The south island lifestyle magazine
I’m YOURS | JuLY 2022
the People. The PLACES. ThE TRENDS.
award-winning MUSICIAN ANTHONIE TONNON’S nod to dunedin | Sustainable BEAUTY boss EMMA LEWISHAM ON
GROWING UP IN NELSON | FOODIE LEGENDS NICI WICKES & ANNABELLE WHITE SHARE FAVOURITE RECIPES
ŌTEPOTI FASHION BRAND COMPANY OF STRANGERS’ HERITAGE-INSPIRED BLING | A WARM & WELCOMING WĀNAKA
HOME TO INSPIRE | ARTIST SARAH HUDSON GETS CREATIVE on OTAGO PENINSULA
ADVENTURER CHRIS LONG’S WILD WEST COAST FOOD JOURNEY
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Annabelle White, Chris Long, Dion Andrews, Gerard O’Brien,
Justin Spiers, Karlya Smith, Kim Dungey, Kristy Pearson,
Neville Templeton, Nici Wickes, Rebecca Fox, Renato Nehr,
Robyn Joplin, Sinead Jenkins, Todd Eyre, Woof!
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
A note to you
As a recent émigré from the big smoke of Auckland to
(admittedly still not small, but smaller) Christchurch, our
cover star Anthonie Tonnon’s observations on what a shift to
smaller towns and cities can offer has reaffirmed my decision to
make the move – and couldn’t have come at a better time as
the temperatures down south take a(nother) plunge.
Having tried and enjoyed big city life but seeing fellow
musicians in the States leaving them in droves with no ill
effect to their careers or lifestyles, and in fact instead thriving,
Anthonie and his fashion stylist wife Karlya Smith decided to
do the same, landing in Whanganui a few years ago and never
And it clearly hasn’t hurt his career – last month Anthonie
took out the prestigious Taite Music Prize for his brilliant and
beautiful album Leave Love Out Of This, a must-listen record that
contains nods to his youth in Dunedin in the 1980s. Or his
lifestyle, having picked up a very interesting new hobby along
the way (read more on page 22).
So here’s to the smaller towns and cities, especially ours in
the South Island, and if you’re not lucky enough to live in one
currently, I’ll extend an invitation to visit any time for a taste of
the good life. Just make sure to bring your winter woollies.
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are not necessarily the opinion of Allied Press Ltd or its editorial contributors.
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Allied Press Ltd can accept no liability for the accuracy of all the information.
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In this issue
22 MUSICAL STYLE
A captivating chat with
Taite Music Prize-winning
musician Anthonie Tonnon
Beautiful bling from
Company of Strangers
32 PARK LIFE
Bring the outdoors in with
snug yet chic separates
Health & Beauty
34 BEAUTY BOSS
Emma Lewisham on her
formative years in Nelson
38 ABOUT FACE
The best new beauty
Home & Interiors
43 WARM WOOD
A cosy Wānaka abode with
no compromise on style
44 SAVE OR SPLASH
The bold and the beautiful
for every budget
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.
50 TAKING THE WATERS
Warm up and wind down in one
of Rotorua’s legendary hot pools
Food & Drink
26 GO WILD
Adventurer Chris Long’s wild
West Coast food journey
57 GOURMET ON THE GO
Nici Wickes’ favourite
62 GAME OF SCONES
Annabelle White shares some
64 STYLE SIPS
Cool Dunedin bar Woof!’s
hauntingly good tipple to try
64 MIX & MINGLE
Delicious beverages tested
by the Style team
Arts & Culture
68 EARTHY COLOURS
Artist Sarah Hudson gets creative
on the Otago Peninsula
72 THE READING ROOM
Our picks of the new book pack
What’s hot and happening in
Gorgeous wares from local spots
Fancy hotel stays, luxurious
accessories and free tickets galore
Musician AnthonieTonnon at
home with his award-winning record
Leave Love Out Of This.
Photo Karlya Smith
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Lighting festival celebrating Matariki
24 June–3 July Cathedral Square
14 Style | Newsfeed
Mid-year mood boost
Banish the winter blues with new knitwear in
vibrant tones of periwinkle, sage, cobalt and
sweetpea from covetable Kiwi brand Hej Hej’s
latest collection ‘Let’s Go Outside’. Created from
mohair, silk, wool and cashmere blends that are
both cosy and luxurious, choose from cardigans,
sweaters, skirts and even a snug, soft and oh-sofluffy
Christchurch company Jeuneora has saved us from
our sleeping woes with the release of its decadent
hot chocolate-flavoured super powder Beauty Sleep.
Using the power of adaptogenic mushrooms and an exclusive
pistachio extract, the beautifying powder also aids sleep,
relaxation, immunity and mood balance while helping cope
with stress and fatigue. Our kind of hot chocolate.
Popcorn at the ready
Film fanatics from across the South Island,
get your programmes and booking fingers
at the ready as the highly anticipated
NZ International Film Festival returns for
2022, with a suitably impressive array
of films covering all tastes and genres
and from all across the globe (including
a great selection from New Zealand).
Running in 13 towns and cities from July
28 to August 31, check the website to see
what your local has on offer.
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16 Style | Newsfeed
Love on tour
The Black Seeds, one of our mostloved
bands, are hitting the road
again on home soil for the first time
in five years, with a nationwide tour
to showcase their new album, Love
& Fire, alongside some well-loved
classics. The groovy group’s South
Island stops are July 8 in Christchurch
and Wānaka July 9.
A Southern craft
Kiwi craft spirit producer Scapegrace is making moves
in Central Otago, with co-founders Mark Neal and
Daniel McLaughlin settling in Wānaka and development
underway on a swanky new distillery that will produce
premium gin and vodka as well as their soon-to-be
released malt whiskey. Designed by Cheshire Architects,
construction has already started on the first building, which
contains the new head office, bottling hall, warehouse and
the first barrel room, due to open in August 2022. The
project also incorporates a kānuka planting programme
and historical walking track.
The newest exhibition at Christchurch Art Gallery,
Māori Moving Image ki Te Puna o Waiwhetū, celebrates
recent film, animation and video art made by several
generations of Māori artists, with a rich collection
of works that explore language, politics, time, place
– and karaoke… Including several new commissions,
artists include Lisa Reihana, Shannon Te Ao,
Sarah Hudson and Louise Pōtiki Bryant.
Runs to October 16, 2022.
Louise Pōtiki Bryant,
‘Te Taki o te Ua/The Sound of Rain’ 2022, 3-channel HD video.
Courtesy of the artist.
Raise a toast
With a whopping 100,000 toasties served up since the
first round of judging began in April, the 180+ entries in
this year’s Great New Zealand Toastie takeover have now
been whittled down to 13 finalists across six regions. With
no further adieu, the South Island finalists are: Little Nessie
Café (Nelson) BEERS (Christchurch), Morning Magpie
(Dunedin), High Country Salmon (Twizel) and Johnny
Crema (Frankton, Queenstown). Second round judging
commences in the first week of July, with the winner
announced on July 27, so make sure you pop into your
local before then and show your support!
Morning Magpie’s Tickle My Pickle sandwich, served with a dipper of
tomato soup. Photo Sinead Jenkins
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18 Style | Newsfeed
Top Kiwi talent Hollie Smith has released a deluxe edition of
her soulful Coming in from the Dark – her fourth number-one
album to date – featuring an additional five acoustic versions of
beloved tracks. And to give us even more to celebrate, she has
also announced her nationwide tour (including Queenstown
July 7, Christchurch July 8 and Nelson July 9) set to warm up
our winter – a long-overdue opportunity to share her new
material live on stage.
Local queen of non-meat treats Flip Grater and
her team have added another foodie accolade
to their belts, taking out Best Specialty Sausage
at the Vegan Sausage Awards 2022. Handmade
in-house using natural ingredients and ancient
techniques, the moreish, peppery number is
great in sandwiches, on pizza or as antipasti,
and can be eaten cold or cooked. Purchase
direct from the Grater Goods deli in
Christchurch’s Sydenham or
find it at a New World near you.
Smells like community spirit
Local beauty brand Linden Leaves has launched a unique new project to show a little support to
residents of Christchurch directly affected by the less than pleasant (read: terrible) smell created
by a neighbouring sewage plant damaged by fire earlier in the year. Already committed to a
donation of 500 of its Room Fragrance Mists, the company’s goal is to give 3000-5000 more (the
estimated number of suffering households) via a 1:1 gifting initiative during July (so when retailers
order full-size home fragrance products for their store and online customers buy any full size
home fragrances for themselves on the Linden Leaves website, they’ll donate a Room Mist on
their behalf to the cause). It has also enlisted the support of the Student Volunteer Army, who will
deliver the gifts as part of their laundry initiative; a brilliant scheme to help affected residents by
picking up washing that can no longer be dried outside, and returning it laundered.
Fragrance is a virtue
Wanting a new signature scent? Kiwi beauty brand The
Virtue has created a divine new way to help perfume
newcomers ‘find their fix’ within its stunning collection
of signature fragrances. Select any five The Virtue scents
for your Parfum Sampler Set ($59), from potent white
floral 1987 to the wild and salty Back Beach., then your
customised choice of 2ml vials will be packaged up in
a beautiful cream suede pouch and sent your way for
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20 Style | Newsfeed
Classics on stage
Fleetwood Mac fans get your dancing shoes
ready, because following the success of the
Come Together music series, Liberty Stage
has announced its latest tour will feature
Fleetwood Mac’s Rumours. Released 45 years
ago and an instant commercial success that
sold more than 10 million copies worldwide
within the first month (and 40 million to date),
the epic record will be recreated by New
Zealand’s favourite musicians, on stage in
Christchurch July 8. libertystage.com
From the new bed-in-a-box kids in town, backed by over $5m
of sleep research and created by a team of sleep experts, the
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Emma offers a risk-free 100-night trial with free delivery and
returns. Prices from $999. emma-sleep.co.nz
Born from the garage of health-loving
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wellness shot brand Goju has recently shifted
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and launched their own sustainable glass
packaging in 60ml shot and 500ml multi-dose
bottles, featuring stone paper labels that
don’t need to be removed to be recycled.
Each developed with specific benefits in mind,
Goju offers five unique flavours: Ginger for
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Ngā mihi nui, welcome to June
and welcome to my world. At a
recent business planning session
with our mentor Gilbert Enoka,
this question was posed: “in this
year of all years what have you
learnt about yourself ?” And in
the quieter moments I’ve had the
chance to ponder just that.
But before sharing those insights, I’d
like to look at the real estate world
collectively – and at some of the
learnings readily available.
It’s awards time, the financial
year has been completed and,
yes, you guessed it, it’s time to
publish and share achievements.
Open any publication or look to your
social media and you’ll find numerous
‘Top 20’ groups of consultants and
proclamations of greatness being
made across the city.
It’s done in an attempt to win the
hard-earnt trust – and, therefore, the
real estate needs – of potential clients
and it happens with every significant
brand in the industry, not just the one
featuring above our own doorway. It’s
confusing, I know, often off-putting
and, what’s more, I contribute to it!
So, I’m offering my apologies whilst
providing some rationale.
You see, our team of 91 real estate
consultants spread across four
offices (soon to be five) are the real
deal. Harcourts gold has the Top
Residential Office in New Zealand and
it’s an accolade that evokes a definite
sense of pride knowing I’ve been
able to contribute to that success.
Our award-winning Papanui office is
located in the area where my father
and his family of seven grew up and
where my husband and I went to
high school. You see, I’ve learnt that
I’m nostalgic and parochial when it
comes to my local community – and
those roots run deep.
In addition to this office award, we
have the Top Franchise award for
income per sales consultant in New
Zealand, Top Office for auctions,
revenue and performance, plus three
consultants in the New Zealand Top
20 including Number One (out of
2,318) – my great friend and business
partner, Cameron Bailey.
I’m providing these details not to
come across as a tiresome bore
but to demonstrate a number of
determinants that indicate this team
really is different. And it’s this I’ve
learnt: no amount of success can
happen without hard work. In this
industry that can mean long hours,
deep rejection, constant setbacks and
market challenges. I’ve also learnt that
this is offset by a supportive team that
collaborates, encourages resilience
and celebrates when the job is done.
You then go forward, year after year,
and in my own case, decade after
decade. Anyone can be motivated
for a minute, but it takes grit to be
motivated for a lifetime – and I guess
that’s my biggest learning of all.
Harcourts gold Business Owner
027 432 0447
The Top Residential
Office in New Zealand!
*Harcourts Top National Residential Office - Gross Revenue - Papanui 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
22 Style | Feature
Songwriting in style
Dunedin-raised musician Anthonie Tonnon talks the art of songwriting,
his passion for public transport and the perks of having a
professional stylist as a partner.
Interview Josie Steenhart
ABOVE: A still from Anthonie’s music video for ‘Peacetime Orders’,
directed by filmmaker Kristy Pearson. Photo Kristy Pearson
Style | Feature 23
“To be nominated amongst nine really great albums and to be honoured
in this way, for something I’ve been trying to make since I was 17, feels
Last month, Anthonie deservedly took out the prestigious
Taite Music Prize for his album Leave Love Out Of This, a
record influenced in no small part by his younger years in
Style caught up with the talented artist from his new
hometown of Whanganui, where he settled with wife Karlya
Smith a few years back and now mans the historic Durie Hill
Elevator in his free time.
Congratulations on the win! What does being awarded the
Taite Music Prize this year mean to you?
The Taite Prize honours the album above all, and since
I started as a musician I’ve been fascinated with albums as
bodies of work. And even though (or perhaps because) the
album format sometimes feels under threat, the format is still
really important to me and most of my peers – it’s a format
and an experience we have control over, and most musicians
have many albums they look up to when they’re making work.
To be nominated amongst nine really great albums and to
be honoured in this way, for something I’ve been trying to
make since I was 17, feels really significant.
What influenced the album?
I have two kinds of writing I do – ‘project-based’ writing, like
for my Rail Land show, where I’ll write on a specific theme
like New Zealand’s public transport system; and then writing
‘as a practise.’
Early on a friend at Elam told me that making art as a
practise meant turning up in your studio and making work for
no preconceived reason. The songs I put on an album like this
are the ones that accumulate from that writing for no reason,
so it can be a bit mysterious to assemble meaning.
There are threads in the album that sometimes connect
clearly – themes about the nature of work for example,
and others that feel related but in mysterious ways. There
are jumps between the present: ‘Two Free Hands’ is about
a careers counsellor with an existential crisis, ‘Entertainment’
is about a television station restructure; the 80s: ‘Old
Images’ is a love song that also explores raising families in the
threat of nuclear war; and as far back as the Canberra air
disaster of 1940.
I’ve said before that the title track explores the way that
growing up after the 1980s affects the way my generation
navigates the world. I feel like I was raised in a project to
create ‘rational actors’ who calculate incentives in almost
mathematical ways, even in areas of life we don’t think of
being the realms of economics.
Tell us more about growing up in Dunedin, and how your
time there influenced you as a musician…
It wasn’t until I had lived in Auckland for quite a while, and
travelled in places like the US, that I realised how hard hit
Dunedin was by offshoring, and the centralisation of business
and government to the largest cities.
People talk about the rust belt in the US, but actually we
have plenty of examples of the same thing in New Zealand.
Dunedin has a whole area of town called the exchange, set
out much like Lambton Quay, which used to house a local
stock exchange, government and administrative jobs.
Throughout most of my early life in Dunedin that area of
town was empty – when I was a kid my dad took me to the
massive Chief Post Office, when the new owners were selling
off as much of the interior of the building as they could to
tradespeople, before it sat empty for two decades.
It didn’t all happen in the distant past either. There’s a song
on the album about the Mataura paper mill – which ran
for 100 years and used to employ 300 people and be the
economic centre of that town. It only closed in 2003, and
people were told it would be ‘mothballed’ in case it could be
used again – but instead it was sold cheaply and used to store
toxic waste. Of course now we have a paper supply crisis in
Australia and New Zealand because we don’t have enough
paper mills in this part of the world.
Tracks such as ‘Mataura Paper Mill’ and ‘Water
Underground’, which references water management issues
in Canterbury, are not conventional song topics…
I’m always hoping to hear something in a song that I haven’t
heard before, something that is new, but feels true to
experience, and the way we speak, interact and feel.
Songwriting is a different language to spoken language
in my view, because the music and melody change the
context of the words and it’s hard to control what that
does to them. That’s why so often it’s easy to rest on
phrases in songwriting that hark back to another time – we
know they work.
24 Style | Feature
A true story, from our place and with our own kind of
wording will sound cringeworthy or overly didactic with
the wrong music behind it. It’s quite hard to get that magic
combination but every now and then you break through,
and a song can be talking about local government in a
way that feels thrilling, Machiavellian, and complex – like a
condensed HBO special. When that happens I no longer
care if the topic is odd – I’ll do anything that works.
You’ve talked about moving to a smaller town allowing
you to work full time as a musician, can you talk to this
a little bit?
My wife Karlya and I met in Auckland, and we lived
there together for five years after that. It was a great
time in that city, it was really fighting to make something
better of itself after years of comparing poorly to
Wellington or Melbourne.
We did three tours of the US together over that time,
and something we noticed was that rent was getting
really astronomical in the big cities and, in response, a lot
of American musicians and artists would vote with their
feet and move to cheaper cities that were still close to the
markets they needed to be near – cities like Minneapolis, St
Louis or New Orleans – where you could still play dozens
of cities, including NYC or Chicago, within a day’s drive.
I worried about rents exploding in Auckland, and I often
thought to myself, ‘If only we had that option in New
Zealand.’ It turns out that for us, Whanganui was that
option. Our cost of living dropped by about a third when
we moved here, and that was just enough for me to take
the leap and make music a full-time job. It’s also big enough
to have the benefits of an urban centre, but it’s located
within a day’s drive, and usually less, of almost every North
Island city, so it’s great for touring.
And once that happened you picked up an interesting side
hustle/hobby in the Durie Hill Elevator…
What I learned was that when you make music your fulltime
job, you need a hobby.
On a trip to Dunedin to make a music video, I got
interested in the remnants of railway stations I’d seen as
a kid. What I didn’t know was that Dunedin had a rail
system, modest, but comparable to Wellington’s today,
and it had it right up until 1982. This was earth-shattering
news to me. I’d always believed that Dunedin was too small
for good public transport, especially outside of the era of
black and white photographs.
As I travelled around the country on tour, I would pop into
the local museum to see what public transport options each
town used to have. I found that almost everywhere outside
of Auckland and Wellington had better public transport in the
past, and not in the 1940s, but even as late as the 90s or, in
the case of interregional rail, the early 2000s.
I didn’t know what to do with this obsession at first.
I just knew I didn’t want to be another voice bemoaning
the present, I wanted to do something practical, and related
to my practise as a musician.
So I started a show called Rail Land. In it, my audience
travels with me, on a train or a bus to a beautiful community
hall for a show. Near Wellington or Auckland, the show
ABOVE: Anthonie on tour with his award-winning album Leave Love Out of This. Photo Renato Nehr
Style | Feature 25
can use their rail systems, but in Dunedin, I realised that if I could convince
150 people to pay a little extra on their ticket, we could afford to charter a
Dunedin Railways train. It’s one of the most rewarding things I’ve ever done.
I thought that would fix the bug I’d developed for the topic, but I was
wrong. In 2020, I accepted a committee role representing Whanganui
District Council on public transport matters, and when the tender came
up for our most unique public transport service – The Durie Hill Elevator
– I entered because I wanted to see it retained, and improved as public
transport, as well as a visitor experience.
It’s a symbol of the way Whanganui built its city and its housing around
public transport, and I’d like it to remain the jewel in our network as the
buses improve around it. We have a great team of eight people, and most of
us do two-to-three half-days a week. I love the process of starting the day
with a simple, repetitive act of service – it’s charming, boring, and it helps put
the rest of your tasks in a better context.
What were a couple of the most memorable South Island moments/
experiences for you during the Rail Land tour?
The Port Chalmers Town Hall has become really special to me in the last
couple of years – I’ve done two of Nadia
Reid’s Christmas shows there, and it’s just
a beautiful environment to play in. My
sound engineer, Mal, says the room itself is a
But I’ve always played there solo. To be able
to come back with a five-piece band, with a
larger stage, and with more PA and lights than
we’ve ever used was really something else.
It’s special too because Stuart Harwood
(drums) and I are both from Dunedin, and
Brooke Singer, our keyboardist, used to come
down with her band from Christchurch and
share bills with our bands, sleeping on floors.
It’s taken a lot of time since to be able to bring
something of this scale home.
You have a distinct sense of style, and
I know Karlya is an amazing stylist.
Especially with what you wear when
performing or in promotional stuff, is
your look/aesthetic more directed by her
or, a bit of a collaboration, or all you?
It’s mostly all Karlya! She calls me her most
difficult client. When she met me, I’d taken
to wearing 80s polyester suits from the op
shops – she got me thinking about better
fit and natural fibres, and she’s always willing
to think outside the box, whether that’s
repurposing odd items for flourishes, or trying
womens’ labels when menswear doesn’t fit or
She also introduced me to Doran & Doran
[bespoke tailors] in Auckland, and I’ve used
a lot from their ready-to-wear collections.
I like how they make combinations that have
the presence of a suit, but the comfort and
flexibility of casual wear – their Tokyo jacket
[pictured] can be worn in formal situations,
can be used as a blanket on a plane, or
scrunched up in a bag like a jersey.
Is that your living room in our cover
photo? And again, who’s responsible for
Our home style is all Karlya again. She’s always
moving furniture and artworks around, and
I’m proud of how welcoming she has made
Plans for the year ahead?
Over the lockdowns I set up a writing and
recording studio in the backyard – something
I’ve been working towards for five years. I’ve
just wiped my white board clean, and I’m
looking forward to going back to the practise
– writing songs for no reason. There’ll be
shows again soon, I’m sure, but for now I’m
looking forward to playing the piano and not
knowing what will come out.
ABOVE: Inside Whanganui’s Durie Hill Elevator. Photo Karlya Smith
26 Style | Feature
Growing up on the remote West Coast brings new meaning to the term ‘wild food’.
Words Chris Long
Born in 1991, Chris Long grew up in a small house at
Gorge River in South Westland, two “long, hard” days hike
from the nearest road, 50km from the closest neighbours
and 100km from the closest shop.
In an extract from his recently released book, The
Boy From Gorge River, Chris recalls some of his unique
childhood through memories of food.
Both my parents shared a vision of raising a family away
from the modern world of TVs, phones, electricity and
all the other mod cons that people seemed to be relying
on more and more in the 1980s and 90s. This sort of idea
was very unusual at the time and most people thought they
were crazy. But Gorge River was far enough away that
they could choose their own lifestyle and live out their
dream relatively undistracted by what other people
thought of them. It wasn’t long before I came on the scene.
Although we already had the airstrip, my parents didn’t
have enough money to charter aircraft. Therefore, when
they wanted to leave Gorge River they would walk and
I would ride in their backpacks. Mum and dad carefully
stitched leg holes into their packs and I would sit on top of
their sleeping bags. The 42-kilometre hike to the nearest
road takes two days and the route follows the coastline
north to Barn Bay and inland to the Cascade Road end.
Almost all the food we ate in the early years came from
the wilderness around Gorge River. This was not only
because we wanted to be self-sufficient but also because
with an income of just $2000 a year we couldn’t afford to
fly food in from the supermarket by plane.
ABOVE: Fishing in the river mouth with my first fishing rod – and a lure with no hook.
Style | Feature 27
Mum worked tirelessly year-round in the vegetable
garden in front of our house to grow food for the family.
Over time, as a result of burying fish frames, seaweed and
homemade lime from burnt mussel shells, the soil became
more and more productive and we were able to grow a
wider variety of vegetables.
In springtime mum would start the seedlings off in ‘pots’
made from plastic milk bottles lying on one side in the warm
sun on the windowsill. The seedlings would then be planted
out in the main garden and would grow over the summer.
The tomatoes couldn’t handle the rain and wind of South
Westland, so dad built a greenhouse out of plastic and
driftwood and attached it to the front of our house. Then
we could grow tomatoes and eventually lettuce. Outside
the greenhouse we grew potatoes, parsnips, Jerusalem
artichokes, silver beet, yams, leeks, broad beans and peas,
and a few leafy greens like watercress and turnips grew wild.
During the autumn, mum would bottle some of the
beetroot, leeks and zucchinis, but since we rarely got frosts
things like carrots and silver beet would stay alive in the
garden all winter.
While mum did most of the gardening, dad would do
the fishing (with me always by his side). During the winter
months it’s harder to catch fish in the river and he would
often have to go to the south end of the airstrip to catch
‘kelpies’ (blue-striped wrasse) on a hand line in the rock
pools on the incoming tide. Some days he would stand
down there surrounded by crashing waves for hours
through the middle of a cold southerly storm just to catch
us enough fish for dinner. He would never give up.
Usually mum would fillet the fish and fry them in oil in a
heavy cast-iron frying pan on top of the stove. However, if
we only had one or two fish, she would keep them whole
so as not to waste any food.
The fish stocks in the area are pretty good but often the
biggest challenge is the weather. If the sea is too rough and
the river flooded, there is simply no way to catch fish. At
those times, dad would try to snare a rabbit on the airstrip
to eat instead.
One of my earliest memories is of helping mum and dad
collect sedge-grass seed to make flour. Sedge grass grows
along the sides of the airstrip and on each spiky stalk is a
marble-sized seed that looks a bit like a light brown, fluffy
ball. We would dry the seeds in a metal camping pot behind
the chimney of our wood fire. Once they were dry, mum
would grind them into flour.
If we had wheat, she would also dry and grind that to
make heavy wholegrain flour and I would watch intently
as she mixed some of it together with the sedge-grass
flour, yeast, salt and water in her stainless steel bowl to
make a thick brown dough. Mum would leave the dough
to rise for an hour while she stoked the fire with dry wood
and placed a large aluminium camp oven on top of the
firebox to preheat.
Then she’d bake the bread for two hours in a round
enamel baking pan, turning it over just before it was
done to finish cooking the top. The bread from that
camp oven smelled so good and tasted delicious with its
thick, crunchy crust. We didn’t always have much to put
on the bread when I was young, but we might have some
butter or canola oil or jam and that was extra exciting. We
always had Vegemite because hunters would leave it in the
hut next door.
One of the more interesting foods we ate was bull kelp,
which grows in some places along the coastline, its long
tentacles waving backwards and forwards in the surging
waves. The huge ten-metre swells that come straight from
the Southern Ocean regularly tear clumps from the rocks
and after a big storm we would always search the beaches
for freshly washed-up kelp.
My favourite way to eat it was to dry 30-centimetre
lengths (again behind the fire) for a few days until it was
crunchy. I loved the salty flavour that tasted like the sea.
Mum would also grind it up to make kelp powder, which
I see is now very expensive in some shops.
Dad liked to make a pudding out of fresh kelp tentacles
chopped into three-centimetre lengths that floated in a
milky broth. However, that, along with smoked kahawai
stew, was one of my least favourite foods as a kid. Luckily,
we didn’t have either of them too often and generally
I loved all the food that we ate at Gorge River and was
never a picky eater. I especially enjoyed eating any fish that
I’d helped catch or vegetables that I’d helped grow.
We couldn’t keep any type of livestock for meat or milk,
so any food that mum and dad could not catch or grow at
Gorge River – for example, wheat, rice, oil and milk – had
to be carried in from Haast in their backpacks. Occasionally
we might get a box of food dropped off by a fishing boat or
passing helicopter, but in the early days this didn’t happen
When I was a baby, we would go out to town three
or four times a year and on our return mum and dad
would carry home as much food as they could fit in their
backpacks. When something ran out, like cooking oil or
butter, we would have to go without for a month or three
until we had the opportunity to get to the shop again.
I learned as a kid to appreciate what food we had and not
to miss the food we didn’t have.
For my birthday I would always get a cake, but its
ingredients would be quite simple. It wouldn’t usually have
sugar, but if it included some butter or cooking oil then
I felt like the luckiest child alive! After tasting sugar for the
first time when I was three, I exclaimed to mum in my
baby voice, ‘Sugar’s really nice!’ I didn’t taste chocolate
until I was four years old.
From as early as I can remember, I was absolutely crazy
about fishing. There are pictures of me on dad’s back while
he checked his whitebait net, and as soon as I could walk
28 Style | Feature
ABOVE: Top clockwise: With my parents at the end of the airstrip at Gorge River, in 1992; Robin, mum, me and dad standing in front of
our house as we say goodbye to a visitor; Celebrating my seventh birthday with a cake baked by mum in our camp oven.
Style | Feature 29
I would follow him everywhere. When I was three years
old, dad made me a fishing rod out of a long, thin piece
of wood and I found a blue, wedge-shaped fishing lure left
in the DOC hut next door. Dad was concerned I could
accidentally get a hook stuck in my skin or, worse, in my eye,
and wouldn’t allow me to use an actual sharp hook on my
lure. And he had his reasons for being concerned.
Our only contact with the world was an emergency
locator beacon given to us by a local fisherman, Geoff
Robson. This device when activated will send a distress signal
to the rescue coordination centre via a passing jet plane or
satellite. In a best-case scenario with good weather, one of
the local rescue helicopters could get us to a hospital within
about five hours. In a worst-case scenario with bad weather,
it could be days. Therefore, my parents were very cautious
about what we were and weren’t allowed to do and what
tools and equipment we could use.
Not having a hook didn’t bother me in the slightest and
I spent many hours fishing in the river mouth with that
blue lure. I was always in search of ‘Fishy Bear’, a large
mythical fish that had taken the hooks of two possum
hunters who stayed in the DOC hut. Sometimes I would
throw my lure out in the river near dad’s net and would
return to find a fish on the line. I was always over the moon
and wouldn’t stop talking about my catch for days. Little did
I know, dad would go down early and take a fish from his
net to attach to my line before putting it back in the water
for me to find later.
During the spring months a small amount of whitebait
comes up the Gorge River. Dad would set his whitebait net
at the bottom of ‘the bluff’, a large limestone cliff, originally
carved by a glacier and now covered in rātā trees, which
lies about 200 metres upstream from the river mouth and
forms the gorge that gives Gorge River its name. When I
was two or three, dad hand-stitched me a small whitebait
net out of lace curtain material, and after that I would
always have my net set in front of his. Again, unbeknown to
me, dad would go down first and put a couple of whitebait
in my net.
We never caught many, and on a good day there might
be 20 or 30 bait in my net and a couple of hundred in
his. To me that was an amazing catch. If there were more
whitebait in the Gorge River, there would have been lots of
whitebaiters’ huts to go with them. We were quite happy
to have the river to ourselves and were content with just
catching a feed here and there. Mum would mix the small,
translucent, five-centimetre-long fish with egg (if we had
any) and fry them in the pan.
As soon as I was able to walk I would follow dad
wherever he went. Every two weeks with the full and
new moons we would have spring low tides, when the
tide would drop lower than normal, making it possible
to find pāua. I would follow dad up the beach to find
these camouflaged shellfish that cling to the undersides of
seaweed-covered boulders right where the crashing waves
meet the shore.
When I was three years old, dad made me a blunt,
square-ended pocket knife. On one really calm day I
followed him right out to the edge of the splashing waves.
I saw a huge pāua under a large rock and carefully
pried it off with my little knife. I was so happy that evening
that mum took a photo of me on our camera with my
Other times we would collect mussels at the south
end of the airstrip. Usually mum would send me down to
the ocean to get some sea water and she would boil the
mussels in it for a couple of minutes. This would give them
extra flavour and we would pry open the shells at the
kitchen table looking for the juiciest mussels. The leftovers
would be marinated in vinegar and salt for the next day.
Because we always rely on the food from nature around
Gorge River, we only ever collect what we need. If we
see only five pāua then we know we can only take one or
two. And if the rock has 50 mussels, we can take just 10.
This relationship with nature is critical if you want to live
sustainably off the land.
Despite my family collecting food at Gorge River for
the last 40 years, the fish stocks have not decreased.
Sadly, there are very few such places left in the world.
Natural food supplies are the first to pay the price for
overpopulation and poor resource management. The
fact is that most of the world’s fish species have already
been decimated beyond repair and humans are directly
Looking back on the way that I was raised, and on our
relationship with the land, I feel lucky to have learned
first-hand about the delicate balance of living sustainably
Edited extract from The Boy From Gorge River by Chris Long.
HarperCollins. RRP $39.99
30 Style | Fashion
Interview Josie Steenhart
Alongside its edgy yet wearable clothing collections,
Dunedin-based brand Company of Strangers have been
dabbling in a side of fine jewellery more for than a decade,
with several of the original designs still bestsellers.
Founder and creative director Sara Munro talks us through
some of the clever and captivating pieces.
How long have you been making these pieces and why do
you think they are still among your biggest sellers?
The Pawnshop ring and the Till Death Ring we have been
producing for around 12 years. They are so unique yet familiar
as most customers have a family ring that looked similar so
they are quite nostalgic to people.
What was the original inspiration, and how are they
designed and made?
The Till Death ring was the first ring we made. I had my
paternal and maternal grandmother’s rings and wanted to fuse
them together with one of my own small pearl rings. The two
grandmother’s rings are on either side of mine – being the
middle pearl ring. We used the actual rings to wax and then
mould into a new cast form.
And everything is handmade in New Zealand right?
Yes, we always make everything here, except our nail polish
range, which is made in Australia. We are very passionate
that we remain New Zealand-made, for us it’s about keeping
our industry alive. We have fantastic makers who are all
from small family businesses. They put so much love and pride
into their work.
Do you think living in Dunedin has played a part in the
inspiration of the jewellery designs?
I’m not sure about that, although Dunedin people don’t take
themselves too seriously and have a great sense of humour
and also a love for the unique.
For those more familiar with C.O.S as a clothing brand
– how many pieces of jewellery are currently in the
collection, and how often do you add new designs?
We currently have around 30 styles, and rather than doing a
new collection every six months we add to it when we feel
like it’s ready. Mostly when I want something new to add to
my own rotation!
I kinda love the name of the Divorce ring, what’s the idea
The Divorce ring is simply the Till Death ring cut right down
the middle. Having divorced parents and my husband and I
having a nuclear family of our own I have a very realist view on
divorce and think that time should still be remembered with
fondness and not bitterness. Why not have a laugh about it
and remember the good times!
Do you have a personal favourite piece?
My favourite is the Living End necklace for sure, it’s two pieces
that link together and is the perfect accompaniment to any
wardrobe. You can wear them separately as a bracelet and
a choker necklace or link them together to make one longer
necklace with two textures. I wear mine most days, I’m
obsessed with it.
4 Normans Road, Strowan
Telephone 03 420 2923
32 Style | Fashion
Good news with winter on the way – bush shirts, puffer jackets and all things great
outdoors-inspired are no longer just for hiking and skiing. Pair with luxe separates and finish
with fine jewellery to elevate your ensemble and ensure you stay on the right side of fashion.
1. Moochi Shearl jacket, $390, Include skirt, $300, and Comm boots, $490; 2. Saben Willow shoulder bag, $459;
3. RUBY Cloud puffer jacket in Espresso, $429; 4. Swanndri Becroft coat in High Country, $350; 5. Birkenstock Boston Shearling slip-ons in Light Rose, $350;
6. Macpac Wilderness bumbag in Arctic, $70; 7. Kate Sylvester Plaid jacket in Forest, $399, Utility pants, $289, and boots, $599;
8. Teva Ridgeview Mid RP boots in Tan/Trooper, $300; 9. Karen Walker Runaway belt bag in Stone/Cream, $225; 10. Kowtow Alpine Crew sweater in Khaki, $319;
11. Silk & Steel Reverie rhodium-plated sterling silver and smoky quartz earrings, $229; 12. Michael Hill 0.25 carat diamond and sterling silver tennis bracelet, $449;
13. Juliette Hogan puffer jacket in Olive, $529; 14. Untouched World Urban Wooler sneakers in Sea Salt/Loft, $219
Discover the latest arrivals from our Winter ’22 Collection, in-store and online now.
Christchurch | Wanaka | Wellington | untouchedworld.com
34 Style | Beauty
Nelson born and raised, sustainable beauty star Emma Lewisham
shares how a childhood in Aotearoa’s sunshine capital has
influenced both her lifestyle and her booming global business.
Words Hannah Brown
Emma Lewisham’s grounded South Island roots shine
through in her success founding and building a beauty brand
that both reflects her values and lifts beauty industry standards.
Her balanced approach to life incorporates a refreshing way
of looking at entrepreneurship, motherhood and striving to
build a better planet.
From a young age, Emma was always someone who refused
to stand aside when she saw something that wasn’t right,
standing firm by the statement, “If there’s a will there’s a way,”
The beauty behind the brand says the South Island was
a grounding place to spend her childhood, where she felt
in tune with nature. She drew inspiration from the Kiwi spirit
of resilience and “giving things a go” and has fond memories
of growing up on a farm in Nelson, often spending her
weekends feeding livestock, milking cows or collecting fresh
eggs from the chickens.
“I’ve been surrounded by nature for as long as I can
remember; it’s been integral to my upbringing, so caring for it
has been instinctual for me,” she says.
Her father taught her how to take care of animals and
respect the land. He also modelled the spirit of hard work,
which she continues to apply to her life.
These days, Emma still loves getting a chance to go back to
Nelson region, and particularly the Abel Tasman, which she
describes as “truly one of the most magical places in Aotearoa”.
When Emma took the step to establish her eponymous
brand in 2019, her lessons from younger years and
understanding of the world of sustainability inspired her.
A close examination of the beauty industry highlighted how
much of a waste problem there was, and she was shocked to
find out 120 billion packaging units were being produced every
year in beauty, and the majority – more than 100 billion – was
ending up in landfills.
Her brand flipped the model on its head, taking ownership
of what they brought into the world, moving to a refill and
She believes sustainability is a journey made up of little
changes. In her everyday life, she believes in mindful consumerism.
“I always question where the items I purchase come from,
who made them, and what happens to them at the end of life,
this is especially prevalent in the choices I make around the
clothes I buy and wear,” says Emma. She also drives an electric
car and uses her KeepCup when she’s out and about.
Over the next 24 months, Emma has set the brand
“ambitious carbon reduction goals that we’re working towards,”
and lets slip they have another innovative product launch later
in the year, “to bring to market something we’ve been working
on for three years”.
While she’s busy setting a benchmark in sustainable practice
and launching her products to retailers overseas, she is also
investing time in other areas of her life, including her family.
“You are more creative and effective if you have balance in
your life, spending time doing the things that make you happy
and well rounded.”
She says that her three-year-old daughter inspires her
to not only be an excellent businessperson, but also an
When she’s not building a global beauty empire, Emma
loves to spend weekends with family and friends going to
playgrounds, beaches, and for walks.
“It’s a pretty simple life,” she says.
“During the winter months, it’s easy for people’s
mental and physical health to suffer, and this
winter seems to be increasingly stressful,” says
Pegasus Health Partnership Community Worker
(PCW) Chrissie Robertson.
PCWs like Chrissie are based in community
organisations and work with people to help them
overcome barriers in accessing healthcare.
“We (PCWs) work hard to make sure people know
about and have access to the healthcare services
they need. We want to empower people to manage
their own health and wellbeing, but often they
don’t know what is available or how to get help, so
that’s part of what we do,” Chrissie says.
Chrissie is based at the Aranui Community
Trust Incorporated Society (A.C.T.I.S). A.C.T.I.S
manager, Rachael Fonotia, says a key focus for the
trust is ensuring its community has good access to
“In partnership with Pegasus Health we can
support our people to sort a plan for what they
need. A lot of mahi goes into getting them linked
into the health and wellbeing services, such as
getting them enrolled with a GP. We want our
people to be seen at the top of the cliff not the
bottom, when they end up in ED,’’ Rachel says.
“Any time of the year, our people need safe,
dry, warm homes. In winter, this becomes even
more crucial because without these basics their
health, mental health and wellbeing can be badly
impacted,” she says.
It can be hard to maintain good health and wellbeing
during winter. This winter, COVID and other viruses
such as the flu are in our community. Pegasus Health
– and your local general practice – can help you
access services to stay well, or get help if you are
unwell, this winter.
VISIT YOUR GP FOR:
Vaccinations, including COVID-19, influenza and childhood
Health Improvement Practitioners and Health Coaches are
based in many GPs to provide free health, mental health and
Brief Intervention Talking Therapy (BITT) counselling sessions.
OTHER AFTER HOURS HEALTH CARE: & WELLBEING SUPPORT:
Before you leave home, call Healthline on 0800 611 116 for
24 Hour Surgery: Urgent after hours care.
advice on what care you need.
Healthline 0800 611 116: General health advice and information.
If you don’t need to come to after hours, please make an
Need appointment to talk? 1737: to see One-on-one your GP. counselling via text or phone.
Pegasus Health Partnership Community Workers (PCWs) are
available through the following agencies:
He Waka Tapu
Te Ora Hau
Linwood Avenue Community
Christchurch City Mission
Tangata Atumotu Trust
Aranui Community Trust
Another skin success story
at Lovoir Day Spa
“Please help me, my wedding is in 7 weeks!” this is what
anna told us when she stepped into our day spa a couple of
months ago. she had spent the past year and a half planning
her wedding, and while she did enjoy the exciting experience,
her skin told quite the opposite story. somewhere between all
the wedding errands - from designing the table arrangements
to finalising her guestlist - she suffered from an intense skin
breakout. acne, blackheads, dry patches - everything that was
unbecoming of a bride, one that was getting married in less
than 2 months to be exact!
But like any positive person facing a challenge, anna remained
hopeful that her skin issues would soon subside now that her
wedding planning was coming to a close. and so she ventured
into the nearest beauty store and obsessively purchased
whatever she could off the shelves. exfoliating cleansers, acne
spot treatments, rejuvenating face masks - anything that read
“clear, beautiful skin” in bold letters and convincing packaging.
as if that wasn’t enough, she even went as far as attempting
Google’s natural remedies using at-home ingredients, and
taking advice from friends based on old wives tales.
one might call her eager, and understandably, she was.
Unfortunately for anna, her enthusiasm did not do much to
improve her skin, if anything, all the exfoliating had made
it worse. weeks later, her acne was still clearly visible and
her dull complexion barely brightened. at one point, she
even experienced itching and redness, as one would expect
after experimenting with skincare without proper guidance.
Countless products, diy recipes, and an emotional meltdown
Book today for Better skin tomorrow
03 423 1166 firstname.lastname@example.org Shop 109, 166 Cashel Street,
Level 1, The Crossing, Christchurch Central City
later, she finally accepted the reality: How will i enjoy my
wedding day with my husband if i look and feel this way; what
about the photos!?
simply put, anna was now becoming desperate. and as fate
would have it, that desperation led her to Christchurch Central
one monday, walking through the stores at the Crossing, and
into Lovoir day spa. “this was my last-ditch effort”, she said.
she recounted her story in such detail, like she needed
emotional support just as much as she needed beauty advice.
and turning to me and my fellow skin therapists, she pleaded,
“i just want to look and feel my best, just how any bride
should be” – a feeling we deeply understood and a challenge
we took seriously.
after a comprehensive skin consultation with anna, we
recommended a customised treatment plan that consisted of
two bespoke facials to calm the inflammation, skincare and
basic supplements to take home to restore her skin barrier,
and a gentle peel with our Lovoir vitamin infusion the week
before the wedding. much to her delight, her skin cleared
up, and her bridal glow was back – fresh-faced, flawless, and
ready for her big day. and because she deserved the full bridal
treatment, we went on to give her a relaxing body massage, a
mani-pedi, and an eyelash lift – some much-needed pampering
that she thoroughly enjoyed. needless to say, our day spa
has always strived to make a positive difference in people’s
lives, and it was a joy to be able to do that for anna when she
needed it the most.
a few weeks ago, anna sent us photos of her wedding day,
describing it as the best moment of her life, and it clearly
showed. one would have never guessed all the trouble she went
through to look the way she did - absolutely beautiful, radiant,
confident, and happy, just like what she wanted and, more than
anna’s experience is something we hear on a daily basis at the
salon. if it’s not a pre-wedding skin breakout, it’s the fear of
wrinkles and visible signs of ageing, battling with self-esteem
issues from acne, or something as simple as first date jitters.
we all want to look and feel good in our skin, and pursuing
beauty should be empowering, not embarrassing.
that is what we truly believe at Lovoir, which is why we’ve made
it an aspiration to help everyone look and feel as beautiful as
whatever it is you’re dealing with, you can trust us to
understand your unique skin concerns and create a treatment
plan that suits you best. and by the end of your session, you’ll
leave our salon with better skin and more confidence, radiating
beauty from the inside out. if you’re interested to learn more,
feel free to visit our website, browse our treatments, and book
your appointment. Like anna, we’d love to help you with your
skin journey, and perhaps share a few fun stories in between!
we look forward to meeting you at the salon!
38 Style | Beauty
With winter really making itself
felt this month, Drunk Elephant’s
Wonderwild Miracle Butter ($57 at
Mecca) is every bit the skin miracle
it purports to be. Packed with
intensive skin-loving goodies, this
super pure, concentrated butter
can be dabbed anywhere on the
face or body that needs a little
extra love, including the eye area
and lips, as often as needed.
Laura Mercier, creator of
the iconic Tinted Moisturiser,
brings the same skincaremeets-makeup
a new effortless blush
formula: Tinted Moisturiser
Blush ($45). In 14 adaptable
shades, its ultra-moisturising
botanicals (such as skin
seeds and hydrating prickly
pear) impart 12 hours of
weightless tinted hydration
along with just a hint of
natural, long-lasting cheek
colour for the perfect nomakeup
Out dark spot
Dark spot pigmentation in the
underarm area is reported to
affect one in three women:
cue cult bodycare brand Kaia’s
innovative response, The
Takesumi Bright – the world’s
first brightening duo designed
to calm, brighten and even
skin tone for areas prone to
dark spot pigmentation. Start
with the gentle brightening
body bar and finish with the
2-in-1 multi-use deodorant +
body balm. Takesumi Bright
Starter Kit, $32.
Let it glow
Thirteen years after launching the
highly coveted GLOW powder,
The Beauty Chef founder and CEO
Carla Oates and her team have
reimagined the cult product into
a topical skin-nourishing, intensive
face oil, GLOW F.A.C.E. ($79).
Holding true to The Beauty Chef’s
expertise in fermentation and focus
on the health of the microbiome,
this luxe oil features a unique
fermented prebiotic and postbiotic
extract as well as vitamins A, C and
E and promises to be the ultimate
Plump up your skin as you
plump your pillows with
Glow Lab’s newly released
Pro-Collagen Plumping Night
Cream ($23). Enriched with
powerhouse peptides, amino
acids and betaine, this light
yet rich, luxurious formula
moisturises and firms skin
while you sleep.
A truly good clean
Cut down your cotton pad
habit without compromising
your skin via new Swissper
Reusable Eco Cleansing Pads
(4-pack, $13). Made using 100
per cent natural fibres from
bamboo and cotton with
outer packaging made from
sustainably-grown wood (FSC
certified), simply moisten
with makeup remover lotion
and swipe over face, eyes
and lips to cleanse skin. After
use, hand-wash the pad with
soap and hot water or place
in the supplied mesh bag and
machine-wash on a warm,
Beautiful skin is made in
Winter is the best time for our
expert IPL and medical grade laser
treatments. Reduce pigmentation,
sun damage, acne scarring for a
brighter, more even complexion.
Book a consultation
with our friendly and
experienced team today.
0800 256 654
Laser + IPL Skin Rejuvenation
Laser Hair + Tattoo Removal
Dermapen + Microneedling
Mole + Skin Tag Removal
All Beauty Therapy
40 Style | Promotion
A CAREFULLY CURATED SHOWCASE OF LOCAL BUSINESSES AND THEIR GORGEOUS WARES.
LITTLE RIVER GALLERY
Understanding the land and its connection to the people is the inspiration
behind award-winning artist Nic Tucker’s captivating range of limited edition
woodcut prints. Her process is an adaptation of the Japanese woodblock
method where each colour is applied to a carved block, then printed in sequence
until the final key or drawing block is printed over the top bringing the work
together as a whole. ‘Mt Hutt’ print 82 x 50cm unframed $600, framed $1200.
FLEUR BY DK FLORAL DESIGN
Not just about fresh flowers and
beautiful gifts, Fleur in Merivale also
offers a selection of high quality artificial
flowers for times when you require extra
longevity in your blooms. Choose your
own stems or let Debra and her team
create the perfect arrangement for you.
With every stunning piece designed
and handcrafted in New Zealand using
18k gold and sterling silver, Silver Linings
Collective jewellery will become your
favourite go-to accessory. Available in
store and online.
TO BE CONTINUED…
If clothing tells a story, then Christchurch’s
To Be Continued… allows those stories
to live on. Both the Fendalton and
Ferrymead stores are synonymous with
stylish preloved women’s clothing and
American vintage, stocking brands such as
Anine Bing, Gucci and Ralph Lauren. You’ll
also find a wide range of menswear and
stylish gift ideas at the Ferrymead store.
MASON CARTER JEWELLERS
Whether buying new or remodelling
existing jewellery, the possibilities at
Mason Carter in Merivale are endless. Talk
to them to design your bespoke piece of
jewellery – your ideas, their pleasure – or
buy from their striking original designs in
TRUE TO ONE'S WORD.
might bring tears to
your eyes, but it's real
evidence of Duncan's
"5 star experience he
promises, and the 6 star
experience he delivers."
After over a year on my own searching for a
home to purchase, I walked into Harcourts
Merivale explaining to the Receptionist
‘I need someone to help, someone that
will be open to working with me in a way
that’s a little different from the norm’. That
is when the Receptionist introduced me to
The fact that I am legally blind and am
no longer able to drive to get myself to
viewings did not even phase Duncan.
He respectfully listened and took time to
understand my needs.
For 6 months, Duncan picked me up
from either work during the week or my
home during the weekend driving me
to many (and there were many) viewing
appointments and open homes.
Almost by instinct Duncan just seemed to
understand my low vision and that the glare
from the sun was too much or the light was
too dull making it hard to navigate areas when
we were at viewings. Duncan would offer his
arm to guide me and keep me
safe. If I used my magnifying glass
he was not fazed which was great
for my confidence.
When viewing a property Duncan
was my eyes and showed me
everything. Explaining in detail all
I needed to know so I could see
what I actually could not see with
my eyes. The fact that some of
that information might have been
the very thing that meant I would
not place an offer on a property
never stopped Duncan making
sure I was across the detail.
Duncan’s role was to show me properties,
however, knowing access to shops,
transport etc. was key to my independence
and being oriented with the wider
environment was key to my safety. Duncan
always took the time to explore the
surrounding streets and environment with
me, by either car or walking, to ensure I
was familiar with the area I was looking at
possibly investing into.
When Duncan was unwell and in hospital the
customer care did not stop. Knowing we had
viewings the coming weekend, Duncan was
determined not to let me down and Jamin
Marshall stepped in. It was at this point and
through this interaction, I came to realise this
level of care, commitment and pride is not
by chance but cultural to Harcourts Merivale
- Holmwood Real Estate Ltd.
So… we started in March and now it’s
August, late afternoon. I get a phone call “I
just sent you a property, I think we need to
see this one tonight, can I collect you from
work and take you to see this property’?
5pm and were off to have a look. There
were 3 or 4 other viewings at this property
and then the ‘Aha’ moment – This is it
Duncan I want to make an offer.
How nervous was I after all this time
waiting and anticipating this moment?
Duncan was ‘Right now it’s time for me to
do my job and make this happen for you’
and make it happen he did.
Knowing I could not read all that
paperwork with ease Duncan walked me
through everything. I knew I could trust
him because he had invested in building
that trust with me over the past few
months. Duncan completely had my back
through every stage.
Two weeks later Duncan and Jamin both
came to the office, box in hand, that
carried the keys to my new life and fresh
start. One that offered me complete and
utter independence. The two of them were
every bit as excited as I was.
Going above and beyond to understand
client needs, delivering an exceptional
professional service style, exceeding
expectations to ensure client satisfaction,
walking at your side, being honest,
trustworthy and remaining loyally
committed to the cause has been my
experience with Duncan McGregor who
earns my absolute respect for the 5 star
experience he promises and the 6 star
experience he delivers.
WRITTEN BY CHEIRÉE OHS
Selling or buying, contact Duncan for an award-winning client experience.
Top Client Experience Award,
Harcourts Canterbury 2021-22.
Licensed Sales Consultant
021 2211 313 | email@example.com | duncanmcgregor.harcourts.co.nz
Harcourts Holmwood Merivale Office 175 Papanui Road, Merivale
Licensed Agent REAA 2008
with Tim Goom
Wish List -
The Bells & Whistles!
Landscaping is still considered by some to be a luxury, but investing
in your outdoors and creating beautiful functional spaces where you
want to spend time is an investment in your lifestyle not just your
property. Never has this been so apparent as now, when many of us
have been forced to spend time at home due to the ongoing pandemic.
We all dream of how we would complete a project if money was no
object. For most of us, this is not the reality but investing in even one
big-ticket item in your landscaping project could be all it takes to elevate
your outdoor area from ordinary to exceptional.
Louvres are incredibly versatile in creating shelter when needed, both
overhead and vertically. There is a wide range of styles available. Louvres
which are manually moveable, can be surprisingly cost-effective but the
gold-plated option of a fully automated retractable opening roof louvre
system gives you so many more options - total shelter, partial shelter -
or an unobstructed sky view - all at the push of a button.
I consider having a heat source absolutely fundamental to getting the
most out of your outdoor space year-round. Electric and gas heaters
are very functional and efficient but nothing will draw visitors into your
outdoor area like the crackling warmth of an outdoor fireplace. There
are some stunning ready-made options. A fireplace can be built from
scratch but another wonderful option is to build in a pre-made fire
(which will have carefully calibrated dimensions to ensure it operates
efficiently) into a structure so it appears bespoke, surrounded with
built-in seating and walls to help capture the heat. Fires can also be
multipurpose, with features to not only keep you warm but also for
cooking- including a pizza oven.
We are seeing a huge demand for fully functioning outdoor kitchens.
A built-in barbeque, oven, plumbed-in sink and fridge with a granite
benchtop are on the wish list of many. Although this comes with a price
tag, it is a wonderful way for ensuring you remain part of the action
while entertaining your guests outdoors rather than traipsing back and
forth from your indoor kitchen.
Again, outdoor rooms top the list for high-end landscape projects.
An outdoor room can be fully enclosed or partially open to the elements.
Although it might seem an extravagance, it is a much more cost-effective
way of extending your indoor living than constructing an addition to your
home. Having this separate space also creates a defined area that can
serve a different purpose from your indoor entertaining space, a perfect
home for a pool table, a big TV for watching sports, a built-in sound
system, a bar or a kitchen and cosy seating. The options are endless.
Pools, spas and water features all add the extra wow factor to your
outdoor space. Pools and spas continue to be in hot demand post
lockdowns when the advantages of having activities to occupy energetic
kids became immediately obvious. As a result, the adage that you won’t
recover the cost of installing a pool when it comes time to sell your
property no longer holds true. If a pool or spa isn’t for you, then a water
feature is a fantastic way for bringing the sounds of nature into your
backyard and attracting more birdlife to your property.
To find out which of these options might transform your
outdoors and how this might be achieved within your budget,
call Goom Landscapes today on 0800 466 657.
The champions of
landscape design & build.
10 AWARDS - 2021
DESIGN | MANAGE | CONSTRUCT
Create a Lifespace with us. | goom.nz
Building in warmth
A vision in Nelson redwood, the owners of this Central Otago
house have made warmth a priority, without compromising on style.
Words Kim Dungey Photos Dion Andrews
Style | Home 43
Style | Home 45
If there was one idea the owners of this property kept
returning to when planning their new home in Wānaka,
it was making sure it performed well in a cold climate.
Dave Gibbon says while it was not built to passive house
standards, it is significantly warmer and drier than any
other house he and wife Trudi Lowe-Gibbon have lived in.
The couple moved to what had been one of their
favourite holiday spots after living through the Canterbury
earthquakes. While their Christchurch house sustained
only superficial damage, their workplaces had to be
demolished and Dave narrowly escaped falling masonry
during the collapse of the Joe’s Garage building.
He and his wife were renting in Wānaka when they
“stumbled upon” their section overlooking the Mount
Aspiring College playing fields, he says.
“It’s sloping and got a rather large house to the north of
it, which tends to block out the sun in the middle of winter
and I suspect that probably put a lot of people off. But
what it has got is an uninterrupted view across the school
grounds to the mountains.”
Though relatively new, with double glazing and
underfloor heating, their Christchurch house “still wasn’t
that warm”. This time, they were determined to build
something that performed better than the average.
Learning that Chris Norman of Chaney & Norman
Architects had just built a house for himself from structural
insulated panels (SIPs), the couple arranged a visit.
Soon after, they hired Chris as their architect and
made the decision to use SIPs, rather than conventional
timber framing and insulation, for the walls and roof of
their new home.
Each panel is like a rigid “sandwich” with sheathing on
each side of closed cell foam insulation, Chris explains.
The uninterrupted layer of insulation offers high thermal
resistance and the panels eliminate condensation within
the middle of external walls, as can happen in modern
timber-framed homes without a vapour control layer.
The prefabricated panels from Kingspan were a quick,
cost-competitive way of building because they arrived
as complete walls, including insulation and window
openings: “If you’re using a standard timber frame, you’d
generally have to do quite a large wall build-up and
a system of layering to get the same sort of thermal
efficiency and air tightness...”
Truly Frameless Gas Fireplaces
Escea DS Series are truly frameless.
Now on display at Simply Heat.
95 Byron St Christchurch 8023
03 365 3685
46 Style | Home
“They wanted the four-bedroom house to look almost like a holiday home and
fit into the hill, not be a monstrosity that you could see from miles away.”
Dave says they wanted the four-bedroom house to look
almost like a holiday home “and fit into the hill, not be a
monstrosity that you could see from miles away”.
“It also had to have really good indoor-outdoor living. So
at the front of the house, we can sit in the sun but we can
also sit behind the house out of the sun and both [areas] are
connected to the living room.”
Instead of digging a big hole in the bank, they stepped
the house down so it followed the slope of the section,
Chris says. A subtle change in floor level in the hall added
interest and the mono pitch roof meant they could create
mezzanines for storage and extra sleeping space. Another
mezzanine above the garage serves as a home office.
The higher ceiling heights also allowed them to use taller
glass sliding doors, even at the lowest point in the living
room, Chris says, adding that windows that “chop the top of
the mountains off” are one of his bugbears.
In winter, there is the option to use a woodburner, while
in summer, external blinds on the west-facing windows
A mechanical ventilation system uses the energy of the
warm, stale outgoing air to preheat the incoming fresh air
and maintain the home’s ambient temperature.
On the exterior, redwood shiplap weatherboards were
used as the cladding; using timber from a plantation in
Nelson that had just reached maturity.
Many people would have brought cedar in from Canada
but the SIPs were imported from the UK and they wanted
to offset that a little by using locally grown timber, Chris says.
“There are overseas companies investing in growing
redwood in New Zealand in places like Kaikoura and, at the
moment, with building supply problems, it’s really good to
The final touch, landscaping, was completed by the
owners. This involved building retaining walls, moving 35
cubic metres of soil from the top of the section to the
bottom to flatten it out, planting hundreds of native plants
and putting in irrigation, Dave says.
“The idea was to create a sort of native forest around the
house to complement the timber.”
Both the Danes and the Japanese are revered for their exceptional, widely emulated
designs, and contemporary Danish homeware brand 101 Copenhagen taps into both
sensibilities. The collection is timeless, yet unique - often with a handcrafted feel that
adds an organic, tactile element to the room.
Available exclusively to Frobisher.
322 Manchester Street, Christchurch | www.frobisher.co.nz
48 Style | Home
Love Ally x Bed
candle set in
Pink Clay &
at Bed Threads
Tig chair in
$135 at Allium
$149 at The
Mae Planter in
Yellow, $29 at
100% Coir Door Mat,
SAVE OR SPLASH
BY EMMA ROGERS
Living & Co
artificial orchid, $19
at The Warehouse
cover in Floral
Pink Bird vase,
Maxwell & Williams 25cm mezze bowl
in Ochre, $50 at Briscoes
KOO Home Dark Elegance
22cm vase in Burgundy,
$23 at Spotlight
AUCKLAND | WELLINGTON | CHRISTCHURCH
50 Style | Travel
Taking the waters
Warm up and wind down this winter with a luxurious dip (or three)
in Rotorua’s welcoming waters.
Words Josie Steenhart
Across time, almost every culture in the world has held
traditions of ‘taking the waters’ – bathing that’s not
just about getting clean but also refreshing and revitalising
the mind, body and soul.
First tapped into by local Māori and then by the early
European population, 2022 Rotorua has returned to its
roots as a destination for relaxation and rejuvenation with
healing hot pools, skin-loving mineral mud and a side of
invigorating outdoor adventure.
Whether it’s a steamy cedar tub set in native bush after
a hard day’s mountain biking, a sulphurous, decadently
muddy dip for baby-soft skin or a luxe soak in alkaline pools
overlooking the lake, Rotorua offers a bathing experience for
every taste. Or do as I did and try them all…
IN HOT WATER
An institution in the region since 1972, Polynesian Spa,
on the stunning, steaming shores of Lake Rotorua, offers
28 mineral pools fed by two natural springs – the slightly
acidic Priest Spring (which promises to relieve tired
muscles, aches and pains) and the skin-nourishing alkaline
waters of the Rachel Spring – with a mix of public
and private dips, a variety of temperatures, and both
family-friendly and adult-only options.
Open from 9am to 10pm, you can spend the whole day
dipping in and out (drink lots of water throughout to avoid
getting dehydrated), or if other activities beckon, pop back
after dark for an extra fix and a relaxing finish to your day.
There’s also an on-site day spa offering everything from
Aix (water) spa treatments to signature geothermal mud
wraps, massages and facials, and a pre-therapy soak in the
Deluxe Lake Spa pools is included with any retreat booking.
Secret Spot Hot Tubs is tucked away in the Waipa Valley
in the heart of New Zealand’s mountain-biking mecca.
It’s owned by adventure-loving brothers Keith and Eric
Kolver, who conjured up the concept while canoeing the
Whakatāne River in wild driving rain and gale-force winds.
The 12 6-foot-wide hot tubs, which can be booked
for 45-minute sessions, are handcrafted from western
red cedar by the brothers’ mate Butch Menzies at Kiwi
ABOVE: The iconic Polynesian Spa offers a mix of public and private dips overlooking Lake Rotorua. Photo Polynesian Spa
Style | Travel 51
company Mason Ridge and cleverly set just the right distance
apart along a boardwalk framed by native bush.
A hidden spring high in the Whakarewarewa Forest
provides the crystal clear water, which, having spent
hundreds of years filtering through the volcanic aquifers
beneath the forest, has the perfect mineral balance and
a neutral pH, The water temperature is set according to the
day, usually around 38 to 40°C.
For refreshing liquid of another kind, press the buzzer
beside your tub and order from an array of beverages
including Good George beers and ciders and a selection of
the brothers’ favourite wines and non-alcoholic drinks.
If gorgeous hot water isn’t enough, and you want to add
luscious warm thermal mud to your bathing experience, take
a short drive out of town to Tikitere, or Hell’s Gate, where
Māori warriors have soothed battle-scarred bodies for
centuries in the nutrient-rich waters.
Due to its beauty and healing properties, Tikitere became
a destination for spa and nature seekers in the 1870s. Irish
playwright George Bernard Shaw visited the area in 1934
and on viewing the bubbling hot mud, sulphurous hues,
swathes of steam and lakes of boiling water is said to have
exclaimed, “This could be the very gates of hell!” On hearing
this, local Māori decided the English name for the area would
become Hell’s Gate.
While the dramatic backdrop of the geothermal park itself
makes it easy to see what captured the imagination of the
noted playwright, the adjoined public bathing options are
a much more soothing proposition.
Framed with native bush, there’s a selection of sedate,
deliciously hot pools to choose from, including the very
popular muddy numbers, where once you’ve waded in,
you scoop out handfuls of finely milled thermal mud from
containers attached to the pool, smooth it on your skin then
leave to dry for a surprising pleasant, gently detoxifying and
BRIGHT LIGHTS, SULPHUR CITY
If your fingers and toes are starting to resemble raisins, time
to get out of the water for a bit.
A couple of exceptional night-exclusive experiences on
offer in Rotorua are the Redwoods Nightlights Treewalk and
Te Puia’s Geyser By Night.
You’ve probably seen photos of the Treewalk but until
you’re out there in the dark, high up in the tall treetops
surrounded by the dazzling light displays and with no
other sound except the wind through the boughs (and the
occasional cry of delight), it’s hard to imagine just how cool
this one is.
Some numbers: this award-winning eco-tourism walk is
700m long, through 120-year-old trees across 28 suspension
bridges and 27 platforms floating between 9-20 metres
above the forest floor, features 34 exquisite lanterns by
world-renowned Kiwi designer David Trubridge as well as
many thousands of other lights, and takes about 40 minutes
Offering a variety of cultural and geothermal experiences,
Te Puia is a must-do when you’re in Rotorua, and their
newest attraction, Geyser By Night, takes you into a world
of night-time wonder via a 3km multi-sensory, interactive
guided trail under the stars, through Te Puia’s very special
To make a full evening of it, head to the on-site restaurant
before the tour starts to feast on a buffet dinner complete
with full hāngī as well as a plethora of other dishes.
Another unique healing experience I was directed to in the
area was with traditional Māori bodywork and counselling
practitioner Wikitoria Oman.
Wikitoria practices romiromi, which originates from the
centuries-old wānanga lore of traditional Māori healing, and
utilises a natural approach to restoring wellness of the mind,
body, spirit and emotional being.
For want of a way to describe it without it sounding too
woo-woo (it wasn’t, and for those needing reassurance,
she’s ACC-registered), my hour-long appointment was
a multi-layered experience combining ancient karakia (prayer)
and massage in the form of pressure on haemata points
– for body alignment, the release of cellular blockages and
the rebalancing of energy centres.
According to Wikitoria’s website, which explains it better
than I can: “Physically it works on the central nervous system,
and spiritually it helps to balance mauri (life essence) with
I came away feeling, if not transformed, definitely a bit
calmer, less physically wound-up, mentally clearer and
privileged to have had the opportunity to meet and be
treated by Wikitoria.
While not water of the bathing kind, a visit to the stunning
watery paradise that is the Waimangu Volcanic Valley is the
perfect Rotorua day excursion, ticking off multiple lakes
of both the hot and cold kind including the world’s largest
hot spring, the brilliant blue Inferno Crater Lake and the
tranquil Lake Rotomahana, plus plenty of hissing geysers,
plopping mud, pūkeko, pīwakawaka and lush native bush
I opted for the ‘Full Waimangu Experience’, which involves
a fabulously interesting and literally breathtaking walk to
Lake Rotomahana before hopping on a sturdy little boat
for a 45-minute pootle around under the imposing Mount
Tarawera, into a crater lake, over the site where the famous
pink and white terraces now lie and back to shore to board
a bus for a pleasant rumble up the road back to base.
Usually I’d discourage technology use when spa-ing
(except to take selfies, obviously), but I highly recommend
downloading the free Waimangu app before you set off,
to discover hidden content and rediscover the former
wonders of the world (you’ll see what I mean when you
get out on the lake).
52 Style | Promotion
When in Rotorua…
As well as being the spa capital of New Zealand, Rotorua offers plenty
of must-visit stores, experiences and attractions.
Here are a few of our favourites.
Established in March 2018, Envy Fashions
Rotorua love supporting New Zealand
designed and made clothing, as well as other
gorgeous local labels. We offer a range of
unique brands and are stockists of the largest
range of footwear and handbags in Rotorua.
1284 Tutanekai Street,
3D TRICK ART GALLERY
An art gallery, but not as you know it – at
New Zealand’s only 3D trick art gallery
you can touch, interact with and immerse
yourself in more than 50 large-scale
artworks, creating memorable photos for
your family and friends. Located right in the
heart of all the action in Rotorua and part
of the Heritage Farm Experience, expect
mind-bending fun unlike anything you’ve
171 Fairy Springs Road, Fairy Springs,
Whether it’s an outfit for a special occasion
or stylish casual wear, Apt Collections has
something for you. Selling only pieces from
New Zealand designers, we pride ourselves
on embracing colour and print. We’re here
to make shopping a joyful experience for
every woman who walks through the door.
1283 Tutanekai Street,
to warm the soul
Stuck for ideas on these chillier nights? Look no further, New World
have you covered with these delicious meal ideas.
Style | Promotion 53
Super soups that tick all the boxes
– tasty, healthy and amazing value
French onion soup
A classically warming soup with wonderfully caramelised
onion and rich savoury flavours all topped off with slices
of cheesy bread. It’s the ultimate comforting bowl that
just gets better with every spoonful!
Prep time: 10 mins
Cooking time: 1 hr 30 mins
50g Pams Pure Butter, diced
5 - 6 brown onions, thinly sliced
3 garlic cloves, minced
1.5 litre salt-reduced beef stock
2 tablespoons Pams Plain Flour
½ baguette, sliced and toasted
1 cup Pams Tasty Grated Cheese
For more inspirational
recipes head to
1. In a large pot, melt the butter with a generous drizzle of
olive oil over a medium-low heat. Add the onions, and cook
while stirring occasionally for 30 minutes or until the onions
2. Season the onions with salt, stir in the garlic and increase
to a medium heat. Cook while stirring more frequently for
20 minutes, until golden and caramelised.
3. Deglaze the pan with half a cup of the stock, then stir in
the flour. Stir in the rest of the stock, add the thyme, then
bring to a simmer. Cover and cook for 20 minutes.
4. Preheat your oven to 220°C. Season the soup to taste,
then ladle into oven-safe bowls. Top with a few slices
of toasted baguette, then sprinkle cheese over the top.
5. Grill until the cheese has melted, then serve while hot!
Add bay leaves when simmering this soup for an extra layer
Who doesn’t love flavourful and comforting noodles?
Done in just 15 minutes, it’s the perfect vegetarian
dinner to whip up after a long day! You’ll look like a pro
with this easy homemade version that’s missing the bad
ingredients but is still a breeze to make.
Prep time: 5 mins
Cooking time: 10 mins
1 Pams Free Range Mixed Grade Egg, room temperature
400ml vegetable stock
2 tablespoons Pams Sweet Chilli Sauce
2 tablespoons Pams Crunchy Peanut Butter
1 teaspoon Pams Soy Sauce
1 bok choy, end trimmed
½ packet Pams Hokkien Noodles
1. Cook the egg in boiling water for 5-6 minutes for soft-boiled
or longer for hard-boiled. Plunge into cold water and when
cool enough to handle, peel the egg and set aside.
2. Put the vegetable stock in a pan with the sweet chilli sauce,
peanut butter and soy sauce and whisk together.
3. Bring up to a simmer while you slice the mushrooms and
cut the bok choy into wedges. Add both to the pan, along
with the noodles. Cook until the noodles are just soft,
around 2-3 minutes.
4. To serve, ladle the soup and noodles into a large bowl, cut
the egg in half and add to the bowl.
Try adding extra chilli, chopped spring onions and sesame seeds
to garnish. For a bit of extra protein, this satisfying soup is also
delicious with cubes of silken tofu.
Style | Promotion 55
coconut chips and
Thai-inspired pumpkin soup
Rich, creamy, comforting and sneakily healthy, pumpkin soup is
an absolute winter essential! This Thai-inspired pumpkin soup is
packed full of flavour. Garnish with some toasted coconut chips,
fresh lime or coriander and enjoy.
Prep time: 5 mins
Cooking time: 55 mins
1 medium-sized pumpkin
1 large brown onion, roughly chopped
2 tablespoons Thai red curry paste
2 tablespoons lemongrass
1 litre Pams Vegetable Stock
1 can Pams Coconut Cream
1. Preheat the oven to 180°C. Cut the pumpkin in half, place
onto a baking tray in the oven for 30 minutes or until tender.
2. Add the onion to a large stock pot with the curry paste and
some oil. Sauté on a medium-high heat until the onion begins
to soften and become fragrant. Add the lemongrass, stock
and coconut cream.
3. Scoop the pumpkin off the skin and add to the pot. Simmer
for 15 minutes. Turn off the heat then leave to cool slightly
and season well with salt and pepper.
4. Using a stick blender, blend until smooth and creamy. Briefly
reheat, then ladle into soup bowls to serve.
1. Roasting the pumpkin adds great flavour, but you can also add
chopped pumpkin straight to the pot with the stock and cook
2. Before roasting, scoop the pumpkin seeds out from the
pumpkin and spread out on a separate baking tray. Toss with a
tablespoon of curry paste and roast for 10 minutes. Sprinkle
a few seeds over your soup for a crispy topping.
3. To make it vegan friendly, ensure that the curry paste used
Baking tray, large stock pot, stick blender.
Tips to help
1. Buy in-season fruit
when it’s abundant
for tastier and
2. Look for Super
Savers and Club
Deals for the best
value on in season
For more meal plans to make shopping
& cooking easy and affordable visit
56 Style | Promotion
Slow cooker inspiration
Slow cooker sticky pork
Ideal for busy lifestyles, this fuss-free recipe is the
perfect meal to pop on before heading into work.
Ensure you return home to a delicious dinner packed
full of flavour and loved by the whole family!
Prep time: 6 mins
Cooking time: 8 hrs on low or 4.5 hrs
on high + 15 mins to reduce sauce
1.6kg - 2kg pork shoulder
2 tablespoons Chinese five spice (or a 2 tablespoon mix of toasted and
ground fennel seeds, ground ginger, cinnamon, star anise and cloves)
10cm piece fresh ginger, sliced
5 whole garlic cloves
⅓ cup Pams Soy Sauce
¼ cup vinegar (preferably rice wine vinegar)
1 onion, cut into quarters
¾ cup Pams Brown Sugar
1. Remove and discard rind from pork. Rub pork all over with
five-spice powder and loads of cracked pepper.
2. Heat a glug of oil in a large frying pan over medium-high heat. Add
pork and cook for 4 minutes each side or until browned all over.
3. Combine ginger, garlic, soy, vinegar, onion and ¼ cup of brown
sugar in the base of the slow cooker. Place pork into slow cooker
and cook on low for 8 hours or high for 4.5 hours until pork
4. Once cooked, drain the liquid from the dish, removing the
aromatics, and add to a small saucepan. Add the remaining sugar
and reduce until thick and sticky.
5. Place pork on a large serving platter and pour over the sauce
Garnish your pork with spring onion and chopped chilli, and serve with
jasmine rice and steamed bok choy. If you don’t have a slow cooker,
make in a deep roasting pan or Dutch oven by adding 1 cup of water,
then cover and cook at 150°C for 3 hours before removing liquid.
containers – it
will keep for up
to 2 months.
Slow cooker lentil curry
Packed with warming spices and creamy lentils, say kia
ora to your new go-to healthy and delicious weeknight
meal. Our slow cooker, dahl-style recipe is the ultimate
no-fuss, budget-friendly and meat-free comfort food
for those chilly nights. It can easily be made vegan – just
substitute the butter with coconut oil!
Prep time: 10 mins
Cooking time: 3 hrs
2 cups Pams Split Red Lentils, rinsed
6 cups water
1 teaspoon ground turmeric
1 knob fresh ginger, peeled and sliced lengthwise into thin strips
70g Pams Butter
3 teaspoons cumin seeds
3 teaspoons ground coriander
¼ cup fresh coriander leaves
1. Add the lentils, water, turmeric and ginger to your slow
cooker and stir to combine. Cook on high for 3 hours, or
until the lentils are tender.
2. When the dahl is ready, season generously with salt and
remove the ginger slices.
3. Just before serving, heat the butter in a small fry pan over
a medium heat. Add the cumin seeds and let them sizzle
until fragrant. Remove the pan from the heat and quickly stir
through the ground coriander. Pour half the butter mix into
the dahl and stir to combine.
4. To serve, spoon the remaining spice mix over top of the
dahl and sprinkle with the fresh coriander.
Be sure to serve with Pams Garlic Roti or Pams Basmati Rice.
And if you’re after a bit of heat to add to your dahl, add finely
chopped red chilli when you add the lentils and water.
Style | Food 57
On the road
Much-loved Kiwi chef Nici Wickes on the magic of ‘home cooking’ on holiday.
Words Nici Wickes Photos Todd Eyre
love to travel but one of the downsides is I’m often
I without a kitchen for the time away. It only takes
about five days before I’m yearning to handle food again,
to chop and peel and gently fry something. Airbnb and
being able to stay in an actual home solves this to some
extent, as does booking in for cooking classes or tours
of food markets.
In Catania, Sicily, I stayed in the most delicious little
apartment, three floors up in the old quarter and just
around the corner from the famous seafood market. I had
such a gorgeous time that when my allocated week was
up, I texted the owner to extend my stay by a few more
days, then a few more, and then some more. I couldn’t
tear myself away from my new-found neighbourhood and
the fantasy that I was a local.
One day I attended a cooking class where it was just
me and another woman, a New Zealander who lived in
Australia and who was travelling Sicily on her own, living
her fantasy. We swapped details and the following day
I invited her over for lunch. It was such fun to be able to
host while away.
Another time, in Bali, I lived for two weeks in a sweet
little bamboo house on the edge of some terraced,
iridescent green rice paddies. The kitchen, in fact the
whole house, was open to the elements so I could
cook as I gazed out and breathed in the sweet aroma
of frangipani. I loved being able to actually shop at the
early-morning food market, as opposed to just looking
at the glorious array without the opportunity to utilise
any of it.
Just before the pandemic struck, I travelled to Byron
Bay in Australia with my niece and while we stayed at a
beautiful rainforest retreat for the first few days and ate
like queens, we also loved it when we moved into our
58 Style | Food
own apartment by the beach and cooked for ourselves.
A trip to the famed Byron Farmers Market (incredible!)
meant a dinner of creamy wild mushroom pasta, and
mock pina coladas made with fresh pineapple.
With world travel restricted, or at least not nearly
as straightforward as it was prior to 2020, I’ve been
exploring my own country more and I recently satisfied a
life-long curiosity… for campervanning!
Hiring a campervan had always been beyond my reach
(waaay too pricey), but when tourism plummeted due to
international travel restrictions, suddenly the poor rental
companies had to set about offering attractive deals to
domestic tourists (like me!) to get their fleet back on the
road. The first trip I booked was for three nights and I asked
my eighty-something-year-old parents if they’d like to join
me. What a trip we had! It was so much fun.
We headed to where my parents had first met sixty years
prior – the campground right on Mt Maunganui beach –
where we soaked in hot pools, strolled in the sunset and
I went for early morning plunges in the ocean.
Mum and I had agreed before we left that heat-and-eat
dinners would be the go, so she produced her famed steak
and kidney stew and I made a gorgeous coq au vin to take
on the road with us. Both had excess gravy to have on
buttery toast for brekky – a family favourite.
On that first night after I’d climbed the ladder, inelegantly,
and tucked myself into the bed ‘upstairs’, with the whole
camper rocking with my effort and too much hilarity from
my camper mates downstairs, I went online and booked
four more trips because I was already smitten with this
mode of travelling.
Why? You guessed it – I get to travel with a kitchen
onboard! It’s like camping but without the soggy chilly bin
and tiny gas cooker to hold you back. I loved getting creative
and whipping up steamed puddings in empty tomato tins,
fritters galore and snappy little snacks.
In all I took six campervan trips that year, mostly alone
and I loved every minute of them.
Here are some recipes from my time ‘on the road’ – they
work in home kitchens, too!
Budget salmon spaghetti dinner
Yum diddily yum. Easy to make with limited supplies and equipment.
• 1 portion dried spaghetti
• oil for frying
• ½ red capsicum, sliced
• 1 spring onion, finely
• a few florets of broccoli
• 2 tablespoons sour cream
• salt and pepper
• a squeeze of lemon juice
• 1 x 210g can red salmon
• a handful of basil or Italian
parsley, roughly chopped
• butter for frying
• ½ cup fresh
• 1 clove garlic, finely
• a pinch of chilli flakes
• salt and pepper
1. To make the crumb topping, in a frying pan, melt enough
butter to fry all the ingredients to golden brown. Season
and place to one side.
2. Cook the spaghetti in well-salted boiling water until
al dente, usually 12–13 minutes. Drain, keeping back
½ cup of the starchy water.
3. Heat oil in a frying pan and sauté the capsicum, spring
onion and broccoli for 3–5 minutes. Add the reserved
pasta water and sour cream. Bring to a simmer letting
the pan bubble until the sauce starts to thicken. Season
and add a squeeze of lemon juice.
4. Add the cooked spaghetti and the salmon. Gently toss
together and heat through.
5. Serve topped with the crumbs and chopped herbs.
OPPOSITE: Coq au vin (aka chicken in wine) is a moreish one-pot wonder.
60 Style | Food
Coq au vin (aka
chicken in wine)
Can you imagine how good it was to tuck into this
while sitting in our campervan overlooking
the beach? We were in heaven!
• 20g butter
• 3 rashers smoky bacon, diced
• 2 medium onions, quartered
• 2 stalks celery (leave whole)
• 2 tablespoons olive oil
• 1 whole chicken, cut into 8 pieces, excess fat
removed (or use 6–8 chicken pieces)
• 1 cup red or white wine
• 1 cup vegetable or chicken stock
• 2 bay leaves
• 2 tablespoons fresh thyme leaves
• 1 cup small brown button mushrooms
• salt and pepper
• 1 tablespoon flour + water to thicken gravy
• chopped parsley to garnish
• crusty bread to serve
1. For this dish, use a large pot or flame/
ovenproof casserole dish (Le Creuset or
similar) that has a lid. Melt the butter in the pot
and add the bacon, onions and celery stalks.
Sauté until golden, remove and set aside.
2. Add the oil to the pot and brown the chicken.
If necessary, do this in 2–3 batches so as not to
overcrowd the pot.
3. Once finished browning, return the chicken,
bacon, onions and celery to the pot. Add the
wine and bring to a rapid simmer for 2 minutes
– this allows the alcohol to cook off. Add the
stock, bay leaves and thyme.
4. Cover and simmer for 45 minutes to 1 hour
(or cover and cook in a preheated oven at
160°C for 1½ hours), until the chicken is very
tender and falling away from the bone. Halfway
through the cooking, add the mushrooms and
season to taste with salt and pepper.
5. Just before serving you may choose to thicken
the gravy slightly with flour mixed with a little
water. Pour it into the pot and cook for a
further 10 minutes. You want a sauce that is
not too thick, not too thin, just right!
6. Serve with crusty bread.
Note: Without a doubt, this dish is better made the
day before, cooled, then reheated. It just deepens
MAKES TWO PUDDINGS
Steamed pudding in a campervan! After a few trips, I got used
to taking some of the baking basics – flour, butter, sugar – so
that I could make pancakes, dumplings and these lovely little
steamed puddings, using the empty tomatoes tins that
I inevitably had.
• 2 tamarillos, flesh removed and chopped
• a drizzle of maple syrup
• 1½ tablespoons softened butter
• 1½ tablespoons caster sugar
• 1 small egg
• ½ cup self-raising flour
• 75–100ml milk
1. Grease two ramekins, teacups or tin cans. Line the
bottoms with a square of baking paper. Place the chopped
fruit and a drizzle of maple syrup in the base of each.
2. In a small bowl, cream together the butter and sugar until
fluffy-ish. Whisk in the egg and stir in the flour with a few
splashes of milk to combine. The mixture should be a
3. Spoon the pudding batter over the fruit, allowing room for
the pudding to rise. Cover with baking paper and then a
layer of foil, and tie firmly.
4. Place in a saucepan with 5cm of water. Cover and simmer
for 20–30 minutes. Turn out and eat!
Note: If tamarillos aren’t in season, use another soft-fleshed fruit
such as peaches, feijoas or berries. Even a few tablespoons of
jam or golden syrup will do the trick!
Extract, recipes and photos from A Quiet Kitchen by Nici Wickes, published by Bateman Books, $45
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in every neighbour.
Live where like minds live.
At Summerset, we believe in living like a true village. Where people
meet, talk and laugh with one another, and every new neighbour
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And with four villages Christchurch-wide, now’s the time to get
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on 0800 SUMMER or visit summerset.co.nz
62 Style | Promotion
Queen of scones
Interview Josie Steenhart
One of New Zealand’s most loved and familiar food
industry faces, Annabelle White has been a foodie
fixture since first appearing on our screens in 1989 as the
(self-described) “crazy” food reporter for TV3’s Nightline.
A guest chef at this year’s Food Show, we caught up with
the popular cooking personality and author of 11 cookbooks
on career highlights, supermarket savings, South Island
favourites and her legendary buttermilk scones.
What have been some of your career highlights?
All the highlights involve people – either great audiences with
a cooking demo here or overseas or when travelling – like
leading a Vespa tour around Tuscany or Umbria with a great
bunch of Kiwis on little yellow Vespas with cooking classes
and wine tastings – or gourmet tours of NYC – full-on joy.
But in all these activities the secret is that the people you’re
with must really get something from it – beyond the obvious
– for example when someone says genuinely, “That trip was
the best thing I’ve done in years,” or “That cooking class was
great, I learnt so much,” it makes me so happy. Even someone
stopping you at the supermarket and saying, “Your cookbook,
Best Recipes, I use heaps!”
It’s too easy to say interviewing Nigella Lawson for TVNZ,
working with Jamie Oliver, snorkelling with Jean-Michel
Cousteau in Fiji or proposing marriage to the late, iconic
international chef Robert Carrier on radio (and he accepted!).
These are very personal delights but the “making a difference
to others” is the lasting and most important memory.
What’s your go-to dish when you really want to impress?
Cooking is all about showing you care and you want to
look after people – so make your favourite comfort food to
share with friends, as trying to impress leads to performance
anxiety – who needs that?
My buttermilk scones drive most people crazy when I
place them in a tea towel-lined basket, steaming hot, with my
homemade jam and butter.
With the price of groceries so high at the moment, what
are a few tips/suggestions for smart shopping?
Let what’s a great price determine what you’re cooking. For
example, a bag of reduced-price mushrooms makes a great
sauce or soup, and pumpkin soup is very affordable with a
little bacon – pumpkins are cheap at the moment.
Think underground veggies – carrots, parsnips, swedes
etc – and be mindful protein is expensive so try to fill up
Spend more time searching out good food bargains and
less time cooking – chicken drumsticks are often a great price
and popular: marinate in soy, honey and sesame oil, or the
marinade for lamb for the barbecue in my cookbook Best
Recipes will work a treat.
Another good budget option is comfort puddings –
everything from apple crumble to rice pudding can be
delicious and inexpensive.
And with all your cooking try to use everything – for
example cooking broccoli for dinner – chop up the thick part
of the stalk and add to the soup pot. Soups are a great way
to use up leftovers and help keep you feeling full!
A favourite/memorable dish or product you’ve had in the
Where do I start? I love all the South Island seafood and
lamb… but years ago I met Rangiora’s Lynda Bellaney at
the Christchurch Food Show selling her terrific Billies herb
seasonings. This incredible lady teaches cooking and creates
all these amazing pantry essentials, and having got to know
each other over her great products she now helps me with
my cooking demos at the Christchurch Food Show. You will
love meeting her.
On that note, what can we expect to see from you at The
Fun-filled, informative cooking tips and simple delicious ideas
you can easily make at home for friends and family.
My goal is for everyone to leave feeling they can easily
make the dish presented and hopefully learn perhaps 10 tips
that will help them in the kitchen.
See Annabelle White at The Christchurch Food Show, August 19-21, Christchurch Arena.
Style | Food 63
fruit buttermilk scones
MAKES 15 SCONES
• 3 cups self-raising flour (always use a good
flour, such as Champion)
• 1 teaspoon baking powder
• pinch of salt
• 80g very cold (from freezer) butter
• 1½ – 1¾ cups buttermilk
• 1 cup dried fruit (craisins, currants, sultanas,
raisins and thinly chopped dried apricots
1. Preheat the oven to 200°C fan bake. Sift the
flour, baking powder, salt in a bowl and grate
in butter, and with clean hands work the
butter into the flour until the mixture is fully
integrated and resembles fine breadcrumbs.
2. Shake the buttermilk. With a knife add
the buttermilk, with the dried fruit. Keep
the mixture wet. Add more buttermilk if
necessary. Use knife to mix. If the mix is too
wet for you to work easily – simply add a
little flour. If you are getting more confident
go with them slightly wetter, you can always
add another drop of buttermilk.
3. Place the mixture on a floured bench and
gently pat out into shape with a quick knead
(about 3 pats only) and cut into pieces and
place on a baking tray, close together.
4. Bake for 10-15 minutes or until golden.
Once they are coloured they are done!
Serve with butter and good jam.
• Don’t use the food processor for this recipe – make
the scones by hand – it produces a better result.
• Have the mix slightly wetter than you would think is
normal – it should be borderline “I think I need more
flour” stage rather than dry, but you do need to cut
and handle easily.
• Fan bake does work best with scones – but any good
hot oven… whatever you have! Place the scones on the
tray fairly close together. If they join up in the baking
process you will have a very moist scone, and on the
• Have buttermilk on hand in the fridge – it has a long
fridge life and you can use it even two to three weeks
past the best by date without any problem in a good
• Use a knife and turn the bowl to mix the liquid with
the flour – saves over-working the gluten in the mix.
This will produce a lighter scone.
64 Style | Drink
A Style team favourite whenever we’re in Dunedin, Woof! is equal parts cool,
creative, fun and fabulous, slinging tasty bites, excellent beats and delicious drinks
to an always packed bar. This month, co-director Dudley Benson has generously
shared one of their stunning signature cocktails so you can recreate some
of the unique Woof! magic in your own home.
Woof! developed Séance in 2020, and it has
proven an enduring celebration of fig and gin.
Séance is accessible but surprising, and visually
gorgeous with its purple hues.
It’s simple to make, you don’t even need a
shaker – and the only thing you need to go
out of your way to source is fig liqueur. We
recommend Esprit de Figues, but as is always
the case with cocktail-making, work around
what you don’t have.
Same goes for the garnish – be creative with
what you can source from a garden. Why the
name Séance? Because with this one, you’re
definitely summoning an experience that will
haunt, in the best possible way!
• 1½ shots fig liqueur
• ½ shot gin (London Dry is best)
• 1 shot soda water
• squeeze lemon juice
• thinly sliced dried fig
• small rosemary sprig or lavender petal
• lemon wheel
1. Pour all ingredients into an ice-filled glass
(short or old-fashioned).
2. Stir, then garnish by topping a lemon wheel
with the dried fig and rosemary or lavender.
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66 Style | Drink
Mix & mingle
Style’s merry band of beverage reviewers taste-test some warming winter-friendly drops.
A real character
A staple dram in the
whisky cabinet, Benromach
15 is so full of character
and the perfect gateway
for anyone looking to try
smoky whisky for the first
time. Benromach distillery
is famed for its traditional
style of single malt whisky.
The palate is enticing, with
cracked pepper, charred
oak, apples, dark chocolate
and forest fruits with rich
sherry notes and a touch
of smoke that endures
to the finish. It coats the
palate in a way that feels
rather indulgent and
suggests a maturity beyond
its 15 years. There’s a
gentle lingering smoke on
the finish that’s uncommon
to see in Speyside whiskies
but one that allows for
a much broader appeal
in comparison to more
heavily peated whiskies.
Rum in a million
The latest from Aucklandbased
outfit Lunatic &
Lover, Fundamental is an
un-aged, organic rum,
the result of two years
of recipe development
to create a rum that’s
versatile and approachable,
packs enough flavour and
vibrance to hold its own
against the complexities
of other ingredients, and
yet is refined enough
to sample neat. Using
only three ingredients –
molasses, water and yeast
– Fundamental can be
considered a purist’s rum.
With aromas of strawberry,
red fruits, cream and
peaches, on the palate this
silky drop has plenty of
body and depth, with notes
of chocolate and a soft
A golden drop
Hailing from the small
town of Forres in Speyside,
this rather special
Benromach, Cara Gold, is
from their contrast range.
This delicious limited
release is made using a
combination of the fruity,
toffee-styled Cara Gold
malted barley along with
their standard lightly
peated malt. Matured in
first-fill bourbon barrels,
it offers perfumed and
tropical fruit notes, leading
to pepper and toasted malt
with a hint of butterscotch,
and a vibrant, sweet smoke
finish. With the classic
Benromach smoke making
an appearance, this is an
ideal whisky to enjoy by
the roaring fire on a cold
wintry evening and a truly
special dram to share
among whisky lovers.
PB & W
Whiskey purists may wish
to look away now, but
for those with a sense
of adventure or a bit of
a sweet tooth, new US
import Sheep Dog has
arrived on our shores with
its Peanut Butter Whiskey,
and is already generating
plenty of interest with the
surprising flavour fusion
– warm whiskey, a hit of
classic peanut butter and
notes of vanilla and caramel
popcorn. Perfect for
peanut butter nutters, as a
conversation starter, a sweet
treat poured neat onto ice
or as an opportunity to get
creative with your home
NEW ZEALAND’S PREMIUM
SUPPLIER OF SINGLE
W: whiskygalore.co.nz E: firstname.lastname@example.org
834 Colombo Street, Christchurch
68 Style | Art
Colours from the whenua
As the Caselberg Trust’s Creative Connections Resident 2022, artist Sarah Hudson
has spent three months sourcing unique media for her artwork, in the
form of earth pigments found at Broad Bay on the Otago Peninsula.
Words Rebecca Fox
Walking slowly along the harbour’s edge, Sarah Hudson
has her head down looking at the ground. She is
carrying a small shovel and wearing a bum bag containing
paper bags. Her daughter and partner are often at her side.
“I focus on sustainable art resources from the land and
earth pigments. It is really wholesome, a nice family practice,”
Sarah (Ngāi Tūhoe, Ngāti Awa, Ngāti Pūkeko) says of her
artistic practice searching out earth pigments.
She also sees it as a cultural practice bringing her closer
to her ancestors who used the pigments in everyday life as
paints in art, in ceremony and in medicine.
“There are amazing early accounts of what Māori looked
like wearing colours, coloured oils in their hair, as decoration
to stand out or as a great communicator to say stay away or
Māori creation narratives also talk of humans coming from
the red soil.
“Spending time on the land, thinking about these stories and
recreating some of these practices for me and my family is a
cultural practice as well.”
For the past three months she has been searching
Whakaohorahi Broad Bay on Muaūpoko Otago Peninsula
for different pigments – soils, silts and clays – to add to her
collection and use in her art.
“It’s been an amazing autumn here. I’ve collected a beautiful
earthy rainbow since I’ve been on the peninsula. The Otago
volcanic history offers up a really rich palate.”
What she has found has been used to create paintings and
video for her first solo exhibition in many years, re:place, He
rokiroki, he penapena, he rākei whenua, at Blue Oyster Gallery.
Sarah, who lives below Kaputerangi in Whakatāne, first
discovered earth pigments on a road trip with friends
Lanae Cable and Jordan Davey-Emms to see Māori rock art
drawings in their region.
ABOVE: Sarah Hudson and her daughter Te Pō Ataru search for earth pigments at Whakaohorahi Broad Bay. Photo Gerard O’Brien
Style | Art 69
Standing in front of a petrograph, a carved rock wall,
featuring a lot of different waka, Sarah realised many people
of differing ages had added to it.
After visiting other sites, they headed home and on that
journey Sarah had the thought that if their ancestors made
paint that could last 100 years, why did she not know how
to do that?
“It was a real gap in my knowledge base. At art school we
never talked about how paint could be made or sustainable
art practice or having a relationship with the materials you
The trio, with their combined backgrounds in art,
pottery, whakapapa (genealogy) and Māori plant medicine,
created Kauae Raro Research Collective in 2019 to research
earth pigments and Māori uses of them and publish their
findings online. They have also held workshops for adults
“For a year, every week we went for a walk looking at
the whenua and talking to people.”
It was a pivotal point for Sarah, who before that had
mainly been working on short, project-based multimedia
projects – she studied photography – working from one
contract to the next.
“The concepts have always been the same. I’ve always
been really interested in land and tino rangatiratanga, Māori
sovereignty and agency.”
But after she discovered the earth pigments, her work
became more of a ‘real practice’, slowing down and having
a long-term focus.
“There are all these questions and I hope eventually to
get to know the answers but I’m not in any rush to know
all of the things immediately.
“Having the material be the thread alongside the kaupapa,
the concepts, has really boosted physically what I was always
trying to say conceptually, I guess.”
Her Broad Bay project is a celebration of all the
colours of the bay. Originally she had planned to survey
the whole Otago Peninsula but found enough to satisfy her
in the bay.
“It was really rich and really varied and I’ve got thousands
of colours just from Whakaohorahi (Broad Bay), it’s great.”
Place names are often a clue to what she might find
as Māori place names often hold a lot of information
– Pukekura or Taiaroa Head means red hill so it might
mean there is red soil.
“It’s a bit of a detective game. It’s a long game for colour
gathering, that as part of the practice I go for walks and touch
rocks. Some make really beautiful paint and some don’t and
what isn’t used goes back.”
The samples she digs up are crushed up by hand, using
a mortar and pestle her mother-in-law gave her, into varying
different size grains, some down to powder to be used in
fabric dyes or paints.
“Some take a lot more effort than others. Sometimes the
effort is worth it, sometimes it is not.”
There are certain colours in the Māori palette that carry
a lot of significance, in particular red, so earth with red
pigments is something she is always searching for.
“Sometimes you find a red rock, you think this is it, but
when you crack it open and inside its yellow.”
Those with the colours she is seeking are turned into paint
using natural binders such as native tree gums and honey, just
like it used to be made, so it can be returned to the land with
very little impact ecologically.
ABOVE: Whakaohorahi, 2022, Sarah Hudson. An archive of raw, processed and sculpted soil, clay and rock hand-gathered from Whakaohorahi. Photo Justin Spiers
70 Style | Art
This exhibition is about the process and celebrating the
resources that are available, so raw and processed samples
will be on display as well as paintings, a new endeavour
“I’ve been making paint for a long time and I keep an
archive of all the paints I create. Sometimes it is fun to follow
the material through.”
It also references her whakapapa and the lineage of the
rock art of her ancestors, which has stayed around for
generations to see.
A theme of her work for many years, the archway, has also
reappeared in this like “a portal through time” as it becomes
more prominent in her practice.
“It kind of squishes time. It’s representative of a lot of things,
a cave, the rock art, all the different ways to communicate and
So she used her hands to paint a lot of different surfaces
and then added the details.
“It was real fun, it’s a really physical process where you get
to know your material, you meet it and touch it straight away.”
Some of the paint she used still had that gritty texture of
rock in it.
“I didn’t want to pretend it wasn’t rock. It’s not a finely
milled pigment industrially made. I like that it comes
When she first started making paint, the idea was to create
paint that would last generations, like her tīpuna.
“I quickly shifted to wanting a practice that I could return to
the land without harming it and have a relationship with these
materials. I want to have a light footprint with my practice.”
For Sarah the searches have opened her eyes to the
abundance available at her feet.
“These are the same colours available to my ancestors and
it’s free, you get fresh air and it’s fun.”
If any dirt is being turned Sarah will be there, whether it
is roadside cuttings, her friends putting in a new driveway
or large construction sites. She is often called in by iwi to do
cultural monitoring on new building sites.
“There are a lot of contemporary opportunities to look at
dirt, which our ancestors could not have fathomed.”
It has also created new opportunities. The collective has
been consulted by their iwi around colour palettes being used
in its rebranding.
“There is such a wide range of uses that we’re stumbling
into as we go along.”
Being part of a collective is a vital part of Sarah’s practice.
“I love to work collaboratively, you get to really focus on
community a lot.
“You have to take ego out of the equation when you are
working as a group. I love getting together, talking about ideas
and it all goes into the pot and merges as one.”
Sarah has been part of the award-winning Mata Aho
Collective since its inception 10 years ago.
Inspired by customary Māori textile practices and industrial
materials, Mata Aho creates large-scale installations and was
nominated for the Jane Lombard Prize for art and social
justice in New York in 2020 and was awarded the Walters
Prize here in Aotearoa in 2021.
“It has allowed me to be an artist for a job, which is really
rare. It’s why I love collectives — it’s four mates sharing life for
10 years, which is pretty choice.”
So opening her first solo exhibition in many years is quite
“freaky”, she says.
“There are not other people to shift attention on to. In
Māori culture, for Tūhoe in particular, humility is the utmost
personality trait you must display at all times, so to put
yourself forward as an individual feels unnatural to me.”
However, she still brought other artists in to work with
her on the exhibition. Local videographer Rachel Anson has
filmed video works for her and Wellington composer Te
Kahureremoa Taumata has created audio for it.
“I couldn’t help myself. I had to bring people in. It’s my practice
too. I love sharing. I run workshops and apply for funding and
divvy it out. I love community and contributing back.”
Sarah also organised the first national symposium for Māori
earth practitioners to run alongside the opening weekend
of the exhibition. Twenty Māori artists spent a weekend in
Dunedin sharing resources, knowledge and listening and
“eating lots of food”.
Sarah is appreciative of the Caselberg Trust enabling her to
bring her husband and six-year-old with her, making the residency
possible. Her goal is to carve out a family-friendly art life.
“Quite often art things are really suited to an individual, so
to have the opportunity to bring my whānau along for a good
chunk of time is quite unusual in the art world. It’s not super
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The reading room
A place to discover what deserves a spot in your TBR pile.
The Last Wild Horses
Translated into 36 languages, winner of the Norwegian Bookseller’s
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Maja Lunde (The History of Bees) returns with this heart-wrenching
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Spanning continents and centuries, it’s a powerful story of survival
Kate De Goldi
(Allen & Unwin, $30)
From the critically acclaimed Kiwi author and set in Christchurch
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central character Eddy Smallbone as he grapples with identity, love,
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The Year of Miracles
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By bestselling author Ella Risbridger, this beautifully written and
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Tomorrow, and Tomorrow, and Tomorrow
Currently being developed into a feature film by Temple Hill
and Paramount Studios, this brilliant new novel by international
bestseller Gabrielle Zevin is a smart, contemporary and refreshing
take on a love story that begins when Sadie and Sam first meet
as kids in a hospital gaming room in 1987 and discover a mutual
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The Frog Prince
(Penguin Books, $36)
James Norcliffe is best
known to me for his
wonderful books for
children, so this title was
a real surprise. His adult
debut creates a backstory
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fairytale, but adds a
modern take of love and
loss. There’s a Kiwi link as
the three stories stretch
across continents and
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- Kate Watson
Style | Read 73
(Penguin Books, $36)
This is an intriguing novel with
much of the drama taking place in
countryside that will be familiar to
South Islanders – the Mackenzie.
Laurence Fearnley writes as
someone who is more than familiar
with the high country, the weather,
the landscape, the people, the
solitude and the silence. This skill makes for an atmospheric
description: you can feel the cold. Place names like Tekapo,
Timaru and Aviemore allow the reader to recall as well as
The novel centres on Roland, brought up near Tekapo, his
family, friends and former friends, neighbours old and new,
and his overbearing partner Leon in Sydney. He returns to
the family home after the unexpected death of his brother,
wanting to uncover various truths and to decide on the
home and his future.
He encounters resentment, opposition and is dangerously
set up online with someone posting under his name. Leon
continues to manipulate him from afar. Is someone trying to
prevent him from finding the truth, to drive him out or to
encourage him to sell?
- Neville Templeton
The Last Hours in Paris
This is Ruth Druart’s second novel.
Her first novel While Paris Slept was
a great read and the second novel
does not disappoint.
The story starts in 1963 and
then switches back and forth to
1944. Josephine is Elise’s daughter
and they are living in Trégastel,
Brittany. Eighteen-year-old Josephine discovers something in
her mother’s bedroom that changes who she thinks she is.
Josephine then travels to her aunt in Paris and meets her family.
We then go back to 1944 and the war in Paris and the
choices young people had to make in a difficult time. Elise
meets Sebastian, a German soldier – they are on different
sides in the Nazi-occupied Paris and fall in love.
The different timelines are well written and as with her
first novel, the historical facts have been investigated well. The
book tells of the terror and the freedom from war and how
it impacts on all of us. A book of love and the journey it takes
us on. I enjoyed the book and it kept me going to the end.
- Robyn Joplin
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Every month, Style sources a range of exceptional prizes to give away.
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LET THERE BE LIVE MUSIC!
With touring plans curtailed in 2021 and again in early
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heading out on nationwide tour with her band from July
22 to August 27, including South Island gigs in Christchurch
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COLOUR AND STYLE
Soft and flowing, this luxurious scarf ($199) from The
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A must-attend event for all food lovers, The Food Show
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MY MORNING MANTRA KIT: Ruth Anne Caukwell
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