WHĀRANGI 2 | NGĀ PŪKŌRERO O TE WIKI KI RAUKĀPUKA | TAITE, 14 HŌNGONGOI, 2022
EDITORIAL
GNews welcomes newcomer Lissy van Horen who recently returned to New Zealand with partner Ben Allan after a 15-year absence and found what she describes as a “dream job” as personal administrative assistant at the Susan Badcock Gallery. HUGH MCCAFFERTY
It is showing signs of being a hard winter in more ways than one. Some wild weather is predicted this week following the weekend’s rain. Readers will notice that for the second week running, we are offering eight pages instead of our usual 12. The last few months, has seen a downturn in advertising, no doubt a combination of Covid, economic uncertainty, and the usually quiet winter period. We deeply appreciate our faithful advertisers who enable us to keep bringing you the news. Readers, if you use their services, do tell them you saw their ad in the GNews. As an interesting aside, we know from the crossword puzzle entries that readers in Ashburton are having a look at GNews. Anecdotally we also hear that some of you are feeling like you know Geraldine a little better now and are finding your way here to sample some of our eateries. Enjoy. Speaking of Covid, we are all fed up with it. Unfortunately, it isn’t fed up with us. In the last week of term, Geraldine High School sent several classes to work from home because of a shortage of teachers. Closer to home for us personally, our Thai takeaway is closed for the second week running as our staff recover from Covid. The advice seems to be to keep wearing those masks despite the inconvenience, keep washing hands and stay home if sick. We ourselves have been getting careless about mask use and have given ourselves a stern talking to. Hugh had a birthday on Saturday and was pleased to be on the sidelines to enjoy the Wāhine Toa win (see page 4). What a mudbath, but regardless, they seemed to enjoy themselves. And (said very quietly) the Irish in him relished Ireland’s victory that evening. He realises this is a minority view. Among the birthday gifts f rom his loving wife is the book Nudged into Lockdown by Auckland professor of economics Ananish Chaudhuri. It is a cool academic look at the wisdom and effectiveness of lockdown as a means of controlling a pandemic. Once he opens the cover, Fi does not expect to see him for a day or two. À nos amis f rançais - bonne fête nationale Bastille Day, 14 Juillet. FI & HUGH
Do not be angry with the rain; it simply does not know how to fall upwards
Andrew Lewis fine-tuning the 30-year-old Arnold Holstein still.
PHOTO: Hugh McCafferty
Humdinger increases production fourfold For the last two years, Andrew and Saskia Lewis, aka Humdinger Gin Distillery, have been developing and producing gin in a 50-litre copper still. Having succeeded in creating a gin that has won a slew of awards internationally, they found themselves in need of a still that would produce a greater quantity. Last October, the couple tracked down a German-made Arnold Holstein still, which had been imported by a Marlborough-based winemaking company. Putting his engineering skills to use, Andrew shoehorned the 30-yearold still into the available headroom at their premises in the old Morrison’s garage. He also modified the original gas heating to electricity for safety. “I have
renewed all the valves and joints, but the body of it is pristine. For all that, it has cost us more than a new one would, but they are very sought after, and there is a two-year wait time.” With a 220-litre capacity, the still will allow Humdinger to quadruple its output. Andrew says that demand is growing. They have had four more stores come on stream this week and have just signed up with Nelson’s Kahurangi Estate to look after the distribution side of the business. “That way, we can do what we are passionate about - making great gin - and they can do what they do best - selling it.” Andrew says they are working to produce the highest quality gin. “There are over a hundred boutique gin distillers in the country, so
we have to stand out. We really want that international gold medal.” The distillery is proving to be an attraction as tourists start to flow through the town again. “There are people who drive down from Christchurch for the day, and we’ve already had two family groups from Singapore and people from Australia and Canada.” Andrew and Saskia have plans to make more of a visitor experience to add to the tastings and will be looking for staff over the summer. On display, but not for sale, are two rare bottles of wine spirit made by the still when it was working in Marlborough. “When the still moves on, they will go with it,” says Andrew. HUGH MCCAFFERTY
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