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The south island lifestyle magazine

I’m YOURS | October 2022

the People. The PLACES. ThE TRENDS.






Invest in the CHANCE VOIGHT


Initial Public Offering (IPO).

To be offered: 20,000,000 ordinary shares in the capital of the Chance Voight

Investment Corporation Limited at an issue price of $0.50c per share.

Invest in the offer from as little as $5,000 (10,000 shares)

Chance Voight Investment Corporation Limited - Building a New Zealand based, Australian focused,

equities investment business centred on a deep value, high conviction, high probability hedge fund

investment style with the ultimate aim of its own listing on the Australian stock market (the ASX).

• Join Chance Voight in the acquisition of significant shareholdings in public

companies listed on the Australian and New Zealand stock exchanges.

• Be a Chance Voight shareholder as we go after the shares of cheap underperforming

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• Take part in the thrill and excitement of being an ‘activist investor’ pushing

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• Consider diversifying your investments outside the lacklustre New Zealand

economy – invest in the booming Australian economy and its dynamic share market.

• Invest in what we believe will prove to be a great South Island based, high growth company,

quickly building its balance sheet through a combination of capital raisings, script-based

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• Enjoy being a shareholder and follow Chance Voight’s planned dramatic stock market

moves in a company sure to make the business news headlines, day after day.

Chance Voight Investment Corporation Limited intends to operate and promote its investment and funds

management business across all of New Zealand and Australia – a population base of over 30 million.

DISCLAIMER: Chance Voight Investment Corporation Limited is considering making an offer of financial

products in New Zealand. No money is currently being sought. No financial products can currently be applied

for or acquired. Any offer will be made in accordance with the New Zealand Financial Markets Conduct Act

2013. No indication of interest will involve an obligation or commitment to acquire a financial product. Details

of the risks and assumptions for the Chance Voight ordinary share offer will be set out in detail in the Product

Disclosure Statement (PDS).

Chance Voight Investment Corporation Limited - Working to build a New Zealand based,

Investment Offer - Adventure and

Excitement from the Stock Market !

“After several years of intense effort, we’re

highly confident that we are ‘cooking with gas’

on a large-scale, internationally orientated business.”

Bernard Whimp

Founder, CEO, CIO

Chance Voight Investment Corporation Limited

Chance Voight Investment

Corporation Limited

Investor Distribution

The ability to grow Chance Voight’s

investment firepower

Proprietary Capital

Concentrated investment

of Chance Voight’s

shareholder capital

Investment Management

The management of Chance Voight’s

ASX investment funds


Sydney Central Business District

To find out more and register your interest in becoming a shareholder

in the Chance Voight Investment Corporation please call or email

Chance Voight’s investor enquiries specialist, Irina Sharipova

on 0800 797 799, email: shareholders@chancevoight.com or

TXT CVI to 875 with your name and email address.

Visit cvicl.com for more info.

New Zealand owned, equities investment business of global reach and scale.


Charlotte Smith-Smulders

Allied Press Magazines

Level 1, 359 Lincoln Road, Christchurch 8024

03 379 7100


Josie Steenhart



Emma Rogers


Síana Clifford


Hannah Brown


Will Eason


Vivienne Montgomerie

021 914 428



Janine Oldfield

027 654 5367



Carolyn Enting, Charlie Rose Creative, Elena Heatherwick,

Honey Lens Co, Jerome Warburton, Joshua Irving, Juliette Speedy,

Kate Battersby, Margo Flanagan, Mary Outram,

Neville Templeton, Noor Murad, Rebecca Fox, Robyn Joplin,

Rosa Flanagan, Tatsuki Takada, Yotam Ottolenghi

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

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

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

A note to you

Another issue, another incredibly talented young sibling

foodie duo out of Christchurch.

Last month we featured cake/cafe extraordinaires Anna and

Tom Worthington (which, by the way, you can always read

digitally via our website stylemagazine.co.nz). This time round,

I’m delighted to put a spotlight on the Two Raw Sisters (page

20), aka Margo and Rose Flanagan, whose healthy yet hungerinducing

new cookbook Simple Fancy has the biggest print run

of any New Zealand book its publishers Allen & Unwin have

done to date.

Staying in the south, Carolyn Enting has written on the magic

of merino and why this wonder wool doesn’t need a sales pitch

(page 26), much-loved Kiwi musician Ainslie Allen takes us on

a tour of the South Island (page 40), and LA-based costume

and set designer Emma Kingsbury talks getting creative in her

Manapouri crib (page 50).

And while I try to largely keep things local when it comes to

content, this issue I couldn’t resist including a sneak peek into

Yotam Ottolenghi’s legendary London test kitchen (page 42),

including two tasty recipes.


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



CONTACT: viv@alliedpressmagazines.co.nz

stylemagazine.co.nz | @StyleMagazineNZ

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In this issue

Off to

the races


The Crossing




It’s a match









Out in front



Cover Feature


The Christchurch sisters are

back with a tasty new book

Health & Beauty


The best new beauty



Off to the races


New-season pieces to get

you in the mood



Refresh your wardrobe with

spring’s fab new prints


The magic of merino



Beauty picks worth

betting on


A spicy, citrusy cocktail

to kick off party season


Top fashionista Mary

Outram’s hot tips






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.









(03) 961 6545 154 AIKMANS ROAD MERIVALE








Home & Interiors


What the Style team are coveting

this month


High energy pieces to add punch

to your interiors

Food & Drink


Delicious drops to add to your

drinks cabinet


A sneak peek inside Yotam

Ottolenghi’s London base

Arts & Culture


The RNZB set designer getting

creative in her southern crib


Our picks of the new book pack



Musician Ainslie Allen shows us the

sights around the South Island



What’s hot and happening in

your neighbourhood


Our pick of the events pack

56 WIN

Chic silk scarves, covetable

cookbooks, luxe jewellery and a

scented candle subscription

Our cover

Christchurch-based Margo and Rosa

Flanagan, aka the Two Raw Sisters.

Photo: Susannah Blatchford

View us online

Josh Bashford’s vast woodblock

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highly expressive. Monochrome

on canvas highlights the detailed

nature of his works. ‘Harmony’

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with imagery appearing from the

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10 Style | Newsfeed


Double the fun

Pairing the unexpected and effortless, contemporary and

classic, iconic Kiwi brands Kate Sylvester and Mi Piaci have

come together to create a covetable capsule footwear

collection, just in time for the new season. In a fresh spring

palette of vibrant green, sky blue and soft camel, the Aida

pump features a cylindrical offset heel and ankle ties that can

be taken off for a simple pump, while the Ali sandal has a

low block heel and chic straps.


100 per cent coffee

From beloved local coffee company Hummingbird

comes a new, more chilled take on the essential morning

brew – 50:50. Made, as the name would suggest, with

half Hummingbird’s best-selling, full-flavour OOMPH!

and half Hummingbird Decaf, 50:50 offers full coffee

taste with a gentler kick, and is of course made from the

same fair trade, sustainably-sourced, organic beans as the

rest of Hummingbird’s coffees, plus the water-filtration

decaffeination process is chemical-free.


Mahy magic

Two super talented South Islanders have taken

out recent awards connected to the legendary

children’s book author Margaret Mahy.

Invercargill-based Gavin Bishop was Margaret

Mahy Book of the Year Supreme Winner at the

NZ Children’s & Young Adults Book Awards

2022 for Atua: Māori Gods and Heroes, while

Nelsonian Jessica Twohill has won Margaret

Mahy Illustration Prize for her illustrations of

the iconic The Witch in the Cherry Tree.

Alexandra | Balclutha | Cromwell | Dunedin | Queenstown | Wanaka





Highland Real Estate Group Ltd Licensed Agent REAA 2008

12 Style | Newsfeed

Great celebrity

bake off

Bonded by an ethos

and love of all things

homemade, famous

face and not-so-secret

foodie Chrissy Teigen

has teamed up with

New Zealand cake

extraordinaire Jordan

Rondel (founder of

The Caker and judge

on this year’s The Great

Kiwi Bake Off) on a

limited-edition spiced

carrot cake kit. Packed

with currants and

topped with classic

cream cheese icing

and organic salted

caramel, the flavour

choice is Chrissy’s

favourite, and a nod to

her and husband John

Legend’s four-tiered

carrot wedding cake.


Hello aloe

New Kiwi skincare company Frula Beauty is set to

shake up the industry with its range of premium,

clean products at affordable prices. With an initial

six products including a micellar cleansing water,

2 in 1 exfoliator and mask, a moisturiser and a

brightening Vitamin C serum, Frula uses aloe vera

as its primary ingredient, rather than aqua, which

sets it apart from other supermarket brands.





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14 Style | Newsfeed

Paw couture

Forget catwalks, dogwalks are the new way to show off

the latest fashions – for your pampered pooch that is.

Whether you’re entering your canine companion in the

show (for a chance to win a night for two at Matai Peak

luxury lodge, plus other spot prizes) or just want to watch

the fun unfold, head to The Colombo Dog Fashion Show

on Sunday October 16 at 10am.


In tinted colour

Kiwi lipstick queen Karen Murrell is back with a bang

with her very first range of lip tints. In four fab hues

and with an island-inspired natural fragrance, the

‘Island Goddess’ Lip Tints capture the nourishing

benefits of Karen’s beloved Moisture Stick and are

infused with a hint of subtle, buildable colour.


Expand your


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All of us, myself included, are

constantly reminded by both written

and spoken rhetoric of the property

market’s nuances. It’s going up.

It’s going down. It’s reached the

bottom. It’s near the top. It’s gone

from FOMO (fear of missing out) to

FOOP (fear of overpaying)… and

for ordinary Kiwis doing their best

to buy well or even sell with an

element of satisfaction, it can feel

like a minefield.

So, what can I tell you that provides

some insight into not only our current

local market but the dynamics that

govern any market?

Market cycles basically consist of four

main phases.

Before we look at them, it’s useful to

acknowledge that this concept has

been in existence for nearly 100 years

and reflects the efforts analysts have

made trying to assist and predict market


See if you recognize them – or perhaps

your own personal property market



You’ll know this one. It’s said by some

authorities to be the first stage of the

property cycle. As the word suggests,

the price of property rises, asking prices

are exceeded, auction is the favorite

method of selling and demand is greater

than supply. It’s exciting, both fast and

furious, and it favors sellers.

It’s hard on buyers, particularly firsthome

buyers, and can result in scenarios

where what you paid to buy could be

considered too much when you go on

to sell, something I have witnessed

recently. If you haven’t already guessed,

we have just had such a period (the last

18 months, coming to a halt around

April 2022) and we haven’t been alone:

it’s been an international occurrence.

Real estate consultants and property

owners who fared well during this period

will look back on it as one of the most

extraordinary of real estate periods.

What follows this stage is referred to by a

number of names including:

Peak or Slowdown

Often you have an affordability issue

related to the preceding boom, the

consequences of an oversupply of

property and the sense that a change is

on its way. This is evidenced by longer

days on the market, altered auction

clearance rates and buyers proceeding

with caution rather than abandon.

Trough or Slump

Next, it’s the turn of the ‘Trough’ or

‘Slump’, as some have called it. This is

just what it feels like; there’s a greater

swing towards the needs of buyers

rather than sellers. Prices are also

adjusted, usually, but not always,

down and confidence ebbs, though not

necessarily for buyers. They can actually

feel empowered by the changes, but

there’s a warning required here.

Let’s skip to Tony Alexander, a wellknown,

now independent, economist

who referenced what’s happening for

first-home buyers in a recent article.

“Things may be changing very quickly

amongst first home buyers and if you

have a misplaced focus on getting your

first housing asset at the bottom of the

price cycle rather than your first owned

home then the clock is ticking against


“The housing cycle is moving towards

a preparatory phase for turning back



And this moves us towards the fourth

stage of the property cycle, ‘Recovery’.

With spring here, we are noticing more

confidence, busy auction rooms, better

clearance rates, higher open home


Who knows where it will go. If you’re a

buyer, you’ll have a different agenda to

sellers, if you’re a realtor you’ll have a

foot in a number of camps, and if you’re

an old head like me you’ll just keep

moving forward.

Every market has its winners; I happen

to think it’s currently more of a balanced


It’s not the dizzy 2021 extravaganza, but

there are great properties available,

owners are looking at things with a more

realistic lens, and 29 years of experience

have taught me it’s about getting the

property you want.

Don’t wait to confirm the recovery phase

is on its way. Now is the time to rethink

your plan.

Do something and make the most of the

property cycle you find yourself in.

Lynette McFadden

Harcourts gold Business Owner

027 432 0447


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




16 Style | Newsfeed

An important cause

The face of this year’s Blind

Low Vision Week (October

10-16) will be familiar to many,

not only here but around the

world – Michael Whittaker,

one of New Zealand’s most

successful international fashion

models. Michael, who has

retinitis pigmentosa (RP), a

condition he describes as

having literal ‘tunnel vision’,

was just 29 when he learned

he was legally blind. By raising

awareness, Michael hopes

to help other young people

with vision loss, who like

himself need help gaining the

confidence, education and

training they need to continue

to pursue their dreams.


By design

Christchurch design fans have a sleek new space in

the SALT District with the opening of ultra stylish

award-winning interior design studio and concept

store Seagar. Run by mother-daughter duo Adrienne

and Natalie Seagar, it’s a one-stop shop for all things

interiors, exhibiting objet d’art curated from local

and international artists and makers in a gallery-style

showroom. Artist-led workshops, including ikebana

floral arranging, start from November.



Copyright 2022 Marc Bendall

All rights reserved

A Marc Bendall design – uniquely yours.



By appointment Mon-Fri 9am - 6pm

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



The look and feel of timber flooring from Quickstep

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Quickstep is also easy care, durable and water resistant, and comes

in a fabulous selection of styles and colourways.

03 348 0939 FLOORPRIDE.COM


For more information, visit our store or online.

18 Style | Newsfeed

The butter is back

Deluxe local skincare brand Tronque’s sold-out Rich As Croesus Firming

Butter is back and better than ever, with an even more refined formula

infused with 22 nutrient-dense 100 per cent natural ingredients,

and a divine new natural fragrance (think notes of watermelon, floral

pink accord, rose, wild strawberry and guaiac wood oil) designed in

Grasse, France.


Good to wear

Featuring fresh, natural tones and comfy-chic

silhouettes, not only is it beautiful to wear, Kiwi label

ReCreate’s Spring Summer 2022 range has – as always

– been ethically and sustainably produced in every step

from sourcing to shipping. More than 80 Cambodian

garment makers were involved in the creation of the

new collection and received fair employment and the

opportunity for training, rehabilitation and support

tailored to their individual needs.


Outfit complete

While she might be best

known for beautifully

designed footwear and

bags, Nicole Rebstock has

now added to her style

arsenal with a considered

edit of prettily printed

mulberry silk scarves,

decadent 14k gold

plated and sterling silver

jewellery and luxe calf

leather belts.


This vibrant 1000 piece puzzle

represents the classic kiwi road trip,

with a collection of recognisable

landmarks, places and experiences.

Picture yourself stopping to soak

up these iconic sights as you travel

through our unique and much-loved

land. Enjoy your classic as roadie

through New Zealand.

New Zealand artist, Finn Gerry Wilson is the designer, illustrator and painter.

Finished size: 75 x 52cm

3/4 Eastfield Drive, Lincoln | Phone 03 321 7557


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

friends; Informal dining with a unique atmosphere and location.






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

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

Style | Events 19



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.


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

Courtesy of The National and McLeavey Gallery



October 20-23

The Wānaka Arts Labour Weekend

Exhibition draws more than 100 artists

from across New Zealand, with a festive

opening night serving up live music, drinks,

canapés and awards. Working artists

will be on site throughout the weekend,

along with special guests internationally

acclaimed, multidisciplinary artist Cora-

Allan (pictured) and Marcia Scott, an

award-winning painter based in Invercargill.



October 12-24

From opera to rock, dance to comedy

and fine arts to family fun, and with a

sensational selection of international,

national and local creatives on the

schedule, the 12th Dunedin Arts Festival

– the “boutique festival in a boutique

city” – has an action-packed programme

to delight, amuse and challenge, with

something for everyone.



October 20-30

With a diverse line-up of 58 events from

music and performance to pukapuka

(book) and artist talks, the Nelson Arts

Festival is back with a bang just ahead

of Labour Weekend, making the top

of the south the spot to be for the

long weekend. To ensure the festival

is financially accessible to more of the

community, and help build a love of the

arts in Whakatū and beyond, all ticketed

events at this year’s event will be ‘Pay

What You Can’.



From October 7

The Royal New Zealand Ballet’s hugely

popular Tutus on Tour – a tasting menu

of ballet treats – is set to once again

hit stages across the country, including

Christchurch November 5, Dunedin

November 9 and Invercargill November

12. Artistic director Patricia Barker has

curated a gorgeous gala programme that

showcases RNZB dancers at their very

best, with beloved classical favourites

alongside more recent works, including a

New Zealand premiere.



October 4-8

The wait is ogre! After captivating

audiences globally since 2008, Broadway’s

smash-hit production Shrek The Musical is

finally headed to Christchurch. Based on

the Academy Award-winning animated

film, the hilarious story of everyone’s

favourite ogre will be lavishly brought to

life on stage at Christchurch’s iconic Isaac

Theatre Royal this month. Part romance,

part twisted fairytale and all irreverent fun.


Style | Feature 21

Sister act

Christchurch sisters Margo and Rosa Flanagan’s passion for plant-based food

sees them releasing their latest cookbook this month with the biggest print run of any

New Zealand book its publishers Allen & Unwin have done to date.

Words Juliet Speedy

Margo Flanagan has finally nailed the perfect salted

caramel sauce. It’s healthier than a traditional caramel

sauce but tastes just as good as the sugary, buttery

combination many of us cook with. And she’s thrilled.

“I really wanted to make a healthy caramel sauce but

without millions of cashews and dates, like all those raw

desserts,” she laughs.

“And my new best friend is corn starch, I’ve made a really,

really, really yummy caramel sauce with it. It looks exactly like

a beautiful dulce de leche.”

In fact, it’s the recipe she’s most proud of in the Two Raw

Sisters’ fourth cookbook. Yet another labour of culinary love

from the clever pair who, despite being just 24 (Margo) and

26 years old, now have four cookbooks to their names.

They’ve put their new literary baby out all while running

their stunning test kitchen in which they cook and run

workshops, and their popular subscription app with

recipes and meal plans that they’re about to put on the

iOS platform.

Rosa, the savoury cook of the pair, says her favourite recipe

is the tomato pappardelle with a herb oil. “It’s a really nice

dish to feed a crowd, or even as a weeknight meal, you literally

put everything in the bowl and put it all together, it’s delish.”

Their latest book, Simple Fancy, is an evolution of the pair’s

career in food. They have been cooking plant-based, healthy

recipes since before it became a global trend but say they’ve

really found their feet with a more accessible, pantry-friendly

and easy approach to their recipes.

They’re not into fad diets, or cutting food groups out entirely

but they’re always “trying to be more aware of increasing their

plant intake.” They say looking back at their first cookbook

that it was very niche, the last two are more mainstream.

“We use familiar ingredients that are cheap but we just try

and make them taste really good,” Margo says.

Unlike their last book, Salad, Simple Fancy has a half and half

mix of savoury and sweet recipes and can be used to plan an

entire dinner party or dinner for one.

“That’s our definition of entertaining,” says Margo,

“whether you’re entertaining for a crowd or cooking for one,

because you can entertain for yourself”.

It’s all about not overcomplicating the spread. They wanted

the food to be a quick cook while looking a little bit fancy on

the table.

“It was kind of taking that concept of a simple recipe

that’s fancy; with a lot of our recipes they’re simple

techniques using simple ingredients but made in a ‘fancy’

way,” says Margo.

Rosa agrees saying the dishes can all look a bit posh on

the plate. “Like someone will come up to you and say,

‘Oh looks like you’ve been spending all day in the kitchen,’

whereas actually it took you 20 minutes to whip all the

food up.”

The Flanagans are pleased with the savoury/sweet combo

of Simple Fancy. “Everyone loves the sweets,” says Margo.

“That was the one thing from Salad, people said they wanted

more sweet things, so we took that into consideration.”

The book has recipes such as smoky tomato, caramelised

onion and eggplant flatbread and then you can follow that up

with a dark chocolate and tahini parfait. All the recipes are

complemented with their signature beautiful pictures.

Rosa and Margo actually changed the location for the

photos five times before deciding on a beachy, sunny spot

near Nelson.

“We actually changed our location a week before, we were

going to do it in Wānaka,” Rosa laughs.

They wanted to make all their books look a little different.

“If you visually look at All Eaters Welcome and Salad, they’re

quite similar in terms of very green, and we wanted to make

this look like something we’d never done before,” says Margo.

“Relatable scenes that people envisage themselves in, it

all comes into the ‘simple but fancy’ vibe, a laid-back bach

with a shitty kitchen, but you can create some amazing

food in that.”

Neither of the sisters are vegetarian and in fact Rosa says

she’ll have meat or seafood most nights. Margo doesn’t. But

‘start with plants’ is their adopted approach to cooking. It’s

helped them both overcome various health issues (chronic

fatigue, endometriosis, eating disorders) and they love to help

people create a more sustainable lifestyle that makes them

feel physically and mentally better.

OPPOSITE: Margo (front) and Rosa Flanagan, AKA Two Raw Sisters. Photo: Kate Battersby

22 Style | Feature

“All our recipes are plant-based and that’s moving away

from the notion of when you think of dinner, you think of

the meat component first, and the veggies as the last minute

boring side,” says Rosa. What they aim to do is make the

vegetables the fun centrepiece of the dish.

The sisters have very different skill sets, which is why they

complement each other so well in life and work. When

it comes to creating cookbooks, Margo says Rosa normally

comes up with the concept of the book and then she

creates the look and feel of it. “It works really well for us and

we’ve been doing it a while now.”

They are best friends, business partners and sisters but

unlike earlier years now have more of an independent life

outside of work – spending time with their partners and

different friend groups. “When we leave work, we leave

work at work, and we respect our different lives.”

But it’s obvious to see how close they are and how well

they operate as a duo.

It’s hard not to discuss the exorbitant cost of fruit and

vegetables right now but the sisters say the answer is to

shop smarter. Avoid the supermarket and go to your local

grocer (Rosa: “We’re spoiled for them in Christchurch!”),

and only buy in season. It’s also easy to sub out ingredients

in their recipes for the ones that are cheaper at the time.

They are also trying to encourage people to grow their

own veggies.

“Whether you have a large space, or a small space, it’s

really easy to do,” Rosa enthuses.

The clever, entrepreneurial sisters say they have to remind

themselves of all they’ve achieved and all they have to be

proud of.

“We can be very hard on ourselves, though one thing we

are always conscious of is celebrating and being proud of

what we’ve done,” Rosa says.

“It’s the little things like when someone emails you after

you put a book out and says, your book has changed my life.”

Margo agrees. “We’re just so focused on the big picture

goal of making a change in everyone’s lives and getting

more people incorporating more plants, so this is just a cog

to the business but we love it because it’s a creative outlet.”

The Flanagans have done a cookbook every year for the

past four years and last year’s Salad was the highest-selling

New Zealand cookbook of 2021, so Rosa says they’re

feeling the pressure more than usual. “We’re just like, ah, is

it going to go as well?!”

They’re going to take next year off writing with a focus

on their app and travel abroad.

The hope is also to further expand into Australia. They

realised during a recent trip across the ditch how ahead of

the plant-based game New Zealand is.

“Sydney was quite behind, we thought. The plant-based

options available were less and there were less plant-based

cookbooks,” says Rosa.

It’s easy to think they’ll have success in their mission. The

Two Raw Sisters appear to fire at everything they put their

hands to.

ABOVE: The sisters say Christchurch is spoiled for choice when it comes to local grocers. Photo: Honey Lens Co

Style | Recipe 23

Spiced chickpeas,

chopped salad + pea hummus

We like to serve this salad alongside fresh chunks of sourdough bread to mop up the hummus

for a light dinner, or alongside other salads for a feast.








Spiced roasted chickpeas

• 1 x 400g can chickpeas, drained,

rinsed and patted dry

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon ground turmeric

• pinch of sea salt

• 2 tablespoons oil

Pea hummus

• 1 x 400g can chickpeas, drained

and rinsed

• ½ cup frozen peas, blanched

• 1 teaspoon apple cider vinegar

• 1 teaspoon baking soda

• ¼ cup tahini

• 1 clove garlic, crushed

• large handful of herbs, chopped

• 1 teaspoon sea salt

• 2–4 tablespoons water

Chopped salad

• 1 tablespoon extra virgin olive oil

• 120g cherry tomatoes, chopped

• ½ cucumber, chopped

• ¼ head iceberg lettuce, sliced

• handful of herbs, chopped

To serve

• 3 tablespoons dukkah

• extra virgin olive oil


1. Preheat the oven to 200°C.

2. For the spiced roasted chickpeas, place all the

ingredients in a bowl and toss to combine. Place on

a baking tray, spread out into a single layer and roast

for 20 minutes.

3. For the pea hummus, place all ingredients in a

blender and blend until smooth and creamy. Set aside.

4. For the chopped salad, place all the ingredients in a

bowl and gently toss to combine. Set aside.

5. To serve, spread the pea hummus on a big flat

sharing platter or divide among individual plates. Top

with the spiced roasted chickpeas and chopped salad.

Sprinkle over the dukkah and drizzle with extra virgin

olive oil.

This salad is best served and eaten on the same day.

24 Style | Recipe

Raspberry chocolate crumble slice

If you can’t decide whether you want something fruity or chocolatey, this is a delicious

solution – raspberries and dark chocolate sandwiched between a baked maple syrup and almond crumble.

When baked the dark chocolate melts and sets into a thick layer.










• 1 ½ cups raspberries, fresh or frozen

• 1 teaspoon cornstarch


• 1 ½ cups oat flour

• ½ cup almonds, roughly chopped

• ½ cup dried coconut

• ⅓ cup pure maple syrup

• ⅓ cup coconut oil, melted

• ½ teaspoon sea salt

Chocolate layer

• 200g dark chocolate, roughly chopped


1. Preheat the oven to 180°C. Line a loaf tin with

baking paper. Set aside.

2. Place the raspberries and cornstarch in a small

bowl and mix until the raspberries are lightly

coated. Set aside.

3. For the crumble, place all the ingredients in a bowl

and mix until well combined.

4. Press three-quarters of the crumble mixture into the

tin and use the back of a spoon to create an even,

flat surface. Sprinkle over half of the raspberries.

Place in oven to bake for 10 minutes.

5. Take the crumble base out of the oven and layer

over the dark chocolate and the remaining crumble

and raspberries. Bake for a further 35 minutes then

place it in the freezer for 30 minutes, or until the

chocolate layer has fully solidified. Once set, cut

into bars.

The bars will keep in an airtight container in the fridge for

up to seven days or in the freezer for up to three months.

Extracted from Simple Fancy: Inviting recipes for all eaters and occasions

by the Two Raw Sisters. Photography © Kate Battersby and Margo Flanagan.

RRP$45. Published by Allen & Unwin NZ.

Georgia Baxter. Photo: Ross Brown

5 Nov





A family programme for all ages, enjoy watching

dancers from the Royal New Zealand Ballet

perform classical and contemporary works,

including extracts from The Nutcracker.



26 Style | Feature

All going wool

Why New Zealand merino doesn’t need a sales pitch.

Words Carolyn Enting Photos NZM

Style | Feature 27

Global awareness of merino wool has gone viral, in part

thanks to a powerful campaign launched last month

by Woolmark.

Timed to coincide with fashion weeks in London, New

York and Paris, the “wear wool, not fossil fuel” campaign had

more than 560,000 views on YouTube in the first week of its

release and it certainly makes for compelling viewing.

Three people emerge from a swimming pool of petroleum

drenched like birds from an oil spill, then peeling off the toxic

layer to reveal natural merino wool apparel as they step into

nature and a stunning high-country landscape.

The camera lens zooms in on the words “merino wool”

and the message is clear. Merino wool, which is renewable,

100 per cent natural and biodegradable, is the better choice

for our planet than fabrics made from synthetic fibres and

the crude oil used in their manufacture.

The campaign follows on the heels of the launch of The

New Zealand Merino Company (NZM)’s ZQRX programme

in 2021, which takes action beyond the fibre itself. An

extension of ZQ certified fibre, the world’s leading ethical

wool, ZQRX is the world’s first regenerative wool platform.

ZQ brand partners, of which there are approximately 120,

include Stella McCartney who is big on animal rights – ZQ

growers meet ZQ fibre quality, animal welfare, care for the

environment and social responsibility standards.

“They’re all looking for the same thing which is the highest

quality fibre and lowest environmental footprint,” says NZM’s

general manager of sales and marketing Tim Loftus.

ZQRX challenges and supports growers and brands to

enhance their environmental practices and to be involved

in the ZQRX programme you have to already be a ZQ

certified grower, says Loftus.

It has not only lifted the game but answers critics who

point to farm methane emissions in defence of polyester.

According to research by AgResearch, wearing wool is also

better for skin than synthetics.

Wool also breaks down in the marine environment

without adding harmful synthetic microfibres into the ocean.

As it stands, the merino industry in New Zealand cannot

supply the demand for its merino wool. In recent years, to

serve global contracts, NZM has had to diversify, sourcing

ZQ quality merino from Australia and South Africa (where

‘Wear wool, not fossil fuel’ was filmed).

Year-on-year bale sales of New Zealand merino sold show

104,000 bales in 2021 compared to 75,000 bales in 2020.

“The highest demand for wool is in the 18-19 micron space

and that’s the area that Australia has huge volumes in and

we’re almost tapped out here in New Zealand,” says Loftus.

“Our key focus is around sustainability and animal welfare

so as we move into Australia, where there is still mulesing

there are some challenges in animal welfare practices so for

us it is all about pinpointing the most progressive growers.”


The New Zealand Merino Company launched ZQRX in

collaboration with founding partners Icebreaker, Smartwool

and Allbirds.

Tim Brown, co-founder of eco footwear brand Allbirds, is

excited to be on the ZQRX regenerative journey.

“Farming done poorly can be bad for the environment.

Farming done well incorporating regenerative practices, we

believe, can be one of the single biggest levers you can pull

to improve the world’s impact on the environment. It’s just

all about how it is done,” says Brown.

“I think increasingly there is an awakening in the farming

community that there is this enormous new opportunity

for that sector to lead, to innovate and show people this

incredible path, whatever type of farming you’re engaged in.”

The night NZM launched ZQRX to the grower

community (which includes 300 merino growers in the South

Island) they had 167 growers sign up on the spot. Since then

that number has grown to about 520 growers committed to

shifting their practices to regenerative.

“The growers are the heroes of the whole story,” says

Loftus. “They are what we call the actionists in the world of

sustainability where you’ve got activists who are making a

hell of a lot of noise but for us we’re more interested in the

actionists – the people who are tangibly making a difference.”

Having such a great community of forward-thinking and

innovative farmers in New Zealand certainly gives NZM an

edge in the marketplace.

“Leading practices on the farm around sustainability and

animal welfare is our niche and in the global wool industry

quite a small percentage of wool is considered ethical and

that’s a space that we’ve been playing in for 25 years,”

explains Loftus. “I don’t really need to have a sales pitch.”

There’s probably never been a better time in New Zealand

history to be a merino farmer than right now, adds Brown.


Since launching with a merino wool runner, Allbirds has

continued to innovate with wool. Its latest offering is the

Mizzle, a water-repellent shoe with a merino upper that

keeps feet dry. The brand has also begun to experiment with

wool in performance footwear and apparel.

Merino is also the material of choice for adventure

performance-driven sports brand Mons Royale, which often

mixes merino with other fabrics such as recycled polyester

to meet the performance of riders (whether that’s on a bike

or for snow sports).

28 Style | Feature

“We really want to create things that are going to shift

the needle and move someone from a synthetic bike

jersey to a natural alternative, and to do that you’ve got

to meet performance,” says Mons Royale co-founder

Hamish Acland.

Thanks to the artistic direction of co-founder Hannah

Acland, Mons Royale is also the kind of clothing you want

to show off, unlike traditional boring base layers. The

Wānaka-based mountain brand, which also has offices

in mountain towns Innsbruck and Squamish, has 600

retail doors globally and it’s also taken on the ZQRX

regenerative challenge.

Hannah grew up on a merino sheep station Dalrachney,

Lindis Pass, and Hamish (a former pro skier) on a sheep

and deer farm in Mt Somers.

“We could never have started a brand from an oil-based

synthetic,” says Hamish. “Our purpose when we’re sharing

our story is around bettering people and the planet

through action-adventure sports.”

Allbird’s Brown, also a former athlete and All White, says

it is an exciting moment for sportswear.

“Do you want plastic against the skin or do you want

something from nature that gives you all these properties

like moisture-wicking, comfort and temperature-regulation

for free?” asks Brown.

“For 50 years we’ve been innovating in synthetic materials,

so this is like playing catch up on a huge category.”

It all comes back to performance says Jacob Faull, founder

of Nature Baby.

“To why it’s such a great fibre and it’s really important

people understand that, because it’s a high-performance

fibre that’s specifically great for wearing in general, if it’s

getting wet or funky,” says Faull.

“What a baby needs, a mountain climber needs as well.

Merino is amazing at wicking moisture off so if they’re

sleeping through the night and either sweating or wetting,

it still keeps them warm.”


Nature Baby was one of the early pioneers of adopting

merino fibre over synthetics as far back as 1998 and has

subsequently grown the merino side of the business from

five to 18 per cent.

A ZQ partner, Nature Baby also sources GOTS-certified

organic merino and on average its garments are passed on

five to eight times.

“Because we use the longer and stronger fibres, it makes

the fabric more stable and lasts longer and because it lasts

longer and holds its shape and looks good, people will

naturally use it more,” says Faull.



The Christchurch Women’s Lifestyle Expo is returning this October, bringing together more

than 180 of the best lifestyle companies under one roof for one weekend.

Style | Promotion 29

The expo will have something for

everyone’s taste, whether you’re

looking for the perfect gift or treat for

yourself, after a bit of pampering or

need to stock up on your eco-friendly


The best local businesses will be

exhibiting, alongside a number of

national companies that will travel to

Christchurch especially for the event.

“We’re so pleased to be back in

Christchurch again after Covid has forced

the postponement of the expo for

the past two years,” says NZME event

director Renee Murray.

“The show is always a popular event

with women of all ages and stages, from

teenagers and young women to mothers

and grandmothers, and friends simply

enjoying each other’s company. It’s a great

chance for Cantabrians to attend the

show and support local businesses after

what have been some challenging times

for many of our exhibitors.”

If you’ve never been before, you’re in for

a treat, but you do need a few hours up

your sleeve.

Come and meet the makers in the

Artisan Craft Zone, where 30+ companies

will showcase unique products including

soaps and beauty products, jewellery,

original art, home decor and more.

Appreciating that shopping, tasting,

trying and testing can be hard work, the

expo features a mini food show, with

everything from artisan condiments and

baked goods to craft gin, vodka, boutique

confectionery, limoncello, rum, spices and

much more.

The expo is happening on Saturday

29 October and Sunday 30 October at

Christchurch Arena. Tickets are available

on GrabOne now (two tickets for just

$10) or can be purchased at the door all

weekend for $10 per person. Children

under 12 are free.


2-for-1 tickets

The ultimate girls day out!

Sat 29 & Sun 30 October

Christchurch Arena

Opening hours: Saturday 10am-5pm & Sunday 10am-4pm

• Over 180 Exhibitors • Taste Zone • Artisan Craft Zone • Health & Wellbeing

• Fashion • Thin Lizzy Makeup Lounge • Smile Glow Lounge

• Aspiring Beauty Lounge • Hair & Barber GHD Lounge

• Goodie Bags & much more! • Door Sales $10 and Kids U12 Free


30 Style | Wishlist

Style’s most wanted

From mood-enhancing florals, bubblegum-pink kicks

and bags with bows to luxe makeup compacts and impactful fragrance,

here’s what we’re coveting this month.















1. Twenty-Seven Names Summer Breeze jacket, $650; 2. Acne Studios Musubi Micro Tote bag, $1149 at Workshop; 3. Jasmin Sparrow Lavinia earrings, $775;

4. Hej Hej X Sophie scrunchie, $42; 5. Tom Dixon Press small bowl, $300 at ECC;

6. Studio Home Fruit Salad #3 hand-painted print, from $225; 7. Veja X Mansur Gavriel Campo sneakers in Rosa, $269 at Karen Walker;

8. Aesop Eidesis eau de parfum, $265; 9. Juliette Hogan X Father Rabbit 2023 daily diary, $59;

10. Westman Atelier Vital pressed skincare powder, $128 at Mecca

Briarwood Christchurch

4 Normans Road, Strowan

Telephone 03 420 2923



32 Style | Fashion

Prints charming

While florals for spring may not be “groundbreaking” (that’s an iconic

The Devil Wears Prada reference in case you missed it), there’s a reason we’re especially

drawn to prints this time of year. From paisleys to animal prints,

nothing beats a pop of pattern for elevating your wardrobe and adding a sense of

optimism and effortless interest to any ensemble.














1. Twenty-Seven Names Luminary dress, $580; 2. Briarwood Tulia dress in Green Floral, $399; 3. Dark Hampton The Donnithorne silk scarf, $159;

4. Isabel Marant Etoile Daytonea blouse in Anthracite, $598 at Workshop; 5. Kathryn Wilson Zsa Zsa sandals in Leopard Pleat, $299;

6. RUBY August skirt, $229; 7. Moochi Layer skirt in Brown/Melon Tiger, $330; 8. Vans X Anderson Paak Authentic sneakers, $200;

9. BLAK Roar dress, $189; 10. Karen Walker Harvest dress in Black Lily, $545; 11. Kate Sylvester Leonardo shirt in Pink, $379, and Fran pants, $429;

12. Juliette Hogan Leonard pants in Rose Tinted, $449; 13. Kowtow Fleur dress in Garden Book, $389









34 Style | Beauty

About face

Saving face

The latest iteration in the popular

Mecca Cosmetica To Save Face

family is the already sought-after

SPF50+ Brightening Sun Serum

($53), containing 3% niacinamide to

smooth wrinkles, boost hydration

and radiance, plus pigment-reducing

antioxidant licorice root extract, while

also giving great broad spectrum

sun protection. Use the dropper

application to apply a generous

amount into your hands or directly

onto the face then smooth over skin.

Glow up

New from Carla Oates’ cult

brand The Beauty Chef, and

containing a long list of goodies

from iodine, magnesium and

vitamins C and D to antioxidantrich

herbs, prebiotics, probiotics

and postbiotics, is the GLOW

AGELESS Powder ($79), a biofermented

wholefood powder

specifically formulated for women

aged 50+. Add the berry-flavoured

powder to water, smoothies,

yoghurt or your favourite drink

to support collagen production,

energy and thyroid hormone

production, nourish the gut and

bolster bone health.

Magic wand

Run, don’t walk to get your hands on

the latest product from iconic beauty

brand Charlotte Tilbury, the Beautiful

Skin Radiant Concealer ($53 at Mecca). In

a plethora of tones, this golden tube has

a whopping 10 per cent active skincare

ingredients in a medium, buildable

coverage formula, plus it’s sweatproof,

waterproof and promises 16-hour wear.

Apply alone or after foundation on areas

that need extra coverage, or choose a

‘Deep’ shade to use for contouring.

Splash out

For a splash of powerful anti-ageing

skincare, Clarins’ three new

Treatment Essences (including Super

Restorative Treatment Essence,

$115, pictured) have a unique

watery lotion texture that melts into

the skin and helps to improve the

performance of leave-on products.

Containing a combination of red

ginseng, red jania and hyaluronic

acid to help rebalance the skin and

provide it with intense hydration,

use as you would a toner after

cleansing, dabbing on gently with

fingers or a cotton pad.

Scent storytelling

From rising stars of the local fragrance industry The Virtue comes a

captivating duo of new perfumes with a backstory as unique and compelling

as their scents. Mary Mary I (classically old world – think powder, lace,

rose absolute, sweet tea and a hint of incense) and II (mineral, fresh, green

and herbaceous with accents of bergamot citrus) are each inspired by the

enigmatic story of Mary Katherine Lyons, who arrived in New Plymouth

from Dublin in 1882 and worked as an oyster girl by day and ‘fallen woman’

by night before mysteriously disappearing in the winter of 1894. The

exquisite new fragrances (from $69 for 10ml) are designed to be worn

either individually or together.

The importance of

childhood immunisations

Getting your children vaccinated not

only protects them, but also protects

their friends, whānau and people in

the community who are the most


“The more people who are vaccinated

the better chance we have at protecting

our most vulnerable,” Sherryn

Edwardson, Immunisation Coordinator

at Pegasus Health, said.

The COVID-19 lockdowns decreased

immunisation rates in Canterbury as

well as lowering immunity within the


“Targets set by Manatū Hauora |

Ministry of Health is to have 95% of our

children vaccinated. We currently sit

at 92%, but this is lower in Māori and

Pasifika children at 83-84%,” Paula

Bruce, Immunisation Coordinator at

Pegasus Health, said.

Māori and Pasifika populations are a

high priority due to inequities in access

to healthcare which puts them more at

risk of infectious diseases.

Immunising your children can often

be frightening for them, depending

on the child and their age. Try to talk

to them about what is happening at

their appointment, so they are not

surprised. Make it a positive thing and

bring a distraction such as playing a

video on a phone.

“I find offering reassurance and being

there for them is the best way to make

them feel more comfortable,” Sherryn


Vaccinations on our national schedule

are important to protect against serious

diseases. Hepatitis B and HPV (Human

Papillomavirus) immunisations help

protect your children against cancer.

While there are a group of nationally

funded vaccines for children in

Aotearoa, there are also unfunded

vaccines that parents can get to protect

their children against other diseases

such as meningococcal.

Speak to your GP about immunisations

for your tamariki.



with Tim Goom

And the

winner is...

Recently Goom Landscapes had two projects entered

across three categories in the Registered Master

Landscapes 2022 Landscapes of Distinction Awards.

aesthetic flowed from inside to outside. Creating a tropical oasis in the

cooler Canterbury climate was a challenge as was incorporating the

existing pool into the design with its unique shape and proximity to the

house. Our talented Landscape Architect, Emma Johnston created this

beautiful design but was also instrumental in advising on changes to the

house to improve the overall aesthetic and enhance indoor/outdoor

flow. We were very proud Emma’s design was acknowledged with a

Gold award as was the quality of the construction and the planting,

which also won Gold.

Renaissance Revival

by Goom

Secluded Gem

by Goom

Secluded Gem was entered

in Design, Construction and

Horticulture categories for

projects over $100,000. After

holidaying in Bali but not

being able to holiday overseas

since (due to Covid) our

client wanted to ‘bring the

holiday home’. It was vital to

the client that the Balinese

The second project entered was Renaissance Revival, located near

Hagley Park, also entered in projects over $100,000 and across Design,

Construction and Horticulture. The house is opulent and the landscape

caters to this. The client had sourced some wonderful features from

overseas which we incorporated into the formal landscape. Emma

Johnston’s design focussed on leading views to the pergola and swing

seat which are stand-out features. The vistas pass through the water

feature to bring the landscape to a central point, with the symmetry

giving a classical ‘secret garden’ air to this garden. Again, we were

thrilled to come away with awards in every category.

In addition, two of our team were entered in the Young Landscaper

of the Year, part of the awards programme. Impressively, both were

selected as finalists in a select pool of a very high calibre, with Goom’s

Dave Rose winning Runner up.

We’re already looking forward to showcasing some of our recent

stunning projects in the 2023 awards!

The champions of

landscape design & build.

6 AWARDS - 2022


Create a Lifespace with us. | goom.nz



Frobisher welcomes you to their showroom to discover their Christmas edit.

Inspired by Danish minimalism, sourced locally, and pulled together to create a modern

pared-back Christmas look.

322 Manchester Street, Christchurch


38 Style | Home


The bold type

Curated by Emma Rogers






8 5








1. Kip and Co embroidered cushion, $99 at Superette; 2. Kip and Co Coastal Breeze tartan beanbag, $189 at Moi on George;

3. Beldi wine glasses, large $14, champagne $16 at Father Rabbit; 4. Loft linen tea towel in Biscotti, $15 at Wallace Cotton;

5. Octaevo Icarus paper vase, $39 at Superette; 6. Silicone shade pendant, $363 at Lightness;

7. Sage x Clare velvet sham cushion in Orchid, $209 at Tea Pea Home; 8. Shorty locker in Lilac, $349 at Shut The Front Door;

9. Pink Lipstick tray, $69 at Seletti Concept Store; 10. Martino Gamper Mini Arnoldino stool in Yellow, $150 at Paper Plane;

11. Pip Studio Jolie Flowers cake tray, $64 at Allium Interiors; 12. Rachel Carley Ceramics large facet bowls, $159;

13. Outo Lounger chair, $339 at Citta



40 Style | Travel


Ainslie Allen’s South Island

Interview Josie Steenhart

From writing her first song at aged

eight, winning her first country

music award at 12 and appearing on

cult classic telly show McDonald’s Young

Entertainers at 15, Ainslie Allen has

been a much-loved mainstay in the Kiwi

entertainment industry.

This month, she finally sets out on

her long-awaited, much-postponedby-Covid

national tour for album Betty,

including stops in Invercargill (October 6),

Queenstown (October 7) and Lyttelton

(October 8).

Do you have any family in/connections

to the South Island?

Yes, my great grandfather August Wynn

was born in Crushington, then lived in

Reefton when he was 16, but put his age

up to 18 and went to war.

What are some of your favourite spots

in the south?

Lyttelton – I enjoy Lyttelton, the creative

energies I feel here are unmatched.

Another connection to Lyttelton, my

grandad Bluey Allen used to stay there

when he was a seaman and shipped out

from there. If the walls of the old British

Hotel could talk, they would sure tell a

few stories.

Favourite spots to eat/drink?

Reefton. It was a wee while back now,

mum and I travelled for a fundraising

gig for a new playground. I must say

we had a pretty good time, and shared

a few laughs and some good southern

hospitality. We were a bit foggy the

next day.

And stay?

Recording and staying onsite at The

Sitting Room, Lyttelton, and creating

my album Betty there was one of the

happiest times of my life.

Favourite activities/experiences?

Years ago, but I enjoyed travelling

with my dance teacher Judy Stirling

to Nelson dancing competitions in

Richmond. I remember we kept the

milk outside as we had no fridges in our

accommodation. It amazed me how cold

it was down there compared to home in

Tītahi Bay – in the morning our milk was

almost frozen from the chill.

Any other “secret” South Island spots/

intel you’re prepared to share?

I’m guest judge at this year’s Sun City

Country Music Awards in Nelson over

Labour Weekend. I performed there when

I was in my early teens, I have very fond

memories of mum, my sis and nan Betty in

Nelson. Also, years later I was asked to play

at the Christmas concert. Always warm

friendly folk and I’ve made some nice loyal

mates there over the years.

Tell us a little about each of your South

Island venues, and why you picked

those spots?

Wunderbar in Lyttelton is quirky, funky and

quaint. I’ve been trying to get to Sherwood

in Queenstown since before Covid hit.

And I’ve travelled to Invercargill before

and there are some great people down

that end of the woods, plus Southland

Musicians Club is close enough to New

Zealand’s country music capital – Gore.


the journey of a


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.


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!


10 DAYS | 16-25 APRIL 2023

$5950 per person twin share

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.

Highlights include:

• TranzAlpine rail journey

• Celebrity guest speaker, Peter Hillary

• Takahe Bird Sanctuary, Queenstown

• Cruise Milford Sound

• Kingston Flyer experience

and much more!


13 DAYS | 16-28 APRIL 2023

$6950 per person twin share

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.

Highlights include:

• Celebrity guest speaker, Peter Hillary

• Garden Tour at Larnach Castle, Dunedin

• Cruise Lake Wakatipu, Queenstown

• Kingston Flyer experience

• Visit to The Store, Kekerengu

and much more!


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

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

Style | Food 43

Extra good things

Headed by the inimitable Yotam Ottolenghi and chef star on the rise Noor Murad,

the Ottolenghi Test Kitchen (OTK) is where much of the delicious magic Yotam

is celebrated for happens. Style takes a delicious peek inside via newly released,

instant-cult-classic cookbook Extra Good Things.


Someone’s just put a plate of food on the counter,

‘Does anyone have a minute to taste this with me?’

A few hours earlier the place had a quiet stillness

to it, as the first sets of feet slowly shuffled into the

room, home of the OTK. The Test Kitchen, you see,

has moved. No longer based in the Camden arches

but instead on the bustling Holloway Road in North

London, the big sunny rooftop room shining its morning

light onto the clean stainless steel countertops, the

brightly coloured floors, the rows of jarred ingredients

lined up like keen students in a classroom saying

‘pick me!’

There’s no movement yet, no exhaust fan doing its

best to drink in all the fumes of charred spring onions

and aubergines, of fried shallots and chillies, of sugar

and spice and all things nice. It’s just 9am on a Monday

morning, and the best is yet to come.

Coffee poured and laptops fired up, there’s a slow

build-up as the minutes pass by, echoes of chatter as

the Test Kitchen’s hottest topic enters the room: food,

obviously. There’s a verbal exchange here, an I-go-yougo

rhythm as a couple of chefs speak about their latest

ideas and inevitable conundrums that ensue.

Eventually this stops. A sizzle. Someone has started

to cook. It’s gently fried onions, their harshness now

sweet and their sharpness turned buttery. It’s the holy

trinity of ginger, garlic and chilli. It’s an amalgamation of

sweet spices, cinnamon and star anise, and with that

the whole room takes a deep inhale, ‘Hey, can you grab

some spoons?’

There are a few murmurs and a nod of approval.

Someone grabs a lime and squeezes this on top. A

sudden lift. Another nod. Then, the inevitable question,

‘So, how are we going to Ottolenghify it?’


Good things come in multiple forms: experiences and

memories, friends and loved ones, travels and places

and all the cheerful sights in between.

At the Ottolenghi Test Kitchen, good things come

to the table, where good things are food things

and food things must absolutely be good. Sometimes,

though, good things show up with a little bit extra.

You get a meal, a dish, a recipe, but you also get

a takeaway – a sauce, a sprinkle, a pickle! – a condiment

you can repurpose time and time again, with

limitless opportunity.

These extras help you build up your fridges and

shelves, to be brought out at any and every mealtime;

accessorising your plates with pops of texture and

colour, acidity and heat, and all the magical flavour

bombs that make a good meal great.

This book brings you an abundance of veg-forward

meals from the OTK team, each with an added

condiment or skill to build into your creative repertoire.

It’s all the good things you want from Ottolenghi, plus

extra: Extra Good Things.

OPPOSITE FROM TOP: Yotam Ottolenghi (left) and Noor Murad;

OTK’s side-of-greens with crispy garlic (see recipe on page 46).

Style | Food 45

Parmigiana pie with

tomato sauce

The much-loved Italian-American ‘eggplant parm’ is the inspiration for this dish with layers of breaded aubergine,

tomato sauce and cheese, but with a slightly different take here. If you can’t find kataifi pastry for the topping,

feel free to use filo instead and thinly slice it into julienne strips using scissors. This pie requires a little bit

of love to make, but is well worth the effort for an impressive meatless centrepiece.








• 1kg aubergines, trimmed and cut

lengthways into 1–1½cm-thick

slices (about 4–5 per aubergine)

• 70g plain flour

• 2 large eggs plus 3 large yolks

• 2 tablespoons milk or water

• 225g fine dried breadcrumbs

(we use Paxo)

• 105ml olive oil

• 40g kataifi pastry, defrosted and

roughly cut into 2–3cm lengths

• 75g pecorino romano (or

Parmesan), finely grated

• 300g buffalo mozzarella, drained

of any water and thinly sliced

• salt and black pepper

Tomato sauce

• 120ml olive oil

• 2 onions, peeled and finely

chopped (180g)

• 8 garlic cloves, peeled and


• 2 teaspoons Aleppo chilli

• 2½ teaspoons ground cinnamon

• 1½ tablespoons ground cumin

• 2 tins of plum tomatoes (800g),

crushed by hand

• 2 teaspoons caster sugar

• 30g fresh coriander, roughly



1. Preheat the oven to 200°C fan. Line two large baking trays with

baking parchment.

2. Toss the aubergines in a large bowl with ¾ teaspoon of salt and a good

grind of pepper.

3. Put the flour into a shallow dish. Put the eggs and yolks into a separate

dish with the 2 tablespoons of milk or water and whisk together well.

Put the breadcrumbs into a third dish with 1¼ teaspoons of salt, mixing

to combine.

4. Working with one slice at a time, coat the aubergine in the flour,

shaking off the excess, followed by the egg wash, then the breadcrumbs.

Transfer to your lined trays and continue with the rest. Drizzle the slices

all over with 2 tablespoons of the oil per tray and bake for 15 minutes.

Switch the trays around, then bake for 15 minutes more, or until nicely

golden. Remove from the oven and turn the heat down to 180°C fan.

5. Meanwhile, make the tomato sauce. Put the oil into a large saucepan

over a medium-high heat. Once hot, add the onions and cook, stirring

occasionally, for 10 minutes until softened and lightly coloured. Add the

garlic and spices and cook, stirring continuously, for 1 minute more, then

add the tinned tomatoes, sugar, 400ml of water, 1¾ teaspoons of salt

and a good grind of pepper. Bring to a simmer, then turn the heat down

to medium and cook for 25 minutes, stirring occasionally, until thickened

slightly. Stir in the coriander, then measure out 700g of sauce (you’ll use

this to build the pie). Keep the rest in the pan, to warm up when serving.

6. In a bowl, toss together the kataifi, half the pecorino and the remaining 3

tablespoons of oil.

7. Next assemble the pie. Line a 23cm springform cake tin with a piece of

baking parchment large enough to cover the base and sides. Cover the

base with a third of the aubergine slices (cutting them to fit, as needed).

Top with a third of the sauce, a third of the mozzarella and a third of the

remaining pecorino. Continue in this way with the remaining aubergine,

sauce and cheeses. Lastly, top evenly with the kataifi mixture and bake

for 35 minutes. Turn the heat up to 200°C fan and bake for 15–20

minutes more, or until nicely golden on top. Remove from the oven and

leave to set for about 30 minutes.

8. Remove the outer ring of the tin and use the paper to help you lift the

pie onto a board. Heat up the extra sauce and serve the pie warm, or at

room temperature, with the extra sauce alongside.

Tomato sauce

• Make up to three days ahead and keep refrigerated in a sealed container.

• Use this spiced sauce for pasta bakes and tomato-based stews, or crack

in a couple of eggs to make a shakshuka.

46 Style | Food

Side-of-greens with crispy garlic

‘Serve with a side of greens’ is a serving suggestion we’ve often repeated in Ottolenghi book history,

and so this dish is the ‘side of greens’ you can easily add to your weeknight dinners: tasty enough on its own,

but humble enough to not take away from the main event. Feel free to swap out the chard for other

leafy greens such as spinach, kale or cabbage.








• 90ml olive oil

• 2 red onions, peeled, halved

and cut into 1cm-thick slices

(300g) and cut into 1cm-thick

slices (300g)

• 1 tablespoons sumac, plus

½ teaspoon to serve

• 750g rainbow chard, stalks cut

into 3-4cm lengths and leaves

very roughly torn in half

• 5 garlic cloves, peeled

and crushed

• 65ml lemon juice (from

3 lemons)

• 40g golden raisins

• 5g picked dill leaves

• salt and black pepper

Crispy garlic

• 3 tablespoons olive oil

• 5 garlic cloves, peeled and

thinly sliced


1. Heat 3 tablespoons of the oil in a large sauté pan on a mediumhigh

heat. Add the onions, ¼ teaspoon of salt and a good grind of

pepper, and cook, stirring occasionally, for 12–15 minutes or until

softened and browned. Turn the heat down to medium if they get

too dark too quickly. Stir through the tablespoon of sumac and

transfer the onions to a bowl.

2. Return the pan to a medium-high heat along with the remaining

3 tablespoons of oil. Add the chard stalks and ½ teaspoon of salt

and cook for 4 minutes, stirring occasionally, or until starting to

soften and lightly colour. Add the crushed garlic and cook for 30

seconds more. Now stir in the chard leaves, a third at a time, along

with ½ teaspoon of salt and a good grind of pepper, and cook

for another 6–7 minutes or until wilted and most of the liquid has

evaporated. Remove from the heat and stir through half of the

lemon juice and all the sumac onions.

3. Meanwhile, make the crispy garlic. Put the oil and the sliced garlic

into a small frying pan and place it on a medium heat. Cook for 8

minutes, or until the garlic starts to turn golden and crispy. Drain

in a sieve set over a bowl, reserving the garlic and its oil separately.

Add the raisins to the warm garlic oil and set aside. When cool, stir

through the dill.

4. Transfer the chard mixture to a large platter with a lip and spoon

over the remaining lemon juice. Top with the raisin mixture and

sprinkle with the crispy garlic and extra sumac.

Crispy garlic

• Double up on the crispy garlic chips and keep them in an airtight

container for up to a week. Save the oil you fry it in and keep it in

a jar on your shelf for up to two weeks.

Extracted from Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi and

Noor Murad, published by Penguin Random House NZ, RRP$55.

Text © Yotam Ottolenghi 2022. Photography © Elena Heatherwick 2022.

Modern real estate

EST. 2012

Q. Why did you choose to join Tall Poppy Real


My wife Anna and I wanted to align our business

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48 Style | Drink

Mix & mingle

Style’s merry band of beverage reviewers sips some great new/celebrated drops.

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floral, sweet nose of

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tea, a complex palate of

botanicals with yuzu as the

top note and crisp sansho

pepper ensuring a hint of

heat to the finish.

Summer ready

The latest RTD release

from MOA Brewing Co,

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Lime, Bitters & Soda

conjures up long and lazy

Kiwi summer afternoons

via Gisborne lemons

and limes matched with

Angostura bitters and

vodka. This sweet, sour,

juicy and refreshing classic

in a can is perfect for

popping in the chilly bin

when heading to the park,

beach or barbecue.

For Scotch buffs

Brand new single

malt Lindores Abbey

‘MCDXCIV’ has arrived

from the spiritual home

of Scotch whisky, Lindores

Abbey Distillery in the

Kingdom of Fife, where

the earliest known record

of Scotch whisky hails.

Founded in 2017, Lindores

Abbey has its roots firmly

in the past at a site dating

back to 1494. Using locally

grown barley, the whisky

has a mellow vanilla, fruity,

vibrant and buttery flavour

with citrus touches and

a hint of pepper from

the wood. Matured in a

combination of ex-STR

wine barrique, ex-sherry

and ex-bourbon barrels,

this is a truly delicious

fruity dram and perfect for

any Scotch buff who loves

a helping of history with

their whisky.

New-gen Steiny

With an eye to changing

consumer needs, iconic

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refreshing lager that’s loyal to

its Steiny flavour roots but

is also 99 per cent carb free,

contains just 88 calories per

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50 Style | Art

The magic of Manapouri

Los Angeles-based set and costume designer Emma Kingsbury has created some of her

best work in a small Manapouri crib. It’s also the perfect spot to unwind – in this case

having recently finished work on RNZB’s celebrated production Cinderella.

Interview Rebecca Fox Photo Tatsuki Takada

Style | Art 51

Despite chipping ice off the windows in her small

Manapouri crib, Emma Kingsbury has been delighting in

some good old-fashioned peace and quiet.

She has just come from putting the finishing touches on

her set and costume designs for the Royal New Zealand

Ballet’s premiere of Cinderella. So taking some time out

and catching up with family in the small Southland town is

just what she needed after 18 months of working on the

project with choreographer Loughlan Prior and composer

Claire Cowan.

“It’s so important to be in nature when you create

something so artificial, at times. I like to keep life simple so

that all the imagination and creativity and drama can stay on

the stage. I’m into peaceful.”

Loughlan and Claire were the brains trust behind the

ballet’s Hansel and Gretel in 2019 and when they took on

Cinderella, they asked Emma along for the ride.

“I love working with Loughlan and Claire, they are

so deeply talented. We crafted the bones of the story

together so we could hang everything else off it. I never

thought when I came into it that I’d end up with two great,

brilliant friends.”

Cinderella, or what Loughlan calls “Love Actually, the ballet”

(a reference to the 2003 movie), puts a 21st century twist

on the traditional fairy tale following Cinderella and Prince

Charming as they find true love – just not with each other

– and break free of family expectations.

“It’s a very special production. I’m very proud of it. It is

rooted in tradition but we treated it with care as it is still

a beautiful fairy tale. We allowed more people to have a

happy ever after, not just Cinderella.”

As well as the queer storyline – Prince Charming falls for

Prince Dashing – Cinderella is also given an update. She is no

longer a damsel in distress but a master of her own destiny.

“She follows her heart and saves her father. She even has

a sword fight with her stepmother.”

There are more than 20 characters and a cast of 20

children in each city along with plenty of action, from sword

fights to aerial work.

“We have a swinging motorised chandelier, a revolving

staircase – there is a lot of theatre magic.”

Emma says to create that magic they worked for months

online via Zoom. And the best thing about the collaboration

was that each was not precious about their own disciplines.

“We had input into each other’s genres whether it was a

style of music or choreography or set design and it’s how

we ended up with this smorgasbord, this melting pot of

histories and styles.

“We decided to go with fantasy with no set time or

decade. It was a much more free approach.”

Claire says the music became more complicated as it

included more technical elements and reflected many

different musical influences.

“That suited me well as I love dipping my toe in and

seeing what might happen if you mix different genres. It

was really fun to write. It is an eclectic mix unified by a

strong musical theme.”

Emma says at the heart of it all was the drive they all

had to tell a story and the respect they had for each

other’s skills.

“What I loved most about the experience, what I’m most

proud of, is the collaboration and from that collaboration

we crafted an inclusive, fun work for the 21st century.”

Claire sent her demo scores as she wrote them to Emma

as well as Loughlan to listen to.

“She was able to listen to them while she created, which

was cool.”

It all translated into the ability to have a “sense of play”

with the set and costumes Emma designed.

“In the set I always wanted that element of games.

I became obsessed with Pac-Man.”

Loughlan, a Lego nerd, couldn’t resist making a model of

the staircase out of Lego.

“It’s all about having fun, bringing people together. I can’t

help myself – I’m a big kid at heart.”

Emma’s favourite costume design is the stepmother’s. It

was the first costume she designed and anchored what her

daughters, the evil stepsisters, came to look like.

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52 Style | Art

“There is this frothiness in the two girls, a levity and

bounce in their costumes.”

In the first act the costumes have influences ranging

from the 1950s to the 1970s, borrowing silhouettes from

20th-century American-English fashion designer Charles

James and beauty pageants.

“The eligible maidens would have done Miss Universe


Given the size of the production, it was a challenge putting

all the parts together in one smooth operation, she says.

Added to that were the complications of Covid-19 and

ensuring the cast and crew were kept safe.

“Everyone was so professional and kept to the strict

guidelines to keep the show touring.”

Now the premiere is over and the show is on the road,

Emma, who grew up between Australia and San Francisco,

can relax.

Hence the visit to Manapouri, a place she discovered

thanks to her stepfather’s family connections to the

area. She also has extended family living in Dunedin

and Queenstown.

“I miss it. I feel very connected, connected to the people

and culture. I bought this little house as a retreat. I adore it.”

It is a place she can visit when she wants to escape the

bustle of life in Los Angeles, where has been based for

eight years with her American partner. The holder of a

Green Card for five years, she has been designing sets and

costumes for ballets, operas, television shows and movies.

“But I keep coming back to ballet. They’re so different,

so much harder than the other forms, you have to work

around the athletes’ bodies. It’s all about the design and

making it look effortless.”

Her credits include Wooden Dimes for the San Francisco

Ballet, The Firebird for Texas Ballet and the award-winning

The Crucible for Scottish Ballet.

She is “incredibly in awe” of what dancers can do and

enjoys their artistry and dedication.

Emma likes to watch rehearsals for inspiration and often

a design can change drastically once she has seen the dancer

work. She also has to keep in mind things like weight and

volume so it does not impede the dancers’ movements.

“The fairy godmother character evolved. Casting, dancing,

pointe shoes, the way a body moves, can all change things.”

The work is a contrast to what Emma calls the hilarious

HBO men’s dancing reality show Finding Magic Mike that she

recently worked on.

Her recent film work includes Blacklight, directed by Mark

Williams (Ozark) and starring Liam Neeson.

“Film is really disposable; with theatre you are building sets

that will be used by many to come.”

She is heading back to the United States to work on two

works for the San Francisco Ballet by young choreographers

and has a trip planned to Italy to work on an opera.

But summer is in Emma’s sights and she hopes to return

to New Zealand and catch up with her two new friends.

“Get the gang back together.”

and many more exciting shows at dunedinartsfestival.co.nz

54 Style | Read

The reading room

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


What Just Happened?!

Marina Hyde

Allen & Unwin, $33

Get set to scream-laugh while dipping into

hilariously funny Guardian columnist Marina Hyde’s

wild and witty observations of the current state

of play in a world that’s become stranger than

fiction, from politics to pop culture and everything

in between.

Demon Copperhead

Barbara Kingsolver

Allen & Unwin, $37

Inspired by Charles Dickens’ epic classic David

Copperfield, multi-million-copy bestselling author

of Flight Behaviour and The Poisonwood Bible,

Barbara Kingsolver, returns with a heart-rending

tome tracking the troubled life of Demon

Copperhead, a boy born to a teenage single

mother living in a trailer home in the mountains of

Southern Appalachia.

Lucy By The Sea

Elizabeth Strout

Penguin, $37

Picking up on another chapter in the life of

Lucy, heroine of previous celebrated novel My

Name is Lucy Barton, this powerful, poignant tale

from the Pulitzer prize-winning author (Olive

Kitteridge) zooms in on the days spent by Lucy

and ex-husband William, who inadvertently find

themselves stuck in lockdown together in a small

town in Maine.

Best of Friends

Kamila Shamsie

Bloomsbury, $33

Described by fellow author Ali Smith as “a shining

tour de force about a long friendship’s respects,

disrespects, loyalties and moralities”. From the

acclaimed author of Home Fire, this deeply moving,

surprising story of a lifelong friendship, which

begins in Karachi in 1988 before travelling to

London, is hard to put down.





Lessons in Chemistry

Bonnie Garmus

Penguin, $37

Bonnie Garmus has touched

on a number of topical issues

in her debut novel. Elizabeth

Zott, a scientist struggling in

a male-dominated field during

the 1950s-60s, takes on a TV

cooking show after she loses

her job at a lab. At times

I found myself grinning – there

is wry humour throughout,

and just enough positive

vibes not to get bogged

down in the depressing issues

highlighted in the pages.

- Lesley McIntosh

Style | Read 55


Detachment Theory

Richard Woolley

Author House, $35

Joy is married to Stephen Manley,

the eldest of three brothers raised

in wealthy surrounds in England,

with all three educated at the

private Brokebadderly Boarding

School. Joy and Stephen live in

Auckland, she a journalist and he

a university professor. They are

happily married and enjoying their careers.

Stephen does not seek any contact with his family,

whereas Joy, by contrast, has, and still enjoys strong bonds

in a part-Māori family. Could this difference be attributed to

their respective upbringing childhoods and education?

Anonymous and threatening messages on Twitter cause

Joy to realise that there might be much more to Stephen’s

past and the isolation from family he has in New Zealand.

She convinces him to travel to Britain by cruise ship but she

arrives alone, still determined to find out what happened to

the boys at Brokebadderly Boarding School.

Richard Woolley has written what I think is a brilliant novel

and one that invites the reader to explore the many and

lasting consequences of family tragedy. The story unfolds

unpredictably as Joy dares to uncover the awful events

and extracts the truth. I agree that it is “an intricate and

compelling psychological thriller”.

- Neville Templeton

A Mother’s Heart

Carmel Harrington

HarperCollins, $35

This novel is a lovely story about

family, based both in Ireland and

New Zealand.

Rachel, a New Zealander, marries

Lorcan from Ireland and becomes

stepmum to Lorcan’s children,

Olivia and Dylan, who have already

lost their birth mother. Sadly,

Lorcan also passes away.

The reader is then taken on Rachel’s journey as she makes

a new life for her stepchildren in Ireland and tries to keep the

family ties with all of the grandparents.

Rachel learns to live without the Lorcan, the love of her

life, and begins to cope living in Ireland while missing her own

family in Hawke’s Bay. Her experience shows us how families

grieve, adjust to new relationships and how love grows to

take in new situations.

It is uplifting as it shows us not just a mother’s devotion

and care but also the importance of the children’s

grandparents and step-grandparent’s love. We can all learn

from this story, how we can all work together supporting and

loving one another.

Author Carmel Harrington has been twice shortlisted for

the Irish Book Awards.

- Robyn Joplin



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


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56 Style | Win


Win with Style

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

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‘Win with Style’ page. Entries close October 24, 2022.


From sought-after Christchurch scarf brand Dark Hampton,

the Little silk scarf is New Zealand designed and cut

from 100 per cent mulberry silk. Measuring a generous

90x90cm, it can be worn in a multitude of ways and is a

striking addition to any outfit, hand bag, hat or head. Valued

at $159, we have one to give away.



From the three-times best-selling authors the Two Raw

Sisters comes Simple Fancy, featuring 90 delicious recipes

from brunch ideas, centrepiece mains, desserts, snacks and

sides to their famous salads. To accompany our cover story

(page 20), we have three to give away, each worth $45.



Add a little luxury and light up your home with a

three-month candle subscription from Nevé, worth $138.

Each month you can look forward to receiving a medium

size hand-poured soy wood wick candle in one of its

signature seasonal fragrances.



Effortless style is easy to achieve with these simple sterling

silver hoops with interchangeable gold/silver wave pearl

charms from Dunedin-based Joanna Salmond Jewellery.

Valued at $130, we have one pair to win.







77 ART + LIVING ART PIECES: Mary McClemont


*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.

the coast is calling

Deck shoes, tweeds, accessories and more.

Available exclusively from Rangiora Equestrian Supplies.

623 Lineside Road | 03 313 1674 | www.rangiorasaddlery.co.nz

Off to

the races

at addington Raceway

The Crossing

new season

style ideas

foR Race day

It’s a match

top dRops foR

youR spRing




hot tips foR

fashions on

the field

Out in front

beauty picks

foR the win

Fashion lovers can showcase their looks in more than one way this year at IRT

NZ Trotting Cup Day. In the same vein as Melbourne Cup Day, Fashion Starts

Here competition is accessible to everyone, everywhere, with entries made

online and in person on the big day.

This year we have 5 fantastic competitions to choose from. Best Dressed Lady,

Best Dressed Man, Best Dressed Couple, Contemporary & IRT Something Blue.

The only question is, how are you showing up to Cup?

Buy tickets here!

Enter Fashion

Starts Here, here!








5 Wait

to our website (QR code below)

Look at the categories and find an outfit that

you think fits perfectly (we heard The Crossing

has some great options to choose from...)

Get dressed in your category race wear. Get

your hair done, make up done, go on, get a

photoshoot done!

back to our website to enter

to see if you’ve won!

For more details (including prizes!) check out our

website addington.co.nz or use QR code below.

Race day

with The Crossing

Photographer: Charlie Rose Creative

Stylist: Vicki Henshaw

Hair & makeup: Kendal McSorley

Model: Daisy Dagg

Headwear: Maria Wright Millinery

4 Style | Promotion

Fashion starts here.

Style | Promotion 5

Fashion starts here.

A&C Homestore | Andrea Biani | Barkers | Belleza | Country Road | Dry & Tea | Fashion Society | H&M | Juliette Hogan | Kess Hair & Beauty

Lovoir Skin, Body & Beauty | Madisons Off Broadway | Nicole Rebstock | Perriam | ProfessioNail | Rodd & Gunn | Ruby

Seed Heritage | Stirling Women | Sunglass Hut | Trenery | Witchery | Workshop

6 Style | Fashion

Spring fling

Whether you’re off to the races or just want to replicate a little of

the uniquely vivacious vibe, look to lush spring hues, elegant yet playful

shapes and luxe, lighthearted accessories.


















1. Juliette Hogan Magda dress in Lavender, $779; 2. Kowtow Parasol hat in Greige, $129; 3. Karen Walker Fantasia sunglasses in Taupe, $320;

4. Ganni Seersucker Check dress, $469 at Workshop; 5. BLAK Power dress in Italian Blue, $299; 6. Twenty-Seven Names Elysium dress, $520;

7. Marle Sal dress in Ink, $400; 8. Nicole Rebstock Celia sandals in Blush, $279; 9. Mina Bloom dress in Blue Gingham, $465;

10. Hej Hej She’s Wrapped dress in Lemon Spot, $385; 11. Mi Piaci Molly mules in Lime, $280; 12. Sophie So Boater hat in Natural, $68;

13. Kate Sylvester Violet sunglasses in Rose, $299; 14. Merchant 1948 Maxine sandals in Lilac, $230; 15. Kathryn Wilson Calabasas slides in Blush, $319

8 Style | Beauty

Beauty on the field

From powerful sun protection and fast skin fixers to

lashes, tanners, long-lasting eyeshadows and lucky nail polish, here are our

winning beauty picks worth betting on.













1. Dior Vernis Couture Colour nail polish in Lucky, $50; 2. Ultra Violette Sheen Screen Hydrating SPF50 lip balm in Peach, $26;

3. Too Faced Fluff & Hold Laminating brow wax, $42; 4. Linden Leaves hand sanitiser, $10;

5. Dermalogica Dynamic Skin Recovery SPF50, $144; 6. Clarins Beauty Flash balm, $87; 7. Ardell Eco lashes #454, $17;

8. Isle of Paradise Hyglo Self Tan body serum, $58 at Mecca; 9. Bondi Sands Hydra UV Protect SPF50+ face lotion, $28;

10. Smashbox Always On Cream eyeshadow in Rose, $43; 11. Nars Laguna bronzing cream, $65 at Mecca;

12. Bobbi Brown Long Wear Cream Shadow Stick in Golden Pink, $66

Putting yOur

Best Face FOrWarD

in time

for the

busy social



• BOtulinum tOXin

• Dermal Fillers

• raDiO Frequency


• skin BOOsters

• PrP

• meDical graDe


For a personal consultation at no charge

please call 03 363 8810

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

Merivale, Christchurch


10 Style | Drink

Style sips

Created by Joshua Irving for the covetable cocktail menu at Christchurch’s Hali Bar & Bistro,

this smoky, spicy, citrusy number is the perfect way to get spring racing season started.

Photo Jerome Warburton

Hali’s Rabbit’s Foot

The Rabbit’s Foot is a cocktail creation born

out of a desire to marry smoke, earth and

spice. Mezcal and tawny port are infused

with the rich flavour of beetroot in this

deep purple-coloured concoction.

Joshua says it’s named after the lucky

charm but warns, “Depend on the rabbit’s

foot if you will, but remember it didn’t work

for the rabbit”.


• 35ml Del Maguey Chichicapa mezcal

• 25ml Niepoort 10 Years Old tawny


• 20ml lime juice

• 10ml lemon juice

• 30ml beetroot & sumac cordial

• 2 dashes aromatic bitters


1. Shake and strain into a large coupette

over a hand carved ice cube.

2. Garnish with a pinch of sumac.

It’s a match

Wondering which wine to serve with your summer celebrations?

We can help you make the perfect choice.

12 Style | Promotion

Summer together

Your wine & beer pairings guide


Pinot gris is SUV – Suburban Utility Vino. Versatile, easy

to enjoy and hugely popular. With wines from the Hawke’s

Bay, Marlborough and Waipara Valley, pinot gris ranges

from light and elegant to rich and generous, delivering

classic textural mouthfeel with refreshing fruit flavours.

Its instant appeal make it a must-haves at parties and

impromptu drinks with neighbours. Soft gooey cheeses

are just fabulous with pinot gris, so are Middle Eastern and

Asian dishes with fragrant spices. It’s also a winner with a

roast vegetable tart.

We are blessed with oodles of high-quality bubbles. For

birthdays, weddings, and anniversaries, or when you’re

simply enjoying the company of good friends, there’s one

for every occasion. Apart from being a celebratory drink,

sparkling wines are gorgeous everyday food partners.

Try them with fish ‘n’ chips, summer salads and fritters of

all kinds.

Although rosé is a brilliant summer wine, the tremendous

quality and variety now on offer make it enjoyable yearround.

There are delicious award-winning wines made

from syrah, pinot noir and merlot grapes. There is a

fascinating array of colours and textures in the best wines,

but what they all have in common is exquisite balance

and a dry finish. Rosé is brilliant with summer salads,

charcuterie, salmon, Thai fish cakes and even duck or lamb!

The trio of recent excellent vintages dominates the current

offering of pinot noir. Silky texture is the stand-out

feature of these superstar wines with amazing fruit purity

adding energy and a huge smile-factor. Their fragrance and

freshness make these wines delicious paired with an array

of cuisine from antipasto platters, roasts (chicken, pork,

lamb), grilled salmon, and the classic Kiwi barbecue with

chops and sausages.

Blending grapes to create red blends is about making

the sum better than its parts. Good winemakers know

how much of each variety is required to make the wine

harmonious and seamless by maximizing each variety’s

strength. Cabernet sauvignon, for example, can be firm

and drying, but adding merlot or shiraz, with their smooth

supple mouthfeel, makes the resulting wine have a robust

body with a silky texture European reds offer modern fruit

richness with attractive savoury nuances, making them ideal

to partner slow-cooked dishes. Aussie reds will handle

anything rich – from burgers and pizzas to grilled meats.

The popularity of syrah/shiraz doesn’t seem to be waning,

despite the dominance of pinot noir in New Zealand.

And for good reason, syrah/shiraz offer plush richness

with solid backbones. You can amp up the flavour volume

in food, as these big-hearted reds will love it. Syrah and

shiraz, they are like non-identical twins – definite similarities

but not the same. Shiraz is a classic Barossa offering with

substantial body and opulence, while New Zealand syrah is

graceful and rounded with stunning fruit purity and enticing

perfume. Yes, you should try both styles, and you will be

seduced in different ways.

Style | Promotion 13

DIY charcuterie platter

Beautiful platters are a quick but impressive addition for any

occasion, and this DIY charcuterie platter is balanced perfectly with

cured meats, cheeses, antipasto and everything in between. Paired

perfectly with your favourite pilsner, everyone will be gathered

round your stunning creation.

Prep time: 15 mins

Cooking time: N/A





Brave Brewing Co

The People’s Pils,

Panhead Port Rd

Pilsner, Sawmill



• Mixed cheeses: blue cheese, havarti,

camembert, gouda

• Cured meats: prosciutto, chorizo, salami

• Pressed pretzels

• Crackers: flatbread, seed, wafer

• Antipasto: sun-dried tomatoes, olives,

bell peppers, gherkins

• Relishes or chutney

• Honey or fruit paste

• Mixed nuts: peanuts, pistachios, cashews

• Herbs to garnish, if desired


1. To arrange your platter, choose a

platter or wooden board to suit the

number of guests you are catering to.

2. Start by placing your cheeses across

the space of the board, then arranging

the meats in your desired places.

3. Decant the antipasto, relishes,

chutneys and honey in jars or bowls,

then place on the board. Finish the

platter by working from the largest to

smallest ingredients to slowly fill the

empty spaces, using nuts and herbs as

space fillers.

4. Serve and enjoy with a bottle of your

favourite pilsner.


Pale ale is the ultimate easy-food beer. Lighter styles,

including lighter-bodied extra pale ale, prefer white meat

such as fish or chicken, but they also have great hop quality

so bring some spice into the mix with cajun chicken or spicy

chicken wings. The heavier styles cry out for a barbecue

with some charred chicken, a burger or steaks.

Wheat beer, or weissbier, is a classic German-style beer

with some sweet banana lolly notes followed by a clove

spice and a refreshing, sherbety body. It’s perfect with a

German-style bratwurst sausage and sauerkraut, preferably

together in a bun. While saison are zesty, lemony and down

to earth and will be your perfect fish ’n’ chip beer.

Hazy IPAs are a such a different story to traditional IPA

when it comes to food matches. You’ll find the mouthfeel

is creamy, silky and lush and the flavour is all tropical fruit

with a sweetish finish. They are great beers to offset briny

shellfish, such as oysters or mussels. The richness of a hazy

IPA makes it a great alternative to wine – try them with

lightly spiced noodles or rice, such as a Malaysian-style

nasi goreng or char kuey tau. The sweet, fruity flavours go

superbly well with vanilla and chocolate desserts too.

Lagers at the lighter end are a do-no-wrong beer when

it comes to food but a classic Indian curry is right in their

wheelhouse. Also they’re a natural for Japanese food from

sushi, to tempura prawns right through to anything off the

teppanyaki grill. While with New Zealand-style pilsners –

think fruity hops and a smooth finish that will bring cut and

contrast to any spice-based dish such as dumplings, bao

buns or spring rolls, but they are equally at home with Kiwi

classics like plates of freshly shucked oysters or a steak and

cheese pie.

There some big and raunchy IPAs ranging from the

classically bracing West Coast styles to smooth, sleek

characters that use modern hopping methods to smooth

out some of the more astringent notes that hops can

bring. The West Coast-style IPAs with their grapefruit and

pine characters plus a slight acidity, can cut through fat

and handle a bit of salt from the likes of burgers, pizza and

hotdogs. The golden rule is the bigger the beer, the bolder

the food. Smoother sleeker IPAs, while bitter, don’t have

that bristling quality of a West Coast style IPA, so pair them

with some crunchy nachos and they’re perfectly suited to

the simplicity of potato crisps or super-crunchy French fries.

For more recipes head to newworld.co.nz

14 Style | Promotion





Feta spinach &

strawberry salad

This is a simple salad to put together but big on

flavour! Adding strawberries to a salad may sound

strange, but this combination really does work and

creates a tasty refreshing salad.

Horseradish crusted roast beef

WINE MATCH: Selaks Reserve Merlot Cabernet

For the perfect pairing, try serving alongside our Selaks Reserve

Merlot Cabernet. With a bouquet of wild berries and a hint of

spice, it displays flavours of ripe blackberry and plum with subtle

oak. The finish is long and satisfying.

Prep time: 10 mins

Cooking time: N/A


4 - 6

Prep time: 20 mins

Cooking time: 1 hour




• 125g Pams strawberries, cut into slices

• 120g Pams baby spinach

• 200g Galaxy creamy feta

• 70g sliced almonds, lightly toasted


• 100ml olive oil

• 125g brown sugar

• 50ml white balsamic vinegar

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seed

• ¼ teaspoon smoked paprika


1. Toss strawberries, spinach, feta cheese and

almonds together in a large bowl.

2. Whisk olive oil, brown sugar, white balsamic

vinegar, sesame seeds, poppy seeds and

paprika together in a bowl; drizzle over

salad and toss to coat.

For more recipes head to



• 2 onions, peeled

• 1.2kg scotch fillet


• 60g butter

• 3 tablespoons horseradish

• 1 tablespoon pink peppercorns (substitute green peppercorns)

• 2 tablespoons Italian seasoning (or your favourite mix of Italian herbs)

• 1 tablespoon plain flour

• 2 tablespoons bread crumbs


• 1 teaspoon jalapeño Tabasco

• 3 tablespoons horseradish

• 150ml crème fraîche


1. Preheat oven to 185°C. Slice the onions into thick rings and lay on

your roasting tray and set aside.

2. Trim the fat and sinew from the scotch fillet. Place the butter,

horseradish, peppercorns and seasoning in to a food processor and

mix until smooth. Mix through the flour and bread crumbs. Lay the

scotch fillet on the onions then spread over the crust with a palette

knife or clean hand.

3. Roast in the preheated oven for 40 minutes or until an internal

temperature of 53-55°C for medium rare. Remove from the oven

and rest for 15 minutes.

4. While the beef is cooking combine the crème ingredients together

in a bowl then transfer to a suitable dish for serving at the table.

After the meat has rested, slice and transfer to a serving platter with

the onions on the side and sprinkle with some flaky salt.

5. Serve with buttered green beans and your favourite roast veges.

Style | Feature 15

Off to the races

Whether you’re planning to attend race day events or just want to capture the vibe

in your new-season wardrobe, seasoned pro Mary Outram gives us her hot tips.

Interview Josie Steenhart


hile followers of fashion turn to Mary Outram’s social media platform @mary_oh_

all year round for her signature brand of style inspiration, it’s in spring when the

Cantabrian’s account really blossoms. Having attended the races 12 years running, Mary is

the local go-to when it comes to putting together fabulous race day attire, so who better

to chat with ahead of this year’s event…

16 Style | Feature

and less is a bore.” This is your fashion moment so wear

what you love and feel amazing in.

You may not get another excuse to make a statement

with your clothing this year, so why not go all out? Be

adventurous, be bold, be creative.

I genuinely love all colours but this season I think we’ll

be seeing a lot of blue, lilac and green – they are trending,

glamorous and strong. If you can’t decide on one colour, try

colour blocking to get the best of all worlds!

Overall if you feel beautiful, there really are no right or

wrong colours to wear because style is a feeling, not a look.

A feeling of self-confidence and self-love – so keep that in

mind when deciding on your outfit – “How does this dress/

suit/two-piece make me feel?”.

What are people doing accessories-wise currently? Is

headwear essential?

Headbands and more subtle hair accessories have been on

trend the past few seasons instead of full hats or fascinators.

This gives a classic look that’s timeless yet polished. Decide

what works for you. Some of my best headwear looks have

been homemade using basic headbands and decorative

items like pearls or netting that I’ve bought from a fabric

store. It’s amazing what you can do with a glue gun!

Espadrilles or kitten-heeled slingbacks are still very much

in, along with platform slides (all of which will ensure

comfort for spending the day on your feet).

What is it about a race day that’s so appealing, in your


There’s an electric feeling about the city during race week

that is like no other week of the year. Cantabrians come alive

and the social excitement of celebrating with friends at the

raceway is different from any other event.

Then, well, there is the fashion of course! This is one of

those rare times you can dive right into fashion and not

hold back, whether that’s to have a bold creative look, or

something a little more subtle and soft. The excitement of

planning your outfit is half the fun.

Whether people are attending/watching the races or just

wanting to capture the mood in their wardrobe, what

should they be looking for/thinking about?

If I could give you two words of advice when putting

together a race day outfit, it would be colour and class.

A race day look is traditionally a ‘day’ look, so my advice

is to avoid anything too short, ‘evening’ or with dark

sequins. You want to turn heads, but only with your elegance

and femininity.

Style and trends (naturally) evolve. In more recent years

I’ve worn bright and bold outfits with more simplified

accessories. However, as Iris Apfel would say, “More is more

Any hints as to what we might see from you this racing


People often keep their outfits secret until the day, and I like

to keep mine under wraps too. It’s part of the drama and to

be honest, I am still putting my looks together!

However, I can tell you I always build an outfit around

one hero piece. It starts for me by finding something that

I just fall in love with and become so obsessed with that I

just have to have it – a pair of shoes, a dress, a bag… And

then I’ll begin to build the remainder of my look around

that one hero piece. This is a great way to begin your

outfit because you don’t have to put it all together in one

moment, you just start simply with one piece that you love.

From here I love making a mood board, it’s a great way

to draw inspiration for your look through vision, colour and

images. I create one for every special occasion I’m dressing

for now and find Pinterest best for this.

Once I have a vision in place, I find it easier to know

what I am looking for or what might then inspire me once

shopping to purchase those final elements to complete my

finished look.

Any other pro tips or final advice?

Have fun and, as Karl Lagerfeld said, “Elegance is an

attitude” – so bring your confidence and a sense of fun

with you and you’ll not only look gorgeous but also have

the most fabulous time.



Introducing the HOT new Bacardi on the Green & Rooftop area! We’ve teamed

up with the best selling rum in the world to bring you a refreshing tropical take

on our most sought-after area! Think palm trees, Bacardi cocktails and instead of

a beach - live and thrilling racing action enjoyed from the lawn and rooftop.

There will be a Bacardi Bar and Relaxation Zone to keep you refreshed and

recharged plus, as always, you can dance the afternoon away to The In Crowd on

the Bacardi on the Green Rooftop.

So go on, dip your toes into Bacardi on the Green... Limited tickets available!












A Canterbury social highlight featuring high-class racing, fashion, food and


A Canterbury







cent days


as the










is great about




in Christchurch.

magnifi cent






the region



New Zealand

all that




great about

- Saturday

spring in

5 November.



Al Basti Equiworld



Mile -









- Saturday


5 November.

New Zealand


159th New













NZ Guineas





Zealand 159th

In The





Cup &




Farm NZ Guineas The Ned“Fashion In The Field”- Saturday 12 November.

IRT NZ Trotting Cup Day on Tuesday 8 November is, without doubt, one of the great



NZ Trotting

on the





on Tuesday


8 November

and social calendar

is, without




one of the





day of



the New Zealand

racing, entertainment,

sporting and social



and of




great food






of spectacular

Our Show Day




on Friday 11 November,

fashion and





a great









Our Show

and are


a fantastic

Races on








are truly a


great day out





are no public



are a fantastic







by gold coin


donation to


our chosen










surcharges and entry is by gold coin donation to our chosen charity,

Māia Health Foundation.











The New Zealand Agricultural Show, brought to you by the Canterbury A&P


The New Zealand

and Vero,


follows in the









by the

of history,







of tradition

and Vero,

to the


city and

in the






159 years

is great






life in


touch of tradition


to the city



of colour,



all that


is great about

and competition.

rural life in a

spectacular mix of colour, excitement, innovation and competition.

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