YOU - December 2017

DECEMBER 2017

you

Chill

Chelsea

WITH

Get to know the fabulous Chelsea Winter

PHOTO TAM WEST

YOU magazine is a complimentary supplement of the Ashburton Guardian AS

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you Welcome

Chelsea Winter talks chilling out

4

Who’s out and about?

12

Easy Christmas recipe favourites

14

Healthy sweet treats with TimeBank

18

South Island destinations

20

Things we love

26

What’s hot in fashion

27

Discover Japan

28

Jane Logie’s festive offerings

32

Donna-Marie Lever’s free car washes

35

Three Daltons packs to give away!

38

Who’s out and about?

42

PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz

here are many reasons why you Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers

Hi all, Here’s hoping you are all making the most of the incredible weather we have been having so far this late spring/early summer and are all geared up for Christmas.

For our December issue of YOU we’ve gone with a very foodie issue, particularly because we are lucky enough to have Chelsea Winter as our main feature, including three recipes from her new book!

I find her work to be downto-earth, no fuss and every time I use a recipe it works.

You can’t beat that. She’s not about fads and trends, she’s about amazing flavours and sharing that with loved ones without stress. Love it!

So enjoy and, most of all, have a fantastic festive season full of people you love and no stress. You deserve it!

Cheers,

Advertising contact

Merry Christmas

of Lochlea Lodge. n is very important .

WinP4

Some stress-free Christmas recipe ideas from Jane Logie.

P32

We have THREE o f these fantasti c D altons packs to give away!

P38

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

rt package

Dinner are Supervision

ipes from Chelsea Summer entertaining rec ter ’s new book Eat.

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

es: housekeeping per week.

YOU Magazine | 3

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4 | YOU Magazine

Chelsea Winter doesn’t subscribe to the belief that Christmas and summer entertaining, need to be hectic and stressful.

The best-selling author of five cookbooks, is planning a relaxed festive season, encouraging simple food prep, delicious recipes, and most of all, enjoying the time spent with family and friends.

Chelsea caught up with YOU magazine’s Megan Gnad to discuss keeping it real in the kitchen and why it’s important we go back to basics with honest, family-friendly food, using good quality ingredients.

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YOU Magazine | 5

Chill out this summer with Chelsea Winter In a world where we’re constantly bombarded with global food trends and fad diets, Chelsea Winter has developed a legion of followers by working hard to break all the rules.

Her rebellion against food hype and down-to-earth approach has resulted in fans up and down the country applauding this refreshing return to reality.

Chelsea’s latest book, Eat, is now on track to be named New Zealand’s best-selling cookbook for 2017, after it held top position for six weeks, following its September launch.

Her Facebook following registers a fully-engaged community of more than 360,000, eager to learn tips and tricks, ask questions and share photos of their own recipe attempts. They’ve even given

her food style a name. If you ‘Chels-ify’ something – you’ve taken a recipe with a traditional background and put a modern, Chelsea Winter spin on it.

The passionate foodie first became a household name back in 2012, when she was launched on to our television screens as the winner of MasterChef New Zealand’s third season.

She quickly became known for her decadent dishes, that were easy to follow and replicate in the Kiwi home kitchen. That meant no fancy packaging, no complicated ingredients and no major damage to the weekly food budget.

Her latest offering, Eat, is Chelsea’s fifth cookbook in five years, following on from the successful, Scrumptious, Homemade Happiness, Everyday Delicious and At My

Table. “People are always looking for new inspiration and what they can cook for their families,” Chelsea explains.

“All the ingredients in Eat are available at your local supermarket, like every single one, in every single recipe. That’s if you haven’t already got them in the pantry, or the fridge. People love it. They say they can actually look at a recipe and don’t go, ‘what’s that? Where am I going to find that?’

“But, in saying that, the recipes are simple to achieve and they work, but they’re not just bog-standard recipes. There’s a little bit of magic in each one, even though you’re using normal ingredients.” continued over page

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6 | YOU Magazine

From P5 Festi ve fun Chelsea is a big fan of Christmas and the summer months, and can’t wait to enjoy a little downtime with family and friends.

This year, they’ll be spending Christmas Day at Mount Maunganui with her dad and step-mum, Heather.

The food prep though, will be a team effort.

“Heather is a very good cook, she will tell us what to do, and we will oblige,” laughs Chelsea, displaying her laid-back approach to entertaining.

“I make everyone wear the hats from the crackers and I put the carols on until people take them off, and all that sort of thing. So I’m a very, very, very Christmassy person. It’s definitely my favourite time of year.”

The one non-negotiable item on the menu will be Chelsea’s Iced Lemon Parfait, taken from the Christmas recipe section of her book, Scrumptious.

“It’s the most amazing Christmas dessert, it’s so easy to make. And, we like to do a free-range ham on the barbecue. As well as lots of berries and cream, and all that sort of stuff.”

Remembering traditi ons Chelsea grew up as a farm girl in both Hamilton and Kumeu, yet is also the ultimate beach baby, having spent her childhood summers between Great Barrier Island, Raglan and Mount Maunganui.

When it comes to celebrating New Year’s, Chelsea and the family like to incorporate memories from the past.

Chelsea’s mother is Dutch, and for many years they have made the famous, oliebollen – a doughnut, fried with apple and raisins inside, and dusted with icing sugar.

“We’re usually at Great Barrier for New Year’s and we make them; they’re so good,” she says. “It’s a very nice Dutch tradition. Other than that, there’s a few Dutch recipes in my first book, like the speculaas cake.

“My Oma used to give us a cake each at Christmas, it was the best present you could ever get. It’s one of those recipes where you have to have the filling sitting in the fridge a week before, so it would have taken a lot of time, and love.”

Once the festivities have quietened down, Chelsea says she’s going to make sure she takes a break, reassesses where she’s at and will wait and see what happens in the New Year.

“I’m not one to make any plans, so I’ll just see what feels right and just enjoy the time with my family, my husband and my

dog over Christmas and see where we go from there.”

Breaking the rules Chelsea’s one big hope for 2018, is that people stop gravitating towards food trends.

Her refreshing and un-stuffy approach has become the foundation of her food and recipe style. The response she receives from fans proves it’s something people are crying out for.

“These days, people might think food needs to be fancy and in fashion, and presented well, but actually food doesn’t,” she says. “It just needs to be made with good ingredients, it needs to taste good and be shared with your friends and family. And, that’s kind of it.

“There’s a dizzying array of stuff out there and it would be so easy to be caught up in the latest food trends and celebrity diets they’re touting, and it’s just a whole lot of crap, really.”

Instead, she says, it’s all about being sensible about what you eat, and, if you’re cooking most of the food you’re eating

from scratch at home, then you’re off to a great start.

“That’s what I’m doing, I’m getting people away from the packet mixes and the jars and the sachets and the pre-made stuff, and back to scratch. And, people are loving it. They say, ‘I thought I was a bad cook, but I’m actually not’. They can’t believe they’re cooking this food.”

The writi ng process With five books already under her belt, Chelsea has the writing process down to a fine art. The experience may now help streamline the system, but it’s still an exhaustive job that takes almost the whole year to finalise. “Writing a book is a pretty organic process for me. I’m not one that goes by rigid rules and steps, I’m not a big planner,” says Chelsea.

At the start of the project, she will write recipes and begin testing them, then go back and tweak them before testing again.

This takes place over several months and

YOU Magazine | 7

when she’s finally happy, “that’s kind of it,” she says.

“It’s all done at home by myself in my kitchen; I don’t have a team of chefs or assistants. It’s just me and my mate, Tony, on the shoot and then, after the shoot, we design it and it goes away to print, and then it’s the fun time – where I get to show everybody.

“For me, it’s bloody hard work, to be honest and it takes almost a whole year, but I just love it. After five books, it just flows and I’m in a good space now.

“The main thing is that I’m empowering people in the kitchen again, it’s important they get a feeling of pride and they’re nourishing the people they love. It’s humbling, really.”

When planning what recipes will make the final cut for a cookbook, Chelsea says she takes direction from her fans – the people who are actually using the books.

“I get so much feedback every day on my Facebook page. I can tell what people want, I can see what they’re cooking, they post photos, and I think, for this book, I thought, ‘what are people enjoying?’ I want to give them more of that. Rather than make it about me and what I want to do. It’s like, well, just make it about them, which is really cool.”

‘Chels-ifying’ Kiwi favourites Scanning through Chelsea’s cookbooks, it’s hard not to notice many elements of the Kiwi childhood popping up. With a unique twist added to create excitement and drama, of course.

There’s the ultimate Kiwiburger dripping with lashings of relish and aioli, oozing saucy chocolate pudding, a pimped-up peppermint slice (she describes it as a “bad boy” containing a whole bag of fresh mint), melting Moments laden with passionfruit and a grown-up’s version of rocky road, bejewelled with turkish delight. continued over page

Chelsea Winter doesn’t believe in stressing out over Christmas. She says that people feel all this pressure that they have to put on this big spread and have too much food, “but if you’re having heaps of people around, make the buggers bring a dish. That’s what I’d do.”

PHOTO TAM WEST

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8 | YOU Magazine

From P7 Everything is familiar and comforting, but modern with an extra whack of creativity and whimsy.

This, for Chelsea, is the most exciting part of the food journey.

“I like to Chels-ify it. That’s what the fans like to say on Facebook. I even have my own spin on KFC, for goodness sake,” she laughs. “That was a real hit. I do love to put my spin on the classics. It’s 2017 and it’s cool to refresh the old favourites, because people love them for a good reason; because they taste good.

“It’s all down to personal taste, you can have two recipes for a shepherd’s pie; one’s going to taste awful and one’s going to taste incredible.

“That’s the magic about food, no two recipes are ever going to be the same and that’s what people are realising. If you’ve got a really good recipe, (they say) ‘I think I can give this a go’.”

Global traveller Thanks to a working relationship with Trafalgar Travel, Chelsea has been lucky enough to explore the globe over the past four years, as a guide on boutique trips through France, Spain, Italy and Portugal.

Always keen to pick up homestyle favourites from other parts of the world, she has already mastered new ideas that have found a place in her books.

“It’s been absolutely amazing. Some of the recipes I’ve picked up overseas are the tuscan chicken and potato bake in Eat. And, there’s a beautiful Italian chocolate cake in Scrumptious that I got served up when I was there for my birthday. The inspiration is so amazing.

“I’m not a chef, but the thing about food is you get a relationship with it, and you understand more, the more you cook. You never stop learning about food. I’m going to be 86 and still learning about food. I’m really just beginning the journey, I feel.”

The next trip may need to be to Germany, as publishers have recently picked up her books, Homemade Happiness and Scrumptious.

Chelsea’s excited to promote New Zealand’s way of life and food style to a new audience and is hoping to head over to promote the releases as soon as she can.

“We’re pretty lucky in New Zealand, we have everything we could ever want, in terms of ingredients, at our fingertips.

And, we’re pretty good now, we take on little snippets of other cuisines and other flavours, which I think is pretty awesome.”

Back to basics While the past five years have been jampacked full of writing, appearances and

Chelsea’s tips for a stress-free Christmas – Christmas should not be a stressful time of year. People feel all this pressure that they have to put on this big spread and have too much food, and all this stuff, but if you’re having heaps of people around, make the buggers bring a dish. That’s what I’d do.

– Take the pressure off yourself. If you’re making lots, do a lot of stuff you can make in advance, for example there’s a festive cheese log in Scrumptious, which is awesome. It’s the best nibbles dish, ever. You have it sitting in the fridge and just whack it out on the day. The more you can make in advance, the better, I say.

– Don’t stress out. People are going to love whatever you serve up.

– Christmas isn’t meant to be a time of excess. Eat, drink and be merry, but remember there are a lot of people out there less fortunate and just cherish the family you’re with on the day.

promotion, Chelsea is the first person to put everything back into perspective.

Now the fifth book is out, she says she’s planning on sitting back a little and taking it all in.

“I look back and think ‘how did I do this?’ It feels tiring, but I don’t feel like it’s hard. It’s just unfolded in front of me, As I said, I’m not much of a planner, I live pretty intuitively, so I just feel what feels right, and go with it. I’m pretty stoked that I’ve ended up here.

“I put a lot of energy into books. There’s always going to be food shows and other events, but the books are the call of who I am.”

The fans and followers inspire Chelsea on a daily basis and she’s proud to have created a “really positive place on the internet” which she acknowledges is quite rare.

“It’s awesome,” she says. “I didn’t really see that coming, but there it is, and it’s really nice to connect with the people who cook my recipes.”

While other celebrity chefs may be focused on how they can take food trends

to the next level, Chelsea is quite happily carving out her own niche in Godszone, and keeping it real.

“People are getting more excited about cooking themselves at the moment in their kitchen, which I think is the healthiest thing you can do, to be honest,” she says.

“If you have a blow-out and eat lots of delicious things one day, then chill out the next day and eat healthily. I simply don’t follow trends, I don’t read about all that. I know what tastes good and I know what people like and that’s what I base my recipes on. And, it seems a lot of people would agree.”

As the stats – and social media followers – show, the proof really is in the pudding.

Chelsea’s Instagram: https://www.instagram.com/ chelseawinter/?hl=en www.chelseawinter.co.nz Credits: Recipes extracted from Eat by Chelsea Winter, published by Random House NZ, RRP: $50. Photography by Tam West.

YOU Magazine | 9

Asian slaw Prep 20 minutes l Serves 6 Dressing 1/3 C good-quality storebought or homemade mayonnaise 2t lime or lemon juice 1t finely grated fresh ginger 1 clove garlic, crushed 1t salt 1/4 t sesame oil 1/4 t finely ground white pepper 1/4 t finely ground black pepper Slaw 5C finely sliced cabbage (purple, savoy, green) 2 carrots, peeled and grated 2 sticks celery, finely sliced 1/2 C chopped fresh herbs (coriander, mint, parsley, basil) 1/2 C roasted peanuts, chopped Handful sugar snap peas, sliced 1 red chilli, finely sliced or chopped (optional) Zest of 1 lime or lemon – This fresh, colourful and super-tasty side is a favourite year-round, and will go down a real treat at any pot-luck, picnic or barbecue, or alongside any Asian-inspired meal or even as a slaw in a burger.

– Place all the dressing ingredients in a bowl and stir to combine. Cover and set aside until needed.

– Place the slaw ingredients in a large bowl and toss with the dressing to combine.

– Leftovers keep in the fridge overnight.

Lemon squeezy slice Prep 15 minutes, plus a few hours setting time Makes 15 slices 250g coconut biscuits, eg Krispie biscuits 250g wheat digestive biscuits 1C rolled oats 1C desiccated coconut 1 395g can sweetened condensed milk 125g butter, melted Zest of 4 medium lemons 1T lemon juice 1/2 t salt Icing 1 3/4 C icing sugar, sifted 75g butter, melted 2t lemon juice Zest of 1 lemon Pinch salt 2t just-boiled water

– Easy peasy lemon squeezy is how we roll with this slice. It’s got a real old-school vibe and it’s 100 per cent awesome. There’s no baking involved, it’s quick to throw together and absolutely, addictively delicious. If you need to make it gluten-free, you can use your favourite gluten-free biscuits, and replace the oats with extra coconut and crumbled-up biscuits. It makes a lovely gift.

– Line a 20cm x 20cm slice tin with baking paper so it goes up the sides.

– Break up the biscuits into a food processor and process to a crumb.

(Or, place biscuits in a ziplock bag and crush to a crumb with a rolling pin.)

– Add the oats, coconut, condensed milk, butter, lemon zest, lemon juice and salt, and process again to com-

– – –

–

bine. I find tilting the food processor helps keep the mixture turning. (If you don’t have a food processor, place the crumb mixture in a mixing bowl with the oats, coconut, condensed milk, butter, lemon zest, lemon juice and salt. Stir to combine evenly.)

Press the crumb mixture firmly into the tin in an even layer.

To make the icing, put the icing sugar, melted butter, lemon juice and zest and salt in a bowl. Stir with a whisk.

Add teaspoons of the just-boiled water until it just comes together into a smooth thick-ish icing. Pour over the slice and spread out evenly. Cover and refrigerate for a few hours until set.

Cut into slices and keep in the fridge for a couple of weeks (that’s a LOL right there!). It’s fine out of the fridge, too, in an airtight container.

10 | YOU Magazine

Lamb, beetroot & kumara salad with feta cream Prep 20 minutes Cook 1 hour 15 minutes Serves 5–6

2 medium beetroot, unpeeled 3 stalks rosemary, leaves pulled off and chopped 4 medium kumara, peeled 3 red onions, cut into wedges 2 whole bulbs garlic, unseparated and unpeeled 1/4 C extra virgin olive oil, plus extra for drizzling 4 lamb rumps, skin and fat removed Neutral oil, eg grapeseed or coconut, for frying 250g green beans, topped Lemon wedges 1/4 C chopped fresh mint, parsley, coriander or chives Feta cream 100g feta, crumbled 1C unsweetened yoghurt (I like Greek) 2T finely chopped mint leaves 1T Dijon mustard 2t honey 1t lemon juice

– There are some delicious flavours and textures going on here! This salad works equally well in winter or summer as it’s quite grunty, and you can serve it warm or cold. You can also use lamb steaks for this — you don’t need to oven-bake them, just fry until rare to medium-rare. Leftover roast lamb would also be amazing. Pumpkin could be used instead of kumara.

– Preheat the oven to 180°C fan-bake.

– Cut the top and tails off the beetroot, then slice in half. Place on a large square of foil, drizzle with olive oil, sprinkle with salt and pepper, and stuff a bit of the rosemary in between the halves. Close up the foil.

– Cut the kumara into 4cm pieces. Place in a large roasting tray along with the onion, garlic bulbs, remaining rosemary and the olive oil. Season well with salt and pepper, and toss to combine. Add the beetroot parcels to the tray and bake in the preheated oven for an hour. Remove from the oven and set aside.

– Increase the oven to 220°C fan-bake.

– Remove the lamb from the fridge 30 minutes before cooking. Pat dry with paper towels and season generously all over with salt and pepper.

– Heat a frying pan over a high heat.

When very hot, add 1 tablespoon fry-

–

–

– –

–

ing oil and the lamb, and fry to brown over the chopped fresh herbs. You can all over. Transfer to a roasting tray and dollop with the feta cream — and have roast in the oven for 10 minutes for extra on the table so people can help medium-rare. Remove from the oven, themselves. cover lightly with foil and rest for at Chelsea’s tips least 10 minutes.

– If you have any bread lying around, To make the feta cream, combine the tear into pieces and fry in 1/4 C extra feta, yoghurt, mint, mustard, honey virgin olive oil until golden and crisp. and lemon juice in a bowl. Add half the Use these as croutons to garnish. roasted garlic by squeezing it out of the skin. Stir to combine and season to taste with salt and pepper.

To cook the beans, rinse the frying pan and add 1/3 cup water, then replace over a high heat. When boiling, add the beans and cook for a few minutes, turning the beans every now and then, until bright green and cooked but still firm to the bite. Plunge into a bowl of cold water if you like, to keep them nice and green.

Place the beans in a large salad bowl with the kumara, onion and remaining squeezed-out garlic.

Remove the beetroot from the foil when cool enough to handle, discard the rosemary and rub the skins off. Slice finely. Just before serving, add to the salad and toss through.

That’s the magic about Slice the lamb and arrange on the food, no two recipes salad. Drizzle with are ever going to be the a little extra virgin same and that’s what olive oil, squeeze over some lemon people are realising juice, and season with salt and pepper. Scatter

‘

d l r o W Newbur ton eds Asishtmas Baking ne Chr

Friday 22nd 7am – 9.30pm Saturday 23rd 7am -9.30pm Sunday 24th 7am – 8pm Monday 25th CLOSED Tuesday 26th 9am – 8pm Wednesday 27th, 28th, 29th, 30th 8am – 9pm Sunday 31st 8am – 8pm Monday 1st January 10am – 7pm

ive t s e f t a e gr Have a n from all seaso team! the

12 | YOU Magazine

OUT AND ABOUT @ The Ashburton Hotel

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Close to 100 people were at the Hotel Ashburton last month to gain wisdom from inspirational speaker, Renzie Hanham, including photographer, Laura Bagrie.

Above (from left ) – Alister Lilley, Chris Wylie and Ross Preece.

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Above – Charleen Swann (left ) and Jo Metclaf.

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Above – Peter Reveley and Judy Skevington.

Right – Olivia (left ) and Mollie Gibson.

Above – Kylie and Darryl Burrowes.

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Below (from left ) – David Lester, Elizabeth Ashford, Kate Williams and Ken Sti rling.

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Certain Guardian staff members should know bett er than to poke their tongue out at Guardian photographers.

Everyone, meet Emmanuelle Jaillet-Godin.

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Above (from left ) – Cath Blackmore, Alex Hazlett , Tuanui Tipene and Kate Dowdle.

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Happy Holidays A big thank you to all our valued customers for their support in 2017. We wish everyone a safe and happy festive season full of joy and laughter.

We look forward to working with you in 2018.

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

Christmas hours: Mon - Fri 8am - 5pm Closed: 25th & 26th Dec 1st & 2nd Jan

YOU Magazine | 13

New Year. New changes at Parkside Dentistry Dentistry on Parkside will be undergoing a lot of exciting changes in 2018.

Michael and Mary-Jo Holdaway have been offered a residential scholarship to St Johns Anglican Theological College for 2018 in Auckland.

Michael will be away for 10 week blocks.

Michael will return to the practice in December 2018, he will be continuing his role on the Dental Council while on sabbatical.

Whilst Michael is on sabbatical Dr Kevan Wong and his wife Jan have kindly offered to join the dental practice bringing their expertise and leadership to Dentistry on Parkside.

Originally from Timaru Kevan attended Timaru College where he played for the first XV, and was the head boy some years ago. He holds a bachelor of science degree and a degree in dental surgery from the University of Otago.

He has also been awarded his PhD from the University of London (implant dentistry). Kevan is no stranger to Dentistry on Parkside, having worked with Michael on many complex dental

Dr Payman Hamadani is leaving Dentistry on Parkside in January 2018 to further his studies in the specialty of Endodontics at Otago University, he will be fondly missed. We wish him and Mona well on their new adventure in Dunedin.

implant patients over the last few years, and is looking forward, together with his wife Jan, to spending some time in the South Island and getting to know Ashburton and the surrounding area.

He is looking forward to meeting and helping patients at Dentistry on Parkside.

We look forward to welcoming Dr Phodiso Tuwane to the Dentistry on Parkside team in March 2018.

Phodiso graduated from Otago University in 2014 with a Bachelor of Dental Surgery (BDS), and has been practising in Gore for the past three years.

Dr Arun Prabu Velusamy, with Amanda and Joanne our Oral Health Therapists along with the administration and clinical team wish Michael and Mary Jo well for their year in Auckland and all the best for Dr Payman and Mona in Dunedin. We’re looking forward to working alongside Kevan and Phodiso.

We are open over the Christmas and New Year period and welcome new patients to our practice.

14 | YOU Magazine

With love, from us to you ...

It’s that time of the year where our thoughts turn to what we’re going to serve up to guests, both at Christmas and the days before and after. So Guardian staff (and their families and friends) are offering up their family favourite recipes for Christmas fun in the sun! Some might be quirky, but what they all have in common is that they’re tried and true and, without exception, simple to make. Enjoy.

Orange and mustard ham glaze – Thaw ham, remove all wrappings and dry with paper towels.

– Remove the skin and score the surface by making diagonal cuts across the ham about 3mm deep. Stud with cloves (optional).

– Cover with orange and mustard glaze: Zest and juice of an orange and mix with 1T wholegrain mustard, 1/2 C honey and 1/2 C brown sugar.

– Place ham on rack in a large roasting pan and place in preheated oven at 160°C. Calculate the cooking time as 10 minutes for every 500g.

– Baste with the glaze three to four times during cooking.

Sue Durry

Rocky road 350gm chocolate (quality) 2T melted butter 1 tin condensed milk 300gm chopped marshmallows 1 pkt chopped glace cherries (red) 2C dry-roasted peanuts (no flavourings, not salted) – Melt chocolate (I find it easiest to melt in the microwave), add butter and condensed milk and mix until combined.

– Add in all dry ingredients. Mix until well combined again.

– Spread out as evenly as possible in a large, lined brownie-type tin. Chill in fridge until set. Cut into whatever size(s) suits.

It makes a lovely gift.

Helene du Mez-Robertson

Cucumber in sour cream 3 cucumbers 3 med onions 1/2 t salt 2T castor sugar 1C cream – soured using 2T lemon juice 1 1/2 t vinegar (I use cider vinegar) – Peel and VERY finely slice cucumbers.

– Place in a bowl and sprinkle with salt. Leave to sweat.

– In another bowl, sour the cream using lemon juice.

– Finely slice onions.

– Drain cucumbers in a sieve, pressing them down to remove excess liquid.

– Return to bowl and mix in onions.

– Beat cream with the sugar and vinegar.

– Once thickened mix through cucumber/onion mix.

– Put in a bowl to serve.

– It is great with green beans and chicken.

(Was often served in our family without the onions).

Helene du Mez-Robertson

YOU Magazine | 15

Baileys trifle 400g sponge cake 4T Baileys Irish cream (or more) 410g tin boysenberries, drained 500ml custard 300ml whipped cream 2 flake bars – Break sponge into pieces and place in serving dish.

– Pour Baileys over the sponge.

– Add drained boysenberries and spread evenly.

– Sprinkle one flake over berries and then cover with custard.

– Top with whipped cream.

– Sprinkle with second flake and enjoy.

Joyce Bingham

Stained glass windows – Buy sheets of rolled cookie dough (you can make your own dough using any simple mixture for cookies.)

– Cut the cookies into shapes using cookie cutters, remove the centre using a soft drink lid and make a small hole at the top for hanging.

– Place on baking paper, just make sure they aren’t touching.

– Put boiled lollies into a bag and smash up (not too small) with a rolling pin.

– Place the bits of boiled lollies in the centre hole and bake in a moderate oven for approximately 8 to 10 minutes, until the lollies have melted and the dough is just changing colour.

– Lift off the baking paper and place on a rack to cool completely.

These are ideal, easy gifts for kids to make.

Joyce Bingham

The Canning double decker turkey sandwich Typically this is our dinner on Boxing Day night and a fantastically delicious way to help reduce any surplus leftover turkey. It is an easy meal and perfect to pull together quickly and easily. The family will love you for it.

Three slices of bread Lettuce Tomato Cheese slices Leftover turkey slices Cranberry jam Homemade salad dressing Salad dressing 1 can sweetened condensed milk 1/2 t salt 1C malt vinegar 1t mustard powder – Toast your three slices of bread.

– Add your salad dressing and cranberry jam to your first slice of bread.

– Layer your turkey, lettuce, tomato, slices of cheese on top of your first slice of bread.

– Add your second slice of bread and repeat until you have a delicious double decker turkey sandwich.

Paul Churchill

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16 | YOU Magazine

Marg’s version of bellinis

Ula’s German potato salad

Christmas brunch isn’t Christmas brunch without bellinis. Don’t be too greedy with them though, they can sneak up on you!

Tins of peaches Peach Schnapps Good quality bubbly wine – Throw your peaches in a food processor and zap them until smooth.

– In each individual champagne flute the proportions are roughly: 1/3 glass processed peaches 30ml schnapps Fill the rest of the glass with bubbly – Put in this order: Peaches, then the schnapps and then add the bubbly slowly, just a little bit at a time.

Marg Brownlie

Cheese ball 1C grated tasty cheese 1/2 C cream cheese 2T mayonnaise 1/2 C chopped red pepper 2T ham 1/2 C chopped chives, parsley or gherkins 1/2 C chopped walnuts – Mix together with half of the walnuts.

– Shape into a ball, roll in remaining walnuts and refrigerate until firm.

Penny Shearer

Watermelon, feta and mint salad Half medium watermelon, diced 2T finely sliced mint 150g feta, crumbled 2T olive oil 1T balsamic vinegar Salt and pepper, to taste Small tarts 8pk $8.90 Large tarts 6pk $8.70

– Shake oil and vinegar together to emulsify. Pour over remaining ingredients and toss to combine.

– Serve immediately.

Penny Shearer

SWEETEN THE SEASON AND PUT YOUR CHRISTMAS ORDER IN TODAY!

Christmas pudding small $4.99 Large $7.69 Truffles 8 pack $5.80 4 pack $3.20 Christmas cakes from $19.20

12 large-ish potatoes, cut into pieces 1/2 t salt 1C chopped bacon 1 large brown onion, finely diced 1/2 C white vinegar 1/4 C white sugar 1/4 t pepper 1t celery seeds 1C sour cream, or more to taste 4-5 finely chopped gherkins 2T chopped fresh spring onions or chives – Place potatoes into a large pot and cover with water. Add salt to the water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.

– Place the bacon in a large, non-stick pan and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool. Reserve the bacon fat and saute the onion in this.

– Stir vinegar, sugar, salt, pepper and celery seeds together in a microwave safe bowl or jug and heat on high in short bursts (45 sec-1 minute), stirring after each burst until mixture thickens. Allow mix to cool to room temperature. Whisk sour cream into cooled vinegar mixture until dressing is thick and creamy.

– Mix potatoes, bacon, onions, dressing and gherkins, together in a bowl. Serve warm immediately or cover the bowl and refrigerate to serve cold, stir spring onions or chives into the potato salad just before serving.

Clearly, this could be made healthier by reducing the bacon and sugar and swapping in light sour cream. But this is how Ula made it and how Nan still makes it today.

Cushla Harborne

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Saturday 10.00am – 1.00pm

18 | YOU Magazine

Sharing a passion for healthy sweet treats ABOUT TIME with Kate White

Growing up, my mother was a legend in the kitchen. Whatever she made was pretty amazing, except for brussels sprouts, but I don’t think anyone could make them taste good.

Mum could bake and cook all manner of dishes and make everyday meals like spaghetti bolognaise taste remarkable. Even our school lunches were great, although the Marmite and peanut sandwiches drew some weird looks from the other kids, but we loved how she kept making food interesting. My younger brother seemed to inherit a flair for culinary things and as a teenager was pretty good at putting together Chinese meals.

I had no such desire to give things a go in the kitchen and don’t recall even once making a meal or showing an interest in baking. I didn’t learn to cook until I left home and went flatting.

You can imagine my mother’s surprise then, when on December 1 she watched me stand behind a kitchen bench and run a cooking demonstration. There I was melting, mixing and measuring things while explaining to the onlookers what I was doing. I felt like someone on one of those cooking shows, only I was in a kitchen in Lake Hood and there were no TV cameras in sight. I was explaining to a small group how to make three easy and delicious gluten and dairy-free, raw, vegan Christmas treats.

After the demo we sat down to enjoy the treats – Christmas fudge, coconut snowballs and, my favourite, raspberry pie. Wherever I’ve taken this pie people have asked for the recipe. It’s super easy and healthy as there’s no added sugar or sweetener of any kind – just fruit, almonds and a little coconut oil.

It was the first time I’d ever done something like this and it’s all thanks to the Mid Canterbury TimeBank Learning Exchange which started in October this year. The Learning Exchange is a platform for people to share their passions and skills and for others in the community to learn from

Christmas fudge (top left ), coconut snowballs (bott om left ) and raspberry pie.

PHOTO SUPPLIED

Raspberry pie BASE: Soak 1C dates in hot water for 15 mins to soften, then drain. Squeeze excess moisture out of dates and place in food processor with 1 1/2 C ground almonds and 2T almond butter. Blend, then smoosh this into a pie dish.

FILLING: Blend in food processor: 3 ripe bananas, 2C frozen raspberries and 2T coconut oil. Pour over the base. Freeze for at least 1.5 hours then slice and enjoy!

– Adapted from a recipe seen in the Kiwi Diary them. Aside from me sharing how to make healthy sweet treats, we’ve had Matt help people with their IT questions and Alistair share his love of astronomy, which included everyone gazing at the stars through telescopes.

Also in the Learning Exchange programme we had Mari and Frances show us how to make crafts out of simple, recycled or natural materials, Sarah offering to share her jewellery-making skills, Muriel her budgeting tips, Jennifer her garden full of food and Antony his business advice.

Tomorrow we have our final event of the year – creating a Christmas table centrepiece.

Like the TimeBank concept I outlined in a previous YOU issue, the Learning Exchange is also about valuing everyone’s time equally.

Those who facilitate events in the Learning Exchange earn time credits for the time involved in preparation and delivery. Those who attend events pay in time credits (1 hour = 1 time credit).

Credits can be earned through helping

others in the community through the Mid Canterbury TimeBank. Events in the Learning Exchange are open to anyone at all – non-TimeBank members can come along for a monetary fee.

As the Learning Exchange co-ordinator, it is exciting to be part of bringing back community education to the district and interesting to see what skills and passions people want to share with others. I’d love to hear what you (yes you!) would like to see offered in terms of classes, talks or workshops in 2018 and also from those of you who may want to share your skills or interests with others.

Feel free to get in touch if you’d like to be notified of future Learning Exchange programmes, have questions or want to share ideas: learningexchange@mctimebank.nz or ask for the TimeBank office at Community House 308-1237. I’d love to hear from you.

Now with this cracker weather we are having, it’s nice to have a fresh, cold dessert to enjoy. It’s healthy so you can even have it for breakfast! Enjoy.

YOU Magazine | 19

100% natural

The Herb Farm offers a range of natural skincare products tailored to suit different skin types: oily and combination, normal and sensitive, dry, and lasting beauty for ageing skin.

They also provide body care, hair care, mother and baby, and healing products.

The Herb Farm was founded in 1993 by herbalist Lynn Kirkland with a vision and passion to share the amazing properties herbs and nature have to offer.

Lynn completed her herbal diploma in 1990 and the demand for her natural and effective products grew until 1993 when The Herb Farm was established. Lynn was joined in the business by former international model and daughter Sarah

B UY 2

G ET 1

FR E E

Cowan in 2006. The Herb Farm is now well-known for its authenticity and highlyeffective, natural products.

The Herb Farm’s uncompromising values in delivering only 100 per cent natural and crueltyfree products is ensured by handcrafting all products on site in rural Manawatu.

This allows full control of their processes, from the ingredients through to production and packageing, and the guaranteed quality and freshness of every product.

With 24 years of proven results, The Herb Farm products are effective and trusted by people all over the world.

Advertising feature

Improve suppleness

Summer’s here! More sunshine, more time spent outdoors and often in Mid Canterbury a good old nor west wind. These are environmental factors we need to prepare for to ensure our skin and body remains hydrated and safe from UV damage.

Soaking your skin is a simple yet very effective step in your skin care routine.

Soaking morning and night has loads of benefits for skin: luminous skin, helps skin buffer temperature changes, prevents congestion, slows aging process, refines pores and improves product penetration just to name a few.

There is a specific process for soaking, I would be more than happy to talk with you or provide you with a web link, soaking can be integrated into your existing skin care routine.

Including a cold pressed safflower and flaxseed oil like Bestow Beauty Oil (essential fatty acids) will moisturise the deepest layers of your skin from within.

EFA’s have a multitude of benefits including improving barrier function (protective

layer) which in turn reduces environmental threats that speed up aging, improve the anti-inflammatory properties in the barrier function, improves suppleness of skin, improves the quality and quantity of oil flow. EFA’s are great for oily or dry skin, young or old.

Once again the list of benefits is too long to list in this short space.

UV protection – we all know how important to protect ourselves from UV exposure by applying SPF, covering up with a brimmed hat and UV protective clothing.

Do we know how important it is to reapply sunscreen throughout the day?

Please be mindful if you have applied your daily moisturiser with SPF in the morning you will need to reapply midday and late afternoon at minimum depending on your activities.

Hydrate – water, water with fruit added, herbal teas – 6-8 glasses a day perhaps more if you have been exercising, hydrate, hydrate, hydrate.

For more information contact Rachelle @ Swish Skin and Beauty Retreat.

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Wishing you a safe and joyful festive season Thanks so much for an amazing 2017

Rachelle Sowman Skin Aesthetician

Offer ends 31st December 2017 or while stocks last. Always read the label and use as directed.

ASHBURTON The Arcade

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www.swishbeauty.co.nz 149 Smithfield Road, RD2, Ashburton P 03 308 5366 | M 027 544 2303 | E rachelle@swishbeauty.co.nz

20 | YOU Magazine

you DESTINATION Feel like a change of scenery, but don’t want to spend all day in a car?

Try Dunsandel and Rolleston for shopping.

Or how about a weekend away in Dunedin or Banks Peninsula?

YOU Magazine | 21

DESTINATION FEATURE

Trucks know Dunsandel Tavern delights the best With the recent change of ownership has come many improvements. The building has been gutted and modernised to include a welcoming café and restaurant with a country charm, and a pleasant, shaded outdoor area to dine in on long summer nights.

Locals Karen and Kieran took on the premises back in March 2016 and it is a family run business, and it’s obvious that they are enjoying what they do.

Bar meals are available daily from midday and there is also a choice of cabinet food, light snacks, platters and a full menu in the evening.

The evening menu includes a 300g steak, pork belly and the Dunsandel Deluxe, angus beef topped with bacon, eggs, cheese and onion rings.

Check out their Facebook page for the full menu.

Advertising feature

Bookings are recommended

Conveniently located on the main road of Dunsandel is the newly refurbished Dunsandel Cafe and Bar. Cafe by day, restaurant by night, there is something for everyone from 8.30am until late.

Whether it’s coffee and cake or a hearty country meal, you won’t be disappointed.

With such great food and service it’s no wonder they were Runner up Best Truck Stop 2017.

Whether heading north or south on State Highway 1 be sure to stop at this fabulous shop.

You will find this truly classic Kiwi tearooms right on the main road in Dunsandel.

On the menu there is something for everyone including delicious burgers, fish and chips, steak, eggs and chips, sandwiches, cakes, filled rolls, pies and of course their ‘top notch’ cheese rolls.

Advertising feature

Runner Up Best Truck Stop 2017

Open 7 Days Mon Tue Wed 5-5.30 5-6.30 5-6.30

Thu 5-7

Fri 5-7

Sat 7-7

Sun 8-6

Public Holidays Will Vary

With a family friendly atmosphere we look forward to seeing you soon.

Main South Road, Dunsandel Phone 03 325 4007 dunsandelcountrycafeandbar@hotmail.com /DunsandelCountryCafeandBar

Phone 03 325 4154 | Main South Road, Dunsandel

22 | YOU Magazine

DESTINATION FEATURE

Quality service Stylish FOOTWEAR at great prices European

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 provide 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.

They look forward to continuing to support the community of Rolleston and surrounding area for many more years to come.

Advertising feature

Fascino Shoes have brought their unique offerings to Rolleston.

Now located in Rolleston square, Fascino is focused on bringing something unique and invigorating to the footwear market.

If you are looking for something that will turn heads and get you noticed this holiday season coupled with exceptional service, then Fascino Shoes is the place for you.

The Rolleston store is a kaleidoscope of gorgeous summer colours offering a little something for everyone.

The wine and beer socks for $12 make a fabulous stocking filler, whilst scarves, handbags, shoes and necklaces will

keep the women in your life happy this Christmas.

They even stock men’s shoes so you can tidy dad up too while you are there. For those that can’t decide then their gift vouchers offer the perfect solution.

The team at Fascino Shoes are friendly, knowledgeable and always willing to help.

Make sure this spot is on your map.

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Do you want the latest European Fashions?

17/70 Rolleston Drive, Rolleston Phone 03 347 0000

YOU Magazine | 23

DESTINATION FEATURE

Design - it’s Settling into what we do new home Nevara Ltd is a new experience for the Selwyn district, offering an interior design service and individual accent pieces for your home.

Located in the South Point Shopping Centre in the Faringdon subdivision, the store has table lamps, end tables, occasional chairs and giant pots for the garden.

Solid teak coffee tables are

also offered in three sizes from 122cm x 122cm to a very large 200cm x 200cm.

Barbara’s expertise in interior design spans some 40 years from Asia to Hawaii. She is happy to help from choosing your front door colour to a total remodel.

Call 022-358-1690 for a free consultation.

Advertising feature

VISIT OUR NEW STORE

The Southern Woods team are settling into their new offices and retail plant centre, the largest change in the company’s 30 year history.

The new purpose-built plant centre is a great addition to the business, with more plenty of space to dis-

play a selection of the millions of plants grown annually.

Visit Southern Woods on the Corner of SH1 and Robinsons Road, between Templeton and Rolleston.

The plant centre is open seven days.

Advertising feature

New plant centre open!

Canterbury’s plant specialists Come in and see our brand new retail space.

- Landscaping plants for all projects - Ornamental & Specimen trees - Canterbury’s largest range of natives - Hedging & Topiaries - Fruit & Nut plants Get great planting advice from our friendly team

Discover an eclectic collection of interior and exterior design.

- Open 7 Days

Each exquisite piece tells a beautiful story.

Phone 022 358 1690

3/51 Faringdon Boulevard, South Point Shopping Centre, Faringdon, Rolleston

Corner SH1 & Robinsons Rd - 0800 800 352 - southernwoods.co.nz

24 | YOU Magazine

DESTINATION FEATURE

Myriad of Unique Terroir, activities unique wines

SiloStay is the launch pad to secluded Peninsula bays, stolen vistas, and the multiple gourmets of picturesque Akaroa. Visit wild southern bays, or the bewildering expanse of Kaitorete Spit and its Birdlings village.

Alternatively ramble down the Little River cycleway to Lake Wairewa’s Forsyth Arms for the classic fish n chips, and a peek at endangered kiwis.

Saunter, or not, around a myriad of activities, or simply pull the Silo curtains, settle on in, and explore your inner soul without the invasion of the busy’s.

Enjoy your haven of intimacy, containing just enough tech so you needn’t

suffer withdrawals, but enough intrigue to bolster the interest and not confuse the elusive peace and calm.

Pamper yourself, be pampered, or even better pamper each other.

INNOVATIVE, STYLISH ENVIROPEOPLE FRIENDLY ACCOMMODATION

Advertising feature

Our 3.5 hectares boutique vineyard is located in the centre of an ancient volcano, on the shore of Akaroa harbour, Banks peninsula. Nestled in the French Farm Valley it offers peace, tranquillity, and stunning harbour views.

Run organically and Biodynamically by French Vigneron, Renan Cataliotti, to respect our soil and craft the best pinot noir, chardonnay, pinot gris and rose from our very unique and special terroir

At French Peak Winery, a local French host will guide you through their adaptation of French wine-making methods to the New Zealand climate.

Tasting of the local pinot gris, rosé, pinot noir and chardonnay will be on offered during the tour. Locally and New Zealand sourced gourmet tasting board to accompany wine.

The cellar door is open Monday to Saturday from 12pm to 6pm Advertising feature

The taste of Banks Peninsula

CONVERTED FROM VIRGIN GRAIN SILOS. LUXURIOUSLY COMFORTABLE, UNIQUE, BESPOKE AND CUTTING EDGE DESIGN. EXPERIENCE TRUE, AWARD-WINNING KIWI INGENUITY. VISIT THE ADJACENT LITTLE RIVER GALLERY FOR THE BEST OF NZ ART AND DESIGN. GATEWAY TO THE BEAUTIFUL BANKS PENINSULA, ONLY 3 DAYS BY KAYAK TO GET TO NORFOLK ISLAND!

Located in the centre of an ancient volcano, on the shore of Akaroa Harbour, Banks Peninsula.

Organically and bio-dynamically produced Pinot noir, Chardonnay, Pinot Gris and Rose Accommodation & Cellar Door

PH 03 325 1977 / WWW.SILOSTAY.KIWI.NZ

www.frenchpeakwines.com

79 French Farm Valley Road, Akaroa | Phone 021 0295 6043

YOU Magazine | 25

DESTINATION FEATURE

Olveston Home away Historic home from 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

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.

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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 info@gardenmotel.co.nz www.gardenmotel.co.nz www.facebook.com/gardenmoteldunedin

26 | YOU Magazine

Things we love

MACROCRAFT Pine Bendigo 3 Drawer Bedside $314

MACROCRAFT Pine Bendigo Chest of Drawers $874

THE ALPACA STORE A range of Splashy Art money boxes $45.00 MACROCRAFT White Ladder Shelf $99

THE ALPACA STORE The Giving Plate – A wonderful Christmas gift for family and friends $69.00

THE ALPACA STORE Ice Cream Container with different designs available $50

HEMINGWAY DESIGN Moana Road Towel $35.00 each

HEMINGWAY DESIGN Sparkle Jar Light from$9

macrocraft 103 SOUTH STREET ASHBURTON 03 308 0417

Mon – Fri 8am-5pm Sat 10-3pm www.macrocraftfurniture.co.nz

76D Talbot Street, Geraldine Phone: 03 693 7363

SHOP ONLINE www.hemingway.design

YOU Magazine | 27

Fashion we love

SPARROWS Siren Tencel Ruffle Sleeve Top was $159.90 now $119.90

SPARROWS Siren Colour Block Polo Shirt was $139.90 now $99.90

DENIM DEN Ketz-ke Crave tee in light blue $115

SPARROWS Siren Origami Pant was $159.90 now $119.90 DENIM DEN Black Fate and Becker Messina jumpsuit $184.90

STYLE FOOTWEAR Jupiter Melon $149.95 also available in Beige and Sage

DENIM DEN Ketzke parrot grace tee black $115

STYLE FOOTWEAR Denver Rose Gold by Ziera $219.95 also available in Silver

Denim Den 248 East Street Ashburton

Sparrows

East Street, Ashburton www.sparrows.co.nz

STYLE FOOTWEAR Sammy Blue $199.95 also available in Burgandy

Style Footwear

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

28 | YOU Magazine

Japan steeped in timeless traditions DESTINATION with Nath

Japan: a land of technology, amazing culture and incredible food; a place I’ve wanted to go from a very young age and when the opportunity came up, I didn’t even look at the itinerary, I just said yes!

Little did I know I would be walking part of the World Heritage listed Kumano Kodo Pilgrimage Route until later when my spot was confirmed, too late to pull out now, off I went!

The Kumano Kodo is located on the Kii Peninsula, south of Osaka. What an incredible, peaceful and sacred area, which, for thousands of years people have made this pilgrimage in the Kii Mountain Range!

There are various walks you can do, the full walk taking around six days – we did a three-hour section one day and an hour the next.

The parts we did were relatively easy, a few hundred stairs at the end were well worth the sweat and sore muscles the following day – awaiting us were the impressive Kumano Nachi Taisha shrines and the Nachi-no-Otaki waterfall, Japan’s tallest waterfall at 133m high and 13m wide which can apparently be seen from the Pacific Ocean Two nights of my five-night adventure were spent in Japanese-style hotels complete with woven mats, low tables and

cushions during the day and futon set up (while at dinner) for the evening.

They were surprisingly comfortable.

They also had Onsen (hot springs) which were fantastic to relieve achy muscles and – when in Japan ... karaoke!

The food, as I said earlier, was incredible: the freshest sashimi; gyoza; okonomiyaki; delicious hot pots; restaurants (including one that was all you can eat) where you order from an iPad! We used a mix of transport, buses, trains and of course foot. Driving appeared relatively easy, especially out of the cities, with good roads and hundreds of tunnels making them (I assume) less windy.

The main train stations had automated signage with Japanese and English

displays, you just need to allow plenty of time to find your platform. There are some amazing tours that we have access to. Whether it is for your first few days or your entire time in Japan.

These tours allow you to embrace the timeless tradition and modern spirit of Japan’s iconic sites along with visiting foodie hot spots and much more.

The areas we went to all seemed very safe even at night, not once did I feel unsafe or threatened.

I had a wonderful time and would jump at any opportunity to go back to further explore and experience more of this inspiring country.

If you’d like to hear more about my trip, don’t hesitate to come in and see me Advertising feature

Discover Japan’s Exotic Charm From the gleaming futurism to ancient Temples, join us on a voyage of discovery through this welcoming nation. Weʼll take you behind the scenes - indulge in a delicious Kaiseki lunch at a traditional ryokan and learn how local artisans make Japanese washi paper.

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YOU Magazine | 29

Feminine flattering designer clothing Magazine offers a range of beautiful designer clothing from size 10-26 and is predominantly New Zealand designed and made, including their own label Magazine.

From casual lifestyle clothing through to fabulous special occasion wear, as well as specialising in mother of the bride and groom and guests.

Magazine works closely with New Zealand designers to ensure much of the range is exclusive to Magazine Clothing.

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

At Magazine they will help create your individual look with feminine, flattering and contemporary clothing tailored to suit your lifestyle and personality.

Magazine has 10 beautiful stores throughout New Zealand.

When you visit Magazine, you will have an amazing experience and be totally satisfied with your choices.

To ensure you make the right choice all of the staff at Magazine have extraordinary styling ability, masses of creativity and fashion flair, as well as professionalism and an absolute commitment to deliver the ultimate service. “An exceptional in-store expe-

magazine designer clothing

rience to discover your perfect look, regardless of age, shape or size, with the help of passionate fashion experts.�

Windmill Centre 188 Clarence Street, Riccarton, Christchurch 021 686 929 www.magazineclothing.co.nz

Other stores Takapuna, Mt Eden, Pukekohe, Mt Maunganui, Hamilton, New Plymouth and Palmerston North.

Designer outlet stores Onehunga and Taihape.

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Windmill Centre, 188 Clarence Street, Riccarton, Christchurch

Phone 021 686 929

www.magazineclothing.co.nz

30 | YOU Magazine

Smart prices every day

We have to give you a minimum 30 per cent better price than the “High St” retail.

That’s in the Deed of Lease for every retailer at Dress-Smart.

The South Island’s only dedicated factory outlet shopping centre, situated at Hornby, Christchurch (10-15-minute drive from city centre).

Over 50 outlet stores selling best-known brands in men’s and women’s fashion, childrenswear, sportswear, adventure wear, footwear, and accessories up to 70 per cent below normal retail prices every day. Open 10am to 5pm every day. No.5 bus from central bus exchange.

Dress-Smart Hornby is about delivering smart prices every day. It’s not about clearing old stock but genuinely the best brands at genuine value, with the same proud customer service. Dress-Smart Hornby reached its 19th birthday in October delivering from 50 separate outlet stores offering shoppers quality local, national and international brands at up to 70 per cent off normal retail prices every day.

We have some fabulous new stores opened just this week – Cotton On Body, Under Armour and Keen. It’s worth another visit. We’ll make that visit worth while with free gift wrapping. Guess the value of Dress-Smart’s stores’ presents for charity under the real Christmas Tree and you could win a $100 Dress-Smart Gift Voucher redeemable at over 50 stores here at Hornby or, if there is anyone you feel sorry for in Auckland, over 100 stores at Onehunga. Get online and register for Smart Deals and you will go in the draw for another $100 gift voucher. We’ll keep you posted on the incredible weekly deals.

Dress-Smart Hornby is home to the popular brands like Esprit, Max, Glassons, Rodd & Gunn, Barkers, Hallensteins, Tarocash, Cotton On, Cotton Kids, Converse, Amazon, Just Jeans, Bendon, Bonds, the famous Canterbury, and the best sportswear brands like ASICS, Adidas, New Balance and Puma some casuals from Merrell, or get outdoors with Marmot and Keen just to mention a few. Get a bit smarter in shoes from Andrea Biani,

Timberlands or Skechers. Accessories and essential handbags at Fibre. Are you planning the big OE or the next winter get away then Just Bagz has the best range of luggage and travel goods at the smartest of prices.

With a number of food outlets there is plenty of opportunity to sit and enjoy your shopping experience plus body and hair

Have you been to Dress-Smart lately? Time for another visit!

Bring us any receipt from Christmas Shopping in 1998 and we will give you a $100 gift voucher!

care, jewellery and general merchandise — there’s plenty of choice at Dress-Smart Hornby. Free Parking has never been easier with space for over 350 cars — half of which are undercover. Easy access off Main South Road, Shands Road or Goulding Ave. Look forward to seeing you here.

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32 | YOU Magazine

Christmas entertaining NATURALLY YOU with Jane Logie

Stuck on what to make for your Christmas time festivities, your turn to make a lunch, or cook for a number of people this Christmas?

Here is a simple three-course Christmas dinner that could be served to your guests.

The courses are relatively easy to prepare, make and serve.

Being able to prepare the food in advance is a huge advantage in reducing the workload on the actual day, allowing you more time to relax and mingle with your guests.

Preparing the food in advance reduces stress and exhaustion on the day, and also the tiredness, that often follows when you have spent too much time in the kitchen.

Keeping it simple and having the preparation done ahead of time allows for the enjoyment of the day to be had with your guests.

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

Shrimp cocktail with homemade mayonnaise

500g bag of shrimps, thawed and drained 1/2 lettuce, chifffonade 1 lemon, sliced thinly Cocktail sauce 8T homemade mayonnaise 4T tomato sauce 2T cream 1T lemon juice Zest 1/2 lemon 2-4 drops of hot chilli sauce 2 pinches salt 2 shakes white pepper Optional: 1t chopped coriander

– Mix all sauce ingredients together, blend well and place in fridge to set.

Can be made the day before.

– When ready to make up shrimp cocktail, stir the thawed and drained shrimps into the sauce. Can be made that morning or a couple of hours in advance, kept in the fridge.

– To serve: Arrange the lettuce in dishes, divide shrimp mixture, using a large spoonful size per serve, placing the shrimps on top of the lettuce, top with lemon slices and coriander leaves.

Homemade mayonnaise 1 egg yolk 1/3 C olive oil 1t cider vinegar or white vinegar 1 1/2 t lemon juice A pinch of salt and a shake of white pepper

– Separate the egg and place the yolk in a shallow bowl.

– Measure the olive oil and using a small whisk drizzle a little of the olive oil on the yolk and vigorously whisk into the yolk, approximately 1T at a time. Repeat this process until all of the olive oil is blended in. If you add too much olive oil too quickly it will not work.

– The yolk and olive oil mix may appear thick, now add the vinegar and whisk in.

– Whisk in the lemon juice and season.

Set aside.

– If it appears thick, don’t panic as this thickness is required for the cocktail sauce recipe.

– To use this recipe as a dressing add 1-2T of water to thin for a salad.

Serves 4-8

YOU Magazine | 33

Deboned and marinated lamb 1.2kg lamb leg Marinade: Juice and zest of 2 limes 3T coriander, finely chopped 2T mint, finely chopped 1/3 C olive oil 1T brown sugar 4-6 cloves garlic (large) – De-bone lamb leg and season both

sides with salt and white pepper.

– Mix all the marinade ingredients together and then place over the lamb in a long shallow dish. Marinate lamb in the fridge for up to two to three days.

– Cook lamb on the barbecue hot plate, on a medium heat with a little olive oil.

– Place barbecue lid down and cook for 7 minutes, then turn over and cook for another 7 minutes. Place lamb on a

plate and cover with foil to rest for 15 minutes before slicing thinly across the grain.

– This dish can be served with a little plain greek yoghurt on the side and it’s great with new season potatoes, asparagus, fresh peas and a fresh green salad.

– Delicious served cold.

Serves 5-6 people More over page

The Lake House Bar and Restaurant is a stunning and exciting social space situated on the edge of Lake Hood. Nestled in Marina Bay, you and your guests will enjoy an uninterrupted view of the Lake Hood estate and the alps beyond. We offer beautifully cooked local produce for lunch or dinner. Boardrooms and meeting spaces for presentations and conferences are also available.

Open Wed - Sun 10am - til late | Lake Hood Drive, Lake Hood Phone 302 6064 or book online at www.lakehouselakehood.co.nz

34 | YOU Magazine

Dark chocolate parfait

225g 50% dark chocolate 1 egg yolk 2 whole eggs 50g caster sugar 1 1/2 t vanilla bean extract with seeds 3T Baileys liqueur 350ml cream

– Measure all ingredients and set aside in bowls ready to make parfait.

– Place the chocolate in a medium sized stainless steel bowl over a small pot with a small amount of water in it, on a low heat, gently stirring with wooden spoon until completely melted. Do not allow any water to splash into chocolate or it will set.

– In a mixer, whip the cream until it forms soft peaks and set aside.

– In a medium-sized bowl, blend together the egg yolk, eggs, sugar, vanilla essence and Baileys.

– Now gently mix in the melted chocolate, split into thirds, gently whisking

in. Blend until smooth.

– Now pour the chocolate mixture into the pre-whipped cream, do this in six separate lots, gently folding in and mixing through until all of it is evenly combined, trying not to take too much air out of the whipped cream.

– Line a loaf tin with three layers of plastic wrap.

– Pour chocolate mixture into the tin and cover with plastic wrap and freeze for

8 hours, until set. This can be made 2 to 3 days in advance.

To serve – Take parfait out of the freezer and cut 10mm thick slices, 2 per serve and place on serving plates, 5 minutes before serving.

– Serve with fresh strawberries and a raspberry coulis (if wanting extra sweetness and a little more fancy), but this parfait is perfectly fine to have on its own with fresh berries.

Serves 8

Raspberry coulis:

250g frozen raspberries 1/4 C caster sugar

– Place in a shallow pan and allow to come to a simmer.

– When liquefied, strain the coulis through a sieve to remove the raspberry seeds.

– Place in a shallow dish and allow to cool, then place in the fridge.

This can be made the day before.

steppingout.co.nz 03 308 1819 194 East St, Ashburton

A way to keep the dust at bay

YOU Magazine | 35

FARMY PRINCESS with DONNA-MARIE LEVER

Who isn’t loving summer right now?!

Weeeeeeee! Long days, sunshine in abundance, barbecues and everything else that goes with the holiday season and if you are rural, that also means dust.

It’s unavoidable, everywhere and a killer for the car. My red wagon is brown, all the time. Constantly. But I’ve solved the problem and I’m about to share my very controversial life hack with you.

Firstly, I need to explain this “issue” has been in the news and it’s a bit of a polarising topic, so you’ve been warned.

I’m also not entirely sure if this is legal or not, so if I’m breaking the law in any way, then none of this is true! In my 100 or so trips I do between the farm and town each day, I stumbled across gold. Or water, to be specific; loads of it, sprinkling on to the road from a nearby irrigator (or the alligator, as Master 3 calls them).

My first encounter was accidental, I drove straight through it and suddenly realised my car had been completely cleaned.

The pressure was perfect, hard enough to rinse the car, but not so hard that it created dents in the paintwork. I came home the same way and this time, slowed down.

With no traffic around I crawled through the water’s path for a slightly better clean.

Sadly, not all irrigators seem to spray on

Donna-Marie Lever is contemplating soaping up her car before driving into town.

to the road, and I’m guessing they really aren’t s’pose to, but when they do it’s roughly saving me 12 bucks a pop.

I’ve now got a mental map in my head of the best spots when the car needs a clean so I mix up the way I drive to town.

There’s occasionally other traffic on the road and I’m surprised some motorists actually avoid the water – they have no idea what they are missing here!

The next step may well be to sud up

RAILWAY TAVERN The Railway Tavern has charm. It’s not often you come across a family run pub with such a relaxing atmosphere, providing traditional pub fare.

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

Fishing Competition FROM OCTOBER 1 UNTIL APRIL 30 To enter the competition please call into the Railway Tavern or give us a call.

There are pool tables and gaming machines and a beautiful garden bar to relax.

124 Railway Terrace West Rakaia Phone 03 302 7005

the car before my trip and simply get the irrigation rinse cycle on my way through.

Please don’t ask for my ‘rural car wash map’ as a refusal may offend. The last thing I need in the lead-up to Christmas is a queue for the irrigator on the roadside!

Mon 3pm - Close Tues – Sat 11am – Close Sun 3.30pm – 9.30pm

/ Railway-Tavern-Rakaia

36 | YOU Magazine

Ashburton Preschools’ Directory

Ashburton Kindergartens

Education for children

2 - 5 year olds

www.ashburtonkindergartens.org.nz

03 308 3779

At the heart of our approach is that children learn most successfully through their play.

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

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

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

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-

We are open 8.00am to 4.30pm Monday to Friday

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

ENQUIRE EARLY TO SECURE A SPACE

www.phoenixpreschool.co.nz

1-3 Redhaven Rise, Ashbuurton

Phone (03) 308 8461 27 Walnut Ave, Ashburton

www.steppingstones.net.nz

03 307 2088

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38 | YOU Magazine

FREE Daltons summer flower care pack Add bursts of colour to gardens, decks and courtyards with flowering annuals. Pop them in your garden, containers or hanging baskets and water them well over the hot summer months. We have three Daltons Flower packs valued at over $50 that have everything you need to get your flowers blooming. Each pack contains 1 x Daltons Premium Flower bed mix (40 litre) and 1 x Daltons Premium Potting mix (15 litre), 1 x Daltons Premium Rose and Flower fertiliser including a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts.co.nz

Wet clay soil

Be in to win Email goodies@theguardian.co.nz with Daltons summer flower care prize pack in the subject heading, or write to Daltons Lawn Care Pack, Box 77, Ashburton 7740.

Karen Sorenson is this month’s winner with the following question: I would like to know what flowers grow well in a wet clay soil?

Adequate preparation is essential to success in any garden.

Firstly, dig the planting area over well, to about 20cm deep, add Daltons Garden Time Compost and mix well with the existing soil. Ensure you raise the area to avoid water ponding in winter months. The rationale of deep digging and adding compost is to enable the minerals of the clay to be accessible to the plants.

A wet clay soil in winter can dry out and set like concrete during the summer months, so make sure to mulch plants over summer. Possible flowering plants that will suit a wet clay soil include; Astilbes, Calla lilies, Cotula coronopifolia (native), Hostas, Iris kaempferi (Japanese iris), Louisiana Iris (Flag iris), Lobelia cardinalis, Primula candelabra and Zantedeschia (Arum lily).

If you wish to further improve your clay soil’s structure and add essential nutrients, try Daltons Organic Clay Breaker.

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

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 January 1.

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.

YOU Magazine | 39

NZ Wedding Stationery let me help you Why working with me is different: One-of-a-kind hand drawn designs by an award-winning stationer (artist - that’s me!)

Your designs should reflect your personality. Whether your style is elegant, stylish or quirky, your strikingly one-of-a-kind wedding stationery will have your guests raving before the event!

In-house printing on premium paper.

I print your wedding stationery personally in-house on gorgeous premium paper.

That means I’m dotting every “i” and crossing every “t” – literally!

Communication I work with awesome couples globally.

You shouldn’t have to worry over planning your wedding. I’m available for you just call, email or text. I’ll take care of those details, so you don’t have to.

Collaborative design process Know exactly what you want? I’ll make it happen. Not sure? I’m an expert at guiding you to the perfect design for your personality. Clients say it’s almost like I can read their minds. Guests receive a gorgeous invitation or stunning thank you card, and

they instantly say ‘that is just so you’.

Invitation Etiquette Protocol I’m committed to perfection down to the tiniest detail. I’ll guide you through my Invitation Etiquette Protocol. You will know the right way to mail your Save The Dates, Invitations and Thank You Cards. I have a 2-proof checklist printing system. Years of comprehensive knowledge regarding your manners to who, how and why including cultural traditions. I even have videos to help guide you.

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40 | YOU Magazine

Chill and refill for 2018

HR ESSENTIALS with Mike Johnson

It’s “Chill time”: that time of year when the pressure is off; the shopping is over; you’re done with Christmas duties; off work for another 10 days still, and you have time to relax. Good food, good company and good wine/beer is flowing.

Now you can get creative … that’s the stage before you become philosophical – which is the stage before you forget everything! I’m not talking New Year resolutions (where you outwardly make decisions to change something you really have no wish to change). I am talking dreams and visions – things that, given any sort of chance, would really motivate you.

I want to encourage you – do take note of those big picture things you’d really like to happen. The thing is that you just don’t know what is around that next corner. Sure, they can be negative (like our earthquakes) – but you should be prepared for the positive: I have a non-profit client that has just received an absolutely huge donation and now things that had not been even remotely possible suddenly are. And, unlike me, you may win lotto (I can’t because I won’t buy tickets!). But dreams themselves are free, and unless you have them you cannot take even the first step towards them.

This is for everyone: every single one of us needs dreams and now is a good time to build them when the opportunity arises.

It is also something that business owners need to do from time to time.

I’m into my 12th year operating now, and while I don’t have a formal business plan each year, I certainly do some strategic planning.

This series of articles for the Guardian, for example, was one of my strategic decisions for this year and I trust you have enjoyed it. I see strategic planning as a time to “refill” my toolbox of ideas.

So here are some questions you may like to ask yourself about your business as a means of refilling your own toolbox in preparation for 2018: • Given the business environment, what would I love to change about the way my business works? How

you spend your time; removing frustrating systems; doing more business where you want to …

• If I could have anyone I liked, what sort of person would I like to have on my team? Try not to put a face to the person – it’s the skills and attitude you want.

• What do I want to make happen in my business in 2018?

• What risks do I need to respond to in 2018?

And then you can ask yourself what you can do to start achieving each of these – remember that the longest journey always starts with the first step! (adapted from Lao Tzu).

On behalf of the team at Essential HR limited, I wish you a restful and dreamful Christmas/New Year. If you need someone to talk through your plans, we’d love to help!

Wrap up your year Wrap upwith yo

Do you employ or wantHotel to employ Ashburton have got the brigh Hotel Ashburton have someone? Talk to us first.Whether you’re celebrating Whether you’rewit ce

We take the worry out of employment compliance gethost youran host anand event that suits.

There event thata people management right. Who? When? What? How? – just dining, or ask. a relaxed dining,aftern or a r Phone Mike today on 027 280 8546 or email mike@essentialhr.co.nz Christmas gift – come and get a free 1-hour HR audit to identify your current risks. Available until 21 Dec 2017. www.essentialhr.co.nz | PO Box 7213 Sydenham, Christchurch Room 11 Community House, Ashburton

Enquire today!Enquire today!

Call today

0800 330 880 events@hotelash.co.n 0800 330 880 events@hotelash.co.nz fb.com/Hotel

We’re serving up a very merry Christmas

Christmas cel Christmas celebrations Christmas celebrations all wrapp all wrapped up BOOKINGS NOW AVAILABLE all wrapped up

FOR HOTEL ASHBURTON’S HOTEL ASHBURTON CHRISTMAS DINING & EV HOTEL ASHBURTON CHRISTMAS CHRISTMAS DINING & EVENTS NOW AVAILABLE HOTEL ASHBURTON DINING–&BOOKINGS EVENTS BOOKINGS NOW AVAILA CHRISTMAS DAY– DINING

SPACE FOR STAFF AND PRIVATE Wrap up your year with LIMITED decadent dining and festive atmosphere at BOOKatmosphere NOW with decadent dining and festive at Hotel Ashburton. up your year with decadent dining and festive atmosphere at HotelAVAILABLE Ashburton.

CHRISTMAS FUNCTIONS

Hotel Ashburton have got the bright ideas and festive atmosphere to ensure your Christm bright ideas and festive to ensurewith your Christmas are aHotel success. n have got the bright ideasatmosphere and festive atmosphere to family, ensure yourcelebrations Christmas celebrations are a success.

Whether you’re celebrating friends or colleagues, Ashburton and C g with family, friends oran colleagues, Ashburton and Clearwater Restaurant can u’re celebrating withhost family, friends orHotel colleagues, Ashburton and Clearwater can event that suits.

There Hotel are plenty of options; a sit down Restaurant three-course meal, a l here are plenty of options; a sit down three-course meal, a lively cocktail party, buffet t that suits. There are plenty of options; a sit down three-course meal, a lively cocktail buffet dining, or a relaxed afternoon barbeque.

On the big day itself,party, a special Christm afternoon barbeque.

Onbarbeque. the big day a special Christmas is onmenu offer. is on offer. or a relaxed afternoon Onitself, the big day itself, a specialmenu Christmas Call today to find out more and to book your Christmas celebrati Call today to find book yourcelebrations.

Christmas celebrations. oday to find out more andout to more book and yourtoChristmas

Enquire today!

Phone 03 307 8887

Enquire today!

0800 330 880 events@hotelash.co.nz fb.com/HotelAshburton HotelAsh.co.nz sh.co.nz fb.com/HotelAshburton /HotelAshburton HotelAsh.co.nz HotelAsh.co.nz

42 | YOU Magazine

OUT AND ABOUT @ Mt Harding Racecourse Hundreds turned out at the Mt Harding Racecourse in Methven for the annual High Country Fete last month. Guardian photographer Laura Bagrie was there to capture some of the action.

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It was a special day for Natalie and Val Marshall at the recent Methven High Country Fete, it was the day they celebrated 65 years of marriage. Wow!

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Above – Sandra Bagrie (left ) and Leanne Miller.

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Above left – Colleen Roberts (left ) and Emma Hampton.

Above right – Event organisers Julie Sergeant (left ) and Denice Dixey.

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Left – Rachelle Baker.

Right – Annett e Lane (left ) and Colleen Prendergast.

Below left – Helan, John and Michelle Reid.

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Below right (from left ) – Tom O’Carroll, Felicity and Isobel Sheild.

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YOU Magazine | 43

B-014

Val h ele-

Right – Ellie Boelcholt (left ) and Charlott e Roberts.

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Above – Suz Baker.

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Above (from left ) – Rose McKenzie, Pauline Roberts, Chris Abbott and Bernadett e Havill.

Left – Rob (left ) and Leilani Lobb.

Above – Steve and Liana Gielingh.

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Honest. Trustworthy. Local.

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Your special day needs a special ride ...

Call me for all your real estate needs Mick Hydes 027 437 9696 mick.hydes@bayleys.co.nz Call 021-125-4821 for details WHALAN AND PARTNERS LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008

www.blackshadowproject.nz

• Weddings (Registered Celebrant) • School Formals • Birthdays • Fund Raising • Product Promotion

© 2017 Kirkland Photos

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