You magazine january 17, 2015

JANUARY 17 2015

you magazine

Bex

LIFE IN THE OVEN

2 | YOU Magazine

Methven Christmas Race Meet

you

magazine

P2

who’s out and about

P4

Bex Savage is the Tattooed Baker

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stained-glass artist loves what she does

P11

when do we grow up?

P12

healthy living feature

P17

back to basics

P18

Kerri Lysaght: Seasonal treats

P24

what’s hot in fashion

P32

gardening and giveaway

P35

app reviews

P38

who’s out and about?

PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz

Editor’s note Welcome back to the real world after Christmas everyone. I’m hoping you had a fantastic festive season, that your pockets may be bulging rather than your stomach, but I suspect it could be the other way around! YOU is back with a veageance and we are proud to have a new columnist on the team, chef Kerri Lysaght. She is full of fantastic ideas and churns out fresh, wholesome treats with a flick of her knife. Welcome to the January 2015 edition of YOU and we hope you enjoy these chokker pages while sitting by a lake enjoying a good vino. Cheers, Lisa Fenwick YOU editor

PHOTOS TETSURO MITOMO 071214-TM-030

Above (from left) – Joana Toledo, Jovana Azevedo and Sarah Holm. Below left – Ron Langley and Lorraine Bright.

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Above – Rita Cowan (left) and Pam White. Below – Len and Shona Durry.

Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers 071214-TM-028

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

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Advertising contact Ashleigh Fraser • 307-7975 • ashleigh.f@theguardian.co.nz

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YOU Magazine | 3

Christmas at the Races

PHOTOS TETSURO MITOMO 191214-TM-059

Above (from left) – Anita Twamley, Helen Tweed, Bridget Prendergast and Sonya Middleton. Right – Millie Edwards, 6, Erin Smith, Abbey Wright, Julieann and Tamati Wairepo.

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Above (from left) – Dean Gilbert, Lara Biggs and Meg Gilbert. 191214-TM-060

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Above – Issy and Jack Meyrick. Below – Amy Foster (left) and Hannah Clough. 191214-TM-064

Above (from left) – Robert Piercy, Awhi Phillips, Jackson Donlan, Hannah Lloyd, Drew Wood and Des Millar. Left – Jason Stewart, Jim Wilson and Sharne Lyons. 191214-TM-069

Rhonye and Simon McIlroy. 191214-TM-074

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4 | YOU Magazine

THE TATTOOED BAKER COMBINES

her two Left – Bex Savage was thrilled to be named Miss Ink 2014. Above – She was equally as excited to be crowned the Weston Milling Trainee of the Year.

PHOTOS J.MC PHOTOGRAPHY

Bex Savage (nee Waters), often known by her brand name, The Tattooed Baker, is doing all she can to tie her love of baking and her love of tattoos, together. Her penchant for baking started back in Ashburton – at a local supermarket where her best friend worked. Bex joined her, working in the bakery for six months. While at high school down in Ashburton she took food and nutrition classes and her enjoyment of that then sparked a career for the young woman. Bex has spent the past four years working at the Rolleston Bakery for owners Mark and Theresa and makes all sorts of baked delights. As for her favourite thing to whip up in the kitchen? “Bread, normal bread,” she exclaimed. The satisfaction when it comes of out of the oven is the best part and “giving it a good whack”. And of course the taste testing – but you need the discipline she laughed. Right now she is covering the nightshift at the bakery – a shift that other bakers vie for, she said. “You don’t get distracted or interrupted.” As for her love of tattoos – that also began some years ago. Tattoos are most certainly a love of Bex’s. She got her first one when she was 15 and that was her maiden name on her wrist. “I always knew I wanted to be tattooed,” she said. Her favourite tattoo – and she has many to choose from – is the one on her stomach. It says “vie au four” and translates to baked life or life in the oven. And she got it fully finished at the end of last year. Her most recent tattoos were “tattooed baker” in script on her arm and a crown on the back of her neck. continued P6

YOU Magazine | 5

great loves Bex Savage is a 21-year-old former Ashburton woman, who is making it big in the baking industry, and YOU writer Caitlin Porter sat down to chat with her about what she has been up to and where she’s going.

Bex shows her sweet side in these relaxed photo-shoot settings.

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Above: Bex is working hard to promote her brand The Tattooed Baker. Right: Her love for baked goods is evident with a tattooed sleeve dedicated to all things sweet.

from P4 She has two full sleeves, one of which is baking themed and the other is portraits of her favourite rock n’ roll artists. One day she said she would even try her hand at tattooing – if someone let her loose with a tattoo gun, she joked. So how did her love of baking end up intertwining with a love of tattoos and create a brand? She said it all began after she won a baking competition last year. Bex was crowned the Weston Milling Trainee Baker of the Year in June of 2014 and said the win prompted her to really get her brand out there. Bex dazzled the judges with her sweet treats, which included her famous pinky bar tart with sweet chocolate pastry. She said she really wanted the baking title and worked hard for it. “There were about 150 entries, and it went to a top nine, there was another

baker from here (Rolleston Bakery),” she said. There were a number of aspects in the competition that had to be performed perfectly, including baking a bread plait, making a sweet pastry tart and scones as well as decorating a cake. “Cake decorating really frustrates me,” she explained, “I just don’t have the patience”. Last year was one that was pretty full on for her, after winning baker of the year she then went on to win Miss Ink New Zealand. She did so well that she was even invited back this year – but to judge, not compete. There were the traditional pageant kind of rounds, including casual wear, formal wear and a swimsuit round. Judges from the fashion, modelling and tattooing industries critiqued the entrants. There was also a talent round and using

her initiative Bex put her baking skills to good use and iced a woman’s breasts. “Everyone loved it,” she joked. “Those two titles are what you need for my brand,” she said. And her brand is most certainly developing, currently Bex has over 7000 likes on her Tattooed Baker Facebook page and over 700 followers on Instagram. She has supporters close to home too, she said her family and friends are a great support system and her Mum is by far her number one fan. While its clear she had a busy year last year - not only did she win two the two aforementioned titles, she also got married and appeared on the television show Good Morning – she has no plans of letting up this year.

She has goals she wants to achieve and big ones at that. Bex has yet another appearance on Good Morning coming up, and she wants to enter the Young Bread Baker of the Year competition but she also wants to spend her time working towards her own recipe book and expanding her brand. She has dreams of running her own bakery one day, but in the meantime bakery owners, Mark and Theresa, are very supportive of her and her career. “They love it” she said, “it’s good for me and it’s good for them.”

YOU Magazine | 7

FROM AUTHOR ANITA DIAMANT

The Boston Girl By Simon & Schuster publishing

From the New York Times bestselling author of The Red Tent and Day After Night, comes an unforgettable novel about family ties and values, friendship and feminism told through the eyes of a young Jewish woman growing up in Boston in the early twentieth century. Addie Baum is The Boston Girl, born in 1900 to immigrant parents who were unprepared for and suspicious of America and its effect on their three daughters. Growing up in the North End, then

a teeming multicultural neighbourhood, Addie’s intelligence and curiosity take her to a world her parents can’t imagine—a world of short skirts, movies, celebrity culture, and new opportunities for women. Addie wants to finish high school and dreams of going to college. She wants a career and to find true love. Eighty-fiveyear-old Addie tells the story of her life to her twenty-two-year-old granddaughter, who has asked her “How did you get to be the woman you are today.” She begins in 1915, the year she found her voice and made friends who would help shape the course of her life. From the one-room tenement apartment she

shared with her parents and two sisters, to the library group for girls she joins at a neighbourhood settlement house, to her first, disastrous love affair, Addie recalls her adventures with compassion for the naïve girl she was and a wicked sense of humour. Written with the same attention to historical detail and emotional resonance that made Anita Diamant’s previous novels bestsellers, The Boston Girl is a moving portrait of one woman’s complicated life in twentieth century America, and a fascinating look at a generation of women finding their places in a changing world. Advertising feature

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8 | YOU Magazine

for stained g A CLEAR PATH

Helen Watson is a stained glass artist whose work is scattered across the globe. Caitlin Porter travelled to her studio in Geraldine to chat about her love of the craft. Helen Watson is a busy woman – she spends most of her time in her purpose-built studio working on stained glass masterpieces. Geraldine born and raised, she predominantly designs and fabricates windows – but also makes a wide variety of lampshades and lamps, fused-glass jewellery, dishes and suncatchers. Helen said over the past 35 years she has dabbled in a number of different crafts and participated in workshops both here and in Australia, to build up her skill level. She has been commissioned to do work both nationally and internationally, and has worked on some huge projects. She has even designed a stained glass window for a residential property in Malaysia – it was a big job too, the window was 1.83m high and about 400mm wide. “I came up with the design, we made alterations, and (when it was done) had a crate made to ship it to Malaysia.” She has also sent work to

England – a man was renovating an old cinema which happened to have four bars he wanted to decorate with art deco lamps. Helen works locally too, she has done work for private residences in Ashburton, including design

patterns for stained glass windows around doors and entryways. One of the pieces she said she is most proud of is one that depicts the Timaru District Council’s coat of arms, which was made for

the Theatre Royal in Timaru. It was commissioned as part of the refurbishment back in 1993. Another piece that has made a lasting impression on her is one that was designed for a hospice. The brief was “contemporary and

abstract life and growth”. It was designed for a quiet room where people could go to think and reflect, and it was a job where she had free rein in terms of design. There is a lot that goes into

YOU Magazine | 9

lass artist PHOTO DONNA WYLIE 070115-DW-100

PHOTO SUPPLIED

PHOTO SUPPLIED

Above (from left): Works of art by Helen: A stained glass tree window, a window inspired by Charles Rennie Mackintosh and a beautiful entrance way. Left: The window designed for the South Canterbury Hospice quiet room – the brief was “contemporary and abstract life and growth”.

PHOTO SUPPLIED

Left – Helen Watson in her custom-built workshop in Geraldine, surrounded by her stained glass creations. Above: A photo of Helen working on the stained glass window she was commissioned to do for the Theatre Royal in Timaru more than 20 years ago.

creating a stained glass window though – such as where it is going to be put, the direction in which it faces and the conditions or elements it may come in contact with. For example, when Helen

created the stained glass work for the Theatre Royal in Timaru strong saddle bars had to be used to secure it. continued over page

Madeleine Child

Popcorn

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10 | YOU Magazine

“It faces into the easterly (the predominant wind in Timaru) and it would bow otherwise,” she said. To actually complete a stained glass window from start to finish is quite a process. Helen said firstly – and most importantly – a pattern must be drawn up and then scaled to fit the size of the window. Room must be allowed for the lead that holds the glass in place and then the glass must be cut to size, according to the pattern. Cutting glass isn’t as hard as one may think, Helen simply scores the glass with a pistol-grip glass cutter and then taps the glass gently underneath or on the edges of the scored line so that it comes apart. If the glass doesn’t come apart cleanly then it can be time to break out the grinder – a machine, she said, she didn’t know how she ever lived without. The glass is cut with the pattern on top, and can be done over a back-lit table. If the glass is black, often Helen will cut a clear piece in the same pattern, sit it on top of the black glass, and cut around it. Then the lead must be added to the frame, a piece of glass then follows, and so on and so forth. “You build up the window and put in the final perimeter of lead, and solder all the joints together,” she said. The window must then be flipped over, and soldered on the other side. The next step is to brush on a cement mix where the lead and glass meet – so that the structure becomes waterproof. It takes an hour or two to dry, then the excess can be wiped off and the whole

thing can be polished. Polishing is important, said Helen, as then the lead and the soldered joints all become one colour and look more seamless. The most time-consuming part, she said, was the cutting and the assembling of the glass with the lead – but the whole process is one she thoroughly enjoys. Helen buys her glass coloured but cuts it herself. If it needs extra colour or dimension

she does have a few techniques up her sleeve. The glass can be painted if features need to be added, or if words are included they too can be sandblasted and painted so they stand out. Silver staining is another way to make a piece of stained glass pop – it can bring out different colours in the glass and make the gold finish much more vibrant and create different colours on the piece. She can do a similar type of thing when she fuses glass in the kiln. It gives a piece

A custom lamp, made by Helen Watson.

PHOTO DONNA WYLIE 070115-DW-068

more colour without the need for lead, but it takes time to figure out the right temperature to heat each piece of glass, she said – very trial and error. She uses this melting technique for her earrings, plates and lamps too. Another aspect of stained glass that Helen is involved in is restoration. Currently she is restoring nine church window panels which often entails replacing broken glass, cleaning, polishing and water-proofing. A piece of restored stained glass can last up to another 80 to 100 years, she said, while a new piece can last hundreds of years. Not only does she do commissioned windows, lamps and jewellery, she also designs and makes stained glass windows for her own home and studio. Helen has other artists that she looks up to – Charles Rennie Mackintosh was a famed Scottish architect, designer and artist and Frank Lloyd Wright was an American architect, interior designer and writer – who famously designed the Chrysler building. Their inspiration can be seen in many of Helen’s works. Helen does have another passion in her life – looking after birds. She has parrots, about 30 to 40, all of different variations and housed in 11 aviaries on her property. “I’ve always loved parrots,” she said. “It’s in the blood.” She has a favourite, one that lives inside with her, who goes by the name of Tess. “She talks, she calls the dogs,” she joked.

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YOU Magazine | 11

grow up?

WHEN DO WE

I’m not sure what age I should be acting, but I strongly suspect it’s older than what I do act. Now that I’m middle-aged I’m not quite sure whether I should be gearing up for grandparent-hood or going through a second childhood ... I suspect it’s the latter. Sometimes my behaviour leaves a fair bit to be desired and I’m left pondering why Miss 15-year-old tells me off in a very motherly and concerned way. So, in all fairness, you have to take a look at yourself and ask the question, is it time I grew up? I actually think the more independent my teenragers get, the naughtier I get. Suddenly, after years and years of hardly ever going out, my children hit the age of being able to stay home on their own. While my acceptable age for them was a bit older than the 14 years the law requires, I had to wean myself slowly. And my first real night-time forays into Ashburton’s hip and swagger nightlife, well let’s just say, I might have been a little bit naughty. Then I became a 40-something cliche and got a tattoo. Not long after I heard something on the radio about what not

Lisa Fenwick

MUM ON THE RUN

to do after the age of 40, and tattoos was one of them. Well, hell, I only have one of them in a non-saggy place and it’s like a smile to my gorgeous mum every time I look at it. And my sisters and I had a fantastic day racing up to Christchurch and invading tattoo parlour, City of Ink, with giggling oldness, while the very trendy, hip young things looked on in disbelief ... or was it disappointment? Not sure. Then, with swollen, sore body parts we went to a cool bar and designated one, much more well-behaved sister, the driver. There we discovered passionfruit margaritas, that were so nice they just evaporated ... again and again. So last weekend I went to my best friend’s daughter’s hen’s night. I was dubious to say the least. I knew it would be full of young things and why

Topless waiters at a hen’s night. It just had to be done.

would she want a slightly-demented 45-year-old on the guest list? I needn’t have worried. Everyone was really friendly and we laughed so much I think I nearly lost my uterus. Unbeknown to hen’s night participants, Strip of Meat, a topless waiter service, turned up with two buff blokes, and while eye-catching they were just there to provide shots and cocktails and a whole lot of fun. I truly think the groom’s mother - yep, she was there - will be scarred for life after having to undo one of the waiter’s

zips with her teeth. So here’s the thing, it was us “oldies” that were still up late going strong till the wee small hours. But what a great night and a great bunch of women, young and old. Having said that, heading home the next day to take teenragers to Peel Forest feeling seedy was not my idea of fun. Neither was being forced to walk up a hill. I’m too old for this, it must be time to grow up. Footnote: No waiters were harmed in the making of this column

12 | YOU Magazine

QUICK AND SIMPLE AT-HOME

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 walletfriendly - 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 from ingredients you already have in your home.

your skin feeling smooth and refreshed.

Bath soak

Help soothe skin irritations, bug bites or mild sunburn with a relaxing, long soak in the bathtub. Swirl one-half cup of Baking Soda into warm water to help soften and soothe the skin and clean away any oils and perspiration that accumulated during the day.

Facial scrub

For smooth, radiant skin, combine three parts baking soda with one part warm water. Using 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 eye area. Rinse off with warm water and you'll notice

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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

b

YOU Magazine | 13

beauty nails and cuticles in a gentle, circular motion with baking soda. Rinse clean with warm water and apply your favorite shade of nail polish. For pedicures, soak feet in a basin with a mixture of two tablespoons of baking soda and warm water. After your soak apply a

TO TRY

scrub of three parts baking soda and one part water. Rinse clean with warm water and follow with an application of a rich moisturizer and a warm towel foot wrap your feet will feel smooth and clean. Finish the treatment by applying your favorite shade of polish to your toenails.

even more fun, invite your friends over for a spa-themed get together and try out the tips above. To find more savings and solutions for you and your home, visit www.armandhammer.com/ solutions.aspx. Advertising feature

Hair care

Use baking soda to help remove residue that styling products leave behind for cleaner and more manageable hair. To achieve this, sprinkle a dollar-size amount of baking soda into your palm along with your favorite shampoo. Wash as usual and rinse thoroughly. Just be careful to avoid the eye area when rinsing. Avoid costly visits to the salon and expensive beauty products with gentle and simple at-home treatments. For

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14 | YOU Magazine

CAN THE

A positive attitude is one of the most powerful assets you can have. Positive people find success, good health, happiness, wealth and rewarding relationships throughout their lives.

“

This is not because they are already successful, or because they are more confident, it is simply the attitude. The law of attraction is that positive thoughts lead to positive results.

“

power po OF

for the Graduate School of Business and Management at Argosy University, Nashville. “It is one aspect of the root of their success. Philip D. Armour, F.W. Woolworth, Thomas A. Edison, Marshall

Positive people find success, good healt h, happiness, wealt h and rewarding relationships throughout their lives. This is not because they are already successful, or because they are more confident, it is simply the attitude

Your thoughts are much more powerful than just electric signals between synapses. They have the ability to define you and affect those around you. However, it’s not easy to summon this way of thinking on command. It may take years of patience and practice to change your overall mentality. Learn from the example of others. “Early leaders in the United States understood the true meaning of positive thinking,” says Stanley Murphy, department chair

I HAVE MORE energy, more confidence. Physically and mentally I am HEALTHIER THAN EVER

Field, Andrew Carnegie, Napoleon Hill and a host of other movers and shakers who participated in shaping our country in the early 20th century all understood these two powerful words: positive thinking.” It is true that the most successful people throughout history have all recognized the power of positive thinking. Even Gandhi was a strong advocate of positive thinking. He is reported to have said, “A man is but the product of his

“

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   

YOU Magazine | 15

ostive

THINKING CHANGE YOUR LIFE?

thoughts; what he thinks, he becomes.” So what are some proven methods to developing mastery in positive thinking? Well for starters, believe that you can become a positive thinker. “Invest and commit yourself to your own personal development,” suggests Murphy. “You must first believe in yourself. When you do, you will notice that others believe in you too. Examine how you are investing in yourself. Make note in your observation of yourself. See if your personal investments are constructive or destructive. If they are destructive, then try to eliminate them. If constructive, then perfect them.” R. Brian Salinas, professor at Argosy University, San Francisco Bay Area recommends interacting with people who are on the same journey, whether they are ahead or behind. “People project who they are and you will too. You’ll start to pick up their traits and ways of approaching things,” says Salinas. “Read books that talk about

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handling the lessons and challenges that come up in life and that mirror those you want to overcome in yours. In a few years, you’ll find that your story of triumph over adversity mirrors those you read about.” Consider the physical aspects as well. Try to incorporate the practice of daily meditation (a minimum of 20 minutes a day) suggests Murphy. “Take care of your body and it will take care of you. Moderate exercise, balanced diet and adequate rest will keep you physically fit for your daily task.” Also, try to be realistic. Everyone has down moments, and that’s alright. “Positive attitude is more than the sum of your feelings at any particular moment. If a loved one passes away or you are facing a challenge that feels overwhelming at the moment, it doesn’t mean that you’re not a positive person,” adds Salinas. “Positive people have every right to feel sad. It’s even healthy to express those feelings from time-to-time. Just remember that those moments don’t define us.” Advertising feature

16 | YOU Magazine

LIGHTING, SO MUCH

more appearance THAN

Lighting design is important in both homes and businesses. Nothing kills a romantic dinner faster than glaring lights ... or a headache at the end of the day because the lighting in your office is poor! Lighting design is about choosing and positioning the correct lighting within your home or business. You will need to consider aspects like the function of the room and the atmosphere you are wanting to create.

For the home There are many rooms within houses, all of which have different uses. It is important that the lighting is appropriate for the intended use. A kitchen is going to require different lighting requirements to that of a spare room, office, dining room or lounge. A kitchen needs to be bright so that you can easily see what you are doing, an office needs to be bright enough to work in, but not too bright as to cause glare and headaches, a lounge needs to be ambient and relaxing and have good lighting for watching TV. As you can see, it is not as simple as choosing your light fittings and bulbs.

Outdoor lighting is another important sector of lighting design to consider. You may wish to have lighting for a courtyard along with security lighting by the front door.

For the workplace Lighting design in a commercial workplace is very important. What you are trying to achieve in your business is going to influence the lighting design requirements. Retail lighting design can be used not only to remove darkness, but to draw customers into the store. Lighting design can also be used for promotions and displays and to highlight important areas of a store. In contrast to this bright lighting, a restaurant is going to have very different requirements. An intimate restaurant will want to have welcoming, ambient lighting whilst providing enough lighting for waiters to work in. In the kitchen there will be a requirement for a lot of light without causing additional heat within the working space. Lighting design also incorporates exit and emergency lighting requirements for commercial businesses.

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YOU Magazine | 17

IF YOU’RE HANDED LEMONS

make lemonade

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. This month Kim Thompson is sharing her grandmother’s lemonade recipe with readers.

I started making lemonade for a few reasons. Firstly, it was my grandmother’s recipe, so it was tried and true and very tasty. I also like to know what ingredients are in my children’s and grandchildren’s drinks, it is a wonderful gift to give away and very economical.

Kim Thompson

LET’S GET BACK TO BASICS

Grandma’s lemonade syrup 1 1/2 kg sugar Juice and rind of 6 lemons 2.5g citric acid 3 litres of water

PHOTOS NIKI TTA THOMPS ON

– Grate the rind of 2 lemons, try not to get the pith. – Put the rind with one cup of sugar into a blender. Blend until the rind is very fine. – In a large pot add all ingredients and stir well. Heat until the sugar has dissolved. Stir occasionally as the sugar may stick to the bottom. – Using a funnel, pour syrup in sterilised bottles and screw lids on. – This lasts weeks in a cool place. When opened store in fridge. – We use 1/3 or 1/4 syrup to 2/3 or 3/4 water or soda water depending on taste. – In a jug, the lemonade looks lovely with sliced lemons, mint and ice. I have also put in cucumber or strawberries.

Tips: – The bottles I use are recycled. To clean them I soak them in hot soapy water overnight, usually in a bucket, and scrape the labels off with a knife. – I have a bottle brush to thoroughly clean the inside, then sterilise them in the oven at about 100°C for 20 minutes. – Don’t put cold syrup into hot bottles as they can crack. – If you have a lot of lemons squeeze the amount of juice required and process the rind and put them together in a sealable plastic bag and freeze. Then you can make the lemonade syrup any time. – Makes approximately five bottles.

18 | YOU Magazine

favourite SUMMERTIME

Summertime is such a fantastic season to start having fun with the abundant produce that is around. Kerri We do have a limited time with these Lysaght so it’s important to maximise what little we do when they come into season. To me it’s about keeping it simple, otherwise we miss out in doing other things that we FROM GARDEN TO PLATE want to do. Flexibility, in that we are able to get the most we can out of how we use it and, of course, recipes need to be family friendly with the ability to adapt accordingly to taste and dietary requirements. By using and buying seasonally we are using the We are rapt to have chef Kerri Lysaght alternating with Marg Brownlie on our YOU product at its absolute height of freshness so therefore it’s nutritionally high, ethicalteam this year. ly better (less transportation when bought Both women are amazing cooks with local) and it’s at its peak flavour-wise, and very different styles and we look forward therefore little needs to be done to it! to taste-testing many a recipe in YOU These recipes are a standby for myself (that’s a hint, a huge hint ladies). and my family. Kerri is a local who, with her husband With these longer summer days we Jim, has managed or owned cafes/restaumake the pizza because it’s a shared rants in Ashburton, held cooking classes and generally been involved with food her encounter. The pavlova we don’t seem to need whole life, since the age of 12. much of an excuse to make. I hope you She’s has travelled extensively working her way around the world’s kitchens, at feel inspired to use one or all of these one stage she was head chef in a French recipes, adapting when it suits and is aprestaurant. propriate and enjoying what’s in season. When you watch her cooking, she makes Kerri it look so easy and I was lucky enough to try many of the recipes on this, her first Pizzas column for YOU, and, trust me, they all One of my most versatile recipes is my tasted and looked amazing! bread recipe. With a love of home-grown veges and We used it in both our restaurant and fruit, Kerri and Jim have an extensive cafe back in the day and its versatility garden and most of the produce from that meant it was made into herb and vegends up in food she whips up for family etable foccaccia and pizza, to Moroccanand friends! inspired chickpea flatbreads. We changed Welcome aboard Kerri and I know readit up by adding spices and fruits for heavers are going to enjoy your columns! enly sweet scrolls. Cheers, This recipe makes a good family-sized Lisa Fenwick amount, but if I have extra left over I just YOU editor oil a tray and mould it into balls, freeze down overnight and then package, label and use for another time. After defrosting, knead it adding a little more flour until it resembles a smooth dough, let it rise and you are ready to create again.

Introducing Kerri Lysaght

Dough 21g yeast 21g sugar or honey 625ml tepid water approximately 21g salt 1kg high grade flour – The simplest way to make this is to have one large bowl to mix the bread in (the bigger the better to reduce mess) and another smaller bowl for the yeast and liquid to develop in. – Dissolve the yeast, sugar/honey and water in the smaller bowl, whisking to speed up the process, you will know that it is working when the yeast begins to froth – it takes about five to 10 minutes for this. – In the larger bowl add your flour and salt, make a well in the centre for the liquid to be incorporated. Slowly add your liquid, bringing in the flour from the sides until you have a moist

dough to play with – you may need a little more or less liquid depending on the flour (and if I have a choice it’s better to make a slightly wetter mix than drier). You are looking to make a soft dough that doesn’t stick to your fingers. – Lightly flour a clean empty bench and place dough on to knead. To develop the gluten and structure of the dough we need to knead it with a push and pull motion, bringing the dough back into the middle each time. Don’t add too much flour during this time, just enough to keep the dough from sticking to the bench surface or fingers. This is a great job for the kids (and any stressed-out adult to be fair) using any excess energy for about five minutes to achieve a smooth and pliable dough. – Lightly oil the bowl and add kneaded dough, lightly oil the top of the dough

YOU Magazine | 19

s

PHOTOS LISA FENWICK

you return it to the oven. An ordinary tray will work well too just put it in the oven to get nice and hot

peeled lengthways), cherry tomatoes lightly coated in olive oil and tossed alongside thyme with sliced ham.

Incredibly fresh, seasonally based pizzas make for delicious family eating. Above: Just about to be popped into the oven.

to keep it fresh and stop wrap from sticking. – Cover well and place in a warm place until it doubles in size, depending on flour and temperatures it can vary from 40 min to an hour. Once it has doubled in size knock out the air by giving it another quick knead for a minute. – Now, depending on your needs, cut into desirable size and roll into balls shaping the pizza into small or large rounds or into rectangular trays. I generally use polenta to dust bench with during this stage (but flour is fine) giving the base a crunchy crust. – The trick to a successful pizza is to have the ingredients prepared so that once you have rolled your pizza out you have your tray oiled and ready, ingredients prepped and oven stinking hot – 220°C bake.

Tomato sauce base – The base tomato sauce is best kept simple by mixing: 1/2 C tomato paste 1/2 t dried basil (or even better a selection of fresh herbs from your garden of thyme, oregano and marjoram) A little olive oil Season with salt and pepper Toppings Topping ingredients are pretty much dictated by what you have in the garden, fridge and pantry but a few of our favourites are: – Oven-roasted balsamic and olive-oiled tomatoes, capsicums, onions, garlic (pumpkin, onions, kumera, parsnips in the winter) with fresh basil and chunks of feta cheese. – Courgettes (using vegetable peeler,

– Ham and pineapple cooked off then topped with lightly oiled and seasoned baby spinach and sundried tomatoes straight from the oven. A word on cheese … You can buy a pizza blend cheese, which is fine, but grated mozzerella is better to achieve that stringy texture which is associated with pizza, or even better, the white Italian Mozzerella balls in the deli section of the supermarkets is perfect for a gourmet style … and of course the general cheddar cheese that we Kiwis enjoy is acceptable too. For quantity you don’t need a vast amount just a loose covering otherwise the cheese overtakes the other ingredients – a good pizza is about the fresh ingredients

A word on your cooking tray … A pizza stone is the ideal as you heat it in the oven prior to cooking and it keeps the heat when the dough goes on the stone, starting the process before

Your oven must be hot – 220°C so that the pizza bakes quickly.

– On assembling your pizza put tray or stone in oven to heat, and once your ingredients are prepared, roll out your pizza, put on to hot-oiled pizza stone or oven tray (just oil where your pizza is going to go otherwise there will be unnecessary smoke from excess oil), working quickly top with sauce, smattering of cheese and your desired ingredients. Cook for 5-7 minutes until dough is browned and toppings are bubbling. – As one pizza is in the oven pull out another hot tray and repeat with assembling your pizza. Luscious summer berries This is a fantastic time for berries in our garden. We have a huge display of blackberries, strawberries, raspberries and boysenberries, as well as black and red currants. This year we have plans to make blackcurrant juice, but at the moment it’s muffins that are being made. I have a basic recipe and change the berries as the fruit comes on. With the lemon it’s just a personal taste which you don’t have to use and I don’t personally like a sweet muffin so this recipe has only the 1/2 C of brown sugar but adjust to taste. continued over page

20 | YOU Magazine

Seasonal berry and bran muffins Dry ingredients 2 1/2 C self-raising flour 1t baking powder 1C baking bran 1/2 C brown sugar 125g butter 1t cinnamon Wet ingredients 2 eggs 1C milk 3/4 C pouring yoghurt 125g melted butter zest of 1 lemon (optional) 1t cinnamon 2C seasonal berries – Preheat oven to 180°C. – Sift flour and baking powder in a large bowl adding the rest of the dry ingredients. Lightly mix to rid any possible lumps. – In another bowl mix the wet ingredients together, including the lemon and cinnamon. Fold through your selection of berries through the dry ingredients following with the wet mixture. You do not want to overmix as this produces a tough muffin, just a light folding action until the flour is well incorporated. – Spray a 12-hole muffin tray well. Using a large spoon guestimate your mix to evenly spoon your mixture into tray. – Alison Holst says to try and spoon just the once into each individual hole to help the muffin to rise as evenly and high as possible (it does seem to help). For added crunch top 1/4 t raw or white sugar on each muffin. – Bake for 20-25 minutes until browned and well risen, let cool for a good 1015 minutes in tray before putting on to a rack to cool, otherwise they tend to collapse with the added berries. – If you are able to, always refresh any baking with a quick zap of 20 seconds in the microwave to bring it up to its best. Because of the addition of the yoghurt they last well for 4-5 days.

Other berry ideas Jam An easy jam recipe for raspberry jam (or indeed any berry) is to crush 1kg fruit well using a potato masher or a food processer

for firmer berries, like strawberries, then adding 1kg jam-setting sugar. Put into a large pot on a low heat, stirring to dissolve sugar with a wooden spoon. Do not allow to boil at this stage. Add a knob of butter increasing heat and bringing to a full-on boil. Boil for 4 minutes skimming any of the foam from the top. Spoon out a small amount of jam on to a cold plate, let cool slightly before the ‘set test’ of pushing a finger gently through the jam, when the surface wrinkles remove the pot from heat. Bottle immediately into sterilised jars. Simple dessert Loving a simple dessert or breakfast of mixed berries with greek yoghurt and a drizzle of honey ... or a simple smoothie of 1 1/2 C of low-fat milk, 1 frozen banana (for a creamy low-fat option) and a good dollop of yoghurt and berries. If this is a replacement for breakfast add ground linseed or bran to up the nutrition factor. Berry frozen yoghurt A low-fat and easy berry frozen yoghurt to make is to put equal parts of frozen berries and yoghurt in a food processer, adding honey to taste and blitz until an ice cream-like consistency.

Raspberry balsamic vinegar mini pavs with custard cream These little mini pavs are super easy to make (especially if you have a food mixer on hand), can be made several days in advance and are very versatile as once made they can then be topped with whatever is available and in season at the time. At the moment obviously a great choice is our selection of berries. The addition of the raspberry balsamic vinegar cuts the sweetness and adds another dimension, of course you can use the traditional white malt vinegar, but I like the balsamic for taste and colour. The addition of the custard powder is just a change up from the use of cornflour for flavour. With the addition of the custard to the cream it gives a smoothness that complements the tartness of the berries. Pavlova 6 size 6 egg whites (absolutely no specks

Seasonal berry and bran muffins.

of yolks, if by any chance some escape into your whites, using a clean egg shell dunk close to yolk and the shell attracts the yolk and can be easily scooped up) 1 1/2 C caster sugar pinch of salt 2t custard powder 1T raspberry balsamic vinegar (plain balsamic would be fine) Cream 1/2 C pre-made custard 300ml cream – Whip cream lightly and add custard. Whip together until soft peaks form – Preheat oven to 120°C. Line two oven trays with greased paper. – Beat egg whites with a pinch of salt to stablilise until soft peak stage. Begin to slowly add sugar approximately 1/4 C beating well until sugar dissolves before adding your next amount, do this until sugar is finished and meringue is smooth and glossy. Gently fold in sieved custard powder and vinegar until incorporated. – Place eight evenly dolloped mounds of pavlova on to trays. – Bake for 30 minutes. Turn off oven allowing pavlova to cool for a further 30 minutes before removing from oven to cool completely. – Once cool, top with cream and a selection of mixed berries and a light dusting of icing sugar to garnish just prior to serving.

Tomatoes, courgettes and other good stuff Roasted veges When I know I have no time I will get my

largest baking pan out, line it with baking paper and slice tomatoes in half, alongside capsicum, eggplant, garlic and onion. I use whatever I have on hand, sometimes just tomatoes and herbs, but I always finish off with a drizzle of balsamic vinegar, olive oil and salt and pepper. I raid my garden for marjoram or oregano and add them before I bake off in a low to moderate oven for about an hour. This treatment allows me to have a base for many things which I can add to when time is tight. In the winter I use the same method with pumpkin, kumara, carrot and parsnip – I tend to not use potatoes as they need added flavour to offset them, while the other vegetables can hold their own with their own distinctive flavour. For a quick and easy pasta sauce I can leave whole as is, or give it a quick blend and toss it with some olives, basil and feta cheese for a vegetarian pasta or add a cooked chicken or can of tuna, adding some chilli flakes for heat or more herbs to suit. As it’s an ad lib thing always check on your flavour, add little more often than lots at the start – as a youngster this I learnt when trying to mask my over-zealousness with chilli! Sometimes just a squeeze of lemon juice makes all the difference to both fish and chicken dishes. As a vegetarian dish use the above (minus fish and chicken) with polenta or couscous which is a great and easy dish cast alongside some hot ciabatta bread. Polenta My favourite polenta dish is from a favourite Italian book I use often but have tuned to my particular taste: Heat 1 litre milk with 2 bay leaves until just about boiling and pour in a steady stream 1C of polenta, stirring as the polenta thickens, reduce the heat and cook

YOU Magazine | 21

Raspberry balsamic vinegar mini pavs with custard cream.

for about 3-4 minutes. Check the seasoning adding 1C of grated fresh parmesan and a dollop of butter; continue stirring until thick and porridge like. Serve this with the above roasted vegetables. We also enjoy this with slices of rump steak or barbecued chicken topped with a well-made basil and parmesan pesto (can be bought version).

Rissoni, courgette and chicken pasta This is definitely my go-to recipe when time is short and I want to make maximum use of items from my garden. I use whatever I have a vast quantity of as it can generally handle most of whatever I have in abundance. At present I have cauliflow-

ers for Africa so I can add these alongside my courgettes and beans successfully. The rissoni/orzo is rice-like in appearance with a smooth silky texture, by adding the cumumber it provides a crunchy element to the dish, alongside the other cooked vegetables. With the cooked chicken it soaks up the dressing, lemon and herbs, the vegetables adding bulk and substance to the dish. The idea of this dish is the flexiblilty, the main idea is ease of ingredients and low cost so use the basic idea and create whatever you have on hand. This idea works with any pasta, use a can of tuna or sliced meat, if you have no dip use a clove of grated garlic for added flavour and 1/2t chilli, add more herbs – add the oven-roasted veges from above – there are a myriad of ideas to use – be as creative as you want! 1/2 packet of rissoni/orzo pasta Vegetables from the garden – sliced

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courgette/cauliflower or broccoli florets, halved green beans, peas – the sizing is about what you can put on a fork alongside the other ingredients 1 roasted and cooked chicken – skin off and shredded so can be evenly distributed through the salad 1 container of sundried tomato chunky dip 1/2 red onion sliced thinly or 3-4 sliced spring onions 1 lemon, zest and juice packet of spinach Eta caramelised onion dressing to taste, about 1/4 C 1/2 cucumber, diced Whatever you would like to get rid of from the fridge – cut up cheese, ham, pineapple, capsicum Parsley, basil – a good handful each, roughly chopped

– Bring a large pan of salted water to the boil, add pasta and cook until al dente, about 10 to 15 min. About five min (depending on size and type of vegetable. You still want the veges fresh and firm) from the end of cooking add your selected vegetables. – If using peas I always find that I don’t have to cook them just put them in the base of the strainer you will be using and add drained pasta to this, that way you don’t overcook them and alongside with the cucumber they add texture. – While the pasta is cooking – using a large bowl that you will serve it in, slosh around about 2T of dressing, add shredded chicken, chunky dip, fridge remnants, lemon zest and juice,

onions and herbs. Toss lightly. – Once pasta is cooked, rinse and drain well. Toss through chicken mix adding spinach and caramelised onion dressing. Season with salt and pepper finishing off with a drizzle of olive oil. – I serve this with a bottle of sweet chilli sauce to the side and hot crusty bread.

Courgette and feta fritters (For a light brunch for two)

2 medium courgettes grated and drained by putting into a tea towel, drawing up the sides and twisting courgettes in towel, squeezing as much liquid out as possible 2 eggs 1/2 C self-raising flour 60g feta, crumbled 1 finely sliced spring onion 2T chopped mint 1/2 zest of lemon Salt and pepper 1T butter

– Beat egg and flour to make a very thick batter, adding courgette, feta, spring onions, lemon zest, mint and salt and pepper to taste. Stir well. – Melt butter in a pan and then add to mix and stir until well combined. Use this same pan to cook off spoonfuls of fritters, cooking on a medium heat until golden on each side and cooked through – about 4 min. – Serve with grilled bacon, tomatoes and relish.

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22 | YOU Magazine

Your Wedding, Your Way

At Hotel Ashburton CONTACT US NOW TO CHECK THE AVAILABILITY OF YOUR WEDDING DATE...

YOU Magazine | 23

Beyond Expectations Ashburton District’s most experienced wedding and reception venue specialises in creating beautiful memories to suit weddings from 60 to 400 guests. Being the biggest doesn’t automatically make you the best so we strive to offer personalised touches. Our team can assist in arranging everything down to the last detail to ensure your wedding is a success. We have fantastic partners on board to deliver support services, products and creative solutions.

Our expansive gardens offer a range of locations for an outdoor wedding ceremony, photographic sessions with the bridal party, or with your guests. We have a range of manicured lawns, streams and ponds, bridges and established gardens for that perfect backdrop. Our gardens offer a great place for your guests to mix and mingle and reconnect with one another while you have your photos taken. Perhaps a cocktail style wedding reception on a warm Mid Canterbury summers’ eve is your idea of the perfect reception.

We know there are a thousand things to think about when planning your wedding especially on the menu and venue side of things so here’s a quick helpful checklist and how we stack up:

 Do they have an on-site caterer and chef?  Is there a range of menus?  Will the menu suit a range of dietary needs and variety of ages?  Is the venue fully licenced?  Can the venue fit all my guests?  Can the venue off a space for my ceremony?  Is the venue appealing for photography?  Does the venue have adequate parking?  Does the venue have wheelchair access?  Can the venue help with decor and theme design?  Is there somewhere for the bridal party to prepare on the big day?  Is there space for a dance floor and DJ?  Is the venue experienced in delivering weddings?  Does the venue offer on-site accomodation?  Is there an indoor option available for unforseen weather circumstances?

EMAIL: events@hotelash.co.nz FREEPHONE: 0800 330 880

24 | YOU Magazine

Fashion A

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MMM Pink mini dress on sale $150 from Depeche Mode Boutique, East Street B Sass white jacket $115 from Depeche Mode Boutique, East Street Sass leather dress on sale $108 from Depeche Mode Boutique, East Street D Rusty Dream Weaver Shirt $69.99 from Undercurrent, Tancred Street E Rhythm Dot Shorts $89.99 from Undercurrent, Tancred Street F RAM Mesh Dress $79.99 from Undercurrent, Tancred Street G Chinga Top $69.99 from Undercurrent, Tancred Street H Ministry Half Leggings $45 from Undercurrent, Tancred Street A

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I Square silver bead necklace $36.95 from Just Me (formerly Kouldja Clothing), Dunsandel J Sophia dress, also in Lilac, $159.95 from Just Me (formerly Kouldja Clothing), Dunsandel K Amelia Top in Aqua $119.95 from Just Me (formerly Kouldja Clothing), Dunsandel L Silver tassel chain $45.95 from Just Me (formerly Kouldja Clothing), Dunsandel M Silver leather belt $109.95 from Just Me (formerly Kouldja Clothing), Dunsandel N Emilee Skirt in Moonbeam $99.95 from Just Me (formerly Kouldja Clothing), Dunsandel O Black Rose Crystal Necklace $62.95 from Just Me (formerly Kouldja Clothing), Dunsandel P Caroline sills drape pocket dress was $279 NOW $140 Sparrows, East Street Q Caroline sills sniper jegging was $199 NOW $139 Sparrows, East Street R Ricochet crawford Tee was $169 NOW $119 Sparrows, East Street S Cartoon Sheffield pant was $179 NOW $54 Sparrows, East Street T Meredith Henley tee was $139 NOW $69 Sparrows, East Street

26 | YOU Magazine

arrived

LOVE ’EM OR HATE ’EM, THE CHUNKY HEEL HAS

Elaine Dillon

Colour and material: IN STYLE

The stiletto is still a major player in shoe fashion, but the chunky heel is working its way up as a major contender, and rather rapidly too. The sky is the limit with this new trend, a wide variety of colours, textures and ways to wear these are what is driving us all crazy for chunky heels in 2015. The broad heel also makes walking on six-inch heels 100 times easier than the stiletto – you’ll be able to have more than one glass of wine without having to worry about keeping your balance all night long and that’s reason enough to buy a pair!

Chunky heels with socks:

Wear them with socks or tights, remember, wearing socks with sandals is not a crime, it’s a style statement but only if done right. Make sure you stick to a midankle sock to accentuate the smallest part of your leg, kneehighs are a no-no!

GIVEAWAY

There are so many varieties available that you can literally have a pair to match every outfit in your wardrobe! Play around with different materials too, such as the lighter option shown below, a patent white mixed with a suede create a bit more interest and style.

We love ‘e m

Overall we love the chunky heel. They are so versatile and super-duper comfortable! Plus you can run down the street without the fear of an ankle break!

winners

The lucky winners of by nature’s THREE prize packs of the new Organic Rosehip Oil and Purifying Facial Cleanser worth $30 each are:

Trish Heney Audrey Leath Cherie Lee The products will be sent to the addresses you provided. Thanks for entering and the YOU team hopes you enjoy these fantastic new products.

Las Vegas

YOU Magazine | 27

SOMETHING FOR EVERYONE

MAXINE WHITING

DESTINATION

Las Vegas – It is one of the most famous cities in the world and certainly one of the most provocative. I thought I knew what Las Vegas was all about that was until I visited in November last year. I spent time really getting to know this fun city and discovering its many surprises. To begin with, as fabulous as the casinos are, you don’t actually need to throw your money into a slot machine to have a good time. With so many shows and concerts to pick from you will be sure to find something that you are interested in. We went to Cique du Soleil – The Beatles Love, with an international cast of 60 this was a show full of energy with freestyle dance and extreme sports. The absolute highlight for us was our helicopter flight over and into the Grand Canyon – a true experience of a lifetime! We witnessed spectacular views of the volcanic Black Mountains, Hoover Dam, Lake Mead, Grapevine Mesa before

Landing in the Canyon

PHOTO SUPPLIED

crossing the Grand Wash Cliffs and into the Grand Canyon. We descended 4000 feet to the floor of the canyon, landing alongside the Colorado River. Here we soaked up the scenery while enjoying a champagne picnic lunch. Memories of a lifetime! No trip to Las Vegas is complete without a spot of shopping. The Miracle Mile Shops at Planet Hollywood, Outlet Shopping at Las Vegas Premium Outlets or one of the many shops along The Strip you will be sure to find just what you are after. With so many restaurants you are truly

WHERE will

spoilt for choice. The LINQ is a new cobbled area off The Strip, full of restaurants and bars set around a fountain. At the end of The LINQ you will find the HighRoller. A 168 metre wheel that dominates the landscape and gives you amazing views over Las Vegas. The Evenings are easily occupied as you can travel “round the world in one night”. Visit Paris, Venice, New York and ancient Egypt all in the one night as you wonder through the incredible hotels. Watch the beautiful fountain show outside the Bellagio, one of Las Vegas’s ultimate hotels,

watch as the Volcano erupts outside the Mirage or enjoy a romantic ride on a gondola at The Venetian hotel. One night we headed to old town Las Vegas and Freemont Street for the light and laser show and a visit to one of the original Las Vegas Casinos – this was great night out. Las Vegas has so much to see and lots to do and an experience to remember for a long time. If you would like to know more about this fabulous city call into House of Travel anytime. Advertising Feature

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28 | YOU Magazine

new year HAPPY

AND HAPPY PLANNING

by Jennifer Little

Welcoming in the New Year refreshes us and motivates New Year resolutions, plans and good intentions for the following twelve months. Keeping your body and mind as healthy as possible affects your level of happiness and also how you look. Take a step back and observe your lifestyle – nutrition, exercise, rest, what makes you happy, do you look after you? Can you make small changes that keep you healthy, motivated and happy? You may do a lot to look and feel great, finding the time to enjoy life to the fullest while still taking care of your body and skin. Being mindful of the effects of sun, pollution, stress and fatigue and remembering these can add up, keeping your skin from looking as good as you feel. Think about your skin health – daily care of your skin, regular nourishment of your

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YOU Magazine | 29

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30 | YOU Magazine

PROTECT

skin

your

DETOX

THIS SUMMER

for

THE NEW YOU

Fleur De Mer tinted foundation creams are specially formulated to help protect our skin from harsh New Zealand sun while giving a light coverage to hide skin imperfections at the same time. We need to take precautions as the sun is the biggest cause of premature ageing and skin health problems. We recommend you apply this product every day regardless of weather or temperature. All your beauty in one convenient location Provides up torequirements four hours water resistance but please reapply after swimming to be on the safe side. For those not wanting tint coverage Fleur de Meur also produces a SPF30+ minus the tint. Fleur De Mer Sunblock can help to prevent premature ageing, sun spots, pigmentation, fine lines and wrinkles while also reducing the risk of skin cancers. Come and see the team at Body n Beauty Worx Advertising feature

Detoxification is one of the oldest known methods for cleansing your body and it can have an exceptional effect on your overall health and wellbeing. If you suffer from IBS, abdominal pain, constipation, flatulence, bloating, nausea, bad breath, allergies, indigestion, heartburn or dermatitis then Caruso’s 7-day quick detox might be what you need! This product cleanses like an intestinal broom (lovely image) cleansing the inner walls of your bowel – fast. You’re probably eating your Saturday morning breakfast while reading this magazine so I won’t go into any further details, you get the idea! The supplements included in this detox contain a mixture of herbs, vitamins, minerals, live bacteria cultures and other nutrients. Unlike many other detox products, the Caruso’s 7-day detox does not encourage you to adhere to a lowcalorie diet (bonus!) the detox simply requires several supplements to be taken each day, this is a great way to rid yourself of the nasties you may have taken on over the Christmas New Year period and is a great, natural way to jump start your body in 2015! Advertising feature

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32 | YOU Magazine

THE SUMMER BREEZE MAKES ME

Wendy Millichamp

feel fine

GARDEN MEANDERINGS

Well Christmas and New Year’s celebrations are now a memory. Summer in NZ is widely recognised as the season of rest, holiday relaxation and recreation before the pace of everyday living cranks up again. I can’t help but hum the old tune “Summer breeze makes me feel fine, blowing through the jasmine in my mind…’’ In years gone by, we would open our garden and Lilyfields for three weeks during this time and people would come, sometimes from as far south as Invercargill and the North Island, to view the fabulous range of lilies flowering in our fields. Some would choose to have a picnic in our garden. If we were lucky we would sometimes exchange Christmas cake over a cup of tea. Now we find it suits us better to meet our mail-order customers at the spring and autumn fete days, A&P shows, Ellerslie Flower Show, home and garden shows and the like. This has meant this year we were able to take off for a few days. The first part of our holiday we found ourselves in Arrowtown, staying with family. The drive through the Central South Island was like a Picasso painting with vibrant colours splashed spasmodically. The lupins that have spread like the hundreds and thousands on fairy bread are a delight. I realise for some this is not the case. So much that we do in our everyday lives requires discipline, routine and preparation. I love seeing nature’s random way of adding joy and colour to our existence. The blue of Lake Tekapo was also spectacular. Arrowtown in the summer is restful and welcoming. The weather was fantastic and walking and dining al fresco style in the quaint township was great. The roses that festooned over picket fences added fragrance and warm smiles to the balmy

Wendy Millichamp (below) and husband Dave enjoyed looking at other gardens while away on holiday. PHOTOS SUPPLIED

evening. From Arrowtown we set off to Te Anau and then to Milford Sound. Although Dave had been to these places before, I hadn’t. I felt like a child that had been given a toffee apple at the fair. I was so excited to be on this adventure. We saw lots of lilies in Te Anau Gardens. The asiactic and LA hybrids grow very well there. On the

day we journeyed into Milford Sound, we awoke to drizzle. However, we didn’t let that deter us or our enthusiasm. I found the scenery breathtaking – the Homer Tunnel eerie, the fiords magestic and the native flora and fauna was wonderful. We saw the New Year in with fish and chips and chilled beverages.

The next day we found ourselves walking around the smallish, but botanically blessed, Gore Gardens. There were lots of rare perennials, shrubs and trees. Dave could identify some, but some eluded us both. The rose garden was a fragrant haven and the humble, easily recognised perennial plantings didn’t downplay the rarer species. On the road again we headed to Dunedin. We saw late-flowering Regale Christmas lilies and spied a Southland/Otago favourite – the Madonna – a pure white lily known as Candidum. This beautiful lily has a delicate fragrance. As commercial growers we are often asked for it. As it is prone to virus it is not viable to grow on a large scale. On arriving home it was evident the weather had been very kind to holiday makers and campers in the Mt Somers Village. The high temperatures had ensured the local swimming pool, rivers and lakes were places of relief. These temperatures mean for thirsty plants in the garden. A lot of the perennials, even those in the shade, looked tired and thirsty. The Ligularia Dentata, which I have renamed the floppy plant, is a real indicator of heat, but an overnight rainfall can perk her back up no end. The bold orange & yellow Alstromerias (Peruvian Lilies or Poormans lilies) looked welcoming and didn’t mind the dry nor did our own blue and purple lupins. The white Navonna Lilies were flowering and Pollyanna in her hot orange and yellow petals looked stunning. My decision to stay in holiday mode has meant I will address the garden’s overall needs at a later date. In the meantime I will ensure the pots on the deckings and around the BBQ area still look loved. On these warm evenings you will find me, with a glass in one hand, my Maeve Binchy holiday read in the other and my fabulous reading glasses perched happily on my tanned nose. The gentle summer breeze makes me feel absolutely fine. Compliments of Wendy P Millichamp Lily farmer and floral designer www.lilyfields.co.nz

YOU Magazine | 33

HOW DO YOU PREVENT

mildew?

WIN flower packs

Sally Lemon is this month’s prizewinner with the following question:

How is mildew prevented on gooseberries? Unfortunately gooseberries are particularly prone to mildew, however, there are a number of ways you can lessen this problem. Gooseberries should be planted in an open situation which has sufficient air movement and high light. Plenty of sunshine hours throughout the day is very important. Watering should be adequate

but overwatering can increase the risk of mildew infection. Try to avoid watering at night and on foliage, as this can encourage mildew spores to spread. As the plants grow, they may need some thinning as the overlapping of branches and their numerous leaves creates an environment which is very suitable to mildew infection. Garden hygiene is very important. At the end of the season, clear away old leaves etc which can harbour mildew spores and potentially re-infect the next season’s plants.

To win

We have one Daltons Premium Flower Email goodies@theguardian.co.nz pack to give away valued at over $60 and contains 1 x Daltons Premium Flower bed with Daltons Premium Flower packs in the subject heading, or mix (40 litre) and 1 x Daltons Premium Potting mix (15 litre), 1 x Daltons Premium write to Premium Flower pack giveaway, Rose and Flower fertiliser. 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 January 31.

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

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YOU Magazine | 35

Daisy Hudson

WITH A LITTLE APPLICATION

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Perfect if you’re planning an overseas trip, or if you just want to brush up on another language, Google Translate gives you easy access to more than 30 languages. It’s always a handy tool to have, as you never know when you’ll need a translator at a moment’s notice. Beware though, it can be tricky to get a literal translation and have it make sense. It just sometimes takes some re-wording and a bit of language knowledge.

LinkedIn is an app that allows users to create an online profile and add business contacts, making it perfect for networking. It’s easy to use, and, as an added bonus, it also has a database of job listings if you’re in the market for a career change. You can also see who has viewed your profile, and it’s easy to track down old friends and work contacts who you may have lost touch with.

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36 | YOU Magazine

NEW YEAR

resolutions

WHAT ARE THEY?

by John Moore

Yes; we hear them every year, New Year’s resolutions. • Get fit • Lose weight • Stop smoking • Go on an overseas holiday • Stop drinking The list goes on and on and on. We also hear that gyms get busy at the start of every year and then the members that have made New Year’s resolutions fade out and the normal gym members with clear goals continue on. With having been in the gym industry now for coming 20 years I’ve seen nearly every year, people making their New Year’s resolution about weight loss and getting fit. If you need to lose weight and get fit why “weight” until New Year to make a resolution, probably when you’ve had too much to drink or had too much to eat over the Christmas/New Year period. If it is only this time of year you

focus on looking after yourself, then you won’t achieve your so called New Year’s resolution. Think about it, you’re actually setting a goal and when you set a goal it must be achievable and you have to have mini goals to achieve the big goal. So why wait until the start of a new year to start your own health and wellness journey? It should be a life journey and if you’re fit and well then quiet simply, you’ll live a longer and healthier life. If you want to set some goals at the start of every year by all means do so, but I say don’t say it’s a New Year’s resolution. Write your goals down, they could be family orientated, it may be an event or an event with your family. For me, I’d write my big goals down on the fridge so I saw it every time I went to the fridge. Soon it’s imbedded in your mind and the rest of the family know it as well. Some goals for you if you’re looking to be fit and healthy could be as follows: • Pick an event or two to train towards, maybe a duathlon, bike ride, mud-run

• Do a class at the gym that scares you • Always use the stairs not the lift • If you’re not a member of a gym join one, it’s a life journey so make the commitment • Swap coffee for tea “Green tea, try it, it’s great and refreshing and good for you” • Drink more water • Treat yourself at the gym with a personal training session “you’ll learn your limits” • Set a family outing, it could be a mountain bike ride once a month with the family • Eat more fruit and veggies. If you do make some of these changes they could help you to achieve your health and fitness goals. So in closing, don’t wait until the start of next year to set a new New Year’s resolution, set your own goals and revise them as the year goes on and when January 1, 2016 comes around you’ll be in great shape feeling great and enjoying life and your family. Take care and enjoy 2015. Advertising feature

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YOU Magazine | 37

FEELING

$20

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Conditions apply. Bookings essential. Mention this ad when booking. Offer expires 28 February 2015.

the heat It might not be one of our best summers on record but our pets are feeling the heat. Cats and dogs are at the mercy of the environment and the surroundings or accommodation that we provide them. Our bodies need to be and are generally kept in a very narrow temperature range – in cats and dogs this tends to be between 38° C -39° C. We have developed ways to keep ourselves cool when the days get hot – humans sweat, dogs pant. Panting is not as efficient as sweating and so dogs cannot cool themselves down as easily when they get hot. It’s up to you the owner to prevent them over heating. If your dogs temperature increases by just a little to 41° C, damage can occur and taken another couple of degrees higher rapidly results in organ failure leading to death – basically they cook! Dogs at most risk are: • Heat intolerance due to poor acclimatisation to the environment (such as a thick/heavy coated dog

e.g. Husky, St Bernard) Obesity and larger dogs Underlying heart/lung disease Short-nosed, flat-faced (brachycephalic) breeds e.g. English Bull Dog, Shih Tzu… • Dehydration, insufficient water intake, restricted access to water If your dog falls into any of these headings you should avoid exercising them during summer days – some suggest not when the temperature is over 12° C! Instead go for walks in the morning or late evening. If you think your pet is showing signs of heat stroke you should seek urgent veterinary advice – It is an emergency! Some symptoms are: • Panting • Excessive drooling • Dehydration – skin stays standing when pinched • Increased body temperature – above 39° C • Reddened gums • Rapid heart rate or irregular heart beats • Sudden breathing distress – increased rate or noisy • Vomiting blood • Small, pinpoint areas of bleeding • Seizures • Muscle tremors • Wobbly or drunken gait or movement

Please never leave your pets in the car even in the shade or with the windows down. It can still get very hot inside and within minutes can result in heat stress. We have already treated dogs for heat stroke and in one circumstance the

dog died before it made it to the clinic. Remember to always carry plenty of water and don’t encourage vigorous exercise during the heat of the day. Still make the most of what’s left of the summer months!

JUAN GRAY

VET TALK

• • •

38 | YOU Magazine

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YOU Magazine | 39

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