03 Magazine: November 03, 2023

the
South
island
lifestyle
magazine
FREE | november 2023
INSIDE SIR MILES WARREN’S LIVING ROOM AT 65 CAMBRIDGE TERRACE, CHRISTCHURCH | SUSTAINABLE SEAFOOD, TOP DROPS &
LUXURY LODGES: OUR SUMPTUOUS STAY IN WINE COUNTRY | FASHION MAVEN VICKI TAYLOR’S STYLISH SOUTH ISLAND TAKEOVER
GREAT KIWI BAKER ALBY HAILES’ FEEL-GOOD FOOD & MOOD-ENHANCING MOVE TO DUNEDIN | WITI IHIMAERA CELEBRATES
THE 50TH ANNIVERSARY OF HIS PIVOTAL FIRST NOVEL | A SNEAK PEEK AT SOME OF NEW ZEALAND’S CHICEST KITCHENS

4 Magazine | Promotion
SLIDE INTO SUMMER
Lights, slides, action! Already renowned for its stunning natural sulphur pools, epic slides
and dreamy day spa, a serious recent investment ensures Hanmer Springs Thermal Pools & Spa
continues to make a splash as the South Island must-visit destination.
You’d be hard-pressed to find a Cantabrian who doesn’t
love a weekend in Hanmer Springs. And now there’s
another reason it’s the place to be these summer holidays.
Known for its 22 natural thermal pools, luxurious day
spa, and adrenaline-pumping slides, the latest $3.2 million
investment cements Hanmer Springs Thermal Pools & Spa
as a destination for the whole family.
The planning for the complex’s stunning replacements to
their beloved green and beige slides began more than two
years ago. After 17 million rides, something bigger, better
and even more family-friendly was sought.
Now featuring technology never-before-seen in
Aotearoa, the Violet Vortex and Waiau Winder were
officially opened to the public last month.
The slides feature LED lighting and projection technology
from the inside, meaning that the experience from inside
the slides can change and develop over time – so while
today it feels like you’re sliding past an aquarium, in the
future it could feel like you’re going through mountains.
As has become somewhat of a tradition for the
complex, the slides were named by a popular public
submission and voting process, attracting thousands of
votes. The Violet Vortex sounds like its namesake, featuring
faster twists and turns and a rainbow of changing LED
colours inside.
The Waiau Winder honours the rich heritage and
natural wonders of the region. Combining suggestions
from several nominees, it pays homage the pristine rivers
that surround Hanmer Springs, the Waiau Toa and Waiau
Uwha, a reminder of the complex’s deep connection to
the land and its natural thermal waters.
Hanmer Springs Thermal Pools & Spa has always been
known for its innovation. New Zealand’s biggest hydro
slide already existed there, the Conical Thrill, and the
complex is the only place in the country where you’ll find
a Superbowl ride.
Conserving its most precious asset, the team uses stateof-the-art
technology to conserve its geothermally heated
waters. Hanmer Springs is possibly the only thermal pools
in the world that generates electricity from the methane
gas in their waters.
Their pools are not just holes in the ground – each has
its own unique offering, designed and built to give the best
experience to visitors of all ages. From adult-only tranquil
pools to kid friendly freshwater pools and AquaPlay area,
every visitor, from the young to the young at heart, can
create a memorable experience.
For over 150 years, the complex has grown from a small
tin shed to a world-renowned community-owned complex,
nestled in New Zealand’s picturesque Hurunui District.
Just 90 minutes’ drive north of Christchurch, it’s wellworth
a visit or three this summer – for the food, the
relaxation, and of course, to help clock up another 17
million rides!
hanmersprings.co.nz

Promotion | Magazine 5

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10 Magazine | Editor’s note
There’s something quite special about getting the opportunity
to have a nosy around someone else’s house, especially, in
my opinion, if that person or people have/had a creative bent.
In my experience, the homes of artists, architects, writers, etc,
often contain a certain extra magic and have the ability to inspire,
provoke thought, and fire up the imagination.
The South Island is blessed with some of best organised
opportunities in the country for this kind of treat via events such
as CoCA’s regular ‘Art & Architecture’ tours and the annual Open
Christchurch, and it was during the latter that I first had the
opportunity to sneak a peek inside the pivotal Sir Miles Warren
property at 65 Cambridge Terrace, a cluster of eclectic buildings set
around a small courtyard garden and pond, where the legendary
architect at various points in his life both lived and worked.
So it was to my great delight that earlier this year, leading design
and craft gallery Objectspace opened its Christchurch satellite in
what was Sir Warren’s former living room, enabling nosy parkers
like myself to hang out inside its hallowed halls on a regular basis.
Read more on page 32.
Elsewhere in the mag there’s a stunning spread of some of
2023’s winning local kitchen designs including one in a former
church (page 42), mood-enhancing recipes from Dunedin-based
The Great Kiwi Bake-Off winner Alby Hailes (page 64), a stylish chat
with Kiwi fashion maven Vicki Taylor (page 38), and a catch-up with
Witi Ihimaera on the 50th anniversary of his first novel (page 68).
Enjoy!
PUBLISHER
Charlotte Smith-Smulders
Allied Press Magazines
Level 1, 359 Lincoln Road, Christchurch
03 379 7100
EDITOR
Josie Steenhart
josie@alliedpressmagazines.co.nz
DESIGNER
Emma Rogers
PROOFREADER
Mitch Marks
ACCOUNT EXECUTIVE
Janine Oldfield
027 654 5367
janine@alliedpressmagazines.co.nz
CONTRIBUTORS
Aaron McLean, Alby Hailes, Andi Crown,
Helen Templeton, Natalie Bascand, Neville Templeton,
Rebecca Fox, Tom McKinlay
Every month, 03 (ISSN 2816-0711) shares the latest in lifestyle, home,
food, fashion, beauty, arts and culture with its discerning readers.
Enjoy 03 online (ISSN 2816-072X) at 03magazine.co.nz
Allied Press Magazines, a division of Allied Press Ltd, is not responsible for any actions taken
on the information in these articles. The information and views expressed in this publication
are not necessarily the opinion of Allied Press Ltd or its editorial contributors.
Every effort is made to ensure the accuracy of the information within this magazine, however,
Allied Press Ltd can accept no liability for the accuracy of all the information.
Josie Steenhart, editor
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12 Magazine | Contents
In this issue
26
FOOD
64 Good vibes
Take it easy with mood-boosting menus
COVER FEATURE
32 The living room
A welcome arts arrival at Sir
Miles Warren’s former home
and work space in Christchurch
FASHION
38 Gimme shelter
Vicki Taylor’s stunning new
Dunedin store is a style haven
HOME & INTERIORS
26 Most wanted
What the 03 team are coveting
right now
42 Cooking with gas
Award-winning South Island
kitchen designs to drool over
Resene
Smashing
COLOURS OF
THE MONTH
TRAVEL
56 Wonderful Wairarapa
Top drops and luxe lodges: our
sumptuous stay in wine country
RecoveR youR
loved fuRnituRe
Quality fuRnituRe specialists
www.qualityfurniture.co.nz
Monday - tHuRsday 7.00am-4.30pm | fRiday 8.00am-12.00pm
(afternoon appointments by request) closed WeeKends
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FREE | NOVEMBER 2023
INSIDE SIR MILES WARREN’S LIVING ROOM AT 65 CAMBRIDGE TERRACE, CHRISTCHURCH | SUSTAINABLE SEAFOOD, TOP DROPS &
LUXURY LODGES: OUR SUMPTUOUS STAY IN WINE COUNTRY | FASHION MAVEN VICKI TAYLOR’S STYLISH SOUTH ISLAND TAKEOVER
GREAT KIWI BAKER ALBY HAILES’ FEEL-GOOD FOOD & MOOD-ENHANCING MOVE TO DUNEDIN | WITI IHIMAERA CELEBRATES
THE 50TH ANNIVERSARY OF HIS PIVOTAL FIRST NOVEL | A SNEAK PEEK AT SOME OF NEW ZEALAND’S CHICEST KITCHENS
14 Magazine | Contents
42
OUR COVER
the
South
iSland
lifeStyle
magazine
The former workspace and
residence of Sir Miles Warren at
65 Cambridge Tce, Christchurch.
Photo: Warren & Mahoney
READ US ONLINE
Resene
Navigate
68
Resene
Polo Blue
ARTS & CULTURE
68 A national taonga
Catching up with Witi Ihimaera as his
groundbreaking first novel turns 50
72 Book club
Great new reads to please even the
pickiest of bookworms
BEAUTY
28 About face
Highlighters, blemish-fighters and an
eyeshadow palette that smells like pancakes
REGULARS
12 Newsfeed
What’s up, in, chat-worthy, cool,
covetable and compelling right now
74 Win
Jo McCarroll’s Vege Patch from Scratch,
Daily Good immunity shots, Nevé
Festive Favourites candle set and a prize
pack from Green Meadows Beef and
McClure’s Pickles
FIND US ON SOCIAL
03magazine.co.nz | @03_magazine
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16 Magazine | Newsfeed
Newsfeed
What’s up, in, chat-worthy, cool, covetable
and compelling right now.
Cult candy
Fans of both Made in Chelsea and lollies generally will be
thrilled to learn Ballantynes is now stocking Jamie Laing’s
delicious and delightful gourmet sweet company Candy
Kittens. In flavours from sour watermelon to very cherry
– not to mention our pick, special edition CK LOVES ($9),
a rainbow-hued explosion of blueberry, cherry, orange
and strawberry – all the adorable cat-shaped candies are
naturally flavoured, palm oil-free, carbon neutral and vegan.
ballantynes.co.nz
Clean green beersies
Two much-loved Queenstown
brands have joined forces for a great
new partnership that’s super cool,
community-minded and sustainable.
Passionate craft beer makers Canyon
Brewing have collaborated with the
iconic Sherwood hotel to create Be Here
Now Hazy Pale Ale ($9 per 440ml can),
a tasty brew that puts sustainability first
and supports carbon removal initiatives,
from the ingredients that go into it such
as barley, hops and yeast to the energy
used to brew, package and deliver it.
canyonfoodandbrew.co.nz
Big beauty
With queues stretching down Cashel on opening weekend, Mecca
recently unveiled its second-largest Australasian store – an 820m 2
double-story beauty haven – in central Christchurch. The gorgeous new
Mecca Christchurch delivers some of the world’s most luxurious and
coveted beauty products and services that local customers already know
and love, as well as an exceptional range of brands and experiences
(think facial stations, fragrance consultations and in-house gift wrapping)
available in the South Island for the first time.
meccabeauty.co.nz

TheValue of a
Mentor
Recently, I was struck so much by
the constant use of the word ‘mentor’
that I thought I’d do a gentle dive
into the whole topic to answer some
questions about something I hold as
a very precious and valued act.
Questions like: What does being a
mentor involve? What can all parties
expect from the relationship? Where can
you find a mentor? These are all part of
this large philosophical discussion, so
let’s enter it together.
A mentor is defined as someone who
shares their knowledge, skill and
experience to grow another person.
Although it can be a commercial
relationship, it doesn’t have to be.
I’ve been a mentor to a significant
number of people and it’s been one of
the most incredible opportunities I’ve
had in life. I can share that some of the
relationships were short and precise,
while others have lasted years, and they
have helped me become a better person
just as much as I hope they’ve helped
the people I’ve mentored.
At its core, mentoring is a relationship
anchored deeply in trust and it can cover
anything the party being mentored
requires.
The relationship is intended to uplift,
encourage, inspire and guide, with the
desire for growth in many areas being at
its foundation. It can also challenge and
caution when that’s needed.
Not only is trust required, respect is
also essential given it’s hard to listen
to someone who says one thing whilst
doing another or who doesn’t have more
than a scraping of knowledge in the field
that the mentee wants assistance in.
I’ve had, and still have, world-class
mentors.
Thank you, Burt, Paul, Sarah, John and
Cam.
They have always uplifted me. I’ve learnt
remarkable things about my profession,
the world and myself, and I’ve also
been pulled into line when the moment
required it!
I pay them enormous gratitude and
respect, and it’s important that the
values you all have are congruent and
aligned.
There are said to be three types of
mentoring.
Firstly, one on one. For many, this is the
favoured kind of space for imparting and
gaining knowledge. It also safeguards
confidentiality, which all mentoring
requires, and there’s something special
about being one on one with someone
given the busy lives most of us lead.
As an aside, this would always be my
preference because it means I can focus
more intently on the person and the job
at hand.
Other mentoring can be conducted at a
distance, invariably online, and here the
mentor needs to ensure that they test
and troubleshoot all devices.
There’s nothing worse than being deep
in conversation and then to have a
technical issue. It reduces time and
confidence, and given I’m useless at
technical rescues I tend to avoid this
method. There’s also a reduction in
some of the clues you get when you are
in a personal one on one and potentially
the emotional connection that comes
with mentoring.
Thirdly, there are group sessions, which
can work for those who learn best in a
collective and collaborative way, though
it can be noisy and you have to be weary
of big talkers versus those that never
talk. It can be tricky. A mentor in this
space needs to have the skills to bring
the best out in everyone whilst having
great processes for following up.
So, what haven’t we covered? How
about where to find a mentor?
It could be a matter of going online to
search and there’s an extensive number
of companies and individuals available
all at varying price points. There’s word
of mouth or recommendations, and
there’s also the shoulder-tapping of
friends or people you admire and trust.
I’ve tended to work with people as a
mentee from that perspective and I’ve
never been let down.
So, there you have it. Is it something
you want to embrace or consider? If
so, I know you’ll find it, as I have, life
changing.
Lynette McFadden
Harcourts gold Business Owner
027 432 0447
lynette.mcfadden@harcourtsgold.co.nz
PAPANUI 352 6166 | INTERNATIONAL DIVISION (+64) 3 662 9811 | REDWOOD 352 0352 | PARKLANDS 383 0406 |
SPITFIRE SQUARE 662 9222 | STROWAN 351 0585 | GOLD PROPERTY MANAGEMENT 352 6454 |
SPITFIRE SQUARE PROPERTY MANAGEMENT 027 772 1188
GOLD REAL ESTATE GROUP LTD LICENSED AGENT REAA 2008 A MEMBER OF THE HARCOURTS GROUP
www.harcourtsgold.co.nz

18 Magazine | Newsfeed
Creative kids
The future of public art is in good hands if the talented winners of this year’s
Re:ACTIVATE Aspiring Artists comp are anything to go by. Open to junior
Canterbury creatives aged between 5 and 18, entrants this year were asked
to respond to the SCAPE Public Art Season 2023 theme of ‘The Gift’. Bella
Gormley, 18, of Lincoln High School, won the senior sculpture section,
Sinai Stagpoole, 9, from Pareawa Banks Avenue School and Hetvi Patel, 13,
from Wharenui School were dually awarded junior sculpture winners, while
Timothy Kernahan, 12, from Christchurch East School and Marcella King,
11, from Chisnallwood Intermediate, took out top prizes for their mural
designs. In partnership with industry experts, SCAPE Public Art will mentor
the winning artists to produce their designs for public display in Te Matatiki
Toi Ora The Arts Centre for the duration of SCAPE Public Art Season 2023
(November 25, 2023, to February 17, 2024).
scapepublicart.org.nz
Bags of style
Designed using La Tribe’s subtle
sophistication, the brand’s first bag
collection is a beautiful line-up of
handwoven carryalls, wooden beaded
bags, macrame totes and handwoven
leather wallets. Crafted using 100
percent handwoven leather and available
in five subtle hues including Pecan,
Cream and Chocolate, the Amelia
Woven bag ($330) is the perfect daily
go-to, while the handmade Beaded Bag
($150, pictured in Bone) is a compact,
sophisticated yet playful evening option.
latribe.co.nz
Oh baby!
Kiwi fave bodycare brand Glow Lab
has welcome two new ranges to the
family: Baby, the first premium-natural
range of its kind in New Zealand
supermarkets, with four products
– Wash & Shampoo, Bedtime Bath,
Bubble Bath and Soothing Nappy
Cream, all detailed with beautiful
illustrated characters by local artist
Samuel Sakaria – and Mama, for mums
to be, including a Bump Bath Soak,
Bump Oil and Mama Bump Butter.
glowlab.co.nz
A perfect perch
Boasting a vibrant menu of seasonal sharing plates and cool
cocktails, offering chic indoor and outdoor spaces and showcasing
the work of four top Ōtautahi street artists (Wongi ‘Freak’ Wilson,
Nick Lowry, Dcypher and Joel Hart), Perch Dining & Bar, on the
first floor of the Ibis hotel in Christchurch central, is set to become
a summer hotspot. The name ‘Perch’ was inspired by the hotel’s
striking exterior mural by Brandon Warrell, ‘Rise from the Rubble,’
which features a kōwhai tree and an inquisitive tauhou silvereye, and
its dynamic location overlooking lively Hereford Street.
perchdining.co.nz

Shop 5, 1027 Ferry Road, Christchurch
Phone 03 928 1690 | @ilovewinkshoesnz
ilovewink.co.nz

20 Magazine | Newsfeed
Fashion for good
From stacks of colourful Trelise Cooper macarons
to Karen Walker’s signature chrysanthemums, Breast
Cancer Cure has launched its third annual ‘Summer Tees
for a Cure’ campaign, this year uniting 16 renowned
Kiwi fashion designers and brands all supporting
breast cancer research in New Zealand and featuring
familiar faces from Petra Bagust to Wendy Petrie and
Michele A’Court. For the first time, the Tees for a Cure
campaign includes a mini-me option of kids/youth tees
sized from 4–14. Pictured: Taylor Strips t-shirt, $59.
breastcancercure.org.nz/teesforacure
Super news
Christchurch’s Merivale just
got a fresh fashion fix in the
form of Superette’s second
South Island store. Located
at 203 Papanui Road, the
slick new spot showcases
the signature curation of
covetable clothing, footwear,
accessories and homeware
the nationwide brand is
renowned for – including
their own in-house label.
superette.co.nz
Makeup makeover
Natural lipstick queen Karen Murrell and
her design team have spent 18 months
reimagining and redesigning illustrations
for the boxes containing her luxe lippie
range. “Each new Karen Murrell girl has
had great thought around the narrative
of who she is in the world, what mark
she is making and the details that
capture her magic,” she says. “Many of
the backgrounds in the illustrations are
actually places I have visited that hold a
special place in my heart and have left
a lasting imprint on me as a woman.”
Pictured: Poppy Passion, $32.
karenmurrell.co.nz
Kiss from a rosé
The first taste of summer is here with Rockburn’s
highly anticipated ‘Stolen Kiss’ rosé ($32) returning to
shelves for its 17th year. It all started with a ‘stolen kiss’
back in 2006, when winemaker Malcolm Rees-Francis
‘stole’ some pinot noir grapes that were destined for
Rockburn’s flagship Central Otago Pinot Noir, turning
it into one of New Zealand’s most premium and
sought after rosé wines. After a missed vintage in 2007
resulting in public outcry for the lack of Stolen Kiss, the
cult wine has been consistently produced every year
since. This year promises to be the highly anticipated
pink drop’s smoothest, most palatable rosé to date,
filled with fruity, candy floss and crème brûlée aromas.
rockburn.co.nz

匀 甀 渀 猀 栀 椀 渀 攀
匀 琀 甀 ᧣ 攀 爀 猀
稀 攀 戀 爀 愀 渀 漀 ⴀ 猀 椀 稀 攀 猀 㐀 ⬀

22 Magazine | Newsfeed
Return of the rogue
New Zealand’s largest
independent spirits company is
bringing back one of its most
loved and iconic brands just in
time for summer. Rogue Society
is produced by the Scapegrace
Distilling Co in Central Otago
and was the original name of the
brand, before a name change was
required to enter international
markets. Rogue Society Liquor is
distilled differently to Scapegrace
and offers a completely different
taste and flavour (and price
point, at $55). The Signature Gin
boasts up-front juniper alongside
a unique botanical mix featuring
local Gisborne grapefruit and
Hawke’s Bay coriander, while
the Signature Vodka provides a
buttery, clean and velvet finish.
roguesocietyliquor.com
Girls rock
The legendary Boh Runga now joins some of New Zealand’s finest female artists
including Julia Deans (Fur Patrol), Dianne Swann (When The Cat’s Away), Gussie
Larkin (Mermaidens) and noir folk star Jazmine Mary for a three-city tour celebrating
pioneering women of rock. With tracks from Blondie, Eurythmics, Pretenders, Patti
Smith, Jefferson Airplane, Joan Jett and more, ATOMIC! harnesses the energy of
an all-female line-up of musicians to perform a heaving catalogue of hits fronted by
women who kicked down doors and rewrote rock’s rules of engagement. ATOMIC!
plays November 10 at Christchurch’s Isaac Theatre Royal.
ticketek.co.nz
Ōtautahi ranger
Back in May, ultimate Kiwi clothing co
Swanndri gave us the chance to help
celebrate its 110th birthday by voting
for our favourite Swanni check from the
archives, promising to bring the most
popular back as a limited edition release.
Introducing the winner – Ōtautahi
Ranger, a classic Ranger bush shirt
($200) in an epic red check. There are
only 110 of these uniquely numbered
beauties in existence, so get in quick!
swanndri.co.nz
Makes scents
Abel, the 100% natural Wellington-based international fragrance house has entered
the home fragrance category with three modern, plant-derived room sprays (from
$100). Co-created by Abel founder Frances Shoemack and French perfumer Dr Fanny
Grau, Frances says “Fanny and I have worked with the latest biotechnology and plant
science to create a set of beautiful scents that are not just non-toxic, but will elevate
any interior space.” An energising scent ritual, Scene 01 promises vibrant notes of green
tea, yuzu and verbena, Scene 02 evokes luminous golden hour sunlight and brings
outdoor wilderness inside with comforting notes of fig, marigold and cedarwood, and
Scene 03 is the height of quiet luxury with lush layers of leather, tonka and vanilla.
abelfragrance.com

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plumbing supplies

24 Magazine | Newsfeed
Well groomed
Internationally sought-after bridal designer Trish Peng
and fiancé Tim Begg have collaborated on luxury
custom suiting brand, T. Begg Tailoring. Much like
bridal consultations, T. Begg will be accessible through
appointment-only engagements, offering an elevated
approach to shopping for men’s event attire for the
groom, groomsmen or wedding guests. As the year
draws to a close, Trish and Tim’s own upcoming
wedding will serve as a fitting debut for the brand,
showcasing their collective vision of both luxury brands.
tbeggtailoring.com
Practical magic
New from Yu Mei this season is
‘UTILITY, a range of contemporaryclassic
carryware crafted from
ECONYL regenerated nylon.
Described as “the next step in our
pursuit of creating modern tools
and thoughtful carrying solutions,”
UTILITY by Yu Mei launches with
eight utility-driven styles including
multi-use totes, implements and
organisers designed to transfer and fit
seamlessly within each other and the
Yu Mei mainline pieces, in a captivating
colour palette of White Asparagus,
Coffee Bean, Dijon, Red Dahlia, Sylvan
Green and Pearl Blue.
yumeibrand.com
Weaving the future
With all three previous limited
collections selling out in less than
10 minutes and recent accolades
including two Gold and a Silver in
the Best Design Awards, the latest
limited-edition collection from
Noa Blanket Co, ‘Te Aparautaki’,
likely won’t last long when it
releases on November 5. Featuring
four fresh designs “weaving
stories of purpose, of collectivism,
adaptation and perseverance”,
these 100 percent wool woven
blankets are imbued with a vision
for a better future. And yes, that
is Te Karehana Gardiner-Toi, aka
Teeks, modelling in the campaign.
noablanketco.nz
Block party
Cantabrians (and visitors), mark
November 25 in your calendars, as
Ōtautahi is holding a block party like
no other in celebration of the city’s
epic creativity and long heritage of
arts and culture, with organisations
in Christchurch’s West End
neighbourhood (including the Arts
Centre, art galleries and surrounding
arts venues) coming together in
a day-long event featuring an arts
market, performances, pop-ups,
workshops, talks and interactive
activities – not to mention artsthemed
food and drinks.
toiotautahi.org.nz
LEFT: Photo: Alex Hubert

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

26 Magazine | Wishlist
Most wanted
From decadent ways to sweeten your day and the prettiest pink tech to monochrome florals,
gorgeous glassware and playful accessories, here’s what our editor is coveting this month.
5
2
1
4
6
3
10
7
14
13
8
12
11
9
1. Chocolate All Day, Kirsten Tibballs, $55; 2. Malin + Goetz Strawberry candle, $109 at Mecca; 3. Henné Organics 24K gold-plated rollerball lip serum, $82;
4. Gorman Beautiful Bunch socks in Navy, $25; 5. Logitech Casa Pop-Up Desk in Bohemian Rose, $330; 6. Sophie So Relaxed hat in Stripes, $78;
7. Rum Co. of Fiji RATU Signature Blend rum, $70; 8. Wellington Chocolate Factory X Karen Walker Raspberry Lamington milk chocolate bar, $15;
9. Twenty-Seven Names The Very Thought of You silk yoryu dress in Navy, $850; 10. Briarwood India bag in Brandy, $429;
11. The Beauty Chef Supergenes Stress & Mood Support capsules, $75; 12. Cloud weather station, $50 at Any Excuse;
13. Maison Balzac Palmier candle holder, $209 at Superette; 14. Juliette Hogan Rue silk shirt, $569, and Loli pants, $649

Briarwood Christchurch
4 Normans Road, Strowan
Telephone 03 420 2923
christchurch@briarwood.co.nz
briarwood.co.nz

28 Magazine | Beauty
About face
From cult skin highlighters and supernaturally good blemish-fighters to bestselling Japanese serums
and pancake-scented eyeshadow palettes, here’s what the 03 team are testing this month.
1. Be goldy
Fans of Drunk Elephant’s cult fave D-Bronzi Drops
(read: everyone on TikTok) will be frothing over
the arrival in New Zealand of new little sister
product B-Goldi Bright Drops ($69 at Mecca).
Lighter on the bronze and heavier on the skin
brightening, B-Goldi is pitched as an illuminating,
barrier-strengthening serum that promises to
add a sophisticated golden glow, via goodies like
5% niacinamide, omega oils and mulberry leaf
extract. Mix 1–2 drops into your moisturiser
or apply directly to cheekbones, etc, for a
healthy‐looking highlighter.
5. Sweet peepers
Sometimes it’s nice to have
a reminder that makeup
should be fun and not
taken too seriously, and
Too Faced always provide
– this time it’s via its
limited edition Maple Syrup
Pancakes Eye Shadow
Palette ($98 at Mecca),
featuring 18 delicious
shades, from Powdered
Sugar pink and Blueberry
Jam blue to caramelbrown
Hazel-Nuts! and
silvery champagne Brunch
Bubbles, all infused with
the scent of warm maple
syrup pancakes.
5
3
4. Konichiwa, b*tches
Translating to ‘Skin Lab’ in Japanese, Hada Labo has earned icon status
not only in Japan, but globally, with its hero product Lotion No.1 Super
Hydrator Serum ($41) selling one unit every three seconds in Japan.
Now Kiwis can get a piece of the patented Super Hyaluronic Acid (which
combines three molecular weights of the superpower ingredient) action,
with the whole range now available on our shores at Chemist Warehouse.
4
2
1
2. Spotless skin
The latest muchanticipated
release
from pioneering Kiwi
skincare powerhouse
Emma Lewisham, new
Supernatural Blemish Face
Serum ($145) is a worldfirst
topical probiotic
serum invented for acneprone
skin. It’s all verrry
science-y, but in a nutshell,
once activated and applied,
cells from key ingredient
Q24 colonise the skin,
and as these grow, they
dominate and inhibit the
growth of pathogenic
bacteria such as C. acnes.
To use, mix one pump
from each side of the
product (one is the live
skin probiotic, the other
an activating crème) in
your palm before applying
over the entire face.
3. Sun protection
pore-fection
Summer’s on its way,
so it’s time to get set
with a solid SPF that’s
also good for skin, and
Dermalogica’s latest
drop, Porescreen SPF40
($110) sounds like just
the ticket. The lightweight,
100 percent mineral,
blendable sunscreen is
formulated with zinc
oxide to help defend
skin, 2% niacinamide,
green microalgae,
squalane and vitamin E,
while an encapsulated
light-reflective tint
enhances skin tone with a
sheer finish.

Awarded New Zealand’s
Best Day Spa for 2023!
“we want to give each and every client
what they deserve – the best spa experience,
best treatment, and best skin possible.”
– teresa malik, owner of lovoir day spa
Here at Lovoir, we’ve always taken pride in our commitment to
be the best for our clients. And today, we’re grateful that our hard
work and efforts have paid off – Lovoir Day Spa at The Crossing has
just won New Zealand’s Best Day Spa for the second year in a row!
This prestigious award from The World Spa Awards Organisation
saw us competing against the most prominent day spas in the
country, and to be considered the BEST among many is both a
milestone and a blessing for us.
Further adding to this already enormous feat, we received similar
recognition as a winner by The World Luxury Spa Awards for 2023
– a double win for our small yet strong team of talented beauty
experts!
It’s been 4 years since we first opened our doors to the
Christchurch community, and all of this success would not be
possible without the love and loyalty of our clients!
As our way of saying thank you, we’re extending our series of
special promotions, available in both our Crossing and Avonhead
branches to book as treatments until the end of November, or buy
a voucher to redeem later! The treatments include our specialised
facials and luxurious massage enhancements.
To our lovely clients who have now become part of our Lovoir
family: Thank you for all the support you have shown us through the
years. Our win is your win!
Scan to QR code to see our promotional treatments and book your
you-time. Allow us to pamper you with the best beauty treatments
Christchurch has to offer.
See you there, we can’t wait to celebrate with you!
www.lovoirbeauty.com
Gift AN
uNforGettABle
experieNCe
purChASe iN Store
or oNliNe Now
SCAN to go
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lovoir Day Spa (City Centre)
03 423 1166
christchurchcentral@lovoirbeauty.com
lovoir Beauty Salon (Avonhead)
03 358 8410
avonhead@lovoirbeauty.com

30 Magazine | Promotion
FLOWER POWER
A Christchurch floral institution located in the heart of Fendalton, Jenny Burtt Florist is
blooming under the new ownership of Georgie Wilding.
What inspired you to become a florist?
I’ve always been creative with a passion for art and design
but never considered floristry as a career until I was at
Massey University in Wellington studying textile design. My
fabric prints were all heavily influenced by flowers.
After my degree I was very fortunate to get a job at
Jenny Burtt Florist and learn on the job after completing
my floristry course.
Where else have you worked?
I had the privilege of assisting my good friend Natalie-Rose
Rutherford with events at Flowerhead, which gave me a
taste for further extending my knowledge and skills.
I moved to Melbourne to work for one of Melbourne’s
leading event florists, Fleur McHarg, also known as the
rockstar florist.
Melbourne’s extreme lockdown forced me to find
job stability and I was offered a job at Melbourne’s
leading retail florist, Flowers Vasette. It was here I gained
enormous knowledge and experience that has been
invaluable to my career.
Our everyday clients were the National Gallery of
Victoria, Government House, Louis Vuitton, Burberry,
Chanel, Tiffanys, Van Cleef & Arpels, the Crown Hotel
group, The Ritz, international celebrities and many more.
The flowers we worked with at Vasette were exquisite.
Did you grow up around flowers?
I have always been surrounded by flowers. I grew up
in North Canterbury with a large established garden,
which was filled with roses, rhododendrons, hydrangea,
spring bulbs, magnolias, cherry blossoms, citrus trees and
peonies just to name a few. We also have a beautiful front
paddock that’s filled with daffodils starting from June.
Both my grannies have amazing gardens. Granny Jo
who lives near home used to commercially grow proteas
and is known for her award winning roses. Granny Annie
who lives in Christchurch has been featured in many
garden magazines over the years and is well known
for her creativity and love for colour. I’ve definitely
been influenced on both sides of my family, which has
encouraged me to pursue a career with flowers.
Do you have a favourite flower or flowers?
My absolute favourite flowers are orchids, they are so
elegant. I also love dogwood, roses, peonies, magnolia,
paniculata, tulips and sweet peas. I love them all.
How did you end up back at Jenny Burtt Florist?
I was offered the opportunity by Dale Brown, the
previous owner of 19 years, in early April and within a
month I was back in Christchurch. Dale has been a great
business mentor to me and we have frequent catch ups. I
am so grateful for her wisdom and support.
What services does Jenny Burtt Florist offer?
We do everything at Jenny Burtt Florist! From gifts,
homewares, corporate flowers and website bouquets to
hampers, daily deliveries, funerals, weddings, anniversaries
and birthdays. I’m particularly excited about the build-up
to Christmas and the display that Jenny Burtt is known for.
What would you like to expand on?
I would really like to get involved with more events,
floral workshops, update our website and expand our
corporate clientele. Deb, our retail manager, and I made
a trip to Melbourne earlier this year to bring back fresh
ideas. I really want to keep the original essence of Jenny
Burtt Florist but with a more contemporary approach.
jennyburtt.co.nz

Promotion | Magazine 31

Feature | Magazine 33
The living room
Christchurch locals now have the unique opportunity to
spend time in celebrated architect Sir Miles Warren’s living
room, located at his seminal former dwelling and workplace
at 65 Cambridge Terrace, with leading design and craft gallery
Objectspace moving into the special space earlier this year. We
spoke to Objectspace’s Victoria McAdam to find out more…
WORDS JOSIE STEENHART | PHOTOS NATALIE BASCAND
Tell us a bit about this very special space that Objectspace
has settled into in Christchurch?
Objectspace’s architectural outpost in Ōtautahi is the former
workplace, home and gallery of Sir Miles Warren. Designed
in 1975 to wrap around the back garden at 65 Cambridge
Terrace, the room is crafted in Sir Miles’ iconic style and is a
small but perfectly formed exhibition space.
How did this partnership come about, and what
was involved?
The Warren Trust generously gifted the use of the gallery
space to Objectspace, with the support of its current
tenants, Te Kāhui Whaihanga NZIA Canterbury Branch and
Athfield Architects.
We moved in in March this year and opened the space with
an exhibition of photographs taken by Dr Mike Austin during
travels across the Oceanic region – images that formed the
basis for Mike’s architectural anthropology studies of house
forms and cultures in the Oceanic region.
The latest (and last show for 2023) has just opened in the
space, titled Living Room.
The site is well known by the architecture and design
communities of Christchurch, so has quickly become a
well-warmed and happy South Island home for us, enabling
Objectspace to scale our programme to two cities and
two venues.
And what a remarkable second venue to have, designed in
Sir Miles’ iconic style and nestled beside his renowned garden.
Has the gallery and garden area changed much from Sir
Miles’ original 1960s design, and how has/will Objectspace
adapted/adapt the space?
Minor renovations were made during the set-up of the
gallery – a fresh coat of paint, a bit of gardening, new signage
acknowledging the partners and philanthropists who have
made this new space possible.
Architecturally, the site was designed by Sir Miles as a living
room-cum-gallery, so was perfect in our eyes from the get-go.
Apart from needing a bit of TLC and a wi-fi connection!
Our approach to exhibition-making in the space is always
‘light touch’ – we’re interested in the design and history of the
space and don’t want it to feel like anything it’s not.
It’s been a real joy to make exhibitions in this way (outside
of the ‘white cube’) – to see work in conversation with the
space and to host opening celebrations that feel like having a
couple of hundred close friends over to your house!

Why was it important for Objectspace to have a home
in Christchurch?
Christchurch is an important and distinct city in Aotearoa,
especially for design and architecture. Creating a new
home for thinking around these disciplines made sense in
the context of the city.
Objectspace is a national leadership organisation for
craft- and object-based practices, mandated by Creative
New Zealand, so this new space creates a physical outpost
in the South Island for our national programme delivery.
Scaling Objectspace to two sites sees the best of design,
architecture and craft presented across both islands,
expanding our national footprint and engaging wider
audiences in these disciplines.
What kind of a programme can we expect from
this gallery?
Thoughtful, maker-led exhibitions that say something
about architecture and design in Aotearoa.
As we continue into 2024, our work in the discipline of
craft will work its way in too.
The mission is to offer exhibitions and events that
support discourse and provide a wealth of opportunities
to engage and expand knowledge of material cultures
in Aotearoa.

Feature | Magazine 35
Tell us more about the Living Room exhibition…
For Living Room, 10 artists respond to Sir Miles’ remarkable architecture and the use for
which it was designed.
Drawing on our personal and cultural associations with the objects and architecture
of daily life, the exhibition features work that responds to the notion of being lived with,
considering how we design and adorn domestic spaces as an act of self-expression.
We’re incredibly happy with how this show looks in the space – like a bombastic living
room brought together by some of Aotearoa’s best makers, a majority of whom are
Canterbury based. It looks and feels like a place you’d want to live.
“Christchurch is
an important and
distinct city in
Aotearoa, especially
for design and
architecture.”
A previous exhibition showcased Sir Miles’ watercolour paintings...
Throughout his architectural career, Sir Miles Warren produced watercolours that both
documented and promoted his buildings. As a painter, his perspective was avowedly
architectural, as was demonstrated by the watercolours discovered at Ōhinetahi
[Warren’s historic house and garden in Governors Bay] and exhibited in Grand Tourist at
the Sir Miles Warren Gallery.
It was special to facilitate returning these works to a space Miles lived and worked in,
and to be visited by so many people who knew him.
The exhibition was curated by John Walsh, who is predominantly a writer specialising
in architecture and is someone we love working with.
Will there be further exhibitions connected to Sir Miles/the space, that you know of?
Maybe! Probably, actually. The design and history of the space is so strong and present,
we’d hazard to say that any work we exhibit is in conversation with the space and the
legacy of Sir Miles Warren.

36 Magazine | Feature
“Designed in 1975 to wrap around the back
garden at 65 Cambridge Terrace, the room is
crafted in Sir Miles’ iconic style and is a small
but perfectly formed exhibition space.”
Anything else that might surprise/
interest people to learn?
Objectspace is the only public gallery in
Aotearoa focused on design, architecture
and craft. Like a small-scale Design
Museum for Aotearoa (and we’re growing
at pace).
We receive hard-fought public funding,
but a majority of our resourcing comes
from people like you!
Alongside the brilliant creatives we work
with, it’s our formidable community of
supporters that makes Objectspace special.
26 October - 20 November 2023
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thetannery.co.nz

Gimme shelter
Fashion industry aficionado Vicki Taylor talks three decades in the trade, finding
inspiration from the Otago Rail Trail, and her stunning new store in Dunedin.
WORDS JOSIE STEENHART

Feature | Magazine 39
“Dunedin has a
fabulous creativity
and as a city
it celebrates
individualism – it
seeps through every
aspect of the city.”
think we managed to remove the last of the paint
“I pots at 4:30pm on the day we opened for our launch
party, so it certainly was a race to the finish line,” laughs
renowned fashion maven Vicki Taylor as she recalls the
final throes before throwing open the uber cool and stylish
doors of her newest enterprise, The Shelter by taylor, on
Dunedin’s Filleul Street.
Vicki, who has worked in the New Zealand fashion
industry for more than three decades, started her
eponymously named label taylor in a 35m 2 space on Jervois
Road in Auckland’s Ponsonby, “making my pieces out the
back of the store and living upstairs”.
“We had three employees by the end of my first year
there, and now 24 years later I have three brands, five stores
and almost 30 employees.
“Taylor was founded in 1999 in that small retail space. I
paced myself opening stores in between becoming a mother.
In 2014 I started The Shelter – a designer concept store to
showcase a curated selection of international artisanal brands
alongside some of New Zealand’s best established and
emerging labels.”
After being asked “many times” while buying internationally
for The Shelter why she wasn’t selling the taylor range in
Europe, Vicki launched a northern hemisphere-specific brand,
Symetria Concept.
“Symetria sits in some of my favourite stores worldwide
and I am humbled to say it has been in Selfridges in London
in Designer Gallery 1 since 2019,” she says.
“Here our New Zealand-designed and manufactured
brand sits amongst the leading international designers who
I’ve idolised my whole design career – Yohji Yamamoto, Dries
Van Noten, Rick Owens – and we sit right beside Comme
des Garçons and Junya Watanabe.”
But back to the South Island, and the immensity of the
final days before opening was further exacerbated by Vicki
having committed to being a judge at the celebrated Hokonui
Fashion Design Awards (won by young Dunedin designer
Molly Marsh), which saw her spending the week prior in
Gore – but the passionate fashionista clearly has no regrets
about her extra busy schedule.
“The Hokonuis were a special time for me. It provided a
quick escape from the construction and realities of opening
the new store – I got to put the paint scraper away, dress up
for a black tie event and celebrate people’s incredible talents.
“The awards were amazing, and becoming part of the
Hokonui team who run it, who are all volunteers, was what
made the event so much fun. The designers in the show
certainly displayed amazing talents and I was really blown
away by the level of talent and construction.
“I’m really passionate about supporting emerging
designers – I’m such an advocate for supporting the younger
generation as they start their own labels. Seeing the level of
design, especially coming through at high school level, really
inspired me. I certainly could not have achieved that when I
was at high school!”
Like many of Dunedin’s central city retailers, Vicki has set
up shop in an historic building – a former garment factory no
less – which comes with equal parts character and challenges.
She says initially it was the wraparound windows and
“beautiful natural light that flowed in” to the space that really
captured her – “those who have been to The Shelter in
Auckland will understand my attraction to natural daylight”.
But it wasn’t all sunshine and lollipops.
“The Dunedin space had just gone through earthquake
strengthening, so we had many facilities that were still not
connected, such as electricity, hot water, heat, flooring etc.”
Undeterred, Vicki set about transforming things according
to her enviable aesthetic vision.
“The rawness of this space meant I could just apply my
design brain to a blank canvas,” she explains.
“My Dunedin manager Sarah laughs, as after the first time
we went through the very raw space I had a rough sketch
of the bones of the store and how we wanted it to feel and
work within half an hour.

40 Magazine | Feature
“I’m really passionate about supporting
emerging designers – I’m such an advocate
for supporting the younger generation as
they start their own labels.”
“Three months later, she’s now working in the spaces we
sketched up on that first day. It’s at times like this you just
have to say the space spoke to me.
“Like any construction zone, we encountered unexpected
hurdles, but my amazing building team worked night and day
to ensure we finished on time.”
And liberally applying a taylor/The Shelter/Dunedin fashion
signature hue didn’t hurt.
“By painting everything inside matte black, it enhances the
mood and enables people to enjoy finding their personal
zones of interest within the space,” says Vicki.
So why Dunners for this latest project?
“Dunedin has a fabulous creativity and as a city it
celebrates individualism – it seeps through every aspect of
the city,” says Vicki.
“So to me, it was to be the perfect location for our second
Shelter store.
“Dunedin has a strong and long-standing fashion and design
identity, and I hope to add to this and be part of making
Dunedin a design hub for the South Island. Our own building
at 41 Filleul Street was once an old garment factory, so it’s
fitting to bring the building back to its roots, housing New
Zealand design.”
And despite launching something new and arguably a bit
different into an industry Vicki describes as having always
been a tough one (“fashion has a glamorous exterior yet a
very hard and crunchy inside”), and in a particularly rough
economic period, she’s delighted by the city’s reaction and
remains optimistic about the local industry as a whole.
“We’ve been overwhelmed and humbled by the response
to the store.
“We really wanted this space to be more about the
experience, the stories of the designers and their brand
identities rather than just being about selling things.”
Vicki says the unique creativity of New Zealand design “is
nurtured by our ability to think outside of the square and our
remoteness to those big commercial fashion hubs”.
“Our uniqueness is supported by our fabulous population
who celebrate individuality – this is one reason why we hold
and support emerging New Zealand designers at The Shelter.
It really is an honour to discover and showcase the talents
of the young designers, and hopefully we can help build their
business base and ensure they have the building blocks to
reach international markets like we have.”
In turn, Vicki has found plenty of personal inspiration during
her extended time in the south.
“My family and I recently did the Otago Rail Trail, which
was a huge highlight for me. Our new collection ‘Interrupted
Perfection’ brings together all the inspirations from that trip!
“But please ask me this again in another six months once
I have more visits under my belt, and my Dunedin training
wheels taken off. I really look forward to discovering some
of the great places in the area, and now I no longer have my
paintbrush in hand!”

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Davinia Sutton’s ‘Georgian
Glamour’ kitchen design.

Feature | Magazine 43
Kitchen dreams
From hand-hewn joinery and divine intervention in a
restored church and the effortless accommodation of a
home grill big enough for a burger joint, to an off-grid
sanctuary with an industrial feel and a luxurious nod
to Georgian architecture, South Island-based designers
took out many of the top titles at this year’s prestigious
National Kitchen and Bathroom Association (NKBA)
Excellence in Design Awards.
“T
his designer truly understands architecture and how to work with it
to create beautiful spaces,” read the judges’ notes for Designer of the
Year Davinia Sutton, who was awarded the highly regarded accolade in 2023
for the second time.
Judges (including Celia Visser, Damian Hannah, Natalie Du Bois, Wim
de Bruin and Gavin Hepper) said Davinia, owner of luxury kitchen design
company Detail by Davinia Sutton in Christchurch’s Merivale, was confident
in her design, and that she “knows materials, what works and what doesn’t”.
“[She] confidently mixes textures and tones and ensures they work
together in harmony” and “has belief in their abilities and an incredible
understanding of design,” they added.
Alongside her Designer of the Year title, Davinia and her team also
won the Supreme Bathroom Design Award, Spatial Innovation Design –
Residential, Visual Impact – Bathroom, DNKBA Kitchen Design – Elite,
Bathroom Distinction Award – $50k+, DNKBA Bathroom Design – Elite and
Spatial Innovation Design – Commercial.
Her ‘Georgian Glamour’ project, which was awarded Kitchen Design –
Elite, is described as “a large, bright and open kitchen with clear sight lines to
the gardens and pool beyond”.
“The brief was for a kitchen characterised by a modern aesthetic, but one
that also respected the early 1900s Georgian architecture.
“The island features a preparation and wash zone with integrated
appliances and is grounded using dark Pietra grey marble sleaves of stone
to its surround. The combination of finishes, from the depth of the black
painted flooring to the profile of the modern framed door detail, and the
careful choice of appliances, gives this kitchen a sense of elegance.”
Judges called it “beautiful, a simply lovely kitchen”.
“This space has been well executed by the designer, and they have
interpreted the brief to a high standard. The nod to the Georgian style is
very interesting, particularly given the successful way it has been represented.
“The choice of the darker tones and materials was the right one, with a lot
of light coming in, a lighter tone would have looked washed out: instead the
design has grounding and depth.
“The curves of the stone and use of dark burnished timber has been done
very well and shows confidence.”

THIS PAGE: Davinia Sutton’s ‘Georgian
Glamour’ kitchen design.

Feature | Magazine 45
THIS PAGE: Maria Pomeroy’s
‘Industrial Gem’ kitchen design.
“It just works
beautifully within the
rocky South Island
location. It’s tailored
perfectly for its
environment.”
Fellow Christchurch designer Maria Pomeroy of Maria
Pomeroy Interiors was also a winner for the region, taking
out the Kitchen Distinction Award – $30–$60k and the
First Time Entrant – Kitchen Award for her ‘Industrial Gem’
kitchen, created to sit within a new, architectural off-thegrid
100m 2 house.
The client wishlist was to have a robust, easy to maintain
kitchen with ample storage, keeping within a budget but still
allowing for bespoke fittings.
Being off-grid, longevity of materials was key, as was using
products that could withstand the sun. A gas hob to allow
for exceptional weather conditions was critical, as was a
large pantry for food storage in case of being snowed in.
The homeowner preferred an industrial feel, but also
wanted the space to be a sanctuary to escape from the
busy world.
“What’s not to love about this cabin kitchen?” the judges
said of Maria’s entry.
“It’s stunning and it just works beautifully within the
rocky South Island location. It’s tailored perfectly for its
environment. All the different materials are very balanced
and very well considered. The colour scheme is all within
the same lovely tone and the materials fit just right with the
cabin vibe. The light adds wow-factor.
“From a budget point of view, the location would have
created issues in terms of transport and the designer is
to be commended for overcoming this within budget
constraints,” they added.

Further south, and on the eve of retirement, noted
Invercargill kitchen designer, Margaret Young of Margaret
Young Designs will leave the industry on a high, winning
multiple awards including for Visual Impact – Kitchen, Southern
Chapter Recognition – Kitchen for a church conversion project
called ‘Divine Intervention’ and Kitchen Distinction Award –
$60–$90k and DNKBA Kitchen Design – Gold for a country
kitchen titled ‘Commercial in the Country’.
Margaret entered the awards for the final time in 2023,
saying it was her swansong to the industry she loves.
“All of my entries into the awards are kitchens I’ve
completed over the last seven years, and they are projects
that I’m particularly proud of,” she says.
“They’re each unique and involve personalities with a bit of
an interesting backstory, including a church renovation and a
farmhouse with a twist.”
On the striking church conversion project, Margaret
worked closely with the owner, who aimed to build the
kitchen himself by attending joinery night classes, and was
well supported by the tutor, previously the foreman of a
high-end joinery firm.
Now completed, the former church restoration has
multiple purposes, including being a new home for the
clients, bed-and-breakfast accommodation and a function
space for hire.
Margaret’s kitchen brief included a modern, minimal look
with an island positioned near the altar, and tall units to be
placed where the organ once played.
Judges said the kitchen was “impactful and inviting”.
“This kitchen is the perfect complement to its church setting.
It provides a balance of form and scale within a romantic and
dramatic space. An outstanding, symmetrical design with clever
use of sliding doors to hide pipework. The black benchtops
work wonderfully with the steel.”

Feature | Magazine 47
THIS PAGE: Margaret Young’s
‘Divine Intervention’ kitchen design.
“This kitchen is the perfect
complement to its church setting.
It provides a balance of form
and scale within a romantic and
dramatic space.”

THIS PAGE: Margaret Young’s ‘Commercial in the
Country’ kitchen design.
For something quite different but still exuding her signature
aesthetic, Margaret’s award-winning commercial country
kitchen design was created for a homeowner she describes as a
combination of Nigella Lawson and Mary Berry.
“She wanted a generous-sized kitchen with enough capacity
to nourish her busy household,” Margaret explains.
“The extension of her farmhouse involved demolishing its
entire eastern half and doubling the original area. The wish list
included a very specific and detailed scullery layout, four distinct
areas for specific tasks, a large island workspace and a blue and
white colour scheme with a country look.
Part-way through the design process, the client also opted for
a commercial-sized hot plate, which meant she then needed a
commercial rangehood to match.
“Embracing this change, more elements of stainless steel
were added to some of the benchtops and the same steel was
specified for the fridge fronts,” says Margaret.
Judges described this winning entry as “an amazing kitchen
with an incredible pantry – you just want to go here and
immerse yourself with a glass of wine”.
“The commercial elements and appliances within a residential
setting have been integrated intelligently. The designer has more
than met the brief. This space tells a story.”

Stephen Goodenough Photography
Award - winning
Kitchen &
Bathroom
Design Studio
nKBA BAthroom of the yeAr 2023

52 Magazine | Promotion
DIRECTORY
HOME & LIVING
JENNY BURTT FLORIST
As well as a stunning
selection of flowers for
all occasions, Fendalton’s
celebrated Jenny Burtt Florist
offers a selection of beautiful
homeware and gifts, including
scented soy candles ($45)
by Queenstown-based
small-batch home perfume
purveyors George & Edi,
available in lush scents such
as Mediterranean-inspired Fig
and luxuriously floral Peony.
jennyburtt.co.nz
LITTLE RIVER GALLERY
Painting from her studio in Hastings, Abbey
Merson’s art encapsulates her love of florals,
landscapes and vibrant colours. Equipped with
her paintbrush in hand, Abbey is devoted to
making the ordinary world extraordinary
the best way she knows how – by painting
colourful, enjoyable pieces that make you
want to stop for a moment and smile!
‘Autumn Blooming’, 635 x 635mm, acrylic on
canvas, $2200.
littlerivergallery.com
ANY EXCUSE
With organic forms and a rich, earthy glaze that nods to
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BOLT OF CLOTH
First created in 1964 by Maija Isola, Marimekko’s super
rare ‘Vihkiruusu’ (wedding rose) design is now available at
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at The Tannery, which currently stocks a limited edition
pink and ochre take on the sought-after pattern. Available
in plates, bowls and mugs, prices start at $37.
boltofcloth.com

EXTERNAL AFFAIRS
with Tim Goom
Embrace your
garden and enrich
your lifestyle
We have all heard the saying, ‘no job is too big or too small.’ This
phrase holds true, especially when applied to the realm of landscaping.
Whether you have a sprawling backyard or a small courtyard space,
every area can be transformed into a cosy green haven.
Garden makeovers are not just about enhancing the aesthetic appeal
of your home, although that is indeed a significant advantage. A wellplanned
garden makeover can transform the unused, overlooked, or
untidy areas of your property into vibrant, lively spaces that not only
add beauty but also create an environment conducive to relaxation and
entertaining. Who doesn’t love a quintessential kiwi BBQ?
But why are these garden makeovers so important? Why should we
invest our time, effort, and resources in them?
A well-planned garden makeover can transform the unused, overlooked, or
untidy areas of your property into vibrant, lively spaces.
by Goom
Before the transformation.
After – a revitialised, inviting new
entrance to this home.
Firstly, gardens are an extension of our homes. A well-maintained,
beautiful garden is a reflection of the care we put into our homes,
projecting an image of warmth and hospitality. But it’s not just about
appearances. Beautiful gardens have a functional purpose as well. They
provide an outdoor living space where we can relax, entertain, and enjoy
the beauty of nature right at our doorstep.
At Goom Landscapes ‘No job is too big or too small.’ Every single effort
we make in creating and maintaining our gardens, regardless of their size,
plays a part in making our homes more inviting, our lives more enriching,
and our environment healthier.
Let’s not underestimate the power of a beautiful outdoor space. It’s time
we embrace garden makeovers, not just for their aesthetic value, but for
the wealth of benefits they bring to our home.
The champions
of landscape
design and build.
7 AWARDS – 2023
DESIGN | MANAGE | CONSTRUCT
Create a Lifespace with us. | goom.nz
IDEATION-GOM0180

INSPIRED
EXTERIORS
Get set to spend a stylish South Island
summer outdoors with hot tips, cool
tricks and plenty of inspiration for
paints, stains and more.
For help choosing the right Resene colours,
paints and wood stains to bring out the best
in your home, or even just advice on how to
get the prep work done, pop in to see your
local friendly Resene ColorShop team, use
the free Ask a Resene Paint Expert online at
resene.co.nz/paintexpert or Ask a Colour
Expert online at resene.co.nz/colourexpert.
Whether your home’s exterior
is clad with weatherboard,
timber, concrete, brick, plaster stucco,
fibre-cement or corrugated steel,
there’s a Resene product that’s fit
to protect it from whatever nature
throws at it.
But when it comes to choosing
your colours, the most popular hues
often correlate to the style of the
home. Resene whites, creams, light
greys and blues such as Resene Rice
Cake, Resene Villa White, Resene
Grey Chateau and Resene Duck Egg
Blue continue to be popular options
for traditional villas, earth tones like
Resene Flax, Resene Colins Wicket
and Resene Woodsman Uluru and
classic reds like Resene Pioneer Red
are great choices for mid-century
homes and dark greys and blacks like
Resene Tuna, Resene Foundry, Resene
Nero and Resene Woodsman Pitch
Black suit contemporary styles.
TOP TIP: When choosing medium
to dark paint and wood stain
colours on any of your home’s
exterior surfaces, consider using
the Resene CoolColour formula.
A Resene CoolColour looks like
the regular Resene colour but has
been technologically formulated to
reflect more of the sun’s harsh UV
rays to better protect your coating
and substrate.
Resene
Flax

Timber stained with Resene Woodsman offers
natural appeal while protecting your investment
from the weather.
Board and batten wall stained in Resene
Waterborne Woodsman Smokey Ash, deck
in Resene Woodsman Decking Oil Stain Tiri,
privacy screen in Resene Ironsand, table in Resene
Touchstone, plant pots in Resene Ironsand and vase
in Resene Touchstone.
Lamp from Jardin, screen from Mitre 10, glassware
from Bed Bath N’ Table.
TOP TIP: Exposure to UV light causes timber
to lose its colour and grey, so always protect any
outdoor timber cladding on your home with an
exterior wood stain or paint. Resene CoolColour
paints and stains reflect more heat to keep surfaces
cooler than the normal colour.
OPPOSITE: Project: Melle van Sambeek
Photo: Bryce Carleton
Resene
Double Akaroa
Resene
Sour Dough
Resene
Rice Cake
Grey-edged Resene blues continue to be popular choices
for home exteriors as these colours always seem to sit well
within the natural landscape.
Wall painted in Resene Baring Head, decking in Resene
Woodsman Uluru, pendant lamp in Resene Alabaster, plant
pot in Resene Baring Head, vase in Resene Ocean Waves,
tray in Resene Timeless and art object in Resene Alabaster,
Resene Timeless and Resene Ocean Waves. Table, chairs and
cushion from Danske Møbler, tableware from Good Thing
and Bed Bath & Beyond, throw from Furtex, basket from
Father Rabbit.
ABOVE: Project: Melle van Sambeek Photo: Bryce Carleton
Paint is a great opaque option for changing the look of your
concrete walls, patio pavers or planters, but you can also add
buildable semi-transparent colour with the Resene In The
Wash collection of finishes.
These colours can be applied to surfaces by brush for an
artistic, fresco-like look. You can experiment with how you
apply them.
Wall painted in Resene Sour Dough with Resene FX Paint
Effects Medium mixed with Resene Blanc applied on top, floor
in Resene Walk-on Concrete Clear tinted to Resene Claywash
and plant pots in (from front to back) Resene Concrete Clear
satin tinted to Resene Stonewash, Resene Concrete Clear
satin tinted to Resene Claywash and Resene Double Akaroa.
Chair from Danske Møbler, throw from Baya, concrete
plant pots from Mood.
LEFT: Project: Amber Armitage Photo: Bryce Carleton

Luxe in the country
Sustainable seafood, top drops and luxury lodges –
Wairarapa’s utterly charming wine country and stunning
coastlines make for a wild and wonderful weekend away.
WORDS JOSIE STEENHART
On the day we roll into town, Martinborough looks
exactly like I imagined – swathes of green, rolling hills,
neat rows of vines, characterful buildings both historic and
contemporary. It’s a delight from the outset.
We head straight to The Runholder, a cool new complex of
tasting, making, distilling, eating, drinking and chilling – the first
of its kind in the area – which we’ve been recommended as
the region’s hottest must-visit destination.
Starting in the barn-like (but, like, the chicest barn ever)
tasting room, we’re given a warm welcome by both the staff
and the beautifully considered space.
Designed by Christchurch’s Nott Architects, the light-filled
building is all delightful angles, wide windows and lashings of
pale wood, and cleverly incorporates a restaurant, tasting
room, private dining room, barrel hall and gin distillery.
No less than the chief winemakers from Te Kairanga (John
Kavanagh) and Martinborough Vineyard (Paul Mason) are
there with bottles and tasting glasses at the ready, and when

Travel | Magazine 57
we’re finished swilling, sipping (and regretfully, as the driver,
occasionally spitting), we’re allowed to take a peek downstairs
at the incredible custom-built winemaking facilities, before
moving through to the restaurant to sample what renowned
head chef Tim Smith has put together.
Celebrating the best local produce from “the farm,
vine and beyond”, there are sharing platters, pizzas and
charcuterie boards for those after a casual meal, and come
summer, the offering will extend to include more a la carte,
bistro-style dishes – think prime cuts like tomahawk steaks
and wagyu, whole fish and lamb ribs. All matched with
gorgeous wines, naturally.
A highlight of the menu is the inclusion of sustainable
seafood from Tora Collective, the brainchild of fisherfolk Troy
Bramley and Claire Edwards, who advocate for, hand-catch
and supply a cornucopia of locally sourced ‘coast to plate’
kaimoana (think crayfish, pāua, kina, octopus, fish and more).
Happily sated, we head back to the tasting room to meet
the wonderful Rachel Hall, head distiller for Lighthouse Gin,
for whom a gigantic, gleaming copper still has been freshly
installed on site (and which you can view her at work on
through internal windows).
Named for the nearby Cape Palliser lighthouse, Lighthouse
Gin produces heavenly small batch gin with a unique blend of
nine botanicals and consistently gains accolades from around
the globe.
The country’s oldest craft distillery, Rachel came onboard
with the brand in 2010 and in 2014 became New Zealand’s
first female head distiller. She’s lovely, and has great chat about
all things gin and all things Martinborough, and I hope I kept
my fangirling in check.
After finally prising ourselves away from The Runholder,
we pass through the elegant town square, eyeing an array
of artisanal shops to return to, before hitting the open road
once again towards our (much anticipated) accommodation
for the night – Wharekauhau Country Estate.
The luxury lodge is set on a plateau between the
foothills of the Remutaka mountain range and the clifftops
of Palliser Bay – a location that can only be described as
literally breathtaking – and brings new meaning to the words
‘farm stay’.
Here our first welcome is from a paddock full of sheepy
mums with their adorably loud new lambs. Our second is
more formal but no less delightful, a valet to whip the car
away, a grand entranceway (complete with a plethora of Red
Band gumboots for guest use), and a glass of bubbles served
in one of the lodge’s impeccably stylish country-chic lounges.
Accommodation at Wharekauhau comes in the form of
two clusters of cottages set a short stroll from the main
building, each suite complete with fireplaces, bathtubs, cushy
couches, four-poster beds and private terraces overlooking
the ocean.

58 Magazine | Travel
“Martinborough looks exactly
like I imagined – swathes
of green, rolling hills, neat
rows of vines, characterful
buildings both historic and
contemporary. It’s a delight
from the outset.”
It’s hard to pry ourselves away, but for me a decadent massage at
the Hauora Spa (set behind the magnificent glass-encased heated pool)
beckons, for him it’s a tour of the impressively vast, richly stocked wine
cellar and the incredible gardens that executive chef Norka Mella Munoz
has access to when creating her menus, followed by a bubble bath.
Both refreshed and rejuvenated, it’s time to begin eating and drinking once
again, starting with moreish canapes and a seriously fabulous fizz before
sitting down to a private multi-course dinner of vibrant dishes showcasing
the aforementioned onsite produce, paired with some very special wines.
Adventure awaits us in the morning (along with some suitably wild
weather), as we gear up in head-to-toe waterproofs before taking to the
trails in one of the lodge’s ATVs (that’s ‘all-terrain vehicles’ for those like
me not in the know).
Wharekauhau sits on 3000 acres of private land including working sheep
farm, ancient forest, tranquil lakes, less tranquil rivers and a not-tranquilat-all
but romantically rugged coastline, and hooning across it all on a quad
bike is a ridiculously fun, occasionally adrenaline-inducing, way to see it.
After hot showers, coffee and homemade cookies we say fond
farewells, including to my beloved baby lamb friends in the front field, still
grinning like little kids, and promising to return to this magical region ASAP.

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Food for thought
Having lived in the North Island for seven years, Alby Hailes, winner of
television reality show The Great Kiwi Bake Off and author of new cookbook Good Vibes,
is enjoying being back in Dunedin and taking it easier for a change.
WORDS REBECCA FOX |
PHOTOS AARON MCLEAN

Food | Magazine 61
“Challenging yourself
to have more fun with
flavours and thinking
about the personal
benefits through the
cooking process can be
a very mindful thing.”
Alby Hailes knows better than most how important it is to
look after yourself.
Not just because he is a doctor and has been working in
the field of mental health, but because he too nearly fell into
the burnout trap.
A doer by nature, Alby thrives on being busy, and was
working 60-hour-plus weeks as a psychiatry registrar while
writing and photographing a cookbook in his “spare time”
when he noticed some physical health problems.
“Last year was very hectic.”
He went to a general practitioner, something he had not
done in eight years, who suggested burnout and stress were
contributing to his problems.
“I took two weeks off to re-evaluate.”
It led to some important reflection on the direction his life
was going. He had spent six years at medical school at the
University of Otago and worked as a doctor for four years
while also taking part in The Great Kiwi Bake Off in 2021.
“I’d done all that without taking a significant step back and
when you throw everything else in, it’s not that sustainable.”
He and his partner quit their jobs, decided to sell their
house in Whangarei and move south again as his partner
wanted to study public health in Dunedin.
“My parents live out in Waitati so it’s nice to be close to
them for a little bit.”
Alby decided it was time to take things a bit easy for a
while. The couple have moved into the central city and
instead of taking a permanent job, he has been working as a
locum for one week a month around the country.
“It’s the first time I’ve lived almost in the city centre where
you can walk to everywhere and it’s cool that it’s just a fiveminute
walk and you’re in the Octagon.”
That has given him plenty of time to focus on his new
cookbook and cake order business.
“I like being very busy and I miss that. I’m using this year as
an opportunity to reassess my goals for myself and I think I’ll
launch back into things. It’s about finding the balance and I think
I have a better idea about how I can do that in the future.”
He hopes to return to psychiatry and finish his qualification
as he believes there is a lot to do in the mental health and
food area, especially in the areas of food security and the
impact of nutrition on mental health.
“I think if I’m to return to doctoring full-time now, while
also doing some of this on the side, I’d have better boundaries.
Working in the mental health space is quite challenging and
you really take home with you a lot of what is going on. I was
starting to become quite cynical about the world and it was
bringing down how I was feeling about myself as well.
“So understanding why that was happening and how I can
approach things in a different way has been really useful to do
in this time.”
Alby has been working on his cookbook for years as he
slowly built up a range of recipes. After winning Bake Off –
something he entered to get him out of his comfort zone
– he sent off an email to all the publishers he could think of
with a proposal for a “fully realised” cookbook.
He was riding high on adrenaline from the high-intensity
three-week TV shoot and while he went straight back to his
day job after his win, he knew he wanted to do more in food.
“I’ve always been very passionate about food.”
Growing up with a mum who was an “amazing” cook and
a dad “who wasn’t too bad either”, he always loved flicking
through cookbooks. At university, he self-published Scarfie
Kitchen, which he describes as a “very different beast”.
“There is something really beautiful about a book – there
is no replacement for it. It’s not the same scrolling the
internet, you’re tangibly holding a cookbook and getting
butter all over it.”

62 Magazine | Food
It has always been his goal to walk into a bookshop and see
a book of his on the shelves.
“To see something you’ve made, that others can enjoy
and it can be part of their kitchen and family. I think that’s
something to be proud of .”
Alby admits to being a messy cook – just think back to his
benches on Bake Off, he says.
“I always had the messiest of aprons. Now since moving
here we have a very small kitchen compared to the past so it
necessitates being a bit tidier.”
An important part of his ethos around food, which he
hopes comes through in the book, is the importance of
having a positive relationship with food.
“I’m very anti a lot of these restrictive fad diets that have
come through in the past five or 10 years which can result in
a really negative relationship between your mind, your body
and the food you are eating.”
While there are good reasons to change a person’s diet,
such as reducing gluten intake if you have coeliac disease or
turning to plant-based diets due to environmental concerns,
he believes the ideal way of eating is when people can
connect to the whenua where their food comes from, if
possible, cooking your own food and to do it with others.
“Food is so powerful at creating human connection –
every celebration or sadness, food is part of that and has
been through history. [It’s] part of a healthy life, especially in
our work-centric society. It’s so important to connect with
people through food and having fun in the kitchen, challenging
yourself to have more fun with flavours and thinking about
the personal benefits through the cooking process can be a
very mindful thing.
“The kinetic feeling of kneading dough or tuning in to the
smells and tastes. There is a lot to be gained from food. “
Hence the title of his book – Good Vibes – with the tagline
“eat well with feel good flavours”. It’s broken up into chapters
such as energise, delight, thrive, comfort and connect.
“It’s a combination of globally inspired ingredients. There is
a lot of fusion food to push people to try different food and
flavours, but in an accessible way, with positivity.
“There is a sprinkle of mental health in there, while at the
core it’s a cookbook that people can enjoy with their friends
and whānau.”
The recipes are all ones he has made many times for
himself or for others. They are recipes that might have come
together from throwing a few things together in the kitchen
to “see what happens”, to others where he has pored over
cookbooks from his favourite food writers to see how they
approached a dish and then put his own spin on it using
different flavours and techniques.
“Food is such a big part of our history, a completely original
concept or recipe is pretty hard to come by. There are some
pretty amazing things being done in the cheffing world but
when you are making more home-cooked food it still has to
have a degree of familiarity.
“That’s what my recipes try to do – something that is
still familiar but is something different. Even something as
basic as the lasagne recipe, where it’s blitzing beetroot into
the bechamel sauce, which makes it super yummy but is
something you might not think of doing. “
Overall he enjoyed the process of publishing the book
and believes it represents him “relatively” well. He is planning
a publicity tour around the country after its release and a
launch party in Dunedin.
“It’s slightly left-field from the typical cookbook you see in
New Zealand and the cover is different. I’m excited to see
how it goes and how New Zealanders respond to it.”
With the cookbook in production, Alby has been working
on his cake business when not working as a locum. He had
originally thought he would start a food business but couldn’t
find the right fit and location. Instead he decided to make
cakes to order from his home kitchen.
“It allows me the flexibility to still go off and do doctoring
work and food writing.”
When people order a cake they can also choose an
organisation for another cake to be donated at no cost.
“There’s a bit of sharing the love with it, which is
always good.”
Cake is something you can be very creative with on the
decorating side but also in the flavours, he says.
“People will see that in the ‘Delight’, or dessert, section of
my book too. There isn’t an ordinary plain chocolate cake in
there. I think the exciting thing about cooking is figuring out
how you can incorporate savoury flavours into sweet and
vice versa, especially with herbs and spices.
“The opportunity to be creative with food is endless and
at the end of the day you get to share the deliciousness
with others.”

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64 Magazine | Recipe
CHILLI, BASIL & OLIVE
OVERNIGHT FOCACCIA
This no-knead focaccia could not be easier: mix (using instant
dried yeast), put in the fridge, and the dough does the work
overnight! While the method is simple, the bread is amazing
– it still manages to achieve that bubbly, fluffy structure
that you want in your focaccia. You can swap chilli, basil and
olive for whatever’s on hand – parsley, oregano and chopped
sundried tomatoes for instance.
Hands-on time 10 mins
Total time 3 hours (+ overnight proving)
Makes 1 large rectangular loaf (pictured on page 60)
450g high grade flour
1 sachet (8g) instant dried yeast
10g sea salt
2 teaspoons chilli flakes
2 teaspoons dried basil
50g pitted kalamata olives, drained and finely chopped
100ml olive oil, plus extra for drizzling
4 cloves garlic, finely chopped
coarse sea salt, to sprinkle
To make the focaccia dough, place the flour, yeast and salt in a large
bowl, ensuring the salt is not touching the yeast. Pour in 410ml cold
water and using your hands, mix to form a relatively wet dough
(no kneading is required). Add the chilli flakes, basil, olives and
50ml of the olive oil, and mix through until just combined and
evenly incorporated. Cover the bowl with clingfilm and refrigerate
overnight (for a minimum of 12 hours and up to 24 hours).
Shape the focaccia. Generously oil a large rectangular baking tin
(about 33cm x 23cm) with olive oil. Remove the dough from the
fridge and bring the edges into the centre to deflate the dough. Tip
the dough into the baking tin, folded side underneath, and using
your hands, press out the corners of the dough, gently stretching to
cover most of the base of the tin. Cover with clingfilm and leave in
a warm place for about 2½ hours, until bubbly, wobbly and doubled
in size. While the dough is proving, mix the remaining 50ml olive
oil and the garlic in a small bowl. Set aside to infuse for 2 hours.
Preheat the oven to 200°C fan-forced (or 220°C conventional).
To bake the focaccia, drizzle the garlic oil (including all the garlic)
evenly over the dough. Use your fingers to press dimples all over the
dough, reaching the bottom of the tin so that the oil pools in them
(the dough will bounce back a little so you are left with dimples
rather than holes). Sprinkle generously with coarse salt. Bake for
25–30 minutes, until golden brown and cooked through. Drizzle
with extra olive oil, and carefully remove from the tin, using a
spatula if needed.
Serve warm or at room temperature.

Recipe | Magazine 65
BEETROOT BLUSH LASAGNE
This is no ordinary vegetarian lasagne. Roasted beetroot is blitzed through
béchamel and layered with pockets of pumpkin, spinach, sage and feta. It can be made
in advance and heated as the occasion beckons.
Hands-on time 40 mins | Total time 2 hours | Serves 8 as a main
BEETROOT BÉCHAMEL
1kg beetroot, peeled and
chopped into 2cm chunks
3 tablespoons olive oil
100g butter
100g plain flour
1 litre milk
¼ teaspoon ground nutmeg
¾ teaspoon sea salt
¾ teaspoon cracked black pepper
FILLING
750g peeled pumpkin flesh (from
½ crown pumpkin), chopped
into 2cm chunks
1 teaspoon ground cumin
2 tablespoons finely chopped sage
5 tablespoons olive oil
6 cloves garlic, finely chopped
200g spinach leaves, shredded
200g feta, crumbled
½ teaspoon cracked black pepper
ADDITIONAL INGREDIENTS
375g fresh or instant dried
lasagne sheets
2 large handfuls grated tasty cheese
Preheat the oven to 180°C fan-forced (or 200°C
conventional). Line 2 large oven trays with baking paper.
First roast the beetroot and pumpkin. In a bowl, toss the
beetroot with 3 tablespoons olive oil and season generously
with salt and pepper. Tip out onto one oven tray. In a
clean bowl, toss the pumpkin with the ground cumin,
1 tablespoon of the sage, 3 tablespoons of the olive oil and
season with salt and pepper. Tip onto the other tray. Roast
the beetroot for about 50 minutes, until cooked through
(a knife should easily pierce through the flesh). Roast the
pumpkin for 30 minutes or until tender. Remove the roasted
beetroot and pumpkin from the oven and reduce the oven
temperature to 160°C fan-forced (or 180°C conventional).
For the beetroot béchamel, melt the butter in a large,
deep saucepan over medium heat until starting to bubble
and foam. Add the flour and whisk for a minute or two,
until it forms a thick smooth paste. Remove from the
heat and gradually pour in the milk, whisking constantly
until the mixture is smooth. Return to medium heat and
slowly bring to the boil. Cook for about 5 minutes, stirring
regularly to prevent the sauce catching on the bottom of
the pan, until nicely thickened. Remove from the heat and
add the roasted beetroot, nutmeg, salt and pepper. Using a
stick blender (or similar), blitz until completely smooth.
For the filling, heat the remaining 2 tablespoons olive oil
in a frying pan over medium heat. Add the garlic and sauté
for 2 minutes, until starting to brown. Add the spinach
and cook for a couple of minutes, until it is just starting
to wilt. Transfer to a large bowl and toss together with the
roast pumpkin, remaining sage, feta and pepper.
To construct the lasagne, lightly grease a deep ovenproof
dish or baking tin (about 33cm x 23cm) with butter. Spread
a very thin layer of beetroot béchamel over the base of
the dish. Arrange a single layer of lasagne sheets over the
béchamel, then spread with half the filling. Add another
layer of lasagne sheets and spread with half the béchamel
and a handful of grated tasty cheese. Repeat so that you
have 4 layers of lasagne sheets, with a top layer of béchamel
sprinkled with tasty cheese. Bake for 40–45 minutes, until
golden brown and the lasagne sheets are cooked through.
Remove from the oven and leave to cool for 5 minutes.
Serve warm, with your favourite side salad.

66 Magazine | Recipe
BLACK SESAME, ROSE &
CARDAMOM CAKE WITH
HONEY MASCARPONE ICING
If there is a quintessentially me cake, this is it.
This cake has fed hungry hospital nurses, been
cut by a married couple, and even featured as the
base for one of my showstoppers on The Great
Kiwi Bake Off. I love how visually striking the
grey tones of the crumb are against the whipped
cloud-like mascarpone. The combination of black
sesame, rose, cardamom and black pepper is an
unusual one, and it’s sure to become a favourite.
Hands-on time 20 mins
Total time 1 hour 30 mins
Serves 12
CAKE BATTER
100g butter, softened to room temperature
200g caster sugar
2 eggs
125ml canola oil
2 tablespoons rose water
2 teaspoons vanilla extract
75g black tahini
125ml coconut cream
150g plain flour
110g ground almonds
2 teaspoons baking powder
1 teaspoon ground cardamom
¼ teaspoon sea salt
¼ teaspoon ground black pepper
TO DECORATE
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
200g mascarpone
1½ tablespoons honey, plus extra to drizzle
2 teaspoons rose water
Preheat the oven to 160°C fan-forced (or 180°C
conventional). Grease a 20cm round cake tin and line
with baking paper.
To make the cake, beat the butter and sugar in a large
bowl, using an electric hand or stand mixer with the
paddle attachment, for 3 minutes or until pale and
fluffy. Add the eggs and beat for 1 minute, until well
combined. Pour in the oil, rose water and vanilla. Beat
for 1 minute, until smooth. Add the black tahini and
coconut cream and beat for an additional minute, until
smooth. In a separate bowl, whisk together the flour,
ground almonds, baking powder, cardamom, salt and
pepper. Fold the dry ingredients into the wet until smooth
and just combined. There should be no remaining specks of
flour left in the cake batter. Pour into the cake tin and bake
for 45–50 minutes, or until a skewer inserted into the centre
of the cake comes out clean. Leave to cool in the tin for 15
minutes before turning onto a wire rack to cool completely.
To decorate, toast the sesame seeds in a small frying pan
over medium heat for a few minutes, until starting to brown
and pop. Transfer to a small bowl to cool. In a separate
bowl, whisk together the mascarpone, honey and rose water
until smooth. Pipe or spread the honey mascarpone evenly
over the top of the cooled cake, then sprinkle with the
toasted seeds and drizzle with extra honey.
Serve on the day of baking, or refrigerate in an airtight
container for up to 4 days. Bring to room temperature
before serving.
Recipes extracted from Good Vibes by Alby
Hailes, photography by Aaron McClean,
HarperCollins NZ, RRP$55.

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A national taonga
Fifty years ago this year, Witi Ihimaera published his debut novel, Tangi, the first
novel by a Māori author. Tom McKinlay caught up with the celebrated writer on the eve of his
visit to Dunedin for the city’s Readers & Writers Festival.
WORDS TOM MCKINLAY | PHOTO ANDI CROWN

Books | Magazine 69
form my Waituhi trilogy and, being written within the same
timeframe, are pretty much one book.
Having said that, yes, Pounamu, Pounamu was my
template, my green-print and, even while writing the short
story, my senses became attuned to the way it was playing
with time and telling a captivating story of a young Māori
boy’s love for his dad. That, really, is what the novel Tangi
is about.
The rest of the novel grew around that story when I
decided to frame it inside the three-day tangihanga, which I
thought was imperative if the novel was to be tūturu Māori,
centred within a Māori rather than Pākehā world.
In Tangi, the protagonist and eldest son Tama is called back
to the whenua (land), to the family farm when his father
dies. To tell the story, Witi Ihimaera employs his trademark
spiralling narratives to collapse time and recall the close
relationship between father and son, contrast the competing
claims of the papa kāinga (ancestral land) and the outside
world, and convey the heartbreakingly sad yet life-affirming
traditions of the tangihanga (funeral rites).
It’s 50 years this year since your first novel, Tangi, the first
novel by a Māori author, was published, how does the
significance of that event strike you now?
I wrote Tangi while on honeymoon at 67 Harcourt Terrace,
London, just off the Old Brompton Road. I also completed
Pounamu, Pounamu and Whanau there in the same year,
1970 – they should put a plaque on that building.
So Tangi is very much a London novel. And the location
and my interest in postcolonial literature gave me an
interesting perspective on writing it. I thought it was time
for a Māori to join African, Caribbean, Indian and Black
American writers in shaking that Eurocentric tree and, well,
the whakapapa (genealogy) of the Māori novel written in
English had to start somewhere and at some time and 1970
was, in my opinion, already rather late in New Zealand.
Tangi was the first of the short stories from Pounamu,
Pounamu developed into a novel. But it wasn’t the only
story in the collection – which you have described as
your Rosetta Stone – to provide a stepping off point for
a novel, the beginnings of The Whale Rider and Bulibasha
can also be found there. Why did you choose Tangi to
begin with?
I’m glad you’re connecting Tangi with Pounamu, Pounamu
(and we should add Whanau into the mix) because they
It remains an intensely emotional read – was it especially
demanding to write given the subject matter?
The demanding part was writing about dad as if he were
kua mate (passed away). In 1970 he was 55 and mum told
me that if I was really going to be a writer (she was really
against it, but that’s another story) I had to complete Tangi
before he died, otherwise the people back home would
think it was about him, ie, real. That’s why I wrote it so fast.
When the book won the Wattie three years later I took
dad with me to the awards and loved watching people’s
reactions when I introduced him to them. Dad had a long
fulfilling life and was 95 when he died in 2010.
You have written that “the emotional amplitude of the
book discomforted some stony Anglo-Saxon hearts”.
Do you think, 50 years on, those hearts might be
more receptive?
That phrase comes either from a letter written to me in
1973 from a university professor who wrote to congratulate
me on the book or from The Times’ literary supplement
review by Dan Davin, I can’t remember which.
It tells you more about the provincial European mentality
of the 1970s, not just in New Zealand but throughout the
world, to the public display of love and grief. If they read the
book they probably held it at arm’s length from their breast.
But, after all, I was a Māori writer not a Pākehā one and
wanted to ensure that Tangi was an emotional text as well
as a written one and, actually, it’s better listened to – an oral
text where the cadences and nuance come from the poetics
and sung nature of waiata tangi (laments for the dead) and
the drama enacted by the speaker.
Yes, those hearts are more receptive. We’re allowed to
cry in public now.
Its emotional depth recommends it to anyone dealing
with loss – have you had much feedback over the years
about its ability to help people?
Yes, no matter the public occasion, people will always bring
their dog-eared copies to sign, or sob on my shoulder, even
when I travel internationally in my indigenous writer guise.
And there’s a heartfelt memory from an Amazon
customer on the internet that I can quote: “Witi Ihimaera
wrote this book for his father. I read it in 1975 and
wept for my prick of a dad. I grieved for the love we
never shared.”
So maybe there were some hearts back then when I
wrote the book that weren’t so stony after all.

70 Magazine | Books
You’ve said that one of the challenges you faced was how to
write a Māori novel in the English language. Did Tangi settle
that question for you or has it been an ongoing project?
Following my Waituhi trilogy I realised that natural talent
could get me only so far in destabilising the tendencies of the
Western European novel and that the politics of being Māori
[also] needed attention. I started to tell myself that writing
was also a Treaty matter and the same requirements to
ensure equity, equality and justice applied.
I came down to Dunedin as Burns Fellow to start the
decolonisation process and placed an embargo on myself
until 1986 when I published The Matriarch. So to answer
your question, no, Tangi did not settle the question. In
my aesthetics, my career is still one of seeking for the
perfect sentence.
In my politics it continues to involve engaging Pākehā and,
in particular Māori as represented within the New Zealand
history by Pākehā, by rewriting those histories and reclaiming
and rehabilitating Māori within them – a literary version of the
Waitangi Tribunal process. It’s great to see my cousin Monty
Vercoe and historians like Jacinta Ruru and others taking it to
tribal level.
In your memoir Native Son, you said you looked to the
Māori oral tradition – and the language – to meet the
challenge of writing a Māori novel in English; waiata,
kōrero, haka. Is the novel now part of that whakapapa?
What I meant was that when I wrote Tangi in 1970, the
umbilical cord I used to try to get a different (Māori)
aesthetic flowing through the book, was the singing
nature of waiata, haka and kōrero. English was so flat
and monotone and prevented the lift, buoyancy, lilt and
spontaneity of Māori utterance.
Although Tangi has a lot of Māori aurality in it, it is, however,
within a written tradition not an oral one. So, no, on balance,
the novel is not part of the Māori oral tradition. It exists
within the Māori written tradition – in English.
Tangi uses te reo Māori throughout, mainly translated – did
you feel at the time there was a limit to how much te reo
you could use, essential though it was? Has your approach
to that question (if it arose) changed over the years?
At the time there was definitely a limit, made more difficult
because I asked that we not have a glossary or that Māori
words be italicised (I’ve just checked: there isn’t one and they
aren’t.) As I’ve mentioned, the Eurocentric text predicated
what was allowable and what wasn’t.
Nevertheless, I did try at the micro level as well as the
macro level (Māori protagonist not sidekick, exclusively Māori
setting with not a white person in sight) to destabilise the
colonised text as much as I could within its limitations.
One battle I lost was the use of quotation marks for
speech. I didn’t want any as Māori, I defended, “didn’t speak
in speech marks”. I settled for the em dash, which was pretty
fashion-forward, Janet Frame was using it.
In the 50th edition there are no speech indications of
any kind.
There are many issues traversed in Tangi that remain as
current as ever, including the younger age at which Māori
die on average. You noted in your memoir Māori Boy, that
in the 1950s a Māori man could expect to live to just 54.
Was that inequity explicitly part of your novel’s purpose?
Oh my god, yes. My father Tom was symbolic of all that was
good and precious in rural Māori culture, the culture of the
kāinga (village), marae, whenua, awa (river) in all its dimensions.
In the book dad is all these things. When you overlay that
primal story with the boy Tama’s, the novel balances itself on
the fulcrum with the contemporary story of a culture being
urbanised through the urban migration.
There’s a lot of loss happening in the book. But at the end,
through the boy’s mother, there’s also the sense that there will
be people to carry the culture on.
Similarly, Tangi could be written today in terms of
its detailing of inadequate housing and issues of land
ownership. Are there issues raised in Tangi that you might
have thought would be in our past by now?
All these political issues you are referring to are implicit in
the book rather than explicit. I was learning all the time as a
young untried writer but one of the lessons from my mentor
Noel Hilliard was to always leave spaces in the work so that
the reader could enter and make what he, she or they wished
of what was being written.
What needed to be addressed in your 50th anniversary
revision of the novel?
The 1972 Tangi was a young writer’s book. The 50th
anniversary 2023 version is the wiser, older writer who has,
as Marcel Proust has written, passed a certain age when
the child I was and the souls of the dead from whom I have
sprung have truly lavished on me their riches and spells, their
taonga (treasures) and wairua (spirit).
This has also helped me in my career as an international
indigenous writer, walking the talk as I have continued doing
this year. I’ve come a long way from that bed-sitting room
in London.
“No matter the public occasion, people
will always bring their dog-eared copies to
sign, or sob on my shoulder.”

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72 Magazine | Read
Book club
Great new reads to please even the pickiest of bookworms.
WINNING REVIEW
YOU'VE BEEN
READING
DEVIL’S BREATH
Jill Johnson | Allen & Unwin, $37
Inspired by her Māori heritage and her degree in landscape
design, the now UK-based author’s plant-based crime thriller
follows reclusive botanist Professor Eustacia Rose, who turns
sleuth when her Hampstead Heath neighbour is abducted, and
is drawn into a world of intrigue where people are as toxic as
the plants she studies. With easily one of the most intriguing
and unconventional book characters of recent times, this is a
beautifully researched and compelling read.
NORMAL WOMEN
Philippa Gregory | HarperCollins, $40
From multi-million bestselling historical novelist Philippa Gregory
comes what’s being touted as the remarkable culmination of
her life’s work, a “landmark work of feminist non-fiction that
radically redefines our understanding of the extraordinary roles
ordinary women played throughout British history”, from 1066
to modern times. In Normal Women, Gregory draws on an
enormous archive of primary and secondary sources to rewrite
British history, focusing this time not on queens but everyday
women throughout periods of social and cultural transition.
I’M GLAD MY MOM DIED
Jennette McCurdy
Simon & Schuster, $38
To sum this book up in a few
words: trigger warning. This poor
woman has been through A LOT.
Forced labour, emotional and
sexual abuse, eating disorders…
and that’s only before adulthood.
By the middle of the book I could
definitely understand why Jennette
was glad her mum died. Beautifully
written and hilarious despite the
subject matter, this book cements
former child star McCurdy as a
talented writer – poetic justice
as her mother warned her from
a young age not to become one,
because “they get fat.”
– Jess Mclean
BOOKSHOP DOGS
Ruth Shaw | Allen & Unwin, $39
Dogs of all shapes and sizes visit Ruth Shaw’s “three wee
bookshops” in Manapōuri in the far south. Local dogs, holiday
house dogs, travelling dogs… Many have great stories, be
they funny, sad, strange, bemusing, quirky or sweet. From the
bestselling author of The Bookseller at the End of the World comes
this charming collection of canine-inspired stories, with German
shepherd Hunza – who worked with troubled teens alongside
Ruth when she was a youth worker – starring throughout.
HIS FAVOURITE GRAVES
Paul Cleave | Upstart Press, $38
From internationally bestselling, multi award-winning
Christchurch-based writer Paul Cleave comes his twelfth book,
His Favourite Graves. Desperate for reward money – and to
rescue his marriage – an embattled small-town sheriff takes
incalculable risks to find a missing boy. An edge-of-your-seat,
twisted and twisty thriller from New Zealand’s ‘King of Crime’.

Read | Magazine 73
PICCADILLY PICKS
A GUIDED DISCOVERY
OF GARDENING
Julia Atkinson-Dunn
Koa Press, $50
Julia Atkinson-Dunn has written
a fabulous, comprehensive
book about gardens, gardening
and gardeners. Not your usual
gardening book, but one that’s
based on her journey, beginning
six years ago as a novice
gardener, to the present day – all
accompanied by exquisite garden photography.
Her chatty writing style covers the basics of gardening,
from choosing garden tools, sowing seeds, propagation,
selecting plants and finding the best trees to suit individual
gardens to finding a garden style that suits the reader.
She generously shares her triumphs and failures as she
learns from experience and other gardeners.
Living in Christchurch, Julia has visited many well-known
gardens and sought advice from their competent owners.
This sharing of knowledge is a fundamental part of the
gardening world.
– Helen Templeton
BACK TO BANGKA
Georgina Banks
Penguin, $40
The Japanese attacked Singapore
on December 9, 1941.
The author’s great aunt
Dorothy ‘Bud’ Elmes was an
Australian nursing sister, posted
from Penang to Singapore
ahead of the Japanese advance.
At Alexandra Military Hospital,
Japanese soldiers murdered the
patients they found there. Bud and the last 65 Australian
Army nurses were ordered to board the Vyner Brooke.
The Vyner Brooke was sunk by aircraft fire off the coast of
Indonesia. Many of the 225 on board didn’t make it to shore,
but Bud and others made it to a deserted cove on Bangka
Island. Lack of food and medical supplies mean that they had
to contact the Japanese Army forces on the island.
Bud was not among the 24 nurses who returned to
Australia in 1945.
Seventy-five years later, Georgina and fellow descendants
of those on the Vyner Brooke attended a memorial service
on Bangka Island, which left many questions unanswered.
Via research done back in Australia and on her return
to Indonesia, the author has pieced together histories and
written what might be very close to the true story.
– Neville Templeton
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Send us 50–75 words on why you recommend it, with the title and your first and last name for publication,
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74 Magazine | Win
Win with 03
Every month, 03 Magazine sources a range of exceptional prizes to give away.
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Whether you’re new to gardening, wanting to save a bit of
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Festive fragrance
For the candle aficionado – give (or get) the gift of luxury
home fragrance this Christmas with a Nevé Festive
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In a pickle
Teaming up with McClure’s Pickles, Green Meadows Beef
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The Dark Destroyer!
Shaun Wallace, the Dark Destroyer, hosting a quiz fundraiser for residents in the
Pavilion at the Burlington Lifestyle Village, a subsidiary of Qestral Corporation.
Every year, the residents and staff of Qestral Lifestyle Villages raise funds for
the charity of their choice (selected by residents and staff), with additional
contributions by Qestral.
This year, $29,455 was raised for the Cancer Society.
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