YOU - July 2018

you JULY 2018

The beat

OF HIS OWN DRUM

PHOTO ROBYN HOOD GRAPHICALLY ALTERED

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you Welcome

Robert Jacobs on family, food, fitness

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Actress Antonia Prebble on playing Rita 9 Family-friendly Christchurch

14

Fashion we love

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Donna-Marie Lever’s car troubles

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Jane Logie gives stool advice

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Meet some gorgeous TimeBank ladies 28 Things we love

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Ski time

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Travel on the Trans Mongolian Railway 34 Winter warmers from Sarah Kingsbury 36 Winter gardening tips

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Fruit tree care pack to give away

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Who’s out and about?

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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

to the July edition of YOU! Here’s hoping you’re all staying warm in the changeable winter we’re having.

Our cover story this month is inspiring. Robert Jacobs is flamboyant, outspoken and talented, with three big loves in his life – family, fitness and food.

He takes group classes at EA Networks Centre gym and his love for helping people get fit is infectious. He talks about his road to losing weight, his love, respect and admiration for his hard-working and independent mum and grandma (we love him for this already), his passion for vegan cooking and his dream of opening a cafe in Ashburton.

Enjoy meeting Robert in July’s YOU ... I certainly did.

Cheers,

bble returns to our Kiwi actress Antonia Pre g the iconic role of yin pla nth screens this mo P9 matriarch Rita West.

Jane Logie gives us a muffin recipe with extra fibre to tempt your children.

P25

Lisa Fenwick

COVER PHOTO EA Networks Centre gym instructor Robert Jacobs. PHOTO ROBYN HOOD/GRAPHICALLY ALTERED

Editorial contact

YOU Magazine | 3

Don’t miss out on a gardening prize wo chance to win this fantastic rth $80.

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

Advertising contact

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

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4 | YOU Magazine

Loving life in his own lane

By his own admission, Robert Jacobs is many things. He’s flamboyant, enthusiastic, opinionated, has no filter and is not afraid to look like a total lunatic when he gets up on stage as a group fitness instructor. YOU’s Erin Tasker caught up with Robert and found there was much more to him than met the eye.

PHOTO ROBYN HOOD

Robert Jacobs dances to the beat of his own drum and doesn’t care much about what others think of him.

Known by many in Ashburton as an energetic, entertaining, happy group fitness instructor at Ashburton’s EA Networks Centre gym, Robert has been helping to transform the lives of Mid Cantabrians for three years now, one firm booty at a time.

Not one to shy away from the limelight, Robert said he had no filter and was not at all concerned if he came across like a total lunatic on stage.

But Robert is a man of many layers and there were things about him that he reckoned a lot of people may have been surprised to know.

Robert is vegan and seven years ago was a contestant on television’s MasterChef.

He was an outspoken vegan cook who finished 10th and was made to go against all of his beliefs and eat a little piece of lamb’s brains to prove his worth along the way.

But the thing that would surprise a lot of people, Robert reckoned, was that when he was young he was overweight.

As a teenager he weighed as much as 115kg at one point and for years he was caught in a weight battle.

As he lost weight, people would compliment him on how he looked, but eventually those compliments turned to concern as Robert dropped as low as 58kg.

“I used running as a way to kind of explain why I was losing so much weight.

I’d justify my weight loss by saying I was training for a half marathon, or a 10km run,” he said.

Robert said he’d only been in real control of his own body and living up to only

A then 21-year-old Robert Jacobs during his time on television’s MasterChef.

PHOTO SUPPLIED

his own expectations for the past six or seven years.

When he first decided he needed to trim down, it was a decision largely based on other people’s perceptions of him. He was a teenager and it was more about making himself more attractive, than making himself healthier.

Today though, at 29 – although if you were to ask him he’d claim to be 25 – Robert has a completely different outlook on life.

Being an overweight young man who came out to his family when he was about 18, Robert has been exposed to more than his fair share of bullying over the years, but as he got older he realised that if you walk with your head held high, were proud of who you were, and owned it, people respected you for it.

YOU Magazine | 5

Group fitness gym instructor Robert Jacobs is a man of many talents, and many faces, whose enthusiasm is catching when you’re in one of his classes.

PHOTOS ROBYN HOOD

‘

I hope that me making a fool of myself and getting bright red and spitting all over everyone in the front row and not being afraid to look like a total lunatic helps people

When he gets up on stage and takes a group fitness class, Robert the group fitness instructor is the same as the Robert you’d meet walking down the street.

Robert can talk until the cows come home, isn’t one to hold back and isn’t afraid to admit when he is wrong, even if he is on stage instructing a class of 30.

He loves people and loves helping them change their lives, because he knows just how hard that could be.

Robert travells to Ashburton four days a week to take a variety of Les Mills classes at the EA Networks Centre gym and when he isn’t doing that he can often be found helping his gran.

Family is a big part of his life and food and fitness are in his blood. His gran is Chinese and when his family emigrated to New Zealand she created a whole new life for herself. She took group fitness classes

for 45 years and taught Chinese cooking at Aoraki Polytechnic. She never worked for anyone, she always made her own way in the world.

His mum is a foodie, too, owning a café when Robert and his sister were younger, as well as being a group fitness instructor.

Growing up with a single mum, it was either be babysat by gran or sit in the back of one of his mum’s gym classes. So, Robert spent a lot of time in gyms growing up and as he got older, started joining in.

Robert, his mum and his gran are close.

In fact, due to his gran’s ailing health, all three generations – plus Robert’s partner – are about to move in together.

With food and fitness having played such a big part in his family’s life, it was no big surprise when Robert left Timaru when he finished school to go and study personal training and nutrition.

“I really enjoyed the exercise part of it because I think you get addicted to the endorphin high. For me that’s what I love, I really love sweating and just being physical and I enjoy the changes, and not just in me,” Robert said.

He knew just how hard it could be to drop weight and knew that once someone made a decision to change, how hard it could be to maintain.

“I enjoy getting into people’s heads and helping them to get past that moment because that was the hardest part for me,” he said. “You’ve got to fix up the top before you can fix down the bottom. A lot of people come to the gym thinking it’s going to be a magic pill.”

Eighteen months into his own weight loss and fitness journey, Robert said he was still overweight. continued over page

6 | YOU Magazine

From P5 “I’d always look in the mirror and hate it and think how can I hide this, or how can I not be the centre of attention?” he said.

“Then when people start giving you attention for the opposite reason I was like ‘well, this is quite nice’.”

Robert’s used what he’s learned, to help others. “I hope that I inspire others. I like it when people come up to me afterwards and say, ‘that was a good class’. I spent an hour-and-a-half or two hours putting that class together hoping you would enjoy it, so all I hope is that people enjoy it.

“I hope that me making a fool of myself and getting bright red and spitting all over everyone in the front row and not being afraid to look like a total lunatic helps people.

“I like to perform to my very best so I’m very anal-retentive about how things should be, but if I have a fault or an inability, I put it out there.”

While he doesn’t live in Ashburton, Robert wants to.

His five-year plan involves moving to Ashburton and opening his own café – a vegan one.

Robert hadn’t always been vegan. That started when he was about 14 or 15 and he decided he didn’t want to eat meat any more. So his mum just stopped cooking meat.

“I don’t want to hurt animals. I’m a hippy in that way. I’m the type of person who says ‘hi’ to cows driving down State Highway 1, and stops you and asks to talk to your dog, and hits a hedgehog in the car and cries for hours,” Robert said.

He liked to make food exciting. He and his partner still had nacho nights and cheesecake, he just made the vegan alternative.

Robert was just 21 when he was on MasterChef and said he was a much better cook today. He looked back on his time on MasterChef with mixed emotions. It was an experience that came by absolute chance.

He recalled filling in something online then got an email asking him to come along one day and wasn’t going to, but happened to be nearby so figured, why not?

He was put on the spot and asked what he’d cook for them if they were to give him a shot. Before he knew it, he was cooking up a dish of chargrilled vegetables, sundried tomato hummus, grilled haloumi and a kumara rosti and winning himself a spot in the MasterChef house.

He only lasted a couple of weeks, ousted in a week where contestants were challenged to make their own pasta and “take the judges to Italy”. Robert’s dish of chilli prawns, beetroot and feta didn’t tickle the judges’ fancy and he was sent home.

A mermaid? A dancer? No, it’s Robert Jacobs, a group fitness instructor at Ashburton’s EA Networks Centre gym.

PHOTOS ROBYN HOOD

Robert joked he only got on the show because he was gay, outspoken and vegan.

That wasn’t to be the end of his food journey, though.

Robert was living in Christchurch at the time of the earthquakes that rocked the city. He was on the phone changing internet providers when the February 22, 2011, quake struck.

“I remember being thrown off the couch and then saying ‘oh, I think we just had an earthquake’, then getting back on the couch and kept talking to her,” Robert said.

It wasn’t until his mum rang him that he realised the magnitude of what had happened.

It was hard to restart his life in Christchurch after that so he moved to Wellington for a while, but later returned to Timaru and opened a café with his mum.

They no longer have that café and Robert

is dreaming of moving to Ashburton with his partner, buying a house and setting up his dream café.

While the dream is vegan, he doesn’t plan on plastering his dream café with the words vegan. He knew all too well that that word alone could scare a few people off, but he was determined to show people that vegan food could be exciting and delicious.

At 29, Robert is happy, healthy and enjoying planning for the future.

He decided years ago that happiness was about feeling good about yourself and feeling good within yourself. And if he could help other people find their way too – whether it be through food, or fitness – that was a bonus.

“I just try and stay in my own lane. It’s a good lane to be in and anyone is welcome to join me in my lane.”

YOU Magazine | 7

Robert’s vegan lemon meringue pie Serves 10-12 Crust 1 1/4 C white all-purpose flour 1T sugar or 2T coconut sugar Pinch sea salt 1/4 C dairy-free salted butter 50ml soy milk, plus 20ml water, super cold 1/2 t vinegar – Preheat oven to 180°C, fan bake.

– Sieve the flour into a mixing bowl, add sugar and salt.

Whisk to combine and lighten dry mixture. Using your fingers, pinch the butter into the flour mixture until it resembles wet sand. Add vinegar to soy milk, stir until it splits. It’s going to look gross for your information.

Add the soy mixture, 1T at a time, and mix with your fingers until the dough holds together (you might not need all the soy, it should just hold together). If the dough sticks together when you pinch it, don’t add an additional tablespoon of soy.

If the dough crumbles, add another tablespoon of soy and mix until combined.

– Kneed dough lightly to combine then form into a flat disc and cover with cling wrap etc. Refrigerate.

– Once chilled, lightly flour a rolling pin and large piece of baking paper. Use the floured baking paper to roll the pie dough into an 12-inch circle (for a 10in pie tin). Place it in the pie tin, pressing dough into all the nooks and crannies.

– Cut off any extra dough around edges leaving a centimetre overhang (it will shrink).

– Use your fingers to crimp the edges if you’re fancy. Prick the bottom and sides of the dough thoroughly with a fork, place baking paper into unbaked pie and fill with rice or baking stones, then blind bake for 18 minutes, take out

baking paper and bake for an additional 5-10 minutes or until golden brown. Turn off the oven, open oven door and let cool inside warm oven for 15 minutes.

Curd 1 1/4 C unsweetened almond milk or other plant milk (coconut is really nice) 3T agar agar flakes, or 1T powder 2/3 C cup fresh lemon juice 3T arrowroot powder 1 1/4 C organic cane sugar Pinch turmeric (optional, for yellow colour) Lemon zest (about 2-3 lemons) Pinch of sea salt

– Place everything accept agar agar and quarter cup of the plant milk into a blender/ food processor and combine.

– While you combine mixture, place quarter cup of plant milk and agar agar into a cooking pot (large enough to hold remaining ingredients) and let sit/soak for 10mins.

– Place on to stove at a high heat, cook uncovered until agar agar has dissolved, then reduce heat to medium and cook for 10mins. Pour in everything from blender etc and cook for an addition 3-5mins. Mixture should thicken to pudding consistency. Leave in pot till mixture is warm 5mins est (not cold or mixture will thicken and you can’t pour it, if this happens loosen with electric whisk or beat with spoon for resistance training). Then pour/spoon the mixture into the prepared crust. Refrigerate for at least 3 hours, until the filling has completely set.

Meringue Liquid from 2 cans of unsalted chickpeas (about 1 1/2 C) 1t fresh lemon juice Xanthum gum (optional) 1/2 t vanilla extract 600g castor sugar 3t agar agar powder

1C water 1T glucose syrup (optional, helps to stop sugar crystallising)

– Add the chickpea liquid to small cooking pot and reduce liquid for 15 minutes, until about a third of original volume, pour into a mixing bowl and place in fridge to chill.

– If you have a stand mixer it will make life easier here, add chickpea liquid, vanilla, lemon juice and xanthum gum (xanthum gum if you can find it helps to stabilise) to stand mixer, beat for 5 minutes or until medium peaks have formed. It should expand to more than four times its original size. If using a hand beater the same applies, but your beating time will be longer.

– Place remaining ingredients into a cooking pot, and once

–

– –

–

syrup has been cooking for 5-6 minutes take a teaspoon of syrup and place in water.

Do this every few minutes until the mixture turns the consistency of maple syrup/ runny honey while submerged in water.

While beating chickpea meringue, pour a slow steady stream of syrup into mixer (straight from stove to mixer), once all the syrup is combined continue to beat until sides of mixing bowl are cool enough to touch. The meringue should be super glossy.

Take chilled pie and filling out of fridge and pipe meringue on top.

You can also set your oven to grill (high heat) and place pie on top rack to brown meringue peaks.

Watch your pie the entire time, it will brown very quickly.

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YOU Magazine | 9

Kiwi actress Antonia Prebble returns to our screens this month playing the iconic role of matriarch Rita West.

PHOTO SOUTH PACIFIC PICTURES

A wild, wild Westie is back

Hit drama series Westside returns to our screens this month for its fourth season, promising more drama, intrigue and nostalgia than ever before.

Celebrated Kiwi actress Antonia Prebble resumes her role as matriarch, Rita West, who finds that in 1982, her family is faced with a complicated mix of social and personal change.

Alongside acting in the cult television drama, Antonia has built a career around playing strong female characters both at home, and abroad.

She spoke with YOU Magazine’s Megan Gnad about why this season of Westside is different, acting in Australia and the US, and new ventures that see her take charge behind the camera.

T

elevision’s wild, wild West family has been a part of Antonia Prebble’s life for 13 years now.

At the tender age of 19, when she was cast as feisty teen Loretta on the runaway hit show Outrageous Fortune, she had no idea where the role would one day take her.

Not only did it make her one of New Zealand’s most recognisable actresses, it offered challenging and compelling storylines for a whopping six seasons between 2005 and 2010.

But, just when fans – and cast and crew – thought they had bid farewell to Cheryl, Wolf, Ted and co, we were taken back in time with the show’s current incarnation, Westside, the prequel to Outrageous Fortune where Antonia plays Loretta’s grandmother, Rita West. continued over page

10 | YOU Magazine

From P9 Bursting with nostalgia, Westside returns to Three on July 9 for its fourth season and can only be described as an emotional rollercoaster, says Antonia.

“The highs are really high, but the lows are really low this season. There was one particular day on set which was the saddest day I’ve ever had on set in my career in 20 years, it was devastating.”

As 1982 ticks over into 1983 – picking up a few months after last season’s cliff-hanger – Rita, wife to Ted (played by David de Lautour) and mother of Wolf, finds herself questioning the things she always thought were solid and unshakeable, namely her marriage.

“In the past,” explains Antonia, “Rita and Ted’s relationship was always a solid force within a very changeable, volatile environment.

“Obviously, they have their own moral code within their relationship, but the actual strength of their marriage and their love for one another, and their commitment to the marriage, were never called into question. There was definitely ups and downs, but in general, they had a happy marriage up to this point.

“But, they’re both at an interesting stage of their lives where they’re no longer the primary people in their son’s life, now it’s Cheryl, and I think that changes the dynamic of a family when you go back to being a couple. And, also time’s moving on, Ted’s a traditionalist, he’s a bit old-school in his thinking and his actions, and he feels like he’s getting a little bit left behind in terms of how the world is moving forward.

They go through quite a testing time and that was really interesting to play out.”

Going global Antonia is fast becoming as much of a recognisable face across the ditch as she is at home in New Zealand.

Recent stand-out work includes landing a lead role in ANZAC Girls, a six-part series based on the true stories of Australian and New Zealand nurses serving at Gallipoli and the Western Front, and a role in Winter, a murder mystery series for Australia’s Seven Network, produced by and starring veteran actress Rebecca Gibney.

Last year, Antonia starred in the family drama series Sisters, a show from the makers of Offspring for Australia’s Ten Network.

“It was an absolute pleasure to be part of that show,” she says. “Every show is great, but that one had a particular glow about it, I loved it. It was a lovely environment.”

The opportunity to work with trailblaz-

David de Lautour as Ted and Antonia Prebble as Rita.

ing producer Imogen Banks, who is at the helm of creating initiatives for women in Australia, was a bonus.

One of these is Smart For A Girl, a programme which helps female writers and producers to get shows made in Australia.

“She’s really pioneering in that sense and genuinely wants to help women, so she’s ahead of her time, and I felt very fortunate to be part of that,” Antonia said.

In 2014, Antonia also made inroads into the American market, filming a guest role on Salem, a pilot set in 17th century Massachusetts, but filmed in Louisiana.

For the past four years, she has been travelling to the States for the pilot season, the period of time between January

PHOTO SOUTH PACIFIC PICTURES

and March when all the new ideas for TV shows are filmed, meaning the number of auditions goes up exponentially.

“It’s the best time to be there,” she says. “(Since Salem), I got offered two roles (but) both clashed with other things. I’m still plugging away, but how I kind of think about my time in America, I sort of define it as my sabbatical.

“I’ve never been to drama school and I’ve always felt that quite keenly, that I wanted to learn techniques and skills to have in my toolbox, so I study when I go to America.

“There’s amazing teachers, so I do lots of different classes and I love it. continued next page

‘

YOU Magazine | 11

I’ve been part of this West world since 2005 now, so every time I get to do it again, I think, ‘gosh, how lucky am I?’

From P10 “I find it really stimulating, and fulfilling, and challenging, and I’ve learnt a lot from it.

So, that’s sort of how I look at it, I go to study and learn and have some new experiences, and if a job comes on top of that, fantastic, but if not, it’s not been a waste of time, at all. I find it very nourishing and I feel filled up when I leave.”

Channelling Rita Antonia has become known for playing dynamic female characters, but it seems no-one has been quite as challenging as Rita West.

Described as both outgoing and ruthless, this is a matriarch who keeps secrets like a vault and has been known to poison her enemies with lamingtons.

6

“Rita is such a brilliant character to play because she’s so flawed, and so complex, and so interesting, and smart, and dangerous,” Antonia explains. “She’s a fascinating character to me and she continues to become more fascinating the more we find out about her and as she’s confronted with different obstacles in her life, so it’s always a joy to play her.”

But, after years of playing Loretta in modern-day Outrageous Fortune – where grandmother Rita had already passed away and was only ever talked about in past tense – discovering who the character was, and how best to approach the role, proved difficult.

“When we started, I had no idea who Rita was,” she says. “I felt like I was in a negative gear as opposed to even being in neutral, because the idea that I had about Rita, from the mythology of Outrageous Fortune when she was talked about a lot, it turns out was actually very different from how the writers, when they came to write for Westside, envisaged her being.

“So, when we came to rehearsing, I had a meeting with the writers on the first day, they said, ‘okay, everything you think you know about Rita, forget about it’. In Outrageous Fortune, Rita was always talked about as being this cold, hard woman, and

whilst she is that in a certain respect, they also realised it was Cheryl talking about Rita, and Cheryl just didn’t like Rita, so she’s a biased witness, really.

“I had to unpick that preconceived idea of her and find out who she actually was.

That was a real challenge for me and luckily, I had a good supportive team around to help me, but I did find that hard.”

The moment of discovery occurred in the show’s extraordinary wardrobe department.

“I remember so clearly back in season one, I was having wardrobe fittings with our designer at the time, and we hadn’t quite found the right thing. I was sort of wearing these geometric 70s dresses, and we just hadn’t ‘found her’, and then I put on a pair of these denim flared jeans and a turtleneck singlet top and both of us just absolutely knew that we’d got it. We were so excited and we ran to get the producer and he was like, ‘yes, this is her’.”

Pushing the limits This time around, Antonia says the Westside cast took things up a notch, exploring more of the personalities, and 80s vibe, with renewed energy. continued over page

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12 | YOU Magazine

From P11 “When we first started season one, personally, I had no idea what I was doing, it really was a bit of a risk that we were taking, trying to re-launch another iteration of the West family,” she says.

“I really felt like, personally, but also from talking to other members of the cast and crew, that we kind of found our groove with season four. Everyone hit the ground running, knew who they were, knew what they were doing, and did it with a lot of brazen confidence, which I’ve been told, comes through really nicely this season because the characters are all brazenly confident themselves, so it’s sort of like us, as actors, we’ve caught up to them now.

“We know what we’re doing, we feel comfortable with it and so we can take a few more risks, perhaps, or push something somewhere, or explore the world in a more broad, confident way, than perhaps we would have before. So, I’ve really enjoyed that experience of being fully embedded in something and the confidence that comes with that. It was great, I was so thrilled when we got to come back for season four, and I enjoyed it the most of any season, actually.”

And, with links to historical events,

fans keep tuning in for a glimpse at our often-untold Kiwi past.

“The most common feedback we get is that people love seeing New Zealand in the 70s and 80s, both from people who were alive at that time and have a feeling of nostalgia about it, and people who weren’t alive at that time, or who were very young and can’t remember it,” she says.

“I love filming Westside. It’s a real joy of a show to be part of for many reasons for me, there’s so much nostalgia. I’ve been

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Acting dreams Acting professionally since she was 12, Antonia landed her first role in the 1997 children’s fantasy series Mirror Mirror, which was soon followed by William Shatner’s A Twist in the Tale. Her big break, however, came in the form of internationally-popular series, The Tribe, in which she played a leading role, from 1998 until

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YOU Magazine | 13

The character of Rita West – described as complex, interesting and smart – is one of the most challenging Antonia has taken on.

PHOTO SOUTH PACIFIC PICTURES

2003, and worked on three separate series of Power Rangers.

From 2005 to 2010, after just one audition, Antonia assumed the role as Loretta West, in all six award-winning seasons of Outrageous Fortune. It was a role she won the Best Supporting Actress award for at the New Zealand Film and Television Awards, in 2008.

“I didn’t even really know what I was getting into, to be honest,” she said of playing the iconic character. “I just kind of knew who she was. With Rita, I had to

really work to find her, but with Loretta, I was like, ‘oh yeah, this is who she is, she’s a tomboy teenager ...’ and it kind of was just a knife through butter for that one. I can’t really explain why because we’re not that similar, and I was five years older than the age I was playing, but sometimes it just works, you’re just a good fit.”

She then joined former Outrageous Fortune co-star, Siobhan Marshall, in The Blue Rose, and went on to play protagonists in three feature films: Timeslow, The Cure and White Lies, the latter enjoying significant international recognition, including being submitted as the official New Zealand entry for consideration for Best Foreign Language film for the 86th Academy Awards. Her portrayal of Rebecca, in White Lies, also won her Best Actress at The Women’s International Film and Television Awards held in 2013.

“I feel so grateful,” Antonia says. “All of the characters have been interesting, and strength comes in all different shapes and sizes, like yes, Rita is of course really strong, but other characters I’ve played, they’re very fragile and vulnerable, however, still strong within that.”

The next challenge The experienced actress has now found

P: Hayley 027 672 2890

e: Hayley@luxloos.nz

a balance working part of the year in New Zealand, Australia and America, but she’s also keen to further expand her skillset and portfolio.

Between film jobs in May and June of this year, she spent time at home developing her own television show ideas.

And, she’s also in talks to create an interview-based podcast series, an idea she’s had in the works for a few years now.

“I’m really looking forward to that, because as I get older, I’m just more interested in diversifying a little bit,” she says.

“Ever since I was three, weirdly, even earlier perhaps, I’ve always wanted to be an actress, solely.

“It’s been everything I’ve wanted to do, but as I’ve gotten older, I guess my interests have broadened and I can actually see myself doing other things apart from acting, I guess still in the general artsy-communication realm, but I’m interested in continuing to learn and grow and develop other skills.

“This year is a bit of an incubation year where I’m pushing out in different directions and it’s great. It’s really, really cool. And, I feel like I’m falling in love with New Zealand a little bit, because this is the longest stretch I’ve been here in five years, and it’s so nice.”

W: WWW.luxloos.nz

14 | YOU Magazine

Destination Christchurch

CHRISTCHURCH DESTINATION

When something is right on your doorstep it can be easy to lose sight of what is actually in front of you. If you’re looking for something to do as a family, or something to help keep the kids entertained during the school holidays, we’ve come up with five of Christchurch’s best, familyfriendly, attractions that offer entertainment, education and complete enjoyment.

International Antarctic Centre

Located right next to Christchurch airport, the International Antarctic Centre offers an interactive attraction which will take visitors right into the very heart of Antarctica, without actually leaving Christchurch. Visitors have the opportunity to experience a true Antarctic storm, take a ride in the hugely popular Hagglund, get up close and personal with penguins and watch them be fed and also experience the 4D simulation of a cruise through the largely untouched region.

whole host of different animals from all corners of the globe. The daily feedings of the park’s lions is always a well-received attraction, but there’s just as much interest in the gorillas and orangutans, Tasmanian Devils, cheetahs and the sole tiger who seems to prefer playing a strong game of hide and seek with visitors.

which sees the eggs of kiwis incubated at Willowbank, the complete darkness of the Kiwi experience is a must do for any visitor while the chance to feed animals from all walks of life like eels and farm animals, is one that will have the children talking for weeks.

Adrenalin Forest

Orana Wildfire Park

Nestled on the outskirts of Christchurch, a visit to Orana Wildlife Park has been almost a right of passage for anyone living in the region, or for most people visiting too. An open range zoo which sees animals roaming in a truly natural habit, unlike any other in New Zealand. Visitors to this world-famous reserve will get the opportunity to get right up close to a

Willowbank Wildlife Reserve

A really strong family-friendly vibe is evident when you walk through the doors of Willowbank. Catering more towards the younger generation of human, the reserve gives its visitors the opportunity to get right up close and personal with some unique animals and wildlife, particularly from around New Zealand.

With a really strong breeding programme

Got a thrill seeker in your family, who likes doing things that gets the blood really pumping through the veins? Adrenalin Forest is your must visit if the answer is yes. Make your way up wonky wooden ladders, zip line between the tree trunks, stretch your stride on the rope bridges and teeter on tightropes as you’re put through your paces. The park is constructed of courses that are designed to challenge you both physically and mentally.

There is no minimum age to enjoy Adrenalin Forest, but younger visitors must be at least 130cm tall.

YOU Magazine | 15

CHRISTCHURCH DESTINATION

PHOTO WIKIPEDIA/ SCHWEDE66

Indoor Raceway

Margaret Mahy Playground

With close to 400 playgrounds across Christchurch city there is plenty to choose from, but

there are none quite like the Margaret Mahy Playground, the largest playground in the Southern Hemisphere, which opened in 2015 as one of the first new additions to the city following the earthquakes.

The playground features everything the inner child desires with flying foxes, climbing walls and rope courses as well as a water feature.

The playground will keep those who are young, and those who are young at heart entertained for hours.

This adrenalin fuelled fun for nearly all ages can be found amongst the streets named after writers and poets in Sydenham Christchurch.

Wow it is a day out for the kids and you can join too.

This well run enterprise is fun, exciting and with safety first and foremost.

Owners Michelle and Nick have been running Supa Karts for two years but the site has been a long standing kart racing venue.

Popular folk lore says that the Pop Superstar Pink once went for a spin there.

Supa Karts is a popular

venue for kids parties, corporate teambuilding events, stag nights and endurance team challenges.

There is something for an eight year old (minimum age) and yes they have had 90+ year olds living the dream.

We having nothing like this in Mid Canterbury, but Christchurch is in all our reach. So why not take your kids or your friends there for a day they will remember, even more so if you join in.

Check out the website or call to book in advance.

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16 | YOU Magazine

CHRISTCHURCH DESTINATION

Join the Murder Mystery dinner

Become part of the theatre crew in Christmas 1983 as your group play detective trying to solve the murder of rogue movie producer ‘Bernie Weinstein’.

But beware there are many distractions along the way as you try to solve this dastardly deed!

Many visitors claim it’s the best work event they’ve ever been to and this year your crew can make the same claims once they’ve experienced the hilarious show, three course dinner and haunted tram ride.

Our show is a comedy based murder mystery where we supply all the suspects, props and theme.

You just supply the audience (preferably in 80’s attire) and ready to experience the most interactive comedy show in the history of homicide!

Our fully themed venue is situated inside Ferrymeadm Heritage Park, Christchurch.

Don’t miss out, book now!

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PHONE 03 3599 556 dinnertheatre@hotmail.co.nz www.dinnertheatre.co.nz

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18 | YOU Magazine

CHRISTCHURCH DESTINATION

Epic, grand and uplifting

Les Misérables has thrilled audiences since 1980.

Winner of over 100 international awards and seen by over 65 million people worldwide, Les Misérables is a grand and uplifting story about the survival of the human spirit.

This modern classic is based on Victor Hugo’s novel and has one of the most memorable scores of all time.

This pop opera features a cast of exceptional singers and overflows with melodies.

Directed by Stephen Roberston, with musical direction by Richard Marrett, Les Misérables is a powerful affirmation of

the human spirit that promises to uplift audiences seeing it for the first time, and delight those that are revisiting a much loved masterpiece.

Les Misérables, the epic tale of broken dreams, passion and redemption proves that great drama never gets old.

Opens September 14 Isaac Theatre Royal Book at Ticketek: 0800 842 538 showbiz.org.nz/les-miserables Advertising feature

Javert played by James Foster.

PHOTO BY EMMA BRITTENDEN

Loving parents grief-stricken over loss of favourite child The

Season

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20 | YOU Magazine

Fashion we love

SPARROWS Siren Merino Panelled Detail Top was $139.90 now $89.90

DENIM DEN Shilla Flora Skirt Floral Print $139.99

DENIM DEN Betty Basic Chicago dress On sale $39.99

SPARROWS R.M Williams Nicole Shirt was $135 now $99

SPARROWS Ricochet Frayed Rex Jacket was $349 now $245

DENIM DEN Ketz-ke Eager Top On sale $99

STYLE FOOTWEAR Marnie by Saimon was $289.95 now $190

STYLE FOOTWEAR Hannah by Miss Chloe $129.95

Denim Den 248 East Street Ashburton

Sparrows

176 East Street, Ashburton www.sparrows.co.nz

STYLE FOOTWEAR Manhatten Boot by Sugar and Spice was $329.95 now $269

Style Footwear

177 Burnett Street, Ashburton facebook.com/stylefootwearashburton www.stylefootwear.co.nz

YOU Magazine | 21

Fashion we love

CHICAGO JOES Conquest Pant $114.99 Sound L/S Cardigan $164.99

CHICAGO JOES Hustle Park Dress $159.99

LADIES FASHION BOUTIQUE SHOP CANTERBURY Merino Possum Jacket Noble-Wilde $350

LADIES FASHION BOUTIQUE SHOP CANTERBURY Black Pepper $109 CHICAGO JOES Violet Pant $79.99 LADIES FASHION BOUTIQUE SHOP CANTERBURY Cord Roy Black Pepper $109

STEPPING OUT Softwaves ‘Stones’ was $399 now $280

STEPPING OUT Django & Juliette ‘Astronomy’ was $239 now $168 STEPPING OUT Top End ‘Testka’ $229.90

Stepping Out

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Chicago Joes

The Arcade Tancred Street, Ashburton

Shop Canterbury

26 Tancred Street, Ashburton www.shopcanterburyashburton.co.nz

22 | YOU Magazine

One crappy day

Bad things happen in threes or fours it would appear in my case. Sigh. This was just one of those days. With the school run complete I was en-route to daycare with the three-year-old, before I was set to launch into a writing frenzy for a looming North & South Magazine deadline ... all this, while I was flying solo as the farmer worked on his tan in Australia.

As I settled into cruise control down the final 15km stretch to town, I noticed the steering felt funny, so I pulled over and to my horror my front driver’s tyre was completely deflated. Two things immediately transpired – the first, was a fantasy played out in my head where I rolled up my sleeves, grabbed the spare wheel, jacked the car up and changed it in a matter of minutes, while passers-by tooted, clapped and cheered me on.

I desperately wanted this to happen, but in reality I was within an inch of bursting into tears and throwing myself into a nearby rural puddle. But in reality I was living

FARMY PRINCESS with DONNA-MARIE LEVER

up to my princess title and very bitter about it.

My father had taught me how to change a wheel, but now I think about it, that was probably 25 years ago.

The blessing was I was actually near a transport yard and a helpful man came to my aid.

I really need to up-skill. Once in town I realised how muddy and dirty my car was, so before I got stuck into work I headed to the car wash. It’s amazingly relaxing watching the swish and wishy washy magic cleaning your car. As I went to leave, my car turned over, and over, and over ... but didn’t actually start. So, I kid you not, I abandoned the vehicle (I’ve always wanted to walk through a car wash – definitely not as cool as I was hoping it would be) and walked back to the counter to ask for help. The lovely man jump-started my car.

Now I have a new car battery. Excellent!

As I drive off with my new battery on board, the engine light popped on. Of course – was the entire car going to blow?

I would not have been surprised at this point if it had of. Luckily it turns out the engine light sometimes comes on when the battery is disconnected. Right, they were my three things in one day that had tried to destroy me, but didn’t. That’s it … nothing more can go wrong.

As I drove home with very little accomplsihed, and feeling somewhat lucky to be alive, my phone lit up with a text message.

I glanced down and saw it was from the dentist … “you are now one year overdue for your check-up”. Sigh. With my current run of luck I may just leave it another few months before I follow that one up!

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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24 | YOU Magazine

May your stool flow free

It is a common problem for young children to experience regular bouts of constipation.

Signs and symptoms Your child may be constipated if they exhibit some of the following: – No stool passed for three or more days – Passing hard, dry stools, difficult to flush – Pain or crying when passing a stool – Tummy pains experienced and relieved by passing a stool It is often a combination of factors that contribute to constipation and not exactly one actual thing or reason in particular. For example, a poor diet, or too little fibre in the diet, not drinking enough fluids or past previous painful experience can be contributing factors.

So when the next urge to pass a stool arises, the child will try to hold it in, to try to avoid another painful experience, resulting in a cycle of constipation.

Holding in the stool makes it become hard and even more difficult to pass when the next urge arises.

That can lead to stress for both the child and the parent.

It is important to put some self-help strategies in place to help the constipated child, to overcome their painful experience and turn it around to be an enjoyable one.

This scenario can often occur when a child starts eating solid foods, consuming a diet higher in fibre and lower in fluids.

1. Increase the fluid your child drinks, as it is important to help soften the stool.

Find a drink that your child likes and will drink plenty of, preferably water. But other drinks like milk, apple juice, kiwi crush, blackcurrant juice, orange juice – all watered down – can be an alternative to getting the fluid in, while at the same time increasing fibre in the diet.

2. Increasing the amount of fibre in their diet can help to prevent constipation.

This involves consuming three servings of fruit a day and at least three vegetables.

3. Increase wholegrain foods high in

NATURALLY YOU with Jane Logie

fibre. Consuming cereals is also important, such as Weet-Bix, porridge, or wholegrain cereals. Try to avoid refined cereals high in sugar such as cornflakes and rice bubbles. Fibre helps to move food stuff through the digestive tract, softens the stool, and makes it easier for the child to pass.

4. Develop regular toileting habits. Try to encourage going to the toilet the same time every day, for up to 5 minutes when they are toileting or while in toilet training, preferably before, or after breakfast, to encourage their bowels into a regular routine.

If constipation does occur for a long duration and not emptied on a daily basis, the bowel becomes stretched and overloaded, the feeling of needing to defecate is then lost and soiling may occur.

A basic checklist for the treatment for resolving child constipation: – Increase your child’s exercise as this helps to move the bowel muscles through activity and play.

– Increase the fruits they like – bananas, raspberries, tomatoes, mandarins, kiwifruit, apples.

– Increase their favourite vegetables – carrots, broccoli, cauliflower, green beans, pumpkin.

– Include legume-type vegetables – chickpeas in hummus and green peas at dinner time.

– Include wholegrain products like wholegrain porridge, wholegrain bread and wholegrain crackers.

– Increase the nuts, and seeds in their diet – add to porridge, muffins and cakes, or homemade granola bars and bliss balls. For example, ground almonds, sunflower seeds, pumpkin seeds and linseeds.

– Encourage or give a reward for passing a stool so the child sees it as a positive

experience and have an incentive to pass another stool when the next urge arises.

– Check that they are constantly drinking plenty of fluid, 100 to 200 millilitres a day, at least.

– Making sure the child is comfortable when sitting on the toilet or potty, with their knees above their hips, leaning forward, elbows resting on legs, and pushing with their tummies. If still in nappies encourage them to squat and push with their tummies if they can.

– Encouraging them to focus on a toy, to take their mind away from having to sit on the toilet for a period of time, or trying to pass a stool in a nappy.

Here are plenty of ideas to try and incorporate into your child’s lifestyle if they are having trouble with the number twos. And remember it takes time to put all of these things in place and try not to get discouraged along the way.

With a little patience and effort, your child will experience some great results.

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

YOU Magazine | 25

Ground almond chocolate mini-muffins A recipe for the children to read during the school holidays with a Margaret Mahy story called the Witch in the Cherry Tree – a cute story about a little boy making cupcakes with his mother.

The almond meal and raspberries in these muffins provide fibre and a tasty treat to help those children suffering with mild-moderate constipation.

Dry ingredients 50g almond meal 140g self-raising flour 100g caster sugar 6T cocoa 1/4 t salt

Wet ingredients

2 eggs 1/2 C yoghurt 1/2 C olive oil 1t vanilla bean paste 1C frozen raspberries 2T boiling water

– Set oven to 180°C on bake, with the rack in the middle of oven.

– Measure and place the dry ingredients into a large bowl, sifting as you go. In the small bowl place the wet ingredients and whisk together and set aside.

– Place the muffin linings in the muffin tray of 12.

– Place the wet ingredients in with the dry, add the boiling water last, mix together well with a metal spoon.

– Place the wet mixture into the muffin liners and fill up to the top of the liner. Set left over mixture aside.

– Place the muffins in the oven and bake for 22 minutes, or until they spring back with the gentle touch of

– – – –

–

your finger, or a skewer comes out clean.

Take out the cooked muffins and set aside on the cold stove top.

Repeat the baking process with the rest of the mixture.

Makes approximately 24 mini-muffins.

Serve with fresh, plain or vanilla yoghurt on top, frozen raspberry crumbs and chocolate sprinkles or make chocolate yoghurt (25g chocolate to 1/2 C of plain Greek yoghurt, melt the chocolate first then add the yoghurt).

Variations: 1. Add 100g 50 per cent cocoa chopped chocolate and add only 4T of cocoa. For this mixture, add 3 minutes on to the baking time.

2. Add 2T whiskey instead of boiling water to create an adult version.

3. To create gluten free muffins – use self-raising gluten free flour instead of standard self-raising flour.

Recipe and photo, Jane Logie

FIREWOOD

Gone are the days of unloading the pile of logs from the driveway to split, stack and dry, BIOBRIQs take the work out of getting your wood ready and dry for the winter months.

Recycled wood briquettes made from 100% compressed beech wood sawdust, BIOBRIQs are an economical, environmentally friendly option to traditional firewood.

Why purchase BIOBRIQs rather than traditional Þrewood?

• Firewood generally has inconsistent moisture levels ranging up to 40%, whereas we can guarantee that moisture levels will be approximately 8% • 1 Tonne BIOBRIQ is equivalent to 4.2m3 of dry firewood • Larger qualities of 600kg or 1000kg are available from the website, www.biobriq.nz

Available at Mitre 10 MEGA Ashburton

Or purchase your 20kg Trial pack online today for only $25 delivered to your door, www.biobriq.nz, 03 688 6208

Ashburton Pre-Schools’ Directory

Ashburton Kindergarten

YOU Magazine | 27

Education for children

2 - 5 year olds

www.ashburtonkindergartens.org.nz

03 308 3779

Ashburton Kindergartens are a group of not for profit professional kindergartens, spread throughout the Ashburton community that provides quality education for 2 to 5-year-olds.

We provide a high quality programme which is taught by professional teachers, who are all qualified and involved in ongoing professional development that leads the way in early childhood education.

We base our programme on the early childhood curriculum Te Whāriki, which is an inclusive approach to your child’s development. Your child will benefit from a wealth of experience and play resources whilst in a safe and secure, clean and

Boost your enrolment this year by advertising in our Pre-Schools’ Directory.

Contact Carmen today on

comfortable environment.

At kindergarten we view all children/ tamariki as competent, capable learners.

They are:

• Encouraged to solve problems and make choices that have meaningful outcomes for themselves.

• Have time, resources and space necessary for them to discover and extend their play, and the play of others.

• Are supported to become responsible for themselves and their belongings.

• Are encouraged and supported to learn from each other.

• Where their interests, skills and knowl-

edge are at the forefront of extending individual programme plans.

• Where literacy, mathematics, science and technology are weaved throughout the programme.

• Where they learn strategies and solutions to work with and alongside others to support life-long learning.

We have five kindergartens located around the district: Allenton, Tinwald/ Aubrey Mason, Hampstead, Thomas Street and Netherby/Merle Leask.

For more information please check out our website www.ashburtonkindergartens. org.nz Advertising feature

Providing quality early childhood education and care for the preschool-aged children of our community; based on Christian values and principles.

ENQUIRE EARLY TO SECURE A SPACE

03 307 7963

1-3 Redhaven Rise, Ashbuurton Phone us today on 03 308 2325 8 Eton Street, Ashburton

03 307 2088

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28 | YOU Magazine

A friendship blossoms

Staszka Labecka was born in Poland in 1935.

She grew up with her country being occupied by Germany for the entirety of World War Two. The occupation alone caused over five million Polish people to lose their lives, others were killed in military action and many were exiled – including Staszka and her family.

After the war Staszka returned to Poland to start her education and later gained a doctorate in agriculture – going on to lecture as a professor for over 30 years in Poland; before in her 70s coming with her husband to live in New Zealand, joining

ABOUT TIME with Kate White

her daughter and her family in Ashburton.

Although Staszka could read and write in English, she lacked confidence in speaking English and sadly found few opportunities to develop it or make friendships with locals in Ashburton.

After 12 years here, aside from her family and the friends she made through the Polish Society in Christchurch, she had little connection with others.

With the help of her daughter, Staszka became a member of the Mid Canterbury

Reflections Catering specialises in creating the classic event menu you are looking for, from breakfast to finger food, sandwiches and rolls to muffins and scones.

TimeBank. She posted a request on the TimeBank members’ site for someone to meet with her to practice conversational English.

TimeBanker Gladys Burgess responded to that request. Gladys was born in Dunedin 80 years ago and has been in Ashburton for six years after an earlier stint of 10 years.

She’s been a factory hand, an office girl, married for 52 years, mother to eight children, postal sorter and deliverer, minister of religion, counsellor, Women’s Refuge volunteer, shed-hand, shearers’ cook and carer for her invalid husband in his last years.

Wine and dine in style Wine this and winter dine in style this winter

Clearwater Restaurant’s new winter menu is now available.

Clearwater Restaurant at new Hotelwinter Ashburton have launched delicious Clearwater Restaurant’s menu is now available.

reflectionscafeandcatering.com

198 East St, Ashburton reflectionscafe2015@gmail.com 03 308 4732 021 155 2305

new lunch and dinner menus for the winter season. Enjoy fresh, Clearwater Restaurant at Hotel Ashburton have launched delicious seasonal ingredients and a modern take on comfort foods. new lunch and dinner menus for the winter season. Enjoy fresh, seasonal ingredients and a modern take on comfort foods.

Phone 03 307 8887 Phone 03 307 8887

Hotel Ashburton, 11 Racecourse Road Hotel Ashburton, 11 Racecourse Road

Gladys is a great example of someone who enjoys life-long learning and can be found attending various TimeBank Learning Exchange events, from astronomy to technology, from learning what it’s like to be Muslim in NZ, to how to weave flax.

She’s also busy helping others through the TimeBank – baking, counselling, proof-reading, editing and, of course, offering English conversation.

These two interesting women arranged to meet and enjoyed it so much they now meet every week for a cup of tea and a chat in English. Gladys has been reluctant to record their exchanges and thus earn time credits for her help, explaining that she gets just as much out of the English exchanges as Staszka.

“From these chats a deep friendship has developed that is enriching me more each week. I did not imagine that in my 80s such a new treasury could open for me. I would not have had this privilege but for the TimeBank,” Gladys said.

“I have been awed by the courage and fortitude of my new dear friend Staszka and the whole family.

“We discuss cooking and baking, which is important to both of us, and something we both offer in the TimeBank. We discuss the different foods we grew up with and of course the way the English language is so daft and confusing!

“On Christmas Eve, the really important day for Polish Christians, I was invited to share with my dear friend’s family the traditional Polish food, customs and celebrations. Shared joy and wonder. I’m so grateful for the TimeBank for opening my world.”

I visited the ladies during one of their weekly catch-ups and the joy and gratitude was clearly mutual. Staszka was so grateful for this connection developing and to the TimeBank for helping her meet Gladys.

She said to me with a big smile: “I wait all week until Gladys comes.”

The night before my visit, Staszka had made her first phone call in English. It was fantastic not only to see that the TimeBank had facilitated connections, a wonderful friendship and opened the world for our members, but also that through TimeBank exchanges people were learning skills, developing confidence and greater independence.

We love having Staszka and Gladys in the TimeBank – not least for their amazing baking!

Gladys bakes every week for a busy family that would rather their kids get home-baking than packaged goods in their lunchboxes and Staszka makes the most divine gluten-free European tortes out of walnuts.

Want to meet these fascinating ladies or sample their baking?

Join the TimeBank! We welcome new members and enquiries.

Contact me, Kate White, for more information: coordinator@ mctimebank.nz or pop in to Community House where we have an office.

Introducing the Partners

Alister Argyle

Jane Paul Argyle-Reed Gooby

Emma Taylor

Joseph Shaw

At Argyle Welsh Finnigan we are locally owned and operated with a long history of providing quality legal advice in a prompt and professional way.

Our team live locally and serve Mid Canterbury through charitable and community organisations. We’ve had a few changes and would proudly like to introduce to you our five partners.

Level 1, Westburn Courts, 201-203 West Street Ashburton 7700 Phone 03 308 8228, email: email@awlegal.co.nz Web: www.argylewelsh.co.nz

30 | YOU Magazine

Things we love

MACROCRAFT Oregon Bar Leaner 1.4m long + 4 Bar Stools $1,448

MACROCRAFT NZ Pine TV Unit 990mm long $440

MACROCRAFT NZ Oregon Sofa Table + shelf $165

REDMONDS House trained stools or footrests $550 each

REDMONDS Andrew Martin Design Fabric Wedgewood Chair $2,299 Cushion $249

REDMONDS Fern lamp in gold $430

HEMINGWAY DESIGN Available online $295-$495

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Mon – Fri 8am-5pm Sat 10-3pm

FURNISHINGS | FLOORING | BEDS | CURTAINS

East to Burnett Street, Ashburton Phone (03) 308 5269 www.redmonds.co.nz

SHOP ONLINE www.hemingway.design

www.macrocraftfurniture.co.nz

YOU Magazine | 31

UNIQUE FURNITURE NZ Made Hardwood 3-seater park bench $650

Things we love

UNIQUE FURNITURE NZ Made Hardwood 2-seater bench $300 UNIQUE FURNITURE NZ Made Macrocarpa Jack and Jill Seat $745 THE ALPACA STORE Ugg Boots Various colours available from $98

THE ALPACA STORE Reusable, recyclable takeaway coffee cups - Multiple designs available $18

THE ALPACA STORE The Giving Plate – A wonderful Christmas gift for family and friends $69 HORNCASTLE Mahogany Hall Stand with Drawer $695

HORNCASTLE Originally from Patching’s Saddlery - 150 years old $495 HORNCASTLE Victorian Mahogany sideboard $795

HORNCASTLE ANTIQUES and fine furniture ap.smith@xtra.co.nz 021 228 2761

03 307 2279 027 311 2844 www.uniquefurniture.co.nz sales@uniquefurniture.co.nz

100 East Street Ashburton Mon - Fri 10am - 4pm

76D Talbot Street, Geraldine Phone: 03 693 7363

32 | YOU Magazine

SKIING FEATURE

Family friendly

Roundhill is a family owned commercial ski field set in the Heart of the Mackenzie Country.

Forget the hustle and bustle of the large commercial fields, Roundhill is designed around families and has a safe, relaxed, friendly feel.

There is a diverse terrain mix to suit all ability levels.

Parking is slope side so you can bring your barbecues and deck chairs and set up camp for the day or you can enjoy some hearty fare in our spacious fully licensed café.

Our awesome team of ski school instructors can cater

to all ability levels and we have over 350 sets of skis and snowboards for all ages.

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Ski, ride, play

Mt Dobson Ski Area is open for winter 2018. We welcome skiers, riders, sledders and sightseers.

Conveniently located between Fairlie and Lake Tekapo on State Highway 8, Mt Dobson is Mid and South Canterbury’s family friendly ski area.

Easily accessible!

The 15km drive to the carpark road begins right off State Highway 8, making Mt Dobson easily accessible. The road is suitable for most vehicles.

Awesome skiing and riding!

Mt Dobson offers a variety

of groomed trails to cater from absolute beginner to expert and some fantastic off piste skiing for the more adventurous.

Everything you need!

On the mountain there is a full range of facilities.

With a cosy and warm cafe, equipment and clothing rental and a snow school.

Mountain transport The Mt Dobson Snow Shuttle operates each day from Fairlie to Mt Dobson Ski Area and back.

OPEN FOR WINTER 2018 • All day sun • Family friendly • Easy to get to

OPEN FOR THE SEASON www.roundhill.co.nz @roundhillnz

Website www.mtdobson.co.nz Facebook facebook.com/mtdobson Instagram @mtdobsonski

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YOU Magazine | 33

SKIING FEATURE

Chill or thrill at Treble Cone

Treble Cone is the largest ski field in the Queenstown Southern Lakes District, offering skiers and snowboarders 550ha of rideable terrain and a leg-burning 700m of vertical.

Renowned for its long runs, off-piste terrain and incredible views over Lake Wanaka, Treble Cone is an iconic mountain.

This winter, Treble Cone has added free mountain transport for all guests, with shuttles running from both Wanaka and the bottom of the mountain access road.

No need to worry about mud or fitting chains, simply grab a coffee and enjoy the ride up the hill.

Meanwhile, non-skiers can also enjoy the mountain and stunning views of Mount Aspiring National Park by taking a Snow Shoe tour or a scenic chairlift ride and everyone will enjoy the fresh new menu.

No matter what type of skier or snowboarder you are, Treble Cone offers an unforgettable New Zealand snow experience.

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NO CHAINS? NO PROBLEM! With FREE MOUNTAIN SHUTTLES leaving the base of the mountain road frequently, there’s no need to worry about fitting snow chains to your vehicle at Treble Cone. Simply hop on board our free mountain shuttle. With lift tickets and coffee available at the bus stop, you’ll arrive ready to ride.

www.treblecone.com

34 | YOU Magazine

Trans Mongolian Railway DESTINATION with Maxine

I have just returned from a fantastic trip to China, Mongolia and Russia and a journey on the Trans Mongolian Railway.

My journey begun with a short visit to China and included the Great Wall. Our visit was to the Mutianyu area of the wall, located 70km north-east of central Beijing.

This part of the wall allows you to either walk up (as I did) or take a gondola ride up to the wall and back down if you wish.

There is also a luge ride down from the wall, this is the way I came down. This part of the wall has been restored and this is an incredible experience.

My journey on the Trans Mongolian began early the following day. Up at 5am for the train departing at 7.30am. My advice is you need to be on a tour as negotiating Beijing train station on your own without a guide would be difficult as not many signs are in english and it’s a very busy place.

The train was much better than I had expected so I was looking forward to the experience. Cabins are either two or four berths. The day, although it started early, went very quickly with the landscape changing several times.

On this stage of the journey the train had a dining car so you could purchase meals on board and experience local food.

You can take your own food onboard but it is always great to eat like the locals and of course experience the local rice wine.

That on its own was challenging! On this journey, you cross the border between China and Mongolia during the night – arrival at the border was around 8.30pm and the total time involved to cross the two borders was six hours!

After Chinese departure formalities, you have around 25 minutes on the train in “no man’s land” with arrival customs of Mongolia following. The carriages are unhooked and the under carriage (bogies) of the train are completely changed as the tracks in Mongolia are a different gauge.

As this happens in the middle of the night it is an interesting experience as all the carriages are shunted back together.

This whole experience was fascinating but sleep was limited.

The journey continued and the next morning we woke to find ourselves in the Gobi Desert. This is extremely barren with small settlements popping up along the way with their herds of cattle.

It does have you wondering how they survive in this harsh environment and with

temperatures dropping to below 40°C in winter.

We stopped in Ulaanbaatar (I will give you the details on this area in next month’s article) and re-joined our train journey two days later to continue our journey on into Russia. From here we were on a Russian train, still a great standard but this time no dining car.

You take your own food on-board, however the journey was 24 hours. The landscape changes in Russia to mountain ranges, braided rivers and more trees, so much more like New Zealand.

Border crossings were drawn out, particularly the Russian side. Our passports were sighted four times and we were questioned each time. An interesting experience in the middle of the night.

If you would like to hear more about this incredible experience pop into House of Travel as we are happy to chat.

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36 | YOU Magazine

Winter warmers

FOR FOODIES with Sarah Kingsbury

Winter is a great time of year to get busy in the kitchen and experiment with different produce. Enjoy these winter warmers to brighten up your day!

With the compliments of qualified chef and baker Sarah Kingsbury

Cookie pie slice

115g butter softened 3/4 C brown sugar 1t vanilla essence 1 egg 1 1/2 C flour 1/2 t baking soda 1/2 C chocolate buttons 1/2 C M&Ms

– Mix all ingredients together in mixing bowl, lastly adding chocolate and M&Ms. – Press into a lined slice tin or a tart tin. Aprox 15cm x 10cm.

– Bake for 16 minutes at 170°C. – It can be served cold or warm as a dessert with cream.

Honest. Trustworthy. Local.

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YOU Magazine | 37

Kumara, cheddar and cauliflower soup

5 large kumara (aprox 1.5kg) 2 large potatoes 1 cauliflower 1 onion Garlic paste 2T curry powder 1.5 litre water 2T vegetable stock 1 orange pureed (whole thing) 1 1/2 C cream 2 1/2 C grated cheese, cheddar Salt and pepper

– Peel and cut kumara and potatoes into cubes.

– Put in large pot with chopped onion and cauliflower. Add stock, water and curry powder.

– Heat until cooked, approximately half an hour.

– Puree with a stick blender and add rest of ingredients. Season to taste.

Broccoli, blue cheese and walnut tarts Savoury pastry 1C blue cheese 1/2 C walnuts 1C feta cheese 2C baby spinach 4 eggs 2C cream Salt and pepper – Cut out pastry to desired size. I used large muffin tins, but you could use smaller.

– A saucer traced around the pastry was the perfect size. Line or grease muffin tins. Press in pastry circle.

– Place chopped spinach in the bottom, followed by blue cheese, feta and walnuts.

– Whisk together eggs, cream and salt and pepper.

– Pour into muffin trays and fill up. Bake at 170°C for approximately 16 minutes or until set and brown on top.

– Serve warm with salad.

38| YOU Magazine

Optimise gut health The term microbiome refers to all of the living microbial cells in one location. The human microbiome includes all of the bacteria, viruses and fungi that live on and inside your body.

Your digestive tract hosts trillions of these bacteria and you provide an optimal environment for them to thrive.

There are many factors that can cause an imbalance and alter your gut bacterial make up.

Your diet is considered as one of the main drivers in shaping your gut microbiota.

It is vital to keep your gut microbiota balanced for optimal digestive and overall health.

When unbalanced, it is a matter of removing bad bacteria and re-balancing the good flora by making the conditions of your digestive tract more hospitable.

This process involves using herbs, nutritional supple-

GOOD FOR YOUR GUT

ments and probiotics. Probiotics or “good bacteria” are live bacteria that help keep your gut healthy by increasing the colonies of their particular strain in their parts of your bowel.

A good probiotic contains a blend of strains that are clinically studied and common to your digestive system. These strains have a resistance to the harsh environment of your digestive tract, adhere to your stomach lining, and are shelf stable for convenience.

Lighthouse Probiotic 75 Billion contains all of these features and is encapsulated in a delayed-release vege capsule that aids in its delivery throughout your digestive system.

Always read the label and take as directed. If symptoms persist, consult your healthcare professional. Lighthouse Health Distributors Limited, Hamilton. TAPS PP2446.

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When we get in tune with our body we can really start listening and feeling the messages it sends us.

This enables us to avoid consuming food and beverages that we know aren’t going to serve us well and begin nurturing our body with what will have most benefit for our health and wellbeing.

For example, did you ever have that cup of coffee and feel a bit yuck afterwards?

Or perhaps when you have a glass of wine you feel sleepy or lethargic? What about food ... have you ever eaten something and felt a bit off or bloated?

On the positive side you may experience a feeling of wellbeing or energised after consuming your morning green tea or lunch time salad.

These are all messages from your body, sending you the signal that a particular food/ beverage is not serving you well or on the other hand is providing health benefits.

Of course it is easy to ignore these subtle messages and continue to live as we do but the question is ... ’Am I nurturing my body to be the best it can be’?

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40| YOU Magazine

Tasks to tackle the winter blues

The middle of winter is upon us; air and soil temperatures are low and prevailing winds make it a challenging time in the garden.

However, it’s not all doom and gloom with the colourful appearance of blooming azaleas, camellias, daphne, early flowering rhododendrons and flowering cherries brightening any gardening blues.

Vege patch

Flower and rose gardens

Check your trees while picking fruit for any overcrowding or weak branches that should be removed. Check for any rootstock growth and prune where required.

For colder climates, use frost cloths to protect frost-tender citrus.

Give fruit trees a second winter clean up. Spray with a copper compound or lime sulphur to kill any overwintering fungal diseases.

Berries In the vege patch, continue planting and harvesting broccoli, brussels sprouts, cabbages, cauliflower, silverbeet and spinach.

Where soil conditions allow, you can start preparing the soil for spring planting.

In late July, chop up and dig in green manure crops like lupins or mustard.

Spraying fruit trees Winter flowering annuals will be at their very best in July, with primulas, violas, pansies, calendulas and cineraria in full bloom. Regularly snip off finished flowers (deadheading) on these plants to encourage continual flowering.

Your hydrangeas may be starting to look a little worse for wear. They grow very large and do require heavy pruning and thinning. Remove old wood completely as there will be ample new growth in spring.

Make sure you cut just above a node as it is from here that spring growth will appear.

If you have roses, complete your annual pruning, especially on bush or standards that produce flowers late into early winter such as Iceberg. Remove all dead and weak growth, clean out the centre of plants and prune to outward facing buds.

Add fresh Daltons Compost to the soil around the rose plant, but do not fertilise until spring arrives.

Prune your blackberries, boysenberries, loganberries, or raspberries. Cut out all old canes and any weak spindly growth. New season strong canes should then be tied up on wires or fences to help support this summer’s fruit crop.

Finish your strawberry plantings this month. Purchase new plants or obtain young plants (runners) from the previous season strawberry plants.

For the home garden, plant at least 20 strawberry plants to ensure plenty of fresh strawberries for the whole family. Be sure to mulch around the plants to ensure clean, fungus free fruit come harvest time.

In warmer, sheltered areas, citrus production should be in full swing, with clementine mandarins, lemons, limes and navel oranges all now maturing.

For more gardening advice or information on the wide range of Daltons products, visit www.daltons.co.nz.For more gardening advice or information on the wide range of Daltons products, visit www.daltons.co.nz.

FREE

YOU Magazine | 41

Clay soil

Daltons Fruit Tree Care and Planting pack

Rosemary Case is this month’s winner with the following question: I’ve moved from a large country garden into a town size garden. I’m struggling to establish a garden around a special memorial feature. The area has rubbish soil and a lot of clay and I’ve lost most of the plants I transplanted. The soil just cracked in summer with the water sitting on top and now in winter, the water just sits and does not drain away at all.

I’ve laid large amounts of straw, then mushroom compost on top to sit over winter. I added gypsum and sheep pellets and soil conditioner when planting a tree and this appears to be surviving.

What would you suggest is my best plan of attack?

From what you have described, you have been carrying out the correct procedures to improve the existing soil, so well done there.

Keep adding new compost to the area, ensuring it is well dug into the existing soil. At the same time, check

that the layer of peastraw you put in has broken down thoroughly and is not absorbing large amounts of moisture.

As the soil is not draining, it’s possible there is a clay pan at a certain depth that precludes water from percolating through the soil.

If this is the case; double digging to a depth twice that of your spade, while incorporating plenty of compost into the soil will improve the drainage and nutrients.

Mulch heavily to help reduce the amount of cracking that is occurring.

Wait until the soil begins to warm in October and spread a thick layer of bark mulch (40-50mm deep) over the area. Don’t forget to water regularly during the summer months.

TheThe

We have a Daltons Fruit Tree Care and Planting pack to give away valued at $80, the pack includes 2x Garden Time Compost, 1 x Daltons Premium Planter Tabs, 1 x Garden Time Fruit Tree & Citrus Fertiliser and 1 x Daltons Organic Bio-fungicide Granules PLUS a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts.

best call best call we we ever made. ever made.

For more information and expert advice, check out our How to Grow Guides www.daltons.co.nz/home-gardening/ how-to-guides.

Be in to win

Email goodies@theguardian.co.nz with Daltons Fruit Tree Care and planting pack in the subject heading, or write to Daltons Fruit Tree Care and planting 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 July 30.

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42| YOU Magazine

OUT AND ABOUT @ the Ashburton Art Gallery The Ashburton Society of Arts’ 54th annual exhibition at the Ashburton Art Gallery, which began in June, was sold out.

YOU’s Katie Todd was at the highly-anticipated art event to take some photos.

Above – Leanne Howden (left) and Tania Goodwin.

020718-KT-0050

Above – Rhonye McIlroy.

020718-KT-0098

Above – Jen Dearborn.

020718-KT-0053

Left – John Badcock.

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Above – Tony and Kristine Dulea.

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Above – Annie and Rodger Kirk.

Above – Sharon Wall and Eveline Fitzgerald.

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Above – Sara Grigg (left) and Kirsten Steel.

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Left –Lynda Phillips and Kelvin Holmes.

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Right – Vashti Johnstone.

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YOU Magazine | 43

OUT AND ABOUT @ Ruralco In-store Days Hundreds of locals flocked to the annual Ruralco In-store Days earlier this month.

The Guardian’s Colin Williscroft went along with his camera in hand.

Above – Peter Westaway (left) and Alan Kerr.

Left – Daniel Sanson and Latasha Costen.

Above (from left) – Gill Pidgeon, Jane Fowles and Antonia Riordan.

Above – Lynn Chambers (left), Hannah Mowat and Fraser Harrison.

Left – Naomi and Campbell McMath.

Right (from left) – Natalie Stocker, Brittany Talbot and Stevie Young.

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

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

Open 7 days a week and 5 nights (Wed-Sun) | Lake Hood Drive, Lake Hood Phone 03 302 6064 or book online at www.lakehouselakehood.co.nz

© 2017 Kirkland Photos

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