed to 

work hard and stand the 

test of time. He’s a multifuel 

standing 900m high 

with a fixed log base and 

optional top rails. 

Heat Output 16-18kw 

(estimated). A 3kw Lion 

wetback can be fitted to 

heat your hot water. 

Sparky Ca 

She has streamlined panels 

in a choice of colours, a fixed 

log base, stove top cooking 

and optional top rails. 

a country girl rural model 

with optional wetback is 

also available. 


(estimated). 

Emissions 0.55g/kg and 

Efficiency 68% 

Rural Model Available 

Fairburn 

The ultimate stove providing 

heating, stove top cooking, 

oven baking and hot water 

plus huge savings on your 

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(estimated). A number of 

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hot water. 

Customised colour options available. 

Handcrafted by WAGENER STOVES "LION" LTD 

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

www.wagenerstoves.co.nz


Floating in the hills 

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

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

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

Words Anna Wallace Photos Val Moreno & Otto Schuhmacher-Albrecht 

Worsleys Road is well known for being the doorstep 

to adventure in a highly desirable pocket of 

Christchurch’s hillside suburb of Cashmere. Overlooking 

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

backdrop, residents Dave and Sharon Bailey were keen to 

ensure their property’s new pool was situated to enjoy 

both these vistas. 

The pool was also intended to be used as an 

entertainment space, with the design including built-in 

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

Before these benefits could be realised, the installers had 

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

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

of challenges for appointed supplier, Goom, which owns 

Compass Pools Christchurch and Goom Landscapes. 

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

recalls Val Moreno, senior landscape architect and 

project manager. 

“The site dig out was significant; the installation required 

a foundation to be constructed during last year’s chilling 

and wet Christchurch winter. Our team worked in very 

difficult conditions – there was a lot of mud!” 

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 

pandemic period. 

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 

www.simplyheat.co.nz


SPLASH 

Kara Swing chair, 

$1,300 at 

A&C Homestore 

SAVE 

D&A Multi 

box, $50 at 

Sills + Co 

SAVE 

Glasshouse Fragrances 

Kyoto In Bloom 380g 

candle, $55 at Farmers 

SAVE 

Living & Co 

globe, $32 at 

The Warehouse 

SAVE 

linen-look 

tripod floor 

lamp, $50 

at Kmart 

SAVE 

Living & Co glass 

jewellery box, $15 at 

The Warehouse 

CURATED BY EMMA ROGERS 

SAVE OR SPLASH 

For the 

minimalist 

RESENE 

JUST RIGHT 

SPLASH 

Climbing Man wall art, 

$65 at Lava Gallery 

SPLASH 

Hasori 

Morihata 

Sinafu 

7.0 stand 

bowl, 

$835 at 

Simon 

James 

SPLASH 

Karla sideboard, 

$2799 at Nood 

SPLASH 

Ferm Living Hourglass pot, $259 

at Moi on George 

SPLASH 

Miso linen 

cotton cushion 

cover, $80 

at Città 

SPLASH 

Sumba Stone 

Unity Circle art 

piece, $129 

at Folklore Store

EXTERNAL AFFAIRS 

with Tim Goom 

Take the indoors 

outdoors! 

There is definitely an autumn chill creeping into the evenings 

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

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

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

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

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

equipped outdoor room with all the bells and whistles. 

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

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

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

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

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

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

backyard resort living. 

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

structure will certainly help in terms of heat retention. Overhead 

louvre systems are wonderful for creating shelter from sun and rain 

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

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

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

pergola for a cottage garden feel. Anything is possible. 

by Goom 

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

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

will determine which sides should be enclosed. Horizontal louvres and 

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

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

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

properties, the optimal space for outdoor entertaining is some way 

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

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

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

inviting and contains elements which won’t necessitate movement back 

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

have a functional self-contained area. 

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

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

outdoor room is about creating a sheltered inviting space which remains 

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

greater associated costs and consenting issues. This also allows greater 

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

a theme established by the architecture of your home or explore 

innovative materials which contrast to your home. 

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

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

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

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

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

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

wonderful additions depending on your lifestyle and stage. 

Outdoor rooms continue to be an extremely popular item on the 

landscaping wish list of homeowners, adding value and functionality. 

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

outdoor room can enhance your property and lifestyle. 

The champions of 

landscape design & build. 

10 AWARDS - 2021 

DESIGN | MANAGE | CONSTRUCT 

Create a Lifespace with us. | goom.nz 

IDEATION-GOM0152

52 Style | Promotion 

Style discovery 

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

is the perfect excuse to go wandering. 

Known for its natural beauty, intriguing 

history and bounty of artisan 

producers, Tasmania is a place of pure 

discovery. At about half the size of the 

North Island, Tasmania is the perfect size 

for accessing all those towering forests, 

deserted beaches, historic sites, beautiful 

mountains and meet the Tasmanian wildlife 

– perhaps even the iconic Tasmanian devil. 

Air New Zealand flies direct to Hobart 

from Auckland with good connections 

from Christchurch, so you’re just hours 

away from kayaking, white water rafting 

and hiking. The cities are small enough that 

you can easily explore them on foot, and 

historic sites such as Port Arthur are made 

for walking tours. And don’t forget it has 

two of the top 100 golf courses in the world. 

Tasman Island. Photo: Jason Charles Hill 

PLACES TO EXPLORE 

Hobart 

Hobart is flanked by wild mountains 

and expansive rivers with an 

historic waterfront and exceptional 

eateries such as Frank Restaurant 

tucked amongst its thoroughfares. 

Visit Moorilla (655 Main Road, 

Berriedale), one of Tasmania’s 

pioneering wineries and Lark 

Distillery (12 Franklin Wharf). 

ABOVE: Frank Restaurant 

Photo: Osborne Images 

Launceston 

Launceston is 

Tasmania’s second 

major city and 

a vibrant hub 

for food and 

wine with an 

emerging culture 

of designers and 

artists. Head to 

the Tamar Valley 

for excellent food 

and wine or hit 

the mountain 

bike trails around 

Derby and find 

out why Tasmania 

is the world’s 

latest mountain 

biking mecca. 

Bay of Fires. Photo: Stu Gibson 

East Coast 

The Great Eastern Drive will take you to cellar doors 

and oyster farms and the Freycinet National Park, 

where Wineglass Bay presents an enticing reason to 

stretch your legs, with world-renowned views. All 

along the east coast there are fishing villages offering 

freshly caught seafood. Tuck into a lobster roll at The 

Lobster Shack (40 Esplanade, Bicheno) or find fish 

and chips at nearby Tasmanian Coastal Seafoods (48 

Esplanade, Bicheno). At Freycinet Marine Farm (1784 

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

Bay Tours and pluck ‘n’ shuck oysters straight from 

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

welcomes you with a ribbon of white sandy beaches, 

secluded coves and rocky outcrops.

Style | Promotion 53 

EXPERIENCES 

MONA 

Tasmania has made it onto the international art scene with 

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

Hobart attraction is a powerhouse of challenging ideas, 

provocative contemporary art and rare antiquities. 

Port Arthur 

Walk in the footsteps of the early 

convicts, soldiers and 

settlers. There are more than 30 

prison buildings and ruins on the 

Tasman Peninsula, which housed 

12,500 convicts from 1830 to 1877. 

Photo: TA and Tourism Tasmania 

Battery Point 

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

Georgian cottages, art and craft shops and restaurants. 

Nearby, on Hobart’s waterfront, Salamanca Place is 

famous for its Saturday markets. 

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

Photo: TA and Tourism Tasmania & Rob Burnett 

Devils @ Cradle 

Devils @ Cradle (3950 

Cradle Mountain Rd, Cradle 

Mountain) is a unique Tasmanian 

conservation sanctuary 

located at the entrance to the 

spectacular UNESCO World 

Heritage site-listed Cradle 

Mountain National Park. It 

concentrates primarily on the 

elusive Tasmanian devil, however, 

the sanctuary is also home to 

the closely related spotted-tail 

and eastern quolls. 

HOUSE OF TRAVEL has the perfect Tasmania Experience for you. 

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

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

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

54 Style | Travel 

STYLE STAYS 

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 

THE LOCATION 

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 LOWDOWN 

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

for the property, this utterly unique accommodation offering 

includes 19 rooms, with 12 located in the historic pumphouse 

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

one exclusive retreat on the water’s edge. 

The five-storey pumphouse that gives the property its name 

was originally built in 1940 to house enormous water turbines 

for a hydropower system, and was decommissioned in the 

early 90s. 

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

pumphouse was made over as accommodation, with design 

sympathetic to its industrial origins. 

THE EXPERIENCE 

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). 

EAT/DRINK 

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

and dinner, so again, no reason to leave. 

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

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

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

on two enormous Asado grills. 

Beverages are charged through a ledger system on 

consumption at the three honesty bars, but guests are their 

own bartenders. 

THE NITTY GRITTY 

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

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56 Style | Travel 

STYLE TRAVEL GUIDE 

Margi Robertson’s Dunedin 


Otago institutions since their inception 

in 1978 and 1986 respectively, the 

beautifully leadlight-entranced boutique 

Plume and clothing label NOM*D are 

synonymous with Dunedin fashion, so 

it makes sense that designer and cofounder 

of both, Margarita Robertson, 

would be the perfect go-to for this 

month’s Style travel guide to the 

southern city. 

How long have you lived in Dunedin 

– and why did you choose to settle 

there? 

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 

Serves 5 

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

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

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

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

INGREDIENTS 

• 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 

METHOD 

1. To get started, preheat the 

oven on fan-bake at 220°C. 

Fan bake is best as you’ll achieve 

a better crust on the outside of 

the meatball. 

2. Soak the sandwich bread in milk 

and place it on the side. 

3. Place the pancetta, onion and 

cloves into a warm fry pan with 

a little olive oil to soften them. 

Once softened, allow to cool. 

4. Combine the pancetta mixture 

with all the remaining ingredients 

(including the minces) in a large 

mixing bowl. When adding the 

bread make sure to squeeze out 

any excess milk first. 

5. Combine thoroughly with 

your hands, squeezing to mix 

everything thoroughly. 

6. Using your kitchen scales weigh 

out 50g portions of the mixture. 

Using a little oil on your hand 

form these into balls. 

7. Make sure you use a fair amount 

of pressure to form the polpette 

so they won’t just fall apart 

while cooking. 

8. Place onto a baking tray lined 

with greaseproof paper. Bake 

for 12-15 minutes. 

LITTLE AOSTA’S 

TOMATO SUGO 

INGREDIENTS 

• 500g cherry tomatoes 

• 30g fresh basil 

• Parsley stems (these come 

from the recipe for the polpette 

– meatballs) 

• 100ml extra virgin olive oil 

• 20g salt 

METHOD 

1. Place all ingredients into a deep 

oven tray. 

2. Allow 8-10 minutes of cook time. 

3. If you get your timings right the 

sugo and polpette will come out 

of the oven at the same time. 

4. Place polpette into a large bowl 

garnished with sugo, chopped 

herbs and parmesan cheese.

60 Style | Food 

LITTLE AOSTA’S VANILLA PANNA COTTA 

Serves 5 

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

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

surplus apple compote, perfect for your morning cereal! 

INGREDIENTS 

• 2 sheets gelatine 

• 1 vanilla pod, split lengthways 

• 150ml milk 

• 400ml cream 

• 80g white sugar 

METHOD 

1. Add the gelatine sheets to a 

bowl of cold water to soften. 

2. Scrape the vanilla pod into 

the combined milk and cream 

3. Place the milk mixture and 

sugar in a saucepan and bring 

to boil. 

4. Take the gelatine out of the 

water, squeeze the excess 

water out and stir into the 

milk mixture. 

5. Pass the mixture through 

a sieve. 

6. Pour the mixture into glasses 

or ramekins for presentation. 

7. Place in the fridge to allow it 

to set. 

APPLE COMPOTE 

INGREDIENTS 

• 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 

METHOD 

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

saucepan and simmer on a medium heat until the apples are 

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

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

apples. This will give the compote texture. 

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

use the leftover hazelnuts for garnish. 

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

addition as a garnish. 

Recipes by Ben Bayly and Steve Sepsy

62 Style | Drink 

Style sips 

With addictive seasonal-focused dishes, an immaculate wine list 

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

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

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

LONDO’s Mezcal Sour 

Fresh, frothy and deliciously sour-sweet, this 

contemporary citrus cocktail gets its creamy 

topper via egg white, while muscovado sugar 

lends a flavour profile of smoke and toffee. 

The first shake, sans ice, helps create the 

foam, the second, with ice, chills the drink 

and further aerates the egg white. 

INGREDIENTS 

• 40ml plata tequila 

• 20ml mezcal 

• 30ml fresh lemon juice 

• 20ml muscovado sugar syrup 

(1 part sugar, 1 part water, boiled then 

cooled down) 

• 1 egg white 

• Lemon peel 

METHOD 

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. 

LUNATICANDLOVER.COM

64 Style | Drink 

Mix & mingle 

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

here are just a few of our favourite drops. 

Red, red wine 

Newly introduced to the 

New Zealand market 

and sitting somewhere 

between a shiraz and a 

pinot noir, Taylors Estate 

Tempranillo 2020 is a 

deliciously approachable, 

medium-bodied drop from 

the McLaren Vale and Clare 

Valley regions. Displaying 

rich dark cherry fruit 

characteristics with hints of 

spicy incense and underlying 

dusty oak aromas, it has 

a pleasingly soft and silky 

texture and a long finish. 

Impress guests at your next 

dinner party or enjoy on the 

couch with a good book. 

Great Scot 

The Mortlach distillery offers 

one of the most defining 

examples of the traditional 

Speyside single malt whisky 

style. This famous distillery 

label bottling from Gordon 

& MacPhail shows the 

rich sherry cask flavours 

Mortlach is known for. Think 

sticky toffee and orange 

marmalade notes mingled 

with distinctly malty tones, 

delicate sherry and a scent 

of woodland hedgerows. To 

taste, you’ll get flavours of 

black forest cake, maraschino 

cherry and creamy vanilla, 

lifted by orange, gentle oak 

and a malty edge to finish. 

An ideal whisky to share 

among good company after 

a delicious spread and a few 

good laughs. 

Cocktails quick 

One of two new additions 

to Kiwi company Batched’s 

premium ‘cocktail-in-abottle’ 

range (the other 

being a salted grapefruit 

margarita), this classic 

whiskey sour is perfect 

when you need a decent 

cocktail quick. Whiskey, 

lemon juice and sugar are 

the key components and 

Batched’s mixologists have 

them well-balanced and 

smooth using high-quality, 

locally sourced ingredients, 

plus their innovative 

technology ensures every 

glass has that signature 

cocktail foam top – just give 

the bottle a shake before 

you pour. Add a slice of 

citrus and a maraschino 

cherry for extra authenticity. 

One for the cabinet 

Hailing from the Speyside 

whisky hub, Elgin, this 

delicious dram has had 

15 years of maturation 

by independent bottlers 

Gordon & MacPhail. The 

aroma of this Linkwood 

is fresh and fragrant with 

delicate sherry influences. 

The palate is rich and sweet 

with a smooth and creamy 

texture developing, followed 

by a delicate spicy edge 

and a slight nutty character. 

Adding a wee bit of water 

with a pipette will help 

release some warming 

peppery notes. Overall, 

this is a well-balanced 

sweeter whisky from one of 

Speyside’s iconic distilleries. 

A wonderful one to have at 

the front of the cabinet or a 

really special dram to gift the 

whisky lover in your life.

NEW ZEALAND’S PREMIUM 

SUPPLIER OF SINGLE 

MALT WHISKY 

whiskygalore.co.nz 

834 Colombo Street, Christchurch

Find Style and many other 

titles from New Zealand 

on PressReader. 

Start reading 

pressreader.com

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. 


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

68 Style | Art 

Finding myself again in Christchurch for the first time 

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

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

Garden’s Cunningham House) and that there are some 

fabulous new additions such as Tūranga Library, the amazing 

new cycleways and Frances Nation Shop and Grocer, which 

is run by my great friend Tessa Peach. 

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

growing place after the horror of the earthquakes a decade 

ago. I’m really happy about it. 

Tell us about your connections to Christchurch… 

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

of my parents are from greater Canterbury so my family does 

have a strong connection to Christchurch. 

My earliest Christchurch memories are on the Avon River 

and walking through the botanical gardens to visit the bird 

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

Every weekend my extended family would go up to Victoria 

Park to picnic, clamber over the rocky outcrops and burrow 

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

and around the crater rim… such an amazing resource so 

close to the city. 

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

but sort of accidentally found yourself staying on in 

Christchurch for much longer than you thought… 

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

in January 2020 to donate a kidney to my mother and 

my intention was to leave once we had both regained 

our strength. Our surgery team predicted a three-month 

recovery period after the operation but actually it has 

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

difficulties caused by the surgeries. 

New Zealand’s first Covid lockdown began three days 

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

I joined a lot of displaced people who suddenly found 

themselves living extremely unexpected lives due to the virus. 

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

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

Spending so much time with my mother after giving her a 

kidney has been incredible. We’ve always been extremely 

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

Your sister Francis currently has an exhibition at the 

Christchurch Art Gallery and I know your dad and brother 

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

really creative family… 

My family are incredibly creative and we are lucky that 

neither of our parents ever encouraged us to make sensible 

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

audacious in our approaches and many of us have chosen 

creativity and artistic vision over financial security. 

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

toolmakers, an AcroYoga instructor, a landscape designer and 

AutumnAl flAvours 

to excite the pAlAte 

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

offers a wide variety of seafood dishes including our 

most popular seafood chowder. fishermanswharf.nz 

LITTLE RIVER GALLERY 

7 MAY - 7 JUNE 

JANIE PORTER 

METAPHOR 

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

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

03 325 1944, info@littlerivergallery.com 

littlerivergallery.com 

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 

in Wellington. 

I love incorporating found objects in my work – a habit 

I share with both my mother and sister. 

Recently I designed a set of ring mounts to house beach 

pebbles from around New Zealand. New Zealand itself is 

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

stones are volcanic or charming softly hued argillite, which 

I absolutely adore. 

New Zealand also has absolutely amazing op shops, which 

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

mysterious metals, pearls and other oddities. So inspiring. 

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

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

part in the Warren Ellis/Nina Simone gum tale… 

The Warren Ellis commission was a huge surprise. One day 

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

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

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

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

I was incredibly nervous the day he came to the studio 

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

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

as nervous as me! 

My task was to duplicate the gum without affecting the 

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

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

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

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

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

effort to be incredibly reassuring I photographed every step 

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

Warren loved the photos I sent over and developed the 

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

amazing project with a wider audience. 

This was such a great commission and I really 

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

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

the book and its message. 

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

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

70 Style | Promotion 

Marketplace 

A CAREFULLY CURATED SHOWCASE OF LOCAL BUSINESSES AND THEIR GORGEOUS WARES. 

JEWELLERY BY DESIGN NZ 

This Christchurch-based 

company creates bespoke 

handmade and custom 

designed jewellery focusing 

on ethically sourced 

gemstones and recycled 

and New Zealand gold. This 

stunning ring ($3200) is one 

of its signature custom pieces, 

made to order with a 1.1ct 

Australian sapphire bezel 

set in 9ct white gold. 

jewellerybydesignnz.com 

ANY EXCUSE 

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 

anyexcuse.co.nz 

FLEUR BY DK 

FLORAL DESIGN 

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. 

fleurdk.co.nz 

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. 

littlerivergallery.com 

COMPANY OF 

STRANGERS 

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. 

companyofstrangers.co.nz

The Perfect Ring 

Polished Diamonds – Jewellery Design, 

provides a unique experience allowing 

you to design the ring of your dreams. 

Advanced technology ensures accuracy 

using architectural software so you can 

view the actual ring in perfect proportion, 

allowing for design adjustments. Clients 

can have any ring style and matched to 

any budget with the diamond or gemstone 

being the deciding factor. Virtual CAD 

modelling, MRI laser scan, 3D printing with 

traditional hand craftsmanship ensures the 

highest quality at an excellent price. 

QUALITY ASSURED 

• Lifetime Guarantee 

• Workshop Direct Value 

• Free Design 

Consultations 

• NZ Gold and 

Locally made 

• Digital CAD – 

future proof 

• Repairs, Valuations 

and Service 

Christchurch Showroom 

30 New Regent Street 

Auckland Showroom 

95C Ponsonby Road 

Freecall 0800 233 299 

Online Showroom 

www.polisheddiamonds.co.nz

72 Style | Read 

The reading room 

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

NEW RELEASES 

How to Loiter in a Turf War 

Jessica (Coco Solid) Hansell 

(Penguin, $28) 

Renowned multimedia artist and musician Jessica Hansell, aka Coco 

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

autobiographical fiction while studying at the University of Hawai’i 

as the Fulbright Creative New Zealand Pacific writer in residence 

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

friends beefing with their own city as gentrification sets in and 

racial tensions swelter. 

YOU’VE BEEN 

READING 

Breadsong: How Baking Changed Our Lives 

Kitty & Al Tait 

(Bloomsbury, $43) 

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

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

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

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

town. Equal parts moving memoir and delicious cookbook (with 

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

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

Managing Expectations: A Memoir In Essays 

Minnie Driver 

(Allen & Unwin, $37) 

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

much-loved actor Minnie Driver tracks from her rather bohemian 

upbringing between Barbados and the UK and finding herself the 

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

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

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

charming, heartwarming and searingly honest. 

The Improbable Life of Ricky Bird 

Diane Connell 

(Simon & Schuster, $35) 

Ricky Bird loves making up stories for her brother Ollie almost 

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

wild and whimsical places full of unlimited possibilities – but real 

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

Connell’s gorgeously written and heartbreakingly humorous new 

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

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

Completely Fine. 

WINNING 

REVIEW 

Mala’s Cat 

Mala Kacenberg 

(Penguin, $38) 

A true story that is set 

against the shadow of the 

Holocaust, Mala watches 

helplessly from afar as her 

Jewish family is rounded 

up for deportation. Now 

living alone in the woods 

with only her beloved 

cat for company, we 

learn about the tenacity 

of a 14-year-old girl 

with a will to survive 

against all odds. This is a 

story that needs to be 

protected, remembered 

and spoken about for 

generations to come. 

– Sarah Carruthers

Style | Read 73 

PICCADILLY PICKS 

Esther’s Children 

Caroline Beecham 


I have just finished reading an 

advance copy of Esther’s Children 

by Caroline Beecham, who has also 

written Maggie’s Kitchen, Eleanor’s 

Secret and Finding Eadie. Set during 

World War II, it’s an historical drama 

based on the life of Esther Simpson. 

This novel follows Tess, a young 

woman who works at an organisation that tried to rescue 

Jewish academics and scholars from Europe. She arranges jobs 

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

academic and musician who she rescues from Vienna as the 

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

Britain moves to intern European refugees. 

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

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

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

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

refugees suffer to free themselves from oppression. 

The book is historical, romantic and moving and if you 

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

Warsaw Orphan you should enjoy this book. 

- Robyn Joplin 

The Ghost Tattoo 

Tony Bernard 


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 

WIN 

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

we love books 

www.piccadillybooks.co.nz 

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

74 Style | Win 

GIVEAWAYS 

Win with Style 

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

It’s easy to enter – simply go to 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. 

ethiqueworld.com 

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 

CLASSIC COOKING 

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. 

thecookshop.co.nz 

Previous 

competition 

winners 

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 

practice environment. 

Meet our Doctors 

dr philip Frost 

the founder of Face 

Value with over 25 

years’ experience, phil 

is a senior member 

of the nZ Society of 

Cosmetic Medicine. 

Mother’s Day 

gift vouchers 

available 

dr david Bruce 

A graduate of the 

university of Warwick 

Medical School in the 

uk, david currently 

enjoys a combination 

of General practice and 

Cosmetic Medicine. 

For a personal consultation at no charge 

please call 03 363 8810 

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

Merivale, Christchurch 

www.facevalue.co.nz

Briarwood Christchurch 

4 Normans Road, Strowan 

Telephone 03 420 2923 

christchurch@briarwood.co.nz 

briarwood.co.nz

Style: May 06, 2022

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