Nor'West News: June 29, 2023

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10 Thursday June 29 2023 Artists embrace city’s heritage building A WARM, affordable studio space at Toi Auaha, Rolleston House means Elizabeth Moyle can focus on making art. Moyle moved into her downstairs studio in February. The painter and printmaker had been teaching painting full-time at Cashmere High School when a diagnosis of breast cancer changed the landscape. After a year of successful treatment in 2022, an opportunity for a studio came up at Toi Auaha, and she embraced it. The heritage-listed building at 5 Worcester Boulevard became a community arts venue in December last year as part of the city’s Arts Strategy – Toi Ōtautahi. It is owned by the city council and provides studios for up to 18 artists, along with bookable office and meeting spaces. “You know when things hit the fan and you reassess? I was like, ‘this is my thing, making art is what I need to do’. Having this space means I can focus on my art and have other artists around, which helps cross-pollination to happen,” said Moyle. “There’s another artist upstairs, for example, and we’ve just put in a proposal for a show next year. Gallery staff, artists and the wider art world can come into this space so being in that professional environment enables those Toi Auaha, Rolleston House became a community arts venue in December. conversations to happen. “As an artist, you can have long periods of time in-between being paid so the space has been set up in a really supportive way.” In a sunny, north-facing room upstairs is Nic Low, author of Uprising and partnerships editor of New Zealand Geographic. He shares the room with fellow writer Rachel King, with whom he used to share co-directorship of the WORD Christchurch Festival. For Low, the space offers a perfect mix of solitude and connection after an intensely busy two-year period. “I wanted to concentrate on writing, and I didn’t want to be sitting in my bedroom or staring out the window at home. I’d spent most of the last two decades in Melbourne and I was craving community and fellow writers and artists. “It’s that combination of having space to concentrate, shut the door and go into your own work and thoughts but then when you come out to be able go down to the kitchen and find interesting, like-minded, curious people who value the arts and are committed to it.” City council principal arts advisor Kiri Jarden said she was pleased with how the facility is developing. There are currently 17-18 artists with studio space HUB: Artist Elizabeth Moyle and writer Nic Low are among 18 creatives working from studios at Toi Auaha, Rolleston House. PHOTOS: NEWSLINE and a growing waiting list. “We’re continuing to develop the shared spaces and fine-tune how the building operates at a practical level. It’s important that our resident artists are able to achieve what they want to here.” There are outbuildings that may in future become working spaces for sculpture or other ‘messy’ work and a small room off the kitchen that’s been earmarked for soundproofing. The initiative is cost neutral for the city council. Toi Ōtautahi has been supported with funding from Manatū Taonga Ministry for Culture and Heritage for the first three years as the project is established. 8 13 8 53 8 42 8 23 NO POSTCODE ENVY. WE’RE YOUR LOCAL. LET’S TALK. 03 359 6679 | PAPANUI.LAWYER@SAUNDERS.CO.NZ | CITY, WIGRAM, PAPANUI, FERRYMEAD | SAUNDERS.CO.NZ Charitable Trust DRIVER EDUCATION TO FIND OUT WAYS YOU CAN SUPPORT YOUR COMMUNITY GO TO www.proactivedrive.org.nz
Thursday June 29 2023 11 Staple spuds get a second chance They’re an absolute staple, so Love Food Hate Waste has come up with another tasty way to eat them WE ALL love a spud – roasted, boiled, mashed, deep fried. To make potatoes last longer, store them in a cool, dry and dark place like a cupboard or fridge if you have room in the vegetable drawer – but keep them away from onions as they help each other sprout faster. Easy smashed potatoes HEARTY: Turn the staple spud into a taste sensation. PHOTOS: GEL LIM, BABICHE MARTENS Ingredients 1kg potatoes Salt 4 Tbsp olive oil, divided Black pepper, to taste 2 Tbsp chopped fresh green herbs (optional) Directions Scrub the potatoes clean. Cut off any parts where the potato has begun to sprout. Place the potatoes in a pot and fill with water until just covered. Add a generous pinch of salt and cover the pot with a lid. Bring the mixture to a boil over medium-high heat and cook until the potatoes are soft (about 20 minutes). While they cook, preheat the oven to 180 deg C fan bake and drizzle or brush 1 Tbsp of the olive oil over a large baking tray or roasting pan. When the potatoes are cooked, drain them in a large colander. Flatten the cooked potatoes using the back of a fork or a potato masher and arrange in a single layer on the lined baking tray. The thinner they are, the crispier they’ll be. Drizzle the remaining 3 Tbsp of olive oil over the smashed potatoes. Sprinkle with salt and pepper. Bake for 20-25 minutes or until golden brown. Serve on its own as a snack or side with the main meal, and serve with your favourite sauce if desired. Cooking tips Try other flavour combinations. Swap the olive oil for butter and crushed garlic, bake for 10 minutes then sprinkle with parmesan and bake for another 10 minutes. Add lemon zest before serving. Or pan fry with garlic or herb butter. Angela Casey makes the most of kūmara with this scrumptuous dish Baked kūmara with cannellini and feta salad Any colour kūmara is fine for this dish. Cooking time may vary, depending on vege size. Serves 4 Ingredients 4 orange kūmara 1 Tbsp olive oil ½ tsp salt Salad 2 Tbsp olive oil ½ red onion, sliced 2 cloves garlic 1 cup drained cannellini beans 1 cup chopped tomatoes ½ cup chopped Italian parsley ¼ cup green olives, halved Salt and pepper 1 Tbsp balsamic vinegar 1 tsp brown sugar 100g feta, crumbled Directions Preheat the oven to 170 deg C. Rub kūmara with 1 tablespoon oil, season, then place them onto a baking tray. Cook in the middle of the oven for 35-40 minutes or until softened. While they bake make the salad. In a large frying pan heat the remaining oil. Add the onion and garlic, cooking for 3 or 4 minutes until softened. Add the beans, tomatoes, parsley, olives, salt, pepper, balsamic and sugar, cooking for 5 minutes or until well combined and warmed through. To serve, split the hot kūmara down the middle but not right through. Spoon over the bean mixture, then sprinkle with feta and extra parsley. – ODT Get out of the cold and into art this winter. Te Rā: The Māori Sail 8 July – 23 October Experience the wonder of Te Rā, the only known customary Māori sail in existence. Held in storage for many years at the British Museum, the chance to see Te Rā is a deeply significant moment for all New Zealanders. A partnership project between Christchurch Art Gallery Te Puna o Waiwhetū and Tāmaki Paenga Hira Auckland War Memorial Museum. Image: Makers unknown Te Rā [the sail] (detail) c. 1770–1800. Harakeke, kererū, kāhu and kākā feathers, dog skin. On loan from the Trustees of the British Museum. © Whakaarahia anō te rā kaihau Te Rā Project. Photo: Cultural Heritage Imaging Robin White: Te Whanaketanga | Something Is Happening Here 22 July – 5 November A major survey of one of Aotearoa New Zealand’s best-loved artists, bringing together more than fifty works to form what the artist describes as a “family reunion”. Jointly developed by the Museum of New Zealand Te Papa Tongarewa and Auckland Art Gallery Toi o Tāmaki. Image: Robin White Mere and Siulolovao, Otago Peninsula (detail) 1978. Screenprint. Collection of Auckland Art Gallery Toi o Tāmaki, purchased 2004 Free entry 10am – 5pm daily, Wednesday until 9pm christchurchartgallery.org.nz Strategic partners
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Nor'West News: June 29, 2023

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