Western News: February 05, 2026

FOR LOCAL ADVERTISING 

Alana Powell 

Ph: 027 535 6583 

alana@alliedmedia.co.nz 

Smart tech rolls out at new Mitre 10 


Alana Powell 

Ph: 027 535 6583 

alana@alliedmedia.co.nz 

BY GEOFF SLOAN 

Finding hard-to-locate items 

just got easier for customers 

at the new Mitre 10 Mega 

Prestons. 

Electronic price tags have 

been installed throughout the 

store, which opened last week, 

allowing shoppers to pinpoint 

products using their phones. 

By tapping on a product on the 

Mitre 10 website, customers 

can see the item’s exact in-store 

location. 

A light then flashes on the 

electronic price tag beside the 

product to guide shoppers to 

what they are looking for. 

Mitre 10 Mega Prestons is 

owned and operated by father 

and son Tim and Miles Anderson, 

who also own the Ferrymead 

branch, which opened in 2007. 

Miles Anderson said he was 

blown away by the response to 

the soft opening last week, which 

sparked strong interest and drew 

a surge of customers from the 

north-east. 

“The 

The Star, 

last 

January 

three months 

23, 2025 

has just 

been chaotic, racking $6 million 

worth of stock, hiring 80 staff 

and getting ready for our grand 

opening,” he said. 

The site on Prestons Rd will 

be officially opened this Waitangi 

weekend, with special deals, 

giveaways, The Star, January live demonstrations 

23, 2025 

and the chance to win a $5000 

store card. 

The 10,000sq m hardware 

and DIY store includes a drivethrough 

and timber yard, a 

garden centre, Columbus Café 

and a super-sized children's 

playground. 

Anderson said their new 

Prestons store was similar to Ferrymead, 

except for the addition 

of a new super-sized children’s 

playground. 

“It’s the latest playground with 

a tree house theme, which is a 

national design we’re trying to 

implement at all new stores.” 

Anderson said New Zealanders 

were enthusiastic 

do-it-yourselfers. 

“The New Zealand dream is 

to own your own home and 

chip away at it. That’s why these 

stores are so popular and so 

successful.” 


Annabel Judd 

Ph: 021 457 469 

annabel.judd@alliedmedia.co.nz 


Jenny Wright 

Ph: 021 220 3484 

jenny@alliedmedia.co.nz 

Mitre 10 Mega Prestons owner Miles Anderson and store manager Jo Eddy ahead of the new store’s official opening this weekend. 

Above left, Anderson tries out the new in-store technology which allows customers to use their phones to locate the items 

they are looking for. 

PHOTOS: 

starnews.co.nz 

GEOFF SLOAN 

He said the big box home 

Anderson said their best selling old 4x2 – builders buy a lot of 

improvement retail model products were seasonal. 

that”. 

started in the early 2000s. 

“In spring and summer it’s gardening 

Stage two of the Prestons 

“It was flagged that Bunnings 

stuff like potting mixes development is expected to 

Australia was coming over here etc. Also outdoor furniture and start in April and will include 

and we had to do something as a barbecues.” 

professional services and 

Mitre 10 brand, and that’s where But he said the top-selling item hospitality businesses at the 

the Mega concept broke out.” overall was “probably the good front of the Mitre 10 starnews.co.nz 

site. 

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The Star, February 5, 2026 


From Christchurch to Breakfast: 

When Ali Pugh got the call 

asking if she could co-host 

Breakfast for the first part of 

this year – before Tova O'Brien 

joins the team in April – she had 

a lot to mull over. 

Firstly, there was the hefty 

commute – from Christchurch 

to Auckland and back again 

every week – juggled around 

the schedules of three young 

kids. And then, of course, 

the 3.30am wakeup calls 

and equally unsociable bedtimes 

that come with a role on 

Breakfast. 

With all that in mind, did 

she hesitate? “No!” she says, 

laughing. “I didn’t pause. I 

didn’t even consult my husband 

before I said yes.” 

Pugh and Breakfast go back a 

long way. 

“Breakfast has been a part 

of my life since I started as a 

round-up reporter in 2009, 

or maybe it was 2010. It was 

basically my first real job in 

journalism,” she said. 

A few years later Pugh spent 

two years as co-host of the show 

alongside Rawdon Christie – a 

career highlight. 

“I love that there’s always 

space made on Breakfast to 

have a laugh and bring the joy 

into people’s living rooms at the 

beginning of the day. 

“It’s a privilege to help people 

set their day up. I’m thrilled to 

be back on the couch. Well, it’s 

not a couch anymore.” 

True. In the 2026 version of 

Breakfast the couches have 

Ali Pugh is co-hosting Breakfast with Chris Chang, until Tova O’Brien joins the show in April. 

vanished. In fact, the whole set 

has been given an overhaul 

with the previous theme we’ll 

call “forest’s edge” replaced by 

one we’ll term “urban dawn”. 

The presenters sit on stools at 

high desks now, rather than 

lounging on sofas. 

Said co-host Chris Chang: “I 

think Ali is fantastic. That’s a 

typical comment to make about a 

new co-host but I mean it. We’ve 

talked about how fun it would be 

to co-host together, but it’s never 

really been a possibility because 

Ali’s been in Christchurch. 

PHOTOS: TVNZ 

“Co-hosting Breakfast is such 

an all-consuming job, from 

morning to night. Not many people 

would have to engage with 

another person for that many 

hours in a day. So ideally you 

want someone who doesn’t make 

it feel like work.” 

For her first brief stint on Breakfast, 

Pugh was paired with Rawdon Christie. 

“I love that there’s 

always space made 

on Breakfast to have 

a laugh and bring the 

joy into people’s living 

rooms at the beginning 

of the day.” 

Ali Pugh 

The pair met more than 10 

years ago while working on 

Breakfast. 

Both now in their late 30s, the 

presenters say they have led 

somewhat “parallel lives”, with 

both now married and raising 

three young daughters. 

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starnews.co.nz The Star, February 5, 2026 

Pugh’s big commute 

One difference is while 

Pugh says she’s not naturally a 

morning person, Chang is. 

“Well, I’m not a night person, 

so by default yes, I’m a morning 

person,” he said. 

“I can’t stay up late at all now. 

I went to Ed Sheeran and I was 

like, come on Ed, time for bed.” 

For Pugh, the next few months 

will look very different from 

the past decade spent juggling 

parenthood of Thea, 10, Heidi, 

7 and Jemima, 4, with part-time 

reporting on TVNZ’s 6pm news. 

For one thing, she will have 

a lot of time to focus purely on 

work. 

“Because the afternoons are 

so hectic, the school pick-up, 

then the chauffeuring to activities, 

the homework, cooking 

dinner. 

“My afternoons and evenings 

will look quite different now. 

I’ll still be prepping for the next 

day’s show, but I'll be able to 

focus on one thing, which as a 

mum you never fully can.” 

Pugh will be leaving her 

daughters with their dad Jo 

Barus, a musician who plays 

with Sir Dave Dobbyn and is 

Some of the Breakfast team preparing the new set last week. 

The long-time colleagues catch up in the TVNZ office. 

able to be a full-time parent 

on weekdays, with Ali back in 

Christchurch for the weekends. 

“He’s a wonderful support,” 

she said. 

“I think it’s good for the girls 

too, to see their mum working. 

Although I don’t think they’ve 

grasped what’s happening yet, 

they will when they see me on 

TV. 

“They’re very intrigued and 

I’ve promised I’ll let them come 

up to Auckland and visit the set 

and sit on the seats.” 

Pugh said the format of Breakfast 

had changed a lot. 

“The format is a lot more 

full-on now with a lot more presenter 

contribution.” 

And does Chang have any tips 

for his new colleague? 

“God no,” he said. “I don’t 

need to tell her anything. She’s 

good to go.” 

Riley Taylor is taking on this year’s Aotearoa Bike Challenge. 

Cycling challenge 

gets teens on bikes 

Riley Taylor is gearing up for 

a month-long cycling effort as 

part of this year’s Aotearoa Bike 

Challenge. 

The 16-year-old has signed up 

for the annual challenge with 

his school, Riccarton High. 

Open to riders of all levels, 

the challenge also offers special 

prizes for high school students 

who take part. 

Riley bikes to school every 

day and visits the Christchurch 

Adventure Park at least twice 

a week, with his passion for 

cycling very much a family 

affair. 

“It was my dad, Ken, who first 

took me up to the adventure 

park a couple of years ago. We 

used to bike up to the top but 

now I get an annual chair lift 

pass,” Riley said. 

“He hasn’t been going up 

as much as he broke his 

collarbone, but I still go up a lot 

with friends or on my own.” 

PHOTO: CCC 

The Taylor family also 

regularly use the cycleway near 

their home, which connects to 

the central city. 

“Biking is good for fitness, 

especially if you do it a lot. It’s an 

efficient way to get places as you 

don’t get stuck in traffic like you 

would in a car,” Riley said. 

People who register for the 

challenge can take part as individuals, 

or with their workplace, 

high school or social group. 

Every ride of more than 10 

minutes counts, whether for 

fun, fitness or transport. Points 

are earned for every kilometre 

travelled, every day participants 

ride and every person they 

encourage to take part. 

Last year, 6133 people in the 

Greater Christchurch area took 

part, clocking up 1,218,074km on 

their bikes. Of these, 674 were 

new riders in the challenge and 

this year organisers are hoping 

for even more to join. 

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Hundreds stampede through Rolleston 

More than 450 runners and 

walkers stampeded through 

Rolleston on Sunday. 

They took part in the Arbor 

Green Selwyn Stampede’s 

1km, 5.25km, 10.5km, and halfmarathon 

categories. 

Starting on Goulds Rd next 

to Foster Park in Rolleston, 

the competitors wound their 

way through the Arbor Green 

development, onto Westmoor 

Boulevard and back to Goulds Rd 

and Foster Park. 

Oska Inkster-Baynes (No 

671) won the men’s 21km halfmarathon 

category in 1hr 5min 

34sec, while Hannah Oldroyd 

(No 667) took out the women’s 

section in 1hr 21min 13sec. 

Sebastian Aguilera (No 400) won 

the men’s 10km event in 37min 

56sec and Janka Twisterling (No 

516) the women’s in 46min 20sec. 

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The Way 

We Were 

Prize-winning bookbinding and printing apprentices Mark McFadden, David Lawrie, Peter Jordan and Peter Smith in 1978; 

apprentice shipwright Andy Copping repairing chains at the Lyttelton dry dock with Peter Douglas in 1974; Christchurch 

Star linotype machine mechanic apprentice Richard Clements, winner of the Evening Standard apprentice award in 1973. 

Apprenticeships once ensured 

a job for life. 

The apprenticeship system 

arrived in New Zealand with 

the colonists, who brought 

with them the British way 

of learning a trade from 

experienced operators. 

Regulation was introduced 

as early as 1865 to try and 

prevent young workers 

from being fired as soon 

as they completed their 

apprenticeship, so their 

employers could avoid paying 

them a skilled worker wage. 

The Apprenticeship Act 

1923 set up local committees 

and controlled wages, 

hours and conditions. It 

was overhauled in 1948 by 

national regulations, which 

made a technical training 

component standard for most 

apprenticeships. 

Legislation was updated 

again in 1983, but was soon 

overtaken by economic 

and political restructuring. 

APPRENTICESHIPS 

As unemployment rose, 

manufacturing shrank and 

Rogernomics took hold, 

public institutions that 

had traditionally trained 

hundreds of people – such 

as the Post Office, the 

railways and the Government 

Printing Office – offered few 

opportunities. 

From the late ‘80s, 

apprenticeship numbers 

slumped dramatically. 

Training institution schemes 

were introduced in the ‘90s, 

enabling young people to 

complete courses without 

needing to find a job first. 

Apprenticeships had a 

revival during the country’s 

Covid recovery, with extra 

funding injected into trades 

training schemes. There 

was a 55% increase in the 

number of apprentices 

between 2020-22, with 

more than 56,000 funded, 

the Tertiary Education 

Commission reported. 

Murray Turnbull, 

winner of the 

Wattyl Award for 

best furniture 

finishing 

apprentice in 

New Zealand, 

in 1978. 

Canterbury Frozen Meat Company apprentices in 1968; Jeweller Kobi Bosshard 

teaches apprentice Peter McKay in 1970; hairdresser apprentices waiting their 

turn in 1971. 

PHOTOS: CHRISTCHURCH STAR, CANTERBURYSTORIES.NZ 

Coasters 

Are you living off the Coast and would like to 

keep up with the local news and events? 

We have new digital editions 

available for subscription. 

Community 

Drop-In Session 

with Vanessa Weenink, 

MP for Banks Peninsula 

Saturday 14 February, 12pm - 1pm 

Red Café Te Hāpua: Halswell Centre 

To register to come along, please email 

Vanessa.Weenink@parliament.govt.nz 

Please take this opportunity to come 

have an informal chat about the issues 

that matter most to you 

Scan here 

digital.greystar.co.nz 

Authorised by Vanessa Weenink, Parliament Buildings, Wgtn.



A perfect 

partnership 

Blue cheese is the perfect partner for new season's plums, roast 

or in a pie, writes Nigel Slater 

PLUM AND FRANGIPANE PIES 

You could make a large version 

of this for slicing. 

Small pies are exceptionally 

useful for hiding in a picnic 

hamper or for packed lunches – 

the filling doesn't ooze over your 

lunchbox in the way a slice of pie 

might. 

If you do take that route, roll 

the pastry less thinly than I 

suggest below, because it needs 

a bit more heft if it is to be lifted 

from baking sheet to table 

without bursting its banks. 

Ingredients 

Makes 4 tarts 

For the frangipane: 

75g butter 

75g caster sugar 

a large egg, beaten 

75g ground almonds 

1 Tbsp plain flour 

325g puff pastry 

4 large or 8 small ripe plums 

4 heaped Tbsp plum jam 

a little beaten egg 

1 Tbsp caster sugar 

Method 

• Make the frangipane. Cream 

the butter and sugar together 

until light and fluffy then 

slowly introduce the beaten 

egg, almonds and flour until 

you have a soft, smooth cream. 

• Halve the plums and discard 

the stones. Slice each half into 

four small segments. 

• On a floured board, roll 

the pastry into a rectangle 

measuring about 50x40cm. The 

pastry should be very thin. 

• Using a 12cm round cutter, 

press out eight discs of pastry, 

then remove the leftover dough 

from around them and transfer 

four of them to a parchmentlined 

baking sheet. 

• Divide the almond 

frangipane between the four 

pastry discs, smoothing the top 

and leaving a 2cm rim of bare 

pastry around the edge. Divide 

the sliced plums between the 

pies, setting them on top of the 

frangipane. Spoon over the 

plum jam, letting it trickle over 

the fruit. 

• Brush the rim of pastry on 

each pie with beaten egg then 

lower a disc of the reserved 

pastry on top of each. Press 

firmly around the edges to 

seal, then chill the pies for 30 

minutes. 

• Set the oven at 180degC. 

Place an upturned baking sheet 

in the oven to get hot. 

• Brush the chilled pies with 

a little of the beaten egg then 

dust the pastry with the caster 

sugar. Pierce a small hole in 

the top of each pie using the 

handle of a wooden spoon or a 

chopstick. 

• Bake for 25-30 minutes, or 

until golden brown. Allow to 

cool a little before serving. 

 

 

ROAST PLUMS WITH GRAPES 

AND BLUE CHEESE 

Greengages – you will 

just catch them before they 

disappear until next year – 

are wonderfully aromatic 

cooked with marsala and 

fruit preserve. In which case, 

I would chill the fruits before 

marrying them with the cheese. 

If blue cheese is not your 

thing, try a soft, very young 

goat’s milk variety, chalk white 

and mousse-soft. 

Ingredients 

Serves 4 

350g plums 

500g black grapes 

4 Tbsp plum jam or grape jelly 

4 Tbsp marsala 

To serve: 

300g blue cheese 

8 slices hot toast 

Method 

• Preheat the oven to 200degC. 

Wipe the plums and place 

them in a baking dish. Tuck the 

grapes, still on the branch if you 

wish, among the plums. 

• Mix together the plum jam 

and marsala then pour over 

the fruit. Bake for about 40 

minutes, basting the fruit once 

after 20, until the plums have 

burst their skins and the juices 

are sweet-sharp and deep 

crimson. 

• Remove the fruit from the 

oven and let it cool a little (it is 

good hot, warm or chilled). Slice 

the blue cheese – or spoon if it 

is very soft – on to plates. Serve 

with the fruit and toast. 

• I should add that this 

combination of sweet fruit 

and blue cheese makes a fine 

breakfast, too; although I would 

probably chill the fruit and its 

syrup. 

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CROSSWORD 

1 2 3 4 5 6 7 

8 9 

10 11 

12 13 14 15 

16 

17 18 

19 

20 21 22 23 24 

25 26 

436 

SUDOKU 

Every row, column and box should 

contain the digits 1 to 9. 

WordBuilder 

WORDBUILDER 

E P N 

T R E 

6 

336 336 

T R E 

many words of three or more letters, 

How 

including 

many 

plurals, 

words 

can you 

of 

make 

three 

from 

or 

the 

more 

six 

letters, using each letter only once? No foreign 

How words or beginning with a capital are 

from many 

allowed. 

the words 

There's 

six letters, of three 

at least one 

using or more 

six-letter 

each letters, 

word. 

only 

including once? plurals, can you make from the six 

TODAY 

letters, Good using 12 each Very letter Good only 16 once? Excellent No 22 foreign 

No words beginning with a capital are 

words Solution or words 

allowed. 

335: 

There’s 

aba, beginning ABOARD, 

at least 

ABROAD, with a capital 

one 

ado, 

six-letter 

baa, are 

allowed. bad, bar, There's bard, boa, at boar, least board, one bod, six-letter bra, brad, word. bro, 

word. broad, dab, dob, drab, TODAY oar, orb, rad, road, rob, rod. 

Good 12 Very Good 16 Excellent 22 

letters, including plurals, can you make 

Solution 335: aba, ABOARD, ABROAD, ado, baa, 

bad, bar, bard, boa, boar, board, bod, bra, brad, bro, 

broad, dab, dob, drab, oar, orb, rad, road, rob, rod. 

27 28 

29 30 

31 32 

33 34 

Across 

1. Shelf above a fireplace (6) 

5. Having a rank taste or smell (6) 

10. Grille (7) 

11. Afraid (7) 

12. Ditch (6) 

15. Seedy, sordid (6) 

16. Rumour (7) 

17. Sprint (4) 

18. Successor (4) 

19. Item of clothing (7) 

20. Prudish (4) 

22. Listen to (4) 

25. Holidaymaker (7) 

27. Motive (6) 

28. Morose (6) 

31. Scottish symbol (7) 

32. Banded, streaky (7) 

33. Rue (6) 

34. Be undecided (6) 

Decoder 

Down 

2. Naive (7) 

3. Spasm, tic (6) 

4. Welsh symbol (4) 

5. Floating platform (4) 

6. Almost (6) 

7. Blow up (7) 

8. Delighted (6) 

9. Theatrical performer (6) 

13. Six-sided figure (7) 

14. Of first importance (7) 

15. Melancholy (7) 

20. Equality (6) 

21. Envisage (7) 

23. Oval (7) 

24. Strip (6) 

25. Move unsteadily (6) 

26. Small tower above a building (6) 

29. Warmth (4) 

30. Taken advantage of (4) 

Crossword 

Across: 1. Mantel, 5. Rancid, 10. Lattice, 11. Fearful, 12. Trench, 15. Sleazy, 

16. Hearsay, 17. Dash, 18. Heir, 19. Garment, 20. Prim, 22. Heed, 25. Tourist, 

27. Reason, 28. Sullen, 31. Thistle, 32. Striped, 33. Regret, 34. Dither. 

Down: 2. Artless, 3. Twitch, 4. Leek, 5. Raft, 6. Nearly, 7. Inflate, 8. Elated, 9. 

Player, 13. Hexagon, 14. Primary, 15. Sadness, 20. Parity, 21. Imagine, 23. 

Ellipse, 24. Denude, 25. Totter, 26. Turret, 29. Heat, 30. Used. 

WordBuilder 

Enter, ere, erne, neep, net, pee, peen, peer, pen, pent, per, pert, pet, pre, 

preen, rent, rep, REPENT, ret, rete, tee, teen, ten, tern, tree. 

DECODER 

Each number represents a different letter of the alphabet. Write the 

given letters into all squares with matching numbers. Now work out 

which letters are represented by the other numbers. 

All puzzles copyright 

T H E P U Z Z L E C O M P A N Y 

www.thepuzzlecompany.co.nz 

Sudoku

Western News: February 05, 2026

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