03 Magazine: February 03, 2024

the 

South 

island 

lifestyle 

magazine 

FREE | FEbruary 2024 

DELICIOUSLY FUN FERMENTED FOOD FROM PERMACULTURE’S COOLEST COUPLE | ŌTAUTAHI’S RETAIL REVOLUTIONARY 

VI COTTRELL LOOKS BACK AT 50 YEARS OF TRADE AID | MUSIC LEGEND GRAHAM NASH ON RETURNING TO CHRISTCHURCH 

THAT ‘70S HOME: A RETRO GEM IN ŌTEPOTI WELCOMES A NEW GENERATION | CANTERBURY’S CUISINE QUEEN TINA DUNCAN 

SHARES SWEET RECIPES FOR CINNAMON OYSTERS & ICE CREAM TERRINE | A WHIMSICAL WOODLAND GARDEN IN DUNEDIN

Qestral’s “Clubs” 

The Ukulele Club at Alpine View 

Qestral Lifestyle Villages include for residents: a Ukulele Club, Model 

Boat Club, Wine and Food Club, Cycling Club, Book Club, Whiskey 

Club, Gardening Club, Craft Club, Concert Club and Travel Club etc. 

“Creating structures to encourage friendships”

The Model Boat Club at Burlington 

Qestral.co.nz 

alpineview.co.nz | banburypark.co.nz | burlingtonvillage.co.nz | coastalview.co.nz

Come and play in 

Ōtautahi 

The place to be whatever the season, summer 

is endless in Christchurch in 2024 with major 

international sporting events turning up the heat 

and adding even more great reasons to visit the 

South Island’s biggest city this year. 

CHRISTCHURCH IS CRANKING 

Ōtautahi Christchurch is the ultimate 

playground of fun this March when 

it welcomes Crankworx Summer Series 

to its thrilling line up of summer events. 

Returning to New Zealand this year, the 

global mountain biking Summer Series is 

taking place at the brand-new location 

of Christchurch Adventure Park from 

Friday March 1 – Sunday March 3, 2024. 

What exactly is Crankworx? 

Calling all mountain biking enthusiasts, 

fans of adventure sports and extreme 

downhill racing... You won’t want to miss 

a second of this action-packed weekend 

in Christchurch. 

Crankworx is the ultimate experience 

in mountain biking. Born in Whistler, 

Canada in 2004, Crankworx has evolved 

into a multi-stop international festival 

series. Bringing together the best 

mountain bike athletes to compete in 

elite-level competitions in a variety of 

disciplines, the Crankworx World Tour 

festivals also host races for amateurs, 

categories for next generation athletes 

and contests for young riders. 

Now a firmly established mountain bike 

event, Crankworx Summer Series will 

draw athletes and fans from around 

New Zealand and beyond, building up 

to the 10th anniversary of Crankworx 

Rotorua in the following weeks. 

The series is set to take on a fresh 

and exciting dimension with two 

internationally broadcasted events, 

Pump Track and Downhill. 

Pump Track: Chains off. Game on. 

Strength, momentum and skill are the 

name of the game in this arena where 

pedal-less power reigns supreme 

and a single mistake can cost the 

victory. Pump Tracks are continuous 

circuits with successive waves and 

berms. Pulling and pushing (pumping) 

movements are used to pick up speed. 

This is where the most epic battles 

of the festival will take place, with 

racers going head-to-head taking 

to the track to battle for chainless 

supremacy. 

Downhill: Often called the Formula 

One of mountain biking, Downhill 

encapsulates the highest speeds, 

gnarliest tracks and biggest features 

in an exciting racing format. The 

Downhill Track is known for high 

speed, high risk and high adrenaline 

racing. It involves riders racing against 

the clock on a short (usually 3 to 

5 minute long) track, littered with 

technical features such as jumps, 

drops and rock gardens. 

Crankworx perfectly aligns with 

Christchurch’s passion for sports, 

particularly those that get you out 

into the city’s beautiful natural 

environment. With the majestic Port 

Hills as the backdrop to this event, the 

summer scenes will be spot on. 

And extra special for Ōtautahi is the 

commission of a permanent headto-head 

Pump Track and World Cup 

level Downhill track for the event, 

reflecting the dedicated commitment 

of the mountain bike community in 

Canterbury. These tracks will provide 

a platform for local talent to flourish 

and also attract international athletes 

and spectators for years to come. 

With a variety of single day, multi 

day and family passes available, 

there’s something to suit all schedules 

and budgets. 

For more information and to secure 

your tickets: crankworx.com/ 

crankworx-summer-series/nz

MORE SPILLS, THRILLS AND 

SPECTACULAR SAILING 

The F50s will be flying on 

Whakaraupō Lyttelton Harbour 

when the ITM New Zealand Sail 

Grand Prix Christchurch returns 

this March. 

High-speed action and sailing’s 

best athletes racing in identical 

hydrofoiling catamarans flying at 

speeds approaching 100 km/h – it’s 

an event unlike any other! 

What to expect in 2024? 

Following a spectacular inaugural 

event in 2023, Christchurch’s natural 

playground will be on show once 

again. The 2024 event will bring 

the same energy and excitement 

that made Christchurch a favourite 

racing location last year. 

The event is set to take place on 

Saturday March 23 and Sunday 

March 24, in Christchurch’s muchloved 

port town, Lyttelton. 

A SPORTING CITY 

Ōtautahi is a city with sport at its 

heart. And this summer’s line up is 

looking bigger and better than ever. 

Warriors fans will know what we are 

talking about! 

After 30 seasons in the making, the 

One New Zealand Warriors return 

to the mainland in 2024. Even better 

news is that they are set to play The 

Canberra Raiders at Apollo Projects 

Stadium on Friday 22 March. How does 

a night at the footy, followed by two 

days of harbour-side racing sound? 

MAKE A WEEKEND OF IT 

The central city will be a vibrant 

hub as it welcomes sporting legends 

and their fans to Christchurch this 

March. Get planning so that your 

weekend is full to the brim, with a 

little balance too. 

A weekend in Christchurch means 

seriously delicious dining. With 

options ranging from cheerful pubs 

and rooftop bars to casual alfresco 

style, you’ll find many of the city’s best 

eateries and bars at The Terrace, set 

along the Ōtakaro Avon River. 

If you haven’t explored much of 

Lyttelton Harbour, then this is a must 

do! The quirky village is home to many 

hidden gems, and the dining scene is 

a delight to discover. From bars that 

overlook the water, to woodfire 

pizza and tasty brunch, you’re spoilt 

for choice in this beautiful harbour 

side town. 

Christchurch is also full of unique 

attractions. A bucketload of adrenalin 

awaits you at Christchurch Adventure 

Park – home to New Zealand’s longest 

and highest zipline. 

Or for a slower pace, check out the 

Christchurch Gondola, Waka on Avon 

or He Puna Tai Moana Hot Pools. It’s 

not a visit to Christchurch without 

ticking off at least one of these! 

Discover more about summer events and all there is 

to do in Christchurch at christchurchnz.com

c a s u a l a n d c o u n t r y 

| b u s i n e s s p a r k 

To Be Continued... 

ChApter tWo 

Ferrymead hours 

Closed monday 

tuesday to saturday 10am to 5pm 

sunday 10am to 4pm 

preloved 

Clothing 

1027 Ferry r oad | Ferrymead | ChristC hurC h

c a s u a l a n d c o u n t r y 

| b u s i n e s s p a r k 

unit 3, 1027 Ferry road, Ferrymead 

Hours: Weekdays 9am - 5pm • Weekends 9am - 3pm 

michaelabeauty.co.nz 

Weekdays 9:30 - 5 

Weekends 10 - 4 

ilovewink.co.nz 

1027 Ferry r oad | Ferrymead | ChristC hurC h

8 Magazine | Editor’s note 

The February issue is always kind of a funny one – with as 

much as possible (without compromise of course) put 

together in December to accommodate for everyone basically 

being out of office (mentally if not also physically) for the 

entirety of January, but also keeping forefront of mind that so 

many essential-to-mention things get underway in the south 

from Feb onwards, and also that we always strive to keep our 

content as absolutely fresh and current as can be achieved 

under print deadlines. 

I’m confident we’ve achieved that with this edition, 

making plenty of last minute tweaks and necessary (exciting, 

interesting, must-be-included) additions to sit comfortably 

alongside the slightly more evergreen content we’d already 

carefully considered and loaded in late last year. 

The Zoom interview with Graham Nash, for example (of 

Crosby, Stills & Nash and The Hollies fame, as well as that of his 

own incredible solo career), at home in New York between jags 

of his multi-year global tour, including Ōtautahi on March 3) 

came through at the 11th hour, but I happily did a minor 

reshuffle and it’s there now on page 40 for you to enjoy. 

There’s also the lovely chat I had with retail revolutionary Vi 

Cottrell (page 36), who founded Trade Aid with her husband 

Richard and opened its first store in Christchurch in 1974, 

wonderful recipes like cinnamon oysters and an effortless ice 

cream terrine from Canterbury cuisine queen Tina Duncan 

(page 60), and a heck of a lot more great stuff throughout. 

Enjoy! 

PUBLISHER 

Charlotte Smith-Smulders 

Allied Press Magazines 

Level 1, 359 Lincoln Road, Christchurch 

03 379 7100 

EDITOR 

Josie Steenhart 

josie@alliedpressmagazines.co.nz 

DESIGNERS 

Emma Rogers, Annabelle Rose, Hannah Mahon 

PROOFREADER 

Mitch Marks 

ACCOUNT EXECUTIVE 

Janine Oldfield 

027 654 5367 

janine@alliedpressmagazines.co.nz 

CONTRIBUTORS 

Aaron McLean, Amy Grantham, Gregor Richardson, 

Helen Templeton, Jane Mahoney, Josephine Meachen, 

Kim Dungey, Melanie Oliver, Neville Templeton, Sophie Bannan 

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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10 Magazine | Contents 

In this issue 

26 

GARDENING 

48 Violet’s garden 

Woodland magic blooms in Dunedin’s hills 

Resene 

Dreamer 

COLOURS OF 

THE MONTH 

COVER FEATURE 

30 Living abundantly 

Niva and Yotam Kay talk 

permaculture, preserving and 

Middle Eastern pickles 

FASHION 

26 Work it 

Crisp white shirts and floral 

flair for the return to work 

FOOD 

60 Cuisine queen 

From childhood roasts to 

cinnamon oysters 

HOME & INTERIORS 

24 Most wanted 

What the 03 team are coveting 

right now 

42 That ‘70s home 

A West Harbour beauty that 

has stayed in the family and 

retained its original charm 

TRAVEL 

59 Check in 

Experience Chocolate Hour at 

Pōneke’s sweet new hotel 

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 | FEBRUARY 2024 

DELICIOUSLY FUN FERMENTED FOOD FROM PERMACULTURE’S COOLEST COUPLE | ŌTAUTAHI’S RETAIL REVOLUTIONARY 

VI COTTRELL LOOKS BACK AT 50 YEARS OF TRADE AID | MUSIC LEGEND GRAHAM NASH ON RETURNING TO CHRISTCHURCH 

THAT 70S HOME: A RETRO GEM IN ŌTEPOTI WELCOMES A NEW GENERATION | CANTERBURY’S CUISINE QUEEN TINA DUNCAN 

SHARES SWEET RECIPES FOR CINNAMON OYSTERS & ICE CREAM TERRINE | A WHIMSICAL WOODLAND GARDEN IN DUNEDIN 

12 Magazine | Contents 

42 

OUR COVER 

the 

South 

iSland 

lifeStyle 

magazine 

A spread from The Abundant 

Kitchen by Niva and Yotam Kay. 

Photo: Aaron McLean 

READ US ONLINE 

Resene 

Flower Power 

60 

Resene 

First Light 

ARTS & CULTURE 

36 Fighting for fair 

Trade Aid marks 50 years of being fair trade 

pioneers and a force for good in Aotearoa 

40 Get your socks off 

Graham Nash returns to serenade the south 

with 60 years of songs and stories 

68 Art attack 

Five South Island artists from Christchurch 

Art Gallery’s heartbreaking new show 

72 Book club 

Great reads to please even the 

pickiest of bookworms 

BEAUTY 

28 About face 

Heart-shaped eye masks you’ll fall in love 

with, plus the latest in hair and skin treats 

REGULARS 

16 Newsfeed 

What’s up, in, chat-worthy, cool, 

covetable and compelling right now 

74 Win 

A double pass to ITM New Zealand Sail 

Grand Prix, Hailwood hoop earrings, 

and Niva and Yotam Kay’s latest books 

FIND US ON SOCIAL 

03magazine.co.nz | @03_magazine 

GET A COPY 

Want 03 Magazine delivered straight 

to your mailbox? Contact: 

charlotte@alliedpressmagazines.co.nz 

TE TIRA PŪORO O TE TAUAARANGI 

BAND 

MARLBOROUGH 

28 February 

ASB Theatre 

Tickets: asbtheatre.com 

ASHBURTON 

1 March 

Ashburton Event Centre 

Tickets: ateventcentre.co.nz 

TIMARU 

2 March 

Mountainview High School 

Tickets: ateventcentre.co.nz 

CHRISTCHURCH 

3 March 

James Hay Theatre 

Tickets: ticketek.co.nz 

Booking fees apply

14 Magazine | Newsfeed 

Newsfeed 

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

and compelling right now. 

Berry good 

If sweet and juicy berries, tart lemon, refreshing fizz and a 

good splash of gin are your jam, look to Sundown for the 

latest release in its RTD range. Crafted with the Bay of Plentybased 

company’s small-batch, botanically-infused premium 

gin (which harnesses pure East Cape water that’s tripledistilled 

and charcoal-filtered to ensure meticulously balanced 

flavours), Berry Bramble ($17 for 4) contains only natural 

ingredients and no preservatives – but is full of flavour. Better 

yet, the eyecatching packaging is decorated in watercolours by 

talented local designer and illustrator Kallola Brown. 

sundowngin.com 

Strange fruits 

Off-cuts have never looked so chic! 

Utilising recycled and repurposed pieces 

of the beloved brand’s high quality 

leathers, combined with its melted down 

and reconstituted solid brass hardware, 

the latest iterations of Deadly Ponies’ 

Recycle collection include covetable Zip 

Charm pouches ($129) in playfully fruity 

shapes that are perfect for adding a pop 

of fun to bags, keys and luggage. 

deadlyponies.com 

Reigning supreme 

Ōtautahi caffeine fiends get set to celebrate – after a brief hiatus, 

Coffee Supreme is back in its refreshed Welles Street spot as Supreme 

Supreme. They’ve brought back the OG letters on the building, gone 

bold with signature red and thrown up some awnings to beat the 

Canterbury heat. As Coffee Supreme’s hat-tip to classic American diners, 

there’s bottomless coffees, retro-inspired bar stools and countertops and 

an ‘All Day Breakfast’ menu (including a brekkie muffin with egg, cheese 

and housemade double happy sauce for just $10) to match. 

coffeesupreme.com

Own Luck in the 

Making Your 

Year of the Dragon 

A warm welcome to 2024. 

It’s the Year of the Dragon and 

I’m told by Chinese friends 

that this means an extremely 

auspicious year, likely to bring 

good fortune – so I’m hoping 

you enjoy any opportunities 

that come your way. 

I love the entry into a new year. 

There’s the excitement of what’s 

ahead, either real or imagined, 

forgiveness for everything that 

didn’t go well and there are 

also the beautiful learnings that 

emanated from the year that’s 

been. 

I’m always curious about what 

lies ahead and having a plan is 

one of the secrets that allows me 

to embrace that future. 

I’m not alone in planning, nor 

are my methods unique, but 

with a large dose of personal 

accountability and a great work 

ethic it’s highly likely that any 

goals or resolutions that are set 

do end up being achieved, if not 

surpassed. 

Whenever you speak to people, 

they will give you one of two 

responses to the prospect of 

New Year’s goals or resolutions. 

The first response is often ‘they 

simply don’t work’ and for some 

– and we’ll delve into the actual 

statistics supporting this soon – 

that’s the truth. 

American studies (sorry, I 

couldn’t find any relating to New 

Zealand) provide the following: 

38% of people have said that 

they were going to commit to 

New Year’s resolutions but of 

those a massive 92% didn’t 

follow through or faltered very 

early. 

That makes the percentage of 

those who actually set goals this 

way, and at this time, tiny. 

Here then is the second group 

of people who at this time on 

the calendar are knee-deep 

planning, writing, envisaging 

and committing to the year that 

they want to see for themselves. 

This can include goals around 

position or job progress, financial 

wellbeing and debt reduction, 

family and friend relationships, 

and connection, health and 

numerous other personal 

matters. It can be as lofty as some 

incredible endurance or sporting 

feat, or as simple as writing 

down what you’re grateful for 

and hoping for more life benefits 

because of this. 

I’m in the second group, having 

always committed to writing 

my hopes for the year ahead 

whilst considering personal, 

professional and family goals. 

I’ve done this for at least 25 

years and I find the New Year is 

a perfect time to undertake such 

a plan. In fact what was once a 

pretty basic couple of sentences 

is now a beautifully written 

journal looking at all aspects 

of health, what I expect to do 

for myself, the business and the 

community, plus much much, 

more. I then read this daily, 

review it at least quarterly and 

celebrate the results annually. 

It’s been an incredible journey. 

It’s let me push boundaries, 

complete numerous bucket list 

adventures and grow into the 

human being I had always hoped 

to be. And all by sitting quietly in 

January thinking where the heck 

do I want to go? 

Einstein wrote, “Learn from 

yesterday, live for today and 

hope for tomorrow,” and this is a 

good time to do just that. 

So, resolutions or goals, a simple 

plan or an elaborate mission, it’s 

up to you – and if you decide to 

proceed in such a fashion, here’s 

to this year’s Dragon helping you 

on your way. 

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


Sunday undies 

Wellington-based ethical underwear 

co Nisa had plenty to celebrate last 

year – saved from closure by its 

passionate staff and customers via a 

heartwarmingly popular crowdfunding 

campaign, then a drop of lovely 

swimwear, finally followed by the 

release of a new signature print. Playful 

and captivating, ‘Sunday’ reflects 

designer Yoshino Maruyama’s (formerly 

of Kowtow) “ode to the Aotearoa 

summer, with feelings of nature, 

positivity and play” and is available in a 

range of bralettes and briefs. 

nisa.co.nz 

Use your noodle 

In Ōtautahi and feeling barmy for ramen? Christchurch’s 

Japanese-style soup and noodle dreams have come true with 

the arrival of cult Queenstown ramen masters Tanoshi to The 

Terrace. As well as an extensive selection of Japanese ‘tapas’, 

Tanoshi’s menu features a ‘build your own ramen’ concept, 

allowing diners to personalise their bowls by choosing from a 

variety of bases, broths (including Tanoshi’s signature tonkotsu, 

which takes 12+ hours to create), proteins, noodles and toppings. 

tanoshi.co.nz 

Hey boy, hey girl 

Up for superstar DJs (and a whole lot more)? Here 

we go! High calibre acts from the likes of The 

Chemical Brothers, Six60 and Hybrids Minds to L.A.B, 

Lime Cordiale, Synthony No.2 and Shapeshifter will 

be hitting the stages at Hagley Park this month as part 

of much-loved music festival Electric Avenue. With 

35 artists across four stages (including new addition 

Circus Disco, where you’ll party under the big top), 

the 12-hour marathon music and arts carnival on 

Saturday February 24 is not to be missed. 

electricavenuefestival.co.nz

Love stories 

start here. 

Set your wedding in 

five-star luxury. 

At Fable Dunedin your love story 

will come alive. 

Our gilded halls are imbued 

with history and romance, and in 

every little detail, this is a place 

made to make memories. 

From the ceremony to reception, 

let us take care of all the little 

details. 

Book your event 

fablehotelsandresorts.com 

+64 3 477 1145 fbm@fabledunedin.com 

fablehotelsandresorts


Ay, caramba! 

Lucky Queenstown just got an authentic 

Tex-Mex hit in the form of spicy new 

hot spot Miss Rita’s Cantina. Featuring a 

striking Wild West mural by renowned 

Wānaka artist Shane Walker and a 

menu showcasing a lively mix of Texan 

and Mexican culinary traditions and 

boasting the biggest frozen margaritas 

in town, Mexican bottled beers and a 

tequila and mezcal line-up that promises 

to knock your sombrero off, Miss Rita’s 

is set to be a new fave for lake-town 

locals and visitors alike. 

missritascantina.co.nz 

Smooth operator 

Inspired by the glamorous desert oasis of Palm Springs, the star of muchloved 

local label Clique’s new high summer range ‘Vacation’ is surely its 

sculpting swimwear featuring innovative ‘control mesh’ – a whisper-thin 

layer of high-performance knit mesh nestled between the lining and outer 

fabric, cleverly designed to hug curves and smooth unwanted lumps and 

bumps into a confidence-boosting canvas. Clique’s The Best one-piece togs 

($129) come in versatile classic black and two on-trend hues – periwinkle 

blue and carmine red. 

cliquefitness.com 

Happy Easter 

Crafted using its classic 33 percent 

Five Roll Refined Creamy Milk 

chocolate loaded with hot cross 

bun-inspired ingredients including 

natural mixed spice, raisins and 

orange oil, Whittaker’s latest limitededition 

Choc Cross Bun 250g block 

is set to be one of this year’s most 

sought after Easter treats. Available 

from February 5 and with a limited 

run, we’d recommend hopping to it. 

whittakers.co.nz 

Dirty laundry 

Make over your laundry in the most sustainable and stylish way with new 

Melbourne-based, Kiwi-co-founded brand Dirt. With a product line-up 

featuring liquid and powder laundry detergents plus their acclaimed stain 

removers, Dirt’s 100 percent biodegradable formulations contain nothing 

unnecessary, eschewing excess water and bubbling agents designed to 

create an illusion of value. Designed as a refillable system, Dirt minimises 

waste through reusable pouches that contain up to 80 percent less plastic 

compared to market alternatives, and actively encourages customers to 

return refill pouches to the factory to be reused for new purchases. Even 

pouches that can’t be reused aren’t wasted and instead are repurposed 

into 100 percent recycled plastic laundry scoops. 

thedirtcompany.co.nz

稀攀戀爀愀渀漀


Watch me neigh neigh 

Hagley Park will echo to the sound of hooves (and 

probably champagne corks) on Saturday February 10 

when the much-anticipated Lexus Urban Polo comes 

to Christchurch. The glamorous guests will witness both 

men’s and women’s international matches and will get to 

see Australia’s FIP World Cup squad in action, with the 

team travelling throughout New Zealand in the leadup 

to the event. And of course it’s not just about the 

ponies – fashion, food and music also feature strongly at 

the event, with a stellar line-up of top Kiwi DJs including 

General Lee, Dick Johnson, Clint Roberts and more to 

get down to in your best summer party attire. 

urbanpolo.co.nz 

Welcome to 

Margaritaville 

We’re calling it – it’s officially 

the summer of the margarita 

in a can! The latest in the 

lineup, Club Sola, comes via 

local handcrafted cocktail 

brand Batched and offers up a 

trio of easy-drinking, ready-todrink, 

top-shelf margis (250ml 

10-pack, $32) made with 

certified tequila distilled in the 

Jalisco region of Mexico. Crack 

open a Classic for a perfectly 

balanced blend of tequila, lime 

and salt topped with sparkling 

water, a Watermelon & Lime 

with a splash of citrus and a 

twist of juicy watermelon, or 

our current fave, Pineapple 

& Chilli, where sweet meets 

spicy meets super refreshing. 

premiumliquor.co.nz 

My fine dining bag 

Mainlanders – fancy a fancy meal from 

one of Auckland’s most celebrated 

restaurants, in the comfort of your 

home and without having to leave 

the South Island? This month My 

Food Bag has teamed up with Sid 

Sahrawat’s Anise, Josh Emett’s Gilt 

and Tom Hishon’s Kingi to bring you 

a gourmet-packed menu featuring a 

range of curated recipes, delivered 

right to your doorstep. Available from 

Sunday February 11 through to Sunday 

February 25, dine on the likes of Anise’s 

seared beef eye fillet with rendang 

sauce, roti and nam jim, Gilt’s panseared 

snapper with braised courgette 

orzo and lemon butter sauce and Kingi’s 

long-line caught snapper with scallop 

potato ragu, peach courgette salad and 

Daily Bread sourdough. Available as part 

of MFB’s regular weekly delivery or as 

standalone one-off meal kits for $59.99. 

myfoodbag.co.nz 

Making waves 

Much-loved foodie, author, stylist, 

photographer and passionate surfer 

Eleanor Cripps recently added 

yet another string to her creative 

bow with the launch of women’s 

surfwear label Lady Waves, offering 

wetsuits, off-duty attire, accessories 

and even boards, all showcasing 

Eleanor’s unique, covetable style 

and created using high-quality, 

sustainable materials. 

shopladywaves.com


Dance revolution 

Following the triumphant premiere in May 2023, 

leading contemporary dance company Black Grace 

is now taking its bold work, Paradise Rumour, on 

tour. Choreographed by founder Neil Ieremia, the 

powerful performance bounces back and forth 

through time and space, starting with the arrival of the 

missionaries to the Pacific and collecting memories, 

visions, experiences both personal and collective. 

Weaving together four separate parts of the same 

experience within the one person, the first dancer 

represents hope and resistance, the second sorrow 

and acceptance, the third control and release and the 

fourth faith and crisis, it features six performers and an 

original soundtrack by Anonymouz. Christchurch, 

Isaac Theatre Royal, March 17. 

blackgrace.co.nz 

In the club 

Looking to get your hands on some of New 

Zealand’s best drops and nab a bargain? Join the club! 

The Foley Wine Club offers a covetable collection of 

handcrafted wines (and even a multi award-winning 

gin) from some of our most iconic makers (think 

Te Kairanga, Mt Difficulty, Martinborough Vineyard, 

Lighthouse Gin, Grove Mill and Vavasour) – delivered 

direct to your door. Right now we’re sipping the 

incredibly summer-friendly Mt Difficulty Bannockburn 

Pinot Noir Rosé 2023, which is giving rosewater and 

watermelon on the nose, a hint of ruby grapefruit, 

delicious cherry and apple flavours and a savoury 

minerality on the palate. 

foleywineclub.co.nz 

Fancy fabrics 

Renowned for its take on timeless luxury, local fashion label 

Elle & Riley has released an innovative new collection to mark 

a new chapter in the brand’s journey, blending 85 percent silk 

with 15 percent cashmere cut in an array of versatile styles 

(including a sleek column skirt, classic flare pants and a line-up 

of tops) designed for effortless mixing and matching and in a 

warm, sophisticated palette of chocolate, camel and cream. 

elleandriley.com

Put your best foot forward this summer with a pair of 

Dubarry deck shoes. Made to last a lifetime and so comfortable you 

will never want to take them off. 

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

24 Magazine | Wishlist 

Most wanted 

From strawberry shower jellies and beautiful books to wonderful wool products, bright 

beach bags and elevating espadrilles, here’s what the 03 team are coveting this month. 

2 

4 

3 

13 

1 

5 

Resene 

Aqua Spring 

11 

12 

8 

10 

Resene 

Bright Spark 

9 

7 

6 

1. Wellington Chocolate Factory x Karen Walker Raspberry Lamington milk chocolate, $15; 

2. Meadowlark Bubble Glass medium sterling silver earrings, $549; 3. Honest Wolf The Amenity pouch in Taupe, $189; 

4. Flora: Celebrating Our Botanical World, Te Papa Press, $80; 5. Aesop Refresh bar soap, $30; 6. Broken Heart Original Gin refill pouch, $75; 

7. Caitlin Crisp x La Tribe High Wedge espadrilles, $340; 8. &SUNDAY Seaglass inflatable pool, $170; 9. Eja crystal holder in Mint/Pink/Yellow, 

$149 at Ballantynes; 10. Harriet Millar ‘Lavender’, acrylic on canvas, 505 x 510mm, $1200; 11. Lush Kiss Me Quick strawberry shower jelly, $14; 

12. Embodyme Nurturing Body Oil in Joy, $120; 13. Briarwood beach bag in Pink/Green, $99

Mastering the art 

of moving house 

Selling or moving to a new home is an exciting yet challenging 

endeavour. One key aspect when selling your home is styling 

your furniture and décor to create the best appeal to buyers, 

including strategically arranging your furniture and décor to 

enhance the aesthetic appeal and functionality of your home. 

It may not reflect the way you normally live in the home but 

styling is all about creating the best first impression. Some 

tricks to get you started are: 

Edit the personal – take away mementoes and photos that 

are personal. When showcasing your home you are trying to 

get a potential buyer to envisage living there so enhance your 

space with neutral décor that invites a buyers imagination. 

Declutter and Downsize – evaluate each piece of furniture. 

Does it work with the overall flow of the home and enhance 

your space? Edit some pieces of furniture to a storage 

facility to ensure your rooms flow well and feel spacious and 

comfortable. 

Open Home Ready – put your best foot forward on the 

day. Tidy the detritus and think fresh flowers and pretty scents 

to inspire your new homeowner. 

Katy 

Husband 

Whether you’re downsizing, upsizing, or simply transitioning 

to a new home, strategically arranging your furniture and styling 

your décor right from the outset will enhance the aesthetic 

appeal and functionality of your new home. Some practical tips 

and tricks to think about are: 

Planning Ahead – before the moving trucks arrive plan the 

layout of furniture in your new spaces. Consider dimensions, 

the placement of windows and doors and the overall flow of 

the house. Ensure the arrangement of furniture complements 

the room’s purpose and you have easy movement around 

commonly used areas. 

Focal Points – Identify and enhance the focal points in each 

room. This could be a fireplace, a large window with a scenic 

view, or a piece of artwork. Arrange furniture to highlight 

these focal points, drawing attention and creating a cohesive 

and interesting design. 

Scale and Proportion – pay attention to the scale and 

proportion of your furniture in relation to room size. 

Oversized furniture in a small space can make it feel cramped, 

while too many small pieces in a large room may create a 

disjointed look. Aim for a balanced and harmonious look and 

remember, everything doesn’t need to be perfectly matched 

but a sense of equilibrium will create a more visually appealing 

and comfortable room. 

Lighting Matters – consider the natural and artificial lighting 

in each room. Arrange furniture to make the most of natural 

light and strategically place lamps to illuminate dark corners. 

Proper lighting will enhance the overall ambience and of course 

make spaces feel more inviting. 

Experiment and Play – don’t be afraid to experiment with 

different furniture arrangements. Once you’ve moved in, spend 

some time living in the space and adjust if needed. Sometimes 

it takes time to find the best layout! 

We love getting involved to help you style to sell your home. 

It can be a transformative experience that significantly impacts 

your sale price. Maximizing your new home’s potential with 

styling experts creates rooms that not only look appealing 

but also feel like a true reflection of your personal style and 

comfort. Check out our website for more details on creating 

your own beautiful and welcoming home with us. 

166 High Street, Rangiora | featherandoak.co.nz

26 Magazine | Fashion 

Work it 

Ensure your re-entry to the work environment is cool, calm, collected and chic with pretty 

florals in smart cuts and classic combos of crisp white shirts and tailored black pants – 

then elevate with bold bling, capacious totes and a hint of pink on cheeks and lips. 

10 

1 

Resene 

Code Red 

11 

2 

12 

9 

3 

13 

14 

8 

4 

7 

Resene 

Spindle 

6 

5 

1. Adrift Boyfriend shirt, $227 at Zebrano; 2. Deadly Ponies Mr Porter Rush tote, $699; 3. Kate Sylvester Blooms sundress in Pink, $379; 

4. Liam Beignet pants, $299; 5. Jasmin Sparrow Quinto sterling silver bracelet, $85; 

6. Maryse Lip Shine multi-use balm in Lychee, $58; 7. Georgia Jay FLO nappa leather carry-all in Cherry, $1060; 

8. Yu Mei Teresa tote in Brun Suede, $1995; 9. Juliette Hogan Fancy T linen top in Ivory, $349, and Leonard pants in Daisy Pink, $349; 

10. NARS Powermatte High-Intensity lip pencil, $54; 11. Meadowlark Bon Bon pearl and sterling silver earrings, $649; 

12. Juliette Hogan Boyfriend pants, $629; 13. Moochi Adapt shirt, $290; 14. Karen Walker Poppy linen dress in Edwardian Floral, $645

28 Magazine | Beauty 

About face 

From decadently delicate scented hair mists and innovative serums to adorable 

eye masks and SPF drops, here’s what the 03 team are testing this month. 

1. Model product 

Developed by French-born 

former top model Caroline 

Lorinet in conjunction with 

renowned cosmetic scientist 

Ray Townsend and with 

extremely sensitive skin in mind, 

the eponymous brand works to 

a carefully considered four-step 

routine including a hydrating 

cleanser, refreshing toner 

(both $85) and two serums 

(Smoothing and Supercharge, 

$142 each), drawing the best 

of nature around the world 

to support, nourish, repair 

and improve cell turnover of 

the dermal layers. Available 

at Ballantynes. 

3. Bank on it 

Sad fact: our bodies 

produce less collagen 

every year, and factors 

like pollution can speed 

up collagen degradation, 

leading to visible signs of 

ageing such as sagging 

skin, hyperpigmentation 

and fine lines. Good 

news: Dermalogica’s new 

Pro-Collagen Banking 

Serum ($180) promises 

to help future-proof 

your skin by preserving 

its existing collagen, 

protecting it against the 

signs of premature ageing, 

while also supporting 

resilient, visibly plumper, 

more luminous and 

less wrinkly skin. 

1 

4 

4. Heart eyes 

We’re head over heels for these little 

cuties from Lush’s limited edition 

Valentine’s Day release. The I Heart 

You eye mask pads ($8) will show 

tired eyes a bit of TLC with delicate 

rose water (using blooms gathered 

from the beautiful Rose Valley in 

Bulgaria, apparently) and juicy fresh 

aloe. Pop a pair in the fridge until 

you’re ready to use, then lay back and 

feel the love on your peepers. 

3 

2 

5 

2. Dynamic duo 

Beloved Aussie beauty 

brand Bondi Sands 

recently dropped a dream 

skincare duo, just in 

time for another savage 

downunder summer. Its 

debut retinol serum, Baby 

Face ($33), is infused with 

0.5% retinol along with 

watermelon extract and 

squalane. Apply at night, 

and if you’re a newcomer 

to the magical but potent 

powers of retinol, ease 

in with once-a-week use. 

Then by day ensure your 

newly dewy skin is well 

protected with Sunny 

Daze SPF 50+ Hydrating 

Face Fluid Drops ($30), 

complete with hydrating 

hibiscus fruit extract, 

repairing Vit E and 

soothing aloe vera. 

5. Hair for it 

Sophisticated users of scent will know 

the key to success is in subtle layering. 

Parisian perfumers Diptyque know it too 

and have added a hair mist in signature 

scent Fleur de Peau ($107 at Mecca) to 

its covetable retinue, lending a delicate 

yet luxurious fragrance with notes of iris, 

musk, ambrette and pink peppercorn 

that lights up when your hair moves. 

Pro tip: to help hair absorb the mist more 

effectively, rinse with cold water after 

washing, to strengthen the capillary fibres.

Promotion | Magazine 29 

LIGHTS, CAMERA, GLAMOUR! 

Like many of the best little businesses, My Glam Booth was born when Christchurch-based founder 

and bright young thing Annabelle Hill (pictured top left) couldn’t find exactly what she was looking for 

(a sleek, chic, super flattering and fun-to-use mobile photo booth), so decided to launch her own… 

Annabelle, how did My Glam Booth come about? 

My partner Ken and I were in the midst of planning our 

wedding in January 2023 (we get married in May!), and I had 

been looking through Instagram for inspiration and saw the 

Kardashians using a photo booth. The photos were flawless, 

high quality, black and white and not to mention SO GLAM! 

I went on a mission to find something like it in Christchurch, 

and for the life of me I couldn’t find anything – sure there are 

photo booths around, but nothing that captured my eye and 

had me thinking, “Wow that’s beautiful, I need to hire that”. 

So, I thought why not look overseas, get my own 

manufactured and start my own business. If it was something 

I would hire, I’m sure someone else would love to use it too. 

Life is too short not to try new things! 

What sets MGB apart in the market? 

Our incredible customer service, high quality photos with 

the option to have them in colour or black and white, the 

ability to fully customise photo templates and the tap to 

start screen with branding or your names (for corporate 

events, weddings, etc). 

Also that we can travel ANYWHERE with it. Our beautiful 

booth is easily transportable and can be flown anywhere 

(we’ve already been up north a few times!). 

Tell us a little about booking the My Glam Booth and how 

it all works on the day? 

Simply head to our website and fill in our booking form. From 

here I make contact with you to confirm your date is available 

(we have plenty of availability with two booths on hand). 

Then we start the very exciting process of designing your 

personalised photo template and tap-to-start screen! 

On the day of the event, we head to your location (we aim 

to set up 1–1.5 hours prior to your start time) and I and one 

of my team set up the booth, printer and backdrop (along 

with glam props of course). We then configure all of our 

systems to ensure the lightning is perfect (it is a glam booth 

after all, everyone needs to look gorgeous). 

From here it’s time to party! We stay with the booth for 

your allocated time, to ensure everything runs smoothly 

and your guests have an unforgettable experience. After the 

allocated booking time is over we pack up and head home! 

You always travel with the My Glam Booth – tell us a bit 

about yourself? 

The Libra in me loves all things beautiful. I love a good iced 

coffee, a jam and cream scone (no I promise I’m not 80, 

26 actually). But most of all I absolutely adore people – I’ve 

always had a part of me that loves working with people. 

I have a background in interior design, and more recently 

retail management. But the thing I love most about My Glam 

Booth is that I get to connect with new people and help them 

create memories they will remember for a lifetime, and that 

to me is what truly fills my cup and makes me feel like I’m 

making a difference in someone’s life. 

myglambooth.co.nz

30 Magazine | Feature 

Living abundantly 

Excited about returning to the South Island this summer (bringing workshops 

and a wonderful new book), Niva and Yotam Kay are pros when it comes to all things 

permaculture – not to mention preserves, pickles and a very good pizza dough. 

INTERVIEW JOSIE STEENHART | PHOTOS AARON MCLEAN 

Tell us about the place you live and work in currently… 

We live at Pākaraka Farm, an organic farm in the 

beautiful Kauaeranga Valley near Thames in Coromandel 

Peninsula, where we operate a market garden, write, ferment 

and preserve. 

Pākaraka is an off-grid 215-acre farm of diverse agro– 

ecological projects, including 180 acres of regenerating 

native bush. 

Where did the passion for fermentation start and how did it 

evolve into what you do today? 

We both loved eating our grandmothers’ fermented and pickled 

foods growing up. 

Our first go at fermenting was when we were given a 

kombucha SCOBY [symbiotic culture of bacteria and yeast) in 

2006, and we’ve continued experimenting with various ferments 

ever since. 

Niva, as well as food/farming, you do some other quite 

different work… 

In the last three years, I have been working in the video games 

space, which I really love. 

I am one of the organisers of REGENERATE Game Jam, an 

event that brings together game developers to create games 

focused on organic, regenerative and indigenous farming 

knowledge and practices. 

I am also a director/producer and writer of the impact 

documentary High Tide Don’t Hide, which followed the School 

Strike for Climate movement of 2019 (coming up on 

Whaakata Māori). 

What are some top tips when it comes to getting started in 

this type of food preparation/cooking? 

There are many methods you can use to ferment, preserve and 

pickle. It might feel overwhelming when you just start out. We 

recommend starting with something you love eating, making it 

several times and taking notes to see how different factors affect 

the results. 

What are a few of your favourite recipes from the new book? 

We would be delighted to have any of the recipes in the book 

served on the dining table, but if we need to choose a few… 

Niva: Adapted family recipes such as kubaneh and green 

schug. Koji-based recipes such as the lentil and beetroot miso, 

and the broccolini jerky. Drinks, I am really in love with mint jun. 

Yotam: I love making mead and enjoying it with friends, with 

a side serving of Middle Eastern pickles. The sourdough pizza 

dough is so good, and making pizza using our homemade sauce 

is a real treat. 

How long did it take you to put the book together, and what 

were some of the challenges? 

It took us over a year to put this book together, including 

writing, refining the recipes, reading all the latest relevant 

research on each topic and preparing everything for the 

photography days. 

We have a small kitchen, and we don’t usually make dozens 

of batches of each recipe all at the same time – many of which 

take weeks and even months before they are ready. 

We’re a South Island-celebrating magazine – tell us about a 

few of your favourite spots to visit here… 

We loved tramping in Abel Tasman National Park and staying 

in the Marlborough Sounds, and we look forward to getting to 

know more parts of the island. 

What have you been up to so far this year? 

This summer, we had an amazingly prolific year in the garden; 

we spent a lot of time harvesting. We had lots of events on the 

farm. We visited Christchurch for the first time, and we had 

a wonderful time thanks to the hospitality of The Food Farm, 

Scorpio Books and The Canterbury Horticultural Society. We 

even got to see the Foo Fighters while there! 

For the rest of 2024, we have online gardening courses 

opening up, chestnut season and olive season on the farm 

through autumn, REGENERATE Game Jam returning in June and 

then a winter break!

Recipe | Magazine 33 

YEMENI GREEN SCHUG 

Green schug was the hot condiment 

of Niva’s childhood. Niva’s grandma, 

Hava, would go to the market to buy the 

fresh coriander and chilli to make green 

schug as tradition requires, at home. 

Growing up, we would add green schug 

to anything and everything, from soups, 

to omelette batter, in cheese sandwiches 

and, most importantly, mixed with 

grated tomato on the Saturday mornings 

when Niva’s father Eitan baked kubaneh. 

Of course, green schug was also part of 

a quick lunch with flaky malawah and 

other Yemeni pastries and dishes. 

The exact ingredients of schug change 

from family to family. This recipe is 

based on what Niva recalls from her 

grandma’s recipe, along with what others 

who have made schug with her shared 

with us. 

Makes 300ml 

2 heads garlic 

4–5 green chillies (we use jalapeños) 

2 large bunches of coriander (approximately 

180g), roughly chopped 

1 teaspoon ground cumin 

5g salt 

1 teaspoon ground cardamom 

2 cloves 

Place all the ingredients in a food processor, 

and pulse until the ingredients are evenly 

ground into a slightly chunky mixture. 

Place the schug that you won’t be using on 

the day in a container with a tight lid. Kept 

in the fridge, schug will store well for up to 

2 months. During this time, due to oxidation, 

the colour will change from light green to a 

dull dark green. 

“We recommend starting with 

something you love eating, making it 

several times and taking notes to see 

how different factors affect the results.”

34 Magazine | Recipe 

PICKLED VEGETABLES MIDDLE 

EASTERN MIX 

This pickle recipe is absolutely delicious, easy to make 

and can be used to pickle any vegetable. It uses a salt and 

vinegar brine mixed with a Middle Eastern-style spice 

mix. The result is a versatile pickle that can be dished 

out to add crunchy vegetables alongside a wide range 

of foods. We like to serve it with rice, lentils, meat and 

salad or as a snack when enjoying drinks with friends. 

Makes 1.5–2 litres 

2 medium or 3 small onions 

¼ medium green cabbage 

4 medium carrots 

2 capsicums 

1 small cauliflower 

100g or a small bunch of green beans 

6 cloves garlic 

Fennel, cucumber, capsicum, turnips and 

asparagus (optional) 

5g ground allspice 

5g chilli powder or 2–3 fresh chillies (use less if preferred) 

5 bay leaves 

Brine 

20ml salt 

500ml water 

½ cup vinegar 

10g ground turmeric or 30g fresh turmeric 

Wash and cut the vegetables. Slice the onions into 1cm rings. 

They don’t need to be broken and can stay as compact rings 

throughout the pickling. Slice the cabbage into strips. Cut the 

carrots into thin rounds. Slice the capsicums into strips. Break 

the cauliflower into florets and slice the cauliflower stem. 

Remove the ends of the green beans and cut them in half. Slice 

the garlic cloves or leave whole. Mix the vegetables, allspice, 

chilli and bay leaves in a large bowl. 

Stuff the vegetables and spice mix into a 2 litre jar or a few 

smaller jars if you prefer. The vegetables should be crammed in, 

leaving just enough room for the brine to get in between them. 

For the brine, mix the salt, water, vinegar and turmeric in a 

bowl until well combined and the salt has completely dissolved. 

The brine doesn’t need to be heated. Pour the brine mixture 

over the vegetables. When pouring the brine, you might need 

to tilt the jar to different angles so that air bubbles can escape. 

Once full, add a weight and close the jar with a tight lid. 

If you need to top up with more brine, add 1½ teaspoons of salt 

per cup of water and ¼ cup of vinegar. 

Ready in 10 days. Store in the pantry for up to 2 months or for 

longer in the fridge.


PRESERVED LEMONS 

In this simple recipe we use salt to transform lemons to 

create a culinary treat. The preserved lemons are ready 

to eat as early as within three days, while also keeping 

for many years. While you can use any lemon for this 

recipe, a variety with a medium-thick peel is ideal, to 

avoid the bitterness of excess peel. The preserved lemon 

slices can be served on top of almost any dish, eaten 

as‐is, as a couple of slices inside a sandwich, or mixed 

into salads. 

Recipe for 500ml jar 

5 medium ripe and nicely yellow lemons 

30g salt 

2 teaspoons paprika 

Juice of 1 lemon 

Olive oil, to seal 

Slice the lemons into 5mm slices and remove as many pips as 

possible, this will massively help reduce bitterness. 

Mix the salt and paprika on a plate. Lightly touch one side 

of each lemon slice in the mixture, shake to remove excess 

salt and pack into a clean jar. If you touch both sides of the 

lemon in the salt, it would be too salty. Even with one side, 

we are not going for full coverage — just for some of the spice 

mix to stick on. As you pack the lemons into a clean jar, the 

juice from the lemons mixed in with the salt will start rising 

up, acting as a brine. 

Add lemon juice as needed so that the lemons are fully 

submerged. If any lemons are floating, use a clean weight to 

keep them down. Top with olive oil to seal and sit on the 

kitchen bench out of direct sunlight. 

After opening, store in the fridge. 

Recipes extracted from The 

Abundant Kitchen by Niva & Yotam 

Kay, photography by Aaron McLean, 

published by Allen & Unwin NZ, 

RRP $49.99.

Feature | Magazine 37 

Still fighting for fair 

Global pioneers for fair trade, Trade Aid, formed in 

Christchurch 50 years ago, remains a force for good in the 

loveliest of ways (chocolate, coffee and handcrafts, oh my!), 

but co-founder Vi Cottrell says there’s still work to be done… 

INTERVIEW JOSIE STEENHART 

First, congratulations on such an incredible milestone! 

How does it feel? 

I feel proud of the fact that we are still here after 50 years 

having survived some difficult times, and that we still support 

and change lives and communities for the better. 

We did once imagine that a time would come when our 

trading partners would be able to access the open market 

on fair terms and organisations like Trade Aid would not be 

needed, but that time has not come and trade in general is 

still weighted against them. 

Tell us a little about that life-changing trip to India 

in 1969… 

We were looking for adventure and new experiences and we 

certainly got those. 

For me personally it was life-changing in the sense that I 

witnessed the hardship and poverty suffered by the Tibetan 

refugees in a strange country and realised that, given the right 

support, they could gain control and dignity in their lives, as 

they had the skills but not the opportunity to access markets. 

I was able to find markets in the US and Europe for the 

carpets and weaving Tibetans produced and to help their 

cooperative reach profitability, sowing the seeds of the idea 

that became Trade Aid. 

Where was the first Trade Aid store, and how was 

it received? 

The first Trade Aid store opened in Christchurch in 1974, 

rented from the Catholic bishop for $2 a week by a 

committed group of volunteers who went on to establish a 

shop in Riccarton which traded for many years. 

The interesting thing was that we had never originally 

planned that there should be stores – we were just to be an 

importer, but the decision was made for us by this first group 

of volunteers. 

What was Christchurch like back in the 1970s? 

There was a new approach to overseas aid being promoted 

– that beneficiaries need to be consulted as they know what 

is best for their communities and aid should be delivered 

accordingly, rather than the ‘western expert knows 

best’ approach. 

The idea that trade is the best form of aid came from 

this thinking. 

What have been some of your highlights/proudest 

moments/greatest achievements along the way? 

It would be hard to go past the many encounters with the 

women and men who make our crafts over the years. 

The improvements in their lives have been evident: better 

houses, cows and goats for milk for the family and to sell, 

vegetable patches, other income-generating initiatives like tea 

stalls or rickshaws for the husbands to pull. 

Above all, women have so often told us of the educational 

achievements of their children even to university level, funded 

by making handcrafts and their savings schemes. Many women 

have become literate themselves through training programs. 

What were some of the biggest challenges? 

An underlying challenge has been the need for capital funds: 

part of the fair trade requirements is paying 50 percent 

advance for orders so that producers can invest in raw 

materials and paying the balance upon shipment, which is a 

practice contrary to most normal trading arrangements. 

Covid of course had a disastrous effect on the continuity 

of supply, with whole communities being disrupted through 

illness and lockdowns, while at the same time freight costs 

went very high. 

Climate change has a growing impact on our farmers and 

on communities suffering increased flooding. 

It’s also been 20 years since you began importing fair trade 

coffee, tell us a bit about that… 

We decided that if we were going to have any impact on the 

way trade was done, and on customer awareness, then we 

needed to be trading in products that people use every day 

rather than confining ourselves to handcrafts – hence the 

venture into tea first and then coffee in 1985. 

At the time there was a struggle in Nicaragua against 

foreign political interference so that importing their coffee 

was a way of lending out support and sparking a campaign to 

highlight the issues. 

Eva Rickard, who had recently returned from Nicaragua, 

launched our campaign.

38 Magazine | Feature 

ABOVE: Trade Aid founders Vi and husband Richard Cottrell in Tibet 

with the Dalai Lama; RIGHT: Vi Cottrell and Peter Elvy with Tibetan 

carpets in the 1970s. 

“The first Trade Aid store opened in 

Christchurch in 1974, rented from the 

Catholic bishop for $2 a week…” 

And in 2014 you opened the Sweet Justice chocolate 

factory in Sydenham, Christchurch… 

At the time we were looking for another product that would 

benefit small farmers and at the same time support the 

awareness-raising program about child labour, which remains 

rife in cocoa bean growing areas in Africa. 

Luckily the required machinery came available from a 

factory in Australia that was closing down, so the opportunity 

was open to Trade Aid. 

Have you returned to India over the years since that 

original trip? How has it changed/stayed the same? 

I’ve returned many times on Trade Aid business including to 

the places that were already familiar to me. 

There have been many changes, not all for the best: the 

pollution in Delhi and the north has increased so that the air 

is never clear of smoke and exhaust fumes from the vastly 

increased traffic; everyone has a cellphone now: there is a 

visibly well-off middle class, many living in gated communities. 

What has stayed the same is the excitement and variety 

of life in the cities and the simple life lived in the villages; 

the poverty and homelessness often pushed out of sight 

of tourists; the obsession with cricket and widespread 

recognition even of New Zealand players; the wonderful food. 

When it comes to the trading partners I’ve visited, there 

is visible evidence of improved living conditions and the 

testimony of many producers about the chances their 

children now have in life: many elderly craftswomen are now 

supported by those children. 

You plan to take a step back from your involvement with 

Trade Aid in 2024 – what have you got planned? 

I have been retired from the staff of Trade Aid Importers for 

many years now, and from the board for three years or so. 

I do still take the minutes of their meetings so I am aware of 

much that’s discussed. 

I also belong to an advisory group that is available 

to staff and governance bodies to provide advice and 

recommendations on policy matters and on relationships 

with our trading partners.

The South Island lifestyle 

magazine, found across the 03. 

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Get your socks off 

Graham Nash on 60 years of songwriting, the beauty of Christchurch, his love for 

Kiwi music royalty Neil and Tim Finn, and why he prefers to play in bare feet. 

WORDS JOSIE STEENHART | PHOTO AMY GRANTHAM

Music | Magazine 41 

“You can expect anything from me … you’re gonna hear songs you 

wanna hear and you’re gonna hear songs that you’ve never heard 

and you’re gonna hear songs that were written that morning.” 

i Graham. Can you hear me?” 

“H Silence. 

On my laptop screen I watch one of the biggest names in 

music, Graham Nash, nod his head. Yes, he can hear me. But I 

can’t hear him. 

It’s a story as old as time (or as long as Covid has been 

around, anyway). Zoom has betrayed us. 

Already flustered by a) the fact that I’m interviewing a living 

legend, and b) that he’s chosen to turn his camera on though 

I was briefed that he wouldn’t be using it and so am slumped 

on the couch in my activewear when we’re connected, not 

being able to hear him has me breaking into a minor sweat 

(so the sweatshirt I’m wearing comes in handy for something 

at least). 

Can I request that someone who has twice been inducted 

into the Rock and Roll Hall of Fame (with bands the Hollies, 

one of the UK’s most successful pop groups, and Crosby, 

Stills & Nash – yep, he’s that Nash) and who has produced 

best‐selling music for six decades restart his computer? I do, 

and he diligently does. 

No dice. Still no sound coming from Graham’s side. Panicstricken 

but trying to play it cool and keep it profesh, I say 

I’ll contact his New Zealand management and see what they 

suggest. He mimes (or that’s how it looks to me) “okay” and 

waves goodbye. 

Fifteen highly stressful minutes later, I’m at my desktop 

computer, looking, and I hope subtly, slightly more put 

together with a swipe of makeup and a hairbrush, and, thank 

the journalism gods, I can hear him now. 

For interest’s sake, his accent is a curious yet charming mix 

of Blackpool and more than four decades living in the US. He’s 

beaming in from his current home in New York (“I’m speaking 

to you from Manhattan, yes”), and he’s “feeling healthy and 

looking forward to coming down to see you in New Zealand”. 

That’s the reason for our chat – one of just two New 

Zealand stops on his global tour, titled Sixty Years of Songs and 

Stories, is at Christchurch’s wonderful Isaac Theatre Royal on 

March 3, 2024. 

“The first four tours I’ve finished already,” he says. 

“We did four tours in 2023 and we’re starting again in 

Australia and New Zealand.” 

He also released a new album, Now, in May of 2023. That 

must have been a big year. 

“It was a big year, and still is. All my years are big!” 

He’s already been to New Zealand “twice, I believe – once 

with David [Crosby] and Stephen [Stills], and then with Neil 

[Young], for one day, for a benefit for the Rainbow Warrior 

[held at Auckland’s Mt Smart Stadium in 1986, Split Enz 

historically reformed specifically for the event]. 

“I do have great memories of Christchurch,” says Graham. 

“It was beautiful. Lots of green. Is it still beautiful, even after 

the earthquakes?” 

I assure him it is. Possibly there’s even more green, 

post-quakes. 

“I am looking forward to coming to play.” 

Will he have time on this visit south for a spot of 

sightseeing? 

“I will walk around, for sure, but we’re only really in each 

city for a day. There’s not too much [leisure time], not when 

you’re touring.” 

Are there any New Zealand musicians he’s particularly 

partial to? 

“I love the Finn brothers, they’re really excellent musicians, 

and make great records.” 

He’s never had the pleasure of meeting them [someone 

alert Finn management!]. 

So, 60 years of songwriting… Does he have favourites? Or 

least-favourites? What can Christchurch concert-goers expect? 

“I understand that I’ve sung ‘Our House’ and ‘Teach Your 

Children’ and ‘Military Madness’ and ‘Chicago’, I’ve sung them 

a million times, but every time I sing them I want the audience 

to know that I’m there to sing for them, and that I’m gonna 

play what they wanna hear, and I’m gonna play with the same 

passion I had when I wrote it,” he says. 

“But you’ll also hear new songs too.” 

Does “new” mean songs from his latest album? 

“You can expect anything from me – and our fans really 

understand that – you’re gonna hear songs you wanna hear 

and you’re gonna hear songs that you’ve never heard and 

you’re gonna hear songs that were written that morning.” 

Having fluffed him round with technical difficulties for most 

if not all of our allocated interview time, I throw in just one 

more, in hindsight quite random, question for Graham. Does 

he still perform barefoot? 

“I haven’t done it recently because it has been getting a little 

chilly here, but what happens with me with shoes is if I don’t 

wear them I can feel the bass notes, the bass drum, through 

my feet, so it anchors me to the groove of what we’re playing, 

if that makes any sense? 

“I’m also not so sure now if anyone wants to see 82-yearold 

feet.” 

I assure him early March in Aotearoa is likely to still be fairly 

warm, and as a nation renowned for both our welcoming 

natures and love of casual attire, he can feel comfortable 

shedding his footwear on stage – then say goodbye and 

disconnect our call, probably to our mutual relief. 

Graham Nash performs Sixty Years of Songs and Stories 

at Christchurch’s Isaac Theatre Royal on March 3, 2024.

42 Magazine | Interiors 

That ‘70s home 

More than 45 years after it was built, this 

home in Dunedin’s West Harbour not only 

remains in the same family, it also retains all 

of its original features. 

WORDS KIM DUNGEY 

PHOTOS GREGOR RICHARDSON 

J 

ulia Hutchinson bought her childhood home and it has 

hardly changed since the 1970s. 

She and her husband Jay were living in Wellington and 

becoming disillusioned about house prices when her parents, 

who were departing Dunedin, suggested they buy the family 

home in Maia. 

The idea took her by surprise. 

“I suppose there was the fear it would feel like my parents’ 

home, not mine,” she says. 

“But after much discussion, we made the decision to move 

back about five years ago and now I feel incredibly lucky.” 

Designed by her father when he was an architectural 

draughtsman at Mason & Wales, the house was built in 

1977 for just $23,000. 

Although it had some features typical of the 1970s, 

including dark-stained timber and built-in cabinetry, its 

compact size and architectural style were unusual for 

the time. 

Julia’s father Stephen Loach grew up in the country, and 

wanted the house to have a strong architectural style that 

reflected early New Zealand cottage forms. 

For the cladding, he sourced rough-sawn larch, an 

economical and durable material that was often used in farm 

buildings. Timber was also used in the traditional interior, 

with framed, ledged and braced doors made from cedar, and 

the bathroom and toilet lined in New Zealand Oregon. 

A brick fireplace acts as a heat sink in the middle of the 

building. An open staircase – its treads held in place with 

wooden pegs – connects the ground floor living areas with 

the bedrooms and bathroom upstairs.

“Although it had some features typical of the 1970s, including 

dark-stained timber and built-in cabinetry, its compact size and 

architectural style were unusual for the time.”

Almost all the rooms have a view of Otago Harbour. 

Being in their 20s and “not long married”, Stephen and his 

wife needed something affordable, Jay says. 

The home’s 3.6m width was based on the fact plasterboard 

came in 1.2m sheets and they could use three across without 

any wastage. 

The construction of the upper floor was floor joists 

with particle board flooring on top, which formed the 

ceiling downstairs. 

“That was again a cost-saving measure but it was also a look 

that I was after.” 

A 50m 2 extension added in 1984, just before the birth 

of the Loach’s second child, provided a third bedroom and 

additional living space for the expanding family. 

All the original materials and design details were replicated, 

although Stephen did take to an internal wall with a chainsaw 

to create an opening between the staircase and the new 

living area. 

Before this addition, the home was only 80m 2 . 

“There wouldn’t be many houses being built at that time 

of that size so in a way it was a bit of an experiment … 

These days it’s been recognised that small houses have got 

a big role to play in this country because the cost of housing 

is astronomical.” 

While many properties from the ’70s have been 

modernised, the Hutchinsons say they have only painted 

and carpeted. 

Despite suggestions from visitors, they haven’t enlarged the 

3m by 2m kitchen or replaced the yellow Caroma toilet and 

matching bathroom fittings.

Interiors | Magazine 45 

“Despite suggestions from 

visitors, they haven’t enlarged the 

3m by 2m kitchen or replaced 

the yellow Caroma toilet and 

matching bathroom fittings.”

46 Magazine | Interiors 

In the galley kitchen, they tiled the walls, added a 

dishwasher and updated the oven, but kept the original 

cabinets, countertops and floor tiles. 

The hessian wall-covering in one of the living rooms 

is original and orange curtain fabric was chosen to fit 

with the retro vibe. 

A vintage lamp and a contemporary stool, both also 

bright orange, sit alongside yellow plastic Kartell side 

tables from the 1970s. The many artworks on the 

walls are mostly by friends Jay met at art school and 

the Princes Street gallery he once owned. 

The artist and gallery technician loves the home’s 

“handmade, hand-finished, bespoke elements”. 

Julia says there are certain things they’ll never change 

– like the patina on the stairs from years of her family 

traipsing up and down them. As a child, she spied on 

visitors through the gaps in them, and rolled down the 

treads in a zipped-up sleeping bag. 

The connection between the ground floor rooms 

meant it was always “quite a social home”. 

“I’d go to friends’ houses and often they were villas 

or California bungalows with big, cold rooms and big 

hallways. Our house was small and open-plan with a 

lot of natural materials.” 

The childhood she spent in the home enriches 

the experience of living there now, says the support 

adviser, who’s on maternity leave following the birth of 

their daughter. 

But the family is also making new memories. 

“We’ve got our art and our furniture and it feels like 

our house,” she says. 

“We just love living here.”

“These days it’s been 

recognised that small 

houses have got a big role 

to play in this country 

because the cost of 

housing is astronomical.”

Gardens | Magazine 49 

Violet’s garden 

The second in a series of extracts from gorgeous new gardening tome 

Secret Gardens of Aotearoa, we travel to Violet Faigan’s whimsical 

woodland-inspired garden set in the Dunedin hills. 

On a hilltop in suburban Dunedin is Violet’s 

Garden, an ever evolving collage of 

botanical curiosities, foraged weeds and rare 

flowering perennials. 

In the 10 years she has gardened here, 

Violet has created numerous gardens, including 

a woodland area, a planted berm, vegetable 

patches, a bog garden and a shade garden. Each 

is distinct but exists in considered connection 

to its neighbours. 

Violet describes her gardening influences as a 

materials-led mixtape of textures, colours and 

feelings: the warm bright flowers set against a 

dark background on her childhood eiderdown 

quilt, the Sussex woodland countryside painted 

in blocks of colour by Ivon Hitchens from 

his home caravan, Victorian block-printed 

wallpapers, summer horse rides through dusty 

tracks of yarrow and cow parsley. 

ABOUT THE GARDEN 

When Violet and her husband Malcolm bought 

their Dunedin house in 2012 their daughters 

Clara and Emerald were still young, so Violet 

prioritised getting a vegetable garden started. 

The house was grey with a grey roof, net 

curtains, a square rose garden with a few 

neglected inhabitants, some overgrown shrubs, 

and a straggly pittosporum hedge separating 

the property from the street. 

But the section was bigger than any she’d 

had before, and Violet knew that this would 

be her ‘forever garden’. She could see past the 

bark chip layered over black polythene, and 

relished the idea of releasing its potential. 

With the vegetable patch started, out came 

the pittosporum hedge and in went the main 

border, now the sunniest, most abundant 

garden. Most of the shrubs came out too, 

retaining just a smoke bush and a pollarded 

maple, and that area is now a woodland garden. 

Where black polythene once dominated is now 

the shady border or ‘spooky bed’. 

During Covid lockdowns a pond was dug 

to replace the rose garden. Most of the roses 

were past it, and besides, Violet could never 

make sense of roses being planted all together 

just because they’re roses. 

Aside from a little glasshouse, the back 

garden was bare lawn. The neighbour’s 

discarded glasshouse has now been connected 

to the existing one, and Violet dug out the 

floor space to lay down a terracotta tiled floor. 

She now has a nursery area where she raises 

plants for her own garden and to sell from a 

street-side stall. 

The vegetable beds and flower beds are 

slowly expanding into the lawn space, ever 

evolving. She has also planted the grass berm 

out front, so that the garden extends beyond 

the property, blurring the public–private 

space boundary and providing enjoyment 

for passers‐by. 

Most of the soil is heavy clay, with the 

exception of a few loamy patches that Violet 

supposes are vegetable patches from times 

gone by. She has been painstakingly breaking 

up the clay with compost and mulch. Her 

preferred mulch is pea straw – for its insulating 

qualities and the ‘silkiness’ it adds to the soil as 

it breaks down. 

She doesn’t introduce anything inorganic into 

the garden – just homemade compost and 

seaweed tonic, or a little neem oil spray.

50 Magazine | Gardens 

On the hill above Dunedin’s green belt, the property 

is largely sheltered but the wind does whip through 

sometimes. Snowy winters and generally short mild 

summers mean everything Violet plants needs to be 

fairly hardy. 

She doesn’t tend to plan much, just the odd sketch 

that is seldom followed. Violet gardens intuitively, 

developing each little area as the mood takes her: a bog 

garden, a shade garden, a drought garden, a fancifully 

moory pond. 

Part of this is trying to have the right plant in the right 

place so that she’s not wasting resources and water. 

She’s always ready to move a plant if it is not thriving, 

or looks out of place. 

Perennials are Violet’s specialisation. Often considered 

more challenging to grow and with less instant reward 

than annuals, perennials grow, seed and die, then repeat 

this process the following year. 

Grasses that are not officially ornamental – oats, rye, 

barley – grow among her perennials for extra texture, 

as well as ‘weeds’ such as wild parsnip and thistle. 

Teasel (Dipsacus fullonum) seeds have been harvested 

from a Central Otago roadside, and wild black mullein 

(Verbascum nigrum) from a riverbank. 

In winter she allows her plants to seed and die right 

down, opting to support their natural processes rather 

than ‘tidy up’. She enjoys their twiggy stems and the 

dewy spiderwebs glittering in the frost. 

Violet always has a list of plants she’s looking for that 

are hard to find. Recently she collaborated with her 

gardener friend Susie Ripley to import a collection of 

perennial seeds. Susie runs a garden shop and online 

retail business, so she managed the importing logistics, 

and together they sourced 40 perennial varieties they 

had not been able to find in Aotearoa. 

They included plume poppy (Macleaya microcarpa), 

with large flat intricately geometric leaves and puffy 

white flower plumes, and Korean bellflower (Campanula 

takesimana), with a dusty pink canopy of hanging bellshaped 

blooms. 

Violet painted botanical illustrations for the seed 

packets that might be equally appropriate for a 

witchcraft pharmacology manual or a Dries Van Noten 

runway textile. 

Gardens are self-portraits. Violet always works alone 

on hers. It’s indulgent and creative and there’s not really 

space for others’ input. Her open-garden events are a 

way to share the joy, though, and she’s known among 

friends for always being late to dinner parties, but always 

arriving with an armful of flowers. 

Violet hopes her self-portrait is a little eccentric and 

idiosyncratic, with its foraged weeds and palette of ox 

blood, biscuity browns and butter. She sees gardeners 

as being like musicians or readers: diverse and deeply 

personal in their tastes and fixations. 

If she were to offer any advice to other gardeners, it 

would be to make bold choices, and to trust themselves.


“Violet describes her gardening influences as a materialsled 

mixtape of textures, colours and feelings.” 

BUILDING A POND 

My fascination with water in a garden goes way back. 

Tiny me couldn’t keep away from water and found the water lillies in the Timaru 

Botanic Gardens pond completely magical and exotic. I wanted to take a piece home – a 

compulsion I often have when looking at beautiful gardens and landscapes. My pockets are 

well used and grubby with the seed heads, blooms or what mum called ‘heels’ that have 

made their way in there. 

I dream (literally and figuratively) of having water in my garden deep enough to bathe in. 

I made my first permanent pond for my mother around age 16. It was concrete and I 

decorated it with vintage ceramic pieces. A wishing well came soon after – a small, deep, 

sculpted concrete basin sunk into one of mum’s rock gardens. 

When flatting in Christchurch I made another small pond/bog garden. From memory it 

was unlined and constantly drained … There were also two cast-iron baths with claw feet 

outdoors – one with lilies and fish and the other a fire bath (a bathtub with a fire under it 

to heat the water) for humans. 

In our first home I built a small pond in the courtyard, with broken Edwardian china 

mosaics decorating the lip. The wee ones would play in it. 

Concrete ponds are sometimes problematic because tree roots can disrupt them and 

compromise the structural integrity. I was always patching leaks and cracks in the one I 

made for mum.

52 Magazine | Gardens 

“It’s certainly 

encouraging more 

wildlife – mainly cheeky 

blackbirds, dragonflies, 

may beetles, various 

water creatures… 

and countless little 

people. It’s a busy wee 

community.”


“I love that the pond 

can be dipped into 

during drought times 

for a bucket of water 

to toss on the garden 

– of course it collects 

any rainfall.” 

My dream is for a natural pond, but that’s not something 

I’ve achieved yet. I need to find the time to do more research. 

My current pond was dug during a Covid lockdown. I used 

the least useful part of the garden in terms of growing – a 

dry, low-lit area with tree roots and rock-hard clay soil. It’s 

also a sloped area, so I used the soil I dug out to build up a 

bank with a flattened top. (This was supposed to be used for 

seating and a fire pit, but somehow it ended up planted in 

perennials!) 

I draped a hose to ‘draw’ a shape that felt natural within 

the space. Then I dug it with a spade. All was going well until 

I struck a drainpipe with my spade and broke it. Luckily it was 

an easy fix, with a water-resistant adhesive sealant. 

By this stage Malcolm was looking on nervously. This is not 

uncommon; he knows my projects are often driven by an 

urgency to complete what’s in my mind’s eye, often with little 

or no practical knowledge… 

The pond dug, I sourced a decent-quality, UV-resistant 

plastic liner. A bit cheap and nasty but I didn’t want to use 

concrete in an area so full of tree roots. 

I got a little advice and reassurance from my friend 

Elizabeth. She is in her seventies and I’m in awe of her 

gardens, as well as her pond- making and building skills. 

Elizabeth used a digger to create huge farm ponds using 

polythene liners, so if they were good enough for her I 

was sold. 

The process was simple. Before laying the plastic liner I 

bedded the dug-out area with sand to protect the liner from 

any sharp objects. (I was advised against using old carpet as it 

often has tacks hiding in it.) 

Then I laid the plastic on the sand, leaving an allowance of 

a good 30 centimetres around the edge, and started to fill 

it with water. This is best done on a warmer day when the 

plastic is more malleable. As you fill, you can manipulate the 

polythene to get rid of creases. Once it was full and free of 

creases I trimmed the edges and disguised any visible liner 

with river stones and later plants. 

The pond is home to several goldfish – no frogs as yet, but 

fingers crossed they will find it soon. I haven’t installed a filter; 

instead I’m endeavouring to strike the perfect balance of pond 

plants to filter the water naturally – submerged (nitrogen 

fixers), floating (which protect the pond from the sun and 

therefore hamper algae growth) and marginal pond plants. 

Currently it still needs the occasional clean in the sunny 

months. I built in a wee drain hole and underground pipe that 

takes the dirty water to the driest area of my garden. 

It’s definitely a disadvantage that there is no naturally damp 

bog. Where a natural pond supports marginal plants, an 

artificial pond like mine goes straight from wet to dry – in my 

case to pretty awful heavy clay. 

To create the feeling of a more natural pond I dug an area 

around the edge and buried my left-over liner, punctured 

it roughly with a fork and filled it with rich compost. This is 

enough to retain some moisture and collect pond overflow in 

heavy rain. This edge is now home to many moisture-loving 

species: umbrella plant (Darmera peltata), Astilboides tabularis, 

Astilbe spp., Rodgersia spp. and Filipendula spp. 

I love that the pond can be dipped into during drought 

times for a bucket of water to toss on the garden – of course 

it collects any rainfall. I also love that it’s a perfect system: 

the fish nibble plants and their waste breaks down to feed 

the plants. 

It’s certainly encouraging more wildlife – mainly cheeky 

blackbirds, dragonflies, may beetles, various water creatures I 

don’t yet know the names of… and countless little people. It’s 

a busy wee community. 

Extracted from Secret Gardens of 

Aotearoa by Jane Mahoney & Sophie 

Bannan, photography by Jane Mahoney, 

Josephine Meachen & Sophie Bannan, 

published by Allen & Unwin NZ, 

RRP$50.

54 Magazine | Promotion 

DIRECTORY 

HOME & LIVING 

ANY EXCUSE 

Triple insulated to keep drinks at the perfect temperature 

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Kiwi company Huski, the Wine Tumbler 2.0, is not your 

typical wine glass. Built to last with premium stainless steel in 

a large 355ml capacity, this clever vessel features an EasySlider 

lid to reduce splashes and a detachable TwistLock stem if you 

prefer to go stemless. Available from Any Excuse in an array 

of chic colours from black, white and champagne to pink, lilac 

and slate blue. Priced at $45.99. 

anyexcuse.co.nz 

LITTLE RIVER GALLERY 

Pearce Malcolm’s artistic vision and meticulous 

fabrication combine in his commanding new 

sculpture, ‘Explorer’. The polar bear’s 3D form is 

a series of cross-section contours made of 3mm 

steel plates held in place by steel rods. Its shape 

and musculature described in steel contrasts with 

cast bronze nose and ears. A heavy mass when 

seen from one aspect and hardly there from 

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to circle the piece over and over. Sure to make a 

statement in any space, measuring 98cm long x 

40cm wide and standing 66cm high. $POA. 

littlerivergallery.com 

BALLANTYNES 

With fruity-chic scents and bold retro prints, this summer 

Glasshouse Fragrances’ limited edition ‘Palm Springs’ 380g 

soy candle duo ($65 each at Ballantynes) will transport you 

to a time where all that mattered were groovy vibes, desert 

sunsets and cocktail hour by the pool. Each bedecked in 

captivating packaging, Palm Springs Panache (a mesmerising 

fusion of papaya and agave nectar) and Desert Divine 

(refreshing green tea and aloe water) celebrate the essence 

of the iconic ’70s summer vacation in Palm Springs 

ballantynes.co.nz 

A&C HOMESTORE 

A fresh shipment of handpicked art canvases has 

arrived at A&C. Inspired by landscapes and still-life 

florals, designs are printed directly onto a thick 

cotton blend canvas, which is then stretched over 

an oak timber backing frame. Strung with cord and 

ready to hang, works start from $600. 

achomestore.co.nz

EXTERNAL AFFAIRS 

with Tim Goom 

Revitalizing your garden: 

a fresh perspective after 

the holidays 

Think of your 

garden as an 

extension of your 

indoor living space. 

by Goom 

Coming back from a holiday can be a bittersweet experience. While it’s 

wonderful to return to the comfort of your own home, the transition 

from holiday relaxation to daily routine can feel a bit jarring. However, 

there’s one part of your home that can help ease this transition – your 

garden. Let’s discuss how you can harness your fresh post-holiday 

perspective to reimagine your garden and outdoor space, making it 

work better for you in the upcoming summer. 

Fresh Eyes, Fresh Ideas 

The first step in transforming your garden is viewing it with fresh eyes. 

Being away on holiday can provide a new perspective, as you’re likely to 

have experienced different landscapes, designs, and plant life. Use this 

newfound inspiration to spark creativity in your own backyard. Look at 

your garden not merely as a static space, but as a dynamic canvas that can 

reflect your personal style and the experiences you’ve garnered during 

your travels. 

Refresh and Revitalize 

Consider what elements of your 

garden could use a refresh. Are 

there flower beds that have 

become overgrown or a lawn 

that needs revitalizing? Perhaps 

there’s an unused corner that 

could be transformed into 

a cozy nook? Think about 

introducing new plants that 

not only add beauty but also 

contribute positively to the local 

ecosystem. 

Outdoor Living Space 

Your garden is an extension of your home, and with a bit of planning, 

it can become the perfect outdoor living space. Consider investing 

in comfortable and weather-resistant furniture to create an inviting 

atmosphere. Add outdoor lighting to extend the usability of your space 

into the evening hours. An outdoor rug and some decorative elements 

can also go a long way in making your garden feel like a cozy extension of 

your indoor living space. 

BBQ Corner: The Heart of Summer Gatherings 

Nothing says summer like a BBQ gathering with family and friends. Why 

not dedicate a part of your garden to a BBQ corner? Depending on 

your budget and space, this could range from a simple portable grill to a 

fully-equipped outdoor kitchen. Remember to place your BBQ area safely 

away from overhanging trees and include some seating for guests. 

Planning for Next Summer 

While it may seem early, now is the perfect time to start planning for 

next summer. Think about what you would like your garden to look 

like and how you want to use it. Would you like to grow your own 

vegetables, or perhaps create a tranquil space for yoga? Planning ahead 

gives you ample time to make these dreams a reality. 

Returning from your summer holiday with fresh eyes is the perfect 

opportunity to reimagine and revamp your garden. With a bit of 

creativity and planning, your garden can become not just a space for 

plants, but an outdoor living space that serves your needs and reflects 

your personal style. 

So, let your holiday experiences inspire you, contact Goom Landscapes, 

and give your garden some love for next summer. 

The champions 

of landscape 

design and build. 

7 AWARDS – 2023 

DESIGN | MANAGE | CONSTRUCT 

Create a Lifespace with us. | goom.nz 

IDEATION-GOM0181

Wine, Jazz, 

and Wild Beauty 

– a Waitaki 

Symphony 

With its captivating scenery and intimate 

encounters with nature, Waitaki is swiftly 

gaining traction as a destination for 

those who cherish the finer things in 

life. Renowned for its exceptional wines, 

fascinating geology, and soulful towns, the 

region’s recent developments are adding 

luxury to its rural charm. The opening 

of Valli Wine Bar, the gold-standard 

accommodation awards, and the upcoming 

annual Harbour Street Jazz and Blues 

Festival, all show the locals are committed 

to adding to this world-class hospitality. 

CLAY CLIFFS, ŌMARAMA 

Waitaki Valley: A unique terroir 

Nestled between the Southern Alps and the Pacific 

Ocean, is the Waitaki Valley. In the newest, yet one 

of the smallest, wine regions in New Zealand, the 

climate combined with limestone-rich soils provides 

a perfect environment for vineyards. Over the past 

two decades, these wines have earned high praise 

for their quality and distinctive flavours. 

NZ FUR SEAL, KĀTIKI POINT 

Spearheading the growth of Waitaki wines, is 

renowned winemaker Grant Taylor – owner-operator 

of Valli Wines, he is ready to educate visitors on the 

magic of Waitaki Valley viticulture. Opening in 1998, 

following his years of industry experience, Grant’s 

passion has seen Valli vineyards evolve in Gibbston, 

Bannockburn, Bendigo, as well as Waitaki.

Alongside his wife and Valli Director Nicole 

Schofield, the much anticipated Valli Wine Bar has 

just opened in Kurow, an easy 50-minute drive from 

Ōamaru. Giving a new life to the historic Kurow Post 

Office, Grant says guests can relish tasting flights 

from across Otago, paired with exquisite tapas 

(featuring local produce) in a place that has been a 

feature for the Kurow community for over 100 years. 

“We don’t want to change what it’s been,” he 

says. “We want to celebrate that character and 

give people somewhere they can celebrate special 

occasions and everything their region has to offer – 

it gives you something to talk about after a long day 

on the cycle trail.” 

GRANT TAYLOR & NICOLE SCHOLFIELD, VALLI WINE BAR 

Elevating the experience 

Complementing the wine scene’s ascent, 

accommodation offerings in Ōamaru have 

undergone stunning upgrades. Two boutique 

lodges have recently been awarded the town’s 

first Qualmark Gold awards, marking a significant 

elevation in the quality of hospitality available. Both 

lodges, Casa Nova House and Pen-y-bryn Lodge, 

have been given spotlight for both their stunning 

Victorian renovations and for their commitment to 

sustainability. 

Casa Nova House, an Ōamaru stone mansion 

built in 1861, sits proudly on the rural edges of 

North Ōamaru and, surrounded by an acre of lush, 

enclosed gardens, offers a tranquil retreat. 

Pen-y-bryn Lodge, another luxurious Victorian-era 

mansion is one of Australasia’s largest single storey 

timber dwellings that sits atop Ōamaru’s South Hill. 

The boutique lodge is also a member of the Slow 

Food Movement and the Chaîne des Rôtisseurs, 

one of the world’s oldest gastronomical societies 

dedicated to the art of cooking. An experience here 

is sure to excite the most discerning of foodies. 

The spirit of Waitaki 

The perfect accompaniment for wine, food, and 

stunning scenery is great music and vibrant people. 

Held in Ōamaru every Otago Anniversary weekend, 

the Harbour Street Jazz and Blues Festival is a threeday 

musical journey that showcases the region’s rich 

musical heritage and culture. Locals and visitors alike 

immerse themselves in soulful performances and 

timeless rhythms lining the streets of Ōamaru – the 

kind of laid-back buzz only jazz can offer. 

With a diverse line-up of talented local and 

international musicians, there’s something in the 

mix for everyone. The festival’s popularity is growing 

every year and has become a must-do event in 

New Zealand’s social calendar. While the town will 

welcome you with open arms, it is prudent to book 

accommodation well in advance! 

Whether it’s for the wines that capture the essence of 

the land, the hospitality that warms the heart, or the 

jazz that moves the spirit, Waitaki is a journey waiting 

to be taken – a journey of discovery, delight, and 

unforgettable scenes. 

CASA NOVA HOUSE 

HARBOUR STREET JAZZ AND BLUES FESTIVAL

Discover 

the wonders 

of Waitaki 

Three reasons to visit Waitaki this summer 

Harbour Street Jazz and Blues Festival 

Friday 22 March – Sunday 24 March, 2024 

This renowned festival attracts jazz musicians from all over New Zealand and abroad, 

filling Ōamaru with infectious energy every year. From intimate gigs in cozy cafes to 

lively performances in grand venues, there’s an experience for everyone. Soak up the 

electrifying atmosphere, discover new musical talents, and lose yourself in live jazz. 

Alps to Ocean Cycle Route 

This spectacular journey traverses stunning landscapes, from the majestic 

Southern Alps to the scenic Ōamaru coastline. Cycle past snow-capped 

mountains, lush valleys, and charming coastal towns on this breathtaking 

300-kilometre trail. Whether you’re a seasoned cyclist or a weekend warrior, this 

promises to be an unforgettable adventure. www.a2ocycletours.co.nz 

Penguin Encounters 

Ōamaru boasts two penguin colonies, offering unique opportunities to witness these 

remarkable birds in their natural habitat. Observe the little blue penguins as they 

waddle ashore at the Ōamaru Penguin Colony, or embark on a guided tour to see the 

endangered yellow-eyed penguins at nearby Katiki Point. 

Waitaki_NZ 

WaitakiNZ 

waitakinz.com

Travel | Magazine 59 

CHECK IN 

Mövenpick Wellington 

WORDS JOSIE STEENHART 

THE LOWDOWN 

Wellington’s 114-room Mövenpick hotel gives (assumedly 

intentional) chocolate box vibes – glamorous, decadent yet 

still rich in comfort. More literal references to its dessert 

heritage (yes, it is that Mövenpick) come in the form of 

indulgences such as ‘Chocolate Hour’ (more on that 

later) and 24-hour access to room service sundaes. 

THE EXPERIENCE 

Smart city accom at its best, it’s a great spot to book 

whether you’re in town for business, a weekend away or 

to take in some of the city’s major cultural events (World 

of WearableArt I’m looking at you). 

Surrounded by lashings of green via native bush (I was 

delighted to see/hear kākā in the trees and sailing on the 

breezes outside my window) to offset the urban setting, 

rooms are a decent size and offer stylishly dark décor, big 

comfy beds and well-appointed floor-to-ceiling windows. 

There’s a strikingly designed heated indoor lap pool, sauna 

and fitness centre, and for booklovers, a cosy library space 

on level 7 offers a selection of iconic New Zealand literature 

and non-fiction. 

Service is snappy, warm and welcoming (there are also 

freshly baked cookies in the lobby). 

THE FOOD/BEV 

Located on the entrance level with excellent panoramic views 

of the city, hills and sea through floor to ceiling glass, Forage 

Kitchen & Bar is open for both breakfast and dinner/drinks, 

serving Aotearoa-inspired cuisine (think kawakawa sous vide 

Ōra King salmon, and Canterbury pork belly croquettes with 

Granny Smith apple puree) set to a panoramic city backdrop. 

Fans of buffet-style breakfasts (me being one of them) take 

note – Forage does a top-notch offering with everything you 

could ever want in a morning meal and more besides. 

Another highly compelling feature of the hotel and a 

don’t-miss-it for those with a sweet tooth (or kids, or both) 

– Chocolate Hour is a Mövenpick signature experience for 

guests. Served daily from 4pm, it involves 60 mouthwatering 

minutes of cocoa indulgence including a cascading chocolate 

fountain replete with an array of goodies to dip in it. 

THE LOCATION 

Tucked into the foothills at the Aro Valley end of The Terrace, 

walking distance to colourful Cuba Street and its plethora of 

cool boutiques, outside-the-box bars and deliciously diverse 

spots for a bite and a bev, as well as the waterfront, museums, 

galleries and the like. 

Of note: the final stretch of hill on the walk back is, while 

blessedly short, quite steep (all part of the Wellington charm?!) 

– though after all the sweet treats you’ll likely consume when 

you get there, you may be thankful for the workout.

Canterbury’s cuisine queen 

From cooking full roast dinners on the family farm from the age of 10 to running renowned 

Christchurch catering company White Tie and founding masterclass series Savour New Zealand 

that brought some of the world’s greatest chefs (including Anthony Bourdain, Antonio Carluccio 

and Maggie Beer to our shores – Tina Duncan recently celebrated more than 60 years in the biz 

with new cookbook Plated. 

INTERVIEW JOSIE STEENHART

Food | Magazine 61 

Where/how did your love of food begin? 

My mother was a wonderful cook and my earliest food 

memories are of being a little shadow to her in the kitchen, 

learning to make scones, preserve fruits and make jams. We 

were very much a farm and garden-to-plate household, so 

food brought a lot of joy. 

What are some of your earliest food memories? 

My mother getting me to layer the fruits in the preserving jars 

because my hands were little! 

And also the vegetable garden. Being growers for Wattie’s, 

my parents always had an incredible home vegetable garden, 

and we would be sent to pick or pluck something when the 

salted water was already on the boil in the kitchen. Sprinting 

back to the house with corn because mum would always say, 

the quicker from paddock to plate, the better the flavour. 

You launched your professional career in food in the 

1990s. How did that come about, and what was the scene 

like then? 

It started when my husband and I went farming and a few 

friends started asking me to cater dinner parties for them, 

before I was asked to join a cafe in Geraldine. It was so much 

fun and I loved being in the kitchen. 

Around this time, I started attending cooking classes in 

Christchurch with the indomitable Michael Lee-Richards who 

was so infectious and enthusiastic. Michael asked me to join 

his team and the rest is history. I ended up taking over White 

Tie Catering from Michael and took my love of feeding a 

crowd to the ultimate level! 

What are some of the major ways it has changed? 

It’s interesting how food became very complicated and 

overwrought in a way and is now back to simple is best. In 

the ’90s and early 2000s, it was ‘more is more’ and elaborate 

was king! 

Now, people have returned to letting ingredients sing for 

themselves and handling them with care. 

My favourite 03 cafe, Estelle, embodies this perfectly like 

a little taste of perfection on every plate. Good ingredients, 

respected and left to stand up on their own. (I’m typing 

this while sitting in Estelle eating their sage fried eggs on 

Grizzly toast.) 

What have been some of the highlights along the way? 

Unquestionably Savour New Zealand, a food masterclass in 

the early 2000s. We brought to Christchurch the greatest 

chefs of the time and had so much fun doing it. 

Also, the privilege of being at clients’ great moments. There 

have been some extraordinary weddings we’ve been involved 

in, and I don’t mean big and elaborate, I mean weddings 

full of love and joy and celebrating around the table with 

beautiful food. 

Any ingredients you’ve never tired of using? 

I am a lemon fiend; a squeeze of lemon peps up any dish! No 

restaurant should have a dessert menu without lemons! And 

chilli. After being first introduced to fresh chilli in 1973, I’ve 

never looked back. 

Do you have a favourite from the book? 

I don’t have one, it’s like choosing a favourite child! The book 

is a collection of my favourite 130 recipes from my archive 

of thousands. 

What’s the oldest recipe in the book? 

My mother’s brawn. This was a family affair as a child, my 

father would kill a pig (less Lord of the Flies than it sounds) and 

we would use all parts of it, the head being cooked down 

and stripped for a brawn. My siblings still queue up for a slab 

when I make it. 

How long in total have you lived in Canterbury, and what 

makes it a great place for a foodie? 

My entire childhood before I left in 1972, then returning in 

1989 to a farm in south Canterbury. 

I’m now a city dweller and I love it. Ōtautahi has such 

a funky food scene, from New Regent Street to the 

‘Pompound’ (as my kids call the Little Pom’s/Pomeroy’s site) 

to Riverside Market and our wonderful farmers markets in 

Riccarton Bush, Opawa, Ohoka and Lyttelton. 

Canterbury is the nation’s pantry, from Tai Tapu venison to 

North Canterbury wine country and everything in between, 

we are blessed. 

What’s the most recent thing you cooked? 

I just whipped up my marinated mushroom salad from the 

book for a crowd coming over for a BBQ. It’s tangy and 

savoury and incredibly moreish and a reminder again that 

simple is best. Paired with a Peter Timbs hot Hungarian and 

some of my homemade ciabatta. 

“Canterbury is the nation’s pantry, from 

Tai Tapu venison to North Canterbury 

wine country and everything in between, 

we are blessed.”


LAMB & YOGHURT PIE 

This recipe was inspired by a trip to Santorini in Greece a few years ago. A wonderful 

combination of flavours and a lighter version of a traditional Kiwi pie. 

Serves 8 | Prep time 20 minutes | Cook time 1 hour 

2 tablespoons olive oil 

2 medium onions, finely chopped 

6 cloves garlic, crushed 

1kg lamb mince 

2 teaspoons ground cinnamon 

3 tablespoons tomato paste 

2 lemons, grated zest and juice 

2 teaspoons salt 

1 teaspoon freshly ground black pepper 

1 cup finely chopped parsley 

1 cup fresh breadcrumbs 

70g toasted pine nuts 

12 sheets filo pastry 

100g clarified butter or ghee 

500g unsweetened Greek yoghurt 

1 shallow tin, approximately 30 x 22 x 3cm 

Heat oil in a large frypan, add onion and garlic and cook 

until translucent. Add lamb and brown thoroughly, breaking 

up clumps as it cooks with a wooden spoon. Add cinnamon, 

tomato paste, lemon, salt and pepper, and cook for a further 

5 minutes. Add parsley, breadcrumbs and pine nuts and set 

aside to cool. 

Preheat oven to 180°C. Remove filo pastry from packet and 

count out 12 sheets. Place pastry on bench and cover with a 

barely damp tea towel. Brush one sheet of filo pastry lightly 

with the butter. Place another layer of pastry on top, brushing 

with butter as you go, and repeat until you have six sheets. 

Grease shallow tin and line base and sides with the first six 

sheets of pastry. Fill with half the lamb mixture. Spread with 

yoghurt and top with remaining lamb. 

Brush remaining sheets with butter and scrunch individually 

and place on top of the pie to completely cover. 

Bake for 40 minutes 

TIPS 

• Can be made ahead of time and reheated but best eaten on 

the day it is made. 

• To clarify butter easily, melt in microwave and let it settle. 

When cool, refrigerate until it sets. The clarified butter 

will have hardened on the top leaving the buttermilk 

liquid on the bottom. Remove the clarified butter and 

discard the liquid. 

• My preferred New Zealand brand of filo pastry is Timos.


CINNAMON OYSTERS 

These always appeared at family 

celebrations and funerals and one of 

my daughters suggested I show her 

how to make them so that when I die, 

they can have them at my funeral! My 

daughter George took on the mantle, 

and together we created Fluff Oysters 

as a little side project, making them for 

family and friends. People can’t quite 

comprehend that these can be frozen 

already filled with cream, but trust me, 

it works. 

Makes 24 

Prep time 20 minutes 

Cook time 20 minutes 

4 eggs 

160g castor sugar 

1 tablespoon golden syrup 

155g flour 

½ teaspoon baking soda 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1 teaspoon ground ginger 

300ml cream, whipped firmly 

Preheat oven to 160°C. Beat eggs until 

pale and thick. Gradually add sugar, one 

tablespoon at a time, and continue beating 

until the sugar has dissolved. Add golden 

syrup and beat again. 

Sift dry ingredients together and gently fold 

into egg mixture. Spoon heaped tablespoons 

into greased muffin tins to three-quarter fill 

the tin, and cook for 10 minutes. They are 

cooked when you gently touch the top of 

the sponge and it springs back. 

Remove from the oven and evenly drop the 

tray onto the bench. This will help to ensure 

they don’t lose their height as they cool. 

Immediately remove from the tin and cool 

on a cake rack. 

Turn upside down. Split open like an oyster 

and fill with whipped cream. Dust with 

icing sugar. 

TIPS 

• Recipe can be halved if you only have one muffin tray. 

• These are best filled with cream a few hours before eating. 

• They can also be filled with cream and frozen in an airtight plastic 

container. They will last two months in the freezer. 

• Feel free to change up the whipped cream by adding some crushed 

raspberries or stewed rhubarb. However, don’t add these to the 

cream if you want to freeze them filled as they will weep on thawing.


CHICKEN MEATBALLS, 

SAVOY CABBAGE, 

MISO, PANGRATTATO 

I love the flavour of Savoy cabbage and 

combined with all these ingredients it 

makes for a scrumptious family dinner. 

Gochujang is a Korean fermented 

chilli paste and readily available at 

most good Asian supermarkets. 

Serves 4 



CHICKEN MEATBALLS 

650g chicken mince 

2 teaspoons salt 

½ teaspoon black pepper 

2 teaspoons onion powder 

2 teaspoons garlic powder 

2 teaspoons sweet paprika 

2 tablespoons finely chopped parsley 

Zest of a lemon 

Canola oil 

CABBAGE 

1 head of Savoy cabbage 

2 tablespoons canola oil 

2 tsp miso paste 

2 tsp gochujang 

500ml chicken stock 

2 tablespoons butter 

PANGRATTATO 

3 teaspoons butter 

2 tablespoons dry breadcrumbs 

2 tablespoons grated parmesan 

Handful of parsley, finely chopped 

MEATBALLS 

In a large bowl, use clean hands to mix all ingredients together, 

except canola oil. Shape into 20 balls and brown in batches in a hot 

pan with the oil. Set aside. 

CABBAGE 

Preheat the oven to 180°C. Remove the outer leaves from the cabbage 

and discard. Cut cabbage into quarters. Heat oil in an ovenproof 

casserole or pan with a lid. Arrange the quarters in the pan, cut side 

down, and cook over a medium heat for 4–5 minutes on each side 

until charred. Turn the cut sides up, lower the heat and arrange the 

meatballs around the cabbage. Whisk the miso and gochujang into 

the stock and pour over meat and cabbage with the butter. 

Cover dish with a lid and transfer to the oven for 15 minutes 

PANGRATTATO 

Combine breadcrumbs, parmesan and parsley with butter. 

Remove cabbage from the oven and remove lid, sprinkle the cabbage 

with the pangrattato mix and return to the oven uncovered for a 

further 5–10 minutes. 

Serve in shallow bowls with a knife, fork and spoon. 

TIPS 

• Chicken mince can be substituted with beef or pork. 

• Meatballs can be made a day in advance, browned and then 

refrigerated.


CHEAT’S ICE CREAM 

SPONGE TERRINE 

Slice and serve and tell everyone it 

took you hours to make! I love having 

a frozen dessert in the freezer on 

standby. This is one to make when 

you are short of time. Take the ice 

cream out of the freezer 20 minutes 

before you go to make the terrine and 

then sit back and claim all the glory. 

Serves 8 


Set time 4 hours 

1 small rectangular trifle sponge 

⅓ cup raspberry jam 

750ml strawberry ice cream, softened 

750ml vanilla ice cream, softened 

Grease/spray a loaf tin, and line with 

cling film. 

Trim the brown top and bottom from 

the sponge and slice through horizontally 

to give you two 1.5cm thick slices. Cut 

two rectangles to fit the middle and top 

of your loaf tin and spread each piece 

liberally with raspberry jam. 

Spread the softened vanilla ice cream as 

evenly as possible in the base of the loaf 

tin. Place a slice of sponge jam-side down 

onto the ice cream. 

Spread the softened strawberry ice cream 

on top of the sponge and top with the 

final sponge layer, jam-side down again. 

Cover with cling film and freeze at least 

4 hours. 

Before serving, dunk the outside of tin 

carefully in hot water very briefly and 

turn out onto serving platter using the 

cling film to help ease it out. 

Garnish with your choice of diced 

Turkish delight, fresh berries, dried 

raspberry powder, shredded basil, edible 

flowers or toasted sliced almonds. 

TIPS 

• Will keep in the freezer for up to 4 weeks well sealed. 

• Substitute ice cream flavours. 

Recipes extracted from Plated: A lifetime love affair with 

food by Tina Duncan, Camberdown Press, RRP$60.

Promotion | Magazine 67 

Light up their lunchboxes 

Beat the back-to-school blues with lunchbox-sized tasty bites and easy homemade treats. 

CHEESY-MITE SCROLLS 

Great served as a snack or lunch box filler, these savoury cheesy scrolls 

require only the simplest of ingredients. Get the kids involved in the 

making and baking for a fun and tasty weekend activity. 

Serves 12 



2 cups Pams Self-Raising 

Flour 

1 teaspoon white sugar 

100g Pams butter, chilled 

½ cup + 1 cup Pams 

Edam Grated Cheese 

2/3 cup milk of your 

choice 

Marmite, Vegemite or 

savoury yeast spread 

Preheat your oven to 200°C fan bake. Place the flour, 

sugar and butter into a food processor. Season with salt 

and pepper, then pulse until the mixture resembles fine 

breadcrumbs. 

Add ½ cup grated cheese, then pulse 1–2 times to 

lightly chop the cheese. Transfer the mixture to a bowl, 

then add the milk and use your hands to mix until a 

soft dough forms. 

Lightly dust a clean work surface with extra flour, then 

roll the dough into a large rectangle around ½ cm thick. 

Lay the rectangle wide horizontally. Spread an even 

layer of Marmite or Vegemite over the rectangle, 

leaving a 1cm border at the top edge. Sprinkle the 

remaining cheese over the spread, then roll horizontally 

into a log. 

Trim the edges, then cut into 12 pieces. Nestle the 

scrolls into a greased muffin tin cut-side up, then 

place into the oven and bake for 15-20 minutes or 

until golden brown. 

Leave to cool slightly before transferring to a cooling 

rack. Enjoy warm or store in an airtight container for 

up to 4 days. 

SUSHI SANDWICH 

BLISS BALLS 

For more inspirational recipes head to newworld.co.nz 

HAM, CHEESE & 

COURGETTE MUFFINS

Art attack 

Christchurch Art Gallery curator Melanie Oliver showcases five talented South Island artists 

whose work features in the gallery’s significant new show Spring Time is Heart-break. 

WORDS MELANIE OLIVER

Arts | Magazine 69 

THIS PAGE: Luke Shaw, ‘SUN TURN 

(Sugarloaf towards Lyndhurst)’, 2023. 

Steel, timber, sound. Duration 52 mins 

13 secs. Courtesy of the artist. 

OPPOSITE: Priscilla Rose Howe, 

‘Festering in me’, 2023. Flashe, acrylic, 

oil pastel on canvas. Courtesy of 

the artist and Jhana Millers Gallery, 

Wellington. 

In development for over a year, our summer exhibition 

Spring Time is Heart-break includes 24 contemporary artists 

from all around Aotearoa and an exciting array of ambitious 

and challenging new works. 

The process involved many visits to artist studios and 

conversations over laptops, so it’s spine-tingling to see them in 

person, installed and presented together. 

We were keen to ensure that local artists were part of the 

show, and the following artist projects were selected from 

eight who are based in Te Waipounamu. 

Embracing environmental concerns, personal histories and 

collective futures, I see this as a snapshot of contemporary 

art from some of the most perceptive makers and thinkers. 

What is urgent for us now? How can we reflect on our past, 

communication, archives and correspondence, as well as 

what the future might hold? While the world is full of turmoil, 

it’s uplifting to see artists creating meaningful responses, 

connections and digressions. 

LUKE SHAW 

Luke Shaw is an Ōtautahi artist, born and raised in the city. 

When Luke’s grandfather was working on the construction of 

the radio and television transmission tower atop Te Heru-o- 

Kahukura Sugarloaf Hill in the 1960s, he would flash Morse 

code messages to his wife at their home in Aranui using 

steel offcuts, and she would reply with the reflections from a 

mirror. This narrative was the starting point for Luke’s work 

‘SUN TURN (Sugarloaf towards Lyndhurst)’ (2023). 

Following his ongoing interest in sound and obsolete 

technologies, for the exhibition Luke had a large analogue 

reverb plate constructed from steel. When encountering the 

sculpture in the gallery, the sound that can be heard is the 

reverberation of an audio signal retelling his version of this 

family story in Morse code. 

Luke has treated it as a musical composition, using words 

as notes, tempo elongated into sustained drones. He asks 

us to listen beyond this private language; to reflect on what 

the historical messages might have been – most likely sweet, 

domestic expressions of love – and tests their resonance 

for us today in an era of accelerated, overwhelming and 

constant communication. 

Listening in on the past, mediated by Luke, prompts us 

to look at forms of communication: as a way of locating 

ourselves, how the transmission of a signal might operate, and 

the potential for that signal to be received or intercepted. 

MEGAN BRADY 

Megan Brady (Kāi Tahu, Ngāi Tūāhuriri, Pākehā) has returned 

to Christchurch for the year to reconnect with her Ngāi 

Tūāhuriri whakapapa and the Rakahuri awa (river). Her father 

grew up in Waitaha but didn’t know it was his ancestral 

whenua – this dislocation an ongoing effect of colonisation. 

For Spring Time is Heart-break, Megan has been reforming 

relationships with the distinct braiding of the Rakahuri 

river systems and the mana whenua of the area to create 

a sprawling hand-tufted carpet installation, ‘Entangled and 

turning we are river’. 

The title uses translations of rakahuri: raka, to be entangled, 

crossed, and huri, to turn around or to turn; and refers to 

Hone Tuwhare’s poem ‘The river is an island’. 

Installed under the stairs on the ground floor of Te Puna o 

Waiwhetū, Megan designed this carpet to be a site of rest and 

conversation for visitors to the Gallery, in the same way that the 

banks of the river carry stories of leisure, sustenance and identity. 

Flowing black lines loosely translate the pathways of the 

river. Islands of colour are formed where they intersect and 

overlap, reflecting Megan’s tūpuna (ancestors) and memories 

of this landscape. 

A simplified pattern inspired by aramoana tāniko [a weaving 

pattern which translates to ‘pathways of the sea’) appears 

at the edges of the carpet, both a zigzagging pathway to the 

ocean and a visual representation of the people that have 

been important to Megan while embarking on this project. 

As you relax on the rugs, Megan invites you to consider 

your own histories and the waters that define you and 

perhaps share a river story.

70 Magazine | Arts 

PRISCILLA ROSE HOWE 

Based in Ōtautahi, Priscilla Rose Howe’s artwork imagines 

queer alternatives for feeling and relating to each other. Often 

using drawing materials like pencils and pastels, for Spring Time 

is Heart-break Priscilla has scaled up, creating four large oil 

pastel works. 

They express the sensation of experiencing multiple 

emotions at once – loneliness and excitement, or heartbreak 

and arousal – and allow contradictory feelings to coexist. 

Uncanny domestic interiors, queasy perspectives, lusting 

bodies and exaggerated features appear throughout the 

drawings – their subjects both wretched and vaudeville. 

The cinematic and theatrical are ongoing points of reference 

for Priscilla, who cites directors like John Waters and Peter 

Greenaway as touchstones. For this new series, horror 

films with striking femme protagonists like Pearl, Martyrs 

and Possession have offered dramatic poses and complex 

characters. Priscilla sees the hallmarks of the horror genre – 

fear, disgust, uneasiness – as ways of generating new stories. 

Cult television show Twin Peaks lends a title to a drawing of 

a convulsing figure with a talon-esque manicure and a cigarette 

draped from their mouth, a line spoken by the inimitable Log 

Lady – “Shut your eyes and you’ll burst into flames.” 

This series of new drawings from Priscilla escapes demands 

or performances of ‘normality’ demanded by daily life. Priscilla 

desires to create a new, messier world by turning our current 

one inside-out, drawing queer spaces of refuge that exist 

beyond ordinary words and logic. 

FROM TOP: Megan Brady, ‘Entangled and 

turning, we are river’ (detail), 2023. Wool, 

hessian. Courtesy of the artist; Madison Kelly, 

‘Tohu! Karaka! Braid!’ (detail), 2023. Glass, fishing 

mesh, sound. Courtesy of the artist.

Arts | Magazine 71 

MADISON KELLY 

Ōtepoti-based artist Madison Kelly (Kāi Tahu, Kāti Māmoe, 

Pākehā) has created a glass instrument, drawings on fishing 

mesh and an immersive sound work for the exhibition Spring 

Time is Heart-break. 

The project is based around the kakī (black stilt), an endemic 

wading bird and taoka (treasured) species. Despite once being 

distributed widely across the country, they are now limited 

to the Mackenzie Basin and critically threatened by predation, 

habitat loss and human disturbance. 

The Kakī Recovery Programme raises chicks in captivity for 

release into the wild. Upon release, the young birds and their 

wild relatives can be heard calling and responding to each other, 

like the karaka of a pōhiri. 

Visitors are called into the gallery with sounds of the Tasman 

River and field recordings of the kakī, including some gifted from 

the Department of Conservation. Madison had a series of glass 

vessels handmade to create a percussive instrument and invites 

visitors to gently play this in response to the drawings and 

audio, reflecting the idea of call and response. 

Ecological kinship and kāitahutaka are foundational for 

Madison’s practice, with processes of observation, drawing, 

sound and interactivity used to bring awareness to multispecies 

concerns and human/non-human relationships. 

There are significant meanings in the title, ‘Tohu! Karaka! 

Braid!’ (2023). Tohu means sign and karaka, a call, while 

tohu karaka is an exclamation mark. The final prompt in the 

work’s title, braid, pulls rivers, their braidplains and acts of 

interweaving into focus. Playing on language, Madison brings 

our attention to the urgency of conservation with a call to 

action for kakī and our waterways, encouraging us to take 

responsibility through participation. 

“Visitors are called into the gallery 

with sounds of the Tasman River 

and field recordings of the kakī, 

including some gifted from the 

Department of Conservation.” 

Spring Time is Heart-break: Contemporary Art in Aotearoa, 

Christchurch Art Gallery Te Puna o Waiwhetū, until May 19, 2024. 

Step inside for 

a sensory filled 

experience. 

JANIE PORTER AND JANE McCULLA 

PARALLEL UNIVERSE 

01 February -26 February 2024 OPENING EVENT 03 February 11am 

03 325 1944 - littlerivergallery.com 

art@littlerivergallery.com - Main Rd, Little River 7591 

100 Fendalton Road, Fendalton, Christchurch | jennyburtt.co.nz

72 Magazine | Read 

Book club 

Great new reads to please even the pickiest of bookworms. 

WINNING REVIEW 

YOU'VE BEEN 

READING 

THE FURY 

Alex Michaelides | Penguin, $37 

Reclusive ex-movie star Lana Farrar invites a small group of 

her closest friends for a weekend away on her small private 

island, just off the coast of Mykonos. Beneath the surface, old 

friendships conceal violent passions and resentments. And 

in 48 hours, one of them will be dead. But that’s just the 

beginning… A gripping new psychological thriller from the 

author behind the record-breaking, multimillion-copy bestseller, 

The Silent Patient. 

MY BRILLIANT SISTER 

Amy Brown | Simon & Schuster, $38 

While renowned Australian writer Stella Miles Franklin took on 

the world after her autobiographical novel My Brilliant Career led 

her to becoming one of the most famous names in Australian 

letters, her beloved sister Linda led a short, domestic life as 

a wife, mother and sister. In this hilarious, moving and genrebending 

debut novel, Melbourne-based Kiwi writer Amy Brown 

reimagines these two lives – and her own. 

BLACK CAKE 

Charmaine Wilkerson 

Penguin, $26 

A well-written novel that unfolds 

the extraordinary life of Eleanor 

Bennett that takes the reader 

across the Caribbean to Britain 

and on to the United States via 

a headstrong woman who needs 

to break with her past, a past 

her children do not know about 

till after her death. This novel 

contains twists and turns as we 

travel through an extraordinary 

journey through the eyes of 

the key characters who show 

strengths and weaknesses we 

can all identify with. A hard to 

put down page-turner taking the 

reader on a journey through the 

choices of a strong swimming and 

surfing matriarch. 

– David Adamson 

ALIBI 

Lynda La Plante | Allen & Unwin, $37 

Identical and brutal assaults on three women. One woman 

survives to give a detailed description of her attacker. The police 

arrest a suspect, Damon Morton, confident he’s their man. But 

three of his employees admit to the crimes, and Damon’s wife 

and girlfriend each provide him with an alibi, all declaring him 

innocent. An “unputdownable” legal thriller from the queen of 

crime drama and author of more than 40 bestsellers. 

A SHINING 

Jon Fosse | Fitzcarraldo, $25 

A man starts driving without knowing where he is going. Finally 

he finds himself stuck at the end of a forest road. Soon it 

gets dark and starts to snow, but instead of going back to get 

help, he ventures into the dark forest. Lost, cold and tired, he 

encounters a glowing being amid the obscurity. Strange, haunting 

and dreamlike, A Shining is the latest work of fiction by Jon Fosse, 

who along with winning the Nobel Prize in Literature in 2023 

is the recipient of countless prestigious prizes, both in his native 

Norway and abroad.

Read | Magazine 73 

PICCADILLY PICKS 

HIGH HOPES AND 

BIG DREAMS 

Peter Janssen & 

Elizabeth Anderson 

Upstart Press, $50 

The authors have “taken to 

the road” to all parts of New 

Zealand to investigate towns 

now small, some hidden and 

some disappeared. Almost 

all rose or fell due to natural 

resources – climate, timber, 

kauri, flax, coal, gold, good soils, natural harbours, whaling, 

fishing, and later, roads and railways. Some were once the 

principal settlements in the area. 

All had high hopes, they who emigrated to New Zealand 

lured by the promise of a new life in a new country, to 

find work and perhaps the opportunity to farm or set up a 

business of their own. 

Most standing evidence today witnesses European 

construction, but where Māori had settled pointed the way 

to fertile soils, fishing grounds and established routes of 

communication and passage. 

Sit down with a map, a proposed holiday or your 

memories of your travels and the provinces you’ve lived in 

and you will be fascinated by these smalltown histories. 

– Neville Templeton 

TOM LAKE 

Ann Patchett 

Bloomsbury, $35 

Alternating between the 

past and present, Ann 

Patchett gives context and 

insight into Lara’s previous 

life, while showing what’s 

happening 20 years later at 

this moment in time. 

Lara’s three grown 

daughters, Maisie, Nell and 

Emily, are curious about 

their mother’s past. They want to know the truth about her 

relationship with Peter Duke, a famous actor, the young 

man who swept Lara off her feet in her early twenties. 

In the hot summer days on their family farm, Lara 

decides to make part of her life into a story for her 

daughters. Among the neverending rows of cherry trees, 

Lara and her girls spend many hours picking the produce, 

a perfect backdrop for the revelations of her previous life. 

Joe, Lara’s husband, also knows Duke, and the relationship 

between the two is interwoven into the novel. 

A gentle fascinating read, carefully crafted and delivered 

with skill. 

– Helen Templeton 

WIN WITH PICCADILLY BOOKSHOP 

READ ANY GOOD BOOKS LATELY? 

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

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74 Magazine | Win 

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

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03 Magazine: February 03, 2024

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