Southern View: February 12, 2026

alana@alliedmedia.co.nz 

FOR LOCAL ADVERTISING 

Annabel Judd 

Ph: 021 457 469 

annabel.judd@alliedmedia.co.nz 

Consent granted 

for long-awaited 

estuary flood 

protection project 

FOR LOCAL ADVERTISING 

Jenny Wright 

Ph: 021 220 3484 

jenny@alliedmedia.co.nz 

The 

The 

long-awaited 

Star, January 23, 

project 

2025 

to build erosion and flood 

protection structures along Te 

Ihutai/Avon-Heathcote Estuary 

edge in Southshore and South 

New Brighton is set to begin, 

following the approval of 

resource consent last week. 

“We 

The 

aim 

Star, January 

to start 

23, 

construction 

2025 

in October 2026, following 

the bird roosting season, and 

expect a roughly 16-month 

build time,” said city council 

red zone manager Dave Little. 

“Key design changes agreed 

during the consenting process 

include The Star, a ‘soft January beach’ 23, 2025 trial at 

South New Brighton Park, 

full removal of old retaining 

structures rather than partial 

encapsulation, and refined 

estuary access points,” Little 

said. 

“Looking ahead to the 

construction The Star, January phase, 23, we 2025expect 

landward works like the bund 

and paths to move quickly, 

while the coastal edge work 

will proceed more slowly 

to minimise impacts on the 

estuary’s internationally 

significant bird populations and 

delicate ecology. 

“We look forward to 

continuing our close 

collaboration with the 

community via the SSRA 

throughout the detailed design 

phase this year,” he said. 

The resource consent, 

granted jointly by Environment 

Canterbury and the city council, 

will last 20 years, providing 

immediate protection while 

long-term climate adaptation 

strategies are developed. 

This milestone follows 

years of preparatory work, 

including the city council’s 2019 

resolution to assume leadership 

of the project and the 2020 

handover of the Southshore 

red-zoned land from the Crown 

(LINZ) to the city council. 

starnews.co.nz 



Resource consent has been granted to build erosion and flood protection structures Te Ihutai/Avon-Heathcote Estuary edge 

in Southshore and South New Brighton. 

PHOTO: CCC 

The city council had previously 

approved a $12.5 million 

programme of work to mitigate 

erosion and flooding in the area. 

The approved consent 

relates to the construction of 

coastal erosion and inundation 

protections such as gabion 

baskets, cobble beaches, rock 

revetments and inundation 

bunds. These measures are 

designed to restore flood 

protection to pre-earthquake 

levels. 

With the resource consent 

now granted, the first half of 

this year will focus on detailed 

design, meeting all consent 

certification requirements, 


and tendering the construction 

works. 

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What does it take to become 

Ever wondered what a day in 

the life of a Customs officer 

at Christchurch Airport or 

Lyttelton Port is like? Reporter 

Al Williams finds out 

Customs officers surround 

a luggage carousel as the 

first morning flight into 

Christchurch arrives from 

Singapore. 

Some officers are on the move 

while others stand and observe 

the passengers in a scene 

similar to the television show 

Border Patrol. 

We’ve been led through a 

series of security doors to get a 

bird’s-eye view of the 100 or so 

staff who protect the borders at 

Christchurch Airport. 

And while the staff are on a 

first-name basis with partnering 

agencies at the airport, such 

as police and the Ministry for 

Primary Industries, most don’t 

want to share their full names 

with us. 

It’s understandable. They take 

their jobs seriously and have 

genuine concerns for their privacy, 

given the nature of their 

work. 

We observe officers not only 

stopping, questioning and talking 

to travellers, but also being 

stopped by travellers with a 

multitude of questions. 

Supervising officer Karyn is 

the first to greet us. 

She is wary of us at first but 

soon opens up, saying she has 

Customs officer and dog handler Hannah on duty as a Singapore flight arrives. 

PHOTOS: JOSEPH JOHNSON 

had two stints in the service. 

She says the risk posed by 

passengers selected for further 

assessment is again narrowed 

down by officers who ask the 

passengers a series of questions, 

resulting in a smaller 

number being referred for a 

luggage search. 

The physical risk assessment 

of a passenger on arrival can 

involve being questioned by a 

Customs officer, detector dogs, 

an X-ray and searches. 

In the 2024/25 year, 6.8 million 

international travellers arrived 

in New Zealand. 

Of this, 132,943 (about 2%) 

were selected for further risk 

assessment. 

Following a further risk 

assessment process, 10,662 travellers 

were actually subjected to 

baggage searches. 

Karyn joined Customs straight 

out of school in Christchurch 

in 1978, before taking a break 

to have children in 1987 and 

returning in 2003. 

She jokes that she was too 

short to join the police. 

She put aside the perception 

people have of Customs from 

reality television shows. 

“There is a whole lot of work 

aside from inspections. 

“There are other areas, investigations, 

intelligence, trade, 

service and delivery, all these 

things have to be cleared.” 

Karyn said there is also a 

stack of administration work as 

everything has to be accounted 

for. The administrative aspect 

is reflected in the service’s 

recently released 2024/25 

New Zealand Customs Service 

Annual Report. 

It is a massive operation with 

$285 million in funding from 

the Crown, border-processing 

levies and goods fees. 

There is also a stack of revenue, 

with $17.8 billion collected 

on behalf of the Crown. 

Most of the operating expenditure 

is for risk assessment, 

clearing and processing passengers 

and goods as they cross 

the border, and the collection of 

Crown tax revenue. 

In 2024/25, it was quantified 

by the 9.3 tonnes of illicit drugs 

which were prevented from 

reaching communities through 

seizures at our border and by 

overseas partners. 

There were also 31.8 million 

import transactions and 

four million export transactions, 

with 98.1% of goods risk 

assessed and cleared within five 

minutes. 

More than 8% of the riskbased 

baggage searches of 

passengers and crew resulted 

in the identification of prohibited 

or restricted items, or items 

requiring duty payments. 

Customs processed 13.4 million 

arriving and departing 

passengers. It also intercepted 

nine tonnes of illicit tobacco, 

representing $17.7m in foregone 

revenue. 

And its response to 973 

reports of cross-border online 

child exploitation offending 

resulted in 18 arrests. 

Several thousand other people 

work for Christchurch 

Airport alongside Karyn. 

The airport operation has 

60 staff with a total of 120 

employed across the city, she 

said. 

Customs is an enforcement 

agency, and with that comes 

rank. 

Karyn said it takes years 

to move through the ranks 

and people shift between 

departments. 

Staff are mindful discretion is 

a key part of the job, she says. 

A lot of the intelligence work 

is led by overseas liaison officers 

in cities, including London, 

Bangkok and Beijing. 

“Quite often, a lot of it is 

stopped before it comes here.” 

The annual report stated 

transnational organised crime 

groups pose a significant threat 

through escalating attempts to 

smuggle drugs, weapons, and 

other prohibited goods into the 

country. 

From Europe alone, $204.8m 

in potential harm to New Zealand 

was stopped by overseas 

illicit drug interceptions. 

New Zealand’s high prices 

and demand for drugs, particularly 

methamphetamine and 

cocaine, make it an attractive 

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starnews.co.nz The Star, February 12, 2026 

a border Customs officer? 

target. 

Notable seizures during the 

year included 150kg of cocaine 

in duffel bags in a container on 

a ship from Jamaica and 130kg 

of cocaine packed in duffel bags 

in a shipping container from 

Italy. The largest seizure of the 

year was 450kg of methamphetamine 

hidden inside steel 

beams from the United States in 

September 2024. 

The report says New Zealand 

has seen a sustained escalation 

in the volume of illicit drugs 

being seized at the border. 

Wastewater testing by 

PHF Science and reporting 

by the National Drug Intelligence 

Bureau indicate there 

was considerable growth in 

methamphetamine use in the 

community between July and 

October 2024. This growth was 

largely sustained throughout 

2025. 

It also shows there has been 

a rise in the use of cocaine. 

Increased production in South 

America has led to a surplus 

supply. 

The report shows organised 

crime groups are targeting 

New Zealand’s supply chains to 

transport their products. 

“They insert people in key 

roles at ports and airports, or 

compromise people already 

in those roles, who can bypass 

security measures and divert 

goods before they reach Customs 

screening areas,” the 

report found. 

In late November, police laid 

Customs officers check passengers luggage at Christchurch Airport. 

nearly 200 criminal charges 

against gang associates who 

allegedly helped a criminal 

syndicate smuggle illicit drugs 

aboard international flights. 

Twenty search warrants were 

carried out by police’s national 

organised crime group and Customs, 

with eight Brotherhood 

28 MC gang associates arrested. 

Among them was the gang’s 

president. 

Additional data shows Customs 

seized about two tonnes of 

methamphetamine and 700kg 

of cocaine between January and 

October last year. 

Offshore partners also 

seized about a tonne of 

methamphetamine and 300kg 

of cocaine destined for our 

shores in the same period. 

“We are trying to identify the 

high risk,” Karyn said. 

The pressure is on during the 

summer months, Karyn says. 

“Summer is going to be 

busier. People need to be aware 

that they are not the only ones 

travelling.” 

For Christchurch Airport, 

that means increased flights to 

and from Asia and Australia. 

These can be charter flights, 

delegations and even bands 

arriving with tonnes of gear. 

“All that stuff has to be 

cleared. You might get charters 

with seasonal workers – it takes 

time to process them.” 

Rob is a technical specialist 

in detector dog training. He 

said the dogs, all labradors, 

work and live alongside the 

officers. There are five dog 

handlers in the South Island 

who are deployed on a riskbased 

system. “We look at 

the latest seizures, how it is 

being found, we are looking 

at the opportunities. We move 

around. The airport is just the 

tip of the iceberg.” 

Rob said the job involves shift 

work and officers have to prove 

themselves to rise up the ranks. 

“You have to pass 

requirements to get your 

stripes. 

Long-serving officer Neville 

Brown joined in 1975 when 

Customs was based at the 

Old Government Building in 

Cathedral Square. 

“There was 

no team at the 

airport, there 

weren’t as many 

flights. The guys 

would jump in 

a van and go to 

the airport when 

a plane was 

Neville Brown 

arriving.” 

Brown started out looking at 

shipping documents. He moved 

into investigations, looking at 

fraud and tax evasion. Brown 

has also been based in Lyttelton 

where he searched ships. From 

there, he moved to the airport, 

where he recalls catching one of 

the Mr Asia operatives. 

Brown says the man had a 

bank deposit slip made out 

to a person of interest in the 

syndicate. A body search 

revealed a hidden package of 

Martin Johnstone, known as Mr Asia, 

was at the centre of a large heroin 

syndicate in the 1970s. 

heroin. 

“There’s no heroin anymore, 

it’s now meth and cocaine by 

the kilos.” 

At 70, Brown is not planning 

to retire yet. 

Emma, the chief officer of 

the Lyttelton team, showed us 

around the port operations. 

The Christchurch port team 

also looks after Timaru. She says 

a lot of reporting is now done 

via cellphones. 

“The world has changed so 

much, the cost of living and 

drugs – crime is huge.” 

The Lyttelton operation is 

staffed by 11 officers. She says 

it is important for her staff 

to be visible in the seaside 

community. There was also a 

common theme – all Customs 

staffers spoken to say they are 

proud of protecting the border. 

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Work starts on 

next section 

of cycleway 

Motorists are being warned to 

expect delays as work gets under 

way on the next section of the 

Puari ki Niho-toto South Express 

Cycleway, extending west along 

Waterloo Rd from Barters Rd to 

Jones Rd in Rolleston. 

City council planning and delivery 

transport manager Jacob 

Bradbury said a temporary road 

closure will be in effect on Railway 

Tce from February 16 to 

March 13, with clearly signposted 

detours in place. 

Local businesses will remain 

open for the duration of the work. 

Two-thirds of the South Express 

Cycleway is already open, stretching 

from the city to Kyle Park and 

creating an uninterrupted 10km 

route from the CBD through Riccarton 

to Hornby. 

The cycleway passes nine 

schools, providing safer cycling 

facilities for students, and 

connects into the Nor’west Arc 

and Northern Line. 

“Once the full cycleway is 

completed, it will join up with the 

Selwyn District Council’s cycleway 

on Jones Rd to provide a safe link 

through to Rolleston,” Bradbury 

said. 

The city council is co-ordinating 

the cycleway construction 

work with several other infrastructure 

projects in the area, 

including: 

• Line marking and 

wayfinding signage within the 

Waterloo Business Park 

• Line marking and 

wayfinding signage within 

Templeton 

• Replacing a water supply 

pipe on Railway Tce 

• Replacing the current deepdish 

channel on Railway Tce 

• Resurfacing the Railway Tce 

carriageway and northwest 

footpath. 

“We’re combining these 

projects together to ensure a 

co-ordinated approach to work 

in the area and minimise the 

overall disruption to residents, 

businesses and commuters,” 

Bradbury said. 

The total package of work is 

expected to take five months to 

complete. 

“Christchurch is a great city 

to get around by bike, and our 

growing network of cycleways 

helps make it easier and 

safer. It also helps to ease the 

Puari ki Niho-toto South Express 

Cycleway will be extended west down 

Waterloo Rd from Barters Rd to Jones 

Rd in Rolleston. 

PHOTO: CCC 

pressure on our roads,” 

South Express is one of nine 

major cycleways that lead into 

the city centre. 

Unlike cycle lanes, the 

cycleways are mainly separated 

from the road and are designed 

to provide a safer, more pleasant, 

comfortable and efficient 

way for people to get around 

the city by bike. 

The final section of the 

cycleway will pass through the 

Gilberthorpes Rd, Waterloo 

Rd, Parker St and Moffett St 

intersection, and include a 

A temporary road closure will be in place from February 16 to March 13. 

stretch of Waterloo Rd from 

the western end of Kyle Park to 

Finsbury St. 

The city council and KiwiRail 

are in discussions around the 

scope and phasing of this work. 

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19:05 Highlanders v Crusaders 

21:35 Waratahs v Reds 

ROUND 2 


19:05 Hurricanes v Moana Pasifika 

21:35 Waratahs v Fijian Drua 

ROUND 3 


19:05 Moana Pasifika v Force 

21:35 Reds v Highlanders 

SATURDAY 14 FEBRUARY 

16:35 Fijian Drua v Moana Pasifika 

19:05 Blues v Chiefs 

21:35 Force v Brumbies 

SATURDAY 21 FEBRUARY 

19:05 Highlanders v Chiefs 

21:35 Force v Blues 

SUNDAY 22 FEBRUARY 

15:35 Crusaders v Brumbies 

SATURDAY 28 MARCH 

16:35 Fijian Drua v Hurricanes 

19:05 Chiefs v Crusaders 

21:35 Brumbies v Blues 

Bye: Hurricanes 

Bye: Reds 

Bye: Waratahs 

ROUND 7 

ROUND 8 

ROUND 9 

FRIDAY 27 MARCH 

19:05 Moana Pasifika v Highlanders 

21:35 Brumbies v Waratahs 


16:35 Hurricanes v Reds 

19:05 Blues v Fijian Drua 

21:35 Force v Chiefs 

FRIDAY 3 APRIL 

19:05 Crusaders v Fijian Drua 

SATURDAY 4 APRIL 

19:05 Chiefs v Waratahs 

21:35 Reds v Force 


19:05 Highlanders v Brumbies 


14:05 Moana Pasifika v Chiefs 

16:35 Fijian Drua v Force 

19:05 Hurricanes v Blues 

21:35 Reds v Crusaders 

Bye: Crusaders 

Bye: Brumbies, Blues, Highlanders, 

Hurricanes, Moana Pasifika 

Bye: Waratahs 

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ROUND 14 

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FRIDAY 8 MAY 

19:05 Crusaders v Blues 

21:35 Reds v Chiefs 

SATURDAY 9 MAY 

16:35 Highlanders v Waratahs 

19:05 Moana Pasifika v Hurricanes 

21:35 Brumbies v Force 

FRIDAY 15 MAY 

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16:35 Fijian Drua v Waratahs 

19:05 Blues v Hurricanes 

21:35 Force v Reds 

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ROUND 4 


19:05 Chiefs v Moana Pasifika 

21:35 Waratahs v Hurricanes 


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19:05 Blues v Crusaders 

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ROUND 5 


19:05 Hurricanes v Force 


16:35 Fijian Drua v Brumbies 

19:05 Crusaders v Highlanders 

21:35 Reds v Waratahs 

SUNDAY 15 MARCH 

15:35 Blues v Moana Pasifika 

Bye: Fijian Drua Bye: Chiefs Bye: Force 

ROUND 6 


19:05 Highlanders v Hurricanes 

21:35 Brumbies v Chiefs 


16:35 Fijian Drua v Reds 

19:05 Moana Pasifika v Crusaders 

21:35 Waratahs v Blues 

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ROUND 10 


19:05 Blues v Highlanders 

21:35 Waratahs v Moana Pasifika 


19:05 Chiefs v Hurricanes 

21:35 Brumbies v Fijian Drua 

23:55 Force v Crusaders 

ROUND 16 

FRIDAY 29 MAY 

19:05 Crusaders v Hurricanes 

21:35 Reds v Fijian Drua 


16:35 Brumbies v Moana Pasifika 

19:05 Chiefs v Blues 

21:35 Force v Waratahs 

ROUND 11 


19:35 Crusaders v Waratahs 


17:05 Hurricanes v Brumbies 

19:35 Blues v Reds 

SUNDAY 26 APRIL 

14:00 Highlanders v Moana Pasifika 

16:30 Chiefs v Fijian Drua 

Bye: Reds Bye: Force Bye: Chiefs 

Bye: Highlanders 

______ _____________ v _____________ 2nd ______ vs 5th _____________ v _____________ 

1st vs 6th 

______ _____________ v _____________ ______ _____________ v _____________ 

3rd vs 4th 

______ _____________ v _____________ 2nd ______ vs 3rd _____________ v _____________ 

1st vs 4th 

______ 

1st vs 2nd 

QUALIFYING FINALS 

SEMI FINALS 

Grand FINAL 

_____________ v _____________ 

ROUND 12 

FRIDAY 1 MAY 

19:05 Hurricanes v Crusaders 

21:35 Waratahs v Force 


16:35 Fijian Drua v Highlanders 

19:05 Moana Pasifika v Blues 

21:35 Reds v Brumbies 

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Seasonal treats both savoury and sweet 

Nigel Slater keeps it firmly 

summery with these two easy, 

but delicious, dishes 

COUSCOUS WITH APRICOTS 

AND MINT 

I use instant couscous here, 

with no apology. This quickcooking 

version needs just a few 

minutes in a bowl, covered with 

boiled water or vegetable stock 

rather than a long steam over 

hot water. You can use water, 

but I prefer vegetable stock, 

which makes the grains more 

interesting. 

It is best to separate the grains 

of couscous by tenderly running 

a fork through them once they 

have soaked up the stock. 

Ingredients 

Serves 4 

150g fine couscous 

250ml vegetable stock 

2 Tbsp pine kernels 

8 spring onions 

2 Tbsp olive oil 

350g ripe apricots 

For the herb dressing: 

2 Tbsp lemon juice 


15g mint sprigs 

15g parsley sprigs 

Method 

• Put the couscous into a 

mixing bowl and pour over the 

hot stock. Set aside for a good 10 

minutes until the stock has been 

fully absorbed. 

• In a shallow pan, toast the 

pine kernels, watching carefully 

and shaking the pan from time 

to time, until they are golden. 

• Roughly chop the spring 

onions, discarding the dark 

green tips. 

• Return the empty pan to a 

moderate heat, warm the olive 

oil, add the spring onions and 

let them cook for 5 minutes 

until soft. 

• Halve and stone the 

apricots, then cut each half in 

two. 

• Make the dressing: In a 

medium-sized bowl, whisk 

together the lemon juice and 

olive oil. Remove the leaves 

from the mint and parsley and 

finely chop two-thirds of them, 

leaving the remainder whole. 

Add the chopped and whole 

leaves to the dressing with a 

little salt and black pepper. 

• Run the tines of a fork 

through the couscous to 

separate the grains then add 

the herb dressing. 

• Add the apricots, pine 

kernels and onions and toss 

everything together. Serve at 

room temperature. 

MOZZARELLA WITH TOMATOES 

AND PARMESAN 

A deeply summery dish of 

marinated mozzarella with a 

crisp layer of crumbs, tomatoes 

and parmesan – I think of this 

as a pizza without the crust. 

The crispness of the topping 

is an essential contrast to the 

soft, herb-scented mozzarella 

beneath. 

I use a metal baking tray to 

bake the crumbs and tomatoes 

– it helps the crumbs to crisp 

more successfully than if 

you use a china baking dish. 

You can get the mozzarella 

marinating then finish the dish 

just before you eat. 

 

Ingredients 

Serves 4 as a light supper 

2 balls mozzarella 

15g basil 

10g parsley 

75ml olive oil 

50g assorted salami and 

prosciutto, thinly sliced 

For the tomato dressing: 

3 tomatoes, medium to large 

8 medium basil leaves (taken 

from above) 

60g parmesan 


40g breadcrumbs, fresh and 

white 

Method 

• Tear the balls of mozzarella 

into rough pieces and place, 

snugly, in a serving dish. 

• Finely chop the basil leaves 

(reserving eight for later) and 

the parsley, then add the olive 

oil and a few twists of black 

pepper. Pour the herb mix 

over the mozzarella, cover and 

refrigerate for an hour (up to 4 

hours is fine, but no longer). 

• Preheat the oven to 

200degC. 

• Make the dressing: Cut the 

tomatoes in half, scoop out and 

discard the seeds, dice the flesh 

into small pieces, then set aside 

in a mixing bowl. 

• Tear or shred the basil 

leaves and finely grate the 

parmesan then add to the 

tomatoes. 

• Stir in the olive oil and 

breadcrumbs, then spoon on 

to a metal baking sheet in a 

shallow layer (it will crisp more 

effectively that way) then bake 

in the preheated oven for 20-25 

minutes until the crumbs have 

started to crisp and the cheese 

has turned golden. 

• Divide the slices of salami 

and prosciutto between four 

plates. Remove the mozzarella 

from the fridge and divide 

between the plates. Take the 

tomato and parmesan from 

the oven and scatter over the 

cheese and serve. 

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Special summer notes to satisfy 

Nigel Slater takes a look at 

sumptuous sweetly roasted 

courgettes and a truly luxurious 

hot pudding 

There are so many vegetables 

to roast right now: courgettes and 

summer squashes, young leeks 

and summer carrots. Bunches of 

early beetroot barely bigger than 

a golf ball. 

For the hot roasts I will add 

blobs of soft, pale ricotta, or 

perhaps a basil-scented pesto to 

toss them in. 

For the cool versions tomorrow 

(they are better kept out of the 

fridge), I will tumble feta among 

the vegetables, pieces of smoked 

fish or wedges of lightly cooked, 

golden-yolked eggs. 

As summer cools, a hot 

pudding is always welcome, and 

it seems daft not to use seasonal 

fruit. Plums, apricots, greengages 

and all the berries and currants 

are still at their best. 

HONEY-ROASTED COURGETTES 

WITH RICOTTA 

Roasted courgettes can be 

seasoned with garlic and smoky 

paprika and served with ricotta. 

Add halves of lemon at the table. 

Cook the courgettes on a tray 

and you’ll get a firmer, more 

toasted result than if you cook 

them in a deep-sided baking dish. 

Use a palette knife to turn them 

once, so they caramelise on both 

sides. To veganise, use agave or 

date syrup in place of honey. 

Ingredients 

Makes enough for 4 

4 medium courgettes 

2 Tbsp honey 


3 tsp dried mint 

2 Tbsp thyme leaves 

2 cloves garlic 

1 tsp ground paprika 

50g golden sultanas 

1 Tbsp pine kernels 

250g ricotta 

Method 

• Set the oven to 220°C. Remove 

the stalks from the courgettes, 

then cut each in half lengthways 

and then again. 

• Put the courgettes on an oven 

tray. In a bowl, mix together 

the honey, olive oil, mint and a 

grinding of black pepper. No salt 

yet. 

• Finely chop the thyme leaves. 

Peel and crush the garlic to a 

paste then stir the thyme and 

garlic into the honey and oil. 

• Pour the dressing over the 

courgettes, toss them well, 

then roast for 20-25 minutes till 

the courgettes are tender and 

toasted, turning once during 

cooking. 

• Remove from the oven and 

season with the ground paprika, 

a generous crumbling of sea salt, 

the sultanas and the pine kernels. 

• Return to the oven for 5-7 

minutes. 

• Transfer to a serving dish and 

serve with the ricotta. 

 

CHERRY AND ALMOND 

BATTER PUDDING 

As much as I relish tearing 

apart and sharing an entire 

roasting tin of Yorkshire 

pudding, I also rather enjoy 

having an individual one to 

myself. 

It is much the same with 

sweet batter puddings such as 

the classic clafoutis, which feel 

particularly charming when 

made individually – a jewelstudded 

crown in which to float 

a puddle of golden cream. 

Ingredients 

Serves 4-6 

350g cherries 

4 Tbsp brandy 

½ tsp (optional) almond extract 

125ml milk 

125ml double cream 

50g plain flour 

3 lightly heaped Tbsp ground 

almonds 

100g caster sugar 

2 large eggs 

butter and sugar for dusting 

Method 

• You will need a wide 

ovenproof dish approximately 

25-30cm in diameter. 

• Remove the stalks and 

stones from the cherries, then 

put the fruit in a mixing bowl 

with the brandy and almond 

extract then toss briefly and set 

aside. 

• Preheat the oven to 180°C. 

Put a baking sheet in the oven. 

• Make the batter: warm the 

milk and cream in a small pan, 

remove from the heat and set 

aside. 

• Mix together the flour, 

almonds and sugar and add 

a pinch of salt. Using a whisk, 

beat in the eggs together with 

the warm cream and milk. 

• Lightly butter the dish, then 

dust with a little sugar, tipping 

out any surplus. 

• Place the cherries, drained 

of their brandy, in the dish, 

pour the custard over them 

then bake for about 25-30 

minutes until the edges have 

risen and the batter is pale 

gold. The middle should quiver 

gently when the dish is shaken 

lightly. 

• Serve with cream. 

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The Way 

We Were 

FEMALE APPRENTICESHIPS 

Securing an apprenticeship 

could be difficult if you were 

female. 

In 1930, the Arbitration 

Court refused to grant an 

application for an apprenticeship 

contract for 14-year-old 

Cicely Holmes, who had been 

employed as an apprentice 

printer by the Waikuku News. 

It was not a question of law 

but of general principles, the 

judge said, with the Master 

Printers Association and various 

unions having “set their 

faces against the employment 

of female workers”. 

The Apprenticeship Act was 

overhauled in 1983, with the 

Government introducing a 

subsidy to encourage employers 

to take on women. For all 

trades other than hairdressing, 

employers of female 

apprentices would receive 

$20 a week throughout the 

first year of training. 

Apprentice mechanic Sian 

Luckie topped her class in 

automotive engineering in 

1986 for the second year in 

a row. Her employer told 

the Press Association he did 

not know he had taken on a 

woman until he came back to 

work after a bout of the flu 

and his wife informed him. 

Luckie said she was “grateful” 

for the break after rejections 

from other firms. 

Over the years, female 

apprentices took out national 

awards in many trades, in 

spite of disproportionate 

representation. Apprentice 

bookbinder Jane Horrick was 

the first woman to win an 

outstanding printing apprenticeship 

award in 1977, while 

Louise Stella (below), NZ’s 

first “craftsman” plumber, 

achieved highest equal marks 

in her trade certificate examinations 

in 1991. 

Stella told The Press: “I 

wanted a job with variety and 

one that would use body and 

brains. Also I saw plumbing 

as having slightly more job 

security than some.” 

Apprentice spray painter Brenda Leaf applying enamel to a tractor at Sockburn 

Motors and apprentice fitter and turner Lyn Boddington at Herbert Drill, both in 

1977. Above right – Rebecca Downes at the end of her 8000 hours as an apprentice 

woodturner in 1987. 

PHOTOS: CHRISTCHURCH STAR, CANTERBURYSTORIES.NZ 

Left – Apprentice 

mechanic Heather 

McMillan at Lane 

Walker Rudkin Hosiery 

Ltd in 1978. Right – 

Cabinet maker Denise 

King at Howard 

Smith Ltd in 1980 

after completing her 

apprenticeship. 

Painting apprentices Sonja Tippin 

and Donna Haupapa in 1976. 

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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 

437 

SUDOKU 

Every row, column and box should 

contain the digits 1 to 9. 

WordBuilder 

WORDBUILDER 

T 

W R 

Y D A 

6 

337 337 

Y D A 

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 18 each Very letter Good only 24 once? Excellent No 30 foreign 

No words beginning with a capital are 

words or words beginning with a capital are 

allowed. Solution 336: There’s enter, ere, at erne, least neep, one net, pee, six-letter peen, 

allowed. peer, pen, There's pent, per, at pert, least pet, one pre, six-letter preen, rent, word. rep, 

word. REPENT, ret, rete, tee, TODAY teen, ten, tern, tree. 

Good 18 Very Good 24 Excellent 30 

letters, including plurals, can you make 

Solution 336: 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. 

22 23 24 25 26 

27 28 

29 

Across 

1. Trait (14) 

10. Legal defence (5) 

11. First course of an Italian meal (9) 

12. Marital (7) 

13. Minor illness (7) 

14. Decipher (5) 

16. Bargain, haggle (9) 

19. A special right or honour (9) 

20. Preside over a meeting (5) 

22. Shut out (7) 

25. Prove superior (7) 

27. Uncomfortable (3,2,4) 

28. Stadium (5) 

29. Enthusiastically (14) 

Decoder 

Down 

2. The common people (3,6) 

3. Traces (5) 

4. Question or dispute something (9) 

5. Minor actor in crowd scenes (5) 

6. Unwise (9) 

7. Flavour (5) 

8. Laugh (7) 

9. Syrup made from blackcurrants 

(6) 

15. Code of behaviour (9) 

17. Ursa Major (5,4) 

18. Warning sound (5,4) 

19. Forewarning (7) 

21. Warm again (6) 

23. String instrument (5) 

24. Dodge (5) 

26. Picture (5) 

Crossword 

Across: 1. Characteristic, 10. Alibi, 11. Antipasto, 12. Spousal, 13. Ailment, 

14. Solve, 16. Negotiate, 19. Privilege, 20. Chair, 22. Exclude, 25. Triumph, 

27. Ill at ease, 28. Arena, 29. Wholeheartedly. 

Down: 2. Hoi polloi, 3. Reins, 4. Challenge, 5. Extra, 6. Impolitic, 7. Taste, 

8. Chortle, 9. Cassis, 15. Etiquette, 17. Great Bear, 18. Alarm bell, 19. 

Preview, 21. Reheat, 23. Cello, 24. Evade, 26. Image. 

WordBuilder 

Art, arty, awry, dart, daw, day, drat, draw, dray, dry, rad, rat, raw, ray, rya, 

tad, tar, tardy, taw, TAWDRY, trad, tray, try, wad, war, ward, wart, warty, 

wary, way, wry, yard, yaw. 

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

Southern View: February 12, 2026

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