YOU - April 2016

APRIL 2016

you

Sarah’s

FIGHT FOR SURVIVAL P4

THE AMAZING BENEFITS OF GARLIC RECIPES: GORGEOUS GRAPES FOOD AND GARDENING GIVEAWAYS YOU magazine is a complimentary supplement of the Ashburton Guardian

IT’S ALL ABOUT LIFESTYLE & AT LOCHLEA IT’S ALL ABOUT YOU! WE UNDERSTAND THE DECISIONS AHEAD ARE IMPORTANT SO WE STRIVE TO DO OUR VERY BEST TO ASSIST YOU MAKE THE RIGHT CHOICE! Bill & Sandra Grant: We realised that we had to make a move sometime and it would be better for us to get our things in order rather than leave it for our daughter to do. We are delighted that we decided to move into Lochlea when we did. We both enjoy the facility, the comradery, and the fun times we have. We have some wonderful outings and we are still able to retain our outside interests. We are able to enjoy our garden and grow our own vegetables. We encourage others to consider this opportunity earlier rather than later.

Cliff & Diana Dynes: After visiting a friend in Brisbane who had shifted into a Lifestyle Resort we were so impressed we came home and paid a deposit on our villa. We have never regretted our decision and life is terrific! The facilities are superb, first class and well used. Our villa is lovely and it felt like home straight away. Tony & Sue go out of their way to make this a very pleasant way to live our retirement.

Eddie & Ann Adams: Following our move from Christchurch to Ashburton postearthquake, security and support were essential. Both of these we found after moving into Lochlea. A very easy place to live. No pressure. Social interaction and activities are available at the level of our choosing. Of the many assets Lochlea has to offer, the people, both residents and staff are foremost and many of these have become our close friends.

Ann Smith: I am delighted to be a resident of this Lifestyle Resort. What has been created is outstanding and a safe environment for the residents. The Lodge is the social hub where communal functions and activities are available to be enjoyed by all while retaining our independence. I do not feel isolated in any way and remain connected with many outside interests. Moving was not an easy decision however it certainly has been the right one.

Fleming & Joy Robertson: Living in North Otago all our lives, a shift away was major. After viewing Lochlea & with the support of our family, the decision was easy. Free standing villas, the freedom to maintain our own garden & the security of a gated community appealed. Our lifestyle goes way beyond our anticipations. Management are welcoming, friendly, enthusiastic & always there when you need them! We are the envy of many visitors.

In summary: Regrets – none! Rewards – plenty!

Marius & Jean Cabout: It was a big decision to leave our home and downsize but we felt the time had come. We looked at different options but after visiting Lochlea our decision was made. We have had no regrets.

Lochlea is a very friendly community and there is plenty to do to keep us occupied, but still have the freedom to do our own thing if we wish.

Geoff & Agnes Geering: We got to the stage we could no longer take care of our property on Conniston Drive. We saw the ads for Lochlea and made regular visits before choosing our site which enabled us to have a large garden. We enjoy life at Lochlea and for health reasons it was a blessing we made the decision when we did.

We were the fourth residents into the Resort and have been there since May 2014. Not once have we regretted our decision.

Joan Dephoff: Lochlea…. is a truly wonderful place to reside. Management is both helpful and caring and living here I feel very secure, most comfortable with absolute freedom to come or go anywhere as I please. Amenities are many and varied with residents perhaps being introduced to a new sport/activity whilst making new friends at the same time.

Companionship is sustained through happy hours and pot luck meals in the lodge or entertaining in our own home making Lochlea an independent, safe and very happy place to live.

David & Nikki Copland: Barbara’s (Mrs C’s) time at Lochlea was short but in that time she embraced life, took part in, and did so much more than she would have had she stayed at her house on Beach Road.

Mrs C’s last surviving months were fulfilled and she loved her new life. The care and support given to Mrs C from Tony, Sue and the residents at Lochlea was outstanding. The only regret we could have was that Mrs C didn’t get to enjoy her villa longer.

Stuart Lovett & Family: Stuart & Nola moved into their villa in January 2014. They made new friends while still enjoying visits from family and friends outside the Resort. They were made to feel welcome and any requests or concerns were addressed promptly by Tony. They enjoyed many Friday get togethers and happy hours at the Lodge. Being able to live independently and knowing our parents were safe is a big plus. When Nola’s health deteriorated the ongoing support from staff and residents was much appreciated and a special service was held in the Lochlea Chapel for residents who were unable to attend Nola’s funeral. Stuart is adjusting to life on his own now. He goes to the gym every morning with his mates and plays petanque regularly each week. He has enjoyed organised trips in the van which is also available to take him to the supermarket now that he is unable to drive. The facilities and gardens are a credit to all and being able to use the Lodge to celebrate Stuart’s birthday was appreciated. Stuart feels very fortunate to be able to be part of the friendly, caring community at “Lochlea”.

LIFESTYLE LIVING SECOND TO NONE - INDEPENDENCE & SECURITY - SUPERB FACILITIES - FRIENDLY & RELAXING

Swimming Pool : Spa : Lounge & Bar : Pool Table : Library : Craft Room : Hair Salon : Beauty/Massage Room Bowling Green : Petanque Piste : Croquet Lawn : BBQ Area : Gym : Chapel To arrange an appointment contact our Resort Manager: Tony Sands on 03 307 9080 or 0800 2727 837 A/H 03 302 6887 | Email: tony@lochlearesort.co.nz Find us just off Racecourse Road at 25 Charlesworth Drive, Ashburton or visit www.lochlearesort.co.nz

Welcome

you Sarah Bartlett’s big battle

4

Getting in your 5-9+

8

Who’s out and about

12

Jane Logie talks garlic

16

Time for a pampering

20

What’s hot in fashion

22

Foodie giveaway

28

Winter gardening

30

Clearwater Restaurant’s new menu 37 Recipes: Marg talks grapes

38

Delectable edible

41

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

YOU Magazine | 3

Winter is coming (for all you Game of Thrones fans) and, despite some gorgeous sunny days, the early morning chill is beginning to bite.

Yep, I’m looking forward to warm fires, smelly dogs cuddling up to you, good books and movies, family games evenings, warming food and mulled stini and other Grape, brie and garlic cro wine and crisp, clear days with no .

P38 recipes on nor’westers.

Every month when I work on YOU magazine, I read about amazing women, doing amazing things and going through amazing things. Some of those things so tough that I realise I have nothing to complain about.

This month young Ashburton mum Sarah Bartlett talks about finding out she had a tumour in her head the size of an orange. The fitness fanatic had no idea what was going on and at Moyra Whiting (left) and Lynda Tayles were out and about for a night of fashion recently. times thought ‘this is what it’s like to P42 die’, such was her pain level.

She tells her frightening story to YOU writer Erin Tasker in a matter-offact style, how it was for her. She is strong and is a fighter, and I am, as usual, humbled to be able to carry stories like this in YOU magazine.

So winter is coming, but it’s not something I’m going to complain about. I’m just going to embrace the changing of the season, put warm clothes on and do things Jane Logie talks on the benefits of ga anyway. some recipes to go with it on P16- rlic and gives us 17.

Lisa Fenwick

Editorial contact Lisa Fenwick • 307-7929 • lisa.f@theguardian.co.nz Advertising contact Chloe Harvey• 307-7907 • chloe.h@theguardian.co.nz

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4 | YOU Magazine

Sarah Bartlett took photos and shared them with friends and family via social media, all the way through her journey.

‘So this is what dying is like’ Sarah Bartlett told husband Nathan she thought there was something in her head that was killing her. She was right, but fortunately it was found in time.

Erin Tasker reports.

“So this is what dying is like?”

That’s all Sarah Bartlett could think as she lay screaming on the ground, intense pain searing through her head.

The source of that pain turned out to be a tumour the size of an orange growing at the front of her head and if it hadn’t been found when it was, Sarah’s been told she’d likely have been dead within two weeks.

That was just three months ago, and today, you wouldn’t know what the 35-yearold mum has been through by looking at her. The long scar on her head – where the tumour she nicknamed The Zeiborg was taken out – is healing, she’s back at the gym and she’s making the most of the fact she’s still alive.

“I was never going to let it win, never.”

For Sarah, the diagnosis was an explanation for weeks of chronic and constant migraines, dramatic mood swings and all the times she’d randomly fallen over while running, or simply collapsed.

It was a shock, but one she took in her stride. A fearless and gutsy person by nature, Sarah was determined to stay positive and keep her sense of humour on the long road that lay ahead and she did.

Sarah’s story only started late last year.

A teacher and librarian at Ashburton College, she was unusually tired, and began getting headaches – something she’d rarely had in the past – which steadily became

more frequent and more painful.

Christmas Day was a nightmare; she spent most of it in pain, lying on the grass under a tree. It was unlike her; Sarah is a fitness fanatic. She’d go for long runs and work out every day if she could, but then strange things started happening. She started seeing stars when lifting weights.

“Then I’d be running and I’d collapse, and I just thought I needed to lift my feet more and thought I was tripping over things that weren’t there,” she said.

She was not herself, physically or mentally.

“I became angry and grumpy and unable to moderate my reactions,” she said.

Six-year-old daughter Ruby would throw a tantrum and Sarah would get angry, then apologetic for her reaction, then confused by that reaction.

By New Year’s Day, she was even worse and husband Nathan called Healthline.

His wife had been in bed vomiting for 12 hours and she was incredibly sensitive to light; Nathan felt helpless.

She had two hospital visits in five days, but no-one could say what was wrong with her, so she went back to her GP again.

Nothing was working; Sarah knew she was getting worse.

“There were times that I thought the pain was going to kill me. continued next page

YOU Magazine | 5

Staples out of Sarah’s head and well on her way to recovery.

Sarah Bartlett and husband Nathan went to hell and back after Sarah was diagnosed with a brain tumour.

PHOTO JOSEPH JOHNSON 200316-JJ-65

PHOTOS SUPPLIED

“I remember lying on the ground thinking this must be what it’s like to die.”

By January 12, she was lying on the lounge floor, screaming in pain.

“I remember saying ‘there’s something in my head that is killing me and they need to get it out’.”

Nathan called an ambulance, but it was too busy, so they arranged for her to see her GP Malcolm Wootton again.

“Malcolm took one look at me and said ‘hospital, now, this isn’t right’.”

She was sent for an emergency CT scan.

“The doctor came in and said you have got a massive lump on your brain and we are going to helicopter you to Christchurch,” Sarah said.

She was admitted to the neurological ward in Christchurch and sat there for 13 days being pumped full of steroids to try and reduce the swelling so they could safely operate.

On January 25, Sarah had surgery to remove the tumour.

“I woke up and my vision was so clear. It was like someone had taken one of those shower squeegees and gone across the back of my optic nerve or something,” she said.

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What she had first thought might have been a sinus infection, or pain from wisdom teeth, was actually the tumour building up pressure in her head.

But Sarah knows she’s lucky; lucky she was diagnosed when she was, lucky in terms of the kind of tumour she had and lucky to have had incredible family and community support during her unexpected start to 2016.

Sarah’s tumour was a meningioma – between benign and cancerous – and it was growing in the membrane that surrounded her brain, putting incredible pressure on her frontal lobe.

After an eight-hour surgery and 31 staples in her head, Sarah was tumour free, with little time to spare.

She was told fluid was building in her head and the tumour was blocking that fluid from draining, almost to the point of cutting its drainage point off completely. It’s that which would have been her downfall, had the tumour not been found when it was.

Tumour removed, Sarah didn’t need chemotherapy or radiation, but she did have to deal with post-surgery seizures. continued over page

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6 | YOU Magazine

Above – The Bartlett family – Sarah, Ruby, 6, and Nathan – happy to still be together as a family after a rough start to 2016.

From P5 “That was scarier than anything else about this whole journey, that first seizure, where I knew exactly what was going on but was unable to move or communicate.”

They’ve eased off now, although she’d had one when she and Ruby got home from school one day.

But they were prepared. They had shown Ruby how to unlock mummy’s phone and call daddy, just in case. So she did, then she got her mum to the couch, before heading off to make herself a cheese and Vegemite sandwich and wait for Nathan to come home.

Sarah and Nathan said they were incredibly proud of Ruby and the way she’d dealt with the whole ordeal – from the headaches, to the tumour’s removal, and the following seizures – all of which were frightening and tough for a six-year-old to understand.

Family and friends rallied to help look after Ruby while Sarah was sick.

“We are so appreciative of the community. So many people have rallied around our family, which we never anticipated.”

Determined not to be the victim in a game of Chinese whispers, Sarah kept all of her family and friends updated throughout her ordeal, with regular posts

Left – Sarah Bartlett is celebrating still being alive after being diagnosed with a brain tumour just a few weeks ago.

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and photos on Facebook, even just after receiving the news she had a tumour.

The post simply read, ‘Just heard my chopper arrive! Weee off I go!’ Her worried Facebook friends were then left hanging as Sarah was whisked away in the helicopter and dosed up on morphine, unable to elaborate.

She’s been told the tumour may have been growing for four or five years and because there’s a chance tumours can

reoccur, she’ll have to have frequent MRIs. For now though, her focus is on the fact that she’s alive and getting back to her pre-tumour life.

She even had a girls’ night out to celebrate her “aliveness”.

She said all too often, mums put themselves last and despite being a strong, fit, determined woman, she’d felt embarrassed by the pain she’d been in and the fact she couldn’t cope with it.

“One point I want to get across to people is you have to trust your gut instinct.”

She’s lucky she was as fit and healthy as she was; those six or seven visits to the gym every week and long runs proved well worth the effort when it came to her body dealing with the ordeal that awaited.

“I don’t think I had one moment of selfpity. When you look at what’s going on in the world and what people are dealing with … we are quite a humanitarian family and we are raising Ruby with a huge sense of global awareness.

“We have been through this and it was hard, but in comparison to what’s happening to other people, we are just so lucky we have the health system we have in this country.

“Life isn’t guaranteed, you just don’t know what’s round the next corner.”

8 | YOU Magazine

9+ a day? Not as easy as that

I’m generally good at getting my five servings of veges a day — primarily because I like veges.

If anything I tend to skimp on my fruit intake.

But I’ve taken on the challenge to hike my intake and try for 10 servings a day.

The general consensus is that adults should be consuming a minimum of 400gm (five times 80gm) of fruit and vegetables a day to meet the advice of the World Health Organisation. That would push the ratio up to 800gm a day to take the tally up to 10 servings.

Just to set the record straight, chowing down half a dozen carrots and four apples is not on the game plan. As the aim of upping vegetable consumption is ultimately

While we all know we should be eating five servings of vegetables and fruit a day, nutritionists are increasingly upping the ante — some even talking about 10 portions a day. Guardian health reporter Michelle Nelson looks at the logistics in a month-long experiment.

For example that good old Kiwi staple, the potato, contains some nutrients when cooked with the skin on, but is a better source of fibre and carbohydrates.

On the other hand, sweet potatoes (like kumara), although still eaten as the starchy portion of a meal, contain more nutrients.

As cooking can destroy nutrients, raw vegetables are seen to offer greater

to improve health, eating a variety of fruit and vegetables is the recommendation — in fact, the greater the range the better the outcome, because the different the nutritional profile differs between species.

So, what constitutes a serving of vegetables? Most experts agree that an adult serving is about a handful.

All fruits and vegetables count, but some are more nutritious than others.

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YOU Magazine | 9

nutritional benefits. Fresh vegetables are preferred, but frozen and canned vegetables still count. Look out for added sugar and high salt content in the latter.

Fresh fruit is preferable to preserved, but frozen berries and fruit are okay.

Dried legumes and pulses can also be included in the daily tally, but more for the protein and fibre content than the nutritional value.

It was all becoming overwhelming.

Rather than over-analyse the nutritional values of individual fruits and vegetables, I launched Project Eat Well on the basis I would include as many varieties as possible based on seasonal availability.

It’s not cheap!

I have a ready source of green leafy vegetables in the garden, but it hadn’t been a great year for much of the other produce. Late frosts put paid to most of the tomatoes and capsicums, high winds trashed the corn and an unprecedented hatch of white butterflies took care of the brassicas.

I found a great green grocer on Harewood Road; 10 avocados for $10 – can’t argue with that!

But driving to Christchurch just for veges was neither sensible nor economic – neither was driving around the country looking for roadside stalls!

Which brings up the next point.

Not only was I consuming a lot of vegetables – I was also consuming a lot of time,

both in terms of sourcing them and in preparing them.

A fortnight in it became evident a plan was needed – rather than improving my health all these ad hoc meals were causing me stress.

I recently read about people who became obsessive about their fitness tracking devices and found themselves walking around their homes in the middle of the night in effort to make their 20,000 metre targets.

My regime became almost as crazy! By the time I got home from work and prepared the requisite number of veges for dinner and lunch the following day it was well past my bedtime.

Then I had to allow extra time in the morning to make breakfast, including veges and/or fruit.

I was toting a chiller bag of food to work each day.

My fridge was crammed with wilted veges.

After a little soul-searching I came up with Project Eat Well Plan B. B for blanch.

In the weekend I hauled out the soup pot and got cracking.

Blanching involves dunking prepared veges into boiling water for just a minute or so then dropping them into a

bowl of ice water (ice bath).

This par-cooks the veges and prevents oxidisation – thereby keeping them fresh and crisp in the fridge and ready to go.

Chargrilling aubergines, capsicums, zucchinis and tomatoes also gave me a jump start on the week to come.

After a long hiatus in the back of the cupboard, my mandolin slicer also became my friend again and I was slicing, dicing and grating to the max.

The blender also got a workout, churning out vegetable dips, smoothies and soups for Africa.

The secret is to include as many veges as possible in each dish/salad.

I’m don’t have a huge appetite and eat very little meat, so one of the biggest challenges was getting enough protein on top of all these veges.

Poached eggs on spinach with roasted cherry tomatoes for breakfast proved a winner, as did adding spinach to a smoothie with frozen berries and a good dollop of yoghurt.

I admit the regime was more difficult than grabbing a handful of salad and a tin of tuna for dinner and a muffin for lunch, but I actually did feel better.

While I’ve not maintained the routine with the same rigour, I’m certainly eating more than five servings of veges a day.

10 | YOU Magazine

Some simple vege recipes

Five days of 9+ a day Monday:

Smoothie – Whole rolled oats, pumpkin seeds, kiwifruit and yoghurt.

Salmon roulade and roast vege salad.

Other: Nuts, mandarin Dinner: Fish pie, with peas and corn, spinach, tomatoes, capsicums, steamed green beans and rice.

Tuesday:

Smoothie – Rolled oats, pumpkin seeds, banana and yoghurt.

Lunch: Tuna, spinach, baby peppers, red onion, cherry tomatoes on slice of wholegrain bread. Olive oil and cider vinegar dressing.

Other: Sesame crackers with peanut butter.

Dinner: Zucchini and corn fritters, spinach and kale salad with cherry tomatoes, onion, aubergine.

Wednesday:

Scrambled egg with grated cheese, roasted cherry tomatoes, spinach.

Lunch: Mixed salad, lettuce, tomatoes, red onion, capsicum, walnuts and feta cheese.

Other: Mandarin/nuts Dinner: Tempeh/roast vegetable salad – spinach, pumpkin, peppers, parsnip with olive oil/cider vinegar dressing.

Thursday:

Smoothie – Rolled oats, pumpkin seeds, yoghurt and wheatgrass powder.

Lunch: Pineapple, haloumi cheese and aubergine.

Other: Mandarin/nuts Dinner: Fettuccine with steamed, chopped mussel meat, roast tomatoes, garlic and capsicum, fresh pesto, bocconcini cheese, spinach and mandarin.

Friday:

Muesli, yoghurt, banana and milk Fresh pineapple and bocconcini cheese.

Snacks: Crackers/nuts/mandarin/apple Dinner: Grilled salmon, roast vege salad – spinach, pumpkin, parsnip, kumara, capsicum, cherry tomatoes and spring onion.

Mega vege tortilla stack

Roast veges

– Chop sweet potato, kumura, parsnip, yams, carrots, onions, beetroot, peeled pumpkin, garlic and potatoes and any other vege that takes your fancy, into roughly 3cm cubes, drizzle with olive oil and roast at about 180°C until veges are tender.

– Can be stored in sealed container in the fridge for several days, ready for salads, soups or pasta dishes.

A packet of tortillas Sliced grilled aubergines, zucchinis and capsicum Cooked sliced pumpkin/sweet potato Silverbeet, spinach, kale leaves 2C pre-made thick roux (white) sauce – add two cups of pureed cauliflower and a cup of grated tasty cheese.

3C tomato sauce (use canned or fresh tomatoes, add garlic, onion, oregano, Italian parsley etc and simmer until thick).

– Lightly oil slow cooker.

– Place a layer of pumpkin/sweet potato.

– Top with a few spoonsful of tomato sauce.

– Cover with a layer of tortillas – tear to fit.

– Continue layering with aubergines, zucchinis and capsicum, more pumpkin/sweet potato and more tomato sauce.

– Cover with a good layer of cheese sauce.

– Place more tortillas on top and repeat process until complete.

– Finish with a layer of cheese sauce.

– Turn the slow cooker on high and cook for three to four hours (depending on size).

– Serve with green salad and fresh tomatoes.

Chickpea and vege curry – Soak, cook and drain dried chickpeas as per instructions on packet, or use a drained can of chickpeas (tip: cooked chickpeas freeze really well so prepare extra for next time).

– Put a splash of oil in a heavy pan and heat to medium.

– Add a tablespoon of premixed curry spice/paste, a chopped onion and garlic and cook until fragrant.

– Add chickpeas, blanched cauliflower, pumpkin, kumara, potato and whatever else takes your fancy.

– Add a can of tomatoes and simmer until tender.

– Serve with rice, roti and cucumber raita.

DINE OUT ON THIS MOTHER’S DAY

REWARD YOUR STAFF Administrative Professionals’ Day is Wednesday 27 April Take note! Administrative Professionals’ Day, or Secretary’s Day, is a chance to show your appreciation for the hard work and efforts of your staff. Make it special and get out of the office.

Dine at Clearwater Restaurant at Hotel Ashburton to enjoy a two course lunch set menu which includes a complimentary beverage for just $25 per person (full menu also available).

Mother’s Day

Sunday 8 May

Treat the super woman in your life to a delicious lunch or dinner at Clearwater Restaurant on Mother’s Day. A specially created buffet menu is on offer, which includes a complimentary beverage for Mum.

$45 per adult Children 6–12 half price, 5 and under dine free Lunch or Dinner Sunday 8 May 2016

Bookings recommended Phone 03 307 8887

Bookings strongly recommended Phone 03 307 8887

11 Racecourse Road Phone 03 307 8887 fb.com/HotelAshburton HotelAsh.co.nz

11 Racecourse Road Phone 03 307 8887 fb.com/HotelAshburton HotelAsh.co.nz

12 | YOU Magazine

OUT AND ABOUT @ Hotel Ashburton - Noodle Night

The Hotel Ashburton recently held a Night of Noodles and it was a roaring success. The hotel was packed and the noodles and dumplings, among others, kept on coming.

PHOTOS SUPPLIED HOTEL ASHBURTON/EMMA SMART PHOTOGRAPHY

Above – Brad (left) and Flynn Harden.

Above – Rachel (left) and Navadah Wilson.

Above – Miriama Charlton (left) and Carol Lancaster.

Above – (from left) Maddie, Stephen, Maddox and Mieke Brook.

Above – Nicky Thomson (left) and Lynne Gowans.

Above – Jamie Stone (left) and Grace Paardekooper.

Above – (from left) Becky Griffin, Sarah Williamson and Andrea Woods.

Above – Nicola (left) and Emily Armstrong.

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YOU Magazine | 13

St Patrick’s Day Celebrations @ Braided Rivers Braided Rivers and its Irish owners turned it on for St Patrick’s Day, with touches of green, Irish food, and a band to keep punters entertained.

Guardian photographer, Tetsuro Mitomo, was also there - camera in hand.

Above – (from left) Tim Gallagher, George Morris, Tyler Koning, Hayden Andrews, Sam Gryce, Nik McCullough and James McFarlane.

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Left – Kirsten Sandri (left), Eira Lloyd-Forrest.

Right – (from left) Koki Mozo, Pablo Abelenda, Neill Lyons.

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Above – (from left) Andrea Carter, Megan Ness, Jill Kircher, Janene Donaldson, Arlene McCrea, Jane Reith and Tarsh Wilson.

Above – Angus Blake (left), William Le Masurier.

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Above – Ian Jenkins (left), Brian Glassey.

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14 | YOU Magazine

OUT AND ABOUT @ Cocktail evening with Mid Canterbury Business

Mid Canterbury’s business people got together for a cocktail evening, and photographer Tetsuro Mitomo was there to capture the networking.

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PHOTOS TETSURO MITOMO 310316-TM-0030

Above – Neil Pluck (left) and Alasdair Cleland.

Above – (from left) Amy Piper, Lester Chambers, Greg Wall and Jason McKenzie.

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Above – Nicole Jackson (left) and David Wing.

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Above – (from left) James Taylor, Debbie Taylor and Chris Wylie.

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Above – Eddie Gibb (left) and Mary-Anne Martin

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Above – (from left) Marcus Schoonderbeek, Chris Harvey and Tony Gilbert.

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Above – Lindsay Giles (left) and David Oakley.

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YOU Magazine | 15

Stay active this autumn As the days grow shorter, it can be very tempting to let go of all the good habits you built over the summer months. Here are our top tips for maintaining a regular exercise routine as autumn approaches.

Anika Lazyboy recliner

Remember why staying active is important

Look after your immunity

Get more sleep

Exercise helps you to get to sleep faster and stay asleep longer.

A great night’s sleep means you wake up refreshed, which makes it far easier to stick to your workout plans.

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Big Ben Lounge suite

Quality without compromise.

At Ashley Milliken we believe that just because something costs less it shouldn’t be of lesser quality. Quality should be available to you, our customer, no matter your budget.

Don’t believe us? You will once you step into our showroom.

We have offered quality furnishing for over thirty years, our focus always 100% on our customer, with quality products guaranteed.

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P. (03) 308 1815 E. h2k11@xtra.co.nz

www.health2000.co.nz Follow Health2000Group on:

NORTH STREET

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But our commitment to you doesn’t stop once you have paid. We will even deliver and install your brand-new purchase*.

And if you have a problem? No problem.

Come in and see us and we will sort it out, together.

Don’t want to pay for it straight away? Also no problem. We offer finance on GE or Q Card, as well as interest-free terms on layby.

*Free delivery to most South Canterbury areas for major items WE ARE HERE

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It’s important to give your immune system as much support as possible. Eat lots of fresh, wholesome food, and give yourself regular breaks to relax and recharge. For a little extra reinforcement, one of the best known immunity nutrients is vitamin C. Nutra-Life Ester-C 1000mg contains ester-C, a fast-absorbing, non-acidic form of vitamin C that offers up to 24-hours of immune support.

The formula also provides the antioxidant power of bioflavonoids.

Together, these ingredients help you to maintain healthy immunity, and the regular exercise habit you’ve fought so hard to develop.

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Sometimes reminding yourself of why you wanted to get active in the first place is all you need to get out the door in the mornings. Exercise doesn’t have to be about weight management, although that’s definitely a key driver for many people.

It can also be about lifting your mood, boosting your energy, sleeping better, or simply moving in a way your body enjoys.

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16 | YOU Magazine

Garlic – once considered a cure-all It’s that time of year again and the shortest day will be on our doorstep before we know it, time to put in this season’s garlic crop.

It has been recommended to round up your garlic cloves and pop them in the fridge, to get them started, and to plant any time onwards from the middle of next month, preferably before the shortest day rolls around. So easy to do, easy to grow and will give you a plentiful supply of garlic in your summer cupboard.

Garlic originates from Asia and is widely grown worldwide for its use as a medicine and food source.

It has been considered one of the earliest documented plants, used for the treatment of diseases and the maintenance of

NATURALLY YOU with Jane Logie

good health. At the beginning of recorded history, it was found in Greek temples and Egyptian pyramids, and ancient medical text showe garlic being prescribed for medicinal ailments in Rome, China, India, as well as Egypt and Greece.

During World War One (1914 to 1918), garlic was used in the battlefield and the trenches to treat infections and dress wounds, particularly gangrene, due to its highly regarded antibacterial activity.

Extensive research has been conducted on this valued plant over the years, to prove its medicinal properties and its

worth in treating various ailments and health conditions. Garlic has been considered a natural antibiotic, due to its broad-acting antimicrobial action and its ability to improve the health of the immune, respiratory and gastrointestinal systems.

Garlic has been recognised as one of the few herbs to have such a universal use, due to its ability to fight against bacteria, viruses and gastrointestinal parasites.

Five ways to use garlic: 1. To combat ailments of the respiratory system, particularly where required to loosen excess mucous, combat irritating and non-productive coughs, like cold, flu, bronchitis, catarrh and bronchial conditions such as asthma.

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YOU Magazine | 17

2. Useful to treat conditions of the gastrointestinal tract, as the gut is considered to benefit from its antimicrobial action, in helping to create beneficial gut flora and in promoting regular bowel activity. Eg: Dysentry, constipation, flatulence, and worms.

3. Aiding the cardiovascular system when taken over a period of time, it is considered of value in reducing blood cholesterol and blood pressure, as well as help to maintain a healthy cardiovascular system.

4. Supporting immunity, especially when the immune system is in a bit of strife, bugs are lurking about and need to be reprimanded, particularly deep-seated conditions that are take a long time to shift and is also considered a preventative.

5. As a condiment to enhance flavour, garlic is a very useful plant to help to infuse flavour into a wide variety of dishes and will in turn have a beneficial effect on your health, if it is used regularly enough. Try to use garlic in your cooking. For medicinal uses take in a formulated capsule, but it’s probably best eaten raw, in the form of garlic butter, garlic bread, hummus, or salsa, which is considered a more palatable way to consume this beastly, pungent, potent plant.

Think of our brave soldiers and their time in the trenches and on the battlefield in World War One, and how garlic was a useful asset in helping to treat their battle wounds.

“Remembering the Anzacs, their courage, strength, and their bravery on Anzac Day” With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven

PHOTOS JANE LOGIE

Easy garlic hummus

Honey, garlic chicken

Approximately 24 chicken wings 2T Kikkoman soy sauce 2T honey 8-10 garlic cloves, finely diced 2t sweet chilli sauce (optional)

1 can of chickpeas, drained and well washed 2-4 cloves of garlic, crushed 1/2 t dried coriander 1/2 t dried cumin 1 lemon, freshly squeezed 1/4 C olive oil 1/4 t salt

– Place all the ingredients into a kitchen whiz and blend until a smooth and creamy consistency is formed.

– Serve with carrot sticks, crackers.

– Option: Can add 1 1/2 T sesame oil for a richer flavour.

A beautiful & unique experience, Pink Sugar welcomes you to enjoy the tasty delights and exquisite teas on our beautiful premises.

– Place ingredients in a bowl with the chicken wings and marinate for 2-4 hours or overnight.

– Either cook on the barbecue or in the oven at 200°C. – Cook approximately 20 minutes, fan bake to cook through, then turn oven to grill to brown on the outside for 5-10 minutes.

Discover an elegant shopping experience in our 1889 historic cottage

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YOU Magazine | 19

Passionate about decorating and design I have just discovered that it isn’t easy to write a column, so I thought I’d start with a little about me.

Interior design and decorating has always been a passion of mine but with no previous design experience just a very keen attitude to learn and a long time desire to work in the industry Chris took a gamble and hired me …. three and a half years later (with a short time off work to get married and have my second daughter), I’m still here, loving every minute and learning new things every day.

With the large variety of departments in Redmonds to get my head around, I had many a ‘deer in the

INTERESTING INTERIORS with Hayley Sparrow

headlights’ moment when asked “Can this vinyl go in a walk-in shower?” or “what is the best way to black-out all the light for a night shift worker?”

I hated not knowing the answers so I spent a lot of time researching and drawing from the many years (just quietly, 75 years) of experience between Chris and Barry to learn all about our huge variety of products from flooring to blinds, wallpaper to drapes and beds to recliners. With plenty of on the job training (also known as thrown in the deep end) I can now confidently assist customers with all aspects of decorating and my love of design has grown.

At the start of this year I began studying towards a Diploma in Design and Decorating to gain a better understanding of the best way to use colours, textures and patterns to achieve the desired finished look for your home. I would love to help with your next renovation or new build and with winter fast approaching now is the perfect time to prepare for the colder months. Something as simple as thermal lining on your drapes can greatly reduce your heat loss or installing duette blinds on your windows which act as an insulation blanket for your window can make all the difference this winter for a warmer home and reducing heating costs over winter.

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20 | YOU Magazine

Looking after yourself Think pampering and it’s easy to dismiss the idea as something that’s too expensive, or to say you simply don’t have the time to spend an hour or two doing nothing.

But ask the experts and they’ll tell you that pampering yourself is not a luxury, it’s an essential way to ensure you’re in optimum health - mentally and physically.

Looking after yourself, putting yourself first occasionally and even indulging yourself every now and again is not decadent, it’s just not something other people do. It’s okay to indulge yourself occasionally - and it needen’t cost half of your weekly grocery budget.

Pampering means different things to different people. It could be a bubble bath and a glass of champagne, it might be a massage, or it could be something as simple as a long, solitary walk in the

sun. Whatever you choose, it should be something that you really want, not something that is someone else’s idea of pampering.

And it doesn’t have to be an occasional thing, it can be something you build into your every day. Your little slice of YOU time.

The experts make it very clear that pampering is not self indulgence, it’s self care, ensuring you’re the best you can be every day, that you’re not ground down by the small things that leech light from life.

The ultimate in pampering, however, is the treatment you pay cold, hard cash for. A massage, a facia or a manicure.

The feeling when you’ve let someone else make you feel marvellous is the ultimate well-being boost.

Unfortunately, our kiwi culture means that we don’t do this enough. Women put others first and that usually means that special kind of pampering slips through the budgeting cracks.

The odd treat makes you feel good about yourself, it creates a feeling of well-being that lasts far longer than the treatment itself.

Feeling good about yourself make us better able to handle the stresses that wash over us every day.

Feeling good about yourself also earns you a big tick on the emotional well being scale.

Forget to nurture yourself and the effects won’t show up today, tomorrow or even next year. Self neglect can show up in dozens of tiny ways. It’s effects are accumulative and often show at a deeper level - general unhappiness, low self-esteem and feelings of resentment.

Make a new resolution to set aside a few minutes each day that belong just to you. Time when you do whatever you want, but it has to be what you want. Breathe, relax and think nice thoughts.

Be good to yourself and the world will be good to you.

• It’s not just your livestock that need to be in good condition • Banish the aches, itching or restless legs associated with your varicose veins • Treatment options include injections, laser or minimally invasive surgery

YOU Magazine | 21

Is it pampering, or just plain necessary?

Mothers so often come last. They are last to the rest they need, last to the healthcare they need and last to look after themselves.

It doesn’t seem to matter how many times they read the clichés like “look after yourself so you can look after your loved ones” and many more like it, it’s what we women do. I certainly do not look like a person who pampers herself, overindulges maybe, but not pamper.

Pampering is a funny word, it brings to mind a spoilt, cosseted, rich woman who spends her days getting manicures, drinking champers and checking out her personal trainer’s personal attributes.

But pampering to me, is taking time out for myself and feeling good. When I leave my hairdressers’ after a haircut, dye, gorgeous conditioning treatments and head massage, I feel a million dollars. And feeling it, is all you need. In some cases it is a necessity. After much pushing from a loved one, I’m regularly getting a pedicure.

While I pity the poor person dealing with my feet, it has become something that is vital for the health of my feet (which I

MUM ON THE RUN with Lisa Fenwick

treat appallingly). I no longer have to try and hide the cracked and dirty soles and, yes, I know I could do it myself. But by the time I crawl into my unmade bed at night, sandpapering my feet is the last thing I feel like doing. So again I put myself on the backburner.

But thanks to my gorgeous beautician, I can just sit back and be “pampered” for an hour and feel like a new woman – even from just getting my feet done – once again (having said that, I do think a glass of champagne would complete the experience, let’s hope she’s reading this).

There is certainly something to be said for walking without pain.

Getting my eyebrows done every five to six months is not pampering, it is a necessity for me. The odd grey, gnarly hair is pushing through my previously lovely youthful brows. I think my beautician has to just about grab a pair of pliers and put both feet on the bed to yank it out. So even the brows get dyed and plied once

a month. The eyebrows frame the eyes, so aesthetically they are so important. In fact, Yahoo! Health reported that beyond their function as a filter against dust, dirt and sweat that might get in your eyes, brows have a strong social significance for “emotional expression as well as facial recognition”.

The website goes on to say: Now, our obsession with arches is finally validated with factual evidence. In a recent study conducted by the University of Lethbridge in Canada, researchers showed people 25 images of celebrities without eyebrows, followed by 25 images of celebrities without eyes. Participants were able to correctly identify 56 per cent of the celebrities shown without eyes, but only 46 per cent of the celebrities without eyebrows.

The findings? Brows are more important than eyes if you want to make a lasting impression.

And the best thing? It’s not a massive cost to get your eyebrows done every month. If I have to give everything else up, getting my brows done professionally would be the last thing to go!

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22 | YOU Magazine

Things we love

C

D

A

B

I G F E

H

From Sparrows, East Street A Rembrandt Jacket $399, Shirt $129, Trousers $179, Shoes $375 From The Merino Story, Main Road, Hinds (SH1) D Native World Boat Neck Two Tone Sweater $229 From Y Not’s, 2239 Main South Road G Carved detail wooden frame $34.99

H

E

B

Staple + Cloth Symbol $179

C

Staple + Cloth Unity $299

Native World Rib Feature Two Tone Jacket with Pockets $329

Wooden glass standing-hanging lantern $99

I

F

Native World Button to Neck Plain Cardigan $239.00

Handcrafted rustic 8 draw chest $900

YOU Magazine | 23

A luxurious pampering experience Treat yourself or your loved ones to the ultimate in pampering and relaxation with Lotus at Siam Thai Day Spa. The specialist Thai day spa brings a touch of indulgence and luxury to everything they do. Set in Cashmere’s award-winning Swan Lake Gardens Christchurch, amongst the tranquil surroundings of large trees, sweeping lawns, a freshwater lake and majestic swans, Lotus at Siam Thai Day Spa offer a holistic and rejuvenating experience.

The highly qualified Thai therapists have a combined experience in excess of 55 years between them, so you know you are in expert hands.

The world class spa offers pregnancy massage, mother and daughter pampering, men’s and women’s Elemis

facials, couple’s treatments, body scrubs, hot stone massage, reflexology, massage therapies and group pampering.

Their decadent couple’s treatments include the wonderful Restore the Romance - enjoy a relaxing spa bath together and a soothing 90 minute Aromatherapy Massage in one of their

luxurious couples therapy rooms.

Partnering with Elemis, Lotus at Siam Thai Day Spa now offer six Elemis scientific facial solutions and a large selection of Elemis skincare products for all skin types.

Elemis has over 20 years’ experience in treating both men and women using dynamic ingredients, medical grade formulas and dedicated research.

Lotus at Siam makes treating your special someone easy, purchase your gift vouchers online and they can send electronically (if you’re rushed for time) or by mail.

Visit www.swanlake.co.nz to purchase a gift voucher or book a luxurious treatment, or call us today on 03 980 5400. You know you deserve it!

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24 | YOU Magazine

Modern varicose vein treatment For the best results see a specialist

Varicose veins are common. Most people will know at least one, and probably several people who have those unsightly bulging leg veins. It isn’t just their appearance that makes people seek treatment.

Varicose veins frequently cause aching, heavy, tired legs, ankle swelling, and night cramps. In the most severe stages they can cause skin eczema, ulceration and painful inflammation.

Varicose veins are caused by the failure of one-way valves in the vein that, when working correctly, only allow blood flow back towards the heart. When the valves leak or fail, the blood return is less efficient, and pressure increases within the the leg veins causing symptoms and they bulge and twist giving the characteristic knotty appearance.

Traditional treatment for varicose veins has, in the past, meant surgical operations and prolonged recovery after a hospital stay. However, techniques have improved over the years.

In the hands of specialist vascular surgeons people can expect durable results from minimally invasive procedures performed with minimal discomfort and time off.

Minimally invasive treatment of varicose

Before and after varicose vein treatment. veins, called endovenous ablation, has transformed the way specialist vascular surgeons provide treatment. The majority of varicose veins can be treated using a fine tube passed into the vein through a needle. Thermal (heat-based) and nonthermal treatments can be used with the patient awake, with minimal discomfort, and patients can get up and walk away immediately following the procedure, straight back to work if needs be.

Only a specialist vascular surgeon can offer all types of treatment from traditional surgery to modern endovenous techniques, so each treatment is performed depending on your needs. Surprisingly, the personalised care provided by a specialist vascular surgeon costs no more than other clinics.

Treatment is often covered by health insurance but it is advisable to check your policy beforehand.

YOU Magazine | 25

Your home away from home in Christchurch Take the guesswork out of finding a city salon and head straight for Merivale.

House of Beaut’e have been caring for the beauty and skincare needs of their clientele for over 20 years. Robyn Prinsep and her team of experienced Beauty Therapists are well-known for their friendly welcome, expert treatments and professionalism.

Their personal service offers an extensive range of specialised facials using trusted, professional skin care products, plus a full range of beauty and spa treatments.

“I like to combine relaxation and results in all our clients’ visits to the salon, from an eyebrow shape to an Aroma Ritual facial,” says Robyn, Step into the world of specialised

skin repair and regeneration) LED light rejuvenation or Dermalpen needling (vital for skin revision and new collagen production).

For new facial clients, our treatments begin with a consultation about your current skin care routine and any concerns you’d like to correct so we‘re working together to achieve the best results.

The Observ skin scanner is an exciting part of the consultation that gives you a really clear picture of your skin, how well your products are working and where there’s room for improvement. We’ll help you focus on the right products and treatments. You’re in safe hands.

Next time you’re visiting Christchurch, enjoy time out for you in Merivale.

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treatments that House of Beaut’e offers.

Expert hands-on care combined with microdermabrasion for skin refreshing and rejuvenation, specialised peels (we’re in the best season now when the sun’s impact on the skin is reduced for

Facial Experts and Beauty Perfectionists Enjoy time out for yourself in Merivale, expect a warm welcome and expert professional treatments from experienced Beauty Therapists.

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House of Beaut’e also offers:

• Dermalpen needling • Diamond Microdermabrasion • Teen Facials • Hot Stone Massage • Electrolysis • Beauty Essentials • Gift Vouchers

Stockists of:

• Ultraceuticals Cosmeceuticals skincare • Decleor Aromatherapy skincare • Youngblood Mineral Makeup • St Tropez Spray Tanning

Upstairs, 184 Papanui Rd, Merivale, Christchurch. Tel 03 355 6992 www.houseofbeaute.co.nz

26 | YOU Magazine

Curves 10 years strong Curves has been celebrating its 10th year of strengthening the women of Ashburton. It has been two weeks of reflecting, laughter and celebrating the success of members many of whom joined Curves during the opening month campaign.

There have been many additions to those we opened with. This was made obvious when a first year member rejoined this week and asked many questions about the different equipment and what was happening on the circuit.

Some of what happens at Curves has appeared in many forms over our 10 years but it is useful to be reminded that our workout is only 30 minutes, you can come in whenever you have time as there are no set times to workout.

There is always a circuit coach to ensure

Maria Tallentire. you are utilising the equipment most effectively. We encourage monthly reviews to assess and set new goals.

We have a computerised system called CurvesSmart. It is unique to Curves and

gives moment by moment feedback as you exercise. There is no way you can become distracted or not aim to pass your target and get away with it!

Our weight management programme Curves Complete gives fantastic results with personalised meal plans, exercise and weekly one-on-one coaching that keeps you accountable and gives support.

We have body basic circuits that enhance the workout and add further strength to limbs and core.

And all of these features are embraced by the skilled, dedicated and caring staff.

We have worked with some amazing women and we know there are more of you out there to meet.

Contact us for an appointment.

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6 WE

FOR

EKS

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$ We asked our members why they workout at Curves: • To keep toned and strong.

• Great bunch of women, friendly atmosphere.

• I feel stronger both physically and emotionally.

• To be a healthier me now and in my older age.

• Have more energy, less tired, happier, good things happen when I exercise.

• My daughter says the older I get the younger I look, I say thank you Curves.

+ 30 minute total body workout O + Equipment designed for women O + Strength and cardio workouts O + For women of all ages O + A Curves coach to teach and motivate O

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QUALITY, INNOVATION & DEMONSTRATION We aim to offer something out of the ordinary. Our ever changing store is designed to take advantage of the best available new products and brands along with variety, to make sure there is always something to enjoy.

Total Food Equipment is a haven for foodies who mix it up just like the world’s best chefs.

Whether you are looking for a Wedding Gift, Birthday Presents or something for your home, we know the selections available here will exceed your requirements.

Welcome to the Total Food Equipment Family.

218 Moorhouse Ave Phone 03 3666 912 www.tfe.co.nz GIFTWARE HOMEWARE COOKWARE APPLIANCES Monday - Friday 9:00 am - 5:00 pm

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28 | YOU Magazine

Foodie giveaways HOW TO ENTER: Email your name, address and phone number to goodies@theguardian.co.nz with Farrah’s Goodies in the subject line Or Send your letter to Farrah’s Goodies, PO Box 77, Ashburton

RULES AND ELIGIBILITY: One entry per person and per household

THE GOODIES:

Guardian staff and immediate family members are not eligible for entry

76D TALBOT ST, GERALDINE

03 6937363

The YOU team has 1 packet of Farrah’s Garlic Butter Wraps, 1 set of Farrah’s Cooking Tins, 1 Farrah’s recipe book and a Farrah’s tote bag to give away to two lucky winners.

Entries must be received by 9am, May 2.

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30 | YOU Magazine

Ode to Autumn

Ashburton Guardian photographer Tetsuro Mitomo spend an autumn afternoon finding spots of beauty in the Ashburton Domain.

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nurtured to ensure it has many points of The domain has been part of Ashburton’s has developed. Today the domain is rectownscape since early settlers carefully ognised around New Zealand as one of the interest for each season, but it is autumn ‘MONEY OFF’ DISCOUNT OR DOUBLE THE DISCOUNT TO SPEND IN-STORE ON STIHLits ACCESSORIES ON SELECTED that it comes into own as the hundreds planted‘MONEY seeds taken from trees inOR their DOUBLE finest gardens and it is well usedTOOLS by OFF’ DISCOUNT THEcivic DISCOUNT TO SPEND IN-STORE ON STIHL ACCESSORIES ON SELECTED TOOLS of deciduous trees begin their leaf shedhomeland. Those seeds had been packed both locals ‘MONEY and by the travelling public. DOUBLE OFF’ DISCOUNT THE DISCOUNT OR OFF’on DISCOUNT is alsoDOUBLE THE DISCOUNT IN-STORE ON STIHL ACCESSORIES ON SELECTED TOOLS ding cycle. And that ensures that for severand carried in luggage for‘MONEY the durati asset that is rated highly by TO SPEND TOan SPEND IN-STORE ON STIHL ACCESSORIES ON SELECTED TOOLS ItOR al months the domain is a blaze of colour of the long sea voyage from England to people living in the district, scoring almost from the softest, pale peach coloured New Zealand as settlers hoped to create a 100 per cent satisfaction in the annual leaves to vibrant reds and oranges. little bit of the homeland most knew they Ashburton District Council survey. Few of those early trees remain in the domain, While visitors enjoy the riot of tree would never see again. borne colour or play in the fallen leaves, but through good guardianship they have Those trees grew and most flourished, the season also means many hours of been selectively replaced by domain manin spite of the DOUBLE challenging DISCOUNT THEenvironment DISCOUNT OR TO SPEND IN-STORE ON STIHL ACCESSORIES N SELECTED work for parks staff who must clear and agers over the years to ensure the domain ofTOOLS the northwest wind hammered open compost those leaves before winter and today still reflects its colonial past. The plains. Those that survived became the domain has been WITH carefully planned and dormancyAT sets in. SHOP framework around which today’s domain YOUR CHOICE OF DISCOUNTS STIHL CHOOSE:

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LOVE YOUR LAND

YOU Magazine | 31

Dust those gumboots off and get in the garden GARDEN TIPS FOR APRIL Autumn is now truly in the air, especially in the southern parts of New Zealand.

There is more moisture in the soil and a possibility of frost or heavy dews. � Remove any spent crops such as summer annuals and vegetables, and do a general tidy up of your garden before you prepare your beds for planting.

This will also help deter any over-wintering pests or diseases. � Good preparation makes all the difference in your garden’s success. What you put in is what you will get back – so prepare well! Add in plenty of compost and/or garden mix into the existing soil to give your soil a wellearned boost. � Consider rotating your vegetable crops this season. Different plants give and take different nutrients from the soil.

By rotating where crops are planted, you can manage the soil nutrient balance. The benefit of crop rotation is that as one plant depletes the soil of certain nutrients, the next plant will replenish the soil as it grows. � It’s bulb planting time! Prepare soil well with plenty of compost and bulb mix, which both help with drainage, as most bulbs prefer to grow in well drained soil.

If planting in containers, remember to �

�

change out your soil beforehand. For strong blooms, ensure only healthy bulbs go into your garden - check them well before purchasing. Avoid anything too small, shrivelled or mouldy.

Get your strawberry beds in order now and do any final preparation before the beginning of strawberry planting season in May. For best results this season, replace soil in strawberry planter boxes or containers with a good quality strawberry mix.

Enrich strawberry garden beds with the addition of compost. Keep an eye out at your garden centre and purchase new plants, or you can snip off young runners from your existing strawberry (mother) plants and plant those.

Pip and stone fruit trees will have finished fruiting, apart from late apple varieties. While it’s still a little early for pruning, you can now apply a copper spray as part of your winter clean up. It’s now a safe time for planting ornamental trees and shrubs due to the lower temps and consistent rainfall. Garden centres should now be stocking a wider range of plants.

Ensure you always select healthy looking ones.

It’s time to tidy up your outdoors!

And don’t forget… We also have all you need for your wedding!

Book in advance and guarantee your party items for next spring now.

Whether you need tools to prepare your garden for winter or clean your patio and pathway, Ashburton U-Hire has all you need to get the job done!

Come and see the friendly team at Ashburton U-Hire today.

588 East Street, Ashburton Telephone/Fax 03 308 8061 www.ashburtonuhire.co.nz

OPEN 7 DAYS

Monday - Friday 7am - 6pm Saturday 7.30am - 5pm Sunday 8am - 5pm

32 | YOU Magazine

FREE

$85 value

Daltons Premium Bulb pack Bulbs are a gardeners delight because they are super easy to grow and don’t require much maintenance. There are many types to choose from to add springtime fragrance and colour to your garden. Purchase them early in the season while there is a good selection available. Look for healthy well sized bulbs and avoid any that are soft, small, shrivelled, or discoloured. Plant them during autumn in well prepared, free draining soil.

A case of the thrips

Be in to win

M. Morris is this month’s winner with the following question: This year our Peasgood Nonsuch apple tree has been infected and I am not having much success with it. Starting at the lower leaves they have become a bronze/silver colour, gradually moving up the tree. It is now showing on the raspberries on the eastern side. Wind borne? We have sprayed with Target but have so little of it left and cannot buy more. I would be grateful if you could advise.

From your description it would appear that your heritage apple Peasgood Nonsuch has a severe infestation of thrips. These very small insects rapidly multiply in warm humid summers and attack numerous trees and shrubs.

It is critical that you are very thorough with garden hygiene over the next few months as this will help reduce future outbreaks. All pruning material from the apple and other infected plants should be burnt or removed from your property.

When pruning your apple tree in winter, ensure there is adequate air movement through the tree. Thrips breed most freely amongst heavy layered vegetation where they are protected from possible predators and the air is moist and humid.

A winter clean up spray of horticulture oil and or lime sulphur will help remove any traces of overwintering thrips.

For more expert advice on growing tomatoes read our How to Grow Fruit Trees and Berries Guide at www.daltons.co.nz/ home-gardening/how-to-guides.

Email goodies@theguardian.co.nz with Daltons Premium Bulb pack prize pack in the subject heading, or write to Easy Lift 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 April 29.

For more information on Daltons products visit www.daltons.co.nz

All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published.

Daltons post the prize to our lucky winner.

YOU Magazine | 33

Outdoor havens

Xteriorscapes is a landscape architectural practice based in Christchurch that delivers outstanding, functional and creative exterior design solutions of the highest quality to suit individual requirements.

Headed by award winning landscape architect Hayden Stark, the Xteriorscapes team provide services ranging from an initial consultation meeting, sketch plans through to developed landscape plans, planting plans, construction detailing, and ultimately the project management of the construction.

“We carry out a wide range of landscape designs for new builds, existing houses and renovations for both rural properties and townhouse sections throughout the

RESIDENTIAL & COMMERCIAL LANDSCAPE DESIGN T: 03 421 8460 M: 021 433 418 E: office@xteriorscapes.nz W: xteriorscapes.co.nz - On-site consultation - New builds or renovation - Site Planning: - House location & orientation - Driveway, paddock & fence location - Entranceway design - Pool design & consenting - Planting details - Project management

Before

South Island,” Hayden says.

As clients’ needs vary, Xteriorscapes tailor landscape design packages to suit individual requirements. Providing clients with a personal, informative service has been a successful approach, reflected through a large number of repeat clients.

“People are wanting to create seamless courtyard spaces connecting to interior living areas”.

These courtyards are typically timber deck or tile areas and provide for a relaxed outdoor furniture setting. The main outdoor dining courtyards are paved areas out from the house to maximise the late afternoon sun and screened from the prevailing winds.

In both spaces structural elements such as fireplaces, raised planters, built-in barbecue units, louvre roofs and pergolas are great tools to enclose the outdoor spaces while providing functionality and personality in your design.

The winter months are an ideal time to start planning for your new outdoor living area or swimming pool. Upon completion of the landscape plan, a contractor can be engaged and the outdoor area built ready to be used at the start of summer.

To find out more visit the design studio at 145 Papanui Road Merivale, phone 03 421 8460 or visit www.xteriorscapes.co.nz and ‘Like’ us on Facebook.

Advertising feature

34 | YOU Magazine

Fruit tree growing guide PREPARE

Whether you create your own mini-orchard, or choose to grow a few in pots on your balcony, fruit trees are fun to grow and can give many years, reward of fresh, juicy homegrown fruit!

Many fruit trees are available year-round, but winter is when the widest variety will be available in store.

Choose an open, sunny position for your fruit tree. It is a good idea to find out how big the tree is going to grow to ensure it will have enough room. Small dwarf varieties of many different fruits, including apple, citrus, olive, guava and peaches, are good options if you live on a small property or are planting in pots and containers.

Depending on what you like to eat and what you want for your garden, there are a wide range of common and heirloom varieties to choose from.

You can also buy bagged or bare-rooted trees. Before investing in a fruit tree do a bit of research into how long it is predicted to last, how resilient to pests and diseases it is, and what growing conditions it prefers, as this will affect how much maintenance it needs.

Once you have selected your tree, it is time to get the soil prepared – the better the soil, the better your fruit trees will grow. If you are starting with an existing garden bed, dig in organic matter like sheep pellets and compost to your soil.

PLANT Check individual planting instructions on the tree label and follow the recommendations for the amount of space it needs and whether it should be staked.

Soak your fruit tree in a bucket of Seasol to help prevent transplant shock. Seasol is a seaweed-based plant tonic that works absolute wonders in the garden, encouraging healthy growth, preventing transplant shock, and protecting plants against extremes in temperatures.

Planting fruit trees in the garden: Dig a hole approximately twice the depth and width of the rootball of your plant and partly fill with Garden Mix. Place the tree in the hole and fill in with Garden Mix, ensuring the tree is no deeper than it was in the container or bag. If your soil contains a lot of

clay, apply Gypsum as fruit trees don’t like heavy soil.

Planting fruit trees in pots and containers: Partly fill with potting mix and tap on the ground to settle the mix. Place your tree in the pot and fill in with potting mix ensuring the tree is no deeper than it was in the container or bag.

Add a layer of mulch and feed about 50mm deep around fruit trees to suppress weeds and help conserve moisture. Be careful not to leave the mulch touching the trunk/stem of the plants as this can cause rot.

In the first year after planting your fruit tree, it is best practice to remove any fruit that sets. This allows the tree to establish itself and encourages better fruiting in the following seasons.

YOU Magazine | 35

PROTECT

PRUNING The weather, weeds, pests and diseases can all impact on the success of your fruit trees.

Protect your trees from the elements with layers of mulch, to help keep their roots moist and to keep the area around your fruit trees weed free.

• Depending on the variety of fruit tree you have, they need to be pruned at different times of the year and not all trees need an annual prune.

• Be sure to remove all diseased, damaged or dead wood.

• Remove any branches that are crossing or rubbing.

• Cut away any branches that are growing back into the centre of the tree.

• Thin over-crowded area of your tree’s canopy and shape according to its variety.

NOURISH

FRUIT FUND ASHBURTON

Replenishing nutrients used by your fruit trees ensures they will grow to their full potential, improving flowering and fruiting so they produce abundant and juicy crops.

Use an all-purpose fertiliser to feed your fruit, ensuring they receive a balanced and even spread of all essential nutrients for maximum fruiting and flowering.

Citrus require more watering over the summer months to ensure you have juicy fruit.

Well-watered, well-nourished fruit trees will have a better chance of keeping insect pests and diseases at bay.

Fruit Fund Ashburton is a community-based charitable trust that aims to provide regular access to fresh fruit for children in preschools, kindergartens and primary schools. Fruit Fund Ashburton recognised the need for local children to have more and better access to fresh fruit, understanding the price of fresh produce can be expensive and out of reach for some.

Fruit Fund Ashburton has a team of seasonal volunteers who pick fresh fruit from private fruit trees and also help with the deliveries to local schools. During the busy fruit-picking season, local business Robbie's Bar and Bistro kindly volunteer to stew bins of apples, and other seasonal fruit, which is then distributed directly to local agencies for their clients in need. It is also sold to the public as a fundraiser, the funds are used to purchase fresh fruit.

Donated fruit trees can be purchased by local and rural families and planted in school gardens, allowing children to nurture and reap the rewards of fresh fruit for years to come. Fruit fund has planted 100 fruit trees in the district to date.

Fruit Fund Ashburton believes "every child deserves access to fresh fruit and a brighter future".

To help sustain this wonderful charity monetary donations or contributions of fresh fruit are greatly accepted. Payments can be made to Fruit Fund Ashburton 03 - 0835 - 0376743 - 00 or contact Deirdre Moses, founder of Fruit Fund Ashburton on 027 229-1507, 308 3913, or email deirdre.moses@xtra.co.nz Visit Facebook and like or share our page to gain regular updates of Fruit Fund Ashburton

THE PERFECT PLACE FOR YOUR AUTUMN

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36 | YOU Magazine

Experience Adelaide DESTINATION with Maxine Whiting

In February this year I travelled to Adelaide with some golfing friends to the Australian Women’s Golf Open. What a fantastic city with so much to offer.

Adelaide is the gateway to all there is to see and do in South Australia. It’s both cultural and cool, and has superb shopping, beaches and restaurants.

Adelaide Central Markets are definitely the “pantry of the city”. We visited one morning for the best breakfast made from local produce. Awesome fresh fruit stalls, bakeries, cheeses of all different varieties and so much more. The perfect place for everything food.

Rundle Mall, located right in the heart of Adelaide is the place for all the shopaholics to feel right at home so suited my buddies! We also experienced the Outlet Shopping Mall that offered everything you could possibly think of. Just a 20 minute tram ride from Adelaide city centre down to the beach-side suburb of Glenelg you can enjoy the sand, sea and foreshore parks or dine at one of the many cafes and restaurants.

All the roads really do lead to wine and food in South Australia! The state produces 50 per cent of Australia’s wines and boasts some of the most diverse, accessible and legendary cellar doors in the country.

WHERE will

We headed out on a day trip to the Barossa Valley visiting some of these fine winerys including the Wolf Bass Visitor Centre.

We had a great day tasting and enjoying what the Barossa Valley offers.

Every night we made sure we dined somewhere different and with over 700 restaurants along Adelaide’s eat streets of Gouger St, Rundle St and Hutt St it was never an easy decision deciding on our cuisine for the evening! We experienced Italian, Thai, Jamie Oliver’s plus many other cafes and bars. Wine and food is definitely a big part of any Adelaide experience.

Like all great sports events the Australian Women’s Golf Open was no different.

A fantastic event at a great course with great players. Our own Lydia Ko was just amazing to watch and follow. The players, course officials and supporters were great

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The region is rich in wildlife, fishing, swimming, canoeing and world class golfing as well as many little pubs and cafes along the river.

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YOU Magazine | 37

Wonderful night of taste tempting delights I’ve said it before and I’ll say it again, we are lucky to have a chef of the calibre of the Ashburton Hotel’s Clearwater Restaurant’s Martin Spring at the helm.

I was recently treated to a night at the restaurant to sample chef Martin’s new autumn menu.

First impression of the new Mediterranean, but Kiwi laden menu? Instant mouth-watering and well-balanced.

Menus can turn me off instantly, but there were so many meals in this one that I could’ve chosen.

No main was over $30 and the signature dish twice-baked duck, oriental spices, orange with oyster mushroom, bok choy and its own jus is back on the menu, as is the in-house manuka smoked salmon with ginger confit, aioli and leafy greens.

I tried the entrée of sauteed scallops on roasted garlic and parsley purees on udon noodles. Tender, juicy little morsels with the fresh purees for a flavour burst. Chef Martin says it’s a French classic with frogs’ legs. Thankfully, he’s gone for scallops instead.

The Clearwater kitchen team nailed the crayfish and crab bisque and the smoked salmon entrée; the salmon was meltingly-moist and the ginger confit was lovely and subtle.

And there was no let-up in quality when the mains were delivered. The oven-baked lemon, oregano chicken, feta cheese on grilled kumaru was “divine”, YOU chef and fussy sister Marg Brownlie declared.

“The chicken thigh was cooked to perfection. The sauce’s flavours, made in-house, came out the most … it makes a huge difference when the sauce stock is made in-house.”

And while we love feta cheese in our family, it was nice that the dish wasn’t overpowered with the feta, it was nice and mild.

I had the grilled Sicilian salmon, garlic and lemon chive crust with a citrus beurre blanc. I seriously could’ve drowned in that beurre blanc, another sauce not easy to make perfectly but nailed by the Clearwater team again.

I’m not going to go on about the des-

PHOTOS SUPPLIED HOTEL ASHBURTON / EMMA SMART PHOTORGRAPHY

Sicilian salmon, garlic and lemon chive crust with a citrus beurre blanc.

Entrée of sauteed scallops on roasted garlic and parsley puree on udon noodles.

Oven-baked lemon, oregano chicken, feta cheese on grilled kumaru.

Char-grilled venison with worchester, honey glaze and roasted parsnip.

Gluten-free orange almond cake with Grand Marnier caramel sauce.

Coconut macaroons, chocolate ice cream with crème anglaise.

serts – coconut macaroons, chocolate ice cream with crème anglaise, baked boysenberry cheesecake with berry coulis and the gluten-free orange almond cake with Grand Marnier caramel sauce. Well, maybe I’ll go on about them a little.

I’m not a macaroon fan so I steered clear of that, and I always go for cheesecake, so I decided this time to go near something I wouldn’t normally and took on the orange almond cake.

I was worried about the gluten-free cake

being too heavy and stodgy, but it wasn’t.

The texture was just beautiful … full of enticing flavours and a perfect (if hard to squeeze in on a full belly) way to end our evening of beautifully presented and crazy delicious meals.

As usual the staff were lovely – attentive, but unobtrusive, and we came away dumb-founded that Clearwater Restaurant isn’t booked solid for weeks in advance.

Reviewed by Lisa Fenwick

38 | YOU Magazine

Get into the last of your grapes

As I have no doubt mentioned before, I love the change in seasons we have in our gorgeous New Zealand.

I particularly love autumn, which resembles rest-time for nature after its abundance of spent energy over spring and summer.

I especially love the copious autumnal produce left for us before the ground lays to rest for winter.

I have been watching my fig tree with great expectation, but it was too slow to come forth with ripe fruit for this column, so I finally let go of the notion and embraced the god of berry fruit instead, living right next door to the figs in the garden.

FOR FOODIES with Marg Brownlie

Normally the wasps have devoured my grapes by now, but for some reason haven’t been near them this season. They were probably waiting for me to let go of the fig dream.

I am sure there is many a garden around these parts that have bountiful vines dripping with goodies on their fencelines, so I will share a few recipes that might get you tempted to harvest your bounty.

It’s never too late in the season for a Caesar salad and this one has quite an unusual twist to it.

“Nothing is a problem”

Fun at The Lake House at Lake Hood.

Enjoy a coffee and cake, a cool beverage on the deck with one of our platters or stay and enjoy a full dining experience over lunch or dinner. You can even pull up to our dock on your boat from the lake and enjoy our hospitality.

Excellent kids menu. Open 7 days.

10 Huntingdon Avenue, Lake Hood Phone 302 6064 or book online at www.lakehouselakehood.co.nz

Great Food...

Great Service and Presentation Phone 03 307 2278 or 0274 326 047 www.allfedup.co.nz

YOU Magazine | 39

Grape, brie and garlic crostini 20 garlic cloves, peeled 1/2 C olive oil 3/4 t ground thyme 1 1/2 C red and/or green grapes, halved 1/4 C port 1T chopped fresh rosemary 1 baguette, sliced 1/4 inch thick A small round of brie, rinds removed, at

room temperature (or warmed for a few seconds in the microwave) – Preheat oven to 200°C. Arrange baguette slices on a baking sheet and toast for 5-6 minutes, until golden.

Remove from oven, and adjust temperature to 175°C. – Arrange garlic cloves on a small baking dish and pour oil over them. Roast in oven for about 30 minutes, or until the cloves are tender. Place a sieve

– – – –

inside a large bowl, and drain garlic.

Reserve about 3T of oil.

Place roasted garlic, thyme, and reserved oil in a food processor and puree.

In a medium bowl, combine grapes, port and chopped rosemary. Let the mixture stand for about 15 minutes.

Meanwhile, spread the garlic mixture over each toast slice, about 1t per slice.

Top with brie, about 2 teaspoons per slice. Finally, top with grape mixture.

Left – Grape, brie and garlic crostini.

PHOTO MARG BROWNLIE

Grape spritzer

180-200g ripe grapes 2T elderflower cordial 8 ice cubes, plus extra to serve 150ml white wine 4 mint leaves Splash sparkling water, to serve

– Blend all of the ingredients except for the sparkling water in a food processor until smooth and well combined.

– To serve, half-fill two tall glasses with ice cubes. Pour over the grape mixture.

Top up each glass with the sparkling water.

THEMED CUISINE NIGHTS MEXICAN

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Includes a glass of either a house wine, standard beer, or juice. Bookings from 6pm.

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40 | YOU Magazine

Chicken Caesar salad with crunchy grapes, spicy pecans and rosemary croutons A special chicken Caesar salad with super tasty caramel-coated grapes. Serves 4

PHOTO MARG BROWNLIE

For the rosemary croûtons 1/2 French stick, crusts removed and cut into cubes for the croutons 2T olive oil 2 sprigs rosemary, leaves chopped For the spicy pecans 125g butter 150g brown sugar Two pinches cayenne pepper 300g pecans 1 egg white, beaten until frothy For the chicken Caesar salad 1 whole chicken 1 carrot, cut into chunks 1 celery stick, cut into chunks 1 onion, peeled and cut into chunks 1 sprig thyme 1 sprig rosemary 2 garlic cloves, peeled and smashed 2 cos lettuces, roughly chopped For the dressing 1 bulb of garlic, top cut off 1 T olive oil 2 free-range egg yolks 1 T Dijon mustard 2 T white wine vinegar 300ml grapeseed oil Salt and freshly ground black pepper 2T buttermilk 2T crème fraîche 2T honey 50ml grapeseed oil For the crunchy grapes 10g black sesame seeds 10g fennel seeds 10g sunflower seeds 10g shelled pistachios 50g sugar 200g red grapes (preferably seedless)

– For the rosemary croûtons, preheat the oven to its lowest setting.

– Place the cubed bread on a baking sheet and drizzle over the oil and sprinkle over the rosemary. Place in the oven for 1-3 hours, or until golden-brown and crisp.

– For the spicy pecans, preheat the oven to 160°C/325°F. – In a large ovenproof frying pan, melt the butter with the sugar to make a caramel.

– Add the cayenne pepper then fold in the pecans.

– Gently fold in the whisked egg white until all the nuts are coated.

– Transfer the pan to the oven and cook for 25 minutes, stirring two or three times, or until the nuts are crunchy.

– For the chicken Caesar salad, in a large pan add the chicken, carrot, celery, onion, thyme, rosemary, garlic and enough water to cover the chicken. Bring to a simmer on the stove top and simmer for 50 minutes to an hour.

– Leave to cool in the liquid. Once cool

–

–

–

–

– –

enough to handle, tear the meat from the carcass and set aside.

To make the dressing preheat the oven to 2000C/4000F. Place the whole bulb of garlic in aluminium foil with a sprig of rosemary and cover. Place in the oven for 15-20 minutes.

Place the egg yolks, mustard and white wine vinegar in a food processor and blend. Gradually add the grapeseed oil until you have a smooth mayonnaise then season with salt and pepper.

For the crunchy grapes, crush together the seeds, and pistachios. Put the sugar in a hot pan and when it dissolves, add the fresh grapes and the seed mixture. Stir it quickly to coat the grapes then set aside.

To finish the dressing, in a bowl add the buttermilk, crème fraiche, honey and cooked garlic pulp. Whisk in a little oil and add the mayonnaise.

To serve, in a large glass bowl add the lettuce, spicy pecans, crunchy grapes, croûtons, chicken and mix.

Pour over the dressing and toss to coat.

PEGASUS ARMS “The best fish and chips in town” Authentic, great food and people, with an awesome range of beer and wine.

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Open for Breakfast, Lunch and Dinner, 7 days a week from 8am till late.

14 Oxford Terrace (on the river, near the hospital) Phone 03 366 0600 | Email events@pegasusarms.co.nz www.pegasus-arms.com

YOU Magazine | 41

A prime experience!

Situated around Latimer square, there are plentiful times we’ve all driven past the sultry and stylish Rydges hotel, but a huge portion of the downstairs area is dedicated to Bloody Mary’s, boasting to be Christchurch’s number one Steakhouse and Grill.

Their Trip Advisor page was promising and our need for a good steak took over, so we booked for Wednesday evening.

Huge black glass doors awaited our entrance to the bar and we were greeted with a friendly smile. The bar was absolutely buzzing for a Wednesday. After being shown to our table in the restaurant, you notice the décor – towering lampshades, black and brown leather and low-lighting set the scene.

Although very clean cut, it was still a comfortable and relaxing atmosphere and with the smiling faces of the staff, you could tell it was luxury that didn’t take itself too seriously.

Our waiter handed us menus and proudly introduced us to the prime rib, a 21 day aged cut sourced from Canterbury

DELECTABLE EDIBLE with Chloe Harvey

cattle reared on Ashburton grown grain, cooked for 24 hours at 64 degrees. We had reserved a 300g cut each when we booked. The dish also came with garlic gratin potatoes and broccolini sides, along with four sauces.

The wait for food wasn’t long at all, especially with lots of hungry mouths to feed. We knew our steak was coming as the entire rib was brought to our table on a dedicated serving trolley - the rib was absolutely huge.

As the waiter was carving out our slice of heaven, he mentioned how it’s always generously rubbed with truffle oil and green peppercorns before roasting. Yum! It’s safe to say that the steak was the best we had eaten, and with no word of a lie you would be able to part it with spoons.

It was incredibly tender, retained its

delicious juices and was cooked medium to perfection.

The thing that surprised us the most however was the flavour. I understand different cuts vary in taste, but the juices within the meat and the perfect amount of fat marbling towards the outside of that delicious truffle and peppercorn crust genuinely made it a new delight in every mouthful.

The simplicity of the potatoes and broccolini were all that was needed, adding substance to the meal without detracting attention from the main event.

We found Bloody Mary’s isn’t like your standard steakhouse. They care incredibly about local produce, reared ethically and cooked to give justice to both our farming regions and the animal itself.

The food, ambience and friendly, reactive staff, along with learning about what the prime rib is all about made for a fantastic dining experience that I have already recommended to others.

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03 943 5937

42 | YOU Magazine

OUT AND ABOUT @ the Autumn on Parade Fashion Show

It was a full house at a fashionable fundraiser staged by Mid Canterbury Women’s Institute members at the Ashburton Trust Event Centre recently.

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Above – Faith McLay and Karen Christensen.

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Above – Moyra Whiting and Lynda Tayles.

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Above – Annette Hocking, Colleen Lindsay and Margaret Watson.

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Above – Christine Mason and Yvonne Manson.

Above – Leonie Clucas and Noeline Inch

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Above – Barbara Milner and Bev Reveley.

Above – Rhonda Gordon and Iris Officer-Holmes.

OPEN

EK

S / WE 5 DAY

House of Hearing CLINIC Ashburton Blenheim Fendalton Halswell Papanui Rangiora

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100% NZ Owned & Operated

PHONE 03 307 8949 03 579 5353 03 351 3535 03 322 4326 0800 333 606 03 310 7355

YOU Magazine | 43

OUT AND ABOUT @ Rakaia Sports Awards

Rakaia’s sporting elite were honoured at the town’s sports awards and photographer Tetsuro Mitomo went along.

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Above – Mike Gregan (left) and Roberta Gregan.

Above – (from left) John Harcourt, Jeff Hurst and Gary Hunt.

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Above - Murray Haywood (left) and Rachel Davis.

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Above – (from left) Chris Jackson, Sue Jackson and Miriam Cutforth.

Above - (from left) Tom Waters, Colleen Webb, Jeremy Duckmanton, Tamzin Smith and Matt Parsons.

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Above – Lorraine Cornelius (left) and Ralph Cornelius.

$129.90

$159.90

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Above – (from left) Val Bell, Helen Boag and Noreen Smith.

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Above – (from left) Carmen Dunlea, Roberta Rutledge and Rebecca Burrowes.

Mellor $149.90

$139.90

Oveno $139.90

Archong $169.90

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

P R E S E N T S

20TH 28TH MAY 2016 ASHBURTON TRUST EVENT CENTRE TICKETS AVAILABLE AT WWW.ATEVENTCENTRE.CO.NZ