YOU - March 2018

you MARCH 2018

Wedding NZ

MAGIC IC

YOU magazine is a complimentary supplement of the Ashburton Guardian

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you

Welcome

Focus on food show and famous chefs Don’t let ball stress overwhelm you

4

11

In need of a family getaway?

14

Wedding bonanza

15

Fashion we love

28

Easter egg hunt tips

32

Who’s out and about?

34

The nutritional low-down on fruit

36

Donna-Marie Lever aka ‘boy racer’

40

Easter recipe treats to enjoy

42

Gardening giveaway worth $85

45

Gardening: It’s time to ...

46

Who’s out and about?

50

PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers

COVER PHOTO Newly-married Trisha Jones (nee Hanley) looks out over Lake Wanaka from Coromandel Peak on Mt Roy, where she and husband Mark married.

PHOTO NZ DESTINATION & HELI WEDDING

Editorial contact

Hi everyone, Well it’s that time of year where we’re looking at our firewood supply, shaking the mothballs out of our winter clothes and just generally gearing up to hunker down over the chilly season.

And while I much prefer the silly season, there’s something attractive about the thought of snuggling into your onesie after work, with the fire roaring and a nice hot pot of home-made soup on the stovetop.

But before we get to that point, let YOU help you enjoy the last of summer and autumn’s charms with Easter to look forward to! Chef Sarah Kingsbury has produced some Easter sweet treats for you to enjoy and we’re offering up some tips on the perfect Easter egg hunt.

If you fancy a trip to Christchurch to take in the food show, we have some free passes to give away too!

Cheers,

Lisa Fenwick

YOU Magazine | 3

rthington, an artist with Be entranced by Anna Wo Christchurch Food the a spatula, who will be at P4 away. e giv to ets tick E FRE Show.

Ashburton College ball committee members, Liv McCrea and Joe Danielson, talk stress and the importance of the ball.

P11

Jane Logie gives us the goodness of fru helps our health, along with a healt it and how it hy, scrumptious pear wholemeal muffin recipe to enjoy.

P36

Lisa Fenwick• (03) 307-7929 • lisa.f@theguardian.co.nz

Advertising contact

Carmen Cole • (03) 307-7963 • carmen.c@theguardian.co.nz

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4 | YOU Magazine

A feast for all foodies

The Food Show is returning to Christchurch’s Horncastle Arena next month with a star chef line-up, packed full of entertaining cooking demonstrations across the weekend. From April 6 to 8, foodies can catch appearances by Masterchef winners Nadia Lim and Chelsea Winter, Australian My Kitchen Rules finalist and clean-living cook Luke Hines, cake guru Anna Worthington, Annabelle ‘The Cuddly Cook’ White, Cantabrian restaurateur Jonny Schwass, and, Lyttelton chef Giuilio Sturla, of Roots Restaurant. This month, YOU Magazine introduces you to the stars of the show and tempts you with some delicious recipes to try before the event.

Above – Cake artist, Anna Worthington.

Anna take

Above – An artform that delights the eyes and the tastebuds.

PHOTO SUPPLIED

As Christchurch embarks on its intensive rebuilding phase, many new, niche businesses are popping up and flourishing.

Cakes By Anna is one of these stand-out start-ups, helping to put the city back on the map.

What started out as a project to fill a gap in the local market after the earthquakes, has now developed an international following thanks to a growing social media presence.

With her simple, yet decadent, creations, founder Anna Worthington is using her eye for design to produce mouth-watering cakes, without the use of artificial nasties. Ahead of Anna’s The Food Show Christchurch appearance, she told YOU Magazine’s Megan Gnad her vision of remaining a small, yet significant business, being part of a developing city, and keeping up with demand.

YOU Magazine | 5

FOOD SHOW FREEBIE For inspiration in the kitchen, you can enjoy cooking demonstrations from New Zealand’s top gastronomes Nadia Lim, Chelsea Winter, Australian My Kitchen Rules finalist Luke Hines, Annabelle White, Cantabrian restaurateur Jonny Schwass and local chef Giuilio Sturla of Roots Restaurant.

PHOTO SUPPLIED

es the cake

I

t seems only natural for Anna Worthington to describe herself as an artist with a spatula.

When she’s not whipping up magical, creative and slightly whimsical cakes from the kitchen of her “rad little HQ in Sydenham”, the former art student can be found foraging in the kitchen garden, or coming up with new inventions.

Her personalised, modern designs feature layers of sponge sandwiched together with buttercream, and heavenly sauces – all made from scratch – topped off with stunning edible flowers.

It’s this natural, fuss-free approach to cake mastery that’s winning her fans across the globe with an impressive 14,200 Instagram followers ready to devour every photo she posts.

“I began making cakes because I found there was a huge gap in the Christchurch market for a natural, homemade style of cake that wasn’t covered in fondant and full of artificial colouring, and flavourings,” explains Anna. continued over page

The Guardian is giving away two double passes to The Food Show Christchurch on April 6-8 at Horncastle Arena to two lucky Mid Cantabrians.

We have two double passes worth $40 each to give away. Early-bird tickets to The Food Show Christchurch will be available from www.foodshow. co.nz.

HOW TO ENTER: Email your name, address and phone number to goodies@theguardian.co.nz Or Send your letter to Food Show, PO Box 77, Ashburton and please include your address and phone number

Please include the name of the competition (Food Show) somewhere prominent ie in the subject line.

RULES AND ELIGIBILITY: – 1 entry per person and per household – Guardian staff and immediate family members are not eligible for entry – All entries must be received by 9am, March 30.

– The winners will receive tickets electronically so MUST PROVIDE EMAIL ADDRESS Prize provided by the Food Show

6 | YOU Magazine

From P5 “My approach to cake making is honest, and playful, highlighting great produce that is in season, and using fresh flowers and foliage to garnish, because there’s no need to replicate the beauty that can already be found in nature.”

The result is a menu of simply elegant cakes that range from delicate designs, all the way through to the company’s “most hardcore cake to date”, the four-layered Dark Chocolate X Peanut Butter Cake.

Anna doesn’t believe in trends, pointing out it can destroy creativity, so instead, she takes influence from nature surrounding her and allows her imagination to run wild.

You only have to look through the menu to get the drift; think combinations of Chocolate Pinot Noir and Pear; Gin, Lemon, Lime and Coconut; and the signature, flourless Chocolate, Plum and Ginger Cake.

“I like to highlight what’s in abundance and locally available,” Anna says. “While there are bakers and chefs that inspire me, I try to stay true to my own way of making, and encourage others to do the same.”

Early days Cakes By Anna all began at the Riccarton Farmers’ Market in September 2012.

After studying at The University of Auckland’s Elam School of Fine Arts straight after school, and then 14 months living overseas, Anna had returned to Christchurch, but quickly found herself at a loose end.

Turning to baking, she began taking cakes to the market to sell per slice, and was soon inundated with orders for birthday cakes and other special occasions.

“By January, the following year, I had found a commercial kitchen to work from, and by the next month, cake making was a full-time gig,” she says.

“The first two years were pretty stressful and hard, juggling the baking with everything else that comes with setting up a business. Now, I am set up in a kitchen in Sydenham that I share with my friend Sam, who makes bread and other baked goods, (Grizzly Baked Goods). It’s a busy life, but I am so happy to have found something that brings me joy and continues to challenge me every day.”

Moving back home to Christchurch was not necessarily always on the cards for Anna.

In fact, her experiences during the city’s earthquakes, meant it was almost off the table altogether.

On the day of the February earthquake, she was working her first shift at Ballantynes Department Store in the hard-hit, heart of the city.

She had planned to work there for a few

months to save money for her upcoming OE, but within two weeks, she moved to Wellington, working there until venturing overseas.

“On returning to Christchurch, in July 2012, I honestly didn’t think I would stay for long, as I had always found Wellington and Auckland were more exciting places to be,” she explains.

“However, something about the rebuild made me want to stay, I felt like I wanted to be part of the new Christchurch. It seemed like there were countless opportunities popping up all over the city, and I began to meet some amazing people who shared the same desire to make something beautiful out of such a terrible circumstance.”

Bespoke and beautiful Anna has developed a company that teams her background and passion together, and quite happily allows her creations to speak for themselves.

A “cake porn” section on her website showcases perfectly insta-worthy photos, marketed to a generation who expect nothing less than, unique, bespoke, and brilliant, one-off designs.

“The garnishes that top the cake depend on what’s available that day from my little garden out the front of the kitchen, or from

what I have foraged that week,” Anna says.

“Wedding cakes are a huge part of my business, and I always encourage my customers to be creative with the design and cake flavours, so that their cake is memorable, and a representation of them. When I started the business, I decided that I would do one thing, and do it well. Cakes are a great product, as there’s so much opportunity to play with flavour combinations, and I thrive on the creative aspect of making them look beautiful.”

For this reason, she says, her style is neither elaborate nor grand, and no one cake stands out as the most memorable.

So, whatever she’s approaching, whether it’s a small cake for a 10th birthday, or a large, three-tier wedding cake, each leaves her kitchen having received the exact same love and attention, and are “beautiful and memorable in their own way”.

The menu also includes vegan, dairy-free and gluten-free speciality cakes for order, so no-one misses out on the fun.

The next step Given her strong food vision, Cakes By Anna is always growing, but she has no intention of expanding or franchising the business.

“I love that I have a relationship with my

m

YOU Magazine | 7

customers, and am there from start-to-finish,” she says.

Anna has employed part-time staff in the past, but currently operates as a one-woman band in the kitchen.

“It’s working really well for me,” she explains. “I am a self-confessed control freak, and I care so much about what I do, that I find it difficult to imagine working in a big team. Rather than view this as a negative, I think it’s something that sets my business apart from the rest.

“I just want to make beautiful cakes, rather than set up a factory that pumps out X-amount of cakes per day. I believe you can be small, and significant at the same time.”

Her early adoption and embrace of social media has largely been a key factor in the success of the business.

Whenever she posts a photo – generally with a witty and fun caption – fans across the world can like, comment, share – and drool over – her classy designs.

“Social media has been a huge player in the growth of my brand,” she says. “I find Instagram is a great way to build a relationship with my customers, as well as other creatives overseas. Because my product is very visual, and I love photographing my creations, my Instagram following is growing rapidly, and I have an instant link to my local customers, as well as national and international followers. It’s great when people share photos of cakes they have ordered, it’s a nice way of receiving feedback almost immediately.”

Food show fun Cakes By Anna will proudly present live cooking demonstrations during this year’s The Food Show Christchurch, which is held from April 6 – 8, at Horncastle Arena.

Visitors will get a chance to see Anna live in action and pick up some tips on how to take cakes to the next level.

Other highlights include, appearances by New Zealand Masterchef winners, Nadia Lim and Chelsea Winter, as well as Australian My Kitchen Rules finalist and clean living cook Luke Hines, Annabelle “The Cuddly Cook” White, Cantabrian restaurateur Jonny Schwass, and, local chef, Giuilio Sturla, of Roots Restaurant.

Anna’s looking forward to a weekend of inspiration, and interacting with fans and foodies.

“People can expect a nice, relaxed introduction to the kinds of cakes I make, and flavours I like to work with,” she says.

“There will be a focus on using flowers and herbs found in the common garden, and I will be demonstrating my fuss-free approach to decorating, which is very accessible and achievable to anyone.”

Luke Hines’ The TWIX

Above – Luke Hines

PHOTOS SUPPLIED

Twix base 100g (2/3 C) coconut flour Pinch of sea salt 2T maple syrup 125ml (1/2 C) coconut oil or 120g butter, at room temperature Twix caramel filling 125g macadamia or almond butter 3T maple syrup 3T coconut oil, melted 1 vanilla pod, split and seeds scraped Generous pinch of sea salt Twix chocolate topping 220g (1C) cacao butter 120g (1C) cacao powder 3T maple syrup 1 vanilla pod, split and seeds scraped – Preheat the oven to 180°C and line a 20cm x 20cm baking tin with baking paper. To make the base, combine the coconut flour and salt in a bowl. Stir in the maple syrup until fully combined, then add the coconut oil, or butter, and mix together with your hands to form a smooth dough.

– Using your fingers, press the mixture firmly and evenly over the base of the prepared tin, then bake for 10 to 12 minutes, or until golden brown around the edges.

– Remove from the oven and leave to cool.

– For the caramel filling, melt the ingredients together in a saucepan over

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– –

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medium–low heat, stirring gently, until nice and runny. Pour the filling over the base, transfer to the fridge and leave for 30 minutes, or until chilled and set.

To make the Twix chocolate topping, in a saucepan over low heat, melt down the cacao butter until completely liquid, using a whisk, stir in the raw cacao powder, maple syrup and vanilla bean.

Gently whisk until thick and creamy, set aside to cool down slightly before pouring on to caramel layer.

Once caramel layer is set, pour the melted chocolate over the filling and smooth evenly with a spoon. Sprinkle over the salt and return to the fridge for 30 minutes for the topping to set.

To serve, remove from the fridge and cut into fingers with a warm knife.

Luke Hines is an Australian My Kitchen Rules finalist and clean living cook

8 | YOU Magazine

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Nadia Lim’s passion for nude food

adia Lim’s passionate crusade to get Kiwis eating nude food that is simple, healthy and delicious, continues to grow with each project she takes on.

As the author of seven best-selling cookbooks and a founder of My Food Bag, that has delivered more than 50 million meal kits to households across New Zealand and Australia, Nadia also juggles family life as the proud mum to little Bodhi.

The University of Otago qualified dietitian and former MasterChef New Zealand winner, is excited to bring her message and creative food style to The Food Show Christchurch in April.

Ahead of the appearance, Nadia let us in on her handy tips, favourite Kiwi produce, and how being a mum has changed her food vision in this Q&A. What sets New Zealand apart – culinarywise – from the rest of the world?

We have the most incredible fresh product available to us – a lot of which is free for us to fish, hunt and gather … that’s pretty special.

What springs to mind as a classic Kiwi dish? Do you put your own unique twist on this?

Probably barbecued lamb ... I like to slow-cook lamb leg/shoulder in the BBQ with some Middle Eastern spices rubbed on it (served with a yoghurt mint sauce is perfection), otherwise you can’t go wrong with lots of rosemary, lemon and garlic.

What is your favourite wine?

Hard to pick, but I do like bold reds, like Syrah.

If you could invite anyone to dinner, who would they be, and why?

My 12-year-old crush, Jamie Oliver.

Career-wise, if you weren’t cooking, what do you think you would be doing?

Guess I’d still be working as a dietitian.

Maybe also an ecologist?

Above – Nadia Lim is excited to bring her nude food message and creative food style to The Food Show Christchurch next month.

Potentially silk worms, crispy fried, when I was in Vietnam doing a food tour.

What food can you simply not stomach?

Durian ... it’s the national fruit of Malaysia.

It smells so bad that it’s banned in hotels and taxis over there, yet some people just love it.

How has the way you cook and your perspective on food evolved/changed since winning MasterChef?

Becoming a mum has changed the way I cook – more kid-friendly food and faster recipes. Pre-MasterChef I had a lot more time up my sleeve!

What is the strangest thing you’ve ever eaten?

What do you like to cook your mother on Mother’s Day?

We typically do a nice brunch or packed picnic if the weather is good. Mum loves a good loaf of fresh bread, a delicious selection of dips and cheeses, pickles, chutneys, cold meats, vege crudités and then something sweet, like a custard pastry.

Is there anything you would like to see change in the food industry?

Less lab coats creating food products and more farmers (who genuinely care about the health of their soil and animals) growing real food.

YOU Magazine | 9

Chocolate hot cross bun & butter pudding Serves 6

Above – Nadia Lim’s chocolate hot cross bun & butter pudding.

PHOTOS SUPPLIED

4-6 hot cross buns (depending on how big your baking dish is) 50g butter, softened 1/4 C marmalade (or other jam like apricot or plum) 100g good-quality chocolate (milk or dark), chopped 3 free-range eggs 1/2 C cream 1/2 C milk 1t vanilla essence or extract 1/4 C brown sugar 3-4T cream To serve Custard, ice-cream or whipped cream Maple-roasted pears (see recipe in method) optional

– Preheat oven to 180°C. Grease a mediumsized baking dish with butter (I used a 27 x 18cm rectangular baking dish).

– Cut each bun horizontally into 1cm-thick slices (about 3 slices per bun). Spread each piece with butter and marmalade. Arrange in baking dish, overlapping, until the baking dish is full.

– Scatter chopped chocolate over hot cross buns. Whisk eggs, first measure of cream, milk, vanilla and 2T of the brown sugar together and pour over hot cross buns and chocolate. Push the buns down gently to soak in the custard.

– Sprinkle remaining brown sugar over the top and drizzle with last measure of cream. Bake for about 25 minutes until the top has formed a crust and the custard is just set. Allow pudding to stand for at about 15 minutes before serving. Serve warm with custard, vanilla ice cream or whipped cream, plus roasted fruit if desired. Or you can keep it in the fridge for breakfast the next day! It’s such a treat warmed up for breakfast with custard or cream!

Maple roasted pears – To make maple-roasted pears, quarter four just-ripe pears length-ways (don’t bother peeling, coring or removing stem).

– Place in a medium baking dish, sprinkle with a good pinch of cinnamon and drizzle with 2-3T pure maple syrup.

– Pour 1/4 C water into the baking dish.

Roast for about 40 minutes at 180°C, basting the pears a few times throughout.

Recipe by Nadia Lim

WRIT TEN BY William Goldman

WRIT TEN BY Alison Quigan

WRIT TEN BY Albert Belz

W R I T T EN BY A ndrew L loyd Webber & T im Rice

WRIT TEN BY Simon Bent

WRIT TEN BY Christina Stachurski

WRIT TEN BY John Cameron Mitchell

WRIT TEN BY Christopher Hampton

YOU Magazine | 11

Don’t let stress ruin your night For some college-goers, school ball season can be synonymous with stress. And if you’ve got the duty of organising it all, the to-do list is tenfold. Katie Todd investigates how students handle it all.

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t’s no secret that school balls can turn some students into stress balls. Prior to the annual congregation comes a formidable frenzy of arrangements to make – suits, dresses, shoes, makeup, nails, hairdos, spray tans, a pre-function, corsages, jewellery and, dare we say it, dates.

For Ashburton and Mount Hutt colleges’ senior students hurtling towards school ball season this winter, plans are already playing on their minds. continued over page

At the head of the Ashburton College ball committee are Liv McCrea and Joe Danielson.

PHOTO KATIE TODD 090318-KT-004

12 | YOU Magazine

From P11 For students like Liv McCrea and Joe Danielson, heading the Ashburton College ball organising committee, there’s even more boxes to tick and preparations to ponder than most.

According to the Year 13 students, the significance of a successful ball cannot be understated.

“Oh, it’s important. It’s something you look forward to for years … like since I was a little girl, anyway,” McCrea said.

“You just want to feel really good on the night, have a good time,” Danielson said.

So how do they plan to cope with the high hopes of their peers?

For Danielson, a desire for a more enjoyable ball for all is what brought him to the committee in the first place. Observing that some of his peers “didn’t really have a good time” at last year’s ball spawned an urge to help the event evolve.

McCrea loved the idea of it from the get-go, and though she “knows it will get

more stressful”, has faith in the committee, supporting staff and community around her.

Already this year, the duo have secured a date on the calendar, a venue, a shortlist of themes and are pondering stage arrangements and other plans.

The stress has been manageable so far, they say, attributable to their “good organisation”, according to deputy principal Helen Shore-Taylor.

“But if it’s left until last minute it can become stressful for everyone – and that has unfortunately happened in the past,” she said.

Other times, curveballs like snow have impeded plans at the last minute – and weather is the one thing beyond students’ control, she said.

At Mount Hutt College, principal John Schreurs said he had spoken to students on his school ball committee and while they felt the ball and its organisation could be stressful, “they

would argue that it was not unnecessary”.

Students helping organise the ball and endeavouring to make it enjoyable for all develop a range of skills, including communication, organisation, working to timelines and working with others outside the school and family or friendship groups.

When asked what the benefits of the event itself

YOU Magazine | 13

were, Schreurs said the ball is a tradition – a chance for senior students to dress up formally and socialise with their classmates in an adult environment.

“Traditionally this would have been the first time most students would have been out in a formal adult environment. Now more students have been out in adult environments but

still many not in a formal one.”

So how else have things changed?

Paul Wilkins has been a guidance counsellor at Mount Hutt College since 1991 and having seen the ups and downs of 27 ball seasons, he thinks students are gradually developing a more positive approach to the event.

“There are always issues with cost, for example competition over who spent the most, who can arrive in the nicest car, who can wear the most expensive dress … and that definitely occurs around New Zealand and abroad too,” he said.

“But I feel like there is a more positive trend and students are becoming more sensible about it all ... people here aren’t as worried about the money nowadays … and I certainly don’t have kids coming to my door because they are so stressed out, which is a good thing.”

It’s a sentiment shared by committee members McCrea

and Danielson.

It’s not about who looks the best or spends the most, McCrea said, but simply whether you feel good.

“You’re just doing something really good for yourself,” Danielson said.

For ball-goers who are stressing out or feeling out of their comfort zone, Wilkins’ advice was to “number one, talk to someone, and number two, make it an adult who might have a bit of experience, an aunty or an uncle if not a parent, because they’ve been through all these things”.

And ultimately, the school ball could be a wonderful occasion for students.

“It’s their last year of school and it can be a great social opportunity, a chance to dress up, which can be good for the self-identity … a chance to be in an environment they haven’t been in and one which they might not be in again – and it prepares them for future life.

“It’s such an amazing, memorable night,” McCrea said.

It may feel like the biggest night of your life, where you have to look goddess and god-like, but a ball is not a competition. It’s a night to make memories and have a fantastic time.

14 | YOU Magazine

Family getaways

At House of Travel we are dab hands at planning family getaways to the South Pacific, Gold Coast or anywhere in Queensland.

1. How do you choose a holiday that you know will be enjoyed by all family members? Make it easy with great accommodation and ensure the beach is never far away as all kids love the beach. Making it easy means mum and dad can relax as well.

2. Key considerations to consider for a family getaway. We like to make sure travel time is user friendly and not too time consuming. This is especially important if the holiday is just for a week because everyone wants to make really good use of the time away. You don’t want to spend the entire week getting the family used to the timezone change as you want to spend the time hanging out together as a family.

3. Picking the right accommodation – Often a kitchen is important for families to cook meals together and of course self-catering is relaxed and does save on the budget. Having a pool suitable

for everyone as no holiday is complete without a swim in the pool or at the beach every day.

6. Strategy for a stress-free airport checkin – arrive early, don’t take too many bags so pack as light as you can for everyone. pre-book airport parking if you need to ahead of time.

7. Ensure you enjoy the holiday as much as the kids – don’t stress about little things as things always work out. If possible book a childminder for a couple of nights and have dinner out and maybe even a show. Try your best to have equal balance between busy activities with the kids and time around the pool chilling out.

My final piece of advice, book your holiday with House of Travel because if you have a flight delay or things don’t quite go to plan we are just a phone call away 24/7.

Call into House of Travel and we will help you plan your all-important family holiday.

House of Travel where the best holidays are created together.

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to the ages of the children is important as mum and dad don’t always want to have to get in to swim with the kids and are often quite happy sitting on a deck chair beside the pool supervising. We like to make sure the accommodation suits your needs and is within your budget.

4. Preparing for a family getaway – before you head away triple check you have all medications needed for the entire family, check everyone’s passport, although we will still double check these as well. Spend some time researching family friendly restaurants that have suitable meals and are at a reasonable price. Make sure you have games and snacks to keep the kids entertained on the flight.

5. Key items to buy before leaving home – sunscreen, insect repellent, medical kit, sunhats and of course swimming togs

The best holidays for you, at the best price.

At House of Travel, we know the right holiday has the power to enrich a person’s life.

We also believe that the best holidays are created together. We love it when you bring in your ideas & research, so together we ensure you get the holiday that is just right for you.

COME IN & SEE THE TEAM AT HOUSE OF TRAVEL ASHBURTON

The best holidays are created together.

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Enriching Kiwis’ lives through travel for 30 years 1987 - 2017

YOU Magazine | 15

MAGIC weddings

Kiwi style

It’s all about wedding stationery...

At Heartland we offer a boutique design service paired with industry-leading printing equipment - the perfect combination to cater to your wedding stationery needs. Make an appointment to get inspired by our large selection of samples and to discuss your dream stationery today!

285 Havelock Street, Ashburton P 03 308 9160 E ashburton@heartlandprint.co.nz onebigday.co.nz | heartlandprint.co.nz

16 | YOU Magazine

WEDDINGS

Trisha Hanley and Mark Jones say their vows under the perfection of a Kiwi sky, with friends Penny Shearer and Paul Churchill watching on.

PHOTOS NZ DESTINATION & HELI WEDDING

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By Sue Newman While some young women dream of wedding dresses and rings, Trisha Hanley dreamed of stunning wedding photos taken in amongst breathtaking scenery.

The search for the location that would provide stunning wedding photos saw Trisha check out several exotic locations around the world before she settled on Wanaka. When she saw the photos, she knew that choice was the perfect one.

“It was a long process getting here, but I knew exactly what I was looking for and this was it.”

With the location chosen, the final piece in making the magic happen meant a wedding with a twist for Trisha and fiancé Mark Jones.

Forget the crowds and high emotion of a

YOU Magazine | 17

WEDDINGS

The most important thing for Trisha, was breathtaking scenery for the wedding photos and to keep everything simple, so they eloped.

PHOTOS NZ DESTINATION & HELI WEDDING

large-scale family wedding, Trisha and Mark opted for the most romantic of weddings – they eloped.

That elopement took them high into the mountains of Central Otago, with a helicopter flying them on to Mt Roy’s Coromandel Peak where they were surrounded by tussock, blue skies, distant lakes and mountains.

Their wedding vows were witnessed only by close friends Penny Shearer and Paul Churchill with just the sound of the wind and bird song as their music.

It could not have been more perfect, Trisha said.

Penny and Paul had been lured to Wanaka on the pretext of celebrating Mark’s birthday and they were only told the night before that the following day they would be

part of a wedding party, albeit a four-person one.

With Trisha’s family in Ireland, Mark’s in Auckland and their friends scattered around the world, the prospect of pulling together a full-scale wedding was absolutely unappealing, Trisha said.

Marrying in Ireland was definitely not on the list of possible locations.

“My parents are from large families and there are no small parties over there and this way we were able to think about it as nothing more than just going away for the weekend. I just didn’t want the fuss of it all,” she said.

Trisha feared if she’d gone down the traditional wedding path she may have ended up trying to please everyone and end up with a wedding that was someone else’s

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dream rather than hers.

“In some ways I’m a bit of a pushover and like to keep everyone happy.”

Eloping meant what she and Mark wanted was all that had to be considered.

The day of their wedding, November 17, dawned picture perfect. Blue skies, little puffs of cloud and, best of all, for a wedding that required a helicopter, no wind.

Before the ceremony, however, there was one job they had to do.

“We rang everyone, our families and our friends and told them we were getting married. We’d never pretended we’d have a big wedding and they might have been a bit surprised, but they were 99 per cent positive. I guess they’d been expecting it for a while,” Trisha said. continued over page

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18 | YOU Magazine

WEDDINGS

From left: Paul gives a reading; A picture-perfect moment and tying the knot ... literally.

PHOTOS NZ DESTINATION & HELI WEDDING

Breathtaking ... Trisha and Mark on Coromandel Peak, Mt Roy, overlooking Lake Wanaka. What more can you say?

From P17 Leaving it until the final moments to announce their wedding plans came with the safeguard that it would be impossible for anyone to make a last-minute dash to Wanaka.

And not having a full-on wedding also meant that if the day was wet or windy, they had the luxury of knowing they could postpone the ceremony until the following day.

“Above everything else, we didn’t

want to sacrifice the photos,” Trisha said.

“We were lucky to get the photographer we did, he was awarded second place in The World’s Top 10 Wedding Photographers in 2017.”

While the photographer worked to capture the perfect shots, the helicopter pilot for whom weddings are regular business, chilled out and ate his lunch, she said.

With photos taken, the couple and

their witnesses flew back to Wanaka, popped champagne corks, poured cocktails and celebrated. That celebration ended up larger than expected as the word spread to friends in the area that a wedding had just taken place.

Trisha and Mark spent the next day sending photos to friends and family.

Hearing their reactions to the stunning scenery was all the confirmation they needed that they’d struck gold with their location, Trisha said.

“Nothing is a problem”

DJ BAZZ

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YOU Magazine | 19

I

WEDDINGS

The bloke’s perspective

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t’s a cliché and he knows it, but Matthew Hood wants his wedding day to be everything his bride has ever dreamed of.

He’s used to living in gumboots, smelling a little like cows and working long hours – the flash lifestyle hasn’t really been his grand plan for as long as he cares to remember, but he knows what’s important and a bride’s perfect day is at the top of the list.

So, with a good understanding of the importance, the popular Mid Canterbury local is looking forward to what lies ahead.

With just over 10 months until the big day, he’s investing himself in the stuff he knows how to take care of.

He’s not fussed about all the finite details like the flowers, the trappings and the pretty decorations; his sole focus is on ensuring partner Zara gets what she wants and, ultimately, deserves.

“It’s the woman’s day really isn’t it?” he said.

“My main job is to just make sure I get there on time, which for those who know me will be without doubt my biggest challenge.”

The couple, who have been together for a number of years, will wed in late January next year after getting engaged on January Zara Tate and Matthew Hood are marrying in January, pictured with 2 this year and, despite the quick turnaround, things are travelling labradors Harley (left) and Ash. PHOTO LAURA BAGRIE 140318-LB (17) rather smoothly.

“I think we’re pretty well under control at this stage, which is quite remarkable.

“The catering is the final piece of the puzzle we need to sort out, but other than that things are ticking along nicely.”

Matthew and Zara have chosen Trott’s Garden to host their magical day – largely due to the permanent marquee which is CELEBRANT CELEBRANT SERVICES SERVICES I FUNERALS I CEREMONIES available meaning they can extend their guest list out to allow forWEDDINGSWEDDINGS I FUNERALS I CEREMONIES more friends and family to attend.

Celebrating life and love life and love CELEBRANT SERVICES “We didn’t want to be getting married somewhere that restrict- Celebrating WEDDINGS I FUNERALS I CEREMONIES ed us in how many people we are allowed to have.

Weddings · Baby Naming · Interment of Ashes Phone 03· Funerals 308 7225 on ciati of New Celebrating life and love so “We both have big families so that cuts into a good portion Phone of As 03 308 7225 Mobile 027 287 2468 your invites straight away and then there’s all those who have Phone 03 3082468 7225 027 287 Web www.celebrantservices.co.nz been kind enough to invite us to their wedding and you want Mobile to Mobile 027 287 2468 Email carolgunn@celebrantservices.co.nz be able to repay the favour as well as all your other friends too.

Web www.celebrantservices.co.nz Web www.celebrantservices.co.nz “It’s a bit of a balancing act, but I think we are getting there.” carolgunn@celebrantservices.co.nz Email carolgunn@celebrantservices.co.nz continued over Email page

20 | YOU Magazine

WEDDINGS

Wedding checklist

As soon as you get engaged

Zara Tate and Matthew Hood are keeping things as stress-free as possible for the big event.

PHOTO LAURA BAGRIE 140318-LB (2)

From P19 Keeping things as stress free as possible in the lead up and through the planning stage has been paramount too – ensuring that the experience was one they both enjoyed as opposed to finding it a chore.

Matthew’s involvement in most of the preparational side of things is going to be minimal. He’s leaving that to Zara but will be on hand to help when he’s required to.

“I can’t really do a lot with most of the stuff, like the dress shopping and things like that – but I’m trying to be involved as much as I can with all the other little things that aren’t so specific.

“I’ve said to Zara that she needs to do what makes her happy at the end of the day.”

u Sit down with your other half and discuss your ideal wedding to make sure you're on the same page u Draw up a budget u Start planning the guest list. Decide on the approximate number of guests – this may impact your choice of venues u Pick potential wedding dates – check with important guests to avoid clashes u Research potential wedding venues and ceremony locations – if separate u Enlist any helpers/talented friends of family with aspects of the wedding (for the cake, flowers, dresses, etc)

12 months before wedding

u Visit and book your reception venue and ceremony location and plan ceremony decor u Research potential wedding services and suppliers, photographer, florist, invitations, cake, decor, music, hair and makeup

u Consider and review wedding insurance options u Decide what type of entertainment you want for the ceremony, drinks reception and dancing u Book photographer, videographer u Send save the date cards. This is important if you’re getting married abroad, or during a very busy time of year u Book your celebrant

8-10 months before

u Book ceremony music, band and DJ for reception u Research and reserve accommodations for guests u Contact decor hire companies if you need to rent anything for ceremony/reception u Book honeymoon u Order wedding cake u Book groomsmen’s suits

6-8 months before

u Book ceremony musicians u Ensure passports are up-to-date for honeymoon. Order new ones if necessary u Start planning hen and stag parties well not you, the best man and bridesmaids should!

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YOU Magazine | 21

Complete package Your wedding, your way at Hotel Ashburton. Mid Canterbury’s most experienced wedding venue delivers the complete package.

Impressive gardens, on-site catering and full bar facilities.

Our function rooms allow the flexibility to host 50 to 400 guests.

Accompanied by 54 ground floor, well-appointed accommodation rooms.

Our unique point of difference is our spectacular gardens, creating a wonderful

atmosphere and backdrop for ceremonies, receptions and photos.

Our gardens offer a great place for your guests to mix, mingle and reconnect with one another.

Our dedicated wedding coordinator will be by your side throughout the entire planning process and with personalised support from the hotel’s staff, you will enjoy a hassle-free day, where everything is taken care of.

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Magazine Designer Clothing is there to help you celebrate those special moments in life by looking and feeling beautiful. Their passionate in-store stylists will help you select from the extensive range of exclusive and stunning special occasionwear in sizes 10-26, as well as specialising in Mother of the Bride and Groom, and Guests. Magazine works closely with NZ designers to ensure much of the range is exclusive to Magazine Clothing.

They carry an exquisite range of accessories including jewellery, fascinators and bags to complete every outfit.

The Magazine Designer Clothing experience is about helping you find your perfect style, no matter your size, age or the occasion you’re shopping for.

Windmill Centre, 188 Clarence Street, Riccarton, Christchurch 021 686 929 www.magazineclothing.co.nz Other stores: Takapuna, Mt Eden, Pukekohe, Mt Maunganui, Hamilton, New Plymouth and Palmerston North Designer outlet stores: Onehunga and Taihape Advertising feature

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WEDDINGS

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22 | YOU Magazine

WEDDINGS

Latest food trends

YesChef Events and Catering are a new, fresh and funky catering company bringing all the latest trends in street style food to Canterbury.

Creating inspired dishes from our new purpose-built kitchen on wheels, we can cater anywhere, if you have the location, we have the kitchen.

We offer several different types of catering from a food tuck style event to our Fork and truck menu, our emphasis being on creating a more relaxed and social atmosphere on your special day.

Of course, if you want formal, we can do that too.

Two chefs, one mobile kitchen, inspired quality fresh food.

Advertising feature

Stunning view

We are having an Open Day here at Mt Vernon Lodge on Sunday, May 6 from 1pm – 4pm.

Admission is free and open to all. If you are planning a wedding or just an interested member of the community, this is your opportunity to come and have a look around our beautiful venue and see what we have been doing here at Mt Vernon Lodge over the past year or two It is also the perfect chance for you to meet with us, wedding and event caterers, cake makers, photographers, celebrants, decoration specialists, and many more to get some

ideas for your special day, or to ask for advice on creating the perfect wedding package for you. We’d love to be part of your special day.

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EVENTS | CATERING | STREET FOOD

A magical hideaway in the heart of Akaroa, Mt Vernon Lodge offers a spectacular location for your Wedding day.

At Mt Vernon Lodge you can have an unforgettable ceremony, a custom-designed reception, and stylish accommodation for you and your guests, all in the one place.

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Set on 6 hectares of manicured lawns and mature trees coupled with amazing views over the Akaroa harbour, and along with our great facilities, makes Mt Vernon Lodge the only choice for your special day.

Contact David & Amanda Kinnaird | 33 Purple Peak Road, Akaroa 03 304 7180 | info@mtvernon.co.nz | www.mtvernon.co.nz

YOU Magazine | 23

Wedding trends of 2018

When you think of a wedding, a white dress and a diamond ring are part of the picture, right?

Well according to the latest Pinterest trends, these two common features, along with other traditional tie-the-knot favourites, could be on their way out.

Wedding blog She Said Yes revealed that the average wedding for Kiwi couples will set them back a staggering $35,000.

We’ve rounded up the top 10 wedding trends of 2018 that you need to know: 1. Colour-infused dresses Get ready to see a new wave of colour for weddings in 2018 as brides move away from traditional white gowns.

2. Bye bye ties Women aren’t alone in wanting to mix things up: tie-free searches have increased by 459 per cent and tweed

suits have become a popular search.

3. Ditch the diamond Diamonds may be a girl’s best friend, but it turns out there are some new stones on the block gaining popularity among brides-to-be.

4. Pizza parties Formal sit down dinners are so 2017, according to Pinterest. Instead, couples are loving quirky food stalls and even pizza party-themed weddings.

5. Fig cakes In 2017 it was elaborate florals and nearly naked cakes. In 2018 it’s all about figs.

6. Midnight feasts It looks like couples are increasingly concerned with feeding their guests into the wee hours as searches for midnight snack bars increased by 236 per

Silk Estate are truly passionate about crafting exceptional weddings. We can provide customised marquee wedding packages for 30 to 260 wedding guests.

Silk Estate is discerning about the quality of their wedding hire products; from the white marquees and silk linings, to the tableware, accessorised, lighting, wedding chairs and furniture.

Additional hire options include luxury and eco restrooms, chiller trailer, heating, dance floor, lounge

WEDDINGS

cent.

7. Pretzel bars An alternative to the midnight snack bar, the pretzel bar means guests can indulge their cravings at any time.

8. Hanging florals Suspending florals from the ceiling of your venue is a fun way to save space on the table, create a serious decorative impact and apparently ensure you’re wedding is “on trend”.

9. Natural backdrops Say goodbye to flower walls and hello to breathtaking scenery in 2018.

10. Stylish arrivals The contemporary couple is after something far more exciting than showing up in a car: Think boat arrivals, or a hot-air balloon to really make an entrance.

– NZME

furniture and staging. Silk Estate can also provide wedding day set up and full bar service so that every part of your day is taken care of.

We are excited to be the wedding co-ordinators for the EA Networks Pavilion in Trotts Gardens. A unique and lovely venue.

The new addition of our wooden cross back chairs and rustic wooden tables are proving popular and gives your event a truly unique feel.

The lounge area created with either our pallet furniture or luxurious velvet coach and Hudson chairs can be a welcome retreat for guests.

We love to create beautiful events based on your style and the look and feel you are wanting to achieve.

If all this sounds exciting call into our showroom and have a little look or phone to book your personal consultation with Toni and let’s start creating your dream wedding.

24 | YOU Magazine

WEDDINGS

Complete package

Located on the edge of the beautiful and serene Lake Hood, The Lake House is beautifully positioned to cater for intimate or large wedding groups.

With its many areas – a large alfresco deck, beautifully appointed main restaurant and its Galley Boardroom – The Lake House can accommodate many wedding styles and numbers.

Enter The Lake House through a stylish foyer. This opens out into a large modern restaurant with stone fireplace, bi-folding doors which open to a large deck area and modern bar facilities.

Use a yacht to make an entrance into the Lake House for your ceremony.

Turning towards the majestic lake, the weather-proof deck offers sweeping views of the surrounding estate and is an ideal location for your pre-function beverage and canapé service.

With a backdrop of the Southern Alps, this is the ideal starting point for your beautiful lakeside wedding reception.

With numerous photo opportunities around the area, The Lake House is your perfect venue for a stylish, romantic and beautiful lake-side wedding.

Advertising feature

your waterfront wedding venue

Located on the edge of the beautiful and serene Lake Hood, The Lake House is beautifully positioned to cater for elegant intimate or large wedding groups. With its many areas - a large alfresco deck, beautifully appointed main restaurant and its “Galley Boardroom” The Lake House can accommodate many wedding styles and numbers.

• Set Menus • Spit Roast Menus

• Buffets • Cocktail Functions

Enter on the day to be in to

WIN

2 RETURN FLIGHTS to Europe & a $ 1000 HOT Travel Voucher *

DI

Lake Hood, Ashburton *Prize is based on 2 return tickets to either Paris, Rome, London, Frankfurt or Zurich. Please ask your House of Travel consultant for full terms and conditions.

Phone 03 302 6064 The best holidays are created together.

www.lakehouselakehood.co.nz

1 9 6 E A S T S T R E E T, A S H B U R T O N I 0 3 3 0 7 8 76 0 I A S H B U R T O N @ H O T.C O. N Z F /lakehouselakehood

H RSVP BY FRI

YOU Magazine | 25

Ideal gift

How often do you hear guests say “We just don’t know what to buy for a wedding gift?”

Make it easy for your guests both close to home and far away and set up a honeymoon bridal registry.

Your guests will be very grateful to you that they can just call into House of Travel and contribute towards your register.

Benefits of the honeymoon

• It’s easy, hassle free and gives you a gift you really need

Gorgeous flowers

WEDDINGS

• Reduces the costs of the wedding and honeymoon for the wedding couple • Allows you to add to your holiday to ensure you get the most from your honeymoon • Free to set up so you will receive the entire monetary contribution to use towards your honeymoon or travel requirements booked with House of Travel • There is no cut-off date prior to the wedding for contributions to the register.

Call into House of Travel Ashburton for more details on setting up your register.

Advertising feature

Flowers are among one of the most important visual elements of your wedding day and should be given high priority.

Panadda at Allenton Florist is your experienced wedding flower designer. She provides outstanding quality customer service and can suggest innovative ideas to give the most impact for your budget, keeping in mind your colour scheme and wedding theme.

Do you like natural hand-tied posies or fully wired bouquets? In season or exotic imported flowers?

Panadda can help you select the perfect flowers for your ceremony.

Phone Allenton Florist today for a free consultation.

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Gorgeous flowers

House of Travel Honeymoon Bridal Registry

for your special day

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ay d Y e d an R T th als On eci EN sp E

The ideal wedding gift idea

$ 1000

HOT Travel Voucher *

Honeymoon Bridal Registry online at houseoftravel.co.nz

DAY 14TH OCTOBER TO ASHBURTON@HOT.CO.NZ OR CALL 03 3078760

*Prize is based on 2 return tickets to either Paris, Rome, London, Frankfurt or Zurich. Please ask your House of Travel consultant for full terms and conditions.

The best holidays are created together.

1 9 6 E A S T S T R E E T, A S H B U R T O N I 0 3 3 0 7 8 76 0 I A S H B U R T O N @ H O T.C O. N Z

E

7.00pm on Tuesday 18th October 2016 Contact us on the details or check our Hotel Ashburton Racecourse Road,below Ashburton

WIN

UK & Europe

ay d Y e d an R T th als On eci EN sp E

TRAVEL EXPO

FR

The Honeymoon Bridal Registry allows your guests, both overseas and at home, the convenience to contribute to your weddingEnter and on the day to be in to honeymoon with ease. It works in the same way as any gift registry PRESENTATIONS & EXPERT ADVICE except that with the Honeymoon Bridal Registry your guests’ ‘gift’ to IRECT FROM AND TOUR COMPANIES you is in AIRLINES the form of monetary contributions towards your wedding 2 RETURN FLIGHTS to Europe & a and honeymoon.

TRAVEL EXPO

PRESENTATIONS & EXPERT ADVICE DIRECT FROM AIRLINES AND TOUR COMPANIES

7.00pm on Tuesday 18th October 2016 Hotel Ashburton Racecourse Road, Ashburton 85 Harrison St, Ashburton

03 308 3342 | flowers@allentonflorist.co.nz www.allentonflorist.co.nz

RSVP BY FRIDAY 14TH OCTOBER TO ASHBURTON@HOT.CO.NZ OR CALL 03 3078760

26 | YOU Magazine

WEDDINGS

Suits make the day

Sparrows are a family owned Ashburton clothing store with an extensive range of menswear, ladies-wear and footwear.

Largely considered the first place to head if you need quality causal wear, something for that special occasion or suit hire.

The thought of a wedding often conjures up images of white gowns with flowing trains, beautiful bridesmaids.

These things are important but the key item is the suits, they are the pillars. The suit arms the groom with confidence as he stands in unity with his fellow suited broth-

ers, whilst complimenting the beautiful dress worn by the woman with whom he vows to spend the rest of his life Looking to have a suit tailor made? Or need to be professionally fitted? We highly recommend that both the bride and groom visit our store, with any samples of fabric with you that you would like us to match. Ask Richard for an appointment so he can meet with you and take you expertly and smoothly through the process. Why not also discuss requirements for the father of the bride and father of the groom.

Advertising feature

New owners

Our stunning purpose-built ‘blank canvas’ wedding venue with magical woodland plantings, manicured lawns and gardens and sculptured pond means Stonebridge truly is the perfect setting for your big day.

New owners, sisters Adelle and Justine, along with their husbands and parents are excited and highly driven to build on the previous owner’s vision and make Stonebridge the premier wedding venue in South Canterbury.

Weddings are our passion so if you are looking for a venue please do get in contact and let us personally show you how Stonebridge can help make your wedding Above - Adelle and Justine. dreams a reality.

Advertising feature PHOTO SUPPLIED

DRESS WELL TO MAKE THE BIG DAY EVEN BETTER With over 100 years experience in helping men dress for that special occasion, we make the process as easy as possible.

• Visit our store anytime for a chat, advice or a fitting • Book an appointment (even after hours)

WEDDINGS – EVENTS - ACCOMMODATION

• We specialise in weddings • Great choice of Ready to Wear, Hire and Made to Measure

842 Winchester Geraldine Road, Geraldine T: 027 244 9619 enquiries@stonebridge.co.nz

www.stonebridge.co.nz

East Street, Ashburton - Phone 308 5771 www.sparrows.co.nz

New Facebook Page @StonebridgeWeddingsandEvents

YOU Magazine | 27

WEDDINGS

Why a marquee wedding is great

By selecting a marquee for your wedding, you can create an impressive venue with the definitive in suppleness.

Marquees can effortlessly project a timeless image and ensure that this perception will be of attractiveness.

The main advantage of a marquee hire to you lies in the sheer flexibility it provides when planning your special event.

A marquee is an impressive way to showcase your day

• Increased scope. Personalising the site of the wedding • It is a blank canvas; you can decorate the interior to fit in with your special day.

• From the traditional peg and pole to the contemporary metal frame marquee.

• Marquee hire gives you far more event venues to select from.

• By using a marquees means your wedding is tailored to your needs.

Size of the marquee is down to you

• You get to choose your venue, as is the locality where you select to host it.

• A marquee can be erected in the

grounds of your home, so you are not restricted by any hotel rules.

• Have a venue already in mind, but it does not accommodate the number of guests you require. The solution is a marquee, most hotels/venues will allow marquees to be erected on their grounds if they have room.

Can be organised on the grounds of a home

• You are not restricted in numbers. If you have significant events 300+ guests, you may find your choice of venue will be limited. Marquees offer great flexibility regarding layout and numbers.

• Alternatively, any other location; and wooden floorings mean that they can even be erected on uneven ground.

• Flooring can be wooden, plastic tile, or feature a dance floor, or perhaps you only require the grass which is already there.

Tailored to your needs

• It is your big day the way you want it with far fewer restrictions than a fixed venue.

• You can have a themed marquee.

• Marquees come in a variety of sizes and shapes, so you have the opportunity to design a structure that is ideally suited to allow for all the things that you want to do at your event, rather than having to curtail or compromise some activities to satisfy the limitations involving a standard room or building.

• You can have all the space you need.

Once you have the structure of the marquee taken care of you can then set about customising the inside of the marquee from a wide variety of windows, flooring, silk linings, platforms, marquee furniture, decorations.

To see more reasons for a marquee wedding, please read Gordon’s blog on www.ashburtonuhire.co.nz.

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Phone 03 308 8061 info@ashburtonuhire.co.nz

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28 | YOU Magazine

Fashion we love

SPARROWS LemonTree Melanie Print Tee $129.90

DENIM DEN

Pinch and fold earrings

Gold $37.00

SPARROWS Caroline Sills Fabrique Glam Skirt $239.00 Le Havre VN Tee $159.00

DENIM DEN Seduce stardust top – Cranes $129.00

SPARROWS Ricochet Keaton Dress $259.00 Ville Pant $279.00 DENIM DEN Molly Bracken Cape Black $239.95

STYLE FOOTWEAR Nelly Navy by Saimon $289.95

STYLE FOOTWEAR Erica Black Rock by Ziera $299.95

Denim Den 248 East Street Ashburton

STYLE FOOTWEAR Marnie Sand by Saimon $289.95

Sparrows

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Style Footwear

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YOU Magazine | 29

Fashion we love

CHICAGO JOES Skyward Cami – The Fifth Label $129.99

OH & CO COLLECTIVE Nicola top $79.99

CHICAGO JOES Voyage Playsuit – The Fifth Label $69.99

OH & CO COLLECTIVE Recharge pants $89.99 Equatorial jumper $109.99 CHICAGO JOES Fairway Pant $109.99 Recharge Stripe Tee The Fifth Label $54.99

OH & CO COLLECTIVE Hailie trench $104.90

STEPPING OUT Django & Juliette $259.90

STEPPING OUT Galani $229.90

Stepping Out

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STEPPING OUT Django & Juliette $229.90

Chicago Joes

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30 | YOU Magazine

Things we love

MACROCRAFT Macrocarpa hall table – 800mm long $440

MACROCRAFT NZ pine TV unit 980mm long $389

THE ALPACA STORE Denim knitting cotton and pattern. $10 per ball inc. free pattern

MACROCRAFT NZ pine queen size headboard $432

THE ALPACA STORE Jute bag Square $16 Rectangle $20

THE ALPACA STORE Wild Kiwi stainless steel drink bottle - $15 Jute bag - $14

UNIQUE FURNITURE Jack and Jill Seat $745

UNIQUE FURNITURE Macrocarpa 2 seater park bench $445

UNIQUE FURNITURE Macrocarpa Cape Cod Chair $325

HEMINGWAY DESIGN Crème Brulee Luxury Bath & Shower Whip $15.99

HEMINGWAY DESIGN Shave Bar $12.99

HEMINGWAY DESIGN Tingles Bath Fizz – Blue Lemonade $15.00

macrocraft 103 SOUTH STREET ASHBURTON 03 308 0417

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FREE FAMILY EASTER GIVEAWAY

To go into the draw: 1.

2.

3.

4.

Download the Ashburton App for free Search the App for all 5 bunnies shown here Fill out the form on the Easter button* Submit your answers to be in to win!

*You can only enter yourself once – every extra entry will be voided.

All fields must be filled in to be applicable for a prize. Terms and conditions apply.

Hunt runs Friday, March 16 – Monday, April 2.

Winners drawn on Tuesday, April 3.

Great family passes and tickets to give away courtesy of the generous businesses below

Ashburton App

THE

ASHBURTON

Top ten tips for

32 | YOU Magazine

Easter only comes around once a year and the pinnacle is the Easter egg hunt. Here are ten tips to help you have the ultimate Easter egg hunt this year.

2

1

Set the rules before you begin

Setting ground rules before you begin can also help you have the ultimate Easter egg hunt.

For example, you might want everyone to find seven eggs first before they are allowed to find anymore.

This tip is particularly helpful if you have younger and older children in your family.

It’s useful to plan ahead for the older ones.

For example, once your older child finds seven eggs you might give them a special task to find a treat that is hidden in a more difficult spot.

Alternatively, you might ask them to help your youngest child find their first set of seven eggs before they can go and find anymore.

Do something different

Most children LOVE chocolate and this is why they can easily overdose on chocolate during Easter. Help slow down their chocolate intake by mixing it up a bit. You can do this by hiding treasures that aren’t made of chocolate. For example, hide some little Easter trinkets such as a little rabbit toy or plastic Easter eggs with non-material gifts inside. A non-material gift might be a plastic egg with a special message for whoever finds it. The message might allow the child to choose which Easter game to play after the Easter egg hunt. Remember to let them all know that not every egg will be chocolate as some children might be disappointed if they find one of the non-chocolate variety. Tell them that the non-chocolate eggs are EXTRA special.

They are here …

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03 308 5774

Count your eggs!

Remember to count the number of eggs you have before you hide them. Knowing how many are hidden will help when it comes to finishing the game.

Telling everyone that you have one last egg left to find can help bring everyone together at the end of the game.

It can help keep the enthusiasm up and create a real sense of fun to finish your Easter egg hunt off on a high.

4 Keep it cool

Remember to hide your eggs where they won’t melt.

Avoid hiding your eggs in the sun or near the oven, for example.

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your egg hunt 5

Hide your eggs in the morning

Hide the Easter eggs in the morning of your Easter egg hunt otherwise they can become damp.

They also can become inedible if it rains overnight.

7 Team up with others

Creating teams made up of older and younger children can help you have an ultimate Easter egg hunt. Using a team approach can help even out the number of eggs that each child ends up with.

YOU Magazine | 33

9

Spread the fun

To help you have a successful Easter egg hunt is to have each child take turns in finding their Easter eggs.

This will help everyone find some eggs and not just the speedy ones.

6

8

10

Make it fun for everyone

Look after the young ones

End with a bang

The biggest secret to having an ultimate Easter egg hunt is involving everyone. This is done by using simple strategies such as taking turns and creating interest through adding a variety of tasks based on your child’s abilities. Doing this will help everyone to join in.

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When hiding your eggs hide some of your treasure more easily for the younger children. But, do this in certain areas only.

Direct the younger children to start their search in the easier-to-find area.

This will help them find some Easter eggs more easily.

End your Easter egg hunt with a special event, such as a picnic, an Easter lunch or another Easter game such as an egg-andspoon race.

WE WERE MADE FOR THIS Open Mon - Thu 9am - 5.30pm | Fri 9am - 6pm | Sat 10am – 2pm | Sun 11am – 2pm

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34 | YOU Magazine

OUT AND ABOUT @ the SI Motorhome Extravaganza The recent annual South Island Motorhome Extravaganza in Ashburton was a huge hit once again.

Robyn Hood went along and captured some of the faces.

Above – Toni Sweetman.

Above – Colin and Betty Reid.

PHOTOS ROBYN HOOD 180218-RH-458

Above – Selwyn Helms.

170218-RH-077

Above – Sandra Scott.

170218-RH-114

Below – Janine Tasker (left) and Kim Carter.

180218-RH-463

Above – Peter Hulme and Jan Hammond.

170218-RH-082

Above – Averil McDonald.

180218-RH-470

170218-RH-092

Below – Bridget and Rod Carter.

180218-RH-454

Above (from left) – Ralph Reid and Judith Middleton with Donna Cook and Owen Jerard.

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36 | YOU Magazine

Harvest season is upon us

With a mix of a hot summer days and plenty of rain in between, an abundance of fruit seems to be appearing on the fruit trees.

So now is the time to pick the fruit and eat or preserve to lock in their nutrition.

It helps provide the essential nutrition needed throughout the dark, cold, winter days to help keep as many bugs at bay as possible.

Bottling, freezing and stewing/poaching, are all great ways to lock in the abundance of nutrients that the fruit holds.

It’s great to have with breakfast, as a dessert, included in muffins, added to homemade popsicles and the weekly baking for lunches.

So if a neighbour hands over a bag of fruit and you’ve had your fill of fresh fruit, the next best thing is to freeze it, or stew and then freeze it. Fruit such as plums, apples, nashies (Asian pears), pears and peaches are ideal for this.

What nutrition do these fruits hold an abundance of?

All fruits are loaded with vitamins, minerals, antioxidants and fibre, and it is the healthy fibre that helps you feel fuller for longer, when eaten with meals or in between. Fruit is good nutritionally and helps with long-term satiety (feeling of fullness after eaten).

Many fruits have already been harvested, so this is focusing on the fruits that there may still be an abundance of: Apples contain a variety of vitamins and minerals such as magnesium, iron, zinc, potassium, phosphorus, calcium, manganese, vitamins A, C, E, K and B vitamins and folate. These nutrients help to support immunity, blood development, skin health, skeletal and muscle health, nervous system health and maintenance.

Pears contain a good quantity of vitamin C, plus large amounts of vitamin A, and compounds that help protect the body from harmful free radicals, that can cause ill health. Also found in pears are

NATURALLY YOU with Jane Logie

iron and B complex vitamins. These are essential to aid immunity and support the stress response.

Plums contain the powerful antioxidant vitamin C. The yellow flesh plums provide a moderate source of vitamins A, and B carotene.

Plums also contain iron and potassium. Vitamin K and complex B vitamins are also found in moderate amounts, supporting the blood and the nervous system health, and digestive health and motility.

Lemons are considered an excellent source of vitamin C and potassium, calcium, fibre and B6. Also present are iron, magnesium and the B vitamins – riboflavin and thiamine. The high vitamin C content helps to support the immune system and protect against illness and infections, colds and flus. Making homemade lemonade can be a healthy and nutritious way of getting the benefit from lemons.

Tomatoes hold very good amounts of the antioxidant lycopene, protecting against a large

variety of cancers, and are also good sources of vitamin A and C, which help to support immunity. Foods rich in vitamin C help the body to fend off harmful free radicals and build immunity to fend off infectious agents.

Grapes are rich sources of the micronutrients manganese, iron and copper. Iron is especially concentrated in raisins.

They also contain a large amount of potassium. Grapes contain good sources of vitamin K, A, C and some B complex vitamins, to help support blood and circulatory health, immunity, the nervous system and eye health.

Peaches provide a good source of both vitamin C and A, plus vitamins K, E and some B complex vitamins. Vitamin A is an important vitamin for immunity and vision. Vitamin C and E are antioxidants that help combat disease, support skin health and immunity. Vitamin K for healthy blood clotting. Peaches are loaded with fibre important for promoting healthy digestion/motility.

When we see how these fruits are packed with an abundance of nutrition it can help us see their true potential in aiding our overall health and well-being.

Their benefits in helping to support our immunity throughout the winter months when the bugs are trying to do the rounds and attack

YOU Magazine | 37

any vulnerable victim are invaluable.

So support your immunity this winter, and see if you can avoid the bug season, by increasing your intake of important nutrients such as vitamins C, A and iron.

Remember that our levels of vitamin C can fluctuate greatly and when we are under stress this can affect our body’s store of this all-important vitamin, so it is important to get vitamin C in your diet on a daily basis.

Therefore making sure you are topping up your vitamin C tanks can be a crucial element to staying well and healthy this winter.

With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven

PHOTO AND RECIPE JANE LOGIE

Pear wholemeal muffins

1C self-raising flour 1C self-raising wholemeal flour 1t baking powder 1 1/4 t cinnamon powder 1/2 C soft brown sugar 1 1/2 C poached pears (stewed and diced small) 1 egg (large) 1 C yoghurt (unsweetened) 1/2 C olive oil

12 paper muffin cups – Preheat oven to 180°C, ensure rack is in the middle of the oven.

– Place paper muffin cups in 12 muffin tin moulds.

– Place together the dry ingredients, self-raising flour, self-raising wholemeal

flour, baking powder, cinnamon, brown sugar and sift through, and make sure all the brown sugar lumps are broken up.

– Slice and dice the pear halves into small pieces and then place and mix through the dry ingredients.

– In a glass bowl, place the egg, olive oil and yoghurt and whisk together with a small whisk.

– Mix the wet ingredients and dry ingredients together until well blended through.

– Place the muffin mix into the muffin moulds until level with the top.

– Bake in the oven for 22 to 25 minutes until they lightly spring back to touch and are golden brown on top, and when the skewer comes clean.

Tasty.

– Alternative option: Replace the wholemeal four with self-raising flour, and the fruit with raspberries or blueberries, same amount.

– Gluten-free option: Replace the flour with 2C of gluten-free self-raising flour and 1t baking powder.

38| YOU Magazine

Skin health Gut and liver health has a direct link to the health of our skin.

We have 100 trillion bacteria. This is more than the number of human cells in our body. This bacteria plays a hugely important role.

If the balance of our gut flora is out of kilter for prolonged periods we will see the result not only in our bodies but on our skin. If our liver is over-loaded with liver loaders we will see this on our skin also.

Our skin is the largest detoxification organ of our body so naturally it will show what is happening on the inside.

What our liver can’t keep up with will end up back in our blood system to recirculate around our body or our skin

will step in to eliminate the toxins.

When our gut flora is out of balance inflammation can occur internally and can show on our skin as eczema, psoriasis or rosacea. What our bowels don’t eliminate our skin will – are you seeing a pattern?

There are definite foods, drink and activities that will heat the skin causing redness, exacerbating rosacea and eczema or increasing inflammation of acne lesions.

Other foods and drink will cause acne whether that is large pustules or small closed comedones and other foods and drink can accelerate ageing.

Food has function.

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According to the New Zealand Heart Foundation, the exact figures for healthy blood pressure can vary from person to person.

As a general rule, the lower the better – ideally, you want to be below 130/80. It’s important to get your blood pressure checked regularly and talk to your doctor if you have any concerns.

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YOU Magazine | 39

Redcurrent has now moved their Victoria Street store into a beautiful new location in Merivale Mall. Redcurrent offers home and lifestyle accessories that make everyday life beautiful with a wide range of Redcurrent product sold instore and online as well as high quality brands including Glasshouse Fragrances, ECOYA, MOR Modern Apothecary, Citta Design, Saben and Nature Baby.

Pop instore and say hi to the team. While you are there make sure you sign up as a RedFriend.

RedFriends receive a birthday voucher each year, gift with purchase offers, monthly entry to win the latest products and yearly entry to win a weekend away at a luxury retreat along with invites to exclusive events and regular email updates.

Redcurrent also has stores at The Colombo and Riccarton Mall as well as an online store.

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40| YOU Magazine

My week as an almost girl-racer

Nothing is more annoying – in terms of first-world problems – than being without your car.

It’s even a bigger inconvenience in rural life, because there is a lack of public transport swinging by the farm gate (as in none) and Farm-Uber doesn’t appear to have been invented yet!

My well-loved, tired and heavily stone-chipped 4WD has seen better days and with the excessive mileage I seem to do around the entire Canterbury region it was time for an upgrade.

A new vehicle was found and purchased, the old red wagon got the trade-in treatment and I was almost set. Almost.

There was a gap of about a week where I was going to have no car whatsoever – impossible with two children, work and grocery shopping to do. So the farmer kindly lent me ‘the farm car’.

A 1999 Subaru Legacy we have on the farm which is usually for the farm workers who live on site.

I would like to say at this point, I am no car snob. I was grateful,

FARMY PRINCESS with DONNA-MARIE LEVER

very, very grateful to be mobile. The first thing I noticed was while I was getting in, it was so low to the ground I think something in my lower back went ping.

I also connected with the top of the door (twice) straight in the temple. Very minor issues.

The car seemed to have an annoying, loud hiss noise – had to be the air-con right? Wrong.

I realised (all on my own ... and some two days later) I was listening to the radio which wasn’t on a station properly. We will keep that one quiet from the farmer!

I also had to drive this silver bullet to the gleamy gates of One News in Christchurch, twice a week. And this is where it all got a bit weird.

At the traffic lights in the city I heard a car revving very loudly. Poor guy I thought, he has car issues too. I turned to look and was slightly surprised he was staring straight back at me. He was also in a very low car and was super young.

Big birthday? Party? Anniversary? Reunion?

He revved again, raising his cap ever so slightly. I smiled, unsure We would be honoured to host you and your whanau for of why he was intensely engaged in my direction. your next special occasion. Set in a relaxing atmosphere, Then, like a light switch, it dawned on me. He wanted to race Hotel Ashburton is the perfect place for you to celebrate. me!

Let us help you to throw an impressive bash! Our I should have been completely aghast that he thought I was a outstanding menu, wide drink selection, and high quality girl-racer. I wanted to explain it wasn’t my car and raise my glasses facilities mean that Hotel Ashburton functions are always so he would see the wrinkles and realise he’d made a mistake.

HOTEL CHRISTMAS & EVENTS – BOOKINGS NOW AVAILABLE outASHBURTON of the ordinary.

YourDINING important event is important But actually, I wasn’t horrified at all, I was slightly proud I could HOTEL ASHBURTON CHRISTMAS DINING & EVENTS – BOOKINGS NOW AVAILABLE to us. TheHOTEL attention to CHRISTMAS detail of DINING our excellent team willNOW AVAILABLE ASHBURTON & EVENTS – BOOKINGS still be in the running for such a title. aid you in having a hassle-free gathering, leaving you with The lights turned green and he left me in a poof of exhaust memories. with decadent dining and festive magical atmosphere at Hotel Ashburton. before I had the chance to even consider my options.

Wrap up your year with decadent dining and festive atmosphere at Hotelfumes Ashburton. ap up your decadent dining and festive atmosphere at Hotel Ashburton. bright ideasyear andwith festive atmosphere ensure your Christmas celebrations are success.

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The are week passed and the new car arrived. “Oh you got a mum Hotel Ashburton havetogot the bright ideas anddistinctive festive atmosphere to aensure your Christmas celebrations a success. g withhave family, friends or colleagues, Hotel Ashburton andfriends Clearwater Restaurant cana success. urton got the brightWhether ideas and festive atmosphere to family, ensure your Christmas celebrations are you’re celebrating with orto colleagues, Hotel Ashburton and Clearwater Restaurant can Phone us now on (03) 307 8887 discuss your car,” said one of my work colleagues bluntly, but I’m still left with r you’re family, friends or suits. colleagues, Ashburton and Clearwater Restaurant here arecelebrating plenty of with options; sit down three-course aoflively cocktail party, buffet can host ana event that There Hotel are meal, plenty options; a sit down three-course meal, a lively cocktail party, buffet event. event that suits.

There are of options; a sitaupcoming down three-course meal, a lively cocktail buffet the memories of my fleeting week as an almost girl-racer. dining, or aitself, relaxed afternoon barbeque.

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TV reporter, journalist, mum and born and bred Aucklander Donna-Marie Lever talks about life after marrying a farmer and moving to rural Mid Canterbury

Princes Court Dementia care Have you considered specialist respite care?

What’s behind the green door?

At Princes Court we provide individual, resident centred care.

We acknowledge every resident as an individual, whom has had life experiences and still has skills developed over a long period that they have not forgotten.

We are very lucky to have a team of staff, whom have been trained

encouraged in all aspects of a loved one’s care.

in dementia care, with a diverse local knowledge and understanding of the rural community that we live in.

We assist our residents to make decisions for themselves, to do more for themselves, to embrace the skills they already have and to encourage independence. Our buffet breakfast sees our residents choosing what they would like to eat.

Our family support group provides an environment for next of kin to meet informally.

We strive to reignite a passion for life, return the sparkle to eyes lost through dementia and create an environment where ‘every day is a good day’.

Princes Court is a warm comfortable home where family involvement is

Our team

“Friendly Professional Care for the Older Person”

Merryn Jones - Regional Clinical Manager 2017 and comes from an extensive Susan Dargue – Registered Nurse nursing and Princes management background.

Court provides 24 hourtwo care fora week the older person in Merryn is the Regional Clinical Manager.

Working days alongside Originally trained at Ashburton Hospital Originally from Ashburton and trained at Deborah, Susan has been at Princes Court a warm, as an Enrolled Nurse a great part of her safe, friendly atmosphere.

Ashburton Hospital, Merryn has returned since 2016. nursing was in theoffer gerontological area. dementia care for rest home residents We specialised home and joined The Greenvale Group after In 1992 she undertook her training in raisedenvironment. in Ashburton Susan trained extensive experience as a Nurse Lecturer requiring aAlso secure Auckland to become a Registered Nurse. in the UK as a Registered Nurse. Susan is in Bachelor of Nursing, Health and Safety Returning to Christchurch she moved into passionate about dementia care and the Advisor and latterly as the Clinical Director the management side of nursing, taking for a large retirement company. approach to care that is provided at Princes the role of Nurse Manager at a Dementia Court. facility of similar size to Princes Court.

Overseeing both Coldstream and Princes Court, Merryn is enthusiastic and Having grown up in the Ashburton District Hayley Pulham – Enrolled Nurse committed about bringing quality patient she is familiar with the local culture Hayley joined Princes Court in January this centred care to the residents and their and values of our rural area. Deborah is year and works full time in a supportive families. committed to ensuring the residents at role to both the the Registered Nurse and Princes Court feel it is their ‘home’ and Deborah Mehrtens – Nurse Manager the Care staff. She comes from Otago but every day is a wonderful experience for Deborah joined Princes Court in December those who reside there. now resides in the Ashburton district.

Phone: (03) 308 0302 Email: admin@princescourt.co.nz 58 Princes Street, Ashburton

PRINCES COURT DEMENTIA CARE •

42| YOU Magazine

Sweet as Easter treats

FOR FOODIES with Sarah Kingsbury

Easter time is a great time for relaxing and spending it with family and friends.

What better way to celebrate than with some decadent Easter baking!

Photos and recipes compliments of qualified chef and baker Sarah Kingsbury

Easter scrolls

–

1t sugar 4 1/2 t yeast 1 1/2 C warm water

4C flour 3/4 C brown sugar 1T cinnamon 1t ginger 1t salt 175g butter 1 1/2 C dried fruit mix 1/2 C milk 1/2 C white chocolate chips 2 eggs Lemon curd (Sarah uses Barker’s) 1/4 C extra white chocolate chips

Mix together first.

– Put all ingredients, except lemon curd, in mixing bowl with dough hook or mix by hand. It will need 10 minutes of kneading.

– Put bowl in a warm space to rise, may need 1-2 hours. (Should double in size.)

– Roll out the mixture into a rectangular shape, spread with lemon curd, roll up like a sausage roll.

– Cut 2cm pieces, lay flat on tray, sprinkle with cinnamon and sugar.

Then cover with a tea towel and let it rise again for about an hour.

– Bake at 170°C for 20 minutes.

– Melt the extra chocolate chips slowly in the microwave with 1T oil, stirring every 15 seconds.

– Lastly, drizzle melted chocolate over scrolls.

YOU Magazine | 43

Hummingbird cake

2 1/2 C self-raising flour 1 1/2 t baking soda 1 1/2 t mixed spice 1C brown sugar 1C desiccated coconut 3 eggs, lightly beaten 3/4 C vegetable oil 1C coconut cream 1 1/2 C mashed banana 600g crushed pineapple Cream cheese icing 350g cream cheese, chopped 1 1/2 C icing sugar 1 1/2 T lemon zest and juice 1C shredded coconut

– Preheat oven to 180°C. Grease and line a 20cm cake tin with baking paper.

– Sift the flour, baking soda and mixed spice together then add the sugar and coconut. In a separate bowl, whisk the eggs, oil and coconut cream together, then add to the flour mixture, along with the banana and pineapple.

– Gently fold until combined. Spoon into cake tin and bake for 50-60 minutes or until the cake feels firm at the touch. Cool in tin for 5 minutes, then remove and cool on a wire rack.

– To make the icing, beat all of the ingredients, except the coconut, with an electric mixer until pale and fluffy.

Spread over the cake and sprinkle with coconut.

Apple slice

2C plain flour 2C self-raising flour 1C butter 1C caster sugar 2 eggs, whisked 4C stewed apple Cinnamon

– Preheat oven to 180°C. – Sift together the plain and self-raising flour then stir in the sugar. Rub the butter into this flour mixture. Add eggs and mix into a firm dough.

– Put the dough on the bench

– – – –

–

and knead until it becomes smooth and then place it in the fridge for 5 minutes.

Halve the mixture and spread one across the bottom of a tin.

Bake for 12 minutes until slightly coloured.

Spread the stewed apple over the top, it should be about 1cm thick.

Top the other half of the dough prepared earlier.

Score the top sheet of pastry into desired slice serving sizes.

Bake for 25 minutes and allow to stand before serving.

YOU Magazine | 45

FREE

Daltons Premium Bulb pack

We have a Daltons Premium Bulb pack to give away which contains everything you need to grow gorgeous blooms.

Each pack is valued at $85 and contains 2 x Daltons Premium Bulb Mix (15L), 1 x Daltons Premium Bulb Fertiliser (1.5kg) and 1 x Daltons Organic Biofungicide granules (250g), PLUS a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts.co.nz

Tackling whitefly

Be in to win

Yvonne Hart is this month’s winner with the following question:

A few days ago, I went to get some mint from the garden and have never seen so many whiteflies! They are the size of a pin head and white and when there is movement, they all fly off then back again. There has always been a little on the mint, but never this amount. Is there any way to get rid of them? Would love to be able to get rid of it forever!

With the high temperatures and humidity experienced over the past few months, whitefly infestations will quickly multiply from being a minor irritation to a major nuisance in the garden.

Fortunately, it is a seasonal problem and the whiteflies will soon disappear once temperatures drop significantly.

In the meantime, spray the mint plant (particularly the undersides of the leaves), with your garden hose on fine mist but high pressure. This dislodges the white fly momentarily. If repeated two to three times a day over a number of days, the whitefly will often move to another garden and their eggs will be washed into the soil.

We do not recommend using an insecticide because mint is an edible plant that is used in the kitchen. However horticultural oil applied at the summer/evergreen rate can be used if the whiteflies are still persistent after the water blast treatment.

For more information check out our How to Grow Guides at www.daltons.co.nz

Email goodies@theguardian.co.nz with Daltons Premium Bulb pack in the subject heading, or write to Premium Bulb pack giveaway, Box 77, Ashburton.

• • •

CONDITIONS OF ENTRY:

You must provide a gardening question for the Daltons experts to answer.

Please include your address and phone number in email and letter options!

Giveaway entries must be received by April 2.

For more information on Daltons products visit www.daltons.co.nz

All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published.

Daltons post the prize to our lucky winner.

46| YOU Magazine

Get prepped for winter

It’s a busy month in the garden with the final harvesting of summer crops and as preparation for your winter garden begins.

After the bizarre weather during January and February, with extremely high temperatures, rain bombs and cyclones in some areas, let’s hope March will bring more settled conditions for gardening, with milder temperatures and regular rainfall.

In the vege patch The last of summer vegetable crops are ready to harvest. Do a general tidy up and remove any finished or diseased crops and weeds etc before you begin preparation of your winter garden. Soil plays an important part in growing healthy strong plants, so always prepare the soil that you will grow your vegetables in well.

Enrich and aerate it by digging in plenty of compost a week or two before planting.

Check drainage is adequate for the wet winter months ahead and when planting out, rotate the site for your various vegetables.

By rotating where crops are planted, you can manage the soil nutrient balance. The benefit of crop rotation is that as one plant depletes the soil of certain nutrients (eg summer crop), the next plant will replenish the soil as it grows.

Winter vegetables can now be planted – either with young seedlings or by sowing

Above – As usual preparation is key to preparing vegetable beds for your winter crop.

seed directly into the garden – such as beetroot, broccoli, brussels sprouts, cabbage, cauliflower, carrots, lettuce, onions, radish, silverbeet, spinach, swedes and turnips.

Stagger your plantings so you have a steady supply over the season. Apply fertiliser every four to six weeks throughout the growing period (depending on what you grow and how often you water your garden) to help keep plants in optimum health.

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The flower garden Flowering annuals that flourish in the heat and long days of summer are now nearing the end of their season.

Some species will continue flowering well into April, but in general, it is time to remove old plants and thoroughly prepare sites for your winter displays. continued next page

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YOU Magazine | 47

Above – Mow your lawn regularly to encourage strong, healthy grass growth.

Winter flowering annuals are a wonderful way to add colour to the garden during the colder months. Some varieties are aquilegias, alyssum calendulas, cinerarias, cornflowers, lobelias, nemesia, pansy, primulas, snapdragons, statice, stock, sweet william, wall flower and violas.

It is bulb planting time!

Planting of bulbs should be completed by the end of the month in colder parts of New Zealand.

Their blooms will be a welcome sight after a long dreary

Above – Stone fruit trees that have finished cropping can now be pruned.

winter! Prepare the sites well for your new bulbs by adding compost and ensure there is enough drainage. For bulbs in pots, use bulb fertiliser. Think about the final effect you want to achieve from your bulbs come spring, for instance, bulbs planted in clusters produce a more dramatic display.

Bulbs to plant in March include anemone, daffodil, hyacinth, freesia, ranunculus, Ixia, lachenalia, sparaxis, trito-

nia, tulip and watsonias.

In the home orchard It’s a great month for apples and pears with many varieties ripening. Gold Queen peaches (the last of the peaches to ripen) are mature on trees now.

In early March, in warmer areas, passionfruit will have been ripe or ripening – pick from the vines or collect off the ground as they turn purple. Stone fruit trees that have finished cropping can now be pruned to remove old and crowded branches, retaining well-spaced, new-season growth for next year’s fruit.

Lawn care Once the weather has settled and regular autumn rains have arrived, the laying of new lawns and/or the renovation of existing lawns can begin.

As with most tasks in the garden, preparation is the key to success. Always check the quality of the top soil you bring on to your property to avoid a new lawn full of weeds! Use bagged products for smaller spaces.

One of the top tips for getting a superior year-round lawn is sowing a mixture of lawn seed.

With existing lawns, feed with fertiliser and water it in well. Mow your lawn regularly to encourage strong, healthy grass growth.

For more gardening advice, check out our range of How to Grow guides on our website www.daltons. co.nz Left – Bulb planting should be completed by the end of the month.

48| YOU Magazine

Ashburton Pre-Schools’ Directory

Phoenix Preschool Inc

We are a community-based centre located in the Ashburton College Campus. Being community based means we are run by a board of trustees who are made up of parents and other people who are involved with Phoenix Preschool. We are a registered charity with all our funding and fees going back to the centre.

We have a dedicated experienced teaching team that are focused on developing secure, trusting relationships with children, parents, whanau and our learning community.

We recognise that each child is unique and provide a nurturing and caring environment with collaborative learning opportunities within a play-based curriculum.

We are open 8.00am to 4.30pm Monday to Friday www.phoenixpreschool.co.nz

Phone (03) 308 8461 27 Walnut Ave, Ashburton

Education for children

2 - 5 year olds

Our ERO report from May 2016 found children and teachers enjoy very positive relationships that focus on meaningful learning and having fun together.

Teachers willingly share their interests to enrich the programme and children’s learning. They have high expectations for the children’s learning and the ways children communicate and work together.

The environment challenges children to explore, develop new interest and extend their knowledge, skills and understandings. The outdoor environment in the preschool and the nursery are spacious and well resourced. Children are encouraged to extend their physical skills and confidence. Literacy, numeracy, science and imaginative play are actively promoted in the indoor and outdoor space.

Children have a wide range of experiences within the centre and the wider community. Infants and toddler experience nurturing relationships with their teachers.

The layout of the indoor spaces supports seamless transitions for two-year-old children to the preschool programme.

We have a transition to school programme for our four-year-old children led by a qualified early intervention teacher.

We have links with the local primary schools with visits organised to new entrance classes for our children.

We are open Monday to Friday 8am to 4.30pm. For more information, please check out our website www.phoenixpreschool.co.nz.

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03 308 3779

Phone us today on 03 308 2325 8 Eton Street, Ashburton

03 307 2088

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FOLLOW US ON

YOU Magazine | 49

A life enriched

by TimeBank

Alasdair Freeborn joined the Mid Canterbury TimeBank when it launched last October and has been actively involved since. Recently I asked him about his background and his experience in the TimeBank.

ABOUT TIME with Kate White

Tell us a bit about yourself I came to New Zealand from Ireland about 16 years ago, when I was 24 years old.

I was a dairy farmer and planned to stay here for a year, but I liked the weather, the farming, the environment and I could see more opportunities to go forward in my career, so I stayed. I got residency after four or five years, then I met my wife who is from Dunedin.

In 2015 I was diagnosed with a prolactinoma, a brain tumour in the pituitary gland which affects all your hormones. It’s left me with four auto-immune diseases which basically means I can never work again. I had to say goodbye to farming and we moved to Ashburton two years ago.

I can volunteer when I am well enough, something I really enjoy.

How has life changed since getting the brain tumour?

In my old life I had freedom, for example I could choose what job I wanted, and I was really passionate about my career and agriculture. Now that freedom has gone.

The main thing I deal with is fatigue. I can’t do things for a long period of time so I have to be conscious of what I spend my energy on.

I can’t really bend down, as I have very low blood pressure. I like gardening and pruning roses, but if I bend down to do it I’ll have a headache for the rest of the day.

Another problem is that I have insomnia, so when that’s bad I might only have two or three hours in a day when I can do anything – I don’t even have the energy to cook food for myself.

I have also been diagnosed with sleep apnoea, a result of the insomnia and my condition.

That’s a lot of change!

How have you coped?

Having a career-ending condition was

devastating and it’s taken me a long time and many hours with a psychologist and counsellor to get me through the initial period of depression.

My wife and the support of my family helped of course too. A big catalyst in turning my life around was Mark, my IHC buddy. He gave me a reason to get up and get out and his zest for life really inspired me.

Finding volunteer roles through Presbyterian Support and the IHC with the buddy scheme has really given me a purpose and same with the TimeBank.

How has joining the TimeBank benefited you?

The main thing has been meeting people; I feel a sense of wider family in a way. I’ve also done some wonderful exchanges with some great people.

There are things I’d like to do but am unable to, so I’ve got timebankers in to do them. When I feel well I can earn time credits which I can then spend when I’m not so well. My condition is likely to worsen in the future so I’m trying to bank as much time now while I am able, so I can access support in the future.

What have you exchanged in the TimeBank?

I volunteer with Presbyterian Support, mostly as a driver, and as they are a member of the TimeBank too, I earn time credits from them for the volunteer hours I do.

I have pruned roses and trees at a Time-

Bank gardening working bee and helped another timebanker with a damaged fence.

I’ve also earned time credits by referee calling, helping with new members and set-up and promotion of the TimeBank.

In terms of spending my credits; I have someone come weekly to house clean, I’ve had help from four different members for garden-related tasks and also ordered a couple of cakes from an older member, who I’ve enjoyed getting to know.

Thanks to the TimeBank, one of my dreams came true – to have a personal chef! A fellow timebanker came and cooked a meal for my wife and I and even washed up afterwards – such a treat.

What would you say to people thinking of joining the TimeBank?

Just do it – you’ve got nothing to lose and everything to gain. The only thing stopping you is your imagination – you can ask and do anything in the TimeBank and you meet the most fantastic people.

Some people say they don’t have time for the TimeBank, well one way to get time is by joining the TimeBank and getting others to do the things you don’t want to do or don’t have time for.

If you’d like to meet Alasdair or hear more about the TimeBank, feel free to email me, Kate White at co-ordinator@mctimebank. nz or find more info on our website and facebook page.

50| YOU Magazine

OUT AND ABOUT @ the Zonta Women’s Breakfast More than 200 women turned out to the annual Zonta Women’s Breakfast recently. Tetsuro Mitomo was there, camera in hand.

Above (from left) – Jill Coulston, Floss Dynes, Alison Jordan.

Above – Kelsey Hart, Harriet McLeay.

PHOTOS TETSURO MITOMO 100318-0017

Above – Sarah (left) and Phillipa Ching.

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Below (from left) Jenette Storrier, Veronica Driscoll, Maree Chambers and Susan Philpott.

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Above – Audrey Bruce (left) and Lois Gibson.

100318-0009 Below – Anne Parnham (left) and Margaret Lee. 100318-0008

Left (from left) Lois Eaton, Julie Crossen and Mary Wise. 100318-0020 Right – Dianne Mills and Jeanette Waugh.

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Above – Joan Prendergast, Cecily Casey and Joan Lawn.

100318-0001 Below – Joy Nicholas, Trish Watson and Julie Begg.

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YOU Magazine | 51

100318-0014

Above (from left) Sandra Jaine-Vanderweg, Ann-Marie Wilson and Fleur Schmack.

100318-0011

Above – Kathy McKmmie (left) and Naomi Drye.

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Above (from left) – Joss Kennard, Joce Southby and Catherine Leadley.

100318-0015 Above (from left) – Vicki Moore, Kathy Goulter, Maryann Blair and Leanne Fleming.

100318-0002 Left – Karen Harcourt (left) and April Breading.

100318-0013

Above – Jenni Watson and Anne Pullar.

100318-0019

The Lake House Bar and Restaurant is a stunning and exciting social space situated on the edge of Lake Hood. From casual dining during the day to sunset dinners over the lake in the evening. Perfect for special occasions - weddings, birthdays.

Boardrooms and meeting spaces for presentations and conferences are also available.

Open 7 days a week 10am to late | Lake Hood Drive, Lake Hood Phone 03 302 6064 or book online at www.lakehouselakehood.co.nz

© 2017 Kirkland Photos

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