03 Magazine: March 01, 2023

the 

South 

island 

lifestyle 

magazine 

FREE | March 2023 

FROM ARTEFACTS TO URBAN ART: CANTERBURY MUSEUM GETS A NOT-TO-BE-MISSED MAKEOVER | TV STAR REBECCA GIBNEY 

IS BACK UNDER THE VINES IN CENTRAL OTAGO | KŪMARA CAKE & FEIJOA ICE CREAM: CHRISTALL LOWE SHARES HER STYLISH KAI 

AWARD-WINNING MUSICIAN SJD GETS CREATIVE IN THE SOUTH | AWE-INSPIRING ŌTAUTAHI ARCHITECTURE: HOW TO SEE 

CHRISTCHURCH’S BEST BUILDINGS ON FOOT | DUNEDIN EYE CANDY: THE CONFECTIONERY FACTORY TURNED CHIC APARTMENTS

explorer sale 

WE’VE NEVER BEEN MORE READY TO EXPLORE 

As the year begins anew, the time has come to awaken your spirit of 

travel. A time to embrace your curiosity. A time for anticipation and 

excitement as new horizons come into view. A time to be enriched 

by the culture, history and landscapes of foreign lands. The time has 

come to indulge in the magic and wonder of exploration. 

In the words of Ernest Shackleton, “It is in our nature to explore, 

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And we’ve never been more ready to explore. Our world-class crew 

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From our Viking shores of Scandinavia and Northern Europe and the 

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Don’t delay, offers must end 31 March 2023.

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CZECH REPUBLIC 

MAIN Bamberg 

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Würzburg 

Krems 

Regensburg 

Rothenburg 

Passau 

Melk Vienna 

AUSTRIA 

Cruise 

Overnight in Port 

GRAND 

EUROPEAN 

BUDAPEST – AMSTERDAM or vice versa 

15 DAYS | 12 GUIDED TOURS | 4 COUNTRIES 

SET SAIL MAR–DEC 2023; MAR – DEC 2024 

From $4,425pp in Standard stateroom 

SAVE up to $7,320 per couple 


Amsterdam 

GERMANY 

Kinderdijk 

WAAL 

MERWEDE 

RHINE 

Antwerp Cologne 

BELGIUM 

Koblenz Rüdesheim 

Speyer RHINE 

Strasbourg 

Breisach 

FRANCE 

Basel 

Beaune SWITZERLAND 

Lyon 

Tournon Vienne 

– Cruise 

RHÔNE 

Viviers Avignon 

• • • • • • • • Motor Coach 

Nice 

Arles 

• Overnight in Port 

Aix-en-Provence 

GREECE 

Athens ISRAEL 

(Piraeus) 

Haifa 

Mediterranean 

JORDAN 

Sea 

OMAN 

Cairo 

INDIA 

(Port Said) 

Aqaba 

Muscat 

Suez Canal Sharm el-Sheikh 

THAILAND 

Luxor Jeddah 

Mumbai 

(Safaga) 

SAUDI 

Bangkok 

EGYPT 

ARABIA 

(Laem Chabang) 

Goa 

Red 

Arabian (Mormugao) 

Sea 

Sea 

Salālah 

Koh Samui 

MALAYSIA 

Colombo 

George Town 

SRI LANKA 

Cruise 

Kuala Lumpur 

Overnight in Port 

(Port Klang) Singapore 

Indian 

SINGAPORE 

Ocean 

DANUBE 

Budapest 

HUNGARY 

RIVER 

LYON, PROVENCE & 

THE RHINELAND 

AMSTERDAM – AVIGNON or vice versa 


SET SAIL APR–OCT 2023; MAR – NOV 2024 



SPAIN 

FRANCE MONACO ITALY Venice CROATIA 

Monte Florence/Pisa 

Carlo (Livorno) 

Marseille 

Split 

Adriatic 

Sea 

Dubrovnik 

Rome 

Barcelona 

(Civitavecchia) 

Madrid 

Naples 

– Cruise 


Mediterranean 

Sea 

Stromboli Volcano 

Strait of 

Messina 

Ionian 

Sea 

Corfu 

(Kérkyra) 

GREECE 

RIVER 

MEDITERRANEAN 

OCEAN 

ODYSSEY 

BARCELONA – VENICE or vice versa 


SET SAIL MAR–OCT 2023; APR–OCT 2024; MAR–SEP 2025 

From $8,635pp in Veranda stateroom 


VOYAGE OF 

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BANGKOK – ATHENS or vice versa 


SET SAIL OCT 2024; MAR 2025 



OCEAN 

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LISBON – PORTO 


SET SAIL MAR–DEC 2023; 2024 



IN SEARCH OF THE 

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BERGEN – LONDON or vice versa 


SET SAIL JAN–MAR 2023; 2024 



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CANADA 

Norwegian NORWAY 

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Geiranger 

Sea 

Djúpivogur 

Reykjavík 

Bergen 

NEWFOUNDLAND 

L'Anse aux Meadows 

Westman Islands 

(Heimaey) 

NOVA SCOTIA 

ICELAND 

Halifax 

NEW YORK 

New York 

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USA 

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– Cruise 

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Ocean 


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OCEAN 

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BERGEN – NEW YORK CITY or vice versa 

29 DAYS | 17 GUIDED TOURS 5 COUNTRIES 

SET SAIL MAY, JUN & AUG 2023; 2024; MAY–JUL 2025 



N 

Atlantic 

Ocean 

Cruise 

Motor coach 

ENGLAND 

London (Tilbury) 

North 

Sea 

Buenos Aires 

– Cruise 

•– • Chartered Flight 

•.••.••.••.••.••.••.••.• Example expedition destinations 

Porto 

Lisbon 

Norwegian 

Sea 

ARGENTINA 

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Channel 

Cape 

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DOURO RIVER 

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Vega de Terrón 

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Salamanca 

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PORTUGAL 

NORWAY 

Amsterdam (Ijmuiden) 


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Antarctic Peninsula 

Damoy Point 

Cuverville Island 

Lemaire 

Neko Harbor 

Channel 

Petermann Island 

Alta 

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ANTARCTICA 

ANTARCTIC 

EXPLORER 

BUENOS AIRES – USHUAIA – BUENOS AIRES 

13 DAYS | 2 COUNTRIES 

SET SAIL JAN–MAR & NOV–DEC 2023; JAN–FEB 2024 

From only $16,610pp in Nordic Balcony 


Brown Bluff 

Atlantic 

Ocean 

Weddell 

Sea 

SPAIN 

– Cruise 


RIVER 

OCEAN 

EXPEDITION 

enjoy, it’s all 

included 

AVAILABLE ACROSS ALL 

VIKING RIVER, OCEAN AND 

EXPEDITION VOYAGES 

• Deluxe accommodation in outside 

stateroom 

• One complimentary shore excursion 

at every port of call 

• Enrichment lectures & destination 

performances 

• Unlimited free Wi-Fi 

• Beer, wine and soft drink 

served with onboard lunches 

and dinners 

• 24-hour access to specialty coffees, 

teas and bottled water 

• Culture Curriculum: lectures 

and performances of art, music, 

cooking, dance and history 

• All port taxes and fees 

• No credit card surcharges 

• Industry-leading Health & 

Safety Program 

Additional inclusions on Ocean and 

Expedition voyages: 

• Multiple dining venues, including 

alternative restaurant dining and 

daily afternoon tea 

• 24-hour room service 

• Complimentary access to our 

top-rated spa & state-of-the-art 

fitness centre 

• Self-service launderette with iron 

and ironing board 

Inclusions exclusive to Expedition 

voyages: 

• Complimentary onshore excursions; 

from two six-seater yellow 

submarines to a fleet of military pro 

Zodiacs 

• Viking excursion gear, boots and 

expedition kit for you to use on 

land and sea excursions 

*Conditions apply. Prices are per person, in New Zealand Dollars NZD, based on double occupancy, subject to currency fluctuations and availability, includes all advertised discounts and correct at time of printing. Guests are required 

to be fully vaccinated against COVID-19 at time of travel. Grand European Cruise based on 25 November 2024 departure. Portugal’s River of Gold based on 25 December 2023 departure. Lyon, Provence & the Rhineland based on 29 

October 2024 departure. In Search of the Northern Lights based on 12 January 2024 departure. Mediterranean Odyssey price based on 01 April 2024 departure. Greenland, Iceland, Norway & Beyond based on 25 May 2024 departure. 

Voyage of Marco Polo based on 21 October 2024 departure. Antarctic Explorer based on 15 November 2023 departure. These offers are valid on new bookings made between 17 December 2022 and 31 March 2023 unless sold out 

prior. For full terms and conditions please ask your House of Travel consultant.

CONTEMPORARY LIVING 

TWO UNIQUE VILLAGES, THE SAME RYMAN EXPERIENCE

KEVIN HICKMAN VILLAGE 

25 Steadman Road, Riccarton Park 

Kevin Hickman Village is a modern village set in picture-perfect surroundings. Nestled alongside 

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Luxury apartments are selling now, priced from $615,000. Join our growing number of residents 

enjoying our village community. 

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RYMAN NORTHWOOD VILLAGE 

20 Radcliffe Road, Northwood 

Images are artist's impressions 

Tree lined streets and tranquil outdoor areas will make Ryman’s Northwood village the 

perfect place to call home. Perfectly positioned in the heart of Northwood, Ryman’s 

brand-new village will offer convenience along-side a semi-rural feel. Across the road from 

Northwood Supa Centre; a supermarket, pharmacy and cafes are all an easy walk away. 

Construction is well underway and apartments and townhouses are selling now 

with the option to move in this year. 

Call Sharyn 0800 685 122 for more information. 

rymanhealthcare.co.nz

6 Magazine | Editor’s message 

Hello 

If you find yourself in Christchurch before April 11, I can highly 

recommend heading along to the Canterbury Museum. But, 

as you can read in more detail on page 22, you won’t find any 

dinosaur bones or taxidermied birds on display – instead you’ll be 

met with a truly jaw-dropping assortment of urban artwork on 

literally every surface, with the now-empty 150-year-old institution 

having been taken over by artists armed with spray cans. 

And while the scale, skill and diversity of the art is worth the 

visit alone, there’s something extra special about the unexpected 

setting – not least because a significant amount is located in parts 

of the museum that have never before been open to the public, 

but also due to the temporary nature of the takeover, which will 

be entirely deleted from existence come the end date. 

Elsewhere in the mag, we spoke to the genuinely delightful 

Rebecca Gibney about her second season of Central Otago-set 

hit TV show Under the Vines and her passion for living in Dunedin 

(page 30), award-winning musician SJD on new albums and moving 

south (page 34), renowned writer and editor John Walsh on the 

best way to see Ōtautahi’s awe-inspiring architecture (page 58) 

and top food stylist and photographer Christall Lowe, who also 

shares three delicious recipes including a feijoa ice cream (page 65). 

As always, please enjoy! 

PUBLISHER 

Charlotte Smith-Smulders 

Allied Press Magazines 

Level 1, 359 Lincoln Road, Christchurch 

03 379 7100 

EDITOR 

Josie Steenhart 

josie@alliedpressmagazines.co.nz 

DESIGNER 

Emma Rogers 

PROOFREADER 

Mitch Marks 

EDITORIAL ASSISTANT 

Hannah Brown 

ACCOUNT EXECUTIVE 

Janine Oldfield 

027 654 5367 

janine@alliedpressmagazines.co.nz 

CONTRIBUTORS 

Alison Lambert, Christall Lowe, 

Gerard O’Brien, Helen Templeton, Johannes Van Kan, 

Kim Dungey, Neville Templeton, 

Patrick Reynolds, Rebecca Fox 

Every month, 03 (ISSN 2816-0711) shares the latest in lifestyle, home, 

food, fashion, beauty, arts and culture with its discerning readers. 

Enjoy 03 online (ISSN 2816-072X) at 03magazine.co.nz 

Allied Press Magazines, a division of Allied Press Ltd, is not responsible for any actions taken 

on the information in these articles. The information and views expressed in this publication 

are not necessarily the opinion of Allied Press Ltd or its editorial contributors. 

Every effort is made to ensure the accuracy of the information within this magazine, however, 

Allied Press Ltd can accept no liability for the accuracy of all the information. 

Josie Steenhart, editor 

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OTAGO MARKET REPORT 2023 

YOUR ROADMAP 

TO THE MARKET 

Alexandra | Balclutha | Cromwell | Dunedin | Queenstown | Wanaka 

Scan here to view 

our latest edition 

www.harcourtsotago.co.nz 

Highland Real Estate Group Ltd Licensed Agent REAA 2008

8 Magazine | Contents 

In this issue 

38 

FOOD 

65 Stylish kai 

Christall Lowe shares three delicious recipes 

COVER FEATURE 

22 From artefacts to art 

Canterbury Museum gets a 

creative makeover 

FASHION 

38 All in the details 

Tap into texture to elevate 

everyday attire 

FOOD 

42 De-stress school-day dining 

Expert advice on getting your 

kids to eat their lunch 

DRINK 

70 03 mixology 

A Central Otago distillery 

shares its signature G&T 

RESENE 

SUNSHADE 

COLOURS OF 

THE MONTH 

HOME & INTERIORS 

36 Most wanted 

What the 03 team are coveting 

right now 

52 Dunedin eye candy 

An old confectionery factory 

gets a modern makeover 

Buy online

CHRISTCHURCH’S LANDMARK SHOPPING PRECINCT 

363 COLOMBO STREET, SYDENHAM 

EXPERIENCE THE DIFFERENCE 

THECOLOMBO.CO.NZ

FREE | MARCH 2023 

FROM ARTEFACTS TO URBAN ART: CANTERBURY MUSEUM GETS A NOT-TO-BE-MISSED MAKEOVER | TV STAR REBECCA GIBNEY 

IS BACK UNDER THE VINES IN CENTRAL OTAGO | KŪMARA CAKE & FEIJOA ICE CREAM: CHRISTALL LOWE SHARES HER STYLISH KAI 

AWARD-WINNING MUSICIAN SJD GETS CREATIVE IN THE SOUTH | AWE-INSPIRING ŌTAUTAHI ARCHITECTURE: HOW TO SEE 

CHRISTCHURCH’S BEST BUILDINGS ON FOOT | DUNEDIN EYE CANDY: THE CONFECTIONERY FACTORY TURNED CHIC APARTMENTS 

10 Magazine | Contents 

52 

OUR COVER 

the 

South 

iSland 

lifeStyle 

magazine 

RESENE 

ROSE OF SHARON 

Jonny Waters, ‘Tuituia Tātou 

Nei – All Together Now’, acrylic 

and aerosol, at the Canterbury 

Museum as part of urban 

art takeover SHIFT. 

Photo: Johannes Van Kan 

42 

TRAVEL 

58 Awe-inspiring walks 

Celebrate Christchurch’s best buildings 

on foot 

BEAUTY 

40 About face 

The best new beauty 

ARTS & CULTURE 

30 Back under the vines 

TV star Rebeccca Gibney on wining 

and dining in Central Otago 

34 Creative impules 

Award-winning musican SJD on new 

albums and life in Dunedin 

72 Book club 

Great new reads to please even the 

pickiest bookworms 

RESENE 

BLANK CANVAS 

REGULARS 

12 Newsfeed 

What’s up, in, chat-worthy, cool, covetable 

and compelling right now 

74 Win 

The Beauty Chef supplement powders, 

Bondi Sands sunscreen kits, skin serums 

from MATER Beauty and architecture 

pocket guides 

READ US ONLINE 

FIND US ON SOCIAL 

03magazine.co.nz | @03_magazine 

GET A COPY 

Want 03 Magazine delivered 

straight to your mailbox? 

Contact: viv@alliedpressmagazines.co.nz 

The Rusty Acre 

Homeware & Gifts Sculpture 

Garden/Furniture 

1 Roscrea Place, Mandeville 

Entrance off McHugh’s Rd. Walk through the hedge 

Phone 03 312 6320 

therustyacre@gmail.com

12 Magazine | Newsfeed 

Newsfeed 

What’s up, in, chat-worthy, cool, covetable 

and compelling right now. 

From the archives 

From blown out paisleys to 

edgy ruffles and iconic prints, 

this season Kate Sylvester 

celebrates 30 years in the 

fashion biz by revisiting 

a selection of beloved 

garments from the archives. 

Part of her 2000 collection, 

the Doily print was inspired 

by Graham Greene’s novel 

Brighton Rock set in 1930s 

Brighton. Kate used the 

doily design to represent 

the innocence of waitress 

Rose, who is seduced by 

the gangster Pinkie. For the 

‘93 23’ collection, Kate has 

revived the Doily print in 

either black or white t-shirt 

form ($129). 

katesylvester.co.nz 

New precinct 

With its Vogel Street premises still closed due to 

staffing shortages, Dunedin cafe Precinct has made 

an exciting move to take over the cafe space at the 

Otago Museum. With a fresh new menu (though don’t 

worry, they’re still serving their caramel popcorn with all 

coffees) and a super stylish refit to follow soon, pop in 

for a bev and a bite before 3pm Wednesday to Sunday 

before heading upstairs to the museum. 

precinctfood.nz / otagomuseum.nz 

ABOVE: Frances Hodgkins, ‘Arrangement of Jugs’, 1938. Lithograph. Collection of 

Christchurch Art Gallery Te Puna o Waiwhetū, purchased 1980. 

Progressive printmaking 

Showcasing the often overlooked medium 

of printmaking, Ink on Paper: Aotearoa New 

Zealand Printmakers of the Modern Era, now 

on at Christchurch Art Gallery, shines light 

on one of the most dynamic periods of 

Aotearoa’s art history. Ink on Paper is the 

first exhibition in New Zealand to cover 

this progressive period of printmaking, from 

the 1910s to the 1950s, and includes rarely 

seen works from household names like 

Rita Angus, Evelyn Page, Colin McCahon 

and Bill Sutton, alongside work by lesserknown 

artists like Nancy Bolton, Gertrude 

Ball, Hilda Wiseman, Adele Younghusband 

and Hinehauone Coralie Cameron. The 

exhibition features more than 100 etchings, 

lithographs, woodcuts, wood-engravings and 

linocuts by New Zealand artists working at 

home and abroad. Runs to May 28, 2023. 

christchurchartgallery.org.nz

Mornings 

can be Magic 

I’ve noticed that with changing times 

and a vastly different marketplace, it’s 

become increasingly important for real 

estate professionals to plan not only 

how to get the most out of their day, 

but out of themselves. It’s also more 

evident when there’s been an absence 

of preparation, because time in the 

industry has taught me that without 

that momentum, you can struggle to 

achieve anything – let alone a sense of 

accomplishment. 

For many individuals, momentum relates 

back to their body clock and there are two 

‘types’ commonly referred to. 

You’ll know the categories and, almost 

instinctively, most of us also know which 

one we belong to. Deep in the powerhouse 

of your DNA there’s a collection of genes 

which exerts influence over whether you 

are one or the other. 

Simply put there’s the ‘morning’ or the 

‘evening’ person, and some of the research 

I’ve seen states that the morning person 

has definitely got some advantages. You 

will soon see I do have a bias where this is 

concerned! 

Psychologist Roy Baumeister in Willpower: 

Rediscovering the Greatest Human 

Strength suggests one of the reasons 

someone who is better suited to mornings 

can achieve more is that willpower itself is 

greater in the morning, diminishing as the 

day progresses. 

I sit firmly in the ‘morning person’ camp 

and have existed there almost all my life. 

I start my day before 5 am and I’ve 

incorporated several positive morning 

rituals which allow me to optimize the day, 

every day. 

Here’s how others do it (if a 4:45 am 

wake-up is out the question, which it 

understandably is for most). 

Enjoy peacefully the perfect cup of coffee, 

or tea if that’s your preference. It can set 

you up beautifully for the day ahead and 

provide the catalyst needed to move 

forward. 

Spend time focusing on your priorities, 

remembering it’s easier if you’ve already 

decided these. I use Sundays to plan these 

and I find this allows me to feel more 

confident and connected to what I want to 

achieve in the week ahead. It can take me 

anything from two to five hours, depending 

on what I’m working on, and it’s probably 

one of the business disciplines that’s 

supported considerable success. 

Exercise. We all know the benefits of 

regular exercise. Being physically active 

improves brain health, reduces the risk 

of disease and – best of all – provides for 

the production of ‘feel good’ hormones. 

I’m noticing more individuals are utilizing 

monitoring devices like Garmins and 

Fitbits, which offer movement reminders 

whilst also measuring the daily steps taken 

and having recently purchased one I can 

attest to their usefulness. 

Set and review goals. Sounds simple but 

I’m still surprised at the number of people 

who don’t have any tangible goals, let 

alone written ones to guide them on their 

path. I like to think at their simplest they 

help your thinking and activity, and at their 

most significant they galvanize your desire 

for momentum and success. 

All in all, it’s a busy list of items to try and 

form into a plan of how to enter the day, 

week or month feeling more prepared, but 

the best thing is, it works. 

Jeff Sanders, in The 5 am Miracle, said: 

“Being productive is an endless journey 

that requires you to wake up each morning 

and decide to make the day count.” And he 

was right. 

After nearly three decades in business, 

I’ve got a strong set of encoded principles 

which assist me. This includes reading on 

waking and not checking my phone, then 

reading my goals, walking and listening 

to music that’s so bad no one at home 

would put up with it but I can’t help singing 

along, followed by resistance exercise and 

weights, then a cold shower. 

Not lukewarm, fully freezing (I’ve got no 

idea how that will go in winter, but for the 

last five months it’s got surprisingly easier). 

Then I make my lunch. That’s my start and 

it gives me the energy and stamina to keep 

trying to work with the people I value and 

respect. 

Maybe it’s time to set your day up to deliver 

not only results, but a quiet sense of 

purpose. 

Good luck. 

Lynette McFadden 

Harcourts gold Business Owner 

027 432 0447 

lynette.mcfadden@harcourtsgold.co.nz 

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

PARKLANDS 383 0406 | SPITFIRE SQUARE 662 9222 | GOLD PROPERTY MANAGEMENT 352 6454 

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

www.harcourtsgold.co.nz


Fringe benefits 

With 90+ local and international 

artists, 40 shows across 10 days and 

three venues, don’t miss one of the 

country’s feistiest little festivals with 

Nelson Fringe bringing the best of 

comedy, theatre, dance, improv, kids 

shows, workshops and more to the 

top of the south! March 23 to April 1. 

nelsonfringe.co.nz 

Pasta la vista, 

baby! 

An ode to the simple 

pleasures in life – ravioli, 

fresh herbs, renaissance 

gardens and more – 

Twenty-Seven Names 

applies a suitably 

whimsical name to 

their latest collection: 

‘Penne for your 

thoughts?’ From flowercheckerboard 

prints 

to knitted vests that 

make you shout “holy 

macaroni!”, bellissima 

pink gingham and 

lashings of magenta, the 

quirky-chic range is rich 

in bella vita. 

twentysevennames.co.nz 

Good hair day 

The hair tech maestros at ghd are back 

at it again and have just dropped the 

revolutionary new Duet Style – the first 

2-in-1 hot air styler that transforms hair 

from wet to styled. Utilising breakthrough 

Airfusion technology, simply run this little 

beauty through your damp or dry locks 

for sleek, smooth and glossy results. 

ghdhair.com 

SEVEN YEARS OF ECCO SOFT 7 

eccoshoes.co.nz 

eccoshoesnz 

3MAG_ECCO Quarter Page_1_Soft7.indd 1 

22/02/2023 10:00:18 a.m.


Air care 

Glow Lab, New Zealand’s number one natural 

personal care brand in supermarkets, is expanding into 

new categories with a Glow Lab HOME collection 

releasing this month. Featuring locally made candles, 

diffusers and room sprays, the range has been designed 

with high quality ingredients including natural fragrance 

blends containing mood-enhancing essential oils, with 

scents inspired by high-end fragrance house classics. 

glowlab.co.nz 

European influence 

Paying homage to founder Lisa Neimann’s time in northern 

Europe, the debut collection from new New Zealand 

loungewear brand Moin consists of eight thoughtful pieces 

each made in lightweight seersucker – a textured fabric 

popular in Scandinavian fashion and textiles. Launching with 

elevated, essential styles such as a wrap dress, shirt, cami 

and top along with unisex shorts and pants, each piece is 

designed with a seasonless approach in a classic palette of 

fresh white, soft sand and ocean blue. 

moinbrand.com 

稀攀戀爀愀渀漀 ⸀ 挀漀 ⸀ 渀稀 

稀攀戀爀愀渀漀


Cassia at home 

Those outside Auckland 

dreaming of a taste of the 

addictive, award-winning 

flavours from top chef Sid 

Sahrawat and his team at Cassia 

are in luck, with the release of 

the latest addition to the Cassia 

at Home sauce range. Joining 

the Korma, Makhani and Karahi 

sauces, Cassia’s Madras at-home 

curry sauce is a moreish blend 

of coconut milk, curry leaves 

and mustard seeds in a medium 

spicy tomato-based sauce, 

made using Sid’s own recipe. 

cassiaathome.com 

Must-read 

Following the 2010-11 earthquakes and their aftermath, Christchurch’s built 

fabric was irrevocably changed and the history of its architecture disrupted. 

Familiar landmarks vanished, whole swathes of the city were red-zoned, 

heritage buildings were demolished and a sense of dislocation prevailed. 

The ongoing rebuild of the city was to follow. Newly released book Shifting 

Foundations: Post-quake Architecture of Ōtautahi Christchurch (Freerange Press, 

$50) documents the architecture that arose from this time – from schools, 

libraries and commercial buildings to public realm design. 

freerangepress.nz 

A new chapter 

After seven years at the helm of 

A&C Homestore, Alex and Corban 

Walls have set off in search of new 

adventures, handing over the reins 

of the much-loved design store to 

sisters Abbe and Kerry Vaughan, two 

interior enthusiasts and long-time A&C 

Homestore customers who bring 

with them a wealth of experience 

in creative brand management, retail 

and fashion. The new duo also have 

some exciting plans in the pipeline – 

including new A&C product ranges, 

the introduction of beautiful local 

brands and makers and an even more 

personalised customer experience and 

interior design service. 

achomestore.co.nz 

RecoveR youR loved fuRnituRe 

Quality furniture 

specialists 

100s of fabrics to 

choose from 

www.qualityfurniture.co.nz 

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

or by appointment with Keith 027 566 3909 

SailGP iS cominG 

Get amongst the thrill, excitement 

and action of the international race. 

we will be oPen 7 dayS 

monday - Sunday march 13-19 

from 11.30am to late. 

So come along and enjoy the freshest NZ 

Seafood available, from the boat to plate. 

424 ST ASAPH STREET PH 371 7500 

RE-UPHOLSTERY SPECIALISTS KEITH HARTSHORNE 0275 663 909 

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

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

let’s face it 

Face Value’s Dr Philip Frost on ways to ensure you’re in 

good hands – literally – when considering cosmetic medicine. 

Dr Philip Frost, medical director and founder of Face Value, 

combines artistry with science using the latest techniques, 

technologies and advanced products to maximise treatment 

results, while maintaining a beautifully natural look. “Everyone 

will notice, but no one will know.” 

Dr Frost is a senior cosmetic medicine doctor with over 

25 years of experience, and is an accredited member of 

the NZ Society of Cosmetic Medicine. His fusion of art and 

medicine and his commitment to continuous education and 

professional standards, ensure Face Value clients are in the 

very best hands. 

What should we look for-or look out for- when 

considering cosmetic medicine practitioners and clinics? 

Treatments such as dermal fillers and anti-wrinkle treatments 

are medical procedures and should be carried out by qualified 

practitioners in accredited health facilities. 

Do your homework. If possible choose a member doctor 

of the NZ Society of Cosmetic Medicine, or an affiliated 

Registered Nurse. 

Safety is paramount to the Face Value team. For us, the 

importance of having a medical doctor on site is a nonnegotiable 

and our Doctors and Registered Nurses have 

extensive training and experience. This is especially important 

when managing any unexpected side effects or complications. 

“Everyone will notice, but 

no one will know.” 

As well as a highly qualified team, what else sets Face 

Value apart? 

The clinic itself. We want our clients to feel relaxed in an 

environment that meets the rigorous standards of a medical 

facility, yet is not without its own charm. Our Merivale clinic 

was once a family home, which gives it warmth at its heart, 

and has undergone its own transformation to ensure it ticks 

all the boxes for a pristine, professional clinic. 

Put your best 

face forward 

For a personal consultation at no charge please call 03 363 8810 

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

Merivale, Christchurch 

www.facevalue.co.nz


Kick it 

Ethically made and designed to 

last, with its fourth collection of 

boundary pushing yet wearable shoes 

and boots, New Zealand-owned 

footwear brand Bronwyn continues 

to captivate. Featuring a unique 

colour palette of Rosewater, Latte 

and Chocolate (plus wardrobe staple 

Noir) for the upcoming autumn/ 

winter season, choose from a 

considered edit of elevated essentials. 

bronwynfootwear.com 

Gin gin 

Gin-lovers mark your calendars – the highly anticipated New Zealand 

International Gin Festival is set to run across March 24 and 25 this year in the 

scenic Central Otago village of Arrowtown. Gin fans from all over the world 

will gather to indulge in two days of refreshing gin, live Kiwi music and delicious 

food served beside the picturesque Arrow River. The perfect event for gin 

enthusiasts, the festival offers a diverse range of gin brands from local craft 

distilleries to international names, providing visitors with an unforgettable taste 

experience and a fun-filled weekend in a stunning location. 

nzigf.com 

On tour 

Fronted by the inimitable Finn Andrews, cult 

favourite The Veils are heading out on a nine-date 

tour this month for newly released double album 

…And Out Of The Void Came Love with special 

guest Australian folk artist Grace Cummings. Catch 

them in the South Island March 16 in Lyttelton, 

March 17 in Dunedin, March 18 in Queenstown 

and March 30 in Nelson. 

theveils.com 

Say cheese 

Cantabrian cheese connoisseurs will have a very special 

opportunity this month to share an evening with worldrenowned 

Master of Cheese (yep, it’s a thing) Juliet 

Harbutt as she heads to Christchurch on March 17 

for a one-off master class and tasting session to raise 

money for aid and development organisation Tearfund 

NZ. Having served celebrities and royalty including 

King Charles, set up one of London’s finest wine and 

cheese shops and regularly featured on the BBC food 

programme, the evening is a rare chance to enjoy a 

selection of New Zealand’s finest artisan cheeses with 

Juliet, expertly paired with local wines, while hearing about 

Tearfund’s Sri Lanka Dairy Project. 

bit.ly/ArtisanCH

Should I contact 

my doctor if I have 

COVID-19? 

Three years on from the initial outbreak, COVID-19 

is on its way to becoming as routine as the flu. This 

has seen the Ministry of Health updating who is 

eligible for free COVID-19 care, enabling funding to 

be directed to those most in need. 

1 Are you of Māori or Pacific ethnicity? 

You’re eligible for free care. 

2 Do you have a disability or underlying 

high-risk health condition? 

You may be eligible for free care, talk to 

your local health provider. 

3 Are you over the age of 65? 

You’re eligible for free care. 

If you’re experiencing mild symptoms similar to 

standard flu symptoms, such as sneezing and runny 

nose, sore throat, body aches, fever, cough, feeling 

tired, headache or nausea and vomiting, your best 

advice is to stay at home and self-care. 

To best look after yourself: 

• Stay hydrated by drinking plenty of fluids 

• Get plenty of rest 

• Avoid running, strenuous or high-impact 

activities and exercise until you are well 

• Eat when you feel able to 

If your symptoms get worse and you need 

advice, contact your doctor or call Healthline on 

0800 358 5453 anytime. 

In an emergency call 111. 

For more information on your best healthcare 

options, visit www.yourbestcare.co.nz 

Can I get antiviral 

medicine? 

COVID-19 antivirals are medicines used to treat 

COVID-19 infection. They reduce the amount of virus 

in your body and may help you become less sick and 

stay out of the hospital. 

To be eligible for antiviral medication, you must 

have a positive COVID-19 test result, and your 

symptoms must have started in the last 5 days. 

You must also meet the following eligibility criteria. 

1 Are you Māori or Pasifika aged 50 or older? 

You’re eligible for antivirals. 

2 Are you aged 50 years and over and have 

had fewer than two COVID-19 vaccinations? 


3 Are you over the age of 65? 


4 Do you have a severely weakened immune 

system, Down Syndrome, sickle cell 

anaemia or a combination of high-risk 

medical conditions? 

You may be eligible for antivirals, talk to your 

GP, nurse, hauora provider or pharmacist. 

If you are eligible, your pharmacy may be able to 

dispense antivirals without a prescription. Contact 

your pharmacist direct or ask your doctor or nurse 

practitioner for a prescription.

Exit through the gift shop 

The 150-year-old Canterbury Museum gets an unexpected and 

very modern makeover this month as urban art takeover SHIFT 

descends on the historic site, armed with spray cans. 

INTERVIEWS JOSIE STEENHART | PHOTOS JOHANNES VAN KAN 

T 

hose expecting to see dinosaur bones, taxidermied birds and models of original 

Antarctic huts, Victorian-era Christchurch streets and the famous Pāua House 

when visiting the Canterbury Museum right now will be in for a big surprise. 

Instead, they’ll find a museum empty of its 2.3 million taonga (treasures) and have 

the opportunity to explore both familiar and usually off-limits areas of the institution, 

experiencing the creative talents of some of the world’s best urban artists let loose to 

make the interior walls, floors and even ceilings of the building their canvases. 

03 caught up with SHIFT curator Dr Reuben Woods and Canterbury Museum 

director Anthony Wright for the insider intel on what exactly is on the walls and why 

seeing it is a once-in-a-lifetime opportunity.

Feature | Magazine 23 

OPPOSITE: DistrangedDesign + Rightbrain Designs 

BELOW: Morks + Mark Sender 

Anthony Wright, 

Canterbury Museum director 

How long did it take to empty the museum? How many 

people did it involve and how many items were moved? 

With over 2.3 million taonga to be moved, it has been a truly 

mammoth undertaking. We started planning the move in the 

middle of last year, and the first truck left in September. 

Forty-two of our staff members have been hands-on with 

moving the collection, but almost everyone has been involved 

in some way over the past six months. Plus there are big 

crews from Crown Relocations and a specialist shelving firm 

Hydestor working with the staff. 

Which rooms/spaces used for SHIFT would visitors be most 

familiar with and how have they been transformed? 

Visitors will probably recognise our special exhibitions hall, 

which is the Museum’s largest gallery. It was painted for our 

previous urban art exhibition RISE in 2014, and we’ve taken 

down the black curtains to re-reveal those works.

24 Magazine | Feature 

Our former ‘Asian Arts’, ‘Living Canterbury’, 

‘Geology’ and ‘Early European’ galleries are also all 

places regular visitors will be familiar with, but they 

might struggle to recognise them now! A big part of 

Living Canterbury has been given a spooky makeover 

by Jacob Yikes, while Asian Arts is home to three huge 

murals by Margarita Vovna, Component and Ross Liew. 

Geology now resembles a skate park. 

“Probably the most exciting are 

the former storerooms – because 

they housed valuable objects, 

we had to be careful with who we let 

in. Now that they’re empty, they’re 

open for visitors to explore.” 

And then there are some spaces the public have 

never been in? 

Yes, lots! Probably the most exciting are the former 

storerooms – because they housed valuable objects, 

we had to be careful with who we let in. Now that 

they’re empty, they’re open for visitors to explore. 

We really wanted SHIFT to give Cantabrians a chance 

to farewell the Museum complex in its current iteration, 

so it was important to showcase both the familiar 

spaces and some they might not have known existed. 

I get a real thrill from visiting the basement, where 

we previously stored large objects like waka and 

furniture – it’s definitely not what you picture when 

you imagine a museum storeroom! 

How many visitors are you expecting? 

RISE, the precursor to SHIFT, attracted 250,000 people 

in just over three months. Our goal is to beat that. 

You’ve only got until April 11 to help us achieve it!

Dr Reuben Woods, 

SHIFT curator 

How did SHIFT come about initially? 

I was approached by the Museum with the idea and jumped at the 

opportunity to be part of something so incredible! The Museum had 

incredible success with the exhibition RISE in 2013, which proved highly 

popular, and with the building soon undergoing redevelopment, there was a 

chance to give this iconic setting a truly memorable farewell! 

The amazing thing was the potential scope – this was never presented as 

a gallery exhibition, it was always intended as a full building takeover working 

with a significant number of artists, so it was such an exciting proposition! 

ABOVE TOP: Margarita Vovna 

ABOVE BOTTOM: Haser, in progress 

OPPOSITE: Floor/lower wall by Benjamin Work, 

face mural by Askew One 

How did you select/recruit artists? 

The first few weeks in my role as curator was a balancing act of figuring 

out which spaces could be used inside the Museum and essentially creating 

a dream list of artists who I thought would fit with the broader concept of 

presenting the evolution and expansion of urban art practices within this 

truly unique setting. 

We wanted to ensure there was diversity – of material approaches, of 

thematic concerns and, importantly, of artistic stories, people from a range 

of backgrounds. We also wanted to ensure people would be excited by 

the chance to respond to the Museum and the opportunity to create work 

within this space. 

The list of artists grew throughout the project, but it was amazing to see 

the enthusiastic responses from artists when we discussed the project. We 

think there is something for everyone to enjoy in SHIFT, the scope of work 

and approaches is truly awesome.


LEFT: Bloom 

OPPOSITE TOP: Ysek 

OPPOSITE BOTTOM, from left: 

Morks, Tawck, Mike Slade 

“We went through a lot of 

spray paint – at times it was 

like the building had been taken 

over with ducting tubes 

to ventilate the space!” 

And then how did you decide who would work where? 

This was perhaps the most difficult part! It was a 

combination of understanding what formats specific 

artists’ work would require, and then also considering how 

the history of the setting might play into their thinking. 

It was a case of many walk-throughs with artists, often 

on video call, and then discussing options with artists, 

as the spaces filled it became a bit more challenging, but 

that was why the diversity of practice was so key – 50 

large-scale mural artists would not have been possible, it 

required works that could adapt to spaces as well. 

Once people were on the ground, we wanted to 

encourage people to also produce work in spaces outside 

their main project, which helps give that ‘takeover’ feeling, 

but wasn’t without challenges! 

How did the process work for the artists, from start 

to finish? 

It began with initial conversations and then some back and 

forth over concepts, in some cases it took some planning, 

such as Levi Hawken’s large plywood sculpture, which was 

CNC routed and then assembled. But other artists simply 

made use of the materials around them – like Milarky’s 

giant ‘Naught’ figure in the foyer, made from cardboard, 

ply and MDF from the Museum decant, or Kophie’s 

beautiful painting ‘Alex’ in the café on level four, which was 

painted on woven panels that used to adorn the Museum 

walls. Each artist had a slightly different approach, so it was 

definitely not one size fits all…


“This was never presented as a gallery exhibition, 

it was always intended as a full building takeover working with 

a significant number of artists.” 

Who are some of the most 

notable/recognisable artists, 

particularly those from the South 

Island? And which spaces have they 

created their work in? 

Of course, we had international 

artists, like Aches (Ireland), ROA 

(Belgium) and SHOK-1 (UK), who 

all have huge reputations for their 

amazing work, and on top of that 

we have some of Aotearoa’s best 

and brightest as well, like Charles 

and Janine Williams, Flox, Sweats, 

Haser, Tawck, Milarky, Berst, 

Chimp, Harrison Freeth, Benjamin 

Work, Component, Ross Liew and 

Margarita Vovna. 

Closer to home, it really illuminates 

the talent we have here in Ōtautahi, 

from Dcypher, Jacob Yikes, Ikarus, 

Wongi ‘Freak’ Wilson, Kophie (a.k.a 

Meep), Jessie Rawcliffe, Dr Suits, 

Ghostcat, Nick Lowry, Joel Hart, 

Jen Heads, Tyler Kennedy Stent and 

Sophie-Claire Violette, Morks, Jonny 

Waters, teethlikescrewdrivers – I 

really can only answer this question 

by listing every single artist! 

The museum is 150 years old – 

did any artists have spooky 

experiences while creating 

their work? 

With people working late into the 

night during installation, I can happily 

report no instances of supernatural 

terror – although visitors to Jacob 

Yikes’ haunted house installation have 

said otherwise! 

What materials/mediums have been 

used? Assuming much of it is paint, 

any idea how many cans/tins the 

artists went through? 

Artists used spray paint, acrylic paint, 

watercolour paint, we have sculptural 

objects made from ply, MDF and 

concrete, we have 3D-printed 

objects, we have installations, 

airbrushed works in Indian ink, 

paper‐based works, photography, 

digital projections, we have a wall 

of paint-splattered shoes and 

mannequins dressed in paint-covered 

graffiti artist clothing … We have 

a cinema, and we have a functional 

tattoo studio. 

We went through a lot of spray 

paint – at times it was like the 

building had been taken over with 

ducting tubes to ventilate the space! 

We have a small sample of the used 

spray cans in one of the installations 

– we might have to have a ‘guess the 

jelly bean’ type competition! 

Anything else you want people to 

know, or that people are surprised 

to learn about SHIFT? 

We want people to know that 

this show is not permanent – it is 

only on until April 11 – after that, 

the majority of this work will be 

destroyed – so don’t miss out! This 

is the largest urban art exhibition 

Aotearoa has ever seen, featuring 

some of the world’s best talent. 

From beautiful portraits to 

beguiling landscapes, snippets of the 

inner workings of artists’ minds, to 

playful interventions, it reveals the 

wide range of directions urban artists 

have explored as the culture has 

evolved and matured. It will change 

the way you think of this type of art! 

25 February - 27 March 2023 

OPENING - 25 February 11am 

CHRISTINE MAYNARD 

EARTH 

TONES 

+64 3 325 1944 

littlerivergallery.com 

art@littlerivergallery.com 

Main Rd, Little River 

HOLISTIC 

HEALTH 

EXPO 

SATURDAY 1st 

SUNDAY 2nd 

Sat:10am-6pm 

APRIL Sun:10am-5pm 

Day Pass $15 Weekend Pass $20 

PIONEER STADIUM 

www.bodymindspirit.co.nz

Back under the vines 

Dunedin-based star Rebecca Gibney talks wining, dining, 

making great Kiwi TV and her love for the south. 

INTERVIEW JOSIE STEENHART


Kiwi-born star of screens both big and small Rebecca 

Gibney’s latest role is one that’s both close to her heart 

and to her homebase, as a longtime resident of Dunedin. 

Under the Vines, set and shot in Central Otago, became an 

immediate feel-good favourite from the first episode – due in 

no small part to Rebecca’s character Daisy Monroe. 

We caught up with the multi-award-winning actor as the 

second series went to air. 

Congrats on a second season of Under the Vines! How was 

it shooting season two? 

It was great and so wonderful to be back in Central Otago. 

We are almost locals in Clyde now! 

We were also shooting during Covid so there were a lot 

of protocols in place. Luckily none of the cast got sick while 

we were filming so we were able to keep the schedule 

the same. 

We always have a lovely time as we all get along so well. 

It doesn’t feel like a job and this time we were based in Clyde 

so had lots of time to explore the local area, which was lovely. 

Is it quite different returning for a second season of 

shooting a show? 

There’s a familiarity that really helps. We know what works 

and what doesn’t and of course we know all the locations and 

the costs so that helps a lot. 

Some people think there’s the added pressure of trying 

to get it as good as season one, but we’re lucky in that our 

writers came back and produced such beautiful scripts so it 

was easy and I think it’s equally as good, if not better. 

The show has been a huge hit, was that a surprise or did 

you know you were onto a winner? 

I always knew there was something special about it. From the 

moment the idea was pitched to me – about two strangers 

from opposite ends of the earth with nothing in common 

inheriting a rundown vineyard in the deep south of New 

Zealand, and how they learn to integrate into the town with 

an array of wonderful local characters – it had such a joyous 

feel about it. Throw in romance, amazing locations and wine 

and what’s not to love. 

Plus, as I said, we have such a wonderful team of amazing 

creatives so it was always going to be special. 

Any Covid-related challenges, as that was still in the throes 

at that time I think? 

Not really, a few crew came down with it but we were 

able to replace them for the time they had to isolate and 

then they were back and we kept going. It might have been 

a different story if [co-star] Charlie [Edwards] or I had 

succumbed but luckily we pulled through. 

What was a typical day on set like? 

On shows like Under the Vines I’m both an actor and I’m also 

one of the executive producers. 

As an actor, your responsibility is to create a character, 

learn your lines, show up on time and do the job to the best 

of your ability but you’re not really in control of much more 

than that. 

Our days usually start very early with makeup and costume 

calls and then a full day of filming but the vibe on set is always 

loads of fun – our cast and crew really are like a big family so 

even though the days are long, they seem to fly by! 

As an EP there’s obviously more control over the full 

outcome of the project. I love it but I do have to wear two 

hats and sometimes I’m not good at swapping them out. 

I’m lucky in that there is enormous support from our 

production team and once we are shooting I try to take off 

the EP hat and focus on being an actor (although I still tend to 

watch rushes and discuss script notes while we are shooting – 

I do enjoy multitasking!). 

Also our EPs/producers have the added worry of keeping 

everything on track financially and, having been involved in 

that side of things on earlier shows, I now try to avoid those 

discussions wherever possible! 

What did you get up to in your time off? 

We had an amazing trip and spent the Christmas and new 

year period in Canada and the US. It was the first trip since 

Covid, and my husband and son are avid skiers so we were 

away for six weeks visiting two ski resorts. 

We also visited our dear friends in Cape Cod, a place I had 

never been, and that was very special as I met these particular 

friends nearly 40 years ago in New Zealand, they were my 

first flatmates, so to be able to visit them in their home in the 

US for their 40th wedding anniversary was a real treat. 

Are you a big wine fan in real life? Any South Island 

favourites you could recommend? 

If I don’t say Two Paddocks, Sam (Neill) will never forgive 

me! It does produce amazing wine. I’m also partial to a rosé 

now and then… and a crisp pinot gris… a light chardonnay, 

depending on the meal. And of course a pinot noir. 

What are some favourite spots in the area to visit? 

I love all the walks around Queenstown and often head 

out to Glenorchy. The Routeburn Track is one of my most 

favourite walks anywhere in the world. 

Clyde is where we film a lot of the scenes of Peak View 

and it’s an awesome wee town with really lovely people who 

have been so welcoming. The cafés and craft shops there are 

lovely as well. 

Arrowtown is great and the walk along the river there 

after breakfast at The Chop House is pretty outstanding. And 

Botswana Butchery, Rata and Sherwood have incredible meals. 

I could actually write a novel about all the things to do in 

the area. 

My husband and I also just bought bikes to do some of the 

bike trails on my weekends off. Heading to do a part of the 

Otago Rail Trail this weekend, actually. 

And to eat/drink/stay? 

Olivers in Clyde, Botswana and Rata in Queenstown, Kobe 

Japanese out at Millbrook. There are so many accommodation 

options in Queenstown. Eichardt’s is pretty special and The 

Spire has great rooms. The Sofitel is right in the heart of 

Queenstown as well. St Moritz has lovely large rooms. And if 

you want something extra special, Blanket Bay is superb.


Fergburger is a must for burgers followed by either a donut 

or gelato. White + Wongs has delicious Asian fusion, Kanpai is 

still tops for Japanese. The Bunker for awesome cocktails. 

You’ve lived in Dunedin for the last five-plus years, what 

drew you to settling in the south? 

The people mostly, but also obviously the environment. The 

air is clean and fresh, there is so much to do if you want to 

be active but there’s also lots to do if you don’t. 

Great restaurants and bars in Dunedin, awesome shopping, 

art galleries… Dunedin especially has a love of all things art – 

you can wander the streets just to look at the graffiti art on 

so many of the buildings. 

And there’s a feeling of simplicity, people still take the 

time to chat, to ask you how you are. There’s a real sense 

of community. 

As a local, where do you take visitors as must-dos/sees? 

In Dunedin, high tea at Larnach Castle was high on my 

brother and his wife’s list of things to do and they loved it. 

We are regulars at No 7 Balmac up in Maori Hill. It’s our 

go-to for brunch, dinner, everything really. Gorgeous food 

and excellent service – try Sheryl’s lemon slice. Yum. 

The Good Oil café in George Street does the best club 

sandwich ever and an excellent coconut latte. They also 

have one at Nichol’s Garden Centre so you can shop for 

plants and then have lunch or coffee. Great service as well. 

And Nova in the Octagon next to the art gallery does 

amazing donuts! 

The albatross colony is worth the drive especially when 

they are nesting. Doctors Point is also stunning for a drive 

and there’s an eco sanctuary out that way too. 

Beach walks, movies at the classic Rialto cinema followed 

by dinner at any one of the amazing restaurants near the 

Octagon. The farmers’ market at the Railway Station on a 

Saturday afternoon. 

And if a longer drive is on the agenda then a visit to Curio 

Bay to swim with the Hector dolphins, further on to stunning 

Lake Manapouri and then to Milford Sound via Te Anau is 

an absolute must. But bring your bug spray – the sandflies 

are lethal! 

Are we likely to be seeing a third season in the works? 

Anything else you’ve got on for the year ahead you can tell 

us about? 

We are very hopeful of a third series and should know soon 

but I’ve got a few other things in the pipeline as well so lots 

on the boil. 

I’m back in Dunedin for a few weeks and then will be 

heading back to Oz to star in a new series, which I am super 

excited about. 

I love that I can bounce between the two countries as I feel 

incredibly grateful to Australia for the opportunities I have 

had over the years but I have to say I am utterly in love with 

the deep south of New Zealand. 

Whenever we come home after being away a while I’m 

reminded how stunning it is and how lovely the people are. 

I’ve never experienced friendliness like you get in Dunedin. 

Everyone is up for a chat and always so willing to help at the 

drop of a hat. There is such a sense of community here. 

I’ve also recently completed co-writing the first episode of 

a new series that I’ve created for our company R & R and 

we are working together with an amazing Australian-based 

company to raise the finance to hopefully be shooting in the 

UK in 2024. 

It’s always a long process getting a series up but it’s one 

that I love and I’m lucky that I get to do it with my husband 

and partner in R & R Productions.

Briarwood Christchurch 

4 Normans Road, Strowan 

Telephone 03 420 2923 

christchurch@briarwood.co.nz 

briarwood.co.nz

Creative impulses 

After being in a creative bubble working towards the release of his latest album 

last year, Sean Donnelly, a.k.a SJD, has emerged blinking into the Dunedin 

daylight for his second year as the University of Otago’s Mozart Fellow. 

WORDS REBECCA FOX


“I’m aiming to complete two albums this year as I have enough material 

to do it. I’ve got a strong desire to get in boots and all.” 

late starter in the music industry, Sean Donnelly treated 

A music as a hobby for many years. 

“In many ways I still do.” 

Sean describes his early days as “mucking” around with 

music. He put out his first album, 3, in his 30s in his spare 

time, describing it as an experiment. That experiment got 

quite a bit of play on student radio. 

“It had a knock-on effect and started my career for me.” 

He was happy to leave behind his career as a psychiatric 

nurse, discovering it was not the job for him. 

“It was too much of a custodial job in so many respects.” 

A career as a professional musician was much more 

appealing even though it meant some tough years financially. 

Sean had always “dabbled” in songwriting throughout the 

years and had “sampled” varying types of music from synthpop 

to instrumental. 

“I’ve always been all over the shop. I’m primarily a listener. 

I’ve never had any formal training.” 

He sees his music as an extension of being a listener. 

“I’m making things I want to hear really.” 

The music industry has been very kind to him, he says. He 

has won two Aotearoa Music Awards, the Taite Music Prize 

(in 2013 for Elastic Wasteland), and was shortlisted for the 

2007 APRA Silver Scroll for his song ‘Beautiful Haze’. 

“I’ve never been well known as a pop artist in New 

Zealand, but there is a niche audience in New Zealand. I have 

friends and patrons who like what I do and help out.” 

For his latest album Sweetheart those “friends and patrons” 

include Kiwi greats Tami Neilson and Don McGlashan. Sean 

describes it as eclectic and influenced by early 1980s synth-pop. 

Songs on the second side of the album are influenced by 

The Beatles’ Abbey Road medley. 

Dunedin also had its influence, as Sean has found himself 

walking the city’s streets, absorbing the Gothic architecture 

and history. 

“I come back with ideas.” 

The album, his ninth, has not received the airplay on 

student radio that he had hoped for. Nor has it had many 

reviews apart from the Otago Daily Times, which described 

it as “sophisticated adult transmissions to stir the heart and 

ears. Soulful.” 

“It’s flown under the radar. I decided last minute to get it 

out, let it trickle out. It’s been received well. I’ve had a lot of 

positive feedback. I’ll let word of mouth do its job.” 

His move south came as the result of his partner, a 

psychotherapist, getting a job in Dunedin and then a friend 

suggesting he apply for the Mozart Fellowship. 

Securing the fellowship last year was an amazing 

opportunity to indulge in his “creative impulses”, he says. 

“I’ve been able to try out things I hadn’t been able to 

before. I’ve had a few interesting failures although nothing 

is ever a complete failure – it’s all good compost for 

other projects.” 

One of his “impulses” was the “grandiose” idea of a rock 

opera, as he liked the idea of how narrative-driven that type 

of music was. 

“I think it’s come to a sticky end. I’m at an impasse with 

that,” he said before Christmas. 

Having reassessed his priorities for his second year of the 

fellowship this year, Sean has realised he is still running into 

the same problems with the concept. 

“I operate in the best position when I don’t know what I’m 

doing. But having a story construct in advance is a little more 

of a contrivance, more obvious than I like. I’d like it to still be 

mysterious to me. 

“I’d rather make something I think is good and enigmatic to 

me and gets people up on the dance floor.” 

His main priority for 2023 is to finish some work, having 

not managed to do so last year. Last year there had been a lot 

of “fermenting and germinating” going on. 

“I’m aiming to complete two albums this year as I have 

enough material to do it. I’ve got a strong desire to get in 

boots and all.” 

Also in the planning is a live tour later this year to support 

the release of Sweetheart, which he describes as a natural 

evolution of “where he’s been”. 

Touring is something he had “neglected” prior to the 

pandemic and then Covid-related restrictions meant it 

was not possible. 

“Some artists were brave and did it, but I wasn’t in a 

position to do so.” 

He admits to not being a natural on stage, finding the idea 

of getting up on stage difficult. 

“It’s never been my favourite thing, [but] once I get up on 

stage I love it.” 

Performing in Nadia Reid’s postponed Christmas show last 

month was a “nice little taster”, he says. 

As well as making his own music, Sean has composed 

soundtracks for many of New Zealand’s leading film and 

television productions, producing traditional and experimental 

acoustic work. 

He also enjoys mentoring and producing the next 

generation of musician’s work. 

“I like helping get the good ones out into the world.”

36 Magazine | Wishlist 

Most wanted 

This month we’re in the mood for eccentric, eclectic prints and new angles 

on everyday essentials, and keen to get our hands on some 

instant cult classics, from books to perfume. 

1 

2 

4 

3 

5 

6 

13 

12 

7 

11 

9 

8 

10 

1. Lavenham Jacquard Shop Coat in Floral Cream, $595 at Karen Walker; 2. Silk & Steel Aphrodite Drop Earrings, $289; 3. NYNE Liberty dress in Eddy, $349; 

4. Comme des Garçons Zero EDP 100ml, $269 at Mecca; 5. BoConcept Amass mouth-blown glass vase, $589; 

6. Weave Quinn cushion cover in Tobacco, $129; 7. Peak popcorn popper, $55 at Bolt of Cloth; 8. Ted Baker Delmia mules, $295 at The Shoe Curator; 

9. Hermès Rouge Hermès limited edition lipstick in 22 Brun Yachting, $135 at Smith & Caughey’s; 

10. BKR 500ml water bottle in Dream, $68, and Water lip balm in Elle, $37 at Mecca; 11. Kowtow Field short sleeve tee, $129; 

12. Birnam Wood by Eleanor Catton, $38; 13. Logitech BRIO 500 webcam in Rose, $230

SHOP ONLINE 

WWW.NYNE.CO.NZ 

NYNE 

STOCKISTS LOCATED IN THE SOUTH ISLAND 

BALLANTYNES CHRISTCHURCH + TIMARU . BELLA WANAKA 

COLLECTIVE DESIGN GORE . DECODE QUEENSTOWN 

HYDE OAMARU + ASHBURTON . HYPE DUNEDIN 

IMPRESS WINTON . OUTLINE GERALDINE . PALM NELSON 

TAD DESIGN RANGIORA . YOURS FAITHFULLY INVERCARGILL

38 Magazine | Fashion 

All in the details 

This month we’re celebrating pieces elevated from the everyday by the addition 

of considered design details – tactile elements cleverly created or 

enhanced with pleats, knots, twists, ruching, ruffles, braiding and cutouts. 

3 

5 

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4 

6 

2 

7 

13 

9 

11 

10 

12 

8 

1. Wynn Hamlyn Pointelle maxi dress, $495 at Workshop; 2. NYNE Muse top, $329, and Honour pant, $249; 3. Isabel Marant Albini dress, $1898 at Workshop; 

4. Camilla and Marc Clementine Twist midi dress in Persimmon Orange, $900; 5. Juliette Hogan Portia dress in Sapphire, $929; 6. RUBY Bettina cutout dress, $429; 

7. Obi Steel Magnolias blouse, $377 at Zebrano; 8. Merchant 1948 Tamari mule in Vintage Cream, $230; 

9. Monarc Jewellery X Kowtow Hunch Double Hoops gold vermeil earrings, $250; 10. Briarwood Isabel bag in Taupe, $499; 

11. Moochi Ruffed shirt, $270, Captivate skirt, $340 and Chained slides, $330; 

12. Sophie Knotty velvet headband in Khaki, $38; 13. Nicole Rebstock Oakland heels, $309

AUTUMN '23 INSTORE & ONLINE 

UNTOUCHEDWORLD.COM

40 Magazine | Beauty 

About face 

From plant-based nail gel and orchid-inspired lippies to oxygen-infused moisturisers 

and nameless fragrances, here’s what the 03 team are trying this month. 

1 

Ready for this gel-y 

More big news from Mecca this 

month, with the mid-March 

release of cult brand Manicurist, 

the world’s first plant-based 

gel nail polish that can be 

done at-home and removed 

with regular polish remover. 

With a super affordable kit 

including Green Flash Gel Polish 

(pictured in Aubergine), $36, 

24W LED Lamp, $36, and 

Removal Clips, $11 – it’s set to 

be a bit of a game changer. 

2 

Brighten up 

Utilising potent rose myrtle picked by hand in China 

its natural environment and vitamin C-packed acerola 

seed extract sourced in Vietnam, the two new 

additions to Clarins’ Bright Plus range – dark spottargeting 

moisturising Gel Cream (pictured, $130) and 

seven-day radiant skin concentrate Beauty Flash Fresh 

Ampoule ($72) – should have fans of the cult brand 

looking to brighten their skin frothing. 

2 

Flower power 

Drawing inspiration from 

nature’s exceptional 

colour palette in the 

most luxurious way, 

fancy French brand 

Guerlain unveils the 

Red Orchid collection, 

featuring a new trio of 

ROUGE G lipsticks ($61), 

with different hues and 

textures nodding to three 

varieties of red orchids. 

The flamboyantly bright 

Red Vanda (pictured) 

comes in a velvet matte 

finish, pinky-red Red 

Ballerina has a satin 

finish, while Red Fire Star 

comes with a gold-flecked 

‘velvet metal’ finish. 

5 

Serum series 

Give skin whatever 

power boost it needs 

with Dr. LeWinn’s new 

Serum Series ($80 each), 

featuring three advanced 

concentrates each based 

around proven wonder 

ingredients retinol (to 

target dull, sun-damaged 

and ageing skin), 

hyaluronic acid (to plump 

dry and dehydrated skin 

and reduce redness) and 

vitamin C (to reduce 

pigmentation and boost 

skin radiance). 

4 

Let skin breathe 

We know oxygen is essential to life on Earth, duh, but turns 

out it’s also pretty magic for skin, a discovery Dermalogica 

has deeply invested in to create its latest release, Phyto 

Nature Oxygen Cream ($200). “I don’t think a lot of people 

realise how important oxygen is for optimal skin health,” 

says Dermalogica NZ’s head of education Caroline Parker. 

“This unique liquid-cream moisturiser oxygenates like no 

other product I’ve experienced and will be incredible for 

anyone wanting to firm and plump their skin.” 

6 

A perfume by any other name 

Back at the request of Byredo enthusiasts, 

unisex fragrance Unnamed ($323 at Mecca) 

has, as the name and blank label imply, 

been left nameless, giving the wearer an 

opportunity to select the name themselves 

and label the bottle as they wish. The result 

is a scent (featuring notes of gin accord, 

pink pepper, orris stem, lush violet, tree 

moss and fir balsam) that’s completely open 

to the wearer’s interpretation, free from 

direction and not limited by pre‐existing 

connotations or associations.

DUBARRY OF IRELAND 

DUBARRY OF IRELAND 

Inspired by Irish heritage, the 

Dubarry range is a contemporary 

collection of easy to wear, 

lasting and beautiful garments. 

We are excited to present our 

range at the Wanaka A&P Show 

2023. Visit us at site AD11 to 

shop country boots, tweeds, 

accessories and more. 

Available exclusively from 

Rangiora Equestrian Supplies, 

www.rangiorasaddlery.co.nz

De-stressing school-day dining 

While breakfast is often called the most important meal of the day, lunch is pretty 

crucial too – especially for growing kids. We check in with a nutritionist, a mum and chef 

and a budget adviser for suggestions on how to de-stress school-day dining. 

INTERVIEWS REBECCA FOX | RECIPES ALISON LAMBERT 

ALISON LAMBERT, 

MOTHER AND CHEF 

The dreaded breakfast and lunchbox dilemma! Even though 

my three children are now teenagers and they direct us to 

what they like and don’t, it can still be a headache to get them 

eating an energy-packed breakfast and lunch. 

Over the years we’ve had to navigate our way through, and 

many a day the lunchbox comes back untouched. 

Breakfast can be hard, as often the children are tired and 

getting them to sit and enjoy a breakfast – all the while trying 

to get yourself ready for the day ahead – can be a challenge 

in itself. 

Listen to your children and work around that. Fruit is a 

great way to start, whether it be in a smoothie, stewed or 

served alongside cereal, oats or yoghurt. Try to add some 

protein, whether it be from seeds or nuts. 

If your children are still struggling, try to make the toast or 

fruit more fun. Cut it up and place it around the plate so the 

children feel as though they are making their own choices, by 

mixing it up to make their own creations. 

We often whip up an omelette or poached eggs, which 

keeps them going through to morning break at school. 

Lunch boxes can become expensive if you find you buy 

bars, crackers with dips or pre-cut cheese – which are often 

packed with unnecessary sugars and additives. I suggest 

buying bags or large pottles of ingredients and decanting 

these into your own containers. Certainly cheaper and better 

for the environment.

Education | Magazine 43 

“Even though my three children are now teenagers and they direct 

us to what they like and don’t, it can still be a headache 

to get them eating an energy-packed breakfast and lunch.” 

They need to be exciting when opened, and have variety, 

whether it be a little pottle of yoghurt or chia pudding topped 

with some berries or honey, or cut up raw vegetables like 

carrot and cucumber sticks, cherry tomatoes etc. 

Sandwiches often come home uneaten, and to be honest 

I don’t blame them. We navigate around this by making 

quesadilla, which are wraps sandwiched together with cheese, 

corn, ham, capsicum etc, toasted in a pan until golden, cut into 

wedges. These work a treat. 

To finish, I always add a homemade treat such as a biscuit 

or energy balls and piece of fruit, which if need be can be 

cut and peeled. Anything to make it easy and enjoyable for 

the children. 

Don’t give up, and let the children help you assemble their 

lunch boxes. Best of luck! 

SOPHIE CAMERON, 

ASSOCIATE REGISTERED NUTRITIONIST 

Breakfast largely contributes to a child’s energy and nutrient 

intake, therefore it’s important to encourage children to eat 

breakfast each day. Children are still growing and developing, 

so breakfast should serve to kickstart their day and provide 

them with the long-lasting energy they need to learn and play. 

Children need to eat a variety of different foods 

throughout the day to be healthy, and breakfast should 

contain foods from the four main food groups: fruit and 

vegetables; breads and cereals; milk and milk products; and 

lean meats, chicken, seafood, eggs, legumes, nuts and seeds. 

These offer a mixture of carbohydrate, fat and protein 

components, along with the essential vitamins and minerals 

children need for a nourishing start. 

The nutrient requirements for children vary depending on 

their age, with older children requiring slightly more energy. 

An example of a healthy breakfast for a six-year-old could be 

two wheat biscuits with half a cup of low-fat milk (125ml), half 

a banana, one slice of toast, one teaspoon of margarine, one 

teaspoon of jam and a glass of water (150ml). 

The same breakfast for an 11-year-old would require adding 

an extra half a banana (one banana in total) and swapping 

the jam for two teaspoons of peanut butter to give them the 

extra calories they require for their age. 

A healthy lunch box should likewise contain a range of 

foods from the four main food groups to ensure children 

receive the essential nutrients they need to go, grow and glow 

throughout the day. 

GO foods are the grain foods that will give your children 

energy to fuel their body and brain and could include a 

wholegrain bread roll, a cup of cooked pasta, or two slices of 

wholegrain bread made into a sandwich. 

GROW foods are meat and dairy foods that contain 

important nutrients for building strong muscles, bones and 

teeth. Milk and milk products could include a pottle of yoghurt 

(choose low sugar varieties) or two slices of edam cheese, 

while meat and meat alternatives could include a small tin of 

tuna in springwater, a hard-boiled egg, or two slices of lean 

roast meat. 

GLOW foods are the colourful fruits and vegetables which 

offer essential vitamins and minerals for a strong immune 

system, as well as skin, hair and eye health. Offer one piece 

or equivalent of fresh fruit, for example, an apple, some 

pineapple chunks, kiwifruit halves, or several strawberries, and 

aim for two handfuls of vegetables. Examples could include 

crunchy vegetables such as carrot, capsicum, cucumber and 

celery sticks, leftover roasted vegetables, cooked corn cobs, 

broccoli or edamame beans. 

There are certain foods you should limit in a child’s diet, 

especially at breakfast and lunchtime. These include foods 

and drinks which are highly processed, as they often contain 

excessive salt, sugar and fat which can displace healthier 

options in their diet. 

Swap cordial and sugary drinks for water or plain low-fat 

milk, swap potato chips for low-fat crackers and hummus 

or plain popcorn, swap sweet biscuits for plain pikelets or 

homemade muffins, and swap confectionery for healthy trail 

mix containing dried fruit, nuts and seeds (check your school’s 

policy on nuts). 

Foods such as lollies, potato chips and fast food can be 

included in a healthy diet but need to be eaten in moderation 

and not in place of your child’s main meals. We suggest these 

foods be eaten occasionally as they can contribute to excess 

energy intake and tooth decay. 

A common problem faced by parents is children bringing 

their lunch boxes home from school uneaten. However, there 

are some easy ways to help children enjoy their food, while 

also eating healthy meals. 

Involve your children in the shopping and preparing of 

food. When you’re shopping, allow children to choose their 

vegetables, and encourage children to participate in the 

preparation of breakfast and lunch by cutting up some fruit 

and making their sandwiches. Children love to help and are 

more likely to enjoy their food if they have some choice. 

You could also bake some lunchbox items with them, such 

as homemade savoury muffins or vegetable fritters. 

Educate your children on why we eat certain foods. Explain 

that milk and cheese help your bones to grow, or that carrots 

help you to see better in the dark, rather than just because 

they are healthy and we need to eat them. 

Offer different lunch options during the week. Children 

need variety, so changing up their sandwich fillings and 

offering different fruits and snacks will prevent children 

from getting bored and also allow them to enjoy eating 

healthy meals.

44 Magazine | Education 

“Children are still growing and 

developing, so breakfast should serve 

to kickstart their day and provide 

them with the long-lasting energy 

they need to learn and play.” 

ANDREW HENDERSON, 

BUDGET ADVISER 

These are extremely challenging times right now, with 

high food prices making it difficult for everyone to 

cut costs when doing the weekly shop. It also creates 

a dilemma for people facing financial pressures, as 

sometimes cheaper options are of lower quality or 

come from countries with questionable ethical practices. 

With breakfasts it’s best to stick to the tried and true 

options like toast and porridge rather than processed 

and single-serve options, which might be convenient but 

cost more and sometimes come with extra additives. 

Lunchboxes are also tricky as you have to balance 

your child’s likes and dislikes with what is cheaper. Again, 

avoiding pre-packaged and single-serve foods is always a 

good start as they are often more expensive. 

Leftovers from the night before make a good 

lunchbox filler. You could also cook more so you can 

use the extra in sandwiches or toasties the next day. 

To save money on grocery bills at the moment 

requires time, and people always need to be reviewing 

where they shop. Rather than just going to one 

supermarket, shop around. Big-box retailers are moving 

into the food market and can sometimes have cheaper 

prices, especially for the basics. International food stores 

are also good sources of cheaper options for staples 

and spices, and greengrocers for vegetables. 

Do a shopping list – not only for the main meals but 

lunches as well so you do not reach for the convenient 

things. Sticking to the list is important as supermarkets are 

set up to tempt you. 

Only go to the supermarket once a week, if you can, 

as you end up spending more money each visit. And 

avoid Uber Eats or food delivery services and takeaways 

as they all add up. There are plenty of nice recipes 

online for ‘fakeaways’. 

Shopping in season is also important as fruit and 

vegetables are cheaper when abundant.

Recipe | Magazine 45 

ENERGY BALLS 

These balls of goodness are really just that. 

They are perfect for dairy free, gluten free, 

plant-based treat lovers. The dates act as a 

natural sweetener and are filled with fibre, by 

adding nuts you get healthy fats and protein, 

and I threw some chia seeds in to get more 

fibre and a healthy superfood boost. As long as 

you follow the quantities you can pretty much 

mix up the nuts, fruits etc to suit your tastes. 

Makes 12 

1 cup pitted fresh dates or prunes 

½ cup dried cranberries 

1 cup nuts (cashew, almond, walnut) 

¼ cup cocoa powder 

1 tablespoon chia seeds 

Pinch of salt 

CHIA PUDDINGS 

Chia puddings are a fantastic way to 

get protein-packed goodness and are 

delicious at the same time. You can 

add any fruit (I use frozen fruit a lot). 

You can make it chocolatey by adding 

cacao and it can still be healthy. I also 

make a vanilla-based chia pudding 

and add fresh or dried fruit, nuts and 

seeds to mix it up. Chia seeds need 

time to absorb so you will need to 

allow at least 1 hour or ideally leave 

overnight before enjoying. 

Optional 

Coconut or more nuts, to coat 

Put all the ingredients except the optional 

coconut/nuts into a food processor. 

Process on high until the mixture becomes well 

blended and comes together when moulded 

between your hands. 

Roll the mixture into 12 even-sized balls. 

You can keep them as is or roll them in coconut, 

nuts, chopped dates, cocoa powder, etc. 

Store in the fridge for up to two weeks. 

Serves 4 

2 cups coconut cream 

½ cup chia seeds (black or white) 

1 teaspoon vanilla extract 

1-2 tablespoons coconut sugar or 

maple syrup 

Optional 

2 cups fresh or frozen berries 

2 tablespoons raw cacao powder 

6 prunes 

Dried fruit such as apricots, dates, 

cranberries, seeds and nuts 

Pour the coconut cream into a large 

bowl, add the chia seeds, vanilla extract 

and sweetener. Whisk together until 

combined. 

Pour into a sealable container and store 

in the fridge (ideally overnight).

Wellbeing the Grammar way, 

a conscious action 

Wellbeing remains a 

priority and focus for most 

organisations, groups and 

individuals throughout the 

world in 2023. Educational 

Institutes continue to 

strive in the pursuit of 

a balanced approach 

between wellbeing and 

achievement. So what 

makes The Cathedral 

Grammar School’s 

approach so successful? 

We embarked on this journey 

in 2016, with a purposeful 

intent to embed a heart and 

mind philosophy through the 

development of a set of core 

values that all staff, students and 

the wider community connected 

with, aligned to and more 

importantly, understood. 

The intention was to provide an 

integrated approach that aligned 

with our core values of Faith, Hope 

and Love and underpinned by four 

pillars; everyone matters, fearlessly 

aim high, do the right thing and 

think, try, reflect. The roots of an 

effective culture of wellbeing, 

where everyone can thrive, we 

believe, lie within these values. 

The values were embedded 

in the school to underpin the 

actions of the school, integrated 

into everything school leaders 

and teachers undertook – from 

strategic planning; development 

of policies; school systems; 

relationships throughout the 

community and into the classroom. 

The process took time but was 

worthwhile as it meant that the 

community understood, owned 

and supported the culture of the 

school. We had a clear vision of 

what we wanted for our students 

both now and in the future. 

“Wellbeing doesn’t stand alone. 

It is woven within and across all 

aspects of the curriculum. Our 

values are well embedded and 

central to forming, developing 

and changing relationships.” says 

principal Scott Thelning. 

What the science of learning

“Wellbeing doesn’t stand alone. It is woven within and across all aspects of the 

curriculum. Our values are well embedded and central to forming, developing 

and changing relationships.” says principal Scott Thelning. 

and development tells us is 

that we need to create learning 

environments which allow for 

strong, long term relationships for 

students to become attached to 

school and to the adults and other 

children in it. Healthy attachment 

helps build a safe environment 

that fosters risk-taking and 

exploration, which drives learning. 

Seven years on, we have a thriving 

culture where we are united in 

prioritising relationship building 

knowing that positive relationships 

create optimum conditions for 

learning. 

Collectively as a staff, we 

understand that when we are 

thinking about a relationship, we 

are not just talking about being 

nice to a child, we are talking 

about a child having an experience 

of attunement and trust from all 

interactions with us. 

The intermediate years focus 

The Education Review Office (ERO) 

evaluated 159 primary schools in 

New Zealand to gain insights for 

their 2015 Wellbeing for Children’s 

Success in Primary School’s report. 

The findings identified the need 

for primary schools’ promotion of 

and response to wellbeing needs 

of Years 7 and 8 students to reflect 

the greater risks students this age 

and older may face. The report 

highlighted the need for schools 

to understand the cumulative 

effect on Years 7 and 8 students 

if wellbeing needs are not met in 

earlier years. 

We are committed to working 

alongside all of our students, 

ensuring they are mind fit in all 

that they do, and are adaptive 

to the challenges of an everchanging 

and complex world. 

This year, an even greater focus is 

being undertaken with our Years 

7 and 8 students and preparing 

them holistically for a positive 

transition to Secondary School. 

Komodo wellbeing platform 

Komodo, a data-driven wellbeing 

platform that empowers 

students and enables schools 

to make positive and effective 

interventions has been 

implemented. The students 

complete fortnightly surveys 

as part of their homeroom 

connection time and can select 

any staff member they wish to 

check in with should they wish 

to talk. 

The data from the completed 

surveys are reviewed by our 

wellbeing team. Any students in 

need are flagged by the survey 

results and this then allows daily 

engagement with those students. 

We believe being able to rely on 

regular, evidence-based student

self-reported data will vastly 

contribute to improving Cathedral 

Grammar’s overall approach to 

student wellbeing. 

“It is our hope that the Komodo 

platform may shed light on 

unexpected concerns to allow for 

the right conversations to be had, 

as well as provide the students 

with a platform to share what 

is going well and also what is 

causing any concern for us to act 

upon” says Thelning. 

Performance Pathways 

programme 

Year 8 students will participate 

in Performance Pathways, 

a programme based on 

neuroscience, positive psychology 

and mental skills and is delivered 

through 8 interactive modules. 

Programme facilitators John 

Quinn (High Performance Sport 

NZ and mental skills coach) 

and Anna Simcic (Olympic and 

Commonwealth Games medalist 

and mentor for High Performance 

Sport NZ) have designed a 

programme rich in foundation skills 

that students can immediately 

put to use across all areas of life 

including academic, sport and 

cultural performance. 

Students can then apply what they 

have learnt each week, with take 

home actions that they can discuss 

with their parents. 

These resources will be built on 

across the duration of the program 

so when the eight modules are 

completed, students will have 

armed themselves with additional 

tools to manage the challenges 

of life. 

The well-being and success of 

every child every day underpins 

everything we do at The Cathedral 

Grammar School. When our 

students look back on their time 

with us, we wish to leave a legacy 

of relationships that can never 

disappear. 

Open Day 

All start with the Principal’s 

welcome at 9am. 

• 28 March 

• 6 May 

• 31 October 

Scholarships 

Academic, Sport, Choral and 

Music Scholarship applications 

close 12 May. 

For more information visit: 

cathedralgrammar.school.nz 

Every child. Every day.

Promotion | Magazine 49 

DRIVING THE FUTURE 

The St Margaret’s College Foundation is announcing a new strategic 

partnership with Lexus of Christchurch. 

The Lexus philosophy of ‘The 

Pursuit of Perfection’ and Lexus’ 

commitment to excellence and 

innovation are a natural fit with the 

St Margaret’s College vision to create 

empathetic, confident and connected 

global citizens who value personal 

excellence and strive to make a 

positive difference. 

Lexus and St Margaret’s College also 

have common goals and values, and it 

is this alignment that has facilitated the 

strong connection underpinning the 

partnership that is a first of its kind 

toward a sustainable future within 

New Zealand schools. 

“We are thrilled to be involved with 

Lexus of Christchurch,” says the 

St Margaret’s College Foundation Chair 

Nick Pfahlert. 

“The brand is synonymous with a 

forward-thinking approach and we are 

delighted to have them as a premium 

partner of the Foundation.” 

Diana Patchett, Executive Principal of 

St Margaret’s College, says “Our College 

community shares a passion with Lexus 

for creating a sustainable, greener future 

through collaboration, innovative thinking 

and emerging technologies. We look 

forward to developing our relationship 

through our Foundation.” 

Aaron Frazer, General Manager of 

Lexus of Christchurch, says: “It is with 

excitement that Lexus of Christchurch 

and the Miles family are able to continue 

their relationship with St Margaret’s 

College through the Foundation. The 

decision was an easy one thanks to our 

shared values and our combined vision to 

make a positive difference toward a more 

sustainable future.”

INTO 

THE BLUE 

Blue is often thought of as a 

cold shade – unsurprisingly, 

since it sits on the cool side 

of the colour wheel. But that 

doesn’t mean it deserves the 

cold shoulder when it comes 

to decor. On the contrary, 

blue is a perennial favourite 

with stylists for its many 

moods and facets. 

So how to choose? It really comes down to the 

ambience you want in your space, as different 

blues generate a different energy. 

Research has shown blue helps our ability to 

focus, so an understated and soothing shade of 

grey-blue like Resene Raven is a great option for 

a study or office. A clear-skies blue like Resene 

Cut Glass offers an easy, breezy serenity that 

brings the outdoors in and creates a sense of 

spaciousness. 

Shades with just a hint of colour, like Resene 

Duck Egg Blue, bring a gentle harmonious look 

that verges on neutral. Mid-toned blues like 

Resene Seachange, Resene Kashmir Blue and 

Resene Biscay are neither too dark nor too light 

– making them perfect backdrop material. 

For some Hamptons-inspired sophistication try 

strong royal blues such as Resene Havelock Blue 

or darker Resene Hendrix paired with a white 

like ever-popular Resene Alabaster or Resene 

Black White. It’s a classic pairing that really lets 

that blue really sing. 

Deep moody blues like Resene Indian Ink are 

rich, velvety and cosy – ideally suited to framing a 

gorgeous view through a window, or an archway 

showcasing a beautiful interior beyond. 

Once you’ve picked your hero hue, use 

different saturations of that colour throughout 

the space. This is a tried-and-true way of 

dramatically transforming a room by giving it 

more definition and dimension. Extend the 

layering effect to your rugs, cushions, sofa etc. 

For help choosing colours to suit your projects, visit your 

local Resene ColorShop, ask a Resene Colour Expert 

online (resene.co.nz/colourexpert) or book a Resene 

Colour Consultation at resene.co.nz/colourconsult. 

RESENE 

KUMUTOTO 

RESENE 

FOAM 

RESENE 

HIPPIE BLUE 

MAKE A SPLASH 

For a space that’s both calming and upbeat, take a refreshing 

dip in a palette of aqua blues. Their watery connotations of 

course make these colours – from dark to light – perfect for 

bathroom spaces. But you can also layer them to create a 

year-round summer holiday feel. 

To prevent the effect from being too cool, mix in some 

warmer, deeper tones in your accessories and furnishings. 

Add in tactile throws in blue or sandy shades and break up 

the ocean of aquatic shades with plenty of natural fibre – a 

raw linen sofa, natural timber flooring, a rattan lampshade. 

Resene has a whole range of aquas and teals that are 

perfect for building an on-trend tonal palette. Aqua can 

overwhelm in large doses, or if you’re choosing vivid shades 

like Resene Hullabaloo or Resene Blue Chill. In this case, 

sticking to one feature wall can work well. Then balance the 

look with some creamy white furniture and cushions, and 

add in paler blue-green accessories in shades like Resene 

Kandinsky and Resene Breeze. Paint your remaining walls and 

flooring in crisp neutral hues like near-white Resene Alabaster.

LEFT: This living space’s summer vibe is 

achieved thanks to the clear-skies blue of 

Resene Cut Glass painted on the walls and 

floor. The tongue-and-groove wall and the 

cabinet are painted in Resene Kumutoto, a 

maritime aqua which amplifies the relaxed 

beachy feel. The sand-hued couch brings a 

fresh contrast to the blues, and the sandand-blue 

speckled rug unifies the palette. 

The coffee tables are painted in Resene 

Teal Blue and Resene Foam. The vases 

and bowls are painted in Resene Scandal, 

Resene Hippie Blue and Resene Wishlist. 

Natural fibres in the side table legs, chair, 

pendant and plant pot add an organic 

warmth that offsets the potentially cold expanse 

of blue. The coastal-themed artwork 

features almost every hue across the room, 

from sandy neutrals to pale blues and 

shimmering azures. It unites the room and 

gives every colour a sense of purpose and 

belonging. Rug, candleholder, sofa, artwork 

and chair from Freedom, teal and aqua 

cushions from Adairs. Project by Vanessa 

Nouwens, photo by Bryce Carleton. 

RESENE 

ASTRONAUT BLUE 

AH, THE SERENITY 

With its deeply calming effect, blue is the obvious candidate for your 

haven of rest and relaxation. A dreamy pale blue like Resene Breathless 

or a winter grey-blue like Resene Quarter Frozen will pair well with a 

range of colours. 

Pale blue and white is a classic, fresh pairing – and perfect in a smaller 

room where you want to create an airy, spacious feel. Introduce a lovely 

soft pale green like Resene Surf Crest and you’ve got a nature-inspired 

sanctuary that is soothing, romantic and restful. 

For your walls, you may choose to go full-on English country garden 

with a beautiful floral print from the Resene Wallpaper Collection. Or 

you may prefer to keep things minimalist with either a plain wall or a 

feature wall showcasing your own hand-painted design. A pattern of 

narrow stripes in a calming grey-blue like Resene Relax is grounding 

without overpowering the space. And the beauty of a cottage-y 

aesthetic is that your lines don’t have to be perfect – a little ‘wobble’ fits 

right in with the rustic, home-grown charm. 

Dial up the country theme with plenty of texture, weathered finishes, 

organic materials, fresh or dried flowers, mismatched furniture and 

interesting shapes. 

BELOW: Pale blue brings a breath of tranquillity to this pretty rustic-inspired 

bedroom, where a hand-painted wall design makes an attractive alternative to 

wallpaper. The main wall is painted in Resene Mystic with stripes in Resene Relax. The 

feature wall is offset by a return wall clad in tongue-and-groove panelling painted in 

Resene Surf Crest and trimmed in deep navy Resene Astronaut. This high-contrast 

hue is carried through in the lamp base to offer a sense of cohesion, with the striped 

bed linen and cushions continuing the theme. The lampshade scallops and stripes are 

painted in Resene Zephyr. The headboard is painted in Resene Relax with uprights 

in Resene Quarter Iron and bedside table in Resene Dusted Grey. The mottled paint 

effect on the flooring creates a ‘lived in’ feel. This was achieved with two basecoats 

in Resene Walk-On flooring paint tinted to Resene Mystic, followed by Resene FX 

Paint Effects medium mixed with Resene Dusted Grey, applied with a sponge and 

blended in with a soft dry rag during application. Bedspread from H&M Home, 

navy pillowcase from Thread, green and rust cushions from Collect Living, white 

pillowcases and throw from Places & Graces, artwork by Bioattic from endemicworld, 

bust from Ornament, bowl and stool from Tony Sly Pottery, dice from French 

Country Collections. Project by Kate Alexander, photo by Bryce Carleton. 

RESENE 

SURF CREST 

RESENE 

MYSTIC 

RESENE 

DUSTED GREY

Living history 

From confectionery factory to bookshop to chic city apartments, this 1910 

Dunedin building is rich in both history and heritage features. 

WORDS KIM DUNGEY | PHOTOS GERARD O’BRIEN

Home | Magazine 53 

“To bring it up to modern 

building code, and for it to feel 

like a modern building while 

keeping those historic features, 

is incredible.” 

$5.5million redevelopment has added apartments to a 

A building long associated with Dunedin writers, readers 

and academics. 

Work on the University Book Shop building preserved 

many of its original features while modernising the interior. 

The Great King St building is owned by the Otago 

University Students’ Association, which says it is a great 

example of what can be done with heritage properties. 

An upgrade of the bookshop on the building’s ground floor 

was the first part of the project to be completed. The retail 

space is now lighter and more open; the entry, complete with 

new platform lift, has been moved back to its original location 

in the centre of the facade. 

More recently, workers finished converting the first floor – 

previously used by the shop as a sale room and offices – into 

six apartments. 

A lightwell at the centre of the building pulls natural light 

into the back of the bookshop and the first floor communal 

corridor. Bedrooms and bathrooms are illuminated by 

skylights and by clerestory windows, the tops of which are 

5.8m above floor level. 

The soaring ceilings create a spacious feel and all of the 

units have 10sqm balconies, some overlooking the Otago 

Museum reserve. 

Mark Todd, of project managers Feldspar, said the original 

light well had to be replaced and floorboards and floor joists 

couldn’t be saved. But the original sarking (matchstick linings), 

trusses and columns were exposed and, where possible, the 

original brickwork was put on display in the living areas. 

Window openings remained the same size, but the glass 

was removed from those facing the street to form the 

outdoor balconies. 

The 18-month project also involved upgrading the fire, 

ventilation and electrical systems, removing asbestos, and 

insulating and strengthening the property, taking it to 

100 percent of new building standards. 

“There’s an entirely new structural steel portal frame, with 

associated foundations. The unreinforced masonry has been 

restrained on the first floor at the floor and ceiling level and 

tied together using Python screws. There’s also a new floor 

diaphragm at first floor level.” 

OUSA chief executive Debbie Downs said the revamped 

building was a “real asset for the city”. 

“To bring it up to modern building code, and for it to feel 

like a modern building while keeping those historic features, 

is incredible. 

We’ve been able to keep a heritage building alive and well 

for the next 100 years while helping the housing crisis in 

Dunedin and it’s a great investment for the association.” 

While that investment was seen as a long-term one, the 

building could be sold in the future to buy something that 

benefited students more directly, she added.

“When we saw these 

‘apartments to be 

built’ – and it was just 

architectural drawings 

on Trade Me, no photos 

– I was like, ‘that would 

be the super coolest 

place to live’.” 

“We need a student bar, somewhere for students to 

socialise, and that’s sadly lacking in north Dunedin. 

“This asset is in a state that if we ever found the right 

building and needed to purchase it, then this could be sold.” 

Peter Rawling, of NZPS Property Management, said five of 

the six apartments were already rented. 

One tenant became a convert to apartment living while 

teaching in South Korea and continued to live in inner city 

units when she returned to New Zealand. Liesel Mitchell, who 

doesn’t drive, said being in the city centre meant she could 

walk most places. 

That proximity to amenities was a consideration when she 

and her partner decided to move back to her home town 

from Wellington. 

“He likes to have nature and greenery and trees and I like 

to be right in the middle of the city, so we were, like, how do 

we find something that’s ... not too concrete but also nice and 

close to everything? 

“When we saw these ‘apartments to be built’ – and it was 

just architectural drawings on Trade Me, no photos – I was 

like, ‘that would be the super coolest place to live’.” 

A quality manager and PhD candidate, she was familiar with 

the UBS building from her time as a student at the University 

of Otago in the 1990s, Liesel says. 

“It was really funny. I put a picture up on Facebook, just 

to say, ‘I’ve moved back to Dunedin, this is my new view, 

any guesses as to where I am?’ And one of my friends came 

back saying, ‘Are you at the University Book Shop? Are you 

upstairs? Are you in the poetry section?’ It is quite strange 

when I can visualise how it was [before], but it’s lovely.” 

Their apartment had a balcony overlooking the museum 

reserve, but was quiet and private, with the high ceilings and 

trusses creating a warehouse feel. 

An increasing number of people wanted to live closer to 

the city, some because they didn’t have cars or didn’t want the 

costs associated with a bigger house, she says. Apartments 

were also an appealing option for younger people and could 

help to keep them in Dunedin. 

“We’ve got so many wonderful buildings that are part of 

Dunedin’s charm ... It would be really lovely if we could retain 

that sense of architecture from different eras and ... repurpose 

them for different things.”

Home | Magazine 55 

Timeline 

Designed by prominent Dunedin architect 

Edmund Anscombe, the UBS building 

was originally home to Romison’s 

Confectionery factory. Russian Jewish 

emigrant Julius Romison arrived in Dunedin 

in the mid-1880s and started making fancy 

confectionery and chocolate; by 1920, he 

employed 40 workers. 

This purpose-built property opened in 

1910 and continued to serve as Romison’s 

factory until the 1940s. The business later 

became known as Regina Confections and 

relocated to Oamaru. 

One of New Zealand’s largest 

independent bookshops, the University 

Book Shop, moved into the building in the 

early 1960s. Charles Brasch, editor of the 

leading literary journal, Landfall, was also 

based there about the same time. 

The three triangular gables are the 

building’s most distinctive feature and until 

recently were used in the bookshop’s 

marketing. 

Heritage New Zealand listed the building 

as a category 2 historic place in 2018.

56 Magazine | Promotion 

DIRECTORY 

HOME & LIVING 

ANY EXCUSE 

The beauty of Ico Traders’ Bantay nesting tables (aside from the obvious) is that you 

choose how they work in your space. Cleverly crafted from light yet sturdy powdercoated 

wire with accompanying metal plate, the three cool, curvy tables can sit 

inside each other in a variety of ways or be used individually. Priced at $899.99, 

they’re available in six chic hues or can be custom coloured for an additional $140. 

anyexcuse.co.nz 

LITTLE RIVER GALLERY 

Hugely joyful and joyfully huge at just 

over a metre square, this gorgeous floral 

painting by Georgina Hoby Scutt has a 

clear Fauvist influence in its refined form, 

expressive brushstrokes and vivid colours 

of sapphire, turquoise and cobalt. Acrylic 

on linen and framed in black, $3400. 

littlerivergallery.com 

BOCONCEPT CHRISTCHURCH 

Light, elegant and welcoming, the Berne 

sofa is all about modern simplicity. 

Designed by BoConcept in Denmark, 

this contemporary sofa is made up of 

well-defined shapes and soft curves. 

Customisable in more than 120 different 

fabrics and materials, transform your space 

into a place you’ll never want to leave with 

the Berne sofa. From $3769. 

boconcept.com 

CHARLI & COCO 

Locally owned luxury dog boutique Charli 

& Coco is now stocking the fabulous Dog 

by Dr. Lisa range. With decor-friendly 

grooming products and three different 

scented colognes, your pup is spoilt for 

choice and the snuggly bathrobes are an 

essential to elevate your pet’s pamper 

routine. From $22. 

charliandcoco.com 

WHITE ROOM INTERIORS 

For finishing touches for your home 

Christchuch-based White Room 

Interiors stylises with gorgeous 

drapes, shutters and blinds, offering 

in-house consultations with beautiful 

fabrics to choose from for that 

individual look. 

whiteroominteriors.co.nz

A walking tour 

Ditch the car and instead set out on foot to explore the best of 

Christchurch’s celebrated architecture with the 2023 update of John Walsh and 

Patrick Reynolds’ handy pocket guide to the city’s best buildings.

Travel | Magazine 59 

ABOVE: Frame Housing 

between Cashel and Lichfield 

Streets. AW Architects, 2021. 

OPPOSITE: Dorset Street Flats. 

Miles Warren, 1957. 

Just two years after it was first published, 

renowned writer and editor John 

Walsh’s instant cult classic Ōtautahi 

Christchurch Architecture: A Walking Guide 

has been re-released with an additional 25 

top architectural spots to stop. 

Accompanied by stunning imagery 

from pre-eminent photographer Patrick 

Reynolds, and showcasing 79 buildings 

along six central city walks celebrating 

150 years of Christchurch architecture, 

the pocket-sized guide covers the area 

bounded by the ‘Four Avenues’ – Bealey, 

Fitzgerald, Moorhouse and Deans – as 

well as the important architectural site 

that is the Ilam campus of the University 

of Canterbury. 

“Of New Zealand’s four main cities, 

Christchurch is the most conscious of its 

architectural history,” says John. 

“Although many buildings in the central 

city were lost in the earthquakes, quite 

a few important buildings have survived 

sufficiently intact to be saved and restored. 

And new buildings are starting to fill the 

gaps. The gap-filling will take a long time, 

but there is something optimistic about a 

city in the throes of becoming.” 

John, this is the revised edition of a book 

first published in 2020. Why another 

edition so soon, and what’s new about it? 

When the first edition of the guide sold 

out, there was an opportunity to take 

a fresh look at Ōtautahi Christchurch 

architecture – over the past few years 

many significant buildings have been 

constructed and others have been 

restored. The new edition of the guide 

includes 25 more projects, again with all 

photographs by Patrick Reynolds. 

When you first decided to write a guide 

to Christchurch architecture did you 

think – given the effect of the 2010–11 

earthquakes – you’d struggle to fill a book? 

At first, maybe, but it soon became clear 

that although many buildings in the central 

city had been destroyed in the quakes, 

or demolished after them, a number of 

important buildings had survived sufficiently 

intact to be saved and restored. 

And soon new buildings started to fill 

the gaps in the central city. The gap-filling 

will take a long time, but there’s something 

exciting about a city recreating itself. 

It’s understandable that people in 

Christchurch are still saddened by the 

loss of familiar landmarks, but the city 

does have a fine collection of historic 

buildings, doesn’t it? 

There have been definite losses, such as 

the Cathedral of the Blessed Sacrament 

(1905), which was a nationally significant 

building, but there have been some 

impressive heritage wins. 

Miles Warren’s Town Hall from the 

1970s, for example, has been beautifully 

restored. Christchurch retains two of the 

strongest architectural sites in the country 

– the quadrangle at Christ’s College, 

which has more than a century’s worth 

of fine buildings, and the Arts Centre,

60 Magazine | Travel 

What was it with Peter Beaven and Miles Warren? 

These two well-known Christchurch architects seemed 

to be sparring, on and off, for 30 years? 

New Zealand architecture has had few public personalities. 

Christchurch had two of them at the same time – Peter 

Beaven (1925–2012) and Sir Miles Warren (1929–2022). 

They often took opposing sides in heated heritage 

debates. Beaven saw himself as being outside the tent, 

while Sir Miles was definitely inside. However, they were 

both Christ’s College old boys and rather patrician. They 

had the confidence of their privileged upbringing, and were 

articulate, persuasive and quite willing to make a stand. 

There was perhaps a sense that Christchurch was too 

small for both of them, but whatever their differences, I 

think they always respected each other’s architectural ability. 

What’s your favourite Christchurch heritage building? 

At the moment, either Mountfort’s Great Hall (1882) at 

the Arts Precinct, which really is one of the great rooms 

of Aotearoa, or the neighbouring Biology and Physics 

Building, with its observatory tower (1896), also designed 

by Mountfort, which is now incorporated in a new 

boutique hotel. 

ABOVE: Public Trust Office, 152–156 Oxford Tce. Cecil Wood (1925). 

which was originally the campus of Canterbury College. 

There are more than 20 heritage-listed Gothic Revival 

buildings at the Arts Centre, and nearly all have now 

been faithfully restored. 

Some figures emerge from the book as giants of 

Christchurch architecture. One is Benjamin Mountfort 

– how important was he? 

Mountfort was Christchurch’s leading architect from the 

time of European settlement in the 1850s until the end of 

the 19th century. He set the architectural benchmark for 

the new city, and he set it pretty high. 

He was fortunate that the style in which he was so 

accomplished – Gothic Revival – was the house style of 

the Anglican establishment that founded Christchurch, 

but the city was also lucky that it was Mountfort who 

designed many of its important 19th century buildings. 

Who else should be considered as pivotal to the early 

fabric of the city? 

Mountfort was succeeded in the early 20th century 

by a generation of very able architects, including John 

Collins and Richard Harman, Samuel Hurst Seager and 

Cecil Wood. 

The next outstanding era in Christchurch architecture 

was the two decades after the Second World War, which 

was the heyday of Modernism in the city. 

The young Miles Warren was the outstanding 

Christchurch architect of this period, but the city had 

numerous talented Modernist architecture firms at 

this time, and the good old Ministry of Works was 

demonstrating its commitment to concrete Brutalism. 

Most interesting modern-era buildings? 

Miles Warren’s office and apartment (1962) at 65 

Cambridge Terrace is still recognisably a little gem of a 

building. If you like Brutalism – it’s a taste many people 

have not acquired – you’ll appreciate the Centre of 

Contemporary Art Toi Moroki (CoCA) Gallery, designed 

by the firm of Minson, Henning-Hansen and Dines in the 

late 1960s. 

Any favourite post-earthquake buildings? 

Tūranga, the new Christchurch central city library 

(2018) designed by Architectus, Schmidt Hammer 

Lassen Architects and the Matapopore Trust is a great 

community asset, and Ravenscar House Museum (2021), 

designed by Patterson Associates, is a very staunch and 

intriguing building. 

Anything else to add about Christchurch and 

its architecture? 

Thanks to its topography and its grid plan, Ōtuatahi 

Christchurch is an easy place to walk around. In a couple 

of hours, with this guide in hand, you can visit buildings by 

nearly all of the city’s significant architects, and take in most 

of the design styles deployed over the past 150 years. 

Photos by Patrick Reynolds for 

Ōtautahi Christchurch Architecture: 

A Walking Guide by John Walsh, 

Massey University Press, RRP$30.

MAKE YOUR EASTER EASY 

Easter is a magical time of year, a time to enjoy the company of friends and whānau. Explore our Easter recipes – from 

family favourites like a classic roast lamb to the most Easter-y of treats, our meals are meant for sharing.

Outside-the-box hot cross buns 

HOT CROSS BUN CHURROS 

Lotus Biscoff hot cross bun trifle 

Serves: 

6-8 

Prep time: 

25 mins 

This impressive Easter dessert is bound to gain all the attention of your 

friends and whānau! Luscious Lotus Biscoff-filled hot cross buns, creamy 

custard, whipped cream and crushed Biscoff biscuits make this trifle 

something to remember. 

6 Lotus Biscoff Hot Cross Buns 

150g Lotus Biscoff spread 

800g thick vanilla custard 

300ml cream, whipped 

6 Lotus Biscoff biscuits, crushed 

Slice each hot cross bun in half. Arrange the hot cross bun lids around the sides 

of a 20cm trifle bowl, cut side facing inwards. Dice the remaining hot cross 

buns and place them in the base of the bowl. 

Dollop spoonfuls of Lotus Biscoff spread over the hot cross buns. 

Spoon the custard over the Lotus Biscoff spread. 

Top the trifle with whipped cream. 

Crush half of the Lotus Biscoff biscuits over the top of the 

cream and garnish with the remaining biscuits. 

HOT CROSS BUN TIRAMISU 

Top tip: for a finishing touch, sprinkle this tremendous trifle with a light dusting 

of cinnamon. 

BACON & BANANA HOT CROSS 

BUN FRENCH TOAST

Fabulous family favourites 

EASTER EGG CHEESECAKE 

Classic roast lamb 

Serves: 

8 

Prep time: 25 mins 

Cooking time: 1.5 hours 

There’s nothing like a classic roast lamb to spoil 

family and friends. Teamed with the tart mint sauce 

and perfectly roasted seasonal veg, this dish is a 

guaranteed crowd-pleaser for your next family dinner. 

4 garlic cloves, finely chopped 

1 tablespoon chopped fresh rosemary sprigs 

1 tablespoon chopped fresh thyme 

1 tablespoon Dijon mustard 

2 tablespoons Pams Olive Oil 

1 teaspoon sea salt 

½ teaspoon freshly ground black pepper 

1.7 – 2 kg leg of lamb 

2 tablespoons Pams Olive Oil, extra 

Vegetables 

1 kg kūmara, cut into large chunks 

1 kg carrots, peeled and cut into chunks 

2 red onions, cut into wedges 

1 bulb garlic, cut in half 

2 sprigs rosemary 

Mint sauce 

¼ cup white wine vinegar 

2 tablespoons Pams Caster Sugar 

2 tablespoons water 

1 cup fresh mint leaves, finely chopped 

Preheat the oven to 200°C. Combine the garlic, rosemary, thyme, mustard, 

olive oil, salt and pepper in a small bowl. 

Score the top side of the lamb with a sharp knife and place in a large 

roasting dish. Spread the garlic and herb mixture over the lamb, rubbing 

into the scored cuts. Drizzle with extra olive oil. 

Roast in the preheated oven for 1 hour 30 minutes for medium, or until 

the lamb is cooked to your liking. Baste frequently. 

After 50 minutes, add the vegetables, garlic bulb and sprigs of rosemary. 

Toss to coat in oil. Season with salt and pepper. Cook the vegetables for 

40 minutes, or until they are tender and golden. 

Meanwhile, prepare the mint sauce. Place the vinegar, caster sugar and 

water into a small saucepan and stir over low heat until the sugar dissolves. 

Remove from the heat and allow to cool slightly before stirring in the 

chopped mint. 

Slice the lamb and serve with the roast vegetables and mint sauce. 

Gravy – To make a simple gravy, you’ll just need about 4 tablespoons of 

flour and 2 ½ cups of stock. Once you’ve removed the lamb from the 

roasting dish, place the dish on the stove over medium heat. Once the fat 

starts to bubble, add in flour, and cook for 1 minute. Next, pour in beef 

stock and mix well. Add salt and pepper to taste, and simmer until sauce is 

the correct consistency. Strain into a bowl. 

Leftovers – Roast lamb makes excellent leftovers! Delicious cold or hot, 

it can be put into sandwiches, salads, and pastas. Our personal favourite is 

a leftover roast lamb and kumara hash.

BBQ kūmara with 

avocado salsa 

Fire up the BBQ 

Make the most of late summer with mouth-watering 

recipes to be enjoyed outdoors. 

Serves: 

4 

Prep time: 15 mins 

Cooking time: 8 mins 

With smoky, sweet kūmara and tangy salsa, this vibrant vegan 

dish is the perfect accompaniment to your next BBQ feast. 

2 medium orange kūmara 

2 teaspoons paprika 

1 clove garlic, crushed 

1 lemon, zest & juice 

2 red chillis, finely diced 

1 large handful of mint or coriander, finely chopped 

1 avocado, finely cubed 

½ red onion, finely diced 

Cut the kūmara into ½ cm thick slices. 

In a small bowl combine half the paprika and a glug of olive oil. 

Brush the kūmara slices on both sides with the oil and season 

with salt. 

Preheat your barbecue to high and grill the kūmara slices for 4 

minutes each side, or until tender and cooked through. Transfer 

to a large serving platter. 

Add the garlic, lemon juice and zest, red chillis, herbs and 

remaining paprika to a mixing bowl with a glug of olive oil, 

tossing to combine. Add the avocado and onion and gently toss 

to coat. 

Serve the salsa on top of the grilled kūmara, or on the side as 

a dip. 

Top tip: you can grill the kūmara in a frying pan on the stove 

top in batches if you don’t have access to a barbecue! 

BBQ HALOUMI AND SUMMER 

VEGGIE SKEWERS 

INDIAN-INSPIRED BBQ CHICKEN 

DRUMSTICKS 

COUSCOUS TABBOULEH SALAD 

For more recipes head to newworld.co.nz

Kai with style 

Harakeke (flax) artist, hāngī enthusiast and top Kiwi food photographer 

and stylist Christall Lowe shares some early food memories, her career beginnings 

and highs and three delicious recipes from new book Kai. 

WORDS & PHOTOS CHRISTALL LOWE

66 Magazine | Food 

“My parents had a Chinese cookbook that I absolutely 

loved – in fact it’s where I learned to make the same fried rice 

I make today – and it still sits on my bookshelf.” 

grew up in the small rural town of Feilding, in 

I the heart of the Manawatū, as the eldest of 

four children. 

I remember cooking from a very young age. 

My parents had a Chinese cookbook that I 

absolutely loved – in fact it’s where I learned to 

make the same fried rice I make today – and it still 

sits on my bookshelf. 

I went to a garage sale when I was about ten 

years old and bought a plastic box full of deliciouslooking 

recipe cards, and a couple of spiral-bound 

recipe books with images that made me want to 

make my own cookbook. 

My most frequently used recipe cards were for 

pavlova, stuffed mushrooms and coconut ice, and I 

wrote my very first experimental recipe in Standard 

4 (Year 6). I’d make chocolate cake, ice cream and 

gingerbread houses. 

Every now and then my brother and I would 

pretend to have a restaurant, and we’d write out 

fancy menus and set the table like we were at the 

Old Flame (a restaurant in Palmerston North). I’d 

cook and he’d be the waiter. 

Although I dreamed of becoming a chef, or 

rather, designing a restaurant that had its own 

kitchen garden and hāngī pit (the dream is still 

there, lingering in my subconscious), I ended up 

going to the School of Architecture and Design 

at Victoria University, and completing a degree in 

Interior Architecture. 

But not content with designing either modern 

living spaces or commercial fit-outs, I went with my 

heart, and my thesis project was based around, you 

guessed it… kai. I designed my dream restaurant, 

but much more than that, I designed spaces based 

on the rituals and processes of kai – namely 

harvest, store, cook and eat. ‘A recipe for ritual’, I 

named it. 

One Saturday morning in the middle of winter, 

I saw two sets of images on Facebook (this was 

the pre-Insta food world) that totally sparked 

something within me and set my dreams in 

motion. One set of images showed beautifully and 

simply styled waffles, honey and a coffee 

maker, all in a very dreamy, rustic, white table 

setting. The other images were behind-the-scenes 

shots from a shoot for a food magazine. No way, I 

thought. The pros actually do it like this? 

I thought it was just me and my amateur ways 

that staged scenes on the floor or on my dining 

table! And so, on this rainy weekend morning in 

June of some year in the 2000s, I had my eureka 

moment. I could do this. I was already doing this. 

But I could do it ‘for real’. 

I threw myself into mastering my camera and 

craft. I used it at every opportunity, and created 

styling opportunities for myself. I analysed my 

favourite images on Pinterest, blogs, in cookbooks 

and magazines, I analysed every little detail. I started 

delving into the depths of the internet to find out 

about composition in photography, using natural 

light, colour theory and camera settings. I learned 

how to shoot comfortably in manual mode – and 

this was a game changer! 

Then I decided to start treating Instagram more 

like a living portfolio, and I got my first ‘real life’ 

styling jobs. Starting with a few small businesses, 

styling their products, I was then picked up by a 

couple of content-creation agencies, for whom I 

shot food products. It was when I was approached 

by a major food company here in New Zealand 

that food styling and photography became a 

full-time gig. One big thing led to another big thing, 

and soon I had work coming out my ears. 

Now I’m a commercial food stylist, food 

photographer and recipe developer. As well as being 

a busy mum of three children, I spend my days styling 

and photographing food for both large and small 

brands, restaurants and cafés, publications, television 

commercials and top chefs. 

Sometimes I’m in my own kitchen producing 

dishes according to a brief or developing recipes for 

clients, sometimes I’m capturing the amazing work 

of world-class chefs, and sometimes I’m the food 

stylist in a TV studio, working with a crew. 

My work has been used on everything from 

billboards to magazines, food packaging to 

websites, TV adverts to cookbooks, and I’m so 

proud to have won a much coveted Pink Lady 

International Food Photographer of the Year 

award in 2021, and the New Zealand Food 

Photographer of the Year in 2022. 

No two days are the same, and I work with 

a good amount of creative intuition, creating 

detail‐rich photographs with an ethereal sense of 

mood and depth that captivates the senses, guiding 

the viewer’s eye through a shot that has been 

thoughtfully considered. 

I absolutely love what I do, and I am grateful that 

I can do what I love.

Recipe | Magazine 67 

FEIJOA ICE CREAM 

Making feijoa ice cream with my cousins 

is something of a tradition. We first 

made it back in standard three (about 

nine years old), using a recipe from 

the School Journal. Every year now we 

make a batch of this when the feijoas are 

dropping, and even my cousin who now 

lives in Australia, and can’t get feijoas 

from a tree, still buys them especially for 

this treat (at an exorbitant price). I’m 

so thankful that we have a few backyard 

feijoa trees, but if you don’t, you will 

often come across schoolkids selling 

bags of them at their front gate. 

Makes approximately 2 litres 

2 eggs, separated 

1 can (395g) sweetened condensed milk 

2 cups feijoa flesh, puréed 

2 tablespoons lime or lemon juice 

1 cup (250ml) cream 

Using an electric beater, beat the egg yolks 

with a steady drizzle of condensed milk until 

pale and creamy – about 3–4 minutes. Add the 

feijoa purée and lime or lemon juice and beat 

until combined. 

Note: you can reserve some of the feijoa purée 

to swirl through the ice cream at the end, but 

be aware it will freeze harder than the ice 

cream due to the higher water content. 

In a separate bowl, whip the cream until thick. 

In another bowl, and with clean beaters, beat 

the egg whites until stiff. 

Carefully fold the whipped cream and then the 

egg whites into the condensed milk and feijoa 

mixture until just combined. 

Pour into a freezer-safe container with lid 

(around 2-litre capacity), swirl through 

reserved feijoa purée, if desired, and freeze for 

at least 5 hours or until set. 

Leave the ice cream out of the freezer for 

5 minutes to soften before serving.

68 Magazine | Recipe 

KŪMARA CAKE WITH ORANGE TOFFEE SAUCE 

What better way to celebrate the Matariki harvest than by enjoying one of the most significant crops 

for Māori, the kūmara. Here I have combined it with oranges to make a moist, 

luscious cake, served with toffee sauce and ice cream. I use orange kūmara in this recipe for their 

softness and sweetness. As a one-bowl, easy-mix cake, you’ll be whipping this up often! 

Serves 12 

1 cup plain flour 

1 cup wholemeal flour 

2 teaspoons baking soda 

2 teaspoons mixed spice 

½ cup brown sugar, firmly packed 

½ cup white sugar 

2 cups peeled, grated orange kūmara (approx. 2 medium) 

4 eggs 

1 cup canola or rice bran oil 

2 medium oranges (seedless), peeled and blended to a purée 

(leave the skin on ½ an orange for a more zesty flavour) 

For the orange toffee sauce 

1 cup caster sugar 

⅓ cup freshly squeezed orange juice 

⅓ cup cream 

Heat oven to 160°C. Grease and line a medium 

rectangular cake tin (approx. 23 x 33cm). 

In a large bowl, combine dry ingredients, including 

kūmara, aerating with your hands. 

Add wet ingredients to dry and mix with an electric 

beater on low for 1 minute. 

Pour batter into prepared cake tin, and bake for 

45 minutes or until cake springs back when lightly 

touched. 

While the cake cooks, make the orange toffee sauce. 

Place sugar and orange juice in a medium saucepan 

and stir to combine. Cook mixture over a medium 

heat, without stirring, swirling the pan every now and 

then, until a light caramel colour, about 8 minutes. 

Remove from heat and carefully add cream (take 

care here as the mixture will bubble vigorously), then 

return to low heat and stir until smooth. 

When the cake is cooked, leave to rest in the tin 

for 10 minutes before slicing and serving warm, 

smothered in orange toffee sauce and topped with a 

scoop of vanilla ice cream.

OVEN-COOKED 

HĀNGĪ KONO 

These kono (food baskets) are simply meat, 

root vegetables and stuffing steamed inside 

cabbage leaf parcels. You can use any cut 

of meat, but pork and lamb are hāngī 

favourites. You can also experiment with 

the root vegetables used. This was my nana’s 

way of making a ‘hāngī’ in the comfort of 

her own kitchen, especially in winter. No 

digging required, no wood to burn, no 

stones to heat! The result is succulent, tender 

parcels of kai, steaming hot as if they’d 

just come out of the ground. And don’t 

forget the salt, as Grandad would remind 

us constantly. Seasoning your meat makes a 

huge difference to taste! 

Serves 4 

1 cabbage 

4 pork chops, well salted 

4 lamb chops, well salted 

2 kūmara, peeled and chopped into 3cm chunks 

4 potatoes, peeled and chopped into 3cm chunks 

¼ pumpkin, peeled and chopped into 3cm chunks 

salt 

½ cup water 

For the stuffing 

8 slices of bread 

1 onion, diced 

1 medium carrot, grated 

2 tablespoons mixed herbs 

2 teaspoons salt 

100g butter, melted 

Place each cabbage basket into the roasting dish, season with salt, 

and cover each with two large cabbage leaves. 

Pour the water over the whole dish, and cover snugly with two 

layers of tinfoil. 

Cook for 1 hour at 200°C, then lower the temperature to 160°C 

and cook for a further 2 hours. 

Remove from oven and serve immediately, using a spatula to place 

each kono on a plate for diners to open and enjoy. 

Cook’s note 

You can make one big kono instead by lining the roasting dish 

with cabbage leaves, placing in the meat, vegetables and stuffing, 

seasoning and covering with cabbage leaves, water and tinfoil as 

per the instructions above. 

Heat oven to 200°C. 

To prepare the stuffing, break bread into small 

chunks by hand, or in a food processor. Combine 

all ingredients in a bowl, and set aside. 

Line a large roasting dish with 2 layers of cabbage 

leaves (use the smaller inner leaves for this, and 

save the large leaves for your ‘baskets’). 

Using 4 large cabbage leaves as baskets, fill each 

with one pork chop and one lamb chop, 6 to 8 

vegetable chunks, and top with stuffing. 

Edited extract and recipes from Kai: Food stories 

and recipes from my family table, by Christall Lowe, 

photography by Christall Lowe, published by 

Bateman Books, RRP$59.99.

70 Magazine | Recipe 

03 Mixology 

Expect a total eclipse of the 

heart with this special cocktail 

created to celebrate Scapegrace’s 

stunning new release. 

From the Central Otago-based 

distillery of beloved Kiwi spirits brand 

Scapegrace comes ‘Blood Moon’, one 

of the most exciting New Zealand gin 

releases of recent times. 

This incredible gin’s profile is truly 

unique, combining both dried and fresh 

botanicals to create something equal 

parts delicious, dramatic and refreshing. 

Blood oranges sourced in Tauranga 

provide a floral, sweet and slightly 

tart finish, raspberries gathered from 

the Tasman region provide a natural 

jam-like sweetness, and to round it all 

off, subtle kaffir lime from Gisborne 

provides a very welcome fragrance and 

a sharp lingering finish. 

To celebrate this very special release, 

the Scapegrace team has shared a simply 

stunning way to enjoy their new drop. 

BLOOD MOON 

SIGNATURE SERVE 

Textural and juicy with blood orange 

flesh upfront rolling into resinous 

juniper and fresh mint, here Blood Moon 

transforms the simple gin & tonic into 

something special. 

50ml Scapegrace ‘Blood Moon’ gin 

150ml tonic water 

Pineapple wedge, to garnish 

Add ice cubes into a glass, pour over 

Scapegrace Blood Moon, top with tonic 

water and garnish with a pineapple 

wedge. Enjoy!

2 days, 30+ distilleries, 

200+ cocktails, delicious 

food & live music. 

Arrowtown 

Fri 24th & Sat 25th March 

www.nzigf.com

72 Magazine | Read 

Book club 

Great new reads to please even the pickiest of bookworms. 

WINNING REVIEW 

YOU'VE BEEN 

READING 

ONE OF THOSE MOTHERS 

Megan Nicol Reed | Allen & Unwin, $37 

Bridget, Roz and Lucy have been friends forever. Their lives 

revolve around their children, their community, each other. 

With their husbands and kids, they holiday together every 

year. Every year, until last summer, when everything went 

so horribly wrong. Best known for her lifestyle columns in 

Sunday and Canvas magazines, this is Megan Nicol Reed’s 

first novel, and will resonate with fans of Liane Moriarty 

(Big Little Lies). 

OLD BABES IN THE WOOD 

Margaret Atwood | Penguin Books, $50 

From the bestselling, twice Booker-winning cultural icon 

comes a captivating collection of 15 stories. Suitably diverse 

and able to both delight and devastate as only Atwood 

can, these richly woven stories run the gamut of human 

experience, from two best friends disagreeing about their 

shared past and the right way to stop someone from 

choking to a daughter determining if her mother really is a 

witch, and features beloved cats, a confused snail, George 

Orwell, a cabal of elderly female academics and an alien 

tasked with retelling human fairy tales. 

MAD HONEY 

Jodi Picoult & Jennifer Finney Boylan 

Allen & Unwin, $37 

I love a book that helps me learn. 

This read gave me a deeper and 

clearer understanding around 

transgender. It gave me compassion 

around the complexities and 

struggles for those who are born a 

gender they are not. It also explains 

the language and challenges for 

transgender people. The story 

is wrapped around beekeeping, 

domestic abuse, new beginnings, 

teen romance and a tricky murder 

court case. Overall a good read. 

- Kim Knight 

STRANGE SALLY DIAMOND 

Liz Nugent | Penguin Books, $37 

Moving back and forth in time, between two perspectives, 

from Ireland to New Zealand and back again, this novel’s 

42-year-old protagonist Sally Diamond is a seriously 

complex but compelling character. And while there’s no 

sugar-coating how dark and disturbing this psychological 

thriller is, there are also, somehow, moments of delight 

and unputdownable-ness, and we’re pegging it as one of 

2023’s must-reads. 

OLD GOD’S TIME 

Sebastian Barry | Allen & Unwin, $37 

Retired policeman Tom Kettle is enjoying the quiet of 

his new home, a lean-to annexed to a Victorian castle 

overlooking the sea. But his peace is interrupted not just 

by the arrival of former colleagues but by a young mother 

and her family who move in next door. Twice winner of 

the Costa Book of the Year award and twice shortlisted 

for the Man Booker Prize, bestselling Irish writer Sebastian 

Barry returns with this haunting tale of “memory, love, 

mystery and reckoning”.

Read | Magazine 73 

PICCADILLY PICKS 

BWANA, THERE’S A 

BODY IN THE BATH! 

Peter Whitehead | Ingwe 

Publishing, $45 

An incredible true-life story. 

Peter Whitehead was born in 

Shanghai in 1922. When Japan 

invaded Manchuria, Peter, his 

mother and younger sister 

moved to England, reuniting with 

his elder siblings. He never saw his 

father again. With permission from his remaining family, he 

was shipped to Australia in 1936 as part of a resettlement 

programme and at just 14 found work with horseman 

Frank, who recognised his natural talent with horses. 

In 1940, Peter enlisted in the army as a ‘rough rider’ 

(horse breaker) and two years later joined the airforce, 

seeing action in the Pacific. In 1949 he began an amazing 

career in Africa as a park ranger, hunter, farmer and 

animal handler, often isolated and in sole charge living in 

environments made inhospitable by climate extremes, 

food shortage, rustling and animal threats large and small. 

He then moved to New Zealand in 1995. 

Having editorial assistance from highly respected fiction 

and non-fiction author Tony Park further adds to the 

pedigree of this memoir. 

- Neville Templeton 

REMAINDERS OF THE DAY 

Shaun Bythell | Allen & Unwin, $33 

Customer spent an hour in the shop and 

came to the counter with a pile of books. 

Me: “That’s 88 pounds but I’ll 

let you have them for 80 pounds.” 

Customer: “Can’t I have a discount?” 

This is just one example of the 

amusing interactions Shaun Bythell 

has with his frustrating customers, 

described in his latest book. 

Shaun has been running The Bookshop in Wigtown, Scotland 

for over 20 years, and this recent diary of daily life in the trade is 

an entertaining read. 

His staff are just as quirky as he is, from the foulmouthed 

Granny to the uncommunicative Meredith. Customers come 

and go, from the regulars – Sandy the Tattooed Pagan, Moleman 

and the rest – to visitors from abroad who just have to come 

and buy from the bookshop they’ve heard so much about. 

Shaun’s long time feud with Amazon continues, after he has 

been suspended from their marketplace. He is unbelievably 

patient with the unhelpful Amazon staff. 

He also describes some of the book collections he is asked 

to assess, some full of treasures, others not worth the trip to 

view, and his enthusiasm for the annual Wigtown Book Festival 

extends to opening his home to visiting authors, publishers and 

friends – a highlight on the calendar. 

- Helen Templeton 

WIN WITH PICCADILLY BOOKSHOP 

READ ANY GOOD BOOKS LATELY? 

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

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

we love books 

www.piccadillybooks.co.nz 

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

74 Magazine | Win 

Win with 03 

Every month, 03 Magazine sources a range of exceptional prizes to give away. 

It’s easy to enter – simply go to 03magazine.co.nz and fill in your details on the 

‘Win with 03 ’ page. Entries close March 17, 2023. 

Inner beauty 

The Beauty Chef CLEANSE Inner Beauty Support is a 

bio-fermented super-greens powder to help realign and 

support your natural cleansing processes, now with a 

supercharged formula! With fibre from banana starch and 

Jerusalem artichoke, choline to aid liver function and fat 

metabolism, plus enzymes, prebiotics and probiotics for a 

healthy belly. We have two tubs to win, each worth $70. 

thebeautychef.co.nz 

Architecture pocket guide 

If renowned writer and editor John Walsh’s book, Ōtautahi 

Christchurch Architecture: A Walking Guide featured in this 

issue on page 58 caught your attention, enter to win one 

of three copies of the 2023 re-release (worth $30 each) 

featuring an additional 25 top architectural spots around 

the city that you can visit on foot. 

masseypress.ac.nz/books 

Ultimate summer suncare 

The latest additions to Bondi Sand’s Fragrance Free suncare 

line offer UVA and UVB protection, a fast-absorbing and 

gentle formula and a high SPF 50+ defence against harmful 

rays. We have three Bondi Sands ultimate summer suncare 

kits up for grabs, each with a Sunscreen Face Mist, Face 

Fluid, Hydrating Sunscreen Lotion and Matte Sunscreen 

Lotion, worth more than $80 each. 

bondisands.com.au 

Wake up like this 

To celebrate the launch of new Kiwi-based clean beauty 

brand MATER (pronounced maa-ter) Beauty, we have 

a set of serums to give away, valued at a total of $165. 

Made from a blend of 15 luxury oils, You Are My Sunshine 

Supercharged Glow Drops ($88) offer a natural, gentler and 

safer retinol alternative, while I Woke Up Like This Beyond- 

Hydration Perfecting Serum ($77) utilises hyaluronic acids, 

niacinamide and more to instantly hydrate skin. 

mater.beauty 

PREVIOUS WINNERS 

Gallery De Novo voucher: Liberty Pirani; Pure South voucher: Peter Vial; 

The Homemade Table cookbooks: Susan Gardner, Alex Smith; Fisherman’s Wharf voucher: Rebecca Macpherson 

*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 Allied Press Magazines to send further correspondence, which you can opt out of at any stage.

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03 Magazine: March 01, 2023

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