magazine

MEET OUR FIRST FEMALE

firefighter

PHOTO TETSURO MITOMO/GRAPHICALLY ALTERED BY LISA FENWICK

FEBRUARY 14 2015

you

2 | YOU Magazine

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Editor’s note

magazine

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who’s out and about?

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Ashburton’s first woman firefighter

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it must be love

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10 tips to help you lose weight

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garlic recipes from Marg Brownlie

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4-ingredient recipes and giveaway

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surf’s up dude!

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what’s hot in fashion stylish summer lippy

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Rolleston a hidden treasure

Welcome to the February edition of YOU magazine and happy Valentine’s Day. Let’s hope you get spoiled by the men and women in your lives. We have loads of great stories from readers this month on how they met their partners and it’s nice to see many of them saying they are more in love than ever, even years down the track. It gives me hope! Also this month, we have recipes, tips and giveaways and the YOU team hopes you enjoy the February issue. Thanks for reading and we’ll see you next month. Cheers, Lisa Fenwick YOU magazine editor

B2B: Make your own margarine

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Big Little Theatre concert

PHOTOS TETSURO MITOMO 230115-TM-081

Above – Nigel and Michelle Hosking. Below left – Doreen and Malcolm Nell. Below right – Lynley Tavendale (left) and Sylvia Junovich.

Drought-resistant plants and gardening giveaway

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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 230115-TM-082

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

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

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YOU Magazine | 3

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Above – Connor and Dana Leadley.

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4 | YOU Magazine

rari

ASHBURTON’S FIRST FEMALE FIREFIGHTER

Terrilee Montgomery is Ashburton’s first female firefighter – a title she’s surprised, but proud, to wear. Erin Tasker reports.

When Terrilee Montgomery moved to Ashburton two years ago, she had no idea she’d soon be making history in her new home. Terrilee is Ashburton’s first ever female volunteer firefighter, a title that surprised the 30-year-old. That’s because she’s not new to the job; she’s been a firefighter for a good few years now. She knows that women can just as easily be firefighters as men, so the fact Ashburton had not had one female in its ranks in its 200-odd years was amazing to her. Originally from Taumarunui in the North Island, Terrilee first joined her home town’s volunteer fire brigade when she was about 22. It wasn’t a big deal to her; it was a sort of family tradition, with three aunts and a cousin already having been firefighters. There was already a handful of female firefighters in the Taumarunui brigade, Terrilee said. It wasn’t so much a case of women not wanting to take on the role in Ashburton, it was more a case of there not being any space. Ashburton’s brigade – with a long, proud history – is packed full of firefighters with many years of experience under their belts, meaning vacancies haven’t come up often. Terrilee was keen to ensure her name was in the hat if vacancies did come up though. She’d joined the Taumarunui brigade to help her community and she was keen to do the same in Ashburton. When the Ashburton brigade was given permission to take on five new firefighters late last year, Terrilee’s name was high up on that list with her previous experience. continued next page

YOU Magazine | 5

TO HELP NEW COMMUNITY

Above – Terrilee Montgomery relaxing with her new firefighting team at the Ashburton Fire Station. Left – Geared up and ready for action, Terilee Montgomery.

from P4 They knew Terrilee – who works in the frozen foods department at Ashburton Countdown – was keen. “Alan, the chief here, does merchandising for Speight’s and as soon as some of the other staff realised I was looking to get into the fire brigade they introduced us, and I’ve been pretty much hounding him ever since,” Terrilee said. Now, she’s officially on board with the brigade and learning a lot. “So far it’s really going good. I’m getting

on well with all the guys and there’s just so much experience in there,” she said. It was a desire for a change that made Terrilee move south to live with an aunty two years ago. That aunty has since moved away, but Terrilee has stayed and between work, fighting fires and playing football for the Ashburton women’s team, it was starting to really feel like home, she said. It was a big move for a single girl from Taumarunui, but one she hasn’t regretted. continued next page

6 | YOU Magazine

from P5 “I had never seen the South Island, so it was like going overseas for me,” she said. Taumarunui’s population is around 5000, compared to the around 32,000 in Mid Canterbury. She’s gone from a brigade which attended around 40 call-outs a year, to one which now regularly attends more than 400 a year. She’s already noticing the increased frequency with which her pager goes off,

but she’s looking forward to the challenge. In her first brigade, the bulk of the call-outs were to motor vehicle crashes, but in Mid Canterbury she’s going to find the call-outs more varied. There will still no doubt be the odd strange one – the oddest she’s had so far was rescuing a dog from under a house – the ones with the happy endings and the ones with the not-so-happy endings. There have been call-outs which have

stood out in her mind over the years, but she doesn’t like to go into detail. “There’s some that have stayed in my mind, but they’re not pretty,” she said. It’s all part of being a firefighter though; you’ve got to take the good with the bad, and the strange and unusual. These days, when people need help, calling 111 and asking for the fire brigade is often their first port of call. “It comes with the territory of regularly being the most trusted profession I

guess,” she said. About five years into her firefighting career, Terrilee took a break for a couple of years, but she was keen to re-start it in Ashburton. She’d missed the camaraderie. “They are like your family and seeing as I don’t have any family here, I was really keen to join,” she said. “I was a little bit apprehensive when I realised I was going to be the first female, but I think I fit in well with them.”

YOU Magazine | 7

Ashburton’s Terrilee Montgomery at work at Countdown Ashburton (left) and in her new role helping the community as our first ever female firefighter.

PHOTOS TETSURO MITOMO

She headed back to the North Island for a couple of weeks early in the New Year and the difference between her old and new brigades was evident. “When I left here we were sitting at about 22 call-outs for the year so far, and by the time I came back my former brigade had only had four.” Being a volunteer firefighter in such a busy brigade requires an understanding employer and fortunately Terrilee has found that at Countdown Ashburton.

The store manager there, Jeremy Samuels, is a volunteer with St John, so he understands that when she’s needed, Terrilee may have to go. She won’t be able to make every call, but that was part of upping the numbers from 30 to 35 at the Ashburton brigade; sharing the load more. When work and football allow her to go, Terrilee will be there. She’s proud to be Ashburton’s first female firefighter and is keen to help her new community.

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10 | YOU Magazine

IT MUST BE

love

The most romantic day of the year is upon us and over the past few weeks, some Mid Cantabrians have shared their personal love stories about how they met their spouses.

THE SOPERS MET ONLINE by Toni Williams

Open, honest communication a decade ago led Ashburton woman Rebecca Soper to her future husband, Aaron. The couple met online in 2005. It was a time before Facebook and online social sites like NZ Dating and Bebo were the “in” thing. A recent arrival to town, Rebecca wasn’t searching for love she was “just looking, seeing what was out there”. Aaron was studying in Dunedin but had family in Ashburton. One message led to another and soon Rebecca and Aaron were corresponding over email, text and messaging. “They were big emails, I found out all sorts before we’d even met,” she said. There were just a couple of telephone calls before they anxiously met in person. And it was a carefully staged event with thoughts of safety first, she said. “I nearly cancelled (the meeting) four or five times,” she said. It was a nervous time. However, Rebecca and Aaron had an instant connection and spent their first night face-to-face talking, watching movies and playing cards. “It was real casual, he turned out to be very nice.” Their long-distance relationship continued when, just after meeting, Rebecca took a job offer in Rarotonga. However, not deterred, Aaron won a travel prize and visited. Their second meeting cost him $1000 when he missed the return

flight and had to pay his own way home. By 2009, Rebecca and Aaron were able to settle in the same place and finally moved in together in Wellington. They got married in November, 2012, and have been happy, in each other’s company, ever since.

Above – Rebecca and Aaron spent months talking online before they met in person.

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ONLINE SAFETY TIPS Rebecca says when people met others online they need to take some precautions because for every nice person they meet online, “there are some strange people out there”. Her top tips are: – If you get a weird feeling from them, or feel like something is off, don’t pursue the relationship. – When you are talking to them – or messaging – ask lots of questions. She says cover stories, or those created, generally fall over under the details. – Ask for a couple of different photos, don’t just rely on their profile photo. – And if you agree to meet, make it in a public area and take a friend for support.

Above – Amy Finn met husband Leon 14 years ago at Mt Cook and the couple now has two sons.

A CHANCE MEETING by Daisy Hudson

Top right: Aaron and Rebecca had their second face-to-face meeting in Rarotonga. Bottom right: Rebecca and Aaron Soper on their wedding day November 2012.

PHOTOS SUPPLIED

When Amy Finn went to a Mt Cook pub one night in 2001, she had no idea she was about to meet the love of her life. Her now-husband Leon was in town working as an extra on the Lord of the Rings films when he decided to take a break from set and wind down at the local bar. Amy thought Leon was “a bit of a hottie” when he walked through the doors of the pub that night and she knew she had to get to know him. When Leon and his

friends started playing darts, Amy and her friend went over and introduced themselves, and wound up playing darts and talking with them all night. Three weeks after that fateful night, Amy took him home for her 21st. Thirteen years after their first meeting, the couple married in July last year. When it came time to choose a honeymoon location, the couple amped up the romance by returning to Mt Cook, the place where they shared that initial spark. The couple have two children, aged 8 and 12.

12 | YOU Magazine

LOTS OF

love

MONIQUE Monique Stevens-Clark met her husband eight years ago through a personal ad in the buy, sell and exchange. “I had written an ad, he was at the time looking for a good woman for his mate, came across mine and said I’m going to write this number a letter, which he did.” Monique says the letter made her laugh when she got it days later. They talked regularly on the phone and when they finally met they “hit if off right away”. “Today we are married with five children. “He’s my soul mate,” she says.

CHARLENE Charlene Bryant liked what she saw when she met her future partner at a friend’s house. “I said ‘oh he’s cute, who’s that’?” However, her friend told her not to go there as he was her brother’s friend. A few weeks later they met at a lake and started talking while swimming. Charlene gave him her phone number which led to a movie date. Four years later “we have a strong relationship and a gorgeous daughter”.

HARMONY Harmony Cassidy was in another relationship when she met her current partner through her best friend. He was her best friend’s cousin. It was not until Harmony’s relationship ended, that she pursued her feelings. “We have been together eight years now and have two beautiful girls,” she says. “I love him the same now as the first day I met him.”

JANE

GAYLYN Gaylyn Spies was sweet 16, and just friends with her future husband before either of them realised it was more than a friendship. It was brought to light by the then girlfriend of her future husband. “My (future) hubby and I were friends and he had another girlfriend (but) cos he always talked about me, she asked him if he was in love with me.” It made him stop and think. “He said ‘yes I think I am’.” “That was almost 17 years ago ... We’ve now been married just over seven years and have two kids,” Gaylyn says. “Our marriage has survived a lot, including moving to New Zealand three years ago.”

KYLIE It was fish and chips that brought Kylie Burrowes and her husband together. They met at Mr Chips when she was 15 years old. “He told my cousin that he thought I was a spunk,” she laughs remembering. Twenty-seven years and two children later “still madly in love”, she says.

TONY

Love at first sight gripped Jane Naish when she met her husband, Tony, at the Hotel Ashburton more than three decades ago. They were both with separate groups of friends but got to talking and found they shared a similar sense of humour. Twenty-seven years of marriage and three children later, they still have a lot of fun together. “It was love at first sight, (we’re) very much in love today as we were then,” Jane says. “We have many laughs and do many silly things together.”

YOU Magazine | 13

ROMANTIC WEDDING DAY FOR

Jo and James by Toni Williams

Jo Foster and James McCloy are tying the knot today – Valentine’s Day – but not because of the romance of the day but because the number 14 has significance for them as a couple. James said the first time they went out on a date it was on a Valentine’s Day in Invercargill. They also both have birthdays on the 14th, “so the 14th became a special date”. “We were engaged on November 14, 2013, and so it was very fitting after all these years to finally be getting married on the 14th of February – seven years to the day. “We didn’t think family could have waited 14 years, so we had to do it in half the time,” James said. The couple initially met through different advertising work assignments. It was a meeting that was to have a lasting effect. “We firstly became great friends and then very much fell in love. (We) both work extremely hard and long hours, but we truly understand one another,” he said. Jo was selling advertising for the Guardian back in 2002 and James’ company wanted to do an advertising feature. “We spent half a day taking photos and

Jo Foster and James McCloy get married today in front of family and friends. The number 14 has significance for them as a couple.

PHOTOS SUPPLIED

I always remember this smiling, laughing lady who was wearing totally impractical shoes for walking through crops and muddy potato paddocks. Even today nothing has changed,” he said. But while the morning session went smoothly, the four hours’ worth of photographs taken were accidentally wiped by a fellow colleague. He always thought Jo was “a fantastic lady”, but that was where it stayed.

When James changed jobs and needed an advertising feature, he thought of Jo who had since set up her own business, JFM, and advertising again brought them together. “Through work and then through sad times we became very good friends and suddenly realised ‘wow there is a lot more to this’,” James says. Jo will have little trouble fitting into the McCloy clan, even sharing the same name

as James’ sister. “My sister’s maiden name was Joanne Elizabeth McCloy and now we are going to have another Joanne Elizabeth McCloy,” he said. The couple wed today in front of friends and family in the “amazing garden” of Jo’s mother, Joy. “We are very lucky to be surrounded by supporting families and friends from all over the world on our amazing day,” he said.

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14 | YOU Magazine

extra

10 WAYS TO LOSE THOSE

FESTIVE KILOS

It’s that time of year where the Christmas festivities are over and the year has got a move on and routines are kicking back in after the hot summer holidays. So no excuses are left to shy away from putting our mind and body to the test in achieving the goal of dropping those kilos that you have been wanting to do for so long. There is no diet that is easy for you to maintain long term other than taking charge of your everyday eating regime and curbing some over-eating here and there and acknowledging what you are eating and asking yourself is it really okay and am I eating good healthy options with a few treat foods here and there. So here are 10 tips to help you with your healthy eating regime: 1 – Make sure you eat when you are hungry. If you wait too long or skip a meal you are bound to overeat at the next one. That is something your body will naturally do for you, crave the food it missed out on earlier. 2 – Make the time to exercise at least 20 to 40 minutes a day. If this is too much then three to four days a week do something you

Jane Logie

NATURALLY YOU

enjoy, like a brisk walk or swim. 3 – Keep cakes and biscuits to a minimum in your weekly food intake. Try to keep them more as a treat as apposed to replacing a proper meal that the body requires to sustain itself. 4 – Include more fruit and vegetables in your daily diet. This type of dietary fibre will help to fuel the body more efficiently and aid with maintaining healthy blood sugar levels over a longer period of time, helping you feel fuller for longer. 5 – Alcohol is a high-calorie beverage so reducing your daily/ weekly consumption can help immensely to

6 –

7 –

8 –

9 –

avoid those hidden calories that you may not be aware of. Having three to four alcohol-free days can really help in a powerful way. Avoid using additional refined sugar, such as in coffee and tea. With your morning porridge, replace sugar with honey for a sweet addition if desired. Keep meal sizes to a smaller to average size and don’t go back for that second helping. It can really make a big difference in avoiding adding on those extra kilos. Piling too much food on your plate can be an important contributing factor. Eat a larger breakfast, definitely don’t skip this meal and eat a decent-sized lunch. Consume an average-sized meal for dinner. Remember you will be sleeping not long after dinner and you don’t need the fuel, whereas after breakfast you need the energy from food to fuel you through the day. Stop and take some time out to sit quietly and chew and enjoy the food that you are eating. Don’t inhale it on the run as it will

then not be digested properly and broken down correctly. You will feel fuller more quickly than if you don’t chew your food. 10 – Be kind to yourself most of all and take control of your eating, don’t let it control you. A few treats is quite normal and don’t punish yourself if you slip up every now and again, as this is what eating in moderation is all about, rather than some strict diet that you have to stick to every day. The above guidelines are to assist you with your daily eating regime that can help you look, assess and change how you may be eating, what you may be eating, and ways to correct this. You may now be able to move forward in losing those extra Christmas kilos that you gained or those kilos that have been there for some time and been unable to shift. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven

YOU Magazine | 15

Frozen berry delight dessert 1 banana 4 handfuls blueberries or mixed berries 1/4 – 1/2 C yoghurt 1t honey, slightly warmed – Blend all the ingredients together until smooth. – If you use 1/4 cup of yoghurt it will give you a thicker consistency and 1/2 cup of yoghurt will give you a thinner consistency. – Once blended serve in a cup or a small bowl. – Best time to enjoy this dish is as a dessert after dinner. – Serves 2. Recipe and photograph Jane Logie

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16 | YOU Magazine

OUTSMART

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HEALTHIER

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Highlights MAXINE WHITING

DESTINATION

In December our daughter travelled to Cambodia and Vietnam with friends and this is some of the sightseeing highlights Hayley experienced along the way.

CAMBODIA

Number one priority when in Siem Reap; visit Angkor Wat at sunrise. Organizing a tuk tuk (local taxi) for the day is the way to go. Having a driver who speaks good English is key for learning the history behind Angkor Wat. The day can be spent experiencing the sun rising over the magniﬁcent

temples and exploring them at your own pace. The Floating Village on the Great Lake Tonle Sap is another place to visit. On this tour you can – visit a school, crocodile farm and floating mangroves. It is amazing to see how this village lives and creates their life whilst floating! Visiting the killing fields at Choeung Ek, Phnom Penh was an extremely interesting, educational and emotional experience. You tour around the fields is self-directed with an audio tour and map. The audio contains explanations of the significance of each site and testimonials from those who survived the genocide and those who lost loved ones.

VIETNAM

The best way to see Ho Chi Minh – Back of the Bike Tours. This action packed half-

YOU Magazine | 17

OF CAMBODIA AND VIETNAM

day experience has you on the back of a scooter with a guide who most importantly speaks great English and is a safe driver. They are also full of knowledge and love talking to you throughout the day. They take you through the back streets (with the million other scooters) to experience fresh markets, temples, landmarks, and delicious local street food. Sighseeing in Nha Trang took the form of an island hop and snorkelling tour on the “Funky Monkey” boat. A fun day with swimming, jumping oﬀ the boat, snorkelling, lunch and a ﬂoating bar in the afternoon. Dalat is beautiful, the rivers and countryside surprisingly resemble New Zealand. We went canyoning – abseiling waterfalls, free jumping and exploring the forest and the river. This is a great active day, safe with awesome views and a bit of adrenalin!

Another option to see the wider views of Dalat is to hire motorbikes and tour guides. The Dalat countryside contains many beautiful waterfalls, temples and coﬀee plantations. The guides are really interested in teaching you as much as they can about their country and its traditions. Although the English may not always be perfect it is an interesting and fun way to get around and see the sites. All of these sightseeing options were inexpensive, ranging between US$10 and US$20 for the day including the English speaking guides. This is just of few of the fun sightseeing options Hayley experienced over her month long trip. If you would like to hear more about her travels call in to House of Travel. Advertising Feature

18 | YOU Magazine

garlic

KEEP THE

The bounty of my garlic harvest in January was abysmal. I’m not very proud of it at all, but fortunately this isn’t about my skills as a gardener, but all about this 5000-year-old wonder herb. As you probably know, garlic is related to the onion, but has the most incredible reputed history for curing ailments. Not the least of which respiratory problems, parasites, poor digestion and fatigue, according to Hippocrates. The list goes on but at the moment I am more interested in what it achieves in the culinary world. Garlic unfortunately gets a bad rap at times because of its pungency, but I can assure you, it brings food to life for me.

COMING

Vege filo parcels Marg Brownlie

FOR FOODIES

Makes 2 generous filo parcels

1 whole clove of garlic 250g pumpkin cut into 1” cubes 250g kumara cut into 1” cubes 1 red onion cut into wedges 1 zuchinni cut into 1” rounds 1T olive oil (You can put any vegetables you like into this recipe, be adventurous)

My first recipe is one I created for the Olive Branch in Kaikoura after putting much thought into having some originality around the presentation of vegetables to – Sprinkle garlic with a little olive oil and go with mains. You could also use this as wrap in tin foil. Put on same tray as a vegetarian dish and serve with a green vegetables while they are baking. The salad. Enjoy! garlic will need a little longer than the vege, about 45 minutes. – Place the vegetables in a roasting dish with the olive oil and mix well so all the vegetables are coated in oil. Season with a little salt. – Bake in a pre-heated oven at 180°C turning regularly until the vegetables are tender. About 30 minutes. – While the vegetables are baking, make the sauce.

Curry and roasted garlic sauce: 40g butter 2T flour 1t good-quality curry powder 1 1/2 C milk salt and pepper to taste

– Melt the butter in a medium-sized pan. Add flour and curry powder and cook out for a couple of minutes. Slowly add the milk using a whisk to stop any lumps forming. When the sauce begins to simmer add the unxious, sweet innards of the garlic you have already roasted. It will be sweet and sticky and give this sauce the most amazing flavour. – When the sauce has cooled a little add the cooked vege and stir to combine.

An abysmal garlic crop this year.

PHOTOS MARG BROWNLIE

Assembling the parcel: – You will need a packet of filo pastry and 50g of melted butter. – If you are not familiar with filo pastry it is a pastry you will need to work very

quickly with. – Cover with a tea towel when you have opened the pastry out on to the bench. – Take your first piece and brush with melted butter. Layer another sheet of pastry on top and brush again with melted butter – After your third layer of pastry you are ready for the filling. – Put four good heaped tablespoons of the filling on to the pastry and wrap like a cigar. – Pop on to a baking tray and brush with melted butter. Continue until the filling has been used up. Depending on how big you make them is how many you will get. – Bake in a pre-heated over at 220°C for 25 minutes.

Garlic aioli

Everyone needs to know how to make a good-quality garlic aioli. It is so easy, so there’s no need to bring it home off the supermarket shelf. The end result is far superior!

1/2 small clove garlic, peeled sea salt freshly ground black pepper 1 large free-range egg yolk 1t Dijon mustard 570ml olive oil lemon juice, to taste

– Smash up the garlic with 1t salt either in a mortar and pestle or with the side of knife on a chopping board. – Place the egg yolk and mustard in a bowl and whisk together, then start to add your oil in a very slow stream. If you add it too quickly at the start the mixture will split, so be vigilant. (It helps to have someone holding the bowl for you while mixing). – When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic. To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed. If you have a little fresh basil in the garden you can add it to the aioli. Great with freshly pan-fried fish.

YOU Magazine | 19

Pickled garlic

Vege filo parcels.

A great way to use up your – hopefully – more prolific bounty than my own is to pickle your garlic. Used on an antipasta plate or chopped into a salad or pasta dish, it is not as pungent as you would think in this form, but you are still getting all the goodies. 1C garlic cloves, peeled, cut in half if large 2/3 C water 1/3 C white or red wine vinegar 1/4 C sugar 1 1/4 t flaky sea salt 1/2 t whole black peppercorns 1/2 t mustard seeds 1/2 t fennel seeds 1/2 t chilli flakes – Bring a small saucepan of water to a boil over high heat. Add garlic and cook for three minutes; drain. Transfer the garlic to a 2C glass jar that has been sterilised. You can use any other container, but must be heat-proof and able to be sterilised. – Combine 2/3 C water, vinegar, sugar, salt, peppercorns, mustard seeds, fennel seeds and chilli flakes in a small saucepan. – Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the hot pickling solution into the jar. Let cool to room temperature. Cover and refrigerate for at least eight hours for the flavours to develop.

A taste of the good life Imagine the smell of delicious hot cross buns around your home... sweet, tasty, spiced bun made with raisins... and dripping with butter... Easter is coming - It’s time to enjoy hot cross buns! Sims Bakery makes traditional loved hot cross buns for you to share with family and friends.

Delicious Hot Cross Buns $6.60 for 6 yummy hot cross buns

Does it get better than that? No...

123 Main South Road Ashburton

20 | YOU Magazine

choice

READER’S

With the tomato season in full swing June Bruhns sent in this recipe to share with readers. She said it’s one of the nicest tomato sauce recipes around and is at least 52 years old. It came out of an old Country Women’s Institute recipe book and June loves it because it’s simple and allows the true flavour of the tomatoes to come through. “It’s very tasty,” she said.

Pure red tomato sauce

2.7kg tomatoes 800g brown sugar 1 1/2 T table salt 2C malt vinegar 50g whole allspice, in a muslim bag or similar (June prefers to use pickling spice. If you like it spicier add more spice)

– Place tomatoes in bowl and cover with boiling water. Leave for 1 minute then peel. – Chop up and place in saucepan with rest of ingredients. Boil for 1 1/2 to 2hrs or until liquid is reduced. Put in blender or food processor to puree. – Bottle and seal. – Makes approx 4 x 500g jars.

Atkins

Created for Kiwi tastebuds, Atkins Nutritionals’ newest sweet-treat – the Atkins Endulge Chocolate Break – contains 75 per cent less sugar than regular chocolate-coated wafers and only 2.6g of carbohydrates per bar. The Atkins Endulge and Advantage range are for those wanting to reduce their sugar intake, lose or maintain their weight or simply lead a healthier lifestyle without giving up the simple pleasures. These bars are an excellent “smart snack” option for when your sweet cravings come knocking. Visit www.atkins.com for more information on Atkins products.

GIVEAWAY The Guardian is giving away THREE Atkins Nutri-

GIVEAWAY tionals’ prize packs featuring the new Atkins Endulge Chocolate Break, Milk Chocolate Bar and Atkins Advantage Chocolate Brownie Bar along with a new step-by-step eating guide and a one week meal planner to three lucky Mid Cantabrians.

RULES AND ELIGIBILITY:

HOW TO ENTER:

All entries must be received by February 28 Drawn: March 2

Email your name, address and phone number to goodies@theguardian.co.nz Or Send your letter to YOU editor, PO Box 77, Ashburton Please include the name of the competition (Atkins giveaway) somewhere prominent in the subject line or on the envelope.

1 entry per person and per household Guardian staff and immediate family members are not eligible to enter.

The prize packs will be sent directly to winners and names will be published in the March 14 edition of YOU magazine. Prize provided by Atkins YOU magazine and the Ashburton Guardian do not endorse any particular diet or their products.

WHAT YOU CAN DO WITH JUST

Food and finance go hand-in-hand. Kim McCosker, wife, mother of three young boys and co-author of the 4 Ingredients books, comes to the rescue with easy and cheap recipes.

Fried chicken

YOU Magazine | 21

INGREDIENTS

My boys request this weekly and given that it is “flash-fried” and then baked it is a much healthier alternative to the fried chicken we buy from a drive-through.

8 pieces of chicken, remove excess skin 2C (500ml) buttermilk 2C (350g) plain flour, seasoned (see below) 1 litre peanut oil (as it has a high smoke point)

– Place chicken pieces in a bowl and cover with buttermilk. Cover and refrigerate for at least 4 hours or overnight. – Preheat oven to 180°C. Remove chicken from buttermilk, shaking off excess. Toss in flour. Then repeat (doing this twice will result in a yummy crispier coating). – Heat oil in a deep fryer (or in a deep saucepan). When hot, add 3 pieces at a time and cook for 6 to 8 minutes or until a nice rich, golden brown. – Place on a wire rack over a baking tray. When all the chicken is fried, place in the oven and bake for 15 to 20 minutes or until cooked through. – Serves 4 – My favourite fried chicken seasoning: Take 2C plain flour and place it in a bag. Add 1T Chinese five spice and 1t chilli flakes. Season with sea salt and cracked pepper and shake to combine.

Pineapple tart

1 sheet short crust pastry 400g can crushed pineapple 1/4 C (60g) custard powder 1 1/2 C (375ml) milk

– Preheat oven to 180C. Lightly grease a 20cm round tart dish. Line it with pastry and trim any overhanging with a small, sharp knife. Use these off cuts to build up any sides that don’t quite reach the rim of the dish. Prick the pastry bottom all over with a fork. This helps stop the pastry from “bubbling” during cooking. – Bake for 12 minutes or until lightly golden, remove and cool. – Meanwhile, gently boil the crushed pineapple and its juice in a saucepan. Remove from heat and allow to cool completely. – Mix together the custard powder and milk until smooth and add to the cooled pineapple. Stir over a low heat for 10 to 15 minutes, or until nice and thick. Pour into the pastry shell. Set in the fridge for at least 2 hours. Serves 8 – Tip: Decorate with fresh whipped cream and fresh fruit or lavender leaves.

22 | YOU Magazine

TWO HEADS ARE

bett

Most Mid Cantabrians know Bayleys Canterbury residential sales team Debbie Boon and Mick Hydes. They are an established sales duo in town. However, behind the professional front, they lead very separate lives. Toni Williams found out a bit about the individuals behind the residential sales team. Debbie Debbie Boon has lived in Ashburton for more than three decades: 35 years to be exact. She and husband Paul own a slice of heaven just outside of town at Lake Hood. It suits them just ﬁne as they “love the lifestyle out there”. There is nothing more enjoyable than a chilled glass of wine to unwind, away from the hustle and bustle of everyday life. Together they have two adult children: Gemma is 22 and an architectural designer. Younger sibling Liam is 17 and is an apprentice diesel mechanic. Debbie sells residential property but the couple also own a family business:

Ashburton Engineering. “We run it together with the help of our awesome staff of nine,” Debbie says. She also does administration there. Lake Hood may be home, but Debbie and Paul enjoy fishing and have a base at Rangitata. “Outside of work we love to go to our caravan which stays at Rangitata over the fishing season.” And while Paul has played golf for years, Debbie has also recently picked up the golf clubs. She and Mick sponsor the odd golf tournament so it was just a matter of time. “I am really enjoying it when I get the opportunity to play,” she says.

Mick Mick Hydes has lived in Mid Canterbury for most of his life. Although he spent time in Western Australia and then Queenstown, he was always going to return to his hometown. He is married to Sanae and the couple have an auspicious wedding date of 12/12/12. Mick also has two adult sons: one lives in Winton and the other in Perth. Outside of work, Mick enjoys getting back to nature and tramping. “I guess tramping the great walks of New Zealand is a passion at the moment,” he says. There are nine such walks listed through the Department of Conservation.

A YEAR OF GREAT RESULTS! Mick and Debbie have now been with Bayleys for just over a year, and achieving some excellent results for their customers. They are prepared to take on a challenge and are committed to great customer service. If you are thinking of selling your biggest asset call us today for a free market appraisal and become one of our success stories.

Whalan and Partners Ltd, Bayleys, Licensed Under the REA Act 2008.

Debbie Boon M 027 448 4006 B 03 307 7377 debbie.boon@bayleys.co.nz

Mick Hydes M 027 437 9696 B 03 307 7377 mick.hydes@bayleys.co.nz

They are well established tracks that take walkers around some diverse and spectacular scenery including native forests, lakes and rivers, rugged mountain peaks, and gorges and valleys. They take a fair bit of physical capability. However, Mick is focused and is targeting the southern Routeburn Track – a 32km track across the Southern Alps crossing Mt Aspiring National Park and Fiordland National Park. “We are currently training for the Routeburn Track, which is a three-day tramp,” he says. “Training involves walking the river track to Lake Hood and back some weekends and up the Mt Hutt Road on others. “We have also trained on Mt Somers, Awa Awa Reserve and little Mt Peel,” he says.

ter

YOU Magazine | 23

THAN ONE

While Mick enjoys tramping, life outside work is not all physical. He also enjoys the creativity of pottery and gardening. If he gets a chance to unwind and relax Mick says it’s generally through reading, watching a clip about pottery, or socialising with good friends. And if the physical and creative side of Mick were not enough, he is also a passionate member of the Tinwald Reserve Board, helping to preserve the facilities and its many leases. “The Tinwald Reserve Board is a group of volunteers who are passionate about the Tinwald Reserve which includes the Tinwald Domain, Ashburton Holiday Park, Tinwald Pool etc.” There are a lot of leases to cover the wide range of activities that use the Tinwald Reserve including the members of the Tinwald Golf Club, The Plains and the Vintage Car Club.

Business While they have different interests, Debbie and Mick have established a working partnership that brings their individual personalities successfully together. Property sales is a tough business that needs focus and determination, Debbie says. Every agent has their own style. “Some are extroverts, some are more laidback. Some are fun and flamboyant, some are cool, calm and collected,” they say. “We are a bit of a mixture of all of these. “It’s a hard business and it takes a lot of attention to detail and a commitment to great customer service. “We have worked together at Bayleys since November 2013 and we get along like a house on fire. “We like the fact that there is two of us

to bounce ideas oﬀ, two diﬀerent ages and genders,” they say. Their clients get an added bonus with two agents working on their needs. Plus there is always one of them on deck with holidays planned accordingly.

Debbie and Mick have sold a range of properties including those in need of work, through to those beautifully ﬁnished. They have good client testimonials. They also enjoy the challenge - whether

it’s advising someone on what to do to make their property marketable or helping someone ﬁnd their ideal property. “We will take on any property, challenging or not,” Debbie and Mick said. Advertising feature

24 | YOU Magazine 20

Chef Chef JOSE Lisa Fenwick

CHEF WITH A

FOODIE

J OJ SOES E

Combine classy and substantial food with style and practicality, and you have just summed up the Clearwater Restaurant’s new menu. Chef sister Marg and myself were lucky enough to be invited along for a taste test of the Hotel Ashburton restaurant’s new menu by new head chef Martin Spring. To be honest, I had no expectations, I had not heard anything about a new chef and it was with a bit of trepidation and curiosity I ventured forth. Curiosity because I love food, trepidation because pleasing Marg is not easy. I needn’t have worried. I’m not a person prone to gushing, but I have never, ever had a meal in Ashburton as good as the meals I tasted this night. Marg, who knows how to and expects everything to be cooked perfectly, did not have one bad thing to say, we were both incredibly impressed. The new menu had so many tempting dishes and it was good to see it was back to a more traditonal a la carte style. And Martin is keeping things light and tasty for summer. Everything was fresh, perfectly seasoned and cooked to perfection. Presentation was classy without being over the top and the meals were very good sizes without being too massive … we could not fault a thing. Yet again the service was lovely, friendly, unobstrusive and professional and, yet again, the team in the kitchen at Clearwater Restaurant outdid themselves. What also impressed me was the price. There was only one main over $30 and, even with sides, you would stay under

ADD FROM LISA ADD ADD FROM FROM LISA LISA

A light piquant chicken broth, lemon grass, bok choy, shitake mushroom and bean sprouts

Add from Lisa $40 forfrom your meal. Lisa With what was on Add from Add Lisa oﬀer, that’s impressive. And you even got

complimentary house-baked wholemeal bread that was lovely and fresh. Summer meals come with complimentary side salad, dressing and pan-fried potato anyway. Our meals – So we tried three entrees: A light piquant broth chicken, lemon grass, bok choy, shitake mushroom and bean sprouts, slices of buﬀalo mozzarella, tomatoes, basil leaf with garlic-infused olive oil and hot-smoked in-house salmon with ginger conﬁt, aioli and mesculin lettuce. The three mains were: Grilled cumin lamb tenderloin with a warm salad of spinach, walnuts, spring onion, tomato, parmesan and jus, twice-baked duck

passi

Loc Loca PROD

P RPOR DOUD

SILVER FERN F SILVER SILVER FERN FERN FARF HOME G HOME HOME GRO G VEGETABLE VEGETABLES VEGETABLE & FROM HOTE FROM FROM HOTEL HOTE G

Hot in-house smoked chicken with ginger confit, aioli and mesculin lettuce

Seared 250g Ribeye on bacon, potato rosti with trio

• Open for Break For the • mains, chef Marti n and his team • again Open Open for Breakfast for Break f outdid•themselves. Marg called the Lunches from “out of•thisLunches world and cooked to •duck Lunches from from 12pm perfection”. In its ﬁrst cooking, the duck • four Dinner Menu is slow-cooked for to ﬁve hours to • Dinner • Dinner Menu Menu from render the fat out.

with oriental spices, orange with shitake mushroom, bok choy and its own jus and seared 250g ribeye on bacon, potato rosti with trio mushroom jus. Desserts: Crème caramel with Kahluagrilled bananas and chocolate hazelnut filo, with double chocolate icecream. The Asian-inspired broth chicken was a superb introduction to the evening. It was fresh, light and comforting without any overpowering flavours coming through, just a hint of fish sauce. The salmon was divine, cooked so well it melted on the tongue, and combined well with the ginger confit, which was far more subtle than I expected. The mozzarella dish was also perfectly seasoned and sized. I could eat any one of these dishes every day.

The ribeye steak, cooked to medium rare was bang on the money with its hint of pink and divine sauce. Possibly my favourite though was the lamb tenderloin. I never eat lamb, often it’s in the form of – in my opinion - a stinking, fatty roast and is wasted on me. But the tenderloin at Clearwater was cooked to medium, was so tender and the ﬂavours? Oh yeah! That one’s deﬁnitely got to be tried again. The desserts? Simply classy … Advertising feature

Verity Lydford - Events Coordinator Verity Lydford Verity Lydford - Events - Events Coordinator Coordinator E: info@hotelash.co.nz BOOKINGS NOT ESSENTIAL T: 03 307 1303 But recommended for larger parties Freephone: 0800 330 880

ion

cal al DUCE

YOU Magazine | 21 25

Conference Conference

FOR TEXTURES

UDCUEC E

FARM MEATS RM FARM MEATS MEATS GROWN OWN GROWN ES & & ESHERBS & HERBS HERBS EL GARDENS EL GARDENS GARDENS

F AFFCA AI C CL II LLT III TTE IISEE SS

FOR ALL YOUR FORFOR ALLALL YOUR YOUR AGRIBUSINESS AGRIBUSINESS AGRIBUSINESS CONFERENCE NEEDS CONFERENCE CONFERENCE NEEDS NEEDS

o mushroom jus

kfast from 7am kfast from from 7am 7am Chef 12pm – 2pm Hotel Ashburton welcomes head chef m12pm –Australian 2pm–Marti2pm n Spring and his Kiwi wife Justine5pm Campbell to the Clearwater u from Restaurant 5pm team. m u from 5pm Martin not long ago returned from

Samoa where he was a chef for three years in a resort. And while he had worked in Christchurch a good 13 years beforehand and had always felt he’d like to go back and settle there, he was pretty shocked by post-quake Christchurch. “It’s not the same city it was.” So when the couple saw an advert for the job in Ashburton they decided to give it go. And Ashburton has been a really good surprise for the couple. “We love it here. The people are nice and laid back. The way Christchurch used

Chocolate hazelnut filo, with double chocolate ice-cream

Fruit Meringue with vanilla ice cream

• Fully refurbished selection of function rooms about keeping his food fresh, tasty and andselection has “a lot of Asian inflof uences”. • Fully • Fully refurbished refurbished selection function of function rooms rooms reasonably priced. “My food can be a bit But not • just his adult years have trained Free Wi-Fi out there, but in the meanti him. From a young age he was involved • inFree • Wi-Fi Free Wi-Fi people to know us and covermeallIthewantbases. food; with both parents involved in the • Variety of menus to suit conference Even the lunch menu is catering for food industry, European-style food wasany a • Variety • Variety of menus of menus to suit to any suit conference any conference everyone, with a section called Pure and big part of their lives. sizeWhen from Simple. On it includes 250g steak, eggs tradgedy10 struck– and400 his mum delegates had size from sizea vehicle from 10accident, – 400 10 –delegates 400 delegates and chips for the customer who may want she lost the ability to a meaty, simple meal, while their partner smell and1 taste. • Great location, hr from Christchurch airport may want the gorgeous in-house smoked Texture became vital in the family’s lives • Great • Great location, location, 1forhr from 1mum, hr“sofrom Christchurch Christchurch airport airport salmon with ginger confi t. Marti n’s I learned to feed and central for the wider Sodistrict what does he do for mum diff erent textures”. and central and central for the forwider the wider district district fun? With a cheeky grin Martin explains that he hasn’t And in the process, it taught him the • Hotel accommodation, full foodmanaged andto getbeverage outside of the hotel much important of textures, like the fresh crunch • Hotel • Hotel accommodation, accommodation, full food full and food beverage beverage yet,and but he loves to paint landscapes in of bean sprouts in the broth chicken. services including breakfast, lunch and acrylics and he lovesdinner fishing. Martin is passionate about training services services including including breakfast, breakfast, and dinner and dinner Well chef, you’ve come to the right place his young staff and he says inlunch the two lunch

to be. “I can’t say anything bad about Ashburton. It has a real warm feeling. It’s a picture of what New Zealand should look like to the outside world.” Keep feeling that way Martin, because we want to keep you here. Martin and Justine are both fully qualiﬁed chefs. Martin did two ﬁveyear apprenticeships, but he also is a master baker, a chocolatier (he went to Switzerland to learn the art of chocolate) and a pastry chef, but he’s quick to point out that Justine is “one of the best sauciers I know”. Martin has basically worked his way around the world, including Thailand, Malaysia, Japan, Bahrain, France, Canada, England and Abu Daubi to name a few,

months he’s been here they “are coming along nicely”. But he’s also passionate

then, we have great salmon ﬁshing and lots to paint! Please stay!

LOCAL. FRESH. SIMPLE.

26 | YOU Magazine

dude

SURF’S UP

I am one of the Jaws generation! I think a bull shark’s going to rear up out of nowhere and taste-test my leg the minute I get a whiff of sea air. In fact, I’m so obsessed with sharks I watch every documentary I come across on them and even watch YouTube videos just to, seemingly, feed my fear/obsession. So when my 15-year-old first mentioned surfing through Get Out There Day at Ashburton College, I have to admit, I immediately visualised her in the jaws of Jaws and took to calling her “Shark Bait”, hoping the not-so-subliminal message would deter her. But ohhhh no, she loved it. She loved it so much, she did it the next year. And now, young and enthusiastic college teacher, Kyle Backhouse-Smith, has worked very hard to start up a surf club for our landlocked college teens to be able to enjoy. My first reaction? A groan … a couple of “you’ll get eaten” and “how much is it going to cost?” comments and a realisation that this is my daughter’s chosen sport and I’m going to do anything I can for her to be able to enjoy it. Yes there’s risk involved, although to my mind with the lifesaving training they

Lisa Fenwick

MUM ON THE RUN

are going to be given and the fact that Mr Backhouse-Smith is a fully trained lifeguard, the risk is minimised greatly. Driving a car is risky, swimming in a river is risky, negotiating your way down your stairs with the odd stray toy loitering there is risky. Let’s face it, life’s risky and maybe it’s time we stop wrapping the kids up and let them go for it. Some would say my children face a risk every time they get in a car with me … I dispute that, but some might say it. LIFE is risky, because let’s face it, no matter what we do, we end up dead. We can’t teach our kids to live life so safely that they don’t live. My son learned his physical boundaries by backflipping on a trampoline with no sides and, in the end, no mats. Yes, shock horror, I am a bad parent. I actually let him do that. I held my breath a lot and closed my eyes,

but he’s now an amazingly agile, physically strong and physically accurate rager. At the ripe old age of 17 he’s still backflipping on that old tramp. Occasionally a big, heavy, rusty spring gives way and flies through the air like a rocket. Now that is dangerous … someone could lose an eye, probably one of the people “safely” on the ground. When he broke his leg, it wasn’t because of the trampoline, it was because he climbed an unsafe structure that started tipping when he climbed higher (PS, a babysitter was looking after him that day, not me, so I’m off the hook). Will the cost be prohibitive? Possibly, but I’d rather spend money on surfing than electronic gadgets. I’m pretty sure it would be cheaper than snow skiing and, anyway, that’s up to individual parents. If they can’t afford it, I guess they will say no to their would-be surfer dude or chick. Oh no, not the “no” word. And that’s the other thing … you can hardly call skiing safe. There’s threat of avalanches, of going off a cliff, broken bones and most of those things are fairly common. I managed to ski out of control through a big load of skis and poles that were stuck into the snow one year. Not

much was hurt, only possibly my pride. Many years ago, at a Methven show, you could pay some money and ride a steer in a ring. I lasted two seconds as it lunged through the gate. I flew through the air and landed winded, in a pile of steer dung. Lucky for me, I was particularly “relaxed” that afternoon, it being my best mate’s hen’s party … so while winded, again, it was mostly hurt pride. So, hopefully the surfing idea for our wannabe surfer dudes flies! I’m prepared to help make it happen … I’ll even ask my editor for a day off here and there to transport teenragers. Don’t ask me to go in the water though … I’ll scream “shark” the minute a piece of seaweed brushes past my legs. But I’m going to encourage my girl to do it ... why? Because she’s passionate about it, because to live life to the fullest, risks have to be taken and because you don’t do kids any favours by teaching them to be pussies. I take my hat off to one dedicated teacher for working really hard to get these kids on a board and do something active, cool and different. Footnote: No children were hurt in the making of this column

removal

YOU Magazine | 27

NON-SURGICAL

OF VARICOSE AND SPIDER VEINS

by Jennifer Little

Abnormally dilated varicose and spider veins affect the majority of adults at some time in their lives. Associated symptoms can include aching, throbbing, excessive fatigue, itching, burning, a restless feeling in the legs and cramping. The unsightly nature of the veins can also have a negative impact on selfimage. With modern techniques and the use of the latest duplex ultrasound equipment, vein sclerotherapy and laser treatments are safe and very effective treatments for the full range of varicose veins. Varicose veins are caused by abnormal connections from the high pressure deep venous system to the usually low pressure

superficial system just under the skin. These veins distend, overfill with blood and then cause symptoms. Most are hereditary. Large varicose veins have abnormal valves that fail to keep blood flowing upwards to the heart. Downward flow causes the vein walls to blow out and bulge, with poor skin nutrition. Smaller dilated veins, including spider veins, can be hereditary or caused by hormonal factors (as in pregnancy). Ultrasound guided sclerotherapy (UGS) and endovenous laser treatments (EVLT) are safe and highly effective out-patient procedures which eliminate the deeper diseased veins hidden from view that have traditionally required surgical stripping.

There are many advantages of ultrasound guided sclerotherapy: No surgery No time off work

No anaesthesia No scars or sutures Continue normal daily activities Lower cost. Transform Clinic offers a variety of treatments for all levels of varicose veins – from the deeper system to superficial veins. Transform Clinic is affiliated with Southern Cross (other health insurance providers do cover varicose vein treatments for medical reasons). The first step is a thorough medical consultation which includes an ultrasound scan – at that time the doctor will recommend the appropriate treatment for the vein incompetence. For appointments or further information call Transform Clinic 03 343 2880 or 0800 256 654 (0800 2 LOOK GOOD) also, ask us about our Ashburton appointments (appearance medicine treatment only). Email: enquiries@2lookgood.co.nz www.transformclinic.co.nz Advertising feature

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Southern Cross Healthcare Aﬃliated* (Medical criteria apply) Contact Emmily Harmer 027 310 6521 Email: emmily@goodtastephotography.co.nz

www.transformclinic.co.nz

28 | YOU Magazine

Fashion

H J

Pink Stiched Shirt $119 from Depeche Mode Boutique, East Street B Wish Labyrinth Pant $169 from Depeche Mode Boutique, East Street Augustine Play Face Dress $179 from Depeche Mode Boutique, East Street D Augustine My Garden Dress $179 from Depeche Mode Boutique, East Street E Mosaic Amelia Top $119.95 from Just Me (formerly Kouldja Clothing), Dunsandel F Ink Basic Straight Skirt $59.95 from Just Me (formerly Kouldja Clothing), Dunsandel G Merino Boysenberry Single Button Cardi $149.95 from Just Me (formerly Kouldja Clothing), Dunsandel H Patchwork 3/4 Sleeve Juliet Top $129.95 from Just Me (formerly Kouldja Clothing), Dunsandel I Ink Basic Straight Skirt $59.95 from Just Me (formerly Kouldja Clothing), Dunsandel J Elastic/Leather belt $89.95 from Just Me (formerly Kouldja Clothing), Dunsandel K Denim Diamond Lolita Skirt (available in other colours) $79.95 from Just Me (formerly Kouldja Clothing), Dunsandel A

YOU Magazine | 29

L Richochet Winona Wrap $169 from Sparrows, East Street M Siren Pleated Skirt $59.95 from Sparrows, East Street N Siren Dolman Sleeve Top $129.90 from Sparrows, East Street O Richochet Ziconia Pant $149 from Sparrows, East Street P Siren Half Packet Cardigan $139.90 from Sparrows, East Street Q Macjay Who Dares Pant $199.90 from Sparrows, East Street R Vonzipper Squadron Tee $59.99 from Undercurrent, Tancred Street S Rusty Drop It Pants $69.99 from Undercurrent, Tancred Street T Federation Luxey Top $99.99 from Undercurrent, Tancred Street U Federation Zap Leggings $69.99 from Undercurrent, Tancred Street V Vonzipper Rivera Dress $84.99 from Undercurrent, Tancred Street

Love

30 | YOU Magazine

Eden Kirk-Williams

IN STYLE

YOUR LIPS

Dark skin If you are blessed with a wonderful skin tone, unlike me, you can pretty much own any colour you like. Deep berries and red tones will look fantastic and make a great statement. The only catch is try to avoid really pale colours as they just won’t give your skin that natural glow.

Olive skin Is usually neutral so you really can’t go wrong. Most pink, orange, red and nude shades are going to look great on you.

Have you ever had one of those days where you thought your make-up looked red-carpet worthy when you left the house, only to look in a mirror when you are out and realise resemble Beetlejuice? Well I have. Let’s be honest, the skin colour lipstick trend of 2013 did no-one any favours, especially me. A great face of make-up can live or die with your lips; for example, if I even attempt a sultry red lip I end up looking like Elmo’s cousin because of my complexion. While I wish I had lips like Kylie Jenner and could wear whatever colour I liked, but I don’t and chances are neither do you. So here is my advice on how to love your lips ...

Fair skin The awesome thing about really fair skin is that bold and deep colours will look great on you and are such a fun way to play up your make-up but make sure too avoid colours that are too light or have a yellow undertone as these can make you look washed out.

Eden’s summer colour picks:

Cover Girl - Lip Perfection Lipstick - Eternal 350

Don’t be fooled by the image, this colour is a lot brighter than it looks but doesn’t overpower the face. With fantastic endurance you shouldn’t have to keep reapplying this colour like other bright lipsticks.

Revlon – Colourburst - Matte Balm in Shameless 215

Get a little edgy and channel your inner Lorde with this dark, sultry matte balm. This balm glides onto your lips with ease and gives your look a high fashion edge so don’t be afraid to take a risk and give it a go!

Revlon – Super Lustrous – Kiss me coral 750

This is about as red as I can wear and I love it! This lipstick goes on smoothly and stays on, the bonus is if you have blue eyes anything with an orange tinge makes them look even bluer!

32 | YOU Magazine

Rollesto What is 40 minutes from Ashburton, has great shopping and great restaurants? Rolleston. The largest town in the Selwyn district, Rolleston is 22km south-west of Christchurch and boasts a growing population of 10,000 residents. Instead of driving past the turn off to Rolleston why not pull in and stay a while? You will be surprised by the growth, there are even plans to build a third primary school as well as a secondary school. Rolleston has comprehensive community facilities and services which include an art gallery, library, community centre, regular festivals and weekly markets. The township’s shopping area has grown dramatically in size with construction of the Rolleston Square shopping centre, a new outlet of The Warehouse and a Countdown supermarket.

Activities: Selwyn Aquatic Centre

Take the children and give the Selwyn Aquatic Centre a try. With an eight-lane 25 metre pool, hydrotherapy pool with spa, leisure pool with a lazy river and learn to swim pool, this centre caters for all members of the family.

Shopping: Viva La Moda A new shopping outlet in Rolleston Square bringing Italian style to Canterbury. With a huge selection of labels from NZ, Australia and Europe you could spend hours perusing the racks in this boutique retail shop.

Relaxation: Grace Beauty Therapy Put some time aside to spoil yourself and visit Bernice at Grace Beauty Therapy.

Make a splash and have some fun! The Selwyn Aquatic Centre is a great place to visit to get fit, have some family fun, or enjoy a refreshing swim. For the kids

For Grownups

The Aquatic Centre is lots of fun for kids and a great way to keep them entertained. We have a toddler’s pool, a leisure pool with a lazy river and a programme pool with volleyball net and goals.

Swimming is great exercise for adults. Whether you want to swim lengths, do some aqua jogging or simply sit in the spa we have something for everyone.

On Sunday’s between 2 – 4pm we have the inflatables up in two pools for kids of all ages to enjoy.

Come along and try our Aquafit classes or sign up for adult swimming lessons. If you are recovering from an injury or have stiff joints our warm hydrotherapy pool is perfect for rehabilitation and recovery sessions. Aqua belts and dumbbells are available to use free of charge.

Opening Hours Monday - Friday

6am - 9pm

Saturday - Sunday and Public Holidays

8am - 8pm

71 Broadlands Drive, Rolleston 7643 | Contact (03) 347 2734 | www.selwyn.govt.nz/sac

YOU Magazine | 33

– A HIDDEN TREASURE

Bernice has been in the industry for 30 years and offers electrolysis as a speciality along with other beauty therapy services.

Restaurants: The Rock Rolleston With a bar on one side and a restaurant on the other, The Rock is the ideal location to stop in for a meal while exploring all that Rolleston has on offer. If you are thinking of a night out while you are there, The Rock is often busy at nights with bands playing and is a hot spot for the locals. There is plenty to do and see within the Rolleston township so don’t wait, head up there and check it out for yourself. Don’t forget that Rolleston is in the middle of wine country as well so you could always stop for a cheeky wine tasting on the way home! Advertising feature

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34 | YOU Magazine

FROM AUTHOR ANDREW ANASTASIOS AND MEAGHAN WILSON-ANASTASIOS

The Water Diviner Norma Geddes

BOOK REVIEW

I’m sure its tricky writing a book about an historic event especially one as well known as the events at Gallipoli, but I think the authors have done a great job. I read the book with the added awareness that this is the centenary year of the Anzac campaign at Gallipoli. Constantinople, 1919-Joshua Connor an Australian farmer and water diviner, arrives in Turkey to honour a promise he made at his wife’s grave - to ﬁnd the bodies of their three sons and bring them home. The three boys left Australia together to ﬁght for King and Country and they lost their lives together on the same day in August 1915. There’s a whole lot of bureaucracy going on in the region after the war and

not much interest in helping a grieving Australian look for the bodies of his sons. But Joshua is stubborn and learns that his eldest son, Art, may still be alive. Don’t think of this as a war novel - it’s more about the struggles and determination of a group of Australians and Turks trying to re-build their lives after the war. I loved the pace and descriptive language - it may not all be historically accurate, but it’s a great story, well told. Advertising feature

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YOU Magazine | 35 45

reality

DREAMS MADE A

by Toni Williams

Greta Hampton after.

Greta Hampton joined Finesse Fitness late last year looking to improve her health and fitness level. She joined with a friend for mutual support: they still train together. Greta’s personalised programme focuses on cardio (running) and weight workouts to improve her fitness. Over the past few months, Greta says her goals have changed from the initial expectations she had when she first joined the gym. Spending time at Finesse had proven just as important mentally, as it was for physical health and wellbeing. “It’s important to me, I need something for me,” Greta says. Greta hits the ground running, preferring an early morning gym workout. She goes four times a week. With her eye on the future, Greta – and her friend – are looking to do the

Saint Clair Vineyard Half Marathon in Blenheim, early May. It’s the ﬁrst time she has ever undertaken any long distance running event and the half marathon is an ideal course: it’s a 21km track through private vineyard land. If the scenery was not enough, competitors hear bagpipes play in one vineyard, with a banjo and bongos playing at another. “It’s a bit of a bucket list (goal),” she says. But although it’s a new concept, Greta is following the lead of other people in her life, and backing herself. “If others I know can do it, then I’m sure I can,” she says. Greta, has the support of husband, Rob and between them, they balance full-time work, health regimes and parenthood to their two busy preschoolers. Greta’s goal for the year is to be “ﬁtter, stronger and leaner”. And she is well on her way. Advertising feature

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36 | YOU Magazine

Essentials B

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YOU Magazine | 37

TURN BUTTER INTO

margarine

Back to Basics inspiration When two Ashburton women put their heads together to bring a range of people with traditional living ideas into one space, the Back to Basics natural savvy living expo was born. Julia Crosson and Katie Esler organised and ran the inaugural Back to Basics expo at the end of June last year. YOU magazine will be running columns from the passionate Back to Basics team, and hopefully we can all get back to basics ... one column at a time. Mrs Crosson said as the cost of living increased, people needed some inspiration on how to live better, cheaper and in a healthy sustainable way.

Method

I started making margarine because butter was going up in price and we eat a lot of it. I was never quite sure which ingredients went into making commercial margarine and wanted to know what was in the food we eat. This recipe makes butter go a long way and can be used for cooking and baking.

– In a food processor beat the butter until white in colour. Very slowly drizzle in the water while the food processor is going. – Do the same with the oil. – It will harden slightly in the fridge.

Margarine

Kim Thompson

LET’S GET BACK TO BASICS

1lb butter (very soft or slightly melted) 1C water (tepid) 1C cooking oil (I used rice bran)

38 | YOU Magazine

ALL ABOUT

Etsy (free)

apps

For those not familiar with Etsy, it’s basically the internet equivalent of a quirky vintage marketplace. Over 1 million people from around the world sell handmade goods through the site, which has over 30 million registered users. Now, when I say you can pretty much buy anything on Etsy, I really do mean it. I’ve personally been hooked on Etsy ever since I found a pair of typewriter earrings for my friend’s birthday and the sheer amount of weird and wonderful items up for grabs is staggering. Whether you’re in the market for a handmade tribal poncho, personalised leather notebooks, or maybe a vintage 1920s wedding dress, Etsy has you covered. Now to the app itself. The Etsy app is essentially the same as the website, only easier to navigate. You can create an account and save purchases to your wishlist, “favourite” items as you browse, and check out what’s trending worldwide. Etsy is an awesome place to find unique presents, decorating ideas, or even a little treat for yourself.

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Vine is my favourite timewasting app ever. A relative newcomer to the social media landscape, Vine allows users to upload six second video clips to their profile, and to see clips uploaded by people they follow. Vine has a lot of similarities with Twitter, and you can connect your two accounts for easier sharing and viewing. Now, to be perfectly honest, I’ve never actually posted a Vine before. For me, the best part of Vine is checking out videos uploaded by comedians such as Ricky Gervais, whose rap lip-syncs are hilarious. As well as being a great way to beat the 3pm slump, Vine also allows users to pick categories they want to appear on their newsfeed, such as sport, music, and news. Vine is super easy to use, and it’s a guaranteed way to never get bored.

Personally, I think QuickVoice is the best voice recording app available at the moment. As a journalist I record interviews quite frequently, and long interviews can take up a lot of space on my phone. However, QuickVoice has a handy little feature that allows you to send your recordings via email or txt, and you can also upload it to storage apps such as iCloud. QuickVoice recordings are high quality and the app is incredibly easy to use.

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40 | YOU Magazine

eco living SUMMER

by Sheryl Stivens

FREE MONTHLY COMPOST WORKSHOPS - FEBRUARY

Eco living means we take responsibility for the resources we use and the waste we create. In terms of resources and resource eﬃciency if you don’t measure it you can’t manage it.

Come and see what will work for you – Bokashi, Hungry Worm bins and compost options. All welcome.

How much kitchen waste is in Ashburton rubbish bags? The Ashburton waste composition audit carried out in 2012 found that approximately 900 tonnes of kitchen waste was sent to the Kate Valley landﬁll each year from black bags collected.

Supported by Ashburton District Council

When: Saturday, February 21 Time: 10.30am - 12 noon • Mt Somers District Citizens Association composting demonstrations at 31 Comyns Road, Mt Somers

Which included: • 53 per cent was organic waste • 86 per cent of this organic waste was kitchen waste including food preparation waste, left overs and perished goods. • 4 per cent of the remaining 14 per cent was ‘green waste’, or garden matter. The remaining 10 per cent was a mixture of vacuum cleaner dust, ash and other household detritus. This year the Ashburton District Council is participating in a national programme

to measure food waste and look at ways to reduce the organics going to landﬁll throughout New Zealand.

How can you reduce your food waste? Food shopping requires a list and a plan for the week to reduce waste. Check what is getting thrown out from

lunch boxes so you can change what you buy. Look at creative ways to rehash leftover bits. Some households may want to set up several food waste containers for the dog, the hens and/or the compost; whatever works best for you. Advertising feature

When: Monday, February 23 Time: 1pm - 2pm • Ashburton Resource Recovery Park Call 0800 627 824 or email sherylstivens@gmail.com

Why waste anything? Farmers – Lifestyle block owners NEW - Farm waste recycling area Balewrap – baling twine- feed sacks Alongside Mastagard recycle shed at the Ashburton Resource Recovery Park

Ask us about: • On farm waste audits • Farm waste and recycling collections • Larger volume farm plastic recycling with ‘Plasback’

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

YOU Magazine | 41

reduce recycle HELP ASHBURTON DISTRICT TO AND

including glossy magazines, green, clear and brown glass bottles and jars, plastic containers, plastic bags and film, aluminium and steel cans and aerosols. Keep containers handy for household batteries, fluorescent light bulbs and tubes, used oil and paint to be dropped off at the Ashburton Resource Recovery Park along with any other recyclable household goods.

What system will help you reduce waste?

Sheryl working with students at Carew Peel Forest School

At home, on the farm or at school, have containers handy to separate your recycling, your organic waste and your rubbish daily. Recycling is free and easy to do at the Ashburton or Rakaia Resource Recovery

Parks or at one of the rural community recycling depots throughout Ashburton District. Check out the Ashburton District Council website for the recycling depot closest to you - www.adc.govt.nz. Sort your recycling by separating cardboard, all paper

Having only one rubbish container without a recycling container and a food waste container alongside means you simply end up with more waste. It is important to make it easy for your family or work-mates to sort it out to reduce waste and save money on rubbish bags and waste disposal. It’s only rubbish when it’s all mixed up. For help with recycling or composting call 0800 627 824 or email sherylstivens@gmail.com

Water is life On average every person in New Zealand uses 250 litres of clean drinking water per day. Weather makes a big diﬀerence to water use and on hot summer days water use can be three times what it is on cooler, cloudy days.

Be water wise this summer In the laundry - wash full loads or adjust the water level if washing smaller loads. When buying a new machine, choose one that is water eﬃcient. Front loaders use about half the water that top loaders use. In the bathroom and kitchen - try not to keep the tap running when brushing your teeth or washing vegetables. Put a plug in the sink so you can reuse the water or alternatively use a bucket or bowl.

FREE KIDS UPCYCLING CLASSES – ECO EDUCATION CENTRE Make something new from something old.

Supported by Ashburton District Council

When: Saturday, February 21 Time: 10am - 11.30am Call 0800 627 824 or email christysmollett@gmail.com

WHY WASTE IT?

Turn off all taps securely - a slow drip from a tap can waste more than 30 litres per day. If possible, install or convert your existing toilet cistern to a dual-flush system. This allows you to use only half the water when needed. Many shower heads put out 20 litres per minute when 10 litres per minute is more than adequate. Check your local hardware or plumbing shops for a flow restrictor device. In the garden use mulch. Mulches can prevent up to 70 per cent of evaporation loss and they are one of the cheapest and easiest ways to make the most of water in the garden. When watering your plants water the roots and not the leaves as this increases

evaporation. You can reduce evaporation by watering in the evening or at night. Water your plants thoroughly every fourth day. It makes plants hardier by encouraging roots to grow deeper into the soil. Playing with a hose can be fun but children squirting each other with the hose wastes around 1000 litres of water per hour. Try ﬁlling up a paddling pool or using a water activity table instead. Set up a rainwater barrel or tank oﬀ one of your downpipes. Even a small shower of rain will provide a quantity of rainwater for your garden depending on your roof size and thus reduce the challenges of water restrictions.

anothe

42 | YOU Magazine

FROM ONE EXTREME TO

Wendy Millichamp

GARDEN MEANDERINGS

This month has been very interesting in our garden. I’m sure many of you can echo my sentiments in this. I finished last month’s article sipping a glass of pinot gris and reading my book. I tried for a while to ignore the garden, but no that relaxed behaviour was sabotaged by the 10-year drought we are experiencing up here in the foothills and across our beautiful South Island. I initially concentrated on keeping my perennial pots of gazinia, red petunias, daisys and geraniums alive. If I walked further afield I could see choice shrubs; rhododendrons, viburnums, hydrangeas and azaleas all looking pretty sad. It wasn’t hard to pick out the dead-head roses to nip back. They were pretty much all dead-heads. I remember an old advertisement saying: “The wethead is dead, long live the dry look!” I think it was about some hair product. Well this was certainly the case in our acre of normally green, lush garden. It’s all pretty depressing really and I didn’t know where to start. Last year when in Melbourne visiting family I saw an intriguing blackboard message outside a restaurant we were dining at. It read: “The grass is always greener where you water it…” Parts of Australia and summer droughts are almost synonymous. I remember going to the fabulous Melbourne show and nearly all the landscape designs, featured amazing hard surfaces and perennials that were drought resistant. Back to New Zealand now though, and back to my reality. We don’t normally

need to water our garden, the vege garden and shade house. Pots of perennials yes, but not the garden and we don’t choose to water our lawn. In regards to the lawn, David (my man about the house) has been mowing less and when he does, he mows with the blade higher than usual. This keeps the grass greener. The lower you mow the browner the result, especially in summers such as this. With restricted water use, life is more challenging. Some of the sad-looking shrubs and trees are getting watered on alternate days. Some have perked up, others I fear, we may have lost, time will tell. What I have

got a kick out of though are the droughtresistant plants that hold their heads up high. I love these beauties, no matter what life throws at them, they flourish. The ones of note resisting the drought in our garden are Phlomis (Jerusalem sage) ours is the yellow variety. A very structural perennial with sage-like leaves. It has three little balls of flowers atop each pair of leaves along a tall flower stalk. It actually looks amazing in the winter when it snows. The snow sits on top of the three little balls down the stalk. The Echinops (globe thistle) is another drought-resistant beauty. It’s blue, it’s

strong and I love using it in wedding flowers and arrangements. It adds that little X factor. Lavender is also a fragrant delight that withstands the dry. We have a few clumps of pale blue Agapanthus (African lily) along our front fence and this also is flowering. It likes to be watered when first planted, but once established it’s tough and can cope with the dry spells. The flowers can bloom for up to eight to 10 weeks. The other blooms which are the queens of our garden at this time, drought and all, are the lilies. Yes I have to say this, you say, because I’m a lily farmer, but truly they reign supreme at this time.

r ... problems BLACK FUNGI CAUSING

Steph McCallum is this month’s prizewinner with the following question:

How do I get rid of the black fungi looking growth all over my lemon tree? Lovely lemons on it, but the tree gets covered and so does the fruit. It washes off but looks terrible and is a concern.

It sounds like you have a fungus problem known as sooty mould which is caused by scale and/or other sucking insects and is a common problem on citrus. Carefully inspect your tree; especially the undersides of the leaves and you will see small scale insects adhered to the leaf. These insects suck the sap out of leaves, producing a sticky sweet substance called honey dew which attracts the growth of sooty mould. This mould

can cover much of the leaves, reducing the plant’s ability to photosynthesise, affecting growth and fruit production. To treat the problem; kill the insects by spraying them with a good quality horticultural oil – good coverage is important, particularly on the undersides of leaves. Once the insects are dead there is no more “food” for sooty mould to grow on so it will begin to disappear. Any fruit that has mould on it is fine to eat; simply remove it by washing the lemons with soapy water. Healthy trees are less prone to pests and diseases so regular watering, feeding and attention is important. Citrus are “gross feeders” so apply fertiliser just outside the branches (drip line) at six-weekly intervals from late February through to early April, recommencing in late October to early December.

YOU Magazine | 43

WIN Daltons Easy Lift prize pack We designed Easy Lift Potting Mix which is a lightweight, high performing potting mix that is more convenient and manageable to carry and can be used indoors or outdoors in pots and baskets. We have one Daltons Easy Lift prize pack to give away. Valued at over $50 the pack contains 3 x Daltons Easy Lift Potting mix PLUS a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts. co.nz

To win

Email goodies@theguardian.co.nz with Daltons Easy Lift packs in the subject heading, or write to Daltons Easy Lift pack giveaway, Box 77, Ashburton.

• • •

CONDITIONS OF ENTRY:

You must provide a gardening question for the Daltons’ experts to answer. Please include your address and phone number in email and letter options! Giveaway entries must be received by February 28.

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

Drought-resistent plants are thriving in Wendy Millichamp’s garden right now.

PHOTOS WENDY MILLICHAMP

Not only do they look fabulous they are fragrant. In the evening, especially on these balmy nights, the smell is divine. The asiatics also cope well and what they lack in fragrance, they make up for in vibrancy of colour. The key thing is that lily bulbs require good drainage. Drought or no drought, our gardens can and will continue to challenge us but give us immense pleasure. Find time to relax and enjoy not only the visual delights but the different fragrances the garden has to offer. Until next month cheers, Wendy P Millichamp Floral designer & Lilyfarmer www.lilyfields.co.nz

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YOU Magazine | 45

SHOULD YOUR CAT VISIT

$20

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Conditions apply. Bookings essential. Mention this ad when booking. Offer expires 31 March 2015.

the vet? JUAN GRAY

VET TALK

Sometimes it’s obvious when your cat needs some urgent attention, however quite often the need for medical attention isn’t as apparent. If your cat just doesn’t seem to be itself, it could signal a more serious problem. This is why being tuned in to subtle changes in your cat’s body language or behaviour is crucial - such knowledge could save your cat’s life. What should you watch for? Cats are creatures of habit, you should be in tune to your cat’s daily routine, keeping note of how much they are eating, drinking and signs of them going to the toilet normally. Any changes to their routine, their behaviour or their appearance might mean your purrfect pussy needs a check up. Young cats tend to show signs of illness more suddenly rather than gradually getting worse overtime (like old cats can). There are certain problems that are best checked ASAP rather than waiting to see if they improve in a day or two. If you notice your cat is having problems going to the toilet and/or straining a lot, very lethargic having very little energy, or if they are not weight bearing on any limb or showing other signs of pain you should book a trip to see us ASAP. There are many problems that are often missed because the symptoms gradually worsen overtime. Subtle signs and changes can be overlooked by owners, forgetting the amazing coat they once had, or how playful your cat used to be. Old age is not a disease and so these “old age changes” often signify underlying disease (which can be more common in old animals!) that would be best to get checked out. The more common problems that we as vets see are • Arthritis – poor coat particularly

over the rump, sleeping a lot, overgrown claws, grumpy or doesn’t like be stroked or groomed • Kidney disease – drinking more, weight loss, fussy eating, loss of muscle. • An overactive thyroid gland – change in appetite, weight loss, change in behaviour • Dental disease – smelly breath, discoloured teeth. Early detection, diagnosis and appropriate treatment is essential when trying to improve quality and length of life in our older cats. Your cat ages roughly 4-5 years for every one of our years. If your cat is over 8 years old and hasn’t had a check up in the past 12 months I would recommend that you book an appointment to see me or one of our vets. It’s a good opportunity to discuss any changes you may have noticed and we often find things that owners are unaware of. If we do, we can help you prevent problems advancing. Keeping a close eye on their daily routine and noting changes as described above is really important. Has the once glossy coat been replaced by dandruffy, clumping or matted fur? Is your playful kitty now just sleeping a lot and really can’t be bothered with life? Does your cat have breath that would knock a man over every time it yawns? If yes then it is very likely that with a bit of TLC we can take years off your cat.

46 | YOU Magazine

Ashburton Society of Arts Summer Show

PHOTOS TETSURO MITOMO 300115-TM-134

Above (from left) – Judi Christie, Bertie Holmes and Celia Folley.

300115-TM-133

Above – Vicki Rae (left) and Katrina Mitchell.

Above – Heather and Bryan Coulter.

300115-TM-129

300115-TM-142

Above – Robin and Sharon Bull.

300115-TM-130

300115-TM-143

Above – Viv Barrett and Barbara Jaine.

Above (from left) – Kevin McCosker, Mehrdad Tahan and Lyndsay McCosker.

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YOU Magazine | 47

Canterbury Jockey Club Race Day

PHOTOS TETSURO MITOMO 240115-TM-118

Above (from left) – Jack and Gill Loomes, Jane Wakeman and Bobbie Robertson. Left – Arna Williams and Tom Bickley, 1. Right – Gemma-Lea, 6, and Chris Cornelius.

240115-TM-111

Above – Craig Miller and Nathania Lene. Below – Jaki Draper (left) and Carol Balloch.

240115-TM-114

240115-TM-115

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Above (from left) – Hunter, 7, and Adrian Harrison and Kerrin Humm and Jett Harrison, 5.

240115-TM-119

Above – Simon (left) and Les Mutch.

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$649

E402BRT4 TASMAN 403LT FRIDGE/FREEZER

• Energy Efﬁcient LED Lighting • Large Bottle Door Pockets with Side Access • Durable Tempered Glass Shelving • Easy Access Sliding Chilled Case for Longer Lasting Freshness • Revolving Ice Tray SKU: 8758633

• Frost Free • LED Digital Display • Bottom Mount Freezer • Fast Freeze Function • 3 Adjustable Glass Shelves

• ActiveSmart system • LED lighting • Humidity controlled half width crisper bins • Adaptive defrost • Frost Free • Door alarm • 403 Lt capacity SKU: 8435794

849 WAS $

NO W

$619

$230 SAVE

SHOP ONLINE:

NO W

WLE527WA INCLUDES 540MM FREE ROBI STANDING RANGE RA NHOOD NGEHOOD • White 54cm freestanding cooker WORTH $149 • Fan forced oven • Separate grill • Digital programmable timer

SKU:8665978

CE HOT PRI RICE P T O H 9

$799

RICE P T O H

$1199

*T’s & C’s apply. See instore for details and visit: ﬁsherpaykel.co.nz/ foodbox

L E DEA G A K PAC

9 9 0 1 $

EVERYTHING FOR YOUR HOME

*T’s & C’s apply. See instore for details and visit: haier.co.nz/ promotions/2015/nz-countdowngiftcard-feb/

38 Kermode St, ASHBURTON Ph: 307 9110

1499 WAS $

$600 SAVE

CFL629CW 348L FRIDGE/FREEZER

CRAZY PRICE

SKU: 8210296

9 9 9 $8

MR-260GWA 260L FRIDGE/FREEZER

SKU: 7938251

HURRY! MUST END SUNDAY!

AT OUR BIGGER, BRIGHTER, BETTER WEBSITE

SMITHSCITY.CO.NZ

3568MJ

Ashburton Guardian

Published on Feb 13, 2015

You magazine, february, 2015

Ashburton Guardian YOU magazine, Saturday, February 14, 2015

You magazine, february, 2015

Published on Feb 13, 2015

Ashburton Guardian YOU magazine, Saturday, February 14, 2015

ashguardian

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