Marlborough Magazine February 2020

FEBRUARY 2020

MARLBOROUGH’S LIFESTYLE MAGAZINE

POET MEETS PAINTER

LIVING WITH ALLERGIES

HOME OF DOG BISCUITS

A love story of two Blenheim artists

A local family’s major adjustment

Blenheim’s role in Tux

FEBRUARY 2020

CONTENTS

8–9

22–23

F E AT U R E S 7

GUARDIANS OF CLOUDY BAY Surf live savers keep our beach safe

8–9

AN ARTIST’S LOVE STORY Ernest Berry tells of how he fell in love with a Blenheim painter

13–15

BLENHEIM’S DOG PARADISE Tux biscuits roots in our CBD

22–23

NOTHING TO SNEEZE AT Allergies are having a big impact on families as one mother explains

13–15

REGULAR 17–20

Fashion

27–31

At Home

32–33

Entertainment

34

What’s On

35

Social Pages

36–37

Food

40

Health

27–31

36–37

Win tickets to the Havelock Mussel and Seafood Festival on March 14.

To be in to win, simply email hello@marlboroughmedia.co.nz with your contact details and your favourite seafood dish.

EDITOR’S NOTE

Painful, tired, heavy legs?

Would you love to wear shorts again?

A

collective sigh of relief could be heard across Marlborough as our cherubs, big and small, returned to school.

We have so much to be grateful for here in Marlborough; the wonderful parks, playparks, walks, rivers and Whites Bay just a 20-minute drive away.

Waving them off with their new bags and the sun hats they will invariably lose got me thinking about new beginnings.

Nothing beats a lazy day on the beach, children smothered in Factor 50 playing at the waters edge, building sandy castles and enjoying a Kiwi summer like we did as kids. It’s good to know that in times of change, some traditions still stand so while the good weather lasts, get out there and make the most of it.

Hard to believe it’s February already.

The new year is still fresh, and the recent spate of hot, hazy days has seen us spend more time outdoors.

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Dr David Orsbourn

CONTRIBUTORS David James, Paula Hulburt, Matt Brown, Lee Griggs, Peter Jones, Bruce Anderson, Kate Russell.

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Rosa Tate rosa@marlboroughmedia.co.nz Rarangi Surf Lifesaving Club member Brendon Ferguson keeps watch over the beach at Whites Bay. Photo: David James.

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It’s a good feeling being able to give back to your community.

– Brendon Ferguson

DAVID JAMES

Rarangi Surf Lifesaving Club member Brendon Ferguson has been a lifeguard since he was 14-years-old.

The guardians

of Cloudy Bay

Rarangi Surf Lifesaving Club has been a staple of Marlborough summers for decades. Paula Hulburt discovers more about what makes it so special.

T

he sun is high in the sky and a man is making a dash for it across the hot sand to the shallows of the cooling sea.

People lay on towels, faces shaded with sunglasses and hats perched on foreheads, the occasional book discarded by their sides.

It is a hot summer’s day at Whites Bay and the popular beach is busy. Seagulls circle overhead and squabble on the sand as lifeguards keep a careful watch from the surf club balcony.

Nearer the water, to a backdrop of happy shrieks, two more lifeguards stand near the red flags, their eyes trained on the water.

With up to 500 people on the beach at the height of the season, they need to be prepared says advance lifeguard Brendon Ferguson.

“You’re looking for different signs. It might be someone who’s facing the shore all the time, potentially looking for help.

“We also deal with medical events too,” he says.

“As part of our lifeguard training award you get basic first aid training and taught how to manage bleeds, do CPR and use a defibrillator, which we also have on site.”

The club began in 1958 at Rarangi beach but the strong undertow there and the resurfacing of the road over the hill to White’s Bay saw its popularity drop.

In 1968 the clubrooms opened at Whites Bay as the lifeguards moved to their new base.

Brendon, 29, says that while the sheltered bay and beach are “fairly safe”, there have been many rescues over the years, not all water related.

“There’ve been a couple of broken arms when kids have landed awkwardly and there have been a couple of near anaphylaxis cases. If it’s more serious and time matters, we have taken patients down the hill and met the ambulance at Rarangi.”

Brendon, from Blenheim, started as a lifeguard shortly before his 15th birthday.

As well as his Advanced Lifeguard qualification he is also Tasman Chief Examiner, running exams to determine if a new lifeguard becomes qualified or not.

But it was his love of the surf that first inspired him to sign up and he is now one of 35 volunteers running regular patrols on the beach, every weekend during summer.

With at least three lifeguards on duty at any one time, people are in safe hands, but being responsible is important, Brendon says.

“There are occasional rips here and there have been two sharks sighted in 15 years where we’ve had to evacuate people from the water.

“This year we’ve already had to rescue one person from the water and the person would have been in serious trouble if we weren’t there.

“We’ve also done two assisted rescues where we spotted them just in time.

Flotation devices were involved. They’re a big risk as it just needs the wind to change and you’re swept out.”

Each member pays subs every year and pays for their uniforms. The service receives no government funding, which, says Brendon, is a downside.

But on the plus side, they are there to help when people need them the most.

“I enjoy the beach and have always enjoyed the water and getting to spend time out there. It’s a good feeling being able to give back to your community.”

7

ERNEST BERRY A selfie with Ernest’s favourite subject, Triska.

THE IMPORTANCE OF BEING

Ernest

His poems have been published across the world and her art is on display in galleries around the globe. Ernest Berry talks to Paula Hulburt about how he met Triska Blumenfeld.

T

he sea outside dipped slowly and heaved itself up in heavy peaks, as Ernest walked through the ship, one hand in his pocket as he kept an eye on the horizon.

A medic in Korea for two years before he was invalided out, he has been a shepherd, a business owner and a renowned poet.

The woman on the ship was an artist of considerable talent, he says.

Sailing back home to New Zealand, his mind wandered as he considered returning, back to work, to routine, to possibility.

Now 91-years-old, the Blenheim-based haiku writer, vividly recalls how he met his partner. It all began, he explains, as he left Genoa after months travelling around Europe and the Middle East.

Ernest moves around the home the couple shared. His gait is slow but firm as he readies himself for the first of three important daily dates.

Standing with other passengers who offered to help teach English to Italian immigrants on board, his eyes were immediately drawn to a young woman.

His chance encounter with the woman on the liner was, he says, one of the best moments of his life.

With her long dark hair and a smile that spoke to him of sunshine, Ernest was instantly smitten.

“I saw this beautiful lady,” he recalls.

Born in Christchurch in 1929, Ernest moved to Palmerston North to become a registered nurse in 1949.

8

February 2020

Sitting in his Blenheim home, many decades later, Ernest is ready for the day.

Dressed in his everyday staple of shorts, sandals and smart collared T-shirt he is preparing to leave.

The couple’s home is a kaleidoscope of colour, the walls a testament to the talent of his partner, artist Triska Blumenfeld.

Her work is instantly recognisable; bold, bright and unafraid.

Every day for 15 years, Ernest has visited Triska at the care home she lives in.

Every breakfast, every lunch and every dinner time, he is there at her side. A diagnosis of dementia means she may not always know where she is, but she knows Ernest.

Behind his glasses, his eyes light up with quiet pride as he talks about Triska and the adventures that led to their first meeting.

“I’d toured all over the Middle East in a campervan I’d picked up in England.

She’s my favourite subject to take pictures of.

– Ernest Berry

“We kept in touch, writing each other occasional letters and then Christmas cards,” Ernest explains.

SUPPLIED

Then one day a letter arrived from Triska at the Mexican home he had built at the tail end of an extended OE; her husband had died suddenly.

Triska’s work has been widely praised.

“I left Auckland as I wanted a change and had a hankering to get to Jerusalem for Christmas, so I did.

“I arrived on Christmas morning, it was a beautiful time,” he says.

Ernest eventually sold the van in Rome and was on the first available ship back to New Zealand.

“I was travelling first class and an announcement came over for volunteers to teach English to a couple of hundred Italian immigrants heading for Australia.

“So, I lined up to be interviewed and there were about half a dozen other volunteers.

Triska was bedside me in the same queue and we became firm friends; it was purely platonic,” Ernest says.

Triska was married to a doctor of horticulture who had flown ahead from Rome to set up a citrus industry in Samoa. She followed by sea with their possessions.

For a moment, Ernest pauses, his train of thought briefly lost and his brow furrows as he catches the strands of what he was saying as they try to slip away.

Sitting in the three-storey beachside home he designed himself, Ernest read Triska’s words, written many months after she was widowed. Bereft and desperately seeking a change of scene she wrote to ask if she could visit.

“We clicked with each other again straight away,” says Ernest who waited impatiently for Triska to arrive from her Rarangi home.

“Every morning in Mexico was summer.

I would lie in the warm waters on a Lilo and all around me were pelicans and dolphins. It was paradise.

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“But the heart has no respect for that sort of thing,” Ernest says.

“We discussed all the options and it was with a heavy heart that I kissed goodbye to my idyllic life but Triska and I were together.”

Twenty-right years later, the pair are still together. They go to the movies each week, visit restaurants and enjoy outings.

Every day Ernest takes several selfies of them, side by side. The smiles are still bright, their eyes happy and while the hands that still reach for each other are older, there is a quiet strength in their clasp.

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Lee Griggs on his Backwards Brain Bicycle in Wither Hills near Blenheim.

BIKING BACKWARDS A

BRAIN TWISTER It seemed like a relatively straight forward goal for this year’s mental adventure; learn to ride the Backwards Brain Bicycle, complete the Karapoti Classic and the Motatapu mountain bike events, and in the process not only raise funds for the Mental Health Foundation, but demonstrate that we can rewire our brain to overcome old thought processes and improve our mental well-being.

Words: Lee Griggs

T

he first time I swung my leg over the Backwards Brain Bicycle, I quickly fell straight back off again, I suddenly realised that I’d wildly underestimated how much my thought processes were automated. This new challenge was starting to get interesting and much to my 3 year old’s amusement, ‘Daddy’ was worse at riding a bike than he was.

automated thought patterns that we subconsciously rely on to stay balanced and ride a bike, and thus riding the backwards brain bike is seemingly impossible. Which is comparable to when we come up against a tough situation and the negative self-talk kicks in without us even asking it to, or the anxiety begins to unfold, it can seem impossible to quieten them down.

I was nervous to say the least. Could I pull this off? However, the challenge was on, could I deliver this important message?

After a couple of hours of practice, I could finally say I was kind of getting it. I was up and riding, but without much control.

However, I gritted my teeth and persisted, whilst at the same time resisted giving up and going back to a normal bike. With every ride I could almost feel my brain refine the skillset, and strengthen these new neural pathways.

The science behind it was clear, with the two principles of neuroplasticity; ‘neurons that wire together, fire together’ and ‘use it, or lose it’, suggesting that this should be entirely achievable. Surely all I needed to do was practice with consistency the skill I wanted to learn, and take a break from the skill or thought process I wanted to unlearn.

However, by changing the direction in which the steering operates; left to go right, right to go left, it completely interrupts all of those well entrenched,

Within a couple of weeks of practice and several more ‘white knuckle’ rides, I can safely say the principles of neuroplasticity hold true. I’m riding pretty darn well, and riding the bike is definitely an automatic response now, in fact, I can’t actually ride a normal bike anymore.

If you’re keen to see how I go at the Karapoti or Motatapu please do check out The Mental Adventure Series on Facebook and Instagram.

Likewise if you’re keen to support these efforts and donate to the Mental Health Foundation please visit www.events.mentalhealth.org.nz/ fundraisers/thementaladventureseries.

I really hope you find some value in this story, please remember we are not bound by the way we think, we all have the ability to rewire our brain, and in doing so we can strengthen our mental wellbeing.

11

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FIT AS A FIDDLE,

Words: Matt Brown

sharp as a knife

The popular Blenheim bar-come barber-come-Mexican-restaurant wasn’t always a haven for people, 5Tapped was once heaven for dogs.

C

raft beer afficionados sip their sours as the aroma of Mexican food wafts through the homey bar.

Footsteps on the old wooden floorboards beat a tattoo behind jolly conversation and the occasional outburst of laughter. Echoes of times past whisper everywhere, for the bar has an eclectic past, one which started with, somewhat oddly, dog biscuits.

The year was 1954 and Marlborough’s first SPCA inspector, Tiny Moore, thought he was on to a good thing with his new, unique recipe, and wanted to share it with the farmers of New Zealand.

He believed the stoic rural farmers would jump at the chance to provide their hardworking companions with a diet that enabled them to perform at their best.

He pitched the recipe to John Carlyle Irving, the manager of the Blenheim branch of Wright Stephenson & Co Limited, but John turned him away.

Instead, John introduced Tiny to Arthur Hammond, one of the directors of the Elastrator company where John’s son, Douglas Irving, worked - the first employee of the company in 1949.

One of New Zealand’s most iconic brands came about after a falling out between friends over their backyard dog biscuit business.

Elastrator produced rubber rings for the tailing and castration of stock, and after a chat, Arthur agreed to give the biscuits a go.

The triangle dog biscuit, Tux (whose jingle is probably playing in your head right now) had an inauspicious start in the small village of Blenheim.

The aim was to market bulk packs for the farm working dog to tie-in with the sale of Elastrator products to farmers through stock and station outlets.

Doug hit the road in a rental car to canvas and drum up customers for the now famous dog food.

“The original biscuit, that [Tiny] and his cobber had made, was a square dog biscuit,” Doug says.

“The triangle was to be different but as it turned out, was well received by both the dogs and their owners.

“The shape lends itself to ease of eating, as they always had a point to chew on.”

As a bonus, Doug says, the biscuits wouldn’t fall through the bottom of wire kennels.

Tiny organised a dough-break and had a cutter bar made in the new triangle shape.

They found an old bakery, Costellos, on Keiss St, that originally supplied the armed forces in the area during the war years, with two old brick ovens heated by flamethrower burners running on fuel oil.

“With old dough mixers and trays to bake the biscuits in, we were in business,” Doug says.

13

A brain-storming evening followed, at John’s Weld St home, ‘Montrose’. The name Tux, derived from the well-known farming expression, ‘dog tucker’, was born.

“Unfortunately, Tiny’s estimates of his productive capacity was over-optimistic and sales which we had obtained soon outstripped the factory’s capacity,” Doug says.

“As a result of my canvassing in January and February, I received orders which took us to May to complete delivery of.

“Tiny was always complaining that he could not control the finished dough, as it would vary from bag to bag of flour used.

“This led to us eventually making our own wholemeal flour instead of depending on other manufacturers.”

Doug was passionate about creating the best biscuit possible for the health and wellbeing of farmers’ four-legged friends.

He found a book on the nutritional needs of working dogs and set about improving the recipe.

Doug says installing the three-deck oven into a special pit in the factory floor was an “intricate” manoeuvre.

Oils for maintaining good coats, originally whale oil from the Perano Company but later fish oil from Nelson, molasses, egg powder and salt were some of the premium ingredients that put their biscuits above their competitors.

“I well remember engineer Mr Charlie Higginbottom from R.W Dickies who installed this equipment,” he says.

Doug is proud to have pushed the protein content of the biscuits up to 22 per cent, while competitors were hovering around the 15 per cent mark.

As demand increased, the company bought an empty section next to the Elastrator business, on Scott St and Blenheim architect E. I. Hubbard designed plans for the new factory.

Tiny caught wind of a new, Aucklandbased oven manufacturer, and Douglas and Arthur made the trip up to purchase a modern conveyer oven.

Pulleys, rollers, clamps and levers were used in conjunction with railway sleepers to position the oven into place,” Doug says.

“It was a process of learning and we gradually learnt the best way to overcome any problems.”

The new factory massively increased dog biscuit production.

Doug says the total production of the original bakehouse in a week could be made in a single eight-hour shift at the new factory.

One of the ingredients in the iconic biscuits was molasses sourced from Mauritius or the West Indies.

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The warehouse originally created for the production of Tux dog biscuits now houses a bar, barber and mexican food truck.

South Island Show Jumping Championships 15th & 16th Feb, 8am-5pm

Marlborough Equestrian Park, 81 Bothams Bend, Blenheim • Free Admission 14

February 2019

A great day out for all.

For the first time in 20 years that a show of this standard has been in Marlborough! Some of the best Show Jumpers in the country will be competing, with classes up to Olympic height 1.60m it is sure to showcase some thrilling jumping.

Douglas Irving helped catapult Tux dog biscuits to national fame – pictured with a larger than life portrait of his father John Carlyle Irving.

Packed in second-hand drums, Doug recalled a minor disaster at the new factory when a barrel broke, flooding the warehouse with the sticky, viscous liquid.

“We obtained sawdust from the Keighley timber mill next to Fairweathers and used this to soak up the molasses and to make the area solid enough to roll the drums on.

“It took some fast talking to convince onlookers that we did not use the sawdust in our biscuits!”

As Blenheim grew and more shops entered the region, the retail sector ballooned and pressure was placed on the factory to be moved.

MATT BROWN

The Nestle company purchased Tux and closed the Sutherland Terrace factory and shifted the production to the factory in Marton.

Tux triangle dog biscuits are still made in Marton and today remain the number-one selling dry dogfood in New Zealand.

Now, instead of the hum of mixers and the clatter of biscuits, clinking glasses and music fill the warehouse just off Scott St.

A new factory was built, largely designed

by Doug, in Sutherland Terrace.

Doug still visits, he likes the beer at 5Tapped and barber Noddy Nott cuts his hair once a month at Creatures of Habit.

Another factory was built in Marton, on the North Island, which utilised the natural gas prevalent in the region to run the ovens and supplied the North Island.

Newly adopted cat, Rocky, roams freely around, his paws padding softly. Dogs are no longer king, it’s a cat’s world now.

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15

KERRI BACK SPORT PHOTOGRAPHY

Top showjumper Katie McVean and On The Point Sandy.

TOP-LEVEL SHOWJUMPING COMING TO MARLBOROUGH Words: Peter Jones

It has been frequently stated, “to ride is to borrow wings”. If living proof of that oft-quoted mantra is needed, the Marlborough Equestrian Park is the place to be on February 15-16.

F

or two days many of the nation’s most accomplished horse and rider combinations will test their skills by attempting to soar over a combination of obstacles of varying heights and difficulty.

Spectators at the Select Marlborough Wineries South Island Showjumping and Show Hunter championships will be treated to international-class competition, featuring over 200 horses and 100 riders.

Some of the nation’s leading combinations will vie for South Island titles in both showjumping, where competitors are judged on speed and faults, and show hunting, where they are judged on manners and style.

Marlborough showjumping stalwart Helen Ensor, one of the enthusiastic and hard-working team behind the event, anticipated some thrilling sights as the Grand Prix horses tackle fences up to 1.6m high, some with a horizontal spread of 1.55m.

As a spectator sport showjumping is hard to beat, with patrons able to view the high-flying action from close range.

Some leading performers will be present.

16

February 2020

Tegan Fitzsimons, the 2019 FEI Jumping World Cup (New Zealand League) champion has confirmed her attendance, while Ensor said the Marlborough event hoped to attract “some of the top [Grand Prix] showjumpers from the North Island”.

There will also be local riders in action, including pony grand prix competitor Meg Bissett, amateur class rider Georgia Reed and showhunter class entrant Jane Fowler, who have all shown impressive form in various competitions this season.

“We don’t have any Grand Prix horses here in Marlborough,” explained Ensor, “but we are certainly holding our own in the amateur and other classes.”

The vastly-experienced rider is not about to miss out on the excitement either, competing in the up to 1.25m grade on her mount, Zactac Carnival.

Ensor said the organisers were hoping for “a carnival atmosphere” at the Park, which opened in 2014, with food carts, wine tents and trade stands on site, along with almost continual action in the show ring.

This will be the largest event staged at the venue and has received plenty of local support.

“We have had an amazing response from local businesses,” said Ensor. “We have 12 wineries sponsoring the horse Grand Prix …and they are all Marlborough wineries.”

Ensor said that, as a spectator sport, showjumping was “right up there”.

“All classes are obviously not a metre sixty, but if you are jumping that sort of height of fence…it’s no mean feat.

“It is a combination of horse and rider.

The horse has to have trust in you to be able to jump that sort of fence, and it takes years to produce a horse to that level and build the partnership.”

Patrons at the SI champs will be treated to something special, she promised.

“We just don’t have this level of showjumping in Marlborough very often … the top classes will be up to Olympic standard and you are right beside the action.”

Entry is free and plenty of parking is available at the Marlborough Equestrian Park, which will be signposted from the Ferry Bridge at Spring Creek.

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ON THE STREET

Adena Teka, photographer, and Andrea Harnett, school principal.

What is your style?

ADENA: Semi-casual street daywear and classic with a twist nightwear.

ANDREA: Comfortable and colourful.

What is most of your wardrobe made up of?

ADENA: Jackets for every outfit - denim, linen, velvet, leather, wool, tailored classics or long winters.

ANDREA: Colourful polo’s and Rollies.

ANDREA: Usually avoid unless it’s a pair of shoes!

What is your all-time favourite purchase?

ADENA: Fluro orange Adidas T-shirt.

ANDREA: Gazman Polo in 18 colours/ shades.

What wardrobe item should everyone invest in?

What are you dressed for today?

ADENA: A funky jacket to dress up your jeans and t-shirt combo.

ADENA: Work and Friday arvo de-brief with friends.

ANDREA: A vibrant pair of shoes.

ANDREA: A week of mahi and catch up

Do you have a style rule you always obey?

with friends but always comfortable.

ADENA: Always have a pop of colour, whether it be on your top half or your shoes.

Where do you buy most of your clothes?

ADENA: McCraes, Rebels, Farmers and anywhere I may be on holiday.

ANDREA: I like to shop around...usually

ANDREA: No matter what you wear...wear it with swag. Make sure you are comfortable.

one option from everywhere.

You would never catch me wearing...

What is your approach to shopping?

ADENA: Any material that has no stretch and doesn’t breathe.

ADENA: Maybe twice a year when

needing something to add to my winter or ANDREA: High heels...unless Rollie starts making them. summer wardrobe.

18

February 2020

Lillian James is a customer service representative for a reception service who likes to mix it up style-wise.

What are you wearing today?

and go home. It’s my favourite self-care The top is from Glassons that I got about routine.

Where do you buy most of your clothes four years ago, the jeans are from Save from?

Mart, they’ve got a really subtle plaid pattern on them. The Docs are from the Save Mart, and the Sallies. There are so UK. I got them for my 19th second hand. many incredible clothes in the world already The backpack is a Swedish waterproof that people don’t want and it lessens my design that I had since the end of high environmental impact. Especially with jeans! school, was $70 but worth every cent.

The belt is Kmart and I found the chain in What is your approach to shopping? a drawer about six years ago.

Unless I walk into a shop with a list of things What is your style?

I need - like slacks or new black jeans - then What isn’t my style? Everything from an it’s on impulse. There isn’t anything in my alternative teen to a soccer mum that works wardrobe that I don’t wear together. in an office. Usually a combo of both.

What is your all-time favourite purchase?

What is most of your wardrobe made up of?

I have a ‘Unique Vintage’ 50s style dress covered in birds of paradise, I wear a So much black, and patterns! bubble-gum pink petticoat under it and feel I love patterns. incredible.

What are you loving at the moment, a certain colour or trend?

What wardrobe item should everyone invest in?

Layers! Layering vests over mesh with a jacket and chains and belts; basically, like I’m Shoes! I only have four pairs of shoes trying to get through airport security with but they’re all good quality and practical. more than the 23kg allowance.

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19

HEIDI SILK What would you say is the biggest shift in the beauty/personal care industry?

The availability of technology that allows people to have non-invasive treatments that once were only available through surgical procedures, such as fat freezing and lipo suction.

What should everyone be doing if you had to name one treatment/service?

I don’t think there is some size fits all treatment. Beauty and self-care treatments are all about giving people confidence. I do think having a good skin care routine is a good place to start as clear glowing skin can let people feel confident naturally without makeup.

What do you believe to be misunderstood about the beauty/personal care industry?

I think people judge people for having beauty treatments done as there is a negative connotation towards anything that’s not natural. However, I think it’s really empowering making the time and investing into yourself and having treatments that make you feel amazing.

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What makes you different from the other beauty professionals around?

I think that I’m extremely honest and am all about enhancing natural beauty rather than transforming or changing someone.

If I don’t think a treatment is right for someone then I will let them know and offer alternatives. I have my client’s best interests at heart and I’m not here to make a pretty penny.

What is new at your beauty salon?

I’ve had ice-lipo around for a wee bit now, but the technology is pretty new, alongside cavitation and HIFU facelift.

I’m pretty lucky to have these treatments on offer here in Blenheim. The results people see from these treatments are phenomenal and are safe and noninvasive but give similar results to what surgical and medical procedures give.

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February 2020

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Food for thought

Registered dietitian and nutrition consultant, Lisa Hassan, knew all about food allergies however nothing could prepare her for the day her own daughter’s life was threatened after consuming just a teaspoon of milk. Here she explains how the family have coped living with allergies.

I

innocently added cow’s milk to our young daughter’s breakfast cereal.

The 8-month-old had refused to accept this new food, but I was determined to try again. Little did I know the initial exposure had primed her immune system to be on the attack.

DAVID JAMES

Her face developed hives and she started vomiting. Her face swelled up, making it difficult to breathe, her lips started turning blue and she went limp. I panicked and raced across the road to a medical facility for help. Our daughter was treated and closely monitored for several hours.

That day was, and still is, the scariest of my life. My husband Francis and I were then living without family support in Tasmania.

Our daughter had experienced a severe allergic reaction called anaphylaxis. This life-threatening condition can cause the airways to swell and blood pressure to suddenly plummet.

Following this she underwent a series of skin prick tests to determine any other allergies. We were advised to avoid dairy, egg and peanuts. She later developed severe allergies to pistachio and cashew nuts. The education I had provided time and again to patients had suddenly become my own reality.

Hours were spent at the supermarket searching food labels trying to find products that would keep our daughter from having another life-threatening reaction. Once she reached 10kg, we were able to have a lifesaving EpiPen of our very own. This was a halleluiah moment for us.

The beginning of kindy and school were highly anxious and emotive times as we entrusted another adult with her life.

Both were fabulous at putting in place strategies to minimise the risk.

The best thing you can teach a child with food allergies is to never ever eat another person’s food or accept food offered to them without checking first. Allergens are hidden in the most unusual of foods.

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February 2019

Both girls were tested for common food allergies.

There is a lack of awareness of the potential severity of food allergies within the community. Avoiding multiple foods is becoming increasingly popular for various reasons. I have had people roll their eyes when I say we have food allergies. It’s not about getting a sore tummy or a spot of eczema, it can be life threatening!

– Lisa Hassan

DAVID JAMES

When weaning time came for our second daughter, we were on high alert. I was too anxious to introduce the common allergy foods so opted for skin prick. Sure enough the results came back high risk for dairy and egg. She went on to develop severe allergies to multiple tree nuts.

Having two children with different food allergies made supermarket shopping a minefield and I used my experience and nutrition knowledge to develop a free online supermarket shopping database to help others in the same situation. Knowing that you are helping others has been hugely rewarding.

The Hassan family have adapted their lives to living with severe allergies.

birthday cake she’d picked up off the floor into her mouth. When living with serious food allergies, you always need to be on alert.

I want those living with food allergies to know that as the children got older, it was easier to manage. We still face challenges. Occasions such as birthday parties, play dates and meals out require some extra thought but we are lucky to have the support of people who make this much easier.

We have had some close calls.

The kids are used to seeing others around them having foods they can’t; we always bring safe alternatives and they are surprisingly very resilient.

At a birthday party, one of the girls was about to put a piece of dairy-containing

There is a lack of awareness of the potential severity of food allergies within

the community. Avoiding multiple foods is becoming increasingly popular for various reasons. I have had people roll their eyes when I say we have food allergies. It’s not about getting a sore tummy or a spot of eczema, it can be life threatening!

There are positives that have come out of all this. We eat meals prepared from scratch and eat together as a family.

We believe it has created more empathetic children as the girls really look out for one another.

Even though it has been hard, it has created a special bond between the two of them which is beautiful to see.

23

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February 2020

AT HOME

HIGH COUNTRY LIVING AT ITS BEST Words: Joya Devine

SNAP PHOTOGRAPHY

O

ne of New Zealand’s original high country runs, Middlehurst Station, covers 16,500 hectares in the fertile expanse of the Awatere Valley in Marlborough. The farm stretches from the upper part of the valley to the top of the inland Kaikoura range at an altitude of 600-2400 metres above sea level.

The homestead, which sits at 800 metres, is just over 100 kilometres from Blenheim.

A land of extremes, summers at the station can be searingly hot, while winters can get icy cold. But it’s the ideal country to raise Merino – the hardy breed of sheep whose fleece is used to create soft, luxuriously warm and durable fabrics used in international brands like Icebreaker.

Merino has long been the breed of choice.

Today, Middlehurst, along with their Cheviot Block, runs 11000 Merino sheep and 1200 Angus X cattle.

From breeding merinos to designing bridal gowns Born and raised in the New Zealand high country, Susan Macdonald is passionate about the land and her merinos. With her husband, Willie, they are caretakers and custodians of Middlehurst Station.

The Macdonalds have made their stamp on Middlehurst. Not only have they raised their four incredible children Sophie, Henry, Lucy and Skye there, but they have also remaining focused on animal wellbeing and environmental stewardship.

Susan is involved in all aspects of farming, from mustering, shepherding and classing her Merinos for breeding, to accounting, planning and implementing

27

new technology. Having studied wool classification at Lincoln University, Susan adores the shearing and wool classing process and often marvels at the possibilities this raw material has to offer.

They have produced everything from scarves to textiles for the bridal industry.

But while farming and textiles are a major focus at Middlehurst, the station also provides an accommodation oasis for people wanting to escape the rat race.

There is a fabulous purpose-built lodge onsite, and the leisure opportunities in

the area are endless: four wheel driving, mountain biking, horse trekking, rafting, fishing and hunting and because the station is the gateway to the popular Molesworth Track/Acheron Road, tramping is definitely an option for visitors.

New woolshed complex and shearer’s quarters However, at its core Middlehurst is a sheep station and one that is at the forefront of fast-growing industry.

So, to cater to that demand, in 2015, FarmBuild took on a major project to incorporate a new woolshed complex at Middlehurst in conjunction with the existing woolshed for extra sheep storage.

The Christchurch-based company specialises in rural buildings; everything from homesteads to woolsheds/covered yards.

Susan and Willie had put a lot of thought into the entire project and, together with FarmBuild, they developed a comprehensive design which fulfilled all their needs.

FarmBuild Project Manager Blair Watson says the Kaikoura earthquake had exacted some damage to the shearers’ quarters.

There was no doubt that it needed some attention but that came with its difficulties.

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February 2020

AT HOME

Structural Engineer Taylor Koens of CGW Consulting Engineers says it was one of the most challenging building locations in New Zealand due to extreme wind speeds, large snow loads and a recently “enhanced earthquake hazard”.

“This was compounded by the site requiring quite a lot of filling at one end to ensure that it had a good view across the valley.”

But soon construction was underway.

There were six staff working fulltime, ten days on and three days off who lived in relocatable buildings for our building crew to stay in.

Blair says Aaron Bolton, the site foreman and the team were amazing.

“A lot of credit goes to him for being very organised and making the job go smoothly.”

Convoy of trucks arrive one frosty morning Early one frosty morning in June a convoy of 12 trucks arrived at Middlehurst.

All the hot water underflooring heating was in place and a 550M2 concrete pad was poured. Then they followed with all the frames and trusses which all came out of Christchurch via Blenheim, from HML Steel.

Then they started working on the plywood bracing for the exterior before the roofers came in to do their job and put the corrugated iron on the walls.

The cedar arrived from Christchurch which the FarmBuild team added and the gib came next out of Christchurch via Blenheim.

Blair says the interior “shaped up nicely”.

The joinery was designed by Sockburn Joinery which is also based in the garden city.

R each for th e sky

29

30

February 2020

AT HOME “Sue and Willie had a big hand in it.

It was a huge space with a large commercial kitchen. The large gabled ceiling in the living space was changed to plywood which added a point of difference and creates a welcoming space.

All of the bedrooms have been fitted out very nicely which was all taken care of by Sue. The bathrooms are tiled using wood grain tiles which really adds to the overall look of the quarters.”

The exterior cedar was painted a darker shade; the corrugated roof and walls are Windsor grey which complements the dark cedar. Inside the walls are a light and the wool carpet finishes it beautifully.

Warm, cosy, modern quarters “The plywood element in the kitchendining area softens it really well and the large windows and doors adds plenty of light and spectacular views,” says Blair.

“It’s super light and cosy with the underfloor heating so it’s a lovely space to be in, in the winter – it’s so warm and cosy.”

Blair says after nine months the project was completed in March 2019. And the day they handed over the build, the

shearers stayed there that night and were shearing the following day.

“They were blown away by what they got to stay in and enjoyed going back there.”

Blair says Middlehurst’s shearing quarters are a particularly amazing building.

“You don’t get to do these kinds of things every day,” says Blair. “It was a pretty special place to work, and Sue and Wille were brilliant to work for.”

For more information, visit www.Farmbuild.co.nz

31

WILL MOORE

SEAFOOD TO FUEL THE PHOENIX FOUNDATION AT ICONIC FESTIVAL Kiwi music greats The Phoenix Foundation have been no strangers to the Marlborough region during their 20 years as a band. Next month they will be headlining the Havelock Mussel and Seafood Festival and are a promising a seafood fuelled set where they will be debuting new tunes ahead of the release of their new album this year. Kate Russell caught up with founding member Samuel Flynn Scott about the band’s love for region and its shellfish.

A

fter a bit of a hiatus in 2019, The Phoenix Foundation ‘reckon a show in Havelock is just what they need to propel them into the new decade.

They will be taking the stage at the iconic festival, which is now in its 16th year - and Samuel is promising big things.

“Our set is going to be thoroughly fuelled by the great Marlborough seafood. It’s going to be clams, mussels and oysters powering us into possibly the greatest show of all time,” he says.

Conrad has family land in Marlborough where he goes camping once or twice a year. He’s had that for most of his life and he’s very connected to the land and water, so for him its quite a spiritual place to go.”

As one of country’s most accomplished acts, The Phoenix Foundation have either won or been nominated for every music industry award New Zealand has to offer and have six studio albums and four EPs to their name.

“Everyone in the band is obsessed with food.”

The band also recorded the original scores to Taika Waititi films Eagle vs Shark, Boy and Hunt for the Wilderpeople.

He says the Wellington band of six which also includes Luke Buda, Conrad Wedde, Tom Callwood, Will Ricketts and Chris O’Connor - are “pretty connected” to the region.

After keeping themselves under the radar for the past few years, their muchanticipated seventh offering will be released in 2020 - five years after their last album Give Up Your Dreams dropped.

“Growing up in Wellington, it was a place we would all go for holidays and it’s never anything short of just breath taking.

“Five years is the biggest gapSUPPLIED since we’ve had between albums since we started as a band. We’ve been pretty quiet for a

32

February 2020

number of years so now we’re getting back into full swing of being The Phoenix Foundation - that being our identity and focus in life - and that’s pretty exciting.”

Samuel says fans can expect the album to land around the middle of the year and hints that it will be “familiar” to their dedicated followers.

“I think it has a lot of the vibe of our albums Pegasus and Buffalo. Our last album was very rhythm driven and I think some of that has fed into the new album, but with a bit more of a focus on individual songs as opposed to an overall album theme.”

The album has been recorded “all over the place” including different studios and “lots of people’s bedrooms and living rooms”.

“I’ve been in Auckland for a couple of years and Chris lives in Auckland, so it’s been a bit of an effort to make it work as we’ve had to send things around to

Growing up in Wellington, it was a place we would all go for holidays and it’s never anything short of just breath taking.

– Samuel Flynn Scott

SUPPLIED

each other. Surprisingly, it’s worked out really well. Everyone’s got to contribute stuff in different ways. We’re all pretty pleased to get it out there and get back on the road,” Samuel says.

Sam says Marlburians will be lucky enough to get a taste of some of new tracks from the album, as they are planning on testing them out at the festival.

“But, for the next year we’re all going to be in the same city which has not happened for a long time, so that’s going to be pretty exciting. Maybe we’ll get in another album by 2021.”

“We’ll definitely be trialling two, maybe three songs - which ones those are haven’t been decided.

We’re just arguing a bit over which ones to play live.

WILL MOORE

“I’m really excited about the new material and we’re not doing that many shows before the album comes out so if you see those songs live, you’re hearing them before the rest of New Zealand which is kind of fun.”

The Havelock Mussel and Seafood Festival is on 14 March from 10am – 6pm at Havelock Domain. The Phoenix Foundation will be joined by Tiki Taane, Sun City Soul, and Havelock’s Band of Locals.

Theatre

Marlborough

FEBRUARY | 20

1 February RENWICK SUMMER CONCERT 2020

WHAT’S ON

Summer time fun for the whole family, complete with live music, food stalls and refreshments and plenty to keep the kids entertained.

For full information, and a complete list of events in our region, visit www.follow-me.co.nz

Renwick Domain 4pm–7pm

5 February

8 February

TE PĀTAKA O WAIRAU MĀORI NIGHT MARKET

MARLBOROUGH WINE & FOOD FESTIVAL 2020

A showcase of local Māori businesses.

An evening with arts, crafts, kai and entertainment. Bring along the whanau and a picnic blanket and enjoy the uniqueness that is Te Pātaka o Wairau.

NZ’s longest running wine festival where festival-goers can sample a unique selection of world-class wine and delicious cuisine in one of Marlborough’s most beautiful locations.

Seymour Square, Blenheim 4pm–8pm

Brancott Vineyards, Fairhall 10:30am–6pm

9 February

15–16 February

POLLARD PARK SUMMER CONCERT 2020

SOUTH ISLAND SHOW JUMPING CHAMPIONSHIPS

Pack a picnic blanket, get your friends and family together and head to Pollard Park for the ever-popular annual Summer Concert. Live music, food stalls, refreshments and plenty of entertainment.

Bring the whole family along to see some of the best show jumpers in the country. This will be the first time in 20 years that a show of this standard has been in Marlborough, you do not want to miss this!

Churchill Glade, Pollard Park 5pm–8pm

Marlborough Equestrian Park, Bothams Bend, Spring Creek 8am–5pm

22 February

29 February

PICTON SUMMER CONCERT 2020

THE FOOD TRUCK OFF – BATTLE OF THE WHANGAMOA

The last Summer Concert in the Series for 2020. Head to beautiful Picton Foreshore for an afternoon of live music, entertainment, food stalls and refreshments. Fun for the whole family guaranteed.

The inaugural Food Truck Off - it’s like a street cart festival in the Wine Station’s carpark. They are gathering all the food trucks from the top of the south and letting you vote for the best! There is a trophy up for grabs and bragging rights, so make sure you vote for your favourite Blenheim, Nelson or Tasman food truck.

Wine Station 12pm–7pm

Picton Foreshore 2pm–4pm

E VENTS

GUIDE

Chec k out upcomi ng Ma rl b orough event s

Pick up the latest Events Guide from Marlborough District Council follow-me.co.nz

34

February 2020

1

4

2

MARLBOROUGH MULTICULTURAL CENTRE POTLUCK DINNER

3

5

1. Erika Valledor, Cherish Durano and Jenalyn Tavugon

2. Nisha Zayed, Siti Nurhayati and Dodo Iksanto 3. Florence, Jon, Mac and Megan Rosene

6

4. Eufrasia Middlemiss and Victoria Raw 5. Maduka Pradeep Kumara and Asanthi

7

Hemamali

6. Alan Western and Pradeep Udugala 7. Jasmine, Conall and Tettra McDonald 8. Roberto Go, Maria Blanca, Ruth Gibson, Josie Slape and Emil Catacte

9. Bernadi Bernadi, Bertrand Bernadi, Ruvianti Marsiana, Inge Wati, Lilik Artono, Sofiana, Sutendi Thio and Nico

10. Dori-Ann Bemont, Eric Bemont and

8

Paula Bayley MATT BROWN

9

10

35

SZECHUAN TASMAN BAY SNAPPER with Sweet and Sour Sauce Cooking whole fish can seem daunting but it’s surprisingly simple. The ideal sized snapper is 40 to 50 cm and currently being caught in Tasman Bay daily.

The beauty of fish cooked on the bone is the extra sweetness. This combined with crispy skin and the visual impact makes it the perfect evening dinner with friends.

INGREDIENTS

METHOD

Whole snapper (approx. 500g)

Prepare the snapper by scaling and trimming the fins and tail with kitchen scissors. Cut slices into the flesh - this helps with even cooking.

Szechuan seasoning 50g spring onion 30g ginger

30ml vegetable oil

Rub the snapper with Szechuan seasoning and leave to marinate in the fridge for 30 mins.

5ml sesame oil

Prepare the sauce.

20g garlic

30ml chinese rice wine 30ml rice vinegar 15ml soy sauce 100ml tomato puree

Cut spring onion, garlic and ginger into thin strips.

Heat the oils and fry until fragrant.

Add wine, vinegar, soy sauce and palm sugar and allow to simmer. Add the tomato puree and simmer further until the sauce comes together.

50g palm sugar

Remove snapper from the fridge, dredge in flour and deep fry. A wok is handy for this and you can spoon the hot oil over the top before turning fish completely.

36

February 2020

Fry for approx. 5-8 minutes depending on the thickness of the fish. Drain fish on absorbent towel.

Serve on a beautiful large platter with the sauce and a salad of your choice.

We used fresh greens from the NMIT kitchen garden.

CHEF’S TIP The really big snapper (the one we wish we had caught), are generally too big to cook in oil and are better baked.

NMIT’s innovative Production and Catering chef, Rhys Van de Waardt, provided and cooked up this recipe. This year’s lucky level 4 culinary arts students will get a chance to cook this as part of their course and to work one-on-one with chef Rhys.

WHAT’S HOT - DINING

thai9blenheim

At Thai9 we provide fresh, authentic, and delicious food.

We offer many diet options including gluten free, vegan, vegetarian and delicious Ketogenic options. We offer pre-order if you’re after a quick, keto lunch! Come in and try some of our homemade ice-cream or one of our many varieties of drinks including the famous bubble tea and Thai herb tea.

Download the thai9 app for all takeaway orders.

31 Scott Street, Blenheim Ph: 03 972 2799

www.vinesvillagecafe.co.nz

Vines Village Cafe & Deli Marlborough’s award-winning favourite casual dining destination with a fresh and wholesome cafe specialising in nourishing breakfasts, fresh Supreme coffee, tasty lunches and afternoon drinks. Pour your own Taylor Pass Honey or try an Appleby Farms A2 ice-cream waffle cone or craft beer and gin tasting in the new GMB Taproom. Open 7 days 8.30am–5pm.

193 Rapaura Rd, Marlborough Ph: 03 572 7170

www.harvestrestaurant.co.nz

Eleni-café-kafenio

Harvest Restaurant

Endless Greek Mediterranean flavours

Nestled amongst the beautiful gardens of The Marlborough Lodge, Harvest Restaurant has a strong focus on fresh, local and seasonal produce.

Fresh healthy Greek Cuisine served daily along with all your Kiwi favourites. Come in and feast on our new menu. Items such as Falafel, Zucchini Fries, and Meze Bowl, just to name a few. If you are in a rush you can get it all to go. Catering for all your events also available. Fully Licenced and open 7 days from 7.30am.

The Head chef and his team masterfully let the hand selected ingredients speak for themselves. Paired with warm service and an idyllic setting, come and experience it for yourself. Open 7 days a week for lunch and dinner.

776 Rapaura Road, Marlborough (The Marlborough Lodge) Ph: 03 570 5700

www.lochmara.co.nz

Enjoy us in Greek style – full of love and life.

1C Main Street, Blenheim Ph: 03 579 5040

www.goodhomebar.co.nz

Escape to Lochmara!

You may never want to leave!

The GOODHOME. There is a place like HOME.

Enjoy our healthy and meticulously prepared dishes, served by our friendly staff while you take in the outstanding surroundings of the Marlborough Sounds.

Restaurant or beach dining options available overlooking our safe swimming beach. All dietary requests are welcome.

Lochmara is just a 15-minute boat ride from Picton.

Welcome to the GOODHOME, come on in, put your feet up, stay awhile...

Reservations: 03 573 4554

70 Queen Street, Blenheim | Ph: 03 577 6495

Spaces to relax; hang with a bunch of friends or the GOOD crew from the office.

It’s about lunch with no plans for the afternoon; it’s a cocktail or two after five; an easy dinner with the family or a beer while watching the code. Open 7 days from 11.30am till late.

37

A unique region WITH A UNIQUE STYLE OF STUDY

Liam Sloan, Chief Executive of NMIT talks to Marlborough Mag about why now is the best time to undertake tertiary education options, and why the Nelson Marlborough regions are the best place to do it.

T

he Nelson Marlborough regions provide a unique environment, not just for the lifestyle we enjoy, but also for the unique vocational opportunities on offer as a result of our landscape and location. Surrounded by the ocean on several sides and productive arable land and large chunks of the DOC estate on the other, combined with the fact that several employment sectors have chosen to make our region their vocational home, we really do have advantages over other areas.

NMIT has committed to maximise the advantages that our location presents.

We provide qualifications and courses we know are best delivered in our region and we also deliver more general courses.

For example, in 2019 NMIT, the Bragato Research Institute and the Marlborough Research Centre (MRC) announced a new collaboration in New Zealand’s wine sector. The national Research Winery at the Marlborough Research Centre on the NMIT campus in Blenheim is on track for an official opening in late February

38

February 2020

with first grapes delivered in March and destined for the 2020 vintage.

The Research Winery will trial winery equipment and technologies, winemaking processes and sustainable winemaking and winery operations. It will also provide commercial research winemaking services to suppliers and industry. This collaboration provides NMIT and our learners with some significant opportunities. It will increase apprenticeship numbers and professional development and training of the existing workforce, and its location on the NMIT Budge Street campus in Blenheim means we can provide students with a truly integrated vocational experience.

This venture adds to other exclusive learning opportunities that have developed because of our unique location. These include adventure tourism, aquaculture, conservation and aviation engineering. NMIT is also home to the International Maritime Institute of NZ and is a leading provider of training for the fishing, maritime transport and

maritime tourism industries. We have world class facilities providing real world experience that is not available at every campus.

I constantly tell prospective students that there has never been a better time to study. Whether it’s as a school leaver or an older student honing their skill base, now really is the perfect time to enhance skills ADVERTORIAL

Kick start your career a ranking on how well tertiary providers are helping their learners achieve.

The course completion indicator shows the proportion of courses that were successfully completed in a given year. It indicates how successful a provider is in helping their students to complete courses.

Hohorotia tō rapuara

The result clearly demonstrates that learners are receiving the support they need to obtain knowledge and skills and to contribute towards completion of a qualification. and qualifications and not just because of the impressive range of courses on offer.

In 2018 the Government implemented the fees free scheme which provides fee free courses for the first year of tertiary study for domestic students that qualify.

NMIT also offers a significant number of scholarships which can help reduce costs even further.

The icing on the NMIT study cake though must be the recognition that the team at NMIT received from the 2018 Tertiary Education Commission performance results. NMIT was placed first for course completion rates for all learners in the 2018 year. The Institute was also placed first for completion rates for both Māori and Pasifika learners during 2018.

These rankings are produced following assessment against performance of all sixteen Institutes of Technology and Polytechnics (ITPs).

Education Performance indicators, or EPIs, are produced annually by the Tertiary Education Commission providing

There is no escaping the fact that the tertiary vocational sector is undergoing change. We are hearing anecdotal reports that learners are anxious about what this might mean for them and I want to provide complete reassurance around this aspect.

The change has been signalled for some time and while it will bring administrative change, what it won’t do is change the landscape for our learners.

There is no doubt that NMIT contributes significantly to our region. This is our home and we are an essential part of Nelson and Marlborough. We are the second largest employer, but more importantly, we are delivering vocational training that is relevant and reflects the uniqueness of our region. No one else can deliver the range of courses and qualifications we have on offer. We will continue to do this throughout 2020 and beyond. My message to school leavers and others contemplating undertaking study in 2020 is to take the plunge and select an institute that delivers quality learning and that reflects our region’s unique offering.

APPLY NOW FOR

FEB 2020 0800 788 391 nmit.ac.nz

in conjunction with

presents

Making The Case For Wellbeing with Dr Lucy Hone Lucy’s work is about empowering people to become ‘active participants in their own wellbeing’. Her quest is to take the best scientific findings out of academia and bring them to people in their everyday lives. We are excited to offer this opportunity for Marlburians to be rejuvenated and inspired for the year ahead by this dynamic, relevant, and poignant presentation from a leading expert.

Dr Lucy Hone - Director NZIWR

with guest s speak Georg ers: e Tom H Glover ighlan d

40

February 2020

THURSDAY 19 MARCH 5:00 - 7:30PM $28 +booking fee

Lucy w ill p comp rovide e eviden lling c e why wellbe in invest g is worth ing also im in - while prov audien ce we ing llbeing .

Find out more and view Lucy’s 2019 Tedx Talk www.peptalkmedia.com/lucyhone

LOCHIE THE LOCHMARA DOGGIE AND TREVOR THE PIED SHAG PENNED BY THE UNLIKELY KIWI - BRUCE ANDERSON

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ochie the Lochmara doggie was thinking about swimming. It was a hot day and lots of people were in the water. He could see them splashing around in kayaks and falling off their paddleboards! Suddenly something else caught his attention. He could hear a strange ringing noise coming from the bush.

‘That’s odd,’ thought Lochie. ‘If I’m not mistaken, it sounds like a phone!’ He pricked up his ears, straightened his back and lifted his tail. ‘Why would anyone have a phone in the bush?’ he wondered.

Trevor the Pied Shag was sitting on the fence. He had heard the phone ringing and had stopped eating his breakfast to find out what Lochie was looking at?

Trevor had an enormous fish in his mouth!

It was a Yellow-Eyed Mullet, his favourite.

‘Trevor!’ said Lochie. ‘That fish is far too big for you to swallow!’

Trevor couldn’t reply because his mouth was full of fish. He decided to try and swallow the fish, which was not an easy task because it was extremely big and wriggly.

‘That is disgusting!’ exclaimed Lochie who was horrified by his friend’s ability to eat so quickly. Trevor gulped down the fish, paused for a second and then said, ‘Shags don’t have to chew like dogs!’

‘Unbelievable!’ gasped Lochie. ‘My food comes in a dog bowl with my name on it and it consists of biscuits and fresh meat

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and I never eat so quickly that I might end up with stomach ache!’

‘Oh I never get stomach ache, not even after eight fish!’ explained Trevor.

‘Have you eaten eight fish?’ asked a shocked Lochie.

‘Nine actually!’ Then the ringing started again. Trevor and Lochie looked towards the bush.

‘If you have finally finished your breakfast we need to investigate that strange noise,’ suggested Lochie.

Trevor didn’t really like walking, he preferred flying or swimming, both of which he could do rather well. They climbed over a fallen Manuka branch, past a Kawakawa tree and pushed through the bush towards the ringing. Below a Punga tree they discovered the most amazing sight they had ever seen, the secret nest of Wicky the Weka! There were all sorts of colourful and shiny things! Bottle tops and shoelaces, a silver spoon, an orange toothbrush, some Christmas decorations, a bottle of sunscreen and a mobile phone!

‘Why would a Weka need sunscreen?’ questioned Trevor.

‘I guess he just liked the colour of the bottle,’ replied Lochie. ‘He likes bright and colourful things!’

The phone rang again, startling Trevor who leaped backwards and fell over a

banana passionfruit vine. He jumped back to his feet, brushed off his feathers and asked, ‘Should we answer it?’

‘Well, probably not, but I think we should take it somewhere and give it to a person because clearly Wicky has borrowed something that was not his to take!’

Lochie carefully picked up the phone and walked out of the bush towards the café in front of the beach. Trevor the Shag followed.

Wicky was on the beach. He saw his new phone. Lochie gently put the phone down on the ground. He wanted to explain that he had found it in the bush and that the phone had been stolen by Wicky, but not many people can speak dog language.

‘Well done Lochie, you found my missing phone – good dog!’ said a young man sitting with a coffee. He was very happy to have his phone again.

Wicky looked up from the beach and suddenly realised that his secret hiding place had been discovered. He ran as fast as he could and moved all his extra special, shiny things to a new secret place that no one would ever find. Next time he borrowed a phone, he decided that he would turn it off before hiding it!

Lochie watched as Wicky ran towards the bush. He walked down to the beach, smiled and went for a swim.

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PROUD TO BE LOCA L MILINDA HIGGINS

Three words that describe how someone would feel coming out of one of your services?

Rapaura Road, Marlborough P: 027 389 7816 | E: minniehiggi@gmail.com

Relaxed, rejuvenated and well-rested!

Inner Essence Health & Wellbeing @inneressencehealthandwellbeing

What is unique about your services? aromaZen is very unique as it is a combination of treatments in one fantastic 90min session.

Combining balancing/essential oils/Yoga Nidra Meditation and finishing with a blissful sound bath it is an experience not to be missed! And the AromaTouch Technique® is the application of essential oil to the back and feet. Starting with a foot soak then easing into the soft 50min technique combining the unique benefits of human touch with the power of essential oils to create an overall wellness experience.

What is something about you that people may not know?

What do you love most about Marlborough?

I love that we have so many things close by, rivers, ocean and native bush. It really is a beautiful part of Aotearoa, we are so blessed.

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February 2020

I love a good movie and have been known to cry…A LOT, during moving films such as The Help…don’t get me started on The Notebook, it gets me EVERYTIME! How would you describe ‘a great day at work’?

Beautiful souls leaving feeling relaxed, calm

and happy. It brings me so much joy when those who come to a session with me leave feeling more at ease than when they arrived.

What three celebrities or special people would you like to work with?

Emily Wright, Dian Fossey (RIP) and Oprah Winfrey.

Where does the inspiration or motivation for your business come from?

Passionate about holistic wellbeing I wanted to share my journey with others, to encourage awareness around self love and care. Taking leaps of faith along the way I have found so much more joy in life and in the simple things.

My motivation to step out and create my business was to enable some of my dreams to come true and to have more time to spend with family and give back to our community.

What’s next on your wish list?

A Float Pod for sure.

What’s your favourite way to spend an “Idle Moment”?

Reading or writing - It’s great for the mind to unwind.

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