03 Magazine: October 02, 2023
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the<br />
South<br />
island<br />
lifestyle<br />
magazine<br />
FREE | october 2<strong>02</strong>3<br />
BACH-LOVING CHEF AL BROWN COOKS UP HIS ‘BREAKFAST OF KINGS’ | POWER PASTELS: THE SEASON’S MOST POPULAR PALETTE<br />
IS NO SHRINKING VIOLET | KIWI TINY HOUSE AFICIONADO BRYCE LANGSTON CELEBRATES LIVING BIG IN LITTLE SPACES<br />
AWARD-WINNING AUTHOR/ARTIST RUTH PAUL’S STORYBOOK LIFE IN DUNEDIN | BEST BACKYARDS: SHOWCASING AOTEAROA’S<br />
TOP LANDSCAPE DESIGNS FOR 2<strong>02</strong>3 | ANOTHER DAY IN PARADISE: WE SWAP THE SOUTH ISLAND FOR THE COOK ISLANDS
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6 <strong>Magazine</strong> | Editor’s note<br />
Hello<br />
As regular readers of <strong>03</strong> (formerly Style for you loyal longtermers)<br />
will know, each month I take great joy in finding<br />
covers not just to draw the attention but also inspire, surprise<br />
and delight.<br />
And yes, while I do love every cover we produce, I’m really<br />
quite pleased with this one, not just for its quirky, unexpected<br />
layout but also because it’s beloved Kiwi chef Al Brown’s<br />
cooking and he’s a pretty cool, down-to-earth dude, and<br />
because it all looks kinda yum, in a deliciously simple way, don’t<br />
you think?<br />
I hope you like it as much as I do, and that it led you to<br />
picking up the issue, inside which I hope you find further pages<br />
to inspire, surprise and delight – from Al’s musings on his love of<br />
the classic bach (that’s crib those folks down south) on page 32<br />
and accompanying recipes (battered mussels with malt vinegar<br />
mayo, or passionfruit lamingtons, anyone?!) to New Zealand<br />
tiny house aficionado Bryce Langston’s celebration of just a<br />
few of the mini homes he’s helped create (page 44).<br />
Enjoy!<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 />
ACCOUNT EXECUTIVE<br />
Janine Oldfield<br />
<strong>02</strong>7 654 5367<br />
janine@alliedpressmagazines.co.nz<br />
CONTRIBUTORS<br />
Al Brown, Alexandra Adoncello,<br />
Ben Teina, Bryce Langston, Helen Templeton,<br />
Josh Griggs, Mike Yardley, Mitch Marks,<br />
Neville Templeton, Nick Paulson, Rasa Pescud,<br />
Rebecca Fox, Sarah Rowlands<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<br />
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8 <strong>Magazine</strong> | Contents<br />
In this issue<br />
22<br />
FOOD<br />
36 Eat up New Zealand<br />
Tuck into crib-ready cuisine<br />
Resene<br />
Witch Haze<br />
COLOURS OF<br />
THE MONTH<br />
COVER FEATURE<br />
32 Life’s a bach<br />
Al Brown on the nostalgia and<br />
nourishment of holiday fare<br />
FASHION<br />
24 Power pastels<br />
Improve your mood with the<br />
latest pale hues<br />
TRAVEL<br />
62 Paradise found<br />
Coast, culture and cocktails in<br />
a South Pacific idyll<br />
HOME & INTERIORS<br />
22 Most wanted<br />
What the <strong>03</strong> team are coveting<br />
right now<br />
44 Living big<br />
How building a tiny home<br />
changed a Kiwi creative’s life<br />
52 Seeing green<br />
The Landscapes of Distinction<br />
Awards’ 2<strong>02</strong>3 winners to watch<br />
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LATEST DIGITAL<br />
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Helping you to make a more informed decision when it comes to property<br />
Scan here to view<br />
our latest edition<br />
www.harcourtsotago.co.nz<br />
Highland Real Estate Group Ltd Licensed Agent REAA 2008
FREE | OCTOBER 2<strong>02</strong>3<br />
BACH-LOVING CHEF AL BROWN COOKS UP HIS ‘BREAKFAST OF KINGS’ | POWER PASTELS: THE SEASON’S MOST POPULAR PALETTE<br />
IS NO SHRINKING VIOLET | KIWI TINY HOUSE AFICIONADO BRYCE LANGSTON CELEBRATES LIVING BIG IN LITTLE SPACES<br />
AWARD-WINNING AUTHOR/ARTIST RUTH PAUL’S STORYBOOK LIFE IN DUNEDIN | BEST BACKYARDS: SHOWCASING AOTEAROA’S<br />
TOP LANDSCAPE DESIGNS FOR 2<strong>02</strong>3 | ANOTHER DAY IN PARADISE: WE SWAP THE SOUTH ISLAND FOR THE COOK ISLANDS<br />
10 <strong>Magazine</strong> | Contents<br />
52<br />
OUR COVER<br />
the<br />
South<br />
iSland<br />
lifeStyle<br />
magazine<br />
68<br />
Al Brown’s ‘breakfast of kings’<br />
whitebait fritter, from Eat Up New<br />
Zealand: The Bach Edition.<br />
Photo: Josh Griggs<br />
Resene<br />
Anise<br />
READ US ONLINE<br />
Resene<br />
Reef<br />
ARTS & CULTURE<br />
68 Picture this<br />
Ruth Paul shares her colourful life as a<br />
children’s book writer and illustrator<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 products for seasonal skin –<br />
from balms to bronzers<br />
REGULARS<br />
12 Newsfeed<br />
What’s up, in, chat-worthy, cool,<br />
covetable and compelling right now<br />
74 Win<br />
The new ghd helios hair dryer, a DIY<br />
Showerdome kit, Al Brown’s latest tome,<br />
and an Ardell spring racing pack<br />
FIND US ON SOCIAL<br />
<strong>03</strong>magazine.co.nz | @<strong>03</strong>_magazine<br />
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12 <strong>Magazine</strong> | Newsfeed<br />
Newsfeed<br />
What’s up, in, chat-worthy, cool, covetable<br />
and compelling right now.<br />
Time travel<br />
History collides with art and storytelling at Out of Time, on now until April<br />
2<strong>02</strong>4 at Christchurch Art Gallery Te Puna o Waiwhetū. Curator Ken Hall<br />
invites visitors on a time-hopping journey through the gallery’s historical<br />
collection, unveiling a trove of historical artefacts and artworks, some dating<br />
back 4000 years. Alongside treasures from the likes of Albrecht Dürer<br />
and Francisco de Goya the exhibition features enigmatic lesser-known<br />
stories and creators, including a previously unpublished folio of Indian bird<br />
watercolours by Charles and Elizabeth D’Oyly, of which 20 of the 25 works<br />
were painted collaboratively in the spring of 1826, with Elizabeth credited<br />
for the birds, flowers and foliage and Charles for the backgrounds.<br />
christchurchartgallery.org.nz<br />
Elizabeth D’Oyly and Charles D’Oyly, ‘Blue Honey Sucker’, 1826. Watercolour on<br />
paper. Private collection, Christchurch.<br />
Hot in the city<br />
Ōtepoti vibes were strong in the heart of Auckland when<br />
NOM*d launched their Au Courant summer collection with<br />
a taste of home: a cocktail offering from new Otago arrival<br />
Rogue Society, platters stacked high with gourmet cheese<br />
rolls, and former Dunedin noiseniks Die! Die! Die! closing<br />
out the evening. The unconventional event did away with<br />
the traditional runway show and instead immersed guests<br />
in an experimental theatrescape of three different films<br />
projected on floor-to-ceiling screens, with a curated overlay<br />
of soundtracks representing the duality of city and nature,<br />
echoing themes from the Au Courant collection – cityscapes<br />
printed on silk, androgynous shapes and core black uniform<br />
pieces lit up by shades sourced from the natural world.<br />
Founder Margi’s pick of the collection? “I’m loving the<br />
technical pique of the Portal Dress … summer is coming!”<br />
nomdstore.com<br />
Hole-in-the-wall gourmet<br />
New Zealand’s first-ever hole-in-the-wall food<br />
service has arrived in Ōtautahi. The unique takeaway<br />
experience operates as if you’re ordering from a<br />
vending machine, with restaurant-quality meals<br />
prepped off-site before being finished to order in<br />
the specialty kitchen and delivered at lightning speed<br />
through a little blue door – hence the name, Tiny<br />
Door. Different restaurants serve from the kitchen<br />
on a rostered basis, so the menu changes every few<br />
hours. “It’s like a revolving door with the best foodies<br />
around town,” co-founder Ally Kulpe says, “so you<br />
don’t need to know the best places to eat, you just<br />
need to know the location of one tiny door.” Popular<br />
locals including Mr Wolf, Miro and Bar Yoku are<br />
already booked in, with more favourites to appear as<br />
well as select newcomers, and the chance to try out<br />
short-run, seasonal menu options. Find Tiny Door at<br />
Guthrey Centre laneways near Riverside Market, with<br />
more sites set to pop up around Christchurch soon.<br />
tinydoor.co.nz
FINDING<br />
THE<br />
Why<br />
Who amongst us as parents hasn’t been driven mad with that very simple word and the<br />
repetitive nature with which it is used, often by those who are our nearest and dearest?<br />
Cries of ‘why do I have to do it?’, ‘why can’t<br />
someone else?’, ‘why are you asking me?’ are<br />
common, and the list goes on. But now I find<br />
myself diving headfirst into the ‘Why?’ question<br />
and actually enjoying it.<br />
I’m currently reading and working on the<br />
bigger questions the word ‘Why’ opens up as<br />
part of my own professional development and<br />
leadership undertaking.<br />
It’s often said that when you know your ‘Why’,<br />
you know your journey and your purpose, so<br />
I’m doing my utmost to help people uncover<br />
their own ‘Why’ and I’m finding out a lot.<br />
Some of the people I talk with either don’t<br />
know, don’t want to or don’t know how to find<br />
the clarity required to identify their true ‘Why’,<br />
believing it to be too daunting.<br />
Other individuals are very certain and some of<br />
the articles and podcasts I’ve discovered lately<br />
have provided additional insight into this. They<br />
identify the benefits of knowing what your<br />
purpose is and how because of that knowledge<br />
you can make certain choices with confidence.<br />
One of the standout experts in this field is<br />
Simon Sinek.<br />
Sinek is an English-born American author and<br />
inspirational speaker.<br />
His many publications and podcasts are readily<br />
available and have, in the case of his podcasts,<br />
been listened to by millions.<br />
Two of his books – Start with Why and Find Your<br />
Why are excellent at providing structure and<br />
exercises aimed at helping both individuals and<br />
groups to excel, whilst also setting a platform<br />
for leadership.<br />
One of Sinek’s main theories is that when<br />
you successfully articulate your passion, you<br />
connect with the listener’s limbic brain.<br />
This is the part of your brain that is involved<br />
with behavior and emotions, as well as where<br />
trust and loyalty derive from.<br />
This is so critical from a leadership perspective<br />
and leaders able to communicate to their team<br />
exactly why they do certain things have got a<br />
huge opportunity to motivate and guide others,<br />
especially if the ‘Why’ is known and supported.<br />
At an organizational level, this also allows you<br />
to identify a strong value proposition and brand<br />
differentiation.<br />
There are so many positives and in my<br />
professional capacity I’m regularly called on to<br />
articulate these.<br />
The most common question being: why did<br />
you choose real estate for a career? The other<br />
is: why would I join your company and what<br />
makes it different from all the others?<br />
Great questions and both relevant when<br />
someone is at a career crossroad.<br />
For me, real estate started with choice,<br />
especially around how and when I worked and<br />
determining my own income potential based<br />
on those choices.<br />
I loved the idea of flexibility and the possibility<br />
of greater financial freedom, and both have<br />
occurred.<br />
Because of this, I’m passionate – in fact,<br />
obsessed – with helping others enjoy the same<br />
opportunities and within our company we<br />
have a great number of individuals and teams<br />
successfully scaling the heights that a career in<br />
real estate can offer due to being surrounded by<br />
incredible leaders and holistic processes.<br />
As to why join our own particular company?<br />
It would have to be summed up in the simple<br />
saying: ‘success leaves clues’. And given our<br />
largest office, Harcourts Papanui, has just<br />
been named the most successful office in New<br />
Zealand across all real estate brands, there are<br />
certainly a lot of clues.<br />
What for me started with a ‘why don’t I challenge<br />
myself to provide the best possible opportunity<br />
for others?’ has now become a mission that is<br />
never likely to leave me.<br />
Maybe rather than ‘Why’ it’s ‘Why Not?’.<br />
Why not try a path that could open up an<br />
entirely new world?<br />
Lynette McFadden<br />
Harcourts gold Business Owner<br />
<strong>02</strong>7 432 0447<br />
lynette.mcfadden@harcourtsgold.co.nz<br />
Join the best<br />
Are you curious<br />
about a career in<br />
real estate?<br />
Career for<br />
Success Evening<br />
10th <strong>October</strong><br />
6:00pm<br />
471 Papanui Road<br />
RSVP at<br />
www.harcourtsgold.co.nz<br />
PAPANUI 352 6166 | INTERNATIONAL DIVISION (+64) 3 662 9811 | REDWOOD 352 <strong>03</strong>52 | PARKLANDS 383 0406 |<br />
SPITFIRE SQUARE 662 9222 | STROWAN 351 0585 | GOLD PROPERTY MANAGEMENT 352 6454 |<br />
SPITFIRE SQUARE PROPERTY MANAGEMENT <strong>02</strong>7 772 1188<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 />
Fashion plates<br />
If you’ve been waiting for an edition of Jess Beachen’s Supper Club since<br />
we profiled the creative powerhouse behind fashion brand Jessica Flora<br />
in our July issue, it’s time to dine. Drawing on her time spent hosting<br />
similar intimate events in London, Jess has found a way to work the<br />
delicious community-focused concept into her current enterprises<br />
by hosting shared dining experiences around New Zealand at the<br />
launch of each Jessica Flora collection. The next round of the series is<br />
a collaboration with talented chef Steph Peirce, where over the course<br />
of three hours of viewing, trying on and shopping the new season<br />
collection, guests also get a three-course meal and drinks, a recipe to<br />
take home, and summer styling and salad tips from Jess and Steph.<br />
The Supper Club commences in Gore for dinner on <strong>October</strong> 11, and<br />
continues with long lunches in Jess’s adopted homebase of Kurow on<br />
<strong>October</strong> 14 and Christchurch on November 4.<br />
jessicaflora.co.nz<br />
Spring refreshment<br />
Two delish-sounding new Kiwi RTDs have come<br />
to our attention this month – freshly launched<br />
Hint and a juicy new flavour of HeyHey. Lowalcohol<br />
Hint (250ml 4-pack, $15) boasts four fruity<br />
flavours – Peach & Passionfruit, Yuzu & Lime, and<br />
Feijoa & Green Apple – matched with sparkling<br />
water and New Zealand vodka, comes in at a chill<br />
4% alcohol, and at 25 calories per 100ml, it has the<br />
lowest calories in the market. The fourth addition<br />
to the HeyHey family (two other vodka bases and<br />
a gin base), Vodka, Yuzu, Tangerine & Soda (4.5%<br />
alcohol, 330ml 10-pack, $29) is the perfect drop<br />
for those who enjoy a refreshing burst of sweet<br />
citrus flavour that tastes like summer in a can.<br />
drinkheyhey.com / premiumliquor.co.nz/hint<br />
Bag an art bargain<br />
If you’d like a Bill Hammond in your collection but don’t<br />
have a spare $1.75m, you’ll want to attend the Peninsula Art<br />
Auction (<strong>October</strong> 28–29), held since 2005 in the late artist<br />
and benefactor’s hometown and organised by the Lyttelton<br />
Education Charitable Trust for Lyttelton Primary School.<br />
With original Bill Hammond works going under the hammer<br />
for under $10,000 in the previous two auctions, this year his<br />
widow Jane has generously donated a 2007 etching, ‘Bone<br />
Eagle C’, with price expectations of anywhere from $4000.<br />
More than 100 artists with links to the port town or the<br />
wider Banks Peninsula and up to 200 works including paintings,<br />
sculpture, jewellery, ceramics and photography will be up for<br />
grabs, with premium works auctioned live by the charismatic<br />
Joe Bennett in a gala evening on <strong>October</strong> 29. The previous<br />
Peninsula Art Auction raised over $40,000 for the school.<br />
peninsula-art.co.nz
MMARY<br />
TURNBULL<br />
“I've loved opening<br />
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in settled sales<br />
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working on behalf<br />
of my owners and I<br />
know they've derived<br />
great benefits from<br />
my wisdom and<br />
expertise.”<br />
If you want to talk<br />
about your property<br />
and how I can help<br />
contact me today!<br />
‘‘<br />
All of this wouldn’t have been possible without the enduring and<br />
world-class support of Polly and John McFadden, and Chris Kennedy.<br />
I love being a part of the gold legacy. - Mary<br />
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<strong>03</strong> 352 6166 or <strong>02</strong>7 525 2959<br />
mary.turnbull@harcourtsgold.co.nz<br />
LICENSED SALES CONSULTANT REAA 2008
16 <strong>Magazine</strong> | Newsfeed<br />
Smooth operator<br />
Created in Christchurch by<br />
leading gynaecologist Olivia<br />
Smart with co-founders Niamh<br />
Clerkin and Tessa Kain, inside<br />
Nu Balm’s sleek and chic<br />
packaging is a 100 percent<br />
natural, Aotearoa-sourced<br />
intimate balm. Containing<br />
kanuka essential oil, oilbased<br />
lubricant Nu Balm is<br />
hormone-free and can be used<br />
anywhere, on anybody. Better<br />
yet, Nu ($30 for 50ml) doubles<br />
as an all-round moisturiser and<br />
massage balm.<br />
nubalm.co<br />
Light weights<br />
As this spring has already shown, luxe<br />
knitwear shouldn’t be considered only for the<br />
winter months – there’s space for wool in<br />
our wardrobes year-round. Perriam’s spring/<br />
summer collection of feather-soft natural<br />
fibres perfect for trans-seasonal dressing is<br />
a collaboration between founder Christina<br />
Grant and artist and Dunedin-based artist/<br />
designer Meg Gallagher, recently returned<br />
from working in Australia for Camilla and<br />
Marc. Each sustainably produced piece is<br />
made to encourage the wearer to pause<br />
and feel the fabric, which includes a merino<br />
cotton blend sourced from Central Otago’s<br />
Bendigo Station where Christina grew up.<br />
Drawing inspiration from the station’s setting,<br />
the collection includes warm nutmeg and<br />
soothing milk tones and versatile, lightweight<br />
fabrications and pieces that embody the<br />
Perriam ethos: buy once, treasure forever.<br />
perriam.co.nz<br />
Home style<br />
The latest outpost of design store Addy and Lou has found the<br />
perfect home on Battersea St in Sydenham, with the new spot also<br />
housing a cafe ‘nook’ – Little Battersea, featuring food from Grizzly,<br />
Underground Coffee brews and Bellbird Bakery – and boutique<br />
flower merchants A Little Bit Floral. At the hub of the architecturally<br />
designed space is Addy and Lou’s thoughtful range of home goods,<br />
baby clothes and furniture, all curated by Amy Hislop and her<br />
tastemaking team, which includes her mum, Steph.<br />
addyandlou.co.nz<br />
Get wild in Whakatū<br />
The top of the island’s favourite fest is back, with Nelson Arts Festival offering up<br />
theatre, dance, comedy music, poetry, visual art, literary talks, a masked carnivale and the<br />
world’s only olive-fuelled, award-winning comedy circus power trio over the course of<br />
11 art-filled, mind-altering days. Ockham Book Award winner Tusiata Avia, alt pop/folk<br />
superstar Theia/Te Kaahu, The Great Kiwi Bake Off’s Hayley Sproull’s sell-out 2<strong>02</strong>3 NZ<br />
Comedy Festival show and the aforementioned circus trio Laser Kiwi’s Rise of the Olive<br />
are just some of the highlights of what promises to be a supremely entertaining festival<br />
run. Starting at the airport with artist Elisabeth Pointon’s 7-metre inflatable monolith<br />
installation, the organisers promise an inclusive programme including free events and a<br />
pay-what-you-can ticketing structure. The 29th annual festival runs <strong>October</strong> 19–29.<br />
nelsonartsfestival.nz
䈀 爀 椀 最 栀 琀 攀 渀 夀 漀 甀 爀 䐀 愀 礀<br />
稀 攀 戀 爀 愀 渀 漀<br />
猀 椀 稀 攀 猀 㐀 ⬀
18 <strong>Magazine</strong> | Newsfeed<br />
Stepping up<br />
Christchurch retail institution Ballantynes has elevated its unparalleled footwear offering with a chic new ladies shoes department.<br />
With a concept created by designer Charlotte McLachlan, the revamped space draws on the interior expert’s overseas travels<br />
with a contemporary nod to the Greek island of Santorini. “I was taken by the curved archways, plaster facades with hints of<br />
pastel colour,” says Charlotte. “My vision was to incorporate the historic inspiration of Greek architecture and to modernise it for<br />
a unique aesthetic appeal. Not only do the archways link to the Greek inspiration, but they also provide a dynamic backdrop and<br />
focal point for products and infuse instant grace and glamour into this space. The furniture mimics these features and impacts the<br />
customer experience in a variety of ways, not just in terms of the aesthetic benefits it has, but through comfort and functionality<br />
also.” CEO Maria O’Halloran says they are delighted with the finished look. “It has been more than 10 years since we completely<br />
revamped this department; with so many exciting developments in retail design materials, lighting and display techniques, we<br />
felt it was time to invest and offer our customers a truly world-class destination. We hope they will love it as much as we do.”<br />
Ballantynes ladies shoes buyer Sally McCance says to be able to showcase both their much-loved longstanding suppliers and new<br />
brands in the new space is “really wonderful.”<br />
ballantynes.co.nz<br />
Full bloom<br />
<strong>03</strong> fashion favourite Untouched World has launched a literally<br />
groundbreaking floral for spring in the form of its Bloom Print<br />
capsule. Cut from 100 percent tencel extracted from sustainably<br />
grown wood that’s durable, wrinkle resistant, antibacterial and<br />
50 percent more absorbent than cotton, with a captivating<br />
flower print, this beautifully innovative fabrication comes in a<br />
selection of versatile and wearable designs including the Gia<br />
short-sleeved top and maxi skirt and sleeveless Lotta dress.<br />
untouchedworld.com
20 <strong>Magazine</strong> | Newsfeed<br />
On in Ōtautahi<br />
Te Whare Tapere, a multidisciplinary, indigenous<br />
artspace curated by Māori artists has opened at Te<br />
Matatiki Toi Ora The Arts Centre in Christchurch.<br />
To underline its difference from the traditional gallery<br />
environment, the once-white walls of the space have<br />
been adorned with messages and drawings using<br />
natural pigment from whenua, collected locally. The<br />
names and aspirations of local artists, rangatahi and<br />
tamariki, have literally been written into the walls, an<br />
instant and ephemeral way to transfer mauri into the<br />
space until they are eventually covered over. Also at<br />
the Arts Centre, the annual Sculpture Festival – now<br />
in its fourth year – celebrates three-dimensional art,<br />
showcasing 300+ works by 40 artists, with pieces<br />
ranging from glass and ceramics to sculpture and<br />
jewellery. The festival runs from <strong>October</strong> 14 to 29,<br />
with creative workshops (book online) and free entry.<br />
artscentre.org.nz<br />
Sweet dreams<br />
If you’re not already part of the ‘mattress in a box’<br />
movement, might we suggest taking yourself to cloud nine<br />
with Emma Sleep’s latest release – the Diamond Hybrid.<br />
This innovative beauty boasts both next-level cooling and<br />
heat dissipation features via a layer of patented Diamond<br />
Degree graphite foam (infused with diamond and graphite<br />
particles), which helps your body maintain the ideal sleeping<br />
temperature, enabling you to stay in deep sleep longer. As<br />
well as further smart layers of flexible foam, the Diamond<br />
Hybrid also features individually working pocket springs<br />
that allow it to contour to your body regardless of your<br />
sleeping position, so you wake up refreshed and free from<br />
niggly aches and pains. A fully breathable and washable<br />
cover completes a match made in snoozing heaven. Design<br />
fans will be further comforted to learn the mattress was<br />
the 2<strong>02</strong>2 winner at Australia’s International Good Design<br />
Awards and was voted Product of the Year 2<strong>02</strong>3 for the<br />
Premium Mattress category in a recent NielsenIQ survey.<br />
emma-sleep.co.nz<br />
Spark joy<br />
Fairtrade slow-fashion merchants Kowtow are<br />
finally making inroads into menswear, with six items<br />
in their latest line destined to be mens’ wardrobe<br />
staples. The inspiration behind all of the pieces in<br />
the Simple Pleasures collection is just that – small<br />
moments of everyday sensory joy, from warm<br />
pebbles underfoot to biting into a strawberry grown<br />
in your own garden. Highlights include a signature<br />
Iridescent print that references bioluminescent<br />
sea life and “the shifts in colour as light dances on<br />
the water,” while the Flowerbed vest captures the<br />
intricacy of a garden in bloom and is individually<br />
knitted from the surplus organic cotton yarn of past<br />
collections. Weaving together quieter colours from<br />
nature and the bursts of blooming colour happening<br />
around us right now, the collection is being rolled<br />
out in monthly drops until December, so keep your<br />
eyes peeled for your new forever Kowtow favourite.<br />
kowtowclothing.com
the coast is calling<br />
Deck shoes, tweeds, accessories and more.<br />
Available exclusively from Rangiora Equestrian Supplies.<br />
623 Lineside Road | <strong>03</strong> 313 1674 | www.rangiorasaddlery.co.nz
22 <strong>Magazine</strong> | Wishlist<br />
Most wanted<br />
From bold florals, fresh brights, molten metallics and fancy frills to decadent nods to<br />
deliciousness (think dark chocolate, croissants, banana pudding, cakes and coffee),<br />
sweeten up your <strong>October</strong> with a few of our favourite things.<br />
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9<br />
1. Moochi Bevel skirt, $330; 2. ‘Not To Worry No 2’, 1200 x 1200mm, acrylic on canvas, Carmel Van Der Hoeven, $POA at Little River Gallery;<br />
3. Meadowlark Anemone sterling silver medium hoops, $335; 4. Boy Smells X Magnolia Bakery Banana Pudding candle, $87 at Mecca;<br />
5. RUBY Symphony silk dress in Lolly Floral, $399; 6. Lemaire Small Croissant bag in Dark Chocolate, $1729 at Workshop;<br />
7. Nicole Rebstock Nemesis limited edition heels in Rosé Glitter, $349; 8. Bluebells Cakery Classics, Karla Goodwin, $50;<br />
9. MM Linen Ashanti Euro pillowcase 2-set, $120 at Ballantynes; 10. Cora table lamp in Blue/White, $350 at A&C Homestore;<br />
11. Kathmandu Pocket-It Two Layer rain jacket in Lizzard, $130; 12. Nespresso Vertuo Creatista coffee maker, $1249;<br />
13. New Balance WRPD Runner sneakers in Sea Salt, $270; 14. The Penguin New Zealand Anthology: 50 Stories for 50 Years in Aotearoa, $45
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 />
Power pastels<br />
From playful pale pinks and punchy powder-blues to joyful gelato-inspired greens<br />
and luxe lilacs and lavenders, hit your wardrobe with a lick of pastel power this season – or better<br />
yet wear these mood-enhancing, subtly statement-making hues from head to toe.<br />
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1. Juliette Hogan Mia top in Pastel Stripe, $399, and Robin shorts, $349; 2. Siren Flare Play dress in Vintage Floral, $257 at Zebrano;<br />
3. Saben Coco Mini bag in Meadow Braid, $399; 4. ReCreate Roam sweatshirt in Peony, $170, and Cas skirt in Watermelon, $170;<br />
5. Briarwood Thea dress in Red Floral, $349; 6. Kate Sylvester Violet sunglasses in Rose, $199; 7. Kowtow Mirror denim jacket, $349, and Straight Leg jeans, $289;<br />
8. Veja V-10 sneakers in Petale, $295 at Karen Walker; 9. Curate By Trelise Cooper Romance is Born dress, $379 at Zebrano;<br />
10. Birkenstock Arizona Suede Shearling sandals in Purple Fog, $350 at Karen Walker;<br />
11. Juliette Hogan Hana dress, $899; 12. New Lands Grace blazer in Orchid, $555, and Romance dress in Purple Smoke, $649
BACK TO<br />
BEAUTIFUL<br />
BASICS.<br />
REWILD<br />
SPRING '23 INSTORE & ONLINE<br />
UNTOUCHEDWORLD.COM
26 <strong>Magazine</strong> | Beauty<br />
About face<br />
From skin-balancing biotechnology and beloved French serums to groundbreaking bronzing<br />
and body washes for those sensitive types, here’s what the <strong>03</strong> team are trying this month.<br />
1. Sweet tan<br />
Aussie faux bronze brand SugarBaby<br />
has launched two groundbreaking new<br />
products to ensure you’re tan-ready for<br />
summer. For a deep colour, SugarBaby<br />
Tan Of The Hour Ultra Dark Instant<br />
Bronze ($33) is an ultra-dark instant<br />
self-tan crème that instantly tints skin<br />
as it effortlessly glides on. For a more<br />
gradual glow, Get Glowing Glow Drops<br />
(pictured, $27) can be customised by<br />
simply adding the desired amount to<br />
your moisturiser, serum or oil.<br />
5. Good one<br />
Part of newly relaunched<br />
Kiwi body care co Only<br />
Good, this creamy<br />
Sensitive Coconut Milk<br />
Body Wash (900ml,<br />
$19) has a nutrient-rich<br />
formula designed to<br />
nurture and nourish<br />
your body – even if your<br />
skin is a little touchy.<br />
SyriCalm (a natural<br />
ingredient derived from<br />
mushrooms) reduces<br />
inflammation, while<br />
prickly pear protects skin<br />
and jojoba oil supports<br />
the lipid barrier. We’re<br />
also partial to the chic<br />
packaging – perfect for<br />
stylish showers.<br />
4. Here comes the sun<br />
For those days when all your skin needs is a powerful sunscreen plus a<br />
hint of colour, Bondi Sands’ new addition to its Fragrance Free range – SPF<br />
50+ Fragrance Free Tinted Face Fluid ($21) – combines broad spectrum<br />
UVA and UVB protection with instant skin hydration, with a universal<br />
sheer tint for subtle coverage. This ultra-lightweight formula can be worn<br />
alone or under makeup and also boasts up to 72 hours of hydration.<br />
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2. Getting scientific<br />
Created by Kiwi cell<br />
biologist and scientist<br />
Dr Iona Weir, skin science<br />
company Atopis has<br />
released two powerful<br />
reformulations of its<br />
bestselling ranges – the<br />
Intensive Restore and<br />
Radiant Balance systems<br />
– featuring Dr Weir’s<br />
breakthrough invention<br />
Myrecil, an internationally<br />
patented, New Zealandmade<br />
biotechnology using<br />
all-natural ingredients that<br />
works with the body’s<br />
inbuilt cellular systems to<br />
reverse damage, reduce<br />
breakouts, sensitivities and<br />
irritations and boost skin<br />
health. Pictured: Radiant<br />
Balance Cream, $69.<br />
3. Bonjour to beautiful skin<br />
Beloved of celebs and already<br />
sold out around the world, NZers<br />
can now finally get their hands<br />
on French favourite Avène’s<br />
groundbreaking Hyaluron Activ<br />
B3 anti-ageing range (pictured:<br />
Concentrated Plumping Serum,<br />
$82). Put simply, the range promises<br />
to go a step further than just<br />
fighting the signs of ageing – instead<br />
actually stopping the ageing process<br />
spreading to other cells, by using key<br />
ingredients such as hyaluronic acid<br />
and niacinamide to help re-plump<br />
skin that has lost its natural volume.
IRT NZ TROTTING<br />
CUP DAY<br />
CUP DAY<br />
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30 <strong>Magazine</strong> | Promotion<br />
FASHION STARTS HERE.
Promotion | <strong>Magazine</strong> 31<br />
A&C Homestore | Andrea Biani | Bar Franco | Barkers | Belleza Boutique | Black & White | Bourbon Rose Florist | Cellopod<br />
Coffee Culture | Colony | Cookai Japanese Restaurant | Country Road | Crepes De La Monde | Elements Cafe | Espresso Carwash<br />
Fashion Society | Freshchoice City Market | Gre3n Superfood and Juice Bar | H&M | IHF Healthclub | Joyful Express<br />
Juliette Hogan | Kess Hair & Beauty | Lets Get Outside | Lovior Skin, Body and Beauty<br />
Maddisons Off Broadway | Nicole Rebstock | OPSM | Perriam | Professionail | Quickfit Alterations | Rodd & Gunn | Ruby | Seed | Strong Pilates | Sunglass Hut<br />
The Gift Shop | The Chicken | Trenery | Twiggi Hair | Vape Vend | Witchery | Workshop | Zeeks
Life’s a bach<br />
Kiwi chef Al Brown muses on his passion for baches (that’s cribs to<br />
you down south) and shares some favourite recipes from<br />
the new edition of his much-loved cookbook Eat Up New Zealand.<br />
WORDS AL BROWN | PHOTOS JOSH GRIGGS
Feature | <strong>Magazine</strong> 33<br />
“Bach food … is about feeding loved ones who are<br />
famished with food that is simple, fresh, delicious and, thank<br />
goodness, sometimes a little down and dirty.”<br />
The word ‘bach’ is such an evocative word. When I hear it<br />
or see it written in any form, a wave of joy always washes<br />
over me. It’s a funny old word, as it doesn’t really look the way<br />
that it is actually pronounced.<br />
There are two schools of thought on where the word<br />
‘bach’ originated from. The first is that it’s shortened from<br />
the words ‘bachelor pad’, which is okay, but it doesn’t fit the<br />
narrative in my head of what a bach represents.<br />
‘Bachelor pad’ feels a little lonely, sad and disingenuous, and<br />
feels more like the opposite of the vision I get in my mind<br />
when I hear the word ‘bach’. The other theory, and the one<br />
that I prefer, is that it is derived from a Welsh word meaning<br />
small or little. The early Welsh immigrant miners used the<br />
term ‘ty bach’, which means a small house or outbuilding.<br />
Both work, so I guess just go with whatever theory suits<br />
you. You may of course have another idea of where the<br />
word came from. And for all you folks from the deep south<br />
of Aotearoa, please don’t be too put out, just substitute the<br />
word ‘bach’ with your favoured term of ‘crib’ (which I also<br />
dig) wherever you see fit. ‘Kōpuha’ is the reo name for bach,<br />
and that has got a beautiful ring to it too.<br />
As it turns out, I’m actually writing this at my bach up north.<br />
It’s not quite considered the ‘far north’, but it’s a little north of<br />
Whangārei with east coast pōhutukawa-tree vibes.<br />
I spend as much time up here as I possibly can. All of<br />
January and any holiday periods see a steady procession of<br />
family, friends and whānau come and go. The dynamic changes<br />
with each new bunch of arrivals. A week of my two daughters<br />
and their friends sees me become camp dad, hanging out with<br />
a posse of 20-somethings: feeding, watering, continuously<br />
telling them to put their shit away or yelling ‘KEEP IT DOWN’<br />
as my tolerance batteries begin to run low. Next it might be<br />
a few close friends in for a spell, which is super easy as these<br />
kind of folks know what is required to keep bach life floating<br />
on easy street with everyone pitching in.<br />
It is a special time of the year when fun and good times<br />
reign supreme. I wouldn’t have it any other way, exhausting as<br />
it is sometimes. The rest of the year, while friends and family<br />
come and go, I actually spend a lot of time up here just by<br />
myself. I rent a small apartment in downtown Auckland, so I<br />
consider my bach my actual home. The juxtaposition couldn’t<br />
be more pronounced. While I love city living, I need to<br />
balance the sirens, late-night screams and rubbish trucks with<br />
solitude, nature and sunsets. It’s critical for my mental game to<br />
get away from the masses, with the silence and the tranquillity<br />
giving me peace of mind.<br />
When I was young, our holidays were spent at the<br />
Castlepoint campground, in an old wooden caravan nicknamed<br />
‘The Pie-Cart’. We had a bunch of friends who also<br />
had baches out at Castlepoint, so I would have been three<br />
or four years old when I was first introduced to these special<br />
dwellings that have had an indelible and enduring effect on me<br />
for as long as I can remember.<br />
Recollections and memories from that long ago are<br />
sketchy at the best, but I swear I can still close my eyes now<br />
and recall in quite a bit of detail the Falloons’, the Maxwells’<br />
and the Whites’ baches dotted along the foreshore of this<br />
extraordinary location on the east coast of Wairarapa.<br />
These three, along with the other 100-odd baches there,<br />
are still standing in that beautiful, salty, wind-blown, weathered<br />
environment. No two baches are the same. Most are devoid<br />
of maintained gardens, with just the odd shrub or native tree,<br />
their front and back yards all covered with thick spongy kikuyu<br />
grass that feels like you are walking on nature’s duvet.<br />
The once-bright colours from the original paintwork are<br />
now all washed-out blues, greens, reds, yellows and oranges,<br />
with the old nail-heads bleeding that deep golden rust<br />
colour down the weatherboards, linking them all together<br />
like a coastal badge of honour.<br />
I find baches such sensory dwellings … from every angle<br />
their individual unique character is evident. And not just from<br />
the outside, but also from the inside looking out. Small paintchipped<br />
windowsills, often hard to open, frame the views that<br />
have been etched into your mind since you first looked out as<br />
a child.<br />
The layouts inside are each original in their simple and<br />
humble form. Small modest bedrooms, narrow hallways,<br />
cramped bathrooms with paltry washbasins and inadequate<br />
shelves for storage are all signs of a bygone era that we still<br />
fondly think of with nostalgia.<br />
Living rooms with mismatched old armchairs and couches<br />
that are not particularly generous in size and are always<br />
ranked from least comfortable to most comfortable. If you<br />
are lucky enough to find yourself in the family favourite, you<br />
won’t be surprised to find it occupied after you pop out<br />
of the room for a second or two. Over the years I have<br />
witnessed many a squabble in that arena, along with fights<br />
over the favourite pillow, favourite mug, best beach towel…<br />
Bookshelves with old encyclopaedias, reference books on<br />
native fauna and wildlife, stacks of old National Geographic<br />
mags and an abundance of well-worn paperbacks with<br />
swollen pages from inadvertently having had a cup of ‘instant’<br />
spilled on them.<br />
There are often old dressers, too good to discard<br />
and perfectly adequate for the bach, their hard-to-open<br />
drawers filled with a plethora of board games with missing<br />
components, jigsaw puzzles with missing pieces, multiple packs<br />
of cards with missing jokers etc, and notepads with faded 500<br />
scores and doodles from years ago. Time capsules of summers<br />
and winters past.<br />
It won’t come as too much of a surprise, but the room that<br />
inspires the most affection for me is, of course, the kitchen.
34 <strong>Magazine</strong> | Feature<br />
The kitchen is the space in any abode (old or new) that<br />
embodies and welcomes all the senses.<br />
The familiar sight of a faded formica kitchen table<br />
anchoring the room, the whistle of the old kettle, the sweet<br />
smell of fresh baking escaping from the worn-out seals of an<br />
old Shacklock electric oven, the feel of that favourite teacup<br />
clasped between your hands first thing in the morning; and,<br />
of course, the taste of some sort of fritter fresh from the<br />
skillet or being passed about with the first round of G&Ts in<br />
the late afternoon.<br />
I often speak of the importance of people and place and<br />
how those two simple ingredients – who you are with and<br />
where you are physically located – play such a significant role<br />
in our most vivid and influential food memories. Bach kitchens<br />
evoke that narrative. The kitchen of course is the heart and<br />
the hub of the bach: from a pre-dawn early morning cuppa<br />
to those welcome impromptu visits throughout the day, as<br />
friends drop in unannounced.<br />
I love the way we forgo our regular lives of formality and<br />
structure: lunch often gets eaten mid-afternoon, which then<br />
pushes out dinner well into the night. Once the dishes are<br />
washed, dried and put away, the kitchen table then hosts the<br />
obligatory late‐night card game or some version of Scrabble.<br />
The whisky bottle will usually make an appearance, along<br />
with half a packet of chocolate biscuits or the last few pieces<br />
of ginger crunch, which – while still tasty – by now have<br />
unfortunately lost their ‘crunch’!<br />
And that’s the thing: baches seem to bring a liberating sense<br />
of freedom, where life’s regular timing is simply ignored or<br />
paid no mind. The somewhat rigidity of formal everyday life,<br />
with its protocols and established ways, is replaced with a<br />
spirit of generosity, nourishing hospitality, and tolerance for<br />
bouts of harmless lawlessness.<br />
I think it’s the misfit-ness and informality of baches that<br />
seems to strike a chord in our collective character as a country.<br />
There is a sense of letting go, and a comfort that comes with<br />
familiarity and simplicity.<br />
There is something almost sacred that most baches<br />
embody, which I believe stems from the original family or<br />
whānau who built or moved the dwelling to its location. As<br />
the decades pass, each new generation and the descendants<br />
of these original families continue to add layer upon layer of<br />
that spiritual DNA to each humble residence.<br />
“If these walls could talk” is the line that always comes<br />
to my mind when I’m lucky enough to be staying in a<br />
classic bach.<br />
It has been fun updating and re-releasing Eat Up as the<br />
‘Bach Edition’. I get another bite of the cherry as it were.<br />
I have always been super proud of the ‘original’, and, even<br />
though it was released in 2017, the recipes still ring true to<br />
me. The vision was always to celebrate where we had come<br />
from with our food, and where we are currently.<br />
I have penned five cookbooks over the past 15 years or<br />
so. I recently got them all out and spent an afternoon reading<br />
some of the text, looking at the photos and going over<br />
many of the recipes. I found it cathartic, as well as reassuring.<br />
My philosophy around how I like to cook and serve hasn’t<br />
changed much at all in the past 20 years. I have never really<br />
been swayed by trends that become popular for a time, then<br />
come and go over the years.<br />
I am always inspired by clever food, no matter where it<br />
originates from. But I believe there is a fine line between<br />
clever food and overly worked pretentious food, which I think<br />
is more about the personal ego of the chef who created the<br />
dish. As in “Look at me, I am so clever” rather than looking<br />
at it from the diners’ perspective: Is it tasty? Is it generous? Is<br />
there textural contrast in the components? Are the layers of<br />
flavour balanced? Was it a satisfying plate of food that left you<br />
feeling I would, or I could, order that again?<br />
To be totally honest, I don’t believe I’m an overly talented<br />
chef. What I do know is that I understand the fundamentals<br />
of a well-executed dish. I am relatively confident in my ability<br />
to cook a lot of decent-tasting food, and I also think I have<br />
a good handle on, or understanding of, what people enjoy<br />
– and why.<br />
The two main drivers when I am cooking are generosity<br />
and fun. They are kind of like insurance policies around how<br />
the dish will be perceived. Both of these components are at<br />
the basis of my thinking with every dish that I think up and<br />
work on. I like to trust there is some creativity in there too,<br />
but being generous and having fun is what I think eating is<br />
all about.<br />
Bach food is all about that … it is not complicated, it<br />
doesn’t require a trip to a specialty food store or taking out<br />
a second mortgage to purchase a bloody sous vide machine,<br />
etc. It is about feeding loved ones who are famished with<br />
food that is simple, fresh, delicious and, thank goodness,<br />
sometimes a little down and dirty.<br />
Anyway, I hope you love it, share it, use and abuse it.<br />
Always keep in mind that nothing pleases a cookbook<br />
author more than a wine-splashed, sauce-splattered and<br />
oil-stained cover!
CHRISTCHURCH’S LANDMARK SHOPPING PRECINCT<br />
363 COLOMBO STREET, SYDENHAM<br />
STENCIL<br />
SPRING AT THE COLOMBO<br />
THECOLOMBO.CO.NZ
36 <strong>Magazine</strong> | Recipe<br />
BREAKFAST OF KINGS: WHITEBAIT ON TOAST<br />
WITH TARTARE & FRIED EGG<br />
This is probably my favourite dish in the book. It just speaks volumes to me of New Zealand on many<br />
levels. It’s a dish made with one of our most precious seasonal delicacies, but served in such a<br />
humble, no-fuss sort of manner. A similar version of this dish would have been eaten hundreds of<br />
thousands of times on the riverside or in baches and cribs up and down the country,<br />
ever since we figured out how to catch these slippery, mysterious little fish.<br />
Serves 6<br />
TARTARE SAUCE<br />
1 cup mayonnaise<br />
¼ cup finely diced red onion<br />
¼ cup roughly chopped capers<br />
⅓ cup finely diced gherkins<br />
⅓ cup finely chopped parsley<br />
Finely grated zest of 1 lemon,<br />
plus 1 tablespoon juice<br />
Flaky sea salt and freshly ground<br />
black pepper<br />
TO COOK AND SERVE<br />
Cooking oil, for frying<br />
Butter, for frying<br />
6 eggs<br />
500g fresh whitebait<br />
Plain flour, to dust<br />
Flaky sea salt and freshly ground<br />
black pepper<br />
6 pieces toast-slice bread<br />
Lemon wedges, to serve<br />
To make the tartare sauce, mix all the ingredients except the salt and<br />
pepper together in a bowl. Taste and season accordingly with salt and<br />
pepper. Refrigerate until required.<br />
Turn on your warming drawer or preheat your oven to 90°C.<br />
Place a large frying pan over medium-high heat. Once hot, add a little<br />
oil and a knob of butter and fry your eggs. Remove and place on a<br />
tray lined with kitchen paper, and keep warm in the oven or warming<br />
drawer.<br />
Wipe clean the pan, then place back over medium-high heat and add a<br />
liberal amount of oil. Pat your whitebait dry with kitchen paper. Place<br />
a large sieve over a large bowl. Add a handful of whitebait to the sieve,<br />
then cover with a liberal amount of flour.<br />
Shake the sieve and, with clean hands, toss the whitebait until the<br />
excess flour falls through the sieve and there is just a micro covering of<br />
flour on the individual whitebait.<br />
Sprinkle the flour-dusted whitebait over the bottom of the pan and<br />
season with salt and pepper. Let the whitebait cook for at least a<br />
minute, so it starts to caramelise, before turning. Add a knob of butter<br />
and continue cooking for a further minute or so. Place the cooked<br />
whitebait on a tray lined with kitchen paper, and place in the oven to<br />
keep warm while you repeat the process with the remaining whitebait.<br />
Toast and butter your bread.<br />
To plate, place a piece of toast in the centre of each plate. Schmear<br />
over a liberal amount of tartare sauce, divvy up the cooked whitebait,<br />
then top each with a fried egg. Lemon on the side and you’re good to<br />
go. Eat now!
38 <strong>Magazine</strong> | Recipe<br />
BATTERED MUSSELS<br />
WITH MALT VINEGAR<br />
MAYO<br />
A good friend of mine, Rob Pooley,<br />
introduced me to the glorious world of<br />
deep-fried mussels a number of years<br />
back when he and I cooked at a large<br />
event on the banks of Lake Wakatipu.<br />
If you like fried oysters, well,<br />
this is the poor man’s version. But I<br />
swear if you close your eyes, you’ll be<br />
convinced that you are actually eating<br />
fried oysters. No joking, I swear!<br />
Makes 24<br />
MALT VINEGAR MAYO<br />
4 egg yolks<br />
½ tablespoon Dijon mustard<br />
75ml malt vinegar<br />
2 teaspoons sugar<br />
1½ cups canola oil<br />
Flaky sea salt and freshly ground black<br />
pepper<br />
BATTERED MUSSELS<br />
2 egg yolks<br />
½ cup canola oil, plus 2 litres for deep-frying<br />
1½ cups soda water<br />
1 cup self-raising flour<br />
24 freshly shucked mussels<br />
Lemon halves, to serve<br />
To make the malt vinegar mayo, place the egg yolks, mustard,<br />
vinegar and sugar in a jar or jug. Using a stick blender, blitz for<br />
10 seconds, then slowly drizzle in the oil, blitzing all the time, to<br />
form an emulsion. Taste, season with flaky salt and pepper, and<br />
refrigerate until required.<br />
For the batter, in a clean bowl lightly whisk the egg yolks and<br />
canola oil together. Stir through the soda water. Using a fork, gently<br />
stir in the flour until just incorporated – be careful not to over-mix.<br />
Refrigerate for 20–30 minutes.<br />
Heat the remaining oil in your deep-fryer to 180°C. Alternatively,<br />
heat the oil in a heavy-bottomed saucepan. You can gauge this by<br />
adding a piece of bread to the oil; if it’s at around 180°C, it will<br />
take about a minute for the bread to turn golden and crisp.<br />
Working in batches, dip the mussels into the tempura batter then<br />
carefully place in the hot oil. Cook for a couple of minutes, until<br />
golden all over. Remove with a slotted spoon and drain on kitchen<br />
towels. Keep warm while you finish cooking the rest of<br />
the mussels.<br />
To serve, season with salt and pepper. Place the deep-fried mussels<br />
on a platter with the malt vinegar mayo on the side and a bunch of<br />
lemon halves for squeezing. Eat now.
40 <strong>Magazine</strong> | Recipe<br />
PASSIONFRUIT LAMINGTONS<br />
I do love a fresh cream-filled lamington. They are such a distinctive sweet baking treat.<br />
Lamingtons take a bit of effort, but if made as part of a big afternoon tea spread they will inevitably<br />
be the first empty plate to be removed. Personally, I’ve always been a pink lamington guy over<br />
the chocolate variety. You’ll love this slightly modern idea of using passionfruit,<br />
which creates a striking yellow and particularly delicious lamington.<br />
If you’re short on passionfruit juice, use half orange juice.<br />
Makes 10–12<br />
SPONGE<br />
4 eggs, at room temperature, separated<br />
1 teaspoon cream of tartar<br />
1 cup sugar<br />
¾ cup plain flour<br />
1 cup cornflour<br />
2 teaspoons baking powder<br />
PASSIONFRUIT SYRUP<br />
2 gelatine leaves<br />
1 cup passionfruit juice<br />
1 cup sugar<br />
TO ASSEMBLE<br />
2 cups coarse desiccated coconut<br />
1 cup cream<br />
¼ cup icing sugar<br />
6 passionfruit (optional), to serve<br />
Extracted from Eat Up New<br />
Zealand: The Bach Edition<br />
by Al Brown, photography<br />
by Josh Griggs, published by<br />
Allen & Unwin NZ.<br />
RRP$49.99.<br />
Preheat your oven to 170°C. Grease and line a 30 x 24 x 5cm<br />
rectangular cake tin with butter or oil.<br />
In a stand mixer fitted with the whisk attachment, or using<br />
a handheld electric whisk, beat the egg whites with the<br />
cream of tartar until stiff, then slowly incorporate the sugar,<br />
beating until the granules are dissolved. Now add the egg<br />
yolks, beating in one at a time.<br />
Pour the batter into a large bowl, then, as lightly as possible,<br />
sift and fold in the flour, cornflour and baking powder.<br />
Pour the sponge batter into the prepared cake tin. Place in<br />
the centre of the oven and bake for 20–25 minutes, until<br />
lightly golden and a skewer inserted into the centre of the<br />
sponge comes out clean.<br />
Remove from the oven and let the sponge cool completely in<br />
the tin.<br />
For the passionfruit syrup, bloom the gelatine leaves in a<br />
small bowl of cold water for 5 minutes, until soft and pliable.<br />
In a small saucepan, combine the passionfruit juice and<br />
sugar. Place over medium-low heat and stir until the sugar<br />
has dissolved. Remove and let cool slightly.<br />
While the passionfruit syrup is still hot, drain and squeeze<br />
dry the gelatine leaves, and stir into the syrup. Set aside.<br />
Take a serrated knife and carefully trim and slice a couple of<br />
millimetres from the outer layer of the sponge, then cut into<br />
lamington squares.<br />
To finish, dip the edges of the sponge squares into the<br />
passionfruit syrup, then press into the coconut. Repeat until<br />
complete, then refrigerate.<br />
Split the lamingtons in half and place on a clean tray.<br />
Whip the cream and sugar together to form semi-soft peaks.<br />
Top one inner side of a lamington half with cream then top<br />
with the other half. Refrigerate until required.<br />
Serve on a small plate with a fork, add extra cream if you<br />
like and, if you have fresh passionfruit, I like to serve a little<br />
fresh pulp on the side.
SPRING ‘23 - SHOES & ACCESSORIES<br />
THE CROSSING, CHRISTCHURCH CBD<br />
COMMERCIAL BAY & NEWMARKET, AUCKLAND I WWW.NICOLEREBSTOCK.COM
42 <strong>Magazine</strong> | Promotion<br />
IF THE SHOE FITS<br />
We catch up with Kiwi footwear queen Nicole Rebstock on shifting careers, blue-sky thinking – and<br />
of course her eponymously named (and highly sought-after) shoe brand.<br />
INTERVIEW JOSIE STEENHART<br />
At that moment something clicked, and I thought,<br />
“Nobody is born with the ability to create a shoe business<br />
or design things, you have to learn, and if other people can<br />
do it, so can I”.<br />
I ran downstairs, grabbed a pen, and drew my first<br />
shoe. It wasn’t a particularly good drawing, but it was<br />
the start of something.<br />
From that moment on I started gearing my life to<br />
make the leap. I got a job in a shoe store, I went to China<br />
with one of my classmates to meet shoe manufacturers, I<br />
enrolled in some courses at the London College of Fashion<br />
and ultimately opened my first store on High Street in<br />
2017, where I worked 6–7 days a week.<br />
Now I have three physical boutiques (two in Auckland<br />
– Newmarket and Commercial Bay – and The Crossing in<br />
Christchurch) and an online boutique.<br />
How did the brand start out, and where is it now?<br />
I always loved fashion, and shoes in particular, but this was<br />
never something I had considered as a career path as I<br />
didn’t have the background I considered necessary. I studied<br />
conjoint law and business at university.<br />
I grew up in a very business-minded family, which is why I<br />
think business resonated more with me than law.<br />
I remember being halfway through my law degree and<br />
thinking, “I don’t think I can wake up every day and do this as<br />
a job”. I would daydream about having my own shoe label but<br />
never thought I could actually bring the dream to life.<br />
However, one day something sort of clicked. It was the<br />
first day of the semester break and I was dreading the three<br />
legal opinions I had been assigned to write. I remember sitting<br />
up in bed and thinking, yet again, about the shoe label.<br />
Also tell us about your personal growth during this<br />
period…<br />
Starting a business is hard work, especially in the fashion<br />
industry. There are so many things to learn and navigate<br />
and you have to have both business and creative sense,<br />
which often don’t come hand in hand.<br />
Covid was an incredibly challenging time for business<br />
and my business was only about 2–3 years old when the<br />
pandemic hit so it really felt like a shock to the system.<br />
But now that I’ve come out the other side of it, I feel I<br />
have a sense of personal strength and peace that I would<br />
not have had otherwise. When you’re in the middle of a<br />
crisis, it can be difficult to zoom out and look at the bigger<br />
picture.<br />
There are days where you feel you are going around in<br />
circles or even backward but if you can just persist and<br />
push through, there is reward on the other side. There’s<br />
a sense of ‘if we can make it through that then we can<br />
make it through anything’.<br />
You learn that not everything is worth worrying about<br />
and how to prioritise your ‘worries’ and time. In some ways<br />
I feel I’m lucky to have learnt that at a relatively young age.<br />
What was the first shoe you designed for your label?<br />
Nemesis – our iconic pointed stilettos were the first shoe<br />
I ever designed. You can’t beat a pointed stiletto and the<br />
overall silhouette and comfort of these pumps is just<br />
unbeatable!
Promotion | <strong>Magazine</strong> 43<br />
We seem to have built a devoted Nemesis community and<br />
each season our customers wait in anticipation to see<br />
what colours we’re doing next. Powder blue, ruby red<br />
and our latest limited edition finish: sparkling rose, are my<br />
all-time favourites!<br />
And a shoe from the latest collection you’re particularly<br />
proud of/obsessed with?<br />
I’m obsessed with our new Nina pumps in ivory and black.<br />
They are a play on our classic Nemesis pumps and it was a<br />
bit of a risk as we weren’t sure if people would be upset that<br />
we’d reworked the go-to shoe.<br />
It seems we didn’t need to worry as people are adoring<br />
these. They have a beautiful trim and slanted cut across the<br />
toe, which makes them particularly flattering.<br />
The other style would have to be Zola. I just think<br />
they’re the perfect meeting of playful and elegant. The unique<br />
heel and custom-made bows make for a real standout piece<br />
this season.<br />
This season sees a subtle but marked change in design. Tell<br />
us about this, and about the new collection generally…<br />
We’re known for our femininity and classic styling. I love to<br />
touch on trends but use them in a way that transcends time.<br />
We’ve established ourselves as the go-to for classic styling and<br />
we are conscious of preserving this.<br />
However, more recently we’ve been focused on details.<br />
Bringing something special and unique to every piece we<br />
create. Something can still be classic but have that ‘something<br />
special’ that sets it apart from the crowd.<br />
It’s those subtle details that make women feel special and<br />
give them a unique edge without being over the top. Those<br />
are the details we are bringing to life as we move into the<br />
next chapter of our business.<br />
You have a new partnership in the works to help execute<br />
ideas and bring collections to life…<br />
We’ve recently partnered with a studio in Auckland called<br />
Thievery: The Execution Agency, which has been an<br />
exciting new chapter for us. It has always been a dream of<br />
mine to create campaigns that don’t just bring our brand to<br />
life, but are creatively captivating. The owners of the studio<br />
are extremely passionate about what they do, and we<br />
really respect and value the creative direction they bring to<br />
our business.<br />
This season’s accompanying campaign is called The Blue<br />
Sky Project, based on the premise of blue-sky thinking, which<br />
is conceptualising without the constraints of reality. It’s a<br />
portrayal of joy, optimism, and a space to dream. The studio<br />
was able to create our own blue sky with washed white<br />
clouds – the Kiwi summer we all yearn for, painted on a<br />
gigantic canvas.<br />
The imagery, being released weekly, is captivating and<br />
brings to life that indescribable feeling we all get when<br />
sunshine is upon us. You can see some of this imagery on our<br />
social media @nicole.rebstock.<br />
What else is new/upcoming?<br />
We are currently looking at a new store location in a new city,<br />
but you’ll have to stay tuned for more information on that!
Feature | <strong>Magazine</strong> 45<br />
Living big<br />
Kiwi creative, actor and environmentalist Bryce Langston launched his<br />
YouTube channel Living Big in a Tiny House in 2013, and a decade later, with partner<br />
Rasa Pescud, has more than 4.5 million subscribers and a global following. Here he shares<br />
a peek inside two of his own New Zealand-based tiny homes.<br />
WORDS BRYCE LANGSTON<br />
PHOTOS RASA PESCUD & BRYCE LANGSTON
In 2019, I finished building my original tiny home in<br />
New Zealand.<br />
After many years of dreaming, the project finally<br />
became reality. I called this home the Seed of Life, because<br />
that’s exactly what it was for me. A new beginning. A launch<br />
pad for a whole new life, one that contained everything<br />
I needed to be safe and secure. It was also a nod to my love<br />
of sacred geometry.<br />
Since its completion, the Seed of Life has been a fulltime<br />
home for Rasa and me. Roughly 15 square metres, it<br />
measures approximately 6 x 2.5 metres.<br />
Despite its compact footprint, I designed the Seed of<br />
Life to be almost like a life raft, housing everything that we<br />
would need. It has a compact kitchen, living room, bathroom,<br />
sleeping loft and plenty of storage.<br />
The seed of life<br />
It’s also completely off the grid, with solar power and<br />
rainwater collection, although it also has the ability to connect<br />
to services. There’s a wood-burning stove for cooking and<br />
heating in the winter, and gas for cooking and water heating<br />
during the warmer months.<br />
The home is filled with artistic touches that my friends<br />
helped build into it. My favourite is the gorgeous pāua<br />
inlays, shaped like seeds, that add a tremendous amount<br />
of character.<br />
My friends Jake and Kasia own a company called Variant<br />
Spaces, which is dedicated to creating custom, small-space<br />
furniture. They helped to design and build all of the furniture<br />
and cabinetry inside the home, maximising the use of space<br />
while allowing ample storage – something very important<br />
when living full-time in a tiny house.
Feature | <strong>Magazine</strong> 47<br />
We finished building the Seed of Life on a friend’s farm.<br />
Before leaving to travel in 2019, we moved the house to my<br />
parents’ home in Auckland, so they could look after it while<br />
we were away. We had planned to visit Australia first, before<br />
travelling the globe during the majority of 2<strong>02</strong>0.<br />
The world had other plans for us. As the pandemic<br />
grounded us in 2<strong>02</strong>0, we were forced to return home to<br />
New Zealand. Lockdown provided a unique opportunity<br />
to really enjoy our home. There was also the added benefit<br />
of multi-generational living. Being on the same property<br />
as my parents provided the opportunity to build a deeper<br />
relationship with them.<br />
Multi-generational living is common among those who<br />
choose to live in tiny houses, as the high cost of land<br />
drives many families into cooperative living arrangements.<br />
Personally, it’s something I’m a huge fan of. Western culture<br />
often idealises self-reliance and downplays the benefits of<br />
community and combining resources. Tiny homes allow<br />
multiple generations to live near each other, with all the<br />
benefits of this, while still retaining a degree of separate,<br />
independent space.<br />
As travel remained difficult, Rasa and I relished our<br />
extended time in the Seed of Life. I’ve enjoyed planting trees<br />
and working in the garden. It’s been wonderful to be a bit<br />
more stationary for a while.<br />
Building the Seed of Life cost roughly $100,000, spread<br />
over the several years it took to complete it. This includes<br />
labour costs and elements such as the solar system. That<br />
makes the home about one-tenth the cost of the average<br />
home in Auckland, unquestionably making it a really affordable<br />
option. Striving to live without debt is one of my principles<br />
for remaining financially free. The Seed of Life has helped<br />
tremendously to make that possible.<br />
The next phase will be moving it onto our own property to<br />
serve as the cornerstone of a homestead where we plan to<br />
grow food and live close to the land.
Feature | <strong>Magazine</strong> 49<br />
The traveller<br />
There’s a saying in architecture that you should design your first home for<br />
an enemy, your second for a friend and the third for yourself. Getting the<br />
design right takes time and practice. And there’s no doubt that you learn a lot<br />
through not only designing a home but also living in it.<br />
After selling our Little Zen tiny house in the USA, Rasa and I decided to<br />
construct another, smaller, home which we could use as a travel model house<br />
in New Zealand. It could also serve as extra accommodation for guests when<br />
they came to visit us. We wanted to have the ability to host people who had<br />
welcomed us as guests on our own travels.<br />
The Traveller was designed in collaboration with builders from Cocoon<br />
Tiny Homes in Auckland. Together we created something special. The home is<br />
ultra‐modern and compact (5 x 2.5 metres), yet spacious.<br />
It’s designed to maximise the living experience of a tiny house while<br />
remaining as small and travel-ready as possible.<br />
The house is completely off the grid, with a state-of-the-art solar system, as<br />
well as water storage tanks. This means the house can remain disconnected<br />
from any services while we travel, often for days at a time.<br />
To remain as low profile as possible, we gave the house a slick, almost<br />
entirely black exterior, with pops of cedar for interest. The home has an<br />
unusual shape, provided by a roofline designed to maximise space, yet also<br />
provide a nod to the aerodynamics important for any travelling house.<br />
Inside, we kept the home functional and minimal, yet beautiful. We’ve used a<br />
combination of lightweight birch and poplar plywood, with black negative detail<br />
(which also hides the home’s lighting). This contrasts with the black-stained ash<br />
we used for the furniture and bench tops, created by our friends Jake and Kasia<br />
at Variant Spaces.<br />
To maximise space, we placed the lounge loft on electric actuators, which<br />
can be lowered during the day, then raised up at night to reveal the queen bed<br />
underneath. This means the bedroom remains separate, but does not take up<br />
additional floor space.
50 <strong>Magazine</strong> | Feature<br />
“Out of all the spaces I’ve had a hand in<br />
designing, I’m most proud of this one.”<br />
I’m especially proud of the bathroom. In<br />
many tiny houses, the bathroom is often the<br />
only space that offers any kind of separation or<br />
privacy. For this reason, I’ve always tried to treat<br />
a tiny house bathroom a bit like a sanctuary. In<br />
this case, I created a bathroom with the look of<br />
dark stone or concrete.<br />
This is a tiny house that hasn’t been designed<br />
to be a full-time home. It was designed for<br />
travelling, or for guest accommodation. For this<br />
reason, we were able to be really creative with<br />
the space, as we didn’t need to prioritise storage.<br />
Out of all the spaces I’ve had a hand in<br />
designing, I’m most proud of this one. In a<br />
world where tiny homes are becoming larger,<br />
and wheels are becoming more redundant,<br />
the Traveller speaks volumes about what makes<br />
a tiny home special.<br />
Extracted from Living Big<br />
in a Tiny House by Bryce<br />
Langston, published<br />
by Potton & Burton.<br />
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Landscapes of distinction<br />
Held in Dunedin last month by Registered Master Landscapers, the<br />
2<strong>02</strong>3 Landscapes of Distinction Awards’ big winners included well-known Christchurch-based<br />
Goom Landscapes, who won a total of nine awards for four projects, while a small but elegant<br />
courtyard in Auckland’s Point Chevalier took out three top awards.
Feature | <strong>Magazine</strong> 53<br />
Modernist charm<br />
FENDALTON, CHRISTCHURCH<br />
PHOTOS SARAH ROWLANDS<br />
“The deceptively simple<br />
design demonstrates a clear<br />
appreciation and thorough<br />
understanding of the midcentury<br />
aesthetic.”<br />
Goom Landscapes’ ‘Mid-Century Cool’ project won the<br />
Judges Special Recognition Award for a Heritage project.<br />
The landscape surrounding this funky Fendalton home<br />
has been transformed into a harmonious oasis, seamlessly<br />
integrating the indoor and outdoor living spaces.<br />
The outdoor living space created goes beyond aesthetics,<br />
offering functionality that enhances everyday life, whether<br />
relaxing with a book in a cosy corner, entertaining guests<br />
in an inviting patio area or being immersed in nature’s<br />
tranquillity, this stunning design has it all.<br />
Judges loved the way the deceptively simple design<br />
demonstrates a clear appreciation and thorough<br />
understanding of the mid-century aesthetic.<br />
“The sensitive insertion of new landscape features,<br />
coupled with the meticulous renovation of the circular<br />
staircase and upper deck are in total harmony with the<br />
architecture of the house.<br />
“This relationship is further augmented by the new<br />
ground-level deck, the shape of which complements and<br />
captures the era of the home by replicating the saw-tooth<br />
roof pitch.<br />
“The re-use of existing paving elements and the<br />
introduction of new, period-appropriate materials fully<br />
support the design intent.<br />
“This beautifully crafted design enhances the special<br />
character of the house in a simple, yet effective, way.”
54 <strong>Magazine</strong> | Feature<br />
Petite urban chic<br />
POINT CHEVALIER, AUCKLAND<br />
PHOTOS MRS SMITH PHOTOGRAPHY<br />
atural Urban Courtyard’ in Point Chevalier won three awards<br />
‘Nin total. Second Nature won the Supreme Award for Best<br />
Landscape Project of the Year and the Premier Best Horticultural<br />
Project of the Year Award for the project, while designer Andy<br />
Hamilton Studio won Best Sustainable Design for his work on<br />
the garden.<br />
Created for a new property built on the back garden of a 1920s<br />
villa, the courtyard is compact and built within a limited budget but<br />
with no compromise on quality or feelings of lightness and space.<br />
The project includes flowering plants, herbs and fruit trees,<br />
to provide both aesthetic pleasure and sources of food for the<br />
clients and for bees and other insects, supporting pollination in the<br />
community garden to the rear of the property.
Feature | <strong>Magazine</strong> 55<br />
“The courtyard is compact and<br />
built within a limited budget but<br />
with no compromise on quality or<br />
feelings of lightness and space.”<br />
Judges of the 2<strong>02</strong>3 Landscapes of Distinction Awards<br />
said the design of this small, elegant, urban courtyard<br />
demonstrates a rare sophistication and is in perfect<br />
harmony with the architecture.<br />
“There is a genuine attempt to reduce the footprint<br />
associated with this garden, as evidenced by the high<br />
levels of permeability, careful material selection and a<br />
desire to support pollinator species.<br />
“There is an exceptional interest in plants for their own<br />
sake, and these have been combined with a sure hand.<br />
“The courtyard demonstrates how even a small space<br />
can be designed to bring people and nature together in a<br />
truly delightful way.”
56 <strong>Magazine</strong> | Feature<br />
All about the vibe<br />
MERIVALE, CHRISTCHURCH<br />
PHOTOS SARAH ROWLANDS<br />
Goom Landscapes also won the Premier Best Design Award for their<br />
work on a project titled ‘The Vibe’.<br />
The Vibe, located in Merivale, Christchurch, is a beautifully crafted space<br />
that seamlessly blends functionality and beauty. One of the most outstanding<br />
features of this project is the incorporation of white lines, which skilfully<br />
create shelter without compromising the influx of natural light into the house.<br />
The crowning jewel is the bespoke louvre-style roof, using glass and slats to<br />
provide control over the amount of sunlight and shade.<br />
A cosy gas fire instantly transforms the outdoor area into a welcoming<br />
sanctuary during chilly evenings, for either relaxed solitude or socialising.<br />
“A beautifully crafted space<br />
that seamlessly blends<br />
functionality and beauty.”
The new Grecale Modena.<br />
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58 <strong>Magazine</strong> | Promotion<br />
DIRECTORY<br />
HOME & LIVING<br />
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LITTLE RIVER GALLERY<br />
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the scene. Jewel colours and strong compositions deliver<br />
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EXTERNAL AFFAIRS<br />
with Tim Goom<br />
Goom<br />
wins Gold!<br />
Premier Best Design<br />
Award winner, ‘The Vibe’<br />
by Goom<br />
The Goom Landscapes team had a fantastic time at the recent<br />
Registered Master Landscapers Landscapes of Distinction Awards held<br />
in Dunedin at the beginning of the month. It was wonderful to be in a<br />
room with so much talent and a feeling of success for the betterment<br />
of the industry overall.<br />
Our Landscape Architects dedication to creating beautiful outdoor spaces<br />
that harmonize with the surrounding environment and working alongside our<br />
clients is vitally important. Our Merivale project titled “The Vibe” won the<br />
Premier Best Design. The judges said one of the most outstanding features<br />
of this project is the incorporation of white lines, which skilfully create shelter<br />
without compromising the influx of natural light into the house. The crowning<br />
jewel is the bespoke louvre-style roof, using glass and slats to provide control<br />
over the amount of sunlight and shade. A cosy gas fire instantly transforms<br />
the outdoor area into a welcoming sanctuary during chilly evenings for either<br />
relaxed solitude or socialising. The Vibe also won Gold medals for Landscape<br />
Construction and Landscape Horticulture.<br />
Judges Special Recognition Award<br />
winner, ‘Mid-Century Cool’<br />
There was a also a Judges Special Recognition Award for a Heritage project<br />
named “Mid-Century Cool” for a Fendalton property that integrates indoor<br />
outdoor flow. “The outdoor living space created goes beyond functionality<br />
that enhances everyday life” the judges noted. Whether to relax with a<br />
book in a cosy corner, entertain guests in an inviting patio area, or become<br />
immersed in natures tranquillity, this stunning design has it all. They said they<br />
loved the deceptively simple design which demonstrates a clear appreciation<br />
of mid-century aesthetic. Mid-Century Cool also won a Gold medal for<br />
Design and Construction.<br />
The team also celebrated hard when<br />
Caleb Washington, son and nephew<br />
of both Directors, Ant Washington<br />
and Tim Goom respectively,<br />
won the Young Landscaper of<br />
the Year award. Caleb presented<br />
a great speech on the on going<br />
sustainability of forestry slash and<br />
did exceptionally well in the plant ID,<br />
interview and practical skills tests.<br />
“I’m so proud of my achievement<br />
in winning this award. I am really<br />
passionate about the industry<br />
and hope to share my learnings<br />
and experience with the younger<br />
members of the team to encourage<br />
them to lean into making a great<br />
career choice”. Caleb will continue<br />
his upskilling in the hope of being a<br />
competitive delegate in the Young<br />
Horticulturist Competition in November which pits the best candidates from<br />
each of the Horticultural sectors to win Young Horticulturist of the Year.<br />
By entering and supporting the awards, we strive for continual growth and<br />
innovation. Our team work together to create these amazing spaces, and we<br />
love to recognise and acknowledge everyone involved in all these projects<br />
and are very excited to get into our upcoming projects.<br />
The champions<br />
of landscape<br />
design and build.<br />
7 AWARDS – 2<strong>02</strong>3<br />
DESIGN | MANAGE | CONSTRUCT<br />
Create a Lifespace with us. | goom.nz<br />
IDEATION-GOM0177
60 <strong>Magazine</strong> | Promotion<br />
QUIET LUXURY<br />
<strong>03</strong>’s editor discovers a sophisticated mode of self-care in the form of the<br />
mindfully designed new Maserati from Euromarque.<br />
WORDS JOSIE STEENHART<br />
had something of an epiphany while test driving the<br />
I brand new Maserati Grecale Modena one recent<br />
spring weekend in Christchurch – that luxury can be<br />
quiet, understated, and that quiet luxury is a current<br />
mood I’m all about – whether it’s behind the wheel of<br />
a car like the Grecale (low-key opulence at its best),<br />
experiencing a long moment of calm and clarity, or<br />
simply enjoying a double scoop of handmade artisan ice<br />
cream from Sumner’s Utopia Ice while passing through<br />
the beachside suburb. Or, as in my case, all three at once.<br />
Quiet luxury in this busy, noisy world translates into a<br />
kind of self-care, a space for moments of mindfulness, to<br />
breathe deeply and find joy and beauty in small details.<br />
How did I get all this from just driving a car? You’ll have<br />
to take a test drive of your own, but the dream team at<br />
Euromarque tell me the manifesto for creating Maserati’s<br />
newest SUV was ‘everyday exceptional’ – to make luxury<br />
and next-level performance part of the daily routine,<br />
and ensure the thrill of luxury and pure innovation,<br />
sportiness and elegance were in perfect balance.<br />
I can concur, it has achieved that. It’s a gorgeous car,<br />
inside, outside and under the hood.<br />
While the name Maserati might initially conjure<br />
roaring engines, racing speeds and bold Italian-ness (and<br />
it certainly can be all those things too), my Grecale<br />
Modena spoke of a more considered style.<br />
It’s a hybrid, for starters, so you won’t be able to rev<br />
the engine or gun it loudly at traffic lights (NB: if that’s<br />
your jam, opt instead for the V6 Twin Turbo 530 HP<br />
Grecale Trofeo) but why would you want to when you<br />
can sit encased in a bubble of decadent calm before<br />
sailing smoothly forth (though rest assured, if you wanted<br />
to, you can still go from 0–100 km/h in just 5.3 seconds).<br />
One of the very special design cues that contributes<br />
to the aforementioned bubble vibe comes via the light<br />
emanating behind the central display, which produces a<br />
‘living room’ effect by using soft, diffused lighting. Another<br />
are the laminated windows, that guarantee optimal<br />
sound absorption but with no loss in the pleasure and<br />
uniqueness of the Maserati sound.<br />
Everything offered in the Grecale Modena is focused<br />
on simplification, to offer a space where the occupants<br />
feel at ease and where the most cutting-edge technology<br />
only comes into play when needed.<br />
Aesthetically, the Grecale is uniquely stylish while still<br />
immediately recognisable as a Maserati, but without<br />
being showy, with high quality interiors and impeccable<br />
attention to detail that makes for an elevated experience.<br />
But somehow it resists feeling too precious – you can<br />
eat a towering cone of dark chocolate and sea salt gelato<br />
in it, load groceries into the enormous boot or sandy<br />
dogs/muddy kids into the soothingly spacious, butter-soft<br />
leather back seats, without stressing.<br />
Then there’s the high technical specifications<br />
(Euromarque can tell you more) and the 360° sound<br />
experience, which takes as a starting point the<br />
typical Maserati roar of the engine to the immersive<br />
acoustic experience provided by Sonus faber Premium<br />
(standard) and High Premium (optional) sound system.<br />
To make the driving experience even more<br />
immediate and enable the driver to configure the car<br />
according to their needs, the Grecale comes with five<br />
different drive modes: COMFORT, GT, SPORT, RACE<br />
and OFF-ROAD.<br />
In my continuing quest for inner peace, I stuck mostly<br />
to COMFORT mode, which is the ideal drive mode<br />
for everyday use, guaranteeing maximum usability and<br />
comfort. Engine boost and kickdown are limited and<br />
improve peak efficiency, while gear changes are gradual.<br />
The suspension is reduced in rigidity and the electric<br />
power steering is set to ensure maximum, effortless<br />
driving pleasure.<br />
It didn’t hurt that the exterior paint colour of my test<br />
model – Bianco Astro – a stunningly beautiful metallic<br />
silver/white (again with the subtle sophistication) – to my<br />
delight matched my nails. As I said, sometimes it’s the<br />
little things.<br />
On that note, one of the most exciting features of all,<br />
in my opinion, is Euromarque’s in-showroom Build Your<br />
Own option, where from the comfort of a designer<br />
couch you can fully customise pretty much every detail<br />
of your soon-to-be new wheels from exterior paint<br />
hues, trims, wheel rims and internal leatherware right<br />
down to the colour of the stitching on the seats.<br />
To learn more, drop by the Euromarque showroom at 120 St Asaph Street in<br />
Christchurch Central or go to euromarque.co.nz.
Another day in paradise<br />
Swap the South Island for the island of Rarotonga –<br />
a slice of heaven in the Pacific that offers everything<br />
from brimming ocean life and brilliant white sand<br />
to decadent cocktails and a rich cultural heritage.<br />
WORDS MIKE YARDLEY<br />
E<br />
scape the humdrum of the daily grind to<br />
the quintessential South Pacific island<br />
paradise of Rarotonga, steeped in heritage<br />
and culture. The bewitching blend of serrated<br />
mountains, sawtooth hills, dense tropical jungle,<br />
bountiful plantations and deliciously sugar-white<br />
beaches sets the stage for great adventures.<br />
Encircled by a coral reef, the Rarotongan<br />
lagoon supports a dazzling variety of tropical<br />
fish, with an even greater array of sea life in the<br />
deep water outside the reef, including eagle<br />
rays, sea turtles and black-tipped reef sharks.<br />
But what makes the Rarotongan lagoon so<br />
family-pleasing is the shallowness of the crystal<br />
clear water, preventing sharks from being able<br />
to enter.<br />
The resolutely island time tempo of<br />
Rarotonga is as pervasive as it is infectious. I<br />
loved going on improvised drives around the<br />
main coastal road, Ara Tapu, marvelling over<br />
the colourful shop fronts, roadside fruit stalls,<br />
flower-laden gravesites, groaning banana trees<br />
and vast taro plantations.
Travel | <strong>Magazine</strong> 63<br />
ABOVE: Photo: Alexandra Adoncello<br />
OPPOSITE: Photo: Ben Teina<br />
Rarotonga exudes an instant likeability that only grows<br />
stronger the longer you stay. Of course, your idea of South<br />
Pacific holiday heaven may well be confined to lounging on<br />
the sand and dabbling in the turquoise lagoon, in search of<br />
Nemo. But if you want to dig a little deeper at Rarotonga’s<br />
roots, the island offers a wealth of profoundly enriching and<br />
authentic encounters, with nature and the culture to the fore.<br />
It’s absolutely where the magic happens. Beyond the beach,<br />
the broad arc of pale sands and the crisp lagoon palette of<br />
electric blues and turquoise hues, the backroads of Rarotonga<br />
vividly reveal the life and soul of this South Pacific jewel.<br />
Tear yourself away from the beach to dig a little deeper at<br />
the roots of the island. Locals loosely consider the coastlinehugging<br />
main circle island road as the ‘tourist road’. The<br />
backroad, Ara Metua, and its adjoining lanes, is like entering<br />
another world, where the beating heart of Rarotongan<br />
authenticity slaps you in the face at every turn with its living<br />
history and village vitality.<br />
Much of the backroad is 1000 years old, constructed from<br />
coral stone and basalt rock, by the great chief Toi. Prior to<br />
European contact, Rarotongans predominantly lived in the<br />
foothills of the island, in the shadow of the towering volcanic<br />
peaks that serrate the skyline with a Jurassic Park-style aura.<br />
Villagers would only venture down to the coastline to fish<br />
and collect seafood.<br />
The interior provided much greater protection from<br />
tropical cyclones and potential enemy attacks. Ireland’s<br />
fabled ‘40 shades of green’ would meet their match on<br />
Rarotonga’s backroads, crowned by mighty peaks like<br />
Te Manga.<br />
The rich, volcanic soils and tropical climate conspire<br />
to produce rampantly fertile growing conditions for a<br />
kaleidoscope of lush and verdant vegetation. The backroad<br />
is like an open-air supermarket and pharmacy, where trees<br />
heave with succulent fruit ripe for the picking, alongside an<br />
encyclopaedia of traditional medicinal plants.<br />
As I picked giant paw-paws from a roadside tree,<br />
playful piglets cavorted in paddocks while goats munched<br />
contentedly on the leftovers of a freshly harvested taro<br />
plantation. The backroad ushers you into a timeless<br />
world of free-range harmony in abundance. Rarotonga<br />
has become a byword for mango, guava, star fruit and<br />
candlenuts, in my book.<br />
If you’re doing a self-drive, keep an eye out for roaming<br />
animals. On one occasion, a massive pig barrelled out<br />
in front of me, staring at me in panic before frantically<br />
hoofing it across the road. I slammed on the brakes of<br />
my rental, gripped by the fear of the insurance excess,<br />
managing to save his bacon and my bank account.<br />
Just past Muri village, definitely call into the sacred site<br />
of Avana Harbour. It was here in 700BC that Polynesian<br />
voyaging canoes made their first Rarotonga landing,<br />
arriving from Tahiti and Samoa. Avana Passage was also<br />
the departure point for the great migration to Aotearoa,<br />
in approximately 1350AD.<br />
The names of the seven lead canoes are proudly<br />
emblazoned on the hoardings at Avana, although some<br />
locals told me their oral history suggests 200 canoes<br />
actually took part in the Great Migration. Today, Avana and<br />
Avatiu Harbours are regularly home to marumaru atua, a<br />
traditional double-hulled voyaging canoe. It’s an evocative<br />
sight, binding the ocean-faring past with the present.<br />
For holiday hijinks, I jumped behind the wheel of a<br />
Rarotonga Buggy Tour buggy. These grunty off-road<br />
vehicles are a cross between a go-kart and a beach buggy,<br />
highly manoeuvrable and hard – or hard on the butt. You’ll<br />
feel every bump.<br />
They’re kitted out with roll cages if it all goes badly<br />
wrong. These wildly popular buggy tours have been<br />
making quite a splash, with the seriously muddy puddles<br />
proving to be the big magnet. Our conga line of yellow<br />
buggies looked like a slithering giant snake, as we rattled<br />
along the main road, backroad and off-road.<br />
The biggest mud pits awaited us at the site of an ill-fated<br />
and abandoned Sheraton Hotel development. Our touring<br />
route also romped into the hinterland and the Turangi<br />
Valley, thickly carpeted with tropical rainforest.
64 <strong>Magazine</strong> | Travel<br />
LEFT: Photo: Nick Paulson<br />
“Rarotonga exudes<br />
an instant likeability<br />
that only grows<br />
stronger the longer<br />
you stay.”<br />
I can certainly see why you’re advised to wear old clothes,<br />
because I was caked in mud, from head to toe. A rendezvous<br />
with Wigmore’s Waterfall provided a welcome chance to<br />
have a cleansing dip in the pool at the fall’s base.<br />
As twilight beckoned, I joined some fellow Kiwis from<br />
Tauranga on a sunset cocktail tour aboard Tik-e Tours’ tuk-tuk<br />
train. This enterprising tour company, run by Kiwis Karl and<br />
Tania, offers a variety of guided sightseeing experiences on<br />
their fleet of electric tuk-tuks, dinner, wedding and airport<br />
transfers, plus they also have e-bikes for hire.<br />
As we merrily gazed over the setting sun, we bar hopped<br />
heartily along Arorangi’s necklace of beachfront hot spots, on<br />
the sunset coast. From the road, you would never know what<br />
jewel-like bars and nightspots are discreetly tucked away.<br />
We called into Shipwreck Hut for an obligatory pina<br />
colada. It has previously been voted one of the best beach<br />
bars in the world by CNN and it’s the larger-than-life bar<br />
staff who seal the deal. Alone and Stephanie should be a<br />
double act on stage.<br />
My runaway favourite haunt was On the Beach Bar (OTB)<br />
at Manuia Beach Resort. Fanning out from the glorious<br />
kikau-thatched restaurant, picnic tables were scattered across<br />
the sand, where we downed a Manuia Kiss (vodka, peach<br />
liqueur, blue curaçao, grenadine and lemonade) over some<br />
scrumptious seafood nibbles.<br />
Don’t miss Wilson’s Beach Bar, which features bonfires<br />
on the beach as you sip on sundowners and nibble on<br />
yakitori skewers. I ordered up some Blow Me Ups, the most<br />
extravagant cocktail, comprising a variety of hard spirits,<br />
liqueurs, hazelnut and chocolate sauce. It doubled as dessert.<br />
An indelible dinner experience awaits you at the iconic<br />
Trader Jacks, on the Avarua waterfront. Rarotonga’s bestknown<br />
bar and restaurant has been a labour of love for<br />
its colourful and often controversial owner, Kiwi-born Jack<br />
Cooper, who sadly passed away last year in Rarotonga.<br />
Ripped apart by three cyclones since it was first established<br />
in 1986, there are numerous stories associated with the pub,<br />
including Zac Guildford’s notoriously naked appearance at<br />
the bar, some years ago. Needless to stay, catch of the day<br />
seafood is a hot seller. I highly rated the Cajun parrotfish<br />
fillets with roast vegetables, pesto rice, pawpaw salsa and<br />
turmeric aioli.<br />
Let’s be honest, island night shows can be a bit of a tourist<br />
trap. But if you want to partake in a mix of local music,<br />
dancing and food, with a heightened sense of authenticity and<br />
heritage, Highland Paradise is an excellent choice.<br />
Perched on the slopes of the sacred peak of Maungaroa<br />
stands the site of the ancient mountain refuge of the<br />
Tinomana people. Abandoned in the 19th century, following<br />
the tribe’s conversion to Christianity, the village was<br />
reclaimed from the jungle just 35 years ago by Raymond<br />
Pirangi, a descendant of the last pre-Christian high chief<br />
(ariki) of the Tinomana.<br />
Amongst 25 developed acres of magnificent gardens and<br />
views you’ll experience drumming, singing, dancing, weaving,<br />
carving, medicine making, storytelling and umu feasting just as<br />
they were doing more than 600 years ago on this very spot!<br />
The lush botanical garden commands soul-stirring views<br />
across the west coast of Rarotonga, yet the highlight for me<br />
was seeing the remains of the ancient marae, which has been<br />
carbon-dated to 500AD.<br />
Danny Mataroa has a personal connection through tribal<br />
links to the village and guides people through the cultural<br />
history of Highland Paradise. He pointed out, as we stood<br />
in the lush grounds, the neighbouring flat-top mountain of<br />
Raemaru. Legend has it that a major tribal conquest led to<br />
the top of the mountain being sliced off and spirited away to<br />
Aitutaki, because the locals didn’t have a decent sized hill on<br />
their island.<br />
After a moving tapu lifting ceremony in which offerings<br />
are made to the ancestors of the marae, guests are<br />
welcomed into the cultural centre for an ebullient showcase<br />
of traditional entertainment, as you tuck into a hearty<br />
buffet dinner, replete with traditional foods including taro,<br />
arrowroot, wahoo fish and rukau (the young leaves of a taro<br />
plant, very high in iron, which after being boiled for several<br />
hours are mixed with coconut cream to produce a delightful<br />
dish – and a staple for Rarotongans.)
66 <strong>Magazine</strong> | Travel<br />
CHECK IN<br />
QT Auckland<br />
WORDS JOSIE STEENHART<br />
THE LOCATION<br />
Residing in the more chill part of the Viaduct, QT Auckland<br />
opens up a realm of relaxed seaside opportunities offered<br />
by the up-and-coming Westhaven quarter, from cafes and<br />
eateries to parks, playgrounds and strolling spots to the very<br />
good New Zealand Marine Museum – while also being a<br />
hop, skip and jump to other city hotspots such as Britomart,<br />
Queen Street and Ponsonby.<br />
THE LOWDOWN<br />
Having only opened in November 2<strong>02</strong>0, Auckland’s QT<br />
boasts 150 super stylish rooms and suites of nine different<br />
types, as well as Sean Connolly-led restaurant and bar Esther<br />
on the ground floor and appropriately named Rooftop bar<br />
on, you guessed it, the 6th floor rooftop.<br />
THE EXPERIENCE<br />
Appreciators of design and the finer things in life will feel<br />
right at home here. The unique aesthetic is strongly inspired<br />
by the hotel’s harbourside locale, starting dramatically with<br />
a stunning hanging sculpture of coloured glass globes (think<br />
jellyfish, seaglass or maybe buoys?) in the lobby created by<br />
NSW artist Minka Gillian and a mesmerising digital work by<br />
New York artist Jennifer Steinkamp installed on a giant LED<br />
screen by the elevators.<br />
The oceanic theme continues into the rooms, designed by<br />
Nic Graham, which nod surprisingly chicly to oysters, and<br />
where the QT chain’s signature attention to detail features<br />
cool local artisanal touches such as resin soap dishes by<br />
Auckland artist Chan Andreassend and handblown Lava<br />
Glass lamps and bathroom cups that Nic found while on<br />
holiday in Taupo.<br />
There are water filters installed in the spacious hallway,<br />
perfect for topping up water bottles (there are spares in the<br />
room if you forgot to bring your own), striking bathrooms<br />
you’ll enjoy lingering in (ours had a clever internal sliding<br />
window, perfect for talking to partners while brushing teeth<br />
or keeping the sea in view while you shower) and as with all<br />
QTs around the globe, the beds are large and heavenly.<br />
Led by its ‘Director of Chaos’, the hotel’s front-of-house<br />
team provided dynamic and impeccable service and were<br />
dressed to suit in custom uniforms designed by sustainable<br />
Kiwi fashion darling Maggie Marilyn.<br />
THE FOOD/BEV<br />
Far from an afterthought, the eating/drinking options here<br />
pack as much punch as the accommodation – whether it’s<br />
relaxed brunches, long lunches or lavish dinners at Sean<br />
Connolly’s renowned Mediterranean-focused Esther (which<br />
spills onto the lawn and terrace outside on a nice day) or<br />
elevated tapas, craft cocktails and fabulous views at Rooftop.<br />
Again, design fans: don’t miss the gold Marana Forni disco<br />
ball oven or Molteni stove in custom green hue in Esther’s<br />
captivating open kitchen.<br />
THE NITTY GRITTY<br />
Room rates start at $280. See qthotels.com/auckland for<br />
more info and special offers.
A storybook life<br />
Having recently resided at the historic Robert Lord cottage as this year’s University of Otago<br />
Creative New Zealand Children’s Writer in Residence Fellow, Ruth Paul will be returning south<br />
this month as part of the Dunedin Writers & Readers Festival.<br />
WORDS REBECCA FOX
Arts | <strong>Magazine</strong> 69<br />
Sid, the cocky, talking cockatoo from Dunedin Botanic<br />
Garden, has a new fan – writer Ruth Paul.<br />
“He became a good friend,” Ruth, this year’s University<br />
of Otago College of Education Creative New Zealand<br />
Children’s Writer in Residence Fellow, says.<br />
The gardens, and a visit to see Sid, became a regular<br />
activity for Ruth, who made the most of getting to know<br />
Dunedin and its wildlife for the first time during the<br />
fellowship when she was based at the Robert Lord cottage.<br />
An award-winning children’s picture book author and<br />
illustrator of 30 titles, Ruth admits Sid might even be<br />
immortalised in a future book.<br />
“Living in Dunedin is a bit like living in a picture book,<br />
full stop.<br />
“The experiences I’ve had will slowly filter through … it’ll<br />
suddenly coalesce and the subconscious stuff will pop out,<br />
but I can never quite tell when that’ll be.<br />
“Sometimes it’s serendipity, sometimes you have to sit<br />
down and squeeze out some ideas.”<br />
Animals have always featured heavily in Ruth’s books –<br />
lions, dogs, frogs and even jellyfish – I Am Jellyfish won picture<br />
book of the year at the New Zealand Post Book Awards in<br />
2018 – and dolphins.<br />
“I love animals and kids love them. They are a stand-in for<br />
a lot of human emotions, but you don’t have the issues of<br />
race and ability and age. There are all sorts of things you can<br />
do with animals that you can’t do depicting humans.”<br />
Many come with known qualities, such as the brave lion or<br />
shy mouse, so they are the perfect vessels for storytelling.<br />
“I seem to use them more by accident than design.”<br />
Ruth, who lives on a small farm in the Wellington region,<br />
illustrates as well as writes the books, although she started<br />
off as an illustrator after doing an arts degree at Victoria<br />
University and a diploma of visual communication design at<br />
what is now Massey University in Wellington.<br />
It was not until she had children that Ruth began to write<br />
as well as illustrate books, something that worked well<br />
around raising children.<br />
She studied English at Victoria University and art at Massey,<br />
so putting the two sets of skills together “works really well”.<br />
“I wouldn’t have had the confidence to do it.”<br />
However, she discovered doing both gave her greater<br />
control of the story and enabled her to change either aspect<br />
part way through a project if something was not working,<br />
something she was loath to do with another writer.<br />
“I can adjust things to fit, so the drawings and story are<br />
more locked in step.”<br />
There is also the practical side – doing both the writing and<br />
illustrating meant all of the royalties went to her, not half.<br />
“If you can double up it can make a financially unrewarding<br />
career less financially unrewarding.”<br />
Surprisingly, she discovered that, for her, writing was<br />
actually easier than illustrating a children’s book,<br />
Her first book as author and illustrator was The Animal<br />
Undie Ball, and she has gone on to write many more.<br />
Many have been translated into a variety of languages<br />
and published in Australia, the United States, the United<br />
Kingdom, China and Korea.<br />
“Living in Dunedin is a bit like living<br />
in a picture book, full stop.”<br />
Some, such as The Animal Undie Ball, have been produced<br />
as stage performances and others – Superpotamus and Two<br />
Little Pirates – have featured on an Australian preschool<br />
television series. Bad Dog Flash was published as an e-book<br />
in the US.<br />
As a new mum 20 years ago, she was reading more<br />
picture books but did not share her own work with her<br />
children as they had watched her making them.<br />
“At the end of it they were completely over it.<br />
“When they have children they might read them and go<br />
‘Oh, is that what mum did’.”<br />
These days she still reads picture books, but admits it is<br />
not the same unless she borrows a great-niece or nephew<br />
to read to.<br />
“Now I just read that stuff myself anyway, but it’s not<br />
quite the same as reading as an interaction.”<br />
Ruth came to Dunedin for the fellowship with plans to<br />
finish three picture book stories – The Farmer’s Pyjamas, You<br />
Can’t Pat a Fish and Candy Rapper and the Flash Trash Crew –<br />
and, if she had time, work on a mid-grade novel.<br />
“Picture books are my stock and trade and generally I<br />
don’t have that many words.<br />
“It seemed a good place to attempt something you might<br />
fail at, as you have the space and the time, which is usually<br />
unheard of creatively, as you are trying to pay the bills.”<br />
Not only did she have time, she wrote 25,000 words<br />
for the novel she describes as “magical realism based in the<br />
natural world”, thanks to the luxury of not having the usual<br />
requirements of everyday life intrude.<br />
“But I don’t know if any of its good or not. That is<br />
something you work on next. I don’t know what its value is<br />
yet.”<br />
It didn’t come easy, as picture book writing requires being<br />
economical with words and simple with storylines.<br />
“Writing a novel is as complicated as putting both<br />
forms together.<br />
“A picture book is concise, you have to work within about<br />
500 words, but the complexity of a larger novel with plot<br />
twists and different settings is a lot to get your head around<br />
and you have to keep tabs on everyone.”<br />
For the first time she discovered why other writers use<br />
spreadsheets.<br />
“It’s been a good opportunity to learn.”<br />
She also enjoyed having an office at the College of<br />
Education and the opportunity to talk with educators about<br />
children’s books.<br />
“They understood children making the link between<br />
images and words when learning to read, and how children<br />
read the pictures while adults are reading the words. They<br />
are learning to scan the page looking for symbols and clues.”
70 <strong>Magazine</strong> | Arts<br />
It also came with access to a photocopier, something<br />
Ruth enjoyed the use of when trying out a new drawing<br />
technique using charcoal, for a book that just got a contract.<br />
It meant she was able to scan her drawings into the<br />
computer.<br />
“I find for me, every book, I try to find a style that suits<br />
the story.”<br />
It was a far cry from her straw-bale studio in the middle<br />
of a field. Working alone in her studio meant she had found<br />
a rhythm where she wrote in the mornings, spent the<br />
afternoon doing chores and farm work before getting back<br />
to work late afternoon.<br />
“I’m an extrovert in many ways, so I’m quite good at<br />
keeping my friends and community stuff up, so I have a<br />
social life that makes up for it.”<br />
Ruth always has three projects on the go at one time, as it<br />
can take upwards of two years for one to come to fruition.<br />
The rest of this year will be spent finishing off projects.<br />
“I feel like I made progress on a lot of things but came out<br />
with nothing tied up in a bundle, but if you’re a writer you<br />
are used to that.”<br />
Now back in Wellington, Ruth says the experience<br />
already seems like a long time ago, but it was a wonderful<br />
opportunity to see more of a region she had only visited<br />
briefly in the past while visiting her husband’s family when<br />
they lived on a West Otago farm.<br />
“I’d never really explored Dunedin. I loved doing the ghost<br />
walk because of the history, it really took you back to what<br />
the people were doing around those buildings.”<br />
Another favourite experience was watching the penguins<br />
come in at Pilots Beach and trips to Aramoana.<br />
“There is a thriving children’s book community in Dunedin<br />
which took me under their wing, which was really nice.”<br />
She found getting to know the other Otago fellows a<br />
real pleasure, especially one lunch where they began talking<br />
about their creative processes and fellowship projects.<br />
“I wouldn’t have sat down with a musician, a fine artist, an<br />
adult writer and a dancer before, all in one hit.<br />
“Honestly, when we all got to the end, among all<br />
the different art forms, the process was so familiar – the<br />
feelings, the emotions, the stages – it was so good to have<br />
that discussion.”<br />
Ruth Paul, Dunedin Writers & Readers Festival,<br />
Pakiwaitara: Children’s Storytime Sessions at Dunedin City Library, 12pm <strong>October</strong> 14.<br />
<strong>03</strong> - 125 x 90<br />
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The South Island<br />
lifestyle magazine,<br />
free across the <strong>03</strong>.<br />
the<br />
South<br />
iSland<br />
lifeStyle<br />
magazine<br />
FREE | OCTOBER 2<strong>02</strong>3<br />
SHARNAÉ BEARDSLEY - CARRIE BROOMHALL<br />
GEORGINA HOBY SCUTT - ABBEY MERSON<br />
HARRIET MILLAR - CARMEL VAN DER HOEVEN<br />
BACH-LOVING CHEF AL BROWN COOKS UP HIS ‘BREAKFAST OF KINGS’ | POWER PASTELS: THE SEASON’S MOST POPULAR PALETTE<br />
IS NO SHRINKING VIOLET | KIWI TINY HOUSE AFICIONADO BRYCE LANGSTON CELEBRATES LIVING BIG IN LITTLE SPACES<br />
AWARD-WINNING AUTHOR/ARTIST RUTH PAUL’S STORYBOOK LIFE IN DUNEDIN | BEST BACKYARDS: SHOWCASING AOTEAROA’S<br />
TOP LANDSCAPE DESIGNS FOR 2<strong>02</strong>3 | ANOTHER DAY IN PARADISE: WE SWAP THE SOUTH ISLAND FOR THE COOK ISLANDS<br />
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72 <strong>Magazine</strong> | Read<br />
Book club<br />
Great new reads to please even the pickiest of bookworms.<br />
WINNING REVIEW<br />
YOU'VE BEEN<br />
READING<br />
UNTOUCHABLE GIRLS<br />
Jools Topp and Lynda Topp | Allen & Unwin, $50 (hardback)<br />
The incredible story of how a couple of country kids from<br />
Huntly became much-loved Kiwi icons and TV stars, with their<br />
own unique brand of original country music and comedy that<br />
has captivated audiences in New Zealand and overseas for<br />
more than 40 years. Jools and Lynda Topp, aka The Topp Twins,<br />
tell this story in their own words, describing their adventurous<br />
lives through laugh-out-loud anecdotes and heartwarming tales.<br />
THE SECRET [JACK REACHER, BOOK 28]<br />
Lee Child & Andrew Child | Penguin, $37<br />
1992. Two strangers bring a hospital patient a list of names.<br />
Minutes later he’s dispatched through the 12th floor window.<br />
The death generates some unexpected attention from the<br />
Secretary of Defence, who brings in an inter-agency task force<br />
to investigate. Jack Reacher, recently demoted from Major to<br />
Captain, is assigned as the Army’s representative. As he races to<br />
find the killer, he must navigate around the ulterior motives of<br />
his new ‘partners’, all while moving into the sightline of some of<br />
the most dangerous people he has ever encountered.<br />
HOMECOMING<br />
Kate Morton<br />
Allen & Unwin, $37<br />
This is a great read. It is about<br />
a family tragedy that is not<br />
what it seems, and the many<br />
people across the generations<br />
affected by it. It is set between<br />
London and Australia. The<br />
descriptions of rural, small<br />
town South Australia are vivid<br />
and very enjoyable. The main<br />
characters of the story are<br />
well developed and relatable<br />
– even though one might not<br />
agree with all the decisions<br />
they made. I found it hard to<br />
put this book down!<br />
– Anne Cox<br />
THE TWAT FILES<br />
Dawn French | Penguin, $42<br />
“When I was younger I wanted to be an interesting, sophisticated,<br />
semi-heroic, multi-layered person. BUT. That kind of perfect is<br />
impossible. Being an actual twat is much the real me. Sorry to<br />
boast, but I am a champion twat,” says British comedy queen<br />
Dawn French of her latest release. A hugely relatable, funny,<br />
honest and inspirational “memoir of sorts” in which Dawn<br />
celebrates what it means to be gloriously, messily human.<br />
THE VANISHING POINT<br />
Andrea Hotere | Ultimo Press, $35<br />
Dunedin-raised and daughter of poet Cilla McQueen and artist<br />
Ralph Hotere, Andrea Hotere’s time-travelling debut, centred<br />
around the secrets of Diego Velázquez’s masterpiece ‘Las<br />
Meninas’, shifts between Madrid in 1656 and London in 1991.<br />
“This is an astonishing and beautiful novel that brings the art<br />
world into sharp relief, as well as a gutsy mysterious story of one<br />
woman’s journey into the past. Simply a masterpiece in its own<br />
right.” – Fiona Kidman
Read | <strong>Magazine</strong> 73<br />
PICCADILLY PICKS<br />
THE WIND KNOWS<br />
MY NAME<br />
Isabel Allende<br />
Bloomsbury, $40<br />
A story of two child immigrants<br />
and their tumultuous journeys<br />
to resettlement in the United<br />
States. The past and present<br />
narrative interweaves the lives<br />
of Samuel, an Austrian Jewish<br />
boy in 1938, escaping Hitler, and<br />
Anita, a young girl caught up with<br />
El Salvador criminals in 2019 after being cruelly separated<br />
from her mother at the Arizona–Mexico border.<br />
Both children, 80 years apart, suffer similar wretchedness<br />
during their respective journeys, as they are suddenly and<br />
helplessly torn away from their families and homelands.<br />
Samuel survives several foster homes in England until<br />
he meets a Quaker couple who become his family. His<br />
lifelong love of music lures him to New Orleans to follow<br />
the jazz scene.<br />
Anita, whose experiences with foster homes parallel<br />
Samuel’s, is taken under the wing of a Mexican social worker.<br />
Together with a US lawyer, they relentlessly follow up leads<br />
to discover the whereabouts of Anita’s mother.<br />
I recommend you read this engrossing, compelling book<br />
where Isabel Allende has expertly combined historical facts<br />
with fiction.<br />
– Helen Templeton<br />
DARK RIDE<br />
Lou Berney<br />
HarperCollins, $35<br />
Hardly is 21 and works part<br />
time as ‘The Dead Sheriff’’<br />
at the Haunted Frontier<br />
amusement park. He has grave<br />
doubts about himself and his<br />
lack of motivation, earning<br />
just enough to eat, drink, buy<br />
gasoline and smoke weed.<br />
He sees two children, and<br />
they react when he notices a pattern of cigarette burns<br />
on both, which they try to hide. Their mother appears,<br />
and rushes the children out of the building.<br />
He convinces Eleanor (the goth chick behind the<br />
counter) to give him the mother’s name and reports<br />
her to Child Protection. He gets nowhere and decides<br />
that saving these children is up to him, and he has<br />
to investigate.<br />
His surveillance is spotted and it’s not long before<br />
he’s beaten up by Big Beard and Scrawny Drunk on the<br />
instructions of the children’s father, who happens to be<br />
both a lawyer and drug dealer. The family disappears and<br />
the hunt continues. Can he trust the children’s mother or<br />
will he be drawn into a trap and murdered?<br />
This book is a clever blend of humour and danger with<br />
Hardly a likeable and brave lead character.<br />
– Neville Templeton<br />
WIN WITH PICCADILLY BOOKSHOP<br />
READ ANY GOOD BOOKS LATELY?<br />
Send us 50–75 words on why you recommend it, with the title and your first and last name for publication,<br />
to josie@alliedpressmagazines.co.nz and you could win a $25 voucher to spend at Piccadilly Bookshop.<br />
we love books<br />
www.piccadillybooks.co.nz<br />
Shop 1, Avonhead Mall Corner of Merrin Street & Withells Road, Avonhead | P. 358 4835
74 <strong>Magazine</strong> | Win<br />
Win with <strong>03</strong><br />
Every month, <strong>03</strong> <strong>Magazine</strong> sources a range of exceptional prizes to give away.<br />
It’s easy to enter – simply go to <strong>03</strong>magazine.co.nz and fill in your details on the<br />
‘Win with <strong>03</strong> ’ page. Entries close <strong>October</strong> 23, 2<strong>02</strong>3.<br />
Think pink<br />
Since 2004, ghd has partnered with Breast Cancer<br />
Foundation NZ, with more than $1 million raised to date.<br />
This year, along with donating $20 from every ghd Pink<br />
product purchased, the accompanying soft touch zip bags<br />
are embossed with the message ‘TAKE CONTROL NOW’,<br />
to remind users to self-check their breasts on the regular.<br />
To coincide with Breast Cancer Awareness Month, we have<br />
one ghd helios professional hair dryer (RRP$385) in the<br />
gorgeous new soft pink peach shade to give away.<br />
ghdhair.com<br />
Shower power<br />
South Island springs can be wet and windy, which means<br />
homeowners and landlords are trying to find ways of<br />
reducing moisture within their homes at an affordable price.<br />
A proven solution for steamy bathrooms, Kiwi-invented<br />
and New Zealand owned and operated Showerdome is an<br />
innovative clear acrylic dome that attaches to the shower<br />
top. We have one DIY Showerdome kit, worth $339, to<br />
give away.<br />
showerdome.co.nz<br />
Eat up New Zealand<br />
If our ‘breakfast of kings’ cover or recipes for passionfruit<br />
lamingtons or battered mussels with malt vinegar mayo<br />
have you wanting more, you’re in luck, as we have two<br />
copies of Al Brown’s Eat Up New Zealand: The Bach Edition<br />
(Allen & Unwin, $49.99), up for grabs, packed with tasty<br />
treats from the bach-loving chef.<br />
allenandunwin.co.nz<br />
Flash your falsies<br />
Spring racing season is here, and it’s time to get your best<br />
dress out and flaunt your finest look for a day of fashion<br />
and fun. Racing beauty is not about reining in your falsies,<br />
so Ardell is making sure you’re riding high by gifting a spring<br />
racing pack featuring the ultimate lash, brow and nail looks<br />
including Extension FX Lash, Lift Effect lash, Naked Lash, Nail<br />
Addict products plus a Brow Lamination Kit, valued at $107.<br />
ardellshop.com<br />
PREVIOUS WINNERS<br />
AWE classical music festival double pass: Joan Potts;<br />
Philippa Cameron Winter Warmers cookbook: Grace Buchan, Richard Donaldson, Lois Warburton;<br />
Antipodes anti-ageing duo pack: Shirleyanne Amos;<br />
Glasshouse Fragrances Winter Duo candle set: Michele Gay Mulder<br />
*Conditions: Each entry is limited to one per person. You may enter all giveaways. If you are selected as a winner, your name will be published in the following month’s edition.<br />
By registering your details, entrants give permission for Allied Press <strong>Magazine</strong>s to send further correspondence, which you can opt out of at any stage.
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Facials/Peels<br />
For a personal consultation at no charge<br />
please call <strong>03</strong> 363 8810<br />
145 Innes Road (corner of Rutland St and Innes Rd),<br />
Merivale, Christchurch<br />
www.facevalue.co.nz
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