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the<br />
South<br />
island<br />
lifestyle<br />
magazine<br />
FREE | <strong>June</strong> 2<strong>02</strong>3<br />
CELEBRATED ARTIST ROBIN WHITE’S TIME IN OTAGO (WITH SAM HUNT) | THE ARROWTOWN FASHION LABEL DRAWING<br />
INSPIRATION FROM NATURE | ELEVATED INTERIORS: AN ICONIC DUNEDIN BOUTIQUE GETS A COOL MAKEOVER | CANTERBURY PIE<br />
ROYALTY WENDY MORGAN SHARES SOME TASTY PASTRIES | GOOD GREEN: KIWI HERBALIST JANE WRIGGLESWORTH ON<br />
DE-STRESSING WITH HERBS | THE CIRQUE IS COMING TO TOWN: THE INTERNATIONAL SPECTACULAR LANDS IN CHRISTCHURCH
4 <strong>Magazine</strong> | Promotion<br />
INTRODUCING SKYLARK<br />
BAR & LOUNGE<br />
This stylish new addition to the city’s nightlife and Christchurch Casino opened its doors recently<br />
with an evening of incredible live music, laughter and – of course – delicious drinks.<br />
At Skylark you can enjoy quality live entertainment and<br />
explore the divine cocktail menu featuring our clever<br />
concoctions destined to become tasty classics.<br />
Formerly known as the Valley Bar, the space has undergone<br />
a stunning transformation to emerge as a chic cocktail lounge.<br />
Toast to friends and treat your tastebuds to the exquisite<br />
sweetness of peaches, tiramisu, aloe and lychee. Sit back,<br />
unwind and be surprised and delighted by the creative<br />
combinations of fun flavours.<br />
If you’re after a lighter refreshment, Skylark has a range of<br />
low alcohol and non-alcoholic cocktails, featuring heavenly<br />
flavours like limoncello, coconut aloe and watermelon mint.<br />
They’re not to be missed, especially at our prices – cocktails<br />
are only $16, non-alcoholic cocktails just $12.<br />
Fancy a deal? Join us between 7–9pm for ‘cocktail hour’.<br />
Festive, flavourful, and fun entertainment for a song? What<br />
could be better?!<br />
Like its namesake, Skylark offers a carefree, fun-loving<br />
atmosphere. With live music every weekend and a brand-new<br />
state-of-the-art sound system, you’ll be flying high as you<br />
enjoy great quality music.<br />
Live it up with live music and celebrate with a cocktail (or<br />
two) at Christchurch Casino’s swankest new digs. Be sure to<br />
slip into Skylark for your next night out – you’ll love it!<br />
christchurchcasino.co.nz
1<br />
OPENING<br />
NIGHT<br />
3 4<br />
2<br />
5<br />
6<br />
7<br />
1. A crowded bar in the fore with a pumping dance floor behind<br />
2. Two of the brand-new cocktails are served, the<br />
“Low Margaret” and “Prima Ballerina”<br />
3. Two punters enjoying their first drinks in the new space<br />
4. Jordan Luck brings the house down<br />
5. A couple enjoy a bottle of wine as Lee Martin performs<br />
6. Food and Beverage Manager Dave Steward serves a beer<br />
7. Patrons browse Skylark’s brand-new cocktail menu
6 <strong>Magazine</strong> | Editor’s note<br />
Hello<br />
Ever since I laid eyes on the artwork showcased on this<br />
month’s cover (by the celebrated artist Robin White, of<br />
equally iconic Sam Hunt at the Portobello pub) while visiting<br />
Te Papa last year, it has sat in the back of my head on my<br />
wishlist of ‘covers I’d love to run’.<br />
So it was with great excitement that on a recent trip<br />
to Dunedin, I found the touring exhibition had landed at<br />
Dunedin Public Art Gallery, ensuring just the kind of strong<br />
South Island connections I look for in all our content.<br />
People often ask what I look for in an <strong>03</strong> cover, and the<br />
truth is there’s no specific formula – the only prerequisites are<br />
that it be captivating and compelling (we really want you to<br />
pick it up!) and pay tribute to this amazing little island of ours.<br />
They say you shouldn’t judge a book by its cover, but that’s<br />
not true when it comes to magazines. A lot of thought and<br />
work goes into choosing and locking each one in, and I truly<br />
hope you enjoy them!<br />
Elsewhere in the mag, it’s a diverse mix of goodies: from an<br />
Arrowtown fashion label drawing on the colours of Central<br />
Otago (page 34) and Canterbury pie royalty Wendy Morgan<br />
sharing some tasty pastries (page 67) to cool Dunedin<br />
boutique Company Store’s dreamy makeover (page 48) and<br />
an insider’s look at the mindblowing Cirque du Soleil show<br />
coming to Christchurch (page 38).<br />
PUBLISHER<br />
Charlotte Smith-Smulders<br />
Allied Press <strong>Magazine</strong>s<br />
Level 1, 359 Lincoln Road, Christchurch<br />
<strong>03</strong> 379 7100<br />
EDITOR<br />
Josie Steenhart<br />
josie@alliedpressmagazines.co.nz<br />
DESIGNER<br />
Emma Rogers<br />
PROOFREADER<br />
Mitch Marks<br />
EDITORIAL ASSISTANT<br />
Hannah Brown<br />
ACCOUNT EXECUTIVE<br />
Janine Oldfield<br />
<strong>02</strong>7 654 5367<br />
janine@alliedpressmagazines.co.nz<br />
CONTRIBUTORS<br />
Dave Comer, Helen Templeton,<br />
Jane Wrigglesworth, Lottie Hedley,<br />
Mike Yardley, Olivier Brajon, Rebecca Fox,<br />
Robyn Joplin, Wendy Morgan<br />
Every month, <strong>03</strong> (ISSN 2816-0711) shares the latest in lifestyle, home,<br />
food, fashion, beauty, arts and culture with its discerning readers.<br />
Enjoy <strong>03</strong> online (ISSN 2816-072X) at <strong>03</strong>magazine.co.nz<br />
Allied Press <strong>Magazine</strong>s, a division of Allied Press Ltd, is not responsible for any actions taken<br />
on the information in these articles. The information and views expressed in this publication<br />
are not necessarily the opinion of Allied Press Ltd or its editorial contributors.<br />
Every effort is made to ensure the accuracy of the information within this magazine, however,<br />
Allied Press Ltd can accept no liability for the accuracy of all the information.<br />
Josie Steenhart, editor
8 <strong>Magazine</strong> | Contents<br />
In this issue<br />
22<br />
INTERIORS<br />
48 Moving on up<br />
Inside Company Store’s stylish new space<br />
Resene<br />
Temptation<br />
COLOURS OF<br />
THE MONTH<br />
COVER FEATURE<br />
28 Robin White retrospective<br />
A major exhibition of Dame<br />
Robin White’s artworks on<br />
display in Dunedin<br />
FASHION<br />
24 Lighter shade of pale<br />
Beige doesn’t have to be boring<br />
34 Oamaru to Arrowtown<br />
Fresh fashion that celebrates the<br />
seasonal shades of the South<br />
HOME<br />
22 Most wanted<br />
What the <strong>03</strong> team are coveting<br />
right now<br />
TRAVEL<br />
58 On island time<br />
Step back in time in the blissful<br />
Pacific paradise of Samoa<br />
reCOver YOUr<br />
LOveD FUrNItUre<br />
QUaLItY FUrNItUre speCIaLIsts<br />
www.qualityfurniture.co.nz<br />
MONDaY - thUrsDaY 7.00am-4.30pm | FrIDaY 8.00am-12.00pm<br />
(afternoon appointments by request) CLOseD weekeNDs<br />
424 st asaph street | re-UphOLsterY speCIaLIsts<br />
phONe 371 7500 Or keIth hartshOrNe <strong>02</strong>7 566 3909
Celebrating<br />
exCellenCe:<br />
Lovoir Day Spa Wins Prestigious<br />
Architecture Award<br />
“There’s nothing like this in Christchurch…”<br />
HHHHH<br />
Immerse yourself in the serene tranquillity of Lovoir Day Spa, an<br />
architectural gem nestled in the heart of Christchurch. Recently,<br />
Lovoir was recognised as a winner at this years Canterbury<br />
Architecture Awards, a testament to its exquisite design and<br />
soothing ambiance.<br />
This award-winning retreat, the only purpose-built luxury spa in<br />
Christchurch, is also the highest-rated. It boasts seven opulent<br />
treatment rooms, including two dual rooms, meticulously designed<br />
to harmonise with your skin or relaxation journey.<br />
Last year, Lovoir was crowned “New Zealand’s Best Day Spa 2<strong>02</strong>2”,<br />
further solidifying its reputation for excellence. Specialising in<br />
skin health, the expert therapists offer an array of rejuvenating<br />
facials and advanced skin treatments, ensuring a transformative<br />
experience for their clients.<br />
Lovoir’s philosophy is anchored in achieving tangible results that<br />
make a significant difference in their clients’ lives. Step into Lovoir<br />
Day Spa, leave your worries at the door, and begin your journey<br />
towards a renewed sense of skin, body and wellness under the<br />
caring hands of the dedicated team.<br />
Experience the difference at Lovoir, where architectural elegance<br />
meets unparalleled service.<br />
www.lovoirbeauty.com<br />
SurPriSe your Love oneS<br />
With A memorABLe exPerienCe.<br />
PurChASe your giftCArD<br />
in Store or onLine toDAy<br />
SCAN to go<br />
directly<br />
to our<br />
website<br />
2 ChriStChurCh LoCAtionS<br />
Lovoir Day Spa (City Centre)<br />
<strong>03</strong> 423 1166<br />
christchurchcentral@lovoirbeauty.com<br />
Lovoir Beauty Salon (Avonhead)<br />
<strong>03</strong> 358 8410<br />
avonhead@lovoirbeauty.com
10 <strong>Magazine</strong> | Contents<br />
OUR COVER<br />
28<br />
Robin White, ‘Sam Hunt at<br />
the Portobello Pub’, 1978.<br />
Acrylic on hardboard.<br />
Collection of<br />
Dunedin Public Art Gallery.<br />
Resene<br />
Very Berry<br />
READ US ONLINE<br />
67<br />
Resene<br />
Salted Caramel<br />
FOOD<br />
67 Pie time<br />
Perfect pastry from pie royalty Wendy<br />
Morgan’s new cookbook<br />
ARTS & CULTURE<br />
38 The Cirque is in town<br />
Acrobatics on ice from Cirque du Soleil<br />
40 The everyday herbalist<br />
A look inside the ultimate guidebook<br />
to local herbal remedies<br />
72 Book club<br />
Great new reads to please even the<br />
pickiest of bookworms<br />
BEAUTY<br />
26 About face<br />
The best new beauty products for winter<br />
REGULARS<br />
12 Newsfeed<br />
What’s up, in, chat-worthy, cool, covetable<br />
and compelling right now<br />
74 Win<br />
TOM Organic period products, Good<br />
Change cloths, Bennetto chocolate, Elta<br />
Ego alcohol free cocktails, Nevé’s new car<br />
fragrance diffuser and YUM breakfast packs<br />
FIND US ON SOCIAL<br />
<strong>03</strong>magazine.co.nz | @<strong>03</strong>_magazine<br />
GET A COPY<br />
Want <strong>03</strong> <strong>Magazine</strong> delivered straight<br />
to your mailbox? Contact:<br />
charlotte@alliedpressmagazines.co.nz<br />
Reminder Service<br />
victoriaflorists.co.nz
Art and objects that connect us with the people,<br />
places and memories we hold in our hearts.<br />
EDCRUIKSHANK.COM
12 <strong>Magazine</strong> | Newsfeed<br />
Newsfeed<br />
What’s up, in, chat-worthy, cool, covetable<br />
and compelling right now.<br />
Well well well!<br />
Dunedin – lucky you! Well+Being is a dreamy new<br />
wellness centre offering everything from infrared saunas,<br />
float and LED light therapy to health/mental coaching,<br />
lifestyle medicine and yoga, pilates and meditation<br />
classes. Located on St Andrew Street in the city, this<br />
stylishly serene space spans three sub-floors and is<br />
curated to offer advanced whole-body, science-backed<br />
methods to nourish the three states of being: physical,<br />
mental and emotional.<br />
wellandbeing.nz<br />
Go big or go home<br />
Consider us deeply obsessed with the lush new collection<br />
from one of our favourite New Zealand jewellery designers,<br />
Jasmin Sparrow. “A love letter to childhood nostalgia,<br />
vintage jewellery and the audacious women who wear<br />
it,” Trésor features supersized earrings with a retro nod,<br />
handcrafted and plated in recycled 14ct gold or rhodium.<br />
jasminsparrow.com<br />
Get in formation<br />
Supermarket shelves got a little brighter this month with the<br />
launch of skincare brand Formation, offering a range of products<br />
high in quality and in active ingredients, without the high price<br />
tags to match, all while looking fabulous on your bathroom<br />
shelf! “We aim to take the guesswork out of skincare and the<br />
ingredients so that everyone can feel empowered in selecting<br />
their skin care products and in their own skin,” says Formation<br />
new product development manager Claire Whitehouse. The<br />
first drop features a squalane cream cleanser, ceramide day<br />
cream, AHA exfoliant and peptide night cream, from $25.<br />
thoughtfullyformed.co.nz<br />
Butter up<br />
For those not #blessed enough to have access to the<br />
French-flavoured deliciousness that is Christchurch<br />
patisserie Butter, or if you have a mid-week craving<br />
for the Saturday shop window, local candle company<br />
Nevé have created a heavenly limited-edition<br />
collaborative candle. Inspired by the traditional French<br />
pastry canelé, this decadent little travel candle is a<br />
perfectly balanced mix of creamy baked custard,<br />
vanilla bean, caramelised sugar and honeycomb notes.<br />
neve.co.nz
Elite performance<br />
in a changing world<br />
In my previous article, I mentioned a<br />
career highlight which included the<br />
chance to present at an international<br />
conference. In it I posed the question:<br />
“what exactly would I speak about?”<br />
And now, 24 hours away from its<br />
delivery, I’d love to tell you what I<br />
decided on.<br />
My selected topic is ‘elite performance in<br />
changing times’ and with that I’m going<br />
to share with my audience some of the<br />
principles behind that choice. But first,<br />
consider this for a moment: all of us live<br />
in changing times, not just in my own<br />
profession but in everyone’s everyday<br />
life. There are a number of elements<br />
contributing to this and I’ll go through<br />
them.<br />
Attention spans are painstakingly short.<br />
The average attention span is said to be 8<br />
minutes and 25 seconds, with a possibility<br />
of 20 minutes at the highest level and a<br />
mere two seconds at the lowest; and just<br />
for general interest, Generation Z comes<br />
in at a skimpy 2.7 minutes. Which will be<br />
no surprise to many parents who feel like<br />
they’re not being listened to, because<br />
statistically speaking, they’re not.<br />
Next is the reality that living and working<br />
in a post-Covid world, there’s a certain<br />
level of stress, uncertainty and heightened<br />
anxiety that naturally exists for most of us.<br />
When you add the elements of higher<br />
expectation, entitlement, and the belief<br />
that everything we want should be<br />
delivered instantaneously, you create a<br />
powder keg of emotions. The point being<br />
that any performance, let alone elite<br />
performance, is challenging no matter<br />
where you find yourself.<br />
So how do you grow an elite business, elite<br />
performance and a culture that cultivates<br />
just that without losing yourself and your<br />
people in the process? I’ve come to rely on<br />
some personal philosophies backed up<br />
by years of mentorship from one of New<br />
Zealand’s top mental skill coaches, Gilbert<br />
Enoka. A little, sometimes a lot, of trial<br />
and error, and some significant strategies<br />
that I’ve seen work brilliantly in our own<br />
company.<br />
Let’s start with world-class one-on-ones<br />
that allow for connection, recognition and<br />
challenge rather than merely overviewing<br />
tasks or ticking boxes. I love this aspect of<br />
my role and I’ve seen people thrive under<br />
this stewardship.<br />
Equally important is the acceptance that<br />
old ways won’t open new doors. Although<br />
I do know there are no magic solutions, if<br />
you just do what you have always done<br />
you will get the same results – and over<br />
time these will erode.<br />
Innovation, professional and personal<br />
development, and a strong vision are<br />
important as without them you can<br />
stagnate. Edward de Bono had this to say:<br />
“there is no doubt that creativity is the<br />
most important human resource of all.<br />
Without it there would be no progress just<br />
a forever repetition of the same patterns.”<br />
I’m also going to highlight the need to<br />
expect less and prepare more, a narrative<br />
that should encourage everyone to stop<br />
looking at the person across from them to<br />
bring all the answers and start contributing<br />
more themselves, knowing that this all<br />
starts with preparation.<br />
Finally, I hope to conclude with a mantra<br />
that it is vision than excites people, not<br />
numbers, and I’ve seen this evidenced in<br />
real life time and time again. Numbers on<br />
their own only appeal to a small group<br />
of people and, in fact, numeracy has the<br />
power to dampen enthusiasm rather than<br />
lift it.<br />
There you have it. I hope I’m making sense.<br />
I hope I’m able to bring my best self to the<br />
occasion and I hope I bring a little bit of<br />
Kiwi magic to the moment.<br />
Lynette McFadden<br />
Harcourts gold Business Owner<br />
<strong>02</strong>7 432 0447<br />
lynette.mcfadden@harcourtsgold.co.nz<br />
WORK WITH THE<br />
HARCOURTS FRANCHISE<br />
IN NEW ZEALAND<br />
No.1*Top National Multi Office Franchise for Revenue per Sales Consultant (2018-2<strong>02</strong>3)<br />
PAPANUI 352 6166 | INTERNATIONAL DIVISION (+64) 3 662 9811 | REDWOOD 352 <strong>03</strong>52 |<br />
PARKLANDS 383 0406 | SPITFIRE SQUARE 662 9222 | GOLD PROPERTY MANAGEMENT 352 6454<br />
GOLD REAL ESTATE GROUP LTD LICENSED AGENT REAA 2008 A MEMBER OF THE HARCOURTS GROUP<br />
www.harcourtsgold.co.nz
14 <strong>Magazine</strong> | Newsfeed<br />
Brush up<br />
The latest sought-after release from elevated Aotearoa skincare<br />
brand Tronque, the sleek and sexy Ionic Body Brush ($70) is made<br />
from extra-fine, ion-charged copper bristles and forms negative<br />
ions from natural friction that re-ground your natural energy state<br />
as you brush. Tronque founder Tanné Snowden says using the<br />
brush is the perfect way to stimulate energy through improving<br />
circulation, with habitual use revealing improved skin appearance.<br />
“Dry brushing your skin with our Ionic Body Brush will exfoliate<br />
any dry skin, leaving your skin smoother and brighter, with reduced<br />
cellulite, lymphatic drainage and reduce inflammation.”<br />
tronque.com<br />
Cascade into winter<br />
A new chapter from covetable Kiwi label Ovna Ovich,<br />
the Cascade collection was formed around the belief<br />
that winter needn’t be dull. With a palette of earthy<br />
colours from Chestnut to Mushroom and Grass,<br />
signature cuts are offered in soft, sustainable fabrics<br />
such as cupro, tencel, merino jersey and a luxurious<br />
ZQ certified merino/possum blend. Accessories from<br />
tote bags to socks and scrunchies add the perfect<br />
playful finishing touches.<br />
ovnaovich.com<br />
What’s up, doc?<br />
Doco fans, get ready – the much-anticipated 18th<br />
edition of Doc Edge Festival is set to captivate<br />
audiences once again with a diverse and thoughtprovoking<br />
line-up featuring 71 films, 22 XR projects<br />
and a photo exhibition celebrating the work of the late<br />
documentary photographer Ans Westra. Showcasing<br />
a wide range of films from around the world, the<br />
selection includes several world and international<br />
premieres, including Kiwi flick Seasick (pictured), which<br />
looks at the degradation of Auckland’s Hauraki Gulf –<br />
one of only two marine parks in New Zealand. While<br />
cinema screenings are only in Auckland and Wellington,<br />
the nationwide virtual festival runs from <strong>June</strong> 19 to July 9.<br />
docedge.nz
Regain your hearing<br />
and enhance your<br />
quality of life with us
16 <strong>Magazine</strong> | Newsfeed<br />
The art of style<br />
The Christchurch Art Gallery<br />
showcased a different kind of<br />
masterpiece recently, hosting the<br />
exciting launch of the all-new<br />
Maserati Grecale. Cosmopolitan<br />
and modern, Italian and timeless, its<br />
sculpted lines fuse essential iconic<br />
design elements with an audacious,<br />
futuristic outlook. The Grecale<br />
embraces a new luxury paradigm<br />
made of tradition, innovation and<br />
concrete vision, where every detail<br />
has a purpose. Discover all the key<br />
design features of the new Maserati<br />
SUV now at Christchurch’s<br />
Euromarque showroom.<br />
euromarque.co.nz<br />
Bye bye bad<br />
Say goodbye to germs and other<br />
nasties in style this season with cool<br />
new Kiwi launch Byebyebad, who have<br />
tapped into the powers of sustainably<br />
sourced super ingredient Bioactive<br />
Totarol (extracted from offcuts from<br />
fallen New Zealand Tōtara trees) to<br />
create a range of natural and effective<br />
personal care products. This innovative<br />
ingredient has serious antibacterial,<br />
antioxidant, anti-inflammatory and<br />
antimicrobial properties, and has<br />
been utilised by the brand in lush<br />
handwashes, a natural hand protector,<br />
a mouth refresher and a blue light face<br />
shield spray, all encased in compelling<br />
packaging.<br />
byebyebad.com<br />
Absence makes the art grow fonder<br />
Absence, the newest exhibition at Christchurch Art Gallery Te Puna o<br />
Waiwhetū, argues that sometimes the most compelling thing is what isn’t<br />
there. Running to August 20, 2<strong>02</strong>3, Absence brings together works from<br />
artists working across diverse mediums and eras all connected by the central<br />
theme of absence – from things that have been and gone to those we think<br />
may soon arrive. Covering a wide spectrum that includes the mournful and<br />
the mischievous, the monumental and the hardly-there-at-all, this thoughtprovoking<br />
exhibition invites viewers to fill in the gaps.<br />
christchurchartgallery.org.nz<br />
Petrus van der Velden, ‘Burial in the Winter on the Island of Marken’ (also known as<br />
‘The Dutch Funeral’), 1872. Oil on canvas. Collection of Christchurch Art Gallery Te<br />
Puna o Waiwhetū, gift of Henry Charles Drury van Asch, 1932.
倀 椀 渀 欀<br />
倀 攀 爀 昀 攀 挀 琀 椀 ˦<br />
稀 攀 戀 爀 愀 渀 漀<br />
猀 椀 稀 攀 搀 㐀 ⬀
18 <strong>Magazine</strong> | Newsfeed<br />
Quiet luxury<br />
Beloved local label Shjark proudly<br />
rounds out its offering for AW23<br />
with a concise High Winter<br />
collection – Quiet Luxury –<br />
celebrating timeless elegance and<br />
modest sophistication. The final<br />
delivery of the season showcases<br />
a harmonious blend of refined<br />
silhouettes in delectable shades<br />
of emerald green, alluring bronze<br />
and the perfect ‘of-the-moment’<br />
anthracite grey. In keeping with<br />
Shjark’s design ethos, the range<br />
features co-ord suiting, equally<br />
slick and modern colour-blocked<br />
together or as your everyday<br />
grab-and-go separates.<br />
shjark.com<br />
De-puff those peepers<br />
The latest innovative formulation from<br />
NZ beauty brand Antipodes aims to<br />
protect, de-puff and deliver immediate<br />
hydration for the eye area. Backed by<br />
independent clinical studies, Anoint H₂O<br />
De-Puffing Eye Gel ($59) features seven<br />
key bioactive ingredients with antiinflammatory<br />
and protective properties<br />
to reduce puffiness and leave eyes<br />
looking fresh. The icing on the cake? The<br />
newbie features 100 percent sustainable<br />
and biodegradable extracts from nature<br />
and is packaged in premium recyclable<br />
glass and FSC cardboard.<br />
antipodesnature.com<br />
Sweet tour<br />
Dunedin-based musician Sean James<br />
Donnelly, better known to indie and<br />
electronica fans by his now iconic<br />
initials SJD, is hitting the road this <strong>June</strong>/<br />
July with the SJD The Sweetheart Tour<br />
Aotearoa 2<strong>02</strong>3. Including gigs in Dunedin<br />
(<strong>June</strong> 23) and Christchurch (<strong>June</strong> 24),<br />
the tour celebrates SJD’s ninth album<br />
Sweetheart, released in October 2<strong>02</strong>2,<br />
which features an impressive cast of<br />
contributors, including Tami Neilson,<br />
Don McGlashan, James Milne (Lawrence<br />
Arabia), Anika Moa, Julia Deans and Chris<br />
O’Connor (The Phoenix Foundation).<br />
banishedmusic.com<br />
Hit the books<br />
The bookworms here at <strong>03</strong> have great childhood memories<br />
of bookathons, so we’re thrilled to see The Great Kiwi<br />
Bookathon taking place this month, encouraging Kiwi<br />
kids to get reading while also raising awareness and much<br />
needed funds for Blind Low Vision New Zealand. Getting<br />
involved is simple – kids register online, read the books they<br />
like throughout the month of <strong>June</strong> and share their world<br />
of books with friends and family, unlocking prizes along the<br />
way, and funds raised go towards supporting BLVNZ’s work<br />
with young people and their families.<br />
bookathon.co.nz
20 <strong>Magazine</strong> | Newsfeed<br />
Strictly limited<br />
Following on from Central Otago distillery Scapegrace’s<br />
highly sought-after first release comes a second drop<br />
of limited edition single malt whisky ($130 each or a<br />
set for $350). Fortitude V (with notes of smoked pears,<br />
liquorice and dried cranberries), Fortuna VI (buttery<br />
biscuit, crisp green apple and toasted chestnuts) and<br />
Dimension VII (spiced walnuts, cider apples and sweet<br />
hay) are designed to be collected and revered. Each<br />
release has started its life in virgin French oak with<br />
the range including a mixture of classic and mānuka<br />
distiller’s malt, in a mix of 100L and 200L barrels.<br />
scapegracedistillery.com<br />
Farewell to fuzz<br />
Fun fact: if you’ve been considering laser hair removal, now’s<br />
the best time to start your hair removal journey – not just<br />
because it gives you time to get summer-ready, but also<br />
because the laser pros at OFF & ON Christchurch are<br />
currently offering 20% off their laser hair removal packages,<br />
until <strong>June</strong> 30. Whether things just need a tidy or there’s more<br />
work to be done, book in quick for a smooth summer.<br />
offandon.co.nz<br />
Screen time<br />
Design, architecture and film lovers, mark your calendars, as<br />
the 12th annual Resene Architecture & Design Film Festival<br />
is here, and it’s a goodie! Hero films include Bawa’s Garden –<br />
revealing the work of renowned Sri Lankan architect Geoffrey<br />
Bawa, Nan Goldin: All the Beauty and the Bloodshed (pictured)<br />
– an epic, emotional and interconnected story about<br />
internationally renowned and groundbreaking photographer<br />
Nan Goldin who turns the lens on her own life, and Brown<br />
vs. Brown – looking at the history of mid-century modernist<br />
architecture in New Zealand during the 1950s and ’60s, seen<br />
through the lens of the son of the late architect Peter Mark-<br />
Brown. Dunedin, <strong>June</strong> 1 to 14, Christchurch, <strong>June</strong> 8 to 25.<br />
resene.co.nz/filmfestival<br />
Come together<br />
Dire Straits fans will be beyond excited at the news that<br />
the second in the Come Together album concert series<br />
is none other than Making Movies. Released in 1980,<br />
the album includes singles ‘Tunnel of Love’, ‘Romeo and<br />
Juliet’ and ‘Skateaway’ and is regarded as one of Dire<br />
Straits’ best. The Come Together supergroup, which<br />
includes Jon Toogood (pictured), Julia Deans, James<br />
Milne (Lawrence Arabia), Milan Borich, Mel Parsons,<br />
Jol Mulholland and more, will perform the epic album<br />
live in its entirety, along with a bonus set of classics and<br />
deep cuts. Christchurch, <strong>June</strong> 8, tickets at Ticketek.
T H E C O U N T R Y C L A S S I C S<br />
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sloshed and still our Dubarry leather country boots keep on going.<br />
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collection, our GORE-TEX® lined, waterproof, breathable boots are the ones to beat.<br />
Available exclusively from Rangiora Equestrian Supplies, www.rangiorasaddlery.co.nz.<br />
Galway GORE-TEX boots in Walnut
22 <strong>Magazine</strong> | Wishlist<br />
Most wanted<br />
From rainbow jewels and jewel-hued accessories to compelling reads and<br />
fragrances, here’s what the <strong>03</strong> team are coveting this month.<br />
1<br />
2<br />
3<br />
12<br />
7<br />
11<br />
4<br />
8<br />
10<br />
6<br />
9<br />
5<br />
1. Maison Margiela Replica diffuser in By The Fireplace, $179 at Mecca; 2. Pop Motif Matisse ‘Open Window’ framed A2 print, $389 at Ballantynes;<br />
3. Juliette Hogan Daisy blouse in Primrose, $399; 4. Aesop Gloam eau de parfum, $265; 5. Karen Walker Jewellery Cubist sterling silver ring, $329;<br />
6. Deadly Ponies mohair scarf in Denim, $329; 7. Empire table lamp in Pistachio, $170 at A&C Homestore; 8. Moke Debbie raincoat, $237 at Zebrano;<br />
9. A Kind of Shelter Whakaruru-taha, edited by Witi Ihimaera and Michelle Elvy, $40;<br />
10. Teva Geotrecca Low hiking sneaker in Burnt Olive, $280; 11. Fili Three-Layer rattan vase, $220 at Garden Objects;<br />
12. Saben Coco Mini bag in Cherry, $359
Briarwood Christchurch<br />
4 Normans Road, Strowan<br />
Telephone <strong>03</strong> 420 2923<br />
christchurch@briarwood.co.nz<br />
briarwood.co.nz
24 <strong>Magazine</strong> | Fashion<br />
Pale and interesting<br />
Beige doesn’t have to be boring, and if this season’s options for lighter<br />
shades of pale are anything to go by, there’s plenty of fun and flair to be had in<br />
hues from oatmeal and honey to mocha and even moonrock…<br />
2<br />
5<br />
3<br />
1<br />
4<br />
6<br />
14<br />
7<br />
13<br />
8<br />
11<br />
10<br />
9<br />
12<br />
1. RUBY Firebird satin top in Moonrock, $249; 2. Kate Sylvester Alice sunglasses in Honey, $199; 3. Briarwood Maeve dress in Ivory, $399;<br />
4. Shjark Helsinki wool coat in Oat, $899; 5. Kester Black nail polish in Low Maintenance, $30;<br />
6. Birkenstock Big Buckle Boston shearling clogs, $489 at Superette; 7. Karen Walker Glitter socks 2-pack, $37;<br />
8. Moochi Pleating skirt in Taupe Neutral, $350; 9. Nicole Rebstock Noelle suede boots in Mocha, $519;<br />
10. Mina Peachy wool-blend dress in Oatmeal Dot, $495; 11. Marle Cait mohair-blend cardigan in Ivory, $450;<br />
12. Kowtow Row top in Sand Marle, $249; 13. Camilla & Marc Betty jeans in Stone, $384; 14. La Tribe Annika nubuck clogs in Sand, $359
NEW ZEALAND SHOE & ACCESSORIES DESIGNER<br />
CHRISTCHURCH | AUCKLAND | WWW.NICOLEREBSTOCK.COM
26 <strong>Magazine</strong> | Beauty<br />
About face<br />
From innovative hair removers and smart self-tanners to at-home peels, high-pigment eye<br />
colours and lip-plumping liners, here’s what the <strong>03</strong> team are trying this month.<br />
1<br />
Tan in technicolour<br />
Self-tanning just took an innovative turn with the<br />
launch of Bondi Sands’ new Technocolor range ($32<br />
at Chemist Warehouse). Developed over several years<br />
using laser skin analysis technology, the collection is<br />
classified by different base colours (caramel, emerald,<br />
magenta and sapphire, pictured) to enhance skin’s<br />
natural melatonin instead of changing it as traditional<br />
self tans do.<br />
2<br />
Whip it good<br />
New from luxe local brand Jeuneora, SoWhippy<br />
Prebiotic Cream Cleanser ($58) is a bit outside the<br />
usual face-wash box. Designed to balance the skin’s<br />
microbiome and formulated with agave, a deeply<br />
hydrating prebiotic, as well as antioxidant-rich wattle<br />
seed, clarifying kaolin clay and refining niacinamide,<br />
this deliciously peach-scented product goes on silky<br />
smooth and lathers up to a light and fluffy texture.<br />
6<br />
Hi-fi wi-fi colour<br />
Utilising MAC’s most<br />
pigmented eyeshadow<br />
formulas to date and<br />
with a hi-tech twist,<br />
just-launched Connect<br />
In Colour Eyeshadow<br />
Palettes ($109) come<br />
in three 12-pan<br />
palettes (pictured, Hi-<br />
Fi Colour) featuring a<br />
mix of covetable hues<br />
and cushiony textures<br />
from ultra-matte to<br />
modern metallic with<br />
a scannable QR code<br />
that provides a portal<br />
to an ever-changing<br />
online universe of<br />
education.<br />
3<br />
Power peel<br />
Bridging the gap<br />
between weekly<br />
rinse-off and daily<br />
leave-on treatments,<br />
Dermalogica Liquid<br />
Peelfoliant ($130)<br />
delivers treatmentroom<br />
results at<br />
home in just three<br />
minutes. Via a<br />
maximum-strength<br />
combination of<br />
exfoliants, the results<br />
promise a reduction<br />
in the appearance<br />
of wrinkles, brighter,<br />
more even skin and<br />
visibly minimised<br />
pores.<br />
5<br />
Pucker up<br />
Plump lips the painless way using new Too Faced<br />
Lip Injection Extreme Lip Shaper Plumping<br />
Lip Liner ($47 at Mecca). Supercharged with<br />
volumising technology, this long-wear, demimatte<br />
liner comes in six shades (pictured,<br />
Cinnamon Swell). Slightly over-line Cupid’s bow<br />
and bottom centre lip for a full pout effect, or<br />
for a natural contoured lip look, use a shade<br />
one to two shades deeper than your natural lip<br />
colour, then fill in with lipstick, gloss or balm.<br />
4<br />
Smooth operator<br />
A new-to-New Zealand way to<br />
remove unwanted hair and smooth<br />
skin, Manicare’s Crystal Hair<br />
Remover ($45) offers an effective<br />
and convenient at-home solution.<br />
Using premium ultra-fine crystal<br />
technology, it quickly and easily<br />
buffs away body hair and dead<br />
skin cells. Use on clean, dry skin by<br />
rubbing in gentle circular motions,<br />
then rinse the area after using.
Eight weeks old and ready<br />
to meet the world<br />
Rohan Gopal Boyd received his six-week immunisations in early May. His<br />
mother, Madhu, said making the decision to make sure Rohan was immunised<br />
was more a case of ‘why would you not?’ than ‘why would you?’.<br />
“I know he will be getting some antibodies from me,<br />
but if you can make sure your baby is fully protected,<br />
why would you not?” Madhu said.<br />
Even before Rohan was born, Madhu was making<br />
sure that Rohan was getting the very best start in life<br />
by asking her parents to get the Boostrix vaccine for<br />
tetanus, diphtheria and whooping cough. As a firsttime<br />
mother, she knew her parents’ presence and<br />
support were important in those first few weeks,<br />
but wanted to make sure that she was not taking any<br />
risks with Rohan’s health.<br />
“Rohan’s going to be a very social boy. He is my<br />
parents first grandchild, and they have lots of plans<br />
to show him off. It was important to me to get him<br />
vaccinated if he is going to be around a lot of people.<br />
It is not just about protecting him, but also protecting<br />
others,” Madhu said.<br />
In addition to following the standard immunisation<br />
schedule, Rohan will also receive the Bacillus<br />
Calmette-Guérin (BCG) Vaccine for tuberculosis (TB).<br />
Madhu asked her midwife about getting the vaccine<br />
who referred her to the hospital to arrange this.<br />
“My parents were back in India for a time a few<br />
years back and Mum caught tuberculosis then. It is<br />
recommended that babies who have regular contact<br />
with someone who has had TB get the BCG vaccine<br />
so we are making sure he will receive it as soon as he<br />
can,” Madhu said.<br />
The three immunisations babies receive at six-weeks<br />
are:<br />
• Rotavirus (oral)<br />
• Diphtheria + tetanus + whooping cough<br />
(pertussis) + polio + hepatitis B + Haemophilus<br />
influenzae type b (Hib)<br />
• Pneumococcal disease.<br />
Talk to your family doctor about ante-natal and<br />
childhood immunisations.
Feature | <strong>Magazine</strong> 29<br />
LEFT: Robin White, ‘Hooper’s Inlet’, 1976. Oil on canvas on<br />
board. Fletcher Trust Collection, Tāmaki Makaurau.<br />
From Portobello to the Pacific<br />
A “family reunion” of works by Dame Robin White from her<br />
50-year career is currently on show at Dunedin Public Art Gallery,<br />
including that famous painting of Sam Hunt at the Portobello Pub.<br />
WORDS REBECCA FOX<br />
On a road trip with poet Sam Hunt in<br />
the 1970s looking for somewhere to<br />
live and work, Robin White “fetched up”<br />
in Dunedin.<br />
It took only one trip out to Otago<br />
Peninsula for Robin to know that was<br />
where she would like to live. A couple<br />
of years later she found a house in<br />
lower Portobello for a “princely sum of<br />
$1500” that, she says, suited her perfectly,<br />
meeting her primary criteria of being<br />
close to the sea.<br />
Her view was Harbour Cone.<br />
“It became an anchoring point for me<br />
visually in terms of place.”<br />
She had met Sam when she was fresh<br />
out of Auckland art school in the late<br />
1960s and became his neighbour at a<br />
little inlet off Paremata Harbour, near<br />
Wellington, named by Sam as Bottle Creek<br />
– “for obvious reasons”.<br />
“He offered to find me a place to live,<br />
which he did. The little place I had to live<br />
and work in became just too small.”<br />
After failing to find somewhere else,<br />
the pair headed off on a road trip, finally<br />
arriving in Dunedin.<br />
It was while living on the Otago<br />
Peninsula she invited Sam to visit and the<br />
idea for her famous painting ‘Sam Hunt at<br />
the Portobello Pub’ (1978) was born.<br />
Her life on the peninsula is captured<br />
in a series of regional-realist paintings<br />
– featuring her first child Michael, her<br />
neighbours, Hoopers Inlet, her mother,<br />
who visited to help with the baby, and<br />
Harbour Cone – that are on show in<br />
Robin White: Something Is Happening Here<br />
at Dunedin Public Art Gallery. The works<br />
are part of an exhibition developed by<br />
the Museum of New Zealand Te Papa<br />
Tongarewa and Auckland Art Gallery Toi<br />
o Tāmaki.<br />
“There are a lot of changes in medium<br />
and approach to making images but<br />
the constant thing has always been the<br />
reference to place and circumstances in<br />
which I live,” Robin (76) says.<br />
That place changed dramatically for<br />
Robin when the family decided to move<br />
to Kiribati, the former Gilbert Islands, after<br />
being invited there to assist and support its<br />
Baha’i community.<br />
“We were members here in Dunedin<br />
of the Baha’i community. Nobody was<br />
offering to go. So, out of the blue, we were<br />
approached. For me it was a wonderful<br />
adventure. So off we went.”<br />
She soon realised it was not going<br />
to be possible to continue working in<br />
the way she had. Living in a village in a<br />
traditional home, with a thatched roof,<br />
meant traditional painting materials were<br />
not suitable.<br />
“The canvas and oils I had packed had to<br />
be put to one side and I had to rethink my<br />
approach.”<br />
As she began to learn about the culture<br />
and language of her new home, she<br />
started drawing.
Feature | <strong>Magazine</strong> 31<br />
“That process of adaptation is recorded<br />
in the ‘Beginner’s Guide to Gilbertese’,<br />
where I’m learning how to make a wood<br />
cut because the wood was available and I<br />
happened to have some carving knives. So<br />
I thought, ‘this is going to suit the situation<br />
I’m in, rats aren’t going to attack and insects<br />
won’t be bothered’.”<br />
Robin fell in love with Kiribati.<br />
“That became my place. We were there<br />
17 fantastic years. I learnt so much while I<br />
was there.”<br />
She worked constantly. She had a<br />
press sent out and good quality paper,<br />
which was easy to store and get back to<br />
New Zealand.<br />
Robin returned to New Zealand with a<br />
new body of print works.<br />
On the journey back to Kiribati in 1996,<br />
she learnt fire had destroyed her home and<br />
studio there.<br />
“All I had was in a suitcase with me.”<br />
The family was offered a room to stay in<br />
and she began to think of ways to continue<br />
working on her ideas.<br />
“I realised I had only what was available<br />
locally.”<br />
There is no tradition of painting in<br />
Kiribati, as the art was in women’s weaving.<br />
White began working with them, creating<br />
her first works on woven pandanus-leaf<br />
placemats – ‘New Angel’ (1998) is based<br />
on logos for basic products available from<br />
the island’s local stores.<br />
“I got hooked on it, that way of<br />
working. So I started to look for other<br />
opportunities.”<br />
Soon after, Robin and her family returned<br />
to New Zealand. Her children had been<br />
living with a Kiribati family while attending<br />
high school in Masterton and Robin and<br />
her husband wanted to be closer to them.<br />
“It was a way of maintaining that<br />
connection with their Kiribati family. Our<br />
kids’ first language was Kiribati.”<br />
As she did in every place she lived, Robin<br />
dived into researching and discovering the<br />
history and kaupapa of her new home,<br />
Masterton and Wairarapa.<br />
Her first works were an effort to address<br />
the effect of colonisation on Māori. She<br />
worked with a young Māori “tagger” who<br />
came into her studio to tag the wool bales<br />
she was using to create work.<br />
“The idea of the wool bales was to make<br />
the medium as much part of the message<br />
as the image.”<br />
Robin also learned of a prisoner of<br />
war camp in Featherston where Japanese<br />
and Koreans were interned during World<br />
War II. In a “cultural misunderstanding” 48<br />
Japanese soldiers died in a shooting incident.<br />
ABOVE: Robin White, Tamari<br />
Cabeikanacea and Ruha Fifita,<br />
‘Living in a material world’,<br />
2017. Bark cloth, earth pigments<br />
and natural dye. Collection of<br />
the Museum of New Zealand<br />
Te Papa Tongarewa.<br />
OPPOSITE: Robin White,<br />
‘This is me at Kaitangata’,<br />
1979. Screen print. Collection<br />
of Auckland Art Gallery Toi<br />
o Tāmaki.
32 <strong>Magazine</strong> | Feature<br />
“My father was very anti-war and a member of the<br />
Peace Council and he used to take me to meetings<br />
when I was just a kid.”<br />
At one of those meetings she learned about the<br />
bombing of Hiroshima, which “haunted” her. She had<br />
always wanted to travel to Japan, and did so at the<br />
invitation of a Japanese painter. There she sought out a<br />
Japanese calligrapher to write into her painting.<br />
“We became friends and she agreed to do it.”<br />
On her return to New Zealand, Robin found she<br />
was still “hankering after” the Pacific. An opportunity<br />
to work with a Fijian friend, Leba Toki, whom she had<br />
worked with before, came up. In Lautoka, Fiji, Robin<br />
worked with Leba and her sister-in-law Bale Jione,<br />
producing ‘Teitei Vou (A New Garden)’ (2009).<br />
“Through these works I made with Leba I got to<br />
know about the process of image making on tapa and<br />
also learnt from Leba about the history of making tapa<br />
and that it was closely associated with tapa in Tonga.<br />
“We had this dream of bringing the two<br />
traditions back together again as they had been in<br />
pre‐colonial times.”<br />
She worked with a young Tongan woman, Ruha Fifita,<br />
to produce a series of works presented in Kermadec<br />
(City Gallery Wellington, 2012) and Ko e Hala<br />
Hangatonu: The Straight Path (Pātaka, Porirua, 2014).<br />
“That was my opportunity to learn the Tongan<br />
approach to working on tapa.”<br />
Robin, Ruha and Leba came together again to<br />
produce another series of works. In the Fijian tradition,<br />
stencils are used to apply the images but in Tonga<br />
they create templates which are then rubbed and<br />
hand‐painted over the top. The large tapa works<br />
incorporate both styles, along with Robin’s images.<br />
“When it comes to the visual elements which are<br />
part of the narrative of this, it is when I design – the<br />
teapot, those birds, I design and cut those stencils.”<br />
Robin’s most recent work is a return to drawings,<br />
notes and research she was doing back in 1997 when<br />
she was still living in Tarawa in Kiribati.<br />
“The idea got disrupted by leaving Kiribati and going<br />
to New Zealand.”<br />
The watercolours, based on things she<br />
encountered on a daily basis in Kiribati, are just a<br />
“trial run”, she says.<br />
“This is me just experimenting to see how the<br />
drawings might look when they are enlarged. They’re<br />
really elements of a work in progress.”<br />
Robin White: Te Whanaketanga | Something is Happening Here,<br />
Dunedin Public Art Gallery, until <strong>June</strong> 25.<br />
<strong>03</strong> <strong>June</strong> - 26 <strong>June</strong> 2<strong>02</strong>3<br />
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Southern colour<br />
A stalwart of the South Island fashion industry for two decades, Natalie Newlands<br />
continues to celebrate this very special part of the world – including its stunning<br />
natural palette – from her current base in Arrowtown.<br />
WORDS JOSIE STEENHART
Feature | <strong>Magazine</strong> 35<br />
Knitwear from the current New Lands collection.<br />
With Central Otago’s famous fall hues currently in their<br />
full glory of greens, golds and tussocky tones, local<br />
fashion designer Natalie Newlands of label New Lands<br />
has paid sartorial tribute to the region via a collaborative<br />
collection with Cloudy Bay, to be worn by the celebrated<br />
winery’s staff.<br />
“We designed a stunning topographic print using the<br />
winery’s new colour palette,” says the designer from her<br />
Arrowtown base, “which beautifully reflects the contours of<br />
the land the vineyards are planted on in both Central Otago<br />
and Marlborough.”<br />
Grape-green trousers and a pleated midi skirt and silk scarf<br />
in the striking signature print form the focal points of the<br />
range, which can be paired with either a crew sweater, knit<br />
t-shirt or cardigan in 100 percent organic combed cotton in a<br />
hue she calls “Cloudy Bay wheat beige”.<br />
“There are several options allowing a variety of looks, at all<br />
times highlighting the topographic print to retain a connection<br />
to the land,” says Natalie.<br />
“Where possible we used natural and breathable fibres<br />
and trims and details were carefully selected, while the<br />
distinctive seasons and climates of the Marlborough and<br />
Cromwell regions were taken into consideration throughout<br />
the design process.”<br />
Having grown up on a farm in Oamaru, Natalie has largely<br />
continued her career from the South Island, gaining a BA<br />
in Fashion at Otago Polytechnic before working with Margi<br />
Robertson at iconic Dunedin label NOM*d for five years,<br />
and in 2012 purchased Queenstown boutique Angel Divine<br />
(which she sold in September 2<strong>02</strong>0).<br />
“During this time I also started New Lands Studio, as I saw<br />
a gap in the market and a calling to be at the helm of my own<br />
creative endeavours.”<br />
Now living and working out of Arrowtown, Natalie says<br />
that while the area definitely serves up plenty of inspiration<br />
and is a great spot to raise family, when it comes to<br />
running a fashion business, “for us the geographic location<br />
doesn’t matter”.<br />
“Technology makes it so easy and so efficient. Also<br />
Queenstown airport is super close so it’s really easy to travel.<br />
“I love the nature here, it serves me far greater than a city<br />
on an energetic level.”<br />
“It has really strong seasons, stunning summers and pretty<br />
chilly winters, and the autumn seasonal colours never get old.<br />
There’s a lovely community here of long-time locals. I love the<br />
ease of everything being so close and spending a lot of time<br />
with my boys down at the river, getting back to nature and<br />
the simplicity of wholesome living.<br />
“I grew up rurally on a farm, I love the farm life, it was<br />
such a wholesome childhood. I’m the youngest of four. The<br />
work ethic of growing up on a farm has supported my drive<br />
as an adult.”<br />
And it wasn’t only a solid work ethic Oamaru provided,<br />
but a starting point for Natalie’s love of fashion, clothing<br />
and design.<br />
“Mum and dad always let me wear whatever I wanted,<br />
so this freedom of expression really shaped my creative<br />
flow. Oamaru was great, I invested heavily into the local op<br />
shops and was always re-working my finds into some wild<br />
masterpieces.”
“Oamaru was great, I<br />
invested heavily into<br />
the local op shops and<br />
was always re-working<br />
my finds into some<br />
wild masterpieces.”<br />
That creative flair can still be seen<br />
in Natalie’s latest projects, such as<br />
the current New Lands collection,<br />
which features suiting with an edgy<br />
twist, cosy-cool quilted jackets and<br />
covetable knitwear in shades of lime,<br />
blush, fog grey, sky blue, cinnamon<br />
and coffee, or woven with her<br />
unique art prints.<br />
“Clothing ranges, for me, generally<br />
start from a concept or inspiration<br />
through art, colour, fabrication<br />
or a feeling, often inspired by our<br />
customers. New Lands still works to<br />
functionality with ease and design,<br />
but the initial inspiration can vary<br />
from season to season. All of my<br />
clothing works back to our values of<br />
confidence, comfort and play.”<br />
Fabrication choices also factor<br />
strongly in Natalie’s brand manifesto.<br />
“The yarn options and combinations<br />
are always exciting and innovative,<br />
something that really excites me, being<br />
conscious of its previous or next life.<br />
“For example, we’re currently using<br />
repurposed nylon from abandoned<br />
fishing nets, re-spun into textile<br />
use, then blended with merino.<br />
This innovation allows a double use,<br />
reducing the ocean’s pollution while<br />
giving it a new life.<br />
“We also use a lot of mohair, alpaca<br />
and merino, all of which are traceable<br />
back to the farms and origins.<br />
“I have adored knitwear from a<br />
young age, so each collection has a<br />
strong knitwear focus.”
Feature | <strong>Magazine</strong> 37<br />
“The distinctive seasons and<br />
climates of the Marlborough<br />
and Cromwell regions were taken<br />
into consideration throughout<br />
the design process.”<br />
ABOVE: The New Lands X<br />
Cloudy Bay collaboration<br />
drew on inspiration from<br />
the local landscape.<br />
OPPOSITE: Natalie<br />
Newland incorporates her<br />
original artwork into her<br />
fashion design.
The Cirque is coming to town<br />
South Islanders, lace up your ice skates – celebrated Cirque du Soleil<br />
production CRYSTAL, a spectacular of acrobatics on ice, touches<br />
down in Christchurch this month.<br />
PHOTOS OLIVIER BRAJON<br />
W<br />
hile many Kiwis may have already experienced Cirque du Soleil’s signature breathtaking<br />
shows, CRYSTAL, created in 2017 and having already travelled to more than 130 cities,<br />
18 countries and seen by more than 1.8 million people, is easily the coolest (literally and<br />
figuratively) yet.<br />
Not only is it Cirque du Soleil’s first and only touring show to incorporate remastered<br />
pop songs into the soundtrack of a show (more on that later), it’s also – mindblowingly –<br />
performed entirely on ice.<br />
“Creating an acrobatic performance on ice wasn’t easy,” says Christine Achampong,<br />
CRYSTAL’s senior publicist.
Feature | <strong>Magazine</strong> 39<br />
“CRYSTAL uses one of the biggest stages in Cirque du Soleil<br />
history, which means we needed to get creative with how<br />
we used it. One of the ways we did this is by using 28 video<br />
projectors to project large-scale video and images onto the<br />
ice, transforming our stage into the many different imaginary<br />
worlds on Crystal’s journey under the ice.<br />
“And because the artists of CRYSTAL move around much<br />
faster than they do on regular Cirque shows (because they’re<br />
on skates!), CRYSTAL is the only Cirque du Soleil show to use<br />
an automatic spotlight tracking system (versus a manual spot<br />
operator) that uses infrared technology to follow each of our<br />
artists on ice.<br />
“One of the biggest challenges for our production team<br />
was ensuring that the equipment used (lights, speakers)<br />
could withstand the cold and operate properly at low<br />
temperatures. That’s why we travel with backups of backups<br />
of our technical equipment, just in case.<br />
“Another challenge was getting our artists mentally and<br />
physically prepared to perform on the ice. It’s ‘easy’ for a<br />
seasoned acrobat to do what they do on a regular stage floor,<br />
but the ice adds another physical and psychological element<br />
that all CRYSTAL artists need and have been trained for.”<br />
A further challenge is shifting such an extraordinary<br />
production from city to city and country to country.<br />
“The entire show moves from city to city in 21 x 48ft<br />
transport trailers,” Christine explains.<br />
“The process of loading in and setting up the show<br />
takes approximately 15 hours and usually happens the day<br />
before we premiere in a city. This doesn’t include lighting<br />
focus time – it takes up to 24 hours to autofocus the 30+<br />
projectors that we travel with on tour.<br />
“But before we load in, we have to make the ice! This<br />
can take anywhere from 48 to 72 hours before the tour<br />
gets to town. The length of ice time depends on a few<br />
different factors including the humidity and temperature<br />
inside and outside of the arena.”<br />
While this might not take too long in a mid-winter<br />
Canterbury, there’s also the 97 employees that travel<br />
with the show to look after, plus the hiring of 100+ local<br />
employees to fill positions from runners and wardrobe<br />
assistants to technicians, catering and loading in and out.<br />
Then there’s the music: with its sweeping, atmospheric<br />
and romantic soundscapes, CRYSTAL is the only touring<br />
show to feature popular music in its musical score.<br />
Audiences will hear Cirque-style re-recordings of<br />
‘Chandelier’ by Sia, ‘Halo’ by Beyoncé, ‘Sinnerman’ by Nina<br />
Simone, and U2’s ‘Beautiful Day’.<br />
The score also features music specially created for the<br />
show that incorporates a variety of musical styles, from<br />
grand orchestral sounds and klezmer-style chamber music<br />
to melodic folk and energetic rock-tinged beats.<br />
To up the aural ante even more, CRYSTAL features<br />
three live musicians who play a total of eight different<br />
instruments including violins, acoustic and electric guitars,<br />
accordions, bass clarinets, clarinets and saxophones.<br />
Last but not least – the costumes. All artists have<br />
between three and four costume changes in one<br />
performance, which means each costume has been<br />
adapted to help with ‘quick changes’ between scenes –<br />
sometimes the artists have less than 30 seconds to change.<br />
“Because of the added element of the ice, safety is also<br />
a big part of what we do,” Christine explains.<br />
“Shoes and gloves have ‘crampons’ on them to help our<br />
non-skating artists run, tumble and do all the breathtaking<br />
acrobatics they do on the ice.<br />
“We also travel with over 600 pieces of wardrobe<br />
on tour and all our costume pieces are created at our<br />
international headquarters in Montreal, Canada. Each<br />
costume at Cirque du Soleil starts off as a blank white<br />
fabric that’s either laser-printed or handpainted with<br />
a pattern.<br />
Cirque du Soleil’s CRYSTAL runs <strong>June</strong> 16 to 25, 2<strong>02</strong>3, at<br />
Christchurch Arena.<br />
cirquedusoleil.com
40 <strong>Magazine</strong> | Feature<br />
The everyday herbalist<br />
Passionate about herbs since childhood, Jane Wrigglesworth is now one of<br />
New Zealand’s foremost experts on all things herbal. In an extract from her new<br />
book The Everyday Herbalist she shares some favourites for de-stressing.<br />
WORDS JANE WRIGGLESWORTH | PHOTOS LOTTIE HEDLEY<br />
became interested in herbs as a child around the age of<br />
I 10 when my family and I visited a herb farm somewhere<br />
in Aotearoa. My memory is fuzzy on where exactly it was,<br />
but I distinctly remember being fascinated by the groupings<br />
of plants. (There was a gypsy caravan there too, with which<br />
I was greatly enamoured.)<br />
There was a section of herbs for headaches, one for<br />
first aid, one for coughs and colds, and others for various<br />
other ailments, plus one for beauty.<br />
I was likely more interested in the last one, but I<br />
remember being hugely impressed that a herb could be<br />
grown in the garden and used to treat a headache. We left<br />
there with a newly purchased herb book and I pored over<br />
that avidly, intrigued at the prospect of making my own<br />
shampoos and lotions from herbs, and later how to use<br />
herbs for first aid.<br />
In my teens I progressed to experimental beauty<br />
formulations. I brewed and blended all manner of herbal<br />
concoctions to slather onto my face. In my bedroom-cumscience<br />
lab I churned out amateur lip balms, toners and<br />
face scrubs.<br />
I recall a thyme, beetroot (for colour) and glycerine<br />
lip tint that did a fairly good impersonation of a Nivea<br />
strawberry lip gloss. (Except it tasted like beetroot.) I made<br />
herbal creams and ointments, in my early days referring to<br />
the newsletters of the Herb Federation of New Zealand<br />
for advice.<br />
I now make my own ointment and cream formulas with<br />
herbs that I know will benefit the skin, whether it be for<br />
acne, rashes, cuts, wounds or wrinkles.<br />
My interest in herbs peaked in the early 2000s when I<br />
was editing the Weekend Gardener magazine. I developed a<br />
bleeding stomach, unbeknownst to me, and eventually ended<br />
up in hospital with dangerously low iron and haemoglobin<br />
levels. I had blood pumped back into me and was given<br />
some nice red pills to bring my haemoglobin back up to<br />
where it should be. Except they didn’t seem to work, and<br />
they made me nauseous.<br />
So I googled natural remedies and found that parsley, a<br />
veritable wonder herb, is high in virtually all vitamins and<br />
minerals, including iron. I began to consume it on a daily<br />
basis, along with chamomile tea, which helped to reduce<br />
the inflammation in my gut, and soon enough my iron levels<br />
began to rise. That was revolutionary for me, and since then<br />
I’ve been a convert to the magic of herbal medicine.<br />
I went on to study herbal medicine formally and I’ve<br />
been fortunate to meet many amazing herbalists and herb<br />
enthusiasts along the way. I edited the quarterly journal of<br />
the Herb Federation of New Zealand for seven years and<br />
went on to write a herb column in New Zealand Gardener<br />
magazine for over a decade.
Feature | <strong>Magazine</strong> 41<br />
LEFT: Ashwagandha.<br />
NERVINES TO THE RESCUE<br />
Nervines is the name given to a group of<br />
herbs that can help to restore a sense of<br />
calm. Nervines specifically support the<br />
nervous system and can be used to promote<br />
calm, elevate mood and help induce sleep.<br />
Many nervine herbs can easily be grown in<br />
the home garden.<br />
HERBS FOR DE-STRESSING<br />
Some of my favourite herbs to help you<br />
de‐stress are ashwagandha, barley grass,<br />
skullcap, passionflower, German chamomile,<br />
lavender and motherwort.<br />
It seems only natural now to go one step further and put my thoughts<br />
and formulations down in a book. I hope that my narrative will encourage<br />
you, too, to dip your feet in the world of natural medicine. If nothing<br />
else, perhaps you can try your hand at making a lip tint or two – I can<br />
recommend a thyme, beetroot and glycerine lip tint. (Except that it does<br />
taste of beetroot...)<br />
Caution! Herbs, just like prescribed medications, can be dangerous – or at<br />
the very least produce unwanted side effects. If a herb is potent enough to<br />
produce a positive effect, such as reduce cholesterol or anxiety, it is strong<br />
enough to do other things.<br />
There is a list at the end of the book of known medical risks associated<br />
with the herbs mentioned. It’s important to research not just the benefits of<br />
a herb but also any known side effects before use, in order to avoid adverse<br />
reactions. Don’t assume that because it’s natural, it is safe.<br />
Ashwagandha<br />
Ashwagandha (also referred to by its botanical<br />
name, Withania) is one of the best herbs for<br />
combating stress. Many herbalists list it as<br />
their all-time favourite herb and it pops up<br />
fairly frequently in the book.<br />
Christchurch-based herbalist Richard<br />
Whelan once told me, “If, by some horrible<br />
drought of supplies, or whatever passes<br />
for the herbalist’s modern version of being<br />
shipwrecked on a desert island, I could only<br />
have one remedy to use, it would definitely<br />
be withania”.<br />
Upper Hutt herbalist Donna Lee agrees:<br />
“We have more than 250 herbs at Cottage<br />
Hill Herb Farm, in dried form and/or in<br />
the garden, and withania is our top-selling<br />
herb because it works across so many<br />
areas. We use it for anxiety and stress, mild<br />
depression, lack of energy, sexual issues and<br />
that ‘everything is on top of me’ feeling.<br />
Fibromyalgia and chronic fatigue as well as<br />
insomnia respond well to withania.”<br />
I love it too. It can be used as both a<br />
tonic (to increase energy) and an anxietybuster.<br />
Like other adaptogenic herbs, it<br />
helps the body to ‘adapt’ to situations,<br />
exerting a ‘normalising’ influence. It helps<br />
strengthen the body’s response to stress,<br />
and enhances our ability to cope with<br />
anxiety and fight fatigue. It helps you to get<br />
your glow back. I suggest taking it on a daily<br />
basis if you’re feeling stressed, anxious or<br />
just ‘blah’.
42 <strong>Magazine</strong> | Feature<br />
RIGHT: German chamomile.<br />
OPPOSITE: Chamomile- and lavender-infused<br />
honey with edible gold leaf.<br />
German chamomile<br />
While German chamomile has many useful properties,<br />
it’s best known as a calming herb. As a tea, it helps with<br />
stress, nervousness, anxiety and insomnia.<br />
Chamomile is a gently acting herb so it’s suitable for<br />
children and babies. It’s especially useful for soothing fussy<br />
babies and calming excitable toddlers. Keep a chamomile<br />
glycerite on hand for any childhood ailments, including<br />
colic and digestive issues, as well as restlessness, irritability<br />
and nightmares.<br />
Make a tea by infusing 1–2 heaped teaspoons of dried<br />
flowers in freshly boiled water. Steep for 10–15 minutes.<br />
Lavender<br />
Lavender needs no introduction. It’s been used as a<br />
remedy for frazzled nerves for centuries, and with good<br />
reason. Modern research confirms that inhaling lavender<br />
reduces the level of the body’s stress hormone, cortisol.<br />
A recent study found that lavender oil aromatherapy<br />
reduced the level of perceived anxiety and physical<br />
symptoms of anxiety in nursing students in South Korea.<br />
In two exploratory randomised control trials, lavender oil<br />
was found effective in reducing anger–frustration moods<br />
and negative feelings about the future.<br />
There are many types of lavender, but those used<br />
for essential oils, fragrance and medicinal purposes are<br />
generally the English lavenders (Lavandula angustifolia syn.<br />
officinalis) and the Intermedia varieties (hybrids between<br />
L. angustifolia and L. latifolia). One that is well known and<br />
readily available is ‘Grosso’.<br />
A simple way to release lavender scent into the air is to<br />
use a diffuser with 3–4 drops of essential oil, perhaps in<br />
your bedroom at night to induce sleep. Or swab a couple<br />
of drops of lavender essential oil onto your pillowcase.<br />
Touch, as well as smell, has a calming effect on the<br />
body and mind, so if you can, use a combination of both<br />
with a lavender massage oil using flowers freshly picked<br />
from the garden. For a quicker massage oil, add 10 drops<br />
lavender essential oil per 1 tablespoon carrier oil (e.g.<br />
olive, sesame, jojoba, sweet almond).<br />
An infusion of the flowers can be taken as a tea or<br />
added to a bath to aid relaxation.
Feature | <strong>Magazine</strong> 43<br />
MOOD-BALANCING<br />
ASHWAGANDHA TEA<br />
(OR CAPSULES)<br />
My first foray into making my own herb<br />
capsules was with ashwagandha powder. I<br />
bought powdered herb and empty gelatine<br />
capsules, and stuffed the powder into them.<br />
It worked a treat and was an efficient way of<br />
consuming the herb, but it was a bit fiddly.<br />
If you want an easier option, go for tea.<br />
1 tablespoon finely chopped ashwagandha root<br />
1 cup milk and 1 cup water (or 2 cups water)<br />
Sliced or powdered ginger and/or liquorice root<br />
(optional)<br />
CHAMOMILE- AND<br />
LAVENDER-INFUSED HONEY<br />
This goes down a treat with kids. For adults, add a<br />
spoonful to a cup of chamomile tea for sweetening<br />
if desired, or take a spoonful as is. For fun, add<br />
edible gold leaf (which is actually real gold and<br />
surprisingly inexpensive online) for a special gift.<br />
Gently simmer the ashwagandha and milk/water<br />
in a small saucepan, covered, for 15 minutes.<br />
Add ginger and/or liquorice root (Glycyrrhiza<br />
glabra) if desired, to support the adrenal glands’<br />
response to stress. Strain before drinking.<br />
Sweeten the tea with honey if desired, but if<br />
you still cannot stomach it, give capsules a go.<br />
Buy them pre-filled, or buy the vegetable-based<br />
capsule shells online and fill your own.<br />
50g (2 oz) dried chamomile flowers<br />
50g (2 oz) dried lavender flowers<br />
1 cup honey<br />
Edible gold leaf (optional)<br />
Crush the chamomile flowers with the blade of a knife<br />
and mix them in a jar with the lavender flowers. Add<br />
the honey, stir, then seal with a lid. Place in a warm<br />
room out of direct sunlight and leave to infuse for 4<br />
weeks. Strain through a fine-meshed sieve into a clear<br />
jar. If adding edible gold leaf, layer it in with the honey.<br />
Images and edited text from The Everyday<br />
Herbalist by Jane Wrigglesworth, photography<br />
by Lottie Hedley, published by Allen & Unwin,<br />
RRP$49.99.
Promotion | <strong>Magazine</strong> 47<br />
PICK A TALL POPPY<br />
Presenting two of Canterbury’s top ‘Tall Poppies’<br />
(who just happen to be dog-lovers too!).<br />
DEBBIE GORDON’S real estate career began in 1993. In<br />
2011, she took some valuable time to work with EQC and<br />
insurance groups, which gave her invaluable knowledge in<br />
her dealings with properties and clients affected by postquake<br />
issues.<br />
Having received numerous awards and accolades over<br />
a number of years, Debbie attributes her success as a real<br />
estate professional to one thing – the ability to listen to her<br />
clients’ needs.<br />
Debbie gives 110 percent, and continues to stay in<br />
touch long after the transaction has concluded. A vast<br />
majority of Debbie’s clients come from repeat and referral<br />
business. Debbie’s direct and no-nonsense approach is a<br />
joy to experience.<br />
To tap into Debbie’s expertise, give her a call on<br />
<strong>02</strong>7 437 3925.<br />
KRISTIAN DANHOLT shot to success in real estate<br />
very quickly after leaving the police force in early 2<strong>02</strong>0.<br />
Kristian’s clients love him and often mention he is “not the<br />
stereotypical real estate agent”.<br />
He really enjoys the grind and is quickly building a<br />
business and lasting relationships in the process.<br />
In his spare time you’ll see him walking his fur baby at<br />
the closest dog park and out spending time with family and<br />
friends at cafes and restaurants. Kristian is a foodie at heart<br />
and has organised a lot of travel over the last few years<br />
around food. If you don’t want to talk property, he loves<br />
talking food and travel!<br />
Kristian views real estate as turning better work stories<br />
into successful sales stories.<br />
To make Kristian a part of your property journey,<br />
call him on <strong>02</strong>1 544 934.<br />
tallpoppy.co.nz
Moving on up<br />
Dunedin’s coolest fashion store Company has<br />
made a small move – with big impact.<br />
INTERVIEW JOSIE STEENHART
Interiors | <strong>Magazine</strong> 49<br />
Dunedin fashion retail institution Company Store turns 10 this<br />
year, and recently moved to a light, bright, beautiful new space<br />
on George Street, just a few doors down (and upstairs) from the<br />
original boutique.<br />
Now fully settled in the elevated (both literally and figuratively)<br />
locale, owner and founder Sara Munro (also of label Company of<br />
Strangers) talks pastel paint colours, her passion for local product and<br />
picking exactly the right pieces of furniture.<br />
You’ve just moved across the road and upstairs, right? How/why/<br />
when did the move come about?<br />
We had been looking for a new space for about four years, I was<br />
just waiting for this one to pop up. I wanted to create a slower‐paced<br />
experience for our customers, something a little more hidden,<br />
something less ‘generic retail’.<br />
I would stand in our old store and look upstairs at the beautiful<br />
light in the barber shop across from ours and think what a beautiful<br />
space it was… so I just manifested it, haha!<br />
The aesthetic/vibe of the two stores is quite different…<br />
Couldn’t be more different! Our old store was a little goth and<br />
intimidating. This one is warm, light and relaxed. It feels so welcoming<br />
once you get into it.<br />
In our new space we pay tribute to all our local makers,<br />
collaborators and the many hands involved, with our unique hands<br />
motif, inspired from a past collaboration with artist Harley Jones.<br />
I feel like retail over the years has become so branded and<br />
marketed in your face, fast-paced and stressful. I wanted to slow<br />
it down, and be able to really give breathing space to the beautiful<br />
products we have. A lot of time goes into what our makers create so<br />
our retail needed to reflect that.<br />
How long have you been on George Street in total?<br />
Ten years! It really has flown by.<br />
Who did the interior design, and what was the concept/brief?<br />
We did everything in-house. Amelia [Hope, design manager] and I are<br />
very DIY. We both loved the opportunity to design something other<br />
than clothing!<br />
We dreamed up the idea of curved carpet and our glass brick wall<br />
was a nod to the local swimming pool in the ’80s. We wanted it to<br />
feel soft, comfortable yet elevated.<br />
How/why did you decide on those beautiful pastel wall colours<br />
(and what are they?)<br />
I didn’t want anything to be white. Generic retail white, so boring! It<br />
was important to us that everything was soft but needed to be warm<br />
and safe and that would work with any colours that come in over the<br />
years with the products we sell.<br />
The pink on the back wall is actually called ‘Dunedin’ so we had to<br />
have that! The blue is ‘Birdlings Flat’. Both are Dulux colours.
50 <strong>Magazine</strong> | Interiors<br />
Tell us about the furnishings…<br />
The furnishings are all vintage, sourced over the last year.<br />
I am obsessed with furniture, so I kept my eye out for the<br />
right thing.<br />
The Italian chairs, table, bamboo plinths and the Travertine<br />
counter are from Babelogue in Auckland. The soft paper<br />
lanterns are from Simon James.<br />
The other pieces were custom-made from new and<br />
sourced second hand components. I don’t like everything to<br />
be new, I like things to carry their history with them.<br />
And artworks…<br />
The main canvas, by Philip James Frost, a friend and former<br />
Dunedin artist, hung in our original store but looks completely<br />
different now. The photographs are by Tim Hardy, a<br />
Melbourne-based photographer.<br />
As well as clothing and jewellery you also sell some<br />
homeware – tell us a bit about the brands and products<br />
you choose to stock?<br />
I am quite passionate about New Zealand-made, and that’s<br />
reflected in the skincare, candles and homewares we sell.<br />
I like to sell things I actually use myself – Maryse is a<br />
beautiful skincare brand, ethically packaged too, and locally<br />
made products like George & Edi from Wānaka.<br />
The ceramics are all by Denise Porter-Howland of Eleventeen<br />
Ceramics. They range from ice cream shoes to banana vases to<br />
cigarette butts. They don’t sit on the shelf for long! I like things<br />
that reflect ordinary life but have a sense of humour.<br />
I also love to support upcoming talent like Bebe May,<br />
a Christchurch-based jeweller, Frances Clothing from<br />
Martinborough, Nelle from Dunedin (not online yet because<br />
her clothes sell the second they hit the rack!).
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FURNISHING DEEPER MEANING<br />
Arrowtown-based artist and furniture-maker Ed Cruikshank creates stylish, high-quality pieces imbued with<br />
his unique blend of creativity, craftsmanship and human connection.<br />
Ed Cruikshank’s creative journey began in Oxford, England<br />
where he learned the craft of fine cabinet-making before<br />
moving on to a degree in industrial design in London. He<br />
stayed in the city for another decade working alongside<br />
King Charles’ cousin David Linley (now Snowdon), managing<br />
various LINLEY special projects including a limited edition<br />
Range Rover and a super yacht interior that brought him to<br />
New Zealand for the first time.<br />
Special people, places and memories feature prominently in<br />
Ed’s work. He vividly remembers his first experiences of New<br />
Zealand and specifically Queenstown, where he returned in<br />
20<strong>02</strong> for a ski season then set up shop in Arrowtown two<br />
years later.<br />
“It’s hard to believe, looking back, that I thought it would<br />
be hard to find customers here in a tiny town at the end of<br />
the road in the quieter of the two islands of a wonderfully<br />
underpopulated country at the end of the earth.”<br />
The Arrowtown store gathered momentum and a growing<br />
following that lasted for 10 years before Ed decided to move<br />
out of the public eye in favour of a quieter life, working from<br />
an idyllic pondside studio at home with an inspiring view of the<br />
mountains he came to explore.<br />
“I’ll never forget meeting the head designer of Louis<br />
Vuitton at my little studio after delivering several pieces of<br />
furniture for their new Queenstown store. Exhausted from<br />
the long-haul flight and punishing work schedule, he arrived<br />
and without a word fell into one of my leather rocking chairs<br />
bathed in the winter sunlight. He sat back silent for what<br />
seemed like an eternity until finally he said, ‘I’m done, I want<br />
what you have here’. New Zealand had struck again.”<br />
The studio offered the privacy and focus Ed had craved<br />
during his time in busy Arrowtown. He wrote a book about<br />
his work and continued to pursue an idea – hatched in<br />
2010 by his involvement in an international art show – of<br />
embedding personal meaning using a form of braille into his<br />
unique custom furniture.<br />
“I was fascinated by the idea of inscribing coded texts<br />
into the pieces. They often spoke of special people and<br />
memorable moments in the lives of their owners. Family,<br />
loved ones, places and times that were etched in their hearts<br />
were embedded forever in the timber or metalwork of the<br />
furniture, so the stories and memories could be captured and<br />
carried into the future.”<br />
2<strong>02</strong>2, and a trip back to the UK stirred something in<br />
Ed’s soul. The hottest day in England’s history marked a<br />
conversation that would spark a change and see his creative<br />
career take another turn, deeper into the art world.<br />
“I will always love making furniture but my desire to<br />
explore deeper human meaning through my work was<br />
beginning to overflow.”
Promotion | <strong>Magazine</strong> 53<br />
LEFT: Detail of the<br />
‘1821’ table, 2010.<br />
Photo: Dave Comer<br />
BELOW: ‘Balance’<br />
artwork from Ed’s<br />
new collection.<br />
“The majority of furniture projects understandably focus on practicality<br />
and utility. The artistic part of me felt constrained and I knew there were<br />
deeper personal things I needed to express.”<br />
“The majority of furniture projects understandably focus on<br />
practicality and utility. The artistic part of me felt constrained and I<br />
knew there were deeper personal things I needed to express.”<br />
He decided to take the plunge, and in late 2<strong>02</strong>2 took on a<br />
gallery space and started to work on pieces that would hang on<br />
the walls alongside his furniture.<br />
“The words started to form and tumble out of me and I<br />
transformed them into artworks using the same concepts,<br />
craftsmanship and materials I have used in my furniture for decades.”<br />
The resulting artworks are extraordinary and ethereal. Inscribed<br />
with intriguing, pierced braille messages that are illuminated from<br />
within. Surprisingly, they are made from the materials that guns are<br />
made from.<br />
“I have used walnut, steel and brass in a number of the new<br />
pieces. They are very precisely built in the same way as a gun<br />
but they are created to convey messages of community, love and<br />
understanding. The point is that we all have a choice as to what<br />
we do with the things we are given. I guess you could consider<br />
them weapons of mass connection.”<br />
Like his furniture, the unique artworks are available as finished<br />
pieces or can be specially commissioned.<br />
“It has been fascinating working on the pieces. Whether<br />
the words are my own or those that someone else wants to<br />
express, they always relate to human connection and people<br />
we love.”<br />
edcruikshank.com
54 <strong>Magazine</strong> | Promotion<br />
DIRECTORY<br />
HOME & LIVING<br />
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New into the gallery are alluring original<br />
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EXTERNAL AFFAIRS<br />
with Tim Goom<br />
Featuring<br />
water features<br />
Water features in landscaping can add a touch of elegance and<br />
tranquillity to any outdoor space. They not only enhance the visual<br />
appeal of a garden but also provide a soothing effect through the<br />
sound of running water. These features can be customised to suit<br />
individual preferences, ranging from bespoke creations<br />
to incorporating existing water elements.<br />
When it comes to incorporating water features into landscaping, one of<br />
the key benefits is the opportunity to add visual interest and contrast to<br />
the surrounding plantings. The juxtaposition of lush greenery with the<br />
shimmering beauty of water creates a dynamic and captivating landscape.<br />
The interplay of textures and colours can transform an ordinary garden<br />
into a stunning oasis. Water<br />
features can vary in size,<br />
depending on the desired effect<br />
and available space. They can be<br />
large focal points that command<br />
attention or smaller additions<br />
that blend harmoniously into<br />
the overall design. This flexibility<br />
allows homeowners to find<br />
the perfect balance so that the<br />
water feature complements<br />
rather than dominates the space.<br />
Water features come in a wide<br />
range of styles to suit different<br />
tastes and architectural styles.<br />
Traditional fountains exude a<br />
timeless charm, while modern<br />
sleek installations create a<br />
contemporary and minimalist<br />
look. The choice of style depends<br />
on the overall theme of the<br />
garden and the accompanying architecture of the house. By selecting a<br />
water feature that harmonises with the existing elements, a seamless<br />
integration can be achieved.<br />
by Goom<br />
Water features need not be limited to standalone installations; they can<br />
also be incorporated into existing structures. For instance, a swimming<br />
pool can serve as both a recreational space and a water feature.<br />
Compass pools, with its innovative self-cleaning capabilities can remain<br />
uncovered even during cooler months. With the addition of lighting<br />
installations, a swimming pool can transform into a mesmerizing evening<br />
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My own kids love the colour changing lighting on our own Compass pool<br />
at night. Beyond their aesthetic appeal, water features can also be more<br />
sustainable than they appear.<br />
Many water features are designed to recycle water, reducing water<br />
consumption and environmental impact. By utilising efficient water<br />
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showcases the revival of a water feature acquired during European<br />
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Landscapes was able to create a unique and captivating focal point that<br />
added depth and character to the garden.<br />
Water features in landscaping offer a multitude of benefits. They can<br />
enhance the visual appeal of a garden, provide a soothing soundscape,<br />
and be customised to suit individual preferences. Whether they are<br />
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existing structures, water features have the power to elevate outdoor<br />
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readymade option will suit you best, call Goom Landscapes today.<br />
The champions<br />
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6 AWARDS - 2<strong>02</strong>2<br />
DESIGN | MANAGE | CONSTRUCT<br />
Create a Lifespace with us. | goom.nz<br />
IDEATION-GOM0171
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On island time<br />
Christchurch travel writer Mike Yardley boards the MV<br />
Samoa III across the Apolima Strait from Upolu to Savai’i<br />
to discover a place that feels blissfully turned back 30 years.<br />
WORDS & PHOTOS MIKE YARDLEY<br />
S<br />
uffused with a deep sense of cultural pride and tradition, Savai’i’s astonishing<br />
archaeological sites, ravishing tropical terrain and laid-back tempo all combine to<br />
soon sweep you up into its charismatic embrace.<br />
Curiously, despite being mostly uninhabited, Savai’i is the largest island in<br />
Polynesia outside of Hawai’i and New Zealand. In true Samoan spirit, no matter<br />
where you roam on Savai’i, this South Pacific paradise is a low-density affair, where<br />
you won’t be competing for towel space on its blessed beaches.<br />
Most of the island’s villages are sprinkled along the main coast road that lassoes<br />
Savai’i, where you’ll regularly see locals snoozing or chatting in large fale, or taking a<br />
dip in the communal rock pools adjoining the shoreline.
Travel | <strong>Magazine</strong> 59<br />
“In true Samoan spirit, no matter<br />
where you roam on Savai’i, this South<br />
Pacific paradise is a low-density affair,<br />
where you won’t be competing for<br />
towel space on its blessed beaches.”<br />
The passing spectacle is a visual feast. The rich<br />
assortment of venerable churches, ranging from the rustic<br />
to show-stopping; the crowded buses brightly emblazoned<br />
in a carnival of colours; the playful children waving warmly<br />
from the roadside with wide smiles; the piglets and<br />
poultry scampering frenetically across the road; and horses<br />
being bathed in the sea all vividly paint Savai’i’s picture.<br />
My driver/guide Logo and I set about savouring some of<br />
Savai’i’s finest features, in bite-sized chunks. Heading out<br />
from the rough and ready straggle of shops that line the<br />
main road around the ferry wharf in Salelologa, our first<br />
stop was the natural blockbuster, Alofaaga Blowholes, on<br />
the southwest coast.<br />
Utterly awe-inspiring, this frothy and ferocious natural<br />
spectacle is located near Taga village. The blowholes<br />
were created by lava flows that gradually carved out<br />
underwater sea caves which became tunnels, connecting<br />
the ocean to the rock face above. When the water breaks<br />
against the seaward end of one of the tunnels, it rushes<br />
into the tube, erupting through the holes above ground in<br />
explosive waterspouts.<br />
There were five blowholes puffing, gushing and foaming<br />
with flamboyant fury on my visit. The waterspouts soared<br />
as high as 20 metres, but can go higher at high tide. Over<br />
the years, locals would regularly throw coconuts into<br />
the vent right before the big blow, blasting the coconuts<br />
like cannonballs even higher than the water jet. Logo<br />
mentioned that this pastime is now frowned upon as a<br />
health and safety threat, given the unpredictable trajectory<br />
of the coconuts.
60 <strong>Magazine</strong> | Travel<br />
“Savai’i’s astonishing<br />
archaeological sites,<br />
ravishing tropical terrain and<br />
laid-back tempo all combine<br />
to soon sweep you up into its<br />
charismatic embrace.”<br />
Nowadays, the outer husk of the nut is deployed as a safer and decidedly<br />
tamer alternative. I would have preferred the edgier version.<br />
Another star attraction on the South Coast is Afu Aau Falls. You’ll<br />
struggle to find a prettier swimming hole, or a more searing image of<br />
tropical paradise. This hidden waterfall plunges from the dense rainforest<br />
into a cool crystalline pool. The water is three metres deep in the heart of<br />
the pool, although it’s shallower on the outer rim.<br />
As the mercury soared, a conga-line of pleasure-seekers flocked to the<br />
swimming hole, eagerly lapping up the chance for a restorative heat-busting<br />
dip in this knock-out location.<br />
Further inland lies the Pulemelei mound, Polynesia’s largest ancient<br />
structure. This enormous pyramid, as wide as 60 metres at its base, rises in<br />
two tiers of basalt to a height over 12 metres.<br />
Almost squarely oriented with the points on a compass, the original<br />
purpose of this enigmatic structure remains open to conjecture. Samoan<br />
oral traditions imply that such monuments were used for pigeon snaring or<br />
as a watchtower.<br />
In contrast, some archaeologists believe the pyramid’s flat top, or<br />
platform, reminiscent of the pyramids built in Mesoamerica, was used<br />
for religious rituals, while also raising so many questions about age-old<br />
migration paths. Sadly, it has been consumed by the jungle and is no longer<br />
open to the public.<br />
However, another huge highlight awaited me on the north coast of Savai’i,<br />
at the Saleaula Lava Field. This sprawling geological phenomenon is the<br />
legacy of volcanic activity, when Mount Matavanu started erupting in 1905.<br />
I strolled across the eerie black landscape, surveying the remains of buried<br />
villages, where homes and buildings were swallowed up by the lava flow. It<br />
kept on belching for a further six years, pouring yet more lava onto the field,<br />
covering an area of over 100 square kilometres. Five villages were buried,<br />
although thankfully the lava was slow-moving so there were no fatalities.<br />
When you step on to the lava field and its bleak, black canvas, you’ll also<br />
notice the beauty in nature’s brutality. Swirling, shapely patterns fan out<br />
across the volcanic rock, like the ripples on the surface of a lake.<br />
Plant life and trees have assertively regenerated on the fertile ground.<br />
Remarkably, some villagers have rebuilt fale and modern homes on the rock.<br />
The vivid green of the foliage makes for a<br />
striking contrast with the jet-black rocks.<br />
I visited the remains of a London Missionary<br />
Society (LMS) church that was engulfed<br />
by the lava flow. You can still make out the<br />
arched windows and the peaked roof, but<br />
the inside of the church is filled with layers of<br />
black rock, barrelling through the arched door.<br />
To the left of the church, a rocky undulating<br />
path shadowed by trees leads you up to a<br />
burial site that has been dubbed the Virgin’s<br />
Grave. Prior to the eruption, the daughter<br />
of the village’s high chief, who had become a<br />
nun, died of tuberculosis as a teenager. Locals<br />
believe she was so pure that the lava flowed<br />
around her grave, not touching it.<br />
Strung around exotic tropical gardens<br />
and fringed by a bejewelled turquoise-blue<br />
lagoon, Amoa Resort is a boutique oasis of<br />
indulgence and splendid base for your Savai’i<br />
explorations.<br />
Twenty intimate bungalows, rooms and<br />
villas with shady terraces are swaddled in lush<br />
tropical gardens, emblazoned with brightly<br />
coloured hibiscus blossoms, tropical flowers<br />
and swaying palms.<br />
My beautifully designed poolside villa, with<br />
a feast of authentic artistic touches, felt more<br />
like a snug, private house than a resort guest<br />
room. Cross the road and bask in the bathwarm<br />
turquoise lagoon, whether you want to<br />
have a paddle or snorkel. The on-site pool is<br />
just as alluring, complete with swim-up bar.<br />
You can expect a memorable culinary<br />
experience, as Amoa Resort specialises<br />
in nouveau Samoan/Pacific cuisine. The<br />
innovative selection of dishes features locally<br />
sourced and organic produce from around<br />
Savai’i and Samoa. The extensive menu spans<br />
a ravishing array of signature dishes including<br />
popo (coconut) crusted chicken, palusami<br />
risotto balls, pulled pork and papaya salad,<br />
twice-cooked octopus and double koko<br />
Samoa cake.<br />
I was highly tempted to extend my stay, just<br />
to graze my way through the full menu.
Discoveries<br />
Beautiful Samoa awaits you, and we are welcoming our international aiga<br />
with open arms! Experience Samoa’s untouched beauty, unique cultural<br />
experiences and rich heritage. Self drive, bike or stroll through the wonders<br />
that make this island life one to cherish just like the locals do.
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EASY DINNERS FOR WINTER NIGHTS<br />
Shorter days and colder temperatures call for easy, cosy meals and delicious beverages to match.<br />
New World has plenty of inspiration – from sensational slow cooker recipes and an effortless winter meal planner<br />
to some top picks from this year’s beer and cider awards.
Go low & slow for<br />
effortlessly delicious meals<br />
Slow cooker<br />
marmalade chicken<br />
Succulent chicken drumsticks coated in a sweet and sticky<br />
orange marmalade sauce that just falls off the bone. This<br />
slow cooker meal is fuss-free, easy to prepare and delicious<br />
with freshly steamed rice and a side of sautéed broccoli.<br />
Serves:<br />
4<br />
1 cup orange marmalade<br />
2 garlic cloves, minced<br />
1 teaspoon minced ginger<br />
2 teaspoons soy sauce<br />
8 chicken drumsticks<br />
1 onion, sliced<br />
1 broccoli, cut into florets<br />
Toasted sesame seeds<br />
In a medium bowl whisk together the marmalade, garlic,<br />
ginger and soy sauce until well combined.<br />
Add the chicken drumsticks and onion to a slow cooker<br />
and pour over the marmalade mixture.<br />
Place the slow cooker on high for 3–4 hours or until the<br />
chicken is tender and cooked through.<br />
To cook the broccoli, bring a drizzle of olive oil to mediumhigh<br />
heat in a large skillet or frypan. Sauté the broccoli,<br />
stirring occasionally until tender, and season to taste.<br />
Serve the marmalade chicken alongside the sautéed<br />
broccoli and garnish with the toasted sesame seeds.<br />
Top tip: After a bit of heat? Finish off your marmalade<br />
chicken with a drizzle of chilli oil and sliced fresh chilli or<br />
chilli flakes.<br />
This slow cooker meal can also be made in the oven.<br />
Simply follow the steps above and combine ingredients<br />
in a casserole dish with a tight-fitting lid instead of a slow<br />
cooker. Bake at 170°C for two hours or until the chicken is<br />
cooked through and tender.<br />
Recipe image on previous page.<br />
Prep time: 10 mins<br />
Cooking time: 3–4 hrs<br />
Slow cooker sticky<br />
date pudding<br />
You can’t beat a classic dessert like warm sticky date<br />
pudding on a cold winter’s night. This crave-worthy<br />
pudding has a moist sponge cake on top and a gooey<br />
toffee sauce that forms underneath that will have you<br />
wanting to lick your bowl clean.<br />
Serves:<br />
6<br />
Prep time: 5 mins<br />
Cooking time: 1 hr 45 mins<br />
1⅓ cups self-raising flour<br />
½ cup + 1 cup brown sugar<br />
1 cup milk<br />
2 eggs<br />
60g butter, melted<br />
1 teaspoon vanilla extract<br />
1¼ cups dates, finely chopped<br />
Lightly grease your slow cooker with butter or oil.<br />
Combine flour and ½ cup brown sugar in a large bowl.<br />
Whisk together the milk, egg, butter and vanilla in<br />
a medium bowl. Pour the wet mixture into the dry<br />
ingredients and mix until smooth. Stir through the dates<br />
and pour the mixture evenly into the slow cooker.<br />
Mix the remaining 1 cup of brown sugar with 2 cups of<br />
boiling water and gently pour over the pudding mixture.<br />
Cover with the lid and cook on high for 1 hour 45 minutes<br />
or until the pudding feels firm and springs back when<br />
pressed in the middle.<br />
Remove the lid from the slow cooker and leave to cool for<br />
5 minutes before serving.<br />
Top tip: This self-saucing pudding is best served with your<br />
choice of ice cream or a drizzle of fresh cream.
SLOW COOKER<br />
BOLOGNAISE<br />
RICH BEEF STEW WITH<br />
HERBY MASH<br />
EASY SLOW COOKER<br />
BEEF CHILLI<br />
Slow cooker pulled pork buns<br />
These delicious pulled pork buns are a tasty and easy dish for feeding the masses – perfect to bring along<br />
to a potluck. The secret to keeping the meat moist and juicy is cooking it low and slow.<br />
Luckily the slow cooker can help with that. We promise the wait will be worth it!<br />
Serves:<br />
12<br />
Prep time: 30 mins<br />
Cooking time: 10–12 hrs<br />
2kg pork shoulder (bone in)<br />
1 cup apple juice<br />
1 cup Pams Smokey BBQ Sauce<br />
½ cup Pams Chicken Stock<br />
1 cup Pams Diced Onions<br />
2 cloves garlic, finely chopped<br />
2 teaspoons smoked paprika<br />
1 teaspoon fennel seeds<br />
1 teaspoon dried oregano<br />
500g bag Pams Superfoods Super Slaw<br />
¾ cup Pams Garlic Aioli<br />
12 Pams Finest Brioche Burger Buns,<br />
halved and warmed prior to serving<br />
Place the pork skin side up in a slow cooker. Pour over the apple juice,<br />
barbecue sauce and chicken stock.<br />
Next add the onion, garlic, smoked paprika, fennel seed and oregano.<br />
Cover and cook on low for 10–12 hours until the meat is falling off the bone.<br />
Turn the slow cooker off and remove the meat from the liquid, set aside until<br />
cool enough to handle. Remove the skin and bone and, using two forks, flake<br />
the meat into fine pieces.<br />
Pour the liquid into a shallow saucepan, skim excess fat off the top and then<br />
simmer until the liquid is reduced to a saucelike consistency. You will want<br />
about 1½ cups of sauce.<br />
Place the pork in a bowl, pour over the sauce and mix well. Taste and season<br />
with salt and pepper if needed.<br />
Pour the slaw into a serving bowl, spoon over the aioli and mix well. Cover<br />
the base of brioche buns with slaw, top with pulled pork and then the bun lid.
Budget-friendly<br />
winter family<br />
dinners<br />
SALMON WRAPS WITH<br />
CRUNCHY SLAW<br />
TERIYAKI TOFU<br />
CHICKEN CASSEROLE WITH<br />
SMASHED POTATOES<br />
NOM NOM<br />
NACHOS<br />
FRIDAY NIGHT SATAY<br />
CHICKEN SKEWERS<br />
Raise a glass to the New World Beer & Cider Award winners!<br />
The judges, 29 of Aotearoa’s best and brightest, blind-tasted over 700 beers, ciders, alcoholic<br />
ginger beers, meads and seltzers to find the Top 30. The beauty of judging beer and cider ‘blind’<br />
is that all preconceptions go out the window and the judges aren’t distracted by brands, labels or<br />
descriptions. It puts everyone on equal footing and as a result gives small, unheralded breweries a<br />
chance to showcase their work against established craft heroes and global brands alike.<br />
Every drop featured in the Top 30 is guaranteed to be a good one.<br />
Enjoy finding your favourite new brew at newworld.co.nz<br />
Journey from wine to beer and cider...<br />
If you love to pop some<br />
bubbles, break open<br />
an elegant, bright and<br />
sparkling Martinborough<br />
Brewery Hop Elixir IPA.<br />
If a big, bold shiraz is<br />
where it’s at, try 8 Wired<br />
Baltic Smoke for a rich<br />
companion to your dinner.<br />
If merlot is your go-to,<br />
mix it up with Three<br />
Sisters Rumours in the<br />
Dark for spice and dark<br />
red berries.<br />
If you love a sauv, instead<br />
try Parrotdog Sundog for<br />
its passionfruit and white<br />
wine notes.<br />
If pink is your drink, try<br />
Mount Brewing Co Tart<br />
Rhubarb Cider – think<br />
dessert wine meets rosé.<br />
For additional recipes and much more head to newworld.co.nz
Recipe | <strong>Magazine</strong> 67<br />
Living the pie life<br />
Born into a Canterbury pie dynasty, Wendy Morgan has gone on to have a<br />
delicious career in the food industry. Now enjoying a quieter life in Christchurch with<br />
fellow chef husband Rex Morgan and dog Pepper, she has penned her first cookbook,<br />
Who Made All the Pies?, which nods to her pastry heritage.<br />
WORDS & PHOTOS WENDY MORGAN<br />
was brought up in a pie shop, our family home<br />
I joined to the shop. My mother was making pies<br />
up until two hours before I was born, when she<br />
reluctantly put down the tools and headed around to<br />
the Lincoln maternity hospital to give birth to me.<br />
My parents started their pie business just a couple of<br />
months before finding out my mother was pregnant.<br />
They were so busy with the new business, they hadn’t<br />
even had time to think of a name for me, so when the<br />
nurse suggested I looked like a Wendy they said, “Sure,<br />
sounds good to us.”<br />
And there it began. I spent my childhood around the<br />
ankles of my parents and their staff as they made pies.<br />
Looking back, I developed a natural ability for making<br />
pastry at a pretty young age, really by osmosis.<br />
My family’s pie shop, Hillyer’s Bakery, was considered<br />
the best in Canterbury at the time, which I know is a<br />
big call for me to say, but that’s what people used to<br />
tell us, and we believed them.<br />
My mother was credited with taking the flavour<br />
spectrum of pies to another level. Not content to just<br />
make mince, steak and bacon and egg pies, she started<br />
making chicken with mushroom, corn and apricot, and<br />
adding mushrooms, tomatoes and cheese to steak pies.<br />
Rumour has it she was the first to make steak and<br />
cheese pies. In the season, the steak and oyster pies<br />
were bursting open, displaying their briny goodness.<br />
Cottage pies had real potato on top and as much<br />
cheese as we could get to stay on them. Mum also<br />
had a unique way of identifying the individual flavours<br />
of the pies by carving initials on the top of them,<br />
something that used to amuse the customers. I can still<br />
remember all the pie codes and I use them myself.<br />
As kids, my brother and I would rise at 5am and<br />
work a couple of hours before we went to school.<br />
There was only us and the milkman sharing that time<br />
of the morning with the sun coming up around us.<br />
It was always warm and cosy in the bakehouse with<br />
the huge brick-bottom B&H ovens that had to be<br />
turned on the night before to warm up. (Although they<br />
did break down a lot – it was quite normal for our very<br />
loyal electrician to be working on them at 6am to get us<br />
up and running for the day.)<br />
My family used to take the mickey out of me as I<br />
wasn’t a morning person and refused to speak and<br />
found everything annoying. Some days I would arrive<br />
home from school and I wouldn’t go and say hello<br />
to my parents for fear of being lumbered with a job;<br />
other days I was only too happy to get amongst it. The<br />
warmth, the banter, the smells.<br />
My parents used to wholesale their pies to<br />
practically every pub in the villages surrounding<br />
Lincoln, all personally delivered by my father. Another<br />
one of their wholesale customers was our local school<br />
tuckshop, which of course was mortifying for me. Oh,<br />
how the other kids used to think they were so funny<br />
pretending they had found a mouse in their pie!<br />
When my parents retired, the Hillyer’s Bakery name<br />
retired with them, as my brother, Grant, took over the<br />
business and re-branded to another name.<br />
I am not a technical or precise cook or baker.<br />
While I have admiration for those who are, I make<br />
no apologies for the fact that I’m not. I rely on<br />
my intuition and I am a big fan of improvising and<br />
swapping out ingredients.<br />
Rustic is okay with me, as long as it’s not a complete<br />
mess. What I’m not okay with is blandness. Pies are<br />
best when they are intensely flavoured. I think it’s<br />
okay to describe pies as the ‘beautiful ugly’. Why get<br />
upset if they are displaying more contents than you<br />
would have necessarily liked? That just means there is<br />
probably going to be some tasty caramelisation going<br />
on. Embrace the imperfection.<br />
Writing this book has been on my mind for a<br />
good part of my life and I feel a bit lucky that my life<br />
situation has finally allowed me the time to do it. It has<br />
been every bit as enjoyable as I dreamed it would be,<br />
so much so that I don’t want to stop – there might<br />
have to be a second book.<br />
I know that everyone reading or flicking through the<br />
book will have the same question on their minds. Can<br />
you use store-bought pastry? Of course you can, I will<br />
look the other way. No, seriously, ready-made pastry is<br />
a good convenient product and if it means you get to<br />
make a pie from my book that you would otherwise<br />
be too time-poor to do then I say go for it.
Recipe | <strong>Magazine</strong> 69<br />
APPLE AND BLACKBERRY PIE<br />
Swap the blackberries out with any of your favourite<br />
berries or even rhubarb. I like to use a couple<br />
of different varieties of apple as they cook down to<br />
different textures. Granny Smith will cook down to<br />
a complete purée whereas Braeburn will stay in pieces.<br />
Choose apples with a good acidity.<br />
Use a 26cm round pie dish<br />
4 heaped teaspoons raw caster sugar<br />
300g fresh or frozen blackberries<br />
4 large apples, at least 2 Granny Smith,<br />
the other 2 your choice<br />
1 teaspoon cornflour<br />
1 quantity Sweet Shortcrust Pastry (recipe this page)<br />
1 egg<br />
Custard<br />
Whipped cream<br />
SWEET SHORTCRUST<br />
PASTRY<br />
300g high-grade white flour<br />
200g cold butter, diced<br />
50g raw caster sugar<br />
Pinch salt<br />
75ml cold water<br />
Place the flour, butter, sugar and salt into a food<br />
processor with a blade attachment and process until<br />
it resembles fine breadcrumbs.<br />
Add the cold water and blend until the dough just<br />
starts to come together.<br />
Remove from the processor and finish mixing by<br />
hand. Form into a ball, press down a little, wrap in<br />
cling film or baking paper and rest in the fridge for<br />
15 minutes before using.<br />
Preheat the oven to 190°C fan bake.<br />
Sprinkle 2 teaspoons caster sugar over the blackberries and<br />
set aside.<br />
Peel, quarter and core the apples. Slice the apples and<br />
layer into the pie dish. Sprinkle 2 teaspoons caster sugar in<br />
between the layers. Sift the cornflour over the blackberries<br />
and fold through. Tip on top of the apples. The filling<br />
should pile a little above the top of the pie dish, as the apple<br />
will condense down as it cooks.<br />
On a lightly floured bench, roll the pastry out to 4mm<br />
thick. Place the pie dish over the pastry and cut around it,<br />
2.5cm out from the edge of the dish. From the remaining<br />
pastry, cut a 1.5cm wide strip of pastry long enough to<br />
wrap around the edge of the pie dish — this can be done in<br />
several pieces and joined together. Brush the edge of the pie<br />
dish with water and place the strips on. Brush the top of the<br />
strip with water and then place on the pastry top by rolling<br />
it backwards onto your rolling pin and then forwards onto<br />
the pie dish. Press the pastry top to the strip of pastry and<br />
crimp all the way around. Cut some decorative leaves with<br />
any leftover rolled pastry. Whisk egg and egg-wash the top<br />
of the pie, place the leaves on and brush with egg. Using the<br />
tip of a sharp knife, create eight airholes in a circle around<br />
the top. Sprinkle the pie with a little raw caster sugar.<br />
Bake for 30–35 minutes, or until golden brown. Serve with<br />
custard and whipped cream, or a thick creamy yoghurt.
70 <strong>Magazine</strong> | Recipe<br />
BACON AND EGG PIES<br />
Classic bacon and egg pies are a must in any pie<br />
book. You can eat them warm or cold for breakfast,<br />
lunch or picnics — they are always a favourite. I’m<br />
a little spoilt as my brother makes amazing tomato<br />
relish that I like to put in the bottom of the pies,<br />
however this is a good chance for you to use up<br />
the little bits of relish or chutney you have rolling<br />
around in the back of the fridge. It adds an extra pop<br />
of flavour.<br />
Makes 8 pies<br />
Use 8 large muffin tins<br />
1 quantity Rough Puff Pastry (recipe this page)<br />
8 heaped teaspoons tomato relish<br />
8 strips streaky bacon<br />
8 eggs<br />
100g cheddar cheese, grated<br />
1 heaped tablespoon chopped fresh chives<br />
Freshly ground black pepper<br />
ROUGH PUFF PASTRY<br />
200g high-grade white flour<br />
200g butter, room temperature firm, diced<br />
Pinch salt<br />
100ml cold water<br />
Place the flour, butter and salt into an electric mixer<br />
with a paddle attachment and mix until the flour has<br />
coated all of the butter cubes and the butter is just<br />
starting to break down.<br />
Add the water and mix to a rough dough. Remove the<br />
dough from the mixer, form into a ball, flatten a little,<br />
wrap in cling film or baking paper and rest in the<br />
fridge for 15 minutes.<br />
Roll the dough out to approximately 35 x 15cm, and<br />
fold into thirds. Give the pastry a quarter turn on the<br />
bench. Roll out to the same size rectangle as before<br />
and fold into thirds again.<br />
Wrap in cling film or baking paper again and rest<br />
in the fridge for 15 minutes. Repeat this process two<br />
more times.<br />
Preheat the oven to 200°C fan bake. Grease an 8-hole<br />
muffin tin.<br />
On a lightly floured bench, roll the pastry out to a 24 x<br />
48cm rectangle. Cut into eight 12 x 12cm squares. Press the<br />
pastry squares into the base of the tin.<br />
Place 1 teaspoon of tomato relish in the bottom of each<br />
pastry case. Line the strips of streaky bacon around the<br />
inside of the pastry cases, then break an egg into each<br />
one. Divide the grated cheese over the tops of the pies,<br />
followed by the chives and a good grind of black pepper.<br />
Bake for 15–17 minutes, or until the egg is set and pastry<br />
is golden.<br />
Extracted from Who Made All the Pies?<br />
The ultimate collection of pastry treats for<br />
every Kiwi household by Wendy Morgan,<br />
photography by Wendy Morgan,<br />
published by Bateman Books, RRP $38.
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72 <strong>Magazine</strong> | Read<br />
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From New Zealand’s ‘queen of crime’ comes this compelling<br />
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Read | <strong>Magazine</strong> 73<br />
PICCADILLY PICKS<br />
IN A THOUSAND<br />
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Cecilia Ahern<br />
HarperCollins, $35<br />
Cecilia Ahern tells the story<br />
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Fiction it is, but I think the story perhaps highlights our<br />
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74 <strong>Magazine</strong> | Win<br />
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