you DECEMBER 2018
Olieâ€™s MISSION PHOTO ??????????????
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Olie Body talks about her passion
Try some Japanese food at home
Farmy princess gets some snow
Health feature: Physio wisdom
Jane Logie talks Christmas stress
Travel: Lovin’ Darwin
Fashion we love
Want to reduce Christmas waste?
Things we love
Out and about @ The Somerset Grocer 42 Gardening tips
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Out and about @ CharRees Vineyard
PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers
COVER PHOTO Olie Body.
Here we go again, the big, bearded man’s about to make an appearance and we suddenly realise we should’ve been putting money away all year. So suddenly we are wondering how we are going to be able to afford it and, then boom, we’re out every weekend after our winter hibernation. School children are tired and cranky and some of us adults are wondering how we’re going to get all that food bought and made on time. It’s coming whether we like it or not, but what makes it worthwhile, for me, is the people I will get to see and spend time with over this festive period. Can’t wait. So again this year, we’ve dragged some of our favourite Christmas recipes out of their dusty boxes to share them with you. So from the YOU team, enjoy! And please have a fantastic, healthy and safe 2018 festive season and thank you to our readers for continuing to enjoy YOU magazine.
Lisa Fenwick YOU editor
YOU Magazine | 3
you to make Christmas yumminess for you to ... from our staff,
Meet chef and nutritionist Miya Komatsu! We are rapt to have her providing Japanese recipes in YOU every second month. P16
A Daltons giveawa y valued at $80 is up for grabs! P45
YOU magazine is a complimentary supplement of the Ashburton Guardian
Lisa Fenwick• (03) 307-7929 • firstname.lastname@example.org
Neil Cushen • (03) 307-7907 • email@example.com
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The real bloody deal
A former Mount Hutt College deputy head girl is making big waves around the country with a somewhat outthere business model which is hitting all the right notes and winning her business some major awards along the way. YOU magazine caught up with Olie Body to discuss all things menstrual cycle.
t’s a bloody touchy subject – but Olie Body couldn’t care less. Period. In fact, while most might whisper in hushed tones about the menstrual cycle, the former Mount Hutt College deputy head girl, is standing on top of the roof and literally begging others to speak with her as her own enterprise, the Wa Collective continues to grow and grab national attention. There’s no simple way to sugar-coat what Olie is up to really. At the end of the day, she’s selling a menstrual cup that is changing the lives of thousands of women across New Zealand – and is being loud and proud about it without upsetting those who might be a little more conservative than she is. She’s dubbed herself the executive menstruator of the business and, alongside her, others hold the job titles of bloody bold boss woman, social media bleeda and keeper of the flow. And for a young lady who grew up in the heart of rural Mid Canterbury, it’s quite a change in lifestyle. “I grew up on my family farm just out of Methven, with my parents and younger brother,” she said. “Growing up rurally, I was always busy with animals, projects on the farm, sport, music or art. I don’t once remember being bored and always loved being creative, thinking outside the box and getting stuck in.
“I then got a leadership scholarship to Otago University, and, not quite knowing what to do with myself, followed it and started a degree in chemistry and religious studies. “After feeling burnt out with our education system in my first year of tertiary study, I booked a ticket to India and moved there the year afterwards.” Before she left for India, a chance to listen to two speakers from a charity called Days For Girls set the wheels in motion for what is now a thriving and continually growing venture. “It was with them that I had a penny drop moment. In areas of our global communities that have no or very few resources, when a girl gets her period, she drops out of school simply because she has nothing to manage it. “The cycle of poverty then continues. A reusable Days for Girls cloth pad kit can change all this, allowing people to live to their potential.” So off Olie went with a bag of beautifully bright and colourfully sewn reusable pads where, once in India, she, along with the help of the local nurse in the foothills of the rural Himalayas, distributed kits to local girls. continued over page
Right – Olie Body makes no apologies about trying to help improve women’s lives by educating them about the benefits of switching to the Wa reusable menstrual cup, instead of using the more traditional and disposable methods available.
6 | YOU Magazine
From P5 “They had tears in their eyes when they realised what these simple, ingenious kits meant for them. They had the power to change the trajectory of their lives.” But it wasn’t until Olie returned to New Zealand that the concept of the Wa Collective was born. And it came from a seemingly unlikely, but related, source. “I was living in Wellington and doing a degree with what I had experienced in India in the back of my mind. “One day, I was staring at the bowl of free condoms at my students’ association and questioned why there wasn’t a bowl of menstrual products beside them – sex is a choice and having a period isn’t.” That led to a research study which discovered that a third of New Zealand students had skipped class due to a lack of access to menstrual products. And so, The Wa Collective was ignited – and it’s been all go ever since. The business model and mission is really quite simple. They want to prevent period poverty, period waste and period taboo in society around discussing menstruation by using humour, coupled with an open and frank approach to bridge the barriers around the subject. Olie and her team are educating women about the benefits of switching to the Wa reusable menstrual cup, instead of using the more traditional and disposable methods available. “The response has been pretty overwhelming,” Olie said. “It’s surprised us all to be honest, we did expect a much greater pushback, simply because we are dealing with a taboo.” People, she said, are amazed with just how much easier Wa cups make their periods – and being able to help them “is one of the most rewarding things out”. It all began with a survey of Olie’s Wellington student peers last year, which revealed to her the extent socio-economic issues like financial hardship, the housing shortage and inflation impact on period poverty. Of 1000 students in Wellington, onethird of menstruators admitted skipping class because they did not have access to menstrual products. Those results “blew us away”, Olie said. And as she shifted from student life to self-employment, she knew it was time to put in a lot of work and find a solution. “When we discovered that menstrual cups were, in fact, the best solution, not only to period poverty but in managing periods themselves and helping our land, we then put months of research into finding
Fast facts: Period poverty
From a survey of 1000 students and recent postgrads: – One out of three skipped class because of a lack of access to menstrual products. – Half of the respondents blocked their period for financial reasons alone. – Three-quarters spent less on food because of the cost of menstrual products. On waste: – Each year, New Zealanders send 357 million disposable tampons and pads to landfills. – These can take up to 500 years to decompose due to the chemicals and plastics.
the best menstrual cup globally. We wanted to know exactly what is in our Wa cups and ensure they are the most user-friendly design – and, they are.” To ensure they’re within financial reach, Olie has negotiated to provide student discounts for her cups, which are available on campuses. Compared to the $100 to $300 most people spend on other menstrual products each year, Olie said the cup was life-changing. So, the movement is happening. Olie’s simple, yet ingenious plan, is capturing the attention of women from all parts of the country. And while the female population is catching on – it would seem the business world is also starting to pay a lot of attention, with recognition both at regional and national level starting to come the way of the Wa Collective. Earlier this year they were recognised as a top contributor to sustainability within the Green Gold category at the hugely popular Wellington Gold Awards – sitting alongside some of the biggest names in the capital. To be less than a year old at the time, and invited to the awards, and be sitting beside and recognised by businesses who have been around for decades was an honour in itself, said Olie at the time – especially as Wa “aren’t your normal product selling company”.
Then, last month, things went next level when the Wa Collective claimed two categories at the New Zealand Sustainable Business Network Awards – including, a runner-up prize in the Supreme Award – heading off some of the biggest business names in the country. The business claimed the Communicating for Change category in an awards ceremony which saw more than 265 entries and 97 finalists across the 11 categories as well as finishing runner-up in the supreme award to The City Rail Link. But for Olie, the night was extra special. She was the first ever recipient of the Millennial on a Mission Award which was introduced this year – a crowning glory, which she quickly deflected from herself and called it a team effort. The future looks just as bright too – with some exciting things in the pipeline. “We are currently developing a schools programme to widen our impact and are developing educational resources to sit alongside these. I am very excited to where we are heading and what we can together achieve. “As for me, I’m tickled pink of what we have all achieved through Wa Collective in such a short space of time and am really excited to roll out our next ambitions and beyond. Founding Wa Collective and working in this space has made me realise I can never be in any line of work devoid of purpose.” Watch this space.
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8 | YOU Magazine
Here at our busy wee office, we sometimes appear like the United Nations, and it’s always interesting to talk to workmates about their previous lives overseas. At Christmastime, it is even more interesting – the traditions, how they evolved, what they eat on the big day (which is often not Christmas Day. It can be Christmas Eve that’s big, or New Year’s even) are fascinating. For instance, our new YOU chef Miya Komatsu was explaining the other day that in Japan Christmas is
known as more of a time to spread happiness rather than being a religious celebration. And a growing trend is to eat KFC on Christmas Day. Christmas Eve is popular with couples – it’s thought of as a romantic day where couples spend time together and exchange presents or go and stay in a nice hotel. So here are some festive recipes from our staff to you, including many from other parts of the world. Enjoy!
Rabie’s kofta kebab (Lebanese)
Rabie Alkountar is from Lebanon, but has lived in New Zealand for six years. He’s only worked at the Guardian as an advertising consultant for a short time, but he made friends very quickly after bringing us in some Lebanese food that he cooked himself. His mum taught him to cook, otherwise “I would be eating sausage every day” and he often cooks for his Kiwi wife and child. Here is one of his favourite dishes to eat at Christmas.
1 medium onion, quartered 2 garlic cloves 1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves) 500g ground beef 250g ground lamb 1 slice of bread, toasted until browned and soaked in water until fully tender Salt and pepper 1 1/2 t ground allspice 1/2 t cayenne pepper 1/2 t ground green cardamom 1/2 t ground sumac 1/2 t ground nutmeg 1/2 t paprika Pita bread to serve
– – –
For the fixings: Tahini sauce (1C tahini sesame seed paste, 3/4 cup lukewarm water, or more for consistency, 3 cloves garlic, 1/4 C fresh lemon juice, or more to taste, mix in food processor until you achieve required consistency, add more water if you want it runnier) 1/4 t salt, or more to taste 2t fresh parsley, minced (optional) Tomato wedges Onion wedges More parsley
– Soak 10 wooden skewers in water for about 1 hour; remove from the water
when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium high for about 20 minutes. Prepare the pita bread and the fixings. If you plan to, make the tahini sauce. In a food processor, chop the onion, garlic and parsley. Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture. Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mould it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 2.5cm in thickness. Lay the skewered kofta kebabs on a tray lined with parchment paper. Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes. Serve the kofta kebabs immediately with pita bread and tahini sauce.
YOU Magazine | 9
Anna’s pelmeni (Russian)
Anna Drozdova has been in New Zealand with her Kiwi partner, Neil Cushen, for about three years, but she still slips some Russian foodie treats in every now and again.
Pelmeni dough: 2/3 C buttermilk 1T sour cream 2 large eggs 2 C warm water 1 1/2 t salt 7C, plus 6T, unbleached all-purpose flour Pelmeni filling: 1lb ground turkey 1lb ground pork 1 medium onion, finely diced 1T olive oil 3 garlic cloves, pressed 1/2 t ground pepper 3/4 t salt 1t hot sauce, optional Ideas for toppings: Butter, melted Sour cream Vinegar Ketchup – How to make basic vareniky or pelmeni dough: Using the whisk attachment on medium speed, mix together: 2/3 C buttermilk, 1T sour cream 2C warm water, 2 eggs and 1 1/2 t salt until well mixed in. – Switch to dough hook and add 4C flour. Mix on speed 2 until well blended. – Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup). Add the rest of the flour 1T at a time, until the dough is no longer sticking to the sides of the bowl (I used 6T). Once it is no longer sticking to the bowl, continue
to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour). Place the dough on a lightly floured surface. How to make pelmeni filling: Heat 1T oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute. Mix together pork, turkey, onion and garlic mix, 3/4 t salt, 1/2 t ground pepper and 1t hot sauce (optional). Shape a portion of the dough into a 2.5cm to 5cm thick log. Cut off 1 piece at a time (about gum-ball sized) and roll into disks to form a 4cm circle with rolling pin. Sprinkle rolling pin and surface with flour if needed. Place 1t pelmeni filling in the centre,
close the edges and pinch together. Pinch the corners together to form, well, a nappy shape. – Place pelmeni on to a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. and freeze them for future enjoyment. – To cook pelmeni: Bring a pot of water to boil (add 1T salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). – Add frozen pelmeni and return to a boil. They should float to the top, then boil for 3 minutes longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar.
Joyce’s Christmas slice
Joyce Bingham only does easy recipes. She’s a busy woman and if it’s not easy, it’s not for Joyce. So for the time-deprived out there, here’s a nice easy one for you.
– In a bowl put 2C rice bubbles, 1 1/2 C coconut, 1C powdered milk, 1C icing
sugar, 3/4 cup of cherries (red and green). – Gently melt 200g kremelta so it is warm add a dash of vanilla essence. Pour into the bowl and mix together. – Line a slice tin with either plastic wrap or baking paper (I use baking paper and cut to fit for smooth edges).
– Press ingredients into tin and set in the fridge. Cut with a sharp knife and either store in the fridge or freezer. This recipe is easy for wee ones to make and, hidden in the freezer, it is easy for adults to nibble on. – Tip: This is a white slice, but you can add cocoa to dry ingredients.
10 | YOU Magazine
Emma – Grandma’s pate (French) One of our resident Frenchies, advertising manager Emmanuelle Jaillet-Godin (Emma), is sharing her pate recipe that she and her family enjoys every Christmas. It was originally made by her grandma.
Prep time, 30 minutes Serves 4 people
300g chicken liver 100g thickened cream 100g butter 2 shallots 2t cognac Salt and pepper
– Remove the gall from the chicken liver and fry them for two minutes in butter. Add the shallots,
Desme – Creamy mustard sprouts (English)
500g brussels sprouts, trimmed and halved 25g butter 2t sunflower oil 4 rashers bacon, chopped finely (opt) 1 long shallot or half a small onion, very finely chopped 1 garlic clove, crushed 3T dry white wine 150ml double cream 1t dijon mustard Pinch caster sugar Salt and freshly ground black pepper
– Half fill a medium saucepan with water and bring to the boil. Add the sprouts and cook for 8 minutes, or until just tender (test with the tip of a knife). – While the sprouts are cooking, melt the butter and sunflower oil in a small frying pan and fry the bacon until browned. Leaving the bacon fat in your pan, fry the shallot or onion in it for 3–4 minutes stirring regularly, until well softened and lightly browned. – Add the garlic and cook for a few seconds, then add the wine and bring to the boil. Stir in the cream and mustard and season with the sugar, a good pinch of salt and lots of pepper. Simmer for 1–2 minutes, stirring occasionally. Add a splash of water if the sauce thickens too much.
– Drain the sprouts and add to the pan with the creamy mustard sauce. Toss well and serve.
chopped finely, and let it cook for another two minutes. Then put everything through your food processor until you get a puree that is very smooth. Add the melted butter, cognac, salt and pepper. – Then you need to beat the cream up and slowly add it to your mixture. – Put in a nice terrine dish in your fridge and for eight hours. Then enjoy on ciabatta bread! Yum!
125g plain flour 2 medium free-range eggs 300ml full-fat milk Sea salt and freshly ground black pepper 4T beef dripping or lard (if you are vegetarian, you can use rapeseed oil, sunflower oil or vegetable oil)
– Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time. – Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes. – Preheat the oven to 200°C. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to heat up, or until the fat is smoking hot. – Pour the cool batter into the holes dividing it equally and return to oven. – Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately.
YOU Magazine | 11
Desme – Christmas red cabbage
As an ex-pat Pom, our GM Desme Daniels loves to cook up an English storm at Christmas time. She constantly trieds to convince us that mushy peas are top cuisine and some of us disagree.
1T walnut oil 15g butter 2 red onions, finely chopped 1 red cabbage, cored and shredded 50g dried sour cherries, halved if large 3cm piece ginger, peeled and finely chopped 1t ground ginger 1t ground cinnamon 1/2 t ground allspice 1/4 t cloves 50g light soft brown sugar 1T red wine vinegar 150ml port 150ml chicken stock or water Salt and freshly ground black pepper
– Heat the oil and butter in a large heavy-based casserole. – Add the onions and fry for several minutes on a medium heat until starting to caramelise. Add all the remaining ingredients, then season with salt and pepper. – Bring to the boil, then turn down and
cover. Leave to simmer for around 30 minutes, stirring fairly regularly, then remove the lid and turn up the heat slightly. – Continue to cook until the liquid has reduced and is starting to become syrupy. – Check the seasoning and serve.
Helene – Oliebollen (Dutch)
Helene du Mez Robertson Oliebollen is a New Year’s favourite in my family and many of my siblings, nieces and nephews still make and enjoy these. They are fab warm, but ok cold too.
150ml milk – warm to lukewarm only 10g yeast 1t sugar Mix together and leave to froth up. 200g flour 1 egg Salt 100g mixed dried fruit, ie currants, sultanas etc – Put flour in a bowl. Add egg, salt and yeast mixture (slowly). Mix together till smooth with no lumps, then add dried fruit. Combine. Cover bowl and leave to rise for about one hour or well risen. – Heat a lot of oil in a large pot until VERY hot. (Good to do on a barbecue or outside fire). – Using two serving spoons or large spoons, place a large tablespoon of the mixture in the hot oil.
– Cook till dark golden brown on all sides. Remove and drain on a paper towel and serve with a generous sprinkling of icing sugar. – Can be made without the dried fruit, or the plain batter can be used with pineapple, apple, banana or other fruits to make fritters.
12 | YOU Magazine
Marg – Asian prawn and noodle salad
Chef Marg Brownlie made this up a couple of Christmases ago. It was certainly a hit, especially if you’re in need of a salad that’s different and peppy.
Salad 500g prawns 1/2 cucumber, finely sliced 1/2 packet vermicelli noodles Handful of fresh coriander leaves Fresh or tinned mango, finely sliced 1 chilli, finely sliced Dressing Juice and rind of two limes 1T brown sugar 1t fish sauce 1T chilli sauce 1T water – Mix your dressing ingredients together in a jar and set aside. – Prepare your salad ingredients and cook your prawns and the vermicelli. – Throw everything together into a serving dish and enjoy.
Lisa – Bacon and mushroom croissant
In Lisa Fenwick’s family, Christmas food often comes in the form of a champagne brunch. We love it and makes Christmas Day not so labour intensive. Many years ago a friend of my mum’s, who owned an inner-city cafe, gave us this very simple recipe that’s delicious. We haven’t made it for a long time because I lost the recipe, I just found it recently, so you bet we’re going to have it!
Croissants 2T mayonnaise 2T sour cream 1/2 t French mustard 2 bacon rashers, chopped 2 shallots, chopped 60g mushrooms, sliced how you like them – – – – –
Combine mayo, sour cream and mustard together. Cook bacon until crisp. Spread mayo mixture over 1/2 of each croissant. Sprinkle with shallots and then top with mushrooms. Put croissant tops back on and bake covered in oven for 10 minutes.
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YOU Magazine | 13
Carmen – Gingerbread cheesecake
Advertising consultant and trained chef Carmen Cole is no longer with us. She’s headed back to the land of maple syrup, but she’s left this bit of sweetness behind to share with readers. While Carmen was here, she often treated us to superb cheesecakes she would whip up at home and I feel we will all lose weight when she’s gone!
Base 250g ginger or gingerbread biscuits 125g butter 1T golden syrup Filling 3 packs (750g) cream cheese (preferably at room temp) 3/4 C brown sugar 2T golden syrup 2t ground ginger 1t cinnamon 3 eggs
– Preheat the oven to 180°C. – Put biscuits in a food processor and
pulse until crumbed. – Add melted butter and golden syrup and pulse again. (Mixture should stay together when a handful is squished). – Press into a greased 24 centre spring form pan or 12 ramekins. – Place cream cheese in food processor (or mixer but food processor makes mixture nice and smooth). – Mix until smooth scraping sides frequently. – Add sugar, golden syrup and spices and mix again. – Now add one egg at a time until just mixed (do not overmix). – Pour into pan or ramekins and bake in a bain marie (water bath). – Aprox 45 minutes for large pan or 15 minutes for ramekins. Remove from oven when just set. – Remove from water bath and cool. – May be served plain with whipped cream or garnished with ginger biscuit crumbs, white chocolate, ginger or caramel sauce.
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14 | YOU Magazine
ld r o W Newbur ton eds Ash Baking ne Apple and date stuffing
3 medium diced onions 2C diced celery 2 medium diced apples 20 or so dates, chopped 2 cups of almond meal 2t sage 2t thyme ¼t marjoram ¼t rosemary ¼t pepper ½t salt 2T of coconut oil or butter 3 eggs, lightly beaten
– In a frying pan melt the coconut oil or butter. Add onion, celery and apple. Cook for about 5 minutes until the onion is soft but not brown. – Allow to cool slightly. In a large bowl mix almond meal, herbs, salt, pepper and dates. – Add eggs and the slightly cooled mixture from the frying pan and mix well. Cook in a greased loaf pan or roll into stuﬃng balls. – Bake for approximately 45 mins to 1 hour at 180°C
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16 | YOU Magazine
Fancy some Japanese?
FROM JAPAN with Miya Komatsu
Japanese-trained chef and nutritionist Miya Komatsu has joined the YOU team to provide recipes every two months. Mostly seen working downstairs at The Somerset Grocer, whizzing around with a big smile and cheery welcome for everybody. We’re rapt to have her and look forward to the different flavour she brings to our pages! Welcome aboard Miya. When I first came to this town 14 years ago I could not find Japanese food to eat, even sushi, which was already popular in New Zealand. Nowadays we have got Japanese restaurants here and more people know and are interested in Japanese food. So I would like to share with you what we Japanese eat and what I cook here, with a little Kiwi twist. First, I would like to share my soul food – okonomiyaki. Okonomi means ‘what you like’ and yaki means ‘grilled’, so you can put in anything that takes your fancy. When I was a child, my mum cooked okonomiyaki for most Sunday lunches. It is easy to make and doesn’t have too many ingredients. I hope you enjoy it. Miya Komatsu is a Japanese-trained chef and nutritionist who has made Ashburton her home. She has been living here for 14 years.
Batter: 1C plain flour 200ml cold dashi stock (any kind of stock) 1 small potato, grated 400g cabbage, cut into 1cm pieces 2 eggs 200g thinly-sliced pork belly (substitute with ham or bacon) 2 spring onions, chopped
Sauce: 1C grated cheese (optional) Okonomi sauce (Otafuku brand) or BBQ sauce Mayonnaise – In a large bowl mix flour, dashi stock,
– – – – – – –
potato and whisk until smooth. Rest for 30 minutes. Stir in the cabbage, half the green onions and egg into the flour mixture. Heat a large frypan over medium heat, add oil and swirl to coat. Add half of the batter mixture and spread evenly (about 2cm thick) and cook for 5 minutes with a lid on. Place the pork belly slices on top of okonomiyaki and carefully flip it over. Cover with a lid and cook another five minutes or until cooked all the way through. Remove from heat and repeat with remaining batter. Brush okonomiyaki with okonomi or BBQ sauce, top with mayonnaise and then sprinkle with cheese (optional) and remaining green onion.
YOU Magazine | 17
Bean vermicelli salad
50g bean vermicelli 1/4 carrot, julienned 1/4 cucumber, julienned 1/4 onion, sliced 100g cooked chicken, shredded 1 1/5 T sugar 2T soy sauce 2T rice wine vinegar or apple cider vinegar 1T sesame oil 1/2 C water 1t toasted sesame seeds, to serve
– In a pot, put all ingredients except cucumber and chicken, over a medium heat until it reaches boiling point without a lid. – When it starts to boil, remove from heat and cover with lid. – After 20 minutes add cucumber and mix well. Keep in the fridge until it’s time to serve. – Serve topped with chicken and sprinkled with sesame seeds.
Saikyouyaki (sweet miso paste) salmon
2 150g salmon fillets, skin on 3T white miso 2T mirin (Japanese sweet cooking wine) 1t sugar 1t soy sauce
– In a small bowl, mix miso, mirin, sugar and soy sauce together well. – Put salmon in container and cover with miso marinade.
– Refrigerate for at least an hour, preferably overnight. – Remove salmon from marinade and place skin side down on baking tray with baking paper. – Cook 15-20min at 180°C in a preheated oven or BBQ grill. Handy hint: – Try chicken breast or pork steak instead of salmon. – Miso is fermented soy bean paste, so tenderises meat as well.
18 | YOU Magazine
A ‘firey’ start to November
So. It really seems possible we may get a white Christmas! Some farmy influence must be rubbing off on me because all of a sudden I like to talk about the weather ... a lot. I waited all winter for fluffy white snowflakes to dance in, but nothing. All of a sudden one November morning, there it was – a full Lapland-style, movie-set snowstorm raining down before my very eyes. Huge, slushy snowflakes settling on the lawn. I knew what I was seeing was the real thing – firstly it was artic outside and secondly, the farmer was stomping around, cursing and huffing and far from happy. “You’ll need to get the fire going,” he grumbled as he headed into the whiteout. One job, easy. Of course we had no firewood nearby, so my first job was to find all my wet-weather gear, flower gumboots and merino hat. Yes, it was November I had to remind myself. Loading the car with snow-covered wood was surreal, but easy enough with the help (no help) from the pre-schooler who wanted to go skiing (and to be fair he probably could have!) The next task was slightly tricky. As it was November I had no firelighters at home, so for the first time I had to light a fire from scratch. A few copies of the Guardian were sacri-
FARMY PRINCESS with DONNA-MARIE LEVER
ficed, but burned out without creating the blazing fire I had imagined. So I scoured the house for old newspaper, but nothing. I caught a glimpse out the corner of my eye of a pile of paper – the children’s artwork. No! No mother in her right mind would burn a labour of love from her own. But actually there was nothing else, the junk mail was too glossy to burn, I went through two boxes of tissues ... nothing. The cold was starting to get to me and my choices were running out. So I played art critic and made two piles – outstanding artwork (clearly) and average artwork, that I decided were probably just practice runs.
The average artwork was lit and instantly regretted – until finally – a flame! Then more, and more until the fire was cranking at full noise. Thankfully, when the daughter arrived home from school she was none the wiser to the missing art. “Great fire mum,” she said, positioning her beanbag as close as I would let her. The guilt subsided as I realised we all need to do our “bit” on the farm. She just didn’t realise what hers was! TV reporter, journalist, mum and born and bred Aucklander Donna-Marie Lever talks about life after marrying a farmer and moving to rural Mid Canterbury
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YOU Magazine | 19
The dreaded calf strains
HEALTH & WELLBEING
PHYSIO LAID BARE with SHAUN CLARK
Calf injuries are one of the most common muscle injuries that we see in clinic and, a bit like ankle sprains, are often brushed oﬀ as inconsequential. This can lead to a weakened calf and repeat injuries but, luckily, with the right rehab, you can get back to normal faster and hugely decrease your risk of injury. A sign of a torn or strained calf muscle is similar to that of an Achilles tendon rupture. You may think you’ve just been hit in the leg and potentially hear a “pop.” There is sudden pain at the back of the calf. Then you’ll experience pain, swelling or bruising in the calf muscle, and you’ll have diﬃculty walking properly or standing on your toes. How common are they? Very common! 12% of all muscle strains are put down to strains to the Gastrocnemius so if you have a calf injury, you are deﬁnitely not alone. Calf muscles are commonly injured in sports and activities that involve sudden acceleration or change in direction (such as tennis, netball or skiing), however, they can also be injured just by tripping over your dog or pushing a caravan or trailer! Calf muscle strains are graded as below Grade 1: Mild strain, small tear or over-stretching Grade 2: Moderate strain, a partial tear Grade 3: High grade strain, a large or complete tear If you do injure your calf, remember to use the POLICE principles (it used to be R.I.C.E) over the ﬁrst 48-72 hours as this can make a huge diﬀerence in how long your recovery will take: P: Protection – avoid painful activities O.L: Optimal loading – it helps to keep moving so begin gentle movements without fully resting I: Ice C: Compression E: Elevation
After that ﬁrst two to three days, it then is a matter of seeing a physio and regaining full range, control and strength until both calves are even again which can take anywhere between 2 and 12 weeks depending on the grade of injury. Word or warning: Baby or cotton wool your calf at your own peril. It isn’t just a matter of giving it time to heal because the biggest risk factor for calf injuries? Previous calf injury. They are often left weaker, shorter and deconditioned unless you do something about it and make it get back to normal and full function – not just pain free.
Disclaimer: For any speciﬁc injuries or pathologies and before starting a new exercise regime, it is always best to check with a professional ﬁrst. Shaun Clark is principal physio and director at PhysioSteps Ashburton and Selwyn and has experience at the Commonwealth Games and World Rugby 7s. The team are experts in musculoskeletal pain and injury rehab.
20 | YOU Magazine
HEALTH & WELLBEING
Long-term gum infection can eventually result in the loss of your teeth. But the consequences may not end there. Recent research suggests that there may be an association between oral infections — primarily gum infections — and poorly controlled diabetes, cardiovascular disease and premature birth. If you didn’t already have enough reasons to take good care of
your mouth, teeth and gums, the relationship between your oral health and your overall health provides even more. Resolve to practice good oral hygiene every day. You’re making an investment in your overall health, not just for now, but for the future. Make a booking today to see the talented team at Burnett Street Dental Clinic. Advertisng feature
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YOU Magazine | 21
HEALTH & WELLBEING
For most of us, avoiding alcohol around Christmas is close to impossible, but that doesn’t mean you can’t be smart about it. The silly season is fast approaching and we all know it’s prime time for kilo creep. Here’s how to support your weight loss goals and still enjoy your chock-a-block schedule with no regrets.
Win the booze battle
For most of us, avoiding alcohol around Christmas is close to impossible. Plus, let’s be honest, it’s the silly season — you deserve that odd Espresso Martini. But that doesn’t mean you can’t be smart about it. Look for the lower calorie options (without whipping out the calorie counter at the bar). Think spritzers or simply alternating with a glass of water in between rounds to help curb the liquid calories and maintain hydration. Every day you don’t drink is one less hangover and two less bacon and egg rolls.
Hone in on your hormones
Among the joys of it all, the build-up to Christmas can also be anything but merry. When we’re stressed, we
produce a hormone called cortisol. When elevated, it favours body fat storage, particularly around the belly, plus tells your brain to signal hunger. Couple this with pulling an all-nighter and you’ll likely ﬁnd yourself hitting up the nearest burger joint to rid those hunger pangs. Find other ways other than food and booze to address your stress. Be it a brisk walk, ﬁve minutes of meditations, plenty of shut-eye or deep calming breaths — when you address stress, those extra ﬁve kilos might suddenly fall away.
Mind the munchies
The Christmas lead-up brings weekly cheese platters, oﬃce parties, pre-holiday catch ups and an excess of Ferrero Rochers. What’s your defence? The pre-plan. If you know you have an event coming up, make sure you’ve eaten something healthy beforehand. Never turn up hungry (or hangry) and make sure you have enough fuel in the tank to avoid getting tipsy too quickly. Also, take your conversations away from the grazing board to stop your hand from wandering. Out of sight, out of mind. - NZME
Doing it naturally
Long warm days, dry air and sun exposure in summer mean maintaining a good level of skincare is all the more important. Keep your skin hydrated Natural moisturisers are an eﬀective way to keep your skin soft and supple. Each of The Herb Farm skin type ranges features its own facial toning mist. Spritzing throughout the day rehydrates your skin and refreshes your makeup. Keep your lips soft Heat and sun exposure can also lead to dry and cracked lips. The Herb Farm Calendula & Lavender Lip Balm is packed full of healing and moisturising botanical oils that keep your lips soft whilst protecting them against the elements. Stay fresh, naturally In most mainstream deodorants are ingredients which you really want to steer clear of, most of all aluminium. The Herb Farm’s natural, roll-on deodorants are aluminium and paraben free. They eﬀectively control odour without interfering with your body’s natural cooling system.
Repair sun damage with natural botanicals A great way to repair sun damage is with The Herb Farm Radiance Boost Facial Serum. It is easily absorbed and ﬁlled with incredible herbal botanicals that are shown to help fade sun spots, discolouration, and even out skin tone. Take care of yourself New Zealand may be in for another scorching summer, so drink plenty of water, protect yourself from the sun’s harmful rays, and adjust your skincare routine accordingly – you’ll thank us later! Advertising feature
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22 | YOU Magazine
HEALTH & WELLBEING
Tis the season to be stressed?
or many, the stress associated with Christmas can be quite overwhelming. Often the to-do list can get rather long and the time before Christmas rather short. So try to stay centred and keep on track without getting too stressed over Christmas. Putting in place some stress-relief tips could be a great help towards the enjoyment of the Christmas holiday season. Hereâ€™s a few for you:
Exercise Set aside time to exercise as Christmas is often about over-indulging in rich foods and drinking alcohol which can add additional calories. Exercise is often put on hold throughout the festive season, but keeping up with your routine is a great way to reduce the production of stress hormones, adrenaline and cortisol. Instead, produce the feel-good hormone, serotonin, which will help reduce the Christmas stress levels overall. Exercise is the best medicine to staying de-stressed over Christmas. Reduce alcohol With the Christmas festivities, rise in the consumption of alcohol occurs. Alcohol can be dehydrating and can also leave you feeling tired, grumpy and irritated the next day. Alcohol can add to your over-tiredness and may hinder your enjoyment of the Christmas activities. So try drinking a little less at this time of year than you usually do, you may feel all the better for it. Sleep relief Reduced sleep hours can often leave you feeling stressed, easily over-whelmed, grumpy and irritated. With the long spell of rainy days we have been getting a lot less sunlight and we are producing more melatonin, that leaves us feeling tired and irritated, and less serotonin through lack of sunlight. So increasing your sleep hours can help you feel less stressed and less grumpy.
Reduce caffeine consumption With the added pressure of Christmas many people also up their caffeine intake. What that does is increase your stress hormones, adrenaline and cortisol, which may hinder your ability to cope with Christmas. Consuming alternative beverages such as herbal tea and green tea may help to reduce your stress levels and help you get done what you need to get done, without those added feelings of pressure.
NATURALLY YOU with Jane Logie
Get out in nature and the fresh air Put aside time to get out in the natural environment and enjoy some fresh air. It can help you to feel so much better, especially after being cooped up inside with all the rainy days we have been having. Getting out amongst nature and taking in the fresh air with some deep breathing can make you feel way less stressed, more calm, and centred to get through your Christmas activities more easily. You will feel fantastic for it, even if it is getting your raincoat on and walking in the rain, and breathing in that much-needed fresh air, escaping from those feelings of cabin fever that commonly occurs after long periods of rain. You may like to put these stress-relief strategies in place to help you get though the silly season and enjoy the process. Hopefully you will have a lot more stress-free moments and allow your mind to cope better with the added stress that often comes with the Christmas holiday season. Merry Christmas to you all! With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven
Donâ€™t let the Christmas build-up get on top of you.
YOU Magazine | 23
HEALTH & WELLBEING
PHOTO AND RECIPE JANE LOGIE
Strawberry and white chocolate frozen mousse cake
This is a reduced-sugar dessert that can be utilised for a function or a Christmas dessert. A creamy but refreshing dessert with the strawberries and the coulis. Only a small slice is required, it’s quite decadent. It’s quick and easy to make once the ingredients are gathered and the strawberries make it nutritious – packed with fibre and vitamins A and C.
225g white chocolate (in small chunks) 1 egg yolk 2 white eggs 50g caster sugar 1 1/2 t vanilla bean extract 3T Baileys Irish Cream 350ml cream 125g fresh strawberries (hulled and sliced)
– Line a loaf tin with 3-4 layers of plastic wrap two across and two
lengthways. – Measure ingredients, set aside in separate bowls. – Blend together egg yolk, egg whites, vanilla essence and liqueur in a medium-sized bowl. – Whip the cream in a mixer until soft peaks form. – Melt the chocolate in a stainless steel bowl, over a small pot, with 1 1/2 C of water, on a low heat. Stir chocolate with a wooden spoon until melted, avoiding any water splashing in, or chocolate will set. – Gently whisk the melted chocolate into the egg mixture. Do this slowly to so the melted chocolate doesn’t cook the egg. – When fully incorporated, fold the whipped cream into the mixture in small amounts being careful not to remove too much air. – Gently fold in the strawberries. – Then place the completed mixture into the loaf tin, spoon in with a
large spoon to ensure the strawberries are evenly spread in the loaf tin. – Cover with the plastic wrap and freeze for eight hours until set. – This can be made 2-3 days in advance.
Strawberry coulis 250g frozen strawberries (frozen is best for this) 1/4 C caster sugar 1/4 C water
– Finely chop the strawberries and place in small saucepan with the sugar and water. – Simmer on low, for 5 minutes, stirring regularly with a spoon. Pass through a sieve and then set aside to cool, once cool place covered in the fridge. – A drizzle of the strawberry coulis is all that is needed to make the mousse cake slice taste delicious, but can be eaten without too.
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YOU Magazine | 25
Crocs, waterfalls and sunsets DESTINATION with Bronwyn
In September I was fortunate to Visit Darwin and its surrounding area. I must say that I loved it. Darwin has its own interesting history. From the bombing of the city of by the Japanese during World War Two and then ﬂattened by Cyclone Tracey Christmas Eve 1974. Today it is modern city and the capital of the Northern Territory. In Darwin I would highly recommend visiting the Royal Flying Doctors and Bombing of Darwin Harbour tourist facility. Both exhibits are housed in the same building. After visiting you are right on spot for going on a Darwin Harbour cruise, my recommendation is a sunset cruise so you can enjoy a glass of bubbles as you watch one of Darwin’s spectacular sunsets. Another popular place to catch the sunset is the Mindil Beach Markets which are held on a Thursday and Sunday from the end of April till the end of October. (This is also the best time to visit Darwin as it is the dry season). Something for everyone at these markets. Right on Darwin’s doorstep are two National Parks and we had the pleasure of visiting them both. Litchﬁeld National Park is just 90 minutes away from Darwin and is known for
its amazing waterfalls, swimming spots and termite mounds. We visited Florence falls and Wangi falls where we enjoyed a welcoming cooling oﬀ in the water. Random fact: there are two types of termite mound – Cathedral and Magnetic. Kakadu National Park is in the opposite direction and is Australia’s largest and most heard about National Park. Here we did an amazing Yellow Water Billabong cruise seeing some of the local wildlife including crocodiles and jabiru’s. Make sure to do this at sunset as this gives you another chance to get a great sunset picture. We also had the chance to view some
rock art at Ubirr. Aborigines have inhabited the north for over 20 000 years so the rock art is amazing and a must-see. As part of your visit to the Northern Territory I also attended a trade show where I met many suppliers from all over the Northern Territory, whetting my appetite to go back and explore the rest of the area from Ayers Rock back up to Darwin. Deciding how to visit is the biggest question, do I experience the Ghan, join a tour or hire a car and explore at my own pace. To hear more about my amazing experiences in the Northern Territory pop in to House of Travel at 242A East Street. Advertising feature
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26 | YOU Magazine
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YOU Magazine | 27
Fashion we love
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28 | YOU Magazine
Zero waste your Christmas
ABOUT TIME with Kate White
Can you imagine living without a rubbish bin? Not even producing recycling? What about over the summer period when New Zealanders on average produce 30 per cent more rubbish than usual? Hannah Blumhardt and Liam Prince, who travel the country sharing their vast knowledge of the waste situation in New Zealand, were recently hosted by the Mid Canterbury TimeBank. Their public talks and workshops offered advice for reducing or eliminating waste, all based on their own experiences of living without a rubbish bin for four years (and counting). Their passion for the planet and example of how zero-waste living can be low cost, easy and fun has inspired those who attended their events to take action in their own lives to reduce waste. Hannah and Liam chatted with me about the fast-approaching Christmas season in the following Q&A: Why should we be thinking about waste at Christmas time? We definitely think about our waste all year round. Per capita, New Zealanders send very high rates of waste to landfill, representing a huge waste of resources. Landfills require constant, expensive monitoring to prevent them from polluting the surrounding environment, yet much of our waste escapes collection systems, especially plastic, which is wreaking havoc in our oceans, soils and waterways. Recycling is not the solution either given the current crisis and resulting stockpiling. These issues derive from our consumption patterns, which is where Christmas becomes relevant because it is a period of high consumption. It is a sad truth that in the week after Christmas New Zealanders put out double the amount of waste than any other time of year. Thatâ€™s 50,000 extra tonnes of waste!
Hannah Blumhardt and Liam Prince show how to make sunflower seed milk.
PHOTO ROBYN HOOD 101118-RH-005
How can we reduce our rubbish at Christmas? We apply the six Rs when making any purchasing decisions and recommend people consider them, in order, when thinking of Christmas food, presents, decorations, holidays etc. 1. Refuse what you donâ€™t need
2. Replace the things you do need with non-wasteful alternatives 3. Reduce whatever you cannot refuse or replace 4. Reuse anything you can 5. Recycle what you cannot refuse, reduce or reuse and 6. Rot (ie compost) the rest.
YOU Magazine | 29
Should we refuse Christmas presents then? If you want to, but there are low-waste options; perhaps you could make gifts at home, like chai tea blends, preserves and baking; or give sewn, knitted or crocheted items; or homemade cosmetics. If you don’t think you have the skills to do this yourself join the Mid Canterbury TimeBank and get someone else to make what you need or teach you how to do it! Or you could visit Simply Eco in the Triangle in Ashburton and buy some great zero-waste gifts – we rate it the best stocked shop in the country for zero-waste living and we’ve been to them all. Opting for ‘experience gifts’ rather than stuff also reduces waste – for example taking someone to the beach; giving tickets for the cinema, a massage, a concert. What about all that wrapping paper? We prefer to wrap our presents in reusable fabric – google furoshiki to learn many ways of wrapping things. What can we do to reduce food-related waste? Try making things from scratch instead of buying the packaged alternatives and shop at places like Bin Inn, Biograins or supermarket bulk bins with your own containers,
Members of the public have a closeup look at some of natural products made by Hannah Blumhardt and Liam Prince. PHOTO SUPPLIED
bags and jars so you don’t get any packaging. All the Ashburton butchers and the fish shop in Tinwald are happy for you to take your own containers for the meat or fish. Any other tips? Be prepared, especially when going on holiday – fill your life with reusables so you can avoid disposable cups, takeaway containers, napkins, cutlery etc. Whenever we’re out and about we carry a day bag that has all our essential waste-avoiding items, including a reusable takeaway coffee cup, a container for takeaways (whether a lunchbox or just a plain old ice cream con-
tainer), reusable cutlery, washable cotton cloths, reusable metal straws, and several different sized cloth bags (for shopping). Armed with your day bag, you’ll be ready to refuse some real problem waste items – just remember to take it with you! If you want to make natural cosmetics or zero waste items for the pantry – for yourself or as gifts this Christmas – you’ll find some great information on Hannah and Liam’s website www.therubbishtrip.co.nz under resources. If you want to connect with them or others with skills to help you reduce your waste, join the Mid Canterbury TimeBank!
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YOU Magazine | 31
A great escape Whether you are looking for a small plate to share, a classic pub meal or brunch to die for – The Pedal Pusher in Rolleston brings the ﬂavour, served up in a friendly, relaxed environment Everyone needs a place to escape. Somewhere to pull
up, unwind and let the world roll on by. There is no better spot than The Pedal Pusher. So get on your bike, come on in and let us treat you to a ﬁne beverage, tasty fare and the friendliest welcome in town. Advertising feature
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Owners of Rolleston Haircuts in Rolleston Square, Greg and Kitti Scott moved to Rolleston in 2011 because of its great primary schools and solid ground. They found Rolleston to be a wonderful and welcoming community in which to put down roots. Kitti, having worked in the hairdressing industry for over 17 years both in Europe and New Zealand, as well as completing qualiﬁcations in business and accounting, along with Greg who has 20 years of business and management experience in New Zealand and Australia, took the opportunity to pro-
vide what they saw as a much needed service to the people of Rolleston and wider Selwyn community. Rolleston Haircuts provides a convenient no appointment haircut service for men, women and children. Oﬀering a quality service at reasonable prices all delivered in a warm and friendly atmosphere which reﬂects that of the Rolleston community itself. With a new year fast approaching, Greg and Kitti would like to thank all of their wonderful customers and loyal staﬀ for all the support. Advertising feature
32 | YOU Magazine
Planting? We’ve got you covered
Southern Woods has been supplying millions of quality plants in Selwyn for over a generation. With over 500 species grown right here in Canterbury, they specialise in supplying healthy, hardy plants for projects large and small. Southern Woods can help with planting projects of all kinds, from residential gardens to broadacre shelter and large scale commercial projects. If you have a landscaping plan or just some planting ideas, talk to them about a free quote and expert advice. You’ll ﬁnd plenty of information on their website, or by calling 0800 800 352 for great advice or to request a catalogue. Better still, come in and see their knowledgeable team – they have a fully stocked plant centre and great display plantings on site. Advertising feature
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YOU Magazine | 33
Historic home Olveston was built for Dunedin businessman David Theomin. Designed as a family home, it was furnished with ﬁne art, furniture and artefacts acquired from all around the world. Miss Dorothy Theomin lived at Olveston until her death in 1966 and gifted the house and the contents to the City of Dunedin. Olveston is a time capsule
as little has changed since it was the Theomin home from 1906 to 1966. Olveston is anauthentic and original historic house depicting the life of a wealthy merchant family in the early 1900s. Visiting Olveston is by guided tour. 1-hour tours commence daily at 9.30 and 10.45am, 12 noon, 1.30, 2.45 and 4pm. Advertising feature
Home of comfort Dunedin’s Garden Motel is the home of comfort, incredible value, and friendly service. With 16 diverse, wellappointed units, you can choose your accommodation to beﬁt the purpose of your stay. There are rooms to suit every holiday, from family escapades to romantic getaways and work-related stays. Even better – as this
is one of the very few petfriendly motels in Dunedin, your pets can come with you! Make yourself at home at Garden Motel, currently under new ownership. Your new hosts are beyond excited to welcome you to their cosy lodgings, located just a short stroll away from the central city. Advertising feature
Book for t Direct he b Rate est s
Comfort, value, friendly service Deﬁnitely pet-friendly Free wireless internet Close to university, hospital and short stroll to the central city 16 well-appointed units from cosy studios to spacious two-bedrooms 0508 GARDEN email@example.com www.gardenmotel.co.nz www.facebook.com/gardenmoteldunedin
34 | YOU Magazine
Creating unforgettable experiences
Previously known as Adventure Travel, Discover Travel was the ﬁrst commercial business to re-open just two weeks after the February 2011 earthquake. Rebranded as Discover Travel in 2013, the fresh new brand continues to oﬀer the same destinational focus on long haul and explorational travel experiences. With strong expertise in Europe, Africa, South America, Canada and Alaska, and Polar regions, Discover Travel has a proud history of promoting emerging destinations like Vietnam, Cuba and Iceland and new ways of exploring the world; by small ship and expedition cruising, self-guided walking and cycling holidays, as well as villa and apartment stays. The nine strong team at Discover Travel draws on their diverse travel experiences accumulated between them to share with their clients. Across the team they have explored over 140 countries, many of which they have visited multiple times, like co-owner Peter Dunne, whose love aﬀair with the romance capital of the world has taken him to Paris in excess of 30 times. This wealth of experience practically guarantees that wherever your dream destination may be, there’s a good chance someone in the team can pass on invaluable ﬁrst-hand knowledge to ensure your adventure is second to none. Through a series of regular information evenings Discover Travel aims to inspire travel enthusiasts while arming them with valuable insider knowledge. For a range of action packed adventures, be it an idyllic cruise through the crystal clear waters of the Mediterranean or the rugged landscapes and majestic coastline of Scandinavia, the Baltics and Russia, visit www.discovertravel.co.nz for dates and times of upcoming information evenings throughout the year. Building travel itineraries from scratch, each and every travel package is tailor made. Combining a wealth of knowledge and expertise the team at Discover Travel, headed by co-owners and operators Ian Collier and Peter Dunne, work closely with their clients in order to create an unfor-
gettable travel experience. Entrust the details of your next global adventure with the travel experts at Discover Travel and experience the diﬀerence. Discover Travel is proud to be working with experienced tour escort, Sue Verrall. Sue Verrall lived and worked in Tanzania for 10 years. She has also lived in Zimbabwe and Ethiopia as well as visiting many other African countries. A landscape and rural development specialist, now based back in Canterbury, she has drawn on her 16 years accumulated regional knowledge and many friendships to create a rare experience of people, animals and fun times. Having escorted many tours, Sue understands the peculiarities of travel and her extensive knowledge means support is at hand throughout your journey. All tours include return economy class airfares from Christchurch, transport, most meals, accommodation, activities, entrance fees and gratuities. The 2019 tour programme includes:
Swahili Safari Adventure Don’t miss this sell-out tour. This will be the ninth time that Sue will escort this tour, typically a sell-out, mostly to friends and family of past travellers. Our clients say that they love this itinerary and adore Sue’s expertise and local knowledge – the combination of which makes for a great experience. South American Splendor South America is a continent of captivating landscapes, mystical ancient civilisations, contemporary and traditional cultures and a dazzling array of natural wonders. This 24-day escorted tour takes in its most extraordinary and contrasting sites. Iran Uncovered Designed to provide an insight into the lives of local Iranian women, balancing staunch traditionalism with modern sensibility, this female-only escorted tour immerses you in their warm hospitality and friendly culture, against a backdrop of centuries-old history and architecture. Advertising feature
Discover Diverse Culture.
Explore fascinating destinations on our fully escorted tours departing from Christchurch with the enthusiastic and experienced Sue Verrall SOLO TRAVELLERS CLUB EXCLUSIVE
HURRY! ONLY 4 SPACES LEFT
Swahili Safari Adventure
South American Splendour
Highlights include 7 days on safari, wildebeest annual migration, Tarangire National Park, Ngorongoro Crater, Olduvai Gorge, Great Rift Valley escarpment, Meserani Maasai cattle market, views of Mt. Kilimanjaro, Serengeti plains and Community visits, and a luxury beach break on the island of Zanzibar.
Highlights include Amazonian rainforest lodge stay, glorious scenery of the Sacred Valley and colonial villages, lofty Inca citadels of Pisac and Ollantaytambo, Vistadome train en-route to Aguas Calientes, the archaeological ruins of Machu Picchu, vibrant Rio de Janeiro and Buenos Aires, the spectacular Iguazu Falls and much more.
Designed to provide an insight into the lives of local Iranian women, this female-only escorted tour immerses you in their warm hospitality and friendly culture. Highlights include Isfahan and its Persian gardens, several UNESCO Heritage-listed Islamic sites, the ancient village of Abyaneh, and Iran’s dazzling ‘Pink Mosque’.
Includes return economy class airfares ex C h r i s t c h u rc h , t ra n s p o r t , m o s t m e a l s , accommodation, activities, entrance fees and gratuities, as per itinerary.
Includes return economy class airfares ex C h r i s t c h u rc h , t ra n s p o r t , m o s t m e a l s , accommodation, activities, entrance fees and gratuities, as per itinerary.
Includes return economy class airfares ex C h r i s t c h u rc h , t ra n s p o r t , m o s t m e a l s , accommodation, activities, entrance fees and gratuities, as per itinerary.
Call us today for your FREE tour itinerary and Solo Travellers Club information. Phone 364 3400 or Email firstname.lastname@example.org 0800 747 737 Cnr Oxford Tce & Montreal St www.discovertravel.co.nz
Conditions: Prices are in NZD and are per person based on single or twin share occupancy as stated for cash, cheque or direct payment. Payment by Visa or Mastercard incurs 2% convenience fee and Amex a 3% convenience fee. Prices are subject to currency fluctuations. Minimum and maximum group numbers apply.
Experience. The Difference.
36 | YOU Magazine
Spoilt for choice at The Court Theatre
With the weather warming up, it’s the perfect time to take a trip to Christchurch and see a show at The Court Theatre! For those looking for a laugh, Dan Bain’s fun, family-friendly and interactive comedy adaptation of Charles Dickens’ A Christmas Carol is running throughout the silly season. Completely sold-out for the past twoyears, we recommend booking now to nab your seats for this joyful Christmas show. Over on The Court’s main-stage is the show of the season, Jesus Christ Superstar. This stunning rock-opera has opened to rave reviews, with Chris Moore from The Press calling it “a production which, literally and ﬁguratively, never put a foot wrong”. Director Stephen Robertson has taken the production back to its 1970s roots with a punk-rock meets glam-rock inspired atmosphere that’s been wowing audiences throughout Christchurch – so don’t miss out! If you’re after something to entertain the little ones in your life, our magical re-imaging of Thumbelina is the perfect school holiday treat in the new year. Running from January 16, Emma Cusdin’s modern re-imagining of this classic fairy-tale follows little lady Thumbelina as she embarks on an adventure to ﬁnd a new home – and hopefully some friends along the way. Whether you’re looking for a laugh, fun for the whole family or want to be wowed by the biggest show of the season, we’ve got something for everyone this summer at The Court Theatre.
Above - A Christmas Carol. Below - Jesus Christ Superstar.
SOMETHING FOR EVERYONE AT THE COURT THEATRE A CHRISTMAS CAROL BY DAN BAIN
JESUS CHRIST SUPERSTAR
MUSIC BY ANDREW LLOYD WEBBER LYRICS BY TIM RICE
THUMBELINA BY EMM A CUSDIN
SE ASON SPONSOR
38| YOU Magazine
Athlete’s top recovery tips
Natalie Peat is a surf lifesaving athlete and part of the NZ Black Fins team. The team holds the Lifesaving World Championships title and Natalie is an individual world title-holder in the 100m mannequin tow with fins and tube rescue. She also holds the New Zealand open record in four pool lifesaving events. While Natalie works fulltime and is studying parttime, training consists of eight to nine sessions in the pool and four gym sessions a week. She’s one busy lady, so needs to be on top of her mental and physical game. Here are her top recovery tips for after a hard workout:
Let the team at Insideout take care of all your painting and property maintenance
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Call Shane on 03 307 7071
YOU Magazine | 39
– Foam rolling. Every morning when I wake up I spend 10-15 minutes on a foam roller which is a type of self-massage. It’s a really easy way to free up any tired muscles or trigger points and I love doing it in the morning before I put my body under any pressure at training. – Hydration. The more the better! I always prioritise having a lot of water intake both during and after training. This is such an easy way for my body
to start replenishing and working on muscle repair. – Sleep. I always aim for at least seven hours of sleep per night, anything less than that and I start to crash and burn towards the end of the week. A bad night’s sleep often takes a couple of days to catch up with me and can really affect how much I energy I have at training and work. – Massage. I try and book in for a massage once a month – but to be honest
not many of us have the time to treat ourselves with frequent massages! I quite often do my own massages, all I need is a pot of Nature’s Kiss Anti-Flamme and I can rub out the niggles in my lower legs and quads which makes a huge difference. – Multi-vitamins. I take multi-vitamins and extra vitamin C daily. My body is constantly under a lot of stress and I find any extra boost I can give it pays dividends.
HANDMADE IN NEW ZEALAND World-renowned glass and jewellery created by artists Ola and Marie Höglund and their family. CENTRAL OTAGO 1767 Luggate-Cromwell Rd State Highway 6 between Cromwell and Wanaka (50 mins from Queenstown), Phone 03 442 7210 NELSON 52 Lansdowne Rd, Richmond, Phone 03 544 6500 www.hoglundartglass.com VISITORS WELCOME
40| YOU Magazine
Things we love
UNIQUE FURNITURE NZ Made Macrocarpa outdoor 4-seater table & chairs. Available now $1950
THE ALPACA STORE Wild kiwi bamboo sunglasses range of styles and colours available $34
UNIQUE FURNITURE NZ Made Macrocarpa 3-seater park bench Available now $750
THE ALPACA STORE Geraldine coffee cups $40 UNIQUE FURNITURE NZ Made Macrocarpa 2-seater park bench Available now $450
THE ALPACA STORE The Giving Plate â€“ A wonderful gift for family and friends $69.00
HORNCASTLE Beautifully made in Scotland $875
HORNCASTLE Solid Mahogany dining Table $895 Twin pedestal one extra leaf. Accessories not included. $895 HORNCASTLE Oak 6 drawer writing desk 1520 w x 1060 with extension slides. Accessories not included. $475
HORNCASTLE ANTIQUES and fine furniture email@example.com 021 228 2761
76D Talbot Street, Geraldine Phone: 03 693 7363
100 East Street Ashburton Mon - Fri 10am - 4pm
03 307 2279 027 311 2844 www.uniquefurniture.co.nz firstname.lastname@example.org
Things we love
YOU Magazine | 41
MACROCRAFT Macrocarpa TV unit 1.2m long $720
REDMONDS Andrew Martin Design Fabric Wedgewood Chair $2,299 Cushion $249
REDMONDS Fern lamp in gold $430
MACROCRAFT NZ pine 8 drawer chest 1.26m high $799
MACROCRAFT American oak hall table 1.2m long $785
REDMONDS House trained stools or footrests $550 each
RURALCO Ride on tractors From $129.00 each
RURALCO Woodwick Medium Candles Only $37.50 each
macrocraft 103 SOUTH STREET ASHBURTON 03 308 0417
Mon – Fri 8am-5pm Sat 10-3pm www.macrocraftfurniture.co.nz
RURALCO Mt Somers Station Lambs Wool Blankets Only $175.50 each
GREAT IDEAS AT REDMONDS • THROWS • CUSHIONS • VASES • LAMPS • AND MORE ACCESSORIES
FURNISHINGS | FLOORING | CURTAINS
East to Burnett Street, Ashburton Phone (03) 308 5269 www.redmonds.co.nz
0800 RURAL NZ (787 256) Ashburton I Methven I Rakaia www.ruralco.co.nz
42| YOU Magazine
OUT AND ABOUT @ the Somerset Grocer Many tantalised their tastebuds at The Somerset Grocer Taste of Christmas evening recently. YOU sales consultant Carmen Cole was there to capture faces.
Above – Sharon McDonald (left) and Robyn McArthur.
Above – Melanie Quillan (left) and Cheryl Gare.
Left – Sue Bird (left) and Fairlie Matsinger.
Above (from left) – Nicky Milmine, Susan Moore, Fiona McFall and Natasha Wilson. Background: Mark Milmine.
Above (from left) – Sarah Phillips, Heather Phillips, Ange Leadley, Michelle Boleyn and Margaret Read Above – Tania Hooper, Andrea Ritchie and Judy Williams Left – Margaret Hayes, Lorraine Newlands and Connie Quigley. Right – Kyrina Pate and Sue Prendergast. Above – Pearl (left) and Willow Arrowsmith.
WINDSCREEN WINDSCREEN WINDSCREEN
got got gotaaa or or oraaa Need Need toto fix fix it it quickly quickly Need to fix it quickly and and effectively! effectively! and effectively! Call Call Owen Owen or Wayne or atbest at at Call Owen orthe Wayne Call us and getWayne
Wilson’s Wilson’s Windscreens Wilson’s Windscreens advice toWindscreens repair or replace andand get get the the best best advice advice to to repair repair and get the best advice to repair youryour windscreen. or or replace replace your windscreen. windscreen. or replace your windscreen.
Christmas pudding Truffles
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152 Wills Street, Ashburton Phone 03 24/7 phone 03308 308 8485 8485 Mobile After hours0274 0274345 316636 058
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03 308 5774
44| YOU Magazine
Summer gardening care
Summer is oﬃcially here! It’s a hugely busy time in the garden with vigorous growth on most plants, harvesting of early maturing summer vegetables and preparing the garden if you are planning on heading away.
Summer salad vegetables will be maturing mid/late December. Regularly apply side dressings of Daltons Garden Time Vegetable Fertiliser to enhance the growth of these plants. With quick maturing crops such as radishes, dwarf beans and lettuce, use succession planting (every 2-3 weeks) to avoid them all maturing at the same time and ensuring you have a constant supply. Plan your watering or irrigation programme to encourage strong plant growth while avoiding wasting any water. Apply mulch to reduce water loss and help prevent weed growth. Early planted potatoes should be ready to be harvested for Christmas Day. Continue to remove the lateral growth on your tomato plants until they reach around one metre, and tie up to stakes at regular points (every 100 to 150mm).
With little eﬀort, summer annuals can provide masses of colour and beauty in the garden or containers. Summer ﬂowers include: ageratum, cornﬂower, cosmos, marigolds, petunias, portulacas, salvias,
strawﬂowers and zinnias. Dead-head old ﬁnished ﬂowers to encourage more ﬂowering.
Early stone fruit such as plums start to ripen towards the end of the month. You may need to remove some excess new growth and thin laden bunches of fruit to help promote heavy cropping. Water newly planted fruit trees and mulch as soils begin to dry.
the diﬃcult months of January and February. It’s important to continue to dead-head ﬁnished ﬂowers to encourage more blooms. Apply regular side dressings of rose fertiliser to encourage strong, healthy growth. Carry out summer pruning to promote further ﬂowering. Inspect your roses regularly for signs of blackspot and rust and instigate a regular spraying programme to control these diseases.
Depending on speciﬁc summer weather conditions, lawns should either be in peak condition or beginning to dry out. Avoid mowing too low over hot summer months and do not apply fertiliser. If water supply allows, irrigate lawns in the cooler parts of the day. If you have bare patches appearing, you will need to be patient and wait until autumn before carrying out any repair work.
Berries and strawberries
Boysenberries, blackcurrants, gooseberries and raspberries can be harvested in late December. They will be developing new canes that should be tied down or removed when there is excessive growth. It’s a great month for harvesting strawberries! Protect plants with bird netting so they don’t eat the fruit before you do! Place pea straw or crushed bark around plants so fruit are sitting on a ‘clean bed’. Water as required and with the minimum of maintenance you should be harvesting delicious, juicy strawberries well into January.
It’s an excellent month for roses before
Preparing the garden for summer holidays
Because we traditionally holiday in the Christmas/January period, “deserting” the garden at this time can lead to problems. It’s better to plan ahead and be prepared! Avoid problems by not having your vegetable crops maturing during this time, applying a good layer of mulch and installing a timer or asking a neighbour to water your garden while you are away. This is especially important with plants in containers. Have a blooming fantastic Christmas and enjoy the holidays! Visit www.daltons.co.nz if you need more gardening advice or information on the wide range of Daltons products.
YOU Magazine | 45
Daltons Summer Flower Care Pack
Summer ﬂowers bring colour and beauty to the season, whether grown in pots, garden beds or even hanging baskets. We have a Daltons Summer Flower Care Pack valued at $80 that has everything you need to get your ﬂowers blooming. Each pack contains 2 x Daltons Easy Lift Container Mix 25L, 1 x Daltons Premium Rose and Flower Fertiliser 1.5kg, 2 x Daltons Premium Flower Bed Mix 40L, plus a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts.co.nz.
Tackling rust on garlic
Be in to win
Christine Widdowson is this month’s winner with the following question: How do we prevent rust occurring when growing garlic?
Rust is a fungal disease that aﬀects garlic and other plants like chives, leeks, onions etc. Preventing rust on your garlic plants can be a diﬃcult challenge for the home gardener. The following measures may help eliminate the rust infection: • Garden hygiene: This is of utmost importance in the prevention of rust. Remove any other diseased or dying plants in your garden. • Ensure your soil is rich in compost: Garlic growing in organic rich soil is invariably healthier and stronger. • Healthy bulbs/cloves: Check that bulbs are disease-free prior to planting. • Good weed control: Diseases can spread rapidly from weeds growing in close proximity to your garden plants. • Do an autumn clean-up of your vege patch: Numerous diseases including rust can easily survive in plant waste over winter. When growing your next lot of garlic, apply Daltons Organic Bio-Fungicide Powder two weeks after planting and then monthly throughout the season. This product interacts with a plant’s growing roots to provide a living barrier that protects against plant pathogens and boosts the plant’s immune system. You can also regularly apply side dressings of a speciﬁc bulb fertiliser like Daltons Premium Bulb Fertiliser to help keep the plant healthy. For more information and expert advice, check out our How to Grow Bulbs Guide www.daltons.co.nz/home-gardening/how-to-guides.
Email email@example.com with Daltons Summer Flower Care Pack in the subject heading, or write to Summer Flower Care Pack giveaway, Box 77, Ashburton.
• • •
CONDITIONS OF ENTRY:
You must provide a gardening question for the Daltons experts to answer. Please include your address and phone number in email and letter options! Giveaway entries must be received by Dec 28.
For more information on Daltons products visit www.daltons.co.nz
All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published. Daltons post the prize to our lucky winner.
46| YOU Magazine
OUT AND ABOUT @ Community House Local agencies came together last month to sign a charter which commits them to a new safety accreditation. Susan Sandys was on hand to capture the signing of the charter alongside Mayor Donna Favel. Above – Phil Deans and Donna Favel.
Above – Jan Cochrane.
Above left – Ross Preece and Donna Favel.
261118-SS-0000 ABOVE –
PERFECT GIFT IDEAS FOR PEOPLE WHO PATCHWORK AND CRAFT! • Make your own Advent Calendars or Christmas Stockings from our panel selection • Jelly Rolls and Fat Quarter Packs • Patchwork Tools and Accessories • Gift Vouchers Available Fabrics by Tula Pink, Anna Maria Horner, Alison Glass, Kaffe Fassett, Gertie, French General and much more!
158 Stafford Street, Timaru | www.timarusewing.co.nz |
Thinking about your summer wardrobe? Visit in store to view our broad range of dress fabrics. We shall be closed on Christmas Day, Boxing Day and then January 1 and 2, otherwise normal hours: Monday – Thursday 8am – 5.30pm, Friday 8am – 6.30pm and Saturday 10am – 3pm.
YOU Magazine | 47
OUT AND ABOUT @ Twilight in the Vines The bad weather wasn’t enough to stop a good crowd heading to CharRee’s Vineyard last month for Twilight in the Vines. YOU’s Robyn Hood popped along with camera in hand.
Above – Darryl and Josie White. Left – Rose Hathaway (left) and Elizabeth Stuckey.
Above – Ange Leadley (left) and Nicky Thomson. 241118-RH-035
Above – Rachael Kennedy (left) and Amy Breen-Warden. 241118-RH-034 Above – Andrew Falloon and Rose Austen-Falloon.
Left (from left) – Emma Hudson, Jean Butt and Debbie Summerfield.
Right (from left) – Di Pannett, Jan Middleton and Jill Houston. 241118-RH-042
© 2017 Kirkland Photos
There’s more to do in Vanuatu
Come visit Vanuatu! Just over three hours away in our corner of heaven, you’ll be welcomed by the bursting colour and warmth of clear blue lagoons, bright sandy beaches and the beaming smiles of our friendly people. Come and indulge in French-inspired cuisine, enjoy amazing spa therapies, and experience incredible fishing and scuba diving. Or - just laze on a sun lounger and indulge in a great book.
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