Decembersavvy

Merry Christmas from

DECEMBER 2013

INSPIRED BY NORTHLAND

SARAH LEE

COBB all things beautiful

10 CHRISTMAS

cocktails

PLUS: 9 PAGES OF FESTIVE FOOD RECIPES

window shopping

SAVVY

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1. SANTRENO SHOES

RM WILLIAMS BOOTS NOW INSTORE! Whether you are working hard or playing hard. We have got you covered. Newly arrived and exclusive in Whangarei, our RM Williams range encompasses some of the finest boots for men.

100% Australian made.

Santreno Shoes, The Mall, 49 Cameron Street, Whangarei.

Phone 09 438 2224 or email santreno@clear.net.nz

2. HIMALAYAN TRADING POST

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SANTA’S ONE STOP SHOP Great selection of summer and party clothes and fabulous range of gifts and joyous stocking fillers.

New Stock Arriving All The Time!

Mon–Fri 9.30am–5.00pm, Sat 8.00am–2.00pm Sun 15th and 22nd Dec 10.00am-2.00pm.

Ph 430 2040. 25 Bank St, Whangarei. www.himalayantradingpost.co.nz

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3. LONGVIEW ESTATE WINES

GREAT GIFT IDEAS Buy your loved ones what they really want and deserve for Christmas! Or even get the boss to shout a few for that end of year party! Wedding season is upon us, so why not use White Diamond as the “toast wine” for your special day!

Longview Estate, 5 mins south of Whangarei on SH1.

Ph 09 438 7227. www.longviewwines.co.nz

4. LASTRITE FOOTWEAR

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ICONIC FOOTWEAR MANUFACTURER QUALITY DRESS AND RECREATION FOOTWEAR MADE IN WHANGAREI, NEW ZEALAND New Multi coloured sandals. All leather straps in bright beautiful new season colours. Comfortable day wear.

Made to order only $127.00 View our range of colours and styles instore.

Lastrite Footwear, 48 John Street, Whangarei.

Phone 09 438 8907. www.lastrite.co.nz

5. COMMUNITY EDUCATION WHANGAREI

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CLASSES FOR ADULTS @ KAMO HIGH SCHOOL Expand your creative potential! Join our Pastel workshop.

Explore styles & pastel painting techniques.

Samples can be viewed at the CEW office or online www.cew.ac.nz. To enrol email cew@kamohigh.school or ph 09 435 0889. Brochures are available from your local library or Kamo High School.

6. TUTUKAKA SURF

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UNIQUE CHRISTMAS GIFTS Have a relaxed and wonderful Tutukaka Surf Christmas!

Parking is easy and free. Gifts wrapped with love.

TUTUKAKA SURF BEACH SHOP, Marina Road, Tutukaka. Ph 4344 135 www.tutukakasurf.co.nz TSbeachshop Find us on Facebook

7. RED RUBY

YOUR ONE STOP LUXURY FASHION BOUTIQUE FOR ALL SPECIAL OCCASIONS Red Ruby is specialising in mother of the bride & groom, weddings, bridesmaids, cocktail & evening wear. We also stock a great selection of designer accessories. Professional style consultant in-store to assist.

Red Ruby Luxury Fashion Boutique, 71 Cameron Street, Whangarei. Phone: 438 7770.

Email: whangareiredruby@xtra.co.nz

8. ULTIMATE GIFT BOX

BEAUTIFUL GIFTS FOR ALL OCCASIONS Explore our fabulous range of Christmas ornaments and decorations. Whether you are shopping for family, friends, or co-workers, we are the perfect place to buy Christmas gifts for everyone on your list!

Ultimate Gift Box, The Strand, Cameron Mall.

Phone 09 430 8588.Shop on line at www.ultimategift.co.nz

contents

SAVVY

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december 2013

Christmas Gift Guide 13-19 Your guide to Christmas shopping

Home trends

Our people

4 Peter Fischer has just completed his third novel. This fun-loving man is fighting a battle with leukemia.

5 Sarahlee Cobb’s motto is look beautiful, feel beautiful and she wants to pass that on to as many Northlanders as she can

Fashion

21 Leigh Bramwell gives some tips on decorating the bach 22 New blue makes a comeback

Festive feast

6 Tips on how to look taller and slimmer

27-35 Recipes for the festive season from some of New Zealand’s top cooks

7 Local fashion designer Samantha Wakelin gives us some tips on what to wear to summer weddings

Motoring

Health & beauty

39 Subaru — a sharp little number

8 Looking for the perfect pout ...

41 Suzuki — small car gives customer choice

9 Jana Wilson and Aimee Langman have found a career in beauty — thanks to NorthTec

Art 40 The Blowing Up of the Boyd: A painted history

10 The Strand Salon held its annual spring/summer fashion and beauty show recently, SAVVY’s Yuan Zhang was there 11 Herbalist Les helps address health issues the natural way

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Giveaways P9

Merry Christmas from

DECEMBER 2013

43 Free for all!

INSPIRED BY NORTHLAND

CONTACT US EDITORIAL: Leigh Bramwell, Phillipa Mannagh, Colleen Thorpe. email savvy@northernadvocate.co.nz ADVERTISING:Yuan Zhang. email yuan.zhang@northernadvocate.co.nz PHOTOGRAPHY: Michael Cunningham, Ron Burgin, John Stone, Alice Alexander Produced monthly by: The Northern Advocate, 88 Robert St, Whangarei

Xmas Parties | Family BBQs | Work Functions Whatever the occasion, spoil yourself with something new for Christmas, go on you deserve it!

We stock all your favourite fashion NZ labels, all under one roof.

See our Mezzanine for beautiful occasion & evening wear!

Whangarei - Cnr Bank & Cameron Sts, (09) 438 2025 Kerikeri - 64 Kerikeri Road, (09) 401 7208

Shop online at www.malletts.co.nz

SARAH LEE

COBB all things beautiful

10 CHRISTMAS

cocktails

PLUS: 9 PAGES OF FESTIVE FOOD RECIPES

SAVVY COVER:

by Kat Hewson

our people

SAVVY

4

Peter Fischer ...

He’s the salt of the earth

by PHILIPPA ROSS

W

hat he hasn’t done, where he hasn’t been is probably not worth mentioning, says Claire Wilkinson about her partner of 24 years Peter Fischer. ‘‘There’s never a dull moment with Pete around. Living with him is challenging. It’s like a roller-coaster ride with lots of ups and downs that seem to go on forever. But I wouldn’t have it any other way. Life is fun with Pete. He’s a salt of the earth kind of man who has an optimistic disposition that enables him to always look at the bright side of life. He’s not easily fazed. ‘‘I remember the time when we were working in a tiny kitchen preparing steaks for a large number of guests and Pete’s tie caught fire. He didn’t bat an eyelid as our quickthinking helper grabbed a pair of scissors and just cut his tie off.

He just carried on cooking as if nothing had happened. ‘‘He’s a real mish mash of qualities. A man of traditional values, with an open heart, a wealth of talents and a mischievous twinkle in his eye.’’

A twinkle that’s grown from wild and wacky adventures around the globe where he’s met some quite amazing people, including Peter O’Toole in the late 50s.

Pete has many a tale of times spent with Peter playing card games when he should really have been on the set filming Lawrence of Arabia.

Pete is now 85 — a man once brimming with life is now slowly fading away due to leukemia.

When Claire realized his health was rapidly declining, she knew she had to do something to help him achieve his dream of publishing a book he’s been working on since 1995 — a book inspired by the stories he learned during his time in Papua New Guinea and in particular of Paul Mason, a civilian coast watcher who alerted the Americans of the

‘‘

He sure can tell an enthralling story and has such a wicked sense of humour. I’ve spent hours listening to his stories and have thoroughly enjoyed every minute of that time Japanese fleet movements during World War II. Claire put out an ‘SOS’ on www.workaway.info in early August for an editor. It’s a site that she and Pete have used over the years to connect with people travelling to NZ who want to volunteer their services in return for meals and accommodation, to help at The Clansman Motel, Waipu — a business they’ve owned together for the past four and a half years.

The stars were obviously aligned when Claire sent out her message. She received a reply from 32 year old Canadian, Tim Schaub for whom the timing was perfect as he was coming to the end of a six week tour of Europe

with his younger sister. After a few weeks of correspondence, Tim told Claire he was on his way to New Zealand — without even going home to his wife in Canada!

Claire knows she found the perfect person to help Pete fulfil his dream. ‘‘He and Pete get on like a house on fire. It’s a real family affair now, as Tims’ wife, Sandra has worked on the illustrations and cover design for the books,’’ explains Claire with a huge smile on her face.

Tim clearly loves the task. He said felt like he’d fallen on his feet when he discovered this opportunity; and that the reality is beyond anything he could have expected.

‘‘It’s a privilege to work alongside such an eccentric, intelligent, artistic, gregarious wordsmith. He comes out with the most amazing words that don’t even sound right — but sure enough, when I look them up, there is no other word that so succinctly captures the essence of what Pete’s trying to create. ‘‘He sure can tell an enthralling story and has such a wicked sense of humour. I’ve spent hours listening to his stories and have thoroughly enjoyed every minute of that time. ‘‘He has me in stitches at times, recalling the boisterous, mischievous hi-jinx he used to get up to. I’m convinced what

I’ve heard is only the tip of the iceberg. He’s the kind of man that could entertain you years.’’

Petes book, The Bells of Hell comprises three volumes of historical fiction relayed to Pete himself through Paul Mason.

The tales recall how power corrupts when given to the wrong people. They provide a fascinating insight into the life of an unassuming man — an Australian, who was awarded the Congressional Medal of Honor, the highest military decoration awarded by the US , for conspicuous gallantry and intrepidity at the risk of life, above and beyond the call of duty. A story that needed to be told, and should never be forgotten.

Claire is thrilled to announce that the third and final volume of this triology was completed just last week, and all three books are now available on www.bellsofhell.com and Amazon.

Pete’s passing is inevitable.

But when it happens, Claire can look up to the night sky and know the brightest star is her Pete; the man that left an indelible mark on this world, a man for whom her most cherished memory is when they saw in the new millennium listening to Kiri te Kanawa singing on the beach at dawn in Gisborne, watching the sun come up and the tall ships go by.

Learn to surf and have a holiday with We cater for groups and individuals from beginners to more advanced. Our class is great for youth groups, corporate team-building and school surf education programmes.

Why learn to surf with us?

• Friendly local surfers • Fully qualified in surf coaching SNZ Level One • First aid and safety – safe surf awareness • Instructor in the water with you • Range of boards, wetsuits, sun cream and rash shirts Please contact Di or Nev for more information | Phone +64 9 436 2794 | Mobile 027 200 3033 Email: surfpad@xtra.co.nz | www.surfpad.co.nz | 10 Hall Road, Pataua North, RD5, Whangarei, NZ

The Perfect Beach Accommodation: • Sleeps 6, groups are welcome or just a couple wanting to get away for the weekend • BBQ facilities are beachside and nestled down out of any wind that may pick up • Friendly hosts with loads of knowledge about the area

our people

SAVVY

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‘Look beautiful, feel beautiful ....’

A passion for all things beautiful PHILIPPA MANNAGH Sarahlee Cobb ... a photographer who captures your inner beauty

T

here is a new girl in town and she goes by the motto: look beautiful, feel beautiful.

Sarahlee Cobb has found her personal niche in the market, focusing on glamour photography and portraits made from heartfelt passion and class.

Sarah describes her newfound love of portrait photography as a way to share the beauty that she can see in everyone. ‘‘I want to capture that beauty in a photograph and give woman confidence for a day... at least!’’

Sarah’s journey began eight years ago when she completed her Diploma of contemporary photography at Unitec.

With her natural eye and a deep passion for the arts, she says she has always had an instant love for portraiture and film.

Once graduating, Sarah opened Lollipops Photography in Northland where her extended family resides. With an early focus on children’s photography and building her name, Sarah’s journey developed over the years, taking her to

where she is today. ‘‘Recently I worked with a lady with such a big personality. She had amazing clothes and it was lovely to see someone in their mid 50’s embracing beauty and to encounter someone larger than life!’’

Sarah provides a la carte prints. You choose what you want to order and are under no pressure to buy a minimum. She invites customers back to the studio for a private photo viewing and gifts can be purchased in folio packaging- a beautiful

slim box, with the idea to simply glide under the bed. Gift vouchers are also available.

Sarah’s studio overflows with a sense of peace.

‘Boutique Studio’ is exactly what it is, sweeping organza curtains, wine glass props at the ready, a sideboard mirror, a dainty corner screen and flowers on the table provide a comfortable and relaxing touch.

It was hard to farewell the pristine

white couch and the shabby chic surrounds as the interview finishes.

Sarah’s passion shows, as does her deep love of beauty and bringing that out for each individual to see for themselves. ‘‘My passion is to make every woman look beautiful and feel beautiful through the medium of photography. Celebrating the inner goddess that is strong, elegant and glamorous woman, to reveal the hidden you we love.’’

fashion

SAVVY

6

Alice Dress, Ivy Wrap Dress and Danielle Dress, all from Moss & Spy, available at Polwarths.

Stand tall, and feel good about yourself Cheryl Polwart gives us some tips on looking taller and slimmer ...

BODY LINING

This is a simple dressing technique using same or monochromatic colouring to give a ’one block colour’ base. You add your ’wow’ or bright pieces over the top of your ’base’.

POSTURE:

Love your body, stand tall, put your shoulders back, pull your stomach in, push your hips out, hold your head up high and smile.

FIT:

Wear clothing that compliments the bodyline, clothing worn too tight or too large will make you look bigger.

LATE NIGHT

SHOPPING HERS VOUCHIS T F I G OR T F

as m t s i r Ch

BALANCE:

Team an oversized T or baggy top with a fitted bottom layer, either skirt or trousers, this will keep the look balanced and slim.

Wearing an oversized T with baggy wide trousers will shorten and widen you.

SHOES:

Wear high heels. The simple fact of elevation makes you look taller and slimmer, they give the effect of longer, slimmer legs and are more feminine than flats.

Wear monochromatic coloured shoes that flow with the colour of your outfit, or try the new ’nude’ look shoe. These give the impression of longer legs.

To celebrate the festive season and our fabulous range of fashion, we are inviting you to two SHOPPING EVENINGS complete with drinks and lots of fun.

Wednesdays 11th and 18th December Shop opens from 10am to 8pm You can relax and enjoy shopping in one of the most wonderfully eclectic shops in Whangarei.

Remember to bring your ‘Polwarth Design’ wine glasses.

If you haven’t got one… well… now is your great chance to get one!

WHANGAREI Open 7 Days Okara Shopping Centre (2 doors down from Bendon) | Phone 09 438 9697

DARGAVILLE Open Mon-Sat 78 Victoria Street | Phone 09 439 7341

www.polwarthdesign.co.nz

fashion

SAVVY

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Wedding belles

Play the Party clutch by Modcloth and Felicity Heels from Number One Shoes.

statement cuff.

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he weather is warm and wedding bells are ringing! But it’s not just brides who become stressed about what they will wear on the big day so we’ve put together a quick and easy guide on how to dress for those upcoming ceremonies.

fascinator.

Though this is not a strict rule, it can be a beautiful way of finishing an outfit as long as it suits the rest of the ensemble.

A small fascinator can be a great touch and is traditionally worn on the right side of the head at a 45 degree angle.

Fascinators & Headpieces

Jewellery

Some cultures hold strongly to the fact that women should attend the ceremony wearing a

Dainty jewellery works well if you’re already wearing visually strong pieces.

This can be a necklace or bracelet with a fine chain, or smaller more refined earrings that compliment rather than overpower.

Bolder pieces can work well with more minimalist garments; this can be in the form of chunky and colourful necklace or a

Bags & Shoes This is one occasion where you might like to leave your everyday handbag at home! A clutch is the way to go, and can help tie in the rest of your accessories with your outfit.

Remember to think about what you need to carry with you to the event, as this can dictate the size of the clutch that you’ll need.

When it comes to footwear you need to consider the terrain and also the amount of time you might be on your feet for the day.

Stilettos are a classic option as footwear, but if you aren’t accustomed to the height you may want to practice wearing a pair leading up to the wedding.

Kitten heels are a great height for many women as you can achieve some height without too much discomfort, but a pair of dressy sandals work well for more relaxed ceremonies such as weddings held on the beach.

Gold plated white opal necklace by cbiji Collection on Etsy, left; and Ottoman Hands One Stone Cuff Bracelet from Asos.

Garments Some may feel a dress is not their style and would rather opt something else. Choose a pair of well-cut tailored trousers, or team a fitted jacket and blouse with an appropriate skirt.

Dresses are still a favoured option, with many feeling that they finally have a chance to dress up! Remember to watch the length of your hemlines and the weight of the fabric as this can become an issue if it’s an especially windy day.

A dress with sleeves is great for those who wish to cover up a little more, or an easy option is to team a formal jacket with a sleeveless dress-this gives you more options when the temperature changes on the day.

Final things to think about ■ Does the wedding have a dress code or a theme?

■ Where is the wedding held?

Outdoor weddings may have a more relaxed style which in turn can dictate what you wear.

■ If you have already bought part of an outfit, carry a photo or swatch of the piece with you-this makes it easier to match with other garments while you’re out rather than having to rely on just memory.

■ Consider a dressmaker if you have a larger budget and have a set design or style in mind.

A variety of cocktail dresses available at By Design

Fashion designer SAMANTHA WAKELIN takes a look at summer weddings — and fashion for the guests

Knotlace: The accessory with endless possibilities Knotlace can be worn as a bracelet, necklace, hair tie, or belt in a matter of seconds.

You can make any outfit look stylish it’s glamour on the go, wear your bendy accessory any way you like it is as unique as you are.

These pieces make perfect gifts and are available in five single colours of gold, silver, antique gold, gunmetal and

Summer

bronze.

There are also five mixed colours in two lengths and two widths.

A knot lace is made from interlocking nickel free iron, or stainless steel, they have no clasp or chain making it so easy to just put on and go.

This product is exclusive to Northland and can only be found at GAABO.

Celebrating at GAABO This bendable, Thi flexible, fl ibl b b d bl knotable, twistable piece of jewellery will have you excited every day about the endless possibilities!!!

PRICED FROM

37 TO $39

$ GIFT VOUCHERS Available for any amount!

NEW STYLES ARRIVED!

JELLY SANDALS AND

WEDGES

Comfortable, anti-microbial al and washable

Wishing all our customers a

Merry Christmas and Happy New Year!

15 Rathbone Street, Whangarei 09 430 0339 • www.gaabo.co.nz

Open till 6pm every Thursday and Friday until Christmas!

beauty

SAVVY

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Pucker up for the perfect pout

‘‘

Jenny Lloydd from Caci Whangarei offers advice on loving your lips again

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We wish you a

Caci

Christmas

Every purchase made before Christmas puts you in the draw to win 1 of 300 copies of Dr Libby’s new book: Beauty from the Inside Out Plus spend over $150 and receive a Murad skincare gift*

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Caci Whangarei, location, Address 110 Bank Street 0800 458777 458| caci.co.nz | caci.co.nz 0800 588 *One gift per $150 transaction. While stocks last.

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any women are unhappy with the way their lips have thinned or become lined as they’ve aged; others want to simply achieve fuller lips for a more youthful appearance.

Some just want the confidence to wear lipstick again.

However, many women can be reluctant to try lip enhancement because they are worried they will end up with a ‘trout pout’ and assume everyone will know they’ve had work done. As one of the largest appearance medicine providers in New Zealand, Caci’s highly trained Cosmetic Nurses know how to tailor treatment to the client’s unique needs.

At Caci, we love offering this treatment to clients because not only does it improve the appearance of their lips, but it can help make their whole face appear younger and refreshed.

Before treatment, clients will have a complimentary consultation with a Cosmetic Nurse so that a treatment plan is developed to ensure the best results are achieved.

A lip enhancement treatment with dermal filler typically takes just 30 minutes and results are immediate.

Caci’s preferred brand of dermal filler, Juve derm ULTRA, has been chosen by Caci for its smooth consistency and the natural looking results it provides. This product includes a local anaesthetic that provides more comfort both during and after injection.

Desired results are usually achieved after just one treatment to achieve optimal wrinkle smoothing or volume enhancement and results last up to one year.

After treatment many clients tell us that while they can see the difference in their lips, friends just comment that they’re looking great.

DISCLAIMER: Dermal Fillers are prescription medicines. They are sterile non-pyrogen gel implants presented in a graduated pre-filled, disposable syringe, containing 24mg/mL cross-linked hyaluronic acid with or without lidocaine 3mg/ml. Product number 1 is used for filling of facial medium size and deep wrinkles by injection into mid dermis and creating definition and pouting of lips. product number 2 is for filling of facial medium size and deep wrinkles by injection into the mid and/ or deep dermis and increasing volume of lips. Our dermal filler is now available with lidocaine is for filling mediumsized depressions of the skin via middermis injection, as well as for lip definition. Our dermal filler with lidocaine is for filling mid and/or deep depressions of the skin via mid and/or deep dermis injection, as well as for lip definition and enhancement. The presence of lidocaine is meant to reduce the patient’s pain during treatment.

Talk to your specialist about the benefits / risks of this procedure in appearance medicine. Cautions: People with hypersensitivity to hyaluronic acid,

The treatment not only improves the appearance of your lips, but it can help make your whole face appear younger and refreshed.

severe multiple allergies or anaphylactic shock; allergy to gram positive bacterial proteins; simultaneous administration with laser therapy, chemical peeling or dermabrasion. Our dermal filler with or without lidocaine should not be used in the crow’s feet or glabellar region. Our dermal filler with lidocaine should not be used in patients with untreated epilepsy, hypersensitivity to lidocaine or amide-type local anaesthetics, and porphyria. For Our dermal filler with lidocaine caution is required in patients having acute rheumatoid arthritis with heart complications; history of streptococcal disease; undergoing anticoagulant treatment; combination with drugs that reduce or inhibit hepatic metabolism; symptoms of cardiac conduction disorders; may produce positive results in athlete anti-doping tests. Possible Side Effects: Injection site inflammatory reactions (redness, oedema, erythema) which may be associated with itching and/or pain on pressure, induration or nodules, discolouration; weak filling effect; haematomas; glabellar necrosis, abscess formation, granuloma, hypersensitivity.

You will need to pay for this medicine.

Normal Doctors visit fees apply. Note: Our dermal filler treatment lasts for up to 12 months and after this time further courses of treatment may be necessary.

Speak to your specialist about your own situation.

hair & beauty

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Styling careers at NorthTec BEAUTY THERAPY: Jana Wilson ... ‘‘I love working with people.’’ ‘‘I was working long hours in hospitality which didn’t work with having my young son. I wanted a change. I did a course in small business management and some community computer courses then moved back to Whangarei from Kerikeri to do this beauty therapy course. My brother gifted me a facial for my birthday and I realised the value of giving people a treat and a chance to relax.’’ ‘‘The first term was a bit of a shock and I was nervous about the assignments. The tutor is really patient and reassured me that it’s OK not to get something straight away. In my previous ten years in hospitality, I was in charge of other people so it’s actually a relief to allow myself to be a beginner again. I have now surprised myself by doing quite well.’’ ‘‘I’m also surprised how interested I am in anatomy and physiology. I’ve always been keen on nutrition so it fits.’’ ‘‘The challenge for me is getting the assignments done at home when my boy is in bed, but I’m here to learn and I want to say yes to everything I can. After the course, I’ll get some work experience and add some other

HAIRDRESSING: Aimee Langman . . .

short course qualifications.’’ ‘‘To other solo Mums at home, I want to say, ‘You can do it. Take a step. The first step is the scary one but there is so much support here at NorthTec. They want you to succeed. They’re on your side’.’’

Are you interested in a career in Fashion, Beauty

or Hairdressing?

‘‘I’ve never been happier. I’ve wanted to do hairdressing since watching my aunty in her own salon when I was a kid. Recently I changed jobs from working as a dental assistant — to banking.

Bad decision! Banking wasn’t for me but it prompted me to go after what I love.’’ ‘‘This course is close to home which is important for me and the work is full-on but well balanced. On the non-study day each week, I work back at the dental clinic which gives me a bit of income.’’ ‘‘I learn best by doing, so I love the practical basis of the course and the client days. It was a surprise that we had to build a client base during the course but it’s a great foundation for the real hairdressing world.’’ ‘‘We’ve learnt an amazing number of techniques in a short time. Our tutor has had her own salon for years so we get all the up to date practices. I can’t wait until we start cutting.’’ ‘‘When I finish this course I hope to get work as an apprentice, but if I can’t, I may come back for year two so I can enter a salon as a stylist. Longer term I’d love to run my own salon from the convenience of my own home.’’

NorthTec offers fashion design, beauty therapy and hairdressing courses taught in a professional salon environment at our Whangarei campus.

FASHION, BeAuty tHerApy and HAIrdreSSINg Fashion Design Come and join us in our new facilities for a very practical hands-on training in every aspect of the fashion design industry. Our classes are small so students get individual attention from dedicated tutors who work in the industry. And you’ll be able to create your own original designs. hairDressing Our near-new salon facilities offer an opportunity to get the feel of a working environment – complete with open days for paying public clients.

Our hairdressing courses are a great way to get skills, gain confidence, and prepare yourself for a career as a hairdresser before you head out into the working world. This is a hands-on course including work experience.

Beauty therapy The beauty therapy course will train you in all aspects of beauty therapy, opening doors to a wide variety of careers. This is a fast-growing industry and our internationally-recognised qualification can take you anywhere in the world.

Qualification

Enquire about Student Loans and Scholarships

Level

Location

Delivery

Length

Cost (approx.) incl.GST

Diploma in Fashion Design

5

Whangarei

Full time

2 years

$6,692.67 (Year 1)

Certificate in Hairdressing

3

Whangarei

Full time

1 year

$6,666.40

Certificate in Hairdressing (Practice) (Level 3)

3

Whangarei

Full time

1 year

$6,666.40

Certificate in Beauty Therapy (Level 5)

5

Whangarei

Full time

1 year

$5,870.84

- iwi, tou - wananga Tou • Your people, your place

Freephone 0800 162 100 Text 2014 to 226

For more detailed information visit: www.northtec.ac.nz Refer to our website for terms and conditions

beauty

SAVVY

10

Celebrating summer

AND STYLE

I

t was a celebration of style and finesse as models took to the catwalk at the Strand Salon’s annual SpringSummer Hair and Fashion Show.

Organised by Strand Salon owner Marilyn Fifield in conjunction with Max Fashion and Schwarzkopf Professional it was a showcase of the latest in vogue hairstyles and fashion ensembles.

Patrons took part in the fabulous atmosphere, dressing up and looking as if the were part of a fashion festival, enjoying finger food and wine provided on elegantly dressed tables. More than 150 people enjoyed the show with chairs around the catwalk for easy viewing.

Models showed off the latest hairstyles and Schwarzkopf colours courtesy of the Strand Salon.

There were stunning looks for work with solid colour, a modern curl look with softened highlights, and a very cute short bob a la the French.

The show provided an insight into choosing outfits to complement your figure and how a new hair style and colour has the ability to transform and enhance your appearance instantly.

Jackie O’Fee, a personal stylist from Auckland, gave tips

to the audience on styling. Many recognised Jackie, a pioneer in the fashion industry, from her work on the Good Morning show. ‘‘The most important thing is to know your body shape and colour and find out what works for you,’’ she said.

A demonstration was given

by Marama the senior hair stylist on creating perfect curl style in no time with RUSK MIRACURL STYLER during the show. This styler is a fully automatic professional curl machine that creates beautiful,

GIVE THE

GIFT GREAT HAIR OF

long lasting curls with salon standard in an instant and is suitable for both longer hair and shorter styles.

A lucky lady from the crowed won the styler worth over $300.

The BC Oil Miracle collection was also introduced at the show. This is the star collection in Schwarzkopf hair care and it offers a full care range for indulgent services with premium oil care regimes.

The indulgent leave-in formula gives hair radiance, shine and suppleness, with a care phase, which repairs and detangles the hair.

It is suitable for all hair

types and RRP is $32.30.

As the show was ending Marilyn payed credit to her team at the Strand Salon.

She says they showed passion and enthusiasm

for the event, and with the help of the audience made a great evening even better.

The audience left the show with a goodie bag filled with Schwarzkopf hair care products.

The Rusk Miracurl Styler creates beautiful, long lasting curls with salon standard in an instant

BC

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$58.80

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Phone 09 438 9438

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• 10 years’ experience in hairdressing • Trained in Northland and worked in Auckland, owned her own salon • Advanced in colouring and cutting • Looking forward to meeting all past and future clients

health

SAVVY

11

HERBAL HEALTH

BABY TALK

Help reduce risk of Is your child ready for toilet training? prostate problems Herbalist LES helps address health issues the natural way

My husband, aged 63, has been having problems with his waterworks and has to keep getting up in the night. His doctor gave him an examination and says that he has an enlarged prostate but because the symptoms are relatively mild he is just going to monitor my husband to make sure it doesn’t get worse. What can I do to help him?

— Julie, Whangarei

Prostate health is of great concern for men today. But there are natural preventive measures which may help reduce the risk of prostate cancer.

Although it’s not known why only some men develop prostate problems, it’s clear that advancing age is the prime risk.

Named by the Greeks as, ‘that which stands before’, the male prostate (and yes, there is also a female one!) lies just below the bladder and is about the same size and shape as a walnut. But, unlike walnuts, the prostate can cause a lot of problems!

Besides prostate cancer, which is diagnosed in almost a million men worldwide every year, the prostate often enlarges with age (known as Benign Prostatic Hyperplasia or BPH) leading to a large increase in bathroom visits and discomfort.

Urologists in Germany have long been using plant sterols & sterolins to treat prostate conditions. In one double-blind, placebocontrolled study of 200 BPH sufferers with an average age of 65, subjects were given sterols and sterolins for six months. The treatment group showed a rapid reduction of symptoms, an increase in peak urinary flow and a decrease in inflammation.

SIMBA, the African potato tuber (Hypoxis hemerocallidea), is rich

in plant sterols and sterolins, in particular the beneficial betasitosterol, and also acts as a natural antiinflammatory.

Simba is available in supplement form (veggie capsules) and, unlike Saw Palmetto, can safely be taken by those who have high blood pressure.

Vitamin C and vitamin B6 along with Selenium and Zinc can help make urination easier and prevent swelling, and these are four of the best supplements for prostate health.

Yes, it’s true, tomatoes are good for men’s prostate health.

Lycopene found in red tomatoes contains powerful anti-oxidants and is a natural supplement for prostate health. If you can’t stand tomatoes take a lycopene supplement.

Also fruits like guavas, watermelon, and pink grapefruit act as natural supplements for prostate health. Fructose

(the sugar found in fruits) stimulates the production of vitamin D. Again, if you don’t like these fruits take a good Vitamin D3 supplement or get out and soak up some sunshine Research suggests that certain staples of the so called ’Mediterranean’ diet can help reduce the male urinary conditions that develop in later life.

Include in your diet regular amounts of garlic, tomatoes, ginger, turmeric, rosemary and red wine (in moderation) which is rich in antioxidants.

Your husband should cut down on his coffee and sugar intake and exercise regularly and moderately.

All supplements mentioned are available from Hardys in Kerikeri and Whangarei If you have a question for Les please e mail her on: herbalist@littleherbal company.co.nz www.littleherbal company.co.nz

Baby consultant ANNA WILLIAMS offers advice to parents of little ones

We all have differing ideas and opinions about when our children should be using the potty or toilet. We hear about how someone’s one year old is regularly using the potty or a very young toddler has mastered going to the toilet without any problems. It can put a lot of pressure on parents to ensure their children are doing it at the same age, when in fact most children are simply not ready – physically or mentally.

Children are around 2 1⁄2 to 3 years old before their brain connections controlling bowel and bladder are well formed enough to allow for successful toilet training. This is the time when children can better understand what’s happening and have the physical ability to stay dry for longer periods. In short, they’ll do it when they’re ready and not when everyone else thinks they should be.

When talking with parents who are toilet training their children, I always remind them to focus on the positive. If there’s a good result, give lots of praise.

If there’s no result, just move on and try again later. Toileting should never become a battle and there’s no point in getting angry and frustrated with young children – as they’ll also get upset and dig their toes on over the whole issue, making it an even longer process.

Signs when your child is getting ready for toilet training are when they can stay dry for longer periods, especially during the daytimes. They also begin to show an interest in watching others using the toilet and start asking questions. Seeing their siblings or other children using the toilet or potty is a good incentive (the daycare situation is ideal for this) as they’ll want to do what their friends are able to do.)

With the warmer weather here now, toddlers can be lightly dressed when at home. Just a T-shirt and pull ups or trainer pants make it easier for a parent to get them onto the potty or toilet in time. Watch for the signs they need to go, such as jiggling up and down, clutching themselves or going off into a corner and being very quiet. Don’t ask “Do you want to go on the potty/toilet?”

Be direct and say “Let’s sit you on the potty/toilet.”

Remember to give lots of praise, even if they’ve just sat there for a while without doing anything. Getting a busy toddler to sit still even for a few seconds is a big achievement in itself! Just say “Okay – let’s try again later.”

Toilet-training is a huge milestone in your child’s developmental journey, but it needs to be kept as a low-key, no-fuss process. It will happen when the time is right for your child. anna@parentingsupport.co.nz www.facebook.com/ backtobasicsparentingsupport

SAVVY

about town

Sandy and Ian Benjamin talk to PHILIPPA MANNAGH about living the dream

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or every collector’s item inside Rainbows Relics den, there is an interesting story that owners, Sandy and Ian Benjamin can tell

you.

New to Northland, there is no place like this antique shop.

Sandy and Ian recently relocated to the sunny north for a change of lifestyle and warmer weather. Previously, they owned a popular antique shop in West Auckland for over three years after building their collection by way of car boot sales and garage sales.

Both Sandy and Ian are serious collectors and keeping history alive is their main philosophy. ‘‘Collecting is in the blood, once you get bitten it stays with you for life, talk to any collector!’’ they say.

The couple are living their dream and are passionate about what they do. ‘‘We are both collectors which can make our home very interesting at times as we can never be sure of what will come home from one day to the next.’’ Ian’s main collection is old tobacco tins and Sandy’s is glass, particularly the Uranium glass. Our home is filled with cool items!’’

Their home in Auckland was often referred to as a ‘private museum’.

Ian is a qualified Cabinetmaker who used to own his own business restoring old furniture and Sandy has had an intense career is the sales industry for 30 years, which makes them perfect for the business. ‘‘We have always been realistic in the pricing, knowing that people love a bargain.’’ ‘‘This is a passion and a dream of ours we plan to do for some years to come. Feel free to come to us at anytime with items you may want to sell and if needed we will come to you.’’

New store owners keep history alive

Rainbow Relics 49 Clyde Street, Whangarei

Sandy & Ian

iansandy@xtra.co.nz • 094383150 / 0272426511

RAINBOWS RELICS

KEEPING HISTORY ALIVE

ANTIQUES / COLLECTABLES / SECONDHAND

Thousands of amazing items in-store including furniture, glassware, crockery, clothing, jewellery, records, lighting and tool room!

Possibly the LARGEST & most AFFORDABLE antique shop in Northland!

Restoration & Repair service, 49 Clyde Street, Whangarei, Northland 0110

12

Christmas

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Impressive range of gifts, crafts, NZ made products and souvenirs!

Golly Dolls by Kate Finn

Journal of a Lifetime assorted books

Gorgeous Dinning Sets

Wall Art Collection

Metal Art Animals

Fabulous Santa Range

Orange Gecko Metal Art

W kend Weekend Luggage L gage

Seedling DIY kits for children Handbag with fine patchwork flowers

Rustic Egg Cage Creative arts & crafts to really spark your child’s imagination!

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Ph 09 407 3058 Designed in UK, London, STORM watches are ranged from stylish sports to bold fashion statements. With highly original designs almost architectural in form, STORM collections have standout ability. Stainless steel, enamel, ceramic, leather, and Swarovski crystals are just a few of the high quality materials which contribute towards the STORM collection.

Dualon n $395

Blackout $350

Made in New Zealand and crafted with fine jewellery standard, the gorgeous Hobbit jewellery is unique and made to be worn…

Arrow Necklace $109 Arrow Ring $109

Smanug Necklace $149

Smanug Ring $209

Swards Earrings $149 DualSQ $425 Crystelli Silver $249 Vadar Slate $350

EXQUISITE HAND-CRAFTED JEWELLERY

Wine Tank Necklace $239

n Dragon ce Necklace $209

Phone 09 438 2161 Shop 2, Quayside Marina, Town Basin Whangarei

Christmas

Gifts for her...

Gifts for him...

Sports Cooler Bag

GIFT GUIDE

Gifts for the e kids...

Capacity: 33 Litres Dimensions: 52cm W x 32cm H x 20cm D

$10

Spiderman and Ben 10 Shorts Sizes 3-7 $10

Great range of biscuits, chocolates and lollies Priced from

Princess Nighties

$599

Sizes 3,4,5, 6

Book: Musings from the Middle Ages

$10

$12 Purple Ribbon Manicure Set

$499

Phillips Saeco Experlia Automatic Espresso Machine

Maxel Rash Shirts

$79

99

Atomic Aquatics Split Fins

Avenger Tees Sizes S izes 8-14 8-14

$12 $1 12

$6999

My Little Pony Tees Sizes 3-7

$799

Sponge Bob Insulated Lunchbag

$299

Simplicity at the touch of a button

$1,499

RWC 2011 Midi Balls Marlborough Glove and Pot Mitt Set

$10

Selection of 14 different countries to choose from

$6

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Souvenir T-Shirt

$8

Inox Lubricant 5L

With 1 INOX spray applicator

Cobi High quality Toy Building Blocks

$7599

Travel King Suitcases

Priced from

Red or Olive Green Set of 3

$10

Selection off lovely l l Porcelain Dolls Priced from

$15 to $2999 Disney Brand Caps and Hats

$99

Priced from

$5

Free Parking at the Front & Side of Building at 25 Walton Street Open Weekdays 9am-5pm | Saturday 8am-4pm | Sunday 10am-4pm

Ph 09 438-9080 | www.surplusdirect.co.nz Laugh, Live, Love Wall Decoration

Fabulous Santa Range

$23.90ea

From $54 Wall & Block Arts Key Holder

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Hooks onto your purse for an easy find, every time!

Blue Cocktail Ring $16 (6) Ring Holder $26.50 Hand Bag Design Money Box $19.90

$19.90

Sterling Silver Charms From $45 each

Owl Bracelets $32

Photo Frames 4”x4” $24.50 4”x6” $34.60 Ornamental Fairy $23.80

THE STRAND, CAMERON ST, WHANGAREI

Phone: 09 430 8588

Kombi Van Photo Frames 3.5”x2.5” $21.20 5”x3.5” $26 English Flag Pin $24

Introducing

Christmas

GIFT GUIDE

We are now stocking a premium range of wooden toys and furniture. Newly arrived and exclusive within New Zealand, these are designed with a focus on safety, creativity, quality and durability.

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Moulin Roty Rag Dolls Supremely stylish doll selection from

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Turns, squeaks, rattles and crinkles, little hands love it!

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Sturdy Buckets and Spades

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$2244..95

Baba Didi and the Godwits Fly

$19.

9.995

$299.95 $2 95

Swivel Globe 28cm geographical globe on a sturdy black base

$555.00 $5 00

Hard Luck (Diary of a Wimpy Kid #8)

$$118.9 8.95 95

Salt-Powered Robot Put this robot together, then add salty water to the power compartment and off it goes, amazing! No batteries required.

Copter Darts Bullseye!

Ruby Redfort #3 Super-special-bubblegumscented! Ruby Redfort, thirteenyear-old genius.

$244.95 $2 95

Dive Streamers Have great fun in the pool with these diving streamers. Soft and safe neoprene.

$24. $2 4.95 95

$277.95 $2 95

$59.9 .95 95

RC Stunt Motorbike Fantastic fun.

$339.

9.95 95

Christmas Fairies from Aotearoa Bendable arms and legs and with fine gold thread for hanging.

I’ve Never : the Outrageous Game of Truth Laughter, surprises, truth and discovery in a simple and quick-moving game for ages 12+. The perfect sleepover game.

$344.995 $3 95

$22.995ea $22

Sign up to our Newsletter at

www.storytime. co.nz an The Strand on Vine, Whangarei, www.storytime.net.nz

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Christmas

GIFT GUIDE

Classics in Storytime GAMES, PUZZLES, BOOKS & UNIQUE GIFTS FOR ALL AGES Telescope SAXON 705AZ3 This telescope ticks all the boxes; great optics, simple to use, large enough for most land based viewing requirements, astronomy and even photography with the addition of a camera adaptor! Providing the lovely, crisp images you expect from a refractor telescope it comes with three eyepieces included to make sure you get the most from your viewing experience.

CLASSIC BACKGAMMON

$

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595

495

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CLASSIC CHES

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High performance Yo-Yos FULL RANGE

Musical instruments

priced from

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ORIENTAL CHIMES

9

$

TRIVIAL PURSUIT FAMILY EDITION Cards available for both kids and adults

90

$

12

$ MR BEAN’S FUN RANGE

NANO BLOCK

20

$

28

$

POTATO ZAPPER

C Crafted T Teapot

POKER CHIP SET

Water Dancing Speakers

Uses potato pellets

F Fabulious R Range

PREMIUM CEYLON TEAS IN TINS priced from

18

$ 3 sizes available

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STRAND ON VINE VISIT www.storytime.net.nz 09 438 4406 gifts for all the family

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Christmas

GIFT GUIDE

Italian Imperia Pasta Maker Make yyour own fresh pa pasta Qu Qualityy Italian made.

B Junior BFC C Coffee Machine

A commercial eespresso coffee m machine that is sized ffor the home.

Lurch Spirals

Essential gadget for every kitchen, makes interesting fun shaped spirals and spaghetti out of vegetables.

Meat Mincer 8cm

Kitchenaid Mixer

Great gift for the boys.

Includes 3 blades & sausage making attachment.

Artisan range. Available in 21 different colours. 5 year warranty – parts & labour.

Super Special Price

Circulon Cookware As seen on MasterChef.

Lifetime Guarantee.

Cuisinart Ice Cream Makers

Prices start from as little as

Ice cream making creates fun for the whole family.

Priced iced at

Camembert Baker and Cover

Made from the highest quality porcelain and designed to be both the perfect way of storing camembert or of baking one in the oven. All come in a beautiful gift box.

Price from

Mortar & Pestle Price from

Salt or Pepper Mill

Masterclass Cake Tins

Quality Bakeware. Wide selection election of sizes in round and square. re.

30cm tall.

Ceramic mechanism.

Premium Knives

Chasseur Cookware

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Quality cast iron cookware with various sizes and colours. Made in France.

Great range of quality knives. tS tre

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WE ARE HERE!

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@ Northland Hospitality

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0800 466 7467 or phone 09 430 0218 106 Lower Dent Street, Whangarei Open Mon-Fri 8am-5pm, Sat 9am-1pm www.northlandhospitality.co.nz

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A great range of gifts from

under $10

Christmas

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gift

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Cup & Saucer Set $40 MOR Soap $25 MOR Hand & Body Wash $50 MOR Bathing Elixir $65 Pink Pearl Necklace $40

Happy & Grumpy Face Pillow $40 Boogity Boos Soft Toys with Sounds $16

Tiffany Table Lamp with handcrafted stained glass

Room Diffusers R D

Luxurious range of fragrance infused with botanical extracts

Teapot and Cup Set

House Husband Baking Piece $11 Posing Notes $16 Pizza Cutter $20 Designer Gloves $5 Teapot with Cover $25

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Pill box $18 Grinalda soap $20 Photo frame gift set $23 Tidy bear soft toy $55

Milk Jar

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For The Man Who Has Everything Hip Flask

Sol Travel Charger

Bicycle Puncture Repair Kit

Hummingbird Glassware

From $2.50

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The French Hen

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Shop 2-6, Civic Arcade 41 Bank St, Whangarei Ph. (09) 438 0051

Give Mum, Dad or your Brother a start-up kit for Christmas TURBO 500 COMPLETE DISTILLERY PACK

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5 MAUNU ROAD, WHANGAREI (Hop Shop Ltd) | Ph: 09 438 0988 | 0800 TO BREW (0800 862 739)

www.brewersworldwhangarei.co.nz

SAVVY

out and about

20

Let’s party at the Cove!

I

magine a country day atmosphere sitting on a picnic blanket listening to great music.

Raised in Southland, producer Lee Colvin is ecstatic to have her childhood idol Suzanne Prentice in the line-up for the Summer Country Rock Music Fest planned for Marsden Cove on January 10.

Prentice will be joined by Gray Bartlett and the True Legends Jodi Vaughan and Brendan Dugan, The Warratahs, Larry Morris Rebellion, international favourites The Hipshooters, The Sou Westers, Dave Coleclough, Trevor Stevens The Beasts and Kylie Austin and Toni Gibson to form a truly stellar line-up.

Local talent Co Lab, Scarlet Rose, Te Rina Kahle and Jill Kahika bring a Northland flavour to the mix.

It promises to be a toe tapping, hip shaking extravaganza of country rock and even a little bit of opera.

Motivated by her passion to acknowledge and help youth realise their potential Lee has enlisted their help to set up the festival venue working on the theory that they get to see so many different career pathways as well as being involved in such an exciting event.

The event begins at 10.30am and finishes at 9pm. There are numerous transport options available with buses and water ferries running to the venue.

Overnight camping is available for Motorhomes.

Food and beverage are available and with an amazing waterfront location this is an event you won’t want to miss.

Ticket sales will be available outside Mega Surf on the December 20, 21 and 22.

Gray Bartlett, Jodi Vaughan and Brendan Dugan are part of the line-up for next month’s Summer Coiuntry Rock Music Fest at Marsden Cove.

The Summer Country Rock Music Fest 10 hours of NZ’s great music icons in 1 day January 10, 2014 Marsden Cove

Also in the festival line-up are Northland band Co Lab, left; Trevor Steven’s The Beasts with Kylie Austin, above left; and Suzanne Prentice, above right.

home trends

SAVVY

21

Decorating a bach can be fun

by LEIGH BRAMWELL

PAINT TIPS

B

Try these tricks to make painting easier When using oil based paint, spray exposed skin lightly with cooking spray. The paint should come off without hard scrubbing.

Neutralise the paint smell by adding a teaspoon of vanilla to a four litre tin of paint. It won’t affect the colour.

When painting metal, you can aid adherence by dampening a sponge with vinegar and rubbing over the surface.

If you have a big spill, clean up as much paint as possible with a paper towel. Cover the spill with a large amount of white flour, wait until paint is absorbed, and then vacuum. shade, or add bright cushions for a summery look. Hospice and junk shops are happy hunting grounds for old chairs and they won’t cost a fortune.

Space can be further expanded with the help of strategically placed mirrors to add shine and reflect outdoor views. Again, source them from junk shops or garage sales, paint the frames varying shades of white, and prop them against a wall or on a mantel. Slightly overlapped or placed against one another, they’ll just about double the natural light in the

Cape Cod chairs, left, are perfect to lie back in with a book

If you’re using a roller and tray, put the tray inside a plastic shopping bag, and add paint.

When you’re finished, simply remove the bag, and your tray remains clean and ready for the next colour.

Dress your walls with tropical artworks. Use prints, posters, collection of postcards and maps of tropical places to brighten your walls. Your bach may not be in Rio de Janeiro but a big, bright print of it will take you there.

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Left top: If you don’t have great painting skills, a faux lime wash or distressed paint finish is a good choice

room. Add a de´cor item in front of the mirrors, to create depth. A tray of shells or a bowl of oranges and lemons will speak of summer.

Many traditional Kiwi baches have either ancient timber floor boards covered in many, many coats of paint, or particle board floors showing stains, scratches and other signs of wear. If restoring timber floors doesn’t appeal, sand and paint them, and cover with rag rugs. Particle board floors can also be painted, and if you feel creative you can add stencils or patterns.

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In a white room, above, any coloured accessories will stand out as focal points

LLI

ought a Kiwi bach in time for the long, hot summer? Then now’s the time to sort out the de´cor so you can relax and enjoy yourself come the Christmas holidays.

Decorating a bach is much more fun than refurbishing a permanent home. Perfection is not required, and you can indulge yourself in quaint, quirky de´cor that wouldn’t work in a traditional house.

Assuming that if it’s a bach, it’s probably compact, open up the spaces by using a minimal, pale palette of colours. White is ideal for a small space because it reflects light and expands the perceived space, and it shows subtle variations as the light changes.

If your bach is a little rough around the edges, choose an eggshell or flat finish for walls and ceilings — it hides imperfections better than gloss.

And if you don’t have great painting skills, go for a faux lime-washed or distressed look on timber cupboards and furniture — it’s a great look for a bach.

When walls and furniture are all white, accessories become the focus of the room. Do away with predictable de´cor and put together collections of beachy, found objects like shells, driftwood, and whatever you find on the shore. A collection of interesting objects is much more appealing as a dining table decoration than candles or flowers.

For a large dining table designed to accommodate family gatherings over the holidays, put together a group of similarscale chairs and paint them in slightly differing shades of white and off-white for a one-of-a-kind set that’s anything but predictable. If you yearn for a few splashes of colour, paint each one a different, primary

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home trends

SAVVY

22

New blue makes a comeback

Fabric and interior design expert Rebecca Bowering says the latest trend in decorating is for a serious case of the blues

E

VERY once in a while a definite trend emerges in decorating. Most of us old enough will remember the yellow and blue combinations of the 1980s.

Many a home was decorated in this way including the carpets, kitchen joinery, and masses of patterned curtains. I am almost embarrassed to say that I went all out — blue carpet, shiny blue kitchen and huge sunflower curtains in the family kitchen area accompanied by pale blue and lemon chintzed Austrian blinds. We were all glad to see it gone and no one expected its return.

Well, shades of blue have returned. The more sophisticated colour of indigo is definitely the colour of the moment, but equally, softer blues set with acidic yellows are causing a stir too.

Denims are one of the ways to effect this look — whether the sharp dress denim or the more faded stone-washed appearance set against every colour of neutral.

Washed-finish fabrics look particularly good in shades of blue and suit our casual lifestyles.

The blue of denim is definitely a ‘‘French’’ colour — we think of faded shabby chic sofas, vintage florals and a level of comfort and charm so typically European. Denim fabric owes its name to its town of origin, Nimes — de Nimes (from Nimes) eventually becoming the word denim. The word jeans came from the French phrase ‘‘bleu de Genes’’ meaning the blue of Genoa.

The deeper indigos look fabulous in shiny fabrics, set against glorious contrasting jewel colours for a truly glamorous design style. Deep

blues and indigos have a tendency to ‘‘die’’ at night, looking almost black, so check any possible choices in both natural and artificial light.

Silk fibre has an inherent lustre at night, it really does shine, so consider a silk or reflective fabric for your deepest blue choice.

Fabulous blue checks have made a welcome comeback too — in varying scales these look great as curtains, sofas or an occasional chair. These checks can also add equal measures of interest to a casual home or more glamorous interior by changing the texture and shine of the fabric.

Growing up, blue and black combinations were a no no. You either chose blue or black and certainly didn’t mix them.

Now blue and black can be considered in the same colour scheme. In fact many plain fabrics share both blue and black warps and give an extraordinary depth to a room.

The ancient Egyptians used the stone lapis lazuli to represent heaven — so create your own heavenly space with blue and indigo.

DASHING: (Clockwise from top left): Patterns of blue and black from Pierre Frey’s Shibui Collection; the English decorate with checks so well, now you can too with this newly re-release Eaton Check from Colefax and Fowler; new colour for an old favourite: the famous Darcy wallpaper from Colefax and Fowler; Pierre Frey’s Shibui Collection is heavenly; the Paradise Garden fabric in stunning blue against a calm backdrop of neutrals from Jane Churchill.

■ Rebecca Bowering, Atelier Textiles owner, explores new textiles and interior design ideas every week.

For more visit www.atelier.co.nz

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SAVVY

23

What’s your favourite green?

‘It’s not easy being green,’ Kermit sang.

But the colour can enhance your indoors.

by TERRY LOBB

G

REEN is nature’s neutral, a backdrop for blossoms and fruits the plants produce. There is an old saying ‘‘blues and greens should never be seen’’, but as I relax in my hammock or on the studio floor I look up into my palm trees and surrounding trees and see the clear blue sky with the occasional fairy (thistle seed) floating by.

The greens range from the lime of new foliage in brilliant sunshine to blue-greens in the shade, softer more muted tones, each tree bringing different tones and textures to life.

Blue and green definitely work together and yellow is another colour that works well.

When blue and green are used together, it creates a cool, restful colour scheme. Add yellow for warmth and brightness. And for contrast or a complementary colour scheme add reds, peach or even violet depending on your desired depth of colour. Crisp white keeps the colours fresh.

Through the years, we have seen green come and go with each era bringing its own variation to suit the different styles of decor.

Remember the days of lime green from the 80s teamed with bright orange and brown?

Perhaps that is why I still love lime green or maybe it’s that it also represents the beginning of a fresh new season and the move into summer.

Traditional settings are perhaps better suited to grey green, Wedgwood, forest green and olive depending on the type of room and its decor. Jade and

then!

NATURAL HUES: The wise use of props and accessories can bring the colour green into any environment.

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emerald can work very well in kitchens and bathrooms, in accessories to enrich other colours and textures.

Often green is well complemented by adding a few potted plants. Imagine a conservatory with a timber or tiled floor, soft green, cane furniture and plants to bring the outside in.

A blur between summer and winter, indoors and out.

Green is a cool colour but with hints of yellow warms to a warmer green with quite a different feel. Or add wood or cork flooring to the room: that visually adds warmth and is also in line with a green natural theme.

Light colours become open, airy and relaxing, whereas darker green tends to be more moody and perhaps a little masculine, depending on the depth of colour used, but can also be relaxing.

If you use deep, dark green, you do need to be careful that the walls don’t turn black at night under artificial light. You might end up with a cave-like room, which may not be how you envisaged the room to feel.

Also remember the whiter and lighter a colour, the cooler the colour becomes, visually.

Try and avoid using cool lighter tones on the chilly south side of the house.

Visually the room will appear larger but cooler and perhaps unpleasant if you are a person who prefers warmer tones.

Always try to work with the natural flow of light into the house when working with colour. Deeper warmer colours for cooler areas and lighter cooler colours for a north-facing room.

When I am working with clients, it does depend on their personalities how they react to colour, texture and warmth. It is vital the mix is right.

What does green mean to you? Is it a colour that you love or is it a colour that you would prefer to see on the outside only and never to darken your doorstep. Does it make you feel relaxed when you walk into a room? Does deep green remind you of cold winter nights by the fire or a cosy library where the walls are lined with old books and you can sink into your favourite leather chair on a wet afternoon?

Or do you prefer lighter, fresh tints teamed with pink for a little girl’s bedroom? Think carefully before you choose your colour as to how it affects you, changes your moods and whether it creates the desired effect you are looking for.

And be a little adventurous.

■ Terry Lobb is an interior/ kitchen designer and personal colour and style consultant who takes a holistic approach to living with colour, texture and style.

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SAVVY

24

CLOCKWISE FROM FAR LEFT: Potted blue flowering hydrangeas make a subtle visual connection to the colour of this elegant metal chair; diagonal lines of smooth creamy concrete ensure the exposed aggregate surface of the lower courtyard does not become too overpowering and give it a more spacious feel; pleached bay and ficus trees surround the upper courtyard terrace of this innercity garden, turning it into a secluded, verdant space while still allowing light to penetrate.

Big Ideas for Small Gardens by Carol Bucknell & Sally Tagg. Published by Penguin Group NZ. RRP $45.

French connections

Neutrals and green tones provide a restful backdrop for a classic garden eredith Lee’s courtyard terrace is the epitome of French elegance, with its pale gravel floor, green foliage and the straight grey trunks of pleached trees. (Pleaching involves trimming the foliage of the plants so they look like hedges on stilts.)

At its centre is a cream 1940s wrought iron outdoor table setting, the sensuous curved forms of the furniture reinforced by spherical stone finials and clipped box balls. ‘‘I wanted to create a green room that would be a private outdoor space off the living room,’’ she explains. ‘‘Although they are certainly slow-growing, I wanted to use bay trees because they introduce a strongly structural element into the garden with their straight grey

M

trunks. I am definitely a green kind of girl.‘‘ In fact, green is the dominant colour throughout Meredith’s garden, with the occasional white or blue-flowering plant enlivening the palette. ‘‘The garden was originally very subtropical in style. I wanted to make it more European to work with the rest of the house.’’

A Francophile since she was a teenager, Meredith has now made France her business, and brings beautiful objects back from that country and its neighbours for her company European Antiques, which she operates from her house. Creating an appropriate environment to showcase her beautiful garden accessories was a chief driver in the design of the garden. ‘‘It had to be a working garden. Both the house and the

the best thing about summer...

garden are retail spaces.’’

Sayburn Miller of Verde Garden Design helped Meredith devise a new landscape plan that reflected her love of European style, with an emphasis on green, white and scented plants.

Clipped box, bay, ficus and lilly pilly (Syzygium luehmannii) provide the main structural elements while gardenia, star jasmine and port wine magnolia (Michelia figo) imbue the garden with fragrance.

The upper terrace steps take you down to a lower paved courtyard, screened on one boundary by another row of pleached ficus. Here, more garden accessories are artfully arranged: finials, plinths and zinc planters, as well as a handsome antique metal bench seat and a zinc hip-bath.

Decorative wrought-iron grilles rest languidly against a stunning circular cast-iron plant-stand, along with old stone pots, metal lamps and antique watering cans. The soft grey of the zinc

planters is the perfect complement to the green foliage of the clipped box topiary and glossy-leaved gardenias, while worn stone troughs are softened by the fineleaved groundcover baby’s tears.

On either side of the steps, large earthenware pots are filled with blueflowering hydrangea. ‘‘I love gardens that are mainly green,’’ says Meredith. ‘‘I also like a neutral palette; it’s very French. I find it so restful. And it’s nice as a background for all the stone and zinc. The French favour zinc because it is easy to work with, very light and weather-resistant, which means it won’t rust like other metals in the garden. The good thing about stone and zinc is they need no maintenance.’’

So how would she sum up her approach to garden design? ‘‘I like to think of gardens as outdoor rooms that I furnish with key pieces, working with different textures, layering, colouring and seasonal drama.’’

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Plant trees to feed our native birds

Calla Lilies

W

e all love seeing Tui and Wood pigeons about.

How about planting some trees and shrubs to encourage them into your garden.

This time of year the bottle brush trees are out in flower and the Tui and Silver-eyes are loving all the nectar.

We have a great range of trees and shrubs in store that you can use in your garden.

Large trees to feed Wood pigeon — Taraire, Karaka, Nikau, Puriri, Kohekohe, Miro, Kahikatea, Titoki, Lacebark, Kowhai, Rewarewa, Tawapou, Wineberry, Totara, Ngaio, and Pigeon wood.

Shrubs/small trees to feed Wood pigeons — Tawapou, A Tui in a Kowhai tree.

Mahoe, Karamu, Lancewood, Five finger, Cabbage tree, Kowhai, Kahikatea, Rewarewa, RamaramaRed Mapou, Horopito, Pohutukawa, Puriri, Wineberry, Coprosmas and Kawakawa.

Rimu, Karo, Totara and Ngaio.

Some non natives you can plant Shrubs/small trees to feed Tui are Persimmon and Guava trees.

— Flax, Karo, Five finger, Large trees to feed Tui — Putaputaweta, Puka, Lancewood,

Calla Lily Treasure

Red Mapou, Cabbage tree, and Coprosmas.

Some non natives you can plant are Bottle brush, Tree Lucerne, Grevillias, Flowering cherries, Feijoas, and Camellia.

Tips for placing specimen trees in your garden All gardens can benefit from specimen trees.

Deciduous trees provide shade in summer and still let the sun through in winter, they often have beautiful flowers amazing autumn colour and interesting bark.

Evergreen trees provide all year wind and sun protection and can hold fabulous tree houses.

They all attract birds and bees and provide homes for little animals and needless to say purify our air. It’s a real treat watching a tree grow, it doesn’t always take as long as you think.

Specimen trees provide important structure within a garden and serve many purposes; focal point, height, width, canopy, colour, interest, flowers, shade, wind protection. en trees may be selected for their colour and flowering habit or their form-how the tree grows, perhaps it has interesting branch structure.

However specimen trees are not always the best of friends when they have been planted in a problematic place.

Be aware of where you’re planting your tree: Will it block the sun or views from the house?

Will it drop leaves into the pool or driveway or fill the gutters up?

Will it touch or hit the house or any other permanent structure?

Are the roots going to disturb concrete paths or driveways?

Will it over dominate the space? Shade out other plants?

They need to be placed where they can be admired from different areas of the house and garden without causing too many issues.

The most important point you should remember when selecting a specimen tree for your garden is the mature height of your chosen tree, it may be small now but it will grow.

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Small sections may have limited space so a smaller tree is needed to maintain correct proportions within the property.

Alter-natives are now stocking a wide range of exotic, evergreen and deciduous trees. Call in and have a look at the selection, we may have just the tree for that special spot in the garden.

The Alter-Natives team from left Katie Hilford and Debbie Oldfield.

out & about

SAVVY

26

You’ll learn something new at the do

by ANDREA BEAZLEY

Donna brings kiwi critters to life Like the characters in her books, Donna Blaber epitomises the true spirit of the kiwi critters she’s created; living creatures who value their uniqueness and care about the environment and others.

Donna’s life as a writer evolved from creating her first story at the age of 6, then, with encouragement from a teacher at the age of 10 she wrote and recited the chapters of her first novel to her classmates. A career in travel and a love of New Zealand fuelled her into studying journalism. She has now authored over 30 fiction and non fiction books — some have been translated and distributed globally.

Now back in Northland, Donna has transformed the stories she told her own children when they were 2 into a series of books that introduce children to the animals, plants and lifestyle here in New Zealand.

Trademarked as the ‘Kiwi Critters’, Keri the Kiwi, Piri the Pukeko, Kenny the Kakapo, Bruce the Possum and Winnie the Weta are cleverly weaved into enchanting colourful, educational stories that engage and teach children about the wonders of New Zealand.

I assimilate the Kiwi Critters to the Mr Men series. Each book has a real ‘feel good factor’ about it. The tales convey

deep and meaningful philosophies in life — told in a way that helps children to understand and appreciate the importance of friendship, helping others and respecting individual needs.

Donna’s desire to encourage creativity and make learning fun is reflected in the delightful simple poems and drawings; an awesome team effort between her and her husband Rupert Shaw who does the illustrations. In true kiwi style Donna and Rupert have pooled their ‘can do attitude’ and talents to form their own company; Lighthouse Media Group to ensure everything they produce is made in New Zealand. You’ll find them both at the Summer Show this weekend the 7th and 8th December with their critters. If you buy the set of 4 books for $19.50 and mention this article, you’ll receive a free bookmark and Kiwi Critters greeting card.

Winner of the 2013 Creative Northland Excellence in Arts Business Award, Donna and Rupert are well on their way to achieving their long term goal of the Kiwi Critters becoming as iconic as Buzzy Bee; a goal I’m sure they’ll attain, especially since Donna has another 26 stories waiting in the wings.

At the Summer Do Art School I have met some very established artists who are expanding their practice. One of the most exciting things is seeing the subsequent influence that the ‘Do’ brings to their work. Alongside them is a uni graduate who wants to find their feet in the ‘real world’. There is the 87-year-old grandmother who came to do the alternative painting course because she was sick of everyone expecting her to just do landscapes. Then there is the young gentleman who had never thought to carve before but enrolled so he could make a headstone for this sister’s grave.

These are all the people that we plan the Summer Do for.

The Art School offers a relaxed, fun learning environment and is designed to cater for this varied group. Our professional tutors guide participants through their courses by sharing their expertise and tricks-of-the-trade. In unison, a communal sharing of ideas and knowledge results from a beginner sitting next to a more experienced artist and the exchange goes both ways. I have had tutors come to me after the Do and exclaim ‘I have been working this way for over twenty years and it took someone picking it up for the first time to teach me something new’.

For the team here at the Quarry Arts Centre the Summer Do Art School is a highlight of our year. We work hard to secure ten of the best tutors possible to lead our courses which attract up to a

hundred people for a week of making and learning. My favourite part of planning and hosting this unique event is the bringing together of a diverse group of individuals. If you are interested in learning something new, brushing up on some old skills or just have a niggling curiosity, I warmly invite you to join us at the Summer Do Art School 2014 — and I look forward to seeing you here at the Quarry Art Centre in January.

Andrea is Community Manager at the Quarry Art Centre

— Philippa Ross

THE

ART SCHOOL

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SAVVY

festive feast just for

STARTERS

METHOD

BOCCONCINI STUFFED BUTTON MUSHROOMS Preheat the oven to 200C. Remove stems from the button mushrooms. Drizzle a teaspoon of extra virgin olive oil into each.

Add a sprinkle of salt and freshly ground black pepper then place a little marble of baby bocconcini into each mushroom cup. Wrap each one in half a rasher of rindless streaky bacon.

Lay in a shallow roasting dish and bake until the bacon is nice and crisp.

HALOUMI STUFFED AUBERGINE ROLLS INGREDIENTS

3 medium to large aubergines 1/2 cup olive oil 6 tbsp pesto 300g haloumi, sliced 1 cup sundried or semi-dried tomatoes in oil 1 bunch fresh basil leaves salt and freshly ground black pepper

Slice the aubergines lengthways into 1cm-thick slices. Brush both sides with olive oil and cook on a preheated barbecue grill until soft and starting to char.

Turn over and repeat on the other side.

Remove to a board and spread one side with pesto (you can choose any flavour of pesto for this recipe).

Wrap the aubergine around a slice of haloumi, a couple of slices of tomato and a couple of basil leaves. If required, secure with a soaked bamboo skewer or a small metal skewer.

Cook on the barbecue for 3 to 5 minutes until the cheese is nice and oozy and warmed through.

Sprinkle generously with salt and freshly ground black pepper and serve.

— Serves 6-8 as a small course

CRAYFISH AND CUCUMBER RIBBON ROLLS This makes a little crayfish go a long way. The crayfish can be replaced with prawns or crabmeat, or even smoked f ish.

INGREDIENTS telegraph cucumbers (if possible use small-diameter straight cucumbers) For the filling: 1 spring onion, finely sliced 1 small red chilli, deseeded and finely chopped 1 & 1/2 cups diced crayfish 3 tbsp thick mayonnaise Grated rind of 2 limes Handful fresh coriander leaves, chopped Salt and freshly ground black pepper A few sprigs dill, to garnish Salmon roe, to garnish

RECIPES FROM:

A Bit of What You Fancy

by Jo Seagar RandomHouse, $55

METHOD Peel the cucumbers lengthways into long ribbons with a flat ‘‘Y-shaped’’ peeler. Avoid the seeded core at the centre of the cucumber.

Mix the filling ingredients (except the dill) together in a bowl, checking the seasoning is good and tasty.

Place a teaspoon of the mixture on a ribbon of cucumber and roll to enclose. Depending on the length of the cucumber you might get 2 rolls out of each ribbon. The cucumber will stick to itself to seal the roll. Place on a serving dish and garnish with dill and salmon roe.

— Makes 20

27

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GIFTS

from the kitchen HERB JELLIES — ROSEMARY, SAGE, MINT, TARRAGON INGREDIENTS 900g cooking apples* Large bunch of rosemary, sage, mint or tarragon 3 cups cold water, 750 ml 1/2 cup white wine, 125 ml Vinegar White sugar 1/2 cup extra herb leaves, very finely chopped * Windfall apples are particularly good for this jelly.

These are simply apple jellies made a little tart by the addition of cider vinegar and with finely chopped herbs suspended in them.

For the rosemary jelly I added the cores and peelings of a couple of quinces to the apples and this made the jelly pink rather than green. It’s delicious with roast meat and cheeses.

PREPARING AND COOKING THE FRUIT AND HERBS Roughly chop the apples, skin, cores and all. Put the chopped apples in a large preserving pan with a large bunch of the herb of your choice, the water and the vinegar. Cover the pan and bring to the boil, then cook very gently until the apples are very soft and pulpy(about 20 minutes).

Ladle the juice and pulp into a jelly bag, hang the bag over a bowl and leave to drain overnight.

GETTING READY Wash jam jars and their lids in hot

water, rinse them and put them in the oven at 120C for 30 minutes to drain and dry. Put a couple of small saucers into the freezer — you’ll use them to test the jelly for setting.

MAKING THE JELLY Measure the liquid in the bowl and allow 1 cup/200g sugar for each 1 cup/250ml of juice. Warm the sugar for a few minutes on a tray in the oven above the jars.

Tip the juice into the preserving pan, turn on the heat, add the warmed sugar and stir with a wooden spoon until the sugar has dissolved.

Turn up the heat and bring to a rapid boil, watching it like a hawk to make sure it doesn’t boil over.

Adjust the heat if this seems likely, but a quick boil means a better flavour.

Start testing for a set after five minutes. To do this, remove the pan from the heat, put a small spoonful of jelly on to one of your chilled saucers, wait about 30 seconds, then push a finger gently through it. If the surface wrinkles slightly in front of your finger the jelly is ready. Turn off the heat, remove the hot jars from the oven and put them on a board.

Skim any froth from the top of the jelly and let it sit. It can take anything from two to 10 minutes for the jelly to thicken enough to keep the herbs suspended. Be patient. It will begin to thicken as it cools.

Stir through the extra finely chopped herb of your choice, ladle the jelly into a heatproof jug and pour it carefully into the jars.

Seal the jars immediately and try not to move them until the jelly is cold and set. Label and store in a cool, dark place. the quantities given here make about two cups/ 500ml.

FRUIT LIQUEURS i am not about to start making fruit wines, or distilling alcohol from parsnip skins, but here are a few ideas for making fruit liqueurs at home — a long tradition in many parts of europe. In Good Things, Jane Grigson notes that these liqueurs are enjoyable to make at home: ‘if you are prepared (1) to spend the money on brandy . . . and (2) to wait for at least two months . . . I find myself making bottles of one kind or another, and then putting them at the back of the cupboard and forgetting about them. the discovery months later is wonderful, promising a cordial end to meals and one which can be relied upon to delight other people.’

Inspired by these comments I have made a number of fruit liqueurs and found that, as usual, Jane Grigson is

Also containers for:

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Glass Jars Plastic Jars & Bottles

• Lotions • Sprays • Creams • Oils • Aromatherapy • Homeopathy • Food & Preserves

RECIPES FROM:

Things, Jane Grigson (Michael Joseph Ltd, 1971)

ORANGE LIQUEUR

Ladies, A Plate: Jams & Preserves,

by Alexa Johnston, Penguin, $47

absolutely right. And a small glass of any of these will considerably boost the allure — and potency — of the Christmas trifle . . . * Good

I use seville oranges or cumquats for this liqueur, both of which grow in our garden, and I base my approach on a recipe in Mrs Beeton’s Book of Household Management (1861).

Put 1 cup/250 ml orange juice and the zest of the oranges in a jar with 1 cup/200 g sugar and 2 cups/675 ml brandy. Put the lid on the jar and leave on the bench for 2-3 days, shaking often until the sugar has dissolved. store the jar in a cool place for 2-3 months or longer, then strain out the solids through muslin and bottle.

If you are using cumquats, follow the same recipe but leave the fruit whole. I leave cumquat liqueur to steep for a year. The brandied fruit is also delicious and can be served in a tiny dish with an after-dinner coffee.

MODERN PRESERVING

A revival in the preserving of fruits and vegetables has come with the popularity of Farmers Markets springing up across the country.

Today preserving is much easier. The modern cap now has a built-in rubber compound which when hot-filled creates a vacuum once cooled.

For ‘Gifts from the Kitchen’ order your ‘designer’ containers and create a ‘shop bought’ look for your homemade gifts of preserves and cosmetics.

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Award-winning food writer Jan Bilton is a big believer that interesting meals need not be expensive. Here, she shows us how to make the most of our Christmas ham and turkey leftovers.

christmas

ENCORE bake.

TURKEY SHEPHERD’S PIE Mince the turkey. Combine with gravy and cranberry sauce. Place in a baking dish, top with mashed potato and bake until hot.

TURKEY FRUIT SALAD Combine 300g diced turkey with 1 cup of sliced strawberries, one cup watermelon balls and a cup of sliced mint leaves. Arrange on salad greens. Drizzle with 3 tablespoons each of cranberry sauce and orange juice melted together.

TURKEY WALDORF

HAM STUFFED PEPPERS Combine a cup each of minced ham and fresh breadcrumbs, a little chopped onion, celery, mayonnaise and mustard. Fill 2-3 halved and seeded peppers (capsicums). Cover and microwave for about 1 minute a pepper or bake in oven at 180C until hot. — Makes 4-6

EGGS BENEDICT Place sliced ham on toasted ciabatta and top with poached eggs and hollandaise sauce.

QUESADILLAS Place 4 flour tortillas on a flat surface and spread with relish, grated, tasty cheese, thinly sliced ham and sliced, preserved red peppers. Top each with another tortilla. Pan-fry one at a time in a little oil until golden on both sides.

Cut into wedges to serve. — Serves 4

FRITTATA Dice 3-4 thick slices of ham and pan-fry. Add 4 diced, cooked potatoes, 2 chopped spring onions and diced green, yellow or red pepper. Pour in 6 eggs beaten together with a cup of milk.

Season to taste. Cook over low heat, partially covered, until set.

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You may want to grill the top to set and brown. — Serves 4

and toasted cashew nuts. — Serves 3-4

SUMMER PASTA

THAI GREEN CURRY PATTIES

Cook 2 cups of penne pasta and drain. Add a tablespoon of olive oil, 1-2 cups diced ham, 4 roughly chopped tomatoes, cup torn basil leaves, salt and pepper to taste.

— Serves 2-3

Combine 1 cup of cooked jasmine rice, 2 cups of minced ham, 1 x 50g packet Thai green curry paste and 2 diced spring onions. Form into patties. Coat in dry breadcrumbs. Pan-fry in canola oil until golden and heated through. — Serves 4

HAM FRIED RICE Pan-fry an onion and crushed garlic in a little oil, add a diced carrot, peas and grated root ginger. Cook until the carrot is tender then add 1-2 cups of diced ham, 1-2 tablespoons of hoisin sauce and 4 cups of cooked, cold long-grain rice. Heat through then garnish with chopped coriander

TURKEY PIZZA Dice or mince leftover turkey. Top a pizza base with plum sauce, turkey and a little cheese, then

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Combine 250g of diced cooked turkey with a diced avocado, a diced apple, and a chopped celery stalk in a bowl. Sprinkle with lemon juice and combine with mayonnaise to just coat. Top with walnuts.

TURKEY FETTUCCINE To hot, cooked, drained fettuccine add a little white wine. Simmer then add enough cream to make a sauce. Add sliced turkey, chopped parsley and freshly ground black pepper and heat through. Serve with a green salad.

CURRIED TURKEY PILAF Saute an onion in a little oil. Add 1-2 teaspoons curry powder and 1 cup of long-grain rice. Slowly add 3 cups chicken stock. Simmer until almost cooked. Add 1 cup of sliced turkey, cup of sultanas and toasted cashew nuts. Continue cooking until the rice is cooked.

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a little bit on

THE SIDE METHOD

Combine the sugar, lime juice and fish sauce in a bowl until the sugar dissolves. Add remaining ingredients and serve straight away.

— Serves 6 as a side

RECIPES FROM:

TOP TIPS Mint can get a little bruisedlooking, so cut and chop it just before serving.

Peanuts also work well in this recipe.

SOY-SMOTHERED SUNFLOWER SEEDS, HALOUMI HERB, CASHEW AND ROASTED AND MACADAMIA BEETS SALAD The little trick here is the I love Asian salads — the hint of chilli, the fresh taste of mint and the earthiness of coriander. The thing I like about this dish is that it is really all about individual flavours coming together. It is very easy to taste every ingredient as they have very strong flavours.

But when you get the balance right this is the perfect accompaniment to fish and pork, especially when barbecued.

INGREDIENTS 1 tsp brown sugar Juice of 1 lime 2 tbsp fish sauce 1 tbsp peanut oil 3 shallots, cut in half then finely sliced 100g unsalted cashew nuts, toasted 100g pistachio nuts, toasted 200g macadamia nuts, toasted 1/2 cup each fresh mint and coriander, chopped 1-2 red chillies, sliced

sunflower seeds. They are delicious when dry-toasted in a pan then shocked with a splash of soy. I like to use salt-reduced soy sauce and adjust the seasoning at the end. The seeds on their own are a great snack with a beer.

INGREDIENTS 2 tbsp sunflower seeds 2 tsp salt-reduced soy sauce 2 oranges 10 cherry tomatoes, halved 180g haloumi, sliced, lightly dusted in flour and fried in a little oil until golden 4 beetroot, quartered and roasted in a little oil 2 cups rocket Olive oil for dressing Salt and freshly ground pepper to taste

METHOD Heat a small frying pan on a low heat. Add the seeds and cook until just changing colour. Add the soy sauce, remove from the heat

A Taste of Home

by Brett McGregor RandomHouse, $45

2 cups shredded green cabbage 1 cup shredded red cabbage 1/2 red onion, sliced 2 tbsp chopped fresh parsley, plus extra to serve 4 tbsp crushed pistachio nuts to serve Dressing: 4 tbsp mayonnaise 2 tbsp apple cider vinegar 2 tbsp apple juice 2 tbsp vegetable oil 1 tbsp honey

and stir to combine. Set aside.

Peel and segment one orange.

Squeeze the remaining orange and reserve the juice. Combine the orange segments with the tomatoes, haloumi, beetroot and rocket in a salad bowl. Drizzle over the orange juice with a little olive oil and sprinkle the sunflower seeds on top. Season and gently mix together.

— Serves 4 as a side

APPLE SLAW This little coleslaw is my personal favourite. It has a brilliant texture and the roughly chopped toasted pistachios are delicious. It’s easily thrown together and a great way to get kids eating raw food. Funnily enough, the dressing was actually a little accident: I was trying something else and only had the apple juice handy. I think it makes this slaw and

METHOD keeps you coming back for more.

INGREDIENTS 1 red apple, sliced into matchsticks 1 green apple, sliced into matchsticks

In a large bowl, combine the apple, cabbage, onion and parsley. Whisk together the dressing ingredients, pour over the salad and combine. Cover and refrigerate for at least 1 hour.

Sprinkle with the crushed pistachios and a little extra parsley to serve.

— Serves 4 as a side

Order your Christmas

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value

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make the most of our

ROAST TURKEY WITH SAUSAGE STUFFING & CRANBERRY SAUCE I used a free-range turkey ordered from the butcher.

INGREDIENTS:

KIWI SUMMER Award-winning food writer Jan Bilton gives us a taste of Kiwi Christmas

4.5kg turkey Salt and freshly ground black pepper to taste Stuffing: 2 tbsp butter 1 onion, diced 1/2 cup diced fennel bulb 500g sausage meat 1 green-skinned apple, cored and diced 1 red pepper, seeded and diced 1 tsp mixed dried herbs Finely grated rind 1 orange Baste: 75g butter, softened 2 tbsp thyme leaves

METHOD: Preheat oven to 160C. Ensure turkey is fully thawed and giblets removed. Wipe dry and season the inside with salt and pepper.

To make the stuffing, melt butter and saute onion until soft.

Add fennel and saute for one to two minutes. Cool.

Combine with remaining stuffing ingredients. Fill neck end of turkey then fill cavity. Secure stuffing by inserting small wooden skewers across cavity opening.

Truss turkey with string to ensure it keeps its shape.

Place on a rack in roasting pan, breast-side up. Combine butter and thyme. Spread half over the breast. Add 1 cup of water or stock to pan.

Slit an oven bag down one side and put it over the turkey. Cook for two hours, turning pan around once.

Lift up oven bag. Spread breast with remaining butter

mixture, cover again with the bag.

Add extra water or stock to the pan if required.

Cover with oven bag and continue cooking for 1 & 1/2 hours or until the timer pops. To prevent the legs from becoming too brown, cover them with foil.

Remove turkey to a warm platter. Cover with foil and a thick towel to keep warm. Use juices to make a gravy.

Serves 8-10

CRANBERRY SAUCE 2 1/2 cups frozen cranberries 1/2 cup orange juice 1 each: cinnamon stick, star anise Pinch ground cinnamon 1/4 cup brown sugar Put all the ingredients in a saucepan. Slowly bring to boil, stirring occasionally. Gently simmer until cranberries start to burst. Cool. Remove cinnamon and anise. Chill.

Serves 8

KUMARA, BEETROOT & APPLE SALAD This salad is prepared from raw vegetables. Prepare ahead so they soften in the dressing.

Shred the vegetables using the coarse side of a grater.

INGREDIENTS: 250g red-skinned kumara, peeled and shredded 170g beetroot, peeled and shredded 1/2 small red onion, thinly sliced 1 apple, peeled, cored and shredded 1/2 cup coriander leaves Dressing: 1/4 cup lime juice 1 large clove garlic, crushed in 1/2 tsp salt 1 tsp wasabi paste 2 tsp sugar

1/2 cup olive or canola oil

INGREDIENTS:

METHOD:

70g each: blanched almonds, pistachio nuts, 100g dark chocolate, chopped 50g each: crystallised ginger, red cherries, mixed peel 4 room-temperature egg whites 1 cup caster sugar

Place vegetables and coriander in a large bowl. Whisk dressing ingredients together until well combined.

Pour over salad. Toss well.

Cover and refrigerate for at least four hours before serving.

Great served with barbecued or grilled meats.

Serves 6 as an accompaniment.

SUMMER MERINGUE CAKE This gluten-free cake can be prepared a day ahead and stored — without the whipped cream — in an airtight container in the refrigerator. It may start to ooze a little but is still delicious. It may also be frozen.

METHOD: Preheat oven to 160C. Line a 20-cm spring-form cake pan with baking paper.

Roughly chop nuts, chocolate, ginger and cherries. Combine with mixed peel.

Beat egg whites until stiff.

Gradually beat in caster sugar.

Fold in nut mixture.

Spoon into prepared pan.

Bake for 25-30 minutes until lightly golden and mixture starts to leave the sides of the pan. Cool.

Great served topped with whipped cream and fruit or nuts.

— Serves 6-8

ers m o t s u C r u o Wish all tmas s i r h C y r r e a very M

★ Casual Northland dining ★ Fresh, locally sourced seafood ★ Tasty NZ beef & lamb ★ Hand picked selection of local & NZ wines ★ Garden Bar with big screens for sports entertainment

o ur y r t d n a Come r menu e m m u s new

Ph 09 438 0999

splitrestaurant.co.nz | 15a Rathbone St, Whangarei Open Monday – Saturday | 11am till late

BRUNCH | LUNCH | DINNER

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sit back, relax and enjoy

A BARBECUE BARBECUED BUTTERFLIED LEG OF LAMB

A barbecued leg of lamb is a great way to feed a crowd, but cooking a large lump of meat is a daunting prospect. To make preparation easy, ask your butcher to bone and butterfly your lamb leg and follow this fail-safe step-by-step method.

Use your favourite marinade or paste or stud your meat with garlic, fresh rosemary, or thyme sprigs.

METHOD Trim the excess fat from a 1.5kg butterflied leg of lamb. Lay the lamb on a flat surface.

Score both sides of the meat in a criss-cross pattern with a sharp knife.

Marinate the meat with your favourite marinade, or stud it with garlic, fresh rosemary or thyme sprigs. Weave two metal skewers through the length of the meat to allow easy turning.

Place the lamb on a lightly oiled barbecue grill over a medium-high heat.

Grill for about 20 minutes on each side for a medium-to-rare result.

To retain the juices and make carving easier, allow the meat to stand for 15 minutes before slicing.

— serves 6-8

BARBECUED MUSHROOMS WITH BOCCONCINI INGREDIENTS

12 rashers streaky bacon 12 medium portabello mushrooms, wiped clean and stalks trimmed extra virgin olive oil 3 bocconcini, each sliced into 4 rounds 12 sun-dried tomatoes, halved 12 basil leaves Lemon juice Freshly ground black pepper

RECIPES FROM:

INGREDIENTS

36 southern scallops on the half shell 50g butter, softened 1 cup fresh coriander, finely shredded Grated zest of 1 lime 2 tsps lime juice 1 fresh red chilli, deseeded and finely chopped 1 clove garlic, peeled and crushed

METHOD Cook the bacon until crisp.

While the bacon is cooking, place the mushrooms on a medium-hot barbecue plate and drizzle each with 1 teaspoon of oil. Cook, stalk-side down, for 2-3 minutes, then turn mushrooms and place 2 slices of bocconcini on each. When the cheese melts, top each mushroom with a sun-dried tomato, a crisp bacon rasher and some fresh basil. Squeeze over a dash of fresh lemon juice and some black pepper. Serve immediately.

— serves 6

BARBECUED SCALLOPS WITH CORIANDER AND LIME CHILLI BUTTER

METHOD

Beach Bach Boat Barbecue: The complete collection

by Penny Oliver, photography

by Ian Batchelor, New Holland, $55

If you cannot find scallops on the half shell, remove the top shell, lift out the scallop and clean. Return the scallops to their half shells.

Mix the butter, coriander, lime zest and juice, chilli and garlic to a paste.

Place 1/2 teaspoon coriander butter in each scallop shell. Place the shells on a barbecue over a medium-high heat and cook for 2-3 minutes or until the scallops just turn white.

Serve straight from the barbecue.

— serves 6

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serve up a slice of

SWEETNESS

GINGERBREADS WITH BABY PEARS Whole baby canned pears are so cute! They’re available from specialist food stores. I make these gingerbreads in small moulds, just a step up in size from dariole moulds. The gingerbreads are just as good a day after making. If canned baby whole pears are not available, use small whole pears, such as honey belle, poached.

INGREDIENTS 170g brown sugar 125g butter 75g golden syrup 120g black treacle 330g standard flour 1 heaped tsp ground ginger 1/4 tsp salt 1 & 1/2 tsp baking powder 1 medium (size 6) free-range egg 300ml milk 1 tsp baking soda dissolved in a little milk 12 whole baby canned pears, drained and patted dry Icing sugar, for dusting Cream or custard for serving

springy when pressed lightly with the finger. Cool puddings in the moulds for 10 minutes, then turn them on to a cooling rack. Dust with icing sugar and serve with a little cream or custard.

— makes 12

stir in fruit puree, raspberries, blackberries and chopped strawberries, leaving the mixture streaky. Spoon into glasses and chill for 2-3 hours. Garnish with a few chopped berries before serving.

THREE-BERRY FOOL

QUICK PANETTONE TRIFLES

METHOD

300g strawberries, hulled and sliced 300g raspberries (frozen raspberries can be used) 150g blackberries 1 tbsp lemon juice 200ml cream A few extra berries, to serve

Preheat oven to 175C. Warm the sugar, butter, golden syrup and black treacle in a small saucepan until butter is melted and sugar is dissolved (don’t boil), then cool for several minutes.

Sift flour, ginger, salt and baking powder together into a large bowl.

Make a well in the centre. Beat egg and milk together. Add to dry ingredients with the baking soda dissolved in milk. Mix until combined, but don’t beat.

Bake puddings in small moulds.

Pour a little of the mixture into each mould, then drop in a pear, and top up with batter until the pear is just covered; the moulds should be about three-quarters full. Bake for about 35 minutes until browned on top and slightly

Fruit fools are deceptively rich, so serve small portions at the end of a light meal.

INGREDIENTS

METHOD Make the custard according to recipe below, using triple the amount of arrowroot.

Put half the fruit with the lemon juice in a food processor bowl or in a liquidiser. Process until smooth. Push the puree through a sieve into a bowl.

When the custard is cool, whip cream until stiff. Chop the rest of the strawberries. Blend custard and cream together, then partially

RECIPES FROM:

INGREDIENTS

300ml whole milk 1⁄2 vanilla pod 3 medium (size 6) free-range egg yolks, at room temperature 1 level tsp arrowroot 2 tbsp caster sugar Extra caster sugar, for sprinkling (optional)

INGREDIENTS

250g strawberries 2 tbsp caster sugar 4 tbsp Frangelico liqueur, or liqueur of your choice 4 tbsp espresso (or strong plunger coffee) 200g panettone, cubed 200ml cream Finely grated zest of 1 lemon, and 1 tbsp lemon juice Ready-made chocolate sauce (optional) 60g toasted roughly chopped hazelnuts

METHOD Hull and slice the strawberries and put them in a bowl with 1 tablespoon of the caster sugar.

Mix carefully, then leave at room temperature for 15-20 minutes until the juices run.

Mix liqueur and coffee in a small ramekin. Put cubed panettone on a large plate and

HOMEMADE CUSTARD

METHOD Sweet Feast

by Julie Biuso, with photography by Aaron McLean, New Holland, $45

spoon over coffee and liqueur.

Whip the cream with the other tablespoon of sugar until it holds its shape, but don’t let it get stiff or it will become buttery. Then fold through lemon zest and juice.

Assemble trifles in glasses, layering panettone cubes, cream and strawberries. Finish with a layer of cream and strawberries, drizzle with a little chocolate sauce if liked, and sprinkle hazelnuts over. The trifles can be served straight away or refrigerated for up to 1 hour before serving.

— serves 4-6

Put milk in a small saucepan.

Scrape in seeds from vanilla pod and add the pod, too. Heat gently until warm (not hot), then remove from heat and leave to infuse for 10 minutes.

Beat egg yolks, arrowroot and sugar together in a small bowl with a wooden spoon for 2-3 minutes until creamy and smooth.

Blend in the milk. Wipe out saucepan, then return mixture to pan over a low to medium heat.

Stir constantly with a wooden spoon until custard thickens and coats the back of the spoon (see cooking class on page 84). On no account let it reach boiling point, or it will curdle. Remove vanilla pod (the vanilla pod can be washed, dried and reused), then pour custard into a bowl and serve hot, or sprinkle with caster sugar, cool then cover and refrigerate.

— serves 6

festive feast

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gluten-free and

DECADENT

CHOCOLATE CUPCAKES 175g butter 1 & 1/2 cups caster sugar 3 eggs 1 tsp vanilla extract or essence 3/4 cup cocoa 2 cups gluten-free plain flour 2 tsp gluten-free baking powder 1 cup milk Chocolate frosting (recipe below)

METHOD Set the oven to 190C. Line two 12-hole muffin trays with cupcake papers.

Place the butter, sugar, eggs and vanilla in a bowl. Using electric beaters, beat at high speed until the mixture is very light and fluffy. Sift in the cocoa, flour and baking powder, then add the milk and beat at low speed until the mixture is combined.

Increase the speed to high and beat for 30 seconds.

Divide the mixture evenly among the cupcake papers.

Bake for about 18 minutes until the cakes feel just firm when pressed lightly in the middle.

Allow to cool in the trays for 5 minutes before removing to a wire cake rack to cool completely.

Once cool, ice with chocolate frosting (recipe follows) and decorate with chocolate curls.

— makes 24 Chocolate Frosting: 270g butter; 800g gluten-free icing sugar; 50g cocoa, sifted; 1 tsp vanilla extract or essence; 1/4 cup milk.

Place the butter and sifted icing sugar in a bowl and beat with an electric beater until combined.

Add the cocoa, vanilla and milk.

Continue to beat until very fluffy and lighter in colour. Store in an airtight container.

This frosting will keep for 2 days out of the fridge or one week in the fridge.

Variation:These cakes can also be baked in mini-cake cylinders.

They take about 25 minutes to bake.

GINGER CUPCAKES 1 & 1/3 cups gluten-free plain flour 1/2 cup brown sugar 1/2 cup caster sugar 2 tsp ground ginger 1/4 tsp baking soda 1 tbsp mixed spice 130g butter, melted and cooled 1/2 cup sour cream 1 tbsp golden syrup 1/4 cup crystallised ginger, finely chopped, plus extra to sprinkle Ginger or Lemon Frosting (recipe below)

METHOD Set the oven to 180C. Line two 12-hole muffin trays with cupcake papers.

Sift the flour, sugars, ginger, baking soda and mixed spice in a bowl. Stir to combine.

In a separate bowl, whisk together the butter, sour cream, golden syrup and ginger. Add this to the dry ingredients and mix well to form a smooth, glossy batter.

Divide the mixture evenly between the cupcake papers.

They should be two-thirds full.

Bake for 20 minutes until the cakes feel just firm when pressed lightly in the middle.

Allow to cool in the trays for 5 minutes before removing to a wire cake rack to cool completely.

Once cool, ice with ginger or

RECIPES FROM:

Decadent Gluten-free Treats

by Tamara Jane, with photography by Devin Hart, New Holland, $34.99

lemon frosting and sprinkle with a little extra crystallised ginger.

Alternatively, ice with ginger frosting and decorate with a gingerbread man, as shown in the photograph.

— makes 14 Vanilla frosting: 250g butter; 800g gluten-free icing sugar, sifted; 1/4 cup milk; 1 tsp vanilla extract or essence.

Place all the ingredients in a bowl.

Using electric beaters, beat at low speed until combined, then increase the speed to medium and continue to beat until the frosting lightens in colour and becomes fluffy.

You might need to add a little more milk, 1 tablespoon at a time, if the mixture is too stiff.

Store in an airtight container.

This frosting will keep for 3 days

out of the fridge or one week in the fridge. You might need to gently soften the refrigerated frosting for 15 seconds in the microwave before piping on to cupcakes.

Variations: Ginger Frosting — add 2 teaspoons of ground ginger to the mixture.

Lemon Frosting — omit the vanilla and add the finely grated zest of one lemon.

Squeeze the juice from the lemon and measure this with the milk to make 1/4 cup of liquid in total.

ALMOND AND RASPBERRY CHOCOLATE DESSERT CAKES 120g butter 1/2 cup caster sugar 1/4 cup cocoa 1/2 cup ground almonds 2 eggs, lightly whisked 2 tbsp milk Dark Chocolate Ganache (recipe below) 1 punnet fresh raspberries, to decorate 2 tsp gluten-free icing sugar, to decorate

METHOD Set the oven to 180C. Using cooking spray, grease one 6-hole jumbo muffin tray.

Place the butter, sugar and cocoa in a microwave-bowl and microwave on high (100 per cent)

for one minute. Stir and microwave again for 30 seconds.

Stir until smooth and well combined. Allow to cool for 5 minutes. Stir in the ground almonds, eggs and milk. Stir until smooth.

Divide the mixture evenly among the muffin holes. Bake for about 15 minutes until the cakes feel just firm when pressed lightly in the middle.

Allow to cool in the tray for 5 minutes before removing to a wire cake rack to cool completely.

Once cool, cut each cake in half horizontally. Use Dark Chocolate Ganache to sandwich the two halves together.

Spread a little more ganache on top of each cake and arrange fresh raspberries over the top.

Sprinkle with a little icing sugar if desired.

— makes 6 large cupcakes Dark Chocolate Ganache: 400g dark chocolate, at least 60 per cent cocoa; 375ml cream Place the cream and chocolate in a microwave-proof bowl.

Microwave on high (100 per cent) for about 4 minutes until the cream is almost boiling.

Remove from the microwave and use a whisk to gently combine the chocolate and cream. Keep stirring until it is well mixed and glossy. Leave in a covered bowl, unrefrigerated, overnight to thicken. Store in an airtight container. This ganache will keep for 3 days out of the fridge or one week in the fridge.

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festive feast

10 Christmas COCKTAILS VODKA chi chi 45ml vodka 120ml pineapple juice 30ml coconut cream 15ml fresh lime juice Cherry and a slice of orange to decorate Pour vodka, juices and coconut cream with one cup ice into a blender. Blend at a high speed. Pour into a chilled champagne glass.

Decorate with the slice of orange and cherry then serve.

with one cup of crushed ice. Blend until no chunks of ice remain. Pour into a hurricane glass, garnish with a slice of peach, and serve.

galliano daiquiri 30ml bacardi 20ml galliano juice of 1/2 lime 1 tsp sugar syrup

peach buck

Shake briefly with a glassful of crushed ice, and pour into a frosted cocktail glass. Garnish with a slice of lime, and serve.

38ml vodka 10ml peach brandy 2 tsp lemon juice dry ginger ale slice of lemon slice of peach

merlin’s love potion

Shake vodka, brandy and lemon juice with cracked ice. Strain into highball glass over ice. Fill with ginger ale. Garnish with lemon and peach slices.

BRANDY brandy alexander 30ml brandy 30ml creme de cacao 30ml cream ground nutmeg for garnish Pour the ingredients into a cocktail shaker. Pour over ice in cocktail glass. Sprinkle nutmeg on top and serve.

brandy punch 60ml brandy 15ml cointreau slice of orange pineapple chunks raspberries dry ginger ale

Pour brandy and cointreau into goblet over crushed ice and stir. Add ginger ale, pineapple chunks and raspberries. Put slice of orange on side of glass.

DAIQUIRI strawberry peach daiquiri 45ml bacardi 15ml peach liquer 1 squeeze lemon juice 2 cups sliced strawberries slice of peach for garnish Put all ingredients into a blender

SCHNAPPS

60ml watermelon schnapps 15ml lemon vodka 8ml strawberry brandy slice of lemon and strawberry to garnish Shake and strain into a champagne saucer filled with crushed ice. Garnish with a lemon slice and sugar-dipped strawberry.

guesswork cocktail 30ml peach schnapps 23ml gin 10ml dry sherry 30ml passion-fruit juice 30ml pineapple juice 15ml lime juice Shake, strain into a frosted cocktail glass, and serve.

NON ALCOHOLIC beach blanket bingo 90ml cranberry juice 90ml grapefruit juice soda water slice of lime to garnish Pour juices into highball glass with ice and stir. Top up with soda water and garnish with slice of lime.

banana colada 1 ripe banana 1/2 cup diced fresh pineapple 180ml pineapple juice 45ml coconut milk 1 cup ice cubes wedge of pineapple to garnish Puree banana, diced pineapple, pineapple juice, coconut milk and ice in a blender. Garnish with wedge of pineapple.

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festive feast

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get your just

BERRY CHEESECAKES These are best made a day in advance so the topping has a chance to set.

DESSERTS

INGREDIENTS 200g chocolate biscotti 50g unsalted butter 1 punnet strawberries 125g Philadelphia cream cheese 1/4 cup caster sugar 1/2 tsp rosewater 300ml cream 4 leaves gelatine 1 punnet raspberries Topping: 100ml water 1/4 cup caster sugar, 1 punnet raspberries, plus a few extra to garnish 2 leaves gelatine 1/2 cup pomegranate seeds, Pansies, borage or violets, to garnish

METHOD Grease eight 8cm × 6cm deep metal ring moulds and place on a tray lined with baking paper.

Place biscotti and butter in a food processor and blitz for 2 minutes until mixture resembles crumbs.

Distribute mixture evenly between moulds and, using a glass, press mixture firmly to form a solid base.

Slice strawberries into 3mm-thick slices and line the sides of the moulds, overlapping the slices. Place in the refrigerator to chill.

Using an electric mixer, beat cream cheese with sugar and rosewater until soft and smooth. Turn out into another bowl.

Pour 250ml cream into mixer bowl and whisk until soft peaks form. Fold cream into cream cheese mixture.

Meanwhile, soak gelatine in cold water for 2 minutes to soften.

Pour remaining 50ml cream into a saucepan and heat until warm but not boiling. Remove from heat.

GIVE MOVIES THIS CHRISTMAS

Remove gelatine from water and squeeze out excess water using a clean tea towel. Add gelatine to warm cream and stir to dissolve.

Mix gelatine and cream into cream cheese mixture. Add raspberries and stir to combine.

Pour mixture into moulds and refrigerate for 2 hours until set.

To make raspberry topping, in a saucepan mix water, sugar and raspberries. Simmer for 5 minutes.

Remove from heat and strain mixture through a sieve. Reserve raspberry syrup.

Soak gelatine in water for 2 minutes to soften. Remove and squeeze out excess water. Stir gelatine into raspberry syrup.

Allow to cool slightly before pouring over cheesecakes. Syrup shouldn’t be so hot that it melts the cheesecake. Refrigerate overnight to allow topping to set.

When ready to serve, remove cheesecakes from moulds by running a palette knife soaked in hot water around the inside of the moulds, then gently lifting them off.

Decorate cheesecakes with pomegranate seeds, fresh edible flowers and a raspberry.

Keep refrigerated until ready to serve.

— Makes 8

KITCHEN NOTES Ring moulds are available from kitchenware stores. I use Philadelphia cream cheese because a firm cream cheese is required to ensure the cheesecakes set.

CHRISTMAS PUDDING When I was young, my mum used to put a sixpence in the pudding mix; the person who found it in their pudding got to make a special wish. These days you can add a dollar coin or an old 5-cent piece, wrapped in foil.

INGREDIENTS

Purchase online or in cinema

eventcinemas.co.nz

RECIPES FROM:

Pudding 1 cup raisins, chopped 1 cup pitted prunes, chopped 1/2 cup fresh dates, chopped 1/2 cup dried pears, chopped 1/2 cup currants 1/4 cup dried figs, chopped 1/4 cup dried apricots, chopped Zest and juice of 1 lemon Zest and juice of 1 orange 1 cup sherry 200g unsalted butter 2 cups brown sugar 3 eggs 1 green apple, peeled and grated 1 cup flour 1 cup fresh breadcrumbs 1 cup ground almonds 1 tbsp cinnamon 2 tsp ground ginger

Little and Friday Celebrations

by Kim Evans Penguin Group, $45 Photography Tamara West

1/2 tsp freshly grated nutmeg 2 tsp mixed spice Pinch of salt 1 tsp baking powder 2 tbsp milk 100ml rum or brandy Rum Sauce (see below), to serve 10 fresh figs, quartered, to serve

METHOD In a large mixing bowl, combine dried fruit, lemon and orange zest and juice, and sherry. Soak overnight (or for up to one week), stirring occasionally. The longer you leave it, the better.

Grease a large pudding steamer or basin.

Using an electric mixer, cream butter and sugar until pale and fluffy. Scrape down sides of bowl, then beat for a further minute.

Add eggs one a time, making sure each egg is well combined before adding the next.

In a large bowl, combine apple, flour, breadcrumbs, ground almonds, spices, salt and baking powder. Add soaked fruit and stir to combine. Add creamed mixture

with milk and rum or brandy and combine. Spoon mixture into prepared pudding steamer or basin to fill. Lay a piece of baking paper on top and secure with lid. If you don’t have a pudding steamer, top with two pieces of foil large enough to overhang edges of basin.

Secure with string tied around the top rim of the basin.

Place pudding into a saucepan and add boiling water to just below the top rim of the basin. Simmer for 5 hours, topping up from time to time with boiling water.

Remove from water and let stand for 10 minutes before turning out.

— Serves 10-12

SERVING To serve, pour rum sauce over pudding, and serve extra sauce in a jug on the side. Decorate with fresh figs.

Rum sauce: 55g unsalted butter 3/4 cup flour 3/4 cup milk 3/4 cup caster sugar 5 tbsp dark rum Melt butter in a saucepan over medium heat. Add flour and stir with a wooden spoon until golden, approximately 2 minutes. Slowly add milk and whisk until thick and smooth. Add sugar and whisk until dissolved. Lower heat and cook for 5 minutes, stirring with a wooden spoon. Add rum and stir to combine.

KITCHEN NOTES The cooked pudding can be made up to four weeks ahead and stored in the pudding basin in a cool, dark place.

When ready to serve, heat in a saucepan of simmering water for 1 hour. Rum Sauce may be made a day ahead and refrigerated. Simply reheat when required.

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37

i IN THE CITY SEX

Cool place to sit back, relax

Get festive with some nibbles The festive season is looming so party time is nigh. The pre-dinner party nibbles have changed drastically over the years as has our taste in food in general.

Something you might want to consider having in your store cupboard for those occasions are chickpeas.

Chickpeas are Middle Eastern in origin, in fact first cultivated about 3000BC, but in the 16th century the chickpea was brought to other parts of the world by Spanish explorers.

The chickpea is high in protein and fibre and helps to lower cholesterol.

You can buy chickpeas dried or canned and they are available all year round, although there is a little more preparation involved when buying them dried. They need soaking overnight and cooking the next day until soft. So wherever you find recipes for canned chickpeas, they can always be replaced by the dry ones if you have the time in advance to deal to them.

Cumin hummus

We’re six SAVVY girls who meet on the last Friday of every month at 5pm for a couple of wines and snacks.

It’s just enough to catch up . . . and then get home in time for Corrie! Each month we’ll let you know where we went and what we found, and, if you’re keen, join us!

Where we went:

McCool’s Restaurant and Bar 14 Rust Ave, Whangarei (under the railway bridge) Phone:09-438 8105 Open: Tuesdays and Wednesdays 11am — 3pm and 5pm-10 pm; Thursdays, Fridays and Saturdays 11am — 11 pm

Parking:

Easy parking at the neighbouring car park, behind the town hall.

There’s also Forum North, just follow the drive under the railway line and you’ll find it.

First thoughts:

Buzzing. A very happy atmosphere, live guitar music out in the garden and people unwinding from their busy weeks.

We started out sitting in the outdoor courtyard, which was very pleasant, but we were soon washed inside to a booth type table by the sudden downpour of rain.

McCool’s offered a nice private outlook tucked away from the main road.

The menu:

Exciting new menu including lots of different options. We went for the wedges with sour cream and sweet chilli that were small but at a reasonable price of $9.50 and the yummy margarita pizza for $15.

What was on our mind:

What to do in Whangarei when we have visitors to stay — quite a lot! Kiwi viewing when the kiwis don’t come out... and the amount of positive things going on in our city! We also talked about the Beyonce concert, the Rocky Horror Picture Show in Wellington and end of year get togethers.

The staff:

1 400g can chickpeas 1t minced garlic or 2 cloves crushed (more if you love garlic) juice of 2 lemons (or to taste) 1 1/2 t tahini (sesame seed paste) 1/2 t ground cumin Drain chickpeas and set aside the liquid. Combine the rest of the ingredients in a food processor and slowly add about 1/4 cup of the liquid from the chickpeas. Blend on low until thoroughly mixed and no lumps are present.

Place in a serving bowl or on a platter and make a shallow well in the centre of the hummus. Add a little olive oil into the well and sprinkle with chopped parsley.

Serve with a platter of your favourite fresh vegetables cut into bite-sized pieces and warm toasted pita bread.

Although a bit of training was going on, they were all very happy and there was a lot of laughing going on, which provided a fun atmosphere for us diners.

What would we change?

No biggie, but water at the table would have been a nice touch. Pity about the rain, it was so nice sitting outside... but we can’t change that!

Overall:

A friendly place, nice food and great happy hour wine at $6 a glass!

Summer’s here ... lets spice up the barbecues It’s barbecue season, but instead of merely tossing steak, chicken or fish directly on to your outdoor grill try these fun and easy foil packs. Here’s how to make a foil packet: lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Put the ingredients in the centre of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed.

(Each recipe serves two to four.)

Pepper Poppers Remove the stems from 8 medium-sized peppers; scrape out the seeds and stuff with grated mozzarella or pizza cheese.

Toss with olive oil, salt and 1/4 teaspoon each ground cumin and coriander on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, for 10 minutes.

Spiced Nuts

heat, for 45 minutes.

Toss two cups salted mixed nuts, 1 tspn chipotle chili powder, 1/4 teaspoon each ground cumin and pepper, and 1 tbspn butter on a sheet of foil. Form a packet.

Grill over medium heat, turning often, for eight minutes.

Spicy Olives

Spicy Chicken Wings

Quesadillas

Rub six split chicken wings with 1 tblspn vegetable oil and some harissa or jerk seasoning and place on a sheet of foil.

Form a packet. Grill over high heat, turning once, for 25 minutes. Top with coriander and serve with lime wedges.

Sprinkle shredded cheddar cheese on one half of a flour tortilla; top with chopped rotisserie chicken and coriander and fold in half to close. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, for 5 minutes.

Roasted Garlic Slice the point off 1 head of garlic to expose the cloves. Coat with 2 tspns olive oil and season with salt and pepper. Seal in a foil packet. Grill over medium-low

Toss 1 cup olives, 1/2 tspn red pepper flakes and 1 minced garlic clove on a sheet of foil. Form a packet. Grill over mediumhigh heat, turning often, for 15 minutes.

Garlic Prawns Mix 110gm softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of

1 lemon, 450gm unpeeled king prawns and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, for eight minutes.

Lobster Tails Make the butter mixture for Garlic Prawns (above). Split 4 fresh or thawed frozen lobster tails lengthwise; spread the cut sides with the butter. Divide between 2 foil packets. Grill over high heat, turning once, for 10 minutes.

Mussels Toss 1kg mussels, 1 shaved fennel bulb, 8 halved cherry tomatoes, 1/2 cup white wine, 1/4 cup olive oil, a pinch of red pepper flakes and salt. Divide between 2 foil packets, leaving extra room for the mussels to open. Grill over medium-high heat, for 10 minutes.

— AAP

Whangarei Social Scene on The Rise

D

aniel and Jessica White, a young, vibrant, Whangarei couple who recently took ownership of ‘The Old Stone Butter Factory’, a café/bar/venue in the Whangarei CBD, have tackled life hand in hand for many years now. They attended Pompallier College together, studied in Dunedin, owned and operated a painting business and recently married!

Their natural ability to provide hospitality, their ongoing commitment to the Whangarei community and Jess’ passion for good food and amazing coffee gave rise to this new venture.

Their home is a place where everyone is welcome and looked after, sharing real conversations with depth and meaning. Now ‘The Old Stone Butter Factory’ is their home away from home where they live their strengths and passions every day. This dynamic duo is here to provide food, coffee, drinks and an ambiance that you will want to continually revisit. “Your new local”.

Jessica’s extensive background in hospitality having worked at ‘Tonic Restaurant’ and ‘Soda Café’ for 10 years, coupled with Daniel’s entrepreneurial experience, together are challenging the myth that Whangarei is socially limited! Their years of involvement in the Whangarei arts, performing and sporting communities has created an opportunity for many varied events, gigs and gatherings to take place at ‘The Old Stone Butter Factory’.

So far, this has included movie premiers and screenings,

Theirs is a vision for growth and constant improvement, and they humbly claim “We wouldn’t have been so successful without the amazing people around us. We are so thankful that they continue to support us.” The community has reciprocated the appreciation, as was evident in the turnout at a recent working bee where many came together to assist Dan & Jess in the courtyard improvements at ‘The Old Stone Butter Factory’, now the largest courtyard in the CBD.

This development has also received foreign and out of town attention with visiting artists, musicians and travellers appreciating the extended hours, happening vibe and frequent entertainment.

The community notice board and tourist information available shows the visitors the vast options available while in Northland.

location shoots for local music/dance video production, showcasing and selling local art, local and national musical talent including ‘Avalanche City’, singer/songwriters including Anika Moa on 13th December, a bongo circle and drumming group, the ukulele orchestra, youth music jam nights where our young people showcase their talent, metal night, dance groups including burlesque classes and performances, ‘Lunch Beat’, an hour lunch break dance party, poetry slam nights and the infamous ‘Gong Show’ – original performances covering music, dance, poetry and more!

Fly My Pretties is a group of New Zealand music artists.

On their recent tour they played at Forum North and visited ‘The Old Stone Butter Factory’. Anika Moa, a well known NZ singer songwriter, loved the eclectic vibe so much that she has requested to play an intimate gig at the venue on Friday 13 December. Tickets are $50, available from ‘The Old Stone Butter Factory‘ when you visit or call, but they are strictly limited, so get in quick to secure your spot.

Gigs at The Old Stone Butter Factory and other venues in our area are picking up and will boom over the summer period, especially with the implementation of the Endless Summer Festival. Whangarei is the place to be!

Love it here.

DECEMBER GIGS

❏ New Owners Daniel and Jessica White

❏ Successful courtyard development

FRI 6th - Black Jade FRI 13th - Anika Moa SAT 14th - Burlesque TUE 17th - Gong Check out the Facebook page for details on all up coming events.

Summer is here and it’s going to be a good one!

8 Butter Factory Ln, Whangarei

09-43 000 44

motoring

SAVVY

39

NEED TO KNOW

by ROSS KIDDIE

A

nyone after a sporty two or three-door car these days has plenty of choice, there’s been a surge of exciting hatchbacks and coupes land recently and they are all here at an affordable price.

Some of them have very firm suspension which takes away a lot of the pleasure, they aren’t ideally suited to New Zealand’s rough roads.

One car that is also creating quite a stir across the country is the Subaru BRZ/Toyota 86 and it has suspension a lot more compliant, it’s a lot more supple and, in fact, a pleasure to be in when the inevitable rut or bump is struck.

It also handles in a traditional sport coupe manner, it is balanced, directional and sharp in the steering, because it drives through the rear wheels it draws in the driver, the feeling directed in-cabin from the rear suspension and drive elements promote a dynamic handling sensation.

This evaluation focuses on the BRZ. Subaru and Toyota entered into a joint programme to build the small, two-door coupe. It is built almost entirely

by Subaru, but Toyota take the majority of production which is badged 86.

The BRZ is specced much the same as the 86 I evaluated early in the year. I was pleased to get into the BRZ because the concept of the car really appeals to me. It would be my car of choice in the now rather cluttered performance car market and it is a car that’s not too difficult for a 60-year-old to enjoy. It is easy to get in and out of, ride comfort hasn’t been compromised and even though it doesn’t overwhelm with its speed, it is fast enough, and it thrills with its handling ability.

Under the bonnet sits a 2-litre, quad-camshaft boxer engine, in its current form it is naturally aspirated, but it’s my guess as the BRZ gets through its lifecycle it will eventually get a turbocharger. For my money, it is brilliant the way it is. The power outputs are listed at 147kW and 205Nm, with the close proximity of gearbox ratios the engine always feels lively and willing.

The BRZ is available in automatic gearbox form, and while I realise that there are

Price: Subaru BRZ, $48,990.

Dimensions: Length, 4240mm; width, 1775mm; height, 1285mm.

Configuration: Four-cylinder longitudinal (boxer), rearwheel-drive, 1994cc, 147kW, 205Nm, six-speed automatic.

Performance: 0-100km/h, 8.2sec.

Sharp little number a pleasure to drive

many drivers out there who are drawn to autos, my pick is the six-speed manual. It is a beauty with short, close throws across the gate and just the right amount of impairment and sound as the lever shifts.

On the subject of sound, the engine has been manufactured to create sound, there’s a deep induction growl when pressure is put on the throttle and a bit of a throb out the exhaust. It entices the driver and works with a solid flow of energy. The BRZ will scamper to 100km/h from a standstill in 8.2sec and

will make a 4.7sec highway overtake.

On the subject of figures, it is also a thrifty engine, Subaru claim a 7.8-litre per 100km (36mpg) combined cycle fuel usage average. I couldn’t get figures close to that, probably because I was too busy enjoying the engine response, but the trip computer did sit around 9.6l/100km (32mpg) with 6.2l/100km (45mpg) available instantaneously at 100km/h. The engine is busy at that speed (2600rpm) which suggests that the gear ratios are set for

performance, and the BRZ buyer would want nothing less.

And that must be said too of its handling. The BRZ is almost perfectly balanced with a 53:47 front/rear weight split. I took the test car inland, it is the perfect car for twisting, winding corners.

Sitting on 215/45 x 17in sport specification Michelin tyres, the BRZ has prodigious grip, yet the feel of the rear-wheel-drive encourages the driver to accelerate hard through a corner, to the point where oversteer threatens.

Of course it doesn’t get twitchy because traction control inhibits that, but if you were really keen and switched the TCS to sport mode, oversteer is accessible. I didn’t, you can glean enough satisfaction just by absorbing all of the feel from the fully independent rear end as it sits on the limit of grip, the tyres and suspension can be felt working constantly, but it is an involving feel and one which doesn’t tax the driver.

I never had to work hard to make the BRZ go quickly, even though it isn’t high performance, the outputs are entirely manageable and confidence-building.

And if you add in the precise nature of the steering and the information gathered from the front end, the entire handling experience is one of precision and capability. At only 1245mm high, the gravitational affect in a corner doesn’t upset the car’s overall balance.

That is the essence of the BRZ, it is immensely capable all round, the flow of power and handling precision is a balanced mix.

The BRZ also satisfies with its price ($48,990), level of kit and sporty design elements inside and out.

Last year’s winner of the New Zealand Motoring Writers’ Guild Car of the Year Award was the Toyota 86, I was disappointed that win wasn’t bracketed with the BRZ, they are essentially the same car. Nevertheless, the Subaru equivalent is included in this year’s nominations, but it is against some tough competition.

All that aside, the BRZ will appeal to a wide cross-section of the population, yet it does so without being too in-your-face.

Each time I was in it it made me feel 20 years younger, yet it looked after me just like an oldtimer would expect.

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arts

SAVVY

40

The Blowing Up of the Boyd

A painted history

L

ooking at the past through historical painting: The Blowing Up of the Boyd The Blowing Up of the Boyd depicts one of the most notorious incidents in New Zealand’s colonial history.

There exists several accounts of the events that took place with most historical records typically conveying the incident from a European point of view.

The circumstances were rooted in a period of early colonial New Zealand where misunderstandings and prejudices were prevalent while a fragile relationship was being established between European settlers and Maori.

Louis John Steele and Kennett Watkins’ The Blowing Up of the Boyd depicts the key moment of the incident when the Boyd carrying a cargo of gunpowder was accidentally ignited during an attack on the ship and her crew, which caused an explosion that burned the ship down to the waterline. The attack was led by Ngati Pou chief Te Ara as utu (a reciprocal action) for the mistreatment and injustice he suffered under the command of Captain John

Thompson when returning from Sydney in 1809 onboard the Boyd.

Painted 80 years after the incident itself, Steele and Watkins drew on early reports of the event, which were heavily based on a European perspective.

These included the commonly cited view that the Boyd incident was an unprovoked massacre and proved the war-like nature of Maori, adding to the fear of the risks facing prospective Europeans considering settling in New Zealand.

Steele and Watkins completed this work at a time where great sea voyages and early crosscultural encounters were popular subjects with the Louis John Steele and Kennett Watkins, The Blowing Up of the Boyd, 1889, viewing public. The Boyd oil on canvas, purchased 1992, (Te Papa: 1992-0019-2) events provided the ingredients for a dramatic Both artists had been trained well as teaching at Auckland painting within established in European art schools – Grammar School. Steele arrived European art traditions, as well Watkins in France and in 1886, setting up a studio and as adding elements unique to Switzerland while Steele also life studies classes in Auckland.

New Zealand that were then studied in France and later Both were interested in Maori considered exotic to the Florence. Arriving in New subjects and made numerous European eye – such as the Zealand in 1873, Watkins began drawings and studies of Maori. detailing of the canoe prow and working as a photographer and The painting exists in a genre Maori figures and dress. later as an artist in Auckland, as where dramatic seascapes

typically included a struggle with the elements, smaller vessels in the foreground with larger ships in the background issuing fire and clouds of smoke. Steele and Watkins were able to use their understanding of European art genres and apply these techniques to New Zealand subjects, depicting historical events that reflected the complexities of early contact between European settlers and Maori.

The work illustrates the significance of historical painting and the social contexts that reflect and influence the way historical events are viewed. As Steele and Watkins’ contemporaries perceived the events of the Boyd 80 years after its occurrence, audiences today now have the chance to view the painting again with fresh perspectives, in a new initiative between the Whangarei Art Museum and the Museum of New Zealand Te Papa Tongarewa, to showcase treasures from the Te Papa art collection in a dedicated space here at the Whangarei Art Museum. The Blowing Up of the Boyd is the first work to go on display, opening to the public on 13 December 2013. — Yu-San Kang

ROSS T SMITH Selected works from his acclaimed photographic series Hemi Tuwharerangi Paraha (1998) and Stillness Falls Gradually (2000) exploring Maori identities in rural New Zealand at the turn of the century.

Generously gifted to the museum by the artist.

Nga Kaihanga Uku & beyond

Wi Taepa, Ipu, 1992

Collection of Porirua City Council

Maori ceramic works by Baye Riddell,

Manos Nathan, Colleen Waata Urlich, Wi Taepa and Paerau Corneal. Developed and toured by

Pataka Art+Museum in collaboration with Toi Maori Aotearoa and with the generous support of Creative New Zealand, this exhibition of over 45 works is the first major survey of contemporary Maori ceramics in New Zealand.

EXHIBITIONS

OPEN from Ross T Smith, Hemi Tuwharerangi Paraha, 1998

Collection of Whangarei Art Museum

WHANGAREI ART MUSEUM Te Manawa – The Hub, Town Basin, Dent St, Whangarei

11 November 2013 – 16 February 2014

OPENING HOURS: Opening Hours: Monday-Sunday 10am-4pm Closed Christmas Day & Boxing Day

For more information phone 09 430 4240 | email: whangareiartmuseum@wdc.govt.nz

motoring

SAVVY

41

NEED TO KNOW

Road Test: COLIN SMITH Pictures: JOHN BORREN

A

mong the reasons for the Suzuki Swift’s reign as New Zealand’s most popular small car is customer choice.

Most Swift buyers chose one of the 1.4-litre five-door mainstream variants or the limited edition packages which from time to time are based on those models.

Playing a key supporting role in Swift sales is the rapid 1.6-litre Sport, while the recent additions of a 1.3-litre diesel model and a three-door version of the Sport have further widened the scope of the Swift family.

New Zealand market tastes mean a three-door hatch with a manual transmission will only have a narrow window of opportunity. But it’s worth pointing out the Swift Sport is the lowest-priced genuinely sporty car on the New Zealand market and the new three-door enjoys a $1510 price advantage over its five-door sibling.

The three-door Swift Sport also highlights the small Suzuki’s status as a global car as it’s sourced from Hungary rather than Japan.

There are few minor specification differences between Japan-built five-door Sport and Hungary-sourced three-door models. The Euro Swift gains heated and power folding door mirrors but loses the indicator repeaters in the mirrors.

There’s also a handy dashtop storage box, rear privacy glass, a rear fog lamp located low down in the rear diffuser panel and auto on-off headlights. And perhaps the most obvious clue to the Euro sourcing is the left hand indicator stalk and wipers controlled from the right hand stalk.

The punchy 1.6-litre engine with variable valve timing serves up 100kW of power at 6900pm but it also has flexible torque delivery which peaks at 160Nm at 4400rpm and provides good response at lower revs along with a purposeful exhaust note.

A six-speed manual gearbox is a contributor of the lively performance with reasonably short ratios which means

Small car gives customer choice

100km/h in sixth gear is achieved at 2600rpm while fifth gear equates to 3000rpm.

Downshifting to fourth in the short throw gearbox gets the Swift Sport buzzing along at 3800rpm and provides eager overtaking response.

Suzuki claims combined cycle fuel consumption of 6.4 litres per 100km and as I’ve experienced during several other current model Swift drives it was possible to better that figure and I achieved 6 litres per 100km. The Swift Sport requires 95-octane premium fuel.

The busy revving enthusiasm and nicely weighted gearshift is the beginning of the Swift’s entertainment and it’s a fun car to drive with firm suspension, communicative steering and impressive cornering grip from the Continental ContiPremiumContact3 195/45 R17 tyres fitted to 17-inch alloy wheels with a 15-spoke design.

You sit up a bit higher than is usual for a sporty car — but there is still generous headroom — and that seems to enhance the short, wide-track stance of the Swift Sport as well as providing good visibility when you’re threading along the twists and crests of a challenging road.

The driver’s seat has good side bolstering and lower back shape with a manual cushion height lifter and also manual slide/recline adjustments. The steering wheel has tilt and telescope adjustment.

With enough power to entertain supported by agile chassis dynamics and direct steering communication, the

PRICE: Suzuki Swift Sport, from $25,990 SAFETY: Dual front airbags Front and side curtain airbags Driver’s knee airbag Front seatbelt pretensioners and load force limiters Electronic Stability Programme and Traction Control Anti-lock brakes with electronic brakeforce distribution and emergency brake assist Driver’s seat belt warning 2 x ISOFIX child seat mountings 2 x child seat tether points Immobiliser security system No spare wheel (emergency inflator kit) CRASH TEST RATING: Overall rating (2011 Australasian NCAP rating) ★★★★★ FUEL ECONOMY: Combined (claimed): 6.4 litres per 100km Road test results: Combined: 6.0 litres per 100km MORE INFORMATION: Pacific Motor Group Ltd, 70 Porowini Ave, Whangarei.

Phone 09 430 4390 www.pacificmotorgroup.co.nz Swift Sport is an involving drive with bang-for-the-buck being its strongest attribute.

The Swift Sport has air conditioning, keyless entry with push- button engine start, a trip computer, metal pedals, Bluetooth phone connectivity, USB and auxiliary inputs for the six-speaker audio system, cruise control, automatic high intensity headlights, power operated windows and mirrors and an immobiliser security system.

The three-door Sport is limited to a 2+2 seating configuration without a centre rear seating position.

A compact 211 litres of load space can be extended to 512 litres but a single piece folding rear seat limits the versatility.

The Swift Sport doesn’t carry a spare wheel and relies on an emergency inflator kit in the event of a puncture.

The introduction of the threedoor Sport brings one more weapon in the Suzuki Swift armoury. It makes the fun-todrive Sport model a little more affordable and creates the perception of being just that little bit more focused as a hothatch — not that there is really any difference in performance or driving dynamics compared to a manual five-door Sport.

SWIFT FROM $17,990* RACE IN FOR A SUPER-HOT SWIFT OFFER

Save up to $2,500 on your favourite supermini in our Suzuki Summer Sale. With the hottest prices ever on the last of our new Swift 2013 models (GL, GLX and LTD), they won’t last long. Come see us for the Suzuki Summer Sale and test drive a new Suzuki today.

HURRY - STRICTLY LIMITED STOCK! Prices exclude on road costs. Excludes fleet purchases and other promotions. *$17,990 applies to Swift 1.4 GL Manual only. See suzuki.co.nz for full terms & conditions.

Pacific Motor Group Ltd

70 Por Porowini Avenue, P.O. Box 798, Whangarei 0140.

Telephone 09 430 4390 www.pacificmotorgroup.co.nz

last word

SAVVY

42

Where are the years going?

Wife, mother, journalist .. PHILIPPA MANNAGH reveals the highs, the lows and the challenges in life

I’ve had my last cold Christmas

M

erry flippin’ Christmas!

How did we get to this time of year again?

It hit me last month, the amount of puzzled faces all looking very confused as to what happened to the year 2013.

Is anyone else a bit worried as to why the years are passing us by quicker than ever before? I am sure it is not just in our heads.

Life is fast and getting even faster, no matter what we try to do to stop it.

Mid November, I held an annual clothes swap with a group of fun ladies from around the area. Usually, a clothes swap is just that at this time of year, the C word is never mentioned until November starts drawing to a close ...

However, this year I combined it with our end of year Christmas party as I knew if I hadn’t, there would be no chance to touch base again until term one, 2014. I have never had this problem before.

So among swapping outfits, rising to all sorts of challenges for the items that more than one person wanted and eating festive food (even opening $2 mystery presents) we forced the Christmas spirit upon ourselves a bit. Too early in my opinion but what else can you do!

I have even heard many workplaces suggest their Christmas work do be held in the New Year! Are we really that busy that we can’t even celebrate the big day in the same year it exists anymore — that we now offer belated Christmases as well as late birthday wishes?

Again, in our house we choose to simplify things a bit and one affordable step we make is following the secret Santa tradition. The kid’s toy lay-by is made in July, paid off by October and collects dust in the wardrobe until December. I thank myself every year for doing

JO DANILO escaped to Northland from wintry England two years ago and finds the Kiwi way of life refreshingly different. She shares with SAVVY readers the things that make her stop and smile.

this.

With family geographically scattered and other life challenges popping up as they do, as for me and my family I think we will hit the beach like we have always talked about. We just need to pick what one; we are so spoilt for choice.

What are your plans this year? Merry Christmas SAVVY readers and a huge thank you for continuing to read my lost thoughts as well as all the lovely feedback. www.littlemissfrugalblog.blogspot.com Philippa owns Liked Media, a Social Media Management Service. Email her on likedmedia@gmail.com or check out her website: www.likedmedia.wordpress.com

Often accompanied by the first snows, Christmas in the UK is a small oasis of respite before winter begins for real. Lengthy preparations take people’s minds off the cold, darkening nights, with shops displaying Christmas decorations as early as the beginning of October.

For a one-day event, there are hours of work to be done. Every Christmas must, by rights, be an improvement on the last one. More decorations. A bigger tree. Better games. More sherry in the trifle. No Aunty Pauline this year, please. And better presents. I remember one year in particular when my mum bought my dad an amazing trip to Egypt, and my dad reciprocated with... an office chair. The following year his gift choice was closely supervised!

The week before Christmas, the supermarkets are wall-to-wall with overladen trolleys pushed by frantic, stressed shoppers. The long wait at the checkouts is accompanied by

piped carols and the obligatory ‘Do they know it’s Christmas’ to make the filled trolleys seem obscene, especially as the supermarket is only closed for one day.

For most, there are only two days off work — Christmas Day and Boxing Day, as crammed full of family, fun, food and drink as they can possibly be. Then it’s back to alarm clocks going off in the dark, and treacherous, icy drives to work.

The small bubble of Christmas cheer has popped, and all that hard work is quickly forgotten.

This year it’s a civilised Kiwi Christmas for us. A beach trip. A barbecue. Two whole weeks off work (because work is closed by a holidaying boss), to spend with the kids. The supermarket trolley will sail around the supermarket, unfettered by panic. The presents will be simple and understated. And a glorious summer lies ahead.

Let’s make the festive season user friendly DIANNE HARRIS is a budget advisor for the Anglican Care Centre

You may argue that you are just really be or that Christmas has just crept up on you — yet again.

Why is it that many of us tend, every year, to forget that Christmas is on the same month, same date each year but still we say ‘I must be more prepared next year’.

All that aside have you actually thought about how you are planninng to pay for this year’s Christmas gifts?

AS we all know Christmas can be a financial drain on many of us, particularly when we find ourselves overspending on unnecessary gifts.

Even if you stick to the basics, Christmas can still put pressure on your budget.

Before you get started stop, think, and ponder this: Make a list, designate a set amount for each person and stick to it Determine how much you can realistically afford

Don’t spend money you don’t have Pay cash for all your gifts — this is one way to force yourself to stick to you Christmas budget because, with cash, when it’s gone that’s it, you’ve done your Christmas shopping Paying for gifts using a credit card can cause a lot of distress in January when you get the bill — it’s so easy to loose track of exactly how much you spent — an extra $5 here or $10 there may not seem like a big deal at the time, but it all adds up really quickly To avoid paying interest on your credit card purchases and fond yourself paying for Christmas throughout 2014, you need to make sure you have enough money to pay the entire bill, in full, when it comes.

Fortunately though, every New Year we get given another chance to plan well in advance for Christmas. It could be as simple as starting a Christmas Club account at your local supermarket and each week, along with your regular grocery shop, by a $10 Christmas Club voucher. This could give you up to $520 which would certainly go a long way in

easing the Christmas pressure. Not hard — just planning.

This month’s recipe Strawberry Log I found this recipe last year, made it a few times and it is always a great success.

Hope you enjoy it.

1/2 a 1 litre vanilla ice cream 1 punnet strawberries Blend or mash strawberries up and mix into vanilla icecream that has softened a little .

Shape this into approx. 30cm log on a large piece of gladwrap, baking paper or similar.

Roll it up tightly and return to the freezer.

Heat your oven to 200 and line a swiss roll tin (20cmx30cm) with baking paper.

Beat together 3 eggs and 1/4 cup castor sugar til thick and doubled in size.

Gently fold through 1/4 cup plus 2tbsp of sifted flour and the grated rind of 1/2 lemon.

Spread this mix evenly into the prepared tin.

Bake for 5 -6 minutes til golden brown.

Remove from oven, sprinkle, if desired with a little extra castor sugar, cover and leave to cool completely.

To put together . . .

Turn the sponge out of the tin onto a board lined with gladwrap, remove the baking paper from the sponge and spread the sponge with 1⁄2 cup strawberry jam.

Unwrap the icecream and place it onto one side of the sponge and roll it up tightly in the gladwrap so that the edges of the sponge meets — don’t worry if there is a little gap the aim is to get the roll.

Return to the freezer to set.

When ready to eat remove from freezer 10 — 15mins before so that it softens a little — decorate with icing sugar and strawberries.

All of us at the Anglican Care Centre wish you a blessed Christmas time, we will be closed from December 20 reopening January 13, 2014.

giveaways

SAVVY

43

1. HAND AND BODY LOTION

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Kio Kio’s Aromacologie range of 100% naturally scented Hand & Body Lotions infuses your skin with the perfect combination of skinrewarding ingredients and bespoke essential oil perfume blends, leaving your body moisturised and radiant with a heavenly scent, to be enjoyed all day long and into the night. Each fragrance is designed to work in harmony with skin hydration as moisturised skin retains the scent of the fragrance and develops subtly over the course of a few hours.

Kio Kio Aromacologie Hand & Body Lotions are perfect for self tanners as they won’t strip away the skin’s natural oils, keeping tans looking summery, and accentuating that holiday season feeling.

2. OXYGEN SKINCARE

OXYGEN WOMEN ULTIMATE BOTANICAL SERUM, RRP $53.90 (20ml) ..........................................................................................................................

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Bursting with Oxygen Skincare’s new hero ingredient, organic hop extract, this luxurious new serum effortlessly glides onto the skin, instantly penetrating to boost moisture levels while aiding the skin to produce natural collagen and improve texture and clarity, while assisting to reduce fine lines, wrinkles, age spots and skin pigmentation.

For the ultimate skincare experience organic hop extract is combined with Camellia Oil used for centuries by Japanese women for its nourishing effects and its ability to penetrate the skin quickly, leaving no greasy residue on the skins surface. Camellia oil is very rich in monosaturated essential fatty acids and it protects skin from drying out while replenishing vital nutrients. It smoothes rough and flaky skin, and soothes and calms easily irritated, sensitive and allergy-prone skin.

3.SMOOTH MOVES

MATRIX DESIGN PULSE SMOOTH TUNE & SMOOTH SHIELD, RRP $21 each ..........................................................................................................................

With summer here, it’s time to start thinking about protecting your hair from the hot weather. Warmer climates play havoc with luscious locks, so if you want a smooth, sleek look you need to protect your tresses.

Matrix introduces Smooth Tune and Smooth Shield to its Design Pulse styling collection to address frizz and deliver smoothness to hair.

Smooth Tune is a style memory cream that delivers soft hold and definition. The cream formula emulsifies in the hands for even application throughout the hair. Smooth Shield provides 24 hour hold and 24 hour humidity protection, locking in smoothness and shielding the hair from the watery atmosphere that warmer weather brings.

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4. EXQUISITE HAIR

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Biolage Exquisite Oil Strengthening and Softening Treatments, RRP $30 each ..........................................................................................................................

The promise of perfect hair and new strength and shine means it’s not hard to see why oils account for a large portion of the hair category.

Now, Matrix extends its number one styling product offering with two new Biolage Exquisite Oil additions — Exquisite Oil Strengthening Treatment and Exquisite Oil Softening Treatment. The two new products sit alongside the existing Exquisite Oil Replenishing Oil Treatment suitable for all hair types.

5. BOTANICALS BY ECOYA

A SET OF BOTANICALS BY ECOYA, RRP $144.85 ..........................................................................................................................

Designed to lead the senses on a botanically inspired journey of discovery, trusted eco-luxe home fragrance and body care brand ECOYA drew inspiration from the magnificently fragrant New Zealand and Australian botanicals to form a range of new and intriguing fragrances blended with exotic botanicals from around the world. The new range includes the Metro Jar, the Mini Metro and the Reed Diffuser — all of which are available in four unique botanical inspired fragrances - Midnight Orchid, Palm Leaf & Tiare Flower, Banksia & Bergamot, Jacaranda & Plum. In addition, the Metro Jar is also available in a limited edition botanical fragrance Coral & Narcissus.

SAVVY NOVEMBER WINNERS To enter, write you name, postal address, daytime phone number and your giveaway preference (in order) on the back of an envelope and send it to: Savvy Giveaway, Northern Publishing, PO Box 210, Whangarei; or email: savvy@northernadvocate.co.nz

■ One entry per person ■ Entries close 5pn Thursday December 26, 2013.

■ December winners announced in Savvy on Saturday January 4, 2014 ■ November winners please collect your prizes before 5pm Monday December 30 from 88 Rovert Street, Whangarei

WINNERS RREcoya Limited Edition Madison Jar Christmas Candles: Mrs O. King Manuka Doctor ApiRefine: Audrey Davidson INKA Mineral Bronzer and Kabuki Brush: C. Ballantyne Karen Murrell Scarlet Blaze Lipstick: Michelle Wilmer-Provan Weleda Holistic Hair Care: Suzanne McCartain

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