Style: September 01, 2022

THE SOUTH ISLAND LIFESTYLE MAGAZINE 

I’M YOURS | SEPTEMBER 2022 

THE PEOPLE. THE PLACES. THE TRENDS. 

CHRISTCHURCH SIBLINGS ANNA & TOM WORTHINGTON BOND OVER BAKING | GET SET FOR THE BIG DAY: STYLE’S SOUTH 

ISLAND WEDDING SPECIAL | OTAGO’S NATURAL WELLBEING EXPERTS WILD DISPENSARY TAKE US WINTER FORAGING 

DUNEDIN FASHION DESIGNER TANYA CARLSON’S STUNNING SIDE HUSTLE | CRIB LIFE: A STYLISH KARITANE HOLIDAY HOUSE 

THAT FITS ALL THE FAMILY | SOCIAL MEDIA FOODIE SENSATION POLLY MARKUS WELCOMES US INTO HER HOME KITCHEN

There is always a reason to dress up at 

Alpine View. 

Alpine View Lifestyle Village has has a a variety of of activities and events available to to all all 

residents. Pictured is is a a Moulin Rouge themed cabaret held in in the the onsite clubhouse. 

The village offers independent houses, serviced apartments (available soon), and resthome/hospital 

level care. 

A subsidiary A of of 

www.alpineview.co.nz | | 03 0383 3831333 | | 448 448 Prestons Road, Waitikiri

www.alpineview.co.nz | | 03 03 | 0383 383 1333 1333 | | 448 448 | 448 Prestons Prestons Road, Road, Waitikiri

The view of Conical Hill. Hanmer Hall to the 

left and The Lodge on the right. 

Women’s pool 

New Zealand’s 

ultimate place 

to unwind 

1933 Jubilee Procession 

Hanmer Springs Thermal Pools 

and Spa Hot Pools

The rise of hot water in 

Hanmer Springs 

It’s not often you come across a person who doesn’t 

have awesome memories of Hanmer Springs. 

From school camps to wedding anniversaries, and 

from significant birthdays to escaping the city, the 

memories that have been created in Hanmer Springs are 

endless and span generations. 

This year marks the 150th anniversary of Hanmer 

Springs’ first dressing shed (technically 151 years but like 

all good celebrations last year, Covid got in the way). 

To celebrate the occasion, Hanmer Springs Thermal 

Pools and Spa is taking a trip down memory lane to see 

where these memories first began. 

According to historians, the first dressing shed was 

built in Hanmer Springs in 1871 by Mr John Fry. He 

built the shed and put in steps to the hot springs so his 

customers of the Jollies Pass Hotel could benefit from 

the thermal pools. 

The site became a public establishment in 1883 when 

the Crown fenced it off for the paying public, and by 

1884, work was underway to build a bathhouse. 

Hanmer Springs Thermal Pools and Spa general 

manager Graeme Abbot says the village has certainly 

come a long way since the first single dressing shed sat 

on a very exposed site in the Hanmer Basin. 

Segregated nude bathing was the order of the day in 

the early years and hoisting the appropriate clothing 

(skirt or trousers) up a pole to indicate the gender of 

the moment controlled this. Later, separate pools were 

introduced and, finally, mixed bathing – but swimmers 

had to be clothed of course. 

Graeme says the pools are steeped in history and at 

the heart is a community spirit and support that can’t be 

beaten. 

“From the get-go, it was the support of the community 

that made the thermal springs the tourism destination 

it is today. We can’t thank our community enough for 

helping us reach this milestone,” says Graeme. 

For some 15 years prior to 1978, community groups 

had to fight to secure and source Government funding 

to develop the pools into a larger-scale complex that 

would enable people to reap the health benefits of the 

thermal springs. 

As for the discovery of the thermal springs, it is 

believed early Māori first happened on the springs 

while passing through. While they never settled there, 

the discovery of ancient native umu (ovens) indicated 

travellers’ camps or signs that they had stopped and 

taken rest. 

Historians identified it was some years later, and in 

1859 when an announcement in The Lyttelton Times 

marked a discovery of “hot water springs” by Mr William 

Jones. While he believed he was the first to ‘make them 

generally known’, in the same year Julius von Haast 

wrote about a visit to Hanmer Basin thermal springs in 

his journal. 

The anniversary commemorations kick off in 

September and visitors to the pool complex will be able 

to see the historic shed pictured on its original site and 

capture themselves in historic dress. 

Community events are being planned to acknowledge 

all those who have supported the pools over the last 

150 years. 

hanmersprings.co.nz

PUBLISHER 

Charlotte Smith-Smulders 

Allied Press Magazines 

Level 1, 359 Lincoln Road, Christchurch 8024 

03 379 7100 

A note to you 

EDITOR 

Josie Steenhart 

josie@alliedpressmagazines.co.nz 

DESIGNER 

Emma Rogers 

PROOFREADER 

Síana Clifford 

EDITORIAL ASSISTANT 

Hannah Brown 

SOCIAL MEDIA MANAGER 

Will Eason 

SALES MANAGER 

Vivienne Montgomerie 

021 914 428 

viv@alliedpressmagazines.co.nz 

ACCOUNT EXECUTIVE 

Janine Oldfield 

027 654 5367 

janine@alliedpressmagazines.co.nz 

CONTRIBUTORS 

Andrea Stephens, Andy Spain, Anna Worthington, 

Charlotte Kiri Cretney, Dunedin Craft Distillers, 

Gregor Ricardson, Helen Templeton, Juliet Speedy, Kathryn Ell, 

Kim Dungey, Luisa Apanui, Mark Townshend, Melanie Jenkins, 

Polly Markus, Rebecca Fox, Sarah Rowlands , Skye Macfarlane, 

Stephen Goodenough, Tom Worthington, Will Vink 

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 

first met Anna Worthington a few years back, when working 

I on a book about clever Kiwis working with flowers. Having 

flown into Christchurch specially, Anna took me on a tour of 

her favourite Red Zone spots for sourcing foraged blooms to 

decorate her fabulous cakes, before we headed back to her 

petite yet cheerful commercial kitchen to take more photos and 

sample a few of the goods whipped up as part of her already 

booming baking brand Cakes By Anna. 

Fast-forward to 2022, and Anna (who now grows her own 

flowers) has been joined in the food/hospo biz by brother Tom, 

whose equally petite yet cheerful inner city cafe Tom’s has seen 

the delightful duo strengthen their family bonds over shared 

business support – and shared baking. 

I’ve watched Anna’s growing success (and ability to manage it 

all with genuine style) over the years with great admiration, and 

Tom’s was among the most frequently recommended hotspots 

to visit on my move south, so it’s a real pleasure to be able to 

share the talented siblings’ story here (page 22) along with two 

of their sought-after recipes. 

Here’s to family, and to locals doing cool things! 

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. 

Josie Steenhart 

EDITOR 

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CONTACT: viv@alliedpressmagazines.co.nz 

stylemagazine.co.nz | @StyleMagazineNZ 

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CONTENTS 

In this issue 

Cover Feature 

22 BAKE NEWS 

The Christchurch siblings 

taking over the hospo biz 

Health & Beauty 

28 GROWING WILD 

Dunedin’s Wild Dispensary 

takes us foraging 

42 HIS & HERS 

The best new beauty 

Fashion 

34 SOMETHING BLUE 

Add a personal touch to the 

big day with accessories 

46 DESIGNER GOWNS 

Tanya Carlson’s stunning 

side hustle 

Home & Interiors 

34 MOST WANTED 

What the Style team are 

coveting this month 

50 CRIB LIFE 

A Karitane holiday home 

taking cues from camping 

Wedding Special 

38 SUMMER SNAPSHOT 

Two top photographers tell 

us what they’re seeing this 

wedding season 

44 THAT’S A WRAP 

Gift ideas for the big day 

34 

37 

28 

RESENE 

BLUE CHALK 

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.

Building 

your 

Social 

Capital 

Every weekend, almost without 

exception, I spend a portion of my 

time planning for the week and 

month ahead. Sometimes it’s a 

fairly clinical exercise: confirming 

appointments, researching different 

market indicators, prepping for oneon-one 

sessions and working on our 

company’s goals and direction. 

Sounds straightforward and it is, but at 

other times it requires a much deeper 

overview because when you’ve been 

doing things for a very long time 

it’s easy to keep doing them the 

same way without question. I like 

to counter this by venturing down 

rabbit holes looking at new ways of 

applying different creative processes 

to the business. 

There’s always so much to learn or 

relearn and, being curious by nature, 

I sometimes start with the simplest of 

concepts. 

Here’s one that began with a TED Talk 

by Margaret Heffernan, a Professor of 

Practice at the University of Bath School 

of Management. 

One of the presentation’s main focus 

areas was Social Capital. 

Social Capital is all about relationships. 

It enables people to work together as a 

team rather than as isolated individuals 

chasing their own goals. It powers up 

sports teams and companies alike. An 

easy explanation given by Professor 

Heffernan was: “it’s the mortar rather 

than the bricks” in a relationship, team 

or business. It holds us together, driving 

greater empathy and connection. 

Here’s where it becomes significant, 

and it feels particularly important to 

me as part of a leadership team. It’s 

where ideas flow, loyalty grows and trust 

strengthens. It can start with the simple 

easy gestures: greeting everyone every 

day, every time; shared food and events; 

celebrating birthdays and successes; 

business planning aimed at developing 

skills and talents; as well as a ‘hand-up 

not hand-out’ philosophy. There are 

numerous ways of making the mortar 

in your business stronger, but you must 

focus on that growth. 

It’s so easy to let these things slip. I have 

memories of working in an environment 

where the person in charge never, ever 

greeted you unless you had upset the 

status quo and that greeting was more 

of a snarl followed by a note written 

in red plastered up on the office wall. 

It’s no surprise that the fractured team 

struggled to find its best work. 

A culture of helpfulness is another 

powerful enabler and this plays a big 

part in our business. It’s critical to how 

we think of our people and our desire to 

add value to the industry we’re part of. 

So, as you work through your own 

personal journey at home or at work, tap 

into these ideas and actions. Teamwork 

bests the actions of the individual, 

especially if it’s aligned and values 

based. 

Do more to help the person beside you, 

give of your time and yourself … who 

knows where it could go? 

And who knows what new rabbit holes 

I’ll get to explore in the weeks and 

months ahead? 

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 

PAPANUI 352 6166 | INTERNATIONAL DIVISION (+64) 3 662 9811 | REDWOOD 352 0352 

PARKLANDS 383 0406 | NEW BRIGHTON 382 0043 | GOLD PROPERTY MANAGEMENT 352 6454 

GOLD REAL ESTATE GROUP LTD LICENSED AGENT REAA 2008 A MEMBER OF THE HARCOURTS GROUP 

www.harcourtsgold.co.nz

24 66 

40 

RESENE 

HAWKES BLUE 

RESENE 

EBB 

Food & Drink 

63 STYLE SIPS 

A warming take on the negroni 

64 HOME COOKING 

Social media sensation Polly 

Markus shares two tasty recipes 

Arts & Culture 

68 NEW ARRIVAL 

A fresh face at Dunedin’s 

Hocken Collections 

72 THE READING ROOM 

Our picks of the new book pack 

Travel 

58 SLICK IN THE CITY 

Christchurch’s newest boutique 

hotel The Mayfair 

Regulars 

12 NEWSFEED 

What’s hot and happening in 

your neighbourhood 

55 MARKETPLACE 

Gorgeous wares from local spots 

74 WIN 

Hot hotel stays with high tea, 

ethereal glass art, a ghd and 

groovy gig tickets 

Our cover 

Cake orders await collection at 

Anna Worthington’s Christchurch 

commerical kitchen. 

View us online 

ACCOMMODATION | WEDDING & EVENTS VENUE 

Are you looking for somewhere special, secluded, and tranquil? The River House offers 

spectacular accommodation for your holiday, and a stunning event location for your wedding, 

garden party, corporate event, product launch or any other function. 

508 Lake Hawea-Albert Town Rd, Wanaka | theriverhousewanaka.com

12 Style | Newsfeed 

NEWSFEED 

Foodprint 

Want your favourite meals and snacks at a fraction of the 

price, while combating the climate crisis? Christchurch has 

received a sustainability boost to its hospitality sector 

with the arrival of Foodprint, an app for eateries to 

promote and sell discounted (think 30 to 90 per cent) 

surplus food to consumers. Joining the community of 

350 Foodprint-aligned eateries in the Auckland, 

Waikato and Wellington regions, 25 eateries 

(and counting) have already signed up in the Garden City, 

including Bohemian Bakery, Barefoot Eatery, 

Bacon Brothers and Grater Goods. 

foodprint.app 

Everyday luxury lands in Dunedin 

Following the success of Moochi Christchurch, Nelson 

and Queenstown, and to complement the already loyal 

online South Island following, Dunedin Moochi Signal has 

taken up residence in the Meridian Mall on George Street, 

allowing the city’s minimalist dressers the opportunity to 

experience in person the sophisticated ease and signature 

service the brand is renowned for. 

moochi.co.nz 

Top design 

Talented designers from around the South Island took out awards aplenty at this 

year’s Regional ADNZ Resene Architectural Design Awards. Mitchell Coll won an 

incredible five awards for his work on four projects, located on the West Coast, 

in Akaroa and Christchurch city, while Sam Connell of Figure & Ground received 

awards for four outstanding projects. The National Awards will be held on 

October 28 at Te Pae in Christchurch. 

Left: Sam Connell, Aikmans Rd Residences. 

Photo: Sarah Rowlands 

Right: Mitchell Coll, Biv Punakaiki. 

Photo: Stephen Goodenough

AUCTION 

Te Miko, Punakaiki 

22 Hartmount Place 

2 1 1 1 2 809m 2 

Architecturally designed by James Warren, Upoko 

Architects, this light filled 6m x 6m ‘cabin’ is hidden in a 

clearing in the West Coast nikau forest, close to the wild 

coastline of the Tasman Sea. Our clients have owned 

and tended the land for several years, developing an 

intimate understanding of the site and its surrounding 

environment – the bush, the climate, the furred and 

feathered inhabitants. A considered design to capture 

the spirit of this West Coast living – almost invisible – a 

timber box floating in the bush. 

Our owners wanted everything to impose on the site as 

little as possible. So in keeping with the couple’s gentle 

relationship with the land, everything that’s created in 

waste on the site gives back to the bush. 

The Punakaiki Coast is only 45 mins to Westport & 

Greymouth and renowned for its dramatic scenery, 

with Punakaiki Pancake Rocks being a famous nearby 

tourist destination. Paparoa Track is one of a number of 

tracks in the area and is just 2kms from the cabin. Open 

to mountain bikers 12 months of the year, bikers from 

all over claim it to be one of NZ’s best mountain bike 

trails. 

A rare offering – this is an opportunity to be at one with 

the bush – you will feel as though you belong. 

Auction 

Thursday 29th September 2022 

from 10:00am, 

471 Papanui Road (unless sold prior) 

Viewing by appointment only 

Sandra O’Brien 

Licensed Sales Consultant REAA 2008 

Harcourts gold Papanui 

027 448 6270 • sandra.obrien@harcourtsgold.co.nz


Food feud 

The great peanut butter debate – 

smooth or crunchy – has divided 

the community. Until now. Nelsonbased 

Pic’s has released its first ever 

Smunchy peanut butter, the perfect 

pairing for fence-sitter fans around the 

country. It’s a blend of its two original 

spreads, Smooth and Crunchy – a 

concept that came to fruition with 

the help of 10-year-old peanut butter 

superfan Maggie Mellors, who sent a 

letter to Pic’s asking for the “double 

the yumminess” flavour. Fifty cents 

from every jar sold will go to Maggie’s 

chosen charity KidsCan. 

picspeanutbutter.com 

Style on the slopes 

In one of the coolest collabs of the season, clothing boutique Superette has joined 

forces with Land Rover to showcase the store’s first-ever Ski Shop collection. 

The all-new Ski Shop subsection features local brands as well as renowned 

international designers including The North Face, P.E Nation, Celine, Ralph Lauren 

and Alexander Wang. “These curated products provide buyers with anything they 

would ever need for a chilly getaway – from a day carving it up at Cardrona to 

a long lunch at Amisfield and even for cosying up in front of the fire with a hot 

choccy,” says Superette co-founder Rickie Dee. 

superette.co.nz 

The beauty of recycling 

From bareMinerals to Westman Atelier, some of the 

world’s most-loved beauty brands are now easily recyclable 

thanks to MECCA’s innovative roll-out of TerraCycle bins. 

Starting with just five Aussie stores, all MECCA stores 

now offer the bins (which are made using empty beauty 

containers) and have already collected around 12,000kg of 

empty beauty waste. That’s more than 150,000 containers 

that would have otherwise hit landfill! 

meccabeauty.co.nz 

The 

season of 

LIMITED SEASON! 

16 SEPT – 

2 OCT 2022 

OO 

K 

B OW 

N 

ISAAC THEATRE ROYAL 

TICKETEK.CO.NZ

Driving the Future 

From $149 * P/Wk or $52,990+orc 

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6 YRS/150,000KMS WARRANTY+ • 8 YRS ROADSIDE ASSISTANCE • 8 YRS/160,000KMS TRACTION BATTERY WARRANTY++ 

*Offer is based on a 2022 BYD with a 30% deposit and weekly payments of $149. This includes on road costs of $1,295 and a documentation fee of $454.10. Offer is over a 

60-month term at 9.95% interest, fixed for the term of the loan, with a final payment of $13,571.25 at the end of the term. Total repayments equal $52,272.25. This offer is 

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120 Saint Asaph Street, Chch • Ph 0800-888-100 / 03-366-0229 

euromarque.co.nz / drive@euromarque.co.nz


Smallbirds get bigger 

After years of making adorable 

mini-styles for toddlers, Kiwi- 

American sneaker company 

Allbirds has added new big-kid 

sizes and the beloved Wool 

Runners style to its Smallbirds 

range. Machine washable in 

case of messy adventures and 

in multiple style choices to fit 

different needs, Smallbirds are 

made from natural materials, 

such as soft ZQ merino wool, 

that help keep the planet healthy 

and little feet comfy all day. 

allbirds.co.nz 

Hello chocolate lovers 

Beloved local chocolate brand Whittaker’s 

has everyone talking with the release of two 

new bars. Previously only accessible in limited 

quantities through social media competitions, 

the special-edition Miraka Kirīmi (Creamy Milk) 

block, produced to celebrate Te Wiki o te Reo 

Māori (Māori Language Week, September 12-18) 

will for the first time this year be available for 

purchase in stores nationwide, while Whittaker’s 

brand new Oat Milk plant-based block, made 

using oats from Dunedin-based Harraways, will 

be a permanent addition on our shelves. 

whittakers.co.nz 

Precious pearl 

Who knew sleepwear could 

look this good? Local sleepwear 

brand General Sleep has 

announced their new spring/ 

summer collection Pearl, 

inspired by dreamy summer 

moments spent by the sea. 

There’s something for everyone 

– from soft pastel shades to 

a bold print, the first print 

General Sleep has produced. 

The collection is the first new 

director Louise Halse has 

designed for the label, and will 

be available mid-September. 

generalsleepstore.com 

RecoveR youR loved fuRnituRe 

Quality furniture 

specialists 

100s of fabrics to 

choose from 

Our idea is simple: We like to focus on fresh local seafood shared with 

friends; Informal dining with a unique atmosphere and location. 

www.qualityfurniture.co.nz 

Hours: Mon - Thurs, 7am - 4.30pm, Fri 8am - Midday, 

or by appointment with Keith 027 566 3909 

424 ST ASAPH STREET PH 371 7500 

RE-UPHOLSTERY SPECIALISTS KEITH HARTSHORNE 0275 663 909 

39 Norwich Quay, Lyttelton | Tues - Sun 11.30am – 9pm 

Sat & Sun open for breakfast from 9am | 03 328 7530

MMARY 

TURNBULL 

“I've loved opening 

the door to so many 

incredible houses in 

Christchurch.” 

Harcourts Chch 

April - June 2022 

OUT OF OVER 540 SALES 

No.3 CONSULTANTS 

700 MILLION 

In excess of 

in settled sales 

“It's always an 

absolute pleasure 

working on behalf 

of my owners and I 

know they've derived 

great benefits from 

my wisdom and 

expertise.” 

If you want to talk 

about your property 

and how I can help 

contact me today! 

‘‘ 

All of this wouldn’t have been possible without the enduring and 

world-class support of Polly and John McFadden, and Chris Kennedy. 

I love being a part of the gold legacy. - Mary 

‘‘ 

03 352 6166 or 0275 252 959 

mary.turnbull@harcourtsgold.co.nz 

LICENSED SALES CONSULTANT REAA 2008


Getting size wise 

New Zealand lingerie brand Videris has turned its lens to 

tackle size inclusivity by launching a new fuller coverage bra 

in plus sizes and offering knickers to 3XL. The new Rachel 

bra is designed with more capacity and coverage in the 

brand’s signature soft cup style in mindful colourways – 

Rosy to encourage self-acceptance, Black to provide a sense 

of security and Olive for compassion. viderislingerie.com 

Light up 

Modern scent company Ashley & Co 

and ceramicist Rachel Carter have 

collaborated to create a limited-edition 

collection of organic stoneware that 

offers up the perfect excuse to light 

your ‘good candle’. Crafted in Titirangi, 

West Auckland, the large and small 

vessels are hand thrown in two 

custom, semi-matte glazes. Each is then 

filled with Ashley & Co’s most-loved 

scent, Tui and Kahili – a delicate blend 

of lily, wild ginger, mimosa, sandalwood, 

and ylang-ylang. As the candle burns 

down to the base, the vessel then 

becomes a piece of homeware 

designed to be enjoyed in myriad ways. 

ashleyandco.co 

Haute off the press 

Having ingeniously 

sourced a new sustainable 

paper option using 

waste from a local 

media company’s 

newspaper reel ends, 

much-loved local label 

Liam is relaunching its 

sought-after printed 

sewing patterns. From 

skirts, pants, dresses and 

jackets to accessories 

and even knits, and in 

beginner to intermediate, 

it’s time to dust off the 

sewing machine. 

liampatterns.com 

Go pro at home 

To inspire home cooks to spice 

up their sizzle and avoid any idiot 

sandwich disasters, OG cast iron 

producer Lodge has rallied a local 

culinary cohort to share their tips 

and tricks for their tried-and-true 

cast iron recipes in a recipe book 

that will come complimentary with 

every purchase until the end of 

October. Featuring dishes from the 

likes of Cazador’s Dariush Lolaiy, 

Onslow’s Glen File, Sam Mannering, 

the Eggplant Boys and Olivia Galletly 

aka The Hungry Cook, it’s sure 

to become a dog-eared resource 

for all lovers of good tucker. 

lodgecastiron.co.nz

Queenstown, 

Wānaka and Cromwell 

8-21 October 2022 

The classical music festival 

for one, for all. 

AWE returns for a second year, with 

international artists, free events, and six 

interlinked programmes exploring the 

opposing forces of solitude and togetherness. 

Experience one or join us for all performances, 

and take your seat at the edge of the world. 

Go to worldsedgefestival.com for tickets and 

more information.

20 Style | Promotion 

NOT JUST FOR KIDS 

Christchurch is set to officially become the South Island’s fun capital with the arrival 

of not one but two all-immersive fun-zones – Archie Brothers Cirque Electriq 

and Holey Moley Golf Club. 

Funlab, the masterminds behind the transformation of 

Auckland’s entertainment scene, are now heading south 

for their biggest and best funtainment space yet. 

Opening in Christchurch’s EntX complex on October 7, 

Archie Brothers and Holey Moley will be the two new kids 

on the block, boasting mind-blowing arcade games, crazy 

golf courses, eight lanes of bowling and fabulous food and 

drinks – all jam-packed into one epic precinct. 

For those not already au fait with Funlab’s next-level 

offerings: Archie Brothers Cirque Electriq is an arcade space 

that prides itself on being a feast for the senses. Upon 

entering through decadent red velvet drapes, you’ll be hit 

with the scent of popcorn and fairy floss, a sea of colourful 

flashing lights and bangin’ DJ-spun beats. 

Nail a strike on one of the eight lanes of bowling and take 

your pick from games including Rabbids VR, Mario Kart, 

Connect 4 Hoops and the classic Space Invaders, or even 

better, try your luck on them all! 

Those looking for another layer of fun can hop across 

to Holey Moley Golf Club, home to a not-so-traditional 

mini-golf course. Set across two nine-hole courses and 

with some wacky and innovative mini-golf obstacles 

and traditional putt-putt with a twist, the space is a 

multi-sensory labyrinth for all. 

Once gamer guests work up an appetite, they can head 

to the American-style diner to indulge in delicious burgers, 

hot dogs, loaded fries and more. 

In between rounds, the adults can indulge in the two bars 

stocked with extravagant, Instagrammable cocktails and craft 

beers. With an impressive drinks menu, those with a sweet 

tooth can rejoice – think bubblegum-flavoured liquors, 

decadent hard shakes and signature house specialities such 

as the brand spanking new Rub a Dub Tub cocktail, which 

comes in an actual mini tub with floating rubber ducks. 

“The concept behind these two spaces is all about 

embracing nostalgic, unique fun – a chance to enjoy a social 

experience that really counterpoints our hugely digital lives,” 

says Funlab CEO Michael Schreiber. 

“From the gameplay to the ‘gram opportunities, we’re the 

best place to unleash your inner kid-ult.” 

The decision to launch in Christchurch was something 

Michael says was a response to the vibrant rejuvenation of 

the city centre. 

“When choosing where to launch next in New Zealand, 

we were excited by Christchurch as a city that’s thriving 

in revitalised growth – we’re thrilled that our two hit 

entertainment spaces are set to elevate and add excitement 

to EntX in the city centre,” he says. 

Bring along the kids by day and become a kid-ult by night 

– these two action-packed worlds of fun have something 

for everyone. Reservations are now welcome for all 

occasions including wild work-dos, brilliant birthday parties, 

unforgettable Christmas functions and more – book early 

to avoid disappointment. 

For more information visit holeymoley.co.nz and archiebrothers.co.nz

Style | Events 21 

CHERYL LUCAS: SHAPED BY 

SCHIST AND SCORIA 

Until December 4, 2022 

In riotously glazed works fresh from 

her Lyttelton studio, renowned ceramic 

artist Cheryl Lucas explores a range 

of contemporary concerns, from 

environmental vulnerability to managed 

isolation. This extraordinary exhibition 

pairs these never-before-seen pieces 

with significant installations from Cheryl’s 

celebrated four-decade career. 

christchurchartgallery.org.nz 

Photo: Cheryl Lucas, Skin Fence (detail) 2021. Ceramic. 

Courtesy of The National and McLeavey Gallery 

MATILDA: THE MUSICAL 

September 16 - October 2 

A fan favourite, Matilda The Musical is 

set to take the stage at Christchurch’s 

stunning Isaac Theatre Royal this 

September season, featuring an all-local 

cast, with some of New Zealand’s most 

talented performers. Inspired by the 

twisted genius of Roald Dahl, the Tony 

Award-winning musical is a story of the 

power of imagination and a girl who 

dreams of a better life. 

showbiz.org.nz/matilda-the-musical 

BLACK GRACE: 

LIFE – O LE OLAGA 

September 10 

Leading NZ contemporary dance 

company Black Grace is bringing a unique 

and original programme of dances 

choreographed by founding artistic 

director Neil Ieremia to the South Island. 

Set to a reimagining of Vivaldi’s Gloria, 

inspired by Neil’s childhood memories 

of Samoa and featuring costuming by 

Zambesi, the Christchurch performance 

will be held at James Hay Theatre. 

blackgrace.co.nz 

SCULPTURE FESTIVAL 

September 3 - 16 

The Christchurch Arts Centre’s annual 

Sculpture Festival is back for 2022, 

showcasing around 40 New Zealand 

artists over two weeks, with 200+ works 

for sale and an opening weekend full of 

artist demonstrations, creative workshops 

and free artist talks. 

artscentre.org.nz/whats-on/sculpturefestival-2022 

Photo: Takaaki Sakaguchi, Pin Trees 

WORD CHRISTCHURCH 

August 31 - September 4 

From poetry slams, pop-ups and author 

events (Fiona Kidman, Kate De Goldi and 

Lloyd Jones to name just a few), to writing 

workshops, cabaret, haiku hikes, after-dark 

museum tours and a moving tribute to 

the late Keri Hulme, this year’s WORD 

Christchurch is an unmissable festival 

celebrating all things words, held across 

five fabulous days in the city. 

wordchristchurch.co.nz 

PERILOUS: UNHEARD STORIES 

FROM THE COLLECTION 

From August 6 

Drawing on its rich archives, Christchurch 

Art Gallery’s Perilous is a diverse ongoing 

exhibition curated to “make room 

for fresh voices, untold narratives and 

disruptive ideas”, showcasing artwork 

across all mediums, both local and 

international, historical and contemporary. 

christchurchartgallery.org.nz 

Photo: Imogen Taylor, Bud, 2020. Acrylic on hessian. Collection of Christchurch 

Art Gallery Te Puna o Waiwhetū, purchased 2021 

Image: Cheryl Lucas 

Subterfuge 9 (detail) 2022 

Courtesy of The National 

and McLeavey Gallery

Style | Feature 23 

Bake news 

United by a love of food – and of course by the fact they’re 

brother and sister – Tom and Anna Worthington are on something of 

a (jam and cream sponge) roll in the Christchurch hospo scene. 

Words Juliet Speedy 

As a parent, you can only hope when your children grow 

up that they become great friends like Anna and Tom 

Worthington are. The siblings share interests, friends and 

have an obvious great deal of respect for each other. 

One of their biggest shared interests is food, which has 

blossomed into successful businesses for them both. Anna 

Worthington has Cakes by Anna, now 10 years old, and 

Tom has a more recent establishment, a small and simple 

delightful café in central Christchurch called Tom’s. 

The pair are from a big family and grew up, for the most 

part, in Ilam. Tom and Anna are two of five children, now 

scattered around the country and the world. They say food 

was always important growing up; traditional hearty fare, 

barbecues, all their dinners around the table. 

But Tom and Anna (in the middle of the pack) are the 

only ones that have ended up working with food. Tom 

says his endless love for a sausage ragu blossomed from his 

younger years watching yummy, saucy meals bubble away 

on the stove. 

“Mum made delicious one-pot meals (a special shout out 

to her beef strog served with a big bowl of fluffy rice) and 

dad loved cooking a nice piece of meat on the barbecue. 

No one ever left the table hungry unless they were sent 

away early for singing with their mouth full – that was me.” 

A career in food was never in either of their plans. Anna 

did a fine arts degree and travelled the world before Cakes 

by Anna came along. Tom did a Bachelor of Performing 

Arts in musical theatre. Anna says travelling definitely helped 

grow her love of food but she never thought she would 

end up as a full time baker. 

“But I guess looking back it’s not surprising that I ended 

up creating a business that is creative and hands-on. I’m so 

happy to work in the food industry – it’s brought me a lot 

of happiness to meet and surround myself with people who 

love to make and eat food.” 

She also spent lots of time in food markets abroad and 

on her return to Christchurch, Anna noticed a gap in the 

market for good cakes with a focus on seasonal ingredients. 

So she started making and selling cakes. 

That was 10 years ago, and her little market stall is 

now a hugely popular business with a reputation all around 

New Zealand. 

Tom has always loved to cook, but first dabbled in 

cooking for paying customers with a little home delivery 

business some years ago, called Meatball Monday. 

“I home-delivered spaghetti and meatball meals on 

Mondays. I didn’t want to make meatballs forever but it 

made me realise I was a good cook,” he says 

The pair spend time together socially and they also 

collaborate in their work. Anna bakes cakes for customers 

full time but her only wholesale client is Tom’s café. 

Her cakes have the feeling of something your clever 

grandma would make, but a little more refined. The cakes 

are in demand to the point where one of Anna’s biggest 

challenges is finding the right balance in life and work. Aside 

from a bit of help with delivery, she’s a one-woman business 

and does everything on her own. She loves being her own 

boss and that she can create the shape of her own week. 

“I love that in summer I can leave work at midday and 

head to the beach. I love the creative aspect of what I do 

– developing recipes and coming up with fun ways to 

garnish the cakes. My interest in food has led to a huge 

passion for gardening, so I grow lots of flowers and herbs 

for the cakes, and have also planted a number of fruit trees.” 

At Cakes by Anna, you’ll find flavours such as apple date 

caramel, chocolate olive oil and tamarillo, or a banging 

basque cheesecake. Tom says he admires the way she has 

kept her business so honest and of the highest quality while 

making sure she sets aside time to do nice things for herself. 

“Anna is a really good person who makes cakes that are 

delicious and unique, and I think that’s what has made her 

business so successful.” 

Tom opened his café only last year. It’s a small but 

beautifully designed space where the offerings are as simple 

as they are delicious. His five daily sammies are fresh and 

flavourful, with combinations such as peanut butter, pickled 

celery, sprouts, mayo and Kaitaia Fire hot sauce or ham, 

Swiss cheese, iceberg, gherkins, mustard and mayo. 

You’ll always find a Cakes by Anna offering as well as 

an old-school homemade pink bun filled with raspberry 

jam. There are delightful daily scones too – like cheese 

and jalapeño. Tom said he wanted to sell only a few things 

but make them delicious. And he serves some mighty fine 

coffee (Prima Roastery) to go with them too. 

PHOTOS: Opposite: Sarah Rowlands; Next page top: Mark Townshend; Final page: Will Vink

24 Style | Feature

Style | Feature 25 

Tom has already built a solid regular customer 

base but also welcomes many pop-ins including 

out-of-towners who have heard about the café via 

social media and word of mouth. Anna is one of 

his biggest fans and supporters. 

“Tom won’t tell you this but part of the reason 

he’s successful is because of his reputation and 

who he is as a person, people just want to 

support him.” 

It’s clear to see what a great relationship the 

siblings have and Anna says they’ve always been 

very close. Tom says they are, in fact, best friends. 

“Anna has helped me through a lot of growingup 

stuff. Our catch-ups these days involve a bowl 

of fries, a bottle of chardonnay and lots of laughing 

and eye rolling. Even though our work is tiring, we 

party very well.” 

Anna says they share similar interests and have 

similar personalities and senses of humour. 

“Which I think has led to us enjoying each 

other’s company and also sharing the same group 

of friends. We’re lucky to come from a big family 

and we are all very close – I think a friendship 

between siblings is very special and I’m lucky to 

have four of them!” 

They also greatly admire each other’s success. 

Tom says his sister is fun, hardworking and 

generous. “It always amazes me how even during 

the madness of a big cake week, she still finds time 

for her friends or adds a couple of extra cakes to 

her list for someone needing a cheer-up.” 

Fun is also a word that Anna uses to describe 

her brother. “And he’s kind with a great sense of 

humour. He has a calming presence and is very 

patient – a couple of traits that I lack.” 

Both the Worthingtons are regular users 

of social media to promote their business but 

completely shy away from the term influencers. 

Each of their Instagram accounts are authentic 

little snippets of what they are making and doing, 

which is probably why they are also accounts with 

a big impact. 

They understand the importance of social media 

from a marketing perspective, but Anna says her 

relationship with it is more love/hate. Tom enjoys 

posting and promoting his café and his cooking. 

“And Anna’s always giving me shouts on her 

Instagram, which is really nice because she has 

a big following.” 

The pair often have get-togethers with friends 

that revolve around cooking and good food and 

wine and, while they prefer eating in homes to 

eating out, they have a few favourite Christchurch 

spots, which include Londo, Gatherings, Smash 

Palace, Pomeroy’s, Salut! Salut! and Kinji. 

Anna says she prefers to support owneroperator 

businesses and thinks Christchurch could 

do with a lot more of these in the food scene. A 

food scene that is lucky to have the Worthingtons 

working within it.

26 Style | Recipe 

Tom’s peanut butter and 

sprout sandwich 

T 

his sandwich is a grown-up 

version of the peanut butter 

and crunchy sprouts sandwiches my 

mum used to make me for kindy. 

It was usually in plasticky white or 

brown bread (because the 90s) and 

I still remember how I would squish 

it with my fingers to reveal the 

bumpy shape of the sprouts inside. 

Fast forward about 25 years to 

Tom’s and we’re adding homemade 

pickled celery and vegan mayo, alfalfa 

sprouts, Kaitaia Fire hot sauce and 

a much higher-quality loaf of bread. 

The following recipe will leave you 

with heaps of extra vegan mayo and 

pickled celery. Perhaps you could 

give a jar of mayo to a friend? Pickle 

the celery the day before for the 

best taste. 

INGREDIENTS 

Pickled celery 

• 1 cup water 

• 1 cup white wine vinegar 

• 2 tablespoons sugar 

• 1 tablespoon salt 

• Half a bunch celery 

• Pinch of dried dill 

• ½ teaspoon peppercorns 

• ½ teaspoon mustard seeds 

• 1 garlic clove 

• 1 bay leaf 

Vegan mayo 

• 60g chickpeas 

• 250g liquid from chickpea can 

• 2 tablespoons dijon mustard 

• 800-900ml canola oil 

• Salt & pepper 

• 2 tablespoons apple cider vinegar 

The rest 

• Crunchy peanut butter 

(I love Bay Rd) 

• Your favourite slices of bread 

(I use the Sydenham sourdough 

from Grizzly Baked Goods) 

• Crunchy sprouts 

(pea, adzuki and lentil mix) 

• Alfalfa sprouts 

• Kaitaia Fire hot sauce or similar 

METHOD 

Make the pickled celery 

Add the water, white wine vinegar, 

sugar and salt to a pot over a medium 

heat and stir. While it heats, chop the 

celery into ½-1cm pieces, and add to 

a container or jar with the dried dill, 

peppercorns, mustard seeds, garlic 

clove and bay leaf. When the pickling 

liquid starts bubbling and the sugar 

and salt has dissolved, take it off the 

heat and pour carefully over the celery 

mix. Leave it to cool then put the lid 

on and store in the fridge. 

Make the vegan mayo 

Add the chickpeas, chickpea liquid 

and dijon mustard to a large bowl 

(deep but not too wide is best) or 

tall, sturdy container. Blitz with an 

immersion blender for 30 seconds 

and continue blitzing as you start to 

pour the oil in a slow, steady stream. 

Once half the oil has been used, stop 

blending and add a generous pinch 

of salt, pepper and the apple cider 

vinegar. Blitz this and then continue 

adding the rest of the oil until you 

have a thick mayo-like consistency. 

Add more vinegar or salt and pepper 

if needed. 

To assemble, spread the peanut butter 

generously on the bottom piece of 

bread followed by a good sprinkle 

of crunchy sprouts and then a nice 

thick bed of alfalfa. Cover the alfalfa 

with pickled celery and on the top 

piece of bread spread on the vegan 

mayo followed by a good dash of hot 

sauce. Sandwich together and enjoy!

Style | Recipe 27 

Anna’s tiramisu 

slab cake 

INGREDIENTS 

For the sponge 

• 450g caster sugar 

• 3 free-range eggs 

• 2 tablespoons instant coffee dissolved 

in 2 tablespoons hot water (you can 

substitute with 2 shots of espresso if you 

have the means) 

• 380g sour cream 

• 300ml rice bran oil 

• 1 teaspoon vanilla extract 

• 380g plain flour 

• 50g ground almonds 

• 3 teaspoons baking powder 

• Good pinch of salt 

Soak 

• ¾ cup strong coffee 

• Good splash of rum (optional) 

To finish 

• 500g mascarpone 

• 250ml cream 

• 1 tablespoon icing sugar 

• Splash of rum (optional) 

• Pinch of salt 

• Dusting of cocoa powder 

This is a bestseller at Tom’s – an easy cake to make and assemble, taking 

all the delicious elements of a classic tiramisu, with a CBA twist. 

Makes one large 40cm x 30cm slab to feed many. It’s a great cake to feed 

the masses, and you can serve it in the tray it’s baked in for minimal fuss and 

easy transportation 

METHOD 

Preheat the oven to 160°C and line your tin. 

Whisk together the sugar and eggs until pale. 

Add the coffee, sour cream, oil and vanilla and 

mix well. In a separate bowl, combine the flour, 

ground almonds, baking powder and salt. Add 

to wet mixture and fold to combine. Pour into 

your prepared tin and bake for approximately 

30 minutes or till light golden brown. 

Pour the coffee soak over the sponge as soon 

as it comes out of the oven. I use a tablespoon 

to spoon the coffee over the cake, ensuring 

the soak is well distributed. 

Leave the cake to cool. You can cover and 

leave it to sit overnight – it will stay lovely and 

moist for at least 24 hours. 

To finish the cake, whip together the 

mascarpone, cream, icing sugar, rum and salt 

to soft peaks. Dollop onto the sponge and 

spread evenly with a palette knife or spoon. 

Dust with cocoa powder to finish. Store 

leftovers in the fridge.

28 Style | Wellbeing 

Go wild 

With a new bricks-and-mortar store and rising interest in its unique offering, Dunedin-based 

natural health company Wild Dispensary is growing, in all senses of the word… 

Words Josie Steenhart 

ABOVE: The Wild Dispensary team grow and forage natural goodies from all over Central Otago to create their health products.

Style | Wellbeing 29 

“Every single one of our products has a wild element. That connection with nature, and 

the value it holds, is so important, we wanted a piece of it in every bottle.” 

Whatever the weather and in all seasons, those looking 

to the hills, forests, fields and coastlines around 

Otago might spot some of the Wild Dispensary team 

harvesting or foraging for a diverse assortment of natural 

goodies for use in everything from tonics and elixirs to 

skin oils and throat sprays. 

“We grow and forage all sorts!” says Ruth Vaughan, 

who along with life and business partner Gerald Davies 

co-founded Wild Dispensary back in 2016. 

“In Central Otago (in various locations from Bannockburn 

to Ophir) we forage thyme, rosehips, Californian poppy, 

elderberry, horehound, hawthorn, St John’s wort and usnea. 

Closer to home in Dunedin we source akeake, mānuka, 

horopito, elderberries (Taieri) and usnea.” 

“Our locally grown organics come from the Vern 

Paddock Project in Mihiwaka on the Dunedin Peninsula. 

They grow our chamomile, globe artichoke, calendula and 

horseradish and are setting up to grow our nettle and 

lemon balm,” says Ruth. 

“Then we have North Island growers where we source 

turmeric and lemons and foragers up there who collect 

our kawakawa.” 

What started as “a small passion project” is now a 

booming small business, with Wild recently opening the 

doors on its first bricks and mortar store in Dunedin’s 

Bond Quarter. 

“We started with a group of five of us, all hailing from 

diverse backgrounds but brought together by a shared 

love of the New Zealand landscape, its plants and herbal 

medicine, and a mutual desire for sustainable business 

practices,” says Ruth. 

“Our ‘why’ was around creating a range of herbal 

medicine that worked, but also tasted nice – our children 

were perfect taste testers for this – as well as wanting to 

celebrate Central Otago’s wild herbs, New Zealand natives 

and championing locally grown organics. 

“It was a fun project where we could collaborate and 

share skills and learn from each other. I’d just finished my 

environmental science degree and had a strong interest in 

creating a mindful business with a sustainable ethos. I have 

a track record of finding myself working around plants, so 

this was a natural progression for me.” 

Ruth says the rest of the original team moved onto 

other projects but together with a new team member 

and shareholder Skye Macfarlane (“our technical go-to and 

trained naturopath and medical herbalist”), they have 

developed the former passion project “into a natural health 

company that can really help bring plant medicine into 

more homes”. 

“We’re a small but mighty team,” says Ruth. “Keeping the 

team small but all pitching in together means we can be 

adaptable, which has been useful over the last few turbulent 

years. We have set roles, but all collaborate.” 

What sets Wild Dispensary apart, and what they most 

pride themselves on, says Ruth, lies in the company’s name. 

“Every single one of our products has a wild element,” 

she explains. “That connection with nature, and the value 

it holds, is so important, we wanted a piece of it in every 

bottle. Wild harvesting offers not only premium and 

potent traditional plant medicine – but also a connection 

to nature for us and our customers. We are truly 

passionate about providing natural medicine right from our 

very own backyard. 

The Wild team works to an annual foraging calendar. “It’s 

really important we collect the herbs at their prime potency 

and quality,” explains Ruth. “As this changes seasonally we 

have windows of time where we monitor the plants we’re 

looking for.” 

“With natives we have a little more grace as to when we 

can collect. So we tend to collect as and when we need.” 

Ruth says all of their harvesting is done on private land, 

with the owner’s permission. “It has to be land that is wild 

in nature, with no sprays and a long way off any roadsides. 

This has taken time to locate the ideal spots, but five years 

in we’ve built some good relationships with landowners who 

love being able to be a part of what we do. 

“We practice a foragers rule of never taking more than 

one-third of the plant – leaving some for wildlife and some 

for the plant itself to continue to thrive. 

“We process our plants fresh as we believe we get 

a better quality product over dried – so this is a busy 

production time for us also.” 

A further point of difference is Wild’s determination to 

keep things in house. “Many other natural health companies 

contract out all their manufacturing,” says Ruth. 

“We are with our products throughout the whole process 

– from harvest through to production and bottling. We love 

this connection with the product as well as our ability to 

ensure only the best-quality plants and base ingredients are 

used, ensuring a premium product.”


The brand’s bestseller is its Liver Bitters, which Ruth 

describes as a being for digestive, liver and hormone 

support. “It’s also award-winning, taking out the Best of 

Digestion at the 2020 Best of Natural awards,” she adds. 

Other top sellers include Elderberry Switchel and 

Immunity Tonic, both made using elderberry and mānuka, 

and Rest and Calm, formulated with Dunedin-grown 

certified-organic chamomile and wild-harvested Central 

Otago Californian poppy. 

Musing on the pros and cons of running Wild Dispensary 

from Dunedin, Ruth is adamant there are “honestly not 

many” negatives. 

“Running a lot of our business digitally means we are 

adaptable, and being at the bottom of the south doesn’t 

make too much difference. We have a team member that 

works out of Wellington. Our local team can be flexible on 

those frosty Dunedin mornings and work from home! 

“The cost of freight is a tad more expensive being that we 

are just a little bit further away, which does add extra freight 

costs over the Strait especially. But we’ve built that into our 

costs and make it work.” 

And on the flipside, she says, Dunedin is “an amazing 

place to live, play, work and bring up our families”. 

“Ged and I grew up in Dunedin. We truly love living in 

this small city. It’s such a great size, and the Dunedin vibe 

suits us well. We have conscious consumers who are willing 

to support new businesses, access to Central Otago’s wild 

herbs – unmatched anywhere else in the country – and 

great business support from Enterprise Dunedin and the 

wider start-up scene.”

MAKING BREAST AND CERVICAL SCREENING A 

GOOD EXPERIENCE FOR CANTERBURY WOMEN 

In Christchurch’s Eastern suburbs, 

nearly 200 women are overdue for 

both a mammogram and a cervical 

smear. ScreenSouth Ltd is tackling this 

with local Mana Wahine clinics which 

offer breast and cervical screening in a 

comfortable, welcoming environment. 

The clinics are provided for wahine 

Māori, Pasifika and other women who 

have poorer access to screening and 

higher rates of breast and cervical 

cancer than non-Māori and non- 

Pasifika. 

ScreenSouth Ltd is a non-profit 

organisation owned by Pegasus 

Health and Pacific Radiology Group 

that administers the national breast 

screening programme and provides 

regional programme coordination 

for the national cervical screening 

programme within Canterbury. 

Launched in 2019, Mana Wahine clinics 

bring ScreenSouth’s mobile breast 

screening bus to local medical practices 

and provide a one-stop-shop for these 

important health screens. 

“The aim of the Mana Wahine clinic is 

making screening a good experience,” 

says Jin Cho, ScreenSouth Health 

Promoter. 

“The big barrier to screening is whakamā 

[embarrassment]. The second barrier is 

if they have had or heard stories of a bad 

experience. The third barrier is cost. We 

make our clinics free, a good experience 

and a good environment,” she says. 

ScreenSouth works closely with Pegasus 

Health practices and community 

organisations like He Waka Tapu to 

provide nurses, transportation and 

other support for the women attending 

the clinics. In late July, a Mana Wahine 

clinic was run in partnership with Etu 

Pasifika in Christchurch. Twenty-one 

women received a mammogram on 

the day, with 10 also getting a cervical 

screen. Mana Wahine clinics are 

scheduled in Ashburton and Linwood in 

the coming months. 

Breast screening is free for 

women aged between 45 

and 69. 

All women between 25 and 

69 who have ever been 

sexually active should have 

regular three-yearly smear 

tests. Contact your GP to 

book a cervical screen. 

Find out more at timetoscreen.nz 

pegasus.health.nz


Winter foraging 

Nine of Wild Dispensary’s favourite natural goodies to forage this season. 

Words Skye Macfarlane 

Winter is not a time you often 

associate with wild foraging, but 

there are still plants around that you 

can utilise to get you through the cooler 

months. It might not be as productive 

as spring or summer (or even autumn) 

foraging, but if you look there are still 

amazing plants to forage for. 

While we talk about foraging for plants 

when they are most potent, with the 

suggested plants (especially pine) they are 

still potent and helpful, especially because 

they grow in the cooler seasons. 

As with all foraging, make sure you 

have asked permission if you are on 

someone’s land, only take what you need, 

never take from the road side and always 

make sure you have identified it correctly 

before taking it. 

We would also like to acknowledge our 

original scientists and plant advocates – 

the Māori who, on arrival to Aotearoa, 

discovered and worked with the native 

plants that resided here. They are the 

ones we look to and thank for finding, 

documenting and using the amazing 

indigenous plants we have today. 

PINE NEEDLES 

The needles of evergreen conifers 

are probably the easiest and most 

widespread thing to forage in winter, even 

in the coldest climates. Most conifers are 

edible, with the exception of the yew 

tree, which is toxic. 

Pine needles are very high in vitamin C 

so they can be used for a hot infusion, or 

you could use it to infuse vodka/alcohol. 

ROSEHIPS 

Rosehips are one of our favourite plants, 

not to harvest (due to those pesky 

thorns, make sure you take some gloves 

with you!!) but definitely to consume. 

Rosehips are high in vitamin C and 

antioxidants and can be used as a tea, 

syrup or tincture. 

Rosehips are great for winter as vitamin 

C is very helpful to support immunity and 

also supporting skin health and healing. 

TURKEY TAIL MUSHROOMS 

Mushrooms love the cooler weather, 

and turkey tail can be found quite 

easily once you know what to look for. 

Turkey tail grows on trees through the 

winter and is great to use in the winter 

months to support immunity. Turkey tail 

mushrooms can be used as a tea, tincture 

or as a powder. 

As with any winter foraging, especially 

mushrooms, take time and care with 

your identification. 

SEAWEED 

Kelp and seaweeds can be foraged all 

year round (obviously if you are near 

the coast). Seaweeds are high in iodine 

and can also be dehydrated to use as 

a seasoning or in soups. 

AKEAKE 

One of our beautiful native plants, 

akeake grows all year round and all 

around the country. We use akeake 

to help support the respiratory 

system. Traditionally akeake has been 

used because of its antimicrobial and 

anti-inflammatory properties. It can be 

taken as a tea or in liquid herbal formulas 

to support the body in cases of poor 

immunity and inflammation. 

HOROPITO 

Horopito has an abundance of volatile 

oils such as eugenol, polygodial, and 

tannins, which are astringent – lots of big 

words. This just means that it is 

drying, making them extremely helpful 

for upset digestion and inflammation. It 

also means that it can act as a form of 

pain relief. 

Horopito also grows all over New 

Zealand and all year round. You can use it 

as a tea, dehydrate it to add to food or as 

a meat rub. 

KAWAKAWA 

If you live north of Banks Peninsula then 

you can add kawakawa to your winter 

foraging list. It’s great for your immunity, 

energy levels as well as supporting your 

skin health. 

You can rip a couple of fresh leaves 

to have as a hot tea or you could 

dehydrate some so you have a store of 

tea over winter. Kawakawa can be taken 

as a tea, tincture and infused into oil for 

use on skin. 

KĀNUKA 

We all know mānuka but kānuka is also 

a great plant to help you in winter. The 

plant benefits are very similar between 

the two types. Kānuka is antibacterial, 

antifungal, antimicrobial and also helpful 

when you have the ills and chills. 

You can make a weak tea with the 

leaves, or you could infuse it with some 

oil for skin health. 

WILD GREENS 

There are still green things around in 

winter - just not as many as in spring 

and summer. Mustard greens, wild fennel 

and sometimes miner’s lettuce can be 

found if you do a little foraging. Greens 

are great additions for your soups, stews 

or stir-fries, which often can be quite 

carbohydrate-heavy.

34 Style | Wishlist 

Style’s most wanted 

From hi-vis sustainable sneakers and pretty prints to put you in a 

spring mood to decadent made-to-order bangles, luxe lipstick-hued bags and 

a mouthwatering cookbook, here’s what we’re coveting this month. 

4 

5 

1 

2 

3 

10 

6 

7 

8 

9 

RESENE 

BILOBA FLOWER 

RESENE 

WITCH HAZE 

1. Baina towels in Moss, from $45; 2. Byredo Rose Of No Man’s Land rinse-free hand cleanser, $54 at Mecca; 3. Karen Walker Buckingham dress in Lily, $695; 

4. Noho Move chair in Ironsand, $475; 5. Ottolenghi Test Kitchen: Extra Good Things cookbook, $55 (out September 20); 

6. Juliette Hogan medium cushion cover in Tie Dye, $110; 7. Holly Howe Twist sterling silver bangle, $650; 

8. Allbirds Tree Flyer sneakers in Buoyant Yellow, $270; 9. Kowtow Bloom vest, $289; 10. Yu Mei Scrunchie Vi bag in Spice, $619

Penelope Chilvers Tassel Boots 

available exclusively from Rangiora Equestrian Supplies 

623 Lineside Road | 03 313 1674 | www.theridershop.nz

CARRIED 

AWAY 

BY 

NATURE 

SPRING/SUMMER ‘22 

COLLECTION 

NOW INSTORE & ONLINE 

UNTOUCHEDWORLD.COM

STYLE SPECIAL 

Weddings 

ABOVE: Alana and Scott Emmerson married at Corbridge Woolshed, Wānaka. Photo: Luisa Apanui

38 Style | Weddings 

Kiwi wedding snapshot 

If there’s anyone paying close attention to what’s happening in weddings right now – literally 

and figuratively – it’s the photographers. We caught up with two of the South Island’s best, Luisa 

Apanui and Charlotte Kiri Cretney, for an update on the industry, and some expert advice. 

Interview Josie Steenhart 

How has the South Island wedding 

industry changed since the pandemic 

started, and where is it sitting now? 

Luisa: From what I’ve experienced, the 

South Island wedding industry went from 

crazy busy pre-Covid to ghost town and 

is now coming back with a big wedding 

boom for next season. 

I’m getting a lot of enquiries and 

bookings from domestic and overseas 

couples, so the upcoming season 

is looking very busy with a touch 

of unpredictability. 

Couples book with shorter notice 

now and often plan their wedding within 

months instead of years. 

Finally, we can welcome back 

international visitors and we can celebrate 

the weddings that had been postponed 

for more than two years.It’s definitely 

going to be an interesting time for our 

industry and I can’t wait for my first big 

wedding of the season in mid-September. 

What are a few things you would 

recommend couples getting married 

this coming season should be doing/ 

thinking about? 

Luisa: Lock everything in way in advance 

to avoid disappointment. 

Most vendors are already booked out for 

the season, so get in quickly. 

Mid-week dates and intimate weddings 

are still booming and it’s 

a great alternative if you don’t want 

to celebrate with a whole bunch 

of people. 

A smaller wedding can lead to 

a bigger honeymoon! 

Focus on what’s important to you and 

plan accordingly. The sky’s the limit when 

it comes to weddings and the things you 

can do on your special day, it doesn’t 

need to be traditional if that’s not your 

vibe. Create your special day that looks 

and feels true to you. 

Charlotte: Book all your vendors as soon 

as you pick a wedding date, don’t wait. 

A lot of vendors have limited availability 

heading into 2023/2024 because of the 

hold-ups of the past two years now 

everyone is wanting to get married, which 

is amazing but means choices may be 

more limited – start on your major nonnegotiable 

vendors and work backwards 

from there. 

If you have a particular photographer in 

mind, check what dates they’re available 

before you book your venue date so you 

don’t miss out. 2024 seems like it will be a 

very popular/bumper year to get married 

with borders being opened to worldwide 

travel again.

Style | Weddings 39 

What are some elements of the big day that are trending and/ 

or popular right now and through the coming summer season 

ahead? 

Luisa: I’ve noticed some trends during the European wedding 

season this year. Chic, elegant and glam wedding themes are 

super popular. I saw a lot of brides ditching the bouquet for a 

stylish handbag or wearing a white suit instead of a big gown. 

Also, short bridal dresses are trending as well as big sleeves and 

bold looks. In terms of locations, destination weddings (big or 

small) are booming post-Covid and lots of photographers like me 

love exploring new wedding venues around the world! 

Charlotte: I’m predicting more colour this season In florals – 

they pop so beautifully in the landscape here – so I recommend 

lots of colour! I did a wedding this year where the florals really 

reminded me of the Bridgerton wedding and I hope to see more 

of this look as I love it! 

I think the classic/modern look is popular for wedding dresses 

and silk organza sleeves I’m obsessed with. Brides having a second 

short custom dress for the reception, with in-vogue heels, so you 

can do some night flash photos is a favourite right now. Bridal 

parties with trendy matching sunglasses are also a hit! Boys are 

going for classic black James Bond-style tuxedos. 

Top: Maggie and Jonny Anderson; Bottom: Adam Garden and Ellita 

Thomas. Photos: Luisa Apanui Photography; OPPOSITE: Clockwise from 

left: Simon and Ellie Keelan, Tom and Mikaela Vorias, Daniel and Lisa King. 

Photos: Charlotte Kiri Photography 

Leading the way 

in dESign, manUfaCtUrE and 

rEPair of ExqUiSitE jEwEllEry 

Unit 8, 73 Peterborough Street, Christchurch 

P. 366 7737 | E: enquiries@canterburyjewellers.co.nz 

MONA VALE’S VISUAL BEAUTY 

AND HISTORY ALLOWS FOR 

A ONE-OF-A-KIND 

UNIQUE WEDDING VENUE 

www.monavale.nz 

gather@monavale.nz | 03 341 7450


STYLING 

Bride & groom 

From the new and the blue to bow ties and bling, accessories are the 

perfect way to add a personal touch to the big day. 

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1. Fellini Classic Jacquard pocket square in Sky, $22 at Ballantynes; 2. Meadowlark Rose Large gold-plated earrings, $969; 

3. Chaos & Harmony Heaven heels in Antique, $289; 4. Saben Lily Crossbody bag in Parchment, $249: 

5. Boh Runga Feather Kisses sterling silver cufflinks, $229; 6. Deadly Ponies Zippy pouch in Flint, $239; 

7. Amélie George Zoey earrings, $169 at Trish Peng; 8. Mi Piaci Marco mules in Vintage Cream, $280; 

9. Deadly Ponies Mr Cinch Mini Pleated bag in Porcelain, $599; 10. Working Style Batwing tie-your-own bow tie, $79; 

11. Rembrandt Silver Knot cufflinks, $59; 12. Barkers Parisian denim tie, $90; 

13. Marcoliani paisley socks, $59 at Crane Brothers; 14. Kathryn Wilson Alice heels in Azure, $369

The Perfect Ring 

Polished Diamonds – Jewellery Design, 

provides a unique experience allowing 

you to design the Wedding or Engagement 

ring of your dreams. Advanced technology 

ensures accuracy using architectural 

software so you can view the actual ring 

in perfect proportion, allowing for design 

adjustments. Clients can have any ring 

style and matched to any budget. Virtual 

CAD modelling, MRI laser scanning for 

wedding ring matching, 3D printing with 

traditional hand craftsmanship ensures the 

the highest quality at an excellent price. 

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Freecall 0800 233 299 

Christchurch Showroom 

30 New Regent Street 

Wellington Waterfront 

15 Customhouse Quay 

Auckland Showroom 

95C Ponsonby Road 

Online Showroom 

www.polisheddiamonds.co.nz


BEAUTY 

His & hers 

From beard washes and beauty shots to lip-plumpers and brow 

masques, here’s what’s new for when you’re saying I do. 

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1. LUSH Co-Mingle body scrub, $45; 2. Ardell Light As Air lashes, $17; 3. Triumph & Disaster Noble Endeavour beard wash, $45; 

4. Rose Inc Solar Radiance Hydrating cream highlighter, $51; 5. Clarins Beauty Flash peel, $98; 

6. Dr. LeWinn’s Marine Collagen Peptide+ Inner Beauty liquid shots, 10-pack $60; 7. Too Faced lip injection Maximum Plump, $54; 

8. Kester Black nail polish in No Filter, $28; 9. Emma Lewisham Supernatural sleeping mask, $125; 10. Clear Start Breakout Clearing liquid peel, $55; 

11. RevitaLash Cosmetics lash & brow masque, $79; 12. Elizabeth Arden Advanced Ceramide Lift & Firm eye cream, $125; 

13. Clinicians Hair ReVitalise capsules, $50; 14. Two Dudes Zesty Forest body wash, $16

the ultimate wedding beauty 

timeline & checklist 

Book a FREE consultation with Face Value to discuss your 

skincare and treatment plan for your special day 

The checklist 

12 months: skin Care Consultation 

Expert personalised treatment and 

skincare programme starts now! 

6 months: appearanCe 

mediCine Consultation 

Book with Dr Frost to plan your programme of 

injectables. Now is the time to experience your 

initial treatment if you are a newbie! 

1-3 months: dermal fillers 

Enhance those lips, define that jawline, sculpt those 

cheeks… it’s all about enhancing your natural beauty. 

4 weeks: skin Care 

Your skin should now be looking amazing! Enjoy a final 

active treatment leading up to your special day. 

3-6 weeks: anti-wrinkle injeCtions 

Perfect time for TOX to smooth away those 

frown lines and look refreshed after all that hard 

work planning the big day! 

5 days: skin Care 

Relaxing, hydrating facial treatment to look 

and feel your best. Don’t forget a tint and shape to 

ensure lashes and brows are on point. 

For a personal consultation at no charge 

please call 03 363 8810 

145 Innes Road (corner of Rutland St and Innes Rd), 

Merivale, Christchurch 

www.facevalue.co.nz


WEDDING REGISTRY 

That’s a wrap 

Whether they’re foodies, interiors fanatics or beauty lovers, take inspiration 

from our newly-weds wishlist for some great gift ideas. 

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RESENE 

SHIRAZ 

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1. Wallace Cotton Kowhai Garden napkins, $15 each; 2. Roots Norwester Navy Strength gin, $122; 3. Abel Odor natural perfume layering set, $195; 

4. Pasta Grannies: Comfort Cooking cookbook by Vicky Bennison, $50; 5. KitchenAid 4-slice toaster in Pistachio, $299; 

6. Pottery Barn Mendocino bowl in Mineral Blue, $19 at Ballantynes; 7. Adairs In Bloom glass vase in Violet, $45; 

8. Città Curio cushion cover, $109; 9. Glasshouse Fragrances Heavy Petal 380g soy candle, $60; 

10. Dyson Airwrap multi-styler, $999; 11. Lyre’s Classico non-alcoholic sparkling wine, $23; 

12. Diptyque car diffuser and insert in Baies, $172 at Mecca; 13. Breville Barista Express Impress coffee machine, $1300; 

14. Nespresso Vertuo Next coffee maker in Matte Black + Aeroccino3, $389

Scenic Gem of New Zealand 

The Headwaters Eco Lodge in Glenorchy is one of the most intimate and idyllic places in New Zealand for 

a wedding, with stunning locations for photo opportunities — the perfect wedding destination. 

Our wedding packages are custom designed to incorporate so much more than just a stunning 

wedding venue. We have beautiful special touches and boutique accommodation for you 

and your guests before and after your special day! 

The landscape of Glenorchy provides an unforgettable location for your celebration; jaw dropping 

views set snugly between two soaring mountain ranges, 

a glacier-topped peak and Lake Wakatipu. 

welcome@theheadwatersecolodge.co.nz 

+64 03 409 0401


Designer gowns 

While she’s well-known around New Zealand for her signature seasonal fashion collections, 

Dunedin fashion designer Tanya Carlson also does a line in stunning bridal attire. 

Interview Josie Steenhart 

When did you start designing bridal, and how many 

wedding dresses have you created to date? 

I started designing bridal when I first opened my madeto-measure 

business in Dunedin in the early 90s. I vividly 

remember the first wedding dress I ever designed – a 

strapless white velvet column dress with a matching silk 

georgette hooded cape. 

Over the years I’ve designed countless wedding dresses, 

but each one has been memorable and unique. It was 

incredibly special bringing the dresses together for the 

exhibition ‘Not All White’ held at Dunedin Public Art 

Gallery during the 15th anniversary of iD Dunedin Fashion 

Week in 2014. 

They were arranged in the space on ten cuisenaire rod 

platforms designed by Michael Parekōwhai, and, as the name 

suggests, there were ivory dresses but also dresses in pink, 

green velvet and red lace. It was pretty amazing seeing them 

all together. 

What have been a few of the most memorable and why? 

It’s difficult because they’re all so special and I feel extremely 

privileged to be involved in someone’s special day but I’ll 

choose a few. 

My friend Bronwyn, who married another friend Josh 

Kronfeld, in an island wedding. She wore an exquisite 

backless, form-fitting dress in transparent lace. 

My fabulous work wife Cara’s Spanish-inspired dress, which 

involved 16m of raspberry-coloured silk. 

And I’d have to include my collaboration with Kathmandu 

to create Adapt, the one-off all-weather/all-terrain wedding 

dress made of GORE-TEX for an April Fool’s Day joke one 

year, while also raising money for charity. Strangely, the 

fabric reminded me a bit of old-fashioned taffeta. It featured 

7m of GORE-TEX cut and draped in a continuous line, 

creating a classic silhouette with minimal seams. It also had 

a train that transformed into a cape with hood plus large 

storage pockets for carrying flowers, first-aid kits or bottles 

of water. 

You recently designed Lisa Carrington’s wedding dress, 

what can you tell us about that? 

I’ve dressed Lisa for years, and I’ve always loved working with 

her. We began talking about her dress while she was in MIQ 

having just returned from the Tokyo Olympics. It was a real 

collaboration – Lisa wanted a dress that would make her 

“feel like herself”. 

ABOVE: Left: Tanya in her workroom; Right: Lisa Carrington wearing a Tanya Carlson-designed wedding dress. Photo: Andrea Stephens Photography

Style | Weddings 47 

What we ended up creating was a timeless 50s silhouette 

with a modern twist. It’s a two-piece off-the-shoulder dress, 

in duchess silk, which has a circular bias-cut skirt lined with 

silk organza, which is removable and comes off to reveal 

a mini dress. 

Lisa wanted it to look like it was effortlessly and kind of 

casually falling off the shoulders, like a shirt that has just fallen 

down into that perfect off-the-shoulder look. But to create 

that effect in a wedding dress involves a lot of engineering. 

What are your design signatures when it comes to bridal? 

A lot of my work is quite sculptural and the signature is 

working with minimal seams to create volume in the drape 

and a sense of movement and ease. Sometimes it’s quite 

intricate, but I always design to accentuate the bride and 

make the most of the fabric. 

What are a few tips/things to think about that you could 

give to brides to be re wedding dresses? 

The first thing I always ask brides is think of your favourite 

dress – what makes it special, how do you feel when you 

wear it? What is it about the shape, colour, feel of it that 

makes it your favourite? That gives us a foundation to build on. 

I’d also say, don’t overthink or overcomplicate it. Often 

your first idea is your best idea. It should be about comfort. 

You want to put the dress on and know that it was made 

for you, that it feels exactly how you imagined it would and 

that you love it. 

What kinds of styles/details/fabrics etc are currently 

popular with your clients? 

I try to encourage clients to move away from trends and 

instead think of the dress that they love. The dress should 

always fit the occasion, so there is a difference between a dress 

for a beach wedding, for example, versus a formal church 

wedding. I love working with brides and creating something 

that accentuates their best assets and suits the occasion. 

Do you think the global pandemic has changed what 

brides want in a wedding dress? 

The pandemic has created a lot of postponements of 

weddings and in some cases the weddings have changed 

quite dramatically in size or scale or location. While there 

haven’t been any particular changes to the dresses I’ve 

already been working on, there seems to be more brides 

moving towards simpler silhouettes. 

NOW RELOCATED TO A SUMNER STUDIO! 

Design Registration No. 

427869 “Contemporary” 

A Marc Bendall design – uniquely yours. 

catherine@marcbendall.co.nz 

www.marcbendall.co.nz 

By appointment Mon-Fri 9am - 6pm 

Saturday 10am - 2pm, 03 38 5156 or 021 896 667


BRIDAL SPECIAL 

Shine bright 

Already renowned for 

gorgeous gowns, Trish 

Peng has now added a 

dazzling new string to her 

bow via a collaboration 

with The Diamond Shop. 

Two years in the making 

the range consists of 

engagement rings, wedding 

bands and signet rings in 

yellow or white gold and 

featuring either mined or 

lab-grown diamonds. 

thediamondshop.co.nz 

Getting ceremonial 

Dreamy local label Ingrid Starnes has made the shift 

from seasonal fashion into bridalwear. The result of 

five years of development, Ingrid Starnes CEREMONY 

is a considered collection of romantic and elegant 

silhouettes that have been tested and thoughtfully 

refined through their custom order bridal process. 

Once brides-to-be have selected a style to suit, it’s then 

beautifully constructed from a cloth selection featuring 

liquid silks, cotton silk broderie, drapey chiffon, luxurious 

lace and soft suiting. 

ingridstarnes.com 

Venue with a view 

The Headwaters Eco Lodge sits proudly in Glenorchy, the scenic 

gem of New Zealand. It’s a much-loved wedding destination with 

boutique accommodation, idyllic scenery and food to delight, 

all crafted to the highest global sustainability practices. Snuggled 

between mountain ranges and native bush, The Headwaters 

offers accommodation for up to 44 guests, from a bridal suite 

to premium chalets and eco-chalets for family and friends and 

can be booked exclusively. The Homestead building features 

the Humboldt Room, seating up to 100 guests for a reception 

dinner. Celebrate summer days with a ceremony in one of many 

outdoor areas. In winter, the lodge is warm and welcoming. 

Enjoy memorable cuisine prepared with local, seasonal and 

wholesome ingredients. Elopement packages are also available. 

campglenorchy.co.nz/occasions/weddings 

Timeless love 

Michael Hill’s latest campaign 

takes things back to the 

brand’s beginnings, bringing 

to life the love story of Sir 

Michael and Lady Christine 

Hill with a heritage-inspired 

film featuring INXS’ iconic 

love song ‘Never Tear 

Us Apart’, capturing the 

pair’s first meeting in 1964 

through to their wedding 

and the opening of the very 

first Michael Hill store in 

1979. The accompanying 

bridal edit features a range 

of timeless pieces symbolic 

of the company’s roots. 

michaelhill.co.nz

Style | Promotion 49 

Wedding directory 

WILLOW COLLECTIVE 

Designed with love in Christchurch, 

Willow Collective offers a range of 

eye-catching, contemporary jewellery 

with a splash of fun. With unique designs 

and materials and affordable prices, the 

jewellery makes a stunning addition 

to any wedding attire. Perfect for the 

bridal party is the soon-to-be-released 

Freshwater Pearl collection. 

willowcollective.co.nz 

AZUR LODGE 

Nestled on the hillside overlooking 

some of the most spectacular scenery 

in New Zealand, Azur offers a perfect 

luxury experience while you’re exploring 

our local area. Just five minutes from 

downtown Queenstown, Azur is close 

enough to enjoy the many activities and 

dining options yet remote enough to relax 

and unwind. 

azur.co.nz 

NEVÉ 

Inspire unforgettable moments and 

memories with one of our signature 

fragrances on your big day. Our 

customisable Travel Tin candles make 

beautiful wedding favours, and are the 

perfect way to say a little ‘thank you’ 

to your guests. Available in a variety of 

fragrance blends to perfectly suit your day. 

neve.co.nz 

THE SHOE CURATOR 

The Shoe Curator is a luxury shoe 

boutique that curates stunning, unique, 

stand-out dress shoes from around the 

world. With occasion shoes being our 

speciality, we can help you find your ‘wow’ 

wedding shoes – whether you’re the bride, 

groom or guest. 

theshoecurator.com 

MARGARET WRAY 

Margaret Wray, the bridal boutique 

of Central Otago, creates bespoke, 

empowering and elegant gowns and 

eveningwear. A collection of beautifully 

tailored menswear complements the 

atelier with superior craftsmanship, 

sumptuous fabrics and an eye for classic 

detailing. Our mission is for our brides and 

grooms to feel exquisite for their wedding! 

margaretwray.com 

NICOLA QUINN 

BEAUTY & DAY SPA 

Getting that perfect wedding glow 

requires both time and expertise, which 

is why we offer one-on-one bridal 

consultations with a trained skin therapist 

who will craft a bespoke routine, planning 

the exact treatments and products 

required to leave you feeling confident, 

glowing and in love with your skin (and 

spouse-to-be). 

quinnbeautyspa.co.nz/weddings

Style | Home 51 

Crib life 

The perfect place for extended family to gather, opening up to the 

elements has given this Karitane crib its heart. 

Words Kim Dungey Photos Andy Spain 

Time on holiday is rarely spent inside with the 

doors closed and even less so at this Karitane 

crib, enjoyed by three generations of one family. 

The inspiration for the design was living “in” the 

scenery, or having a part of the house that could 

literally open up to the surrounding views and the 

elements. 

Designed by Wellington’s First Light Studio, it 

comprises two offset boxes, with an airy pavilion 

in between that flows seamlessly from indoors to 

outdoors. 

Full-height bi-folds open to the northeast, 

southwest or both, connecting the sea and hills in 

any weather. The stainless steel kitchen island can 

simply be rolled out to provide a work space next 

to the barbecue. 

Lead architect Anna Farrow says the extended 

family had holidayed on the site for many years 

and their brief chronicled a typical day in their 

new crib: a morning coffee, a swim, reading in the 

sun and perhaps a dinner of freshly caught fish at 

sunset. 

The corner site at the top of a hill meant the 

view to the coast would never be built out. 

However, a neighbouring two-storey house sat in 

the way of the sun to the north so the challenge 

was to orientate the crib in a way that would 

optimise the available sunlight and also provide 

some privacy. Small and unpretentious, the crib has 

a simple form and an open floor plan. 

The 110sqm footprint includes two double 

bedrooms and a bunk room, with built-in window 

seats in all the rooms (including the living room) 

that can double as beds. Family members often 

stay over and the house can sleep 14 if it needs to. 

The bathroom is laid out as if at a campground 

with the shower, toilet and vanity in separate 

spaces so multiple people can use it at once. Like 

the stainless steel kitchen island, nothing in the 

central space is fixed. 

The two cedar-clad boxes resonate with the 

solidity of the family’s 1960s predecessor. 

Reclaimed mid-century doors in blue and yellow 

make reference to the cheerful colourways of the 

original crib, which was powder blue with bright 

yellow doors and white trims; the original doors 

could not be reused as the crib was moved off-site 

in its entirety. 

While plywood features throughout, playful 

colour accents – blue, green, yellow and orange – 

define individual spaces. 

To the northeast are the silver waters of 

the Waikouaiti River and Karitane Bay; to the 

southwest, a rolling green horizon created by the 

distant ranges. 

The outdoors contributes to the liveable space, 

making the small footprint feel bigger, and almost 

every room makes the most of the views.

52 Style | Home

Style | Home 53

EXTERNAL AFFAIRS 

with Tim Goom 

The benefits 

of creating a 

Master Plan 

A master plan creates the framework and key elements 

of your landscape and establishes a vision for your 

overall project. Having this plan from the outset allows 

you the freedom to construct the plan in stages as 

budget and time allow, whilst preserving the goal of 

a cohesive theme. 

Breaking the project down into phases also minimises the sense of risk 

of going ‘all in’ from the outset and allows the client to acquire a solid 

understanding of how different parts of the master plan and individual 

features will combine to create a whole balanced outdoor environment. 

A master plan is a must for larger-scale commercial projects which will 

take time to construct but is equally beneficial for smaller residential 

projects. Often a client will ask me to visit to discuss ideas for one area 

of their garden, but taking a step back and time to consider how this 

will tie in and impact other spaces in the landscape will give you an idea 

from the outset of what can be achieved and a strategic framework 

which directs the order in which stages should be undertaken. Things 

that may impact the order of implementation of stages include: 

Cost 

Naturally, some parts of your project will cost more than others. A 

master plan and feasibility study which indicates the costs of each stage 

will be very useful in directing your decision regarding which part to 

tackle first against the backdrop of your budget. Even if one area is not 

entirely achievable in terms of budget, the design can future proof for 

the later addition of elements. I find this often occurs when a client 

wants to install a pool or construct an outdoor room at a later date. 

With thoughtful design, your landscape can be developed in a way that 

means it won’t be damaged or undone by future landscaping additions. 

Season 

by Goom 

Landscaping is clearly not a fair weather career choice! Weather is a 

challenge we are constantly working around but certain seasons are 

better for implementing certain components in a landscape. Structural 

elements such as decking and fencing can be constructed year roundalthough 

concrete pouring can be impacted by the vagaries of wet 

winter weather. Planting is more likely to do well if introduced when 

the soil is neither too dry or cold and with enough time to establish 

roots to contend with either challenge. 

Location 

Kiwis tend to do most of their outdoor living in their back yard- and 

so this may be the first part you want to focus on in your landscaping 

project so it is ready to enjoy first. This also usually works better 

logistically, completing works at the back of your property and then 

moving forward, so you are not having to traipse machinery, materials 

and plants through a part of your landscape that is completed. This is 

not always the case, the priority may be to erect fencing at the front 

for security or privacy, or enhance a utility space at the side for better 

functionality. Your priorities together with the location of the stage of 

your project may determine which part you tackle first. 

Hardscape vs Softscape 

In general, hardscaping provides the framework into which softscaping 

fits. If patience is not a virtue and multiple stages seem drawn out, a 

simple approach to staging is to complete your hardscaping (decks, 

walls, planter boxes, concrete etc) first before softening and completing 

the overall landscape by the addition of planting. 

Call Goom Landscapes on 0800 466 657 to discuss how a master 

plan can benefit you and your property. 

The champions 

of landscape 

design and build. 

10 AWARDS - 2021 

DESIGN | MANAGE | CONSTRUCT 

Create a Lifespace with us. | goom.nz 

IDEATION-GOM0158

Have a passion for 

people and property? 

Join Debi Pratt & the fast growing team at 

Tall Poppy today! 

021 480 155 | tallpoppy.co.nz 

BULSARA T/A TALL POPPY LICENSED UNDER REAA 2008


Marketplace 

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

BOOKETY BOOK BOOKS 

Launched out of Wānaka by 

former fashion buyer Mandy 

Myles during the first Covid 

lockdown, this boutique online 

bookshop has grown in leaps 

and bounds and offers a wide 

array of wonderful reading 

from must-have classics to the 

most sought-after new releases. 

booketybookbooks.co.nz 

ANY EXCUSE 

From the clever locals behind Huski comes two 

covetable new colours to the range. Available in the 

wine cooler, beer cooler and wine tumbler, the Carbon 

Grey and Copper colourways are limited releases, so act 

quick to ensure you’re stylishly summer ready. Available 

in store and online. 

anyexcuse.co.nz 

KATE SYLVESTER 

Made in New Zealand and cut 

from decadently soft leatherette 

in new-season shade Butter, 

whether worn as a set or 

separates, Kate Sylvester’s Wallis 

jacket ($679) and Winnie skirt 

($499) are sure to elevate your 

everyday wardrobe while also 

enhancing your mood. 

katesylvester.co.nz 

LITTLE RIVER GALLERY 

Cast in bronze but tender in concept, the bonds between 

us are reflected in this unique sculpture, Illusions, by 

Debbie Templeton-Page, who has worked in both stone 

and bronze for more than 20 years. Her artwork is seen 

in public spaces and is held in prestigious collections. 

Dimensions 20 x 24 x 31cm, $5,800. 

littlerivergallery.com 

EMMA LEWISHAM 

Born and raised in sunny Nelson, 

Emma Lewisham’s eponymously 

named range of scientifically 

proven and sustainable natural 

skincare is now available 

exclusively in all MECCA 

New Zealand stores, 

including MECCA Christchurch 

at 222 High Street. 

meccabeauty.co.nz / 

emmalewisham.com

322 Manchester Street, Christchurch 

frobisher.co.nz

58 Style | Travel 

STYLE STAYS 

The Mayfair, Christchurch 

The slick new kid on the block, laid-back yet luxurious boutique hotel The Mayfair 

is quietly making its presence known in the central city. 

Words Josie Steenhart Photo Sarah Rowlands 

THE LOCATION 

Sitting elegantly on the corner of Victoria and Dorset Streets 

in the central city, many rooms offer views of Hagley Park and 

the Southern Alps. 

THE LOWDOWN 

Four years and $23 million in the making, The Mayfair features 

67 rooms and suites across five stories, including premium 

‘top of house’ rooms and suites with panoramic views through 

3.3m floor-to-ceiling windows. 

Its catchphrase is “a fresh take on modern luxury, where 

elegance meets innovation,” which general manager Rick 

Crannitch explains as “meaning that luxury no longer has to be 

about formality.” 

Amongst the innovations is integrated guest technology 

and energy-efficient power conservation systems that help to 

minimise the hotel’s carbon footprint. 

THE LOOK 

Architect Tim Field describes his vision for the overall 

aesthetic of The Mayfair as “modern, minimalist and elegantly 

detailed,” and this is evident in both the exteriors (think 

graphic black juxtaposed with raw concrete and swathes of 

glass) and indoors, where rooms have been given a strong 

palette of rich, warm tones and feature internationally 

sourced premium features such as American oak and Italian 

ceramics, all carefully accented by mood lighting. 

THE EXPERIENCE 

When I visited in July the doors had only recently opened and 

the main elevators weren’t yet operating, but once installed 

in my room (a Top of House Suite) via a side door through 

the cafe, having rifled immediately through the Byredo 

toiletries with glee and swapped my shoes for a pair of 

slippers, I quickly began to wish I never had to leave. 

Comprising two rooms that can be divided with sliding 

doors into a living area (with kitchenette) and a bedroom, 

it also had a spacious balcony and a bathroom that a 

marble-lover’s dreams are made of. 

When I’d finally worked my way through most of a decadent 

deli platter (see below), several glasses of chardonnay and a 

perfectly mindless blockbuster on one of the big screen TVs, 

the heavenly king-size bed provided an undisturbed slumber. 

EAT/DRINK 

On the ground floor next to the reception area, by day 

Majestic at Mayfair offers a ‘gram-worthy brunch menu, 

with everything from classic Eggs Bene to 12-hour smoked 

Ōtautahi lamb and Wagyu beef burgers, by local executive 

chef Nick Tatom. 

Guests can also book to enjoy a unique high tea created by 

French patisserie chef Aurelien Fermen. 

From 2:30pm, the space becomes a premium cocktail bar 

with a decent drinks list including The Mayfair’s exclusive 

bespoke tea-based cocktails and a dozen or so tasty bar 

snacks to accompany. 

If, like me, you love a bit of room service, simply plug 

your order into your in-room tablet and put your feet up. 

Whether upstairs or down I can highly recommend ‘The 

Platter’, a generous tray of cheeses, breads, charcuterie and 

more that you can graze on all evening. 

THE NITTY-GRITTY 

Rooms start at $285 per night. mayfairluxuryhotels.com 

Style and The Mayfair are giving away a Stay & High Tea Experience worth $1640 – see page 74 for details.

Style | Promotion 59 

Collect all 

24 

Runs until 9th October 2022 or while stocks last. Visit newworld.co.nz for full terms and conditions.


Little Garden seedlings are a fun way to start your gardening journey. Once your seeds have grown 

into seedlings, you can start to think about planting them outside to enjoy. If you don’t have a vege patch already, 

find an adult to help pick a nice, sunny, sheltered spot to create a new garden. 

Or if space is short, pots or growing bags are great portable options. 

Below are some of our top gardening tips to help you grow. 

WHAT TO GROW 

Nothing beats the satisfaction of 

growing your own fresh food or 

flowers, and no matter what the time 

of year, there is always something 

you can add to your garden. 

This will give them the best chance 

of growing big and strong, so you’ll 

be enjoying them in no time! It will 

also ensure you have an ongoing 

supply of seasonal vegetables to 

enjoy. 

SPACE 

Consider what seedlings you have 

ready to plant, and make sure you 

have enough space for them to 

grow. Herbs such as coriander and 

chives only require a small amount of 

space, but veges such as sweetcorn 

or cabbage will require much more 

room as they grow. 

PREPARE 

Dig over the garden space to lift up 

any hard soil and to help you remove 

any old plants/roots that might be 

hidden underneath. This will provide 

a soft and welcoming garden bed for 

your seedlings to enjoy. 

SOIL 

Just like your hungry tummy, soil 

needs to contain plenty of food to 

help plants grow. Add some Tui 

Compost or Tui Sheep Pellets to the 

soil for an extra boost. Make sure 

you wash your hands after handling 

any sheep pellets. 

PLANTING 

It’s best to plant your seedlings 

earlier or later in the day. The 

temperature is usually cooler at this 

time, meaning your freshly planted 

seedlings won’t be impacted by the 

heat of the day. 

Some plants make great friends, 

and help each other grow. This 

is called ‘companion planting’, an 

example being carrots and onions, 

which are plants with strong scents 

that help drive each other’s pests 

away. 

WATERING/FEEDING 

Plants need lots of water and plenty 

of food to grow and to produce 

yummy veges for us to eat. Water 

your garden regularly in the warmer 

months to keep the soil moist. It is 

best to do this in the morning or 

early evening. To feed your garden, 

use a fertiliser to help keep its 

tummy full. This will ensure your 

plants have lots of energy to grow 

big and strong. 

SCAN 

TO 

ENTER

We know that it is important to drink lots of water, and this is the same for 

plants. Set up a water system with buckets or bottles near your garden and 

recycle rainwater to use for watering your garden. 

Birds and bees are important parts of our garden, as they help to pollinate 

and encourage the growth of our plants. Make a bird café with a feeder and 

seed to encourage birds to visit your garden! 

Bees love sweet smelling flowers like calendula, marigold, lavender and 

sunflowers so consider planting these in amongst your veges to help with 

pollination. 

Lots of veges can be eaten straight off the plant but they should still be 

washed before eating. Snow peas will be sweet and delicious. Try the crunch 

of fresh mizuna lettuce or some peppery rocket straight from the plant! 

• Pull out any weeds you see so they don’t take food off 

your plants. 

• Keep a diary of when you planted your seedlings to help you 

know when to harvest them. 

• If you notice any unwelcome pests on your plants, remove 

them with your hands or hose them off to prevent them 

from causing any damage. 

Brought to you by Tui Garden Products. For more information 

and growing guides visit our website at tuigarden.co.nz 

Competition runs from 29th August until 

9th October 2022. You must be 18+. 

You will receive one entry into the draw every time 

you purchase a participating product and scan your 

Clubcard. Winners drawn by 19th October. Visit 

newworld.co.nz for full terms and conditions. 

150 prizes to be won including Glamping Trips, 

Playhouses and Vege Pods.


These brilliant broccoli pesto lamb chops are a feast the whole 

family can enjoy. Made with a herby homemade pesto with garlic and 

lemon lamb chops, it’s a hearty dinner full of flavour. 

Serves: 

4 

Prep time: 25 mins + marinating 

Cooking time: 15 mins 

Skill level: 

Easy as 

Top Tip 

Crispy roast potatoes 

and grilled spring 

vegetables are a great 

side dish to go with 

these broccoli pesto 

lamb chops. 

INGREDIENTS 

2 lemons 

4 cloves garlic, minced 

1 tablespoon dried oregano 

4 lamb shoulder chops, room temperature 

2 broccoli 

⅓ cup freshly grated parmesan 

1 cup packed basil leaves + an extra handful for serving 

⅓ cup coarse breadcrumbs 

METHOD 

1. In a large bowl combine the zest and juice of one lemon with 

two garlic cloves, oregano, a generous drizzle of olive oil, salt 

and pepper. Add the lamb shoulder, toss to combine, cover and 

allow the lamb to marinate for 30 minutes at room temperature 

or alternatively in the fridge for a minimum of 2 hours. 

2. Bring a large pot of salted water to a boil over high heat. Cut 

the broccoli into florets and peel and finely dice the broccoli 

stalk. Add the broccoli into the pot of salted water and cook for 

5 minutes or until tender. Plunge the broccoli in cold water to 

cool, then drain. 

3. Combine the cooked broccoli, parmesan, one and a half cups 

of basil leaves, the juice and zest of the remaining lemon, the 

remaining garlic cloves, breadcrumbs and a generous drizzle of 

olive oil in a food processor. Process until well combined and the 

broccoli is finely chopped. Season to taste. 

4. Heat a large frying pan or skillet to medium-high heat. Cook 

the lamb chops for 3-4 minutes on each side or until cooked to 

your liking, then remove from the heat and allow to rest for 5 

minutes. 

5. Spread the broccoli pesto onto a serving platter or plate, top 

with the lamb chops and garnish with the remaining basil leaves. 

Runs until 9th October 2022 or while stocks last. 

Visit newworld.co.nz for full terms and conditions.

Style | Drink 63 

Style sips 

Created for Dine Dunedin, the clever team at Dunedin Craft Distillers 

have shared with Style their warming winter take on the classic negroni. 

Winter negroni 

On the nose, the promise of summer 

raspberries to come gives way to classic 

bitters with notes of bay, herbs and 

orange. Balanced with a hint of caramel 

sweetness, our winter negroni is a warm 

and comforting aperitivo. 

INGREDIENTS 

• 1-2 orange slices, 2 to 3mm thick (to 

be caramelised) 

• 30ml Dunedin Craft Distillers 

The Bay gin 

• 30ml extra dry vermouth 

• 15ml Campari 

• Freeze-dried raspberries 

• Fresh orange wedge 

• 75ml boiling water 

METHOD 

1. To caramelise the orange slices, place 

in a single layer on a sheet of baking 

paper. Bake at 140°C for about 1 hour. 

2. Place the caramelised orange slices 

into a heatproof jug then pour over 

The Bay, vermouth and Campari. Stir 

gently, put the jug in a bowl of boiling 

water and set aside to infuse. 

3. Finely crush some dried raspberries. 

Rub the rim of the serving glass with 

a cut fresh orange then dip the rim 

in raspberry dust until well coated. 

4. Strain the infused spirits into the 

prepared glass. 

5. Place 8 dried raspberries in a jug 

and pour over the boiling water. Stir 

well and strain into the serving glass. 

6. Serve hot and garnish with a little 

orange peel if desired.

64 Style | Food 

Good golly, Miss Polly 

Vibrant, mouthwatering yet accessible, the moreish home-cooked meals showcased on 

Polly Markus’ Instagram account @miss_pollys_kitchen have earned her a 

hit following (47.4k and counting). This month she releases her first cookbook, 

Miss Polly’s Kitchen, and shares two delicious recipes with Style. 

Words Polly Markus 

I 

have only a few rules when it comes to cooking: 

1. It has to be a good time. If you’re not having 

fun, it’s time to put down the pans. 

2. Always make enough to have leftovers. 

3. Flavour, flavour, flavour. 

I started the Instagram account Miss Polly’s Kitchen in March of 

2020 as a place to share recipes with those closest to me. For 

as long as I can remember, my love of cooking has generously 

overlapped with my social life. Following al fresco weekend 

lunches at friends’ houses, or Sunday dinners with my extended 

family, people would often ask how to recreate certain dishes. 

In essence, Miss Polly’s Kitchen was a place to document 

some of the personal recipes I had developed over a lifetime of 

loving good food and a three-year stint working as a crew chef 

on a superyacht. 

Then, in its unforeseen way, Covid-19 happened. So when 

my day job as a commercial real estate agent temporarily 

drew to a halt, I threw my energy into the place that felt most 

natural – the kitchen. 

Away from life’s normal routine, I had more time to create 

and share recipes. It just so happened that everyone else had 

turned to cooking too; they were filling their time with it, 

including a few friends who were following my account. 

I don’t quite know what to attribute the uptake to, but I do 

like to think of the food I create as fairly vibrant and flavourful. 

It is also colourful, which I hope has a subliminally uplifting effect 

on people. During lockdown especially, I think everyone was 

looking for a departure from their everyday repertoire, but 

something that was still achievable. 

Those who know me best know that one of my biggest fears 

is the prospect of going hungry. Outrageous, I know. Beyond 

that, I have a knack for homing in on the one thing I feel like 

eating at any given time. Generally, I start with a protein – fish, 

prawns, halloumi, chicken – before deciding on an ethnicity. 

From there I write down all the flavours and think of how I can 

magic that up into a dish. 

I have a huge love for Asian cuisine; the flavours are so fresh 

and bold, and fortunately it’s a genre that most people love to 

eat. I’m also big on herbs and adore anything Middle Eastern. 

The variation of produce used in that style of cooking is 

inspiring and there is so much depth to the spices at play. 

If I have to think of what underpins a perfect dish (or 

combination of dishes), it is no doubt the social aspect that 

comes with eating or sharing a meal. 

Ever since I can remember, my parents have hosted dinner 

parties and get-togethers at home where there was always an 

abundance of amazing food, often with a Mediterranean bent. 

My late father was extremely well travelled and just loved these 

flavours, and his approach to hospitality was second to none. 

Today, my home very much operates with an open-door 

policy. My friends and family know that I’m never far away from 

preparing or eating a good meal. 

Furthermore, I’m a people-pleaser and a very social person. 

The real pleasure for me is cooking for others – it’s the old 

cliché of bringing people together. To me, it’s the best feeling 

to be able to take the pressure off everyone in the room by 

preparing food while everyone else relaxes and, eventually, 

sitting down together to enjoy it. 

Aside from the first few pointers above, I really don’t adhere 

to a rulebook when it comes to cooking, only that it should 

never be taken too seriously. The head chef who first employed 

me on the superyachts said that she had never met anyone 

whose eyes lit up so brightly when they were talking about 

food, and that is the premise I keep coming back to – pure joy.

Style | Food 65 

Miso chicken & rice bake 

A great meal to serve when you have a few people coming for dinner, this one-pot dish tastes like heaven 

yet is fuss-free to make. It is important to use white miso paste if you can, as it’s far 

less salty than its brown counterpart. Serve with pan-fried broccoli and bok choy on the side.. 

SERVES 4 

INGREDIENTS 

• 6 large bone-in, skin-on chicken thigh cutlets 

• 1½ cups white rice 

• 2 cups chicken stock 

• 1 cup water 

• ½ white onion – finely diced 

• A sprinkling of sesame seeds – toasted 

• A handful of fresh coriander 

• ½ red chilli – thinly sliced 

Miso marinade 

• ⅓ cup white miso paste 

(or ¼ cup brown miso) 

• 3 tablespoons honey 

• 2 tablespoons soy sauce 

• 2 tablespoons mirin 

• 2 tablespoons minced fresh ginger 

• 3 large garlic cloves – minced 

• 1 teaspoon chilli flakes 

• ¼ teaspoon white pepper 

Sesame mayo 

• ½ cup mayonnaise (I use Kewpie) 

• 1 tablespoon soy sauce 

• 2 teaspoons sesame oil 

METHOD 

1. Preheat the oven to 200°C (400°F) fan bake. 

2. Mix the Miso Marinade ingredients in a large bowl. Trim 

any excess skin off the chicken. Add the chicken to the 

marinade, stirring to make sure it is well coated. 

3. Pour the rice into a large baking dish. Mix in the stock, 

water and onion. Gently place the chicken pieces on 

top, pouring all the marinating juices on too. Cover with 

a lid or 2 layers of tin foil. Bake for 30 minutes. 

4. While the chicken is cooking, make the Sesame Mayo 

by mixing the ingredients in a bowl. Set aside. 

5. When the chicken has cooked for 30 minutes, take 

the baking dish out of the oven, working quickly to 

keep the heat in the oven. Carefully remove the lid or 

tin foil, then pop the dish back in the oven uncovered 

for a further 25 minutes, or until the chicken is fully 

cooked through. 

6. Serve in the baking dish, drizzled with the Sesame Mayo 

and garnished with sesame seeds, coriander and chilli.

66 Style | Food 

Banoffee pie 

Banoffee pie is one of my favourite desserts, on par with about 10 others, haha! 

In my eyes, the double layer of bananas is a very welcome addition. If you aren’t eating this 

straight away, you need to keep it in the fridge until serving. 

SERVES 10 

INGREDIENTS 

• 400 g (14 oz) chocolate digestive biscuits 

• 150 g (5½ oz) unsalted butter – melted 

• 4 large bananas 

• 395 g (14 oz) can ready-to-use caramel 

• 300 ml (10½ fl oz) cream 

• Dark chocolate – grated or flaked 

METHOD 

1. Using a food processor, blitz the biscuits 

into a crumb. Pour in the melted butter 

and whizz until very well combined. 

2. Pour the crumb into a 25 cm (10 in) 

quiche tin with a removable base and 

press down firmly so it is evenly spread 

across the base and sides of the tin. 

3. Put in the freezer to chill for half an 

hour (it needs to be nice and firm). 

4. Slice 2 of the bananas into 5 mm 

(¼ in) rounds. Arrange over the base, 

overlapping, until the base is covered. 

5. Spread the caramel evenly over the top 

of the bananas. 

6. Slice the remaining 2 bananas into 

rounds and add a second layer on top 

of the caramel. 

7. Whip the cream and spread it over 

the bananas. 

8. Garnish with lots of grated or flaked 

chocolate. Carefully remove the sides 

of the tin and serve immediately while 

it’s cold! 

Images and text from Miss Polly’s Kitchen by Polly Markus, 

photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin NZ, RRP$45.

Renowned medical orchestra 

performs for charity 

7.30PM, WEDNESDAY 

21 SEPTEMBER 

CHRISTCHURCH 

TOWN HALL AUDITORIUM 

TICKETS $60 / $25 

FROM PREMIER.TICTETEK.CO.NZ 

Works by Weber, Elgar and Brahms 

Guest soloist: NZ doctor and award-winning 

cellist Catherine Kwak. 

Conductor: Keith Crellin 

THE ORCHESTRA 

Performed by Corpus Medicorum, 

an Australian orchestra made up 

of talented medical musicians. 

Supported by: 

THE CHARITY 

The Canterbury Charity Hospital provides 

free medical, surgical, dental and 

counselling services to those in need.

68 Style | Art 

In Frances Hodgkins’ footsteps 

Settling into her new job as head of Hocken Collections, Catherine Hammond is also 

discovering Dunedin. She tells Rebecca Fox about her decision to move south. 

Catherine Hammond has spent hours immersing herself in 

19th-century painter Frances Hodgkins’ life – now she gets 

to walk in her shoes. 

Hodgkins is one of Dunedin’s favourite daughters, having 

been born in the city and starting her painting career here, 

before going on to become one of the leaders of the English 

avant-garde movement. 

Her time in Europe is the subject of an extensive book 

Frances Hodgkins: European Journeys co-edited by Catherine and 

Mary Kisler in 2019, which accompanied a touring exhibition 

and went international. 

However, Catherine has never spent any significant amount 

of time in Hodgkins’ home city until now that she’s relocated 

there with her appointment as the University of Otago’s 

Hocken Collections librarian. 

“Now I get to follow her footsteps. I’ve wandered along the 

street where she was born, the house is no longer there, but 

you can get the sense of the grand houses of the day.” 

Catherine’s move south from Auckland is the first time she 

has lived in the South Island. She grew up in East Tāmaki and 

studied art history at the University of Auckland before doing 

her library studies in Wellington. 

For the past 20 years she has lived in Auckland and her only 

experience of the South is the family’s much-loved holidays in 

Central Otago and Queenstown. 

“It’s so beautiful. There is a real sense of excitement in moving 

to this part of the country.” 

The opportunity to settle in a new city is part of the 

attraction to the new job, she says. Along, of course, with 

career advancement, working in one of the top research 

libraries in the country with its university connections and 

having responsibility for a larger team. 

“There’s a sense of adventure having not lived in Te Waipounamu 

[South Island]. Hocken has a huge profile in the cultural heritage 

sector as one of the foremost research libraries in the country.” 

Catherine was head of documentary heritage at Auckland 

War Memorial Museum Tāmaki Paenga Hira and was previously 

research library manager at Auckland Art Gallery Toi o Tāmaki. 

“They’re quite similar collections there, a mix of archives, 

libraries, art works; really vibrant collections. I love working with 

those collections.” 

Having spent 18 years at Auckland Art Gallery, she has always 

known about the Hocken’s art collections. 

“That’s a big drawcard too.” 

ABOVE: Catherine in front of the Dunedin Sound in the Kaleidoscope World: 40 Years of Flying Nun exhibition, on in the Hocken Gallery until September 22. 

Photo: Gregor Richardson OPPOSITE: One of the works by Frances Hodgkins, Friends, Double Portrait, 1922-1925, from the Hocken Collections 

(bequeathed by Charles Brasch) that appeared in the European Journey exhibition Catherine was involved in. Photo: Hocken Collections

Style | Art 69 

She has also been secretary for the Colin McCahon Research & Publication Trust, 

which represents another artist who has strong connections with Dunedin. 

“There are significant holdings of his work here and the papers of Colin and Anne 

are held here too – there are lots of friends in this collection for me.” 

In her new role at the Hocken, Catherine wants to build on the work she did at the 

Auckland War Memorial Museum enhancing its connections with the community. 

“I’d love to see us enhance it here at the Hocken.” 

While the collection has a strong national profile there is heaps of potential to 

strengthen that connection with its local community. 

“At this stage I’m learning and getting the sense of who uses us, what our audiences 

are and what our programmes are.” 

The extensive nature of the Hocken Collections means there is a lot to learn and 

she is starting from scratch in lots of ways. 

“It’s a great privilege and a lot of fun. You meet some old friends and make some 

new ones.” 

She knows there is always an anticipation of change when a new leader starts at 

an organisation. “Being relevant is really important, how the Hocken can be relevant 

to academics and students at the university and wider community so we develop 

programmes to make it happen.” 

Having undertaken a large digital 

project around cataloguing the Frances 

Hodgkins’ collection, she knows there 

is a lot that institutions can do in the 

digital space. 

“I think we can make the collections 

come alive online for people. Covid has 

shown us the digital space has become 

very important for researchers. We have 

a wonderful in-person service but I think 

there is lots we can do online. That will 

certainly be a focus for me.” 

Catherine has also brought a project 

with her – a collaborative project with 

the memorial museum and Turnbull 

Library on a show of the very first early 

photographs of New Zealand. She is also 

editing a book on the exhibition. 

“That will be a really nice project to 

get my teeth into the collections here 

and really learn them.” 

While Catherine has taken a few 

steps sideways over the years working 

for New Zealand Tourism in Los Angeles 

and doing a law degree, she has always 

found her way back to library and 

collection work. 

“I love that world and exhibitions 

and publishing are another love of mine 

– how you can share a collection with 

people in all the different ways and bring 

them alive.” 

But she also discovered a love of 

managing people when she was given her 

first opportunity at the Auckland War 

Memorial Museum. 

“I discovered I loved helping other 

people achieve. It’s very satisfying.” 

So her new job ticks all the boxes. 

Once her family joins her, all will be 

complete. She has a son finishing 

secondary school in Auckland this year, 

but Catherine hopes they will be settled 

in by the end of the year. 

A carefully curated 

collection of original 

art and artisan giftware. 

Celebrating artists from 

NZ and Australia 

with an emphasis on 

South Canterbury. 

77 Main Street Fairlie, South Canterbury | artandliving77@icloud.com 

+64 3 325 1944 

littlerivergallery.com 

art@littlerivergallery.com 

Main Rd, Little River 7591 

SANCTUARY 

03 - 27 

Sept 2022 

OPENING 

03 Sept 11am 

JANE DOWNES 

AND 

KIRSTY NIXON


AN AWE-INSPIRING 

MUSIC FESTIVAL 

Director of At The World’s Edge Festival and well-known New Zealand violinist Justine Cormack 

shares some highlights from this year’s AWE experience. 

chamber music festival in the heart of the Southern 

A Alps, At the World’s Edge Festival is for one and all 

– whether lifelong enthusiasts or curious adventurers new 

to classical music. 

With six intertwined festival programmes involving strings, 

piano and voice, this year’s festival presents 31 musical 

works charting an exploration of the roles that solitude and 

togetherness play in the creative process. 

Firstly, what exactly is chamber music? 

Chamber music is a type of classical music that involves a 

small ensemble of classical musicians, with one instrument 

to a part. This year’s AWE Festival includes both solo and 

duo performances, right through to groups of six to eight 

musicians playing together. 

Designed for smaller spaces, the audience experiences 

the musicians ‘up close’: being drawn into the most delicate 

of sounds yet blown away by the power of it all. It’s a 

wonderfully visceral experience. 

Where does AWE take place? 

We perform in three acoustically stunning spaces across 

the Central Lakes – The Rippon Hall in Wānaka, The 

Cloudy Bay Shed in Cromwell, and Te Atamira, a new arts 

and culture space in Queenstown. All three venues give 

our performers a dramatic backdrop of Central Otago 

landscapes: an awe-inspiring experience, to say the least. 

What are some of the highlights in this year’s festival? 

We have an incredible line-up of international festival 

artists coming from all over the globe. In addition to some 

of the best musicians from New Zealand and Australia, 

award-winning Polish cellist Maciej Kulakowski is performing 

in New Zealand for the first time. We’re also bringing back 

London-based Kiwi singer Julien Van Mellaerts to perform 

in the first three programmes. 

I’m excited to have Gareth Farr as this year’s Composer 

in Residence. We’ll be performing seven of his works 

through the festival, featuring the full gamut of his musical 

imagination, from his trademark toe-tapping and driving 

rhythms to his soaring and breathtaking melodies. 

All six festival programmes weave together the most 

stunning and moving music, culminating in Schoenberg’s 

glorious string sextet, Verklärte Nacht (Transfigured Night). 

Simply put, it’s unearthly beautiful. I predict there won’t be 

a dry eye in the house. 

Our six festival programmes across Wānaka, Cromwell 

and Queenstown run from October 8-16, as well as 

multiple free events in the area until October 21. 

For full event information, visit worldsedgefestival.com.

Experience 

the journey of a 

lifetime 

Inspired by one of the greatest and most iconic adventurers of our time, the 

Sir Edmund Hillary Explorer is your chance to explore the South Island in unique style. 

Travelling by heritage rail and luxury coach, you will experience the postcard-perfect 

vistas and dramatic alpine scenery of the South Island while enjoying luxury 

accommodation, sumptuous meals, and once-in-a-lifetime adventures. 

DUNEDIN-WELLINGTON 

6 DAYS | 23-28 APRIL 2023 

$2990 per person twin share 

Depart from the iconic Dunedin Railway 

Station and travel the length of the South 

Island in vintage carriages, staying in 

Aoraki/Mount Cook (detour inland by coach), 

Christchurch, Kaikoura and Blenheim. 

Highlights include: 

• Celebrity guest speaker, Peter Hillary 

• Sir Edmund Hillary Alpine Centre, 

Aoraki/Mt Cook 

• WW1 memorial steam locomotive 

Ab608 Passchendaele 

• Visit to The Store, Kekerengu 

and much more! 

CHRISTCHURCH RETURN 

10 DAYS | 16-25 APRIL 2023 


Travel to the West Coast on the TranzAlpine, 

then head to stunning Queenstown and 

surrounds. Continue to Invercargill and travel 

by heritage rail to Dunedin. Finally, head 

inland by coach to Aoraki/Mt Cook before 

returning to Christchurch. 


• TranzAlpine rail journey 


• Takahe Bird Sanctuary, Queenstown 

• Cruise Milford Sound 

• Kingston Flyer experience 


CHRISTCHURCH-WELLINGTON 

13 DAYS | 16-28 APRIL 2023 


Travel to the West Coast on the iconic 

TranzAlpine before you head to stunning Te 

Anau and surrounds. Continue to Invercargill 

and then travel the length of the South Island 

by heritage rail via Dunedin, Aoraki/Mt Cook, 

Marlborough and more. 



• Garden Tour at Larnach Castle, Dunedin 

• Cruise Lake Wakatipu, Queenstown 

• Kingston Flyer experience 

• Visit to The Store, Kekerengu 


BOOK FOR THE JOURNEY OF A LIFETIME TODAY 

To request a brochure or check availability, scan the QR code, 

call 0800 373 363 or visit www.journeys.odt.nz

72 Style | Read 

The reading room 

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

NEW RELEASES 

Shrines of Gaiety 

Kate Atkinson 

Penguin, $37 

Set in London’s Soho in the 1920s, where the post-war nightlife 

industry is booming. The notorious queen of this dazzling new 

world is the ruthless Nellie Coker, ambitious to advance her six 

children and guard her empire from both internal and external 

threats. As always Kate Atkinson (Behind the Scenes at the Museum, 

A God in Ruins) forges fabulous characters and brings history 

brilliantly to life. 

YOU’VE BEEN 

READING 

A Visible Man 

Edward Enninful 

Bloomsbury, $35 

Fans of fashion, magazines and in particular British Vogue will be 

dying to get their hands on a copy of current editor-in-chief and 

industry legend Edward Enninful’s memoir A Visible Man, which, 

typically charismatically and intelligently, chronicles his professional 

rise and personal mission to showcase true diversity in fashion. 

WINNING 

REVIEW 

Lessons 

Ian McEwan 

Penguin, $37 

The compelling 18th novel from Ian McEwan, bestselling author of 

Atonement, Lessons begins at the British boarding school of a young 

Roland Baines in the 1960s, before unfolding across generations 

and historical upheavals from the Suez Crisis and Cuban Missile 

Crisis to the fall of the Berlin Wall and the current pandemic. 

Described as “a chronicle of our times” and “a powerful meditation 

on history and humanity through the prism of one ordinary man”. 

Wildflowers 

Peggy Frew 

Allen & Unwin, $37 

The latest from the award-winning Aussie writer (and member of 

the critically acclaimed Melbourne band Art of Fighting), Wildflowers 

follows sisters Meg, Nina and the formerly charismatic, now 

troubled Amber as they reunite for the first time in years on the 

road to a remote holiday rental in Far North Queensland, where 

the older sisters plan to help Amber overcome her addiction. Hard 

to put down and surprisingly funny despite the heartbreaking tale. 

Eddy, Eddy 

Kate de Goldi 


At times laugh-out-loud 

funny and at others 

cry-out-loud sad, 

Eddy, Eddy tells the story 

of 19-year-old Eddy 

and the cast of unique 

characters (including a 

multitude of adorable and 

amusing pets) that fill his life 

while navigating a postearthquake 

Christchurch. 

- Mel Loftus

Style | Read 73 

PICCADILLY PICKS 

Before You Knew 

My Name 

Jacqueline Bublitz 


A dead girl writes her story. Alice 

Lee, 18 years old, from Wisconsin, 

arrives in New York with a Leica 

camera and limited funds. She 

wants a new start, after her 

troubled early years. 

Ruby Jones, 36 years old, is also 

escaping her past life. She wants to go as far away from 

Australia as she can, and New York fits the bill. 

The two women’s lives become entwined after Ruby 

stumbles upon a grisly find. In the aftermath of this 

experience, she finds herself looking for answers about 

death, dying and the afterlife. Therapy is not for her until she 

discovers the Death Club. Three like-minded but disparate 

friends, Lennie, Josh and Sue, are craving to explore the 

mystery of death – over good food and wine. 

With Alice’s gentle spirit guiding Ruby, the circumstances of 

a violent death and the journey to unravel one girl’s untimely 

demise are revealed in the final pages. 

I was drawn into this beautifully written book from the first 

page, fascinated by the thread and relishing the pace right up 

to the ending. 

- Helen Templeton 

The Women of Rothschild 

Natalie Livingstone 

Hachette, $28 

By the late 19th century, the 

chronicle of the Rothschild dynasty 

was firmly grounded in banking. The 

stories of the wealth, power and 

charitable activities of the dynasty 

have been recorded extensively over 

decades by historians, biographers, in 

autobiography and in family archives. 

Noticeably, however, the published material on the 

Rothschilds has been told from a male perspective. The 

women’s stories have been largely untold, until now. 

Livingstone’s subjects are women of “intelligence, bravery 

and imagination” but, as in some instances, were “marred by 

deceit, ignorance and entitlement”. 

Collectively and individually the Rothschild women’s lives 

tell a history of art, culture, sport, science, horticulture, music, 

education, adventure, religion and politics. 

They have been party to significant moments in history and 

have been sources of power and strength in domestic and 

international affairs, from the founding of Israel, changing rules 

for women’s tennis, the Jazz Age and the suffrage movement 

to higher education for women, business management, 

international diplomacy, environment concerns, zoological 

research and more. 

- Kathryn Ell 

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 September 26, 2022. 

ON A HIGH 

To celebrate the opening of Christchurch’s newest luxury 

boutique hotel The Mayfair, we have a Stay + High Tea 

Experience to give away, including a two-night stay with 

breakfast daily, welcome cocktails, a Byredo gift pack and 

The Mayfair’s fabulous signature high tea for two, worth a 

total of $1640. Subject to black-out dates and T&Cs. 

mayfairluxuryhotels.com 

LUXE LOCKS 

Create salon sleek hair at home with ghd’s platinum+ 

professional styler. Featuring ultra-zone technology that 

predicts your hair and styling needs, this tool is great for 

those with thicker and colour work. It’s also the best tool 

for those with ‘coily’ hair, producing beautiful results and 

delivering 2x colour protection and 70% stronger hair. 

Valued at $410, we have one to give away. 

ghdhair.com 

IN THE CLOUDS 

Located in Fairlie, South Canterbury, 77 Art + Living 

stocks a carefully curated collection of original art and 

objects including jewellery, ceramics, glass, photography 

and boutique fragrance. Win a trio of cast glass clouds by 

Adelaide-based duo Meg Caslake and David Pedler, valued 

at $150. 

77artandliving.com 

NIGHT FEVER! 

From the promoter of The Beatles’ All You Need Is Love tour 

comes You Should Be Dancing – The Music of The Bee Gees. 

Combining the extraordinary talents of the Christchurch 

Symphony Orchestra with the amazing voices of Ali Harper, 

Laughton Kora and Rutene Spooner, this concert series 

is one not to be missed. We have a double pass worth 

$180 to give away to the Christchurch Town Hall gig on 

November 24. 

Previous 

competition 

winners 

EMMA SLEEP PILLOWS: Sara Daly, Ann Fraser 

CLOUD 9 FLOAT SESSIONS: Wendy Plank 

LOGITECH LIFT MOUSE: Alison Pitman 

MATILDA THE MUSICAL DOUBLE PASS: Sue Depree 

*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.

Briarwood Christchurch 

4 Normans Road, Strowan 

Telephone 03 420 2923 

christchurch@briarwood.co.nz 

briarwood.co.nz

Style: September 01, 2022

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