Southern View: August 11, 2022

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connecting you with your neighbourhood





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


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.


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




on by a


• By Emily Moorhouse

A SUMNER theatre company is

“hanging on by a thread” after

Covid has caused audience

and volunteer numbers to


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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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


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’


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


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


Not-for-profit organisations can

send their What’s On listings to


Dive into Antarctic savings with


August Only. T&Cs apply.


Thursday August 11 2022 3


team’s design

for their Enerugi

Cookies and

Sweet Enerugi

Senbei that

won them the


Left – Team

member Fred

Sugden tests

out the matcha

powder on a


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


The students were put into

teams and given 48 hours to

address one of two real-world


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


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


“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 5







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


“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


“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


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Thursday August 11 2022




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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


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


“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


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


This means the group has

to pay $10,000 a year to hire

storage units for costumes and


“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


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


“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://



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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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.


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


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


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


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


“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


For each competition, chefs are

given a set ingredient list which

they have to build their menu


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


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.


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.



Thursday August 11 2022



Are you the next Mayor, Councillor

or Community Board member?


Add zing to your beef

A spicy

marinade is a

good way to

add something

different to a

traditional meal

Whisky marinade for


Serves 3-4


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


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


Serves 4


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


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


Combine the butter

beans with the watercress.

Arrange on a platter or

individual dishes then

add the tomatoes and the


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


Thursday August 11 2022 11

Classifieds Contact us today Phone our local team 03 379 1100

Trades & Services

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Wanted To Buy


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Concrete Resurfacing

Things we offer...

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Attention to detail

Professional service

free quotes/insurance scopes

Cell 0278 145 848



Contact for a free quote

phone 027 331 0400



Experienced Domestic Electrician

Quality Workmanship

• New Build

• Renovations

• Fault finding

• Power

• Lighting

• Switchboards


★Garden Clean-ups


★Lawn Mowing

★Garden Maintenance

Call us today for a FREE quote

PH 0800 4 546 546

(0800 4 JIMJIM)


George Lockyer. Over

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experience. UK trained.

Insurance work, EQC

repairs. Heritage

brickwork & stonework

a speciality. No job too

small. Governers Bay.

Home 329 9344. Cell

027 684 4046. E mail



Exp. Repairs, uplifting,

relaying, restretching.

Phone John on 0800

003181, 027 240 7416



Prompt, quality. Call Jack

027 206 0080


A Prompt & reliable

registered electrician

with 24 years experience

for all residential and

commercial work, new

housing and switch board

replacements. Phone Chris

027 516 0669



Have you checked

your drains since the

earthquake? Call now: 022

375 8506


One stop shop. All

building work, plastering

& painting. On time, every

time. Mark 021 171 1586.

Tim 027 214 0841


No job too big or too

small! Plumbing,

Drainage, Gas, Blocked

Drains, Excavation, Gutter

Cleaning. Call Now: 022

375 8506


Indoor / Outdoor, over 30

yrs exp, same day quotes,

ph Steve 021 255 7968


Do you need a reliable

plumber? Quality and

timely services. No

job too big or small.

Phone V Plumbing

Ltd. 022 351 4125


Do you need a reliable

plumber? Quality and

timely services. No job

too big or small. Phone

V Plumbing Ltd. 022 351



Best price guarantee Tony

0275 588 895


& all camera tapes

converted to DVD or

USB. Video taping

special occasions, www.

grahamsvideo.co.nz ph 03


AAA Buying goods

quality furniture, beds,

stoves, washing machines,

fridge freezers. Same day

service. Selwyn Dealers.

Phone 980 5812 or 027

313 8156

TOOLS, Garden garage,

saw benches, Lathes. Cash

buyer Phone 355-2045

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quality furniture, beds,

stoves, washing machines,

fridge freezers. Same day

service. Selwyn Dealers.

Phone 980 5812 or 027

313 8156

TOOLS, Garden garage,

saw benches, Lathes. Cash

buyer Phone 355-2045







Thursday August 11 2022


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

Warranty (whichever comes first) (non transferable).





150,000 KM’S





*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

Zealand Pty Ltd (Nissan) only. Fixed interest rate of 2.9% p.a. only available on loan terms up to 36 months (3.9% p.a. applies for 37-48 months and 4.9% p.a. applies for 49-60 months loan

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


CHRISTCHURCH NISSAN, 380 Moorhouse Avenue, Christchurch

Ph: 03 595 6820



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