Style: July 01, 2022

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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





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Annabelle White, Chris Long, Dion Andrews, Gerard O’Brien,

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

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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

looking back.

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.

Josie Steenhart


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

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

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

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

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


CONTACT: zoe@alliedpressmagazines.co.nz

stylemagazine.co.nz | @StyleMagazineNZ

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In this issue

Cover Feature


A captivating chat with

Taite Music Prize-winning

musician Anthonie Tonnon



Beautiful bling from

Company of Strangers


Bring the outdoors in with

snug yet chic separates

Health & Beauty


Emma Lewisham on her

formative years in Nelson


The best new beauty

Home & Interiors


A cosy Wānaka abode with

no compromise on style


The bold and the beautiful

for every budget


26 57






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.







Warm up and wind down in one

of Rotorua’s legendary hot pools

Food & Drink


Adventurer Chris Long’s wild

West Coast food journey


Nici Wickes’ favourite

campervan-friendly recipes


Annabelle White shares some

beloved baking


Cool Dunedin bar Woof!’s

hauntingly good tipple to try


Delicious beverages tested

by the Style team



Arts & Culture


Artist Sarah Hudson gets creative

on the Otago Peninsula


Our picks of the new book pack



What’s hot and happening in

your neighbourhood


Gorgeous wares from local spots

74 WIN

Fancy hotel stays, luxurious

accessories and free tickets galore

Our cover

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

beanie. hej-hej.co

Sleeping beauty

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.


Residential | Rural | Lifestyle | Commercial | Property Management | Holiday Homes


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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.


Move it

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

Touring talent

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.


Deli goods

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

your mix and matching perfume pleasure.


Country boots, tweeds, accessories and more.

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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

Sweet dreams

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

award-winning Emma Sleep ‘Original’ mattress features three

layers of foam engineered to relieve pressure across seven different

zones and protect your spinal health, and, with a thermo-regulating

and machine washable cover and motion-isolating foam to

minimise partner disturbance, it also makes the perfect year-round

snooze spot. And for those who like to sleep on big decisions,

Emma offers a risk-free 100-night trial with free delivery and

returns. Prices from $999. emma-sleep.co.nz

Shot, bro

Born from the garage of health-loving

siblings Tom and Belle Hartles in 2017,

wellness shot brand Goju has recently shifted

manufacturing operations to Christchurch

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

immunity and digestion, Collagen for beauty,

Turmeric to reduce inflammation, Charcoal

for detox and Matcha for energy and

nutrition. gojushots.com

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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.

Lynette McFadden

Harcourts gold Business Owner

027 432 0447


Harcourts gold


Harcourts Papanui

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




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

really significant.”

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

1980s Dunedin.

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

musical instrument.

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

doesn’t work.

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

the aesthetic?

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

that room.

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

Wild food

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

very often.

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

first pāua!

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

to blame.

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

in nature.

Edited extract from The Boy From Gorge River by Chris Long.

HarperCollins. RRP $39.99

30 Style | Fashion

Bestselling bling

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

behind that?

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.

Briarwood Christchurch

4 Normans Road, Strowan

Telephone 03 420 2923



32 Style | Fashion

Indoor-outdoor flow

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

Natural 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,”

she says.

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

reuse approach.

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

excellent mother.

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

healthcare services.

“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.


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

wellbeing support.

Brief Intervention Talking Therapy (BITT) counselling sessions.


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

Corner Trust

Christchurch City Mission

Tangata Atumotu Trust

Christchurch Resettlement


Christchurch Methodist


Presbyterian Support

Aranui Community Trust

Incorporated Society

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 christchurchcentral@lovoirbeauty.com 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

anything, deserved.




go direcTly

To our


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

they deserve.

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

About face

Butter up

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.

Cheeky colour

Laura Mercier, creator of

the iconic Tinted Moisturiser,

brings the same skincaremeets-makeup

magic to

a new effortless blush

formula: Tinted Moisturiser

Blush ($45). In 14 adaptable

shades, its ultra-moisturising

botanicals (such as skin

-conditioning raspberry

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

makeup look.

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

skin multitasker.

Plump it

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,

gentle cycle.

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

Cosmetic Injectables


Laser + IPL Skin Rejuvenation

Laser Hair + Tattoo Removal

Clinical Facials



Dermapen + Microneedling

Mole + Skin Tag Removal



Varicose Veins

Facial Veins

All Beauty Therapy

Gift Vouchers

40 Style | Promotion




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.



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.



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.



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

the cabinet.



Cheirée's testimonial

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

Duncan McGregor.

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.


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 | duncan.mcgregor@harcourts.co.nz | 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

by Goom

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.

Outdoor Kitchens

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.

Outdoor Rooms

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


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

prevent overheating.

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

have alternatives.”

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.”

Artful Vessels

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

Threads wave

candle set in

Pink Clay &

Turmeric, $70

at Bed Threads


Tig chair in

Curry, $239

at Nood


Thread Design

Florence cushion,

$135 at Allium



Dada22 Girl

With Parrot

A1 print,

$149 at The



Mae Planter in

Yellow, $29 at

Loft Furniture


Habitate Watercolour

100% Coir Door Mat,

$131.69 at

The Market


Bold &







Living & Co

artificial orchid, $19

at The Warehouse


Juliette Hogan

medium cushion

cover in Floral

Haze Blackberry,




knit throw,

$219 at

Shut The

Front Door


Pink Bird vase,

$85 at

Trade Aid


Maxwell & Williams 25cm mezze bowl

in Ochre, $50 at Briscoes


KOO Home Dark Elegance

22cm vase in Burgundy,

$23 at Spotlight





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…


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

exfoliating ritual.


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

to complete.

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

geothermal valley.

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

wairua (spirit)”.

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

and wetlands.

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,




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

experienced before.

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,



Seasonal goodness

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

Fresh thyme

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

have softened.

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!

Top tip

Add bay leaves when simmering this soup for an extra layer

of flavour.

Vegetarian cheats

noodle soup

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

50g mushrooms

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.

Top tip

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

Garnish with

some toasted

coconut chips and

fresh lime

or coriander.

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.

Top tip

1. Roasting the pumpkin adds great flavour, but you can also add

chopped pumpkin straight to the pot with the stock and cook

until soft.

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

is vegan.


Baking tray, large stock pot, stick blender.






Brussel Sprouts





















Red Yams




Spring Onions



















Tips to help

you save

1. Buy in-season fruit

and vegetables

when it’s abundant

for tastier and

more affordable


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

is tender.

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

before serving.

Top tip

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.

Freeze any

leftovers in


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.

Top tip

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

(about 65–80g)

• 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

Crumb topping

• 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

the flavours.

Travelling tamarillo

steamed pudding


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

dropping consistency.

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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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

on vegetables.

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

South Island?

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

Food Show?

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

Annabelle White’s

fruit buttermilk 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

work well)


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

softer side.

• 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

cold fridge.

• 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

Style sips

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!’s Séance

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

liquorice finish.

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

cocktail making.




W: whiskygalore.co.nz E: info@whiskygalore.co.nz

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

come closer.”

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

are using.”

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

and children.

“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

for Sarah.

“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

express ourselves.”

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

from rock.”

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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72 Style | Read

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Style | Read 73


Winter Time

Laurence Fearnley

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This is an intriguing novel with

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The different timelines are well written and as with her

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