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SEPTEMBER 2016

yu

SPRING FASHION

and how to wear it YOU magazine is a complimentary supplement of the Ashburton Guardian


THIS & MUCH MORE IS WAITING FOR YOU! AND….. ITS RIGHT HERE IN ASHBURTON!

To arrange an appointment contact our Resort Manager: Tony Sands on 03 307 9080 | 0800 2727 837 | A/H 03 302 6887 Email tony@lochlearesort.co.nz or visit us just off Racecourse Road at 25 Charlesworth Drive, Ashburton


you Welcome

Jewellery haven

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Words from the Farmy Princess

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Who is out and about?

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Jane Logie talks men’s health

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Who is out and about?

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Delicious spring recipes

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Who is out and about?

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New columnist: Desme Daniels on her crazy household

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Who is out and about?

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Spring fashion 

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Sourdough bread from Back to Basics

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Things we love

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Special: spring gardening

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$85 gardening giveaway

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To the spring edition of YOU! It seems everyone in this office is feeling a bit of spring fever and perking up. Here’s hoping your office is feeling the same spring high. We have some light and easy recipes from Kerri Lysaght to ease us into spring, some spring fashion and a special gardening section to celebrate the season of renewal. I hope the winter hasn’t been too rough on anyone and that you enjoy this month’s YOU magazine! Cheers and thanks for reading! Lisa Fenwick

YOU Magazine | 3

jumps into spring with YOU chef Kerri Lysaght ipes like this salmon rec ing some mouth-water P11  and cream cheese bagel.

Sara and Blair Gallagher have added jewellery from around the globe to the homegrown Rangiatea agate range.  P4

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

Herbalist and chef Jane Logie goes fo muffins, just for r blueberry the boys. 

Editorial contact

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

Advertising contact

Trisha Hanley • (03) 307-7963 • trisha.h@theguardian.co.nz

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4 | YOU Magazine

The magic of Rangiatea Jewellery

By Michelle Nelson Tucked under the Southern Alps, Rangiatea is home to award winning perendale sheep but beneath the fertile soil lies a buried treasure. Some 90 million years nearby Mt Somers was an active volcano spewing hot silica-based fluids which seeped in to pumice pockets and solidified, creating rare and beautiful agate. By definition agate is a cryptocrystalline variety of silica, chiefly chalcedony, characterised by its fineness of grain and brightness of colour. Although found in other varieties of rock, agate is classically associated with volcanic rocks. Different minerals collected on the journey resulted in an array of colours and texture, each band of colour painting a picture of prehistoric New Zealand. Blair Gallagher grew up on Rangiatea, arriving on the 720 hectare hill country sheep and cattle station with his family as a child. It was Blair who discovered the agate deposits and in doing so launched a passion which would span decades. In his

twenties Blair’s interests turned to manufacturing jewellery. He sent stone to Hong Kong where the world’s best bead makers plied their craft, and in doing so launched Rangiatea Jewellery. Over the years the range of both polished agates and jewellery has been expanded, and an old tack room adjacent to the homestead has morphed into a quaint gallery where hundreds of examples of the stones are displayed. One of the most eye-catching agates in the collection weighed in at close to 20kg and was found by Blair and Sara’s son Hamish when he was just six year olds. However, it was another six years before he would allow the stone to be cut and polished. “Hamish’s agate” has pride of place in the gallery and is regarded as one of the most perfect examples of its type in New Zealand. “Every agate has a story,” Sara says. As well as the agate, rare pink opalite has been found in a stream on the property. About once a year the Gallagher’s still head into the hills to fossick around the

station’s two dig sites. On the outside the agates appear much as any other stone, drab brown-grey blobs. So much so that anyone who has spent time in the Mid Canterbury foothills has likely walked right past a hidden treasure. When the stones are cut and polished their stories are revealed in stunning glory. Over the years the Rangiatea Jewellery range has expanded to include paua shell, Mother of Pearl and pink mussel shell, blue pearl shell (nautilus shell) and freshwater pearls set in quality sterling silver. Both Blair and Sara recently attended an international jewellery fair in Hong Kong where they bought a new line featuring white sapphires in rose gold and matted silver settings. “The jewellery takes us off the farm and gives us another interest – we’ve met some lovely people over the years.” Rangiatea Jewellery is sold at fetes, to visiting groups by arrangement, in selected galleries and some online. “We don’t sell the rocks,” she said. As well as the jewellery, Sara offers a unique range of English country home ware.


YOU Magazine | 5

Top left – Sara and Blair Gallagher have added jewellery from around the globe to the homegrown Rangiatea agate range. Above – Sara Gallagher.


6 | YOU Magazine

The secret special hand signal

FARMY PRINCESS with DONNA-MARIE LEVER

I’m about to blow the lid on the big one. A secret I’ve discovered that only applies to rural folk. At first I thought maybe I was imagining it, but on further investigation and putting it to the test I realised there is in fact a secret code among farmers and their families that comes in the form of a special hand signal. Driving along the country roads it’s common to get the odd wave from people – they just seem to be super friendly out here. But looking closely it’s not an actual wave at all, but what I now call the ‘country-side salute’. There are rules; it’s always with the right hand and the hand itself must never leave the steering wheel. Using the index finger it’s a quick rise up then swoosh downward. Both drivers take part at the same time and etiquette I would assume is the more experienced lead the charge so there may be a split second or two in it. There are a few variations and again the more seasoned will use two fingers with the thumb and it’s accompanied by a slow motion nod. This is quite next level stuff and I’m admittedly still just using the index finger swoosh version until my confidence grows. You don’t need to know the other driver,

TV reporter, journalist, mum and born-and-bred city slicker Donna-Marie Lever on life after marrying a farmer and moving to rural Mid Canterbury.

It appears that the best way to be the recipient of the special hand signal is to make sure your car is not too clean.

this secret code is offered up among strangers travelling the shingle, and is perhaps just a way of saying ‘hey we’re cut from the same cloth’. But, I have noticed if the car is too clean or if I’ve just been through the carwash I’m unlikely to get as many. This way the locals are making sure the townies don’t get in on it. I can’t see it working in the city though and this would never have caught on in Auckland, where

the only hand signal I ever remember was a rude one fingered gesture if I’d accidently cut someone off in the rat race on the roads. I quite like the fact it’s a little bit exclusive and although I’m still a farmer’s-wifein-training, I’m definitely running with it. So next time you’re in the country, put it to the test, but if you are from the city it may pay to drive through a muddy paddock first to guarantee you get a response!

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YOU Magazine | 7

OUT AND ABOUT @ Business Mid Canterbury annual meeting There was a good turnout to business Mid Canterbury’s annual meeting at Braided Rivers and members are looking forward to a dynamic next 12 months. David Rush (left) and Greg Martin.

PHOTOS TETSURO MITOMO 310816-TM-0171

Neil Pluck (left) and Phil Agnew.

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Jenna Swift (left) and John Rickard.

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Tanya Hulme (left) and Jane Fowles.

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Bruce Moffat (left) and Rene Artz.

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Andrew Wilson (left) and Neil Brown.

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8 | YOU Magazine

Blue September for the men

It’s prostate cancer awareness month, so it’s time to focus on the health of the man in your life and how important their health is to them and those around them. Men tend to put any health issues on the backburner. Blue September is a month to remind the men that their health is as important as the females. “Face your fear” is the mantra for the men to get a prostate check, as prostate cancer is considered to be the most common cancer among men. According to the Ministry of Health, approximately 600 deaths occur each year due to prostate cancer and more than 3000 cases are registered cases each year. The prostate is a gland that is located in the male reproductive system, situated under the bladder and surrounds the urethra, and is responsible for carrying urine to the bladder. The prostate’s main function is making most of the semen that it stores. Possible symptoms of prostate cancer may be: Trouble passing urine, frequent urge to pass urine especially at night, weak or interrupted urine stream, blood in the urine or the semen, painful ejaculation, nagging pain in the hips, back and pelvis. If you have any of the above symptoms it may be wise to speak to your doctor. Men that are most at risk are those over the age of 65, whereas prostate cancer in men under 55 is considered rare. One in 13 are estimated to develop prostate cancer before the age of 75. Prostate cancer is considered to be slow-growing and may not present with symptoms until an advanced stage.

NATURALLY YOU with Jane Logie

There is no known cause of prostate cancer, but the risk factors may be a strong family history, growing older, smoking, excessive alcohol consumption, being over the age of 40, lack of exercise and an unhealthy diet high in saturated fats and an unhealthy lifestyle in general. The disease is more common in countries where consumption of meat and dairy products are common, than countries where diets consist of vegetables, rice and soy products. Often when the cancer grows too much, the prostate will squeeze the urethra, representing as difficulty in passing urine, but the same symptoms in passing urine, may not mean that prostate cancer is present. There are three common prostate problems such as prostatitis, BHP or benign prostate hyperplasia and prostate cancer – which can all show similar symptoms. Early detection and/or prevention is considered to be better than a cure and the aim of Blue September is to help raise awareness of prostate cancer, as it is not spoken about enough or understood

how it can affect men and their families – deaths are considered preventable if the disease is found in its early stages. Purchase a blue ribbon this September and help raise awareness. The campaign aim is to spread the message for men to get regular checks and it may help to lower prostate cancer deaths. Nutrients that help to support the health of the male reproductive system are the omega 3 fatty acids, zinc, selenium and magnesium and to get a wide variety of these nutrients in your diet, consuming a diet high in vegetables, nuts and seeds, shellfish and fish is important for prostate health. Blue September can be more that raising awareness about prostate cancer and the problems that go with it. It may also be a reminder to all men to value their health and their bodies and have regular health checks in general, for their good health and longevity. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven


YOU Magazine | 9

Blueberry muffins - Go blue this September 2C self-raising flour 3T caster sugar 1 1/2 t baking powder 1C frozen blueberries 1 egg, beaten with fork 1C of milk 1/3 C olive oil – Pre-heat oven to 200°C. – Lightly brush oil into the bottom of a muffin tin.

– Sift together flour, baking powder and sugar into a large bowl and then stir in the blueberries. – In a small bowl, mix together the egg, olive oil and milk, mix well. – Make a well in the dry ingredients, then add in the wet ingredients. – Gently fold through with a soft spatula until it is all nicely combined. – It should look like a batter and with a slightly lumpy texture.

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– Spoon mixture evenly into each muffin mould, until each one is twothirds full. – Bake in the oven for 20 minutes, until golden, or until when gently touched the tops spring back. – Remove the muffins and place on a rack to cool. – Serve with yoghurt or butter. Recipe makes 12


10 | YOU Magazine

OUT AND ABOUT @ Somerset Grocer

The Somerset Grocer recently celebrated the opening of their new day bar.

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Above – Kimberley McBridge (left) and Rebecca Collie.

Above (from left) – Jennifer Shepherd, Nicky and Mark Milmine.

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Above – Jaimee Blythe and Rob Reid.

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Above (from left) – Claire Leonard, Jo Skilling and Kirsty Moore.

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Above (from left) – Kim Mills, Judy McAuliffe, Christine Todd, Anne Carr and Anne Marett.

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Above (from left) – Rod Fox, Nicky McNabb and Fay Watson.

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Above – Paul and Sue Houston.

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Above – Janice Thorpe (left) and Chrissy Howe.

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Above – Chris Robertson (left) and Roger Paterson.

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Above – Tiffany McRae and Steve Carr.

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Above – Tony Gilbert (left) and Peter Ashton.


Lighten up with spring FOR FOODIES with Kerri Lysaght

Spring brings about an awareness to our surroundings both inside and outside of the house with spring cleaning, ridding ourselves of excess within the house and also thinking about our gardens and what we need to plant so that we reap the rewards in the coming months. We are also looking at revamping our way of thinking in what we are eating so that we address the indulgences of winter for a more healthy, lighter way of eating. Swapping soups for salads and introducing a greater range of fresh produce that gives a cleaner less fussy style of eating. Having the option of eating outside in the fresh air does wonders to your soul and the way we eat, so embrace this time and ease your way back into spring and summer with taking on all that it brings in the supermarket. We really are blessed to have such defined seasons here in New Zealand – when we lived in Asia that was one of the things I missed the most – the changing of the seasons brings such differing possibilities especially for the avid food lover! PHOTOS ALYCE LYSAGHT

YOU Magazine | 11

My go-to-salad This is my favourite salad at the moment as it gives real flavour and texture with very little effort and it is adaptable for anything so that if needed you can scrounge in the fridge or pantry and adapt accordingly … it’s more of a concept than a recipe. Let what is on special that week at the supermarket or what’s in your fridge dictate the end result. 450g bag of ranch slaw (I use 1/2 the bag for the salad and then saute off the rest in butter for another meal) Handful of toasted walnuts, roughly chopped 2 kiwifruit, peeled and roughly chopped (or grapes) 1-2C of finely chopped silverbeet (stalks removed and green leaf only), or baby spinach 1 apple, core removed, skin on, diced and coated in lime or lemon juice to stop from browning 4-6 button mushrooms, sliced Handful of chopped parsley or whatever other herb you have available 100g grated or cubed cheddar cheese 2-4 bacon rashers, crisped and roughly chopped 1/2 cooked supermarket chicken, skin off and shredded

Easy honey and seeded mustard dressing Juice of 1 lemon 1T liquid honey 1t whole grain mustard 1/3C extra virgin olive oil Salt and pepper to taste - Shake all ingredients in a jar to disperse all the flavours and pour over your salad. Use your favourite dressing if that is what you have on hand. - Ultimately the idea is to treat it as an experiment in that you use what is on hand at the time. Think about what you have that will go well together – if you have coriander, marry up the Asian feel with adding some sesame oil, just a hint as it can be overpowering, adding garlic, sweet chilli and ginger in your dressing. Use almonds or cashews as the nut element … sliced roasted pork might be an option, lightly toss in sesame oil in a pan to get crispy add sesame seeds, chilli and beans.


12 | YOU Magazine

Fried macaroni croquettes This is a play on arancini balls that the Italians have offered to the world to use up their leftover risotto – but our take on the good old macaroni cheese. This is for vegetarians with the flavouring of sundried tomato, olives, feta cheese and spinach but SJ (who I work with) thinks that bacon would be the go coupled with a nice cold lager. It’s essentially a basic white sauce adding whatever you would like, crumbed and deep fried, the trick is to not have it so firm that the sauce doesn’t run when you bite into it. 400g macaroni – the smaller the macaroni the better – I find home brand is the better with this recipe 50g butter 1/2 finely diced onion 2T plain flour 2C milk 2C grated cheese Flavourings of choice … crumbled feta cheese, chopped spinach, chopped sundried tomato, chopped parsley, cooked bacon strips, tuna, smoked chicken, chopped cauliflower – the choice is yours. Crumb: 2C of flour that has been seasoned with salt and pepper 2 eggs that have been whisked with 3/4 - 1C of cold water 3C panko breadcrumbs, seasoned with 1t lemon pepper

- Frying: Suitable oil to deep fry (I prefer rice bran oil) bought up to temperature so that a cubed bread will go golden within seconds of going in oil. - Cook the macaroni in a large pan of boiling water according to packet instructions. - Meanwhile, melt the butter in the microwave for 20 seconds then add your onion and cook for a further 1 minute. Add your flour and mix in. Cook for a further 30 seconds then add your milk, cook for another 2 minutes. Let rest then cook on high for another 1 minute whisking well until it thickens. -

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Add your cheese and flavourings. Add pasta and mix sauce, depending on how many extra ingredients you are adding. Loosen the sauce until it binds nicely. Season with salt and pepper to taste. You are looking for the consistency of thick porridge. Let it set in the fridge so that you can mould it into the shape that you would like. To crumb it’s a process of dunking the macaroni croquettes into seasoned flour, shaking off before adding to an egg wash of mixed egg and water then coating it in panko breadcrumbs which have been flavoured by lemon pepper and salt. Then deep frying it in a pan of hot oil to cook. These are light enough for a lunch beside a crisp lettuce salad with your favourite relish.


YOU Magazine | 13

Banana and walnut cake This time of the year bananas seem to come on special and no matter our good intentions we end up with excess so a cake made at the start of the weekend is always good to have for when family and friends pop in or you want to just indulge with a cup of tea. I always heat in the microwave for 20-30 seconds to bring the cake back to life so the butter gets to warm up and therefore feel fresher. To take this cake into the decadent realm top with salted caramel icing or leave un-topped and enjoy as a hot dessert with ice cream, custard and slices of banana … or ice with your favourite icing. 250g butter, softened 1 1/2C sugar 4 eggs 2t vanilla extract 4 very ripe bananas, peeled and mashed 2t baking soda 1/2C hot milk 1/4C plain yoghurt 3C self-raising flour 100g walnuts, lightly toasted and chopped - Preheat oven to 180°C bake. - Grease and line 23cm tin. - Beat butter and sugar until creamy

- - - -

and light. Beat eggs one at a time, then vanilla and bananas, mixing well. Dissolve baking soda in hot milk, add this to the banana mixture and mix well. Sift flour and walnuts into mixture and gently fold through until combined. Pour into prepared tin and bake for approximately 50-60 minutes. Test with a skewer put into the centre of the cake, if it comes out clean it is ready. Cool in tin and turn out onto a rack then ice with salted caramel icing

Salmon and cream cheese bagel I’m putting this in just to get you thinking about what can be bought and prepared very quickly. To enjoy this out in the garden with a good book in one hand and a nice cold juice in the other is pure heaven – like a holiday without the miles. Sesame seed bagel – sliced in half Cream cheese Packet of wood roasted salmon fillet Capers, salt and pepper, finely sliced red onion, finely sliced capsicum, spinach - Preheat oven to 180°C. - Halve your bagel and heat until warmed through. - Top with cream cheese (and don’t be frugal give it a good lashing) top with spinach then broken up salmon finishing with sliced onion, capsicum, capers and salt and pepper.

Salted caramel icing 1C firmly packed dark brown sugar 200g butter 1/3C cream 4C icing sugar 1t vanilla extract 1/2t salt flakes - Bring brown sugar and butter to a rolling boil over a medium heat, whisking constantly so that it doesn’t burn to the base of the pan. - Stir in cream, and return to boil, remove from heat. - Cool and using an electric beater slowly add the icing sugar, beating for about 8 minutes until thickened. - Top on to cake and sprinkle with salt flakes and extra chopped walnuts.

Vietnamese coffee This is something that is best made through a machine as you need the caffeine without the liquid so a short double is key but coffee machines seem to be the norm now for most households. This is something that you find all over Vietnam and is delicious over the warmer months, be warned - it is very addictive. - For each person fill a short glass of ice, add a spoonful of condensed milk and top with a double shot of coffee - perfection.


14 | YOU Magazine

OUT AND ABOUT @ Daffodil Day quiz night

More than $15,000 was raised for the Cancer Society at the ANZ’s annual daffodil day quiz at the Hotel Ashburton recently.

PHOTOS TETSURO MITOMO 250816-TM-0015

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Above – Amie O’Neill and Nicole Hands.

Above (from left) – Hayley Sparrow, Chris Redmond, Lois Sparrow, Shelley Heney and Kate Winter.

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Above (from left) – Jillian Lake, Alison Vessey, Helen Rapsey and Trish Corbett.

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Above (from left) – Sara Wayman, Meg Lee, Chantell Quinn, Tegan Clark and Sarah Davidson.

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Above (from left) – Kirsty Winter, Olivia McGregor, Heather Neeson, Amy Gutsell and Madeleine Henderson.

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Above (from left) Debbie Jolly, Jan Hurley and Sue and Pat Prendergast.

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Above – Darryl Donnelly and Heather Ford.

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Above – Janet Hadley, Christine Richards, Jeff Withington and Marie McAnulty.

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Above (from left) – Kerry, Jeff, Marty and Janine Marshall.

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Above – Jon and Katrina Pritchard and Mary Bailey.

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Above – Martin Veitch (left) and Mike Ensor.


Grappling with teenage angst MAD MAMA with DESME DANIELS

As I walk into the house, the unattended teenage boy’s antics suddenly hit my nostrils. I smell burning, God no, not burning, my mind races, is it fresh burning or past burning, I race into the kitchen and check the oven and hob, the panic subsides slightly. I know instantly it won’t be the iron, he has no idea what an iron is. How is it possible that the toxic smell has managed to filter through every damn room in the house. What is this smell that fills my lovely home? Ah, then I see it, it’s burnt bacon, and possibly fried eggs, how do I know … because the dirty pans and dishes are precariously balanced in the sink, the sink that is right next to the … wait for it … yes you guessed it …. The dishwasher. I mean, what is it that prevents seemingly intelligent teenagers from being able to put their dishes into this weird mechanical beast, we grown-ups call a dishwasher. Oh I’ve listened to Nigel Latta, searching for small snippets of information on how to deal with these weird teenager creatures. I’ve spoken to friends and colleagues, hoping for their validation that I’m not a bad mom, but I can take solace in the fact it’s not just me, and it’s not just you, we are all in the same parenting boat, clinging onto our life vests, waiting for the

next tidal wave of teenage drama to wash over us. And what have we all unanimously agreed upon is, that there is no hope – no hope of getting any sense out of them until they are 24 years old and their frontal lobe thingy is developed. So save your breath, use only four words at a time, the rest to them is white noise, don’t try to work out how to communicate with this techno absorbed vile grunting species. Saying that, I’ve got my eldest to 17, dragged him up quite well I feel, felt quite proud of him, you know when he’s on the rugby field or occasionally doing well at school. Those moments when I delve head first into the social media PR game of who is winning the parenting game – “haven’t I

done a good job of raising my child posts”. Yes, hands up I can’t help myself from becoming one of those annoyingly proud mothers. Why? Because it happens less and less the older they get. I hide my smug grin from my friends who are new parents or parents of toddlers, still head over heels in love with their wee bundles of cotton candy smelling Facebook filtered loveliness. I sit back with my wicked grin and self-satisfying glint in my eye, playing the waiting game, for their stories of teenage angst to emerge. Advice I’d give for those out there with sons approaching 13. Send them away – don’t hesitate, boarding school has to be the solution, save yourselves, save your sanity. The cost is minimal compared to the therapist and wine bills that await you. Although when you get them back, albeit unexpectedly, the euphoria of the returning prodigal son soon wears thin. And don’t get me started on the teenage boy’s bedroom, that’s a whole different story, one that involves full hazmat body suit, breathing equipment and tongs, very, very long tongs. And now I have to go, the smell of burnt bacon and eggs gone, eclipsed by the smell of burnt garlic bread that I put in the oven on fan grill, not fan oven. Damn it, #losingtheparentinggame, #noideahowhashtagswork #noideahowmyovenworks #livingwithteenagers.

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YOU Magazine | 15


16 | YOU Magazine

OUT AND ABOUT @ Sacred Heart College Reunion

Former students of Sacred Heart College met up at the Ashburton Trust Event Centre recently for a reunion.

PHOTOS AMANDA KONYN 110916-AK-006

Above – Kathryn Bryant (left) and Hughena Carmine.

Above (from left) – Nancy Christey, Maureen Whiting and Gladys Baker.

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Above (from left) – Pauline Perkins, Gabrielle Morrison-Stapp, Marie Coghlan and Pam Farrell.

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Above (from left) – Judy Smith, Pamela Dolan and Veronica O’Reilly.

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Above (from left) – Sherran Ross, Lorraine Broker and Anne Hooper.

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Above – Jocelyn Barnett (left) and Maree O’Neill.

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Above – Alison Thomas, Pam Davison, Anne Robertson, Jan McAllister and Jill Barker.

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Above – Hazel Benke, Margaret Jackson and Maureen Eaden.

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Above – Elaine Rushton, Betty Dwyer, Margaret Beston and Maureen Forde.

Above (back, from left) – Mary Hawkins, Helen Bradley, Frances Flynn, Margaret Stott. In front – Yvonne Harrison.

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Above – Leonie Dwyer (left) and Moyra Connell.


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18 | YOU Magazine

Spring fashion with Sparrows The winter chill might still be lingering but across Ashburton there’s a brightness in the air as spring and summer clothes start arriving in stores. And this summer it’s all about colour from brights to pastels, mono-tone black and white to multi-palette and multi-pattern garments that just beg to be worn. As the team from Sparrows unpack the dozens of garments arriving in store, they say it’s a bit like Christmas Day, every day. This year’s fashions offer plenty to get excited about Robyn Lester and Talor Dormer say – clothes are stylish, comfortable and perfect for a range of occasions. When it comes to what’s in and what’s out, the choice is wide and that makes it easy for women of all shapes, sizes and ages to pull together the perfect wardrobe. The key Robyn and Talor say is not what you wear, it’s the way you wear it that’s important. Trousers in all shapes, sizes and colours and all lengths, from knee brushing shorts. Straight 3/4 or 7/8 to wide legged, floaty and full length. Pull-ups no longer belong in the wardrobe of pensioners, they’re the must-have garment, easy to wear and ohso comfortable. And then there are tops, a rainbow of colours, subtle or bold patterns, t-shirt or soft and feminine. It’s also the summer of the dress with styles to suit every shape, every taste. As stylists Robyn and Talor say there is nothing better than knowing a customer walks out of their shop with clothes that are not only comfortable to wear but that also look stylish. Getting the most out of each season’s fashions means understanding what will look right on your body shape, but with many customers there’s a difference between perception and reality. “Usually women see themselves as bigger than they actually are and it’s really rewarding for us when we put them into something they say they wouldn’t usually wear and they look in the mirror and go wow!” Talor said. They work one on one with customers, making suggestions, offering hints and tips

to ensure that every woman leaves the store confident and happy with their purchase. The final decision of course is the customer’s but Robyn and Talor are happy to offer alternatives and suggestions. “If you’re wearing clothes that look good, that fit well and that are comfortable then you gain confidence. Generally it’s that first impression when you see a garment on. You know it’s right. The one thing you should never do is talk yourself into buying something. We’ll always show customers lots of options and at the end we always get there,” Talor said. This summer’s styles can be worn by women of all ages and shapes, but as it is with every season accessorising is key. Wide leg, flowing trousers have made a return to the fashion scene and they’re one of the few fashion items this summer that suit an individual shape more than others. Put them on a taller woman and they look a million dollars; shorter women are better with a below the knee cullotte. When it comes to trouser lengths, taller women can wear most styles but shorter

women often look better in the 7/8th length that’s prominent in this summer’s styles, Robyn said. Many of the old rules around colours, styles and patterns no longer apply. “If it suits the person, if it makes them feel good, then why not wear it,” she said. “This summer’s clothes can be worn by anyone of any age. You need to believe you can look good and feel good too.” Robyn and Talor say it’s important to get the best out of your wardrobe and to achieve that some women will bring several pieces in-store, asking for expert advice to mix and match these with new garments to complete a season’s look. ”It’s no good buying a shirt or pair of pants that nothing else will go with,” Robyn said. They’re keen to take this service further, by travelling to people’s homes to do a complete wardrobe makeover. Sparrow’s philosophy is to offer its customers breadth in terms of choice when it comes to styles and colours, rather than stocking several garments that are identical.


YOU Magazine | 19

Three women of of varying ages challenged Robyn and Talor from Sparrows to come up with a look that suited their body shape and age but that could also be worn by the others. When the garments were selected there were smiles all round.

TWENTYSOMETHING

Twenty something Trudy wore a Ricochet dress in an orchid colour. With a slight pear shape, Trudy suited a high belted style and a shorter hemline.

Mens Bold Stripe Sweater

$169.00

FORTYSOMETHING

Forty something Desme wore an Untouched World Lofty Merino Cardi with an Untouched World Wide Pant. Her height made her the perfect body shape for wider, flowing trousers

Willow Dress

$229.00

SIXTYSOMETHING

Sixty something Deidre wore a Ricochet Salem Dress with a Sills Kymber Bomber. Her body shape would ensure she looked good in most styles

SoHo Dress

$325.00

Printed Cocoon Dress

$159.00

Open Mon - Thu 9am - 5.30pm | Fri 9am - 6pm | Sat 10am – 2pm | Sun 11am – 2pm

East Street, Ashburton - Phone 308 5771 - www.sparrows.co.nz


20 | YOU Magazine

Inner spring chicken It’s that time of year again when the days are brighter, the evenings are longer, and it’s time to get back into shape and work off the winter excesses. Seasonal dietary changes and detoxing are a good way to begin spring cleaning the body, along with getting back into an active exercise regime which can be the biggest challenge. Start off slowly if you have been inactive, and choose something that you enjoy doing, as this will help with motivation. Stiff joints can be an issue when starting or returning to physical activity, and can be quite debilitating. One of the things you can do to support your joint and muscle health is to take a turmeric supplement. Turmeric has been extensively researched for its medicinal actions. Turmeric is one of the most popular spices in Indian cuisine and

is recognised by its vibrant, yellow colour from the active ingredient, curcumin. If you are not moving like you used to, find your way to your inner spring chicken with Lighthouse Turmeric Complex. Lighthouse Turmeric Complex is formulated with Meriva® curcumin and marine magnesium to support joint and muscle comfort. Because the curcumin within turmeric’s raw spice is not well absorbed when eaten in the diet, it has been bound into Meriva® curcumin which is easily transferred through the digestive system, into the body, and then into the cells themselves. Meriva® curcumin is 29 times more absorbable than dietary turmeric, making its actions much more potent within the body. Marine magnesium also helps to support muscles during exercise. 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.

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Helen and Bruce Mitchell have a grown up family and 16 grandchildren. The couple grows their own fruit and vegetables and are keen to live sustainably. Eighteen months ago their daughter gave Helen a sourdough starter and they have made our own bread since then. Helen said the benefits of eating sourdough are feeling energetic after the meal, being satisfied and losing weight. Most commercial wholemeal/whole grain bread goes from flour to bread in 90 minutes. Ninety per cent of the phytic acid remains. Fast-acting, aggressive yeasts and many additives are used. Gluten is not broken down. Phytic acid inhibits the minerals and vitamins in the bran from being absorbed by the body. You only get the starches, sugars and fibres. Sourdough bacteria help digest all phytic acids in the bran of all wholegrain, so your body absorbs the nutrients and vitamins. Lactobacilli and about 35 wild yeast micro-organisms are in the starter, making it a fermented food for gut bacteria, and it is low GI (50 or less). The acidity slows down digestion of sugar in the bowel, meaning you feel full for longer! Sourdough fermenting partly digests gluten, allowing some people with wheat and gluten allergies to enjoy it. It also has a great taste and texture, and keeps up to five days. It is easy to make and great value. $1 a loaf, or $2.40 an organic loaf. Helen gives easy-to-follow instructions on how to make sourdough bread and starter.

Laser Blended Vision

ASK OUR FRIENDLY STAFF IN-STORE OR VISIT OUR WEBSITE FOR MORE INFORMATION

ASHBURTON

The Back to Basics team is back in YOU magazine giving us helpful tips to live life in a more natural, sustainable, cost effective way. Details of their annual expo are on their Facebook page Ashburton Back to Basics Expo. Let’s get our families, food, finances and community back to basics.

PRESBYOND

Support healthy joints and muscles to get active this spring. LIGHTHOUSE TURMERIC COMPLEX

Get the bread

www.health2000.co.nz

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YOU Magazine | 21

bug Making your own starter Use organic wholemeal wheat or rye flour and filtered water to get desirable characteristics. The wild yeasts live on the grains. - Make a loose batter with 3/4 C flour and 150ml water. - Leave in warm place 25-28°C for two to three days to ferment, until bubbles appear. - Feed daily with 1:1 flour and water, 50g flour and 50ml water. - After a week you should have a live culture, ready to use. - Keep in fridge covered.

Easy sourdough bread Take starter out of fridge seven to 12 hours, or longer, before using. It should have bubbles, a sign of an active starter. I like to start mixing a loaf in the morning and cook it in the evening, or start mixing in the evening and cook it in the morning. - - -

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In a non-metallic bowl put 1C of the starter. Add 3C flour, 1t salt and about 1 1/4 C water.  A good mix is 1 1/2 cups white high grade flour and 1 1/2 cups wholemeal flour. I now prefer 100% wholemeal. The more wholemeal flour used, the more moist the dough will need to be. Add a little more water.  Mix with a knife or a wooden spoon. It should be a firm mixture. Add flour or water for right firmness. Rest about 15 to 30 minutes, or longer. This helps flour absorb water better and shortens kneading time. Knead three to five minutes. Do this by stirring firmly with the wooden spoon in the bowl. This is my no-mess easy kneading. Dough becomes elastic and should be slightly sticky. Add more flour or water to get right thickness. Or knead it on a floured bench.  Rest about 20 minutes to relax gluten (optional). Put into a large loaf tin or dish lined with baking paper. It should half fill it. Rise in a warm place four to six hours or more, covered with a plate, lid or plastic, until almost doubled in size. It can be left overnight in a cool (15°C) place. Cool temperatures need a longer rising time which gives more sourness. If overnight is too long,

Your time: 15 min | Makes 850g loaf Total time: 5 1/2 - 8 hours

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put it in the fridge for 30 minutes to slow it down. Leave in the microwave overnight (uncovered) for a slow rise. The warmer it is, the faster it grows. 20 to 25°C is ideal. 35°C is the highest temperature for rising. Warmth and humidity help it grow. To create more warmth, use lukewarm water for mixing.  Or leave in the microwave with a cup of boiling water beside it in the day. This creates warmth and humidity. Bake in preheated oven 230°C for 10 minutes, then 210°C for about 30 min. It depends on your oven. A dish of boiling water above the loaf in the oven makes steam to keep bread moist. It should sound hollow when tapped on bottom. Tip loaf on to a cooling rack straight from the oven. Let it cool before cutting. Keep in an airtight container. It can be frozen for two months. Older bread is nice toasted, or microwaved with cheese on top. I cook my bread in the steamer for 1 and 3/4 hours. It makes it lighter, softer and more moist. 

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22 | YOU Magazine

Grains

Flavours

Wheat and spelt have a good gluten content to help bread rise. Rye, oat and barley flours are low in gluten. Substitute some for flavour. 100 per cent rye bread is dense, heavy, very nutritious and flavourful. Swap 1/2C of flour for a different flour amaranth, buckwheat, cornmeal, millet, quinoa, rice. 

Add one or more at the start. - Savoury: Rosemary 10cm sprig stripped; fresh chopped sage leaves; 1t fennel seeds; 1t caraway seeds; 1/4t chilli; 100g cooked pumpkin, potato or kumara; raw grated beetroot; sunflower seeds; sesame seeds, linseed. - Focaccia bread: Spread dough thinly, add olive oil, rosemary and salt. - Pizza base - put toppings on thin dough. - Sweet: Dried fruit (pour boiling water on and soak 30 min to plump them); nuts; 1-2t spice - cinnamon or ginger or mixed spice. - Enriched dough: Swap some water for milk and/or eggs.  - Butter/olive oil and sweetener may be added.

- Don’t forget to replenish starter with 1C flour and 2/3 to 3/4C water. - Can use white, wholemeal or rye flour. Stir in. It should be firmish, like a muffin mixture. - Cover loosely and return to fridge. It will keep for up to a week before needing feeding again.

Looking after the starter Keep starter in a non-metallic container with a lid. The acidic starter reacts with metal. Use glass, or ceramic, about 1 litre. Aim to keep the jar about half full. It is kept in the fridge to hibernate, or slow growth. - Thin starter grows too quickly and lacks strength to rise. Missed feedings make trouble. Thick starter is like putty. It is more active, has more flavour and strength. It’s ok if a feed is missed, but it is hard to work with.  - Medium/thick starter is preferable. - Starter that has doubled in volume in the fridge is ready to use.  - Brown liquid on top - called hooch - forms in thin starter that needs feeding. If it is more than 2cm, pour it off. Otherwise stir it in.  - Starter should smell pleasant. When it is hungry, it has a strong acetone

Fitting sourdough into your life Dough that has begun to rise will keep up to five days in the fridge until you are ready to finish rising it (4-6 hours) and bake it. - When the dough has been put into the loaf tin, let it rise 1/4 more.

Cover it and leave in the fridge for up to five days. It will grow slowly. - Take it out and let it warm up to rise until doubled. - It can be put in a warm place 30 to 35°C. Then bake it.

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(nail polish remover) smell. Feed it to fix it. Bubbles means an active starter, ready to use.  To grow more starter, keep at room temperature. Put 1/2C starter in jar. Add 1/4C water and about 1/2C flour. Repeat twice daily until you have enough. Aim for a 1 litre jar half full of starter. It has room to rise. The yeasts are very acidic, pH 3-4. They keep harmful micro-organisms away. Your starter container doesn’t need much cleaning. A monthly clean is sufficient.  Add starter to your other baking. It is good in muffins, pancakes, cakes, patties. It is okay with baking powder and soda. Go by how thick the mixture is for quantities. Add a cup to mixtures and reduce flour by 1/2C. Resources • Wild Sourdough by Yoke Mardewi, in Ashburton Library, ref no 641.815 theguardian.com “The rise and rise of sourdough” article  • Appetite for Destruction by Gareth Morgan and Geoff Simmons • Google • Researched by Helen Mitchell for Back to Basics, Ashburton. • (03) 745-4104. Please contact Helen for starters, lessons, comments and advice. 


YOU Magazine | 23

Things we love

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J A Bolero Sweetheart Dress $150 from Kabella Baby, 333 Harewood Road, Christchurch B Tiki Drink Menu Men’s Button Down Shirt $150 from Kabella Baby, 333 Harewood Road, Christchurch C Tiki Drink Menu Print Skirt $180 from Kabella Baby, 333 Harewood Road, Christchurch D Peter Rabbit Bowl and Spoon $6.90 from Total Food Equipment, 218 Moohouse Ave, Christchurch E Peter Rabbit Lunchbox $5.80 from Total Food Equipment, 218 Moohouse Ave, Christchurch F Peter Rabbit Plate $7.50 from Total Food Equipment, 218 Moohouse Ave, Christchurch G The very hungry Caterpillar Lunchbox $5.80 from Total Food Equipment, 218 Moohouse Ave, Christchurch H The very hungry Caterpillar Plate $7.50 from Total Food Equipment, 218 Moohouse Ave, Christchurch I Ricochet – Desolate Dress $329 from Sparrows, East Street J Staple & Cloth – Iris Dress $319 from Sparrows, East Street K Untouched World – Splatter Top $149 from Sparrows, East Street L Caped ladies merino cardigan $39.90 from The Alpaca Centre, 76d Talbot Street, Geraldine M Contrast wrap with slit $250 from The Alpaca Centre, 76d Talbot Street, Geraldine N Mocha Espresso $320 50% merino lambswool 40% possum fur 10% silk from The Alpaca Centre, 76d Talbot Street, Geraldine


THEMED CUISINE NIGHTS INDIAN CUISINE NIGHT

FILIPINO CUISINE NIGHT

Thursday 20 October

Thursday 17 November

Take your tastebuds on a culinary journey with Clearwater Restaurant’s monthly, themed cuisine nights. Includes a glass of either a house wine, standard beer, or juice. Bookings from 6pm.

$50 PER PERSON | BOOK NOW ON 03 307 8887 0800 330 880 fb.com/HotelAshburton HotelAsh.co.nz

A HOTEL ASHBURTON SPECIAL EVENT

Saturday 1 October Break out your inner Bavarian and enjoy

an evening of good food, good drink and plenty of merriment. Hotel Ashburton is transforming into a slice of Germany for

one night only with a special menu, drinks and entertainment.

It’s an all-you-can-eat extravaganza! Tickets include one beverage and are

available from Hotel Ashburton’s reception.

Adults $50 Doors from 4.30pm, Dinner served at 6pm First 30 tickets sold get a free drinking vessel!

0800 330 880 fb.com/HotelAshburton HotelAsh.co.nz


Christmas celebrations all wrapped up HOTEL ASHBURTON CHRISTMAS DINING & EVENTS BOOKINGS NOW AVAILABLE

Wrap up your year with decadent dining and festive atmosphere at Hotel Ashburton. Hotel Ashburton have got the bright ideas and festive atmosphere to ensure your Christmas celebrations are a success. Whether you’re celebrating with family, friends or colleagues, Hotel Ashburton and Clearwater Restaurant can host an event that suits. There are plenty of options; a sit down three-course meal, a lively cocktail party, buffet dining, or a relaxed afternoon barbeque. On the big day itself, a special Christmas menu is on offer. Call today to find out our menu options and to book your Christmas celebrations.

Enquire today! 0800 330 880 fb.com/HotelAshburton HotelAsh.co.nz

Christmas Day On the big day, a special  Christmas menu is on offer  with starters, hot mains, salads,  appetisers and fresh desserts  made in-house.


26 | YOU Magazine

Ashburton Kindergartens

Ashburton Pre-Schools’ Directory

At the heart of our approach is that children learn most successfully through their play. Ashburton Kindergartens are a group of not for profit professional kindergartens spread throughout the Ashburton community that provides quality education for 2-5 year olds. We provide a high quality programme which is taught by professional teachers who are all qualified and involved in ongoing professional development that leads the way in early childhood education. We base our programme on the early childhood curriculum Te Whāriki, which is an inclusive approach to your child’s development. Your child will benefit from a wealth of experience and play resources whilst in a safe and secure, clean and comfortable environment.

Holiday programme now available.

03 308 3954

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

Where they are:

• Encouraged to solve problems and make choices that have meaningful outcomes for themselves. • Have time, resources and space necessary for them to discover and extend their play, and the play of others. • Are supported to become responsible for themselves and their belongings. • Are encouraged and supported to learn from each other. • Where their interests, skills and knowledge are at the forefront of extending individual programme plans.

FOR FREE.

• Where literacy, mathematics, science and technology are weaved throughout the programme. • Where they learn strategies and solutions to work with and alongside others to support life-long learning. We have five kindergartens located around the district: Allenton, Tinwald/Aubrey Mason, Hampstead, Thomas Street and Netherby/Merle Leask. For more information please check out our website www.ashburtonkindergartens.org.nz Advertising feature

AFTERNOON SPACES AVAILABLE 03 307 2088

www.steppingstones.net.nz

We are open 8.00am to 4.00pm Monday to Friday www.phoenixpreschool.co.nz

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

That’s six hours a day, five days a week

At kindergarten we view all children/ tamariki as competent, capable learners.

1-3 Redhaven Rise, Ashbuurton www.ashburtonkindergartens.org.nz

30 FREE HOURS,

Phone (03) 308 8461 27 Walnut Ave, Ashburton

ABC Allenton 122-124 Harrison Street, Allenton abc.allenton@beststarteducare.co.nz Phone: 307 7407 | www.best-start.org

Boost your enrolment this year by advertising in our Pre-Schools’ Directory. Contact Caitlin today on

03 307 7973.


YOU Magazine | 27

China and Japan with Wendy Wu Tours DESTINATION with Maxine Whiting

For some people The Great Wall and the Terracotta Warriors are a definite on their bucket list, they are definitely on mine. China is a diverse and complex continent with its vibrant cities, serene landscapes and undiscovered corners. Every traveller to China is different and likes to discover the country differently. Wendy Wu Tours offer three touring styles to allow travellers to choose the style that suits them best. Authentic experiences and local expertise on all their tours mean you are taken to places rarely visited and those you have always dreamed of exploring. You have endless opportunities to experience and try your hand at ancient crafts and traditions and to meet the local people living a lifestyle that is so different to ours. Regional flavour in meals give you the opportunity to taste the different regions you will visit. Wendy Wu’s team of dedicated local expert guides are committed to ensuring you understand the eccentricities of the Chinese way of doing things plus they are fluent in English so the language barrier is totally removed. Japan has so much to offer and is a fascinating country. Explore Mount Fuji or the coral reefs of Okinawa, walk the streets of Kyoto, visit Hiroshima, take in a

Geisha Dance or maybe you have another bucket list item, a bullet train. These are just a few of the highlights you can enjoy on a Wendy Wu escorted Japan trip. Once again the three touring styles allow you to choose what best suits you. If you prefer to travel independently then Wendy Wu gives you the independence to tour at your own pace but know you have the security of local guides along the way with a tailor made itinerary to suit you. Classic tours of Japan are fully inclusive and encompass Japan’s iconic sights and you will always have an expert national escort along with you. With Wendy Wu Tours you will be astounded by the impressive sights and natural wonders in Japan and enchanted by Japan’s cultural traditions. From the local people in the remote countryside to

China & Japan. Free info evening with Wendy Wu Tours. When: Monday, October 3rd Time:

7.00pm

Where: Hotel Ashburton, Racecourse Road, Ashburton

Seats are limited RSVP today

The best holidays are created together. 196 EAST ST, ASHBURTON | 03 307 8760 | ASHBURTON@HOT.CO.NZ

big cities you will just love what Japan has to offer. In Asia your tour guide is often the difference between a good holiday and a truly remarkable holiday. The knowledge of a great guide, their passion, experiences and expertise make all the difference. Wendy Wu Tours also have tours to Vietnam and India and have operated escorted tours for 21 years so offer unrivalled knowledge and expertise. Anna Schmack and Bronwyn Wooding from House of Travel Ashburton have both visited China and loved the country and are always keen to share their experiences with you. For more details on Wendy Wu Tours call into House of Travel for a brochure or join us for an unmissable evening with Wendy Wu Tours Asia Specialist. Advertising feature


28 | YOU Magazine

Fostering a love of gardening A love of gardening across all ages will be fostered during National Gardening Week. New Zealand will hold its inaugural National Gardening Week this month. A success in Britain, the week which celebrates all things green and beautiful is being organised by seed company Yates. From September 23 to 30, Kiwis are being encouraged to get into their gardens with friends and family, or participate in public gardening events. Participants may wish to volunteer for a local replanting programme, join a gardening club or help out in a community garden. Fiona Arthur at Yates said the organisation launched the initiative to foster a love of gardening across all ages. “National Gardening Week will focus on growing not only plants but friendships, good health, strong communities and closer connections with nature,” Arthur said. “Whether it’s a few pots on the balcony, a small patch or an extensive garden,

everyone can experience the joy of gardening. It’s good for your soul.” This year’s National Gardening Week in Britain in April was a huge success despite erratic weather. There were a wide range of events and activities held across the country. As well as hosting garden tours and talks, many garden owners and associations embraced this year’s theme of Get Fit in the Garden, exploring how gardens can make people healthy and happy. Co-ordinated by the Royal Horticultural Society, it saw celebrities such as Joanna Lumley, Kate Moss and Sol Campbell involved in a Celebrity Seed Packets initiative.

To help get people started, Yates is giving a free packet of seeds to everyone who registers on the organisation’s website. It is also inviting people to join the conversation by uploading photos and stories to Twitter or Instagram using #nznationalgardeningweek, or post directly to the Yates NZ Facebook page at www.facebook.com/yatesnz and use #nznationalgardeningweek.

Plants, and our connections with nature, will grow during National Gardening Week.

THE PERFECT PLACE

NOW OPEN

7 DAYS

FOR YOUR SPRING

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

www.southernwoods.co.nz


YOU Magaazine | 29

Ten suggested things to do for the week:

Yates Spring Hamper prize pack

FREE

To celebrate National Gardening Week we would like to offer you a giveaway of a fabulous Yates Spring Hamper of gardening goodies valued at $300. Includes: • Thrive Fish Blood and Bone plant food 1L • Thrive Natural Seaweed tonic 1L • Thrive Fish and Seaweed + 2L hose on • Thrive plant foods - orchid, vegie and herb and houseplant • Nature’s Way Vegie Gun and Weed Gun • Easy Patch lawn repair • Mow it Less lawn seed • A selection of eight organic seeds - including tomato black krim, capsicum, beetroot and chill pepper jalapeno

1. Plant some vegetables, flowers or herbs. 2. Feed your plants to get them ready for the spring growth spurt. 3. Volunteer for a local replanting programme. 4. Join your local garden club. 5. Visit your local botanical gardens. 6. Lend a hand in your community gardens. 7. Contact your local school to see if you can help with their gardening programme. 8. Talk to your children and/or grandchildren about what is happening in your garden. 9. Share some produce or flowers from your garden with a neighbour, friend or a group in your community. 10. Take time to sit in your own garden or a public garden, close your eyes and breathe deeply.

Email goodies@theguardian.co.nz with Yates Spring Hamper prize pack in the subject

heading, or write to Yates Spring Hamper pack giveaway, Box 77, Ashburton. CONDITIONS OF ENTRY: • •

Please include your address and phone number in email and letter options! Giveaway entries must be received by October 7.

Debs L AW N M O W I N G

Lawn mowing Gardens weeded Shrubs pruned Garden waste removal

Your dream our vision for landscape design advice and garden art

Call Deb

021 231 6661 | 03 302 7944

P 03 307 2330 M 027 436 2636

E leen@braam.co.nz A 119 Maronan Road, RD8, Ashburton


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YOU Magazine | 31

Revamp your outdoor areas Create a space that reflects your personality by revamping your outdoor areas. There are countless landscaping projects which can be done on the cheap, accomplished with the help of a few mates and followed up with a barbecue. Look for materials and plants that are easily sourced, low-maintenance, environmentally friendly and easy to transport. Scrounge plant cuttings from friends and family, grow your own incredible edible garden by mixing flowering plants with vegetables and mulching well with peastraw to conserve water. Do your homework before planting – that cute little coloured flax bush will grow into an invasive monster in the wrong spot. Don’t get carried away buying a truckload of plants unless you’ve got the time to get them in the ground, many good plants die in plastic containers in the hot summer months. Recycling centres are a great place to glean inspiration and a ready source of cheap materials to get you started. First, consider the space you have and what you will use it for. Do you have a large backyard that you like to spend time in? Does your frontage lack curb appeal? Deciding what you want from your yard will help guide your landscaping decisions.

Here’s a few ideas to whet your appetite: Create a mosaic using recycled pavers; don’t discard the broken and chipped ones – they add interesting shapes. • Level the surface, add a layer of sand if necessary to get a firm base. Lay the pavers in the pattern of your choice leaving 10-20cm gaps between. • Plant grass seed mixed with lawn camomile and lemon thyme for a fragrant contrast to the mosaic. • This is a great way to create a pathway through your garden or patio alongside your outdoor living area. • Pavers can also be laid by cutting shallow holes in the shape of the pavers in existing lawns so they are flush with the ground. Add interest and depth to your garden with endless options for recycled containers – use broken pots, old tyres and discarded boots – whatever takes your fancy. • Remember containers dry out quickly so select succulents, cacti and other drought resistant species for the best results. • Try stacking broken terracotta pots inside each other using layers of soil in between to create miniature gardens using different types of succulents.

Old tyres have endless possibilities as containers and can be stacked and painted to create a colourful and productive backdrop. • For best results cut the rim on one side away carefully using a sharp knife or hacksaw. • Try painting a tyre to create a hanging planter on a boring wall or fence, plant with weeping species, but remember to keep it watered. • Make grass seats – stack two or three tyres using bolts or wire to secure together. Fill with earth and plant with grass. These seats are best arranged in an area where they can live permanently, ideally on pebbles or bark chip to avoid the trials of mowing around them. Shipping pallets have a thousand uses, assemble cheap and easy rustic furniture, build a playhouse, make a fence, a garden or even a chicken coop – the sky is the limit when it comes to this versatile resource which can usually be obtained free of charge.

Specialists in Quality Products for Inside and Out Lifestyle Block Management General Home Repairs Painting And Fencing Phone Plus More 027 677 1952

Denis O’Sullivan Owner Operator

Email dmos@xtra.co.nz

Covering from Rakaia to Moeraki and inland to the Lakes District. FREE Measure and Quote, In-home consultation. PLUS a Launder & Repair Service for Blinds & Shade Sails OPENING HOURS: Mon-Fri 8am-5pm | 61 Church Street, Timaru www.theshadehouse.co.nz | E-mail: sales@theshadehouse.co.nz Phone: (03) 684 9000 | 0800 10 27 10


32 | YOU Magazine

Get an amazing pool with MORGAN+STONE MORGAN+STONE are often asked what makes them different from the other pool construction businesses. Their answer “We take great pride that we are the only NZ pool business to offer you a full range of pool options, some of which include concrete, fibreglass and liner pools.�


YOU Magazine | 33

We know that buying a pool is a significant discretionary spend and we want you to know you have the right pool. The benefit to you of pool choice is we are able to provide the appropriate pool solution for your family, your land and your budget. We constantly strive to improve our service standards and your experience with us every time we build a new pool. Simple things such as timely communication, good manners and educating you on pool options and maintenance are all ways we build your trust. The end result is you know you can rely on us to look after your investment. The process of installing a pool is often easier than you may imagine. We offer a full landscape design solution, complete the council consenting process, pool construction, project management and then landscape construction to give you, the homeowner, a complete project fully managed from start to finish. Maintenance of your pool is also minimised with the latest water treatment systems that minimise chemical use and the new state-of-the-art robotic pool cleaners. You still need to care for your pool, but with careful planning, this can be minimised, allowing you more time to enjoy your new outdoor entertaining area. Heating your pool is now much easier with energy-efficient heatpumps and thermal blankets to keep the warmth in your pool. Running costs can be further minimised by integrating solar energy systems. The photos that accompany this article showcase an award-winning home with a fibreglass pool. Very simple landscaping creates a simple and welcoming pool environment. Finally, a stylish touch was to add glass mosaics to the waterline, creating a point of difference for our client. Morgan+Stone offer a no-obligation site visit and encourage you to call 0800 732 867 or visit morganstone.co.nz to find out more about how they can help you create your own backyard oasis. Advertising Feature


34 | YOU Magazine

Spring gardening tips

Although hints of spring are occurring regularly, late frosts can still occur and cold winds are often a feature of September. Even though it may feel warmer, soil temperatures rise at a slower rate than air temperatures. It’s time for final preparation of your veggie garden before planting starts in earnest in October. If the soil is still wet, delay digging as there is no advantage working with very wet soil. Plant out veggies that can withstand late cold conditions while still maturing in the warmer summer months including; beetroot, cabbage, cauliflower, carrots, lettuces, onions, peas, radish, silverbeet and spinach. Winter flowing annuals such as primulas are now coming to the end of their flowering. You can plant out some of the more robust summer flowering annuals in September like alyssum, calendula, cornflower, nemesia, snapdragons, strawflowers and sweetpeas. In many areas, roses have burst into new

growth at the first indication of warmer weather. Early season is the best time for roses, bushes are usually clean of fungal diseases and flowers will soon be abundant. Mulch now with fresh compost then apply Daltons Premium Rose and Flower Fertiliser in early October. Bulbs are blooming and adding fragrance and colour to the garden. Newer plantings can be left in the ground to naturalise in permanent positions, so don’t lift them. Winter flowering trees and shrubs will be nearing the end of their flowering period so it’s time for remedial pruning before the new season’s growth begins. Prune to establish a natural form and shape of your trees and shrubs. With smaller gardens, you may wish to prune to maintain trees at a smaller size. Apply a copper fungicide as a preventer to summer fungal diseases on berry fruit including raspberries, boysenberries, blackcurrants and gooseberries. As the soil temperatures rise, this is an

ideal time to sow a new lawn, or renovate an existing lawn. Check the drainage and improve any permanently wet areas before sowing. Leave fertilising your lawn until late September/early October. With smaller sections, and more people down-sizing, containers can be a very useful way for growing veggies and flowering annuals. Always renew with fresh container mix before planting new season flowers and veggies. During the growing season apply slow release fertiliser to help plants remain healthy and grow vigorously. It’s still a little cool for planting out your new season herbs into the garden; however planting in large containers can provide an early start for chervil, coriander, dill, parsley, rosemary, sage and thyme. Check your existing herb garden; some plants may need to be cut back severely while others should be replaced when temperatures rise. Leave planting basil until October. For more gardening advice visit: www.daltons.co.nz/home-gardening


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FREE

Daltons Premium Vegetable Pack

The best cropping veggie garden is one that’s well prepared and nutrient rich soil is critical to its success. If you’re planning your first garden, choose a site that is north facing and is not too windy or exposed.

Compost problems

We have one Daltons Premium Vegetable pack to give away which contain everything you need to get up and growing. Each pack is valued at over $85 and contains 1 x Daltons Premium garden mix, 1 x Daltons Incredible Edible Vegetable Fertiliser, 1 x Besgrow Coir mulch and 1 x Daltons Organic Bio fungicide granules, PLUS a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts.co.nz.

Be in to win Email goodies@theguardian.co.nz with Daltons Premium Vegetable prize pack in the subject

Noeline Mackenzie is this month’s winner with the following question:

As is our usual practice we put compost on our garden in the winter, but last year we had a problem. When the potatoes came up they grew to about six inches then all the leaves curled up and eventually died off. Nothing grew, not even the weeds. We also had tomatoes at the end of the garden and the same thing happened. We normally have a fantastic crop. Could it have been the compost which we obtained locally and if so will we be able to plant anything in that area this season? There are a few potatoes underneath. While it is extremely unusual for home-made compost or commercially produced compost to negatively impact on the cultivation of your plants, from your description there is obviously a problem here. Firstly, a few things to consider; is it possible that the compost when placed in the garden was still active and therefore very hot? Was the compost dug thoroughly into the existing soil? Compost should always be mixed well to 1-1.5 spade deep. Could you have added very high nitrogen fertilisers at the same time as the compost was applied or is there a possibility of spray drift either from other parts of your garden or from a neighbouring garden? Please do not be discouraged from adding compost to your garden, as it is important to replenish the organic matter in your soil on an annual basis. It is highly unlikely that there would be seasonal carry over that would negatively impact on growing vegetables in this part of the garden during the coming summer months. Before planting again you should still prepare the soil. In this instance, instead of using compost, try adding in a garden mix to your existing soil in the areas you are going to grow your veggies such as Daltons Premium Garden Mix. Other products to try: Daltons Mulch and Grow, Daltons Compost For more expert advice read our How to Grow Guides at www.daltons.co.nz/home-gardening/how-to-guides.

heading, or write to Vegetable 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 October 7.

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.


Profile for Ashburton Guardian

YOU - September 2016  

YOU - September 2016