you NOVEMBER 10 2012
Your Ashburton Guardian publication
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COVER STORY: PHOTOS JOSEPH JOHNSON 281012-JJ-055
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YOU cover story
4 Ricky May might be an instantly recognised name and face in harness racing circles, but behind the scenes it’s wife Judy who keeps the May ship sailing. She’s the quiet achiever, breeding horses, helping out on the farm and supporting Ricky. And she’ll be there – in the background – on Tuesday when he strives to drive himself into the records if Terror to Love wins the New Zealand Trotting Cup. Reporter Sue Newman talks to harness racing’s golden couple.
hen the spotlight falls on members of the May family, Judy May would rather be in its shadow than in its glare. She might be married to New Zealand’s top harness racing driver, but she’s more than happy for husband Ricky to be the face that everyone knows; she’d rather be back home on the farm, breeding horses. Judy May is living proof that behind every good man there is an even better woman. The Geraldine school girl, big city bank oﬃcer, met husband-to-be Richard in the most unlikely of places for a horse trainer, on the basketball court. She was refereeing and he was attempting to fill a
spot in a social team. If his prowess wasn’t impressive, his personality was. “He was pretty useless really, but a group of us went out afterward and he was there too and I guess it just went from there.” The timing couldn’t have been worse. Judy had resigned from work and was ready to head overseas. Richard May became the stumbling block that delayed her trip for several months. “I managed to pick up a job and then started thinking, ‘God I have to go’. I knew if I didn’t I’d regret it so I left Richard behind. It was hard and at the start I thought I couldn’t handle it, but I kept going.” • Continued next page
Harness racing’s golden couple, Judy and Ricky May. PHOTOS TETSURO MITOMO 011112-TM-017
During the 18 months she was away, the flame between the pair continued to burn, kept alive by letters that took two weeks to arrive by airmail (no email, no cellphones). With the tenacity that would see him become New Zealand’s most successful reinsman, Ricky May hung on to the hope that, eventually, the woman he’d fallen hopelessly in love with, would come home – to him. And eventually Judy did. “After 18 months I knew I had to come home and find out. I knew if it didn’t work I could get back on a plane and come back – needless to say I’ve never been back.” Fortunately Judy was no stranger to horses. She rode as a child, had a share in a racehorse with her dad, was a race-day regular and after shifting to Ashburton she worked weekends with Chertsey trainer Tommy Behrnes. In England she’d exercised hunters in the Cotswolds for Lord and Lady Ashton of Hyde, so she was well equipped for a married life that would plunge her into the heart of the country and the heart of the harness racing industry. Becoming the wife of a man who combined three fulltime jobs – driving, farming and training horses – also meant she was often left flying solo at home. Judy never complained, she loved the farm and working with horses. In many ways she was the perfect driver’s wife, there to support him, there to keep the home fires burning while he carved out his career. She’s not a race-day regular, but she’s there for the big events or when she has a horse running and on cup day she’ll be barracking with the best when Ricky’s chasing another big win. “We drive up there together but for 90 per cent of the day I don’t see him until after race 10. I’ll just be with all the other wives and partners in my situation.” Even on cup day, if Ricky hits the cup-winning drive record, you won’t see Judy rushing into the birdcage. It’s his moment of glory, she says. “My kids are like me, they take what Richard does with a grain of salt. It’s their friends who think it’s great. They’re usually there on cup day, but only because it’s a big day out.” And does she worry? “You get past all that. Drivers are much safer than jockeys, but he’s had a few smashes over the years.” While Ricky focuses on driving other people’s horses to win big stake money, Judy focuses on her own horses on her own patch. She’s turned her hand to breeding and she’s having more than her share of success. She has mares due to foal, mares at stud and she has high hopes for two beautiful yearlings in the back paddock. • Continued over page
YOU cover story
6 That garden surrounds the home she designed from scratch and while friends paid out thousands of dollars in architects’ fees, the May homestead came with just a $150 price tag for a draughtsman to tidy up her drawings. Golf is out there as something she wants to get serious about when there’s a gap on the calendar. Ricky says she’s a great cook; she says he’s worse than hopeless in the kitchen and that he’s never really left home. “He just walked 100 metres across the paddock from his mother to me.” A normal social life is hard to find. As a couple they struggle to find a clear weekend on their calendar, with races most Friday nights, on Saturdays and 38 out of 52 Sundays of the year. When their children were small holidays were the Nelson-Blenheim racing circuit. With more than a quarter of a century of driving behind him, Judy is proud of Ricky’s huge string of harness racing achievements. Everything from here on in is a bonus, she says. Ricky’s the first to admit she’s the glue that’s held their family – and often the farm and their horses – together, while he’s been carving out his driving career. “Judy virtually brought the kids up; it was pretty hard going in those days. I travelled so much then and I won my 1000th drive when the kids were small. I suppose I built my reputation during those years,” he said. • Continued next page
NZ TROT TIN NG DAY
One will be oﬀ to the yearling sales but the other she’ll keep and race on her own account. She’s sold one of her horses to Australia and it’s now winning good stake money and she’s retained 20 per cent shares in another high performer, Ten Diamonds. It’s an endlessly absorbing hobby. For her breeding horses has nothing to do with money. It’s about loving what she does. Ricky has other ideas – horses eat grass, incur vet bills and he’d be far happier if they were paying their way. “I’m there when they foal. They’re my babies and I try to teach them the things they need to know to turn them into racehorses. I suppose I’d be on top money wise at the moment, but I don’t look at this as a money-making venture, it’s a challenge and an interest.” And she’s been lucky. Her mares have all been gifts from other owners looking to move the horses on, the odd one has been saved from the knacker’s yard. When they’ve finished breeding they’ll still have a future – eating grass in the back paddock. “I’m absolutely not a horse trainer though. I learn something every day, I just enjoy what I’m doing and if you enjoy what you’re doing then things fall into place.” Judy also manages to keep a large farm garden and works hard to keep the family self suﬃcient in vegetables. She’s a self confessed greenie at heart and that creates a few conflicts on-farm when Ricky starts his round of crop spraying.
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7 Making it as a top driver doesn’t just happen. Yes, Ricky had dad Terry to show him the ropes, but back when he started out, just getting a decent drive was tough for a young bloke. With granddad Clarrie immersed in the harness racing industry and dad Terry following in his footsteps, it was inevitable young Richard would continue the line. Farming, not racing, however was his first love and the love of the land still runs deep in his soul. In his teens he started to put a bit more energy into the family’s horses and at 17 made his driving debut. Junior driver races were limited and unless he was in the sulky behind a family horse, Ricky found it tough to get drives. In those early years he reckons there was nothing to mark him out as a future star. “It took years to build a reputation then, it doesn’t happen like it does today, with the young guys. When I started out I’d have to say, I was pretty ordinary.” His first winning drive was at Geraldine and the 18-year-old who was to go on to drive his way into countless New Zealand record books, scored a win at Geraldine on his grandmother’s horse Ruling River. Ricky counts himself lucky that he’s managed to avoid major on-track accidents, but he’s had his share of spills and smashes. One of the more spectacular occurred late last month at Gore when he was tipped from
the sulky and dragged for about 50 metres. If that wasn’t bad enough, when he finally made it to his feet and tried to bring his horse under control, his driving trousers fell down. He puts surviving countless spills relatively unscathed down to being fit and light in weight. At home Ricky May is Richard the farmer. The family farm is the place of his heart. It’s where he relaxes and where he can forget about the racing industry and the expectations of owners and trainers that he constantly carries on his shoulders. Even on the industry’s red letter day, Cup Day, farm work and working his own horses comes first. He gets that out of the way before heading to Christchurch for what is usually his biggest pay day of the year. Harness racing is not the place to get rich, he said, particularly if you’re a driver. “More than half my years have been lean, but over those years I’ve been lucky, I’ve always driven for good people, but there were plenty of tough years, particularly early on.” Thirty years down the track Ricky and Judy look back and say it’s been a great journey getting to where they are today. Probably the only conflict in their lives is one that will sound familiar to many couples – he loves Trackside, she loves the Living Channel; the TV remote becomes a battle ground. For him watching races means checking out
the performance of a horse he might drive next week; he’s always thinking about the competition, looking at the opposition.” At 54 Ricky has a stack of good driving years ahead of him, but he’s determined he won’t be hanging in there when he’s 80. “Your reactions are slower as you get older and you can always get hurt. I love what I do but I don’t want to be doing it when I’m too old. In this game you either do it 100 per cent or you don’t do it.” His dad stopped driving race days at 65 and while Ricky’s not making a commitment to do the same, he said he’ll know when his time’s up. That will open up recreational opportunities he’s only dreamed of, such as going on All Black tours with mates, visiting their daughter Kate who is relocating to England. He looks back over more than 25 years and says he’s driven a lot of very special horses over that time. He won’t be drawn on which one was the most special other than to quote the familiar line – “your favourite is always the one that’s winning.” He’s a third generation May to make his living through a combination of farming and the harness racing industry. Right now he’s not confident there’ll be a fourth. None of his three children are showing any interest at the moment, although all have spent many hours in the stables and in the sulky. He’s still hoping.
Left – Judy May in the place she loves best, home on the family’s Methven farm.
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ŶĞĞĚƐƚŽĂĚĚƌĞƐƐǇŽƵƌŽǁŶŚĞĂůƚŚĂŶĚ ǁĞůůďĞŝŶŐ͘ ƐŬǇŽƵƌƐĞůĨƚŚĞĨŽůůŽǁŝŶŐƋƵĞƐƟŽŶƐĂŶĚ ĂŶƐǁĞƌƚŚĞŵŚŽŶĞƐƚůǇ͗ ʹtŚĞŶǁĂƐƚŚĞůĂƐƚƟŵĞǇŽƵĞǆĞƌĐŝƐĞĚ͍ ʹtŚĞŶǁĂƐƚŚĞůĂƐƚƟŵĞǇŽƵǁĂůŬĞĚƵƉ ƚŚĞƐƚĂŝƌƐŝŶĂďƵŝůĚŝŶŐ͍ ʹŽǇŽƵĞĂƚĨĂƐƚĨŽŽĚŵŽƌĞƚŚĂŶƚǁŝĐĞ ĂǁĞĞŬ͍ ʹŽǇŽƵĚƌŝŶŬƐŽŌĚƌŝŶŬƐŵŽƌĞƚŚĂŶ ƚǁŝĐĞĂǁĞĞŬ͍ ʹtŚĞŶǁĂƐƚŚĞůĂƐƚƟŵĞǇŽƵƌĂŝƐĞĚǇŽƵƌ ŚĞĂƌƚƌĂƚĞŽŶĂƌĞŐƵůĂƌďĂƐŝƐƚŽϳϬйŽĨǇŽƵƌ ŵĂǆŝŵƵŵŚĞĂƌƚƌĂƚĞ͍ ʹŽǇŽƵŬŶŽǁǁŚĂƚǇŽƵƌŵĂǆŝŵƵŵ ŚĞĂƌƚƌĂƚĞŝƐ͍ ʹŽǇŽƵŬŶŽǁǁŚĂƚĨŽŽĚƐĂƌĞƉƌŽƚĞŝŶƐ͕ ĐĂƌďŽŚǇĚƌĂƚĞƐŽƌĨĂƚƐ͍ ʹŽǇŽƵĞĂƚďƌĞĂŬĨĂƐƚ͍ tŚĂƚǁĞĂůůŶĞĞĚƚŽďĞĚŽŝŶŐŝƐ ĞǆĞƌĐŝƐŝŶŐƌĞŐƵůĂƌůǇƵƉƚŽƚŚƌĞĞƟŵĞƐĂ ǁĞĞŬ͕ĚŽŝŶŐϯϬŵŝŶƵƚĞƐĂĚĂǇǁŽƵůĚďĞĂ ŵŝŶŝŵƵŵ͘/ƚĚŽĞƐŶ͛ƚŚĂǀĞƚŽďĞƌƵŶŶŝŶŐ
ĚŽǁŶƚŚĞƌŽĂĚ͕ĂƐǁĞŐĞƚŽůĚĞƌ͕ƐŽŵĞƚǇƉĞƐ ŽĨĞǆĞƌĐŝƐĞĐĂŶŐĞƚŚĂƌĚĞƌ͘dŚĞƌĞŝƐĂƐĂǇŝŶŐ ͞ƵƐĞŝƚŽƌůŽƐĞŝƚ͟ĂŶĚŵƵƐĐůĞƐŝŶŽƵƌďŽĚǇ ĂƌĞũƵƐƚůŝŬĞƚŚŝƐ͘/ĨǁĞĚŽŶ͛ƚĞǆĞƌĐŝƐĞǁĞ ůŽƐĞƚŚĞƐƚƌĞŶŐƚŚ͕ƚŚĞŶǁĞĐĂŶ͛ƚĐĂƌƌǇŽƵƌ ďŽĚǇĂƐǁĞůů͕ǁĞŐĞƚƉŽŽƌƉŽƐƚƵƌĞĂŶĚŝĨ ǁĞĚŽŝŶũƵƌĞŽƵƌƐĞůǀĞƐŝƚƚĂŬĞƐůŽŶŐĞƌƚŽ ƌĞĐŽǀĞƌŽƌǁĞŵĂǇŶŽƚƌĞĐŽǀĞƌƚŽǁŚĞƌĞǁĞ ǁĞƌĞ͘tĞŶĞĞĚƚŽĞĂƚďĞƩĞƌ͕ĚŽŶ͛ƚĞĂƚĨĂƐƚ ĨŽŽĚĂůůƚŚĞƟŵĞ͘/ǁĂƐƚŽůĚƚŚĞŽƚŚĞƌĚĂǇ ƚŚĂƚŝƚǁĂƐĐŚĞĂƉĞƌƚŽĞĂƚĮƐŚĂŶĚĐŚŝƉƐ ŽƌĂďƵƌŐĞƌĂŶĚĐŚŝƉƐƚŚĂŶĐŽŽŬĂŵĞĂůĨŽƌ ƚŚĞŝƌĨĂŵŝůǇ͘DĂǇďĞŝƚǁĂƐďƵƚůŽŽŬĂƚƚŚĞ ĚŝīĞƌĞŶĐĞŝŶĨĂƚďĞŝŶŐƉƵƚŝŶƚŽƚŚĞďŽĚǇ ĂŶĚǁŚĂƚƚŚĞǇ͛ƌĞĚŽŝŶŐƚŽƚŚĞŝƌĐŚŝůĚƌĞŶ͘ dŚĞǇŵĂǇŶŽƚƐĞĞŝƚŶŽǁďƵƚǁŚĂƚĂīĞĐƚ ǁŝůůŝƚŚĂǀĞŽŶƚŚĞŝƌďŽĚŝĞƐŝŶϱͲϭϬǇĞĂƌƐ͛ ƟŵĞ͘ tĞŶĞĞĚƚŽďĞĞĂƟŶŐĂďĂůĂŶĐĞŽĨ ƉƌŽƚĞŝŶ͞ĂŶǇƚŚŝŶŐƚŚĂƚƐǁŝŵƐ͕ǁĂůŬƐ͕Žƌ ŇŝĞƐ͟ĂƌďŽŚǇĚƌĂƚĞƐ͞ĂŶǇƚŚŝŶŐƚŚĂƚŐƌŽǁƐ͟ ĂŶĚŐŽŽĚĨĂƚƐ͘/ĨǁĞĚŽƚŚĞŶǁĞ͛ƌĞĨƵĞůůŝŶŐ ŽƵƌďŽĚŝĞƐĐŽƌƌĞĐƚůǇ͘ůǁĂǇƐĞĂƚďƌĞĂŬĨĂƐƚƐ͕
ƐƚĂƌƚƚŚĞĚĂǇǁŝƚŚƉƌŽƚĞŝŶĂŶĚŝƚǁŝůůŐĞƚ ǇŽƵƚŚƌŽƵŐŚƚŚĞŵŽƌŶŝŶŐ͘,ĂǀĞĂƐŶĂĐŬĨŽƌ ŵŽƌŶŝŶŐƚĞĂ͕ĞĂƚůƵŶĐŚ͕ƐŶĂĐŬĂƚĂŌĞƌŶŽŽŶ ƚĞĂ͕ĞĂƚĚŝŶŶĞƌĂŶĚƚŚĞŶŚĂǀĞƐƵƉƉĞƌ͘/Ĩ ǇŽƵĞĂƚĐŽƌƌĞĐƚůǇǇŽƵŵĂǇĞĂƚŵŽƌĞƚŚĂŶ ǇŽƵĚŽŶŽǁĂŶĚůŽƐĞǁĞŝŐŚƚ͘ ǆĞƌĐŝƐĞƌĞŐƵůĂƌůǇ͕/ŚĂǀĞƚŽƐĂǇũŽŝŶĂ ŐǇŵ͕ŐĞƚƐŽŵĞƉƌŽĨĞƐƐŝŽŶĂůĂĚǀŝĐĞŽŶǁŚĂƚ ǇŽƵƐŚŽƵůĚďĞĚŽŝŶŐ͘ŽŝƚǁŝƚŚĂĨƌŝĞŶĚ͕ ƐĞƚĂŐŽĂůĂŶĚŵĂŬĞŝƚĂŚĂďŝƚ͘zŽƵŽǁĞŝƚ ƚŽǇŽƵƌƐĞůĨ͕ǇŽƵĚŽŶ͛ƚŽǁĞŝƚƚŽĂŶǇŽŶĞĞůƐĞ ŽƚŚĞƌƚŚĂŶŵĂǇďĞǇŽƵƌĨĂŵŝůǇďĞĐĂƵƐĞŝŶ ǇŽƵƌŽůĚĂŐĞǇŽƵĚŽŶ͛ƚǁĂŶƚǇŽƵƌĨĂŵŝůǇƚŽ ŚĂǀĞƚŽůŽŽŬĂŌĞƌǇŽƵďĞĐĂƵƐĞǇŽƵĚŝĚŶ͛ƚ ůŽŽŬĂŌĞƌǇŽƵƌƐĞůĨǁŚĞŶǇŽƵǁĞƌĞǇŽƵŶŐĞƌ͘ >Ğƚ͛ƐŵĂŬĞEĞǁĞĂůĂŶĚĞƌƐƐŵĂůůĞƌĂŶĚ ŶŽƚƚŚĞƚŚŝƌĚĨĂƩĞƐƚŶĂƟŽŶŝŶƚŚĞǁŽƌůĚ͘ ^ƚĂƌƚƚŽĚĂǇǇŽƵŽǁĞŝƚƚŽǇŽƵƌƐĞůĨ͘ Carol Moore General Manager ŽŶĮŐƵƌĞǆƉƌĞƐƐ ƐŚďƵƌƚŽŶĂŶĚŚƌŝƐƚĐŚƵƌĐŚ
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ut a little passion into your day and slice open a passionfruit. It’s the most enticingly aromatic of fruits, lovely on the nose and divine when that first burst of flavour hits your tongue. Passionfruit is available year-round, the only thing that varies is the price. It’s usually associated with desserts, but its perfumed flavour and acidity make it a welcome addition to savoury dishes, especially chicken, fish, duck and pork. Unlike most fruits, a good passionfruit has a firm but wrinkly shell. Store them at room temperature until they become dimply and slosh when shaken. When ripe, store passionfruit in the refrigerator or freeze it whole in plastic freezer bags. When you’re ready to use it, just cut it in half. The pulp will defrost quickly and taste fresh. One passionfruit yields about one tablespoon of pulp.
Lemon and passionfruit custard filling
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4 C cream 1 C sugar 6 egg yolks 3 whole eggs 350ml lemon juice 170ml passionfruit pulp (whisked with pips strained oﬀ) 2 lemons zested In a saucepan heat up the cream with the sugar and zest until dissolved. Just stir and simmer (watch for the boil over). In a bowl whisk the egg yolks and whole eggs together. Whisking all the time, slowly drizzle in the hot cream a little at a time until fully incorporated. Add the lemon juice and passionfruit pulp. Mix together then strain through a sieve. Let the batter sit for 5 minutes and skim any froth oﬀ the top. Pour into the pre-baked pastry case. Cook in a low heated oven, at 120°C for approximately 45-50 minutes.
– The tart is ready when it’s mostly set but has a slight jelly wobble in the centre. – Remove from the oven and let it cool at room temperature before refrigerating. – If slightly overcooked the tart will still be fine but may crack in places.
ingredients except the passionfruit. – Fold through the passionfruit and pour over the base. – Bake for 15 minutes or until just firm. – Allow to cool. Serve in slices with cream, if desired.
Milk arrowroot passionfruit slice
Chicken breast with passionfruit sauce
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1 packet milk arrowroot bicuits, crushed 375g smooth ricotta cheese 250g light cream cheese, softened 3 eggs 1/3 C caster sugar ½ C passionfruit pulp, fresh or canned 1 T oranger rind, finely grated 2½ T fresh orange juice 150g butter, melted Preheat the oven to 180°C. Line a 250mm x 350mm lamington tin with baking paper. Combine the crushed biscuits and butter. Press firmly onto the base of the lamington tin. Refrigerate until required. In a food processor or blender, mix all other
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2-3 boned, skinned chicken breasts 1 T corn oil 2 T butter 1 scant t sugar 2 T light rum 2 T lemon or lime juice pulp from 2 passionfruit salt and pepper to taste Pound the meat to soften and flatten. Add 1 tablespoon each of butter and oil to a heavy base frypan over moderate heat. Add meat and brown well, turning several times. Remove to a board and season generously. Discard fat. Add sugar, rum and lemon or lime juice to the pan and stir over low heat to dissolve
browned bits. – Stir in passionfruit and barely heat through. – Remove from heat, add remaining butter. Season the sauce. – Have chicken diagonally sliced and fanned out on warmed plates. – Spoon sauce immediately and evenly over each portion. – Serve at once.
Savoury passionfruit sauce
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1/2 C dry white wine 2 shallots, peeled and minced 2 t fresh lime juice 1/4 C passionfruit puree (available frozen in supermarkets) 6 T unsalted butter Bring the wine, shallots, lime juice and passionfruit puree to a boil in a small, heavy saucepan. Cook until reduced to 1/3 C, about 5 minutes. Remove the pan from the heat, and whisk in the butter until it’s melted and the sauce is slightly thickened. Serve immediately. Makes about 1/2 cup.
women in business YOU Story: Amanda Wright Photos: Emma Jaillet-Godin
Drummond and Etheridge Suzanne Wilson
Surrounded by toys day and night, Suzanne Wilson has found the perfect balance between doing what she loves and being near to those she loves. tŝƚŚƚǁŽĐŚŝůĚƌĞŶƵŶĚĞƌĮǀĞĂŶĚŽŶĞ ŵŽƌĞŽŶƚŚĞǁĂǇĚƵĞŝŶ&ĞďƌƵĂƌǇ͕ĮŶĚŝŶŐ the perfect balance between work and motherhood has been important to Suzanne. She works as an integral part of the family-owned and operated business Drummond and Etheridge, managing the merchandise. Suzanne’s grandfather, Arthur, founded the business in 1928, and her father Peter, a natural born salesman, took over the business in the 1980s. In recent years Suzanne’s brother Mark brought the business, and asked Suzanne to join the ƚĞĂŵŝŶϮϬϬϲ͕ĂŌĞƌƐŚĞŚĂĚƉƌĞǀŝŽƵƐůǇ worked for ATS for four years. With the ability to integrate work and family seamlessly, Suzanne jumped at the chance to be in charge of the John Deere branded merchandise, which ranges from clothing and baby gear through to children’s ƚŽǇƐĂŶĚĐŽůůĞĐƟďůĞƐĨŽƌƚŚĞďŝŐŬŝĚƐ͘ Currently she works at Drummond and Etheridge three days per week, allowing ŚĞƌƚŽƐƉĞŶĚŵŽƌĞƟŵĞĂƚŚŽŵĞǁŝƚŚŚĞƌ two girls Katelyn, who starts school at the end of the year, and Stephanie, who goes to preschool two days a week. The girls have special ‘Nanny’ days on Mondayswhere they spend the day with their nana, Suzanne’s mother Lois. Suzanne is really grateful for the huge amount of support that her mother provides. Lois is always happy to ŽīĞƌĞǆƚƌĂŚĞůƉǁŝƚŚƚŚĞŬŝĚƐŝĨ^ƵǌĂŶŶĞŚĂƐ ĞǆƚƌĂĞǀĞŶƚƐŽŶĨŽƌǁŽƌŬŽƌŝĨƚŚĞŬŝĚƐĂƌĞ sick. “I’m very lucky to be a part of a family ďƵƐŝŶĞƐƐǁŚŝĐŚĂůůŽǁƐŵĞƚŚĞŇĞǆŝďŝůŝƚǇƚŽ ĮƚǁŽƌŬŝŶƚŽŵŽƚŚĞƌŚŽŽĚ͘/ŚĂǀĞĂĨĂŶƚĂƐƟĐ ƌĞůĂƟŽŶƐŚŝƉǁŝƚŚŵǇďƌŽƚŚĞƌDĂƌŬ͕ǁĞ͛ǀĞ ĂůǁĂǇƐŐŽƩĞŶĂůŽŶŐƌĞĂůůǇǁĞůůĂŶĚǁŝƚŚŚŝŵ having three sons himself, he understands ŚŽǁŝŵƉŽƌƚĂŶƚĨĂŵŝůǇƟŵĞŝƐ͘/ŚĂǀĞĂŚƵŐĞ amount of respect for him. “Over the past few years Mark has really ƚĂŬĞŶƚŚĞďƵƐŝŶĞƐƐƚŽƚŚĞŶĞǆƚůĞǀĞů through technological advances, so it’s easy for me to be able to work from home, and have instant access to our system, so if I am ĂƚŚŽŵĞ͕/ĐĂŶƐƟůůĂŶƐǁĞƌŝŶƋƵŝƌŝĞƐ ƋƵŝĐŬůǇƚŽŵĂŝŶƚĂŝŶĨĂŶƚĂƐƟĐƌĞůĂƟŽŶƐŚŝƉƐ
YOU women in business with our suppliers and customers,â€? Suzanne commented. Suzanneâ€™s husband Dave also works for Drummond and Etheridge in the parts department, so whether sheâ€™s at home or at work, she is surrounded by those nearest and dearest. /ĆšÍ›Ć?Ä‚ĹśÄžÇ†Ä?Ĺ?Ć&#x;ĹśĹ?Ć&#x;ĹľÄžÄ?Ĺ˝ĹľĹ?ĹśĹ?ĆľĆ‰Ä¨Ĺ˝ĆŒĆšĹšÄž Drummond and Etheridge team over the various parts of the business, with no ÄšÄžĆ‰Ä‚ĆŒĆšĹľÄžĹśĆšĆ?ĆšÄ‚ĹśÄšĹ?ĹśĹ?Ć?Ć&#x;ĹŻĹŻÍ•Ä‚ĹśÄš^ĆľÇŒÄ‚ĹśĹśÄžĹ?Ć? excited to watch the business progress. The Templeton branch will soon be relocated to a purpose-built facility in Rolleston, which is almost a carbon copy of ĆšĹšÄžĹľĆľĹŻĆ&#x;Í˛ĹľĹ?ĹŻĹŻĹ?Ĺ˝ĹśÄšĹ˝ĹŻĹŻÄ‚ĆŒĆ‰ĆŒÄžĹľĹ?Ć?ÄžĆ?Ĺ˝ĹśÄ‚Ć?Ćš Street. The Nissan dealership is undergoing ĆŒÄžĹśĹ˝Ç€Ä‚Ć&#x;Ĺ˝ĹśĆ?ĆšĹ˝ĆšĹšÄžÄ?Ä‚ĆŒÇ‡Ä‚ĆŒÄšÍ•ĆšĹ˝Ä‚ĹŻĹŻĹ˝Ç Ä¨Ĺ˝ĆŒ ĆšĹšÄžĹ?ĹśĆšĆŒĹ˝ÄšĆľÄ?Ć&#x;Ĺ˝ĹśĹ˝Ä¨Ä?Ĺ˝Ä‚ĆšĆ?Í•Ç ĹšĹ?Ä?ĹšÇ Ĺ?ĹŻĹŻÄ?Äž Ä‚ĹśÄžÇ†Ä?Ĺ?Ć&#x;ĹśĹ?ĹśÄžÇ Ä?ĹšÄ‚ĹŻĹŻÄžĹśĹ?ÄžÄ¨Ĺ˝ĆŒĆšĹšÄžDĹ˝Ĺ˝ĆŒÄž Street team. The Etheridge family grew up within Ä‚ĹśÄ‚Ä?Ć&#x;Ç€ÄžÍ•Ĺ˝ĆľĆšÄšĹ˝Ĺ˝ĆŒĆ?ĹŻĹ?Ä¨ÄžĆ?ĆšÇ‡ĹŻÄžÍ•Ć?Ĺ˝ĆšĹšÄž Ĺ?ĹśĆšĆŒĹ˝ÄšĆľÄ?Ć&#x;Ĺ˝ĹśĹ˝Ä¨Ä?Ĺ˝Ä‚ĆšĆ?ĆšĹ˝ĆšĹšÄžÄ?ĆľĆ?Ĺ?ĹśÄžĆ?Ć?Ç Ĺ?ĹŻĹŻ ĹľÄ‚ĹŹÄžÄ‚ÄŽĆŤĹśĹ?Ä‚ÄšÄšĹ?Ć&#x;Ĺ˝ĹśĆšĹ˝ĆšĹšÄžĎ°yĎ°Ä?Ĺ?ĹŹÄžĆ?Ä‚ĹśÄš rural equipment already sold. ÍžDÄ‚ĆŒĹŹÄ‚ĹśÄš/ĆľĆ?ÄžÄšĆšĹ˝Ç Ä‚ĆšÄžĆŒÍ˛Ć?ĹŹĹ?Ä‚ĹŻĹ˝ĆšÇ ĹšÄžĹś we were younger, so weâ€™ve always enjoyed Ć&#x;ĹľÄžĹ˝ĆľĆšĹ˝ĹśĆšĹšÄžĹŻÄ‚ĹŹÄžĆ?Í˜ ÍžEĹ˝Ç Ĺ?ĆšÍ›Ć?ĹľĹ˝ĆŒÄžÄ‚Ä?Ĺ˝ĆľĆšÄ¨Ä‚ĹľĹ?ĹŻÇ‡Ć&#x;ĹľÄžÄ‚ĆšĆšĹšÄž bach in Twizel. Dad has always done a lot Ĺ˝Ä¨ĹšĆľĹśĆ&#x;ĹśĹ?Ä‚ĆŒĹ˝ĆľĹśÄšĆšĹšÄžDÄ?<ÄžĹśÇŒĹ?ÄžÄ‚Ć?Ĺ?ĹśÄ‚ĆŒÄžÄ‚
and had purchased some land there. When DÄ‚ĆŒĹŹĆ‰ĆľĆŒÄ?ĹšÄ‚Ć?ÄžÄšĹŻÄ‚ĹśÄšĹ?ĹśĹšĆŒĹ?Ć?ĆšÄ?ĹšĆľĆŒÄ?ĹšĆšĹ˝ extend the business, the lot already had a <ÄžĹ?ĆšĹš,Ä‚Ç‡ĹšĹ˝ĹľÄžĹ˝ĹśĹ?ĆšÍ•Ć?Ĺ˝Ç ÄžĆŒÄžĹŻĹ˝Ä?Ä‚ĆšÄžÄšĹ?ĆšĆšĹ˝ Twizel and it became the family bach. â€œWe take the kids out on the boat and ÄŽĆ?ĹšĹ?ĹśĹ?Í•Ä‚ĹśÄšÄ‚Ç€ÄžĹšÄ‚Ć?Ä‚WĹ˝ĹŻÄ‚ĆŒĹ?Ć?ZZĆšĹšÄ‚Ćš he takes the kids for rides on through the ĆšĆŒÄ‚Ä?ĹŹĆ?Ĺ?ĹśdÇ Ĺ?ÇŒÄžĹŻÍ•ĆšĹšÄžĹ?Ĺ?ĆŒĹŻĆ?ĹŻĹ˝Ç€ÄžĹ?ÄžĆŤĹśĹ?Ĺ˝ĆľĆšĹ˝Ĺś
the bike with him. ÍžtÄžĹšÄ‚Ç€ÄžÄ‚Ä?Ä‚Ä?ĹšÄ‚Ćš>Ä‚ĹŹÄžÄ‚ĹľĆ‰ĆšĹ˝Ĺ˝Í• which dad built way back in the day, so Ç ÄžÍ›Ç€ÄžĆŒÄžÄ‚ĹŻĹŻÇ‡ÄžĹśĹŠĹ˝Ç‡ÄžÄšÄ¨Ä‚ĹľĹ?ĹŻÇ‡Ć&#x;ĹľÄžÄ‚ĆšĆšĹšÄž lakes over the years,â€? Suzanne said. With child number three only a few
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promotion months from making its grand entrance into the world, Suzanne is making plans for ĹšĹ˝Ç Ć?ĹšÄžÇ Ĺ?ĹŻĹŻÄ?Ĺ˝ĹśĆ&#x;ĹśĆľÄžĆšĹ˝Ĺ?ĹśÄ?Ĺ˝ĆŒĆ‰Ĺ˝ĆŒÄ‚ĆšÄžÇ Ĺ˝ĆŒĹŹ and family life. ÍždĹšÄžĹŻÄžÄ‚ÄšĆľĆ‰ĆšĹ˝ĹšĆŒĹ?Ć?ĆšĹľÄ‚Ć?Ç Ĺ?ĹŻĹŻĹŹÄžÄžĆ‰ĹľÄž Ç ÄžĹŻĹŻÄ?ĆľĆ?Ç‡Í•Ä‚Ć?Ĺ?ĆšÍ›Ć?Ä‚Ä¨Ä‚ĹśĆšÄ‚Ć?Ć&#x;Ä?Ć&#x;ĹľÄžÄ¨Ĺ˝ĆŒĹ˝ĆľĆŒ merchandise department. Grandparents especially who are looking at buying a Ć‹ĆľÄ‚ĹŻĹ?ĆšÇ‡Í•ĹŻÄ‚Ć?Ć&#x;ĹśĹ?ĆšĹ˝Ç‡Ç Ĺ?ĹŻĹŻĹ˝ĹŒÄžĹśÄ?ĆľÇ‡ĆšĹšÄžĹ?ĆŒ grandchildren one of our special occasion toys like the pedal toys, and every rural man is sure to appreciate a piece of John Deere under the tree. â€œOver the past few years I have worked closely with exclusive suppliers to bring on more of the special items that are hard to ÄŽĹśÄšÄ‚ĹśÇ‡Ç ĹšÄžĆŒÄžÄžĹŻĆ?ÄžĹ?ĹśEÄžÇ ÄžÄ‚ĹŻÄ‚ĹśÄšÍ•Ä‚ĹśÄšĆšĹšÄž range has grown immensely. ÍžĹŒÄžĆŒĹšĆŒĹ?Ć?ĆšĹľÄ‚Ć?ĹšÄ‚Ć?Ć‰Ä‚Ć?Ć?ÄžÄšÍ•Ĺ?ĆšÇ Ĺ?ĹŻĹŻÄ?Äž Ć&#x;ĹľÄžĆšĹ˝ĹľÄ‚ĹŹÄžĆ‰ĹŻÄ‚ĹśĆ?Ä¨Ĺ˝ĆŒÄ?Ä‚Ä?Ç‡ĹśĆľĹľÄ?ÄžĆŒĆšĹšĆŒÄžÄžÍ• Ä‚ĹśÄšÄ‚ĹŒÄžĆŒÄ?Ä‚Ä?Ç‡Ä‚ĆŒĆŒĹ?Ç€ÄžĆ?Í•/Ç Ĺ?ĹŻĹŻĹšÄ‚Ç€ÄžÄ‚Ä?Ĺ?ĆšĹ˝Ä¨ Ć&#x;ĹľÄžĹ˝ÄŤÍ•Ä?ĆľĆšĹ?ĆšÇ Ĺ?ĹŻĹŻÄ‚ĹŻĆ?Ĺ˝Ĺ?Ĺ?Ç€ÄžĹľÄžĆšĹšÄžÄ?ĹšÄ‚ĹśÄ?Äž ĆšĹ˝ÄšĹ˝Ä‚ĹŻĹ?ĆŠĹŻÄžÄ?Ĺ?ĆšĹľĹ˝ĆŒÄžÇ Ĺ˝ĆŒĹŹÄ¨ĆŒĹ˝ĹľĹšĹ˝ĹľÄžÍ•Ä‚ĹśÄš focus on our website to grow our online Ć?ĹšĹ˝Ć‰Ć‰Ĺ?ĹśĹ?Ć‰ĹŻÄ‚ĆžĹ˝ĆŒĹľÍ•Í&#x;^ĆľÇŒÄ‚ĹśĹśÄžĆ?Ä‚Ĺ?ÄšÍ˜ â€œI always wanted to have three children, Ä?ĆľĆšÄŽĹśÄšĹ?ĹśĹ?ĆšĹšÄ‚ĆšĆ‰ÄžĆŒÄ¨ÄžÄ?ĆšÄ?Ä‚ĹŻÄ‚ĹśÄ?ÄžĹšÄ‚Ć?Ä‚ĹŻÇ Ä‚Ç‡Ć? been important. I think being able to stay working while being a mum has kept me sane. Itâ€™s nice to be able to keep a hand in ĆšĹšÄžÇ Ĺ˝ĆŒĹŹĆ?Ä?ÄžĹśÄžÇ ĹšĹ?ĹŻÄžĹľÄ‚ĹŹĹ?ĹśĹ?Ć&#x;ĹľÄžĆšĹ˝Ä?ÄžÄ‚ mum.â€?
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Above left – Jenny’s all time favourite, pulsatilla. Above right – Spires of lupins.
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PHOTOS KIRSTY GRAHAM 301012-KG-059
Above – Gardener Jenny Marks at home in her favourite spot, the secret garden outside her front door.
A warm colourful welcome by Sue Newman
alk into Jenny Marks’ garden and the words warm, friendly and welcoming spring to mind. Hers is not a carefully groomed garden, manicured to within an inch of its life, rather Jenny’s garden is a place of surprises, a place where there’s a happy marriage of colour, foliage and year-round interest. And it’s gardens like hers, Jenny says, that are the true gardens of Ashburton. “When you go on garden walks you always go to the big gardens and the old gardens, but there’s more to gardening than that. You don’t
have to know a lot or spend a lot of money to have a good garden,” she said. The Bird Street garden has been her patch for 13 years and she credits its original owners with establishing the perfect framework for today’s garden. It’s a place of informality, a place where she’s happy to allow plants to be plants, blooming as they should, and with a little gentle pruning, growing as they were intended to grow. She might be president of the Ashburton Garden Club, but by her own admission, Jenny is not a hard core gardener. There’s too much else to do to spend hours in the garden each day, but when the mood takes she rolls up her sleeves and she’s out there for hours. “I’m a spasmodic gardener, I can’t just potter
and do half an hour here and there, I’m head down and bum up. I don’t do anything in the winter, I hide. When everything is up and blooming it’s about maintenance free.” And she’s an impulsive gardener. She spots a must have plant and if there’s no room to plant, a little bit of lawn is likely to disappear. That doesn’t always please husband Johnny. He’s more of a lawn and vege man and if he finds a spot of empty soil he’s likely to pop a pumpkin in amongst the flowers. And it’s happened on more than one occasion, pumpkins flourishing in her roadside garden beds. It’s a garden for all seasons, and Jenny has her favourites for every season too. “In this garden there’s something all year
round, it’s never empty. I love pulsatilla in spring, calla lilies in summer but I have to keep them in pots to stop me forgetting where I’ve put them. And I love crocus coming up in the winter.” In spite of owning a garden that is mixed border perfection, Jenny claims she’s not a good gardener, not disciplined enough to earn that title. Her garden is more freestyle than planned. And that’s its charm. “There’s no real theme, I don’t control my garden, it just happens. What comes up is what grows. What doesn’t grow gets moved on.” She has an in-ground irrigation system but said that struggles to survive because she’s always piercing it with her gardening fork. And she’s a keen supporter of her garden club.
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Above left – Old-fashioned granny bonnets or aquilegia. Above right – Orange oriental poppies.
atJenny’s place Groups such as this are a great place to learn and a great place to meet like-minded people. You don’t have to be an expert to belong to a garden club and they’re also a fantastic place to swap plants and ideas, she said. When it comes to sharing, Jenny is happy to give plants away. “I don’t believe in holding things. It’s nice to give things to people and that always means if you lose something in your garden you know where you can get another piece back.” Like all gardeners, she has one or two things she yearns to give growing space too. Double trillium are on her list, but they’re an expensive plant and that means they might remain on the wish list, she said. For her, like most home gardeners,
the challenge is to create a lovely garden without spending a fortune. Jenny comes from a long line of gardeners – her grandfather was a competition judge and her mother always kept a beautiful garden. She’s loved everything about gardens as long as she can remember. “I remember hiding under my grandfather’s hydrangeas and making fairy flowers and I can remember the trouble I got in when I picked the polyanthus my mother had ready for a show and gave them to the minister.” And the gardening genes are strong, with Jenny and Johnny’s daughter starting to create her own garden too and she considers that the ultimate compliment.
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YOU do it yourself
Deck it out Shane Woods Ordinary Kiwi bloke Shane ‘Woodsy’ Woods is handy around the house with a hammer. Each month we’ll check in on what his latest DIY project has been.
Now that the warmer weather has arrived, it’s a good time to think about heading outdoors. In this month’s article, Woodsy looks at building a deck. Woodsy runs a string line and finds a level to cut the piles.
ecking can be a great addition to your home, increasing your floor space and creating indoor/outdoor living areas. Building a deck may seem like a big task, but if broken down into stages it can be tackled easily, making it a great DIY project. Timber decks are constructed in the same way as a timber house floor with piles, bearers and joists forming the foundation and decking timber on top. For many years decking was primarily timber but today you are spoiled for choice with a variety of composite materials available that oﬀer the advantages of low maintenance, minimal thermal expansion and variety of appearances, however they all cost money. Once you have chosen your deck location and size, concrete your 125 x 125 H5 piles in 450mm with at least 100mm of concrete under the pile to provide a footing. Position the piles in lines running the same way as you want the decking timber to run, spacing at maximum 1.3m centres along the lines of the bearers and maximum 1.9m centres along the lines of the joists.
Compact the concrete into the hole around the pile, check it is level and leave it at least 48 hours. Then find your height level and cut oﬀ the tops square and the exposed areas of pile at a 45 degree angle. Position 90 x 90 H5 bearers on top of the piles and fasten to the pile with galvanised or stainless steel nails and U or Z nails. Try to avoid using rough sawn timber, particularly on joists, to save money as it varies in thickness. Use dressed 100 x 50 H3 spaced at 400mm centres. Skew nail joists to the bearers, leaving a minimum 10mm gap where they meet the house or base. When laying the decking timber try to avoid joins as when the timber is new it contains a high moisture content. Butt joins tend to separate and warp as the decking timber weathers. Plan for eﬃciency – common lengths of timber are 5.8m but decking timber and bearers come in 6m lengths, making a 3m wide deck running horizontally an ideal size.
Baldy the builder uses a chisel to butt up boards hard to allow for any shrinkage.
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YOU everyone has a story
PHOTO KIRSTY GRAHAM 301012-KG-025
Home is where the heart is for Laura Jemmett and her two daughters, Katelyn, 4, and Alivia, 2.
uying her first home in Ashburton this year was the realisation of a dream for Laura Jemmett. The 25-year-old and her partner Scott Woodham and their daughters Katelyn, 4, and Alivia, 2, were previously living in a rental property. But with money from earthmover Scott’s KiwiSaver account under the first-home buyer scheme, and plenty of hard work, they were able to aﬀord the 50-year-old weatherboard bungalow. They even had some money left over for paint, and plan to change the tired beige on the house’s exterior into a classy silver-grey. “We were lucky enough to get money back from our bond where we were renting previously so we have bought some paint for the outside,” Laura said. They expected to have help from friends of Scott’s who were painters. “Although they said ‘I might be away when you are sanding, but give us a ring when you are painting’,” Laura said. Laura is enjoying her busy life as a mother of two preschoolers, and works part-time as a beauty therapist at a town centre practice. It was a career which she took some time to decide upon. While at Ashburton College she had thought she would go on to study nursing, however, after completing Year 13 she had wanted to remain with family in the town. She continued her after-school job of working at the Regent Cinema, a job which helped her indulge her enthusiasm as a movie buﬀ, and considered a future as a beauty therapist. Initially she baulked at the career option due to one item in the job description – waxing. “I was not so keen on waxing, I thought I’m going to hate it, I hated putting people through pain.” But she ended up undertaking a Diploma
sweetHome YOU Y OU magazine writer Susan Sandys randomly c ho chooses a number from the phonebook and ttells ells the story of the person who answers.
EEVERYONE HAS A STORY BY SUSAN SANDYS B ago, and the “lovely surprise” of their first child necessitated them getting a home together. They felt their family was now complete, and
in Beauty Therapy at Timaru about six years ago, and came round to thinking that making people happy about their appearance was a good thing. “I had to learn to like it, I thought if they are paying for it they obviously wanted it done so I shouldn’t be frightened of it.” She has since had to wax all sorts of areas, and executed brazilians, just as popular today as they were when she started in the profession, and in demand amongst younger age groups and those in their 40s and 50s. Facial waxing was the most popular type of waxing, she said. She and Scott met each other nine years
were considering the next step of marriage. “I just tell people we have done things backwards, had the kids, bought the house and one day will get married,” she said.
Mary had a little lamb fries and a Coke. THE SERIOUS LAMB BURGER. A seriously succulent lamb patty, topped off with egg, beetroot and gourmet salad, all served on a soft white bun.
Available after 10:30am. Available for a limited time.
! y a d o t t i e t s Ta
i’m lovin’ it
Corner Moore & West Streets Ashburton Phone 03 307 6183
methven summer school YOU
Summer School Methven’s Annual
is all grown up!
by Amanda Wright Each year we look to give our very successful summer school a fresh new edge, we have certainly done so for 2013 ďǇŽīĞƌŝŶŐĨŽƵƌĚŝīĞƌĞŶƚ͚ƐĂĐƵůƟĞƐ͛͘ Eat, Bake, Drink! Get Up & Go! It’s All About Me! Arty Farty! Now running over seven days, the summer school will take in a weekend to meet the requests of Monday to Friday
ǁŽƌŬĞƌƐǁŝƐŚŝŶŐƚŽƉĂƌƚĂŬĞŝŶĐŽƵƌƐĞƐ͘dŚŝƐ ĂůůŽǁƐƵƐƚŽŽīĞƌĨĂŶƚĂƐƟĐŽƵƚĚŽŽƌŽƉƟŽŶƐ ƐƵĐŚĂƐĂƚǁŽĚĂǇ͚ĂĐŬŽƵŶƚƌǇDŽƵŶƚĂŝŶ ŝŬŝŶŐĚǀĞŶƚƵƌĞ͛ĂŶĚƚŚƌĞĞĚŝīĞƌĞŶƚůŽĐĂů ŚŝŐŚĐŽƵŶƚƌǇƐƚĂƟŽŶǁĂůŬƐ͕ďŽƚŚďĞŝŶŐƌƵŶ through private land only our students will ŚĂǀĞĂĐĐĞƐƐƚŽ͘ We have matched all our courses to ůŽĐĂƟŽŶƐĂŶĚǀĞŶƵĞƐŝŶĂŶĚĂƌŽƵŶĚƚŚĞ Methven township and area to present a ͚dĂƐƚĞŽĨDĞƚŚǀĞŶ͛ĂŶĚĞǆƉĞƌŝĞŶĐĞĂůůƚŚĞ ƌĞŐŝŽŶŚĂƐƚŽŽīĞƌ͘ dŚĞǁĞĂůƚŚŽĨƚĂůĞŶƚĞĚƚƵƚŽƌƐƐƵĐŚĂƐEĞŝů Willman, the principal of the New Zealand ^ĐŚŽŽůŽĨŚĞĞƐĞ͕ǁŝůůƐŚĂƌĞŚŝƐǇĞĂƌƐŽĨ
ĞǆƉĞƌƟƐĞƚŽŐƵŝĚĞǇŽƵƚŚƌŽƵŐŚƚŚĞůƵĞďǇ zŽƵĂŶĚ,ĞůůŽ,ĂůůŽƵŵŝʹtĞůĐŽŵĞZŝĐŽƩĂ ĐůĂƐƐĞƐ͘,ĞůĞŶtĞďďǇ͕ƉƌŝŶĐŝƉĂůŚĂƌƉŝƐƚǁŝƚŚ ƚŚĞŚƌŝƐƚĐŚƵƌĐŚ^ǇŵƉŚŽŶǇKƌĐŚĞƐƚƌĂ͕ǁŝůů introduce you to the mesmerising world ĂŶĚďĞĂƵƟĨƵůƐŽƵŶĚŽĨƚŚĞŚĂƌƉ͊ZĂĐŚĂĞů ,ŝƌĂďĂǇĂƐŚŝǁŝůůďĞĐƌĞĂƟǀĞǁŝƚŚĞŐŝŶŶĞƌƐ Metalwork along with Kim Ferguson and his 'ĂƌĚĞŶ/ƌŽŶtŽƌŬƐ͘ƌƵĐĞǇĞƌǁŝůůƐŚŽǁ you how to create Loveable Lampshades ǁŚŝůĞ^ƚĞƉŚĂŶŝĞ,ĞƌƐŚĂŶĚŵŝůǇƌŽƐƐǁŝůů ďĞďĂĐŬŝŶƚŚĞŬŝƚĐŚĞŶƐŚĂƌŝŶŐƚŚĞŝƌĐƌĞĂƟǀĞ cooking skills with some fabulous new ĐŽƵƌƐĞƐ͊ With over 40 courses for 2013, this
outstanding range will leave you struggling ƚŽĮƚŝƚĂůůŝŶƚŽũƵƐƚŽŶĞǁĞĞŬ͊ KƵƌĂŝŵĨŽƌDĞƚŚǀĞŶ^ƵŵŵĞƌ^ĐŚŽŽů ϮϬϭϯŝƐĨŽƌǇŽƵ͕ƚŚĞƉĂƌƟĐŝƉĂŶƚ͕ƚŽŐĞƚ involved, be informed and leave us inspired ďǇŽƵƌďĞĂƵƟĨƵůƌĞŐŝŽŶĂŶĚĨĂŶƚĂƐƟĐƚƵƚŽƌƐ͘ sŝƐŝƚǁǁǁ͘ŵĞƚŚǀĞŶƐƵŵŵĞƌƐĐŚŽŽů͘ĐŽ͘Ŷǌ ĨƌŽŵKĐƚŽďĞƌϭƚŽƌĞŐŝƐƚĞƌĂŶĚƉĂǇŽŶůŝŶĞ͕ do this before November 25 and take advantage of the heavily reduced early bird ƉƌŝĐĞƐ͘ ƌŽĐŚƵƌĞŶŽǁĂǀĂŝůĂďůĞʹĨŽƌŵŽƌĞ ŝŶĨŽƌŵĂƟŽŶŽƌƚŽƌĞĐĞŝǀĞĂĐŽƉǇƉůĞĂƐĞ ĐŽŶƚĂĐƚ͗ŝŶĨŽΛŵĞƚŚǀĞŶƐƵŵŵĞƌƐĐŚŽŽů͘ĐŽ͘Ŷǌ
IT’S ALL ABOUT ME EAT BAKE DRINK GET UP & GO
Involve Inform Inspire 7-13th January 2013
Earlybird cut off: 25th November 2012 Find more about our new facility courses: Tel: 0800 12 46 36 or visit www.methvensummerschool.co.nz
YOU methven summer school
EAT BAKE DRINK
Advanced Beading & Beginners Beading Discover the Harp ƌĞĂƟŶŐŽůŽƵƌ Photography ƌŽŶǌĞ^ĐƵůƉƚƵƌĞ WĂŝŶƟŶŐʹKŝůƐĂŶĚĐƌǇůŝĐƐ tƌŝƟŶŐ͕ũĞǁĞůůĞƌǇĂŶĚŵƵƐŝĐƉůƵƐŵŽƌĞ͊
ŵĞƌŝĐĂŶWŝĞƐ Bite Sized ůƵĞŚĞĞƐĞ ŽƵƟƋƵĞĞĞƌ^ĂŵƉůŝŶŐ &ƵŶǁŝƚŚWŚǇůůŽ ,ĂŶĚƐͲŽŶĐŚĞĞƐĞŵĂŬŝŶŐ ,ĞůůŽZŝĐŽƩĂĂŶĚ,ĂůůŽƵŵŝ
PRIMO isn’t just a cafe, it’s an EXPERIENCE!
GET UP & GO
ϮĚĂǇDŽƵŶƚĂŝŶŝŬĞĂĐŬŽƵŶƚƌǇ &ŝƚƵŶƐ͕dƌŝŵdƵŵƐΘĞĞƌĞůůǇƵƐƚĞƌƐ 'ŽůĨ ,ŽŵĞsĞŐĞ'ĂƌĚĞŶ Fishing ,ŝŬŝŶŐ
GET UP & GO
ƫƚƵĚĞĨŽƌ>ŝĨĞ ƌĞĂƚĞŵǇƵŶŝƋƵĞ^ƚǇůĞ Science and Happiness Inner Peace WůƵƐŵŽƌĞ
dŚŝƐŝƐŽŶůǇĂƐĞůĞĐƟŽŶŽĨƚŚĞŵĂŶǇĐŽƵƌƐĞƐĂǀĂŝůĂďůĞĨŽƌϮϬϭϯ͕ ƐŽĐŚĞĐŬŽƵƚǁǁǁ͘ŵĞƚŚǀĞŶƐƵŵŵĞƌƐĐŚŽŽů͘ĐŽ͘ŶǌĨŽƌĂĨƵůůůŝƐƚ ŽĨĐŽƵƌƐĞƐʹďƵƚďĞƋƵŝĐŬĂƐƐŽŵĞŚĂǀĞĂůƌĞĂĚǇƐŽůĚŽƵƚ͊
Food, coffee and shop for all sorts of interesting items.
/ŶǀŽůǀĞ͗ĨŽƌŽŶĞǁĞĞŬŝŶ:ĂŶƵĂƌǇĞĂĐŚǇĞĂƌ͕DĞƚŚǀĞŶďĞĐŽŵĞƐƚŚĞĐƌĞĂƟǀĞƐƉĂĐĞ͘>ĞĂƌŶ ŚŽǁƚŽĐƌĞĂƚĞǁŽŶĚĞƌĨƵůŶĞǁƚŚŝŶŐƐ͘ /ŶĨŽƌŵ͗ǁĞŚĂǀĞĂǁŝĚĞƌĂŶŐĞŽĨĐŽƵƌƐĞƐĨŽƌĐŽŵƉůĞƚĞďĞŐŝŶŶĞƌƐǁŚĞƌĞĂďƐŽůƵƚĞůǇŶŽ ƉƌĞǀŝŽƵƐŬŶŽǁůĞĚŐĞŝƐƌĞƋƵŝƌĞĚ͘ /ŶƐƉŝƌĞ͗ǁĞŚĂǀĞĂĨĂŶƚĂƐƟĐƌĂŶŐĞŽĨĐŽƵƌƐĞƐĨŽƌƚŚŽƐĞǁĂŶƟŶŐƚŽŝŵƉƌŽǀĞƚŚĞŝƌĞǆŝƐƟŶŐ ƐŬŝůůƐ͘
Monday – Sunday 7am - 6ish
dĞƐƟŵŽŶŝĂů ͞sĞƌǇƉƌŽĨĞƐƐŝŽŶĂůĂƉƉƌŽĂĐŚĂŶĚĂŶĞŶũŽǇĂďůĞϮĚĂǇƐŽŶƚŚĞŐŽůĨĐŽƵƌƐĞ͘tŽƵůĚ ƌĞĐŽŵŵĞŶĚ͘͟ͲEŝĐDĐ'ƌĞŐŽƌ͕ZŽůůĞƐƚŽŶ
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Ph 302 9060 - 027 220 6181 email: email@example.com
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flight 4 life YOU
by Amanda Wright Those of you who are familiar with the ďĞĂƵƟĨƵůĐŚŝůĚƌĞŶ͛ƐŵŽǀŝĞDĂƌǇWŽƉƉŝŶƐ ǁŝůůďĞǁĞůůĂǁĂƌĞŽĨŚŽǁƚŚĞƐŝŵƉůĞ ĂĐƟǀŝƚǇŽĨŇǇŝŶŐĂŬŝƚĞĐĂŶďĞĂŵĂŐŝĐĂů ĞǆƉĞƌŝĞŶĐĞ͘ EŽǁ͕ŚĞƌĞ͛ƐǇŽƵƌŽƉƉŽƌƚƵŶŝƚǇƚŽƚĂŬĞǇŽƵƌ ĨĂŵŝůǇƚŽĂŬŝƚĞŇǇŝŶŐĞǆƚƌĂǀĂŐĂŶǌĂŽĨĐŽůŽƵƌ ĂŶĚĞǆĐŝƚĞŵĞŶƚ͕ǁŚĞƌĞǇŽƵǁŝůůŚĂǀĞƚŚĞ ŽƉƉŽƌƚƵŶŝƚǇƚŽŐŝǀĞŬŝƚĞŇǇŝŶŐĂŐŽ͕ǁŚŝůĞ ŚĞůƉŝŶŐƚŽƌĂŝƐĞŵŽŶĞǇĨŽƌƚŚĞĐŚĂƌŝƚĂďůĞ ŽƌŐĂŶŝƐĂƟŽŶĂŶƚĞĞŶ͕ƚŽŚĞůƉƐƵƉƉŽƌƚ ĐŚŝůĚƌĞŶǁŝƚŚĐĂŶĐĞƌ͘ ,ĞĂĚŽŶĚŽǁŶƚŽ>ĂŬĞ,ŽŽĚŽŶ^ĂƚƵƌĚĂǇ͕ EŽǀĞŵďĞƌϮϰ͕ĨŽƌĂĚĂǇŽĨĨĂŶƚĂƐƟĐŇǇŝŶŐ ĨƵŶ͕ǁŝƚŚǇŽƵƌĮƐƚŚŽůĚŝŶŐƟŐŚƚ͕ƚŽƚŚĞ ƐƚƌŝŶŐŽĨǇŽƵƌŬŝƚĞ͊ dŚĞƌĞǁŝůůďĞŬŝƚĞƐŽĨĂůůƐŚĂƉĞƐĂŶĚƐŝǌĞƐ͕ ŝŶĐůƵĚŝŶŐĂŶŝŵĂůƐ͕ƐĞĂĐƌĞĂƚƵƌĞƐĂŶĚŽƚŚĞƌ ŇǇŝŶŐŽďũĞĐƚƐʹƐŽŵĞĂƐůŽŶŐĂƐϯϬŵĞƚƌĞƐ͊ DĂŶǇŽĨƚŚĞĂŵĂǌŝŶŐŬŝƚĞƐŽŶĚŝƐƉůĂǇǁŝůů ďĞƉƌŽǀŝĚĞĚďǇWĞƚĞƌ>ǇŶŶĞ<ŝƚĞƐ͕ǁŽƌůĚ
ĨĂŵŽƵƐĨŽƌĐƌĞĂƟŶŐĂŵĂǌŝŶŐůǇĐŽŵƉůĞǆĂŶĚ ƵŶŝƋƵĞŬŝƚĞƐ͘/ƚǁŝůůďĞĂǀŝƐƵĂůĚŝƐƉůĂǇŶŽƚƚŽ ďĞŵŝƐƐĞĚ͘ dŚĞƌĞǁŝůůĂůƐŽďĞĂůĂƌŐĞĚŝƐƉůĂǇŽĨ :ĂƉĂŶĞƐĞĮŐŚƟŶŐŬŝƚĞƐ͕ƚŚĞZŽŬŬĂŬƵďĂƩůĞƐ͕ ĨŽƌƚŚĞŐĞŶĞƌĂůƉƵďůŝĐƚŽƚƌǇ͘ /ŶĂĚĚŝƟŽŶƚŚĞƌĞǁŝůůďĞŬŝƚĞďƵŝůĚŝŶŐĨŽƌ ŬŝĚƐ͕ƐŽĞǀĞƌǇŽŶĞŚĂƐƚŚĞŽƉƉŽƌƚƵŶŝƚǇƚŽŇǇ ĂŬŝƚĞĂŶĚĂĚĚƚŽƚŚĞĐŽůŽƵƌĨƵůĚŝƐƉůĂǇ͘ ƌŝŶŐǇŽƵƌĨƌŝĞŶĚƐĂŶĚĨĂŵŝůǇ͕ƉĂĐŬĂ ƉŝĐŶŝĐĂŶĚŵĂŬĞĂĚĂǇŽĨŝƚĂƚŐŽƌŐĞŽƵƐ>ĂŬĞ ,ŽŽĚ͘ Date: Saturday November 24, 2012 >ŽĐĂƟŽŶ͗>ĂŬĞ,ŽŽĚ Time: 11am – 6pm &ŽƌŵŽƌĞŝŶĨŽƌŵĂƟŽŶŽŶŚŽǁǇŽƵĐĂŶďĞ ĂƉĂƌƚŽĨƚŚĞĂĐƟŽŶ͕ŽƌƚŽŽīĞƌĂĚŽŶĂƟŽŶ ƚŽĂŶƚĞĞŶ͕ĐŽŶƚĂĐƚ^ŝŵŽŶŚŝƐŶĂůů͕ϯϬϳͲ ϭϲϳϮ͘ /ĨƌĂŝŶŝŶŐŽŶ^ĂƚƵƌĚĂǇ͕ƚŚĞĞǀĞŶƚǁŝůůďĞ ĐĂƌƌŝĞĚŽǀĞƌĂŶĚŚĞůĚŽŶ^ƵŶĚĂǇ͕ EŽǀĞŵďĞƌϮϱ͘
At Stocker Dairy Services we have everything to suit your milking needs
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Dave King - Ashburton p: 03 308 5106 m: 027 251 0015 e: firstname.lastname@example.org w: soundmanagement.co.nz Proud to support Flight 4 Life.
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HOUSING & LIVING ESSENTIALS
1. Herbs and Spices - Chilli Infused Salt, Smoked Hickory Infused Salt and Roasted Garlic Infused Salt, available from The Somerset Grocer. More available instore Ϯ͘ŚƌŝƐƚŵĂƐ'ƌŽƩŽ^ĂŶƚĂƐĨƌŽŵΨϲϵ͕ available from The Shearers Quarters, Temuka email@example.com 3. Dessert Sauces - White Chocolate ƵƩĞƌƐĐŽƚĐŚ͕dŽīĞĞĂƌĂŵĞů^ĂƵĐĞĂŶĚ Mint Chip Dark Chocolate Sauce, from Ψϭϭ͘ϱϬ͕ĂǀĂŝůĂďůĞĨƌŽŵdŚĞ^ŽŵĞƌƐĞƚ Grocer. More available instore ϰ͘ƉƉůĞΘWĞĂƌƚǁŽƐĞƚ͕Ψϯϳ͘ϱϬĂǀĂŝůĂďůĞ from Fusion Gallery ϱ͘tŝůŵĂĚĞƐŝŐŶĐĞƌĂŵŝĐƉƵǌǌůĞƟůĞƚŚƌĞĞƐĞƚ͕ Ψϲϵ͘ϵϬĂǀĂŝůĂďůĞĨƌŽŵ&ƵƐŝŽŶ'ĂůůĞƌǇ ϲ͘,ŽƚĂƌƚĐĞƌĂŵŝĐĚƌĞƐƐĞƐ͕ΨϰϮ͘ϱϬĞĂĐŚ͕ available from Fusion Gallery ϳ͘ŽŶĚŝŵĞŶƚƐͲĂƌĂŵĞůŝƐĞĚ'ĂƌůŝĐΘ Smoked Paprika Aioli, Christmas Chutney and Sundried Tomato Petso Intenzio, from Ψϴ͘ϱϬ͕ĂǀĂŝůĂďůĞĨƌŽŵdŚĞ^ŽŵĞƌƐĞƚ Grocer. More available instore
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YOU and your toys
Craig’s Valiant a keeper by Jonathan Leask
ll shapes and sizes, makes and models – Craig Rogers has owned them all. Despite claiming he is a Holden man, he started with a Ford Mk I Zephyr. Fast forward 100 or more and you get his latest set of wheels, a Chrysler Valiant VJ Regal that he did up himself. “I’ve had hundreds of cars but usually just did a paint job or a few bits and pieces,” Craig said. “This was the first one I’ve done starting from just the shell. It was still a good car but needed a lot of work.” He bought the car in 2005, the third owner of a car that has spent its entire life in Ashburton. With every intention of doing it up, it sat in his dry storage unit for six years until a request to have the Valiant as a wedding car sparked the project into life. “I had always planned to get it done eventually but the oﬀer came as a good excuse to get started.” He started by stripping it back to a shell and then spent the next eight months doing it up in
time for the wedding, which he did, performing the finishing touch the morning of the big day. “Over the eight months it was about 1000 hours. A lot of nights and any spare time on the weekends. “Towards the end we skipped taking a holiday to make sure I could get it done. I did the finishing polish the morning of the wedding after working most of the night before to get it done.” After performing its duty at the wedding, Craig drove around to the previous owner’s for a viewing. “The original owner, Mrs Williams and her son that she had passed it on to, couldn’t recognise it and couldn’t believe it was the same car.” That would have been the dramatic colour
PHOTO KIRSTY GRAHAM 021112-KG-077
Purple Power, Craig Rogers and his 1975 Chrysler Valiant VJ Regal.
change from blue to purple. “I saw a purple valiant once and decided that it looked good. It’s not quite the factory colour but is pretty close to it.” It also came converted to an LPG fuel system but Craig reverted it back to petrol and the big V8 is a “thirsty thing” to drive. “I knew it would be. It’s a big car but there isn’t a lot of room because the seats are actu-
ally quite big.” The car may have come after more than 100 others, but this one might just be a keeper. “I’ve owned a few; some cars for two weeks and some for two years. My (Holden) Senator was a favourite and I loved my GTS Monaro but at the end of the day they were just a set of wheels. But this one is special and I’d like to pass it on to my sons.”
YOU social scene
Plunket wiine-tasting at CharR Re ees
PHOTOS KIRSTY GRAHAM 311012-KG-029 311012-KG-026
Above (from left) – Emma and Brad Hudson, and Michael Templeton and Kate Sim.
Above – Alice Rowse (left) and Kylie Rose.
Above – Kelly McGuire (left) and Justina Averis.
Above (from left) – Barbara Pickford, Roxanne Pickford and Rachel McKeich.
Above – Sam Ward (left) and Charlotte Hill.
Sandra Keith’s homecoming
PHOTO KIRSTY GRAHAM 301012-KG-131
Above – Bruce White and Diane Gutberlet.
Above – Len Luke (left) and Bruce Harper.
Above – Dot Font, Marjorie Wallace and Graham Clarke.
Above – Maurice Reid, Roma Whittaker and Chrissie Smart.
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