JULY 12 2014
ASHBURTON GIRL MAKES WAVES IN WORLD OF INK FREE WEDDING EXPO SITE MAP INSIDE
COVER PHOTO: PHILIP BAILEY PHOTOGRAPHY/CHRISTCHURCH
2 | YOU Magazine
who’s out and about?
feel your best comment/recipe from Jane Logie
mum on the run comment
radio wedding couple
what’s hot in fashion
who’s out and about?
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Editor’s note Yah, it’s the weekend! The team at YOU magazine hope you get a nice hot cuppa, sit in front of the fire and enjoy July’s YOU offering. We’ve got some cool stories this month, including our cover, Kimberley Purton, a former Ashburton girl who is gaining international acclaim as a tattoo artist. There’s the couple who got married in a radio competition, without meeting, still together 11 years later, with three children and living in Dorie. Our very own Tainui Kuru is coming back to town to perform for us in a show he’s produced himself and we have a story on Methven identity Marya Trengrove, who has lived an amazing life and now runs a café amidst a secondhand shop in the town. All our usual columns appear and there’s some fantastic soup recipes on offer as well as our usual gardening giveaway. We are really enjoying bringing YOU magazine to Mid Canterbury and we hope you are enjoying it as well!!! Let us know what you think by emailing firstname.lastname@example.org Constructive criticisim always welcomed, as are positive comments. Cheers and roll on summer Lisa Fenwick YOU editor
Back to Basics Natural Savvy Living
Above – Trish Moylan (left) and Annette Fletcher. Left – Simon Watkins and Leanna Gibson.
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YOU Magazine | 3
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4 | YOU Magazine
wears her a PHOTO PHILIP BAILEY PHOTOGRAPHY/CHRISTCHURCH
Kimberley Purton has come a long way from serving sandwiches in small-town Canterbury. She is now Miss Kimberley, an internationally recognised tattoo artist based at the Brisbane studio, Garage Ink. Her brand is sought after, with a Facebook page that has attracted more than 21,000 likes and an Instagram account that is followed by over 41,000 people. After leaving Ashburton College in 2008, she went to Auckland to study fine arts, but she quickly realised that wasn’t where she wanted to be. “It opened my eyes to a lot of things and made me realise that I wanted to create my own kind of art,” she said. Tattooing was the path she chose in order to express that. She moved back to Ashburton, started an art course at Aoraki Polytechnic, and landed an apprenticeship at a local tattoo studio. From there she moved to Christchurch and began to make a name for herself. “Through social media I ended up getting offered a guest spot to tattoo at Garage Ink in Brisbane, Australia, which I was more than happy to take up!” Kimberley said she had always looked up to the artists at Garage Ink. “It’s funny how life works out sometimes, this move had been the best thing for myself and my career.” Art has always been her passion. “I always drew and painted. I used to draw little pictures for my mum and my friends and I am sure they all still have them.” She also has a Diploma in Painting, but she hasn’t had the time to pick up a paintbrush in a while; her time is now consumed with tattooing and drawing. A career in tattooing can make for an interesting lifestyle, she said. She meets diverse people and there is a buzz that comes from never knowing who might walk in the door next. On a good day, it’s a client who lets her experiment with ideas she loves and is happy to trust her with their tattoo. Sometimes, she might know the client and that can bring its own pressures. “When you are tattooing friends and family there seems to be a little more pressure as you know you’ll see that tattoo often,” she said. “However, I try to tattoo every person the same, as their tattoos always mean a lot to them.”
rt on her sleeve
YOU Magazine | 5
Former small-town Ashburton girl Kimberley Purton is making big waves internationally with lovers of ink. She is gorgeous, a true artist and is passionate about tattoos. Caitlin Porter catches up with Kimberley.
Some examples of Miss Kimberley’s work.
Some have asked her to tattoo a portrait of herself, but she has only ever tattooed herself on one person: her boyfriend. “And I won’t be tattooing myself on anyone else,” she said. When asked if there was anything she would never tattoo she said there were quite a few no-go areas for her. “I won’t tattoo offensive symbols or ideas, or tribal-style tattoos. “I try to stick to the style I am best at and use good judgment when people come in and ask for things that might not be the best idea for something so permanent.” Like all art forms, tattooing is changing
as new equipment and new techniques are introduced and Miss Purton is keen to embrace these new techniques and styles. “I am always picking up new things from watching the girls I work with.” Working at the all-female Garage Ink studio means a lot to Miss Purton. Her boss, Teneile Napoli, is her main inspiration. “She’s always inspiring me in all aspects of tattooing and as a person,” she said “I do feel that any woman succeeding in her chosen art form is always inspiring.” Even though tattooing has been her pas-
sion for several years, she was only inked herself for the first time when she was 18. Now, though, she has too many tattoos to count, though she said she still has room for more. Does she have a favourite? “I really love my neck piece, especially the pink rose on my left side done by Mike Slade from Expression Tattoo in Christchurch,” she said. “And my portrait of Lauren Bacall done by my boss, Teneile Napoli.” She has even experimented and tattooed herself — “just silly little stars and hearts” — and has had work done wher-
ever she’s worked. “Now I’m with the Garage girls I’ll be sticking with them.” Even with so many tattoos, there’s not one she regrets. “No, no point in regrets. You always remember that whatever you get, you really wanted it at the time.” Indeed, Miss Purton is content with her tattoos, with work and with life. “I like where I am now,” she said. “I hope that I’ll still be killing it with great tattoos and continuously pushing myself to become better at my profession. To have a job you love is one of the best feelings and all I hope is for that, and my happiness, to continue.”
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8 | YOU Magazine
METHVEN CAFE OWNER HAS LIVED
Marya Trengrove was raised in Auckland, has worked for Elton John in London and met Freddie Mercury, lived in Switzerland and now calls Methven home. Susan Sandys reports.
Uncomfortable in front of the camera, Methven’s Marya Trengrove tells the YOU photographer she really does not have time to pose. “I never take a good photo,” she said. Her camera shyness is perhaps a surprise. Contrastingly, the energetic 60-yearold is comfortable on stage and has only recently retired from MCing at events in the ski town. She is continuing, however, in her other passion and from early in the morning to late each day can be found behind the counter of her café, Primo E Secundo on McMillan Street. Occupying a renovated historic building, the café has been going strong for 10 years. It doubles as a secondhand shop, and patrons dine amongst an eclectic arrangement of antiques, bric-a-brac, retro lamps, vintage clothing and jewellery. Marya employs travellers and has had hundreds of people working for her,
“from Uruguay, Belgium to Russia” who generally stay a maximum of four months as they travel. Marya has had many interesting travel experiences herself and has even worked for Elton John and met Freddie Mercury. Growing up in Christchurch, she was the eldest of seven children, six of whom were girls.
She completed her schooling in Auckland after her family, the well-known McDiarmids shoe manufacturers, moved to the city to take on another site. Upon leaving school, Marya undertook studies in advertising and market research, before travelling to Switzerland with her Swiss boyfriend in her mid-20s. She lived in Switzerland for three-and-a-
half years, where she learned to cook and speak German. She fell in love with the café concept of a stammtisch, or table for the locals. Marya has her own stammtisch along a wall at her café, which is regularly filled with those who just turn up and often spill over to neighbouring tables at the busy morning tea period.
e a life
YOU Magazine | 9
The eclectic range of secondhand goods in Marya Trengrove’s cafe makes for interesting lunch dates.
Marya Trengrove is the friendly face behind the counter of a Methven café with a difference. PHOTOS TETSURO MITOMO 090714-TM-028
After Switzerland, Marya went to London where she worked for flamboyant pop star Elton John, who had started a restaurant in Covent Garden called Friends. “An old school friend of mine and I were the only girls employed in this fabulous over-the-top restaurant,” Marya said. Queen frontman Freddie Mercury would
pop in for lunch with Elton and there was many a party for the Watford Soccer Club that restaurant staff hosted. The pair and her fellow gay restaurant workers were wonderful to work for and with, although she feared many of the latter may have met the same fate as Mercury and since passed away from Aids. It is a glamorous part of Marya’s youth she
rarely tells people about. “It was just what we did, we weren’t wowed like kids are today, it was great fun,” she said. “They were lovely. Of course I have no photographs … that’s very naff, because that would be taking away from their privacy.” Marya then spent more time in Swit-
zerland, before later returning to New Zealand and working for a ski fashion business, which among other things supplied uniforms for ski area staff throughout New Zealand. She married and moved to Christchurch, had her first child, son Fergus, and became a buyer for Glassons. continued over page
10 | YOU Magazine
Five years after her son was born she had twin girls, Molly and Kitty. Two-and-a-half years later she moved to Methven, as she had missed the mountains and wanted to be near friends in the town. Among these were Methven landlord Robert Smallbone, who had suggested she open a shop in one of his McMillan Street sites. She has not looked back since, and has enjoyed seeing Methven become busier and busier, in both summer and winter. She said her official answer for where she sources all her stock from is “here, there and everywhere”. “Because I never know what I am going to find and I never know who is going to come with something.” She does not have time to go to auctions, but has dealers and buyers who contact her with news of house lots and items she might be interested in. Marya has been the go-to for any movie crews in the town, having provided everything from sandwiches to props from her store for the likes of Lord of the Rings, Planet of the Apes and other productions. She has also been the go-to for anyone wanting an off-beat MC for functions. Channelling a bit of Phyllis Diller and Lucille Ball, Marya creates an onstage persona she falls into quite naturally. “I guess I always felt quite comfortable on stage so that’s maybe where it started to evolve,” she said. She had organised fashion shows when in the ski business and during her upbringing by her “enormously talented” parents, she and her siblings “sang and laughed all the way through our lives”. In Methven she had MCed for events such as Plunket’s What Not To Wear, the fundraising Miss Methven, and Dancing with the Stars.
Primo Cafe is Marya Trengrove’s passion and she sources her secondhand stock from “here, there and everywhere”.
YOU Magazine | 11
FEEL YOUR BEST
inside and out
There comes a time in every woman’s calendar when over-indulging makes her want a fresh start. Skin break-outs, limp hair, low energy levels, headaches and bloating are all signs that you need a detox. Not many women are blessed with year-round clear skin, glossy locks and tidy talons, or a washboard stomach and dimple-free thighs, so a detox is the perfect solution to kick you back into shape. Feeling and looking your best takes time and consideration, but this guide will help you detox and become a healthier you in just seven days. Pin it on your fridge, keep it next to your bed or in the bathroom and try to stick with it and you’ll be glowing all over in a week.
What is a detox and how will it help me? A detox diet aims to rid your body of toxins and waste products to achieve a cleansed system. Common benefits of detoxing include reduced bloating and excess weight, improved sleep and clearer skin, and it should help you feel more energised and confident. It’s worth knowing that moderate exercise during this week will heighten the results you notice, so try to incorporate four exercise sessions into your week too.
Things to avoid during the week’s detox
Red meat and processed meat products sausages, burgers and pate Any food that contains wheat including bread, pasta, cereals, cakes, biscuits, pastry, battered or breaded foods Milk, cheese, cream Chips and savoury snacks including salted nuts and pretzels Fizzy drinks and cordials/squashes, including diet versions Salt Pickles, packaged salad dressing, mayonnaise, ready-made sauces Coffee and tea Alcohol Butter and margarine Chocolate, sweets, jam, chutney and
Every woman wants to look her best, but beauty needs to be more than make-up and fashion sugar Processed foods, ready meals, and takeaways/fast food Understandably, these are foods people often crave as many contain stimulants, such as caffeine, sugar and alcohol. But you must have willpower and avoid these foods if you want the detox to work effectively. It takes discipline but the results will be worth your efforts.
So, what can I eat? On the plus side, there are many nutrient-rich and delicious foods you can eat during the detox that will have you feeling light and full of energy. Things to enjoy during your detox: Lean meat, such as turkey and chicken Oatcakes, porridge Natural yoghurt, soya milk Vegetables and fruit (fresh/frozen/ dried) Water, herbal teas, green tea, fresh fruit juices Nuts (unsalted/non roasted) and seeds Olive oil, flaxseed oil Organic produce where possible Brown rice, millet and quinoa Pulses such as beans, peas and lentils Fish and seafood Mix and match these delicious foods throughout your week. As you’re cutting out the foods you may crave the key is to make sure you are altering your food and drink choices and ensuring you have plenty of variety to keep you interested and satisfied. A bored detoxer is a straying detoxer.
Added extras As well as cutting out the “bad stuff” and eating plenty of fibrous, natural and nutrient-rich foods, you should also aim to drink around eight glasses of water a day as well as incorporating herbal and
fruit teas into your routine; green tea and peppermint tea are especially useful for cleansing the system. As always, you should be aiming for six to eight hours sleep per night and exercising regularly to achieve an overall healthy makeover. Changing your diet alone isn’t enough to give your body the overhaul it needs. Also, consider the following extras to boost your detox plan: Cabbage, fresh fruit, watercress, brown rice, lemon, ginger, garlic, artichoke and beetroot. These should be your foodie friends throughout your detox to help you along the way. For glossy, strong locks snack on a handful of nuts when you’re feeling peckish during the week, in particular brazil nuts. Or if it’s supple, glowing skin you’re after then add berries to your week detox, either on top of
natural yoghurt or as a snack. To combat cellulite, stock up on dark leafy greens in your evening meal to boost circulation. A detox is a quick fix before a special occasion when you want to look your best, after a celebratory season or just to improve your vitality. But, as with all diets and health plans, you must take precautions and voice any concerns to your doctor. If you are pregnant, breastfeeding, taking medication, undergoing any medical treatment or recovering from a serious illness or surgery then you should seek medical advice before undergoing a detox. For more lifestyle news see www.realbuzz. com
12 | YOU Magazine
SOUPâ€™S UP ...
This is the time of year I try to make a variety of different soups in bulk amounts and store them in the freezer, ready to go for a pre-dinner appetiser or a lunch option. Soup is a great way to increase nutrition during the winter months, an alternative to the summer salads, making the most of the vast array of vegetables available at this time of year. Soup is a wholefood meal, providing vegetables with a broad range of nutrients. Rich in vitamins, minerals, carbohydrates, protein, essential fatty acids (with the little fat soup contains) and provides other health-promoting substances, including fibre. Vegetables should be consumed in a raw, fresh form and it is important not to overcook them, but soup is the exception as the nutrients lost in the cooking water will be contained within the soup itself. It is best to just cook the vegetables to slightly soft so they hang on to their nutritional value. Vegetable soups are a great food source, as they are low in calories and very high in nutrients. Vegetables provide us with energy, in fact the Latin meaning of vegetable is to animate or to enliven. Vegetable soups are an inexpensive way to provide us with fibre, protein and extra vitamins and minerals that our bodies require to function effectively, as well as being filling and comforting due to the increase in their fibre content. Soups also provide ample amounts of antioxidant-rich foods â€“ found in plants, which have the ability to destroy harm-
ful chemicals in your body (known as free-radicals), a preventative of diseases such as heart disease, strokes and certain cancers. Be careful when purchasing canned soup, as they have higher amounts of salt, often contain additives and preservatives and are generally lower in vitamins. Highly nutritious blended soup or soups like minestrone versions, are a great way
PHOTO AND RECIPE JANE LOGIE
to saturate the body with easy-to-absorb antioxidants, enzymes, minerals and vitamins. Soups provide easy digestion of important vitamins such as vitamin C (potatoes), vitamin A (carrots), vitamin K (broccoli), vitamin E (tomatoes), vitamin D (leeks/spinach), folic acid (beans/ lentils/green leafy vegetables). Minerals such as calcium (kale/kelp), magnesium
(legumes/green leafy vegetables), potassium (potatoes/carrots), zinc (garlic/ ginger root), chromium (potatoes), iodine (kelp/salt), iron (parsley/kelp) and selenium (barley/garlic). Soups loaded with these vegetables provide the body with nutrients it requires on a daily basis or to replenish its stores to improve and maintain optimum health.
YOU Magazine | 13
Creamy potato and broccoli soup
SOUPS ARE: – – – – – – – – – – –
Rehydrating, due to their high water. Easy to digest live nutrients Lower in calories, higher in nutrition Inexpensive way to increase nutrition A great way to utilise leftover vegetables A great way to offer a more plantbased diet Higher in phytochemicals Higher in antioxidants Higher in plant compounds offering protection against diseases ie, cancers. Easy way to increase fibre in the diet High in flavonoid compounds responsible for the colour of vegetables providing protection against diseases ie onions, parsley and legumes. Provide linoleic & linolenic acids; essential fatty acids provided by plant foods. A great way to add in bone broths known as a tonic that strengthens and heals. Improving bone health, osteoporosis preventative, and other health conditions. Bone broths are rich in calcium, magnesium, potassium, collagen, glucosamine, chondroitin and other important trace minerals.
With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven
1 clove of garlic, diced 1 medium onion, diced 6 medium sized potatoes (Nadine), diced 2 broccoli heads – chopped small – florets and their stalks 1T of butter or 1T of olive oil 6C of boiling water 1t of salt (add more if so desired at the end) 1/4 t of white pepper 6 grinds of black pepper
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– Prepare all vegetables. – Saute onions and garlic in butter or oil in a large pot, butter will give a richer flavour. – Add diced potato. Then add six cups of boiling water, salt and white pepper. Boil potatoes until soft, then add the chopped broccoli. Continue cooking on a low-moderate heat until broccoli is just cooked. Set aside to cool. When cooled enough, blend in a blender until creamy smooth. Place back into a clean pot and add six grinds of black pepper and any additional salt if required. Additional options to change or add extra flavour to this soup recipe – – Grill two rashers of bacon, chop them and add through the soup, for a salty meat flavour. – Or add 1T of yoghurt to soup when served for a healthy option – Or add 1/4 cup of cream to get a more creamy flavour of texture, when reheating the soup to serve. – Or substitute the water for 6 cups of chicken stock or broth to add a deeper flavour and a wider range of nutrients.
Hope you can find some time to make a soup or two of your favourite variety that will help to warm you through during the cold winter days ahead.
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Additional options to add to recipe if desired – read the rest of the recipe first 2 grilled rashers of bacon 1/4 C of cream 1T of natural yoghurt 1 1/2 litres of chicken stock or broth
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YOU Magazine | 11
14 | YOU Magazine
WITH THE DERMEO
by Jennifer Little
Pockets of fat that are hard to smooth out can be easily and painlessly contoured with the Dermeo®. The Dermeo® machine hales from Paris and works by cavitational lipolysis. Cavitation enables treating localized excess fat and reduces the accumulated layers thanks to the propagation of low frequency sound waves (ultrasound). It is possible to fight effectively against dimpling of fat to obtain a loss of centimetres of the treated area.
of the adipocytes and releases the triglycerides. The liquefied fat then passes through the lymphatic system and circulation to be eliminated by the liver, kidneys and macrophages. Cavitation provides a loss in centimetres of the treated area with visible results from the first session. It is important to stay hydrated before, during and after the session to facilitate the release of fat.
Is it Effective?
Results are visible in the first session, moreover if the treatments are in addition to a diet and regular sport activities the treatment significantly decreases the cellulite and eliminates localized fat within the first month. At each session you will be measured and photos taken. Being well hydrated helps with obtaining the best results.
Is the treatment painful?
The treatment is non-invasive and therefore painless. Some clients may feel a mild tingling and/or warmth on the treated areas.
How many sessions?
The number of sessions differs between individuals. However, we suggest one session per week for 8 weeks, each treatment takes 1 hour.
What part of the body can I be treated?
Areas that can be treated – abdomen, (love handles, saddlebags), arms (bat arms), hips, buttocks, thighs, knees and calf area.
What is Cavitation?
Cavitation can be used as part of the slimming process in order to treat localized fat deposits and accumulated layers of fat using a process known as “lipolysis”. Low frequency ultrasound generated by transducers use the water located in our cells as a vector to form bubbles. These bubbles expand and implode which weakens the membrane
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YOU Magazine | 15
back to basics Lisa Fenwick
MUM ON THE RUN
So when I heard of two local women, Julia Crosson and Katie Esler, starting up a Back to Basics expo, I was rapt. These two women only met at Easter this year, and quickly came up with this not-for-profit concept that would help the whole community. And it’s not just about how to make food from scratch, it’s much more holistic than that. There were people showing how to make soap, a lady who makes her own wash cloths, spinning and knitting, reading and writing, making your own household cleaning products, seed raising, the list is endless. It’s also about reconnecting the town and using local knowledge and local products. While I personally couldn’t make it to the expo that day, I’ve since talked to Julia and she said it was an amazing day and that the community really responded well to it. She showed me photos and was just brimming with enthusiasm for the project
and where it could go. I believe that Back to Basics is vital to our community in so many ways and I take my hat off to Julia, Katie and all the people who gave, and continue to give, of their time and effort. If the Western world continues on the path of plastic, refined and over-processed foods, and people end up losing all the amazing infomation and skills that our grandparents had then God help us is all I can say (well it’s not all I can say, but for your sake ...) We have some fantastic soup recipes in YOU magazine today and, as long as you
avoid the ones laden with cream, butter etc, they are so easy and so good for you. You can do what I do and make a massive batch and freeze the excess in meal-lots. The teenragers do get sick of soup in winter, but they either want to eat or they don’t ... simple really. Well done to the Back to Basics team, I predict it’s going to get a lot bigger yet and I can’t wait for the next one!
A good decade plus ago I was lucky enough to interview Oprah Winfrey’s former chef, Rosie Daley. I say “lucky” not because she was linked to Oprah, but because she was an amazing woman, down to earth and just so nice. She was touring New Zealand and Australia, among other countries, to promote a new recipe book, The Healthy Kitchen, she and Dr Andrew Weil had produced together. Now my kitchen swings from wildly healthy to gut-stretchingly unhealthy on any given day, depending on how many hours I’ve done at work and what’s available at the time. But at least I know how to cook, I was raised by a mother who made everything from scratch. I used to get a mildly disgusted look, and a tightening of the lips if she saw me opening a jar of pasta sauce and God forbid I bought tomato sauce instead of making it (only if you bought the tomatoes for no more than 50c to $1 a kilogram mind). What prompted Rosie to write a healthy cookery book was realising that a massive number of Westerners could not cook, not even basic stuff, let alone healthy meals. It was a disturbing thought for me, raised on the Coast until age 10 and then smalltown Ashburton after that, that people were turning to takeaways, ready-made frozen meals and tins of spaghetti.
16 | YOU Magazine 16 | YOU Magazine
by Mandy Reid
used to think that Singapore was just a stopover destination. However after a work familiarization trip in March my views have changed. I flew up there with Singapore Airlines which is a great airline to fly with and easy as it is a direct flight. The first morning there we went on a city tour and this was when I realised there is quite a lot to see and do. The tour took us to Boat Quay where Singaporeâ€™s history began, next we were off to China Town with a stop at a couple of Temples first. I loved China Town and couldnâ€™t wait to go back there and have a fossick around the Markets. A visit to the Chinese Heritage Centre is worthwhile. Next was Little India. You almost feel like you are in India with the smells, the gold jewellery shops and markets. Next stop Sentosa Island. A great location for families with the beach, Universal Studios, Singapore Aquarium and the Maritime Museum. You can also be adventurous and go Luging, Zip Lining or take a ride on a Segway. I was fortunate enough to have a go on a Segway. A very unusual feeling but loved it and would do it again.
I also went back to Sentosa a couple of days later and bought out my inner child at Universal Studios. That night it was time to see what Singapore has to offer after dark. We headed off to Marina Bay Sands to watch the Laser Light Show. This starts at 8 pm and can be seen from both Marina Bay Sands and along Boat Quay. Downstairs in the Marina Bay Sands building there is a mall with high end shops but there is also
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Taxis are inexpensive and the metro is easy to use as well. You can eat cheap in food courts or if you are looking for somewhere with some great restaurants and good atmosphere the Boat and Clarke Quay are good options. If you are interested in hearing more about my adventure to Singapore call in to see me at House of Travel.
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a great food court which is reasonably cheap and offers a great array of food. I had some amazing dumplings. If you are wanting a mixture of a city and island holiday then you could head out to Bintan Island. Just a 50 minute ferry ride and you are there. There are a lot of new hotels and resorts getting built out there so in a couple of years this will be a great place to visit. I found getting around Singapore easy.
se ask your House
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YOU Magazine | 17
THIS MONTH’S COOL Thomas Heaton
WITH A LITTLE APPLICATION
Getting fit and healthy is a daunting task. But with this app, you can track just about every movement throughout your day. It automatically tracks movements when walking, cycling, running or even in motor transport. It conveniently collates your progress
onto a timeline and map. You can set yourself a benchmark to improve on and see how many steps, kilometers or minutes of activity you do each day. The general idea is to make small changes to your lifestyle, for the better. If you’re only doing 5,000 steps a day,
skip driving to the dairy for milk and add some steps to the day’s tally by walking. You can choose to let the app retain daily records, so you can push yourself to surpass them. It’s one small step to getting healthy, but it’s one in the right direction.
If you are aware of your mobile data usage, but still cannot find a way to pass the time without trawling the internet, this app could help you pass the time. This app allows you to save blog posts, webpages, news stories and
videos into one convenient app on your phone. Once downloaded into the app, you can view the pages at any time even without an internet connection. The app then can be used to organise and prioritise the content by topic or
theme. You can use the app to collect recipes, research or whatever you are interested in. So, if you have found yourself out of data but want something to read during your coffee break, this could be worth looking into.
Window shopping without the hassle has been made possible by this new app. Blynk gives you the ability to go through a catalogue of outfits, highlighting what you like. It will then take the information and give recom-
mendations on your choices. Once you see the recommendations, you can choose “like” each item and create your custom outfits. You can also go through photos of outfits from real-life stylists and your Facebook friends. You
can see their inspiration, what’s on their wish list and the outfits they have created. With your outfits saved, you can head out to do your shopping with an idea of what you would like before arriving.
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18 | YOU Magazine
YOU CAN’T BEAT A
tasty, warming SOUP
Soup is considered to be as old as the history of cooking. In times when food was scarce, dumping various ingredients into a pot to boil was not only cheap, it was filling. Soup was easily digested and has been prescribed for invalids since ancient times. Restororatifs (meaning restorative and where the word “restaurant” comes from) were the first items sold in public restaurants in the 18th century. So that being your history lesson for the day, let’s talk present. I consider soup to be the winter elixir. How easy can it be when all you have to do is throw a few ingredients into a pot altogether and voila, you have a meal in itself. Just take it easy on the Irish soda bread and cheese scones to go with it and you have a healthy meal. As always, I relate my food experiences back to my childhood. Money was usually tight for my parents back then so soup was a staple in our home. That’s nothing to complain about,
I still brew up a mean soup on a regular basis and one of the best is the following carrot soup recipe. This recipe has been a favourite in my family for many years and adorned many a soup plate in both of my restaurants. In fact when our mother introduced it to us, one of my fussy sisters proclaimed that there was no way she was eating a carrot soup. After some cajoling, she gave it a go and has adored it ever since. If you don’t like it too spicy just adjust the spices to suit your palate and enjoy.
“Oh darling you must throw out the lemon juice and get onto Verjus!” “It’s made from the juice of unripe grapes. It’s gently sweet and sour and has a thousand different uses. I use it for vinaigrettes, marinades, preparing mustards and condiments, in pesto’s, salsas, and poaching fruit amongst other things! And it’s a drink as well. It’s so refreshing splashed on the rocks , great with soda as a spritzer and terrific in cocktails. It’s also fabulous with gin or vodka, just ask my neighbour, tiddly Tania.’
Available from: Salmon Tales and Lushingtons 7 Guinness Street, Highfield, Timaru
JENNY DEWAR’S MARLBOROUGH PINOT GRIS VERJUS
Best Before: July 2015 Non Alcohol Contains: Pressed Grapes, Su Dioxide (220), Ascorbic Acid No Sugar Added.
Handpicked from Pinot Gris grapes on the high sunshine, north facing Marlborough Blind River Vineyard. A sustainable vineyard ownwed by Graeme & Annie Giles.
Picked at a brix level of approximately 14, the verjus is high in acid and low in sugar
Serving size: 200ml Avera Servings per bottle: 3.8 Per 10
The term Verjuice derived from Verjus, pronounced VAR-ZHOO, the French term for juice of green grapes, dates back to medieval times. Verjus is now enjoying a worldwide revival in cooking, replacing vinegar and lemon juice being a natural flavour enhancer. Verjus is versatile, delicious and refreshing. Uses are many including adding flavour to red meats, chicken, fish, vegetable dishes and desserts. A wonderful addition to salad dressing, sauces and marinades. It makes a refreshing non alcoholic beverage served on ice with soda.
Produced by: Jenny Dewar, 7 Guinness Street, Timaru. Ph: 03 683 1722 email@example.com www.jennydewarsverjus.co.nz
Ph. 03 683 1722 Mob. 027 232 6936 Email. firstname.lastname@example.org Check out my website for delicious recipes www.jennydewarsverjus.co.nzBottled by: Lone Goat, Burnham
‘Home Chef ’s Ultimate Secret Ingredient!’ Product of South Island NEW ZEALAND
Once tried you won’t be without Jenny Dewar’s Verjus.
Refrigerate after opening, it will keep for 4 weeks
Carbohydrate Total Sugars
This is an average may change slightly with seasons.
YOU Magazine | 19
Carrot soup with fragrant Indian spices 4T butter 1 large onion, chopped 1T brown sugar 1D curry powder 1/2 t coriander 1/4 t ground cardamom 1/4 t cumin pinch nutmeg 500g carrots, peeled and sliced 2 potatoes, peeled and chopped 6C chicken stock (good quality) plain yoghurt to serve (Greek yoghurt is the best to use) – Saute the onion in the butter. – Add brown sugar and spices. – Next add the carrots, potato and chicken stock. Season with salt and pepper. – Simmer for 30 mins and let cool before blending with a stick blender or in the kitchen whizz. – When ready to serve, re-heat the soup and serve with a good dollop of yoghurt on top and if you have fresh coriander sprinkle some on top as well.
Asian-style chicken noodle soup
1T peanut oil 500g chicken thigh fillets, sliced thinly 2t grated fresh ginger 100g shitake mushrooms, thinly sliced ( if you can only get dried ones, make sure you soak them for 24 hours in boiling water before slicing and adding to the soup) 6C chicken stock 2C water 1T soy sauce 1/2 t sesame oil 1/4 C cornflour 1/4 C water, extra 85g pkt of plain instant noodles 130g can corn kernels, drained 130g can creamed corn 6 spring onions, chopped
– Heat peanut oil in a large pan; cook chicken, in batches, until lightly browned. – Add ginger and mushrooms to pan; cook, stirring, until fragrant. Add the stock, water, sauce and sesame oil. – Blend cornflour and extra water in a small bowl to a smooth paste. Add cornflour mixture to soup, cook, stirring, until soup boils and thickens. – Break noodles in half; add to pan with corn and spring onions. Simmer, uncovered about 2 mins or until noodles are tender. Serves 4 to 6.
Carrot soup with fragrant Indian spices with almond meal and parmesan crackers. PHOTO MARG BROWNLIE
This recipe makes 6 to 8 scones
225g/2C self raising flour 55g/2oz cold butter, cut into small cubes 1t baking powder 1/2 C/55g grated cheese plus 1/2 cup /55g extra for sprinkling 1/2 t dry mustard 1/2 t salt 150ml milk 1 egg beaten with a little milk
– Heat the oven to 205°C – Generously grease a baking sheet with butter then sprinkle with flour. – Sieve the self-raising flour, add the cubed butter, the baking powder and salt. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. – Add the grated cheese and dry mustard powder to the mixture and mix well. – Make a well in the centre of the mixture and using a dinner knife, stir in enough milk to make a soft, pliable dough, if you add too much sprinkle with a little flour to prevent the dough from being too sticky. – Turn the mixture on to a floured board or work surface and knead very lightly until just smooth then lightly roll out to 2cm thick. – Cut into rounds with cutter or just cut with a sharp knife. – Place on the baking tray and brush with the beaten egg and milk mixture. Sprinkle with grated cheese then bake near the top of the hot oven for 15 minutes or until golden brown and well risen. – Cool on a wire rack before eating.
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20 | YOU Magazine
RADIO MARRIAGE COUPLE
Steve and Kersha Veix are a happily married couple with three children. They’re like any family, but this family’s origins are far from conventional. Erin Tasker reports.
The first time Steve Veix laid eyes on his wife was as she walked towards him in a wedding dress. They’d both entered a radio competition with a difference – the prize was marriage. Steve and Kersha Veix’s love story might be unconventional, but nearly 11 years on it’s one that’s full of happy chapters with many more to come. They have three children, have made a life for themselves on a Dorie dairy farm and have immersed themselves in a community they love. Steve and Kersha were the second of three couples in New Zealand to marry as a result of a radio wedding promotion run by The Edge. Men entered to become the groom and women then entered to be the bride. For Steve the competition came at a time when he was unsure where his life was headed. “Before we got married I didn’t know what I wanted to do. I was talking about going to Australia and stuff, but I was lost in a way and I didn’t know what I wanted,” Steve said. Steve wasn’t an avid The Edge listener; he was radio frequency surfing one day in the car when he heard an ad on the radio that caught his attention.
still happy an
Recently out of a long-term relationship and a bit disheartened with love, he jumped online as soon as he got back to his office and put his name forward to be the groom. Within an hour The Edge had called and asked him to go on the radio the following morning. From there he became one of four potential grooms up for public vote. Steve was their choice. It was then up to the women of New Zealand to put their names forward
to be his wife. “I entered because I heard him on the radio, and first of all I thought ‘what kind of a nutter would enter that’, but every morning he would reveal more and more about himself and I thought, ‘wow, he sounds exactly like the kind of guy I would like’,” Kersha said. He sounded genuine, so Kersha put her name forward. She was called by the station later that night and asked to speak to Steve on the radio the next
morning. Kersha became ‘Katrina, bride finalist number two’, one of 10 potential brides. Their only contact was via phone. They had no idea what each other looked like, but Steve and Kersha made a connection. Decision made, Steve faced the agonising job of informing the unsuccessful finalists they weren’t the girl for him – on air. It was difficult and Steve realised there was so much more to the compe-
YOU Magazine | 21
d babies make five
Above – PHOTOS JOSEPH JOHNSON Steve and Kersha Veix on their wedding day, along with the first radio wedding couple Paula and Zane Nichol. Left – They didn’t meet in a conventional way, but Steve and Kersha Veix’s marriage has lasted the distance.
tition than he first thought. It wasn’t a game; this was real life and he was about to marry a woman he’d never met. Initially it didn’t seem like marriage. Steve and Kersha think that’s why so many similar marriages around the world have failed. Radio weddings were not a new concept, but in similar marriages overseas, it was like people didn’t view them as real and thought they could just get the marriage annulled in a few days. But in New Zealand, the wed-
dings have been the real deal. Each of the three radio wedding couples are still happily married with children. “It was like ‘chuck a baby into a swimming pool and making it swim’,” Steve said. And for them, that swim came naturally. Steve and Kersha did have opportunities to see each other before the wedding. They were staying in hotels across the road from each other and Steve had sneakily given Kersha his cellphone num-
ber. They talked and could have met, but they decided not to. Media also tried to spoil the surprise. They got paparazzi shots of them which appeared on the front of a national newspaper, so Steve and Kersha were kept under lock and key to ensure they did not see the paper. The big day came and there was a large media contingent – that was the scariest part. They were only allowed 10 guests each and many of their family and friends
thought they were crazy. Church groups were also up in arms; this wasn’t the way these things were meant to happen. But for Steve and Kersha, it was meant to be. It turned out their paths had crossed in the past, unbeknown to them, and they’re certain that fate would have brought them together somehow anyway. Kersha remembers walking up the aisle to marry a man who was essentially a stranger, in an early ceremony to fit in
22 | YOU Magazine
with the morning radio. continued For Steve it was just six weeks after he put his name forward; for Kersha it was just four weeks. It was a whirlwind. “Dad walked me down the aisle and he did say ‘what do you think of him? If you want to we can walk back out?’ ” Kersha said. She didn’t want to though. They married and while many couples have just one thing on their mind on their wedding night, Steve and Kersha just wanted to talk and find out everything they could about their new spouse. The following day they embarked on an all-expenses paid honeymoon in Australia – a chance to get to know each other away from the spotlight. They hit it off immediately, although Kersha recalls strange moments where she found herself kissing a man who she’d only just met, but who was her husband. Their time on the radio wasn’t done with. They had to report in – the country was curious to know how it was going. Nothing was sacred – they even got asked if they’d consummated the marriage yet. After all, that’s what married couples do and people wanted to know. Kersha cringes when she recalls an article in a women’s magazine about them with a headline ‘why we waited’. It was an unusual start to a romance, but it worked. Nearly 11 years later they’re still happily married and have three children together – Mitchell, 9, Finn, 6, and Joshua, 3. At the time they married, Steve was working in Timaru and Kersha in Christchurch, so they moved to Ashburton and commuted to work in opposite direc-
Steve and Kersha Veix have now been married for more than 10 years and have three children – (from left) Mitchell, 9, Joshua, 3, and Finn, 6. PHOTOS JOSEPH JOHNSON
tions every day. Steve’s dream was to go dairy farming, so they moved to Pleasant Point and became dairy farmers. It was then that they finally felt like a married couple and
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Kersha knew she wanted to have a baby. A year-and-a-half after they married, they welcomed Mitchell into the world. Children change lives and for Steve and Kersha, becoming parents reinforced
their bond and their marriage. Now, they’re back in Mid Canterbury working on a dairy farm at Dorie. Steve is the farm manager, in charge of around 2100 cows and 13 staff. They’ve immersed themselves in the community and love Ashburton. Kersha is the president of the school’s PTA and has started a wine group and a walking group. They’re well-known in their community, but their love story isn’t as well-known. For them, it’s just their life. “I can’t remember not being with Steve at all, well I can, but it wasn’t fun and it wasn’t real,” Kersha said. They argue just like any other couple and they’ve had tough times just like any other couple. But just like any other couple, they work through it. “You look at people who come together conventionally, but sometimes they don’t stay together very long at all,” Steve said. They did things differently and for them it’s worked. A year after the radio wedding, they renewed their vows in front of family and friends in a ceremony near Christchurch. It was something they wanted to do and for Kersha it was a chance to have the wedding every girl dreams of. The radio wedding saw her given five rings to choose from and 10 dresses. The ring remains firmly on her finger, but second time around she had all the dresses in the world to choose from. She had the perfect dress, her friends and family around her and, this time, a familiar face smiling back at her as she walked up the aisle.
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16 | YOU Magazine
YOU Magazine | 23
WELCOME TO THE MID CANTERBURY
his is an opportunity to meet with the wedding experts face to face, in one place. There’s nothing more exciting than planning a wedding and we have put together the best wedding professionals in our area and beyond. The Mid Canterbury Wedding Expo has been organised with your best interests in mind, featuring displays from over 30 wedding specialists. This is your chance to smell the ﬂowers, taste the cake and
most importantly meet the professionals, who will help make your day come together. All participating exhibitors have qualiﬁed staﬀ to help advise couples and answer any of your questions. Not to forget, most also hold fantastic draws & giveaways. For example, if you visit Dana at Intimo Lingerie and place an order or booking, you go into the draw to win a beautiful Glasshouse Fragrance gift pack. And if you book with Vivien at Rosedale
Beauty, you go into the draw to win your make up free on your big day! Revive on Oakview will have a draw for a free pre wedding makeover and Jane Iredale makeup range will be doing mini makeovers on the day Another exciting new feature at this year’s Wedding Expo, is the Runway Show. Amanda’s Bridal Services, will be showcasing many of her gorgeous wedding gowns. There are two shows during
the day, 11.30am and 2.00pm, you won’t want to miss this show! So, if you’re seeking advice, information and inspirations for your big day, come together with the best wedding professionals in our area at this exciting event. We would like to thank our sponsors for their amazing commitment and for all the exhibitors who have committed to the day. Advertising feature
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Need advice preparing for your big day and days to follow? We can help.
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Book now for your wedding Winter Specials available Truly magical, romantic and exclusive setting, indoors or out Individually tailored - flexible only to your imagination phone. 03 693 7912 | mobile. 027 415 7869 email. email@example.com
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Conveyancing Family Law Relationship Property Immigration Employment Trusts, Wills & Estate matters Other Legal areas
Rachel is qualiďŹ ed to under take mediations across a range of areas, including family dispute resolution. Phone. 03 308 0108 | Mobile. 027 443 3312 Email. firstname.lastname@example.org
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30 24 | YOU Magazine
YOU Magazine | 31 25
The Dear Ones Photo Booth Stonebrdige
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Have the ultimate cake for your wedding day Created by Tracy Johnson Designer Cakes you will have a premium cake that looks amazing, excels in taste, created in any size/shape/flavour.
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UTTING THE GORGEOUS IN YOUR WEDDING OR EVENT
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26 | YOU Magazine
FROM AUTHOR TONY PARSONS
The Murder Bag T
ony Parsons has had a varied literary career rock journalist, tabloid columnist, author of hugely successful novels dealing with family, parenthood, romance and heartbreak. He seemed to have it all, but as so often happens, his last novel (before this one) came out to lukewarm reviews and sales and suddenly life wasn’t looking that rosy. But, ever the professional, he turned his formidable talent to an untried genre for him - crime ﬁction - and I couldn’t be happier. The ﬁrst page had me gripping
my seat and by the end of the ﬁrst chapter I was hooked. Detective Max Wolfe has just been transferred to the homicide division of the London police force. He’s a bit of a maverick - he doesn’t always follow the chain of command, preferring to act on his instincts, which doesn’t endear him to his superiors. He lives with his young daughter, Scout, and their adorable puppy, Stan. Seven young boys meet at their
exclusive private boarding school, Potters Field, and become life long friends. Twenty years later two of them are gruesomely murdered in similar circumstances and once Max has discovered the connection between the 7, the race is on to uncover the killer. There are a few surprise plot twists which I didn’t see coming and Parsons saves the biggest one for last. The plot is great, the writing superb and the story unfolds at a quick pace. The characters are memorable, even Stan the dog, and I’m so pleased there’ll be a sequel next year. If crime ﬁction is your thing - look no further than this one. Enjoy. Advertising feature
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Fashion YOU Magazine | 27
Leather: The cool, classic crusader
It’s sexy, in-your-face and super-hot for winter . . . leather is the go-to fabric for the colder months. If you’re brave, a pair of leather pants is a fantastic alternative for jeans on a night out. A classic, well-cut leather jacket will last many seasons and there are even dresses with leather detailing that will make perfect winter workwear. Balance the look with dramatic eyes or a bold lip — just not both at once, writes Susan Edmunds
28 28||YOU YOUMagazine Magazine
G H I
Jorge Gwen jacket $119.95, Pink Stitch Vertigo top $150, Sass Evelyn Riders $114.95 from Depeche Mode Boutique, East Street B Pink Stitch body dress $207.99 from Depeche Mode Boutique, East Street C Vigorella, double pocket trench $265, Leggings $18.50 from Che Bello, Dunsandel D Macjay lace printed dress was $349 now $175, from Sparrows, East Street E Kodiak jacket was $329.95 now $247, Boland Sidon trouser was $149.90 now $119.90 from Sparrows, East Street F Sisters Collective necklace $190, Sissy Conjunction jacket $219.95, Sass shift black dress $104.90 from Depeche Mode Boutique, East Street G Derby tunic dress $199 from Che Bello, Dunsandel H Scarf $20 (15 colours available) from Che Bello, Dunsandel I Metalicus Marion jacket was $239, now $120, Ginger layer tank was $109, now $55, Side Car skirt, was $149 now $75 from Sparrows, East Street
YOU Magazine Magazine | | 29 29 YOU
D B A
Stencil birds red/yellow gold plated pendant $90 from Unique Jewellery, Tancred Street B Tulip buds pendant $60 from Unique Jewellery, Tancred Street C Gold sunrise pendant $80 from Unique Jewellery, Tancred Street D Butterfly top $99.95. The Essential Black Skirt $69.95, Double Oval Necklace $27.95 from Kouldja Clothing, Dunsandel E Dragonfly Scarf $22.95 from Kouldja Clothing, Dunsandel F Red Scroll Bracelet $22.95 from Kouldja Clothing, Dunsandel G Ilabb Monarch pant $139.99, Beats batwing pullover $184.99, available at Undercurrent, Tancred Street H Ladakh twisted knit sweater $59.99 (special), Rusty hi-skinny jeans $109.99, scarf $24.99, available at Undercurrent, Tancred Street I RPM R knit $89.99 (special), RPM â€œthe endâ€? tights $59.99 (special), available at Undercurrent, Tancred Street. A
30 | YOU Magazine
by Sheryl Stivens
inter has arrived, the days are short, the nights are long and the rhythm of life has changed.
Feed people not rubbish trucks
How much food do you throw away or waste? On average one third of the food bought into our homes gets thrown away. That means if you are spending $150 per week on food you may be wasting $1,560 per year Ask yourself: • Have I bought more food than I can use? • Have I prepared too much; have I dished up too much? • Can I be creative with leftover food before it gets wasted? • Do I have packaged food that I won’t use that I could give away to someone who can use them or donate to the foodbanks? Get to know what you’re wasting. With a separate bin for foodwaste you can see what is wasted and change what you buy accordingly.
Plan your shopping. If you take a shopping list with you when you go food shopping you are more likely to buy what you need and what you’ll use. Portion out servings so you can see how much food you eat. This is an easy way to reduce the amount of food wasted daily and weekly. Recreate leftovers for lunch the next day or mix them with additional ingredients to make an entirely new dish.
Nourish your garden
Soe food waste is unavoidable, so why not set up a worm bin or bokashi bucket. In a few months you will end up with rich valuable compost for your plants. You can feed ﬁsh, meat or cooked leftovers to your bokashi bucket, just sprinkle over a layer of special microbes and leave to ferment.
Upcycling is so rewarding Make a bird feeder from recycled timber or a pretty cup and saucer and mount it in your garden for feeding crumbs and tasty little leftover morsels and fat to birds over the cold winter months when there is less food available for them. Get yourself a few hens and
feed them your leftovers so you can collect your own eggs. Look for the recycled materials you need to make a little henhouse at the Ashburton or Rakaia Resource Recovery Park.
Rethink your daily actions If you have a log burner only burn dry wood – do not burn rubbish as burning plastics is harmful to human health as well as the planet. Take care with disposing of ash from your ﬁre. Hot ashes can easily start a ﬁre at your place or in the rubbish it is mixed with. Burning clean wood gives you ash that is good for your compost heap and your garden.
Recycle and show you care See how much you can reduce your rubbish on a weekly monthly basis. Make the choice to buy groceries in recyclable packaging, re-use your grocery bags and invest in durable long lasting goods when making a purchase.
otherwise be lost to runoﬀ) from your roof. For each quarter-inch of rain that falls on an average home, you can collect about 200 gallons of water which means most people can collect thousands of gallons of water in a season. Around 40 per cent of total household water used during the summer months is generally estimated to be used for watering lawns and gardens. Rainwater doesn’t contain chlorine, lime or calcium, which makes it ideal for watering your ﬂowers and vegetable garden or washing your car or windows. You can recycle a plastic barrel or buy a readymade rainwater system. The ﬁttings are all available from your local hardware shop. If you need help with setting this up call your Community Recycling helpline 0800 627 824. Advertising feature
Set up your rainwater tank Looking for a natural source of water for gardening? Try a rain barrel. This is simply a large container that you use to capture water (that would
Why waste anything? Composting Workshop
Ask us about:
Where: Eco Education Centre
• Composting your food and garden waste • Bokashi and hungry worm bins • FREE compost workshops • How to harvest rainwater
21 Jul | 18 Aug | 15 Sep
Ring to book a place or come on in
Take action now to reduce your waste - Call the Mastagard Education Team to carry out a FREE waste audit
Supported by Ashburton District Council For help with composting, recycling or water conservation Freephone 0800 627 824 | Email firstname.lastname@example.org
Winter composting FREE MONTHLY COMPOST DEMONSTRATION When: Monday, 21 July Time: 1-2pm Eco Education Centre Phone: 0800 627 824 All welcome
t can be challenging to venture out to your compost bins or worm farm when it’s dark, cold and frosty. We can help you ﬁnd a winter solution. If you have kitchen waste to dispose of daily you might ﬁnd a bokashi bucket handy over the winter. With bokashi you have a 2 x bucket system right in your kitchen, any liquid drains into the bottom bucket and the food waste is tipped into the top bucket and bokashi zing is sprinkled over top. The zing acts as a starter to kind of pickle the food waste and cover it with micro organisms so it starts to ferment like yoghurt. When full, the bucket contents can be buried in your garden in a shallow trench or put into your compost bin. Worms and other soil crea-
Household chemicals to disposing of? If you have any leftover garden chemicals, cleaning products or unlabelled bottles in your shed that may contain poisons you can drop oﬀ up to 20 litres of these harmful substances for FREE and safe disposal at the Mastagard recycling shed at the Ashburton Resource Recovery Park.
Help Ashburton District to reduce, reuse and recycle Save money on rubbish disposal and rubbish bags. Help is only a phone call away. • If you have a printer near your computer make sure you also have a paper
YOU Magazine | 31
tures will soon discover the bokashi feast and be enriching this area of your garden. If you have a bokashi bucket that you are ot using or would like to get one contact your Community Recycling Helpline 0800 627 824. If you want to set up a worm farm or reactivate an old worm bin you have we can help with that too. I really like the Hungry Worm Bin. It is a kiwi invention based on the idea of a wheelie bin. You can wheel it around your back yard and keep it right alongside your back door in the winter. For hands on help with composting call 0800 627 824 or email email@example.com
recycling tray. • Keep your recycling bin handy so it is an easy choice to rinse containers for recycling. • Use your wood ash around the garden rather than putting it in your rubbish. • Rinse out steel food cans and pet food containers for clean recycling. • Have a designated area for any clothing or household goods no longer required so they can be taken to your local charity shop or the Ashburton or Rakaia Resource Recovery parks. • Keep a small plastic container with a lid for storing household batteries for safe disposal until they can be dropped oﬀ at the Ashburton Resource Recovery Park.
Keep our rural recycling depots clean and tidy. Rubbish to go to landfill must be dropped at either the Ashburton or Rakaia Resource Recovery Parks.
Please do not put any containers containing liquids into your rubbish bags or dispose of them along with general waste. Household batteries, paint and used oil can also be disposed of safely and free at the Ashburton Resource Recovery Park.
32 | YOU Magazine
TAINUI IS PUTTIN
Every entertainer sets out aiming for the stars, with dreams of hitting the big time. Tainui Kuru is no different. When he finished school and headed to Christchurch to study at the National Academy of Singing and Dramatic Art (Nasda) he had dreams of recording contracts and live concerts with hordes of screaming fans. Today his biggest concern is finding enough gigs to pay the bills. He still has dreams – he’d love to feature in a West End musical in London one day – but for now he’s making do with what work he can find. It’s not always awardwinning stuff – he’s done his fair share of corporate gigs and educational kids’ shows – but even the “grungy jobs” pay the bills, and every show teaches him something new. Being a singer or actor can be tough when you’re starting out. They were taught that at Nasda. “But you always think that you are going to be that one in a million,” Tainui, 22, said. It may be tough, but Tainui’s lucky. While many who embark on a career in the entertainment industry have to find a 9am5pm job to pay the bills while they seek that big break that will make them famous, Tainui is making a living from performing. He’s now predominantly based in Auckland, but in a few days’ time he’ll be hitting the stage in Ashburton – the town where he grew up and still calls home. He’s put together his own show especially for his home town, aptly named Boy from Vegas. He says the show is a result of the harsh reality of the industry. Every performer has an element of naivety; they think they’re Left – Ashburton’s Tainui Kuru is a freelance entertainer with a dream of one day appearing in a show on London’s West End.
YOU Magazine | 33
NG HIMSELF OUT THERE
His dream is to appear in a West End musical in London. For now though, Tainui Kuru is taking on all sorts of singing and acting jobs to pay the bills. Next up is a show all about him, in his home town of Ashburton. Erin Tasker reports. going to be a star immediately, but in reality they have to work for it. So he’s trying his hand at producing, producing his own show which is all about him. Included are songs he loves and songs that remind him of his childhood in Ashburton, covering a wide variety of genres. “It’s more songs that I have sung in
sell, is it going to cost me’?” he said. He wants families – like his own – to be able to come to his show though so he’s made it affordable. “We weren’t a wealthy family. We ran into the normal financial issues so it wasn’t easy. Nothing was handed to me on a plate – I had to work for it and I am proud
who was in the college choir caught his eye that he decided it was time to start singing again. Together they did a duet in the college’s Music Evening and they won. From there he got a part in the local Les Miserables production where he crossed paths with director, the late Robert Young.
We weren’t a wealthy family. We ran into the normal financial issues so it wasn’t easy. Nothing was handed to me on a plate – I had to work for it and I am proud of that
Ashburton, for example my first musical was Les Miserables so I’ll sing a song from that. It’s songs that remind me of home,” he said. He said he’d received great support from Ashburton and this show was also about giving back. It’s not the first show he’s put together; following the Christchurch earthquakes he brought a show to Ashburton called Unite for Canterbury. He got a heap of talent together to perform and raise money for the quake relief effort. “But this is the first time it’s just me and I’m putting myself out there. It’s very daunting; I have moments of ‘is it going to
of that,” he said. Tainui grew up the oldest of four children. His dad worked at CMP and so did his mum for a while. He attended Ashburton College and was a typical teenager with dreams of one day becoming an All Black. “I still do want to be an All Black, to be honest, but that’s not going to happen.” He grew up playing rugby and that remained his passion until he was about 14. That’s when he got the singing and performing bug. At primary school he’d been part of the primary schools’ music festival and got into the special choir, where he got a solo. He enjoyed singing, but it wasn’t until a girl
He saw something in Tainui from day one, although Tainui didn’t know it. “He was a really hard military-style director. There was no special relationship, but on opening night he told me he had big hopes for me,” Tainui said. So Tainui decided to see where his talent would take him. He continued to play rugby too, but it wasn’t always easy. He was often called a homosexual and some struggled to understand how someone could want to be an All Black and a singer at the same time. The two just didn’t naturally go together. He persevered though and now calls himself a freelance entertainer. In New
Zealand you can’t just sing or dance, you’ve got to do everything and know every aspect of show business, Tainui said. “There’s no security in this industry. You’re constantly interviewing and auditioning,” he said. It was about filling the gaps to make up a year. Auckland is the place to be for what he wants to do, but it’s a difficult scene to crack. He didn’t get into the industry to become rich, he got into it because he loved it. It’s a love that he reckons he caught from his grandfather – he doesn’t know where else it could have come from. “Dad’s not ashamed to sing, but he should be,” Tainui joked. His younger sister, Sequoia, 16, has also caught the bug, performing well at the recent Smokefree Rockquest in Timaru. But Tainui said his brothers weren’t singers; they were more into their rugby and a bit unsure of the path Tainui had taken. It hasn’t always been easy, but it’s also one which has led him to a lovely young flight attendant called Samantha. The pair met while on a night out in Ashburton – at The Shed – and they’re doing the long distance thing for now, as Samantha is based in Christchurch. Actors and singers are often called a special breed and often they end up finding a partner from the industry, who understands what it’s like. But not Tainui. He’s not one to conform to typical stereotypes.
34 | YOU Magazine 34 | YOU Magazine
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YOU Magazine | 35 YOU Magazine | 35
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36 36||YOU YOUMagazine Magazine
by Carol Moore
t’s that time of year when we accidentally or in some cases negligently put on our winter coats, when we add that bit of comfort weight for the winter. I’ve been thinking about it over the last few months and thinking that like so many others I should set some goals for the rest of the year and have something to focus on. As a number of you will be aware, my husband John and I run a number of events and we have a few coming up. What a great way to give you that little bit more motivation to get to the gym for training. If you’re into biking, walking or running then you could enter the Duathlon Series, there are 3 more races in the series. You can pick and choose which ones to do, or do them all. If you’re into something diﬀerent why not focus on the CBD Stampede, this is a challenge for everyone, it’s an obstacle run through the CBD of Christchurch. This
will work out your whole body and what a great achievement when you ﬁnish. Then there is more fun with the Muddy Good Run, if you don’t like mud under your ﬁnger nails then this isn’t for you. If you like getting dirty and having ﬁremen wash you down then this is for you. Great fun and it caters for everyone. You’ll go over and through obstacles getting wet and muddy while having heaps of fun. If these goals aren’t enough there’s something new coming, it’s the Stadium Challenge. With this challenging event you’ll see the major stadiums in New Zealand. Have you ever wanted to see Eden Park from every advantage point or Forsyth Barr Stadium from the top of the stand and then a couple of minutes later from the bottom of the stand? Not for the faint hearted, you’ve seen the stairs there right? These events are great ways to stay motivated throughout the winter, rally your friends and family and make a day of it, make it exciting keeping that winter coat oﬀ! Advertising feature
TIPS TO KEEP
Winter is generally miserable so it makes sense that us women tend to hide away watching the Shortland Street winter edition on series link instead of keeping up with the exercise regime we so eagerly started in the warmer months. But, you have worked so hard, come so far - do you really want end up back at square one?
Create a challenge – make sure it is attainable but challenging, this will keep you focussed and give you a reason to get to the gym.
Here are some tips to keep you on track: Act quickly – don’t even think about it, get to the gym before you have time to realise you would rather still be in bed or sitting in front of the ﬁre!
Remember how far you have come – we all know it is far harder to lose weight than put it on, are you really wanting to go back to where you began? All those muscle aches, money spent and sweat for nothing?
Get trendy! – buy a new gym outfit and shoes. New gear makes you feel stronger and faster and, if you have been losing weight, you will be motivated by buying smaller sizes!
Get a gym buddy – bounce oﬀ each other’s motivations and keep one another on track. Treat yourselves with an ‘after workout’ coﬀee date once a week.
Put on your skinny jeans/denim shorts/bikini – anything to remind you that summer is coming and your body is not where you would like it to be.
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YOU Magazine | 37
uying hard ﬂooring in today’s market can be a very confusing exercise due to the large number of options currently available. Hard ﬂooring consists of everything from vinyl to laminates and cork tiles and everything in between.
Given the massive range of designs on vinyls these days, from wood plank looks to tiles to super bright patterns, there is usually something there for everyone and it is always worth considering.”
When choosing your hard ﬂooring there are a number of things to consider. The ﬁrst of these is the use, or area you are covering. For example, some products are not as satisfactory for areas such as bathrooms that may end up with water on the ﬂoor. Others are not so suitable for areas that receive large amounts of sun and heat. Ceramic tiles for instance are very hard wearing and great for wet areas or sunny rooms, however may not be so
YOU Magazine | 37
practical in a kitchen of an older person who spends a lot of time there, as they can make for very sore legs, given it is not much diﬀerent to standing on concrete! It is important that when you are choosing hard ﬂooring you specify to the salesperson/consultant what areas you are doing so they can take these things into consideration when oﬀering their advice. One of the next considerations is obviously your budget. This will again rule in or rule out diﬀerent products. A product required for a quick tidy up of a bathroom in a rental will likely be diﬀerent to a product for newly renovated kitchen in a house that you intend on staying in for many years. Another thing to consider alongside budget is value for money. A cheap vinyl might not be so cheap when you end up needing to replace it in a few years, whereas a better quality product might last 10-15 years. Don’t let price put you oﬀ if you are looking for value for money. Sometimes the slightly dearer product will end up saving you money in the long run. Once you have got those essentials under control the next thing is just what you do or do not like. Given the massive range of designs on vinyls these days, from wood plank looks to tiles to super bright patterns, there is usually something there for everyone and it is always worth considering. Vinyl also covers all variations of quality and budget. Other products however, for example, laminates or coloured cork, tends to be something people either like or don’t. Vinyl planks or tiles are also a great option as with these you have the ability to create your own design to ﬁt your space. So next time you are looking at hard ﬂooring come and discuss it with the friendly team at Skip-2-It Flooring Xtra for best choice for your needs. Advertising feature
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YOU Magazine | 39
INSPIRED BY MY GREEN-FINGERED
As a child I was probably most inspired by my grandmother’s garden. My parents’ garden was more of a chore, but Granny’s garden was an endless maze filled with hidden treasures. She grew almost everything her family ate – vegetables, fruit and berries from the garden, eggs came from the chooks, which were fed on cooked vege peels and kitchen waste. The meat on the table came from the farm, or in the form of poultry raised by Granny. Her bread was legendary – my dad remembers taking wheat to the mill to be ground into flour. The bread was baked in an oven my grandfather built in the garden. Granny inspired a love of gardening in all of us – her own family were all successful gardeners, along with the majority of her grandchildren. No doubt the skills were passed down through countless generations before that. But will they survive today’s fast food epidemic? I’m not only talking of drive-through takeaway joints; supermarket aisles and freezers are full of convenience foods which only require a quick blat in the microwave before serving. Encouraging your kids to help grow their own food has many spin-offs: They are more inclined to eat the vegetables they’ve grown and it creates family time – away from electronic devices. Did you know it’s virtually impossible to send text messages with gardening gloves on? Even on chilly winter days the kids will benefit from the fresh air and physical ac-
tivity. Here’s some tips to get the children into the garden: – Allocate a corner of a garden to each child, or a small raised-bed planter. – Pick larger seeds for smaller children to start with – they are easier for little fingers to deal with. Peas are great – and can be munched straight from the pod. – Beans and sunflowers are also fun, because they grow quickly and are soon taller than the junior gardeners. – Seed tapes, which have the seed already spaced at regular intervals, are useful for small, fiddly seeds like carrots (find them in the seed section of hardware and gardening stores). – Consider planting salad greens in containers at this time of the year – seed mats (the round version of seed tapes) are perfect for this. – If you have enough space source some giant pumpkin seeds – and enter a local competition. There are lots of tips for feeding pumpkins online, which older kids can research. – Encourage your junior gardeners to enter their produce in your local A&P show. – Get hold of a selection of small gardening tools and a child-sized watering can and wheelbarrow. These items make good gifts, so put the word out to your family before birthdays. – Get them to pop some sweetpeas, marigolds etc into their garden for some colour.
40 | YOU Magazine
SEVERAL SHADES OF SEXY
Did you know there are a hundreds of different varieties of cauliflower available around the world? And that white isn’t the only colour cauliflower comes in? At Awapuni we grow a ‘violet’ variety and of course regular white cauliflower. We also stock the lime green looking broccoflower – a hybrid between broccoli and cauliflower. Both violet and broccoflower tend to have a slightly milder and sweeter taste than the white variety. All three are fantastic sources of vitamin c, folate and fibre and can be used in any recipe that calls for cauliflower. Once you’ve got your seedlings you need to find somewhere to plant them. It’s important you grow them somewhere you haven’t planted any other members of the brassica oleracea species (broccoli, kale etc) recently. This will prevent your plants getting club root – a disease which stops the heads on your brassicas developing fully. Wherever you decide to grow your seedlings add some lime to the soil prior to planting. This will also help prevent club root. Then plant each seedling around 35cm apart. This will ensure the seedlings have room to expand and grow. Because cauliflower can take a long time to mature, during the earlier weeks you can plant other seedlings that grow quicker, like spinach and silverbeet, in the
spaces between each seedling. This is a great way of maximising the use of space in your garden. Your fast growing seedlings should be ready in about six weeks – depending on the weather where you are. And your cauliflower plants in around eight to 10 weeks. Remember, if the area where you live is prone to frosts, fold the leaves of the cauliflowers over (once they start to develop heads) so they don’t get frost damage. And harvest your heads before the plant flowers, because once it does it will die. Simply use a knife to diagonally cut off the heads you have selected. This will encourage new heads to grow and will also ensure a long cropping season. If you harvest too much just chuck the excess in the freezer. They will keep for two to three months. Lastly, to help prevent club root for next year, once you’ve harvested all your brassicas, plant mustard seeds in the soil (while you rotate your crops). When the mustard has matured to around 10cm (when the leaves are soft), dig it into the soil. This will prevent your plants getting club root – a disease which stops the heads on your brassicas developing fully.
Tod Palenski Awapuni Nurseries www.awapuni.co.nz
Cauliflower coconut salad Serves 4-6 1/2 cauliflower, cut into florets 1/2 C Malay curry sauce 1 spring onion, sliced 1/4 C coconut chips – Fill a large saucepan with salted water and bring to the boil. – Add cauliflower and simmer gently for 8-10 minutes, or until tender. Remove from head, drain and place in a bowl. – Pour over the curry sauce, toss and cover. Refrigerate until ready to serve. – Transfer to serving platter and top with spring onion and coconut chips. Recipes courtesy of www.vegetables.co.nz
Macaroni cheese with vegetables Here’s a new twist on a popular family meal. Veg-up traditional macaroni cheese with a colourful selection of vegetables. Serves 4-5
2C dry macaroni 1/4 small cauliflower 1/2 head broccoli 2T margarine 1 onion, finely chopped 3T flour 3C milk 2C grated tasty cheese 1 tomato, sliced 1/4 C crushed Weetbix 2 carrots, cut into sticks 2 celery stalks, cut into sticks
– Fill a large saucepan with water, bring to the boil, add macaroni and simmer for 7 minutes. – Chop cauliflower and broccoli into florets. – Add cauliflower to the pasta and simmer another 3-4 minutes. Drain. – Meanwhile heat margarine in a saucepan. Saute the onion for 3-4 minutes. – Add flour, mix well and gradually add the milk. Heat gently, stirring until thickened. – Add cheese. – Place macaroni vegetable mixture in a baking dish, pour over the cheese sauce. – Top with tomatoes and sprinkle the Weetbix over. – Grill for 5-10 minutes or until golden brown. – Serve with celery and carrot sticks.
CHERRY TREE INVADED BY
Last summer our cherry tree was invaded by black aphids, despite trying lots of methods (neem oil, ladybirds from bio control and other sprays) to get rid of the aphids, we got no cherries at all. Is there anything I can be doing at this time to prevent this from happening this year? I don’t like using chemical sprays and try to avoid them. It is understandable that you are reluctant to use chemical sprays, especially as your cherry tree is of the edible variety. At the first sign of aphids in spring, take your hose and direct water at the growing tips of the branches, with enough water pressure to remove the aphids without damaging the tree. Repeat this exercise once or twice daily for three to five days continuously. This will hopefully break the lifecycle of the aphids. However, if they return repeat the exercise as
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often as required. Garden hygiene is critical to the success of any garden, but in your instance it is even more important. Check the area immediately around or in close proximity to your cherry tree and remove any stacked wood or plant debris etc as these may be providing a site for overwintering aphids. Winter pruning of cherry trees is also important, particularly if there has been an outbreak of aphids. Use a pruning saw to open the tree up to allow good air movement and light penetration throughout the branches. This will also help control the aphids. A healthy tree is more resistant to pests and diseases so apply fertiliser in early spring when plants are coming into growth. Then feed at six-weekly intervals until mid December, recommencing in mid February and feeding through until autumn.
Roses bring a little magic to a garden with Email email@example.com their lovely scents, glorious blooms and bursts of colour. with Daltons rose packs in the Easy to grow, there are many varieties subject heading, or write to to choose from, some which can last for Rose pack giveaway, years. Box 77, Ashburton. Plant new cuttings and care for your curCONDITIONS OF ENTRY: rent varieties using Daltons Rose Fertiliser. • You must provide a gardening question for We have Daltons Premium Rose packs to the Daltons’ experts to answer. • Please include your address and phone numgive away which include everything you ber in email and letter options! • Giveaway entries must be received by July need to get great results. 31. Each pack is valued at RRP$60 and inFor more information on Daltons cludes 2 x Daltons Nutrient Enriched Comproducts visit www.daltons.co.nz post, 1 x Daltons Premium Rose Fertiliser and 1 x Daltons Premium Flower Bed Mix.
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YOU Magazine | 41
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42 | YOU Magazine
s we get older we resign ourselves to think that our bodies mightn’t keep up with what they used to and are also aware that we are more at risk when it comes to certain diseases. Many people now routinely visit their doctors for an annual health check, having
helps routine bloods taken to check things like cholesterol levels along with blood pressure checks and much more. Kidney disease, heart failure, breathing or coughing problems, cancerous growths and arthritis are some common diseases that aﬀect our pets as they age. Many of these diseases can be treated, managed or even eliminated to help your pet not only live longer but also improve their quality of life. Often treatments are most successful if a disease is diagnosed early. Subtle signs of disease can go unnoticed by owners due to gradual changes or simply by not knowing what to look for. I have recently had a very happy owner tell me that their stiﬀ, old dog has had a couple of years taken oﬀ his life after I started him on treatment for arthritis. He is now doing things he hasn’t done for years - they wish they had started it sooner! We know our pets age quickly - around six years to our one. This is why it’s important to get your pet checked regularly by a vet, at least once a year or even every 6 months
particularly as they get older, as a lot can change in this time. Remember, early diagnosis helps with successful treatment! As vets, we check pets daily and will pick up things by looking, listening and feeling that might otherwise be missed. Owners provide loads of invaluable information when describing their pet’s daily routine and any changes that might be occurring. Old pet checks are often combined with simple and inexpensive tests such as a urine sample. These can often give instant results and a lot more information about the health of your pet. Please take advantage of the opportunity we are oﬀering you and book your senior pet in to see us today, keeping them happier and healthier for longer. Advertising feature
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YOU Magazine | 42
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Entrance off Racecourse Rd or Hanrahan St, Ashburton Phone 03 307 9080 Email firstname.lastname@example.org www.lochlearesort.co.nz
44 | YOU Magazine
YOU Magazine | 33
PERSONAL SERVICE OR TECHNOLOGY THE
nyone who has had an active relationship with their bank over the past 20-30 years will be able to tell you that things have certainly changed through the years. The biggest change, one could argue, has been an increase in the use of technology by banks. The introduction of electronic and internet banking has allowed banks to shift from face-toface customer interaction, via a high concentration of ‘bricks and mortar’ branches, to centralised call centres, use of computers, and other handheld devices. Technology has also made banking far more convenient, with the many consumers seldom visiting their local branch. An increasing number of clients have chosen to conduct their banking
business via the internet or telephone. Banks have embraced new technology as a way to provide convenience for customers, with an additional beneﬁt being a saving on costs as the electronic
banking staﬀ who know and understand their needs. According to NBS general manager Ken Beams, the role of the traditional branch manager, who manages the total
One of the key reasons business owners leave their existing bank is due to a change in relationship or not being able to get a decision
networks are cheap and eﬃcient. In addition to keeping pace with the latest technology improvements in banking for our customers, NBS recognises that many customers like to receive face-to-face service from local
operation of their oﬃce, is the best model for our customers and staﬀ. “We are seeing the bigger banks centralise lending functions with the branch manager having reduced authority to make decisions. We think branch managers
need to have a certain level of autonomy to provide the best customer experience”, he added. NBS excels at providing services to small to medium sized businesses, who require regular contact and interaction with bank staﬀ. “The growth of business banking customers has been signiﬁcant for the NBS network in recent years” said branch manager John Moore of NBS Ashburton Branch. “One of the key reasons business owners leave their existing bank is due to a change in relationship or not being able to get a decision,” he said. NBS staﬀ are long-time employees who are encouraged to use initiative to provide exceptional service to their customers, and furthermore they are empowered to make decisions. Advertising feature
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YOU Magazine | 45
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Cnr East & Burnett Street, Ashburton | 03 307 7411
46 | YOU Magazine
2014 Ashburton College Ball
Victoria Coley (left) and Annie McDonald.
PHOTOS TETSURO MITOMO 200614-TM-162
From left – Max Sexton, Markus Body and Xavier Bartlett.
You need to see the gorgeous new stock at Annie’s Country Quilt Store!
Shop instore or online
www.anniesquilts.co.nz Do you need a winter project?
Georgia Lysaght (left) and Sian Hurley.
Need a change With no chemicals, mineral oils, petro-chemicals, parabens or preservatives. Just 100% natural. NZ Colostrum. *Get 10% off any product in theCream® skin care range! Try the NEW Anti-aging Facial Serum and Body Elixir Oil.
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Offer ends 31/07/2014 or while stocks last. Always read the label and use as directed.
Open 7 Days 9.30am - 4.30pm firstname.lastname@example.org 167 Archibald Street - Main South Road, Tinwald, Ashburton | Ph 03 307 6277
ASHBURTON The Arcade
P. (03) 308 1815 E. email@example.com
www.health2000.co.nz Follow Health2000Group on:
YOU Magazine | 47
From left – Abbey Breading, Brittney Hindson and Shanara Swan.
Above, from left – Nic Green, Heni Ede, Brittney Davis and Xavier Bartlett.
nds Furnishing & Flooring - Your flooring experts 200614-TM-203
Clockwise, from bottom left – George Tarbotton, Jemimah Stace, Liam Hofsteede, Jamie Burrows, Sulli Leonard and Liam Oke.
Call one of our Redmonds Furnishing & Flooring Flooring Your flooring experts Redmonds & --consultants Your flooring experts When Furnishing you need to create the perfect floor today for
ANIA for your home, the leading design team floor FREE When you you need need to create create the perfect perfect When to the floor
your free measure and quote.
TILE-MANIA at Redmonds is who want. for your your home, home, theyou leading design team team TILE-MANIA for the leading design CURTAIN at Redmonds Redmonds is is who who you you want. want. at MAKING They provide you with an excellent range of options
They provide you with an excellent range of options
provide you with an and excellent range of options from carpets toThey tiles to wood floor vinyl planks. With a huge range of fromcarpets carpetsto totiles tilesto towood woodfloor floorand andvinyl vinylplanks. planks. from They towill co-ordinate colours and texture fabric options we can help will help you They help you to co-ordinate colours and texture They will help you to co-ordinate colours and texture you co-ordinate coloursto achieve the to best finish look for your floor. achievethe thebest bestfinish finishlook lookfor foryour yourfloor. floor. to achieve and textures to achieve Callfor Redmonds foryour your freequote quote Call Redmonds your free quote Call Redmonds for free the perfect look for your and colour consultation today. and colour consultation and colour consultation today. today. windows.
25% or or MORE MORE MORE 25%
off all all tiles tiles off and stone stone** and
* Terms and conditions apply
East to Phone (03) Call the team at Redmonds *For a limited time only, excludes adhesives and tools. Usual conditions apply.
East to to Burnett Burnett Street, Street, Ashburton Ashburton East Burnett Street, Ashburton Phone (03) (03) 308 308 5269 5269 || www.redmonds.co.nz www.redmonds.co.nz Phone
308 5269 | www.redmonds.co.nz
FURNISHINGS| |FLOORING FLOORING| |BEDS BEDS| |CURTAINS CURTAINS FURNISHINGS
FURNISHINGS | FLOORING | BEDS | CURTAINS
ARIZONA RECLINER LOUNGE SUITE
PROUDLY MADE IN NEW ZEALAND
LIN E R
IS THE ME ANS ALL YOU PAY EASYPAY OP TION D CREDIT AN CE AN UR INS US ADVERTISED PRICE PL SEE BELOW FOR DE TA ILS. PLY. FEES. CONDITIONS AP
! e c i r p f hal
ON ALL FURNITURE OVER $499
2499 WAS $
9$9 $19 500 AVE
2 999 WAS $
CAPRICCIO ULTRA QUEENSIZE MATTRESS & BASE
A G E M Deals 20 Appliance
42LB5510 42” FULL HD LED/LCD TV
849 WAS $
• Metallic Design • Slim Bezel • Time Machine Ready • HDMI x 2 • USB x 1 SKU: 8638389 LESS THAN $8 PER WEEK
9 9 $69 SAVE
9 9 4 1 $
ES1-511 LAPTOP • Intel Celeron 2.16Ghz CPU • 4GB RAM • 500GB HDD •15.6” LED Screen • Windows 8.1 SKU: 8671018
ALL LAUNDRY, DISHWASHERS, , MONTHS REFRIGERATORS MICROWAVES, ES, COFFEE MACHIN ERS ON APPLIANCES OVER $499 SHAVERS,BLEND , EASYPAY OPTION MEANS ALL YOU PAY IS THE ADVERTISED PLUS INSURANCE AND CREDIT FEES. CONDITIONS APPLY. OFF* & MIXSTEERRSS,J&UGIRSONS PRICE SEE BELOW FOR DETAILS. TOA
RICE! HOT P
• Lint Free Washing • Drum Clean Feature • Air Turbo Drying System • Diamond Drum SKU: 8413387
LESS THAN $8 PER WEEK
7 99 WAS $
WA65F5S 6.5KG TOP LOAD WASHING MACHINE
LESS THAN $6 PER WEEK
950 4 $5 $2 SAVE
38 Kermode St, ASHBURTON Ph: 307 9110 * DISCOUNT IS OFF OUR STANDARD RETAIL PRICE AND APPLIES TO STOCK ONLY. EXCLUDES APPLE PRODUCTS, BEKO WHITEWARE, GAME CONSOLES, MP3 PLAYERS, TABLETS, SELECTED COMPUTERS, CARPET, GOODS ALREADY ON SPECIAL AND SMART SAVER ITEMS. CRT & ATS CARDS ARE WELCOME, BUT NO FURTHER DISCOUNT APPLIES. NOT AVAILABLE IN CONJUNCTION WITH ANY OTHER CURRENT PROMOTIONAL OFFER. EASYPAY® OPTION MEANS ALL YOU PAY IS THE ADVERTISED PRICE PLUS INSURANCE & CREDIT FEES. EASYPAY® IS A REGISTERED TRADEMARK OF SMITHS CITY (SOUTHERN) LIMITED. MINIMUM PRODUCT VALUE FOR EASYPAY® OPTION IS $499 (OTHER PAYMENT OPTIONS ARE AVAILABLE FOR PURCHASE LESS THAN $499). ALL FINANCE OFFERS ARE SUBJECT TO NORMAL CREDIT GRANTING PROCEDURES. AN INSURANCE CHARGE AND CREDIT FEES ARE REQUIRED. A DEPOSIT MAY BE REQUIRED ON COMPUTERS, MOBILE PHONES, CAR AUDIO PRODUCTS AND NEW ACCOUNTS. INTEREST IS CHARGED FROM THE DATE OF PURCHASE, HOWEVER IF YOU COMPLETE THE ACCOUNT IN FULL WITHIN THE EASYPAY® OPTION PERIOD ALL YOU PAY IS THE ADVERTISED PRICE PLUS THE CREDIT FEES AND INSURANCE CHARGE. WEEKLY PAYMENTS IF STATED ARE BASED ON A 40 MONTH TERM FOR FURNITURE AND A 36 MONTH TERM FOR APPLIANCES AND INCLUDE BOOKING AND CREDIT FEES, INSURANCE & INTEREST CHARGE. APPLE PRODUCTS, SELECTED COMPUTERS, GAME CONSOLES & SOME PROMOTIONAL ITEMS ARE NOT AVAILABLE IN CONJUNCTION WITH DISCOUNT OR EASYPAY® OPTIONS OFFERS. UNLESS OTHERWISE STATED, DISPLAY ACCESSORIES ARE NOT INCLUDED. DEPENDING ON COLOUR AND COMBINATION, SOME LOUNGE FURNITURE MAY HAVE TO BE ORDERED TO CUSTOMER REQUIREMENTS. ALL OFFERS AND PRICES IN THIS ADVERTISEMENT ARE VALID FOR A MAXIMUM OF SEVEN DAYS FROM THE DATE OF PUBLICATION OR WHILE STOCKS LAST. SOME PRODUCTS MAY NOT BE AVAILABLE IN SOME STORES. CARPET & INSTALLED HEATING AVAILABLE ON A MAXIMUM OF 18 MONTHS EASYPAY®.
EVERYTHING FOR YOUR HOME
Ashburton Guardian, You Magazine, July 12, 2014