ME Magazine - Luxury Lifetsyle by The Marketing Department

Luxury Lifestyle

memagazine.co.nz

MASTERS

IN THE

SNOW page 8

inside

FEATURES

WIN!

oys ter perpe tual cosmog r aph day ton a

director/publisher Charlotte Carlyle Wilson

raceme

Race Me

tasteme

Masters in the Snow

entrepreneurme

A Quick Voyage with Seeby Woodhouse

botelme

A Floating Hotel

ownme

Inspiring Real Estate on the Market

wantme

What’s Hot with Me

investinme

Coincidental Cruz-ing

playme

Boys Weekend

sailme

Let’s Set Sail

driveme

640km’s in the New Audi A6

staywithme

The Best View from a Bath in the World

lunchme

Lady Lunch-A-Lot

subscribeme

Subscribe & Win - Sudoku

styleme

Servilles Takapuka

climbme

Heli-Hike

megallery

Classy Classifieds

Front Cover Images: Josh Emett, Martin Crowe, Justin Marshall and Marcus Wheelhouse at the Whare Kea Chalet, with Phillip from Heli Tours, and James and Carole from Whare Kea Lodge | Luxury Houseboat in Auckland for Charter with Discover River Cruises. | Whare Kea Lodge and Chalet Executive Chef James Stapley’s Coconut Parfait & Snow with Soft Meringue, Persimmon, Passionfruit, Crystalised Mint & Lychee. | The new Range by Line 7 Clothing. |Range Rover Sport 2012. Terms and Conditions: Terms and Conditions © Copyright ME Magazine Ltd 2012. None of the offers in this magazine are available in conjunction with any other offer. Only while product or service is available. Terms and conditions may change without notice. Some offers have expiry dates. Not redeemable for cash. Some offers are not available during school holidays or public holidays. Some offers are for certain days only. Other specific operator conditions may apply. Some offers are limited to one per magazine holder. The prices in this magazine are indicative prices only. The Publishers are not responsible for any personal damages or loss of property during any of the experiences published in this magazine. The views and comments contained within this article are those of the writers, some maybe embellished and some may be speculation.

editor/publisher Denise Michelle Tuson design Family Design Co. Art Director: Trent Sunderland Graphic Designer: Michelle Harper contributing writers Charlotte Carlyle Wilson Craig Anthony, Denise Michelle Tuson Catherine Hardy, Greg Hay photographers Victor Carter www.victorcarter.co.nz Miles Holden www.milesholden.com Charlotte Carlyle Wilson Tim Crawford makeup artist Melissa Furze, Mandy Priestley & Lorna Mae of Bella Vi® Pure Mineral Cosmetics Rachel Alyward www.blingitonbeauty.co.nz stylists Caitlin Harrison - www.chasingcait.com.au Jenn McKenzie hair stylists Vladimir Moiseev & Paul Rilak of Servilles chefs Croydon Cole me is available Online at www.memagazine.co.nz Corporate Cabs – Nationally Top Hotels and Lodges – Nationally 8,000 copies printed Bi-Monthly Next Edition 7 September 2012 special thanks to Seeby Woodhouse, Chelsea Winter, Mianette Broekman, Lisa Crawley, Britta Brandt, Ben Barrington, Craig Anthony, Massad, Morgan Frisbie-Jones, Kurt Stowers, Brooke Johnston, Ross Murray, Paul Hamdy, George Slesendorfas, Rachel Aylward, Lara Herbert, Josh Emett, Martin Crowe, Marcus Wheelhouse, Justin Marshall subscription enquiries www.memagazine.co.nz advertising enquiries ME Magazine Ltd north island: Mobile 021 50 40 80 Email: denise@memagazine.co.nz south island: Phone: 03 445 1131 | Mobile: 027 539 6326 Email: charlotte@memagazine.co.nz

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Celebrate Success and Build Relationships!

As we celebrate ME Magazine’s first birthday in publication, it is a good time to reflect and thank the people who have helped us to this point. Relationship building is a key element to any successful business. Naturally, the key relationships at ME Magazine is between Charlotte and myself (the Publishers). Many questions arise over how this works when we live, not just in different cities, but also in different Islands! Skype is our saving grace and provides our virtual office. Essentially we are sitting next to each other, we just can’t always look at each other – another saving grace as we often start skyping at 6am from our beds! For us, it just works, and it is actually effortless. We blend our strengths and always have the same goal in common: to make ME Magazine the best luxury lifestyle magazine in the world!

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26/04/12

R E S T A U R A N T

Throughout this issue, we celebrate people and businesses, successes and achievements as we meet new talents, such as Chelsea Winter, winner of MasterChef New Zealand. Our photo shoot with Chelsea was a great day and we sincerely thank Chelsea and our many other celebrities for braving the crisp winter’s air in both Islands to provide us with such fabulous images. Without the friendships we have developed, none of these shoots would have been achieved. Also, thanks to Continental Cars for saving me from my dilemma of transporting four people, a huge amount of food and props to and from Tuakau by lending me the huge Audi Q7 shown in the photo!

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Race ME

Spine shivering, nerve wracking and ultimately exciting, Indy has never been more popular in New Zealand since 2008 when Scott Dixon owned the event.

This year was hot, humid and demanding, with a record number of lead changes to the delight of over 400,000 fans at the famous Indianapolis Motor Speedway and another 6.9 million couch viewers. Although Scott came in a very close second, nothing makes us prouder than seeing our sporting heroes doing well. Silver fern flags waving and impromptu hakas breaking out added to the electric atmosphere that makes this a great race and spectacle. Even better for us, this year, fellow Kiwi, Wade Cunningham, joined Scott on the grid. With the financial challenges of taking part in any motorsport event, it is a credit to our nation’s tenacity that we have always had such a strong history of great drivers. June 21st to 24the was an exciting time for rally fans. Rally New Zealand, sponsored by Brother, put on a spectacular event with eight-time world champions Sébastien Loeb and Daniel Elena securing victory

ahead of Citroën teammates, Mikko Hirvonen and Jarmo Lehtinen. With stages form the Far North to south of the Bombay’s, the popularity of the event was evident by the large crowds at the Auckland Domain. It is well known that the teams enjoy our gravel roads and would like to race here more often. This would be great for the sport and teams such as Hayden Paddon and John Kennard who, after a few frustrations, finished 12th. Richard Mason, Emma Gilmour and Matt Jenson crossed shortly after, placing a commendable 13th, 14th and 15th respectively. Loeb said of the event: “It’s a great victory! It was a long weekend with some very difficult conditions. The big, big fight with Mikko for the weekend was not easy, but we are here now at the end of the rally.”

Clockwise: Hayden Paddon in his Skoda S2000, photographed by, Geoff Riddel Mikko Hirvonen, photographed by Geoff Riddel Sébastien Loeb and Daniel Elena on the Whaanga Coast stage, photographed by Geoff Riddel

Indy 500 photos kindly supplied by David Turner, Perspective Group Ltd.

It had been one year since the inception of ME Magazine. During that time we had hosted many celebrities for photo shoots and worked with fabulous brands. So it was only appropriate that we celebrate in the best way possible for our ‘first year in business’ edition. For that reason, I thought it relevant to use it as an excuse to land in the one place in the world I had always dreamed of going. I had seen pictures on their website for the last few years but knowing that their guests were predominantly international with priceless budgets, I thought this was never going to be achieved . . . but . . . at ME Magazine . . . nothing is impossible! So, on the phone to Josh Emett, who achieved us our highest ever online readership in one day; Justin Marshall who featured on our highest ever online readership for an edition and Range Rover, who had been kind enough to give us support, to see if they had some ambassadors who wanted to come along and; lastly the location, of which I had seen photos of for many years and had always thought, ‘when I marry my wealthy husband I am going to get him to take me to this location in the snow, where the lives and the dreams of the rich and famous come alive’. Unbelievably, we have pulled it off, one of the most fantastic photo shoots ever to be profiled in a New Zealand magazine. A logistical feat, of which we had absolutely no contingency plan for and shot two days before going to print. We had a fine team at Whare Kea Lodge and Chalet, a group of uttermost professionals, who spend every day in their jobs achieving the impossible for their customers. Yes, they have the assets to deliver, but to do it with such graciousness and high end hospitality professionalism, is a generosity that one can only dream of on a holiday.

Masters in the Snow Celebrating the first birthday of ME Magazine was always going to be a big call, how on earth do you choose a location for profiling current trends in the best food, wine, cars, accommodation and locations in our gorgeous country, not only that, but who should we invite!

Almost 20 years ago, Martyn Myer (of the Myer retail dynasty), visited Wanaka to heliski with friends. His simple journey would result in an ongoing passion for New Zealand and, in particular, Wanaka – the home of Whare Kea Lodge. Following on from his first visit, Martyn returned to Wanaka many times with his wife, Louise, and their children, who also embraced the wonder of the area and all that it offers. In the summer of 1993, the Myers purchased the land where Whare Kea Lodge now stands with the desire to build something that would allow them to share the beauty of the area with other like-minded people. The location offers perfect access to almost every adventure sport and outdoor pursuit possible. The second addition to the lodge was their luxury chalet, which is an extension of the elegance and comfort of the main lodge and was conceived to maximise breathtaking views without impacting on its environment. The chalet comprises two double guest bedrooms, living areas, bathroom and sun deck. Accessed via a scenic helicopter flight from the front lawn of the Whare Kea Lodge, it is located high in the Buchanan Mountain Range, beside the Mt. Aspiring National Park. Enjoying all day sunlight from its north facing location, presenting

Oamaru based cheesemakers Whitestone are owned and operated by the Berry family, who are producing world class artisan cheeses!

Josh Emett skiing Treble Cone

Left Page Top Image: Marcus Wheelhouse, Josh Emett, Martin Crowe and Justin Marshall enjoying the Whare Kea Lodge Chalet. Top Right: Carole Ayres of Whare Kea Lodge and Chalet taking care of the Masters.

stunning views of Mt. Cook on the north-east horizon to Mt. Aspiring on the west, it is a heli-ski base or overnight location that only dreams are made of! The agenda allowed for six people to helicopter from Queenstown, with the remaining six taking the latest Range Rover 2012 Sport from Queenstown to Whare Kea Lodge in Wanaka, arriving by 10am for a quick coffee, then choppering to the chalet for lunch and heli-skiing. James Stapley, the renowned award-winning chef at Whare Kea Lodge (formerly Head Chef of Pegasus Bay Wines), developed and styled five key recipes and matched them with award-winning Huntaway Reserve Wines. Unfortunately, heli-skiing was not achievable, so the six flying in from Queenstown were swiftly dropped into the lovely Julia Atkinson at Treble Cone Ski Field in Wanaka. Julia hooked Justin and Josh up with a ski guide, this was lucky as Josh was trying to take some off-piste routes, tearing it up and the guide quickly pulled him into line! Justin Marshall looking fine in his new kit fitted out by R&R Sport Queenstown, retired a little earlier for the obligatory mulled wine at the Treble Cone base building. After eight runs of epicness, our team was loaded into the Heli Tours helicopter and a ten minute flight delivered them to us at Whare Kea Lodge Chalet in the Snow, directly in front of the tip of Mount Aspiring. This is also a lovely place to stay on balmy summer nights - watch the Keas play, and relax in a trendy ‘Musterer’s Hut’ of sorts, with a 5 star blingability like no other. Martin Crowe and Marcus Wheelhouse, had earlier

driven Marty’s Range Rover Sport to the lodge and then flown up with Heli Tours to meet us. With everyone wrangled together by the amazing safety expert, Hugh Barnard, Whare Kea Lodge’s star guide, Chef James whipped up our lunch: a Whitestone Cheese Board matched with Huntaway Reserve Gewurztraminer 2009 and Chestnut Mushroom and Whitestone Lindis Pass Arancini’s with Truffle Aioli, matched with Huntaway Reserve Gisborne Chardonnay. It was amazing, a surreal time in which every single person was blown away by the style, food, hospitality, views and once in a lifetime feeling that the chalet presents. There were even a couple of tears of joy in this moment, and writing this it feels as though we weren’t even there, it was super surreal. Then the games began, Marcus Wheelhouse teeing snow golf balls off the side of the mountain, and Justin and Marcus being lead to the top of a slope by Hugh to toboggan down on rubbish bags. The one thing that struck us was, Whare Kea Lodge and Chalet is part of the Relais & Châteaux collection of the most beautiful hotels scattered around the world, but in Wanaka they keep it real, it felt like we were all at home, a marvellous couple of hours that is quite unexplainable. Back into the Heli Tours helicopter, Phillip our Pilot, giving us excellent commentary/entertainment over our headsets all the way back to Whare Kea Lodge on the edge of Lake Wanaka. The moment we walked in the door our drinks of choice were offered to us by Craig and we sank into the relaxing chairs and sofas for a debrief.

Top and bottom left image: Whare Kea Lodge on the edge of Lake Wanaka, Justin Marshall Teeing off, Martin Crowe in his 2012 Range Rover Sport arriving at the Relais & Ch창teaux Collection at the Whare Kea Lodge.

“Whitestone’s Lindis Pass Brie is truly New Zealand’s greatest ever cheese” – Josh Emett Marcus gave us a bit of a golf lesson outside for a while and then everyone had a couple of hours to do whatever they liked. Some decided to spend an hour in the spa, others took a nana nap, baths and redressed. An hour of competitive pool and then Chef James and his team, delivered one of the best line-ups of dishes for dinner and dessert I had ever seen. Martin decided he would be the Master of Ceremony and that everyone at the dinner table would have to stand up and give a speech. Marcus was hilarious, Josh talked about the food and what he had learnt that day from James (Josh is such a humble man and values all other chef’s food, he was lovely), Justin was delightful, and we all laughed with many tears in our eyes at Martin’s summation of the 24-plus hours we were spending together. By the end of the evening, (and Carole, the Hostess with the Mostess, explained to me this is what happens at every dinner at the lodge); we were all one big happy family. The breakfast was outrageously gorgeous, fresh and abundant. The number of personal touches throughout our stay cannot all be explained as there were just so many. Such as the intercom at the spa pool, so you can order anything you like. You just have to go there to understand the extent of their offerings such as the Tiger Moth flights from their private airstrip. To really do your time there justice, pay the extra, and have a night or even just a few hours at the Chalet in the Snow. Our Masters of Golf, Cricket, Rugby and Food certainly had a ball so should you bump into Marcus, Martin, Justin or Josh, ask them about their time in the mountains. I am sure they will all reply, with a knowing smile, and the Whare Kea secret in their eyes, affirming their outstanding time, as only those who have experienced something so unique can comprehend. Thanks to all, and especially Heli Tours, you are the best!

whare kea lodge and chalet whitestone cheese board matched with huntaway reserve gewurztraminer 2009 selection of whitestone cheeses, quince jelly, quince paste, no knead sour dough bread and carta di musica

Our Whitestone Cheese Board included: Lindis Pass Brie, Vintage Windsor Blue, Mt Kyeburn Smoked Cheddar, Farmhouse

For the Quince paste and Quince jelly

3 kg Quince, unpeeled 10 litres of water 2 kg of sugar 1 cup of Port 1.25 – 2 kg Sugar for the quince paste Method

I use a Thermomix to make my quince paste very smooth so I don’t need to peel them. You can use a blender or food processor and then push the pulp through a sieve to achieve a similar result. Put a pan on the heat with the water and bring to the boil. Rub the fuzz off the quince with a clean tea towel and cut lengthways in half. Cook until soft – about 20 minutes. Remove quince from the water with a slotted spoon and leave the water boiling. Cut out the hard piece of the quince core with the seeds and reserve the good parts of the quince to use later to make the quince paste. Return the quince cores to the boiling water to make the jelly. Add 2 kg of sugar and the port and reduce. If there is enough pectin in the quince this liquid should reduce into a jelly and you should end up with about 2 litres of jelly. Pass the liquid through a fine sieve and then pour into sterilised jars to preserve. If you find the jelly has not set and there was not enough pectin in the fruit then you could use it as quince syrup or set it with gelatine. To make the quince paste, puree the reserved quince in batches and pass through a sieve

using a ladle to push the puree through. Weigh the quince puree. You can use equal quantities of sugar to quince but I prefer to really be able to taste the quince so for 2 kg of quince puree I use about 1.25 kg of sugar. Add the quince puree to a wide, heavy pan, squeeze over the juice of one lemon and put on a low heat. Stir intermittently with a wooden spoon for 1 to 3 hours to avoid the puree ‘catching’ and burning. When it reaches a very thick consistency it is done. Place it on a baking tray and leave in a warm place for a couple of days. At home I leave mine in the airing or HWC cupboard works. The paste is set when it can be sliced. For the No Knead Sour Dough Bread

3 cups high grade flour plus a little more for dusting ¼ tsp instant yeast 1¼ tsp salt 1½ cups tepid water Method

In a large bowl, combine the flour, yeast and salt. Make a well and add the water. Stir until you get a wet, sticky dough. Cover bowl with cling film and leave for 12 to 18 hours in a warm place to rise. Put a little flour on a tea towel and flour your bench. Scrape the dough out of the bowl on to the bench and bring it together to make a ball. Sit that on the floured tea towel and put the bowl over the top. Allow to double in size – about 2 hours.

During this time put a large cast iron casserole pot with a lid in the oven heated to about 240° celsius. When the dough has doubled in size dust the top with some more flour. Remove the casserole pot from the oven and take the lid off. Pick up the tea towel with the dough on it and gently roll the dough into the pot. Put the lid back on and cook for 30 minutes with the lid on and then a further 15 minutes with the lid off. Remove from the oven and turn out onto a wire rack to cool completely before using. Carta di Musica (makes about 50)

110 g ‘00’ flour 110 g semolina ½ tsp salt 140 ml water Maldon salt and extra virgin olive oil to serve Method

Preheat the oven to 250°C. Combine the flour, semolina and salt in a bowl and make a well in the centre. Gradually add the water (you may not need it all) and knead to form a dough. Turn out on to a floured surface and continue to knead for 10 minutes until smooth and soft. Roll out the dough into very thin ovals, about 25 cm long by 10 cm wide and a few millimetres thick. Place on lined baking-sheets and bake for four minutes until golden and puffed up. Remove from the oven. The bread may be slightly soft at this point but will harden on contact with cold air. Leave to cool. Before serving, drizzle with olive oil and sprinkle with Maldon salt.

chestnut mushroom and whitestone lindis pass arancini with truffle aioli matched with huntaway reserve gisborne chardonnay Risotto Ingredients

6 shallots 4 cloves of garlic 2 litre of chicken stock 4 tbsp olive oil 5 tbsp butter 1 ½ cups of risotto rice 1 cup grated Whitestone Farmhouse Cheese Salt and freshly ground black pepper 2/3 cup chardonnay 250 g chestnut mushrooms, finely chopped Method

Add chicken stock to a pan to warm up. In another pan, put two tablespoons of butter and two tablespoons of olive oil over a medium heat. Add the mushrooms and cook until golden. Remove from the pan, put in a bowl and set aside until later. Next add two tablespoons of butter and two tablespoons of olive oil to the pan over a medium heat. Add the shallots and garlic and sweat until soft. Add the risotto rice and coat it in the oil. Now add the wine and reduce the liquid until almost dry. Ladle in one ladle of stock at a time, stirring continuously until evaporated. Keep adding the stock a ladle at a time until the rice is cooked – about 14 minutes - then remove from the heat and put to one side. Add a tablespoon of butter, the grated cheese and the salt and pepper and stir it through. Spread out on to a flat tray and refrigerate for about 30 minutes until cold. Once the risotto has chilled you are ready to make the arancini. Arancini Ingredients

Risotto and cooked chestnut mushrooms, from above 200g Whitestone Lindis Pass cheese, diced into thirty 1 cm pieces 3 free range eggs, beaten 2 cups plain flour 4 cups Panko crumbs Method

Put enough risotto rice in your hand to cover your palm in a thin layer and add a 1 cm dice of the Lindis Pass cheese and a pinch of the mushrooms in the middle. Wrap the rice around to form a ball enclosing the cheese and mushrooms and mould it in your hand to make it

smooth. Repeat this until you have 30 balls. Now set up four plates to crumb the arancini balls. Put the beaten eggs on one plate, flour in another and the Panko crumbs in another. Roll the arancini balls first in the flour, then the egg, then the Panko crumbs and put the crumbed balls on the last clean plate until all the balls are crumbed. Refrigerate until needed. For the Truffle Aioli

10 g fresh black truffle, finely chopped (or 10 mls of truffle oil) 1 clove garlic 2 pinches salt 2 egg yolks 1 tablespoon lemon juice 1/2 cup extra virgin olive oil 1/2 cup Rice Bran Oil Method

Cut the ends off of the garlic, peel it and either chop it or put it through a garlic press. Put the garlic in a mortar and pestle with the

salt and grind it into a paste. Then add the fresh truffle but not the truffle oil if you are using that. (If using truffle oil you need to combine this with the olive oil). In a heavy mixing bowl whisk the egg yolks, lemon juice, and truffle/garlic mixture together until well combined, about one minute. Start adding the olive oil, drop by drop, whisking all the time. You can add the oil a wee bit faster as you go but you must go very slowly at the start – literally drop by drop. Season to taste and put into a ramekin. To Serve

1 tbsp Porcini Powder to 2 tbsp Malden Sea salt mixed together 1½ litres of rice bran oil Heat the oil in a deep pan to 180° celsius. Drop in the arancini in small batches and cook for 2-3 minutes until golden. Drain on kitchen paper. Season the arancini with the porcini salt. Pile into a serving bowl and serve with the aioli.

Slow Cooked Aoraki Salmon with Miso Caramel, Crispy Bluff Oyster & Pickled Cucumber Matched with Huntaway Reserve Gisborne Pinot Gris – Serves 8

Ingredients

200 g sugar 200 g salt 4 pieces of dried seaweed 1 litre water 1 side of Aoraki Salmon, pin boned and skinned Method

Make a brine by placing the sugar, salt, seaweed and water in a large saucepan. Gently heat to dissolve the sugar and salt for about 10 minutes. Cool the brine completely. Remove the pin bones, skin and all of the fat from the salmon. Cut the salmon into 5 cm long strips. Place the salmon in the brine for 1 hour. Put your oven on the lowest setting – around 60°C. Remove the salmon from the brine and wash it under cold running water. Cut the salmon into 5 cm squares and place on a baking tray that had been brushed with a little Rice Bran oil. Cook for about 15 – 20 minutes until the salmon is just set. Miso Caramel

200 g caster sugar 100 g water 2 large tbsp Miso paste Method

Make a caramel with the water and sugar, once the caramel has reached the desired colour remove from the heat. Add the miso paste and keep stirring. As it is cooling down stir in 2 tablespoons of water and set aside until ready to use. Pickled Cucumber

1 cucumber 200 g water 100 g caster sugar 200 g rice wine vinegar 2 slices fresh ginger 1 red chilli, chopped A couple of stalks of coriander, no leaves Salt

Method

Peel the cucumber into long, thin strips and discard the seed core. Put the cucumber strips into a bowl and refrigerate. Place all other ingredients (except the cucumber strips) in a small saucepan. Gently dissolve the sugar and bring the pickling liquid to the boil and cook for 5 minutes. Remove from the heat and allow the pickling liquid to cool completely. When the liquid has completely cooled, pass it through a fine sieve. Remove the cucumbers from the fridge and pour the pickling liquid over the cucumbers. Refrigerate until ready to serve. Crispy Bluff Oyster

8 Freshly shucked Bluff oysters 1 cup self raising flour plus a bit extra Salt

Sparkling water 1½ litres Rice Bran Oil Method

Put a large saucepan of Rice Bran oil on to heat to 180 °C. In a bowl add a pinch of salt, 1 cup of self raising flour and enough ice cold sparkling water to bring it to the consistency of a thin cream. Dust the oysters with a little extra flour then submerge in the batter. Carefully drop the oysters into the hot oil one by one. Cook for two minutes or until nice and crispy. Drain on paper towels. To Serve

Spread a little of the miso caramel across a serving plate. In a row place the salmon, the pickled cucumber and an oyster. Sprinkle over a few black sesame seeds and some fresh baby coriander leaves to garnish.

Stapley’s Crayfish Taco with Avocado and Chilli Matched with Huntaway Reserve Marlborough Sauvignon Blanc For the Taco

We are making a fresh tortilla. Once it has been deep fried we will be referring to it as a taco. 3 cups plain flour 2 tsp baking powder 1 tsp salt 4 to 6 tbsp lard or butter 1¼ cups warm water (approximate) Equipment needed – Metal cannoli tubes Method

In a large bowl, mix the flour, baking powder,

and salt together. Add the lard or butter and rub in with the fingertips. You want it to reach a consistency where it holds together if squeezed rather than a crumbly texture. Add the water all at once and mix together quickly with your hands until a dough is formed. Work it in the bowl, moving it around the sides to pick up any flour. Knead the dough by folding it in half, pushing it down, and folding again. Fold the dough until it is soft but not sticky then cover the dough with a tea towel or cling film and let it rest for 5 to 10 minutes. Take the dough and begin pinching off 3 cm diameter balls. Knead each of these into a tight ball by folding them over with your fingers, then turning and repeating until it is shaped like a fat disc. Let the dough balls rest for a further 10 minutes before rolling them out. On a lightly floured surface take one of the dough balls and begin to roll it out. Continue to roll until the dough is about 3 mm thick and about 15 cm round in diameter. Heat up a cast iron pan over a high heat. Do not add any oil. You want a hot, dry pan. Add the tortillas one at a time and cook until it begins to puff up with air (about 30 seconds

on each side). Set aside until completely cooled. Then get a 7 cm round pastry cutter and cut out 2 discs from each tortilla until you have 8 discs. In a large saucepan, heat up 1 litre of Rice Bran Oil for deep frying to 180°C. Wrap one tortilla disc around a cannoli tube to make a taco shape. Using tongs press down on each side to hold the tortilla in place on the tube. Very carefully hold the tube in the oil with the tongs for 30 seconds or until the taco is crisp. Be careful not to burn yourself. (Long handled tongs are handy for this). Drain upside down on a paper towel and repeat until all 8 are done. *Footnote: If you want to save time with this recipe you can buy good quality ready -made soft tortillas and cut them to size and deep fry them yourself. Avocado

3 ripe avocados 1 chilli finely chopped 1 clove of garlic finely crushed Juice of 1 lime Salt Freshly ground black pepper Method

Dice the avocado and put in a bowl. Add the lime juice and all other ingredients. Season with salt and pepper and set aside. Chilli salsa

1 chopped chilli ½ red onion, finely diced 2 Tbsp of coriander, julienned 4 Tbsp of extra virgin olive oil 1 garlic clove, crushed Zest of 2 limes and juice Method

Mix all ingredients together and set aside Crayfish

4 small crayfish Put the crayfish in the freezer for 10 mins to make them go to sleep then plunge into a large pan of boiling water for 8 mins. Remove from the water and put to one side. Garnish and additional ingredients 1 mango – peeled and diced ½ an iceberg lettuce - julienned 3 oranges - segmented Fresh coriander, chopped Fresh edible flowers To serve

Put a teaspoon of avocado on a plate followed by the taco and press down to hold in place Put a little avocado followed by the iceberg lettuce then the three orange segments. Remove the cray body from the shell. Cut lengthways and put on the taco. Spoon over a little of the chilli salsa and garnish with some edible flowers and coriander.

Pan Seared Breast of Duck with Jerusalem Artichoke Puree, Duck Tortellini, Brussels Leaves and Prunes Matched with Huntaway Reserve Central Otago Pinot Noir

For the Duck Tortellini (makes 12)

For the Tortellini filling: 6 duck legs (I use Canter Valley) 2 carrots, peeled and roughly chopped ½ a leek, cleaned and roughly chopped 1 brown onion, peeled and roughly chopped 1 stick of celery, roughly chopped 3 garlic cloves, peeled and chopped 8 whole black peppercorns 1 sprig of fresh rosemary 1 sprig fresh thyme 1 fresh bay leaf 250ml Huntaway Reserve Central Otago Pinot Noir 2 pieces of orange peel, about 3 cm long 1 litre beef stock Salt and freshly ground black pepper 100 g cooked, peeled chestnuts, roughly chopped 1 tsp fresh thyme, chopped ½ tsp fresh rosemary, chopped ½ tsp orange zest Method

Pre-heat the oven to 160 ° celsius. Season the duck legs generously with salt and pepper. In a frying pan over a high heat, sear the duck legs until brown and nicely coloured. Put into an earthenware or casserole dish. In the same frying pan, sweat the carrots, leek, onion, celery and garlic. Then, add the red wine and all of the other ingredients, except for the beef stock and the chestnuts, and reduce by half. Add the beef stock and bring to the boil then pour this liquid over the duck legs. Cover with tin foil and bake for about 2 ½ hours at 160 ° until the meat falls off the bone. Remove from the oven and allow to cool for about 20 minutes. Then remove the duck legs from the liquid and flake the duck meat from the bone into a bowl. Pass the liquid through a fine sieve and skim off the fat. Put into a saucepan

over a medium heat and reduce until syrupy, about 5 minutes. Add a tablespoon of the liquid reduction sauce to the flaked duck meat and set aside the remaining sauce for later use. Add the chopped chestnuts, 1 teaspoon of fresh chopped thyme, half a teaspoon of fresh chopped rosemary, half a teaspoon of orange zest and mix all together. Refrigerate until ready to use. For the Pasta Dough

300 g ‘00’ Flour 3 free range eggs 1 tsp salt 1½ tbsp extra virgin olive oil Method

On a bench make a well with the flour. In a bowl whisk the eggs with the salt and the olive oil and then add to the flour well. Use a fork to gently work the eggs into the flour until it forms a dough. Knead the dough for 15 to 20 minutes by hand. Cover with cling film and refrigerate for 1 hour minimum or overnight is fine if you want to make it the next day. To assemble the Tortellini

Cut the dough in half. You will probably need to put it through the machine in two batches. Put the pasta dough through a pasta machine reducing the thickness by one notch at a time until it reaches the thinnest setting. Cut the dough into twelve 10 cm circles with a pastry cutter. Spoon a tablespoon of the flaked duck meat mix into the middle of each circle. Brush one half with a small amount of water and fold in half to make a semicircle and then twist together the two ends to make the classic tortellini shape. Put some flour on to a plate and sit the prepared tortellini on the plate and cover with a tea towel. Refrigerate until ready to serve.

For the Jerusalem artichoke puree

1 kilo fresh Jerusalem Artichokes, peeled and cut into even sized 1 cm pieces 1 litre Trim milk 100 ml of cream 100 g unsalted butter Salt and freshly ground white pepper Method

In a saucepan add the Trim milk and put over a high heat and bring just to the boil. Turn the heat down to medium and add the Jerusalem artichokes to the milk. Simmer until tender, being careful to not overheat the milk so you may need to turn the heat down further. It can take up to 45 minutes for the artichokes to soften. In another pan, bring the cream to the boil and set aside. Drain the artichokes well, then put in a blender with the butter and half of the boiled cream and blend until smooth. The purée should be the consistency of thick cream so add more of the cream until you get the desired texture. Season with salt and white pepper. For the Duck Breast

12 Duck Breasts, skin on 2 vanilla pods, chopped into little pieces 1 cinnamon stick, broken up 2 sprigs fresh rosemary, roughly chopped 2 Star Anise, broken up Malden Sea Salt Freshly Ground Black Pepper Method

Score the skin on the duck breasts. Season the skin and the flesh of the duck breasts with sea salt and freshly ground black pepper. Mix the vanilla, cinnamon, star anise and herbs in a bowl then rub this spice mixture all over the duck breasts. Put the duck on a plate, cover with cling

film and refrigerate for half an hour. Remove from the fridge and brush off the spice mix. Put two cast iron frying pans over a medium heat. Add the duck breasts to the dry pans skin side down and cook for about 10 minutes. Pour off the duck fat as it is rendered from the breasts. Once the skin is crispy, turn the duck breasts over and turn the heat down to low and cook for a further 5 minutes on that side. Remove from the pans to a clean plate and rest for 5 minutes. For the Brussels Leaves

24 Brussels Sprouts 50 g butter Fresh nutmeg, just a couple of rasps Salt Freshly ground black pepper Method

Bring a large pan of salted water to the boil. Remove the core end off the Brussels and discard. Pull off the leaves, trying to leave each leaf whole. Blanche the leaves in the boiling water for 30 seconds and drain. Melt the butter and nutmeg in a frying pan over a medium heat. Toss the Brussels leaves in the butter mix for 10 seconds or so. Season with salt and freshly ground black pepper and remove from the heat. To Serve

Add 100 g of dried chopped prunes to the duck sauce and warm through. Drop the tortellini in a large pan of boiling water and cook for three minutes. Spoon a little of the Jerusalem artichoke puree onto a warm serving plate and top with one duck tortellini. Top this with one duck breast sliced into three, add a few Brussels leaves and spoon over some of the duck and prune sauce.

The Masters take to the Snow was made possible by: Mr. James Stapley Executive Chef – Whare Kea Lodge and Chalet in Wanaka www.wharekealodge.com/en/lodge-cuisine Ms. Carole Ayres Reservations Manager - Whare Kea Lodge & Chalet in Wanaka www.wharekealodge.com www.wharekealodge.com/en/the-chalet Phone 03 443 1400 Mr. Paul Mitchell Heli Tours Queenstown www.helitours.co.nz Phone 03 451 0515 The Berry Family of Whitestone Cheese www.whitestonecheese.co.nz

Huntaway Reserve Wines www.huntaway.co.nz Fiordland Lobster Company www.lobster.co.nz Land Rover www.landrover.com/nz/en/lr/ Treble Cone www.treblecone.com Special thanks to: Mr. Josh Emett – The King of Kitchen Cool Mr. Martin Crowe – Sweet as a Biscuit Mr. Marcus Wheelhouse – Dr Wheely Mr. Paul Rickett – Jag Man Mr. Joshua Forward – Huntaway Reserve Wines Ambassador Mr. Justin Marshall – Marshy

Canter Valley www.cantervalley.co.nz

A Quick Voyage with Seeby Woodhouse At a recent presentation, founder of Orcon and more recently Voyager, Seeby Woodhouse talked about the advantages only a fraction of a second can give in the fast-paced world of share trading. Making faster Internet available to New Zealanders is just one of the many interesting facets of one of our country’s greatest young achievers. What are the biggest challenges of starting up a business in New Zealand? The challenges include access to capital, hiring good staff, building a scalable business model, and effectively competing and winning sales. I guess the biggest challenge is, in itself, dealing with all of the numerous challenges that a start-up faces, and figuring out how best to juggle and prioritize them. What has been your biggest hurdle in business? To be perfectly honest, I’ve never considered anything a significant hurdle. If you’re in business, then you’re going to be faced with problems every single day, and it’s how you react to those that will determine your destiny. In every problem, there is also the opportunity to learn, to grow, to improve, and so by constantly overcoming hurdles, you build a better business. That said, not ever having any capital and nearly going broke a bunch of times was pretty hard. The worst time was when ‘free’ Internet came along and almost wiped us out. But from that era, the business model that I ended up making all my money from came about. So without the problem of someone giving away for free what I was selling, I would never be as successful as I am today. Can anyone be an entrepreneur or are they born that way? I think that anyone can learn to be an entrepreneur if they have a great role model or teacher, because what entrepreneurs do is not rocket science – it’s just street smarts. However, it seems that some people are born with those skills and others aren’t, so not being born with an entrepreneur mind set is certainly a disadvantage. As an only child, did you feel any pressure from your family to succeed? I was almost kicked out of home for dropping out of university to start Orcon, “A stupid Interweb company”, my father said. Success was probably more perceived as getting a degree and a career, but it was only years later that I think my father realised that I actually was a success in my own right. I must admit that it was my father that taught me the value of independent thought; however, so my choice to deviate and become an entrepreneur probably came from him in some small part.

The saying goes, ‘behind every good man is a great woman’. Who is or has been the great woman in your life? Perhaps some people only have one great woman in their life, I have had many. My mother is absolutely awesome, the sweetest person in my life. My fiancée of 4 years was an amazing rock in the early years while I was building my first company, but then more recently I have had some amazingly different women come and go in my life, and all have taught me something. You’ve not shied away from publicity, making your home available to the producers of MasterChef and NZ’s Next Top Model. Society pages love you and you have picked up a bit of a playboy reputation. How have you used this PR as a positive in your business life? I didn’t have any social life in my 20’s because I worked seven days a week. So yes, when I was worth $25 million at 30 years old, I had a bit of fun for a while. Whether that was good or bad for my PR is not something I considered. As they say though, there is no such thing as bad publicity. How do you balance your life between work and play? People talk about ‘work life balance’ and then use that as an excuse to do eight hours of work, and then go home and watch TV and achieve nothing for another eight hours, and then sleep for eight hours. I worked 16 hours a day for 10 years straight in my 20’s, but I don’t regret that because now I can do whatever I want for the rest of my life. So I consider ‘work life balance’ in the context of my whole life, and, therefore, working really hard when you’re young in order to be able to relax later on in life, is not a bad thing. So, what do you do in your downtime for entertainment? Over the last few years I’ve tried to take a month or three off over the NZ winter and travel somewhere new and exciting and really experience the world. And I used to race cars and do all sorts of alpha male activities. But these days with my new company, Voyager, I am so busy that I haven’t had much time for anything other than work again. So I don’t watch TV or have much ‘relaxation time’ as I tend to be either working, travelling or hanging out with my girlfriend and friends.

Both pages: Seeby Woodhouse

“There is nothing wrong with being cautious as long as you don’t mind having a boring life.”

Were you a high achiever at high school? I was home schooled for most of my life. Then I went to high school and found that what I’d learnt had nothing to do with the school curriculum, so I was at the bottom of the school and kind of thought that maybe I was stupid and not going to achieve anything. But I worked really hard and then ended up almost getting Dux of my school by 7th form. So I guess I over-achieved because I was afraid of under-achieving. What did you do to celebrate being awarded the titles of NZ Young Entrepreneur of the Year and the Hi-Tech Young Achiever of the Year in 2004? 2004 was a big year, I was just starting to become well known, won a bunch of awards, and I had promised myself that I would own a Ferrari by 25. So I bought myself a Ferrari around that time. How much money did you initially invest to establish Orcon? Just $100. I was a poor student and almost destitute and down to my last few dollars. But I started the company anyway. How much did you sell it for? $25,000,000 (I sold the company for $24,300,000, but I kept some Orcon property assets, so the total amount received was higher). In the next five years, what is the monetary target you have set to make, considering that our last entrepreneur stated that billion dollar companies should be the goal for New Zealanders and instead of thinking small, we should think Silicon Valley? Absolutely, I dream of building a billion dollar company one day. But it would be for the satisfaction of doing it, and the process, not just the money. I have enough money already to do what I want anyway, so that would be more about the achievement. What is the biggest mistake you see new businesses make? Trying to be all things to all people, instead of picking one thing you do really well, setting an appropriate margin, and then selling the hell out of your little niche product.

What is the worst mistake you have made, both personally and professionally? The worst mistake I made personally was spending nearly $10,000,000 on a house after I sold Orcon. I don’t need or even want such a big house, but thought it would be cool at the time. Since the recession hit I haven’t been able to sell it, although it is a very cool place to live, and I do love it. I turned that negative into a positive by hosting the NZ Top Model and NZ MasterChef contestants with me each year, so again I guess it’s about turning problems into opportunities to have fun and life experiences Professionally the worst mistake I ever made was buying my Ferrari. Until that point I had a company with 50 passionate staff who all had the mentality that it was us little guys up against the evil Telecom and Telstra, but as soon as I had a Ferrari, everyone in the company all of a sudden realised we weren’t that small anymore, and wanted bigger salaries, left work earlier, got less interested in the success of the company etc. So that was a real lesson that sometimes something costs you a lot more than just the dollar value. That car probably cost me $2,000,0000 in salary raises over a couple of years to keep people from going to the competition. What drives you? Why do you do it? To make a dent on the world. To do bold an amazing things. To live the life I choose and be my own person. What are you reading and listening to at the moment? I read Scientific American and the Economist every week. I watch just about every TED talk that comes out (www.TED.com). I tend to listen to a huge and varied range of music and have around 400 albums on my iPhone at present. What is currently your favourite restaurant? Mexico restaurant in Auckland is amazing. Just the best Mexican food I’ve actually had in the world (and I’ve been to Mexico and LA etc). The only problem is that you can’t book. I also love Ebisu in Britomart, which is new style Japanese. Any words of advice to people who hesitate to try new things? There is nothing wrong with being cautious as long as you don’t mind having a boring life.

Turning a cowshed into Versailles is easy Versatile French interior revolutionary surfaces & finishings. Stretch your imagination.

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A Floating Hotel Let Discovery River Cruises provide you with the ultimate floating hotel experience. Discover the magic of Aucklandâ&#x20AC;&#x2122;s Riverlands, an area steeped in history, at your doorstep and yet in a world of its own.

Most people are familiar with the houseboat concept that has become a popular way to cruise the rivers in Europe and, closer to home, the Murray River. What is unknown; however, is that there is a luxury, purpose-built houseboat in a magnificently undiscovered area, less than 40 minutes from Auckland. When Ian and Judy Simpson booked a cruise on a South Australian houseboat, little did they know they would return home full of inspiration to introduce Kiwis and visitors to this leisurely and relaxing mode of cruising and so began the process of design which resulted in the birth of “Manuwai Tuarua”, also known as “Discovery 1”. However, as with a house, having a great set of plans is not much use to anyone without a location. And, as everyone knows, it is all about the location. Finding the tranquil beauty of the Auckland Riverlands must have been a moment of pure delight for the Simpsons. Mystical, calm and surrounded by the beauty New Zealand is famous for, the houseboat sits majestically awaiting its visitors.

On a crisp and clear winter’s day, we gathered an amazing group of friends to enjoy the romance of Manuwai Tuarua – pride of Discovery River Cruises. The creative group relished the chance to enjoy the boat, the area and the food and wine that always plays a major part of any relaxing weekend away. Spacious and comfortably appointed, our group of guests was impressed by the feeling that it is, ‘just like stepping inside a house, but with 360° spectacular river views’. Four, luxury double cabins with ensuites, have their own secluded balconies from which to watch the sun setting. Front and rear lounges and a dining area by the fully appointed kitchen complete the first floor. The rear lounge can be converted into two sleeping areas, perfect for children. Floor to ceiling windows capture the ever-changing scenery of the banks of the river. Upstairs a large jacuzzi is perfect for sinking into after a day on the river relaxing or fishing, or for those who have ventured to one of the many attractions close by. The area is full of options from enjoying a kayak or jet ski tour,

Relax from the moment you step aboard!

Top: Rich in history, the prominent Taukau Bridge built in 1933, spans the Waikato and is a favourite spot to enjoy lunch on board the â&#x20AC;&#x153;Manuwai Tuaruaâ&#x20AC;?. Take a history and culture cruise to fully appreciate the area.

Mianette wears COOPER Broad Shoulders top RRP $299, COOPER Slim Dusty pants RRP $299; Chelsea wears Trelise Cooper Love Potion top RRP $349, COOPER Hips Ahoy pants RRP $299; Massad wears Huffer Toggle Tee, Work Slim pants; Craig wears Huffer Chair Bro SS, Sunday Best Trouser; Ben wears Working Style Engineered Shirt RRP $199, navy chino pants RRP $299. Models own shoes.

Chelsea wears Trelise Cooper Love Potion top RRP $349, COOPER Hips Ahoy pants RRP $299, COOPER Mariners Song jacket RRP $399; Ben wears Working Style Technical jacket with leather trim RRP $990, Style Engineered Shirt RRP $199 navy chino pants RRP $299

Left page top: Chelsea & Croydon had fun preparing a chicken risotto together. This Page: Ben takes a moment to check his emails.

fishing, hunting, duck shooting or white baiting. A raft of options are available to satisfy adrenalin junkies including race car driving at Hampton Downs or try a day of abseiling, mountain or quad biking. Seven stunning gold courses are within easy reach. Great options for a ‘boys bonding weekend’! Our guests chose to enjoy having an onboard cook, Sous Chef, Croydon Cole, of Euro Restaurant. Of course, with Chelsea Winter onboard, this was a great choice and Chelsea was soon involved in the preparation! It wasn’t long before everyone spread out around the boat, in fact, the boat is so large four couples can easily find their own space, coming together in various areas to enjoy each other’s company over a wine. This makes the houseboat a perfect wedding and honeymoon option. Up to 40 guests can share couple’s special occasion, with full catering available. Discovery can arrange for the bride and groom to arrive via float plane or helicopter and there is an onshore facility to use as a base for dressing and hair and makeup. 12 guests may stay overnight, or just the couple. Crew members will safely anchor the boat and depart at dusk, not returning until required in the morning. Perhaps even kick-start the wedding with a stag or hens party aboard a week or just a quiet pre-

wedding weekend away to plan those last minute details in a relaxing atmosphere. A photographer’s dream, there are endless possibilities to create an album of beautiful memories for any occasion. Corporate Event Managers will fall in love with Discovery as an option for hosting staff or clients. Imagine the delight of overseas bosses and employees when they discover the team building or strategy planning session is to be hosted on a luxury river boat. Facilities such as projectors, whiteboards etc. can be provided, along with a gourmet lunch and full selection of beverages. The dining options are endless, which will become a talking point of the company Christmas party for years to come. In fact, why not book this year’s Christmas party now. Here are a few options to tempt you into creating a party like no other available to thank your staff for the year’s hard work. However, it is the classic houseboating holiday that really brings Discovery alive. A skipper steers the boat as you design your itinerary over several days. Or stay on board and admire the stunning scenery of places such as Havelock Bluff or the islands of the river delta – which Discovery is uniquely designed to navigate.

Talk to the team when you book about your interests and the time you have available. Shore excursions are available to wineries, restaurants, golf courses, or historic and cultural sites. Lord of the Rings fans can even transfer to a shuttle at Port Waikato to visit the film location for Weathertop Hollows. A luxury tender is available for fun excursions, fully skippered of course! The tender is also available to take you to an out-of-the-way spot for a picnic or walk on one of the islands. Picnic baskets and rugs are available and the Discovery team will organise a delicious selection of foods and wines for you. Self-catering is another option with a fully equipped kitchen available plus an upper deck bbq. Go ashore and fish along the river bank to catch your dinner which can be prepared by yourself or your chef. Discovery offers a fine dining overnight dinner cruise with cuisine prepared by an award-winning chef. Dress up and enjoy a great night with friends without the worry of arranging transport home. The options are so many, from overnight stays to a variety of cruises, discover the Auckland Riverlands yourself for a unique and unforgettable experience. Getting there! Pick-up Service: Let Discovery River Cruises pick you up from your home or hotel within the Auckland region. Helicopter or float plane transfers are also available upon request.

Self-drive and leave your vehicle in the Discovery departure building’s secure car park. International guests may also take advantage of the departure building to refresh themselves prior or following a cruise. www.discoveryrivercruises.co.nz Bella Vi turned up the volume to create glamorous evening looks to compliment their gowns and the mood. Chelsea is ‘Ultimate Glamour’ with Bella Vi Foundation in Natural Beige; concealer light/med & bronzer Star Dust & contour Sunkissed bronze; Eyes: Get Intensified with Eye-shadow in Taupe matte base, intense Pewter & Black liquid eyeliner and Strong black eyeliner; Lips: Get Bold & Bright with Red Rouge lipstick and touch of Chantilly liquid gloss. Mianette - “Dreamy Romance” with Bella Vi foundation: medium latte mineral & concealer light/med. Blusher: Radiant apricot. Eyes: Eye-shadows: Sandstone, Gold metallic & Co Co matte, Chocolate eyeliner. Lips: Orange Zing Lipstick. Lisa - “Be Dazzled” with Bella Vi foundation: Ivory mineral base Light/med concealer & Setting powder in Mineral Silk; Eyes: Base Moonstone, Chantilly, Black eyeliner & Black liquid eyeliner & a touch of Glitter/Glimmer; Lips: Lipstick Summer Pink & Living Doll & Mauve lip liner. Britta is our “Jewel toned Goddess” with Bella Vi foundation: Medium Latte base mineral powder; Blusher: Musk & Pretty N Pink; Eyes: Get Intensified with jewel tones Base Moonstone, Citrus Lime, Kingfisher. Bronzer: Gold dust. Lips: Lip stain & Nude Matte lipstick. Thanks to our amazing group of models: Chelsea Winter, Mianette Broekman, Lisa Crawley, Britta Brandt, Ben Barrington, Craig Anthony, Massad, Mike Bullot Thanks to our stylists who worked tirelessly all day: Makeup Artists: Melissa Furze, Mandy Priestley & Lorna Mae – Bella Vi Wine Stylist: Jenn McKenzie, Constellation Brands New Zealand Ltd Trelise Cooper Stylist: Caitlin Harrison Hair styled by Servilles, Takapuna Many thanks to the generosity of: Simon Gault, the boys from Neat Meats and Chevalier Produce for providing so much food. A really big thank you to: Croydon Cole for coming along and preparing food for 30 people on the shoot on his day off! Thanks to Ian & Judy Simpson & Skippers. Finally, once again, thanks to our fabulous Me photographer: Victor Carter.

Top Image: Chelsea and Lisa cuddle Jeff while cruising on the luxury tender Over Page top right: Jeff steals the limelight as everyone wishes Craig a happy birthday!

Chelsea wears COOPER Part Time Cover cardigan RRP $279, Trelise Cooper Play Date dress RRP $799; Lisa wears Trelise Cooper Swoon Dress RRP $699 Craig wears Huffer Mac Jacket, Chair Bro SS; Wicker pieces, rug and wooden chopping board supplied by Le Monde Inspired Homewares Lisa’s naturally glam look consists of Bella Vi Fresh Dewy Complexion light/ med concealer & Natural beige mineral foundation; Blusher: ”Pretty N pink” Contour Gold Dust; Eyes: Base Moonstone, Matte Earth, Co Co Matte & Chocolate smudgy eyeliner; Lips: Rich Ruby Lipstick & Clear Gloss.

Chelsea wears Trelise Cooper Night Shimmer dress RRP $899; Britta wears Trelise Cooper Long Sway Home dress RRP $699; Lisa wears Trelise Cooper Tail of Woe dress RRP $292; Mianette wears Gather Your Wits dress RRP $599; Ben and Craig wear Working Style Greene Slim suits RRP $1490 or hire $279, Enjoy Lighting Flameless 31 Candles supplied by Le Monde Inspired Homewares

Pure Perfection Entrepreneurial Kiwi duo created a mineral makeup range that enhances confidence and sensuality – naturally...

Tauranga based husband and wife team Melissa and Glenn Furze had a dream. As a qualified Cosmetic Aesthetics skin care specialist with over 16 years’ experience in the beauty therapy industry, Melissa has always been passionate about natural products that improve and protect the skin. Together the couple wanted to create a boutique mineral makeup brand sold exclusively throughout hair and beauty salons, tailored to fit client’s wants and needs. They approached a number of laboratories that could produce the minerals and products that fitted to their criteria and philosophy. “Each lab had its strengths in certain areas,” says Melissa. “So they decided to pick and choose to ensure the quality and strengths of each individual lab to get the best of the best across the range.” The result was Bella Vi, (which means ‘Beautiful You’ in Italian), and the pair have not looked back. In 2011 Bella Vi was accredited Cruelty Free by the US PETA, was asked to be involved in many fashion events throughout the country, including Fashion Week, worked with fashion labels to create makeup looks for shows and

photoshoots and are proud to have supported many charity events, including Look Good, Feel Better. This year holds more exciting developments, including looking at exports and the exciting development of completely new product ranges which will be available soon. However the biggest ongoing priority for Melissa and Glenn is introducing new products that are a tailor made mix of international trends and what suits the skin tones and needs of New Zealand women, so they can feel beautiful everyday without putting unnatural ingredients on their skin. “To be able to offer a high fashion boutique cosmetic range with practicality and big performance, that once applied instantly converts clients to the flawless airbrush finish yet light and fresh coverage is key,” says Melissa. “Bella Vi is a company with passion and drive with a big heart proud of our philosophy of honesty and integrity.” “It‘s a wonderful feeling that Bella Vi has become part of New Zealand’s women’s life styles, for all the right reasons.”

From Left to Right: Melissa Furze and Glenn Furze. Chelsea Winter – Masterchef Winner wears Bella Vi natural mineral cosmetics throughout the preceding pages.

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Bella Viâ&#x20AC;&#x2122;s new packaging for their Indulgence Collection has just been released. Choose from the Deluxe or Essentials kit which have everything you need to get started with mineral make up!

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INSPIRING REAL ESTATE ON THE MARKET INSIDE:

» Celebrating the Wakatipu’s biggest ever residential real estate sale » Luxury lodge on Rakino Island » Luxury lodge on Waiheke Island » New Specialist agents for Luxury Real Estate...

Luxury Real Estate New Zealand Wakatipu Winners!

Premium realtor company Luxury Real Estate New Zealand have concluded the highest residential sale in Queenstown’s history. With an undisclosed purchase price for confidentiality the previous American owners will now share their time between New Zealand, Europe and the US. Sold to a New Zealand family the property termed ‘White Shadows’ previously operated as a boutique bed and breakfast but will now be a full time residential home for its new owners. Terry Spice and Nick Horton both owners and brokers for their specialist, high end company Luxury Real Estate New Zealand said “It is with great pleasure and enormous pride that we concluded what we set out to do for our loyal vendors; for them to experience a real estate process that was seamless in service and delivered them an outstanding end result, we couldn’t be happier with this wonderful achievement”.

New Specialist Agents for Luxury Real Estate New Zealand

George

Charlie

Additional to Terry Spice and Nick Horton the company now bring two new specialists within the Coastal Waterfront and Farm/High Country Station genres. Charlie Brendon-Cook Coastal / Waterfront Specialist Living in The Bay of Islands, Charlie knows first-hand the unique appeal of New

Zealand’s world-class coast. Charlie has dominated markets and achieved record sales nationally and internationally. The demand for his services through referrals and recommendations perpetuates his reputation as an outstanding professional. Charlie remains down-to-earth - privileged to help people through his enthusiasm for property and unwavering appreciation for the New Zealand coastal lifestyle.

Contact:

George Orchiston Farms / High Country Stations George specialises in the marketing and sales of rural property throughout New Zealand, ranging from large scale farms and high country stations through to viticulture and lifestyle properties. Having farmed on a number of high country stations throughout New Zealand he is armed with a solid network of both farming and professional contacts within the vibrant growth industry.

Luxury Real Estate New Zealand Head Office 3 Arrow Lane, Arrowtown 9351 New Zealand www.luxuryrealestate.co.nz

Terry Spice | 021 755 889 terry@luxuryrealestate.co.nz Nick Horton | 021 530 000 nick@luxuryrealestate.co.nz Charlie Brendon-Cook | 021 2444 888 charlie@luxuryrealestate.co.nz George Orchiston | 027 572 0547 george@luxuryrealestate.co.nz

144a Arrowtown Lake Hayes Road

Centre stage overlooking Lake Hayes is the location of choice and this modern, architectural home fits beautifully into its surrounds. Guests are well catered for with twin en-suited rooms in a self contained area on the ground floor; both rooms have expansive lake views and are generous in size. The first floor is home to the master suite which looks right up the lake towards Cecil Peak with all of the day to day living rooms contained on the same level. The designer kitchen is very well appointed, entertaining and cooking made easy with great indoor/outdoor flow to a sheltered courtyard and outdoor fireplace enveloping the panoramic blue waters of Lake Hayes. The main lounge and dining areas have stunning views and a cosy ‘winter room’ is perfect for television, music and relaxing. Upstairs is a multipurpose configuration of two more rooms with a shared en-suite which is currently being used as two home offices. Easy living has been a major design consideration; a lift from the ground level for shopping is also in place for wheelchair access if required. This home has stunning proportions, is functional and is widely regarded as one of the most luxurious homes overlooking Lake Hayes.

Contact: Terry Spice | Luxury Real Estate New Zealand | Mobile: 021 755 889 | www.luxuryrealestate.co.nz

Luxury Lodge Rakino Island

Architecturally designed to maximise privacy and the spectacular ocean views, Hurakia Lodge affords a first class lifestyle for those fortunate enough to enjoy this five bedroom, five bathroom island residence. The design features and attention to detail are superb. With dramatic vistas and exceptional comfort occupying some 9 hectares, this is the gem of the Hauraki Gulf. Only six minutes by helicopter from the centre of New Zealand’s largest metropolis Auckland, or a short cruise by launch or yacht travelling to and from Rakino, makes a very pleasant experience. Facilities extend to a private wharf, two deep water moorings, swimming pool, golf driving range, boat house, direct water access and private beach. An island property of this quality with these features is a rarity. Offered for sale as either an exclusive private residence or luxury lodge, the choice is yours.

Contact: WAYNE MAGUIRE AREINZ | Premium, Maguire Realty Ltd (REAA 2008) | Mobile: 0274 22 33 77 | Office: 09 578 5000

LUXURY LODGE WAIHEKE ISLAND

Seldom does a property of this quality become available so close to downtown Auckland. This superb waterfront location is situated close to the action where the ferry comes in at Matiatia Bay. This can be your luxury getaway retreat or a superlative lifestyle and Bed and Breakfast business - the possibilities are endless. Consisting of 9218 square meters of land and 460 square meters of building, this immaculate property has five double bedrooms with five en-suite bathrooms, and fabulous 180 degree views from every room. This architecturally designed home is the ultimate in luxury living. The stunning open courtyard, which has an amazing sense of space and light, is the real feature of this home which is flawlessly designed with walls of glass creating a dramatic connection to the seascape beyond. Close to Oneroa cafes and restaurants and a selection of walkways along the coast and through native bush, this property has everything you could ask for spectacular views, relaxed island lifestyle, a beautifully designed residence and immediate access to the ferry to downtown Auckland. Think private retreat/lifestyle or business and consider living in paradise.

Contact: LARA THOMPSON | Premium, Maguire Realty Ltd (REAA 2008) | Mobile:Â 021 0297 2276 | Office:Â 09 578 5000

Award winning architect

Award winning architect Basil Hooper’s best work ever – 71 Shore Road, Remuera. A 314m² stunning family home with five bedrooms, three bathrooms plus a study/office. This fabulous character home is set on 1011m² of flat land with an inground swimming pool and plenty of room for the kids to play. Designed for entertaining in mind with wonderful outdoor living and French doors opening to the patio area. Three car garaging and off street parking for five. Situated in the ever popular double grammar zone and zoned for Victoria Avenue School and Remuera Intermediate. 2011 C.V.$2,500,000. Please phone for viewing. Price By Negotiation.

Contact: Eden Thomson 021 790 552 | John Partridge 021 583 100 | Bayleys Real Estate Ltd, Remuera | Licensed under the REA Act 2008

| what’s hot with me

Impress ME Seeking: an infinity of incredible possibilities to mesmerise me. Stun me with your intellectual harmony and sophistication. Impress me with your eloquent subtleties that conceal your power. Be luscious and sexy yet mature enough to never let me down. I’m not timid and neither are you. www.zenbook.asus.com or www.intel.com/ultrabook ASUS ZENBOOK with 11” screen and Intel Core i7 processor RRP $1599.

Berluti ME Refined owners of a pair of revered Parisian handcrafted Berluti footwear may like to now add an eight-ply cashmere suit or hand-painted leather biker jacket to their wardrobe. For the brand, which was established in 1895, has just shown its first ready-towear collection in an elegant show attended by the who’s who of fashion. But it was the shoes that captivated Andy Warhol and are works of art in themselves. www.berluti.com

Father’s Day ME Hot for Father’s Day - Montblanc introduces two high-end statements of elegance to its StarWalker Collection. The Montblanc StarWalker collection is a family of writing instruments that underscores Montblanc’s commitment to continually pushing the boundaries of design with the novel use of the most extraordinary materials. With the addition of the StarWalker rose gold Resin and StarWalker rose gold Metal, Montblanc completes this statement collection with this new line featuring precious rose gold. crest. RRP $ 1780 pictured (other models from RRP $590). Available from Montblanc Boutique, 45 Queen St, Auckland, Ph 09 309 5074 or Kirkcaldie & Stains, Lambton Quay, Wellington.

Seduce ME Every woman knows the secret of feeling wonderfully feminine and playful lies beneath her clothes. Spoil the woman you love or give yourself a gift of Italian sensuality from La Perla. Seductively feminine, the “Roaring” Collection features scrumptious Chantilly lace with precious scalloped edges, enhanced by silk trim. Bra $335, Pant $275. Available at The Silk Drawer, 09 358 5544

Experience the Luxury

Espresso ME If you’re a coffee and art connoisseur, here is a combination sent from the heavens! Artist, Shane Hansen, has teamed with Valente Machinery to create a limited edition series amalgamating the fine Italian coffee machine with the best of contemporary Maori art. Depicting themes such as ‘the dancing vapour that floats from a fresh cup of pulled espresso’ and ‘sitting on a sunfilled deck –raybans, boardshorts and cheese scones …’ these limited edition pieces will become family heirlooms. The art is hand applied, sprayed and finished. Limited edition of only 3 per design, $5,500 each, contact shane@shanehansen.co.nz

EVENT ME Let’s Party – Bendemeer in Queenstown. ME Magazine recently discovered two amazing venues for any kind of function you can imagine The Wood Shed at Bendemeer, and their Lakeside Pavilion. Whatever you’re planning - a private dinner, intimate drinks with friends, a product launch or a reason to celebrate; The Woolshed at Bendemeer can offer it all in one of Queenstown most unique and settings. Only 200 metres away on the same land is their second offering the Lakeside Pavilion. This award winning Lakeside Pavilion has been designed as a multi-functional all-occasion venue, super trendy and located on it own Lake, this is 5 star at it’s best. If your so totally blown away that you want to live there, you won’t be disappointed as you can also purchase a house and land package, although slightly more expensive then holding a function there . . . but why not! See www. bendemeerwoolshed.co.nz and www. bendemeer.co.nz

Dot ME

Marc Jacobs’s latest fragrance, DOT, is encapsulated in yet another cheerful and divinely collectable flacon. There seems no end to the gorgeous caps, this time a ladybug sitting in the heart of a flower - irresistible. As too is the floral-fruity fragrance, which opens with a dragon fruit and red berry act followed by a trio performance by honeysuckle, jasmine and orange blossom. Dessert is served on a driftwood plate drenched in coconut water, vanilla and a sensual musk. Simply sniffable! Available at pharmacies and department stores soon.

You plan every little detail to make sure your special celebration is perfect and so do we! VIPs | Weddings | Luxury Tours | For the Red Carpet Locations & Reservations AUCKLAND, WELLINGTON, CHRISTCHURCH, QUEENSTOWN, DUNEDIN Ph: 0508 695 466 (0508 NZLIMO) | Web: www.nzlimousines.co.nz

Coincidental Cruz-ing Coincidence was the case when the two publishers of ME Magazine met for the first time in one of our homes.

Hanging on my wall is a fantastic Cruz Jimenez painting which I have proudly owned for several years, in fact I have two of them. As it happens, my business partner also has a Cruz or two hanging in her own home, in Central Otago! We knew immediately this was a sign of a great working relationship to come, reinforced by individual investments made years ago. I was thrilled to hear Cruz was exhibiting his new works, instantly recognisable as a development of his previous works, his recent pieces demonstrate a conceptual boldness and spirituality. Return visits are always a delight as new nuances are seen. Even after 12 years, my eyes still linger on my own Cruz Jimenez artworks as a different light catches a depth and movement I may not have previously seen.

Composition is dramatic in his black and white works, which are texturally rich with a variety of tonal qualities and striking brushwork to create a constantly shifting picture plane of colours; there is nothing static about these paintings. Cruz has moved away from figurative paintings but I was pleased to see he still includes the whimsy of a suggestion of birds as well as leaves, nature, seasons, the passage of time and concerns about the spirit and the body. Minimalistic yet expressive, his paintings ‘evoke ideas about creation, life and death, relying only on an abstract lexicon of vague object-forms and rich, mutable colours’, Cruz’s work represents a great investment!

Orange Blossoms on Daisy Street, oil on panel, 500mm x 500mm $ 1,750.00 In Between The Light and Me, 2012, Oil on panel, 1000mm x 1200mm $4,750.00 First Sunset in Venice Beach, 2012, Oil on paper, 540mm x 800mm $1,650 www.cruzart.com

â&#x20AC;&#x153;My eyes still linger on my own Cruz Jimenez artworks as a different light catches a depth and movement I may not have previously seen.â&#x20AC;? 45

the stats: Martin Crowe Born: 1962 | Current age: 49 years Major Cricket Teams Represented: New Zealand, Auckland, Central Districts, Somerset, Wellington Other: Coach, Commentator, Father, Husband to Lorraine Downes and Sky Rugby Channel boss. Â Marcus Wheelhouse Born: 1973 | Current age: 39 years Top amateur golfer who played on various professional golfing tours around the world for over. Other: Coach, Radio Sport Host, Father, Husband to Melodie Robinson.

Boy’s WeekenD

Combine all the things guys enjoy: The Hills Golf Course, food and wine, throw in a massage and you have the Ultimate Boy's Weekend.

Best friends of twenty years, Martin Crowe and Marcus Wheelhouse took time out from their hectic work schedules and jetted into Queenstown for some "man time" at Sir Michael Hill's world class championship golf course and home of the NZ PGA Pro Am Championship. The Hills is renowned as a challenging golf course, with a magnificent clubhouse that boasts a luxurious day spa, clever chefs, a wine list that reflects the region all in a luxurious style that caters for the needs of the rich and famous. It is not unusual to see international celebrities and sportsmen at The Hills relaxing and enjoying every aspect of this astounding golf course. Sir Michael Hill has showcased sculptures throughout the course, enhancing the drama of a first class round of golf. Visit www.thehills.co.nz for more information or call the team on 03 409 8290 to enquire about membership or book a tee time and the staff will tailor make a boys weekend so you to can ‘live the dream’ that is The Hills, just as Marcus and Martin experienced.

Unmatched Excellence

Expect something special when you travel with us Taxi Services Airport Transfers VIP Confidential Transport Special Events & Functions Smart Business Service Account Holder Option Eftpos and Credit Card payment accepted Smart phone booking application available

Locations & Reservations AUCKLAND Ph: (09) 377 0773 WELLINGTON Ph: (04) 387 4600 CHRISTCHURCH Ph: (03) 379 5888 QUEENSTOWN & DUNEDIN Ph: 0800 789 789

Book online at www.corporatecabs.co.nz

LETâ&#x20AC;&#x2122;S SET SAIL Our adventurous crew takes to the Auckland Harbour on The Pride of Auckland. Wrapped up warm in their Line 7 gear with Moa Beer to guard against a cold and blustery day!

Left to Right: Red Line 7 Marine In Shore Jacket, Silver Grey Vest over Green Line 7 Double Pocket Jacket, Platinum Line 7 Marine In Shore Jacket, Navy Squadron Jacket, Red Line 7 Marine In Shore Jacket, Navy Squadron Jacket, Silver Grey Vest over Red Line 7 Rouched Collar Jacket with Line 7 Scoop Hem Top, Platinum Line 7 Marine In Shore Jacket. Mix of Moa Methode, pilsner style lager and Moa Pale Ale, NZ pale ale with Nelson 50 Sauvin hops.

Lara wears Line 7 Double Pocket Jacket

George wears Line 7 Squadron Jacket Moa Pale Ale Rachel wears Red Line 7 Rouched Collar Jacket with Line 7 Scoop Hem Top and red and white stripe Line 7 tee Moa Methode

Navy Squadron Line 7 Jacket Line 7 Printed Logo Tee in Black Moa Methode

Red Line 7 Marine Inshore Jacket Moa Pale Ale

George is wearing Black Line 7 Squadron Jacket Moa Pale Ale

Platinum Line 7 Marine Inshore Jacket Team Embroidered Polo

Navy Squadron Jacket Marine Inshore Jacket Black Squadron Jacket Moa Methode, Moa Pale Ale

Left to Right Printed Logo Tee Black and Red, H20 Addict Tee, Series Tee, Beach Print Tee, Team Embroidered Tee

THEN ALONG CAME A WINEMAKER...

Brooke: Line 7 Tee, Rachel: Contrast Shoulder Hooded Cardi Stainless Steel & 18ct White Gold, Rolex 31mm Date just RRP $17,195, 18ct White Gold Diamond Set Hoops, Total Diamond weight 2.97cts, RRP $8,895 Ross: Beach Print Tee Stainless Steel Rolex GMT Master II, RRP $12,665 Lana: Knit Drape Cardi 18ct White Gold Cross-over diamond hoops, 1.50ct Total Diamond weight, RRP $4,595 Stainless Steel & Platinum, 29mm Ladies Rolex Yachtmaster, RRP $13,325 Paul: Team Embroidered Polo Stainless Steel & Platinum, 40mm Gents Rolex Yachtmaster, $16,575 NZD Retail Top IMAGE: “Kirky Signature Series” Reserve Chardonnay 2010(the bottle), Wild rose 2011, “Kirky Signature Series” reserve malbec 2010, Kirkpatrick Estate Gewurztraminer 2011. Bottom Image: Kirkpatrick Estate Gewurztraminer 2011. Wild rose 2011, Simon holds the virgin chardonnay 2011, virgin chardonnay 2011, Kirkpatrick Estate fortified merlot 2009.

Rachel: Contrast Shoulder Hooded Cardi Stainless Steel & 18ct White Gold, Rolex 31mm Datejust RRP $17,195 Retail18ct White Gold Diamond Set Hoops, Total Diamond weight 2.97cts, RRP $8,895; Kurt: Team Embroidered Polo Kirk is wearing: 18ct White Gold Rolex Submariner with Blue Dial, RRP $50,040; George: Series Tee Cream Stainless Steel & 18ct Yellow Gold Rolex Daytona, RRP $23,550 kirkpatrick estate wild rose 2011

LET’S CELEBRATE!

On the left, “Kirky Signature Series” Reserve Malbec 2010, middle Kirkpatrick Estate Fortified Merlot 2009, right (blurred) Kirkpatrick estate Gewurztraminer 2011.

A special thank you to the Team at Explore NZ. Profiled in this photo shoot is one of their fantastic Pride of Auckland Yachts. Book a charter with them now at www.explorenz.co.nz 58

Moa Blanc Evolution

640km’s in the new Audi A6 With the last of the Peregrine grapes from the phenomenal 2012 harvest tucked safely inside the winery, I could venture away from the Wakatipu Basin and its hills, freshly sifted with a dusting of snow. STORY | Greg Hay, Owner Peregrine Wines

Left Page: Greg with David Sutton of Continental Car Services. Right Page: Panoramic view of Bayview Chateau Tongariro.

With the last of the Peregrine grapes from the phenomenal 2012 harvest tucked safely inside the winery, I could venture away from the Wakatipu Basin and its hills, freshly sifted with a dusting of snow. My itinerary started in the sexy black Air New Zealand A320 and a flight over some of our most iconic landscapes. Soaring over the autumnal colours provided by the willows and poplars that cloak the countryside, the sound of my car’s engine blowing up reverberated in my head. Happily, imagining the fantastic Audi A6 awaiting me at Continental Car Services in Auckland distracted my thoughts.

next Audi due to their exemplary aftersales service. My only regret is not being able to drop by to have my car valeted every second day!

Glimpsing the river where I chase tiny delicacies brought on visions wine and whitebait - a near spiritual combination! And, luckily for me, my trip unfolded into a magical combination of great food, wine and accommodation, made all the better by my Audi A6 driving experience.

Together with sales manager, David Sutton, Mark explained the intricacies and state-of-the-art technology of the A6. I was already appreciating the modern yet sophisticated interior, with its leather upholstery and inlays of Oak wood Beaufor. It was a great moment to finally get my hands on the keys and drive the A6 tentatively out of the immaculate, hanger-like showroom and start heading south. I set the Audi’s ‘adaptive cruise control’, which detects the vehicle ahead and maintains a safe distance – a rather amazing safety device, as is the ‘active lane assist’ that prevents changing lanes into another vehicle. I took advantage of the touch-sensitive MMR® which allows you to place calls with one finger without looking away from the road and caught up on some business.

Arriving on a blustery Auckland day, I was glad to head straight to Continental Car’s Audi showroom to meet Mark Bycroft, CCS’s Audi Manager. Mark has been at CCS for well over 20 years, starting as a mechanic and then progressing through the company to his current position so there is, arguably, no one more knowledgeable about Audis, and most other cars for that matter, than Mark. It is fitting then that he has stayed at CCS, the dealership of choice for purchasing your

Surrounded by such elegant luxury and feeling the power within the Audi just wanting to be unleashed, I decided to leave the main highway and try the country roads. I turned off the main highway at Ngarawahia. Sheep, dairy cows and neat hedges flew by and I began to enjoy the responsiveness and power of the sixcylinder engine which seemed to fit my own dynamic style of driving. I must admit to stopping a few times just so I could accelerate to 100 km/h in five to six seconds!

Onwards, past Tauramanui, my Audi and I started to gain some altitude and the plateau signalled that the Chateau wasn’t too far away. Officially called The Bayview Chateau Tongariro Mt Ruapehu, my memories of this iconic building were correct. It is still very grand indeed and as I enjoyed a glass of wine in front of the roaring fire warming the massive lounge, I read about the history of the hotel. Construction began in 1929 with a contract price of £78,000. I couldn’t help thinking that today that might possibly cover the compliance costs and consent fees required by councils. Amazingly, the Chateau was opened on 1st August - a mere eight months later. Immediately, international VIP’s and well-heeled locals flocked down for many a famous party. Sadly, in the middle of its hey day, WW2 broke out and after an earthquake damaged the Wellington hospital, it was commandeered it as an asylum. However, a few different owners and a lot of investment have seen the Chateau restored to its former glory and it is now a Category One Historic Building. Dining in the grand Ruapehu Restaurant, I perused the impressive menu. Some items will always automatically jump out for me and so the Kingfish Risotto with pea and prawns was a quick decision and great match for the Riesling I was entertaining. The dish was beautifully prepared and presented and, soon gone! The elegant meal finished, I sauntered off to a very comfortable bed and watched the first snowflakes of the 2012 ski season start to fall. Dawn broke crisp and clear with Mt Ruapehu resplendent in a new white cloak and was glad of the fast air-conditioning in the Audi to heat my bones to a more reasonable temperature. Off I set again and was soon at Mangaweka. At Peregrine Winery we are actively involved in avian conservation projects, mainly in the Fiordland National Park. Stopping at the Mt Bruce Bird Sanctuary was worthwhile just to see their latest arrival: a pure white Kiwi. Then there’s the Kaka who are very noisy, bolshie and boisterous birds that look similar to a Kea but don’t have the same penchant for windscreen wipers. Try to spot the Tuataras and green Geckos – I didn’t manage to find any! Passing through the very swanky looking Greytown with its designer shops, French bakeries and boutique hotels it is hard not to stop again. I noticed the elegant lines and proportions of my A6 were being appreciated by the good folk of Martinborough I arrived right on ‘wine time’ and I soon spotted the splendid façade of the Martinborough Hotel. Old-world charm with modern touches throughout the rooms, named after the people and places of historic relevance to the area, makes this both an elegant and interesting stay. Spying my claw-footed bath and knowing it would be utilized very shortly and from where I could also watch “Gone Fishing” (does it get any better than that?), I nipped downstairs to say hello to the new owners of the restaurant. Jerry and Carline Dolan took over the

Left Page, Top left: Bayview Chateau Tongariro. Middle Left: The Martinborough Hotel Right Page: Room and exterior of Ohtel Wellington.

restaurant in Easter and they have some great plans for the venue so I will be returning to see how they develop the business. That night, supremely tender calamari with the lightest touch of fresh red chilli was served with thinly sliced green beans and fennel bulb. A perfect match for my Chardonnay and was followed by a succulent and beautifully cooked piece of fillet with fresh peas. The 2009 Escarpment Vineyard Pinot Noir made locally by the Pinot Maestro, Larry McKenna, was an excellent accompaniment. By some strange moment of fate, no sooner had my Pinot arrived, then the smiling face of the said Larry appeared, exclaiming, “you can’t hide in Martinborough Mr Hay!” Waking to the sun streaming through my window, the Sunday Star Times at my door, which announced the Highlanders had beaten the Bulls 16-11 – the day just got a whole lot better – an early breakfast and I was back in the driver’s seat. Meandering happily along the country roads, the Audi was performing just as I had imagined its German precision would. Standing between Wellington and me was now the Rimutaka’s and that long and windy road with its incessant corners but I was sure the Audi was going to enjoy them all. Indeed, the drive was exciting and I really put the car through its paces as it stuck to the road around every bend. Together we cruised down the valley into Wellington city and the luxury of the boutique and very smart Ohtel Hotel on Oriental Parade. Easy to locate, the Ohtel was a contrast to the Chateau Tongariro in both size and style. Small and modern, with a dash of ‘70’s retro, my room overlooked the harbour. Boats and yachts were not even moving on

their moorings and it was one of those ‘you can’t beat Wellington on a nice day’ moments. Creating a lovely ‘home’ feeling is not easy inside a hotel but the Ohtel’s personal touches, vibrant colours, artworks and the softest carpet that invited you to dig your toes into, achieves this. Enlarged NZ coins, such as the old 1c, 2c, 5c, are used to number the rooms and a cool little bar serves platters with a good selection of beverages, in a friendly, intimate space. Ohtel’s great location makes it easy to access any of Wellington’s main attractions. Another early start, the 8.15am sailing of the Cook Strait ferry, found me looking onto a millpond instead of the dreaded maelstrom that this roughest piece of water on earth can sometimes provide. It was a sunny and crisp morning as the boat docked into the Picton Wharf, some three hours later. As I drove off the ferry and through the town in my lovely white Audi A6, I knew that Blenheim wasn’t far away and that same game was about to arise... left or right, Kaikoura or the West Coast...

Part Two of Greg Hay’s Road Trip in his new Audi A6, 3L TFSI S-Tronic will appear in the next edition of ME Magazine. For Greg’s Roadies Recommendations See: Continental Car Services www.ccs.co.nz Bayview Chateau Tongariro Hotel Mt Ruapehu www.chateau.co.nz The Martinborough Hotel www.martinboroughhotel.co.nz Ohtel Wellington www.ohtel.com

The best view from a bath in the world 64

It was a dull Friday afternoon when I managed to slip away early to investigate a lodge I had heard about from an Auckland businessman a few months ago...

Left Page: View from the Private Villa bathroom. Right Page, Top Left: Private Villa Outside Living area. Top Right: Gavin the lodge manger with his terrier ‘Elvis’. Bottom: Azur Lodge reception area.

Although their website is comprehensive, I could not get a feel for why it was a $1000 per night lodge, or even if it was actually a lodge. I was intrigued to discover why this place had come so highly recommended. Having driven to the end of a very normal suburban Queenstown Sunshine Bay street, I came across the entrance; classy but totally understated. I started to wind up the tree-lined driveway, passing perfectly manicured trees and then it hit me - I was looking at one of the most magnificent views from a lodge in this region. In the car park, Gavin, the lodge manger’s gorgeous little terrier, ‘Elvis’, greeted me and gallantly led me into the main lodge building. Instantly, I felt like I had arrived home. There was a delicious ‘Tarte au Citron’ waiting to

be devoured on the kitchen bench, a full range of local and international bubbles in the wine fridge, and that gorgeous view to take in while relaxing with my glass of local Amisfield Sav Blanc as my luggage was magically whisked away to my room. Dragging ourselves away from the view, my friends and I headed to our two private villas. We had booked two of the nine villas and taken side-by-side ones so we could wander between with our cups of tea or glasses of wine during our stay. I was shown round my villa by the gorgeous Rebecca and, to her delight, she said that my reaction to my accommodations for the night was the same as every guest she checks-in. With the private villa architecture seemingly

reminiscent of a Japanese Bath house, these villas were built with one purpose in mind it... relaxation. The bathrooms were unlike any other bathroom I have experienced, spa baths big enough for two, with windows opening out to one of the best views in the world. I have stayed in over ten lodges or hotels with spa bath windows that open onto views of New Zealand, and this was definitely the best! The bathrobes, imported from Singapore, were sheer lavishness against the skin, another ‘best’ for me. There were more welcoming touches of luxury in the bathroom: Lavender Oil for relaxation and candles provided a romantic ambiance for intimate moments. And there was more … The chilled ‘THE – Terrace Heights Estate’ wine, which has a family connection to the Lodge, waiting in the champagne bucket, was superb. On special occasions they use the local Arcadia bubbly and chocolate dipped strawberries - I can’t wait to get married to experience those! The chocolates . . the complimentary mini bar . . . the list just keeps going on and it is these personal touches that make this Lodge one of the very best in New Zealand. The cocktail and canapés session started when we were ready, not at a scheduled time, which I thought was another great part of Azur’s service. The fire was lit the moment we arrived, and six of us gathered around and drank New York styled cocktails that you would be hard pressed to beat in the best cocktail bars in New Zealand. It felt like we were at home with a bunch of friends around our own fire, except it was better as we didn’t need to lift a finger and the drinks were constantly topped up or renewed. The dinner options were endless, Gavin offered to drop us into Queenstown for dinner, or we could dine in our luxurious villas with a choice of ten restaurants delivering straight to our doors, a romantic option which I took up and thoroughly enjoyed - why go out when you have the option of relaxing in a 5 star room with the magnificent gas fire which heated the space so well that we were able to have the sliding doors open to the mountains during dinner and all evening with the fire glowing in the corner to provide our light. After plenty of local bubbly and pinot and eight hours of solid, soothing sleep, I soaked in the spa bath with the windows open to the mountains for an hour and then headed up to the main lodge for breakfast. I could have anything, the chef was busy in the kitchen, the papers were ready to be read and I settled down to some Sudoku to get my brain going and a fantastic flat white crafted by Gavin. I didn’t want to leave and I will go back, Tania and Gavin’s hospitality, flourishes and 5 star luxury with humble attitudes makes this place anyone’s second home, a far better deal than owning our own holiday house in Queenstown, as you never need clean up after yourself, and there is total privacy. Next time I am at Azur, I will have the in-room massage and really forget anything else that exists in the world, other than the mountains with the light on them that dances before you eyes at Azur! www.azur.co.nz

ME Magazines ‘Boys Weekend’ photo shoot was made possible by: The wonderful team at the fabulous Queenstown Park Boutique Hotel, Marcus Wheelhouse and Martin Crowe but thought the spaciousness of the rooms were exceptional and their hosts John and Donna “made sure our every need was taken care of, its is a truly gorgeous property!” www.queenstownparkhotel.co.nz Plus the support of Destination Queenstown, check out the courses and packages at http://www.queenstownnz.co.nz/information/golf-queenstown/

lady

lunch-a-lot

In each issue, Lady Lunch-A-Lot will visit two hotspots around the country to bring you more dining options that perhaps you may not be aware of or have always wanted to try.

In the Southern Pinot Pit –

In the Auckland District

Wakatipu Grill

Simple and elegant with a distinctive art collection and a glorious display of white orchards -District Dining could be in any cosmopolitan city. This is Britomart dining at its finest with an equally distinctive menu created by Chef, Warren Turnbull.

Everything about Wakatipu Grill is more than befitting the Comtesse du Barry, mistress to Louis XV and a lady who loved to entertain extravagantly until she was lead to the guillotine. Not before she made cauliflower soup her own though and next time you order a bowl of Crème Madame du Barry, spare a thought for the enticing beauty! Taking inspiration from such past ‘celebrities’ and heritage of the chefs adds a fun and mischievousness to what ladies’ lunches are all about. And what better place to feel a little naughty that at Wakatipu Grill, where the food reflects the environment it is created in. It is this finesse and attention to detail of Executive Chef Peter Thornley, that has nominated Wakatipu Grill as a finalist in the prestigious Cuisine 2012 NZ Restaurant of the Year Awards. After lunch, take a time to enjoy the outdoor fireplace on the terrace and enjoy the prime lakefront position with its captivating views of the lake and Coronet Peak.

Warren’s wealth of knowledge and international experience shines through in his meals. No matter how busy your schedule, you will soon start to chill as you nibble on some thinly sliced crispy pig’s ears with Szechuan salt – very tasty! As Mimi explains of their philosophy, ‘we try to make the food not too heavy. Warren and I enjoy trying different things to get a broader experience of flavours so, although you can order separately, we encourage the sharing concept so you can come in here and dine at a reasonable price and we keep the food approachable.’ We delved into the veal tongue and sweetbreads and the spiced roast pumpkin with a moorish feta, honey and wild rice combo and then a ceviche of fish. And then somehow there was no shephard’s pie left in the cassoulet. The fact that we then demolished the chocolate brownie is both a testament to the yumminess of the food and proof that it is a misconception that skinny girls don’t eat!

So, ladies, and men who like to dine a lot, take advantage of the Ladies Lunch a Lot Series before it finishes at the end of September.

So, who, apart from the Prince and Princess of Monaco and more recently the All Blacks, much to the delight Warren, eats at District Dining? Those wanting a delicious meal who enjoy sharing the experience with the ones they love.

Wakatipu Grill 03 450 9400

District Dining 09 368 5315

Official wine of

SUBSCRIBE TO ME MAGAZINE Subscribe online by going to memagazine.co.nz

and go in the draw to win... A mixed half case of Huntaway Reserve Wines and the gorgeous 1.8Kg maxi round Whitestone Lindis Pass cheese delivered to your home! Since Huntaway Reserve was launched in late 1996, the range has been awarded multiple gold medals and trophies at local and international wine shows! Developed from an historic 774 AD French recipe, Lindis Pass is Whitestone’s latest brie creation. Designed to satisfy the most discerning cheese lover, it’s high moisture content means it must be handled with care. To realise it’s full potential this brie style requires full ripening to release it’s complex earthy mushroom flavours. Made in a traditional large 1.8kg maxi round.

Read ME Magazine online or JOIN the ME Club at www.memagazine.co.nz

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Servilles Takapuna Paul Serville launched the iconic hairdressing brand with the opening of Servilles Takapuna in 1984 near the Hauraki Corner end of Lake Road. Today, Servilles Takapuna currently sits at the other end of Lake Road nestled in the heart of one of Auckland’s most exclusive beachside shopping and residential communities. The salon concept is a unique collaboration with expat Kiwi architect David Howell (now based in New York) which has received international recognition. Whilst Servilles Newmarket set the standard for Servilles new concept salon design in 2005, Servilles Takapuna continued this journey of innovation with the opening of a new Takapuna salon in 2008. The new salon delivers an environment which successfully brings together high end technology with client comfort and provides an ambience of warmth, calm and serenity. Me Magazine was fortunate to secure top Servilles Stylists, Vladimir Moiseev and Pedja Rilak to create the great hairstyles for our houseboat shoot with Chelsea Winter, Mianette Broekman and Lisa Crawley.

vladimir moiseev, stylist at servilles takapuna Who or what inspires you as a hairdresser/in general? At the moment it’s the Parisian chic of the 18th century. Hair trends you’re loving for Winter 2012? Full heavy fringes, low side partings. Who is your style icon? Tom Ford. What designers/labels/trends are you wearing this season? Mostly classic stuff, Ralph Lauren, Comme des Garçons. What’s on your iPod at the moment? Will Young, Ibiza Summer Mix 2012. Can you explain the styles you did for this shoot? Mianette has beautiful long hair so a French braid is a really modern way to style long hair. It’s also a great way to show off blonde highlights and

create texture. The braid is the perfect style to hold hair comfortably in place, especially on a boat trip and Mianette looked stunning! For Chelsea I wanted to give her the ultimate glamorous style to reflect her MasterChef winning status! I created loose, tousled curls inspired by Kate Moss on the cover of Vogue UK last month. This style looked gorgeous on Chelsea and gave her more volume but still maintaining a freedom for her hair to move.

a very cohesive collection this season. What’s on your iPod at the moment? Nathan Haines and a blend of electronica with a touch of jazz. I can’t live without? Any member of my family – they truly make my world complete! Can you explain the styles you did for this shoot? This was a sexy, classic look but with a modern twist. Lisa was really lovely and this look was perfect for her.

Career Highlights:

• ID Artist on the L’Oréal Creative Team 2012 Member of the Servilles Creative Team for NZ Fashion Week

• Servilles Creative Team for NZ Fashion Week

• Most Promising Stylist of the Year at the Servilles Awards 2011 • NZAPEP Student of the Year 2011 • New Zealand’s Next Top Model • Winner of NZ Fashion Week New Talent Hair Stylist 2010

Pedja Rilak, Stylist at Servilles Takapuna. Who or what inspires you as a hairdresser/in general? Vidal Sassoon, even at age 84 he was at the cutting edge of hairdressing. Hair trends you’re loving for Winter 2012? Short, soft hair is still setting the trends. What designers/labels/trends are you wearing this season? Salasai,

• New Zealand’s Next Top Model including Rosanagh’s makeover cycle 3

Servilles came out on top at the 2012 Hair Expo Awards in Sydney last month, taking away the event’s three top business awards for Educational Organisation of the Year for the third consecutive year, Excellence in Marketing and Business of the Year. Servilles won in all three categories for which they were finalists. Business of the Year is one of the highest accolades awarded by the hairdressing industry, and Servilles is thrilled to be recognised among some of the best talent Australia and New Zealand has to offer. www.servilles.com

Heli-Hike ME Magazine is a huge believer in helicopters being the absolute best way to see New Zealand... Recently the earth moved as it constantly does and the result was a change to the face of the impressive Franz Joseph Glacier on the West Coast of the South Island. The change in the landscape prompted Franz Joseph Glacier Guides to replace their standard glacier hiking experiences with an affordable Heli-Hike option. Hence Franz Joseph Glacier Guides new Ice Explorer trip transports their guests to the pristine areas of the Glacier by helicopter now, giving guests the best of both worlds; an aerial view of the glacier and its stunning surrounds whilst still being able to hike amongst some of the Glacierâ&#x20AC;&#x2122;s most unique features such as crevices and the clearest of blue ice. A must do in New Zealand... the West Coast Glaciers! Franz Joseph Glacier Guides new Ice Explorer Experience $265 per adult www.franzjosephglacier.com

welcome to

Every business within this list has been tried and tested by the me publishing team, friends of me or customers of me. We attest their commitment to quality, service and style. There is no business that we have in our gallery that is not committed to providing the very best in products or experiences for you. me â&#x20AC;&#x201C; Inspiring YOU with our Gallery of hand picked purveyors to your inspired lifestyle. If there is a business you would like to see on this list, go to our website and send us a message, after all... if you think itâ&#x20AC;&#x2122;s good, so will we. www.memagazine.co.nz 74

New - Pullman Auckland’s Business Lunch

Rydges Wellington Setting the Mark in Style

The best deals are all the more satisfying when they’re brokered over something good to eat. With this in mind, Pullman Auckland has designed a two course express lunch especially for the corporate diner. The business lunch is crafted for guests to choose an entrée and main from an express menu. It features options such as beetroot and poached pear Carpaccio with goat cheese and freshly cooked fish of the day. The lunch also includes access to The Café’s complimentary Wi-Fi. The Pullman Auckland business lunch costs $32 per person - available Monday to Friday.

The first ever Deryn Schmidt uniform has been designed for the quality focused Rydges Wellington brand. Rydges Wellington are tremendously proud of the resulting uniforms, 100% designed and produced in New Zealand, for the team at Rydges. The feedback has been particularly satisfying, having succeeded in providing fashionable, feminine and flattering styles that each Rydges Wellington team member actually wants to put on every day. The luxurious wool suiting, combined with the cool viscose shirts and printed silk scarves ensure that they not only look stunning, but they feel fantastic too. Check out the team at Rydges Wellington when you’re next visiting!

Pullman Auckland, Corner Princes St and Waterloo Quadrant Bookings: thecafe@pullmanauckland.co.nz Ph: 09 353 1000

Peter Gordon at the Farm at Cape Kidnappers

www.derynschmidt.co.nz | www.rydges.com/wellington

canter valley

Photo: Jonathan Gregson

Cape Kidnappers welcomes New Zealand’s own international celebrity chef Peter Gordon to the lodge for a special food and wine weekend and celebration, along with one of the country’s top wineries, Neudorf. Peter was the host of the first food and wine weekend (Kauri Cliffs, 2008) held by what is now a trio of lodges for the Robertson family in New Zealand! The signature degustation dinner prepared by Peter Gordon at The Farm at Cape Kidnappers will be skilfully matched with Neudorf Vineyard wines from New Zealand’s Nelson region. Saturday 1st September $800 + gst per person per night based on double or twin occupancy* 446 Clifton Road, Te Awanga, Hawke’s Bay Email: reservations@capekidnappers.com Phone: 06 875 1900

Canter Valley hatches and grows its barn raised gourmet poultry products in the beautiful area of Sefton, North Canterbury. Suppliers of Duck for the ME Magazine July Edition Duck Recipe, Canter Valley are producers of gourmet poultry products for the discerning New Zealand customer. Available in both the North and South Island, Canter Valley is focused on bringing a high quality gourmet poultry product to you our valued customer, shop online at www.cantervalley.co.nz for: Duck | Free Range Turkey | Quail | Poussin | Goose and Pheasant. Phone 03 3129 805 or Shop Online at www.cantervalley.co.nz

Celebrating Mt Difficulty Wines’ New Tasting Room

Ski Whakapapa with Hilton Lake Taupo!

Mt Difficulty’s Cellar Door has recently been extended, with a new wine tasting area built to enhance the experience of wine tasters and diners alike.

All your energies on the ski field… Let Hilton Taupo look after the rest: they will transport you to Whakapapa ski fields and keep your ski boots warm. Unwind at the end of a full day on the slopes with a dip in the Hilton Lake Taupo thermally heated pool and spa-pool or simply feel any stress melt away in the sauna and steam room. The Hilton Lake Taupo Ski package brings you a selection of appointed rooms and apartments, return transfer to Whakapapa and ski pass for Mt. Ruapehu slopes. Ski package rates start from $320.

• Wine tasting and sales 10.30am – 4.30pm daily • Award winning Mt Difficulty and Roaring Meg wines • Casual lunch served 12 noon-3pm, bookings essential • Dramatic views of Bannockburn’s mining heritage and snow capped mountains

Mt Difficulty Cellar Door & Restaurant - 73 Felton Road, Bannockburn. Email cellar.door@mtdifficulty.co.nz or Phone 03 445 3445 ext 1

Book at www.laketaupo.hilton.com or call 0800 448 002

Ready, Set, Lunch! At Fish, Hilton Auckland

Rydges Auckland New Express Lunch Menu

Enjoy 2 courses for $31 or 3 courses for $39, 7 days a week at FISH, Hilton Auckland. Experience the best of New Zealand seafood and produce with an unbeatable lunch special. Take in the unique views across Auckland’s Harbour while enjoying dishes such as corn, bacon and crab chowder and house smoked fish cakes for starters followed by a delicious main such as the FISH Pot pie, a marriage of the freshest seafood in a crayfish cream sauce with parmesan potato top or twice cooked pork belly with roasted kumara, watercress and apple gastrique to creamy vanilla rice pudding and chocolate mousse with honeycomb to finish. Alternatively, try the Bento Lunch Box, four courses all in one for only $29.

With winter upon us Rydges Auckland is excited to announce why it’s the hottest place to be! A central CBD location and the renowned STK Restaurant and Lounge Bar Rydges Auckland is a sort after place for meeting, sleeping and treating! Whether you’re looking for overnight accommodation in a luxury appointed Executive Suite or craving exquisite cuisine with colleagues, friends or family you will be satisfied at Rydges Auckland. July at Rydges Auckland sees STK Restaurant launch a delicious new Express lunch menu for a very hot price of $12. This new menu is designed with your lunch break in mind and ensures delicious flavours and prompt service. Rydges Auckland is definitely the place for meeting, sleeping and treating!

FISH, Level 1, Hilton Auckland, Princes Wharf. Ph 09 978 2020 www.fishrestaurant.co.nz

Rydges Auckland, 59 Federal Street & Corner Kingston St, Auckland 1010. Phone 09 375 5900 www.rydges.com/auckland

Me & Mee Noodle and Spice Bar Releases New Menu

Heli Hunting Package – The Last Frontier

Me & Mee Noodle and Spice Bar in the Kawarau Village, Queenstown has released an exciting new menu incorporating fresh, and innovative pan-asian flavours and a shared plate concept of eating. Acclaimed Chef Peter Thornley, Executive Chef of Kawarau Village restaurant Wakatipu Grill, has lent his skills to reinvent the popular eatery. A number of spices used in the dishes are available for purchase for diners to replicate the Eastern flavours at home. The menu’s average price is around $18 catering perfectly to guests staying adjacent Kawarau Hotel, managed by Hilton and for local Queenstown residents.

Hunting, the age old pursuit of capturing game! Now you can enjoy the modern equivalent in style with The Rees Hotel and Luxury Apartments Queenstown Full Day Heli-Hunting Experience. Go back to the days of the early Helicopter Deer Recovery. Fly on the land that Sir Tim Wallace caught his first live deer, this trip showcases the helicopter, pilot and animal. Trip includes transport, rifle, helicopter time and guide. You are guaranteed to shoot an animal on this trip. Based on two adults ($649 per person, per night), package also includes: Three nights’ accommodation in a Lakeview Two Bedroom Apartment, breakfast for 2 each morning in their True South Dining Room, late checkout of midday and complimentary undercover car parking.

Me & Mee Noodle & Spice Bar is open Wednesday – Sunday from 5pm for dine in and takeaway. Phone 03 450 9454

Go to http://www.therees.co.nz/experiences/hunting or Phone 03 450 1100

Do you dream of chocolate?

Winter Warmers at The Bolton Hotel

Chameleon Restaurant at the fabulous InterContinental Wellington Hotel is offering a delicious five course chocolate degustation menu throughout the ‘Visa Wellington On A Plate’ festival, from 10–26 August. The main course Waikanae chorizo sausage lasagne with Valrhona Guanaja 70% mole, and the dessert treat; Mille feuille of Valrhona Ivory parfait with Kapiti mascarpone, Ivory mousse and a bitter orange salad; are guaranteed to bring out the chocolate lover in everyone. Retire to the comfort of their superior guestrooms and top off the experience with a full buffet breakfast. At $325 per night for two guests, the Chocolate Dream package will ensure pure indulgence without a trace of guilt.

The Bolton Hotel is located in the hub of Wellington’s CBD with stylish and contemporary accommodation. Enjoy an intimate meal in Artisan Restaurant, or just a drink in the gorgeous bar. Enjoy the five star luxury with the Winter Warmer Package which includes accommodation, two full buffet breakfasts at Artisan Restaurant, tasting tapas plate in the bar on arrival, and a late check out of 12pm. Available on Friday, Saturday and Sunday nights until the 2nd September 2012. Priced from $189 incl GST. Ensure your accommodation is booked for these upcoming events: All Blacks vs Argentina at Westpac Stadium, 8th September, and the premier World of Wearable Arts festival from 27th September to 7th October 2012.

Chameleon Restaurant, Ground Floor, InterContinental Wellington, 2 Grey St. www.intercontinental.com/wellington

Bolton Hotel, Cnr Bolton & Moubray Streets, 04 472 9966, www.boltonhotel.co.nz 77

Champagne! You Deserve It!

Dinner in Parisian style at Left Bank Cafe

Sabrage is the new luxury bar in Sofitel Auckland Viaduct Harbour inspired by these famous words. The story goes that after a victory, Napoleon gave his officers bottles of champagne, which they beheaded with their swords. When performed correctly, the cork and glass ring will fly away, spilling little of the precious wine and leaving a neat cut on the neck of the bottle. Now the Champagne is ready to be enjoyed. Sofitel’s elegant champagne and wine bar, open from 3pm until late each evening serves the finest Champagnes, signature cocktails and New Zealand and International wines and beers. All can be enjoyed with the small-plates menu. Featuring views of Auckland’s Viaduct Harbour, the bar is an ideal venue to celebrate or contemplate your day.

Left Bank Cafe at the Sofitel Queenstown Hotel & Spa is now offering dinner. With local produce, and excellent value for money, here’s one of ME Magazines favourite dishes from their new menu: Spinach and ricotta involtini; Filled crêpe with spinach and ricotta served with napolitan, béchamel sauce with parmesan cheese $29.50. Left Bank at the Sofitel Queenstown Hotel & Spa is a smart sidewalk concept café, part open French-kitchen, part Parisian tea room. Wrought iron gating adds to Left Bank Café’s egalitarian elegance, while a simple rope-tie in Kowhai yellow is ceremoniously wrapped across the café’s padlock each evening, symbolising the end of another day with a dose of old world tradition and nostalgia. Bon appétit!

Sabrage, Sofitel Auckland Viaduct Harbour, 21 Viaduct Harbour Avenue, Auckland Ph 09 909 9000 www.sofitel.com

Left Bank Cafe, 8 Duke Street, Queenstown. Phone 03 450 0045 www.sofitelqueenstown.com

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2012 has been an exciting year for Whare Kea Lodge and Chalet and their Executive Chef James Stapley, with the release of their book “Wanaka – Earth to Heaven at Whare Kea”. The book has been honoured by being judged 4th place in the World at the recent Gourmand World Cookbook awards in Paris. The book includes 40 of James’ culinary creations and the entire time the ‘Master in the Snow’ photo shoot was taking place we had trouble tearing Martin Crowe away from the book . . . you can view more details and purchase it at www.wharekealodge.com 29/06/11 9:24 AM

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Wanaka | Author: Michal McKay | RRP: $75

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9 781869 621827

W O R D S O F G O L D. StarWalker Red Gold. An exquisite new addition to the StarWalker family: contemporary, pure and exclusive. Red gold-plated fittings with black precious lacquer and diamond-cut lines. 14K gold nib and the Montblanc emblem floating in a transparent dome on the cap top.

Montblanc Boutique

Kirkcaldie & Stains

Cnr Queen & Customs Streets Auckland

165-177 Lambton Quay Wellington

ph 09 309 5074

ph 04 494 8129