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you NOVEMBER 2018

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you Welcome

Pole dancing for fantastic fitness

4

Actor Erik Thomson’s Kiwi connection

9

Tips to fight joint pain

14

Are you running on empty?

16

Fancy a Canterbury wine?

18

Out and about @ Diwali

25

Farmy Princess ‘blows’ up

26

Fashion we love

28

Experience North Otago

30

Fancy a trip to Bali?

33

Things we love!

34

Recipes: Tempting treats

36

Gardening tips and giveaway

40

Out and about @ the Methven Rodeo 42 PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers

YOU magazine is a complimentary supplement of the Ashburton Guardian

At the risk of having fruit thrown at me, I can’t believe Christmas is just around the corner. I think it’s because we’re so focused on winter ending, we forget that once spring hits, the festive season is closer. And once again, I’m completely unprepared, despite every New Year vowing to be the opposite. Anyway, enough about Christmas, it will come soon enough! The team at YOU magazine hopes you enjoy November’s edition and, as always, your feedback is welcome. Let us know what you want less of or more of in this magazine, we will listen! email: lisa.f@theguardian.co.nz phone: 03 307-7929 (unless you’re going to yell, if you’re going to yell, please call Carmen Cole on ... JUST kidding). Cheers and thanks,

Lisa Fenwick YOU editor

YOU Magazine | 3

le men who are finding po The Mid Canterbury wo e. enc fid con ir fitness and dancing fantastic for the P4 

Jane Logie gives us some tips and this gorgeous recipe to help fight burn-out.  P16

Check out some gorg summer approach eous Canterbury wineries as es.  P18

A S H B U RTO N

Editorial contact

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

Advertising contact

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

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4 | YOU Magazine

A passion for pole dancing

It is no mystery to Inverted Fitness operator Lesley Coffey why her pole dancing classes are attracting growing numbers. Pupils are finding there is nothing better than fun and fitness mixed in with music and selfexpression. Susan Sandys reports.

T

he racy and risqué, fun and flirty business of pole dancing has captured the hearts of Ashburton women. Instructing classes at her pole dancing studio in the town is physiotherapist Lesley Coffey. She has seen numbers of her students climb from one in 2011 to about 35 today and she holds seven classes per week just to keep up. It is no mystery to her why the classes are so popular. “It’s fun, fitness and learning to feel fabulous,” Lesley said. continued next page

Above – Nona Sampson struts her stuff at Inverted Fitness. Left – Kayla Wilson says pole dancing has been good for her confidence and helped her gain strength after a shoulder injury. PHOTOS HEATHER MACKENZIE


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“You just learn to love your body and it’s not always about losing weight. It’s the confidence it gives you as well.” Pole dancing is a workout minus the rigid gym routines and with the added allure of creativity, music and self-expression. Having skin revealed is essential, as skin contact is required to grip to the pole – clothes just slip. Therefore crop top and shorts is the general wear. And when it comes to footwear, it is either bare feet or stilettos, the latter bringing a more challenging dimension by adding not only height but also weight to the feet. There is no getting away from the fact pole dancing originated in strip clubs, but it has since become a competitive domain in its own right. Today it stands on its own as a provisionally recognised sport and there are even appeals to have it included in the Olympics. Indeed, the women who learn at Inverted Fitness see it as the best type of exercise and they are not learning the art to perform for anyone, not even their own husbands and partners. Lesley said the studio is a little like a club, a bit of an extended family where long-lasting friendships are formed. The women who attend will sometimes catch

Above left – Lesley Coffey.

PHOTO ASHBURTON GUARDIAN

Above right – Taking students through their pole dancing moves is a rewarding occupation for Lesley Coffey. PHOTO HEATHER MACKENZIE

up for drinks and Lesley recently had some of her students help out with decorating the East Street studio where the classes are held. Among her keen students is Kayla Wilson. The 26-year-old said her interest began when she saw an ad for classes pop up on her Facebook feed about three years ago.

She joked with her mother about joining the classes, and then when the pair talked about it seriously, they thought it could be a great way to make new female friends. “Not every mother wants their daughter coming home and saying they are doing pole dancing, but mum was okay. Dad took a bit more warming up,” Kayla said. continued over page


6 | YOU Magazine

Above – Inverted Fitness pupils, Nona Sampson and Kayla Wilson, help each other to build their pole-dancing moves.

PHOTOS HEATHER MACKENZIE

Above right – “It’s fun, fitness, and learning to feel fabulous,” says pole dancing tutor Lesley Coffey.

From P6 She has hardly looked back since, having been on a pole dancing cruise, and meeting one of the international stars of the sport. Kayla works at Smith Attachments as office manager. It is an engineering workshop which sells ATV bullbars and trailers. She is one of just two women there, so getting into something as girly as pole dancing provides a stark contrast to her working life. She started off once a week and now goes to classes three to four times per week, and even has a pole at home. Kayla said people have been encouraging, although for some there will always be that association with the sport’s origins, and one person did say to her “I didn’t think you were like that”. But she did not let that worry her and found pole dancing was good for her

self-confidence, and it had helped her gain strength after a shoulder injury. Last year she was one of 200 pole dancers who went on a Sydney to New Caledonia cruise where top performers from the sport in Australia provided workshops. She got to meet Russian guest tutor Alex Shchukin, who is considered a celebrity in the pole dancing world. She has also been to see competitions throughout New Zealand and thinks she may even one day compete herself. Although for now Kayla is just is enjoying the classes and simply getting better at the sport she loves. “It’s been really amazing and I have met so many other women and really love the environment we learn in,” she said. And even her dad has come round to seeing pole dancing as a positive pursuit and is proud of his daughter’s achievements.


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YOU Magazine | 9

Kiwi connections run deep In Australia, Erik Thomson is instantly recognised as one of the country’s most well-known actors, taking lead roles in hit shows Packed to the Rafters and 800 Words, but as we found out, his Kiwi connections run deep. Born in Scotland and raised in Tauranga, he honed his acting skills right here in Canterbury before building a solid career across film, television and theatre on both sides of the Tasman. YOU magazine’s Megan Gnad caught up with Erik to chat about the final season of 800 Words, memories of time spent in Geraldine, and his upcoming role in the remake of the 1976 Australian movie classic, Storm Boy.

W

rapping up the final season of 800 Words was never going to be easy for the show’s tight-knit cast and crew. After more than 40 episodes, they’d morphed into a family both on and off-screen, and went to great lengths to capture the breath-taking scenes for the trans-Tasman co-production, filming between the remote Australian outback, and the top surfing beaches of the North Island’s West Coast. For lead actor Erik Thomson, the opportunity to work in both Australia and New Zealand was a golden opportunity, and he’s thrilled the series has been popular in the two countries he loves so much. “It’s been a real thrill to me that it’s done so well in New Zealand as well. That, for us, was the jewel in the crown,” he says. In the comedy-drama series, produced by South Pacific Pictures and Seven Productions, Erik plays George Turner, who, when his wife dies suddenly, makes a rash decision to move his two teenagers away from Sydney to a small, picturesque town in New Zealand. The first season premiered in Australia in September 2015, quickly becoming the number one drama on Australian television and debuted on Kiwi screens in late 2015. continued over page

While Erik Thomson is sad 800 Words is about to air its final season, he’s pleased with the way the story concludes. PHOTOS SUPPLIED


10 | YOU Magazine

Anna Jullienne as Katie and Erik Thomson as George.

From P9 After leaving audiences on a cliff-hanger, the third season returned to TVNZ1 last month for the last time as the network decided the story had reached a natural conclusion. “It’s moving into new territory and brings up really interesting things and you see how that’s negotiated,” Erik explains. “The question he (George) asks is, ‘is there love after love?’ When people lose someone they love through a tragic accident, or sudden death, or whatever, there’s this big hole. The love’s still there, but the person isn’t. The question is, can you fall in love again even though you still love the person you lost?” The grand finale The decision to bring the series to a close, was a tough one, but ultimately, Erik says they “had a good run” and is satisfied with the way the ending was handled. “It’s sad because it has been successful,

it’s a difficult thing these days, back in the day, (we had) the All Saints and Blue Heelers, and all those great dramas … it’s just not like that anymore, you’re going to have series coming and going a little bit more quickly. “But, I was satisfied with how they rounded things off. Yes, they could have squeezed a bit more gold out of it, but I think the way it ended, and the way things are moving forward, I’m happy with that. It’s similar to Packed to the Rafters, (costar) Rebecca Gibney and I kind of went at episode 122, we feel like we’ve been through everything we can go through.” What it does prove, however, is when the balance between the writing and casting chemistry is on point, a good family drama can become television gold. It’s something Erik, as head of the Rafter family in Packed to the Rafters, knows a bit about, after receiving Silver Logie Award nominations for Most Popular Actor in 2009, 2010, 2011 and 2012, and Most

Outstanding Actor in 2011 for his work on the show. “Family drama series are much harder to do, you’ve got to get the balance right, the right people involved, and establish the right kind of world,” he explains. “Human honesty on screen is what people respond to. Having real people in front of the camera being human and being Kiwis and Australians and feeling like they can relate. There’s still a market for that, it’s kind of the golden chalice of TV because it’s such a broad audience. It brings families together, kind of like the old days, the kind of show you can all sit down and watch together.” The family vibe was a feature both on and off the 800 Words’ set, with Erik saying that while filming the final season was a “pretty intense shoot”, it was a special time for everyone involved. “The subject matter and tone of the show was very family-oriented so everyone felt very supported,” he says.


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Left – The comedy-drama series, 800 Words, was a trans-Tasman coproduction, produced by South Pacific Pictures and Seven Productions. Below – Erik shares a scene with co-star Melina Vidler, who plays Shay, on the set of 800 Words.

“I have kids, a lot of the actors either were kids or had kids, and we all know what the family dynamic is like. It comes pretty naturally to all of us. And, that’s part by design and part by accident; when we were casting, the people who stood out had a solid empathy for family and family life, and not all of them were nuclear families. We were all coming at it from our own place of truth.” Master of the arts Now living in South Australia, Erik Thomson has been cast in some of the country’s most beloved series, but there’s plenty of New Zealand credits to be found in his CV, too. With noted television credits including The Alice, MDA, Wildside, 13 Gantry Road, Pacific Drive, Hercules and Xena Warrior Princess, he’s been nominated nine times for the Silver Logie Most Popular Actor Award; in 2003 he won the award for his performance as Dr Mitch Stevens in the television drama series All Saints and in 2016 he won the award for his role in 800 Words. Film credits include New Zealand-based We’re Here to Help, Scott Hicks’ The Boys

are Back opposite Clive Owen, Cate Shortland’s Somersault with Sam Worthington, The Black Balloon opposite Toni Collette and Accidents Happen with Geena Davis. For his outstanding performance in Somersault, Erik was awarded the Australian Film Institute (AFI) Award for Best Supporting Actor in 2004, and was nominated for a Film Critics’ Circle of Australia Award for Best Actor in a Supporting Role. In 2008, he was again nominated for an

AFI Award for Best Supporting Actor for his performance in the multi-award-winning film, The Black Balloon. Erik’s theatre credits include the soldout season of The Speechmaker for the Melbourne Theatre Company, The Splinter for the Sydney Theatre Company; Julius Caesar, Twelve Angry Men, All My Sons and Angels In America for the Auckland Theatre Company. continued over page

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12 | YOU Magazine

Melina Vidler as Shay and Erik Thomson as George.

From P11 Most recently, he has been seen in the AACTA award-winning series The Code, Wayne Hope’s feature Now Add Honey and the Rowan Woods’ mini-series, The Broken Shore. Canterbury connections Erik’s love of New Zealand is instantly evident, and it all started when he finished drama school and was first offered work at Christchurch’s The Court Theatre in 1991. During this time, he has fond memories performing Hamlet, and worked alongside well-known actors including, Yvonne Martin, Geraldine Brophy, and Eilish Moran. “It was a wonderful place to be,” he recalls. “I basically spent a couple of years in Christchurch and had a really good friend of mine in Geraldine, so I used to go

down at the weekends and hang out with them, and I had friends just north on the coast. I have very, very fond memories of Canterbury … I remember those icy cold mornings and those brilliant, beautiful winter’s days … it’s got a charm. I’ve got a lot of good memories of Christchurch and the surrounds.” But, when the opportunity came to do a show in Australia, he headed across the ditch, returning again when he was cast in the film, We’re Here To Help. “I haven’t been back since the earthquakes. I have such beautiful memories of the city, I know I’m going to be really sad when I go back, although I know the city’s moving forward really healthily. I was very upset when all that happened. It was a beautiful city as it was, and it will be a beautiful city again, but different.”

While there’s upcoming roles yet to be revealed, one Erik is excited to tell us about is the remake of the 1976 Australian movie classic Storm Boy, in which he stars alongside actor Geoffrey Rush. Filming has already wrapped on the re-telling of Colin Thiele’s classic Australian tale, which will be hitting screens in January. As Erik looks ahead to the next challenge, at the same time, he bids farewell to playing the popular character George Turner on 800 Words, but, he knows the show will continue to hold a place in the hearts of Aussie and Kiwi audiences long after the cameras finish rolling. “Rafters is fondly remembered as a really much-loved drama series and I think 800 Words will be too, on both sides of the Tasman.”

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14 | YOU Magazine

Help beat joint pain PHYSIO LAID BARE with SHAUN CLARK

Many of us know someone who has joint pain due to “wear and tear” or past injury, but most people don’t know that there is huge amount you can do to help it. In the past, the common belief and advice was often to unload joints with arthritis or cartilage injury but actually, that could cause further weakening due to disuse. There is now a growing body of evidence that to maintain cartilage strength, and even improve it, compressive load is needed. This is because cartilage acts similarly to other tissues in our body, like muscles and bone in that it adapts to load. If your muscle is regularly challenged (with adequate recovery of course), it gets stronger, and it is the same with cartilage; if it is compressed through loading, whether it be lifting weights, walking or running, it helps maintain its strength. Articular cartilage is a really important tissue that helps cushion joints and provides a lubricated surface for smooth movement, so it is important we look after it as best we can and here are some great options: 1. Watch your weight Increased weight is linked to increased load on your knees and hips and even though I said above that loading your joints is good, if it is all day, every day, it can put you at injury risk. 2. Mix it up Change where the load is placed and how the loading is done to help build resilient joints and keep injuries away. If you walk or run, change the surface, the route you take, or throw in some cross training once a week.

3. Strengthen Doing resistance training and lifting weights does two big things. It improves muscle strength, which then protects your joints, and it also loads your cartilage and bones, helping maintain cartilage strength and keep bones strong.

Oh, and one last myth to dispel – running won’t ruin your knees, no matter what smug co-workers or family have told you! Disclaimer: For any specific injuries or pathologies and before starting a new exercise regime, it is always best to check with a professional first. Shaun Clark is principal physio and director at PhysioSteps Ashburton and Selwyn and has experience at the Commonwealth Games and World Rugby 7s. The team are experts in musculoskeletal pain and injury rehab.


Tackling varicose veins

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YOU Magazine | 15

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16 | YOU Magazine

Running on empty?

It is that time of year when the energy reserves for many might be running a bit low. Tiredness and fatigue are beginning to set in for those that have been working hard all year. And, for some, the wheels may be starting to fall off, leaving a few struggling to get through the day. Many people may be finding that sleep is not as refreshing, so tiredness and unrelenting fatigue is a concern during the day. Many of you may be struggling to find the energy to get things done. This time of year can be busy for many, so what are some ways to help to regain that much-needed energy and vitality? Tiredness can often come about as a result of a poor diet, not getting enough sleep, stress and a variety of other hindering lifestyle factors. Try to use the following self-help tips to help restore your vitality and boost your energy levels. Some energy boosting tips: Include iron-rich foods in your diet. Tea and coffee are known as iron-robbers, as is having a physically and mentally challenging day, regular exercise and a low-consumption of iron-rich foods. Iron stores in women can easily get low. So, consume 2-3 meals of lean red meat, as well as plenty of spinach, broccoli and other leafy greens whenever possible. Getting an iron test would also be beneficial and taking a daily supplement if required. Reduce caffeine and alcohol. Reducing these items can be a real boost to everyday energy levels and increase our general vitality. They are both major energy robbers that can appear to give you an immediate energy lift. But they often leave you more tired further down the track and they both have profound effects on your sleep quality, leaving you fatigued the next

NATURALLY YOU with Jane Logie

day and hindering your work production greatly. Increase everyday activity/exercise. Physical activity actually has the ability to boost your energy levels, even when exercise is the absolute last thing you might feel like doing. Exercising can change the biochemistry in your body which helps you to feel more energised afterwards, so including 20-30 minutes of gentle exercise daily, or 45 minutes of rigorous exercise 2-3 times a week, can have a huge improvement on your energy levels and help promote a restful sleep. Increase relaxation time. Having more time out in your day is highly important to let the brain switch off, as constant mental and physical activity can lead to burn-out, leaving you feeling extremely tired. Reading, sitting quietly with a magazine, doing yoga, or meditation, can help the brain to switch off and produce fewer stress hormones such as adrenaline and cortisol, allowing the mind and body to relax and become chilled and calm. Increase sleep time. We actually need a lot longer sleep than many of us are getting, so going to bed earlier and getting up later can be beneficial to our overall health, giving our bodies a chance to recharge and repair. Avoiding alcohol and caffeine before bed can make a huge difference to our sleep, as our bodies can get into a much deeper, restful sleep that has huge benefits for our energy levels the next day and reduces daily fatigue. Reduce stress where possible. Stress is a major factor in contributing to tiredness and fatigue, which can lead to conditions such as anxiety and depression. Find ways

to help you relax, like listening to relaxing music, reading a book, going to the gym, or taking some time out relaxing with friends and family. Eat at more regular intervals. Sugar levels fluctuate throughout the day and can have a major impact on our energy levels. Make sure that you are eating complex carbohydrates and protein at each meal, and a small snack in between is important to help maintain an even level in your blood sugars, which in turn helps prevent any slumps in your energy levels throughout the day. Smaller portions 5-6 times a day is considered ideal, allowing for more efficient sustained energy. Drink more water. Feeling tired can often just be due to the fact that you are simply not drinking enough water through the day and you are dehydrated. Hunger is often confused with dehydration, therefore having a glass of water instead of a snack could really help boost your energy and combat tiredness. Drinking caffeine drinks are considered to be dehydrating. Doing regular activity such as errands and the household chores can be quite dehydrating, and a glass of water can do wonders. Drink at least 4-6 glasses of water daily. Not all of the energy-boosting tips will be appropriate for you, but try to put one or two in place and see if you notice a change in your energy levels. For some it could be as simple as drinking more water throughout the day that makes a huge difference, and for others, a variety of the energy-boosting tips mentioned may need to be incorporated on a daily basis to see any real major change. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven


YOU Magazine | 17

PHOTO AND RECIPE JANE LOGIE

Wasabi-crusted lamb rack with minted jus

This dish has been created for its nutritional benefits as the lamb helps to boost low iron stores in those feeling tired and suffering with relentless fatigue. It is a light and tasty dish that can be made for lunch or dinner, or you could keep this dish in mind for a Christmas meal option to help celebrate the festive day, as it is probably a more expensive dish to make. New or roasted potatoes could be used instead of mashed potatoes if you prefer.

1 lamb rack (8 cutlets) 1/4 t wasabi paste 3T olive oil 3 potatoes Bunch asparagus Bag of mesclun salad Bowl raspberries Salt and pepper Jus 1C raspberries 2T apple cider vinegar 2-4T lemon Juice 6T olive oil 2T runny honey

4T mint sauce 1/4 t salt 1/4 t white pepper 4 grinds black pepper

– To make the jus, press the raspberries through a strainer to separate the pulp from the seeds. Discard the seeds. In the bowl of pulp, place the vinegar, lemon juice, olive oil, honey, mint sauce and seasoning. Whisk altogether and place in the refrigerator for when required. – Bring the lamb rack to room temperature by leaving it out of the fridge for an hour before cooking. – To cook, rub the wasabi paste over the lamb fat as evenly as possible. Season with ground salt, white and black pepper so the rack is evenly covered. – Heat the oil in a pan on medium heat. When oil starts to sizzle, place the lamb rack, fat side down, in the pan, let brown, and then brown the other side. Using tongs, make sure you brown each end as well. – Place the lamb into a baking pan and cook, in the middle of the oven, for

30 minutes at 180°C. – Take out and let rest for 15 minutes before cutting between each rack. This allows for the meat fibres to relax and the juices to stay in the meat prior to cutting. – Halfway through cooking the lamb rack, cook the potatoes and when they’re nearly cooked, place the steamer pot on top and cook the pre-cut asparagus. When cooked set aside. – Once the potatoes are cooked, drain, and place back on stove to absorb any excess liquid, and season with salt and white pepper. Add 1T butter, 1/3 C milk and 1T grated parmesan cheese, and mix until smooth. – To plate up, place a good few dollops of potato in the centre, cut the lamb rack, stand the cutlets against each other, next to the potato, place a handful of mesclun lettuce on top, and 4-5 asparagus tops. Place some raspberries, in front of the lamb rack, and the gently spoon the jus over the raspberries. Serve. – Serves four people, with two cutlets each there’s plenty of protein here.


18 | YOU Magazine

WINERY FEATURE

Want devine? taste our wines

Don’t leave town till you’ve seen the country was the catchphrase for a 1980s advertising campaign, reminding Kiwis that tourism begins at home. North and central Canterbury winegrowers have banded together and adopted that same philosophy to promote the fantastic wines that are available at our back door. Don’t be fooled by the North Canterbury Wine Region label, it takes in the broad region covered by Banks Peninsula, the Canterbury Plains, Cheviot and Waikari. There are 66 wineries, 27 with cellar doors, which come under that umbrella. CharRees, on the outskirts of Tinwald, is just minutes away if you live in Ashburton, and as you head north on State Highway One you’ll see vines at Burnham belonging to the boutique vineyard of Lone Goat where winemaker Matt King is reaping the rewards of vines planted 40 years ago by the renowned Giesen brothers. Most of the region’s vineyards are in North Canterbury though, with the Waipara Valley home to 1316 hectares of vines that produced 10,542 tonnes of grapes in 2018 – making it the fifth largest region in New Zealand. Around 159 hectares are planted in other parts of Canterbury. Chairperson for the new wine group is Catherine Keith, who also owns Mount Brown Estates. She was proudly centre-

stage when the new region was launched at an event called Taste North Canterbury recently. “I’m not sure Christchurch has quite grasped what an amazing depth and breadth of wineries it has on its doorstep. Within 45 minutes of the city there are 27 cellar doors, from small, intimate cellar doors, such as Terrace Edge, to the renowned Pegasus Bay. “We’re mostly family-owned producers, sometimes second generation, who have a great love of their land and the wine they produce.” The region has some of the country’s most diversified land formations, from the volcanic Banks Peninsula to the clay and limestone soils of the Waipara and Waikari valleys, with highly varied and interesting soil types. Concentrated and expressive wines are grown here – particularly pinot noir, chardonnay and riesling. A Waipara Hills pinot noir rose scooped the best open red wine trophy at the inaugural New Zealand Wine of the Year awards this month and the judges said New Zealand’s wine industry was evolving to display a very strong relationship between variety, style and wine region. The southern-most member of the North Canterbury Wine Region is CharRees vine-

yard, just south of Ashburton. Owner and grower Charlie Hill said the vineyard was starting to come alive with new growth, though unseasonal late frosts were still a concern. He grows three varieties, mostly pinot noir and pinot gris plus some riesling. Grapes harvested in April were sent off to winemaker Kirk Bray at Georges Road Wines in Waipara and Charlie is expecting to take delivery soon of the pinot gris, riesling and sparking pearl that have


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WINERY FEATURE

A previous North Canterbury wine and food festival.

PHOTOS SUPPLIED

resulted. The pinot noir is still aging in barrels and will be bottled next year. Charlie says winemakers committed to the small growers are an important part of the wine community and he is looking forward to an especially good vintage, if early tastings are an indication. CharRees is also committed to telling the story of Canterbury wine and hosts domestic and international visitors, as well as local groups, for tastings. Charlie enjoys the interaction and cellar door sales often involve tasting around Charlie’s kitchen table, with Fraser the miniature schnauzer seeking attention. He is enthusiastic about the journey from grape to glass and uses words no bigger than photosynthesis. The vineyard has a busy calendar ahead with wine tastings, the Christchurch A&P

show, the Methven Fete, the Christchurch Food and Wine Festival and several other outings. CharRees will also host a Twilight in the Vines event on November 24. In the meantime, Charlie will be keeping a close eye on the vines, pruning out unwanted growth in December, irrigating through the summer months then putting the pest nets up come February while his grapes grow fat. Keep this date: The North Canterbury Wine Region’s next major event is its wine and food festival at the Glenmark Domain on March 10. For more information on other wineries in the North Canterbury Wine Region group, go to: https://www.northcanterburywines.co.nz/ Advertising feature

Twilight wine

Charlie and Esma Hill are proud to be hosting the November 2018 Twilight in the Vines in their local family owned and operated Vineyard. This fabulous event is in its fourth year of production, reflecting its success with it’s growing number of attendance, both newcomers and repeat visitors! Held on November 24, this event is the perfect way to relax into the summer holiday season. Bring your visiting friends and family or your staff to say ‘thanks for a great year’ in style. Entry is free, so gather your group and join in the fun at 22 Laings Road, Tinwald, Ashburton. With live music to keep you entertained from Wayne Pannet & Co, alfresco dining with culinary street food masters Yes Chef Events and Catering and local heroes TwentyFour Catering Co plus sampler boards with CharRees wine, cheese and crackers, wine tastings and sales and a limited supply of Craft Beer - that’s right, you can

Enjoy a Twilight in the Vines sampler board on the night.

bring the hubby too! Nestle yourself in amongst the vines with your favourite wine drinking friends and enjoy the best of Mid Canterbury hospitality as Charlie, Esma and their family wine and dine you for the afternoon. As responsible hosts they’ll even provide you with space to park your cars and campers if you wish to stay the night. They’ll also be doing dropoffs within the Ashburton town boundary in a provided courtesy coach. For more information please contact 0800 CHARREES (0800 2427 7337). Advertising feature

JOIN US FOR AN EVENING OF

TWILIGHT IN THE VINES SATURDAY 24 NOV | 3PM - 8PM CharRees Vineyard, Ashburton’s only Vineyard State Highway 1, 1km South of Tinwald

• WINE TASTING + SALES • LIVE MUSIC BY WAYNE PANNETT + CO • ALFRESCO DINING WITH: - YESCHEF EVENTS & CATERING - TWENTY FOUR CATERING FREE ADMISSION + COURTESY COACH* ONSITE OVERNIGHT PARKING AVAILABLE * Courtesy coach available to get you home safely within the Ashburton town boundary only. Parking available overnight in our paddock, at vehicle owners own risk. NO BYO. R18 SALES ONLY.


20 | YOU Magazine

WINERY FEATURE

Detour for wine

How many times have you thought about stopping when you see the signs on State Highway 1 for the Lone Goat Vineyard? The Lone Goat is one of Canterbury’s jewels – a hidden treasure – and it’s just off State Highway One, as you head north, before Rolleston. Take the Burnham Road, turn towards Springston then turn right again and you are on Burnham School Road, drive on to 608 Burnham School Road. The Lone Goat has a simple philosophy – they are passionate about wine and central to

that they have in Matt King, a highly skilled winemaker at the top of his game. Stop and see Matt and Marion, you won’t be disappointed, you can see and taste a range of beautifully hand-crafted wines produced right there on the property. If you are lucky you might even see Zoe ‘the lone goat’. The wines you discover will be an absolute treat for you and your friends with whom you choose to share them with. I am sure the Lone Goat will become a regular detour. Advertising feature

Traditional methods – OUTSTANDING WINES Wine is a passion

WinemakerMatt King

• ADDRESS: 608 Burnham School Road, Burnham • PHONE: 03-347 6829 • WEBSITE: lonegoat.co.nz • CELLAR DOOR OPENING HOURS: 7 days, 11am-5pm

Grape to bottle

Torlesse Wines has been making wine from Waipara grapes since 1991. Our philosophy is to make wine from the grape to the bottle. One of our favourite food wines is gewurztraminer and we make the Torlesse style every year. We make the Reserve Omihi Road wines from small batches in the best years. The 2014 Omihi Road Gewurztraminer had an impressive show record of trophies and gold medals, however it has just received another three trophies. The secret with many wines is to

allow them some bottle age to show their true potential. About 3-5 years seems to be a good benchmark as this wine has just won champion gewurztraminer at the NZ Aromatics Wine Show and champion gewurztraminer and champion wine of the show at the recent Canterbury Wine Awards. This wine is excellent with Asian cuisine, strong flavoured cheese and savoury pate. Come and visit Torlesse Wines where this wine and numerous other award winning wines can be tasted. Advertising feature

TORLESSE WINES 100% estate made. Our wines are produced from our own vineyards and are made and bottled on site at our Waipara Winery. Wine tasting facilities are available at our cellar-door outlet at Waipara, together with a growing range of wine accessories and interesting arts and crafts. Food is available but bookings are essential Torlesse is a foundation member of Greening Waipara and is designated SUSTAINABLE by the NZ Wine accreditation audit. CELLAR DOOR SALES 7 DAYS PER WEEK 11.00AM TO 5.00PM 6 Loffhagen Drive, Waipara. PHONE: 03 3146929 EMAIL: WINERY@TORLESSE.CO.NZ WEB: WWW.TORLESSE.CO.NZ


22 | YOU Magazine

WINERY FEATURE

Celebrating Waipara Hills

Established in 2001, Waipara Hills has a proud history of creating award-winning wines that celebrate the North Canterbury Region of New Zealand. We champion the land, its wine, hospitality and its people. Cellar Door Our winemaking style is about creating harmony between the vineyard and winery and encouraging the characteristics of each season’s fruit to shine. The result is wine that is rich, textural and complex. Set amongst our vineyards in the picturesque Waipara Valley, North Canterbury, Waipara Hills is a short scenic drive north of Christchurch. At the iconic stone building that is home to the cellar door, you will find the charming Jude Hart, our cellar door manager, who has been with us nearly 12 years. With her is an experienced and knowledgeable team who will help you learn more about the distinct North Canterbury wine region which is well known for producing rich and textural aromatics. You can sample our aromatic varietals including pinot gris, riesling, gewurztra-

miner, and grüner veltliner alongside sauvignon blanc, chardonnay, rosé and pinot noir from across our ranges. Cellar Door wine sales are available, along with a selection of New Zealand made gifts, artwork and wine accessories. OPEN DAILY 10AM – 5PM

Café We also offer café dining where you can experience the breathtaking setting of vineyards and rolling hills from our licensed café. What better place to enjoy good food with good company. Our head chef Dylan Amyes creates seasonal dishes with fresh local ingredients where possible, which complement our wines. Vineyards The Waipara Valley is cradled in the lee of the Teviotdale hills, which provide protection from the cool ocean winds but open to warm nor’ wester winds. The north facing, moderately sloping river terraces provide an ideal suntrap for grape ripening.

Abundant sunshine throughout the summer combined with a long, dry and cool autumn helps produce unique concentrated rieslings and pinot gris, our regional specialties. The Waipara Valley season is particularly long with bud burst starting in September and harvest sometimes lasting until mid-May. Waipara receives 600mm of rainfall a year and on average seven hours of sunshine a day. Jean-Luc Dufour, Waipara Hills viticulturist, has been with us since 1994, so to say he knows the area is an understatement. He has a dedicated team, Ben Roiri has been with Jean-Luc for 20 years, and many in his team have been here over 12, and we are very grateful for their knowledge and commitment. Come and visit and taste the distinct flavours of North Canterbury. 780 Glasnevin Road, SH 1, North Canterbury. Ph: +64 (0)3 314 6900 www.waiparahills.co.nz Open daily 10am – 5pm for tastings and events. 

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New World has an extensive range of New Zealand and imported beer and wine, including a premium selection. Call in and speak to our beer and wine experts. Open 7 days

8am – 9pm for your convenience


YOU Magazine | 25

OUT AND ABOUT @ Ashburton Trust Event Centre Last month’s Diwali night at the Ashburton Trust Event Centre proved an incredibly popular hit with the community. Robyn Hood was there, meeting the guests as they arrived.

Above (from left) – Kanwaljit Singh Bakshi, Thelma Bell, Rose and Andrew Falloon. 271018-RH-211 Above – Maria Maceren (left) and Khushi Patel. 271018-RH-202

Above – Anshu Pratap (left) and Surja Wati. 271018-RH-205 Below – Krishay Nadan (left) and Josh Burrowes. 271018-RH-209 Above – Lizzie Pirika (left) and Raewyn Whittaker.  271018-RH-213

Above – Jill Ward and Janey Cunliffe.

Above – Jayshri Ratnam and Taylor Blom. 271018-RH-207

Above – Priti Pratap (left) and Jestena Raj.  271018-RH-200

271018-RH-208

Above – Robin Burton and Christine Widdowson.

271018-RH-214

Left (from left) – Olive and Selwyn Munro, Margaret Haskett and Jean Wells.  271018-RH-204 Right – Ray and Christine Leslie. 271018-RH-210


26 | YOU Magazine

Pick a picnic spot carefully

As a real-life farmy princess it makes me laugh when the annual A&P show arrives. Why would we head to a show to look at farmy things when we can look out the window and see a whole lot of that anyway? To shop for tractors, of course! Well, not me personally, but the farmer likes looking at the bright shiny boy stuff and the kids like to get high on candy-floss and coloured popcorn, then push themselves to the brink of a power chucking while jumping all over the stomach-churning rides. Hooray! We are off to the show. Actually I’m forced to eat my own hotdog, because it’s the best family day out and after we’d walked for a few kilometres

FARMY PRINCESS with DONNA-MARIE LEVER

and looked at what only a Lotto win could buy us, we settled down in a grassy patch with friends and enjoyed an impromptu picnic. Nestled next to hay bales and wooden boxes of wheat and barley displays I sat back enjoying the town sunshine. What happened next, no-one could have seen coming. The day ended in happiness and as we left and arrived home it was a normal non-eventful night at the ranch. I went to bed as normal and woke the next morning

to find the toddler had crawled into our bed. He does this often and usually wriggles around and stretches before saying “Good morning mummy…” But today, he just looked at me with his wide saucer eyes and said “Oh Mummy ...” To be fair I didn’t feel that well rested and had struggled to open my eyes, making me think I’d had a restless sleep. But once up and farm ugg-boots firmly on my feet, I caught a glimpse of my reflection en route to the coffee machine. I was a giant puffy blowfish! My eyes were tiny slits in my otherwise puffed up red blotchy face. Had I just

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gained 20 kilos overnight? No, it would appear the joy I spent the day before with nature was taking its toll in the form of a severe allergic reaction. Now I’ve always been a sniffy, itchy, coughing sort of person and have learnt over the years to stay away from dust and pollen – but wheat, barley and hay bales have never hit this list – until now! I scrambled for the medicine cabinet and could only locate the kids’ antihistamines. So after calculating my weight, ate half the packet and prayed for a miracle as I realised I was due in at work the next day and on camera for One News, which would include half a million people laughing at me. Thankfully I deflated (very, very slowly) over the next 12 hours and slowly returned to normal. There’s a strong message in this story and a life lesson to pick your picnic spots with caution. As a side note, I was tempted to take a photo of the puffy princess, but you will be thankful I have spared you from the sight! TV reporter, journalist, mum and born and bred Aucklander Donna-Marie Lever talks about life after marrying a farmer and moving to rural Mid Canterbury

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Fashion we love

SPARROWS Lemon Tree Rosalie Chiffon Top $129.90

DENIM DEN Molly Bracken Tunic Shirt $129.99

SPARROWS Georgia Challis Top $249

SPARROWS Siren Layer Lace Dress $179

DENIM DEN Industrie (Mens) Knit $74.99

DENIM DEN Ketz-ke Moda Tee $115

STYLE FOOTWEAR Lora by Le Sansa $199.95

STYLE FOOTWEAR Alley by Cabello $179.95

STYLE FOOTWEAR Clover Contrast Stitch Bag by Ziera $89.00

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Fashion we love

FARMERS Zest Linen Cold-Shoulder Top, Cherry $79.99

FARMERS Zest Linen Tie Waist Short $69.99

FARMERS Zest Linen Stripe Yoke Dress, Taupe & Black $99.99

LADIES FASHION BOUTIQUE ShopCanterbury Summer Nighty - “Givoni” $78

LADIES FASHION BOUTIQUE ShopCanterbury Givoni Top $108 Trousers $89.90

LADIES FASHION BOUTIQUE ShopCanterbury Summer Bright Skirt “Matisse” $184 100% Cotton Top - Slade $110

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30 | YOU Magazine

A celebration of the past

Oamaru is about to undergo its annual metamorphosis. From November 14 to 18, the town will celebrate its colonial heyday with old-fashioned entertainments and people promenading in period costume. With a variety of events tailored to the 2018 theme of Upstairs Downstairs and celebrating 125 years of suffrage in New Zealand. They vary from the ever popular Crombie & Price Victorian Garden Party and A Sufferage Meeting to the formal North Otago Temperance Benefit Ball. Tickets are selling steadily to most events, with the North Otago Temperance Benefit Ball and Servants’ Shindig & Shenanigans at the Oamaru Club proving the most popular. It is urged that people secure their tickets to avoid missing out

on their favourite selections from the programme. On the Thursday night three events are being held. For the more refined lady Let’s Make a Hat gives the opportunity to learn the art of millinery. A Suffrage Meeting with Entertainment will have stories of local suffrage heroes and heroines as well as a visit from the esteemed Richard Seddon. Final event of the evening is the more risqué Gentleman’s Relish with performances from The Lads on Tour Burlesque and Circus troop. For those with a taste for the gourmet Victorian Banquet – a pleasant social affair is being held at Pen-Y-Bryn Lodge; where gastrophiles, shall partake in a banquet of 11 courses. These have been prepared with attention to original recipes. You can

expect to enjoy the ambience of a fine welcome in Oamaru’s most prestigious home. The Historical Fashion Show is returning to the celebrations after being absent for the past couple of years. Discover the changes of Victorian fashion throughout the years as well as a chance to see the difference in clothing Upstairs and Downstairs. For those wishing to participate in the show either in homemade, brought or hired outfits you need to register to misstemby@gmail.com by November 10. Those who want to dress in Victorian costumes have an astonishing array to choose from at the Victorian Wardrobe in Harbour Street, with many people already acquiring their costumes.  Advertisingfeature


Cycling trips of a lifetime

Cycle Ventures is our leg of the business that caters for the cyclist on the Alps 2 Ocean. Having worked on the trail since its inception we can guide you through that minefield of logistics and create a service to suit your needs. Based out of our new cycle shop in the historic precinct, conveniently located opposite the brewery, we run a number of services for the cyclist. We can service all bikes including suspension and e bikes. If you want some A2O merchandise, we sell this too. If one of our new bikes takes your fancy then we will happily fit it to you and you can take it away. The A2O has grown over the years with

WWW.VERTICALVENTURES.CO.NZ INFO@VERTICALVENTURES.CO.NZ

more sections being taken off the road and it now takes longer to ride. The last section of the trail is perfect for a day trip, either as a there and back trip or by taking our shuttle to Duntroon and riding back to the ocean. Highlights of this section are: Elephant Rocks, Rakis tunnel and the small rural villages you pass through. The e bike craze is here too and we have e bikes for people to hire. If you have not ridden one then this is the perfect chance to try one and cycle to Enfield for a pub lunch, or go further to the Rakis tunnel and back. This route is all off the road. When you get back I am sure you will have the e bike smile on your face. If you want to really treat yourself then

YOU Magazine | 31

come and join one of our fully inclusive Alps 2 Ocean tours. These have proven to be a real hit and provide you with a stress-free way to ride the entire trail. Our focus on quality service and attention to detail make these trips a lifetime memory. Our support van is there to help provide anything you need and cater for all those logistics too. If you mention this advert, we will give you 10 per cent off for a group of four or more on our Alps 2 Ocean Full tour this 2018/19 season. Whatever your cyclist needs are on the A2O or when you are in North Otago pop in or call us at Cycle Ventures and we will help. 

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YOU Magazine | 33

Bali – a delight to visit

DESTINATION with Maxine

Last time I travelled to Bali was over 25 years ago so this year we decided to head back for a holiday. I was surprised and delighted at the change in Bali. Known as the “Land of the Gods” Bali is beautiful with an amazing ability to provide something for everyone. Bali back 25 years ago was a paradise for those that loved to surf but is now well recognised for not only its great surf and stunning beaches but an array of water sports, resorts, restaurants and nightlife. The regions of Bali are all unique and this makes it impossible to describe Bali simply. Each area has its own individual charm. If you move away from the main beaches, Bali’s interior consists of fertile grassy plains, terraced rice paddies, striking lakes and vast volcanic mountains. Bali offers great value, accommodation is well priced and plentiful including 5-star resorts, villas and 3-4-star great family options. Shopping is abundant, varied and cheap. Food is delicious and great options from the “local” $20 option to 5-star a-lacarte there is something for all budgets and taste buds. We decided Seminyak was the area for us and stayed beachside at Double-Six Luxury Hotel. Overlooking the famous Seminyak coastline with several restaurant

options within a 5 to 10 minute walk and the beach right there it was a great spot. We walked along the beach to Kuta (about 30 minutes) and back up through the streets. It was great to see the different areas of Kuta and Legion on our return walk to the Seminyak area.

The Grand Zero Memorial site in Kuta is a striking and very moving memorial to the 202 victims of the Paddy’s Pub (or Kari Club) 2002 event and is somewhere everyone should visit to show their respect to those who lost their lives. Hiring a driver is easy and a great way to have a look around. We headed up to Ubud for a day travelling through the rice paddies, the Monkey Forest – (Ubud’s most popular attraction) and a local coffee plantation where we tried local coffee and Tea. Bali is popular for art, gold, silver and carvings. The local carvers are very talented and you can purchase some great items at very reasonable prices. Market shopping is everywhere and if you enjoy bartering then you will love the shopping. Balinese cooking classes are popular or you can try white water rafting, escape the crowds and join a cycling tour and discover the diving environment with over 3000 species of fish to see. Whether it is your first or tenth time diving you are sure to see something amazing. Bali is a great place for a holiday and I won’t be leaving it 25 years to return for my next holiday. If you would like to know more about Bali or book your holiday to this great spot call into House of Travel – we love to create holidays. Advertising feature

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Things we love

UNIQUE FURNITURE NZ Made MacrocarpaJack and Jill seat Available now $745

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THE ALPACA STORE Splashy Art Bird bath priced from $120.00

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HORNCASTLE Fallow Mounted head $675

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MACROCRAFT Macrocarpa 2.1m long dining table + 8 chairs $2,740

Things we love MACROCRAFT NZ pine 2 door sideboard 1m long $720

HEMINGWAY DESIGN Outdoor inflatable solar lamp $29.00

MACROCRAFT Oregon bar leaner 1050mmsq + 4 bar stools $1,499

HEMINGWAY DESIGN Drink Bottle 350ml $18.95

REDMONDS Fern lamp in gold $430

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36 | YOU Magazine

More treats to tempt you

FOR FOODIES with Sarah Kingsbury

I’m enjoying finding gluten-free options for my family to try. Coeliac disease and gluten intolerance is more common than we realise. I’m also working on some healthy low-sugar, high-energy options. The bliss balls are the perfect snack! The sausage rolls are an old favourite recipe and are great for taking a plate to a Christmas function. Just make them bite size. Or not! With the compliments of qualified chef and baker Sarah Kingsbury

Friands Gluten-free

12 egg whites 370g butter, melted and cooled 3C icing sugar 2C ground almond 1C gluten-free flour

– Mix all ingredients together until there are no lumps, then rest the mix in fridge. – Bake in lined muffin or friand tins at 160°C for 10 minutes. – Top with desired topping, eg frozen berries or Barker’s fruit toppings. – Bake for another 10 minutes and serve with natural yoghurt.

Gourmet sausage rolls

1kg sausage meat 1 onion, finely diced 2 garlic cloves, crushed 1/2 c mango chutney 1 egg Salt and pepper 1/2 C grated cheese

– Mix all above well together,

Caramelised onions 2 red onions, sliced 1/4 C balsamic vinegar 1/4 C water 1/4 C brown sugar

– Simmer for half an hour, until thick and syrupy. – Assembly: Pipe sausage meat on to flaky pastry, to desired thickness of sausage rolls. I’ve piped two strips, but if I was to do mini ones then I’d do one. – Top with some caramelised onions and some streaky bacon. Roll up tight. Cut pastry off at edge of roll. – Cut to desired size and brush with egg wash. Bake in a hot oven – 190°C for 15 minutes, then turn down to 160°C for another 10 minutes.


YOU Magazine | 37

Bliss balls

Gluten and dairy free You can use whatever fruits, nuts, seeds, or even chocolate, you like in this recipe. Personally, I like to keep it gluten-free and dairyfree. Oil 3C nuts (eg almonds, cashews, peanuts) 1/2 C orange juice 3C dried fruit (eg cranberries, dates, apricots, prunes) 1C toasted coconut (or toast yourself) 1/2 C honey 2 oranges (skin and all) 3T coconut oil – Roast nuts in oven with a dash of oil, until golden. – Simmer dried fruit in a pot, with orange juice, until the fruit is soft. – Puree fruit and nuts in food processor, then add coconut, honey, oranges and coconut oil and mix all ingredients together. – Roll into balls and then roll in the toasted coconut. – Leave overnight in fridge to firm.

Pavlova roll Gluten-free

– Beat egg whites using an electric mixer until stiff, slowly pour in sugar while mixing on top speed. – When sugar is dissolved and mix is glossy, fold in the rest by hand. – Spread on a lined sponge roll tin. Bake at 160°C for 18 minutes.

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6 egg whites 1 3/4 C sugar Vanilla essence 1T cornflour 1T vinegar

Raspberry filling 2C frozen raspberries 1/4 C sugar 1/4 C water

– Boil together for 5-10 mins, then thicken with 1T cornflour mixed with water. – When pav has been out of the oven for 10 minutes, spread with raspberry filling and whipped cream. – Roll up in a tea towel and set in fridge for three hours. – Serve with whipped cream.

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38| YOU Magazine

Your daily guide to brighter skin

The Antipodes Skin-Brightening range utilises the revolutionary antioxidant-packed Vinanza® grape and kiwi, clinically proven to brighten and visibly improve skin’s appearance. Many of the products also feature New

HOTL DEA

Zealand antibacterial manuka honey, an ingredient whose natural antibacterial properties help address skin blemishes for a brighter, clearer complexion. Begin your daily cleanse with Antipodes Juliet Skin-Brightening Gel Cleanser. This high-performance cleanser is true love for all skin types thanks to the additional action of exfoliating extracts from the New Zealand kiwifruit and vibrant hibiscus bloom. Detox your skin deeply with regenerative volcanic mud in the Halo Skin-Brightening Facial Mud Mask. Applying mud to your skin creates a barrier which gently encourages blood flow to your skin’s surface, drawing impurities from your skin’s oils into

the mask. Refresh your cleansed pores with Resurrect Clarifying Facial Toner. This active herbal therapy will tighten pores and help control future oil breakouts. Manuka Honey Skin-Brightening Eye Cream is liquid gold that not only helps to brighten a sensitive area, it also encourages skin regeneration. Patting a fingertip of this brightening cream tenderly on to the skin under and around your eyes helps fade dark circles and reduces puffiness. Lastly, treat your face with the light and easily-absorbed Manuka Honey Skin-Brightening Light Day Cream for vibrant silky skin. Advertising feature

magazine designer clothing

Size 10 - s 26

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FREE ON THE ENTIRE ANTIPODES RANGE

The free product must be of equal or lessor value. Available at participating stores, while stocks last. Offer ends 30th November 2018 or while stocks last. Always read the label and use as directed.

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So much to love this season!

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40| YOU Magazine

Flourishing spring gardens

November is one of the most enjoyable months to spend in the garden, with abundant growth everywhere. That means there are plenty of tasks to keep gardeners busy! Vege garden All summer vegetables should have been planted by now, including: beans, beetroot, cabbage, celery, corn, cucumber, lettuce, peas, pumpkin, radish, spring onions, spinach, tomatoes, silverbeet and zucchini. Stagger plantings to extend the time for harvesting and keep developing vegetables well-watered without over-watering. Apply side dressings of vegetable fertiliser, especially to gross feeders like sweetcorn. Add a layer of mulch or pea straw to help water retention and reduce the infestation of weeds. On tomato plants, there are laterals which are shoots that appear between the junction of a leaf and the stem. You want to create a strong tomato plant with a good structure, so remove laterals from the stems up to at least 1 metre from the ground and keep removing them regularly until the plant is around 1.3-1.4 metres tall. Use sharp secateurs and ensure they are clean before you start. Be sure to stake your tomato plants well. Herb garden New season herbs should be planted by early November, including frost-tender basil. Remember that herbs grow best in fine, well-drained soil in a full-sun site. They will struggle to grow in heavy clay soils or in shady parts of the garden. Summer annuals Summer flowering annuals should be in vigorous growth by now. This includes: alyssum, ageratum, aster, candytuft, cornflower, cosmos, marigold, nemesia, phlox, portulaca, petunias, salvias, strawflower and zinnias. The key to continuous flowering over summer is through good preparation with the addition of compost to the existing soil before planting. Dead heading (removal of finished flowers) helps promote continuous flowering throughout the season. Water plants

regularly, especially when young seedlings are first planted. Fruit trees Fruit trees are in full growth mode, so apply a side dressing of fruit tree fertiliser, especially to young trees. Irrigate newly-planted trees deeply to help establish a strong, sturdy root system and mulch to reduce water loss.

Containers With home gardens reducing in size, container gardening is even more popular. Multi-functional, they can be used for growing herbs, mini-veges, or provide a splash of colour when planted with summer annuals. Always use fresh container mix when planting.


YOU Magazine | 41

Daltons Premium Lawn care prize pack

Lily bulbs

We have a Daltons Premium Lawn care pack valued at $85 to give away. The pack contains 1 x Daltons Premium Lawn Fertiliser, 1 x Daltons Lawn Patching Gold, 1 x Daltons Premium Lawn Soil, plus a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts. co.nz.

Lana Jones is this month’s winner with the following question:

Roses This is one of the best months for roses with full, clean blooms growing on healthy plants. Side dress with rose fertiliser every 4-6 weeks and dead-head plants regularly to encourage continuous blooming. Hedges Aim to trim hedges little and often throughout the growing season, starting after a flush of growth. Water regularly to help achieve a strong dense hedge – this is particularly important with newly-planted hedges. Ornamental trees and shrubs Fertilise regularly with general garden fertiliser and apply mulch to reduce water loss over hot, dry summer months. Prune when required to encourage a strong framework to support mature growth later on. Lawns November is the last month to sow or patch large parts of your existing lawn before it becomes too dry. Fertilise with lawn fertiliser and water immediately after application. For more gardening advice or information on the wide range of Daltons products, visit www.daltons.co.nz.

Should I dig my lily bulbs up each year once they have died back and then replant in spring? Or is it possible for them to thrive in pots sitting in the garden then just bring the pots in for the bulbs to hibernate until springtime? Lily bulbs do not like to be disturbed so avoid digging them up every year. You may need to lift and divide lily bulbs because of overcrowding (every 4-5 years) before replanting them. Some lilies can take up to a year to recover from this disturbance. Lilies prefer to grow in a well-drained soil that’s had plenty of compost added prior to planting. You can also include a specific bulb mix like Daltons Premium Bulb Mix which will ensure good drainage. This also contains nutrients like extra calcium which is important for tuber health and prevention of disease. The best time to plant lilies is early autumn. As a general rule, plant them twoand-a-half to three times the size of the actual bulb deep into the soil. Apply a side dressing of Daltons Premium Bulb Fertiliser in spring and again in early summer. Modern hybrid lilies are vigorous and resistant to diseases. They multiply quickly and are available in a wide range of colours and shapes.

Be in to win Email goodies@theguardian.

co.nz with Daltons Premium Lawn care prize pack in the subject heading, or write to Lawn care pack giveaway, Box 77, Ashburton.

• • •

CONDITIONS OF ENTRY:

You must provide a gardening question for the Daltons experts to answer. Please include your address and phone number in email and letter options! Giveaway entries must be received by November 26.

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.


42| YOU Magazine

OUT AND ABOUT @ the Methven Rodeo Thousands turned out for a day in the sun at the Methven Rodeo last month at the Methven Showgrounds. YOU photographer Heather Mackenzie captured some of the faces.

Above – Tim Groves and Max Hornblow. 

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Above (from left) – Georgie Letham, Skye Turner and Alice Hutchinson. 211018-HM-49

Above – Andrew and Lynley Mackenzie.

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Above – Burns Mills (left) and Nathan Evans.

Above – Libby Collings (left) and Ashleigh Collier.

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Above – Josh Kerr and Ann Moriarty.

Above – Paul Tahau. 211018-HM-34

Above – Sam Church.  211018-HM-31 Left – Andrew McKenzie (left) and Don Watson.

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Right – James Adam (left) and Duncan Mackintosh.  211018-HM-30

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YOU Magazine | 43

A special place and time

The Mid Canterbury TimeBank, together with Staveley Camp, recently hosted The Forest Rejuvenation Weekend. Over 100 people participated in what was a weekend of rejuvenation for people and forest. Staveley Camp is an organisational member of the Mid Canterbury TimeBank so had the opportunity to work with TimeBank members to further promote its aims; namely restoration of Staveley’s remnant primary beech forest and increasing community engagement with this special place. The open weekend event was promoted and organised by Mid Canterbury TimeBank members, alongside Staveley Camp caretaker Gen de Spa. Around 40 timebankers participated in the weekend, but the focus was on wider community engagement so it was fantastic to see about 60 others also come and get involved. Many travelled from around Canterbury to be part of the event, some choosing to stay the entire weekend, sleeping in bunk rooms or campervans. Meals and accom-

ABOUT TIME with Kate White

modation were all provided for free thanks to the Staveley Camp committee and other generous supporters. There was a hive of activity both in and outdoors throughout the weekend. To rejuvenate minds and bodies, interplay workshops, yoga, meditation and dance workshops were held. There were also fascinating talks about weeds, astronomy and Antarctica and opportunities for rock painting and polymer clay creations. In the forest, fantails and butterflies appeared to greet those who were wandering, enjoying the birdsong and the sunlight filtering through the trees. A mindful observation trail and nature scavenger hunt in the bush helped draw our attention to the beauty and wonder of this small but special piece of bush. One of the forest projects people could choose to help out with was to create a green chapel, a space in the forest where people could gather, sit, reflect and enjoy the forest together. Some created art in

this space with things they could find – cut down weeds, sticks and branches, flax, rocks and logs. Old pallets were deconstructed and the wood, together with logs, used as seating in this area. It was incredible to see the transformation of a space in the course of a weekend. The same could be said of one of the main weed-infested areas which was cleared of the ivy and cotoneaster invading it. Some of the cotoneaster that got cut down was woven to create compostable compost bins – another of the forest projects. The Mid Canterbury TimeBank is all about connecting people, giving them a sense of belonging and a chance to contribute. That was all happening in full force during the weekend at Staveley Camp. The weekend was a huge success on many fronts and we hope it will become an annual event. If your organisation or group is interested in joining TimeBank and utilising that membership to further your aims, we’d love to hear from you – coordinator@ mctimebank.nz


© 2017 Kirkland Photos

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YOU November 2018  

YOU November 2018