Style: July 01, 2022

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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Allied Press Magazines 

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EDITOR 

Josie Steenhart 

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CONTRIBUTORS 

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

Justin Spiers, Karlya Smith, Kim Dungey, Kristy Pearson, 

Neville Templeton, Nici Wickes, Rebecca Fox, Renato Nehr, 

Robyn Joplin, Sinead Jenkins, Todd Eyre, Woof! 

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

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

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

A note to you 

As a recent émigré from the big smoke of Auckland to 

(admittedly still not small, but smaller) Christchurch, our 

cover star Anthonie Tonnon’s observations on what a shift to 

smaller towns and cities can offer has reaffirmed my decision to 

make the move – and couldn’t have come at a better time as 

the temperatures down south take a(nother) plunge. 

Having tried and enjoyed big city life but seeing fellow 

musicians in the States leaving them in droves with no ill 

effect to their careers or lifestyles, and in fact instead thriving, 

Anthonie and his fashion stylist wife Karlya Smith decided to 

do the same, landing in Whanganui a few years ago and never 

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 

EDITOR 

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. 

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CONTACT: zoe@alliedpressmagazines.co.nz 

stylemagazine.co.nz | @StyleMagazineNZ 

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CONTENTS 

In this issue 

Cover Feature 

22 MUSICAL STYLE 

A captivating chat with 

Taite Music Prize-winning 

musician Anthonie Tonnon 

Fashion 

30 VINTAGE-INSPIRED 

Beautiful bling from 

Company of Strangers 

32 PARK LIFE 

Bring the outdoors in with 

snug yet chic separates 

Health & Beauty 

34 BEAUTY BOSS 

Emma Lewisham on her 

formative years in Nelson 

38 ABOUT FACE 

The best new beauty 

Home & Interiors 

43 WARM WOOD 

A cosy Wānaka abode with 

no compromise on style 

44 SAVE OR SPLASH 

The bold and the beautiful 

for every budget 

44 

26 57 

RESENE 

ROB ROY 

COLOURS OF 

THE MONTH 

THE BEST OF HOME, LIFE & FASHION 

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

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

culture will always be in Style.

32 

RESENE 

RODEO DUST 

43 

Travel 

50 TAKING THE WATERS 

Warm up and wind down in one 

of Rotorua’s legendary hot pools 

Food & Drink 

26 GO WILD 

Adventurer Chris Long’s wild 

West Coast food journey 

57 GOURMET ON THE GO 

Nici Wickes’ favourite 

campervan-friendly recipes 

62 GAME OF SCONES 

Annabelle White shares some 

beloved baking 

64 STYLE SIPS 

Cool Dunedin bar Woof!’s 

hauntingly good tipple to try 

64 MIX & MINGLE 

Delicious beverages tested 

by the Style team 

RESENE 

IRISH COFFEE 

Arts & Culture 

68 EARTHY COLOURS 

Artist Sarah Hudson gets creative 

on the Otago Peninsula 

72 THE READING ROOM 

Our picks of the new book pack 

Regulars 

14 NEWSFEED 

What’s hot and happening in 

your neighbourhood 

40 MARKETPLACE 

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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14 Style | Newsfeed 

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. 

jeuneora.co.nz 

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. 

nziff.co.nz

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

Discover 

your new home 

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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. 

theblackseeds.com 

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. 

scapegracedistillery.com 

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. 

christchurchartgallery.org.nz 

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! 

toastietakeover.com 

Morning Magpie’s Tickle My Pickle sandwich, served with a dipper of 

tomato soup. Photo Sinead Jenkins

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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. 

holliesmith.co.nz 

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. 

gratergoods.co.nz 

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. 

lindenleaves.com 

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. 

thevirtue.co.nz

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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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A MOMENT 

of 

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 

lynette.mcfadden@harcourtsgold.co.nz 

Harcourts gold 

Papanui 

Harcourts Papanui 

The Top Residential 

Office in New Zealand! 

*Harcourts Top National Residential Office - Gross Revenue - Papanui 2022 

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www.harcourtsgold.co.nz

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.


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


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


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.


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


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.


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 


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 

christchurch@briarwood.co.nz 

briarwood.co.nz

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. 

4 

1 

3 

5 

7 

6 

2 

11 

10 

12 

9 

13 

8 

14 

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.

STAYING WELL 

THIS WINTER 

“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. 

VISIT YOUR GP FOR: 

Vaccinations, including COVID-19, influenza and childhood 

immunisations. 

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. 

OTHER AFTER HOURS HEALTH CARE: & WELLBEING SUPPORT: 

Before you leave home, call Healthline on 0800 611 116 for 

24 Hour Surgery: Urgent after hours care. 

advice on what care you need. 

Healthline 0800 611 116: General health advice and information. 

If you don’t need to come to after hours, please make an 

Need appointment to talk? 1737: to see One-on-one your GP. counselling via text or phone. 

COMMUNITY PARTNERS: 

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 

Services 

Christchurch Methodist 

Mission 

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. 

Before 

after 

SCAN To 

go direcTly 

To our 

websiTe 

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! 

Before 

after 

www.lovoirbeauty.com

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. 

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. 

www.transformclinic.co.nz 

0800 256 654 

Cosmetic Injectables 

Profhilo® 

Laser + IPL Skin Rejuvenation 

Laser Hair + Tattoo Removal 

Clinical Facials 

HydraFacial® 

Dermaplaning 

Dermapen + Microneedling 

Mole + Skin Tag Removal 

Threadlifts 

Skincare 

Varicose Veins 

Facial Veins 

All Beauty Therapy 

Gift Vouchers

40 Style | Promotion 

Marketplace 

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

LITTLE RIVER GALLERY 

Understanding the land and its connection to the people is the inspiration 

behind award-winning artist Nic Tucker’s captivating range of limited edition 

woodcut prints. Her process is an adaptation of the Japanese woodblock 

method where each colour is applied to a carved block, then printed in sequence 

until the final key or drawing block is printed over the top bringing the work 

together as a whole. ‘Mt Hutt’ print 82 x 50cm unframed $600, framed $1200. 

littlerivergallery.com 

FLEUR BY DK FLORAL DESIGN 

Not just about fresh flowers and 

beautiful gifts, Fleur in Merivale also 

offers a selection of high quality artificial 

flowers for times when you require extra 

longevity in your blooms. Choose your 

own stems or let Debra and her team 

create the perfect arrangement for you. 

fleurdk.co.nz 

ANY EXCUSE 

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. 

anyexcuse.co.nz 

TO BE CONTINUED… 

If clothing tells a story, then Christchurch’s 

To Be Continued… allows those stories 

to live on. Both the Fendalton and 

Ferrymead stores are synonymous with 

stylish preloved women’s clothing and 

American vintage, stocking brands such as 

Anine Bing, Gucci and Ralph Lauren. You’ll 

also find a wide range of menswear and 

stylish gift ideas at the Ferrymead store. 

tobecontinuedpreloved.com 

MASON CARTER JEWELLERS 

Whether buying new or remodelling 

existing jewellery, the possibilities at 

Mason Carter in Merivale are endless. Talk 

to them to design your bespoke piece of 

jewellery – your ideas, their pleasure – or 

buy from their striking original designs in 

the cabinet. 

mason-carter-jewellers.com

TRUE TO ONE'S WORD. 

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. 

WRITTEN BY CHEIRÉE OHS 

Selling or buying, contact Duncan for an award-winning client experience. 

Top Client Experience Award, 

Harcourts Canterbury 2021-22. 

DUNCAN McGREGOR 

Licensed Sales Consultant 

021 2211 313 | duncan.mcgregor@harcourts.co.nz | duncanmcgregor.harcourts.co.nz 

Harcourts Holmwood Merivale Office 175 Papanui Road, Merivale 

holmwood.co.nz 

Licensed Agent REAA 2008 

holmwood.co.nz

EXTERNAL AFFAIRS 

with Tim Goom 

Landscaping 

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 

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. 

Fireplaces 

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. 

Water 

Pools, spas and water features all add the extra wow factor to your 

outdoor space. Pools and spas continue to be in hot demand post 

lockdowns when the advantages of having activities to occupy energetic 

kids became immediately obvious. As a result, the adage that you won’t 

recover the cost of installing a pool when it comes time to sell your 

property no longer holds true. If a pool or spa isn’t for you, then a water 

feature is a fantastic way for bringing the sounds of nature into your 

backyard and attracting more birdlife to your property. 

To find out which of these options might transform your 

outdoors and how this might be achieved within your budget, 

call Goom Landscapes today on 0800 466 657. 

The champions of 

landscape design & build. 

10 AWARDS - 2021 

DESIGN | MANAGE | CONSTRUCT 

Create a Lifespace with us. | goom.nz 

IDEATION-GOM0154

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 

www.simplyheat.co.nz

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 

SPLASH 

Love Ally x Bed 

Threads wave 

candle set in 

Pink Clay & 

Turmeric, $70 

at Bed Threads 

SPLASH 

Tig chair in 

Curry, $239 

at Nood 

SPLASH 

Thread Design 

Florence cushion, 

$135 at Allium 

Interiors 

SPLASH 

Dada22 Girl 

With Parrot 

A1 print, 

$149 at The 

Market 

SAVE 

Mae Planter in 

Yellow, $29 at 

Loft Furniture 

SPLASH 

Habitate Watercolour 

100% Coir Door Mat, 

$131.69 at 

The Market 

SAVE OR SPLASH 

Bold & 

beautiful 

RESENE 

SUNRISE 

CURATED 

BY EMMA ROGERS 

SAVE 

Living & Co 

artificial orchid, $19 

at The Warehouse 

SPLASH 

Juliette Hogan 

medium cushion 

cover in Floral 

Haze Blackberry, 

$110 

SPLASH 

Roksanda 

knit throw, 

$219 at 

Shut The 

Front Door 

SPLASH 

Pink Bird vase, 

$85 at 

Trade Aid 

SAVE 

Maxwell & Williams 25cm mezze bowl 

in Ochre, $50 at Briscoes 

SAVE 

KOO Home Dark Elegance 

22cm vase in Burgundy, 

$23 at Spotlight

SALE 

NOW ON 

AUCKLAND | WELLINGTON | CHRISTCHURCH 

BOCONCEPT.COM

50 Style | Travel 

Taking the waters 

Warm up and wind down this winter with a luxurious dip (or three) 

in Rotorua’s welcoming waters. 

Words Josie Steenhart 

Across time, almost every culture in the world has held 

traditions of ‘taking the waters’ – bathing that’s not 

just about getting clean but also refreshing and revitalising 

the mind, body and soul. 

First tapped into by local Māori and then by the early 

European population, 2022 Rotorua has returned to its 

roots as a destination for relaxation and rejuvenation with 

healing hot pools, skin-loving mineral mud and a side of 

invigorating outdoor adventure. 

Whether it’s a steamy cedar tub set in native bush after 

a hard day’s mountain biking, a sulphurous, decadently 

muddy dip for baby-soft skin or a luxe soak in alkaline pools 

overlooking the lake, Rotorua offers a bathing experience for 

every taste. Or do as I did and try them all… 

IN HOT WATER 

An institution in the region since 1972, Polynesian Spa, 

on the stunning, steaming shores of Lake Rotorua, offers 

28 mineral pools fed by two natural springs – the slightly 

acidic Priest Spring (which promises to relieve tired 

muscles, aches and pains) and the skin-nourishing alkaline 

waters of the Rachel Spring – with a mix of public 

and private dips, a variety of temperatures, and both 

family-friendly and adult-only options. 

Open from 9am to 10pm, you can spend the whole day 

dipping in and out (drink lots of water throughout to avoid 

getting dehydrated), or if other activities beckon, pop back 

after dark for an extra fix and a relaxing finish to your day. 

There’s also an on-site day spa offering everything from 

Aix (water) spa treatments to signature geothermal mud 

wraps, massages and facials, and a pre-therapy soak in the 

Deluxe Lake Spa pools is included with any retreat booking. 

Secret Spot Hot Tubs is tucked away in the Waipa Valley 

in the heart of New Zealand’s mountain-biking mecca. 

It’s owned by adventure-loving brothers Keith and Eric 

Kolver, who conjured up the concept while canoeing the 

Whakatāne River in wild driving rain and gale-force winds. 

The 12 6-foot-wide hot tubs, which can be booked 

for 45-minute sessions, are handcrafted from western 

red cedar by the brothers’ mate Butch Menzies at Kiwi 

ABOVE: The iconic Polynesian Spa offers a mix of public and private dips overlooking Lake Rotorua. Photo Polynesian Spa

Style | Travel 51 

company Mason Ridge and cleverly set just the right distance 

apart along a boardwalk framed by native bush. 

A hidden spring high in the Whakarewarewa Forest 

provides the crystal clear water, which, having spent 

hundreds of years filtering through the volcanic aquifers 

beneath the forest, has the perfect mineral balance and 

a neutral pH, The water temperature is set according to the 

day, usually around 38 to 40°C. 

For refreshing liquid of another kind, press the buzzer 

beside your tub and order from an array of beverages 

including Good George beers and ciders and a selection of 

the brothers’ favourite wines and non-alcoholic drinks. 

If gorgeous hot water isn’t enough, and you want to add 

luscious warm thermal mud to your bathing experience, take 

a short drive out of town to Tikitere, or Hell’s Gate, where 

Māori warriors have soothed battle-scarred bodies for 

centuries in the nutrient-rich waters. 

Due to its beauty and healing properties, Tikitere became 

a destination for spa and nature seekers in the 1870s. Irish 

playwright George Bernard Shaw visited the area in 1934 

and on viewing the bubbling hot mud, sulphurous hues, 

swathes of steam and lakes of boiling water is said to have 

exclaimed, “This could be the very gates of hell!” On hearing 

this, local Māori decided the English name for the area would 

become Hell’s Gate. 

While the dramatic backdrop of the geothermal park itself 

makes it easy to see what captured the imagination of the 

noted playwright, the adjoined public bathing options are 

a much more soothing proposition. 

Framed with native bush, there’s a selection of sedate, 

deliciously hot pools to choose from, including the very 

popular muddy numbers, where once you’ve waded in, 

you scoop out handfuls of finely milled thermal mud from 

containers attached to the pool, smooth it on your skin then 

leave to dry for a surprising pleasant, gently detoxifying and 

exfoliating ritual. 

BRIGHT LIGHTS, SULPHUR CITY 

If your fingers and toes are starting to resemble raisins, time 

to get out of the water for a bit. 

A couple of exceptional night-exclusive experiences on 

offer in Rotorua are the Redwoods Nightlights Treewalk and 

Te Puia’s Geyser By Night. 

You’ve probably seen photos of the Treewalk but until 

you’re out there in the dark, high up in the tall treetops 

surrounded by the dazzling light displays and with no 

other sound except the wind through the boughs (and the 

occasional cry of delight), it’s hard to imagine just how cool 

this one is. 

Some numbers: this award-winning eco-tourism walk is 

700m long, through 120-year-old trees across 28 suspension 

bridges and 27 platforms floating between 9-20 metres 

above the forest floor, features 34 exquisite lanterns by 

world-renowned Kiwi designer David Trubridge as well as 

many thousands of other lights, and takes about 40 minutes 

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. 

NATURAL HEALING 

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. 

LAKE LIFE 

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).


TRAVEL 

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. 

ENVY FASHIONS 

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, 

Rotorua 

envyrotorua.co.nz 

3D TRICK ART GALLERY 

An art gallery, but not as you know it – at 

New Zealand’s only 3D trick art gallery 

you can touch, interact with and immerse 

yourself in more than 50 large-scale 

artworks, creating memorable photos for 

your family and friends. Located right in the 

heart of all the action in Rotorua and part 

of the Heritage Farm Experience, expect 

mind-bending fun unlike anything you’ve 

experienced before. 

171 Fairy Springs Road, Fairy Springs, 

Rotorua 

3dtrickart.co.nz 

APT COLLECTIONS 

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, 

Rotorua 

aptcollections.co.nz

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 

Serves: 

4 

Ingredients 

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 

newworld.co.nz 

Method 

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. 


Cooking time: 10 mins 

Serves: 

1 

Ingredients 

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 

Method 

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. 


Cooking time: 55 mins 

Serves: 

6 

Ingredients 

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 

Method 

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. 

Cookware 

Baking tray, large stock pot, stick blender. 

Vegetables 

Artichoke 

Asparagus 

Beetroot 

Broccoli 

Brussel Sprouts 

Cabbage 

Carrot 

Cauliflower 

Celeriac 

Celery 

Chilli 

Courgette 

Cucumber 

Eggplant 

Fennel 

Kale 

Kūmara 

Leek 

Lettuce 

Mushrooms 

Onion 

Parsnip 

Potato 

Pumpkin 

Radish 

Red Yams 

Shallot 

Silverbeet 

Spinach 

Spring Onions 

Squash 

Tomato 

Turnip 

Fruit 

Apples 

Apricots 

Avocado 

Bananas 

Feijoa 

Kiwifruit 

Lemon 

Lime 

Mandarin 

Orange 

Passionfruit 

Pear 

Rhubarb 

Tamarillo 

Tips to help 

you save 

1. Buy in-season fruit 

and vegetables 

when it’s abundant 

for tastier and 

more affordable 

produce. 

2. Look for Super 

Savers and Club 

Deals for the best 

value on in season 

produce. 

For more meal plans to make shopping 

& cooking easy and affordable visit 

newworld.co.nz


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! 


Cooking time: 8 hrs on low or 4.5 hrs 

on high + 15 mins to reduce sauce 

Serves: 

4 

Ingredients 

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 

Method 

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 

portion-sized 

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! 


Cooking time: 3 hrs 

Serves: 

4-6 

Ingredients 

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 

Method 

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 

SERVES 1 

Yum diddily yum. Easy to make with limited supplies and equipment. 

INGREDIENTS 

• 1 portion dried spaghetti 

(about 65–80g) 

• oil for frying 

• ½ red capsicum, sliced 

• 1 spring onion, finely 

chopped 

• 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 

breadcrumbs 

• 1 clove garlic, finely 

chopped 

• a pinch of chilli flakes 


METHOD 

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) 

SERVES 4-6 

Can you imagine how good it was to tuck into this 

while sitting in our campervan overlooking 

the beach? We were in heaven! 

INGREDIENTS 

• 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 


• 1 tablespoon flour + water to thicken gravy 

(optional) 

• chopped parsley to garnish 

• crusty bread to serve 

METHOD 

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 

MAKES TWO PUDDINGS 

Steamed pudding in a campervan! After a few trips, I got used 

to taking some of the baking basics – flour, butter, sugar – so 

that I could make pancakes, dumplings and these lovely little 

steamed puddings, using the empty tomatoes tins that 

I inevitably had. 

INGREDIENTS 

• 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 

METHOD 

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

Think new friends 

in every neighbour. 

Live where like minds live. 

At Summerset, we believe in living like a true village. Where people 

meet, talk and laugh with one another, and every new neighbour 

has the potential to become an old friend. 

And with four villages Christchurch-wide, now’s the time to get 

in touch if you’ve ever been curious about village life. 

2022 

Aged Aged Care & Retirement Villages 

Villages 

Avonhead • Casebrook • Prebbleton • Wigram 

Think this sounds like you or someone you love? 

To find out more about village life at one of 

Summerset’s four Christchurch villages, call us 

on 0800 SUMMER or visit summerset.co.nz 

SUM4029_FP


Queen of scones 


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 

MAKES 15 SCONES 

INGREDIENTS 

• 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) 

METHOD 

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. 

COOK’S TIPS 

• 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! 

INGREDIENTS 

• 1½ shots fig liqueur 

• ½ shot gin (London Dry is best) 

• 1 shot soda water 

• squeeze lemon juice 

Garnish 

• thinly sliced dried fig 

• small rosemary sprig or lavender petal 

• lemon wheel 

METHOD 

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 

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– warm whiskey, a hit of 

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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 

family-friendly.” 

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72 Style | Read 

The reading room 

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

NEW RELEASES 

The Last Wild Horses 

Maja Lunde 

(Scribner, $30) 

Translated into 36 languages, winner of the Norwegian Bookseller’s 

Prize and the most successful Norwegian author of her generation, 

Maja Lunde (The History of Bees) returns with this heart-wrenching 

novel set in the distant and recent past (Russia in 1881 and 

Mongolia in 1992) and a dystopian future (Norway, 2064). 

Spanning continents and centuries, it’s a powerful story of survival 

and connection. 

YOU’VE BEEN 

READING 

Eddy, Eddy 

Kate De Goldi 

(Allen & Unwin, $30) 

From the critically acclaimed Kiwi author and set in Christchurch 

two years after the earthquakes, Eddy, Eddy tells the story of 

central character Eddy Smallbone as he grapples with identity, love, 

loss and religion. Loosely mirroring Charles Dickens’ A Christmas 

Carol, this richly layered, memorable novel is full-on, funny and full 

of surprises. 

WINNING 

REVIEW 

The Year of Miracles 

Ella Risbridger 

(Bloomsbury Publishing, $47) 

By bestselling author Ella Risbridger, this beautifully written and 

illustrated title is more than just a cookbook. Like her awardwinning 

Midnight Chicken, each page is a transporting mix of 

recipes, memoir and musings. Covering a year in the kitchen, it 

contains nearly 70 eccentric and creatively penned recipes from 

‘Crisis Cardamom Coffee Banana Bread’ and ‘Revelations Club 

Crispy Cauliflower’ to ‘Insanity Noodles’ and ‘Storm at Sea Scones’. 

Tomorrow, and Tomorrow, and Tomorrow 

Gabrielle Zevin 

(Penguin, $37) 

Currently being developed into a feature film by Temple Hill 

and Paramount Studios, this brilliant new novel by international 

bestseller Gabrielle Zevin is a smart, contemporary and refreshing 

take on a love story that begins when Sadie and Sam first meet 

as kids in a hospital gaming room in 1987 and discover a mutual 

passion for video games, then find each other again eight years 

later in a crowded train station. 

The Frog Prince 

James Norcliffe 

(Penguin Books, $36) 

Christchurch author 

James Norcliffe is best 

known to me for his 

wonderful books for 

children, so this title was 

a real surprise. His adult 

debut creates a backstory 

for the Grimm Brothers 

fairytale, but adds a 

modern take of love and 

loss. There’s a Kiwi link as 

the three stories stretch 

across continents and 

centuries. I loved it. 

- Kate Watson

Style | Read 73 

PICCADILLY PICKS 

Winter Time 

Laurence Fearnley 

(Penguin Books, $36) 

This is an intriguing novel with 

much of the drama taking place in 

countryside that will be familiar to 

South Islanders – the Mackenzie. 

Laurence Fearnley writes as 

someone who is more than familiar 

with the high country, the weather, 

the landscape, the people, the 

solitude and the silence. This skill makes for an atmospheric 

description: you can feel the cold. Place names like Tekapo, 

Timaru and Aviemore allow the reader to recall as well as 

to imagine. 

The novel centres on Roland, brought up near Tekapo, his 

family, friends and former friends, neighbours old and new, 

and his overbearing partner Leon in Sydney. He returns to 

the family home after the unexpected death of his brother, 

wanting to uncover various truths and to decide on the 

home and his future. 

He encounters resentment, opposition and is dangerously 

set up online with someone posting under his name. Leon 

continues to manipulate him from afar. Is someone trying to 

prevent him from finding the truth, to drive him out or to 

encourage him to sell? 

- Neville Templeton 

The Last Hours in Paris 

Ruth Druart 

(Hachette, $37) 

This is Ruth Druart’s second novel. 

Her first novel While Paris Slept was 

a great read and the second novel 

does not disappoint. 

The story starts in 1963 and 

then switches back and forth to 

1944. Josephine is Elise’s daughter 

and they are living in Trégastel, 

Brittany. Eighteen-year-old Josephine discovers something in 

her mother’s bedroom that changes who she thinks she is. 

Josephine then travels to her aunt in Paris and meets her family. 

We then go back to 1944 and the war in Paris and the 

choices young people had to make in a difficult time. Elise 

meets Sebastian, a German soldier – they are on different 

sides in the Nazi-occupied Paris and fall in love. 

The different timelines are well written and as with her 

first novel, the historical facts have been investigated well. The 

book tells of the terror and the freedom from war and how 

it impacts on all of us. A book of love and the journey it takes 

us on. I enjoyed the book and it kept me going to the end. 

- Robyn Joplin 

WIN 

READ A GOOD BOOK LATELY? 

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

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

we love books 

www.piccadillybooks.co.nz 

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

74 Style | Win 

giveaways 

Win with Style 

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

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

‘Win with Style’ page. Entries close July 25, 2022. 

Stylish stays 

Synonymous with whimsical spaces, imaginative microexperiences, 

bespoke services and prime localities, boutique 

hospitality group Naumi Hotels currently has four compelling 

New Zealand properties (and more on the way!) including 

two fabulous South Island offerings in Queenstown. They’re 

offering one lucky Style reader a night’s stay at their choice of 

hotels, valued from $450. naumihotels.com 

Let there be live music! 

With touring plans curtailed in 2021 and again in early 

2022, former Lyttelton local Reb Fountain is finally 

celebrating the opportunity to bring her stunning new 

album IRIS to life along with other favourite material, 

heading out on nationwide tour with her band from July 

22 to August 27, including South Island gigs in Christchurch 

and Dunedin. Enter to win a double pass to your choice of 

venue, worth over $120. rebfountain.co.nz 

Colour and style 

Soft and flowing, this luxurious scarf ($199) from The 

Fashion Booth provides warmth and a dash of stylish colour 

to any outfit. Crafted from a 100 percent wool outer with 

a choice of colourful silky rayon linings, two anchor buttons 

avoid movement and slipping, allowing the wearer to get 

on with the day. Available in four sizes and nine colourways, 

we have one to give away. thefashionbooth.co.nz 

Cravings covered 

A must-attend event for all food lovers, The Food Show is 

a culinary calendar highlight in Christchurch, Wellington and 

Auckland. Discover more than 120 stands of the tastiest 

food and drink, and so much more, when it arrives in the 

South Island – August 19-21, Christchurch Arena. We 

have double passes, worth $40, for three lucky readers. 

foodshow.co.nz 

Previous 

competition 

winners 

My Morning Mantra kit: Ruth Anne Caukwell 

SNAPCHAT DUDE LIVE! Tickets: Maria Gourdie 

Amuri Estate stay: Adele Cuttance 

the Observatory Hotel stay: Carmel Loveridge 

*Conditions: Each entry is limited to one per 

person. You may enter all giveaways. If you 

are selected as a winner, your name will be 

published in the following month’s edition. By 

registering your details, entrants give permission 

for Star Media to send further correspondence, 

which you can opt out of at any stage.

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Style: July 01, 2022

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