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JULY 15 2017

you

Invisible PAIN

PHOTO ROBYN HOOD 080717-RH-056

YOU magazine is a complimentary supplement of the Ashburton Guardian AS


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you Welcome

Living with endometriosis

4

Who’s out and about?

8

A Kiwi making her mark in Scotland

9

Our Farmy Princess ponders shoes

16

Travel to San Francisco

17

The secret to a good sleep

19

The cost of date night in NZ

22

What we love

24

What’s hot in fashion

25

Kerri Lysaght’s winter warmers

26

Jane Logie gets indulgent

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Gardening and a fantastic giveaway

38

Who’s out and about?

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

COVER PHOTO Our gorgeous cover ladies are Debbie Farquhar (left) and Kristy Wood who talk openly about suffering from the painful inflammatory diseases, endometriosis and adenomyosis, in the hopes of raising awareness of these debilitating illnesses.

Editorial contact

Here’s hoping you’re all staying warm in the chill and slush at the moment! It’s pretty hard to stay upbeat at the moment. Every winter, like a hampster on a wheel, I wonder why everyone seems grumpy and tired. And then, I think, ‘oh yeah, same thing happened last year’ ... the winter blues. And it’s real. There’s even a name for it – seasonal affective disorder. While they (they being those elusive experts) don’t seem to understand the exact cause, they believe it’s because of fewer sunlight hours over the winter months. So make sure you catch up with friends, take some vitamin D, keep your house light and bright, try and get some exercise, and curl up in front of the fire and enjoy this month’s YOU magazine. Cheers, Lisa Fenwick

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Recipes: Some divine winter goodness from Kerri Lysaght. P26

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

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House of Hearing

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For those suffering from the painful inflammatory disease, endometriosis, the daily pain and associated sideeffects can be brutal. An estimated 120,000 New Zealand women are affected by the condition, as well as the lesser known adenomyosis. Ashburton cousins Kristy Wood and Debbie Farquhar spoke with YOU reporter Megan Gnad to raise awareness of a debilitating illness, common misconceptions, the struggle for the silent and sensitive condition to be recognised and hope for a cure in the future.

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shburton’s Debbie Farquhar is used to living with gripping pain on a daily basis. A good day means she will wake up with aches in her back and pelvis, but is able to carry on as a busy mum of two little ones. But on a bad day, the preschool teacher finds herself restricted to the couch. Even painkillers don’t seem to work on these days. It’s a matter of riding it out and waiting for the pain to subside.

This is unfortunately the reality of living with adenomyosis and endometriosis, a condition that affects roughly one in 10 New Zealand women. Endometriosis occurs when tissue similar to the lining of the uterus (endometrium), is found in places outside of the uterus. Adenomyosis occurs when the inside lining of the uterus shows within the muscular wall of the uterus. Symptoms and ease of diagnosis vary from woman to woman, but in most cases,

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Left – Cousins Kristy Wood (left) and Debbie Farquhar.

sufferers will experience period pain, pelvic pain and issues with fertility. “I am used to it, I guess,” says Debbie, who was diagnosed with both conditions at the same time about three years ago. The path to getting a diagnosis was a challenging one, let alone being taken seriously in society with an illness that is silent and invisible. It is a condition that remains private and sensitive, yet all-consuming and controlling. Living with continuous pain, it wasn’t until

she underwent two laparoscopic surgeries that Debbie finally had the answer she had been waiting for. She had been suffering with pain in her lower left pelvic region that wouldn’t go away and sometimes would feel like she was being stabbed with a knife. This was on top of pains and cramps, and an aching back that would lead to sore legs. “Being in constant pain makes me really tired, and mornings are hard as that is when I feel the worst,” she explains.

“I get stages where I feel pretty good and then I can get a flare up and that’s horrible. “I put up with pain for about a year every day, with it getting worse and worse, until I ended up in Christchurch Hospital for five nights before they operated to see what the problem was. I also had a cyst, polyps and adhesions.” She was told there was little that could be done, but she fought to get medical insurance and met with a surgeon who told her; “you don’t have to put up with this, I can fix you”. While this was true, and she underwent surgery, she was soon to be dealt another difficult blow. A hysterectomy (removal of the uterus) is often recommended in the treatment of adenomyosis, if a woman’s family is complete. Already a mum to daughter, Holly, 5, she desperately wanted another baby, and was gutted by the news. Suffering two miscarriages along the way, she was forced to take an ovulation drug to help with getting pregnant as time was not on her side. “My issues only really arose after having my first daughter,” she says. “It wasn’t easy having our second child and the pregnancy was very painful. It was way different from my first pregnancy. “I was sore 24/7. I just wanted to go to bed at six at night and sleep, and in the morning I couldn’t wait to get out of bed as I’d be so sore I couldn’t lay down any longer. I lived with lots of hot showers and heat packs.” But the glimmer of light and hope, amidst the pain and suffering, was when she delivered a healthy baby boy Brody, just 17 weeks ago. Through Debbie’s experiences, she has noticed a general lack of understanding in society surrounding both conditions, especially with adenomyosis. continued over page


6 | YOU Magazine

Cousins Kristy Wood (left) and Debbie Farquhar.

From P5 This is something that frustrates her cousin, Kristy Wood, an Ashburton dog groomer, the most. First diagnosed with endometriosis at 17, she underwent her first surgery and has had six more since then. The most annoying part is when people brush off her symptoms as discomfort associated with a woman’s natural cycle. “The pain it not like period cramp,” she explains. “It’s sharp and can be aching, but people think I’m just a wimp with no pain tolerance. “I hate that because I’m not a wimp, it does really, really hurt.” She is also used to experiencing lower abdomen pain, very heavy periods, bloating and pain during sexual intercourse. In her own words, it’s “like someone is stabbing you in your lower abdomen”. “When I was diagnosed with endo, I was only 17 so I didn’t really understand the ins and outs,” she says. “But three years ago, I was diagnosed with adenomyosis. This hit a lot harder as I was 31 and was looking at starting a family.” Seven years ago, she was prescribed with a Mirena®, a contraceptive placed inside the uterus, which slowly releases a hormone and lasts for about five years. Thankfully, it helped and she says she no

longer has as many issues on a day-to-day basis. “Before I had that, I had a lot of sick days and I had to have a wheat sack on my tummy and a lot of pain relief I carry at all times. “Now, I have about five wheat sacks around the place, but back in the day, I was really scared to go anywhere, or away, just in case I got an attack of pain.” According to Endometriosis New Zealand, endometriosis can be well treated and managed, but until the cause is determined, no particular treatment will provide a guaranteed cure. “Early recognition of symptoms and timely intervention is key to avoid the symptoms impacting on schooling, career, relationships, everyday function, quality of life and potentially her fertility downstream,” says Deborah Bush, CEO of Endometriosis NZ. “The treatments are usually medical therapy and laparoscopic surgical excision of disease, though a multi-disciplinary approach, which includes pelvic physiotherapy, nutrition (particularly to improve bowel symptoms) and exercise, play an important role and are considered best practice.” Debbie says that while surgery helped for a short time, she also advocates focusing on eating well and exercising, saying

yoga, walking and body balance do help manage pain. “Each surgery takes so much out of you,” she says. “You need time off work and time to recover.” She also feels more research into both of these diseases, understanding from medical professionals, and more awareness about adenomyosis, is essential. “I had never even heard of this until I was diagnosed with it,” she said. “If I didn’t have private medical insurance, I would probably be still unaware that I have adeno, I would be living in pain and not knowing why. “One of the biggest misconceptions is that you can get a hysterectomy and be all good. But, endo can keep coming back and sometimes a hysterectomy can cause other problems. Being in pain and knowing you most probably will always be, can be frustrating and tiring.” Her biggest wish was that people would understand the reality of the situation and not dismiss their symptoms as just ‘period pain’. “The pain can be really bad and it’s not just in our heads. We aren’t just being whingey,” she says. “Having awareness is great, especially for young women who are in pain and can’t get a diagnosis. “They need to know, it is not normal to be in pain.”


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Endometriosis NZ Symptoms Source:www.nzendo.org.nz – Pain with periods (dysmenorrhoea). Often the most common symptom is bowel problems like bloating, diarrhoea, constipation, pain with bowel movements, painful wind – Painful intercourse (dyspareunia) – Sub-fertility or infertility – Tiredness and low energy – Pain in other places, like lower back – Pain at other times, eg intermittently throughout the month – Premenstrual syndrome. This might make you feel moody, emotional or irritable – Abnormal menstrual bleeding – Bladder troubles like interstitial cystitis – Discomfort with periods is often normal, distress is never normal – Pain during sexual intercourse or afterwards can be common. Internal examination and/or cervical smear can also be painful

What is endometriosis? Endometriosis is a common inflammatory disease estimated to affect 176 million girls and women worldwide in their reproductive years and 120,000 in New Zealand. This means that roughly one in 10 women in New Zealand will have endometriosis. In most cases, there can be symptoms including period pain, pelvic pain and sub-fertility or infertility. In other cases there may be no obvious symptoms and the diagnosis is made during the course of medical procedures for other reasons. The tissue can form nodules or plaques which may be visualised at surgery. Endometriosis is commonly found in the pelvic region on the thin pelvic

What is adenomyosis? lining called the peritoneum. It may be also be found on the pelvic ligaments, ovaries and bowel. Endometriosis is occasionally found in places outside the pelvis, such as in scar tissue, the bellybutton or lungs. Often if you see your doctor with concerns about your periods they will order an ultrasound scan. This cannot diagnose most forms of endometriosis, but it can pick up cysts on the ovaries (endometrioma).   Endometriosis is commonly associated with adhesions, which can make surgery more challenging. If there is endometrial tissue in the muscle of the uterus, it is called adenomyosis.

Adenomyosis is found in the muscle wall of the uterus. It occurs when the inside lining of the uterus (endometrium) shows within the muscular wall of the uterus.  Women may describe heavy and painful periods, and a specialist may notice a ‘bulky’ or ‘boggy’ uterus on examination.  Unless severe, adenomyosis may be difficult to accurately diagnose. Vaginal ultrasound scan and MRI are becoming increasingly useful, and diagnosis is usually made using a combination of a patient’s history, examination findings and pelvic imaging. Treatment for adenomyosis is complex, and a review with a specialist in this area is recommended. A hysterectomy (removal of the uterus) may be recommended if a woman’s family is complete and other strategies have been unsuccessful.

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8 | YOU Magazine

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YOU Magazine | 9

A wee slice of Kiwi in the Scottish highlands New Zealand chef, Kirsten Gilmour, first won the hearts of Scottish foodies when she opened The Mountain Café at Aviemore, serving hungry locals, tourists, bikers and skiers. The café has become known for its contemporary dishes with an Antipodean twist on fresh and bold favours and is now one of Scotland’s bestloved cafés. To the delight of her many fans, the debut release of, The Mountain Café Cookbook: A Kiwi in the Cairngorms compiles all her most popular recipes into one edition. YOU writer Megan Gnad spoke with Kirsten about what Kiwi classics the Scots can’t get enough of, praise from Peter Gordon and taking inspiration from her food heroes.

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ith wild, rugged surrounds and breathtaking scenery, The Cairngorms mountain range in the eastern highlands of Scotland is a traveller’s dream. Visitors come from far and wide for the skiing, the expansive national park, to ex-

Kirsten Gilmour

plore the 17th century castle and sample a dram at the fine whisky distilleries. It’s also not unusual to hear that someone has driven hours from Edinburgh to try Kiwi-style pancakes. The Scots can’t get enough of them. They’re travelling far and wide to experience a little slice of Kiwiana that has been

PHOTOS PAUL MASSON

made possible thanks to a South Canterbury-raised chef who is taking the national food scene by storm. Kirsten Gilmour’s establishment, The Mountain Café, feeds roughly 75,000 people a year and has a team of 22 dedicated staff. continued over page


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From P9 It has become so popular she was graced with the Best Café in Scotland award this year at the Scottish Food Awards, so it was only natural a book would follow. The Mountain Café Cookbook: A Kiwi in the Cairngorms was recently released and it came with a glowing recommenda-

tion from food icon, Peter Gordon, who said; “as a fellow NZer, I’m proud of her achievements”. It may be a runaway international success now, but the vision and ethos had its start many miles from the Scottish Highlands, right here in the South Island. Her passion for food stems from her rural upbringing on her grandparents’ farm

that provided a mix of her nana’s Southland mind-set and her grandad’s European influence. “They had a lifestyle block outside Pleasant Point and grew and farmed as much of their own food as possible – fruit, vegetables, sheep, chickens, pigs and the occasional cattle beast home-killed and home-cooked with a beautiful mix of sim-

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YOU Magazine | 11

plicity and pride,” says Kirsten, 38. “I was incredibly lucky to have them in my life and dedicated my book to them, as I do not believe I would be here today without their guidance, patience and passion for life.” School was not for an adventurous and spirited Kirsten, who left at the age of 16 to work in a café in Tekapo for a season, but when that finished, she was stumped as to where to head next. She says the decision to enrol at Timaru’s Aoraki Polytechnic to complete the introduction to hospitality course, was a game-changing moment. She’s never looked back. It was the tutors, she says, who brought an incredible mix of experience to the course that captured her attention and ensured her passion grew in leaps and bounds. As part of the polytechnic’s culinary team for the New Zealand Culinary Fare, they won gold and with the proceeds, Kirsten bought a one-way ticket to the UK, where her adventures began. Working her way through a series of jobs, experiencing everything from Michelin-starred hotels to London fine dining, she took a job working with Annie O’Carroll in her small fusion restaurant in

Surbiton, Luca. When Luca was sold, Kirsten headed north, eventually finding herself in Aviemore looking for a weekend of skiing. She soon settled into an outdoors life, hiring out skis and learning to rock climb, mountain biking and hill walking. It was also where she met her husband to be, Al, and The Mountain Café was born. “I went to Aviemore for a weekend

skiing and I’m still here 16 years later,” she laughs. “It was all through chance, really. A friend text me so say they were looking for a tenant in a rundown tearoom above an outdoor shop on the main street of Aviemore. “Straight away I met with the landlord and told him my dreams of serving butt-kicking coffee, with simple but wholesome café food, and in three weeks I was holding the keys at the age of 26, never having run a business or even a kitchen. I dived in, rather naively it has to be said, but anyway… Here I am many years’ later, after a lot of mistakes and learning curves, but it all worked out. “The ethos has always been to bring a Kiwi feel and approach to the food, coffee and service to a Scottish highland café. “I have always wanted to use local ingredients and give them a fresh and unique twist; our service is open, informal and friendly. I believe this stems from my New Zealand roots.” The unpretentious and classic menu – featuring the popular staples such as anzac biscuits, afghans and melting moments – keeps drawing locals and visitors from near and far. continued over page

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From P11 Kirsty recalls just a few weeks back when a customer left her house at 5.30am to drive for three hours just to be there in time for the doors to open. “We have staples that we have had to keep running for years through demand and feedback from the customers and we have tweaked these over time to keep the ideas fresh and the ingredients seasonal,” she says. “The dishes seem to go down really well. We offer a huge counter of home baking and you will find coconut rough, ginger crunch, carrot cake … “I wanted to create the laid-back attitude to café food that we have in New Zealand and adapt it to Scottish ingredients and environment. I wanted a little piece of New Zealand of my own in the highlands. I’m really proud of what I have achieved. My plan was for a small lifestyle café, I never imagined I would develop as much as a chef or the café as a business.” With her reputation growing, she soon began receiving emails from patrons desperate to get their hands on recipes for the sweetcorn fritters, seafood chowder and cakes. Sitting in her office alone late one night

emailing people individually, she thought there had to be a better way to share her food knowledge. Quickly, the seed was sown and she put a notebook in the café with a notice saying: ‘If you are interested in a Mountain Café Cookbook, write down your details’. Within 12 months, she had compiled 3.5K names and email addresses. For a couple of years, she dabbled with the writing process before signing with a publisher. The challenge of then scaling her recipes down for the home cook took another year of “bloody hard work”. “We had to take recipes that made 20 litres of soup, to a recipe that made enough for 4-6 people,” she laments. “Our vege burger recipe was the hardest, it makes 140 burgers in one go and the recipe in the book makes 11. I would cut the recipe down and it wouldn’t work, or it would still be too big. It was a heck of a lot of work.” But, the final product has gone on to become a roaring success. She has sold 7000 books in total throughout the UK and New Zealand, far exceeding any expectations. Kirsten has now found herself an indus-

try spokesperson and local celebrity with invites to speak for the Scottish Tourism Board, a role as a judge for the Tourism Awards this year, speaking engagements to the catering department at Stirling University in November, as well as cooking demos and book signings all over the country. “It has just been amazing,” she says. “I was also asked to be on a panel of female chefs, cookbook authors and publishers for an event in The Shard in London, speaking to an audience about how to make a successful cookbook that will sell.” This year, she won Best Café in Scotland at the Scottish Food Awards, plus accolades including the Scottish Home Baking Awards 2014, the Highlands & Islands Tourism Awards 2015 and the Cafe Life Awards 2015. She has also become a regular contributor to BBC Radio Scotland’s Kitchen Café. “It’s been an epic year. The thing I’ve loved the most are all the pictures of kids and people cooking from the book and the successes they share to our Facebook, Instagram and Twitter accounts.” With more than 130 recipes and photography by Paul Masson, the book provides an insight into why visitors keep clamouring to taste Kirsten’s legendary recipes. It also tells the story of her travels around

Mountain Café pancakes Serves 4 3 large eggs 145g caster sugar 300ml full fat milk 400g plain flour 4t baking powder 10g salted butter – Break the eggs into a large mixing bowl and add the sugar. – Using a whisk, beat the absolute hell out of them. – You want to beat until the mix is pale, light and fluffy – you could use an electric mixer if you have one. – Now, add the milk, flour and baking powder and whisk vigorously until you have a smooth batter. – Heat a heavy-bottomed non-stick frying pan till hot over a medium heat. – Carefully drop half the butter into the pan and rub it around using a little kitchen paper, being careful not to burn yourself. – Now the pan is greased and at temperature, drop in a small spoon of batter to make a test pancake.

PHOTOS PAUL MASSON

– The first pancake is usually not great, but as the pan gets to an even heat they will cook to a lovely golden brown. – If the pan is hot enough, pour large spoonfuls of batter into the pan and cook until the underside is golden and you start to see bubbles forming

on the top of the pancake. – Then it’s time to flip them and cook for another minute or so on the other side. – If the pancakes start to stick, regrease the pan with the remaining butter using the method above. – Serve hot straight from the pan.

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Scotland, her upbringing, showcases past and present employees and celebrates the café, staff and customers. “It had to be a bit different, with recipes that worked every time and were accessible to everyone, as well as being inspiring and fun. “And it has brutal honesty about my early days setting the café up and the mistakes I made. I was desperate to share some of my top tips, experiences and knowledge that I had built up during 20 years of working in commercial kitchens around the world.” Kirsten highlights New Zealand chef, Peter Gordon and iconic foodie, Alison Holst, as her food heroes, saying the first cookbook her mum ever bought her was The Edmonds Cookery Book and the second, Gordon’s The Sugar Club Cookbook. She met him once in London while working for his old sous chef, Annie, and was literally left speechless. So, when she realised his praise for her debut cookbook, she was overwhelmed. He said: “Kirsten has been serving her Kiwi-inspired food for many years and here she shares her secrets for those delicious breakfasts, meals, cakes and drinks. As a fellow NZer, I’m proud of her achievements”. “My husband and I were driving to the

West Coast for my birthday and an email popped up on my phone from my publisher, Emily,” Kirsten describes. “It was the quote from Peter Gordon. Emily hadn’t told me she had even asked him. “I read it and it was the best birthday present I think I have ever had. I actually burst into tears, I was so happy.” While Scotland is home for now, Kirsten’s not ruling out that she will return one day, saying she is more and more homesick for New Zealand as she gets older. She loves the Scottish scenery, ease of travel, the West Coast, the country pubs, a proper Scottish steak and the culture, but she still yearns for the South Island. “I miss having a proper summer, my mum, Cookie Time cookies, the New Zealand café culture, getting good coffee most places you go, Peel Forest … “And I really miss the straight-talking Kiwi way. I love how we just say it how it is and get on with it. “Our friends joke about my blunt, straight-taking ways, but, hey a spade is a spade and all that. I’m determined to keep that trait. “We often have Kiwis pop into the café and I find it so refreshing to meet them. Us Kiwis are just so open and friendly.”

Despite the fact she swore she would never write another book, there are already plans in motion to work on her sophomore project in 2018. Her days may now be full of speaking engagements and representative work, but she’s still determined to keep it real, regularly working 12-hour shifts in the cafe to ensure everything’s running in tip-top shape. She has also started working with students at local schools and sharing her food vision with people to help them enjoy new products, ideas and cuisines. Kirsten may be living 18,269km from home, but with hard graft and passion, she has created her own slice of paradise in the highlands. By surrounding herself with a unique and special home-away-from-home, the loved ones who instilled and fostered her food dreams are never far from her mind. “One of my favourite food-related activities as kid was standing on a chair flipping Nana’s pikelets,” Kirsten reminiscences. “I still use the same recipe as our café pancake recipe. We serve about 4000 pancake stacks a year at the café. “That’s a serious amount of flipping now …”

Lamb kofta kebabs Serves 4 1/4 t olive oil 1 medium white onion, very, very finely chopped 3 garlic cloves, finely chopped or grated 20 mint leaves, chopped 1 medium chilli, finely chopped (leave seeds in if you like a bang) 800g lamb mince 1 big handful coriander, stalks removed, leaves chopped 2t paprika 2t ground cumin 1t turmeric Zest of 1 lemon 2t salt 1t cracked black pepper 12 kebab sticks – Put the olive oil in a pan over a low heat. – Add the onion, garlic, just under half of the mint and the chilli and sauté

until the onions are translucent but not browned. Leave to cool. – Place the lamb in a large bowl and add the remaining mint and the coriander, paprika, cumin, turmeric, lemon zest, salt and cracked black pepper. – Tip in the cooled onions and, using your hands, mix the ingredients really thoroughly into the mince – you must be quite forceful. – Split into 12 equal pieces and again

really work each one with your hands to get a smooth, firm ball. – Put a strip of cling film down on the bench and roll each ball on it to make a sausage. – Flatten between your palms, then stick a kebab skewer down the middle and shape the meat around it. – Place the kofta on a tray, cover in another piece of cling film and leave in the fridge for an hour to rest. – Heat a dry frying pan over a medium heat, so you want an even heat that will seal the kofta but not burn them. Cook on both sides until browned and crispy on the outside and cooked through inside – they will take about 10 to 15 minutes. – Alternatively, brown the outside of the kofta in the pan then pop into a preheated oven at 200°C (180°C fan) until they are cooked through – they won’t be quite as juicy though.


14 | YOU Magazine

Carrot, fruit and nut cake Serves 8 We were given this recipe by a customer whose family members all had different allergies; this is one cake she can bake that they can all eat. We were so touched that she shared this recipe with us – it’s delicious. It is quite a wet cake, so a skewer will come out a bit doughy even when it’s fully cooked. We use a knife instead of a skewer to check it. For the cake: 100g pitted dates, chopped 200ml boiling water 150ml vegetable oil 250g carrot, grated Zest of 1 lemon 190g dark brown sugar 1t bicarbonate of soda 250g plain gluten-free flour 3t gluten-free baking powder 1t xanthan gum 1t ground mixed spice 70g pistachio nuts 70g pecan nuts 70g flaked almonds 70g dried cranberries 70g mixed peel 70g sultanas For the icing: 150g icing sugar 3-4T lemon juice 23cm springform cake tin – Preheat your oven to 170°C (150°C

fan) and grease your tin. – In a bowl soak your chopped dates in the boiling water and vegetable oil for at least an hour, then blitz with a stick blender or in a food processor until there are no big lumps left. – Place your grated carrot in a large bowl with the lemon zest, brown sugar, bicarbonate of soda, gluten-free flour, baking powder, xanthan gum and mixed spice. – Add the pistachios, pecans, almonds, cranberries, mixed peel and sultanas, then give it all a really good mix with your hands or a wooden spoon. – Pour the date purée into the bowl and mix through until you have a

fully incorporated, thick cake batter. – Scrape it into the prepared tin and bake for 75 minutes, or until a thin-bladed knife comes out clean. If the cake starts to look really brown on top before it is ready, put a strip of aluminium foil over the top. Let the cake cool in the tin on a rack. When it is completely cold, take it out of the tin and put on a serving plate. – In a small bowl, mix your icing sugar and lemon juice to make a smooth, slightly runny icing. – Drizzle over the cake – you could also pop a few nuts or dried fruit on top as a garnish.

Smoothies Breakfast smoothie Makes 1 huge or 2 small glasses 1 banana 100ml milk 200g fresh fruit salad or tinned fruit 130g fresh or frozen berries 50g granola 1T honey – Place everything in a blender and blitz until thick. Banana smoothie 1 frozen chopped banana 100g Greek-style yogurt 80ml full fat milk A pinch of cinnamon A pinch of nutmeg 1 scoop vanilla ice cream

– Place everything in a blender and blitz until thick. Berry smoothie 240g frozen fruits of the forest berries

100ml cranberry juice 100ml apple juice – Place everything in a blender and blitz until thick.


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16 | YOU Magazine

Dress code: High heels or gumboots TV reporter, journalist, mum and born-and-bred Aucklander Donna-Marie Lever on life after marrying a farmer and moving to rural Mid Canterbury.

It’s freezing ... well for an Aucklander this white frost and waking up to icy puddles is still a very chilly novelty. Which brings me to my next point – what is the going dress code in the rural wonderland for winter? As a former television reporter my wardrobe is still brimming with gorgeous power suits and designer jackets, tops with great lace and frilly necklines – all perfect for the camera. My footwear is even worse ... tall stilettos, my fave crocodile skin boots (fake of course) and shiny pump heels. The reality is there is no good heel in the mud. I learnt the hard way that they all sink into a paddock quicker than you can say “help!”. So I’ve acquired the perfect gumboots – black and white cow prints. They seem to work, with the general reaction “oh, haha” rather than mean sniggers. Naturally, I also have a pair of pink ones for special occasions. Recently we got an invite to a Winter Ball ... they happen every two years, so it’s a big deal on the farming calendar. Even the farmer was keen for a night out, which is unheard of. But was this going to be a Swanndri affair? Do Swanndri make dresses?! (side note: they don’t, but they should, they would be a huge seller!) Looking into the farmer’s closet it appears he has adapted to rural life more so than me. His tiny allocation of the wardrobe holds hoodies, jackets, raincoats and one shirt I think he used to wear in Auckland. Luckily I have a black belt in online shopping and was able to quickly clock up a suit from the TV show

FARMY PRINCESS with DONNA-MARIE LEVER

The Bachelor for him. Perfect. Then after a few subtle enquiries it appeared designer dresses were the thing, but with a coat of course. Could Gucci really be a thing on the farm? Oh yes, I like this a lot! The budget didn’t quite stretch to Gucci on this occasion (or ever), but I purchased a floor-length black gown and accessorised the pants off it. Sparkly faux jewels took it to the next level. The best part was when we arrived at the ball it was a little slice of fabulous. The mixing, mingling, farm talk, and girly talk was a great tonic for a night away from fences and cows. So I’ve relaxed about the dress code, because the truth is anything goes out here, and next time you see me in a paddock (which is not often, but it does happen) if I look like I’m sinking into the ground at speed, you’ll know at the very least I’m wearing great shoes.


YOU Magazine | 17

San Francisco one of my favourite cities This is part two about my recent trip to the USA a continuance from last month. DESTINATION with Mandy Reid

San Francisco has definitely made it onto my favourite city list. It is such a vibrant and fun city but it also has a lot of history. I spent a lot of my time down at Fisherman’s Wharf with plenty of restaurants to choose from and some great shopping. If you are into buskers this is the place to hang out and be entertained. Alcatraz is a must-see and I would recommend making this your first outing in the morning to beat the crowds and to also give you the rest of day to explore the city. The Cell Block Audio Tour is definitely worth it as you really will understand what happened here – quite sobering. Exploring the city of San Francisco is easy. Everything is within walking distance (with some gentle incline hills involved) but you can use the Hop on Hop off bus or hire a bike. We also found Uber useful. Of course you cannot go to San Francisco without going over the Golden Gate Bridge. We went over on the Hop on Hop off bus and enjoyed a scrummy hamburger at Napa Valley Burger Company in Sausalito. This is a great wee town and it is worth having a wander around. To get a different view and include your return to the city you can do as we did

Above - Mandy enjoying her time in San Francisco.

and ferry back to Fisherman’s Wharf. If you are feeling fit another option is you can also choose to bike over the bridge. After having a look at some great hotels one morning we went on a tour with Alex from SF Fogcutter Tours. Alex is so full of knowledge about San Francisco and knows all the right places to take you. If there is anywhere you would like to go then he will do his best to take you. If it is cold he supplies jackets and blankets, which is a fantastic extra. There are some great restaurants – it is

California Coast Ride.

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said if you live there and ate out for breakfast, lunch and dinner every day you still wouldn’t get around all the eateries. There is a wide range of food you can enjoy from the traditional clam chowder served in a bread bowl, a burrito from Taqueria La Cumbre which is in the Mission, a steak at many of the well known steakhouses to a good old pub meal. If you would like to hear more about my experiences please feel free to pop in and have a chat with me. Advertising feature

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18 | YOU Magazine

Effectively making change happen Progress requires change. Without change we stagnate. But change is strange – quite simply, we all like change – the latest iPhone; the latest flavour in energy drink or ice cream; a quicker response time from our electrician; an improved road surface ... the list is endless. So why is it that when it comes to change affecting our own jobs, all of a sudden we don’t like change? None of the changes above that we do like could come about unless someone’s job changed along the way. But we seem to have an inherent fear both that we won’t cope with a different way of doing our job and that change may mean we lose our job. Does that mean it should be okay to leave things until they are “broke” before “fixing” them? No; in the world of business that is usually too late – someone else will have produced a better product. Successful businesses are ones that always seek change; that always look to improve. And it seems to me that workers like to work for a successful organisation. So how can organisations continually change without it being a negative experience for staff?

HR ESSENTIALS with Mike Johnson

Here are some pointers 1. Make change the norm Employers don’t wait for the need for change to become significant – make each change incremental and have procedures to support such change. And all of us as workers should be looking for possible changes that could help the business at all times. That way we can easily cope with the change and wholesale change leading to redundancies may be able to be avoided. 2. Provide for job development One key system for any employer is to actively plan for how each staff member can develop over time, so that change in their role can be seen positively. And we should all remember to plan to keep learning. And if the business is too small for a formal system, then simply plan it for yourselves. 3. Involve staff All change is more effective if everyone involved in the processes being changed

are part of the change decision. Sure, legally, if the change is potentially going to affect an employee in a significant way (say by 25 per cent of their job or a loss of hours or responsibility) then you have to consult them. But consultation should be automatic, your goal is to make the change effectively, so talk to staff about it anyway – their ideas will often be very practical. And everyone should seek to support the concept of change and seek ways to make it work. 4. Celebrate successes Everyone will be more likely to want to change if it is celebrated. Approach all change as if it is something to be enjoyed and something really important. And if it is not something to celebrate, then you may need to ask why change. So try having an agenda item on your weekly staff meeting: Changes we can celebrate! Seriously, the best solution to avoid redundancies is to make steady changes as you go. I wish it could avoid all of them, sadly that is not true – but let’s stop what we can. Next month, watch this space for advice on pro-actively managing growth.

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 July 20th - Lunchtime Seminar, 12:00 – 1.30 Community House. “Managing staff for peak performance” $30 per head www.essentialhr.co.nz | PO Box 7213 Sydenham, Christchurch Room 11 Community House, Ashburton


YOU Magazine | 19

The secret of a good night’s sleep By Sarah Knapton It is said that a clear conscience makes the softest pillow, but according to a new study the secret of a good night’s sleep is having something worth getting out of bed for the next day. In the first research of its kind, US scientists found that having a purpose in life results in fewer night-time disturbances and improved sleep quality. Although all the participants in the study were elderly, researchers said the findings are likely to apply to people of all ages, suggesting that whether you will sleep well is already decided before you even get into bed, according to the Daily Telegraph. Sleep problems are also associated with many illnesses, including Alzheimer’s disease, obesity, heart disease, diabetes and even colds and flu, so promoting better

sleep could help overall health. “Helping people cultivate a purpose in life could be an effective drug-free strategy to improve sleep quality, particularly for a population that is facing more insomnia,” said senior author Jason Ong, an associate professor of neurology at Northwestern University Feinberg School of Medicine, in Illinois. “Purpose in life is something that can be cultivated and enhanced through mindfulness therapies.” In general, adults need between seven and nine hours of sleep each night, but the exact amount varies from person to person, depending on age, lifestyle and genes. More than a third of Britons sleep for fewer than six hours a night, according to The Sleep Council with modern life blamed for problems nodding off. Light pollution and the glare from smartphones and tablets mimic daylight, dis-

rupting the release of melatonin, the rest hormone, and altering our sleep patterns. Health and lifestyle problems are also known to impact sleep and include obesity, excessive alcohol and sugary drink consumption, smoking, lack of physical activity, mental health problems, stress at work, shift work, financial concerns and long commuting. In the new study 823 people between the ages of 60 and 100 answered a 10-question survey on purpose in life and a 32-question survey on sleep. Those who felt their lives had meaning were 63 per cent less likely to have sleep apnoea and 52 per cent less likely to have restless leg syndrome. They also had moderately better sleep quality, a global measure of sleep disturbance. The new study was published in the journal Sleep, Science and Practice. – NZME

Sleep smarter – 40 winks in seven steps – Prioritise your pre and post-sleep routines as they directly affect the quality of your sleep and waking day. – Take technology breaks during the day. – Get up earlier than you need to. Take a full 90 minutes to prepare for your day. – Don’t reach for the phone! Raise your alertness before you send your first text message or reply to that email.

– Moving your body from warm to cooler helps trigger the natural drop in body temperature you need to sleep well. A quick warm rinse under the shower and a cooler sleeping environment will help. – Declutter your bedroom and mind before you attempt sleep. – Go from light to dark in the evening and darkness to light in the morning in an unrushed way.

It’s all about Ashburton… Heartland Design & Print is just down the road, and we have been for years. We know our clients and take pride in creating great printing and design results right here in Ashburton. P 03 308 9160 A 285 Havelock St, Ashburton E ashburton@heartlandprint.co.nz heartlandprint.co.nz


20 | YOU Magazine

Nature’s elixir At this time of the year, we do our best to avoid those who are ill and keep ourselves healthy. Instead of becoming obsessed with cleaning our hands and avoiding places, it’s better to prevent ourselves from getting sick in the first place. We are exposed to millions of strains of bacteria and some viruses on a daily basis, and many factors determine whether or not they make us sick. Eating a seasonal, balanced diet, getting regular exercise, keeping warm during temperature changes, and reducing stress as much as possible can help us to stay healthy through the cooler months. We can also add an immune booster to our daily routines to strengthen our immune systems’ lines of defence and support wellness. Olive leaf was first used in ancient Egyptian times and by many cultures for its medicinal properties. These days, olive leaf is used by many to

Skin nutrients

treat the symptoms of winter ills and chills, support healthy cholesterol levels, and support mental clarity and focus. It also supports increased energy and healthy blood pressure. Lighthouse Olive Leaf Plus contains high quality olive leaf, along with the herbal extracts of echinacea and garlic. Zinc and vitamin C are also added to strengthen the body’s defences and build immunity. Not only is this formula a great preventative when taken daily, but if you do come down with a winter lurgy, it can help to reduce symptoms and shorten the duration of ills and chills, getting you back on your feet again. If you have any pre-existing medical conditions, or if symptoms persist, consult a health professional prior to use. Always read the label and take as directed. Lighthouse Health Distributors, Hamilton. TAPS PP8243. Advertising feature

AN IMMUNE- BOOSTING DUO Strengthen your body’s defences with olive leaf and vitamin C, two key immuneboosting antioxidants.

What we put on the outside of our skin is only half the picture. While it is very important to use the correct skincare for your skin, what we feed the skin from the inside being the food and fluids we eat plays a hugely important role.

The six essential elements for skin: • • • • • •

Water Essential fatty acids B complex vitamins Vitamin A Zinc Vitamin C Most nutrients are easily obtained through what we eat in a healthy balanced diet. Others are best obtained through a supplement that has been designed for the skin.

Unfortunately our modern Kiwi diet often means we do not receive the amount of nutrients required. Have you heard of the saying ‘you are what you eat’? Your skin is a reflection of what is going on inside our bodies. More and more research is proving this to be true. It makes sense to provide our body with a healthy balanced diet to obtain healthy glowing skin. There are known foods that will heat the skin contributing to different skin conditions such as rosacea, eczema, defused redness and congesting foods that will contribute to acne. If you would like more information on this please contact your nearest Janesce or Bestow Therapist. Advertising feature

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YOU Magazine | 21

A divine musical comedy The final production in the Showbiz Christchurch 2016 season opens at the Isaac Theatre Royal from 8-23 September. Sister Act – A Divine Musical Comedy follows the exploits of 1970s wannabe disco diva Deloris Van Cartier as she escapes her gangster boyfriend and is put in protective custody in the one place the cops are sure she won’t be a found: a convent! Disguised as a nun, Deloris finds herself at odds with their rigid lifestyle and their uptight Mother Superior. Using her unique musical talents, she inspires the nuns to create a more contemporary choir and they become the hit of the community. Word of their success reaches her ex-boyfriend Curtis, who arrives with his gang to settle the score with Deloris. Sister Act will be directed and choreographed by New Zealand Arts Foundation Laureate Sara Brodie. Pianist and composer Matthew Everingham will direct the score of gospel and disco music writ10 specifically for the show by Tony and Oscar awards winner Alan Menken (Aladdin, Beauty and the Beast, The Little Mermaid, Little Shop of Horrors). Monique Clementson will play Deloris, a role she is currently performing in the Invercargill Musical Theatre’s production of Sister Act. Clementson is a big 70s fan who grew up lis10ing to disco hits and counts Sister Act I and II as her favourite movies. Growing up in Nelson, she and her brother

Alan Menken Music by

Direction & Choreography by

Sara Brodie

Glenn Slater Matthew Everingham Cheri Steinkellner & Bil Steinkellner Lyrics by

Book by

Additional Book Material

Douglas Carter Beane

Above - Monique Clementson as Sister Act’s Deloris Van Cartier.

would compete to sing the high notes in the gospel hits that featured in the Sister Act movies. It wasn’t until Clementson at10ded the National Academy of Singing and Dramatic Art (NASDA) in 2014 that she realised her favourite movie had been turned into a musical featuring all new original music. Nick Purdie will perform the role of the gangster boyfriend, Curtis. Purdie is currently playing alongside Clementson in the Invercargill production as Cop and love interest ‘Sweaty’ Eddie.

Clementson and Purdie will be joined on-stage by a cast of more than 50 nuns, gangsters, altar boys, singers, dancers, musicians and the Pope, to create a stunning looking and sounding show with all the pizzazz of Broadway. The Showbiz Christchurch production of Sister Act – A Divine Musical Comedy will be at the Isaac Theatre Royal from 8-23 September. Tickets are available from ticketek.co.nz/showbiz or 0800 842 538. Advertising feature

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22 | YOU Magazine

Buy me love? The cost of date night They say love don’t cost a thing, but a new survey has revealed that, in fact, the average Kiwi date night clocks in at $132, with those in Queenstown paying the most of all ($158). Yet, even this cost is still cheaper than the average date night in many other world cities. • An average date night in New Zealand costs $132 • Queenstown is New Zealand’s priciest big city for romance, with an average date costing $158 • Rotorua and Palmerston North are New Zealand’s cheapest cities for romance, with an average date in each costing $119 • Globally, the average cost for a date in NZD is $118 • The most expensive date night worldwide is in Oslo, Norway ($186) and the cheapest is in Bogotá, Columbia ($60)

The cost of a date night in New Zealand

A new analysis from premium dating site EliteSingles has delved into the cost of love, revealing that a typical date night in New Zealand (consisting of a mid-range dinner for two, a shared bottle of wine, two cinema tickets, and an 8km taxi ride home) will set you back an average of $132. However, some big cities are pricier than others: the aforementioned date costs an average of $140 in Hamilton, $142 in Auckland, and — most expensive of all — $158 in Queenstown.

If you’d like to save a few bucks, then Palmerston North and Rotorua might become your dating destinations of choice: an average date night in either city is only $119. Other more wallet-friendly Kiwi cities include Wellington ($127), Tauranga ($128), and Dunedin ($129). Meanwhile, both Christchurch and New Plymouth come in at $130.

Cost of a date in 10 Kiwi cities

1. Queenstown: $158 2. Auckland: $142 3. Hamilton: $140 4. Christchurch: $130/ 5. New Plymouth: $130 6. Dunedin: $129 7. Tauranga: $128 8. Wellington: $127 9. Palmerston North: $119/ 10. Rotorua: $119

The cost of a date night around the world As well as looking at the cost of love in New Zealand, the premium online dating company examined the average cost of a date night in 25 cities around the world. Using the same criteria for a typical date night, and converting local currencies into NZD, the analysis revealed that the average global cost of a date is $118. A Kiwi date night is therefore pricier

than the global average. That said, a date in the global city like Auckland is still cheaper than the same date in many other major global cities, including Hong Kong, London, Stockholm, Amsterdam, New York, Tokyo, and Oslo.

Cost of a date (in NZD) in 25 major global cities 1. Oslo, Norway: $186 2. Tokyo, Japan: $176 3. New York, USA: $167 4. Stockholm, Sweden: $158 5. Amsterdam, the Netherlands: $157 6. London, UK: $153 7. Hong Kong: $147 8. Auckland, New Zealand: $142 9. Paris, France: $138 10. Sydney, Australia: $134 11. Toronto, Canada: $128 12. Singapore: $121 13. Shanghai, China (PRC): $118 14. Berlin, Germany: $109 15. Barcelona, Spain: $106/ 16. Seoul, South Korea: $106 17. Rio di Janerio, Brazil: $99 18. Moscow, Russia: $92/ 19. Taipei, Taiwan (ROC): $92 20. Nairobi, Kenya: $91 21. Mumbai, India: $76 22. Istanbul, Turkey: $74 23. Mexico City, Mexico: $70 24. Cape Town, South Africa: $63 25. Bogotá, Columbia: $60 - EliteSingles NZ


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24 | YOU Magazine

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YOU Magazine | 25

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26 | YOU Magazine

Winter warm-ups

Winter is a time for hunkering down and seeking comfort in the warmth of the fire with great home-cooked meals. I use the basis of these recipes, adapting them to what we have in the fridge or pantry – we must always be flexible in our thinking and adapt accordingly.

FOR FOODIES with Kerri Lysaght

I hope you get to try them, enjoy them and make them again. Revel in the concept of laying low during this season, it’s a time of hibernation – no

garden to tend to, no lawns to mow. It’ll come around quick enough so enjoy the enforced time with a book by the fire, nutritious meals on the table and harvesting memories with all that you share your time with. Take care, Kerri

Pumpkin, feta and walnut fritter These fritters are a great way to showcase pumpkin. They are perfect served with baked pumpkin, extra feta, spinach and streaky bacon for a lazy Sunday brunch or a lighter option for lunch and dinner beside a wee green salad. 1C self-raising flour 1C grated raw pumpkin 4 eggs 1/4 C warm milk or soda water, approximately 1/2 C walnut pieces 200g crumbled feta 1/2 C chopped parsley Salt and pepper 2–3 spring onions, finely sliced Butter and oil for frying (I use rice bran) To serve: Extra feta, baked pumpkin, spinach, streaky bacon, relish and chopped walnuts – Beat eggs and flour together until smooth in a large bowl, then add the pumpkin, feta, walnuts, spring onions and season with salt and pepper. Mix well, then add warm milk or soda water if needed to get a smooth, non-gluggy consistency. – Add 2T of butter to a pan with a good glug of oil (butter for flavour and oil for the lower burning factor) until bubbly, spoon two to three fritters into the pan and cook for approximately three minutes, flip carefully and cook for a further couple of minutes.

PHOTOS ALYCE LYSAGHT


YOU Magazine | 27

Simple winter vegetable soup Soups are supposed to be simple so don’t get hung up on the ingredients. My simple rule is to have a base of onion, celery, leek and garlic which I sauté until soft, then add whatever vegetables I like, using hard vegetables (potatoes, carrots, kumara, parsnip, pumpkin etc) diced small. Then add stock and water and cook for about 10 minutes. Then I add softer vegetables roughly diced and herbs or flavourings, and let simmer for a good 45 minutes for all the vegetables in impart their flavours. This soup is super easy and warming to the soul on cold wintery days. Instead of the sausage you can use any left-over roasted meats sliced and added just at the end so it doesn’t toughen. I like a hearty textured soup, so just lightly use a potato masher, or a quick blitz with a hand blender, leaving chunks in. Also add more water if you seek a less heartier soup – it’s totally up to you. 2T oil 1 medium onion, finely diced 1/2 white part of a leek, finely sliced 1-2 stalks celery, tops included, finely diced 1 medium carrot and parsnip, both finely diced 1/4 pumpkin, peeled, deseeded and finely diced 1 medium kumara or potato, peeled and diced 2 cloves garlic, finely chopped 4 stalks of silverbeet, finely shredded 1 x 850g tin of chopped tomatoes 2T tomato paste 4T approximately powdered stock (vegetable, chicken or beef) 1t chilli flakes Water 1-2 fresh bay leaves and 1 stalk of rosemary (optional) Salt and pepper to taste 6-10 (dependent on how much you want on your plate) good quality sausages of your choosing, taken out of the casings and cut into smallsized pieces – In a large stock pot add your oil and sauté your onion, leek, garlic and

celery until softened, about five minutes. – Add your carrot, pumpkin, kumara or potato and silverbeet. Add tomatoes, then enough water to cover veges well, add your stock powder. – Taste to see if you’re happy with the flavour and adjust accordingly. – Add your chilli flakes, bay leaves and rosemary, if using, and let simmer for about 45 minutes until vegetables are softened and flavoursome. Season to taste with salt and pepper.

– While this is cooking add your sausage meatballs to a hot non-stick frypan and toss until fully cooked and add these to the finished soup. – To serve, ladle into bowls and add a good handful of baby spinach and your favourite cheese (parmesan or feta) or basil pesto – whatever you have on hand, but to be fair this is so packed with flavour not a lot needs to be added. – Serve with warmed bread, muffins or toast with lashings of butter.


28 | YOU Magazine

Savoury muffins These muffins are super speedy to make and perfect to eat alongside the soup or as an addition to a weekday lunch. They are super moist so tend to collapse, so they look pretty ugly, but in the taste stakes they are way up there, so give them a try. There are so many recipes about, but give this one a go and serve straight from the oven. 1 1/2 c self-raising flour 2C (200g) grated tasty cheese 100g chopped ham, salami or even roasted chicken 3 finely sliced spring onions 1 courgette or carrot, grated 1/4 C relish 1 egg 3/4 to 1C milk Salt and pepper – Preheat oven to 200°C and grease 8-10 muffin tin holes in a 12-muffin tin pan (depending on size that you want). – Sift flour into a large bowl and add grated cheese, ham, courgette, spring onions, salt and pepper and toss thoroughly. – Beat the egg, relish and milk together and fold through the flour and cheese mixture until just combined. – Bake until nicely browned on top and cooked through.

Chocolate cornflake cakes These are super easy to make and brings memories of the chocolate rice bubble cakes that we used to enjoy at kids’ parties – but a more luxurious version! 50g butter 4T golden syrup 100g dark chocolate (at least 50% cocoa) 75g cornflakes – Gently melt the butter, syrup and chocolate in a small heavy pan on the stove or in bursts of 1 minute in the microwave until fully melted. Stir in the cornflakes. – Place large spoonfuls of the mixture on a greased baking sheet and let set in the fridge. – A handful of your favourite dried fruit or nuts also work well to change it up.


YOU Magazine | 29

Steamed marmalade, ginger and treacle pudding Decadent and a real winter treat is how best to describe this dessert. The treacle flavour is not too strong when coupled with the golden syrup, and marmalade at the base of the pudding bowl adds a nice twist. I’m lucky enough to have scored a proper steamed pudding bowl which makes it all very easy to use. The ginger batter is lovely and light. Serve with whipped cream, warm custard or vanilla ice cream. To make life easier I boil water and place the container of treacle and golden syrup in a bowl to heat. It makes it easier to handle. 125g softened butter, plus extra for

greasing the bowl 3T treacle 6T golden syrup 4T chunky style marmalade 110g soft brown sugar 2 eggs 150g self-raising flour, sifted 2T ginger powder 2T milk 1.2 litre pudding basin needed – Butter the pudding basin. Mix the treacle, golden syrup and marmalade and spread evenly over the base of the pudding tin. – Cream the butter and sugar together in a bowl or in an electric beater until light and fluffy.

– Beat in the eggs one at a time, then fold in the flour and ginger, following with the milk, mixing until just folded through. – Spoon on top of treacle mix carefully. Butter a piece of baking paper and fold a pleat across the centre. – Cover the basin with the paper, butter side down, and secure with string under the lip of the basin. – Place in a large pot with a tight-fitting lid, filled quarter way with water and simmer on a low heat for about 1 1/4 to 1 1/2 hours until a skewer inserted into the middle comes out clean. – Keep an eye on the level of water and top up if required.


murder. fame. and all that jazz at the court theatre's Chicago You’d be hard-pressed to find a better piece of musical theatre than Chicago at The Court Theatre this summer. Set in the 1920s, Roxie Hart shoots to superstardom after killing her good-for-nothin’ lover. Joined by Velma Kelly, the Six Merry Murderesses of the Cook County Jail and smooth-talking lawyer Billy Flynn, this is a tale of exploitation, adultery, treachery and all that jazz. “The Court has earned international recognition for its summer musicals – these are the best in New Zealand,” says Artistic Director of The Court Theatre, Ross Gumbley. “We attract some of the best casts in Australasia and have people coming from overseas just to see the show.” “This is the same creative team behind Grease, The Mikado, and Mary Poppins. They bring the quality of a West End or Broadway production into The Court’s intimate space.” For an unforgettable evening of entertainment, book your tickets to Chicago now – group discounts are available. Email bookings@courttheatre.org.nz to organise your group today!

CHICAGO BOOK BY Fred Ebb and Bob Fosse MUSIC BY John Kander

LYRICS BY Fred Ebb

Based on the play Chicago by Maurine Dallas Watkins SCRIPT ADAPTATION BY David Thompson DIRECTED BY Stephen Robertson MUSICAL DIRECTION BY Richard Marrett

BY ARRANGEMENT WITH ORiGiNTM THEATRICAL ON BEHALF OF SAMUEL FRENCH LTD.

principal Sponsor

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Show Sponsor

25 NOVEMBER 2017 - 20 JANUARY 2018


yule enjoy a good Laugh this christmas Book Christchurch's best professional entertainment troupe for your end-of-year staff party or Christmas function today!

We'll come to YOU Our team perform anywhere, any time - they’ll present a tailor-made comedy show that will leave your staff laughing!

Or come to us at THE COURT THEATRE SOMETHING NAUGHTY? New Zealand’s longest-running comedy show, Scared Scriptless is an interactive, improvised extravaganza at 10:15pm every Friday and Saturday. Get in touch to arrange your group ticket discount and get ready to rock!

SOMETHING Nice? Everyone will enjoy The Court Jesters scrambling to recreate Charles Dickens’ beloved story (with a LOT of help from the audience) in A Christmas Carol. Suitable for all ages, with catering and group ticket prices available. To find out how easy it is to make your next event a cracker, contact Emma Cusdin, Court Jesters Manager E: emma.cusdin@courttheatre.org.nz M: 027 2420 181 or check out our website:

www.courtjesters.co.nz


32 | YOU Magazine

CHRISTMAS FUNCTIONS FEATURE

Get into the spirit

Stay in Santa’s good books with our Brinkley Earlybird Christmas bonus

BOOK YOUR NEXT WORK FUNCTION AT BRINKLEY THE BRINKLEY EARLYBIRD BONUS • • • • •

Complimentary venue hire Complimentary Christmas cocktail on arrival Lucky door prize to the value of $300 for one lucky guest* Late checkout and stay two nights for the price of one for all guests Complimentary use of outdoor spa pools, tennis court, chip and putt green, and bocce / petanque court

*minimum 15 guests for bookings

MENU OPTIONS

PHOTO SUPPLIED

Brinkley has recently been awarded the New Zealand Beef and Lamb Excellence Award for 2017.

With beautiful gardens and an unbeatable backdrop of the Southern Alps, Brinkley Resort is an ideal location for celebrating the festive season. For Christmas functions, Brinkley Resort is offering free venue hire at its award-winning resort and every diner goes automatically into a $330 lucky door prize draw. The resort can cater for groups of up to 120 people and accommodate 240 residents. Located just a short three-minute stroll from the centre of Methven, Brinkley has a wide range of resort facilities including tennis courts, chipping and putting greens helipad, spa pools and a bocce pit. General manager, Paul Creswick, is encouraging Mid Cantabrians to get away from it all and come to Methven for their Christmas function. There are 40 Qualmark four-star self-contained studios and 40 two-bedroom apartments. As an extra Christmas bonus, Brinkley is offering a stay two nights pay for one deal. So if your group is booking a function at Brinkley you can stay an extra night for free ... now that’s getting in the Christmas spirit. Advertising feature

We offer a selection of Christmas packages to suit those looking for a small celebratory Christmas feast or those looking for a large office function. Meals range from $45-$75 per person and can be catered to suit your individual requirements. If you are looking for something special this Christmas why not try our Christmas BBQ option. Christmas BBQ Menu Minimum of 20 guests @ $45 per person Christmas Buffet Menu – Two options Minimum of 20 guests $55 per person Minimum of 20 guests $65 per person Minimum of 20 guests $75 per person

TRAVELING FROM ASHBURTON?

We can now provide return travel from Ashburton for guests from just $20pp, minimum numbers apply. Please contact us for more details.

Open 7 nights a week 4.30pm–late

43 Barkers Rd, Methven | Phone 03 302 8885 www.brinkleyresort.co.nz


YOU Magazine | 33

Leave the real world behind Internationally regarded as a destination venue, Terrace Downs is preparing for a busy Christmas season. The resort’s luxurious facilities are located amidst the rugged beauty of the South Island high country. From the azure waters of the Rakaia River to the tapestry of colours created by the surrounding plains, this is truly a breath-taking part of the world. General manager Koji Kawamata said bookings are beginning to come in for the festive season, and it was something he was excited about. The venue was one which was popular for weddings and conferences, and the growing market of Christmas functions. “We have almost one wedding every weekend over the summer.

We like to offer warm hospitality and good service in a majestic location.” The venue’s high-class Hunter’s Restaurant caters for smaller groups and also larger groups of up to more than 100 people. A grand décor encompassing a large open fire, leather sofas and warm natural tones enhances the special dining location, where chefs present a flavoursome menu, drawing their inspiration from the surrounding environs. For those wanting to come out just for the evening, Terrace Downs is highly accessible, being just a 30 minute drive from Methven. And for those wanting to extend their Christmas function, Terrace Downs offers a choice of two deluxe accommodation options. Villa suites are spacious self-contained units which range from one

CHRISTMAS FUNCTIONS FEATURE

to three-bedrooms, featuring luxurious beds and a raised spa bath. Chalets are separate four and seven bedroom houses spread out among the front nine holes of the Terrace Downs golf course. The spectacular 18-hole golf course and its lakes are beneath the venue’s restaurant and café, stretching out towards Mt Hutt. They are an obvious enticement to anyone inclined towards the sport, while other activities on offer at the resort include archery, clay shooting, horse-riding and helihiking. “Christmas is the perfect time to leave the real world behind and come out to experience the special and amazing place that is Terrace Downs,” Mr Kawamata said. Advertising feature

Plan your Christmas function at Terrace Downs Resort • Dinner functions • Conferences • Activities • Accommodation • Golf tournaments • Team building events Terrace Downs has so much to offer, and there’s something for everyone! Contact us today: (03) 318-6943 events@terracedowns.co.nz

Only 55 minutes from Ashburton

PHONE 03 318 6943 || events@terracedowns.co.nz || www.terracedowns.co.nz


34 | YOU Magazine

Sheer decadence

Celebration day as New Zealanders held The Auld Mug high above the crowds, with grins on their faces from ear-to-ear, how tired and exhilarated they must’ve been feeling. The cup is over a metre high and weighs just under 15kg, so there would’ve been some tired arms by the end of the day’s parade through Auckland. Woo-hoo! Aren’t we proud to be Kiwis, part of a great celebration and a moment in history. Those of you that got up early to see the yachting, you may have been feeling some of the excitement that the rest of New Zealand was feeling on such a great win, and well deserved win this time around. It’s a proud moment in New Zealand history to be a part of and showcase what a cool little country we are, and what we are capable of. On the back of that, a draw with the Lions was a shock for many, but perhaps a

NATURALLY YOU with Jane Logie

uniting way to end the Lions Tour to New Zealand. The departing Lions fans will have smiles on their faces as they depart our shores for their homeland. Maybe that will encourage those who didn’t make the trip to travel here on the next tour. There was possibly many a sore head to be had the following morning amongst the supporters of the All Blacks, at the surprise of the final score 15-15. Mixed emotions will be one way to describe how the New Zealand rugby fans would’ve been feeling the day after the test. Happy Lions fans may be a bonus to our tourism industry long-term, as the cup remains in New Zealand. Phew! Those of you who are managing to partake in dry July and abstaining from alcohol with all the celebrations going on around you, hats off to those sticking to their non-alcoholic beverages. You will feel all the better for it in the long term,

much clearer in the head, and more energised all-round. Perhaps a challenging way to cruise through the month of July for some, but a triumph for those of you who can stick out the whole month if it is your beverage of choice. Instead of celebrating with alcohol, why not celebrate with some decadent baking to feed the soul and nourish the body. In the cold winter days we are experiencing, a slice of rich, decadent cake could be the indulgence required as a winter warmer. A little indulgence every now and again is okay. Why not celebrate with a slice of decadent chocolate cake … hmmm. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven


YOU Magazine | 35

Raspberry and chocolate brownie – three ways This is a relatively easy cake mixture to put together and have three different ways if desired. You can have it as a slice with your hot beverage, or indulge a little more and serve cold with a rich chocolate icing and whipped cream, or go one step further and have it as a winter dessert, warmed slightly, and served with chocolate ice-cream and warm chocolate sauce … delicious.

Raspberry and chocolate brownie cake 250g salted butter, cut into small cubes 300g soft brown sugar 250g 50% dark chocolate (chopped into pieces) 4 large eggs – No.7 (lightly beaten together) 1t vanilla bean essence 65g rice flour 140g almond meal 50g cocoa powder 250g frozen raspberries Method over page

Above - Raspberry and chocolate brownie.

PHOTO JANE LOGIE

Don’t cook today, take a family pie away • • • • • • •

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Raspberry and chocolate brownie, with a rich chocolate icing and whipped cream.

36 | YOU Magazine

PHOTO JANE LOGIE

METHOD – Set the oven to 175°C, rack in the middle of the oven, on bake. – Line a 25 to 35cm cake tin with baking paper and cut the edges of paper if they go high up over baking tray, cut just above. – Measure the butter, sugar and dark chocolate, and place in a medium pot and set aside. – Crack the eggs into a bowl and add the vanilla essence, whisk together with a fork and set aside. – Measure out the dry ingredients, rice flour, almond meal and cocoa powder, sieve into a medium-sized bowl and set aside. – Set aside in a separate small bowl the measured raspberries. Now you’re

– –

all set to make the cake. It’s easier if all the ingredients are measured and ready to put together. Place the chopped chocolate mixture on a low heat, stir with a wooden spoon, until ingredients are melted through together. Then set aside. Allow to cool slightly. Place the whisked eggs and vanilla into the chocolate mixture, one egg measure at a time, whisking into the chocolate mixture thoroughly as you go, until all the eggs are blended into the chocolate mixture, and now resembles a glossy looking batter mix. Now sieve in the dry ingredients and whisk into chocolate mixture, until blended well. Stir half of the raspberries into chocolate mixture, gently fold through.

Raspberry and chocolate brownie, with chocolate ice-cream and warm chocolate sauce.

PHOTO JANE LOGIE

– Place the mixture into the cake tin and gently spread to edges and the corners of the tin. – Scatter the remaining half of the raspberries on top of the cake mixture, where there looks to be no raspberries present in the chocolate mixture. – Place in the oven on the middle shelf for 30 minutes. It may need a further five minutes for a firmer texture. To check if it is ready, press cake gently with fingers and it should spring back. Or use a skewer, if it comes out clean, take cake out of oven. – Allow to cool completely before cutting. – Cut into the desired portions, and serve as a cake, a sweet treat, or dessert. Store in the fridge and it will last up to a week.


38 | YOU Magazine

FREE

Daltons Fruit Tree Care pack

Nothing tastes better than home-grown juicy fruit. Adding fruit trees to your garden offers you everything an ornamental tree does, but with the added bonus of fruit crops. You don’t need to start a large orchard; it’s easy to incorporate a few fruit trees into your garden planting or even grow them in pots. We have a Daltons Premium Fruit Tree Care pack to give away which includes everything you need to plant and care for fruit trees. Each pack is valued at approximately $70 and includes 2 x Garden Time™ Planting Mix (40l), 1 x Daltons Premium Planter Tabs (250g) and 2 x Daltons Mulch and Grow (40l), and a pair of comfortable Red Back gardening gloves from Omni Products www.omniproducts.co.nz.

Be in to win

All flower, no fruit

Ailsa Burnip is the month’s winner with the following question:

Email goodies@theguardian.co.nz with Daltons Fruit Tree Care prize pack in the subject heading, or write to Fruit Tree 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 July 28.

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.

I would like to know why the zucchini and pumpkin plants we grow produce an abundance of male flowers and very few female flowers and how to improve this ratio please. There are often more male than female flowers on zucchini and pumpkin plants. This is nature’s way of ensuring there is sufficient pollen for pollinating insects to fertilise female flowers. Male flowers typically appear a few weeks before the female ones to attract these insects into the garden. In some years people complain of poor ‘vegetable set’. This is either the result of a limited number of pollinating insects in the garden or insufficient male flowers. Since you have many male flowers, lack of pollinating insects may be the issue. It would be useful to plant flowering annuals or perennials near your vegetable patch to help attract pollinating insects. Try salvias or any flowering herbs (for instance rosemary is a bee’s favourite). Nature usually achieves a balance of zucchini or pumpkin vegetables depending on the vigor and health of the plant. Zucchini and pumpkin thrive in a sunny spot in fertile, well-drained soil. Check your soil and location before planting this coming season to ensure optimum growth.


July tips for your garden Now in the depths of winter, many parts of New Zealand are experiencing regular, heavy frosts. Soils are wet and cold, and prevailing winds are very chilly! However, the gloom of winter is brightened by the appearance of blooming azaleas, camellias, early flowering rhododendrons and early flowering cherries. It’s an excellent time to plan your summer garden as spring is just around the corner! It’s harvest time for those winter maturing vegetables that were planted in late summer/autumn. Veggies to harvest in July include; artichoke (Jerusalem), broccoli, brussels sprouts, cabbages, cauliflowers, carrots, celery, leeks, lettuce, parsnips, silver beet, spinach and swedes. Continue to spread Daltons Compost around maturing vegetables to help with excess water and improve the soil. Inspect your vegetable plants regularly for snails – they appear to become more cold-hardy every year! Where possible, prepare the soil for spring plantings, digging to a depth of 200mm and adding compost as you go. Ensure it is mixed in well. Winter flowering annuals should now be providing masses of colour in your gardens and containers. Remove dead flowers to

encourage continuous blooming throughout winter. Flowering winter annuals include; ageratum, calendulas, cineraria, cornflower, nemesia, pansies, poppies, primulas, snapdragon, stock and sweet pea. Top up existing plantings with ‘potted colour’ annuals that have been grown to the flowering stage. Complete pruning of deciduous fruit trees and spray with copper oxychloride to prevent fungal diseases reappearing in spring. Grapes and kiwifruit can also be pruned. Garden centres and nurseries now have new season fruit trees in stock. Plan your purchase carefully. Part of your fruit tree selection should be to ensure you have a year-round supply of fresh fruit. You can easily do this by planting a few varieties that crop at different times of the year. In warmer areas, a variety of citrus are now ripening, including mandarins, lemons, limes, grapefruit and early oranges. Last plantings of strawberries should be completed this month. Garden centres are bursting with new stock of a wide range of ornamental trees and shrubs. July is a very safe month for planting. Ensure your planting sites are well prepared with the addition of compost and have adequate drainage. Pop in a Daltons Premium Planting Tab when

planting your trees/shrubs to give them the best start. Plan out what and where you will plant. Check the heights that plants will grow to avoid overcrowding in future years. July is probably the main month for pruning roses throughout the country as the plants are now dormant. Don’t be afraid to prune your roses quite hard as rose bushes are increasingly resilient. Spread fresh compost around the base of the bushes. One week after pruning, spray with Lime Sulphur or a Copper compound such as Copper Oxychloride to ward off fungal diseases (do not mix these sprays together), then 3 or 4 days later, apply a horticultural spray such as Conqueror Oil to kill off any overwintering pests (again do not mix with copper). Garden hygiene is very important with roses so remove any dead leaves or diseased wood from the ground. Remove these from the property as they can harbour overwintering fungal diseases and re-infect your plants come spring. Don’t forget about your houseplants in winter. Try not to overwater them. Many only require water once a week or fortnight. A light misting of foliage with warm water stops leaves from drying in warm indoor conditions.

Winter Planting? We’ll get you growing. Canterbury’s plant specialists - Native revegetation & Landscaping - Ornamental & Specimen plants - Firewood & Shelter trees - Order fruit trees now for winter supply - New 2017 catalogue out now. Corner SH1 & Robinsons Road, Christchurch

Phone 0800 800 352

YOU Magazine | 39

www.southernwoods.co.nz


40 | YOU Magazine

Phoenix Preschool Inc.

Ashburton Pre-Schools’ Directory

We are a community-based centre located in the Ashburton College Campus. Being community based means we are run by a board of trustees who are made up of parents and other people who are involved with Phoenix Preschool. We are a registered charity with all our funding and fees going back to the centre. We have a dedicated experienced teaching team that are focused on developing secure, trusting relationships with children, parents, whanau and our learning community. We recognise that each child is unique and provide a nurturing and caring environment with collaborative learning opportunities within a play-based curriculum. Our ERO report from May 2016 found children and teachers enjoy very positive relationships that focus on meaningful learning and having fun together. Teachers willingly share their interests to enrich the programme and children’s learning. They have high expectations for the children’s learning and the ways children communicate and work together. The environment challenges children to explore, develop new interest and extend their knowledge, skills and understandings. The outdoor environment in the preschool and the nursery are spacious and well resourced. Children are encouraged to extend their physical skills and confidence. Literacy, numeracy, science and imaginative play are actively promoted in the indoor and outdoor space.

We are open 8.00am to 4.30pm Monday to Friday

Children have a wide range of experiences within the centre and the wider community. Infants and toddler experience nurturing relationships with their teachers. The layout of the indoor spaces supports seamless transitions for two-year-old children to the preschool programme. We have a transition to school programme for our four-year-old children led

Education for children

2 - 5 year olds

Opening hours 7.30am - 5.30pm

TAKING ENROLMENTS NOW FOR 2017

www.phoenixpreschool.co.nz

Phone (03) 308 8461 27 Walnut Ave, Ashburton

by a qualified early intervention teacher. We have links with the local primary schools with visits organised to new entrance classes for our children. We are open Monday to Friday 8am to 4.30pm. For more information, please check out our website www.phoenixpreschool.co.nz Advertising feature

www.ashburtonkindergartens.org.nz

03 308 3779

23-25 Main South Rd, Tinwald, Ashburton, Phone 03 308 2959 Email admin.childsplay@eeg.co.nz


YOU Magazine | 41

YOUR FOOD GUIDE The Lake House

A warm cosy restaurant awaits at The Lake House. With a newly renovated bar and dining room, cosy fire and a delicious new winter menu, a great treat is in store for you and your friends. Every Saturday till mid August entertainment is provided. From live bands, to a casino night and A Faulty Towers fun themed evening. Check out our events page on our website for dates. A great new winter dinner menu includes lamb shanks, fillet mignon and chicken roulade to name a few. Hearty winter warming dishes with delicious new desserts to match. Advertising feature

CHARMING THAI Chefs are brought here from popular restaurants in Thailand. Charming Thai restaurant has been serving Ashburton for over 10 years. Lunch Tuesday - Saturday 11.30am - 2pm Dinner Tuesday - Sunday 5pm - 9pm Monday closed

THE LAKE HOUSE

RAILWAY TAVERN

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

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.

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

MIYABI JAPANESE RESTAURANT The only fine Japanese Restaurant and Teppan Yaki in Mid Canterbury We can accommodate your company lunches or dinners, or large parties. Lunch: Wednesday - Sunday 11.30am - 2pm Dinner: Tuesday - Sunday 5pm - 9pm

148 East Street, Ashburton Phone 03 308 5885

Unit 4, 688 East Street Ashburton Phone 03 308 8080

Follow us on Facebook

Follow us on Facebook

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 Conveniently located on the main road of Dunsandel is the newly refurbished Dunsandel Café and Bar. Cafe by day, restaurant by night, there is something for everyone from 8.30am until late. Whether it’s coffee and cake or a hearty country meal, you won’t be disappointed. With a family friendly atmosphere we look forward to seeing you soon. Bookings are recommended. Open daily from 8.30am Main South Road, Dunsandel Phone 03 325 4007 facebook.com/ DunsandelCountryCafeandBar


42 | YOU Magazine

OUT AND ABOUT @ the Ashburton College Ball 2017 The fashion looks were as diverse as they were glamorous at the recent Ashburton College Ball at the Ashburton Trust Event Centre. Above (from left) – Mackenzie Flett, Bruce and Matthew Gare.

Above – James Forbes and Olivia Small.

Above – Tom Suh and Nicole Johnson. Left – Sophie Vessey (left) and Josie Tallents.

Above (from left) – Harry Jackson, William Hii and Caleb Pierre.

Below – Rosie Smith and Marc Juntilla.

Above – Lesli Schneider and Ashton McArthur.

Above – Felicity Dalzell and Kain Dwyer.

Above – Ashleigh Bagrie and George Chapman.

Above – Sophie Beckley and Brendan Tully.


YOU Magazine | 43

Above – Maddison Love and Daniel Blackburn.

Above – Nic Thomassen and his angels (from left) Sophie Kettley, Gemma Holland and Laura Bagrie.

Above – Jaimee Smith and Campbell Reid.

Above (from left) – Kelly Rotch, Olivia Gibson, Emma Harrison, Kirsten Bowker, Melissa Maslin and Jordyn Kell. Left – Oskar McLauchlan and Sharni-Lee Wallace. Below – Tom Sexton (left) and Oskar McLauchlan. Above (from left) – Emma Harrison, Alyce Lysaght and Jaimee Bird. Left – Sophie Kettley and Matthew Bagrie. Right – Libby Fenwick with adopted grandfather Grahame Blackburn.


Profile for Ashburton Guardian

YOU - July 2017  

YOU - July 2017