MARCH 2017
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are just like you YOU magazine is a complimentary supplement of the Ashburton Guardian
Are you enjoying your twilight years in your own home? In years gone by, the opportunity to move into a resort of this kind did not exist. Why not enhance your lifestyle and enjoy your twilight years by becoming a resident of our wonderful community.
Lochlea Lifestyle Resort is the first middle aged care facility in Mid Canterbury. A lot of consideration has gone into the design of the facility to provide an amenity that meets the needs of our ageing community. The resort will consist of 111 villas and 19 assisted care units. Radius Millstream Hospital opened in June 2016. It is an 80 bed hospital catering for aged care, dementia and respite care. The resort offers people of comparative age the opportunity of a lifestyle where they can reside in a safe, secure, gated environment and enjoy the company of one another yet still maintain their privacy and independence.
Located in a quiet, relaxed, semi-rural area to the north west of Ashburton, The resort offers a range of luxury villas with a glorious view towards the Southern Alps. Stage 1, which consists of 56 villas, is complete. The hospital and the aged Care apartments are generating a lot of interest from the general public which has resulted in people forward booking sites in the resort. Residents in the resort will have preference over beds in the hospital as and when they are available and people are already taking advantage of this option by securing a villa. Overall the response to the resort has been outstanding. Stage 1 in terms of Occupation has far exceeded expectations and already Stage 2, with the Additional attraction of the care facility, is producing similar results. Lochlea Lodge, which was especially designed for the use of residents has proved to be very popular with many happy hours enjoyed by residents attending functions and using the amenities and activities provided at the Lodge. Lochlea Resort welcomes you to call and look at the Lodge and view the Village. The decision to move to a village such as Lochlea is a personal one. It is a big transition to make and the Resort Manager, Tony Sands, is happy to discuss your personal circumstances with you in strict confidence even if you are not quite ready to make the transition.
BUY NOW! SECURE YOUR PURCHASE PRICE & THE FLEXIBILITY OF YOUR POSSESSION DATE! LOCK IN YOUR WEEKLY FEE FOR LIFE! To arrange an appointment contact our Resort Manager: Tony Sands on 03 307 9080 | 0800 2727 837 | A/H 03 302 6887 tony@lochlearesort.co.nz Find us just off Racecourse Road at 25 Charlesworth Drive, Ashburton or visit www.lochlearesort.co.nz
youWelcome
Muslim women living in Mid Canty
4
Autumn foodie goodies from Kerri
8
$100 parent packs to give away
12
Special: Wedding feature
14
Donna-Marie Lever and a kune kune
20
Cruise the rivers of Europe
21
HR advice from Mike Johnson
22
Things we love
26
What’s hot in fashion
27
Jane Logie on skin health
28
Gardening giveaway worth $85
32
Seasonal gardening tips
33
Food guide
34
Who’s out and about?
35
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
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Autumn’s chill is starting to be felt, nights are closing in and the constant whirl of social engagements over the festive season and before will soon be a distant memory as we curl up in front of our fires. Now don’t get depressed about that, we’re happy to warm you up with a monthly dose of YOU magazine! YOU writer Michelle Nelson talked to three women recently about their lives as Muslims in Mid Canterbury. Muslims are being blamed for a lot of things internationally and, as you know, most are just getting on and trying to make a better world for them and their families. These women are enjoying Mid Canterbury, the opportunities it brings and the friendliness of our people. It’s great to know that we are, as a community, treating decent, hard-working people with kindness and respect. Cheers, Lisa Fenwick
Lisa Fenwick • (03) 307-7929 • lisa.f@theguardian.co.nz
Advertising contact
YOU Magazine | 3
esadillas recipe Easy and tasty chicken qu ’s. to try from Farrah
for you P12
Women talk to YOU writer Michelle Nelson about being Muslim in Mid Canterbury. P4
Our chef Kerri Ly saght is enjoying autumn’s bounty from her garden and shares some recipes with us. P8
Emma Jaillet-Godin • (03) 307-7936 • emma.j@theguardian.co.nz
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4 | YOU Magazine
Ashburton’s Muslim opportunities life in
Three women from vastly different backgrounds but a common faith talk to Guardian reporter Michelle Nelson about their lives as Muslims in Mid Canterbury. Rowan arrives wearing western clothing – dark trousers, a long-sleeved shirt, like many women on Ashburton streets. The hijab covering her hair is the only outward indication of her faith. She is Kiwi born and bred, and has lived in Ashburton for almost 30 years. Raised by a Presbyterian father, she says her early years were devoid of cultural diversity. However, that changed when she was introduced to Islam as a young teenager, through her father who was teaching English to a group employed as Halal slaughter men at a local meatworks. “I was introduced to the culture, I learned to play chess and cooked with them – they were lovely people.” Many years would pass before she reverted to the Muslim faith and she will celebrate Ramadan for the third time in May this year. “We say reverted because a child is born without prejudice or bias, a state of emptiness so we can absorb the message of Islam.” Her decision to immerse herself in the faith came with a growing understanding gleaned through Muslim workmates, who welcomed her into their homes and asked her to join them at their mosque. Aside from a few thoughtless comments from workmates, Rowan says the wider Ashburton community has been very accepting and welcoming of her decision. Her Muslim dress code dictates that she covers her body, from her ankles to her wrists, and her hair must be covered in public, or in the company of any man outside her immediate family. None of this fazes her. “It’s not that long ago since other cultures stopped wearing head scarves, and
some of the older nuns still cover their heads.” The problem of short-sleeved work attire has been overcome with plastic wrist guards to avoid contamination in her job at the meatworks. These days she enjoys helping newcom-
ers settle into life in Mid Canterbury. “It’s been an eye-opener to see how different communities live within an established community.” Iqra is one of those women. She arrived from Pakistan to join her husband in December, along with the couple’s daugh-
YOU Magazine | 5
m community loving the n NZ brings
Left – Iqra (left), with 18-month-old Barirah, Swabaha and Rowan take a stroll in Baring Square.
PHOTO SUSAN SANDYS 010317-SS-0155
ters, three-and-a-half-year-old Nabiha and 18-month-old Barirah. Growing up in Karachi, the world’s seventh largest city, and settling into a new life in a small town in New Zealand’s hinterlands would have been perplexing for many young mothers, but Iqra has embraced her
new community. “It’s very peaceful and quiet but still buzzing, people give us a lot of respect and are friendly.” Grocery shopping has been more challenging. Islam’s central religious text, the Quran,
outlines dietary laws. Animals intended for consumption must be prepared according to Halal guidelines, which in itself appears simple enough. The nearest Halal butchery is in Christchurch, which is inconvenient but not an insurmountable problem, however, animal products find their way into a wide variety of processed foods available in stores. Those products which contains emulsifiers, colouring or preservative derived from animal sources are off the list because there is no simple way of knowing whether they are Halal. The women say there is a common misconception that the roles of men and women within Islam are unequal and categorically revoke this notion. “Men have a greater responsibility to provide livelihood for women and children, and the woman’s role is bringing up the children and looking after the family, she is a nation builder,” stay-at-home mum Iqra says. However, women can also work outside, join sports clubs and do voluntary work, they can fully enjoy the life and be a significant positive contributor in a society. Iqra’s eldest daughter has happily settled into kindergarten and she is impressed with the New Zealand education system. “It costs a lot of money to send children to good schools in Pakistan, here it is free.” For Iqra, the curiosity of others is welcome and kindy has provided an opportunity to talk about her faith. “People ask about my dress and head scarf, I am happy to have those conversations.” The wider community is increasingly opening doors to accommodate its Muslim members. A women only swimming session has been approved at the EA Networks Centre pool and Irqa is looking forward to learning to swim. continued over page
6 | YOU Magazine
Kenyan-born Swabaha and Kiwi-born Rowan find common ground in their faith. PHOTOS SUSAN SANDYS 010317-SS-0109
From P5 The aquatic centre will be available for use between 7 to 8pm on Sunday, from March 12 onwards, for all women. Many workplaces have moved to accommodate Muslim prayer times, allowing employees to take breaks and providing a space for worship which helps immensely in work-life balance. Iqra also hopes to learn to drive in the future and has plans to start classes for children and women on the teachings of
the Quran. While she has settled into her new lifestyle with relative ease, Iqra misses her family in Pakistan and with an eight hour time difference, it is not easy to speak to them. “I also miss the food and hearing the call to prayer.� Iqra has yet to face her first Mid Canterbury winter, but Swabaha, who arrived here from Kenya now knows exactly what to expect.
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Swabaha also came from a large city to join her husband, on a dairy farm in the Carew district. Six years later she is quite at home working in the milking shed and well acquainted with the language of the industry. She speaks about calf rearing, the 56-bail rotary shed and the challenges of driving a manual vehicle. continued next page
YOU Magazine | 7
From P6 “I had never done milking, of course I had seen cows but never been close to them. It was a little bit of a shock at first and it was hard physically at the start but you get used to it.” Swabaha and her husband have two sons, one studying civil engineering at the University of Canterbury, the other at Geraldine High School. “The education and opportunities here are much better – at home in Africa most people can only dream of getting an education, but here they have the
chance.” “The first winter here was horrible. It was summer when I arrived but it seemed very cold to me and the days were so long – I was asking myself ‘when will the day ever end’. “When winter came people were talking about layering cloths and thermals – I had no idea what thermals were, I had never heard of such a thing.” Swabaha and her family have no regrets about leaving Kenya to settle in Mid Canterbury. “We really like farm life – it is very peaceful and quiet. We are very happy with our decision.”
WILD AWAKE
From all corners of the earth The Ashburton Muslim Association (AMAN) counts people from Algeria, Bangladesh, Egypt, Fiji, Jordan, India, Kenya, Morocco, New Zealand, Pakistan, Singapore and Ukraine among its members, each bringing elements of their own culture, cuisine and lifestyles to the table. Get togethers are colourful with a diverse variety of traditional dress and food on the menu. AMAN is currently working to find a building suited to using as a mosque and community centre. Aside from daily prayer, the mosque would provide a space for the Muslim community’s monthly get together, children’s classes and month-long Ramadan celebrations.
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8 | YOU Magazine
Autumn’s bounty
This year has been one where we have pretty much watched and enjoyed our vegetable garden and orchard, being very organic in the effort and reaping the rewards of the chickens scratching and generally letting nature take its course. We have had some truly exception-
FOR FOODIES with Kerri Lysaght
ally flavoured fruits and with more still to come, we are looking forward to the coming weeks so that we can preserve and enjoy them in the cooler months.
The following recipes are indicative of the season and generally what’s going on the table in our household. Autumn really is a foodie’s utopia in what is seasonal and at the markets so try and go out of your comfort zone and enjoy the delights that are available.
Pink grapefruit, vanilla and plum jam
I have taken the easy option of buying jam-setting sugar which takes the angst out of whether or not your jam will set. The addition of tart apples helps with the higher pectin levels which helps set the jam. But really, if it doesn’t set it’s not the end of the world. Enjoy it for what it is, especially if the fruit is from the garden and you are just using the general sugar – it’s more about the love that it was made with than the perception of perfection. 1kg fresh plums, de-stoned and cut into small pieces (a food processor is useful for this) 1kg jam-setting sugar Zest and juice of 1 medium pink grapefruit 2 vanilla pods, split in half, or 2t vanilla bean paste
– In a large pot add fruit and sugar, zest and juice and vanilla pods (if using) and stir well together. Let sit for an hour (certainly not necessary but I like the fruit to seep through the sugar) then cook over a low heat stirring until the sugar is dissolved. – Increase heat and boil rapidly for 4 minutes. If any surface scum comes to the surface add a knob of butter to the middle of the pan as it’s boiling and this shifts it to the outside where it can be easily skimmed off so that a clear jam is achieved.
– Remove from heat, testing a small amount on a cold plate to see if it has reached the set stage (the surface of the jam should wrinkle when a spoon is pushed through it). If not continue to boil until it does come to
this stage. – Pour the hot jam into jars that have been washed and sterilised. I use the microwave to heat the jars for sterilisation and a boiling pan of water for the lids.
YOU Magazine | 9
Gingerbread men
The smell of these biscuits baking in the oven is truly amazing! They’re simple to make and fun to decorate.
125g brown sugar 1 egg 125g golden syrup 130g butter 400g plain flour 1t baking soda 2t ground ginger 2t cinnamon 1/2 t all spice 1/4 t nutmeg 1/2 t salt
– Cream butter and sugar adding the egg, golden syrup then all the dry ingredients. Mix until combined. Wrap dough in cling film and chill for a couple of hours in the fridge. – Roll out and stamp with your desired shapes. Reshape and re-roll the dough off-cuts until dough is used up. Lay on a tray with baking paper and bake at 170°C for 12-15 minutes. – Once cooled, decorate with melted chocolate, icing and/or with 100s & 1000s, M&Ms etc.
Lemon, almond and date bliss balls
I have a healthy, exercising daughter so I make these bliss balls every now and then to show her how much I love her and her healthy ways. Using this recipe as a base you can mix it up by changing the seeds, dried fruit and nuts to whatever suits you and your pantry.
2 1/2 C coconut, plus extra to roll balls in 1C natural almonds 3/4 C sunflower seeds 1/4 C chai seeds (white or black) 3/4 C dates 1/4 C pure maple syrup or honey 1/4 C lemon juice Zest of 4 lemons 1t salt (preferably Himalayan pink salt or flaky)
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– Add all ingredients in a food processor mixing until it binds together. Using a teaspoon shape into balls and rolling to ensure a smooth round shape. Roll finished balls in extra coconut and keep in sealed container in the fridge.
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10 | YOU Magazine
French plum and orange cake
This recipe is perfect to be baked in a roasting pan but feel free to put into 2 x 23cm cake tins. It is a dessert cake so it is a moist dense texture rather than a light and fluffy number. Ideal to enjoy on the day it’s made and any excess can be cut into individual size portions and frozen to be eaten at a later date. The ease of preparation and the ability to change it with any stone fruit makes it one that is kept in your favourites sections in your recipe book! 6-10 fresh plums (depending on the size of the fruit and the size of your pan as you want to cover the pan with the cut fruit), halved and de-stoned 3T caster sugar 300g butter 1 1/2 C caster sugar 3 eggs Zest and juice of 1 orange 1t vanilla essence 1C milk 3 1/2 C high grade flour 1t baking powder
– Preheat the oven to 180°C. Combine halved and destoned plums with the 3T sugar and put to the side until ready to use. – Beat butter and sugar together until creamy adding eggs one at a time until light and fluffy. Add the juice and zest of the orange, vanilla then the sifted flour and baking powder followed then by the milk. – Stir and pour into a lined large roasting tin or 2 spring-form tins. – Arrange plums on top, cut side up for presentation, and bake for 60 minutes or until a skewer inserted into the centre comes out clean. – Dust with icing sugar and serve with a dollop of cream or custard.
Autumn salad of baked tomato, courgette and grilled halloumi
Halloumi – what we call the squeaky cheese – has the very cool characteristic of keeping its shape as it heats. During the summer months when you are seeking a lighter option for mealtimes this is a firm favourite. With this recipe I’ve raided the garden and put together a flavour-filled dish that is perfect as a light vegetarian meal. Of course, strips of crispy bacon, chicken or seared strips of beef steak could be added to amp up the protein. This recipe is a generous sizing for one or add bread to share between two. Approximately 120g halloumi cheese, cut into slices 2-3 ripe tomatoes, cut in half 2-3 small to medium courgette, sliced Olive oil, herbs and salt and pepper to top the vegetables while being oved baked To serve: Balsamic glaze, salad greens, a selection of fresh soft herbs, freshly ground pepper, good olive oil, basil pesto and balsamic glaze.
– Prepare the vegetables and place in a
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baking dish with paper lining for an easy clean up. Drizzle olive oil, with fresh herbs over the vegetables, finishing with a sprinkling of freshly ground pepper and salt flakes. I often use fresh thyme and rosemary for baking as they impart good flavour and the structure of them can take the heat, whereas the softer varieties of herbs like parsley and basil are best used fresh or right at the end of the cooking process, adding to hot dishes just prior to serving. Bake the vegetables until soft and golden, generally about 20 minutes. Let rest while you heat a pan and sear off the slices of halloumi, turning once they are golden and crusted on each side. On assembling the food, add a handful of salad greens and herbs that have been dressed with a good salad dressing, in the middle of your plate, top with the baked vegetables stacking as you go. Add your grilled halloumi slices and then a good dollop of basil pesto and finally drizzle with a good olive oil, balsamic glaze and season with black pepper. Halloumi can be salty, so before adding any additional salt, taste test it.
Ways with wraps
YOU Magazine | 11
Beef lasagne Serves 4 4 Farrah’s Garden Spinach Wraps 500g beef mince 1 can chopped tomatoes in juice 100g tomato paste 1 small onion, roughly chopped 2 cloves garlic, finely diced 2T soft butter 2T flour 1C milk 1C grated cheese Olive oil 120g baby spinach leaves Basil leaves (a few sprigs) Salt and pepper – Preheat oven to 180°C. To make the mince mixture – Heat a little oil in a large fry pan over medium heat. Add diced onions and garlic until they start to soften, add mince and cook until brown. Then add tomato paste and chopped tomatoes in juice and season to taste. Turn down the heat to simmer for 10 minutes. To make the white sauce – Melt the butter in a small saucepan. Add the flour and whisk for 1 minute. Remove from heat and whisk in the milk. Return the saucepan to heat and stir until the sauce thickens. Season to taste with salt and pepper and 1/2 cup of the grated cheese. Stir until the cheese melts. Set aside. To assemble the lasagne – Lay a wrap in the bottom of a bak-
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ing dish then layer 1/3 of the mince mixture, a few spinach leaves and 1/4 of the white sauce. Lay a wrap on top and repeat with the two remaining layers. Top with the last wrap and then the remaining white sauce and grated cheese. Bake – For approximately 30 minutes or until cheese on the top is melted and golden. Finish with a few basil leaves and
serve with a side salad or coleslaw. Tips and tricks – Use different flavours of wraps for colourful layers. – Try adding other vegetables like mushrooms or carrots. – Try making this lasagne in a round baking tin so the wraps can be placed in un-trimmed. Quesadilas recipe over page Recipes courtesy of Farrah’s
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12 | YOU Magazine
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Quesadillas Serves 4 1 pack Farrah’s Burrito Tortillia’s 1 pack Farrah’s Burrito Spice Mix 500g chicken breast 1 420g can chilli beans 1 capsicum 2C grated cheese 120g baby spinach leaves Oil – Cut the chicken into strips. Place in a bag or bowl and coat in Farrah’s Burrito Spice Mix. – Heat a little oil in a pan on a medium heat until hot and cook the chicken. – Place a tortilla on a board and layer with chilli beans, strips of chicken, diced capsicum, grated cheese and a few baby spinach leaves. – Place another tortilla on top and layer ingredients again. Place the third tortilla on top. – Toast the tortillas in either a sandwich press or fry pan, or bake in the oven until the tortillas are golden and crispy, and the cheese is melted.
PHOTO MEGAN GNAD 030317-MG-0076
FOOD MINIMISATION GOODIE BAGS Thanks to Waste Free Living and Kate Meads, the Guardian has two food minimisation goodie bags to give away, worth $100 each. The pack includes a copy of Left Ova Magazine, reusable honey wraps and produce bags, fridge and freezer labels and reusable food storage packets.
HOW TO ENTER: Email your name, address and phone number to goodies@theguardian. co.nz (with Waste Free Living Giveaway in the subject line) OR
Send your letter to Waste Free Living Giveaway, PO Box 77, Ashburton
RULES AND ELIGIBILITY: 1 entry per person and per household. Guardian staff and immediate family members are not eligible for entry. All entries must be received by 9am, March 31. The winners will be contacted and can collect their prize pack from the Guardian offices, Level 3, 161 Burnett Street.
FARRAH’S WINNERS The five lucky winners of our Farrah’s giveaway pack, which includes white snack wraps, cheesy snack wraps and a Farrah’s lunchbox, are:
J. Donald J. Crean Charlotte Kidgell Jordanna Watson Barbara Field Congratulations to our winners and the prize packs will be sent directly to you!
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Weddings 2017
14 | YOU Magazine
The dos and don’ts of
1. What is wedding stationery?
It’s anything that you need in the run-up to the wedding and on the big day itself, anything from savethe-date cards, invites, seating plans, table name cards, menu cards, table numbers, wishing well signs, ceremony programmes and thank-you cards. Designers and printers will usually offer discounts for multiple orders, so organise everything at once. Using your wedding theme and colour scheme are important as an anchor point.
2. Do I need to send save-the-date cards?
If you have guests travelling from afar, save-the-date cards give them plenty of notice to start making travel arrangements. The more notice you can give these guests, the better. Usually they can be sent nine months before the wedding date.
3. When should I send my wedding invites?
Wedding invites should be sent four months before your wedding date. Don’t leave the RSVP date too long, about two months from the wedding date. This gives you plenty of time to follow up any outstanding invites before you need to confirm numbers.
4. How long will it take to get my wedding stationery?
To be on the safe side allow six to eight weeks. If you have a clear concept it can be quicker. If you are using a designer, the first meeting is essential to give clear instructions on what you are looking for. Alternatively, ordering online is becoming more popular. Local design companies can also be a cost-effective friendly option for wedding stationery.
It’s all about wedding stationery... We’re proud to have joined forces with One Big Day and experienced wedding stationery designer Poppy Sparrow. Boutique design coupled with industry-leading printing equipment - the perfect match for all of your wedding stationery needs. Drop by to get inspired by our large selection of samples and discuss your dream stationery today! 285 Havelock Street, Ashburton | onebigday.co.nz | heartlandprint.co.nz
5. How many invites do we order?
Go through your guest list and work out who are couples, singles and families. To be safe, add another 20 on top. It’s usually more cost effective to do one print run than order the odd few at a later date.
6. Can using a designer be an expense we can avoid?
Yes, using a designer can be expensive, but it’s money well spent. They have
Weddings 2017
YOU Magazine | 15
wedding stationery
no emotional connection to your wedding, can offer great advice and take the stress and worry out of doing something on the cheap. They are professionals who can advise, proof-read and ensure your stationery is delivered as required on time. Do you want to spend three weekends, surrounded by glue, gold foil and different types of cards?
7. How much should I spend on my stationery?
Spend about 5 per cent of your total wed
ding budget on wedding stationery, so if you are spending $10,000 on the wedding, then the cost of the wedding stationery should be $500. It is important to make sure the invitations fit in with your budget.
Finally, your save-the-date card or wedding invite is the first insight into your wedding day for your guests. It should reflect the day you have planned, it’s a tiny window into the theme and feel of the wedding and should reflect the big day.
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Weddings 2017
16 | YOU Magazine
When choosing the first You and your part- 1. Is the song danceable? Start off by finding a song with a strong ner may have a beat. Choose something that gets your special song, but head nodding, feet tapping and hips swaying! Next comes the speed of the song, do the question is, is it you want a slow dance or a fast dance. appropriate for this 2. How do you want special moment? your dance to look? Social media is a flurry with fabulous first There are a few dances from flash mobs to the ones that things that need start utterly romantic and then morph into to be considered upbeat unconventional. Dance lessons are becoming popular, when you make the investing to ensure your once in a lifetime decision on your spotlight moment is perfect, will be well worth it. big dance floor 3. Are the lyrics appropriate? debut. We can all get lost in the sound of a song,
but often we don’t fully listen to the lyrics, or even understand them. Ensure your dance choice does not have any negative hidden meanings or inappropriate language.
4. Is the song too long?
You want to make the maximum impact in the shortest time, don’t keep your guests sitting through a five-minute song, choose something around two to three minutes. Keep it short and timed to perfection, your guests will love it.
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Weddings 2017
YOU Magazine | 17
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The Honeymoon Bridal Registry allows your guests, both overseas and at home, the convenience to contribute to your weddingEnter and on the day to be in to honeymoon with ease. It works in the same way as any gift registry PRESENTATIONS & EXPERT ADVICE except that with the Honeymoon Bridal Registry your guests ‘gift’ to Weddings . Conferences . Events IRECT FROM AND TOUR COMPANIES you is in AIRLINES the form of monetary contributions towards your wedding 2 RETURN FLIGHTS Bakehouse . Accommodation to Europe & a and honeymoon.
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PRESENTATIONS & EXPERTWedding ADVICE Venue Award Winning Waterfront DIRECT FROM AIRLINES AND TOUR COMPANIES
7.00pm on Tuesday 18th October 2016 Hotel Ashburton Racecourse Road, AshburtonFollow us on www.stonebridge.co.nz
RSVP BY FRIDAY 14TH OCTOBER TO ASHBURTON@HOT.CO.NZ OR CALL 03 3078760 enquiries@stonebridge.co.nz
ph. 03 693 7912 | m. 027 415 7869
Book Your Wedding
Hotel Ashburton offer spectacular gardens which provide a fantastic space for wedding ceremonies, locations for photographs, pre-reception drinks and cocktail style weddings. With multiple venues, flexible spaces and the ability to customise, we can work with you to create your wedding, your way. Contact us to arrange a tour of our facilities and discover just how special your wedding can be. Book your wedding and receive exclusive upgrades* Book your wedding at Hotel Ashburton and receive exclusive upgrades when you pay your deposit before 30 June 2017* You’ll be smiling all the way to the wedding aisle, and into your future!
Enquire today!
0800 330 880 fb.com/HotelAshburton events@HotelAsh.co.nz
Your wedding, your way at Discover just how special your wedding can be! Hotel Ashburton’s most experienced wedding venue delivers the complete wedding package, an impressive garden, on-site award-winning catering, full bar facilities, and staff to look after your every need. Our function rooms and on-site parking allow the flexibility to host 50 to 400 guests.
Accompanied by 54 modern, ground floor and well-appointed accommodation rooms, your guests can stay on-site, without the need to worry about transport to and from venues, and continue the celebrations.
Spectacular gardens Our unique point of difference is our spectacular gardens, covering over four acres,
YOU Magazine | 19
creating a wonderful atmosphere and backdrop for ceremonies, cocktail-style receptions, photographic sessions, and more. We have a range of manicured lawns, streams and ponds, bridges and established gardens for that perfect backdrop. Our gardens offer a great place for your guests to mix, mingle and reconnect with one another while you have your photos taken. Perhaps a cocktail-style wedding reception on a warm Mid Canterbury summer’s eve is your idea of the perfect reception.
Personal touches Being Mid Canterbury’s most experienced does not automatically make you the best, so we strive to offer personalised touches to make you, the wedding couple, look like the perfect hosts. Hotel Ashburton’s designated wedding co-ordinator will be by your side throughout the entire planning process and with personalised support from the hotel’s staff, you will enjoy a hassle-free day, where everything is taken care of. Hotel Ashburton specialises in ensuring your day runs smoothly. From food and beverages, to seating and tables decorated to reflect your style, we have the people who care and want to make your day one to remember for all the right reasons.
Package highlights Hotel Ashburton’s packages cater for engagement parties, ceremonies and receptions. Highlights of our full package includes: • Reception room decorated with white table linen, co-ordinated napkins, glassware, cutlery and crockery. • Head table dressed in organza complemented with a large backdrop and fairy lights. • Complementary honeymoon suite for the bridal couple on their wedding night with breakfast served to your room and late check-out of 12 noon. • Courtesy van. Advertising feature
20 | YOU Magazine
Move over Peppa Pig ... Move over Peppa, there’s a new pig in town – Pearl – and she’s super cute! A recent invitation found us mingling with other local farmy types and, to my amazement, this couple had acquired a teeny, tiny, cute house pig for their children! I squealed – probably on a par with what a pig would sound like. Was this for real? The small chubby brownish pet waddled its way through their home as though it owned the joint. I had to ask questions, and lots of them. Was it too soon to promise my own preschoolers I could produce a stumpy little piggy pet for them? “What does she eat?” I pried. “Everything.” In fact a cautionary tale followed as Pearl’s mum told me how she’d escaped and ended up at the automatic chicken feeder with her snout poised and mouth wide open, gobbling up everything in sight
FARMY PRINCESS with DONNA-MARIE LEVER
for several hours on end. Little Pearl was no bigger than a fat cat (although much, much rounder), and smaller than an average dog, although I heard whispers that she was only a baby and would grow to become a giant pig one day soon. Is this really a common thing out here in the country? This could easily be my next project – how much work could they really be? After all they seem to take care of themselves and tidy as they go by eating the scraps. But then, true story, right before my very eyes perfect little Pearl may have met her match in the tummy ache department and actually bitten off more than she could really chew. This cute, gorgeous wee kune kune proceeded to pooh (on tap)
through the entire house letting out the odd snort as she went as if to justify her moves. There were shrieks from the house guests – a mortified looking mother – and me trying to hide my reaction, I was sort of laughing. It was an outrageously funny situation, if it weren’t for the fact this poor woman had to grab the wet wipes and sweep and scoop Pearl’s mess. Of course I offered to help, but was told it was all perfectly under control and that she’d never done this before in her life. That, I wasn’t sure of, but what I was sure of was the pet piggy thing is not for us, just maybe not yet anyway. My zoo-like living arrangement with the two toddlers is well and truly enough for now! TV reporter, journalist, mum and born and bred Aucklander Donna-Marie Lever on life after marrying a farmer and moving to rural Mid Canterbury.
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Cruising the rivers of Europe DESTINATION with Maxine Whiting
There are many ways to explore the world and river boat cruising in Europe is a way that has had that “just right” feeling for many travellers over the past few years. River cruising transports you at the right pace with the most magical views of enchanting castles and medieval villages at every turn of the rivers. The ever-popular Rhine, Main and Danube rivers are often favoured, taking you from Amsterdam in Holland through Germany to Budapest in Hungary. The rivers of France give you the opportunity to explore Burgundy, Provence, south to the Cote D’Azur area and north of Paris to include the Normandy beaches area. The Black Sea is often somewhere travellers have on their bucket lists and once again you can reach the Black Sea on a river boat. There are many areas to explore and options to consider when planning your river boat cruise. A guided holiday on a river boat gives you the luxury of unpacking once, early starts are few and very far between, all meals are included, some even include all beverages from bubbles at breakfast to speciality coffees and fine teas. More often than not your river boat will be berthed close to the small villages along the river, giving you easy access if you are
keen to explore on your own. If you prefer an excursion from the ship these are easily arranged and often included. The ships become your home away from home. Staterooms are available with floor to ceiling sliding doors, often with a French Balcony, or on the lower deck with windows only. Complementary wi-fi is often included, allowing you to keep in touch with family and friends back home. The lounge areas offer cosy seating and panoramic windows. The main dining rooms also have windows so you won’t miss a thing along the way. Libraries with board games etc, fitness centres and hair salons are the norm on most ships.
Some ships have bikes available so you can leave the ship and ride along the river path to see the river from a different view and join the ship again at the next stop. Special interest cruises include jazz, WWII history, Christmas festive time, tulips and windmills, the list goes on. So if you are interested in a special interest cruise it is highly likely we will be able to find just what you are looking for. At House of Travel we have experienced travelling on a river boat in Europe and Asia. Bring your ideas into House of Travel Ashburton and we will create the best holiday together. Advertising feature
Indonesia Island Discovery by House of Travel.
ROMANCE THE WIND ABOARD A TALL SHIP
7 night cruise Bali round trip aboard Star Clipper
Bring your ideas in to House of Travel and we’ll help you get there.
They are the stars of the sea. Star Clipper is as fleet as the wind and as graceful as swans. This is a true clipper ship reflecting their proud heritage in every inch of their polished brass and gleaming brightwork. Discover a new age of sail, where the traditions of the past are happily married to the comforts and amenities of the present day. Star Clipper is a modern cruise ship in every way, created for luxury-loving passengers who also love the traditions and romance of the legendary era of sailing ships.
from
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Share twin in an Inside Stateroom (Cat 6). Departs 20 May 17 (more departures available). Flights are additional. Cruise includes: All main meals & entertainment onboard, taxes, fees & port charges HIGHLIGHTS: • WALKING TOUR TO THE CRATER LAKE OF SATONDA • VIEW KOMODO DRAGONS • SNORKELLING AROUND GILI ISLANDS
The best holidays are created together.
1 9 6 E A S T S T R E E T, A S H B U R T O N I 0 3 3 0 7 8 76 0 I A S H B U R T O N @ H O T.C O. N Z CONDITIONS: Prices are per person twin share, cruise only in NZD based on lead-in Cat.6, economy season, inclusive of port charges and early booking discount. For sale until: 31Mar2017. Gratuities of AU$10 per person per day are additional and payable on board. Valid for new bookings only & not combinable with any other offers. Alternative departure dates available: 3 Jun 17, 1 Jul 17, 15 Jul 17, 12 Aug 17, 26 Aug 17, 9 Sep 17, 23 Sep 17, 7 Oct 17. Flights are not included. Offers are subject to availability and can change without notification due to fluctuations in charges and currency. Credit card surcharges apply. For full terms and conditions please view adventureworld.co.nz/terms-and-conditions. CRS260217 SC
22 | YOU Magazine
Motivating staff by providing resources It would only be in very rare circumstances that you would expect to work in darkness. I guess an old-time photo developer would need a darkroom, but, in general, people work better where they can see what they are doing. So if you want people motivated to work you give them light – you make it as easy for them as possible. I am continually surprised by the obstacles that some employers put in their staff ’s way: “I want you to make this system work and if you need help just ask me ... but I’m busy and often out of cellphone range.”“I expect efficiency but I won’t be able to give you notice of workload in advance.” This issue is not new – historically, one of the biggest causes of lost battles in war is lack of effective supply. It’s very similar in business. Happy, productive staff generally have the tools they need for their job. Note: This is not just a manager’s responsibility – everyone needs to communicate their needs clearly and not expect managers to “know” what they need. Managers have to think about a huge range of issues and an employee making a cryptic reference to something can be
HR ESSENTIALS with Mike Johnson
easily misunderstood. So, practically, what can you do to ensure your people are effectively supplied with the resources they need? I’ll make three points: 1. Communicate your expectations clearly. Simply saying you want a particular task “done” can create confusion about the standard of work required. (Employees – if you are unsure, ask for clarification). A key staff member of a client of mine never felt resourced, simply because her own standards of perfectionism went way beyond her employer’s expectations, and she never clarified it. Job descriptions that define standards required are very helpful. 2. Avoid becoming a bottleneck yourself. Delegate enough authority to let staff make the decisions they need. This should include some ability to spend as needed. I’ve known team leaders get very frustrated by not having the authority even to buy coffee for their team.
(And if you are frustrated, then ask). I know it is difficult for small business owners to let go, but the trust it builds is tremendous. And a simple authority matrix can facilitate this and set strict limits to minimise risk. 3. Provide the right equipment, guidance and support. This generally goes without saying. However, with more people working remotely, you need to ensure they have the access they need to IT systems and information. But even if all these are in place, a lot of us claim we just don’t have enough time. Often this is because we get distracted or just don’t manage our time well, but it is also true that work demands in most jobs continuously grow, yet allowance for error doesn’t. This creates stress and we all need to recognise this and be as flexible as we can. I would never encourage complaining, but positively identifying a need for help at an early stage must make it easier for everyone. Problems in this area are often easily addressed. And I am very happy to help you. Next month I will take a look at how the employment standards laws are affecting you a year on.
Want to get your employment agreements right, so they protect you? Talk to us first. We take the worry out of employment compliance and get your people management right. Who? When? What? How? – just ask. Phone Mike today on 027 280 8546 or email mike@essentialhr.co.nz Monthly Lunchtime seminars, 12:00 – 1.30 Community House. April 20 ‘Employment Agreements - making them work for you’ $30 per head www.essentialhr.co.nz | PO Box 7213 Sydenham, Christchurch Room 11 Community House, Ashburton
Childs Play Pre-school
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Ashburton Pre-Schools’ Directory
We pride ourselves on our relationships with families and whānau and have a familyfocused culture at our centre, collaborating with parents so we can get the best learning outcomes for children. We have recently changed ownership and are now under the Evolve Education Group umbrella; we are looking forward to working together. We have over 90 per cent quality registered teachers and teachers in training who are supported by long-term teacher aids. There are three purpose-built areas at Childs Play which focus on age appropriate experiences. The Nursery for children aged three months to two years – providing kind, caring and compassionate teaching, a nurturing, calm and peaceful environment. Stepping Stones caters to our two and
Opening hours 7.30am - 5.30pm
TAKING ENROLMENTS NOW FOR 2017 23-25 Main South Rd, Tinwald, Ashburton, Phone 03 308 2959 Email admin.childsplay@eeg.co.nz
Taking enrolments now
three-year-olds and focuses on building strong relationships with children so they feel comfortable exploring their environment, encouraging their independence and social skills. The extension room for
• High Quality Teaching Staff • We provide healthy and nutritious meals in conjunction with the Healthy Heart foundation • 4 purpose designed rooms to provide age appropriate learning activities • Specially designed school readiness programme 80-82 Peters Street, Ashburton Phone 308 1379 ashburton@jigsawpreschools.co.nz www.jigsawpreschool.co.nz
We are open 8.00am to 4.30pm Monday to Friday
our over-fours focuses on skills that will support a smooth transition to school. This encourages the development of independence and self-help skills while fostering discovery of the world and continued exploration of play. Our two large outdoor environments offer opportunities for exploration; teachers complement this exploration with core curriculum activities and planned experiences ensuring our tamariki are learning through play. We have an open door policy; we invite you to come and explore our centre with your child any time. Advertising feature
ABC Allenton 122-124 Harrison Street, Allenton abc.allenton@best-start.org Phone: 307 7407 | www.best-start.org
100%
QUALIFIED TEACHERS
www.phoenixpreschool.co.nz 174-176 Chalmers Ave, Ashburton 03 308 0380 info@ashburtonmontessori.co.nz
Phone (03) 308 8461 27 Walnut Ave, Ashburton
www.ashburtonkindergartens.org.nz
03 308 3779
24 | YOU Magazine
Understanding your fertility If you are thinking of having a baby – or that you might want a family in the near future I would recommend starting the conversation as soon as you can. Areas to consider that impact fertility are listed below.
Age The biological clock is the most important factor when having a baby. Young women without fertility problems have about a 25 per cent chance of having a baby naturally if they try at the right time of the month. This falls to about 12 per cent at age 37 and 5 per cent at 42. Today, we are seeing more women having their first child over 40 years of age. It is possible, but you are also more likely to need help. To work out your chances visit our biological clock at fertilityassociates.co.nz.
How long is too long The online biological clock can also tell you how long to try for naturally, before seeking help. For example if you are 39 years of age you should consider seeking help after five months, and should definitely be seeking advice after one year. Every year counts when you are getting into your late 30s.
Fertility time frame Today we have the anti-mullerian hormone (AMH) test to estimate ovarian reserve. This test can help predict how many eggs you are likely to obtain during a cycle and can identify who may experience early menopause. This test can be taken through your clinic but may need the help of a fertility specialist to interpret the results.
Other health conditions If you experience other gynaecological conditions such as polycystic ovaries or endometriosis, it is also recommended you seek advice early to understand your chances.
FERTILITY ASSOCIATES with Dr Sarah Wakeman
Get him tested too
Of the couples we see, approximately 50 per cent are experiencing fertility issues that stem from the male – so if you are trying, and it is taking longer than you think it should, take him along to the initial fertility screening appointment.
Not met Mr Right? There are other options available and talking through your options with a specialist or even calling the free nurse
consultant is a great way to find out more. There is a waiting time for sperm donors, so we recommend you don’t put off that first appointment. We recommend you start the conversation as early as possible, either with your partner, your general practitioner or one of our team. Being informed is the best thing you can do towards having a baby. Fertility Associates offers free nurse consultations – and can provide both public and privately funded fertility treatment options. Visit fertilityassociates.co.nz for more information. Advertising feature
The
best call we ever made.
“After years of trying for a baby I finally called and got great advice – and after meeting with a specialist we now have our lovely baby boy! The Free Nurse Consult was a great service – the best call we ever made.”
The sooner you take the first step – the better your chances.
Fertility Associates offers free nurse consultations. Talk to an expert today. Book at 0800 255 522 or fertilityassociates.co.nz Or contact Christchurch’s leading fertility clinic on 03 375 4000
26 | YOU Magazine
Things we love
STONEYHURST CREATIONS Family Birthday Board $70
STONEYHURST CREATIONS Silver plated Necklace $25
STONEYHURST CREATIONS A little bit of Sparkle $25 I SITE Kiwi New Zealand Mug $12.50 I SITE Sheep $17.90 JOE JANDALS Flamingo Chair $750
I SITE Purple “Driving” Drink Bottle $13.90
JOE JANDALS Millennium Falcon unframed print including matte border $220
JOE JANDALS Gorilla Painting 800mm by 860mm $380
Looking for a unique gift or souvenir come and see our wide range of New Zealand made products.
Handcrafted, custom-made, rustic and unique, made-to-order
Earrings Hairclips & hair-ties
Necklaces Wooden photoboards
Thatcher Road, Geraldine, Ph 03 692 2827
ASHBURTON i-SITE 7 East Street, Ashburton Ph: 03 308 1050
METHVEN i-SITE 160 Main Street, Methven Ph: 03 302 8955
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Fashion we love
SPARROWS Lemon Tree Chloe Stud Dress $139.90
ALL ABOUT A GIRL White Chalk Dianna Top $99.00
SPARROWS Lemon Tree Gabriella Long Shirt $139.90
ALL ABOUT A GIRL White Chalk Tussock Cardi Stars $105.00 SPARROWS Lemon Tree Bella Dress $229
ALL ABOUT A GIRL Lemon Tree Annie Cardigan $139.90
STYLE FOOTWEAR Crystal Boot by Ziera $50 off now $249.95
STYLE FOOTWEAR Elise by Ziera in Black Patent $239.95
All About A Girl
Bush Inn Centre, Christchurch www.allaboutagirl.co.nz
STYLE FOOTWEAR Libra by Ziera $40 off now $219.95
Sparrows
East Street, Ashburton www.sparrows.co.nz
Style Footwear
177 Burnett Street, Ashburton facebook.com/stylefootwearashburton www.stylefootwear.co.nz
28 | YOU Magazine
12 natural ways to he get your glow on
With the change of the seasons, you may notice that your skin appearance has become rather dry or you have other troublesome skin conditions. And you are finding that your skin is in need of some TLC (tender loving care), externally and internally. To have and maintain healthy glowing skin can sometimes be a complex scenario for many. Those blessed with smooth, glossy, glowing skin are either lucky, or are doing the right things to have good looking skin. The skin is known as one of the four ways the body will detoxify toxins, and generally when the other three detoxifying pathways (liver, lungs and bowels) are taxed. If the skin is clogged, it is a sign that the other detoxifying pathways are stressed as well. You feel good about yourself when you have healthy looking skin. So if you are struggling with poor skin health, here are a few suggestions to aid you in achieving that long desired, clear complexion once again. Suggestions to achieve shiny and healthy skin: 1. Eat more seafood – Fish and shellfish are known to be high in the micro-nutrients zinc and selenium. Zinc is especially important for the maintenance and health of your skin. 2. Drink plenty of water – Increasing the consumption of water helps the body to detoxify more efficiently and your skin will begin to glow as a result. Cut out the sugar-filled drinks. 3. Eat foods high in B vitamins – Foods that contain B vitamins, like wholegrains, also known as fibre, are effective for maintenance of gut health and as a powerful stress support nutrient, therefore getting your daily requirement will be beneficial to your overall skin health. 4. Consume dark berries – They contain high amounts of antioxidants which are important for fending off free-radical damage to our skin and are anti-inflammatory. They are fundamental in aiding the strength of your connective
NATURALLY YOU with Jane Logie
tissue which supports your skin’s suppleness and improves its natural glow. 5. Omega 3 oils – Particularly sourced from oily fish, and also found in green leafy vegetables, venison and walnuts, to name a few of its core sources, are responsible for the moisture content found in your skin, oil production and skin cell maintenance. 6. Improve gut flora – Eat a probiotic such as a natural yoghurt or take a probiotic supplement. When we consume large amounts of yeast and sugar we can easily tip the balance of our gut flora to more of the unfriendly kind, hence leading to all sorts of health issues, and in particular poor skin and immune health, which can go hand in hand. 7. Consume more vitamin C rich foods – Oranges, lemons, limes, grapefruit, parsley and red berries in particular. Vitamin C is a highly important nutrient for adrenal health which is often linked to stressed-out skin and noted for its ability in repairing wounds and skin lesions. 8. Include St Mary’s thistle – It is a highly regarded herbal plant that has been used extensively throughout the world to aid in detoxifying the body and used to improve skin health. Not a weed to ignore as it is often used in many herbal health treatments. 9. Reduce sugar intake – High sugar consumption can really affect your skin health and it is remark-
able by abstaining from high sugar consumption, for an extended period of time, how much more improved your skin health can become. 10. Increase intake of brightly coloured fruits and vegetables – Fruits and veges are a powerful source of the core nutrition that your body and skin health will thrive on, to help improve your overall skin complexion. 11. Seeds and nuts – Nuts are packed with nutrients such as magnesium, zinc and selenium that help repair damaged skin and feed it with the correct nutrition it requires. 12. Take time out – Find plenty of solitude time where you can, that will help feed your soul, body and mind. In return allow your skin to represent a calmer and healthier you. For some, repairing the skin and getting it looking healthy again can occur with a few minor adjustments to their lifestyle, and diet, and may require only a short period of time before noticeable changes have occurred. For others, skin can be a more complex situation that may require a number of adjustments to your lifestyle and diet that should be maintained for a longer period of time. Patience is sometimes the secret ingredient to obtaining healthy glowing skin once more. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven
‘
elp
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Dark berries contain high amounts of antioxidants which are important for fending off free-radical damage to our skin and are anti-inflammatory
Homemade lemon pepper fish There is nothing quite like eating fresh fish from the ocean, the freshness and flavours are soft and subtle, and a nice change from red meat. Fish is also packed with nutrition that will help to feed and nourish your complexion, and overall general health.
1 -2 medium sized fillets or fish steaks (firm white fish, like blue cod or groper) 1/4 or 1/2 fresh lemon (large) 1/4 to 1/2 t sea salt 4-8 grinds of black pepper
White pepper, good couple of shakes 2-4T soft butter
– Pre-marinate the fish with the lemon juice squeezed over it, for at least 15 to 30 minutes and seasoned with the above condiments – sea salt, white pepper and black pepper. – Heat a heavy-based pan on a medium heat. – Place butter in pan and let it melt. When it starts to sizzle, place the fish face down (opposite side to the skinned side) and cook for at least
7-10 minutes and then turn over and cook for another 7-10 minutes, until fish looks like it is starting to flake, and looks white inside when slightly pulled apart. – Set the cooked fish aside and let stand for 3-5 minutes. – Then place fish on serving plate, and drizzle over any left-over juices. Serve with new potatoes/rice and a fresh side salad with camembert cheese (if desired), and some lemon. Hmmm – delish. Recipe and photo Jane Logie
30 | YOU Magazine
Love your heart We all know that eating well, exercising regularly and managing stress lie at the foundation of a healthy heart. If we’re already doing all those things, is there anything else we can try to support our heart health? Research suggests that the answer to that question may involve garlic. Over the past 200 years or so, researchers have tried to understand how the herb works. Initially, they thought a compound called allicin was responsible for its effects. However, allicin is extremely unstable and breaks down quickly when it’s heated. If allicin was the active ingredient, garlic would need to be raw to be effective and most people just can’t eat raw garlic. Nutra-Life Aged Garlic Extract is a different kind of garlic. It starts its life as fresh, organically-grown garlic, and is then naturally aged in controlled conditions for up to 20 months. When researchers first tested the resulting extract, they discovered that several of the compounds in it had changed dramatically from those in fresh garlic. Instead of the expected harsh, unstable, unpleasant-smelling organosulfur compounds like allicin, the researchers found milder, more stable, odour-free, sulphur-containing amino acids. It’s these amino acids that are thought to give Aged Garlic Extract all the benefits of fresh garlic, without the characteristic garlic odour. Aged Garlic Extract is also one of the most researched forms of garlic.
The goodness OF Garlic
Some of this research has looked specifically at heart health. Several studies have suggested that Aged Garlic Extract supports a healthy blood pressure, normal cholesterol balance and overall circulatory system health. If you have any pre-existing medical conditions, or if symptoms persist, consult a healthcare professional prior to use. Always read the label and take as directed. Vitaco Health (NZ) Limited, Auckland. TAPS PP9234. Advertising feature
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Ask staff in-store for information
ASHBURTON The Arcade
(03) 308 1815 h2k11@xtra.co.nz
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32 | YOU Magazine
FREE
Daltons Premium Bulb prize pack
Bulbs are a superb way to add springtime fragrance and colour to your garden after a long winter. Plant different varieties to give variations in height and colour. Always label where the bulbs are in the garden so they are not damaged or accidently dug up when dormant over winter. We have a Daltons Premium Bulb pack to give away which contains everything you need to grow gorgeous blooms. The pack is valued at $85 and contains 2 x Daltons Premium Bulb Mix (15L), 1 x Daltons Premium Bulb Fertiliser (1.5kg) and 1 x Daltons Organic Biofungicide granules (250g), PLUS a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts.co.nz.
Be in to win
Stumpy carrots
Heather Daly is this month’s winner with the following question: My carrots only ever grow short and stumpy. Around 1 inch in diameter. The ground is very pliable. It could be the condition of your soil that is affecting your crops. When planting in the same spot each year, you are depleting the soil of the same nutrients each time. A simple fix to your problem would be to move them to a different site. This also helps avoid the build-up of diseases in the soil. Be sure the soil in the new site has been well prepared and has good drainage. Remove any stones, old roots or anything else in the soil that will get in the carrot roots’ way, as this can result in it growing around the obstruction into an odd shape. Carrots can be produced better when soil is mounded up after germination; as well as not planting them too close together – thin seedlings out to stop overcrowding. If you are unable to plant in a different location, then you will need to improve the existing site’s soil dramatically to ensure a good crop. Enrich it by adding a good quality soil mix and plenty of compost. This will give the soil a much-needed boost and help with drainage. Carrots are relatively easy to look after and only need regular watering to keep them growing rapidly. Avoid over-fertilising your carrot plants as you will end up with prolific green tops and no carrots below! For more information check out our How to Guide on vegetables at www.daltons.co.nz
Email goodies@theguardian.co.nz with Daltons Premium Bulb prize pack in the subject heading, or write to Premium Bulb 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 March 31.
For more information on Daltons products visit www.daltons.co.nz
All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published. Daltons post the prize to our lucky winner.
YOU Magazine | 33
Let the autumn gardening begin As we head towards autumn we can reflect upon an extremely difficult summer in the garden. Right throughout New Zealand, there have been incredible variations of temperatures, rainfall, wind velocity and cloud coverage. A very trying summer for all! Now is the time for final harvesting of summer fruit and vegetables and the planting of your winter vegetable garden. Vegetables to be harvested in March include beans, beetroot, cabbage, carrots, celery, corn, cucumbers, eggplants, jerusalem artichokes, lettuce, melons, onions, potatoes, pumpkins, radish, silverbeet, tomatoes and yams. You may wish to save seed for next summer’s garden. Simply clean and dry the seed, then store them in a dry part of your garden shed. Don’t forget to clearly label them! Prepare areas for your winter vegetable garden by thorough digging, adding fresh compost and ensuring there is adequate drainage. Winter veges you can plant up now (either seed or young seedlings) include beetroot, broccoli, brussels
sprouts, cabbage, cauliflower, carrots, lettuce, onions, radish, silverbeet, spinach, swedes and turnip. Always try and stagger your plantings to encourage continuous harvesting throughout the season, rather than having all the vegetables mature at the same time. Summer flowering annuals are nearing the end of their flowering season. It’s time to remove old plants and prepare the areas for your winter displays. Winter-flowering annuals to plant now include alyssum, calendulas, cineraria, cornflower, lobelia, nemesia, pansy, primulas, snapdragons, stock and wallflowers. Winter flowering annuals are an excellent means of brightening up dull parts of the garden, either planted in containers or especially in rose gardens where planted roses appear very bare. For example, a mass planting of Primula malacoides looks amazing in the winter garden. We are nearing the end of bulb planting season in the colder parts of New Zealand. As with all plants, thorough preparation of the soil prior to planting the bulbs will produce a better display in spring. Bulbs to
plant in March include anemone, daffodil, hyacinth, ixia, lachenalia, freesia, ranunculus, sparaxis, tritonia, tulip and watsonias. The last of the peaches, golden queen, matures in March. Numerous apple and pear varieties are now ripening and eating grapes are now at their sweetest. Cover with netting if birds are a problem. In warmer parts of New Zealand passionfruit will be ripening. Harvest as they ripen on the vine or pick up off the ground. Peach and nectarine trees that have cropped can now be pruned removing old wood and retaining enough new season’s growth for next season’s fruit. It’s always a good idea to maintain tree height at two to three metres to allow for easier picking and for netting if birds become a problem next season. When autumn rains arrive, the renovation of existing lawns or the laying of new lawns can begin. A handy tip is to sow a mixture of grass seed as this provides a better all-yearround lawn. With existing lawns, fertiliser can be applied and watered in well.
THE PERFECT PLACE FOR YOUR AUTUMN
PLANTING PROJECTS - Native revegetation & Landscaping - Ornamental & Specimen plants - Firewood & Shelter trees - Fruit & Nut + truffle inoculated trees
1133 Main South Road, Chch
Phone: 0800 800 352
Primula Malacoides.
www.southernwoods.co.nz
34 | YOU Magazine
YOUR FOOD GUIDE Railway Tavern A friendly, locally-owned pub, it is has been owned by Craig and Helena Dunlea for three years. You can’t miss the Railway Tavern with its turquoise blue exterior, situated over the railway line on Railway Terrace West. As soon as you walk through the doors into the spacious open-plan bar area, the relaxed family friendly atmosphere welcomes you. With a wonderful weekday menu consisting of super tasty pub grub, you can enjoy nachos or a delicious burger for a great weeknight meal when don’t feel like cooking. A restaurant area, open Friday, Saturday and Sunday nights, boasts a separate bistro menu showcasing some good old favourites, like steak or schnitzel, finished off with a selection of delicious desserts. Craig and Helena have ensured there is a great kids’ menu available and have an array of toys and colouring-in books to keep the kids busy while Mum and Dad relax and enjoy their time. The main bar area has two pool tables, large screen TV for all the avid sports fans and an outdoor garden area for you to catch the last of the summer sun.
THE LAKE HOUSE Fun at The Lake House at Lake Hood. Enjoy a coffee and cake, a cool beverage on the deck with one of our platters or stay and enjoy a full dining experience over lunch or dinner. You can even pull up to our dock on your boat from the lake and enjoy our hospitality. Excellent kids menu. Open 7 days. Open
Mon - Fri 10am - til late Sat - Sun 9am - til late
Lake Hood Drive, Lake Hood Phone 302 6064 or book online at www.lakehouselakehood.co.nz
THE BROWN PUB
RAILWAY TAVERN
The Brown Restaurant & Fireside Bar offers more than one would expect from your standard pub fare with classic country favourites and a range of tasty mains dishes to suit all tastes. Extensive restaurant quality takeaway menu. Kids 10 and under eat for free in our family friendly spaces. (T & C apply) Fantastic new outdoor space available to hire.
The Railway Tavern has charm, It’s not often you come across a family run pub with such a relaxing atmosphere, providing traditional pub fare. There are pool tables and gaming machines and a beautiful garden bar to relax and enjoy the summer evenings in.
Open:
7 days for lunch and dinner
Cnr Main Street & Forest Drive, Methven, Mt Hutt Village Phone 03 302 8045 www.brownpub.co.nz
Open:
Mon 3pm - Close Tues – Sat 11am – Close Sun 3.30pm – 9.30pm
124 Railway Terrace West Rakaia Phone 03 302 7005
DUNSANDEL COUNTRY CAFE & BAR
THE BLUE PUB
Conveniently located on the main road of Dunsandel is the newly refurbished Dunsandel Tavern. Cafe by day restaurant by night, there is something for everyone from 8.30am til late. Whether it’s coffee and cake or a hearty country meal you won’t be disappointed. With a family friendly atmosphere we look forward to seeing you soon. Bookings are recommended.
Extensive all day menu plus a selection of tasty mains and house made desserts for relaxed evening dining. Also offering Samuels Summit Venue for your next corporate function or Christmas party. Regular live music in the main bar if you chose to make a night of it. Above all else, we aim to please. All menus can be viewed on our website www.thebluepub.com/restaurant-menus
Open daily from 8.30am Main South Road, Dunsandel Phone 03 325 4007 facebook.com/ DunsandelCountryCafeandBar
Open: 7 days for lunch and dinner 2 Barkers Rd, Methven, Mt Hutt Village Phone 03 302 8046 www.thebluepub.com
YOU Magazine | 35
OUT AND ABOUT @ Mt Hutt Mountainbikers and walkers took in magnificent vistas amid spectacular sunshine at Mt Hutt on Saturday as part of the biennial open day. Guardian photographer Robyn Hood took these pictures. Mt Hutt Ski Area manager James McKenzie and Josie Couchman visiting from Turangi in central North Island.
David and Robyn Pawson of Christchurch.
Ken Dunning and Diane Dufaur-Dunning of Christchurch.
Mark Lemon (left) and Dave Dynes.
Above left – Bruce and Cathy Corah of Ashburton. Above right – Pam Hampton (left) and Mary Schmack of Ashburton. Left – Methven Lions president Richard Watson (left) and Russell Currie. Right – Annie Hunt and husband Laurie Cain of Ashburton.