Southern View: August 11, 2022

connecting you with your neighbourhood
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Supporting
Locals
THURSDAY, AUGUST 11, 2022
IN 2002, a five-year-old Nick
Weir jumped into the pool at
Pioneer Recreation and Sport
Centre for one of the first ever
Swimsmart lessons.
Now marking the 20 years of
the city council programme,
Weir has gone from pupil to
teacher as the swim education
team leader at Te Pou Toetoe:
Linwood Pool.
“I remember it was such a
fun environment when I was
a kid. The mix of learning a
valuable skill but not really
realising it because it was so
www.starnews.co.nz
From taking swimming
lessons to being an instructor
TEACHER: Nick Weir began the Swimsmart lessons when he was five and is now teaching youngsters how to be
confident in the water.
PHOTO: NEWSLINE ​
much fun,” he said.
From five to 14-years-old,
Weir, of Sydenham, was part
of the Swimsmart programme
and two years later he got his
first job as an instructor.
“I’ve navigated my way
through the ocean that is swim
education, first and foremost
being a swimmer, becoming an
instructor, supervisor and then
most recently becoming the
team leader at Te Pou Toetoe,”
Weir said.
• Turn to page 5
Theatre
group
‘hanging
on by a
thread’
• By Emily Moorhouse
A SUMNER theatre company is
“hanging on by a thread” after
Covid has caused audience
and volunteer numbers to
dwindle.
The Makutu Community
Theatre (formerly Sumner Theatre
Group) has been described
as “dying a slow death” as it
struggles to cover costs and bring
in new volunteers.
Theatre president Sarah
Mankelow, of Hillsborough, said
before the February 22, 2011
earthquake, the group had 150
volunteers and it was difficult to
fit everyone on stage.
Now, with about 20 volunteers
including cast, backstage workers
and bar staff, the group is
struggling to operate.
“There’s so much work that
goes into it, if there’s not enough
people to spread the load then it
becomes a chore and that’s when
the fun goes out of it for those of
us that are left,” she said.
The group has been running for
more than 100 years, performing
cabaret-style shows that see the
audience seated at tables rather
than in rows.
• Turn to page 7
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Thursday August 11 2022
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Your local community newspaper connects
neighbours in the following suburbs
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what’s on
this week
Southern Felters Exhibition
Thursday, all day
South Library
Southern Felters is a Christchurchbased
group of felters. They meet
once a month to explore and create
felt using Aotearoa’s wonderful wool.
The group does mostly wet felting, not
needle felting, and recently some of
our group have been exploring ecodying
felt. There will be a wide range
of interesting and beautiful felted
things for you to look at made using a
variety of felting techniques.
Knit ‘n’ Yarn
Thursday, 1.30-3.30pm
South Library
Go along with your knitting,
crochet or anything you like that’s
portable and crafty and enjoy time
with other crafters. Share skills and be
inspired in the friendly, relaxing environment.
Have a look at the fabulous
range of craft books and magazines to
get ideas for your next project. Free.
No bookings required.
JP Clinic
Every Thursday, 10.30am-1.30pm
Spreydon Library
A justice of the peace will be available
to members of the community, to
witness signatures and documents,
certify document copies, hear oaths,
declarations, affidavits or affirmations
as well as sign citizenship, sponsorship
or rates rebates applications. There is
no charge for this service.
Wā Kōrero-Storytimes, Tuesday, 11-11.30am, South Library. Meet
others in the community when you and your preschooler go along for a
fun variety of stories, songs and rhymes which foster children’s literacy. All
whānau and caregivers welcome. Guardians and children 12 and over will
need to wear a face mask.
Sydenham Business Network
Meeting
Friday, 7.40-8.40am
Just Desserts, 33 Wordsworth St
Go along to the Sydenham business
network meeting to discuss business,
collaboration and opportunities with
like-minded people.
South Christchurch Farmers’
Market
Every Sunday 9am-noon
66 Colombo St, next to South Library
The South Christchurch Farmers’
Market prides itself on having the
best selection of fresh local produce in
Christchurch, including a large organic
range from well-known and trusted
local growers. Top up your vege shop
with fresh artisan bread, French-style
pastries, free-range eggs, locally made
Italian cheeses and seasonal fruits.
Soak up the relaxed and friendly
atmosphere at this popular down to
earth market. Free.
The Great Stash Swap
Sunday, 11am-3pm
South Library
Take along your unwanted fabric,
haberdashery, buttons, wool, lace,
trims, paints, brushes, zips, needles,
card, stamps, in fact any old crafting
supplies. You then choose what you
want to take away. No cash involved.
Free, no bookings required.
Social Games Club
Monday, 2-4pm
South Library
Join the group to play Scrabble,
Upwords, Chess and Cards on
Monday. Free, no bookings required.
Technology Help Drop In
Session
Tuesday, 10.30-11.30am
Spreydon Library
Do you need help using your smartphone,
iPad, or tablet? Go along to
Spreydon Library for help with email,
searching the internet, using the
library catalogue, eBooks, and general
computer queries. Take your laptop,
tablet, or smartphone for help with
anything digital. Free, no bookings
required.
Not-for-profit organisations can
send their What’s On listings to
southern@starmedia.kiwi
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Thursday August 11 2022 3
CREATIVE: The
team’s design
for their Enerugi
Cookies and
Sweet Enerugi
Senbei that
won them the
challenge.
Left – Team
member Fred
Sugden tests
out the matcha
powder on a
senbei.
Students win with Cookie Time ‘product’
• By Emily Moorhouse
A CASHMERE High School
student was part of the winning
team for a business challenge,
with their pitch for a healthy
alternative to energy drinks.
Archie MacDonald, 17, took
part in BizVenture Japan, a
48-hour business challenge that
saw students from around New
Zealand and Japan plan and
pitch a business product to a
panel of judges.
This year the business pitch
was centred around Cookie
Time, which has operations in
Japan.
The students were put into
teams and given 48 hours to
address one of two real-world
briefs.
The first focused on a new
product for Cookie Time to
introduce into its Japanese
market, supported by a threeyear
marketing plan.
The second focused on a new
market opportunity for Cookie
Time to introduce into its
existing product range.
MacDonald was the only South
Islander in his team and said
it was exciting to get out of his
comfort zone and take the win.
While he admitted it was
“pretty weird” working so closely
with people he had just met,
it wasn’t long before the team
found common interests and got
along well.
“Naturally there are some
nerves involved for sure, but we
all worked together and all had
different strengths as well,” he
said.
MacDonald was in charge of
financial aspects, which he said
was a challenge as he had never
launched a food product or been
to Japan before.
In spite of this, MacDonald’s
team won the competition with
their idea of Enerugi Cookies
and Sweet Enerugi Senbei
(Japanese rice cakes), combined
with matcha powder.
“Over in Japan there’s a lot
of energy products consumed
everyday . . . so if we could put
that into a Cookie Time cookie,
that’s a more family friendly
option,” MacDonald said.
“Including the energy aspect
into a senbei we thought was a
pretty cool way of linking both
the business and our product to
the Japanese culture.”
MacDonald said the “bragging
rights” and excitement of
winning was “pretty awesome”,
and is hoping to get into the
world of business when he leaves
high school at the end of the
year.
“Having the experience I’ve
got over the last couple of years
is definitely something I’ll be
looking at following in the
future,” he said.
Archie MacDonald
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Thursday August 11 2022
Simply spend $15 or more
at any of the participating
stores in a single
transaction, and go into
the draw to win 1 of 4 $250
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Participating stores:
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Our 4 lucky winners will be notified each week
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Thursday August 11 2022 5
NUMBER ONE SUPPLIER
TO THE NZ JET BOATING
COMMUNITY FOR OVER
50 YEARS
Megan
Woods
MP for Wigram
THUMBS UP: Nick Weir instructing young swimmers at Te Pou Toetoe:
Linwood Pool.
‘My passion is helping people’
• From page 1
“I was definitely inspired
by my years taking part in
lessons. The more kids enjoy
swimming lessons, the
more they learn and that
was the case for me.”
In his current role
he likes having the
opportunity to teach and
pass on the knowledge
that I’ve acquired to new
instructors.
“Giving them the necessary
skills to continue to
teach our rangatahi and to
continue give back to the
community an essential life
skill. My passion is helping
people and if I can do so by
continuing to help keep our
tamariki safe in the water
that to me is a job well
done,” he said.
“The Swimsmart
programme has a focus on
learning how to be safe in
and around the water. If
we can help kids become
confident and help prevent
drownings that is what’s
most important.”
But even now he never
misses an opportunity to
pop his togs on and jump
in the pool to help teach
the odd lesson.
“This job is something
that I absolutely love
and have loved watching
children and adults grow
in their confidence and
ability over the years,” he
said.
“There’s a real sense of
feeling like what we do has
a positive impact on the
community. Te Pou Toetoe
and our work is making
people’s lives better.”
Christchurch Recreation
and Sports Centres are
marking the 20 years of
Swimsmart by profiling
20 people who have
been involved in the
programme.
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Authorised by Hon Megan Woods MP,
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6
Thursday August 11 2022
SOME
HOT
NEW BOOKS
to get you
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the Winter
months
NEW RELEASES
The Next Everest
surviving the Mountain’s deadliest day and Finding the
resilience to Climb again by Jim davidson
On April 25, 2015, Jim Davidson was climbing Mount Everest when a 7.8 magnitude
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The Founders
elon Musk, Peter thiel and the Company that Made the
Modern Internet By Jimmy soni
Out of Paypal’s ranks have come three billionaires and dozens of multi-millionaires,
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Brazen
by Julia Haart
From the star of Netflix’s My Unorthodox Life comes a riveting, inspiring memoir. Julia Haart
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Simple (Mostly) Vegan Kitchen
100 nourishing recipes to bring a little sunshine into your day
by ellie Bullen
Step into the kitchen of much-loved dietitian and foodie Ellie Bullen as she shows you how
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The Big Book of Soups - Every soup all year round
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From Australia’s #1 food site, taste.com.au, comes your essential best-of-the-best
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Thursday August 11 2022 7
‘It’s been a pretty big part of my life’
• From page 1
The group’s longest standing
member Colin Evans, of
Linwood, remembers his first
performance when he was 14
in 1986. He later joined the
group when he was 25, becoming
stage manager for three
years.
The now 50-year-old took
a break in 2018, but has come
back this year after seeing
the group struggle to pull
in audience and volunteer
numbers.
“I never really thought it
was my thing as a kid, then I
realised how much fun it is,”
he said.
Evans’ mother Lin and
sister Karen Doak were also
performers for the group,
while his father Dave had been
stage manager in the 1990s.
“It’s been a pretty big part of
my life, so I don’t want to see it
die,” Evans said.
There’s usually 10 shows
each season, reduced to eight
following the earthquake.
However, this year there
are only four, this Friday and
Saturday night (August 12
and 13) and next Friday and
Saturday (19 and 20).
Mankelow said the group is
also struggling to cover costs
for renting the city council
owned building Matuku
Takotako: Sumner Centre.
The group moved into
the building after the old
building at the same address
was demolished following the
earthquake.
The group uses the income
from tickets to cover rental
costs but with cancelled
shows and fewer tickets being
purchased, this was becoming
more difficult.
“We’re running on bare
bones . . . basically our costs
are increasing and we’ve had a
year of no income and a year
last year of marginal income,”
Mankelow said.
“People have changed the
way they socialise . . . some
people are quite reluctant to
be in large groups still in a
crowded situation.”
Mankelow said the old
building was used only by the
theatre group so had changing
rooms and space for storage,
however the new facility is
designed for wider community
use.
This means the group has
to pay $10,000 a year to hire
storage units for costumes and
props.
“I’m now questioning
whether we keep our costumes
because $10,000 a year is most
of our income, if we’re even
doing a full season, so it just
doesn’t add up anymore,”
Mankelow said.
She said the current building
also has leaking issues, with
the recent flooding seeing half
a metre of water sitting in the
lift shaft and getting into the
electrics.
On top of this, the group’s
technical team were all hit
with Covid two weeks before
the show. However, they are
back working on the final
touches before tomorrow
night’s first show.
Mankelow said it would be
devastating to see the group
stop operating but at the rate
things were going, it was a
possibility.
“We are hanging on by a
thread,” she said.
“We might not be the
greatest actors, singers and
dancers in the world, but we
get so much out of it.”
• To book tickets for
the upcoming winter
cabaret show ‘Live for the
Applause’ go to https://
www.matukutheatre.nz/
services/buy-tickets/
MEMORIES: Top – Colin Evans (left) and Bobby
Almond in Swan Lake in 1998. Middle – Sarah
Mankelow playing Bert in the 2019 Summer Carnivale.
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8
Thursday August 11 2022
Competition an opportunity for
Gabby Sanders is travelling
to Australia to compete
for a golden chef’s hat
award. Reporter Emily
Moorhouse talks to
Sanders about her unlikely
favourite foods as a child,
her thought process
behind a successful menu
and why she is passionate
about cooking
PASSIONATE: Gabby Sanders has always had an interest in cooking and says food can be used as a way to bring people together.
GABBY SANDERS remembers
trying to help her mum in the
kitchen when she was a little girl
was probably “quite annoying”.
But fast forward 20 years and
that curiosity in the kitchen has
paid off – next month she will be
in Melbourne representing the
South Island in the grand finals of
the 2022 Nestlé Golden Chef’s Hat
Award.
Sanders, 23, won gold at the
regional heats to qualify for the
grand finals, held at Ara Institute
of Canterbury, where she is
studying towards a diploma in
cookery level 5.
She received gold for her twocourse
menu of hoisin glaze pork,
black vinegar dumpling and
umami broth and a dessert of chai
spice cake with pear, coffee, pecan
and white chocolate.
“It was surreal, it didn’t actually
feel real because I wasn’t expecting
it to happen at all,” Sanders said.
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Thursday August 11 2022 9
passionate junior chef to shine
She had competed in the heats
last year, narrowly missing out on
bronze so wanted to really push
herself this year.
Sanders will be competing
against 12 other chefs, with
one other chef from the North
Island and the rest from all over
Australia.
The winner will be awarded an
AU$10,000 cash prize, something
Sanders said would be an amazing
opportunity to help expand
her cooking equipment.
“I’d be able to go out and immerse
myself in the food culture
in Christchurch and around New
Zealand a wee bit more which
would be fantastic as well.”
While Sanders has always had
an interest in cooking, she never
considered it to be her professional
career.
After leaving Lincoln High
School, Sanders worked full-time
at a supermarket, still figuring
out what she wanted to do.
Her co-worker Jeremy, who was
going through a career change
to be a chef, encouraged her to
study cookery, so she decided to
give it a go and enrolled at Ara.
Sanders said she is still in
contact with Jeremy and he was
stoked to hear about her securing
a spot in the grand finals competition.
Sanders said her mother is an
“amazing” cook and growing up,
she was encouraged to eat like an
adult and try new things.
HELPING HAND: As a child, Gabby Sanders loved to help
her mother out in the kitchen. Here she is at three-yearsold
with a cake.
“We’d always be pushed to try
new things. As a kid some of my
favourite foods were blue cheese
and pâté and olives which lots of
kids don’t really enjoy.
“I really like how food sort of
brings people together, it’s something
to enjoy with a group.”
Sanders lives with her partner
in St Albans and when asked
if they enjoy her cooking she
laughed.
“You’d think so but we eat a lot
of curries and baked beans and
stuff, just general easy dinners.”
Although, she did say she’s
been enjoying cooking heavy,
richer meals during the colder
weather, such as lamb shanks and
beef stew.
She said the most challenging
thing to cook is anything she’s
unfamiliar with as it can take a
while to get her head around it.
“I think the hardest thing to
make is probably something
you’re too scared to have a go at .
. . [but] the only thing worse than
messing something up is just not
trying in the first place.”
Sanders is “hesitantly confident”
for the grand finals and
while she’s excited to give it a go,
she’s also still processing it all.
During the regional heats,
chefs were judged on presentation,
taste and the use of ingredients
down to how clean they
are in the kitchen, general food
handling and how much food
they waste.
“You’re being watched the
whole time, it’s a bit scary,” Sanders
said.
For each competition, chefs are
given a set ingredient list which
they have to build their menu
around.
Sanders said she likes to sit
down and brainstorm what flavours
would work well together
then, with the help of her tutors,
figure out the best way to execute
each piece of the dish.
“You can always tweak it and
improve it and everyone’s taste is
different,” she said.
“It’s a group effort to get
something down that majority of
people would enjoy eating.”
Sanders works on what the
dish will look like last, once she’s
nailed the taste.
“The way it tastes is the most
important because it could look
amazing and just taste awful and
there’s not much point in that.”
As for kitchen fails, nothing
sprung to mind for Sanders,
although she admitted she has
dropped and burnt her fair share
of things.
“When you mess something
up it’s how you deal with it and
make it work in the end, it’s
always a really good learning
experience because when you
make a big mistake you’re always
going to remember it and not do
it again.”
Outside of study, Sanders
works part-time at The Monday
Room as a commis chef, a job
she scored from completing work
experience there as part of her
study.
As a commis chef, Sanders
assists the other chefs with food
preparation, particularly working
on entrées and desserts, although
she said she likes to give everything
a go.
When Sanders graduates she
said she’s open to moving around
a bit and maybe spending some
time overseas but for now she is
happy where she is, doing what
she loves.
THE 2022 LOCAL ELECTIONS
It’s almost time
to vote in the
local elections.
Enrol by 12 August to make voting
in the local elections easy.
0800 36 76 56.
vote.nz

10
Thursday August 11 2022
STAND FOR YOUR CHRISTCHURCH
NOMINATIONS CLOSE NOON, 12 AUGUST
Are you the next Mayor, Councillor
or Community Board member?
ccc.govt.nz/elections
Add zing to your beef
A spicy
marinade is a
good way to
add something
different to a
traditional meal
Whisky marinade for
beef
Serves 3-4
Ingredients
¼ cup whisky
2 tbsp prepared mustard
3-4 tbsp olive oil
400g beef fillet
freshly ground black pepper
1 cup beef stock
1 tbsp thyme leaves
Directions
Whisk whisky, mustard and
3 tbsp of olive oil until well
combined. Place beef in a
plastic bag. Add marinade.
Refrigerate for 60min. Return
to room temperature
before cooking.
Preheat grill on high. Remove
meat from marinade
and pat dry. Brush with
remaining oil. Season with
black pepper.
Grill for about 8min each
side. To test if done, press
thickest part of meat with
your fingertip. The softer it
is the rarer it is; the firmer
it is, the more cooked. Tent
with foil and cover with a
thick towel. Rest for 10min
before slicing.
Bring marinade, stock
and thyme to the boil. Simmer
for 10min. Serve with
the meat.
Roasted tomato,
butter bean, and
watercress
Serves 4
Ingredients
2 tsp salt
8 tomatoes
2 cloves garlic
1 tbsp olive oil
1 tsp brown sugar
2 sprigs fresh rosemary
1 freshly ground black
pepper, to season
1½ cups butter beans
4 handfuls watercress,
100gm almonds, roasted
and salted
2 tsp lemon juice
1 tbsp fresh herbs, such as
parsley, oregano, marjoram,
finely chopped
1 cup creme fraiche
Directions
Preheat the oven to 220
deg C. Arrange the tomatoes
in a dish.
Drizzle over the oil,
sprinkle the salt, pepper
and brown sugar.
Finely slice the garlic
and add with the rosemary.
Bake for 20min then let
cool.
Combine the butter
beans with the watercress.
Arrange on a platter or
individual dishes then
add the tomatoes and the
almonds.
Mix together the creme
fraiche, lemon juice and
herbs. Spoon over the
salad before serving.
Major intersection improvements
on Lincoln Road
Way safer for everyone
Thanks for your patience while we work in Addington.
From Monday 22 August until Friday 14 October we’ll be working to make the Lincoln Road/
Barrington Street/Whiteleigh Avenue intersection safer.
As part of this work we need to close this intersection over the first weekend in October to complete
final road resurfacing.
Night works
We’re doing final road resurfacing at night on Lincoln Road and Moorhouse Avenue when it’s quieter.
From 7pm Sunday 18 September until 6am Friday 23 September, Lincoln Road will be one-way city
bound from Whiteleigh Avenue to Moorhouse Avenue. Two-way traffic will be restored during the day.
For details including traffic impacts visit
ccc.govt.nz/lincolnroad

Thursday August 11 2022 11
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Phone John on 0800
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ELECTRICIAN (CERT)
Prompt, quality. Call Jack
027 206 0080
ELECTRICIAN
A Prompt & reliable
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Have you checked
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ph Steve 021 255 7968
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Thursday August 11 2022
CHRISTCHURCH MITSUBISHI
386 Moorhouse Avenue, Christchurch
Ph 03 379 0588 | christchurchmitsubishi.co.nz
10 year / 160,000km Powertrain Warranty (whichever comes
first) (non transferable). 5 year / 130,000km New Vehicle
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%APR FIXED
ZERO DEPOSIT
2.936 MONTH TERM*
NISSAN
150,000 KM’S
5YRFACTORY
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X-TRAIL RUNOUT
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*Finance offer available on new Nissan Navara (D23) and X-TRAIL (T32) models registered between 01/08/2022 and 31/08/2022. Approved applicants of Nissan Financial Services New
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terms). No deposit required. This offer includes an establishment fee of $375, PPSR fee of $8.05 and $10 per month account keeping fee. All lease and some fleet purchasers excluded.
Nissan reserves the right to vary, extend or withdraw this offer. Not available in conjunction with any other offer. Additional terms and conditions apply and can be viewed at
www.nissan.co.nz.
CHRISTCHURCH NISSAN, 380 Moorhouse Avenue, Christchurch
Ph: 03 595 6820
www.christchurchnissan.co.nz
christchurchnissan.co.nz