Luxury Lifestyle memagazine.co.nz
Hollywood Glamour with
Be Pampered in Top Day Spas
Inspiring Weekends Away ISSUE NZ$9.95 Issue 89 NZ$9.95
Christmas in Paradise
Delicious Xmas Recipes | Top Cool Xmas Gifts | Motivating Entrepreneurs
oyster perpe tual yacht-ma ster ii
ME MEN Hollywood Glamour with Temuera Morrison
TASTE ME Christmas in Paradise with Josh Emett’s Head Chef Helen Turnbull Taste Update – New and News in Taste
ME WOMEN Scarlett & Victor from Wanaka Girl’s Weekend - Miriama Smith Visits Matakana Miss Spa-A-Lot takes to Ayurda and LeSpa
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CELEBRATE ME Christmas Gift Ideas For Her Christmas Gift Ideas For Him
OWN ME Architecturally Designed Homes for Sale
BUSINESS WITH ME Global Network Launch Celebrating 25 years of the Entrepreneurs’ Organization
ENTERTAIN ME Crossword, Horoscopes and Soduku Read ME – Book Reviews and News
TRAVEL WITH ME The Club in Wellington Making Train Friends Travel Highlights Hollywood House in Wanaka
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Christmas Dinner Menu which makes for interesting reading in our Taste ME Section. Christmas is a time of giving as well as receiving so we have some great ideas to help you with your shopping. We also talk to some
inspirational entrepreneurs and
well-known New Zealanders. A big thank you this edition goes to
who at 5 months pregnant indulged us with a ‘Girls’ Weekend’. That baby is going to be one lucky child having a gorgeous mother like you Miriama! From the Charlotte & myself, we wish you a very merry Christmas and don’t forget a one year subscription of ME Magazine is the perfect
Denise Tuson Director | Editor - ME Magazine
EDIT ME As Christmas approaches, our diaries fill with festive events and we have the excuse to dress up a little more than usual. The
resurgence of glamour can be noted in this season’s runways as we, hopefully, come out of the recession blues. In this issue, we celebrate ‘Hollywood Glamour’ at its best with
Temuera Morrison at the very fitting location of Sofitel Auckland Viaduct Harbour. We showcase celebrating in Hollywood style with a New Zealand twist. Temuera was a delight to work with and made an ideal ME Man for this edition, our own James Bond!
Josh Emett’s Head Chef from his Queenstown Restaurant ‘Rata Dining’– Helen Turnbull, created a unique
PUBLISH ME ME was fortunate to secure Temuera Morrison for this edition’s front cover and ‘Hollywood Glamour’ shoot; after all he has achieved plenty of success in the Hollywood market! Temuera looks James Bond suave in his RJB Tuxedo, Louis Vuitton sunglasses and Crane Brothers shoes next to a gorgeous Aston Martin Hollywood Glamour with Temuera from Independent Morrison Prestige. We were all shaken and stirred by the great shots we achieved. Thanks Morrison . . . Temuera Christmas in Paradise Morrison . . . 007! Luxury Lifestyle
NZ$9.95 ISSUE Issue 89 NZ$9.95
| Inspirational Entre
preneurs | Trave
l with ME | Chris
COVER: Temuera Morrison is dressed by RJB Design, Crane brothers shoes, Louis Vuitton sunglasses, Aston Martin supplied by Independent Prestige. Shot at Sofitel Auckland Viaduct Harbour.
director/publisher Charlotte Carlyle Wilson director/publisher Denise Michelle Tuson design RedSpark Creative Art Director: Ross Murray Graphic Designer: Stephanie Goodwin photographers Victor Carter www.victorcarter.co.nz Miles Holden www.milesholden.com Geoff Muir Ross Murray www.redspark.co.nz Roberto Buzzolan Charlotte Carlyle Wilson makeup artists Rachel Aylward www.blingitonbeauty.co.nz Cheryl Byrne www.cbmakeup.co.nz Bronwyn Jackson www.aromaspa.co.nz – Hollywood Glamour Feature Make Up Artist stylists Rachel Aylward www.blingitonbeauty.co.nz Aster Druker www.aurorabridal.co.nz
CONTRIBUTORS TO ME VICTOR CARTER regularly photo shoots for ME Magazine, coping well with the demands of shooting 16 pages in five hours and the statement often thrown at him, is ‘just make it work’ which is a favourite saying of ME Magazine stolen from Tim of Project Runway.Victor is a renowned New Zealand photographer, and there are not many days in his life where he is not out photographing cars, food or people, fulfilling his clients’ needs. MILES HOLDEN resides in Queenstown. He has a circle of admirers globally for his exceptional ski/snowboard photography. Miles was at a dinner with ME after a shoot, and someone there had no interest in the celebrities, they just wanted to sit next to Miles Holden and be in his presence. Now that’s a reputation! Miles often sneaks away from the bustle of a shoot, and captures images that ME would never have thought of shooting, a very clever man! CHARLOTTE CARLYLE WILSON resides in Cromwell, where the landscape lends itself to the quiet required to come up with fantastic ideas for photo shoots. A tourism marketer by trade, her hobbies include, photography, pottery, Central Otago Pinot Noir and Rose, renovating houses and her beloved Border Collie, ‘Rocco,’ and is seldom without her. Founder of ME Magazine and entertainment personified, she is planting her first Olive Grove.
chefs Helen Turnbull – Head Chef Rata Dining www.ratadining.co.nz me is available by subscription and online at www.memagazine.co.nz Corporate Cabs – Nationally Top Hotels and Lodges – Nationally 8,000 copies printed and distributed Bi-Monthly 5,000 online readers Next Edition 7 January 2012 special thanks to Mr Wouter de Graaf, Temuera Morrison and Janeen Langley, The Luxury Network subscription enquiries www.memagazine.co.nz advertising enquiries north island: ME Magazine Ltd Level 1, 11 Alma St, Newmarket, Auckland 1023 Mobile 021 50 40 80 Email: firstname.lastname@example.org south island: Phone: 03 445 1131 | Mobile: 0275 396 326 Email: email@example.com
Terms and Conditions: Terms and Conditions © Copyright ME Magazine Ltd 2012. None of the offers in this magazine are available in conjunction with any other offer. Only while product or service is available. Terms and conditions may change without notice. Some offers have expiry dates. Not redeemable for cash. Some offers are not available during school holidays or public holidays. Some offers are for certain days only. Other specific operator conditions may apply. Some offers are limited to one per magazine holder. The prices in this magazine are indicative prices only. The Publishers are not responsible for any personal damages or loss of property during any of the experiences published in this magazine. The views and comments contained within this article are those of the writers, some maybe embellished and some may be speculation.
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Temuera Morrison arriving at Sofitel Auckland Viaduct Harbour. Womenâ€™s clothes by Madisons Off Broadway & Trelise Cooper. Mens shoes by Crane Brothers, Womens shoes from Mi Piaci & Alannah Hill. Sunglasses and luggage by Louis Vuitton. IWC watches supplied by Partridge Jewellers. Scarves by Tolaga Bay Cashmere Co. Aston Martin & Lamborghini supplied by Independent Prestige.
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Checking in - the Lobby of Sofitel Auckland Viaduct Harbour. Women’s clothes by Madisons Off Broadway & Trelise Cooper, shoes from Mi Alannah Hill. Luggage by Louis Vuitton. IWC Pilot’s Watch Top Gun Chronograph Ceramic case with a webbing strap $19,900 available at Partridge Jewellers. Scarves by Tolaga Bay Cashmere Co. Aston Martin & Lamborghini supplied by Independent Prestige. Meisterstück Montblanc Diamond Ballpoint Pen RRP $1100 available from the Montblanc Boutique, 45 Queen Street Auckland and Kirkcaldie & Stains, Wellington. Sofitel Auckland Viaduct Harbour Junior Suite Bathroom. Earrings from Aurora Bridal, Sofitel bathrobe, Ecyoa candles.
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Sabrage Bar - Sofitel Auckland Viaduct Harbour. Temuera Morrison dressed by RJB Design, other male clothes by Madisons Off Broadway. Menâ€™s shoes by Crane Brothers & Womenâ€™s shoes by Mi Piaci. Gowns & accessories by Aurora Bridal. James in the grey suit wears IWC Portuguese Stainless steel on mesh bracelet $8300 available at Partridge Jewellers. Enjoying Wines & Moa Beer, lit with Ecoya candles. 14 Soho | Me men
Devouring Oysters on the Terrace outside Lava Restaurant at Sofitel Auckland Viaduct Harbour Temuera Morrison dressed by RJB Design, other male clothes by Madisons Off Broadway, menâ€™s shoes by Crane Brothers & womenâ€™s shoes by Mi Piaci, gowns & accessories by Aurora Bridal, IWC watches supplied by Partridge Jewellers, Oysters matched with Charles Lafitte champagne, Soho Wines & Moa beer. Ecoya candles.
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Dining at Sofitel Auckland Viaduct Harbour Lava Restaurant Temuera Morrison dressed by RJB Design, mens clothes by Madisons Off Broadway, menâ€™s shoes by Crane Brothers & womenâ€™s shoes by Mi Piaci, gowns & accessories by Aurora Bridal. IWC watches supplied by Partridges Jewellers. Charles Lafitte champagne, Soho Wines & Moa beer. Ecoya candles. Meals created and matched with Soho Wine and Moa Beer by the Sofitel Auckland Viaduct Harbour Lava Restaurant Head Chef Mr Scott Brown.
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Temuera Morrison and Lewis from Independent Prestige enjoy a Magnum of Moa Beer, the ideal christmas present for any man, on the Pontoon at Sofitel Auckland Viaduct Harbour. Temuera Morrison and Lewis dressed by RJB Design, shoes by Crane Brothers. Hand-built â€˜Architectâ€™ club chairs and limited edition, Brailleinscribed (with Love/Hate) side table by Cruikshank of Arrowtown. IWC watches supplied by Partridge Jewellers.
Sofitel Auckland Viaduct Harbour Lobby Lounge. Temuera Morrison dressed by RJB Design, shoes by Crane Brothers, gown & accessories by Aurora Bridal, shoes by Mi Piaci, featuring Soho wine.
IWC Pilotâ€™s Watch Top Gun Chronograph Ceramic case with a webbing strap $19,900 available at Partridge Jewellers.
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Carrie and Temuera in the hallway at Sofitel Auckland Viaduct Harbour. Temuera dressed by RJB Design, Carrie wears Aurora Bridal, with Charles Lafitte champagne.
The Hollywood Glamour Photo shoot was made possible by . . . Sofitel Auckland Viaduct Harbour www.sofitel.com Sunil from Moa Beer www.moabeer.com Cruikshank hand-built furniture designs www.cruikshank.co.nz Soho Wines and Charles Lafitte Champagne both available from sohowineco.com IWC Watches available at Partridge Jewellers in Auckland & Wellington www.partridgejewellers.com & www.iwc.com Independent Prestige for all of your Aston Martin and Lamborghini needs www.iprestige.co.nz Ronald at RJB Design in Britomart www.rjbdesign.co.nz Avril and Aster Druker from Aurora Bridal www.aurorabridal.co.nz Ben from www.crane-brothers.com in High Street Louis Vuitton New Zealand, Auckland and Queenstown www.louisvuitton.com Montblanc New Zealand located in Queen Street, Auckland www.montblanc.com Mi Piaci - stylish, fashion forward footwear boutique www.mipiaci.co.nz Models: Temuera Morrison, Rachel Aylward, Denise Michelle Tuson, Lewis Rowe, and James Wells Model, Carrie Berkey Oâ€™Brien | Provided by Tracey Cameron from ICAN â€“ models, talent and extras in Queenstown and Dunedin. www.icanmodels.com Make Up: Bronwyn Jackson www.aromaspa.co.nz Madisons Off Broadway www.madisonsoffbroadway.co.nz Trelise Cooper www.trelisecooper.com Janeen Langley, Talent Manager, Robert Bruce Agency, www.robertbruce.co.nz Victor Carter Photography www.victorcarter.co.nz
Christmas in Paradise According to Wikipedia, ‘Paradise’ is a religious term for a place in which existence is positive, harmonious and timeless. In paradise there is only peace, prosperity, and happiness. Paradise is a place of contentment but it is not necessarily a land of luxury and idleness; often described as a ‘higher place’, the holiest place.
And ME found it. I recall, many years ago, purchasing a T-shirt in Glenorchy, Otago, where Paradise is located. On the front it said ‘GY’ (short for Glenorchy) and on the back ‘NO EXIT’, which pretty much describes the roads in Glenorchy as well as the feeling you get when you are there you never want to ‘exit’. So after hearing from several people about the refurbished homestead in Glenorchy, I thought it timely to take a visit and spend a lovely three days with friends and family re-discovering the area. I have a huge passion for fishing and over summer am often found trawling the mouths of the Dart or Greenstone Rivers for the gorgeous salmon that are plentiful in this region and the weekend that we chose to visit was no exception. In fact we had the best fishing of our lives with our
‘Team Captain’ Hamish hooking a 90cm Brown Trout, one of the biggest our expert fishing charter guide Craig, from Clearwater Fishing, has ever seen. Even more magical were the ‘man hugs’ that ensued and then the release process back into the trout’s environment which brought tears to my eyes. Mike the Skipper stood in the water stroking the trout’s stomach for a few minutes to calm it down before gently letting it go. We waited in silence hoping the fish would not suffer and would happily return to its environment - a rather surprising feeling considering what good eating I had thought it would make when Hamish caught it! With our trout’s welfare taken care of we headed to Lake Diamond for some fly-fishing lessons from Craig. The box that held his personally handmade flies was super impressive and I wondered if I could track it down and use one for my earing collection. Returning to the Paradise Homestead we spent the next two glorious days and nights with the managers, Mandy and Daman Groshinski. Mandy and Daman have contributed to the refurbishment of the original Homestead
in Paradise, choosing a perfect selection of textiles, fixtures and fittings to create a welcoming and homely ambiance. Stepping into the Homestead you instantly feel that everyone staying here becomes family. On the first night we had twelve guests and although everyone was busy enjoying themselves we all managed to sit down together to enjoy a leg of lamb, whitebait fitters and some gorgeous venison. Looking round the table I could see everyone was super happy and our ‘Christmas in Paradise’ had begun. Waking in Paradise the next day, we made sure that everyone got to do whatever he or she wanted. Mandy was kind enough to loan us a horse, so gallivanting around the Paradise Trust property, feeling like a 15-year-old again, delighted one of the girls. We had plenty of visitors including roosters, a goat, a baby lamb that popped its head into the Homestead on a number of occasions, and Kahu, Mandy and Daman’s cute dog. Local Artist Graham Brinsley, who actually has a painting hanging on the wall in the Homestead, also joined us. Graham spent the afternoon in the garden painting a landscape, while those who wanted to continue fishing headed down to
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Kinloch, where we casted off the beach for quinnat salmon and more trout. The smoker was lit, and freshly smoked salmon with mustard and lemon juice was soon devoured on the lake edge where we tried forcing it onto locals who didn’t seem too keen - they must have salmon every day here! As big fans of Josh Emett we were delighted that he released his Head Chef, Helen for our Christmas Dinner in Paradise as well as his Rata Restaurant Manager, Nik. We flew them in with Paul from Heli Tours who has exclusive landing rights at the Paradise Homestead. Helen is an outstanding chef, and definitely holds the fort for Josh whenever he has other commitments such as MasterChef or his food concept, the ‘Chef Series’, to work on. A force to be reckoned with, Helen designed our delicious Christmas dinner matched with New Zealand wines on the following pages. It is so good to see female head chefs in our country, and there are not many with the ‘celebrity’ status of Josh, Simon and Ray, so here we profile Helen – Head Chef from Rata and her take on Christmas dinner in Paradise. While Helen and Nik were preparing our meal, I walked into the kitchen
and couldn’t see the Christmas ham anywhere.”Where is it?” I enquired. Helen pointed to a few small, expertly cut square shapes of Havoc ham on a gorgeous plate. I got the shock of my life for my take on Christmas ham has always been a huge leg placed center stage on the table. My reply of ‘are you kidding me?’ was not a great response; I got the look of death, suddenly reminding myself, never mess with a chef!! Not surprisingly Helen’s food was ingenious and super cool and everyone was delighted with the food and wine pairing, topping it off with a generous Whitestone cheeseboard matched with whiskeys, and a Deep South Kahlua Ice Cream Affogato to finish. A midnight walk under the full moon, searching for glowworms in the magical woods of Paradise, was an amazing way to end the evening. Paradise is such a special place - a place you will never want to leave. And, admittedly, the lack of cellphone reception indeed makes your time ‘Christmas in Paradise’ every day!
Rata Dining Wakanui Beef Wellington Matched with Akarua Pinot Noir 2011 Ingredients Beef Wellington (order your Wakanui Grain Finished Beef from www.mybutcher.co.nz or Westmeat Christchurch, Blenheim and Nelson.) 1 Beef fillet (centre cut only) ½ cup chopped chives ½ cup chopped parsley 1 sheet puff pastry 1 egg (egg wash)
Mushroom Duxelle 500 grams mixed mushrooms ½ chicken breast 100 ml cream 1 egg white
Roughly chop and then sauté the mushrooms in a hot pan, drain excess juice and cool. Once cool chop very finely on a chopping board. Chop the chicken breast roughly and then puree in a blender until smooth, add the egg white and continue beating. Then add half the cream in the machine. Fold the other half in gently until smooth. Combine the mushrooms, the chicken mousse and half of the chopped herbs and season well. Pancake 2 whole eggs 100grams flour 200ml milk Whisk together the flour, whole eggs and milk. Season with salt and pepper. Add the rest of the chopped herbs. Make one perfect, large, thin pancake at least 30cm in diameter. Rest aside. Method Trim the beef fillet removing all sinew from the outside. Quickly seal the outside of the fillet in a very hot pan until evenly coloured all over. Rest and cool in the fridge. Lay the pancake out on a bench. Spread the mushroom mix out in a rectangle shape so as to cover the entire beef when rolled. Place the cooled beef fillet on one end and then roll until completely wrapped, fold the ends of the pancake in tightly and trim away any excess. Lay the puff pastry out on a floured bench. Brush all over with egg wash and then lay the rolled beef fillet again on one end. Roll the beef until completely covered and trim away any excess pastry. Rest in fridge. Decorate or mark the wellington with a spoon or the back of a knife. Brush again entirely with egg wash before baking in a 190ºC oven for approx. 18-22 minutes. To Serve Rest for 5 minutes before carving. Generously serves four. Order your Akarua Pinot Noir 2011 from www.akarua.com
Turnbull’s Turkey Matched with the Quartz Reef Methode Traditionnelle Rosé Ingredients (order your Free Range Christmas Turkey from www.cantervalley.co.nz) 1 Turkey, separated into two legs and the crown 1 lime, zested salt Basil olive oil Breast Steam the turkey crown at 70ºC for 1hr. Remove the crown and let it rest for 15 minutes. Carve the breasts off the bone. Pat the skin dry. Season and colour the breasts skin-side down in a medium pan until golden and cooked. Leg Slit the turkey leg lengthways and bone out the leg bone taking care not to puncture the skin. Spread the meat flat on a board skin-side down. Repeat with second leg. Season the leg with salt, lime zest and sliced basil. Roll up firmly, season the skin side and wrap tightly in oiled foil. To cook, place the foil parcel in a small roasting pan. Preheat the oven to 180ºC. Cook for 45 minutes then reduce the heat to 160ºC and continue cooking for another 45 minutes. Unwrap the foil for the last half hour to brown the skin. Rest for 10 minutes.
Fennel Slaw 4 fennel bulbs 75ml olive oil 1 red onion salt 1 pomegranate 1 bunch of basil 1 lime (use the zest from the turkey and the juice in this salad) Method First release the pomegranate seeds. The best way to do this is to halve the pomegranate along its “belly” then hold the half firmly in your hand with the seeds facing your palm. Over a large bowl, start bashing the back of the fruit with a wooden spoon. Don’t hit the fruit too hard or you’ll bruise the seeds and break the skin. Magically, the seeds will just fall out, without splashing you in the process. Pick out any of the white pith that falls in. Remove the leaves of the fennel, keeping a few to garnish later, and trim the base, making sure you leave enough of it still attached to hold the slices together. Slice the fennel and red onion very thinly lengthways (a mandolin would come in handy here). In a bowl, mix the olive oil, lime juice, sliced basil and some salt. Add the fennel, red onion and pomegranate seeds. Mix together well and season. To Serve Carve the turkey breasts and legs. Garnish with basil leaves and fennel slaw. Serves 4 people Order your Quartz Reef Methode Traditionnelle Rosé from www.quartzreef.co.nz
Happy Havoc Free Range Ham, Apple and Barbequed Celery Matched with Wooing Tree Blondie 2012 Ingredients 300g Havoc cooked ham, sliced. (Order your Havoc Free Range Christmas Ham from www.havocpork.co.nz. If you are having the full glazed ham on the table for Christmas save some aside to try this recipe in the following days and wow your family!). 1 green apple 2 stalks of celery 50g sugar
50g salt chive tips dijon mustard
Method Wash and cut the celery. Place in a pot; add the salt, sugar and enough water to cover the celery. Bring to the boil and simmer for 3 minutes or until the celery is bright green and still has a little bite. Remove the celery from the pan. Place the celery skin side down onto the BBQ for 1 â€“ 2 minutes or until the ridges char. Cut the apple in to batons. Place the sliced ham on a plate and decorate with the charred celery, apple, Dijon mustard and chive tips. Season and enjoy! Serves 4 people Order your Wooing Tree Blondie 2012 from www.wooingtree.co.nz
Aoraki Baked Salmon with Furikake and Sea Grapes Matched with Peregrine 2012 Rosé Ingredients 1 side of skinned and boned Aoraki salmon (order online at www.smokedsalmon.co.nz) 100g rock salt 100ml water 1 lime 50g white sugar 1 lemon pea tendrils 1 small cucumber furikake 100ml chardonnay vinegar sea grapes Method Cure salmon for 1 hour with rock salt, lemon and lime zest. Rinse off in cold water and dry. Make pickling liquid with vinegar, water and sugar. Peel and slice the cucumber removing the seeds. Add to the pickling liquid 2 hours before serving. Place the salmon on a baking tray lined with baking paper and bake for ten minutes at 175°C. Sprinkle with furikake. Transfer to a serving platter and garnish the salmon with pea tendrils, sea grapes and pickled cucumber. Serves 4 – 6 people Order your Peregrine 2012 Rosé from www.peregrinewines.co.nz
Silver Fern Farms Celebration Venison Tataki Matched with Trinity Hill 2009 Homage Syrah Ingredients 200g Silver Fern Farms venison medallions (available at all good Supermarkets) salt Season and sear the venison medallions in very hot pan or on the BBQ. Rest for 5 mins and then slice 2mm thick. Pickled Beetroot 250g cooked peeled medium beetroot, warm 60ml sherry vinegar 1 bay leaf 60g sugar 1 sprig of thyme 5 coriander seeds salt 5 white peppercorns Bring the above to the boil. Skim. Taste. Pass and pour over the warm peeled beetroot. Leave to cool down slowly and refrigerate covered in the pickling liquid until required. Smoked Beetroot 100g cooked beetroot 20g butter Lightly smoke the cooked beetroot. Blend well with butter, salt. Pistachio Vinaigrette 60g Pistachio nuts 100ml Olive oil 30ml Chardonnay Vinegar Roughly chop nuts in the blender. Add oil. Leave to stand for 24hrs. Mix well. Add the vinegar and season. To Serve Place the sliced venison on a platter and season. Dress the venison with sliced pickled beetroot, smoked beetroot purĂŠe, and some wild salad greens from your nanaâ€™s garden, Puhoi Valley goats cheese and the Pistachio Vinaigrette. Serves Four Order your Trinity Hill 2009 Homage Syrah from www.trinityhill.com
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Side Dishes to Delight Matched with Man O’ War Exiled Pinot Gris 2012 and Man O’ War Gravestone Sauvignon Semillon 2012. www.manowarvineyards.co.nz
Red Quinoa Salad Dressing 100ml Olive Oil Salt
30ml Chardonnay Vinegar
Whisk together all the ingredients and season. Quinoa 500g Red Quinoa 1 avocado, sliced 4 radishes, washed and shaved Italian Parsley leaves 1 bunch green asparagus, trimmed, blanched and sliced Method Pour the Quinoa into a pot of seasoned boiling water and simmer for eight to 10 minutes. Do not overcook it – taste to make sure it still has some bite. Drain into a fine sieve, run under cold water, and shake to remove excess liquid. Place in a serving bowl and garnish with the avocado, asparagus, radishes and parsley. Drizzle over the dressing just before serving. Serves 4 – 6 people
Audacious Aubergine Salad Ingredients 2 large Aubergine Salt
75ml Olive Oil
Method Preheat the oven to 200ºC/400ºF/gas mark 6. Wash the aubergines and cut them in two lengthways through the green stalk. Make three or four deep parallel incisions in the cut side of the aubergine, taking care not to cut as far as the skin. Then, at a 45-degree angle to these cuts, make four more, to create a diamond pattern. Put the aubergines, cut side up, on an oven tray lined with baking paper and brush with the oil. Keep on brushing until all the oil has soaked into the flesh. Sprinkle with salt and pepper, and roast for 35-40 minutes, at which point the flesh should be soft and well browned. Remove from the oven.
Labneh 1ltr Unsweetened yogurt
In a large bowl stir the salt into the yoghurt. Spoon the yoghurt in the centre of a piece of doubled washed muslin. Pull corners up and tie tightly. Hang in the fridge over a bowl (to catch liquid) for about 12 hours. Remove from the muslin and place in a bowl ready to use. Cherry Tomatoes 1 punnet of cherry tomatoes, sliced in half 50ml Olive oil salt sugar Preheat oven to 130°C/110°C fan-forced. Place tomato, cut side up, on a wire rack over a baking tray. Season with salt and sugar. Bake for 1 hour or until tomatoes have shriveled. To Serve 1tsp toasted coriander seeds & 1tsp toasted cumin seeds Place Aubergines on a serving plate and spoon over the labneh. Decorate with the semi-dried cherry tomatoes, toasted spices and any herbs or micro leaves for colour. Serves 4 people
A Global Trend - Pairing Whisky and Cheese Pungent smoky, peaty richness
Dried fruit, sherry richness
Leafy, stewed fruit ripeness
Medicinal, dry smoke pepperyness
Fresh fruit, citrus crispness
Spiced, woody complexity
Floral, herbal, grassy freshness
Nutty, barley, biscuity subtleness
If you have yet to experiment matching these two, start with a trip to a reputable cheese merchant and sample a variety of cow, goat and sheep’s milk products. Once you have settled on your diary products, try to categorise by overall characteristics, whether tangy, nutty, sweet or pungent. Categorisations will suggest a certain range of whiskies to help narrow down your matching choices. We selected champion artisan cheesemakers Whitestone Cheese of Oamaru to taste our whiskies with, Helen from Rata styled the cheese board, and the whiskies purchased at good prices from www.whiskyandmore.co.nz which made shopping super easy, were delivered within two days, made for a great evening of whisky and cheese tasting. On The Board: Whitestone Livingstone Gold - a distinctive North Otago sharp flavoured cheese produced in a traditional open vat. A natural additive, annatto is added to produce its golden colour. Whitestone Duntroon - A semi-soft goats cheese variety that is aged in a blue wax. It has a compact ivory paté which produces a subtle goat’s edge with a sweet finish. Whitestone Lindis Pass Brie - developed from the historic 774 AD “Brie de Meaux” recipe, Lindis Pass is Whitestone’s latest brie creation. “Truly New Zealand’s greatest ever cheese” – Josh Emett. Whitestone Windsor Blue - a creamy blue with a soft buttery texture and a silky smooth mouth feel with a unique blue culture producing a flavour that intensifies with ageing. www.whiskyandmore.co.nz
Deep South Kahlua Affogato
Ingredients 200ml freshly brewed hot, strong espresso coffee 4 scoops of the new Deep South Kahlua quality ice cream Plain chocolate (optional)
Purchase the new 500ml range at your local Countdown store and visit the Deep South Ice Cream’s website on www.deepsouthicecream.co.nz to view the Deep South Ice Cream’s range of award winning traditional ice cream.
Method 1. Make the espresso coffee, which will be enough for 4 little after-dinner coffee cups. 2. Put the ice cream into 4 dessert glasses or cups. Drown (the literal meaning of affogato) each with coffee and serve while warm and melting. For an added treat, you could melt a few pieces of plain chocolate in the hot coffee before pouring over the ice cream.
Deep South Ice Cream’s factory sites are located at 122 Rockdale Rd, Invercargill (ph 03 216 5685) and 16 Connaught Drive, Christchurch Ph: 03 344 0477, with enquiries on: firstname.lastname@example.org
Editor’s Tip Enhance the end of your Christmas dinner by serving the new Deep South Maple and Walnut Ice Cream
Special Thanks to . . . Paradise Trust and the fantastic managers Mandy and Daman Groshinski For Bookings go to: www. paradisetrust.co.nz Since the late 1800’s Paradise has been the perfect retreat for people who seek tranquility. Paradise offers simple secluded cottage accommodation and the option of luxury and comfort in the recently restored historic homestead. 5 Rustic Cottages: Set amongst 300 acres of pure wilderness beauty, the cottages of Paradise have been used for over a hundred years by families wanting to escape the ‘rat race’ and get back to basics. These really are iconic huts; rustic, clean, ‘do it yourself’ type accommodation where the only mod cons you’ll find are a BBQ and outside toilet. Paradise Historic Homestead: A Category One historic homestead, which has been lovingly restored to its former glory and modernised to a luxurious standard. Centrally heated throughout, the eight original guest rooms and three large bathrooms provide accommodation for up to thirteen people. Each room features superbly comfortable beds, crisp cotton sheets and original artwork. There are three doubles, two twin and three single rooms. The guest lounge with stunning mountain views, large open fire and the ambiance of days gone by provides guests with a calm and elegant environment to unwind and relax. Take advantage of the large well-appointed kitchen with all modern conveniences for self-catering or alternatively, do what we did and treat yourself by hiring your own personal chef to meet your catering needs. Fleur Caulton, Josh Emett, Helen Turnbull and Nik Stakes from Rata – for sending us Helen and her “immaculate food.” www.ratadining.co.nz Paul and Katherine Mitchell of Heli Tours www.helitours.co.nz | Graham Brinsley www.artqueenstown.co.nz | Craig and Mike of Clearwater Charters from Queenstown, your fly choices are super successful www.clearwaterfishing.co.nz EDITORS NOTE: The Falcon oven used is available at F.L.BONE, is at the heart of the Paradise Homestead kitchen. Following Helen’s lead (Head Chef at Rata) we all became stars by using the Falcon. Both the temperatures this oven achieves and its ‘Hollywood X Factor’ will make it and you a star in your kitchen. www.flbone.co.nz STORY | Charlotte Carlyle Wilson PHOTOGRAPHY | Miles Holden
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TASTE UPDATE 1
4. BOTTEGA GOLD AND DIAMOND A perfect Christmas gift, these stunning bottles of Bottega Gold and Bottega Diamond sparkling wine. The Boutique Wine Cellar is one of New Zealand’s premium wine importers. Noticing the global trends in the wine industry and what people are drinking more of in foreign markets, they have sourced these gorgeous Italian Prosecco’s, long hailed as the premium sparkling wine of Italy. Available at Boutique Wine Cellar direct - jacq@ boutiquewinecellar.com RRP $60-$70, $120 a magnum.
2. MAKING CURDS & WHEY AT HOME You literally only need a Mad Millie kit and milk to make every type of cheese imaginable, mascarpone, mozzarella, blue, cheddar, camembert! These inspired kits contain everything you need to make cheese, except for the milk - they are designed to make it easy for people to make cheese at home, ‘if you can follow a recipe, you can make cheese with a Mad Millie kit’. The Mad Millie range now also contains preserving kits, and home sausage-making kits will be arriving soon! 3. CERTIFIED EXTRA VIRGIN OLIVE OIL This 120 Trees Extra Virgin Olive Oil is one of ME Magazine’s absolute favourites, even all of our European friends are buying it. A blend of 6 olive varieties, cold pressed and grown overlooking Lake Dunstan at Cromwell in Central Otago. Hot days and cool nights produce a rich green oil with a distinctive peppery finish, ideal for drizzling and dipping. info@120trees. co.nz $20 + freight for 250ml
1. ROSE ME Since the rumours started that Peregrine Wines for the first time in 4 years were concocting a Rose, we waited with baited breath, to get our hands on a bottle! As one of ME Magazine’s favourite Cellar Doors, Peregrine Wines 2012 Rose delivers to our expectations, in fact so much so, that there is absolutely no point in having one bottle on hand, two is definitely necessary. The back of the bottle states “fresh aromatics of white cherry and pomegranate lead to a soft creamy palate with a hint of sweetness”, but for you dry wine lovers, the sweetness is hardly detectable. Super easy on the palette, recommended to join it on your outdoor table is ‘chicken liver pate with onion marmalade on walnut bread’. $25 from their Cellar Door or www.peregrinewines.co.nz
5. MATT CONNELL ‘ BEST IN THE WORLD’ A Central Otago winery and hence their Winemaker, Matt Connell of Akarua, was presented with a prestigious Red Wine of Show and Class Trophy for its award-winning 2010 Pinot Noir at the ‘Five Nations Wine Challenge’ at a dinner held in Sydney on October the 26th. Akarua winery, located in the outstanding Bannockburn sub-region, picked up the coveted Pinot Noir trophy at the awards and then was later awarded the Red Wine of the Show, recognising its 2010 vintage as one of the best in the world. www.akarua.com
SCARLETT & VICTOR Carrie Berkey O’Brien - mother of five, international model and community spirited woman, called to see if I would be interested in coming along during Wanaka Fest (Wanaka’s yearly Festival in Spring) to view and report on her yearly community contribution – Passion for Fashion – which showcases local designers and retail shops on a catwalk at Mitre 10 in Wanaka. I had sent along someone else the previous year, had seen the photo’s and thought absolutely! On arrival I was super impressed with the quality of this event, Flying Trestles were there offering top notch cuisine, Maude wines were showcased, and I was enjoying all this, along with healthy discussions with locals, including super human community man Leigh Stock, the GM of one of my favourite resorts in New Zealand - Edgewater, when the extremely clever ‘Scarlett & Victor’ designer Rosalind Nelson designs and amazing models appeared. Ros’s style of kids designer clothing, which is named after her children, Scarlett and Victor, can be described as a mix of vintage/cool whilst keeping with the vision of creating practical children’s clothing. Sophisticated and fun these individual pieces are astounding and would not be out of place on the catwalks of Paris or New York. Nice work Rosalind, your choice of models was too cute for words, and if you are not soon to be recognised internationally, there is definitely something wrong with the fashion industry! www.scarlettandvictor.co.nz www.wanakafest.co.nz www.edgewater.co.nz www.facebook.com/PassionForFashionWanakafest
Me Women | 35
The coastal region of Matakana offers an instant feeling of relaxation, fabulous vineyards, boutique shopping, an outstanding Day Spa, an abundance of fresh local produce and plenty of 5-star accommodation. ME Magazine sent Miriama Smith, the charitable actress, model and
all round fantastic girl to spend time with her friend, Javana, for luxurious a Girls’ Weekend on the Matakana Coast. Leaving Auckland at 12pm, by the time we hit the Harbour Bridge we were already hungry for our first stop. At 12.40pm we were already at the turn off from the highway and arriving at the invitingly rustic driveway of Ransom Wines, just three kilometres south of Warkworth township.
Ransom’s friendly and informative service at the cellar door made for a pleasant beginning, the platter we ordered was gorgeous and we loved that for every bottle of their premium ‘K Syrah’ sold in New Zealand, one dollar goes towards Ransom Wine’s association with the Tawharanui Open Sanctuary Society. Projects of the sanctuary include forest and wetland restoration, re-introduction of threatened species including Kiwis, monitoring animals and plants, pest control and establishment and maintenance of walking tracks. Their rosé that Javana tried (as I was the designated driver) was gorgeous and complemented our platter perfectly,
and we picked up some extra bottles for our wine cellars. After lunch, we were glad we had thought ahead and booked an hour at Sheer Bliss Day Spa in Warkworth. Peaceful and tranquil, the Spa is only 40 minutes from Auckland and its setting is ideal to get away from everyday stress and relax. A quiet moment of reflection by the river opposite the Spa either before or after a treatment is any woman’s idea of sheer bliss, with lovely café options nearby. Offering the most up-to-date treatments and using high-end products
Me women | 37
such as Priori, bareMinerals, Pure Fiji, A.S.A.P and Thalgo, at Sheer Bliss in Warkworth your skin feels pampered and rejuvenated under the expert hands of Becky and her highly trained staff. One of the most unique treatments we experienced was the hydrotherapy bath which uses over 100 powerful jets of water, massaging your entire body and is a perfect treatment either on its own or to lead into a luxurious facial.
With beautifully wrapped gifts in the car, we were excited to get to our accommodation as we had heard Riverside Matakana has new owners who have added some interesting flourishes such as having your own PA if you are running an event or conference, and that the interior and exterior design of the main building and facilities were markedly improved, and that they were . . .
Sheer Bliss Spa is the ultimate destination for a girls’ weekend, hen or wedding party. However, I will be quietly slipping back here by myself to spend a full day relaxing and being totally pampered as the offering at Sheer Bliss is absolute 5 star!
Upon arrival, the very friendly and welcoming Michael greeted us. He guided us through the facility options, which included their swimming pool and relaxing and/or snapper fishing off their pontoon. My girlfriend Javana enjoyed chilled glasses of local cool ‘Zeffer’ cider and Michael poured me glasses of delicious, freshly juiced oranges on the deck area, overlooking their vineyard. Zeffer is made in Matakana, using fresh fruit to create a naturally dry cider free of sugar and additives and is bursting with flavour. Out of the three flavours to chose from, Javanna said Apple was her favourite because it actually tasted like biting into a crisp green apple. Other flavours they make are; Pear and their premium cider with the great name of Slack Ma Girdle!
Following our beautiful Sheer Bliss treatments we wandered around Warkworth and were surprised how many new boutique businesses have opened. A second supermarket and some great new stores have opened their doors. Ten minutes later we arrived in Matakana and we parked down at the Village for some shopping. Immediately we discovered ‘Finishing Touches’ which had the most gorgeous homewares, the chandeliers and the ‘man’ chairs were stunning - we loved this shop. We then found a second luxury product store, ‘Red Letter Day’. If you need ideas for presents you can easily spend half an hour or more investigating their collection of exquisite stationery, writing accessories and unique gifts. Red Letter Day has some of the best brands known from the ‘writing world’, such as Montblanc, and one of the owners can often be found drawing in their Ponsonby or Matakana Village stores with one of their writing instruments. Both of the owners of these boutiques are obviously working in businesses that they personally love, and it shows in the attention to detail, beauty and style of their boutique-style stores.
I cruised around the grounds in our Range Rover Evoque enjoying the olive trees, the grape vines and the stunning views. Riverside presses their own olive oil and has their own wine label. That night the sunset was amazing and I wished more of my loved ones were here as they would have adored it! Riverside Matakana has 17 self-contained, fully serviced ‘baches’ set amongst their olive trees, grape vines or, as the name says, by the riverside which are perfectly placed for privacy. I was delighted that our kitchen had everything you would need, and the fireplace was a nice surprise, apparently every cottage has one. We settled in for the night, looking forward to our morning at the markets and what the day would bring us tomorrow.
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I woke up at sunrise and went for a walk around the grounds, relaxed with my book and then headed to the famous ‘Matakana Farmers’ Market’ with Javana. We tasted absolutely everything, listened to the live music and talked to the stall owners, which is exactly what Farmers’ Markets are all about. We discovered a company called ‘We Love Food’, their produce is pure, local and natural, so we collected up a selection of everything including their readymade meals and soups, many of their products are available at Nosh. Their ‘Love Fudge’, sauces and terrines were amazing and, as they cited natural, so that was our dinner taken care of for that evening, as a co-incidence, Michael told us when we got back to Riverside that ‘We Love Food’ also provide their catering! I did not want to leave this magical place and next time I will take my partner instead of a girlfriend and re-discover the romance of this area by staying at Tera Del Mar. Their ‘Green Room’ with its gorgeous four-poster
bed has my name all over it! The hosts, Teresa and Marshall, certainly know how to look after their guests, making staying in their beautiful home much more than the term ‘Bed and Breakfast’ implies. Their breakfast alone is worth going back for and I wished we’d had time to walk along Pakiri beach. Teresa also has horses on the property as well as a species-confused sheep – it seems to think it’s a horse – which are just as friendly as their owners. The huge spa can be booked to ensure privacy and looking up at the Milky Way in the middle of the country is a sure fire way to end a romantic night which might have started at the Leigh Sawmill. I often have friends who play in bands at the Leigh Sawmill and there is a great taxi service in Matakana now, so it is easier to get around. I am definitely coming back to Matakana, maybe next time I might get to keep the Range Rover Evoque instead of giving it back at the end of the weekend and me and my girls will have a Girls’ Week, instead of just a weekend at the gorgeous Riverside Matakana and Tera del Mar.
Special Thanks to . . . Kelvin, Michael and Michael from Riverside Matakana www.riversidematakana.co.nz Tera del Mar – luxury bed & breakfast like no other in Leigh on the Matakana Coast 09 422 6090 or 0274 788 202 www.teradelmar.co.nz We Love Food – Catering services to Riverside Matakana, readymade meals, some available at Nosh Nationally www.welovefood.co.nz Finishing Touches Boutique and Interior Design www.finishing.touches.co.nz I Red Letter Day - Exquisite stationery, writing accessories and unique gifts www.redletterday.co.nz I Ransom Wines - the first stop on the Matakana Wine Trail - www.ransomwines.co.nz New Zealand Craft Cider from the Zeffer Brewing Company - www.zeffer.co.nz Range Rover Evoque - A true Range Rover in compact form www.landrover.com/nz/en/lr/range-rover-evoque/ STORY | Miriama Smith PHOTOGRAPHY | Roberto Buzzolan
DISCOVER A HIDDEN GEM This summer, treat yourself to an enchanting & memorable experience like no other on the gorgeous Matakana Coast & Country. After exploring this diverse & magical region, be prepared to relax and rejuvenate in the outdoor spa pool or sauna, while taking in the outstanding panorama of the Pacific Ocean & countryside. The atmosphere is so romantic and peaceful you won’t want to leave. Discover Tera del Mar – truly a Hidden Gem – just North of Auckland. Featuring a delicious two-course breakfast, complimentary wine, coffees, teas, nibbles plus exceptional service and so much more. No minimum stay. Ph 09 4226090 or 0274 788 202 | www.teradelmar.co.nz
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eCCO BeLLA OrGANIC MAKeUP ArrIVeS ON OUr SHOreS
The American Ecco Bella range of makeup has arrived at Aroma Spa. After endless researching and looking for a natural range that fits with our chemical-free philosophy, we bring Ecco Bellaâ€™s beautiful colours, tones and funky reusable packaging to our clients. Ecco Bella has surpassed our expectations. The range natural & organic, it actually treats the skin with ingredients that nourish and protect. Foundations contain aloe vera and glycerine that hold hydration in the skin, sunflower oil and vitamin E that nourishes and chamomile and calendula extracts that also nourish calm & balance the skin helping to minimise redness or any skin irritation. Lipsticks also contain chamomile, calendula, shea butter, vitamin E & jojoba oil & the lip-glosses have added vanilla for a divine taste. All the pigments are from flowers or natural clays. Packaging is totally recyclable with compacts made from recyclable cardboard in which you can mix and match the eye shadows, eyeliners & blushes to create your own personal colour compact. How cool is that!! Book your free personal makeover with the Ecco Bella range now at Aroma Spa. They also contain a SPF 15 so you donâ€™t need to wear an extra sunblock.
For more information or to book your Free makeover call 09 631 5862 or visit www.aromaspa.co.nz
Miss Spa-A-Lot Sofitel Queenstown Takes to Spa Ayurda! Hotel and Spa, LeSpa Miss Spa-A-Lot was feeling like visiting a spa with a difference, was stressed and had not been sleeping well so chose Spa Ayurda in Ponsonby, Auckland.
Going from the demands of motherhood, walking into LeSpa at Sofitel was both luxury and heaven!
Take time to love yourself and give your body the gift of Ayurveda – centuries old and yet leaves your mind and body feeling rejuvenated and a good night’s sleep awaits!
A feeling of deep relaxation enveloped me in the peaceful surrounding. My spa therapist, Daniel a young Brazilian, made me feel special and introduced me to their New Zealand and French products. I experienced the Healing Manuka Honey Facial - imagine closing your eyes and living in the moment, no worries, no work, no pressures (NO kids), just total ‘it’s all about me’ time, via Daniel’s magic, super soft fingers. I was made to feel very special. I not only received a treatment but I was also treated like a princess. I felt beautiful and my husband said he could see the difference - I looked more alive. A couple of smoothies allowed my body/mind to wake up slowly and to energise and that just ended it on a high. I didn’t want to leave. Would I recommend this to you? Absolutely. Would I go again? I need a babysitter pronto, do you know one?
213 Ponsonby Road | ph: 09 360 0007 | www.spaayurda.co.nz
8 Duke Street, Queenstown | Ph: 03 4500045 | www.sofitel.com
Providing the mystic of ancient Indian massage, Spa Ayurda offers a complete menu of Ayurvedic body, mind and spirit treatments. The Vishuddi massage felt and smelt heavenly as the capable therapist’s hands smoothed away aches and pains. The oil feed my skin; parched due to the harsh spring winds we had been enduring. In fact, escaping to the Spa on a cold, wet and windy Auckland day is just what every woman needs.
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CHRISTMAS WITH ME
IDEAS FOR HER 1. GO GO BABIES The international award-winning Merino Kids have created a brand new Limited Edition Go Go Bag ™ From $175 www.merinokids.co.nz 2.TRILOGY EVERYTHING BALM Famous Trilogy Everything Balm is all dressed up for Christmas and looking gorgeous! The classic candy stripe design makes it work for guys, girls, friends, family, colleagues and classmates… From RRP $24.90 trilogyproducts.com.
3. FEED YOUR HAIR Vision Products use coconut oil from a model farm in Labasa Fiji. Editor’s note: This has to be the best value leavein treatment on the market, RRP $12.50 for 250ml www. visionproducts.co.nz 4.TRIBUTE TO THE MONT BLANC BALLPOINT PEN Ballpoint Pen with twist mechanism, cap and barrel made of precious white lacquer, Montblanc emblem finished off with snow quartz. Platinum-plated metal forepart enriched with laserengraved Mont Blanc massif and three platinum-plated rings embossed with the Montblanc brand name. Clip platinum-plated. White Solitaire gift box with silver-coloured imprint. RRP $1380, Montblanc Boutique, 45 Queen Street Auckland and Kirkcaldie & Stains, Wellington. 5. CAFÉ COMPOSITION By Merv Velenski, Jackson Bay. Slices of South Westland stone set-in steel, reinforced concrete, polished seven times, and mounted on an old cast iron base. $1400,Vintage Cromwell Ph 027 216 8989 www.vintagecraft.co.nz
6. BOYSENBERRY RIPPLE By Merv Velenski, Jackson Bay. A gorgeous stone touch bowl swirled with rhodanite. This specimen was most likely found in the Cromwell basin, the stone has been cut, drilled and polished many times to create a one-of-a-kind centre piece. $645,Vintage Cromwell Ph 027 216 8989 www.vintagecraft.co.nz 7. PLAY ME BeoPlay A3PLAY adds an amazingly rich soundscape to the iPad experience. 3 speakers rotate as you turn the iPad to always give stereo sound. Bang & Olufsen, 35 Teed Street, Newmarket. www.bang-olufsen.com 8. BE A BOND GIRL Named after James Bond movies, shown here are Golden Eye, The Spy Who Loved Me and You Only Live Twice. OPI available from leading pharmacies and department stores nationwide.
9. I LOVE… Deliciously fruity fragrances …bubbles and baths …pampering …smiling. ‘I love’ makes delectable bath and body products. Available in selected pharmacies. Priced from $9.95.
premium award-winning wine
NOW AGENTS FOR
CHRISTMAS WITH ME IDEAS FOR HIM 1. ENGINERED FOR NAVIGATORS IWC Portuguese chronograph automatic men’s watch in stainless steel with a black alligator leather strap RRP $11,995 available at Partridge Jewellers www.partridgejewellers.com
2. BLUE POOL By Merv Velenski, Jackson Bay. Another stunning display of colour, this kyanite (blue) speckled piece would compliment any refined setting. The stone touch bowl has been sliced, drilled, and polished on the inside to enhance its beauty. $445 Vintage Cromwell Ph 027 216 8989 www.vintagecraft.co.nz 3. CAFÉ COMPOSITION By Merv Velenski, Jackson Bay. Slices of south westland stone set-in steel, reinforced concrete, polished seven times, and mounted on an old cast iron base. $1400 Vintage Cromwell Ph 027 216 8989 www.vintagecraft.co.nz
4. SHAPE YOUR HAIR Use Vision Products Enriching Hair Shaper to create shape while nourishing your hair with jojoba, coconut and grape seed oil. Delightful fresh orange and lime citrus scent will make you look forward to your daily hair styling. From $21.99 www.visionproducts.co.nz 5. SCOOTER FUN Summer is the perfect time to zip around on these fun scooters. Economical, environmentally friendly and easy to park! Available from VMoto, 190 Great North Road RRP $2390 + ORC Ph:09 9122 555 www.vmoto.co.nz 6. RIXON GROOVE Is a unique men’s fashion retailer & manufacturer of superior ties in Wellington. They source their fine fabrics globally, providing customers with an immense selection of fabrics from which to choose. RRP $39 to $149 Rixon Groove Shirt and Tie Makers - Old Bank Arcade, 233-237 Lambton Quay, Wellington Phone 04 499 4035 www.rixongroove.co.nz
7. STARWALKER RED GOLD METAL FOUNTAIN PEN StarWalker Red Gold Metal blends the beauty of red gold with the vivid symmetry of diamond-cut lines. The white Montblanc emblem floats in the transparent dome emphasizing the silhouette of the gold-plated fountain pen. RRP$1780 Montblanc Boutique, 45 Queen Street Auckland and Kirkcaldie & Stains, Wellington.
8. BEOPLAY A9 JUST ADD MUSIC - The A9 is a complete stereo system in one very neat package. This means that you won’t have to buy extra amplifiers, speakers, cables or other expensive and ugly accessories to make music flow through your home. Bang & Olufsen New Zealand – POA www.bang-olufsen.com
148 VICTORIA AVENUE YOUR VERY BEST CHRISTMAS PRESENT IN VICTORIA AVENUE This home would have to be among Victoria Avenue’s finest. If you want privacy and space then this home has both in abundance. Situated on approximately 1,400m² of beautiful north-facing manicured gardens, this property is a rare find. Enjoy the character of yesteryear with all the creature comforts of today in this exclusive six-bedroom, six-bathroom home. Entertaining will be a delight whether inside your cosy spacious living areas or around your large private pool and gardens.
PRICE: CV $5,800,000 Agent: Marnie Adams Office Phone: +64 9 352 2506 Cell Phone: +64 27 486 7750 email@example.com
25 DRIFT BAY ROAD MODERN ARCHITECTURAL WATERFRONT HOME Situated on 3,017m², this home is beautifully designed and finished to a high specification, the epitome of luxury modern living. In a seamless indoor/outdoor flow, the house offers various sophisticated spaces for living and entertaining. Floor-to-ceiling glass doors slide open onto a large balcony at the front of the house, which has electric louvres to shield the summer sun and maximize the winter warmth. With three bedrooms and three bathrooms this luxury residence combines privacy with magnificent lake and mountain views, everything you could wish for.
PRICE $3,950,000 NZD Agent: Julian Brown Office Phone: +64 3 450 0485 Cell Phone: +64 21 790 153 firstname.lastname@example.org
• Sites ranging from 1-3 hectares
Even Mother Nature has her favourites...
• 360˚ panoramic views of the Wakatipu Basin • Private, elevated and sunny • Close to Queenstown, Arrowtown, 5 ski fields and 5 golf courses
Bendemeer is an exclusive development offering large secluded home sites near Queenstown within a beautiful country environment. Bendemeer’s stunning panoramic views coupled with your choice of inspired architecture will create an outstanding living experience. For more information on this unique opportunity please contact us today.
GLOBAL NETWORK LAUNCH
Rumours of Prada, Cartier, Chanel and the like launching boutiques in Auckland are a good indicator that the ‘top end’ of the market is continuing to flourish. In November the world’s leading luxury affinity marketing and partnerships group ‘The Luxury Network’ launched a New Zealand chapter. ‘The Luxury Network’ is a private consortium of premium brands in each luxury capital of the world working together at senior director level for mutual business. The “one per cent of society said to control 40 per cent of the world’s wealth are, not surprisingly, hard to find,” says Stephen White, whose mission is to help luxury brands reach their target market. “I know two dairy farmers who have a Ferrari at their beach houses, but their workers probably don’t know.”
BUSINESS WITH Me
International advertising consultancy ‘InterBrand’ recently issued its annual Best Global Brands report which ranks international brands by their financial performance as well as premium brand strength and consumer influence. Included among the Top 100 best brands were seven categorised as ‘luxury’: Louis Vuitton, Gucci, Hermes, Cartier, Tiffany & Co, Burberry and Prada, all with an average increase in brand value of 12 per cent. Revenue for Louis Vuitton’s parent company Moet Hennessy Louis Vuitton in the 3 months to September was up 15 per cent to NZ$11b, with strong sales in Russia and China. Luxury brand marketers have always had to find creative ways of getting their exclusive products in front of exclusive people. The rise of ‘affinity marketing’ - or aligning two or more
From left to right: Greg Brink - Independent Prestige, Denise Tuson - ME Magazine, Sue Sinclair - Innovest, Ian Witters - Macquarie Private Wealth, Trish Gregory - Tolaga Bay, Amanda Chrisp - The Luxury Network, Stephen White - The Luxury Network, Mal Corboy - Design Services Deirdre Bonis - Trade Development Officer -British Consulate, Ronald Biddick - RJB Design, Ed Cruickshank - Cruickshank, Rob Young - The Exclusive Travel Group, Neil Baudinet - Montblanc, Barbara Harris - Vice Consul The British Consulate, Julian Brown - Sotheby’s Realty, Wendy Baudinet - Montblanc, Dan Joines - Polished Diamonds, Camron Meade - Sotheby’s Realty, Wouter de Graaf - Sofitel Auckland Viaduct Harbour, Megan Zacharkiw - Sofitel, Mark Harris Sotheby’s Realty, Colin Samson - NZ Limousines, Neil D’Arcy Brain Rolls-Royce Motor Cars, Duncan Chrisp - Director The Luxury Network, Charlotte Wilson - ME Magazine, Glenn Peachy - Partridge Jewellers, Mark Wilson - Lamborghini
complementary brands for mutual benefit - is becoming more popular. “The entry of The Luxury Network into New Zealand is a symptom of the effectiveness of this type of brand collaboration,” says Stephen White, who is the network’s local franchisee and director. “You could be a small cashmere company in Gisborne but you’re still a luxury brand, and you could end up making all the picnic rugs for every new Aston Martin sold in Auckland,” says White. Aston Martin was one of the network’s foundation clients in Britain and the marque’s New Zealand General Manager, Greg Brinck, backs the affinity approach. Sofitel New Zealand’s General Manager, Wouter de Graaf, is an expert in
providing luxurious experiences, and the downturn in the economy has only reinforced his devotion to superior service.Sofitel’s Auckland Hotel inhabits the premises vacated by The Westin hotel group last year, and in its new incarnation as Sofitel Auckland, the premises now include the Sabrage Bar where you can delicately open your bottle of fine champagne with an ancient French sword. “It doesn’t matter how tough an economy is, there’s always that need for pampering and recognition,” de Graaf says. ME Magazine is delighted to announce their involvement with The Luxury Network, as the official NZ Magazine of The Luxury Network, Saluti! www.theluxurynetworkinternational.com
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Celebrating 25 years of the Entrepreneurs’ Organization The Entrepreneurs’ Organization is a dynamic global network of more than 8,000 business owners in 40 countries. Founded in 1987 by a group of young entrepreneurs, 2012 marks EO’s 25th anniversary. With its inspirational experiences and unparalleled peer network, EO transforms the lives of the entrepreneurs who transform the world. EO is the catalyst that enables entrepreneurs to learn and grow from each other, leading to greater business success and an enriched personal life. The average member is 41 years old with annual revenues of US$17.3 million. In this edition of ME, we present some of their members. Pictured here is the successful Jacqui Spice, Owner of Touch of Spice, with a concierge which represents just one of her many services within Jacqui’s Touch of Spice 5 Star services . . . www.eonetwork.org
Stephan Goodhue is the co-founder of the Auckland based company, Liquid Automation Limited, which has developed automated systems incorporating entertainment, lighting and security for high-end residential, commercial and marine projects around the world. At 38 years of age, Stephan has been member of the Entrepreneurs’ Organization for five years. As an Entrepreneur, what do you do and what are your business interests? I have started two successful businesses over the last eight years: “Liquid Automation Ltd” and “Liquid Electrical Ltd”. We have recently acquired another company “Living Systems Solar” which imports, distributes and installs solar energy systems. How many people are in your business? Presently we have 14 people employed, with an extremely low turnover. We keep a positive environment by having loads of company events where we do things like 4 wheel motor biking, trips to Snow Planet or we take everyone away for weekend trips to Mt Ruapehu or away sailing. During these events we do a lot of team building and let everyone talk freely about how we can improve the company as a collective. What was the first money you made from? At eight years old, I was selling pinecones as firewood and bags of lemons. I would first go around with one of each bag size on my trolley taking orders and then return the next day with the product. Can anyone be an Entrepreneur or are they born that way? I think you have to be born a certain way as it takes a lot of faith in yourself to be able to step away from a steady income and go after a dream, which may or may not work. What is the biggest mistake you see businesses make? Living beyond their means and taking too much money out of the company before it is making a steady profit. Also not appreciating and rewarding the staff who actually make it all happen for you. What’s the best advice you’ve been given? A good friend once said, ‘always have money in the bank and never live beyond your means’. What’s the biggest challenge you had in setting up in business? Learning about government tax structures. How are you spending your Christmas? I have been traveling way too much this year so I am looking forward to spending time with my family at our home by the beach and hopefully, if the wind is good, doing some windsurfing. Were you a high-achiever at school. Where did you go to school? No I wasn’t and I didn’t like school other than art and the sciences but that’s about all. When I was 14, my family moved to Raratonga so I left the structured existence of a Saint Kentigern College and went to a completely different environment and I loved it. I went to Tereora College in Rarotonga and then we moved back here so I had my last school year at Howick College. I then went to Perth, Australia and enrolled at Freemantle Tafe and studied electronics engineering. From there I did a yacht delivery to the Caribbean and started a career on super yachts. After a few years I ended up skippering a yacht out of New York for four years in the summer then I went to Aspen in the winters and taught skiing. It was a great time in my life.
Which Super Yachts did you work on? I worked on a range of yachts ending up on Paul Allen’s flagship at the time M/Y Meduse were I worked as the AV/IT Engineer for a few years looking after the ships systems including 12 servers and 86 PC’s which were all for the entertainment system. Working on yachts is where I learnt about a whole other world of wealth outside NZ, working with uber-wealthy people and what they expect. Where have you worked on residential homes overseas? France. What’s the best advice your mother ever gave you? You can never be overdressed. What’s your focus in business now? We are focusing on residential and commercial in the domestic and South Pacific market. What’s your advice to parents of young people who are unsure of what to do when they leave school? Teach them the basics of boating and then give them a one-way ticket to Antigua and let them make their way home. Working on private mega yachts will open up a whole different way of life to them as well as open a lot of doors and get very good leads from the people they will be working for.
BUSINESS WITH Me | 53
Forget the Stuffy Bank Manager New Zealandâ€™s number one small business financier Invoices to cash in 24hrs
0800 FUND U 2 (0800 386 382) PO Box 90339, Victoria Street West, Auckland, 1142 Phone: 09 307 6609 Fax: 09 307 6608 E-mail: email@example.com www.working-capital.co.nz
Edward McKee Wright
Edward McKee Wright is the founder of Working Capital Solutions, based in the heart of Aucklandâ€™s CBD. WCS offers a full suite of invoice finance products and is passionate about helping small businesses to be successful. At 39 years of age, Edward is a member of the Entrepreneursâ€™ Organization. As an Entrepreneur, what do you do and what are your business interests? I am a financer; I borrow money both locally and internationally through institutional funding, and mutual funds. My flagship company is Working Capital Solutions which provides factoring facilities and small business cash flow loans. I have been involved in a number of businesses over the years ranging from bars to electronics importing. This year, we also acquired two satellite companies, Dash Acceptances, which provides funding for the collision repair industry and The Lending Room which is a consumer finance brokerage. What drives you? Why do you do it? I am a history buff and am fascinated by people who have changed the course of history. Though I know I am unlikely to do this, I feel if I do not affect the people and world around me, it would be as though I do not exist. How many people are in your business and how do you create a positive team environment? There are ten people in my team. We are involved in a plethora of interesting activities that most people do not get to experience in larger companies. Essentially, the finance industry is behind all industries and the exposure my team gets is very unique. We have shared some incredible experiences such as setting up a credit company in the middle of a credit crunch, when all other companies were failing. They are truly an amazing group of people and I feel privileged to work alongside them. What was the first business you owned or the first business or job you ever had? I ended up in business by myself, not by choice but out of necessity. If you had asked me at the beginning of 2007 if I would be able to go to world markets, obtain funding and set up a number of businesses over the next five years, I would have said it would have been impossible. In late 2007 however, the credit crunch struck and funding dried up for all of the corporate financers. In a truly cathartic experience, I somehow managed to keep my clients funded throughout the entire ordeal and ended up with the business and a lot more confidence at the end of it. It all grew from there and I could never go back to an employee job again. Can anyone be an Entrepreneur or are they born that way? I never thought of myself as an entrepreneur and, it has only been recently when everyone around me has been telling me I am, that I have given it some thought. Most people look for a sense of certainty and stability in their lives, an entrepreneur recognises that certainty and stability are illusions. They recognise, for each situation that you are in, there is a set of decisions and transactions that can take you somewhere else. I was not born with this understanding but was forced to learn it when my industry collapsed. Now, that this has happened, I will never be the same. What is the biggest mistake you see businesses make? As kiwis, we are taught to believe that anyone can do anything but this is not exactly true. A good entrepreneur is not necessarily a good accountant
or a good manager of people. Many business owners fail to plan, they believe if they work hard, they will get through. They tend to run out of money before they realise this simply is not true. Good strategy is more part of business than good intention. I have recently taken on a business partner and mentor in my business life; he makes up for my shortcomings and helps me view my situation more objectively. I would recommend all small business owners do this. What are you reading and or listening to at the moment? I am reading a story about Genghis Kahn and I always tend to read historical biographies. I am a classical musician and have very diverse and eclectic musical taste. I am enjoying a lot of impressionistâ€™s music and currently my favourite song would be La Mer by Debussy. How are you spending your Christmas? My wife and I tend to do crazy things for Christmas. On the past few Christmases I have wandered around statues on Easter Island or explored the temples of Angkor Wat in Cambodia. We have recently been fortunate enough to have a child, so travel this year will be restricted. We are going to Norfolk Island this year because it is close. That said, I am interested in this Island and the story of how the survivors of The Bounty settled here. Thanks to Gordon and Sharon for the use of The Great Southern Super Yacht. Available for charter firstname.lastname@example.org
BUSINESS WITH Me | 55
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SUDOKU | Fill the grid so that every column, every row and every 3x3 box contains the digits 1 to 9.
SUBSCRIBE TO ME AND WIN! ME has an amazing subscription offer & prize draw just for you! Special offer for our ME Subscribers: Purchase a one-year, 6 Edition, subscription for only $50.00 and you will receive a free Aunt Tilli www.aumttilli.co.nz Plus You go in the Draw to Win One of these Prizes*: Two nights luxury accommodation at Riverside Matakana, the perfect romantic retreat or girlsâ€™ getaway right in the heart of Matakana wine country.Value $520 *not available public holidays or peak Christmas season www.riversidematakana.co.nz
Or: This fantastic painting by renowned Central Otago Artist, Graham Brinsley, painted on location during the Christmas in Paradise photo shoot, value $1200 www.artqueenstown.co.nz
Subscribe to ME online at www.memagazine.co.nz/subscribeto-me.html Terms and conditions: Prizes will be drawn on 07 January 2012 & winners will be notified by 09 January 2012. Each valid entry will be entered into each of prize draw. Limit 1 prize per subscription. Prizes may not be exchanged for cash.
SUBSCRIBE TO Me | 61
READ ME GET FRESH - AL BROWN Having enjoyed the TV series Get Fresh and as a self-confessed cook-book junkie I was excited to sit down and browse Get Fresh with Al Brown and keen to try and replicate some of the recipes. What I discovered was a lot more than I had bargained for. Get Fresh with Al Brown is much more than just recipes, it’s a wonderful collection of insights into the provinces of New Zealand, their farmers’ markets and the people and food that make each so rich and diverse. I was unprepared for the nostalgia I would feel reading about the Wairarapa (my and Al’s home province) or the burst of pleasure/pride I got from reading about the people and places that make Central Otago (where I live now) so special. With the complimentary CD of great original New Zealand music and mouth-watering recipes this cook-book engages all the senses - I am in cook-book heaven! RRP $60 I Hardback Release Date 2 November 2012 Review By Kim Herrick
BIG HOUSE, SMALL HOUSE: NEW HOMES BY NEW ZEALAND ARCHITECTS JOHN WALSH AND PATRICK REYNOLDS John Walsh and Patrick Reynolds are back with their third handsome New Zealand residential architecture book, which this time covers 60 projects built since 2007 and ranging from the small — baches, studios and apartments —through to the big — substantial new residences and conversions, homes with budgets to match their scale. Walsh and Reynolds have track records as New Zealand’s preeminent architectural writer and photographer respectively. Complete with plans and enormously comprehensive, it is both a celebration and a sourcebook of this country’s best architectural work. RRP$80 Release Date 2 November 2012
THE STIG: THE OFFICIAL BIOGRAPHY - SIMON DU MARCHE The Stig is known to millions as Top Gear’s untame racing driver, famed for his skillful driving and his legendary reluctance to speak.Yet almost nothing is known about the man behind the visor. Where did he come from? What is his motivation? Did he really once punch a horse to the ground? Simon du Marche (Princess Margaret — Gin & Gentility; Keith Chegwin — Tears Of An Idiot) has devoted over two years to getting inside that trademark white helmet. He has pursued The Stig — sometimes literally — in a relentless quest to unearth the truth and now, at last, his findings can be revealed. Through extensive research and in-depth interviews with celebrities, motorsport experts and Top Gear presenters Jeremy Clarkson, Richard Hammond and James May, du Marche has built up an unprecedented picture of what lies beneath the white suit. Simon du Marche describes The Stig as his most challenging project to date. RRP $38 Release Date 2 November 2012
THE CLUB Enjoy the best of Wellington in ultimate indulgence - stay in Club InterContinental.
valet car parking and if you’re in a rush the team will even press one of your garments, so you can get ready for the perfect night out stress free. With all the fabulous events coming up in Wellington, what better time to visit the ‘Coolest Little Capital’, stay in Club InterContinental and make your visit one to remember.
Located on InterContinental Wellington’s top two floors, Club InterContinental provides guests with comfortable and luxurious rooms ideal for the more discerning traveller; express check-in and check-out services and access to the exclusive Club InterContinental Lounge, offering complimentary continental breakfast, pre-dinner drinks and canapés.
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17 Nov 2012 22 Nov - 1 Dec 2012 29 Nov 2012 2 Dec 2012 8 Dec 2012 14 Dec 2012 17 Dec 2012 17-22 Dec 2012
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Book your INTERCONTINENTAL WELLINGTON Club InterContinental experience by phoning 04 472 2722 Or go to www.intercontinental.com/wellington
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MAKING TRAIN FRIENDS Twelve hours from my departure on KiwiRail’s scenic service to National Park, I was feeling a little anxious. Thoughts of five hours on a train were giving me a few jitters and just as with early flight departures, I spent the night worrying I would sleep-in. Notoriously not a morning person it was only with the assistance of Geoff Muir, our ‘game’ photographer, who arrived at my house super early to keep me on track, that we arrived at Britomart in plenty of time for the 7.50am departure. And, no one was more surprised than I was that the next 36 hours turned into one of the best ‘short break’s I’ve ever experienced. Several years ago, I endured this same train journey in uncomfortable seats, ‘brown bag’ lunch and it stopped at every station between Auckland and Hamilton. Today’s train is new, comfortable, quiet, has a panorama viewing carriage and a cafe cart complete with espresso machine! The service from the team in the café was particularly fun and friendly and I was served the best coffee I’ve had in a long time, another surprise! I felt instantly happier. Plenty of food options are available from muesli, fruit, yoghurt, sandwiches and hot meals supplied by Wishbone and Kapiti ice-creams; popular with the kids on board.
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Interesting and informative commentary updated our whereabouts and gave titbits of history, which were appreciated by the many overseas travellers. I soon started up a conversation with Kara Hamilton from Portland, Oregon who was travelling with her 77-year old parents. Having travelled the line before, it was interesting to get their prospective on the trip and why they chose rail over road. ‘We looked at hiring an RV (translate to campervan) but driving on the wrong side of the road over here (translate to left hand side) seemed too dangerous. We just wanted to be able to sit and see the beautiful countryside, not worry about driving and, of course, just coming off a cruise ship, have lots of food!’ These seemed great reasons, especially when Kara explained they had twelve pieces of luggage! The countryside rolled by with plenty of rivers and waterfalls interspersing the green, lamb and calf-filled fields. Fleeing lambs yet to become indifferent to the train’s noise leapt away from the big yellow monster and we joked about having lamb on our plates that night. We passed many a Maori Marae and one image imbedded in my mind is two of the cutest little Maori children standing in the entrance to the Marae watching the train go by – it was a really magical moment and one I won’t forget. Train spotters are to be seen all along the 680km of track that takes passengers on a picturesque adventure including rainforest and wetlands, and according to our commentator, over 200 species of ferns, make up the luscious, iconic green countryside.
A few hours into the trip I realised I was enjoying myself. The company was fun, it was like the League of Nations with Americans, English, Chinese, and Germans and everyone was happy to chat and soon little bottles of wine were being purchased and an impromptu lunch party was under way. This is just what you least expect and yet it is what train travel encourages. Another great feature of train travel is not having to admit to needing a ‘comfort break’ - you can have as many cups of tea as you like! You can also plug in your laptop, cell phone or i-pod as there are jack points with each seat. By the time we arrived at National Park, I had made a lifelong connection with Kara and I was sad to say farewell as she continued her journey onto Wellington. Friendships like these can’t be made on the road. After standing on the platform waving goodbye to the train and our new friends as it pulled out, we were greeted by Justin from The Chateau Tongariro where the second half of our adventure began. Overcast and moody skies above us, Justin told us it was the last day of the season’s skiing. Soon the main reason for visiting the area will be to walk many of the stunning tracks. A variety of walks are available varying in length and degree of difficulty. As it was raining, we chose to enjoy the warmth of the open fire and indulge in a High Tea in the gorgeous Chateau lounge. Sipping on champagne under the chandelier, watching several bunny rabbits on the golf course, I was more than happy to be here. When I go away I always enjoy staying in hotels that are different to my own home. Ticking every box, the Chateau is always a memorable stay with its sumptuous and elegant interior that has not diminished under the Bayview ownership. My room faced the mountain and had the biggest and most comfortable bed I have ever slept in. Adding to my delight, in the morning when I peeked a look out from behind the gorgeous silk curtains,
it was snowing heavily. I was surprised at how hungry I was for our meal the previous night was like a Christmas feast. After an entrées of scallops and salmon tartare, which we agreed were both deliciously fresh, we decided to go all out and have the Classic Chateaubriand. The NZ Angus beef was cooked to perfection, under the guidance of Sous Chef Jacques Mouton. Accompanying fresh spring vegetables, vine ripened tomatoes, sauce béarnaise and pan jus were plentiful and the chef also fulfilled my request for a side of asparagus. It was simple and delicious and really enough to fill more than two people. After an impromptu photography lesson between Geoff and our very affable waiter, Harleen, we decided we would somehow manage a couple of desserts. My favourite, Mille Feuille was declared one of the best desserts I have ever eaten and Geoff’s plate of Valrhona Chocolate Marquise with berry sorbet and almond tuille was also completely demolished. After waking to snow, the journey back on the train was sunny and although I had to take time out to write this ‘travel journal’ I enjoyed every minute of it. From feelings of trepidation to feelings of having had one of the best short breaks I’ve ever had, I look forward to going on more of KiwiRails’ scenic routes. I hope they send me again! Auckland or Wellington to National Park $88 one-way, $176 return. Scenic Escape Chateau Overnighter package incl return train trip from Wellington or Auckland to National Park, one night’s accommodation at the Chateau and breakfast can be booked www.kiwirailscenic.co.nz from $469 for 2 people. Prices may change without notice.
STORY | Denise Tuson PHOTOGRAPHY | Geoff Muir
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TRAVEL HIGHLIGHTS AFFORDABLE STYLE AT VR HOTELS
REFURBISHMENT AT PULLMAN AUCKLAND VR Hotels and Apartments bridge the gap between providing affordable accommodation without having to sacrifice on style. The Quadrant Hotel is a prime example of this fusion where style meets affordability. Compliment the exceptional central CBD location with FREE WIFI then add in the trendy Quad Kitchen & Bar for a charming stay in beautiful Auckland. Mention you read Me Magazine and receive 10% off the best available rate (not applicable in conjunction with any other offer). Follow VR Hotels and Apartments on Facebook and Twitter for the latest. VR Group Hotels & Apartments, Ph 09 915 1900 or 0800 874 683 I www.vrhotels.co.nz
Pullman Auckland has reaffirmed its position as the hotel for the discerning cosmopolitan traveller with a thorough and stunning refurbishment of their lobby, restaurant and bar, as well as a refresh of the exterior façade. Guests can now keep up to date with work or loved ones in Pullman’s new connectivity centre, or simply relax whilst accessing the complimentary Wi-Fi in their vibrant lobby and bar area. Pullman Auckland’s commitment to creativity, focus on quality and the pleasure of conviviality are all showcased within this stunning new refurbishment. Encouraging guests to make the most of their five star experience, Pullman’s new refurbishment successfully positions the hotel as a leader in the market. Pullman Auckland, Cnr Princes Street and Waterloo Quadrant, Auckland Ph: 09 3531000
FESTIVE SEASON PAMPERING AT THE REES What better way during the festive season to unwind is there than in a luxury spa bath overlooking lake and mountain views? The Rees Hotel Queenstown, located in the sun soaked climate of Central Otago presents the True South Spa Bath Infusion. Experience the ultimate in relaxation and luxury with their heavenly bath bag. Rock salts and rose petals are blended with Central Otago’s own aromatic lavender oil to help relax stiff muscles, draw out impurities and condition the skin, whilst promoting a well-deserved sense of blissful relaxation. Their guests who stay in executive rooms and apartments are automatically gifted with this seasonal extra, compliments of The Rees Hotel Queenstown. The Rees Hotel Queenstown, 377 Frankton Road, Queenstown, New Zealand. Phone 03 450 1100 www.therees.co.nz
THE FESTIVE SEASON AT HILTON QUEENSTOWN CHRISTMAS DAY LUNCH OR DINNER AT WAKATIPU GRILL Executive Chef Peter Thornley has designed a three course New Zealand style Christmas feast with seasonal delicacies including Akaroa salmon, King Cole duck ham and Alpine Merino lamb rack. From $150 per person. Christmas Lunch: First sitting 12.00pm - 2.00pm, Second sitting: 2.30pm - 4.30pm, Christmas Dinner: 7.00pm - 9.00pm NEW YEARS EVE AT WAKATIPU GRILL Enjoy a beautiful three course dinner with glass of Veuve Clicqout and canapés served on arrival. Guests have the option of taking the Million Dollar Cruise into the centre of Queenstown to watch the fireworks at midnight. Executive Chef Peter Thornley has designed a three course dinner including one eye bouillabaisse, venison carpaccio, grilled Yellowfin tuna and roast King Cole duck breast. First sitting: 6.30pm - 8.30pm From $100 per person | Second sitting: 9.00pm - 11.00pm From $150 per person The Kawarau Village Christmas Market - Sunday 9 December from 9am For Bookings contact Hilton Queenstown’s Christmas Co-ordinator on 03 450 9400 or Email firstname.lastname@example.org to view menus visit www.queenstownhilton.com/christmas
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CELEBRATE CHRISTMAS IN STYLE ON THE SHORES OF LAKE WANAKA A favourite place to relax in New Zealand has always been Edgewater Resort in Wanaka. Their perfectly manicured lawns, rolling down of the edge of Lake Wanaka, set the perfect foreground to some of the best and constantly changing views in the region and New Zealand. Offered by Edgewater Resort this Christmas Day is a fabulous Christmas Dinner buffet offering traditional New Zealand Christmas fare, served on the water’s edge. According to General Manager, Leigh Stock, “the atmosphere is fantastic and everyone is relaxed, reservations are a must though!” For further information visit www.edgewater.co.nz or to make a booking email: email@example.com or phone 03 443 0011.
RYDGES WELLINGTON SUPREME CHAMPION Wellington’s Rydges Hotel has clinched the Supreme Champion title at this year’s Hospitality Association of New Zealand (HANZ) Award for Excellence. The strategically located, purposebuilt hotel won accolades for ‘Best Accommodation Hotel’ and ‘Excellence in Customer Service’ en route to taking out the Supreme National Award. Hospitality New Zealand chief executive Bruce Robertson said the Rydges Wellington delivered customers a totally unexpected yet far superior experience to what they were anticipating, providing an ambience or atmosphere far removed from the local competition, and embracing new technology.” Rydges Hotel Wellington, 7 5 Featherston Street, Wellington Ph: 04 499 8686 www.rydges.com/wellington
SPRING INTO SUMMER AT THE BOLTON WELLINGTON
Celebrate New Year’s Eve in style, sipping seasonally inspired cocktails in the Bellini Bar. With breath-taking harbour views, Bellini is the perfect spot to watch the spectacular New Year’s Eve fireworks. Indulge in FISH restaurant’s delectable full breakfast buffet Christmas morning or the sumptuous set dinner menu Christmas evening, accompanied by a festive glass of champagne on arrival. If you’re planning something grander, their function rooms with breath-taking harbour views and floor to ceiling windows is a perfect option, catering for up to 750 guests.
Celebrate the stunning sunny season in style and Spring into Summer! The Bolton Hotel is located in the heart of the city within easy walking distance to some of Wellington’s best summer attractions. Enjoy the Botanical Gardens in bloom, the Waterfront in action and the vibrant boutique shopping. The Bolton Hotel provides a variety of studios, one and two bedroom suites, to accommodate adventurous travellers, cosy couples, ladies’ weekends away and family escapes. Their Spring into Summer package includes one night’s accommodation, breakfast for two in their ARTISAN restaurant, antipasti platter in ARTISAN bar, 12pm late checkout, free Internet and complimentary access to the lap pool, sauna, spa pool and gym. From $189
Hilton Auckland, Princes Wharf, 147 Quay Street, Auckland Ph 09 978 2052 I www.hilton.co.nz, www.hilton.com
Bolton Hotel, Corner of Bolton & Mowbray St, Wellington Ph 0800 996622 www.boltonhotel.co.nz
BREATHTAKING CELEBRATIONS AT THE HILTON
JOYEUX NOËL ET BONNE ANNÉE AT SOFITEL AUCKLAND Christmas is coming to Sofitel Auckland Viaduct Harbour and there getting into the spirit, hosting a number of festive celebrations from a Christmas-themed afternoon tea in the Lobby Lounge to takeaway Christmas goodies at 21 Viaduct Café over the first three weeks of December. Lava Dining has handcrafted a delicious three-course menu for an unforgettable Christmas event. Enjoy Lava’s seaside setting al fresco on their sun-filled patio or sip Champagne and Christmas cocktails while enjoying a sumptuous Christmas-themed platter to share. Welcome in the New Year in style at Lava Dining with a five-course special set menu. Upgrade your experience with an artfully designed wine match for an unparalleled gastronomic experience. Sofitel Auckland Viaduct Harbour wishes you a magnifique holiday season. Sofitel Auckland Viaduct Harbour, 21 Viaduct Harbour Avenue, Auckland I Ph: 09 909 9000 www.sofitel.com
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After 24 hours in this Lodge in Wanaka, I thought it unusual that the owners had called it Tiritiri Lodge, for this experience was more ‘Hollywood Glam’ than earthy Lodge. The furnishings at Tiritri Lodge have been gathered over the owner’s lives, with Hollywood style flourishes such as the Le Corbusier chair in reception, the shiny black grand piano, the zen style waterfall next to the hot tub, the environs made me want to step out to dinner in a gold dress made out of their plush duvets. On entry we were told that the fridge filled with my favourite juices and Central Otago wine was at our disposal, the style of Owner Hosted Lodge (which I am not normally a big fan of) was non-intrusive and you could relax in your own spaces unbothered.
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The owners clever Chef/Daughter Tiffany drove us into town for a night out at 11pm, that just goes to show the level of service at Tiritiri. The view of the snow falling (even though it was spring) from our luxurious glamorous lodge room of Treble Cone, Lake Wanaka and the Buchanan mountains was sensational. I insisted that I would not depart my super comfortable linen in the morning until a flat white had been delivered by my twin share girlfriend, and three minutes after the request it arrived with mini-white chocolate, raspberry and rhubarb muffins. If you are a Lodge fan this one is not to be missed off the list, oh and ‘Breakfast at Tiffany’s’ comes to mind, the breakfast was all fabulous and ‘5 Star Darling’, I can’t wait to go back! www.tiritirilodge.com
FREE SHIPPING 104 Quay St, Britomart, Auckland
Tribeca Collection TRAVEL WITH ME | 69
F.L. BONE Est. 1885
LUXURY - QUALITY - EUROPEAN STYLE
INNOVATION - TRADITION
QUEENSTOWN The Junction, 54 Gorge Rd
AUCKLAND 03 442 8423
Two of the best chocolate brands in the world, Dolfin and Maxim’s! Dolfin Chocolates: Made in Belgium and famous in New Zealand. Maxim’s: Enjoyment in the French way, highquality gifts in quality gift packaging. Available at: Chocolate Heaven Westfield Albany | Old Lolly Shop Takapuna Farro Fresh Grey Lynn, Mairangi Bay & Mt Wellington Smith & Caughey Auckland | Chocolate Boutique Parnell Kirkcaldie & Stains Wellington For more stockists, visit us at www.chocolateonline.co.nz
Phone 473 8396
The Tasting Room offers complimentary wine tasting Man Oâ€™ War Tasting Room open 7 days a week from 11 am to 6pm in Summer Phone 09 372 9678 or Email firstname.lastname@example.org
CLASSAFIEDS | 71
IWC Portuguese. Engineered for navigators.
Portuguese Automatic. Ref. 5001: Where you go is entirely up to you. After all, itâ€™s your boat. So if youâ€™re in the mood for sailing around the world, away you go. The pocket watch movement of your Portuguese Automatic with its seven-day power reserve and Pellaton winding will be only too happy to oblige. Because its precision will always navigate you reliably to your destination. Assuming you always take it with you. Mechanical IWC-manufactured movement | Pellaton automatic winding system | 7-day power reserve with display | Date display | Anti reflective sapphire glass | Sapphire-glass back cover | Water-resistant 3 bar | 18 ct red gold | IWC. Engineered for men.