YOU Magazine July

JULY 11 2015

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Shona Schofield:

Magic CREATING

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Succulent favourites P22

Poppy’s home

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Ashburton Society of Arts Annual e

you

magazine

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who’s out and about?

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from the sheep’s back to the catwalk

P12

Poppy Donaldson: Loving life

P18

early puberty blues

P22

winter comfort from Kerri Lysaght

P26

tips for keeping winter bugs away

P28

keep it sporty, with Caitlin Bingham

P32

gardening giveaway worth $95

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garden under snow siege

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who’s out and about?

PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers

Editor’s note Is it going to snow this weekend? Maybe, but it’s certainly cold. Mmmmmm, fire roaring, hot drinks and too many episodes of Game of Thrones will have to be on my agenda! But you know what? I’m not going to complain about the cold, or the wind, or any of the other minor annoyances in life. Last week Ashburton lost a lovely wee family – a mum and her three young children through an accident. I cannot begin to understand her family’s pain, I can only hope that Ashburton offers every kind of help and kindness that we can. Devastating is a word used far too easily at times, but this tragedy, this is a time it has to be used. My heart goes out to all who loves this family. Lisa Fenwick, YOU editor

PHOTOS AMANDA KONYN 060715-AK-449

Above (from left) – Di Thomas, Gabrielle Thompson and Tracey Tordoff. Below – Robin Arnst, Hamish Coleman and Elena Holdaway.

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Above (from left) – Reilly Casey, Louis Redmond and Simon Bonifont. Below – Rachael and Hazel Redmond and Annie Bonifant.

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Editorial contact Lisa Fenwick • 307-7929 • lisa.f@theguardian.co.nz

Advertising contact Elaine Dillon• 307-7907 • elaine.d@theguardian.co.nz

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YOU Magazine | 3

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Above – Simon and Rhonye McIlroy. Left (from left) – Sonjia Mee, Sally Withell and Susie Millichamp.

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Above – Viv Barrett (left) and Jack Ross. 060715-AK-443

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Above (from left) – Josie McNee, Alex Goodall and Tracey Ritchie. Below – Anna Schmack (left) and Kris Dunlea. 060715-AK-492

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4 | YOU Magazine

to the

FROM THE SHEEP’S BACK

When it comes to creativity it takes a lot to go past Shona Schofield. She can take wool, silk and a little water and turn the three elements into a garment that can win gold on the catwalk. She talks to reporter Sue Newman about her life-long love affair with felt and fibre.

Shona Schofield, creating beauty from natural fibre.

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e catwalk A handful of wool to most people is just a handful of wool; to Shona Schofield that wool is a reason to start dreaming. She’s carved out a niche as one of New Zealand’s foremost felt and fibre experts, has earned herself a raft of awards, sold garments she’s designed and made it to four corners of the world, but by her own admission she’s the world’s worst marketer. Shona loves what she does, is passionate about creating garments from raw materials, but she’s often better known in other parts of New Zealand than she is in Ashburton. In some ways it was inevitable Shona would end up an expert in some form of craft. Her dad made spinning wheels at Ashfords and her mother and her grandmother were usually found with a piece of embroidery or craft work in hand. As a young child she can remember having an intense interest watching her mother work and wanting to learn how she turned threads and fabric into works of art. While most of her friends were playing sport or planning their next party, Shona was dreaming, creating – and making money. “I did quite a lot of craft things while I was at school and I managed to sell quite a few of these at a gallery in town,” she said. In her final year at school Shona planned to head to university to study art, but

a job offer and the lure of a pay cheque got in the way and she found herself as a window dresser at Todds. Work meant less time to explore her growing interest in crafts, but the planets were clearly aligned to ensure wool would be part of her future; husband John was a shearer when they met and the couple later bought a farm, a sheep farm. “I got into coloured sheep and it all just fell into place from there,” she said. Shona is an even greater success story when she talks about the car accident that nearly robbed her of a future. “Six months after we got married we had a bad car accident. I had head injuries and was unconscious for a week and John broke his pelvis.” That accident robbed Shona of six months of life and, while she recovered, she says she has lingering legacies of those injuries even today. “I had a lot of rehab in hospital and there are things I know are totally different today to how I was before. When I got out of hospital, my handwriting was worse than Kelly’s (daughter) was at five. Even today if I get really tired, I slur my words and my memory is really bad – I have to write notes. That sort of thing makes you appreciate life totally,” she said. Post recovery John and Shona decided to start a family. Kelly and then Matthew arrived and life became a round of childcentred activities and some of those, such as becoming a guide leader, were a tremendous help in her rehabilitation and the retraining of her memory, she said. “I basically had to retrain my brain.” But one thing she did not have to retrain was her love of craft. She continued to explore new ways of using wool and when she discovered felting she know she’d found her niche. continued over page

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Shona Schofield creations winning awards on catwalks across New Zealand.

From P5 Today she has a business that is about total traceability from the wool she buys, cards and spins through to the fabrics and garments she creates. Each of these wool and silk creations is unique. Felt and fibre has moved from a part time passion to a lifelong love. And she’s happy to share her knowledge, not just with beginners, but with other experts. When top craftspeople are working together there’s a huge synergy and a huge amount of energy as ideas are shared. “You might know how to make some-

thing, but you’ll always gain new and different ideas. Workshops are a wonderful way of passing on our knowledge,” she said. And people line up to share a slice of Shona’s knowledge; her reputation as a winner of creative fibre awards and as a national judge are her best testimonials. She has outlets in several shops in Central Otago and works on commissions for clients wanting one-off garments for special occasions. For her there’s sheer joy in creating and working with the materials she loves, but

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YOU Magazine | 7

Shona Schofield with garments she makes and sells from her studio and from outlets in Central Otago.

there’s pain when it comes to setting prices and marketing. “You look at your years of experience that have gone into creating a garment – how do you price for that? I know I’m terrible at marketing, I hate pushing myself forward and just think that if people like it, they’ll buy it.” For her the pleasure is in the dreaming and the creation and she has a stack of notebooks and pens stored in handbags, beside her bed, in the car and around her house.

If an idea strikes it has to be written down and explored immediately, she said. She often carries the germ of an idea in her head for some time but that means once she starts the creative process it comes together relatively quickly. “You’ve worked out all the problems before you start.” Her garments have been worn at society weddings, at events around the world, by her daughter Kelly at her wedding. They’re sold on line and it’s not unusual for orders to come in for something that is an exact copy of one she’s made before,

Giving you more time for

tea parties

but when you’re dealing with natural fabrics and elements – wool, silk and water – then there are never any guarantees, Shona said. “They will never turn out the same and often half way through the fabric decides it will go in a different direction and you have to let it go. “This continues to hold my interest because there are so many different techniques, so many different things you can make from wool. “You’re always learning, always finding new ways of doing things.”

For ever looking for challenges, Shona is keen to explore making costumes for movies. The wool and silk garments are easy to wear, warm, soft and very light. She uses 17 and 18 micron merino wool sourced in inland Canterbury and Otago. Silk is imported. Felting is a simple process, it’s all natural and it involves just three elements – wool, silk and water. When it’s completed only two remain, wool and silk. Often there are embellishments and Shona loves the challenge of searching for the perfect piece to complete a garment.

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FROM AUTHOR ANNIE BARROWS

The truth according to us Norma Geddes

BOOK REVIEW

Annie Barrows is the author of the much loved Ivy and Bean children’s books and the co-author of the well-known Guernsey Literary and Potato Peel Pie Society. She finished the book for her aunt Mary Ann Shaffer who died before the book was published. For me, the story is quite slow to get going, but don’t despair - it’s worth the wait. Layla Beck is a privileged young woman who refuses to marry the man her parents have chosen for

her. Her father cuts her off financially and her uncle uses his influence to get her a position with the Federal Writers Programme. The year is 1938 and the Depression is hitting hard. Her new job sends her to the fictional town of Macedonia in West Virginia. This small town is about to celebrate their 150th anniversary and Layla is to write a new history celebrating the town and its achievements. Layla is to board with the Romeyn family who used to be one of the first families of the town. The household is run by Jottie Romeyn. Living with her are her brother Felix and his 2 daughters Willa and Bird. Also in the house are Jottie’s twin sisters Minerva and Mae who live there during the week and visit their husbands on the weekend. Willa is my favourite character and for a young girl of 12, she’s got a lot going for her. Layla begins to see that the town has

quite a few interesting secrets and Willa is keen to unravel some of her own family’s secrets. The story is full of history, character, secrets, love, tragedy and loss. You also get a real feel for the town itself - there’s a lot of great descriptive prose describing the physical environment that you can imagine yourself on a porch on a hot summer’s night sipping iced tea with the characters. Highly recommended. Advertising feature

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PREJUDICE: PLEASE KEEP IT AWAY FROM MY

Prejudice can be such an insidious thing and I do believe there’s no place for it in our educational facilities. Case in point: Teacher: “ ‘Flirty boy’, stop gazing into the girls’ eyes” Flirty boy: “Well teacher, I’m hardly going to gaze into the boys’ eyes.” Teacher: “I should certainly hope not.” Girl student in class: “Why would that be, teacher?” Teacher: “Because God made girls and boys for a reason.” Really? And you have the right to make a judgement call on this? Or maybe it was just a throwaway comment that wasn’t meant to hurt or harm. But how good would that make a girl or boy feel in your classroom who is struggling with their sexuality? Could you not have said to the boy: “Because you’re being disruptive?” Your Christian moral code has no educational benefit to my child; please stick to teaching the curriculum. Or is it in the curriculum? Maybe it’s not a big deal, but when gay people throughout time have been persecuted, then maybe it is. To be fair, I’ve heard that this is a very good teacher and well liked. So no, I won’t be “naming and shaming” anyone.

children Lisa Fenwick

MUM ON THE RUN

I don’t believe in it and if I had a major problem I would go to the school and talk about it. Naming and shaming, to me, is for cowardly keyboard warriors. I’m not saying that the teacher did anything majorly wrong, I’m just saying it’s easy for these casual comments to be accepted as fact. If I didn’t believe in God and I chose to spout off agnostic principles to my pupils in the classroom, would this be allowed? No, I think not. Would you like me to brainwash your children with my agnostic beliefs? No, again, I think not. I will not knock you for your faith if it is causing no harm. My friend has always summed up her philosophy to life and treating others like this: At the very least, do no harm. It’s a great saying – succinct and basically covers everything. And much of what I hear from Christians

is about good morality: Of being kind, helping and loving others, raising good citizens and doing no harm. Many churches have no problem with same sex relationships/ marriages. Speaking of doing good. I have a question. I just want to know what good comes of this: A Christian couple in Australia recently stated on social media that they were going to divorce if gay marriage was legalised. Go for it. Who cares ... it’s an empty statement trying to impinge on other people’s rights. Or, it’s people of good strong Christian faith, sacrificing something sacred for what they believe strongly in. I guess it depends on how you view that one. Discussions about religion can be emotive and it’s something my mum always warned me never to argue about, that and politics. And generally speaking I do stay away from those topics. But please, allow me to stay away by not showing your predjudices in an educational facility. New Zealand Herald reporter and former Methven girl, Anna Leask, recently reported that in the past five years, 16 complaints have been made to the Human Rights Commission about discrimination

against transgender people. Among those was a transgender teenager told she could not play in girls’ netball matches, another who was denied the lead female role in her school kapa haka group, and the chair of an organisation being asked to stand down because of a gender change. The information was provided to the New Zealand Herald after details of an incident involving transgender woman Mary Haddock-Staniland in East Auckland on Tuesday. Mrs Haddock-Staniland was at Farmers in Botany with a friend, and while in a female changing room, she overheard a shop assistant ask colleagues if it was okay to let a “half-man, half-woman” in. She was “disgusted” by her treatment and spoke to the Herald about it. Farmers has apologised and is investigating. So those throwaway comments? They can hurt people that are often already hurting. Please, by all means, teach my teenragers to be good at English, show them what it is to be a good person. But your faith is just that, your faith. It is not other people’s faith and neither should it be. Surely we’ve moved past the forced swallowing of other people’s faith in our modern, secular world.

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12 | YOU Magazine

A JAM-PACKED LIFE

From small-town New Zealand to the bright lights of Melbourne, former Ashburton girl Poppy Donaldson talks to YOU reporter Caitlin Porter about how she’s making it big.

Dancing isn’t just a passion for Poppy Donaldson, it’s a career. For Poppy’s friends and family this comes as no surprise. A former Ashburton girl, Poppy was a busy child growing up. From sports, to community groups, to performing it was all go-go-go in the Donaldson household. “Growing up I seemed to be constantly busy; when I wasn’t playing netball, basketball, [attending] guides or swimming, I was at drama, dancing or in a production – but that was how I liked it – I loved being busy, I wanted to be in everything,” Poppy said. She completed the first years of her schooling at St Joseph’s School in Ashburton before heading to Villa Maria College in Christchurch to see out her time at secondary school. All the while she remained busy, getting involved in whatever she could – both at

and

home and up the road. Having danced since the age of three Poppy decided to follow her passion and enrol at Hagley Dance Company after finishing school. She undertook a one-year fulltime contemporary dance course and that’s where things began to fall into place for the young performer. When Poppy turned 18 she found herself

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Above: Poppy comes home as often as she can, making the most of the school holiday breaks. Left: Even when she is not working Poppy is catching up with the people she has shared her craft with. Kasey Higson is one of Poppy’s former pupils.

auditioning for the Edge Performers School in Melbourne. “It was a bit of a fluke really, as I never planned on moving out of the country,” Poppy said. Her friend and dance partner from Hagley was keen on auditioning and Poppy agreed to head along too. “I went more as moral support, but

walked out with a scholarship to attend the following year. That really made up my mind on the spot.” When she found out the news, Poppy excitedly picked up the phone to call her mum, simply saying: “I’m moving to Melbourne.” While it was easy to get caught up in the delight of being whisked off to Melbourne,

Poppy said it was very difficult to leave her family. “My family is so important to me and we are all really close. It’s been four years and I still miss them every day.” After jetting off to Australia she spent the first two years studying fulltime commercial dance at the performing school. It was no easy feat – Poppy trained for 40

hours a week in all genres of dance. Now 22, Poppy works as a fulltime dance teacher, teaching everyone from juniors right through to elite competition students in all genres of dance. On top of this, she has kept herself busy auditioning and working in the industry. continued over page

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Above: Poppy and former pupil Kasey Higson practise a few moves at Poppy’s family home in Ashburton.

From P13 Even though her schedule is jam-packed, Poppy’s happy – she’s in her element. “I fell in love with, not only Melbourne and its beautiful culture and love for the arts, but also with the people,” she said. “The people I danced with have become life-long friends.” Some people might think being away from home and living in a new city would have many ups and downs, but for Poppy it’s been an inherently positive experience. “The best things are the opportunities and the availability of everything. If I wanted to go to a dance class right now I could – in any style I desired. continued next page

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From P14 “I also just love Melbourne as a city, it’s truly stunning.” However, because Poppy’s family is so close knit and she has many life-long friends in New Zealand, she makes an effort to come home whenever she can. She also likes to check in and see how things are going at her old haunts back home. “I do miss working with the local companies I worked with growing up. Those were my foundations and where I was given my first chances, that was where I discovered my passion for this crazy ever-growing industry.” Like any determined career woman, Poppy has set herself some pretty hefty goals and is already on her way to achieving them. Her goal for the next five to 10 years is opening her own studio, a dream she has had for as long as she can remember.

“Ever since I was in high school I knew I wanted my own performing arts studio, I wanted to be able to give kids all the opportunities that I had and more, under one roof,” she said. While right now she is trekking on with her teaching, and has become a much-loved mentor for many of her young students, she never lets her goal leave her sights. “Every day I am learning more about what works and what doesn’t work and learning more about myself and what I want. “The dream started very small but as I get older, day by day, it gets bigger and I think to myself ‘well why not’?”

16| YOU Magazine

eco living WINTER

by Sheryl Stivens

Winter has arrived with snow and ice creating a playground for some families and hard work for others. Time to stoke up the fire and get the soup pot simmering on top of the log fire or stove.

Get creative over the Winter months Collect recycled materials especially rural waste, design and make Upcycled Wearable entries for the Ashburton A&P Show in October. You could win cash with a prize pool of over $500 thanks to sponsorship from the Ashburton District Council and Envirowaste. There are three sections paraded at the Show including Upcycled Fashion, Wearable art, or the special Prize for the Rural Upcycled entry that showcases the Show theme- ‘Working on the Land’ See www.ashburtonshow.co.nz for details. Tips for winter worm farm care. If you have a worm farm move them to a sunny sheltered spot and check that there is plenty of food for the worms. Give them

John Innes and Ryan Marshall bokashi composting at Rakaia school.

a layer of newspaper torn into long strips or a few handfuls of leaves and continue to feed them with your food scraps. Tiger worms are amazingly resilient and will get back to eating their own weight in waste per day as the sun gets stronger and the days lengthen.

Bokashi compost buckets are so handy in winter as you can keep the buckets right inside your kitchen and put in all your food waste including meat, fish, citrus onions etc. Once full the contents can be buried in a shallow trench into your raised garden beds or tipped into a compost bin and covered with soil. Come spring you will have a garden teaming with healthy micro organisms building your soils for the best garden ever. A number of schools around Ashburton district are now successfully using bokashi to build up their schools gardens and learning lifelong practical skills. Winter Pruning or cutting back after snow damage. If you have a garden shredder woody materials can be shredded and used as mulch. Smaller prunings can be trimmed up and used as a base for a new compost pile or in your compost bin. Larger wood and branches can be cut up or given away for firewood or dropped off at the green waste drop off area at the Ashburton or Rakaia Resource Recovery Park for composting. Advertising feature

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YOU Magazine | 17

LOVE FOOD, HATE WASTE According to waste audits here and around NZ food waste makes up 45% of what the average household throws out, a staggering average of $563 per household per year. • Bread, fruit and vegies, and meal leftovers are the most commonly discarded foods. The equivalent of 20 million loaves of bread is thrown into rubbish bins uneaten every year. • The average household sends around 79 kg of edible food to landfills every year. • Avoidable food waste costs the average household $563 a year.

Take action to reduce your wasted food; • Use fridge leftovers weekly to brew up a pot of soup including any leftover uncooked or cooked vegetables along with onion, garlic, [ginger if you like Thai flavours]; the bones and remaining meat from a cooked chicken or other roasted meat A large Love NZ sign provides a welcome banner for people dropping off recycling at the recently revamped recycling area at the Ashburton Resource Recovery Park . If you load your trailer right you can save money by dropping off many items for recycling before going to the weighbridge to dispose of general waste. Firstly stop off at the recycling shed to drop off any reusable household items. Then drive around the corner and follow the Love NZ signs by veering right into the new recycle drop off area. • Unload your cardboard, paper, plastics, metals, fluorescent tubes and bulbs, used oil and paint and household batteries into the sign marked bins. • Keep glass bottles well sorted into green, brown and clear , keeping it sorted at home makes it so much easier at the drop off. • If you have small amounts of farm

plastic to recycle including sileage wrap, feed sacks from your chook food and baling twine these can all be dropped off into the Plasback recycling bin. • Once all your recycling has been unloaded drive on round to the weighbridge to drop off green waste for composting or general waste for safe disposal to Kate Valley Landfill. • Landfill is the best option for disposing of any treated timber and dirty or non recyclable plastics. • Separate out any garden and food waste from general waste and return it to the earth to reduce methane gas and leachate issues and build healthy soils and gardens. • Keep our rural recycling depots tidy and remove any rubbish or reusable household goods. These can be dropped off at the Ashburton or Rakaia Resource Recovery Parks.

Recycle your pizza boxes Research has shown that millions of pizza boxes [an estimated 3000 tonnes cardboard annually] is landfilled rather than being recycled • Remove all food remnants • Place pizza boxes out for kerbside collection or drop off at your recycling depot

• Top it off by using leftover bread crusts to make croutons or garlic butter toasties to enjoy with your soup. Hard to believe that bread is the most wasted food in New Zealand. • Apples and pears going off in the fruit bowl can be stewed up for delicious winter puddings or whizzed up in the juicer or blender with banana or other bits to make delicious smoothies. . • Get creative and challenge your household to use up what they have rather than throwing it out. Make sure any remaining kitchen scraps go into compost, worm farm or bokashi bucket. It’s so easy and help is only a phone call away.

How to support the campaign www.facebook.com/lovefoodhatewastenz is the primary means for sharing tips and recipes to minimise food waste.

Bread is NZ’s No.1 wasted food 20 million loaves per year

Love your bread Keep your bread in a cool, dark and dry place or freeze it.

For ways to reduce your food waste visit Facebook www.facebook.com/lovefoodhatewastenz

18 | YOU Magazine

EXPERT: GOOD HEALTH CAUSING

by Nadine Porter

earlier pube

When Sandra (not her real name) discovered her 10-year-old daughter had begun menstruating she panicked and wondered what her child had been exposed to and if she was to blame. It has been a common reaction among many parents who are dealing with children reaching puberty at far earlier ages. And the data supports what many already knew – a Western female’s first period will

now occur four to five years earlier than it did 150 years ago. Today a third of girls will be well advanced into puberty by the age of 11. Sandra was distressed and thought allowing her daughter to communicate by social networks such as Instagram may have been the cause. She wondered if music videos and the related sexual content had made her daughter reach puberty earlier. She also wondered how the hell she was going to deal with it. Would it mean her daughter was on a path of sexual promiscuity? Not so, says the Prime Minister’s

chief science adviser, Professor Sir Peter Gluckman. An expert in puberty development, Sir Peter said scientists believed earlier puberty had largely come about because of better children’s health, as well as children suffering obesity. “There is no doubt that children that are slightly fatter tend to have earlier puberty because of signals to the brain that tell the child it’s time to turn on the hormones. Being fat is basically saying that a child is in a good nutritional situation and can support having a child.” Although some have claimed chemicals in food may lead to earlier puberty, Sir Peter does not agree. “This has being going on since 1800 and there were none of those chemicals back then. In fact we think the decrease in age is tailing off.” Sir Peter says we need to accept that biologically

our children are developing earlier and we can’t do anything about it and there will not be a magic answer to dealing with the complexities around earlier puberty for parents. “It’s inevitable in our healthy environment that more kids will have early puberty.” Having a trusting relationship with our children and teaching them self-control will be vital, he says. “We’ve got to get better at talking to young people. Talk to them when they are seven to eight years old about body changes and when they are a little older parents need to talk about the kind of thoughts they might have and try to install some self-control.” All parents, like Sarah, fear inappropriate early sexual activity and it was a difficult dilemma, he said. “The most important thing to do is to teach your child self-control, what the consequences of their actions will be and to have a trusting relationship with you so they don’t feel threatened or embarrassed.” It would be hard, but ultimately it was what parents needed to do. “Parents need to be prepared, able and equipped to have the right conversation appropriate to the age of the girl or boy. Kids do better when they have a trusting open relationship with their parents.” As for Sarah, he didn’t think cutting her daughter off from all forms of social media or sexualised imagery would help. “If you shut them down they will only rebel and do it behind the bike sheds at school.” Sir Peter believes as a society we will learn over the next 50 years how to address these issues but it may involve a big

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YOU Magazine | 19

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Above – Professor Sir Peter Gluckman.

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cultural change to do so. “It’s a difficult conversation and it’s going to evolve slowly. Society is still catching up and trying to confront the realities of these big changes.”

20 | YOU Magazine

Pampering

Pampering yourself with skin and beauty treatments is important, but going to the salon or buying expensive products are not always the most convenient — or wallet-friendly — options. As an alternative, women can look to the following simple, do-it-yourself solutions to care for their skin. It might surprise you how many beauty treatments you can create with ingredients you already have in your home. Avoid costly visits to the salon and expensive beauty products with gentle and simple at-home treatments. For even more fun, invite your friends over for a spa-themed get together and try out these cost-friendly and effective tips.

FACIAL SCRUB For smooth, radiant skin, combine three parts baking soda with one part warm water. With your fingers, rub the mixture gently on your face in a circular motion to exfoliate skin and remove dead skin cells. Be careful to avoid your eyes. Rinse off with warm water and you’ll notice your skin feeling smooth and refreshed.

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BATH SOAK Help soothe skin irritations, bug bites or mild sunburn with a relaxing, long soak in the bath. Swirl one half cup of baking soda in warm water to help soften and soothe skin and clean away any oils and perspiration that accumulated during the day.

YOU Magazine | 21

g yourself

n cup the -

DOESN’T NEED TO BE EXPENSIVE

MANICURE AND PEDICURE Before painting your nails, give your hands and feet a little TLC with exfoliating treatments. For manicures, use a brush to scrub the nails and cuticles in a gentle, circular motion with baking soda. Rinse clean with warm water and apply your favourite shade of nail polish. For pedicures, soak feet in a basin in a mixture of two tablespoons of baking soda and warm water. After your soak apply a scrub of three parts baking soda and one part water. Rinse clean then apply a rich moisturiser and wrap your feet in a warm towel— they will feel smooth and clean. Finish the treatment by applying your favourite shade of polish to your toenails.

Make yourself at

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HAIR CARE For cleaner, more manageable hair, use baking soda to help remove residue that styling products leave behind. To achieve this, sprinkle a dollar-size amount of baking soda into your palm with your shampoo. Wash as usual and rinse thoroughly. Just be careful to avoid the eye area when rinsing.

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winter’s

22 | YOU Magazine

A

TALE

Kerri Lysaght

FOR FOODIES

Winter is the time when we naturally seek out comfort in what we wear, feel and eat. It is a time that we hunker down in the warmth of our homes, curtains drawn and, if lucky enough, in front of a roaring fire. We warm up pots of soup, mulled wine or spiced apple juice and find the joys of the crockpot that has been buried in the back of the kitchen cupboard, all to invoke a simplicity of cooking that brings you from the outdoors back into your inner sanctuary with its hearty smells and warming sustenance. This month’s recipes are rich in flavour and simplicity that warm the soul with their ingredients. They are retro with a wee twist and I’m sure that by making them again you will bring back some memories or create your own. Keep warm and enjoy the season and all that it brings – we have to embrace the seasons as they give us the versatility of being ever changing in all that we do and create in the home from décor to food.

Kerri

Beer, cheese and onion soup

The Kiwi version of the French onion soup! The secret to this is the slow cooking of the onions, it brings about a deep rich flavour and colour. I use butter for them to gently fry in, but you can use the fat from roasted meat for a hearty flavour or oil and by adding a good pinch of salt during this time it draws out the moisture of the onion and therefore more flavour. The addition of the beer is just an added bonus of an extra savoury flavour, if you don’t want to use this just make up the extra liquid in the form of the beef stock or water. For added intensity I add a tablespoon of marmite. 60g butter/3T oil 8 large onions, thinly sliced Good pinch of salt 3 thyme sprigs 1 bay leaf 100ml of dark beer (not stout though) 3 1/2 C beef stock or water 1T Marmite 1C chopped parsley 1/2 t freshly ground black pepper 1 small baguette, cut on an angle into 12 thick slices 200g good strong mature cheese, grated – Heat the butter in a large pan over a low heat, adding the onion and slowly cook, stirring often, until the onion is soft and turns a lovely golden colour. Add the bay leaf, thyme and Marmite followed by the stock or water and the beer. Add the parsley and pepper and simmer for about an hour. – To serve, top the sliced baguette with the grated cheese and toast under a preheated grill until cheese is bubbling and golden. Ladle the soup into the

bowls and top with hot grilled toasties.

Oxtail soup Just the smell of this brings back fond memories of my Nana and it is nutritious and warming served beside hot bread or grainy toast. As with all soups and stews, if you are super organised they are better made the day before they are to be eaten, but a perfect world we do not always live in so eat when convenient! 2kg oxtail pieces Salt and pepper 2T smoked paprika

2 onions, sliced 2 celery stalks, sliced finely – leaves on if you like (I like the flavour and contrast, just finely chop) 1 carrot, diced 1 parsnip, diced 1T oil 500ml beef stock 500ml water, extra if needed 1/2 C tomato paste 2T Worcestershire sauce 2 sprigs rosemary 2 sprigs thyme 2 bay leaves 4 whole cloves 4 black peppercorns Salt and pepper to taste

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YOU Magazine | 23

Topping: 1/4 C BBQ sauce 1 jar of tomato pasta sauce – Preheat oven to 200°C. Soak the bread in with the milk until absorbed, squeeze out the excess liquid and put aside bread ready to add to the meat mixture. – Add the grated onion with the beef, pork/chicken, the soaked bread, relish, carrot, chilli, paprika, salt and pepper, eggs. Mix well until everything is incorporated. Shape into a log style and place in a baking dish. – Top with pasta and BBQ sauces and season with salt and pepper. Bake for 50 to 60 minutes or until a fork that has been inserted into the centre comes out warm and there are no pink juices.

Slow-cooker massaman beef curry

Above – Winter meatloaf. Left – Fruit sponge pudding.

PHOTOS KERRI LYSAGHT

– This recipe is perfect for the crockpot or in the oven at 180°C or on the stove top. – Dust the oxtail in the smoked paprika and salt and pepper. Heat a large pan, add the oil and sear the oxtail pieces to get a lovely brown colour. Once done put aside and add the sliced onions and gently cook until softened. – When all cooked put into your cooking vessel of choice – add a small amount of the water to the pan that you used to cook off the beef and onions, scraping the residue off the bottom of the pan for added flavour, add this to the casserole dish with the meat and onions and add remaining ingredients of vegetables, spices, herbs, stock and

water. Cook in the crockpot for up to 8 hours, adding more liquid if needed. – If using a pot, cover and bring to a boil, reduce heat and cook uncovered on a low to medium heat for 2 hours. Check for the level of the soup, adding extra liquid if needed. Cook for a further 2 hours or until the meat is falling off the bone. – Once meat is ready, remove the herbs, cloves and peppercorns and skim off the excess fat. Check and alter the seasoning. If you would like to have a thicker soup melt 2t butter and 2T flour, mix and add to the soup stirring until thickened, for about 15 minutes.

Winter meatloaf

Meatloaf is one of those dishes that can be as elaborate or as simple as the ingredients and/or the inclination of the cook baking it. I love the versatility of this dish and the comfort factor. Don’t be put off by the list of ingredients, they are generally close at hand and the ease of method and quality of the dish more than makes up for this. Having said that, this dish is very forgiving in terms of us-

ing what is on hand so use up what is in the pantry or garden. The vegetables, I use a mix of carrot and zucchini if I have any, same with the herbs, fresh or dried. The topping sauce, water down tomato sauce with added Worcestershire sauce, plum or bbq sauce – use what you have, before purposely buying. The idea of the bread soaked in the milk is that it keeps the loaf lovely and moist. Baking it in the pasta sauce also keeps the loaf moist and flavoursome. 1 large onion, finely grated 1t dried parsley 750g minced lean beef 250g minced lean chicken or pork 2 slices of bread, crusts removed, roughly diced Enough milk to cover bread 2T tomato paste or relish 1 grated carrot 1 handful spinach leaves 1/2 t chilli flakes 2t smoked paprika 1/2 t salt 1/2 t ground black pepper 1t dried beef stock 2 eggs

An easy curry that is perfect beside jasmine rice is a great winter filler for weeknights – put together in the morning and ready for when you get home.

2T peanut oil 2 large brown onions, cut into thin wedges 1kg blade beef, diced 2/3 C massaman curry paste 1C coconut milk 1C chopped tomato 1/2 C chicken stock 2 cinnamon sticks 2 dried bay leaves 3 medium potatoes, chopped coarsely ½ c roasted unsalted peanuts, roughly chopped 2T brown sugar 1T fish sauce 1/2 C lightly packed fresh coriander leaves 1 lime cut into wedges

– Heat half the oil in a large frying pan and cook the onion until softened and lightly browned. Transfer to a crockpot. – Heat remaining oil and cook beef in batches until browned. Add paste and cook for about 1 minute until fragrant, add coconut milk, tomatoes, stock, bay leaves, cinnamon, potato and nuts. – Add to the meat in the crockpot and bake for 8 hours or until super tender. Discard cinnamon sticks and bay leaves. Stir in sugar and fish sauce. Serve sprinkled with coriander and lime wedges to the side with fragrant jasmine rice. more over page

24 | YOU Magazine

Fruit sponge pudding

I’ve used this recipe from one of the last gifts that my nana gave me before she passed – The Australian Women’s Weekly Fruit & Vegetable Cookbook and it’s always gone down a treat when we have a mind for a hot fruit dessert. Any stewed fruit is perfect with this, use your preserved fruit if you have been a busy little squirrel and bottled your excess fruit, or canned is just as good, just make sure that has been drained so it’s not swimming in juice. And the HUGE rule is to make sure that the fruit is piping hot once the sponge is topped on the fruit so that it begins to bake straight away. 2C of hot stewed fruit of your choice – if from scratch prepare fruit by peeling, deseeding and slicing/dicing and cook with a small amount of water and sugar to taste. If using apples, a couple of cloves and a hint of lemon zest from the peel of a lemon gives good flavour. Again, make sure it’s not too wet a mixture, drain. Rhubarb, feijoas, apricots, peaches are all good choices 2 eggs 1/3 C castor sugar 2T cornflour 2T plain flour 2T self-raising flour

– Preheat oven to 180°C. Heat the fruit

40g butter, softened 2T brown sugar 1 egg 1 1/2 T flour 1t vanilla extract

– Soak rice in water for at least half an hour. Drain and transfer to a pot, add milk and cook slowly on a medium heat until tender. – Cream butter with brown sugar, add egg, flour and vanilla beating well to a smooth paste. Pour a little hot milk on to the paste and stir into the rice. Cook until thickened.

Warm spiced apple juice Above – Rice pudding.

of your choice until bubbling hot and place in a six-cup capacity ovenproof dish and place in oven until ready to be used. – Beat eggs in small bowl with electric mixer until thick and creamy, gradually add sugar, beating well between additions until dissolved. – Sift flours over egg mixture, fold through gently. – Spread mixture evenly over hot fruit and bake for about 30 minutes until sponge is golden and cooked to the touch.

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Rice pudding

This rice pudding is very simple to make and does away with the usual slow baking in the oven to achieve a creamy smooth dessert. This is done on the stove top and if you have any leftovers, it can be eaten the following day cold for breakfast with sliced banana, soaked and drained sultanas and toasted almonds 1/2 C short-grained rice 3C milk – trim or full fat

This is so easy to make and can be drunk in its raw state or can be taken to an adult level by the addition of alcohol. 500ml good quality cloudy apple juice 500ml boiling water 1 lemon slice 8 whole cloves Brandy, whiskey or calvados, to taste (optional)

– In a pot on the stove add all the ingredients and bring to the boil, reduce heat to low and simmer for about 10 minutes for the flavours to develop. Take off the heat. Add alcohol to the cups you are going to serve it in and enjoy.

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methven

YOU Magazine | 25

FOOD GUIDE

by Nadine Porter

On a long cold winter day there is nothing as rewarding as a fantastic meal with a fresh coffee in a wonderful atmosphere and Methven’s dining options tick all those boxes. With a wide array of cuisines there is something for everyone. When the biting winter air chases you indoors why not escape to Café 131 in the heart of Methven where you can experience a gourmet coffee with glorious homestyle baking. But if you fancy something more substantial be sure to order their famous all day breakfast from the menu and sit back and relax in the friendly atmosphere. At night be sure to go to The Last Post Café where an enticing array of Mexican

food is available. Open six days a week from 5pm, The Last Post Café features a roaring fire in the original historic Methven post office. The Mexican menu features lots of flavour, but if you’re not into spicy food there are plenty of mild options and other dishes to keep you satisfied and you can always finish off with a tequila or

margarita. It also features a cosy bar and sofas to unwind on whilst you are trying some of the fresh local cuisine. If you haven’t dined at the famous Brinkley’s Restaurant in Methven, Mt Hutt Village, then it’s about time to see for yourself what everybody is talking about. Pre-dinner drinks in the bar allow you to

enjoy your favourite beverage or sample their wine after which you can be shown to your table by their friendly staff. They encourage guests to linger and are proud that the restaurant allows you to relax and enjoy the fine food and wine they offer. The open fire and modern comfortable environment combine especially well to enhance your dining experience. Shackleton’s Bar and Grill has again been the recipient of the NZ Beef & Lamb Excellence Award for 2015, one of only 163 restaurants from across New Zealand to receive this. Their chef, James Loughnane, utilises the best local Canterbury and New Zealand ingredients to create spectacular dishes where you will want to return time and time again. Advertising feature

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26 | YOU Magazine

winter c

COPING WITH THE

Winter is well and truly upon us, so it may still be necessary to bear in mind the useful elements you can include in your life to get through the rest of the winter months and avoid the bugs. – Fresh air: Is the best medicine to staying mentally and physically healthy over the cold and dark winter months. It helps to combat cabin fever and exercising in it helps to keep our serotonin (mood-enhancing chemical) levels high. Getting out and about on a daily basis is extremely important to maintaining our health, as fresh air and exercise has a positive effect in boosting our immunity. Breathing in the fresh air can work wonders to our winter well-being. Exercising outside in the fresh air is a way to de-stress and get some time to yourself away from life’s chores. – Sunlight: Getting out in the sun to absorb vitamin D from the sun’s rays is important for our immune systems. Absorbing vitamin D has a huge impact on our immunity in the winter months and is important to get 10 -20 minutes on the skin for absorption into the body. Acquiring vitamin D from sunlight is the best way. – Warm bed: Sleeping snug in our beds is important in fending off any winter chills, especially when the early morning temperature drop occurs. We may get into a snuggly warm bed with the appropriate covers and the right bed clothing, but can cool off during the night and especially the early hours of the morning, waking up cold and vulnerable to getting a winter chill. So make sure your bedroom is at a healthy temperature and you have the right amount of blankets on your bed to combat any early-morning chills, when the frosts come in. – Warm clothing: Stepping outside from a hot house, it is ultra important to put on an extra layer of clothing – be it a sweatshirt or a jersey, socks and the correct footwear – as it can often be deceiving with the sun shining how cold it really is outside. If you wear inappropriate layers outside when it’s cold, it is a prime time to get a chill and a cold, so be proactive and wrap up

Jane Logie

NATURALLY YOU

warmly before venturing outside. – Good nutrition: Make sure your winter diet is filled with hearty nutrition that is loaded with plenty of vitamins and minerals and antioxidants. Soups, stews, plenty of vegetables and fruits are all important healthpromoting foods to keep the nutrition up, to allow our bodies to defend and repair when required. Avoiding foods packed with refined sugar is important to remember, as this is the main culprit that can help the bugs to multiply, take hold and bring us down and allowing us to remain sick for quite some time. Eating nutritionally well can be the key to staying healthy during the rest of the winter. Include plenty of shallots, onions, leeks and garlic in your winter diet. – Vitamins: Making sure you are taking a good-quality multi-vitamin can be a great asset in keeping your immunity in check. Other important vitamins may be the A and D, iron and C to help in keeping your immunity strong. Vitamins A, D and iron are actually stored in our body, but can start to run low in winter. Consumption of foods high in these nutrients is an important first step, getting your levels checked and then taking a supplement if needed. Vitamin C, on the other hand, needs to be replenished on a daily basis, an orange or kiwifruit a day helps for this. – Herbs: There is any array of wonderful winter formulas, either in tablet or liquid form, that can be taken either as a preventative or as a corrective over the winter months. Herbs especially helpful are those that act as tonics to tonify the immune system, which means they aid in strengthening it so that it is strong and able to put up a good fight and defence when our bodies have to

fight off a cold or the flu. Herbs such as astragalus, olive Leaf and echinacea. – Rest up: Getting adequate amounts of sleep is crucial to our immune health, as when we are sleep deprived our immunity can then fall vulnerable to any winter chills lurking in the wings waiting to pounce and cause havoc. Getting at least eight hours sleep per night is important, unbroken if possible helps. When we’re sleeping soundly is when our immunity rebuilds itself. – Chill out: Staying stress-free as much as possible can be a great way to protect our bodies from getting the winter ills. When we are feeling mentally rundown it can affect our body’s immune system and the ability to defend itself when it does come up against winter bugs. Trying to avoid as many stressful situations as possible can be a way of keeping the body and mind in a calm state and less vulnerable to a break-

down. Include activities in your daily/ weekly routine that help to chill you out as much as possible and whenever possible. Let stress come looking for you, don’t go looking for it. – Hydration: You may have noticed your skin and lips drying out over the past months, this is a sign that you need to drink plenty of water and liquid juices to stay hydrated. You may have also noticed that your skin is very dry, so spending a small amount of time applying almond oil or a good-quality moisturiser to your skin can help put the moisture back into it and act as a barrier to the winter elements. Keep safe and stay warm during the rest of the winter. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven

cold

YOU Magazine | 27

Quick winter-busting nutrient-rich smoothie This is a smoothie that is designed to make you feel better when you are a little under the weather and need a shot of nutrition, and may help to fend off any bugs lurking in the wings. High in vitamin C. Serves one (double recipe to serve 2 people)

1 banana 1 kiwifruit 1/4 C yoghurt 3t runny honey 1/2 juice one lemon 1/4 C water

– Place all in the blender and blend until smooth. – Serve in a cup or a glass, best to consume straight away. – Enjoy. Left – Quick winter-busting mutrient-rich smoothie.

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aesthetic

28 | YOU Magazine

ATHLETIC

Caitlin Bingham

IN STYLE

The important people in the fashion world who decided to make sport chic a trend deserve the biggest high five. The style is relaxed without compromising on style and containing pieces to fit into every area of your wardrobe, work or play. If you were the one who preferred Sporty Spice over Posh and comfort is a top priority for you, then this trend is one for you.

Back to the backpack The idea of swapping out your handbag for a backpack may give you flashbacks of high school, but pick up one in a structured leather-look, patterned canvas or bright statement colour and enjoy the advantages of ache-free shoulders and two hands free.

Classy kicks Team a pair of sporty fashion sneakers with leather -look leggings or your favourite skinny jeans and you’re good to go. Not only will your feet thank you, but there will be no worries about uneven ground or walking long distances and no excuses for not taking the stairs!

Sporty sweatshirts and the tee With the added benefit of keeping you warm in these chillier months, hoodies, crew necks and bomber jackets in structured and oversized fits, classic colours and printed are must haves for your 2015 winter wardrobe and when the weather starts to get warmer they also look super cute tied around your waist. No wardrobe is complete without a selection of basic tees. Loose fitting, tight fitting, V-neck, graphic, bright – the choice is up to you. Wear it tucked, or loose under a cardigan, blazer or peeking out the bottom or a sweater.

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YOU Magazine | 29

Fashion A

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Nude shoe $184.99 from Depeche Mode Boutique, East Street B Wish Montana Jacket on sale $179.99 from Depeche Mode Boutique, East Street C Wish

Hue Jumper $124.90 from Depeche Mode Boutique, East Street D Merion Mink Pink Jacket $299 from Sparrows, East Street E Merion Mink Pink Poncho $149 from Sparrows, East Street F Queen bee wrap from Sparrows, East Street G Moke Packable ‘Active Woman’ Zip Jacket. Warm, comfortable, breathable. Sleeves and sides stretchable. Available in majenta/black and orange/black. $157.50 from The Tin Shed, Rangitata H Moke Packable Duckdown Jacket with Hood. Flattering not fattening. Packs down to small carrier bag supplied. Available in black, red and blue. $189 from The Tin Shed, Rangitata I Moke Packable Duckdown Coat with Hood. Light and toasty! 90% duck down, 10% feather. Available in charcoal and black. $252.00 from The Tin Shed, Rangitata

30 | YOU Magazine

TIRED OF BEING

tired?

Are you worried because you know sleep is the foundation for all wellbeing, but you are not sure you get enough? The professionals at SleepDrops get asked all the time “How much sleep should I be getting?”. The simple answer is, if you awake refreshed, and can get through your day feeling fantastic, and you rarely get sick or feel overwhelmed or anxious ... and you have enough energy to do all you want to do, then you are probably getting enough. But if you’re like most people, you’re probably not getting enough, and the consequences go far beyond just feeling tired and sluggish the

CHICK FLICK MOVIE REVIEW

Wild

Wild is a biographical film based on Cheryl Strayed’s 2012 memoir Wild: From Lost to Found on the Pacific Crest Trail. The 2014 film stars Reese Witherspoon as Cheryl, a woman who is so lost after the death of her mother Bobbi (Laura Dern), that she dives headlong into destructive behaviour. After a divorce and a multitude of other mishaps and misfortunes, Cheryl decides to put her life back together and take herself on a journey along the Pacific Crest Trail – one of the longest and toughest next day. trails in the United States. According to global research company The film received rave reviews Gallup, 40 per cent of American adults get and I can see why, it’s refreshing to six hours or less per night. It would appear watch a movie with such a strong New Zealanders are not far behind. Insuf- female character at its centre, but ficient sleep has been linked to a wide on top of that, the movie has a variety of health problems. For example, sense of lightness to it. getting less than five house a night may There are many laugh-out-loud double your risk of heart disease, heart moments and also moments attack, or stroke. Research has also found where you want to shed a tear (if you’re a persistent link between lack of sleep a crier). and weight gain, insulin resistance, and Most importantly though, it’s an honest diabetes. story about life’s highs and lows and it demonstrates just how strong the bond Advertising feature between a mother and daughter can be.

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32 | YOU Magazine

DO MOSS AND LICHEN CREATE

problems? Grahame Kelly is this month’s prizewinner with the following question:

Does moss and lichen on fruit trees cause any problems and what product should I use to remove it? Also, what fertiliser should I use for pip and stone fruit trees? You have asked a good question, as many people are unsure of what lichen is. Lichen on any trees is actually a sign of clean healthy air and in no way does it have a negative impact on the growth of the tree. Some people do regard lichen as unsightly and wish to remove it, which is easy enough to do. If the lichen is on your fruit trees, a winter clean up spray of lime sulphur or cop-

a

SOMETIMES NATURE DOES US

Wendy Millichamp

GARDEN MEANDERINGS

per oxychloride applied in winter strength will very quickly remove the lichen, whilst also cleaning up any overwintering insects or diseases. Apply fruit tree and berry fertiliser in late October and reapply every six weeks through till December, recommencing again in late February through late April.

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We have one Daltons Email goodies@theguardian.co.nz with Daltons Premium Rose pack to give Rose packs in the subject heading, or write to away valued at RRP$95 and includes 2 x Daltons Rose pack giveaway, Nutrient Enriched ComBox 77, Ashburton. post, 1 x Daltons Premium CONDITIONS OF ENTRY: Rose Fertiliser, 1 x Daltons • You must provide a gardening question for the Daltons’ experts Premium Flower Bed Mix to answer. • Please include your address and phone number in email and let- and 1 x Daltons Premium ter options! Goldcote Rose and Flower • Giveaway entries must be received by July 27. Fertiliser PLUS a pair of For more information on Daltons products visit www.daltons.co.nz comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts.co.nz. All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published. Daltons post the prize to our lucky winner.

Yes, this article is called Garden Meanderings with Wendy and no I haven’t really been able to meander around my garden of late. You see nature decided to not only paint the tip of our Mt Somers and the foothills white, it created a blanket of white across the plains and up to our front door. It came down fast and heavy and three weeks later we still have one lawn covered in impacted snow. But let’s go back to the beginning. At about 2pm on Thursday, June 18, I was at the Methven Resort on the third floor speaking to the Methven Garden Club ladies when the beautiful white flakes began to fall. I came home from Methven in blizzard conditions and I was very grateful when I drove carefully into our driveway at the lily farm and parked the 4WD. The next morning after the snow I took a photo of the sun coming up behind the snow-clad garden. As with many things in life, snow has good and bad effects. For some it’s fabulous and welcomed – skiers, tobogganists, snowboarders, iceskaters, curlers and then there are the power cuts, generators, snow-raking, feeding stock, firewood, clearing and grading roads, clearing paths and driveways etc. The weight of the heavy dump in June meant most of our ornamental trees broke one or more branches, some huge. Initially it was hard to see the damage that’s been created because accessibility was difficult. We had cleared a small pathway to the garage, the woodshed and to the Ginny’s kennel (our golden lab). Even some of our fir and pine trees were damaged. The days of snow are a wonderful time to be inside, fires roaring, soup, coffee curled

up with a good book. Like the aftermath of the severe winds we had a year back, the snow too can be destructive. I always try to see the positives and once again I say “hallelujah for chainsaws”. With blade sharpened, oiled and topped up ready to fire, Dave the Man started his attack on the broken branches. He started around the house first.

W ing I’m sp F aro de da sm

US

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o -

favour

With lots still to do, I am already dreaming up what gorgeous plants and bushes I’m going to plant in the newly-found spaces – hydrangeas, fushias, a fernery? Finally this week I was able to meander around our garden. It was with sheer delight that I reached our gorgeous winter daphne shrub – daphne bhlua. I could smell the fragrance before I saw it adorned

with beautiful florets. This delightful, upright shrub produces dense clusters of sweetly fragrant pale pink flowers in the winter. It tolerates sun or semi-shade in moist fertile soil. I love it, it’s great to pick and take to friends when nothing else is flowering. The first of our large naturalisation of english snowdrops too are starting to open galanthus Plicatus. This week I purchased some bright yellow and blue polyanthus. I was going to put them in a pot or two to brighten the decking. I had a change of heart because I thought they might get frosted, so I have placed them along my kitchen windowsill on blue and white saucers. They look lovely I must say. Although winter may have taken its toll on some of our gardens, it has also probably done some of us a favour. Light the fire, spice up the mulled wine and get dreaming about what you will plant in your garden of paradise next. Cheers, Wendy P Millichamp Floral Designer www.lilyfields.co.nz

YOU Magazine | 33

Left – Morning glory at Mt Somers’ Lilyfields. Centre – Winter daphne. Right – Winter garden scene in Lilyfields’ garden. PHOTOS WENDY P MILLICHAMP

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YOU Magazine | 35

Essentials

MUSIC REVIEW

I Don’t Want to Let You Down If the name Sharon Van Etten sounds familiar, that’s because she was the singer who brought diehard fan John Campbell to tears on live television after surprising him with a performance on Campbell Live (RIP). The 34-year-old Brooklyn native is a veteran of the indie/folk scene, although she has mostly flown under the radar here in New Zealand. Her unique, raspy vocals and poetic lyrics are reminiscent of an edgier Birdy or stripped back Florence Welch of Florence and the Machine. On her new EP I Don’t Want To Let You Down, Van Etten has an edge of bitterness as she weaves a narrative that sees her moving on from a toxic relationship and embracing her own flaws. The title track has Van Etten highlighting her insecurities while piano ballad I Always Fall Apart sees her stripped back and vulnerable as she croons “It’s not my fault it’s just my flaw, it’s who I am”. The songs take you on a haunting, painful and raw journey, but it’s one that you want to keep coming back to time and time again.

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With technology ever changing previously you would purchase a travel sim card prior to departing New Zealand or on arrival into a country purchase a local sim card. However now with WIFI so readily available worldwide these things are no longer as widely used and people much prefer to retain their own number. I thought we would share with you some of the gadgets the team and I use to make life easy when travelling. First and foremost you need our House of Travel App. If offers you: • A trip countdown to the big day of departure • Your full holiday itinerary at the tap of a finger • Inspirational destination guide including what to see and do on your trip. • A secure locker to store valuable information • A photo album and journal that you can

share with your friends and family as you travel • Access to purchase amazing deals in your chosen destination while travelling • An easy way to contact your travel spe-

cialist when you’re travelling • Much more! When you head overseas you need to turn off your data roaming so you don’t come home to a big bill! There are a

couple of Apps that the HOT team use including WhatsApp and Viper when they have access to WIFI. These Apps allow you to message home and also call if you need to. Then of course you can use Messenger in Facebook. All are fantastic and easy ways to keep in touch and let everyone at home know what you are up to. What you use really depends on what you feel comfortable with. Another great tip is remember to take an adaptor for the country you are travelling to and because we travel with several gadgets take a power board then you only need the one adaptor and you can charge your phone, tablet and camera all at one. Your friends, family and colleagues can still text you for free but if you reply to their text you will be charged depending on your plan and where you are. All of the above technology does require you to have a smartphone and you can pick these up at a reasonable cost as you don’t need the latest and greatest to have access to these apps. Hope these little gems of information help you in planning what gadgets you will take on your next trip and remember you need to download these before leaving home. Advertising feature

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