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Michael Meredith Cooks Catch Sir Ian Botham
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Cool Cromwell | Tasty Recipes | The New Zen Destination
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CONTENTS ME MAN
COVER: Craig Baird and Hayley Holt
Issue 8 NZ$9.95
In this exciting issue, we flew Television presenter and radio personality, Hayley Holt, into the heart of Central Otago. Arriving at the new Highlands Motorsport Park in Cromwell via helicopter, we met Craig Baird who drove Hayley around the track in the FASTlaps Porsche GT3 Cup Car. Also down south, Sir Ian Botham enjoyed a great fishing expedition in superb scenery! We talk to Restauranter, Michael Meredith while he cooked up a storm of recipes just for our readers.
directors/publishers Charlotte Carlyle Wilson Denise Michelle Tuson design RedSpark Creative Art Director: Ross Murray Graphic Designer: Stephanie Goodwin make up artists Rachel Aylward www.blingitonbeauty.co.nz talent agencies Special thanks to Sara Tetro www.62models.com photographers Miles Holden www.milesholden.com Jim Pollard www.jimpollardgoesclick.com Victor Carter www.victorcarter.co.nz printed by Wickliffe Solutions part of Kalamazoo Group 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 5,200 online readers Next Edition: 15 July 2013 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: denise@memagazine.co.nz south island: Phone: 03 445 1131 | Mobile: 0275 396 326 Email: charlotte@memagazine.co.nz Terms and Conditions: © Copyright ME Magazine Ltd 2013. 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 may be embellished and some may be speculation.
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DEGUSTATION WITH MEREDITH
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IMPRESSIVE EICHARDT’S WITH HAYLEY HOLT
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REJUVENATE ME
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RACE ME
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DISCOVER ME
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TASTE ME
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WINTER WITH ME
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ENTREPRENEUR ME
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MAN TIME
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ME WOMAN
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ENTERTAIN ME
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MICHAEL HENDRY NZPGA DOUBLE WINNER
While in Queenstown, ME caught up with Michael Hendry and his wife, Tara. Tara takes care of many of Michael’s day-to-day tasks, allowing him to concentrate on his game. It was evident the couple were enjoying their stay, dining at some of the country’s best restaurants and taking advantage of opportunities the NZPGA Tournament presents. With such a busy schedule, we were interested on how Michael manages to maintain his game, and balance his personal life. Living in Silverdale, Auckland, Michael shares some of his secrets. Photography by Jim Pollard | Location Jacks Point Clubhouse
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My favourite sport after Golf is? Cricket. I played to a reasonably high level when I was younger, and I am a passionate BlackCaps fan, regardless of how frustrating it can be at times. My most recent indulgent purchase was? A 2013 BMW M3 from Giltrap Group. I’ve loved cars my whole life and have always wanted an exotic sports car. The day I bought it was a dream come true. Also my new favourite car is the latest Aston Martin Vanquish (which Giltrap Group kindly provided for me to drive for the NZPGA week) it was fantastic to drive and it gave me a nice psychological advantage when I turned up in the players car park each morning! My best and worst career moments were? I believe my best has yet to come. My worst however, was having a panic attack while practicing one day, a period of bad form had built to breaking point. Fortunately I have a fantastic support team around me which help me through those times. My worst habit is? Nothing!...I am the perfect man! Hahaha. Actually I don’t think there is enough room to list them all. My favorite holiday hideaway is? Hawaii. We went twice as a family when I was a kid and I just loved it. I went back for Golf in 2010 and Tara and I are going back again this year for a holiday.
“This is my trophy, I’m not going to give it to anyone else,” and with that Michael Hendry went on to beat Australian, Scott Strange, in a crowdthrilling play-off to retain his title for the second year running at the New Zealand PGA Championship at The Hills Golf Course in Arrowtown.
My favourite dining destination is? Tides in Torbay. My family and I have been going there for years, great food, service and view over the bay. Other than that Euro in the viaduct. My must-do pre-tournament ritual is... I have a set routine which I go through each week for preparation, but as for a ‘ritual’ the closest thing would be; I always spend 10 minutes the night before a tournament marking my golf balls with my own personal identification mark. My favourite meal is . . . In a restaurant, steak! Other than that mum’s homemade beef schnitzel with chocolate pudding for desert.YUM! The strangest thing anyone has ever come up to me and said? “Can you please sign my breasts”. How did you meet your wife? I pulled over to help someone with a flat tyre, and low and behold it was Tara! First time I have ever stopped to help a woman change her tyre and it will be the last (Tara won’t let me). Behind every good man is a great woman because . . . The level of support needed from behind the scenes to be successful is huge. From what I’ve seen not all women are capable of that level of sacrifice and commitment. I am very lucky.
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Sir Ian Botham, Gordy and Simon warming up to a Moa Beer
Sir IAN’S stay at No. 10 There was a phone call one summer’s day from Greg Dyer at New Zealand’s leading sports management company ‘Essentially Group’, “Sir Ian Botham is coming to Otago and is a keen fly fisherman. Is there anyone you can recommend?” I asked his agent Greg, what day his flight arrived. The reply, “Sir Ian Botham 12 |
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doesn’t believe in flying around New Zealand. He reckons it’s so beautiful that flying is a waste of valuable scenic time. He’s driving and taking the ferry!” So I said, “how about ME Magazine takes him heli-fishing with our great mate, Paul at Heli Tours, we can host him for 24 hours.” Reply... “Absolutely.”
Heli Tours picking up the fishermen from Peregrine Wines Cellar Door
Five business days later, I was lying in the sun in the middle of the mountains next to Dougal, one of Heli Tours most experienced pilots, awaiting the fishermen we had dropped at the bottom of the Upper Lochy (about a 20 minute heli-flight from Queenstown). There wasn’t a breath of wind while soaking in the spectacular vista; my thoughts were that I never wanted this moment to end. In fact, it just about didn’t because another hour later the men had still not arrived to our chosen lunch spot, so we packed up the gear, and flew a couple of minutes down the Lochy to find them. Gordon Watson, ‘Gordy’, our Fly Fishing Guide, had paired with Sir Ian’s best friend, Gilbert, who was the least experienced at fly fishing, and Sir Ian was paired with Simon Swa from Peregrine Wines – both experienced fly fishermen. I wasn’t that familiar with fly fishing. Stalking appeared to be the stratagem; like hunting, once the fish senses a human, it is off. I was told that Gilbert caught one fish, and later it was revealed that the fish was actually sleeping and that Gordy had just gone into the water and with his hands
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Relaxing with a lunch of Athol Valley Meats Man Buns served with Peregrine Wines - a favourite of ME Magazine is buns filled with Athol Valley Venison Salami or slow roasted Lamb with rocket sauce and aioli
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The secret pond
pulled it out! What I didn’t realise was that the Back Country area requires a Back Country Fishing License, as well as it’s a catch and release area only, you are not able to keep any of the fish from the Upper Lochy. So, having promised the chef at the Sofitel Queenstown Hotel and Spa that we would return to the Hotel’s Left Bank Café for lunch with a trout in hand ready for a unique recipe he had designed for us, I spent the entire time in the helicopter trying to figure out what to do. On arrival at Peregrine Wines’ Cellar Door, I remembered all the times I had begged Greg Hay, one of the Peregrine Wines’ owners, to let me fish in a secret pond for a trout. I had seen the fish being fed there many times (he has over 40 in his pond and they are huge). So, with fly rod in hand, we gave Gilbert the opportunity to be the one to make the massive catch, and he did. After a wine tasting with Peregrine’s Olivia Morris, we left to check Sir Ian into the Sofitel Queenstown Hotel and Spa and to hand the noteworthy fish over to the chef. The trout dish served for lunch, matched with one of Peregrine’s wines, was superb. Trout from a pond can often make for quite muddy eating, but Ross made it perfectly divine. I was once again reminded of the quality of Ross Woodvine’s food, and was looking forward to the dinner that night in the Sofitel Queenstown’s Penthouse Suite ‘No 10’. Like Downing Street, certainly fitting for a Sir! We found Sir Ian’s wife, Lady Kathy Botham, and a friend having massages in the Sofitel Queenstown’s Le Spa, an award-winning day spa, drinking the Sofitel’s signature champagne Perrier-Jouët. Le Spa boasts an infinity bath in one therapy room, and a full hot tub in another, I was astounded by the level of interior design features at Le Spa, and have vowed to go there myself one day.
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Mr Vincent Macquet Hotel General Manager and Ross Woodvine Head Chef of Sofitel Queenstown Hotel and Spa
Enjoying the well earned trout at the Left Bank Cafe at Sofitel Queenstown Hotel and Spa
After Lunch, we sent Sir Ian and the men out with a local fisherman. The weather had chopped-up the lake and so they were only able to fish down the ‘Frankton Arm’ of Lake Wakatipu. At the start, the boat became stuck in shallow water, and with confidence Sir Ian returned the tiny stabi-craft home safely. Someone did ask why we sent Sir Ian out with a local and not with a fishing charter company, but I replied, “spending time with locals in an area is important for people visiting our country,” and they agreed. A few hours later, armed with a great bunch of Otago people, we headed to the Sofitel Queenstown Hotel and Spa Penthouse for dinner, prepared
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in the fantastic in-room kitchen by their Head Chef, Ross Woodvine. Lady Botham and her friend, Sue, delighted in sitting at the breakfast bar watching a top chef at work. The meals were composed specifically for us utilising local ingredients, such as the Athol Valley Venison back straps. It was like watching a Master Class cooking show. I had a wander through the penthouse: a huge bed with Possum throws, a stunning bathroom, a spa on the balcony which you could soak in while watching the twinkling lights of Queenstown – it was all dream-like.You cannot help but feel sensational in this apartment. The music playing on the
Sir Ian and Lady Botham with friends enjoying personal service and signature Sofitel Champagne ‘Perrier-Jouët’ in the Penthouse Suite
The girls enjoying ‘Le Spa’ at Sofitel Queenstown Hotel and Spa
Penthouse Suite Master Bedroom at the Sofitel Queenstown Hotel and Spa
Lobby Lounge at the Sofitel Queenstown Hotel and Spa
in-room CD player was perfect for the evening; we all got on so well that it felt like we had all met many times before.
paying Athol Valley for the Salami the money goes to a charity. Sir Ian was delighted, and so were we.
And this is where we ended the day; the highlight for Sir Ian was the scenery and the people. He especially enjoyed the wine, as he is a serious wine connoisseur, with his own wine label back in the UK. He was extremely impressed by Moa Beer, which he had never tasted before. The Athol Valley Venison Salami served in our ‘Man Buns’, Sir Ian placed an order without delay. Heather from Athol Valley suggested that rather than Sir Ian
Sir Ian and Lady Botham, humble and gorgeous people, thank you for loving New Zealand as much as we do.
Photography by Miles Holden | story by Charlotte Carlyle Wilson
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Roasted Day Caught Trout Matched with Peregrine 2012 Sauvignon Blanc Ingredients Freshly Caught Trout Extra Virgin olive oil
Butter
Slice the Trout fillets into portions. Seal the portions in a hot pan using extra virgin olive oil. Then at the end add a tablespoon of butter. Place into oven at 180 for 8 minutes. Cauliflower Puree 1 large head cauliflower, trimmed into florets 125 g butter, plus extra knob 500 ml milk, approximately pinches nutmeg butter Method Put the cauliflower into a saucepan, along with the 125g butter. Cover with milk and season with salt, pepper and nutmeg. Simmer until the cauliflower is well cooked. Strain and purĂŠe the cauliflower in a blender with enough of the poaching liquid to make a smooth, thick consistency. Check the seasoning and keep warm. To garnish 2 tbsp toasted blanched flaked almonds Micro Greens Cucumber Ribbons Finished with sushi seasoning Matched with Peregrine 2012 Sauvignon Blanc available from www.peregrinewines.co.nz
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Serano wrapped Athol Valley Venison Star Chef Ross Woodvine of the Sofitel Hotel and Spa Queenstown Matched with the Peregrine 2011 Pinot Noir Ingredients Venison Back Strip available from www.atholvalley.co.nz Serrano Ham Herbs Extra Virgin olive oil Butter Micro mustard cress Peregrine Pinot Noir reduction Slice into portions your Venison Back Strap and Season. Then wrap each portion in Serrano ham.Vacuum-pack individually with some robust herbs and extra virgin olive oil. Cook at a consistent low temperature in sous vide bath to medium rare. Let rest for 5 to 8 mins. Then before serving quickly seal the ham wrapped edges in a pan to make crisp portions. Then plate with blanched and roasted baby vegetables Garnish with micro mustard cress and the Peregrine Pinot Noir reduction. Peregrine Pinot Noir Reduction Makes 2 ½ c Ingredients ¼ c Olive oil 6 Shallots, sliced 2 Bay leaves ½ Bunch fresh thyme 1 T Whole black peppercorn ½ T Coriander seeds ¼ c Sugar ½ c Red wine vinegar 1 lb Crimini Mushrooms, wiped of grit, coarsely chopped 1-750ml bottle of Peregrine 2011 Pinot Noir 1 qt Veal Demi-Glace, store bought or a veal stock recipe Place a large saucepan over medium-high heat and coat with the oil. When hot, add the mushrooms, shallots, bay leaves, thyme, peppercorns, and coriander. Cook, stirring, until the nature moisture from the shallots and mushrooms is released and they begin to brown, about 10 to 15 minutes. Sprinkle in the sugar, stirring to dissolve. Add the vinegar to deglaze the pan, scraping up the bits in the bottom with a wooden spoon. Add the wine and simmer, stirring occasionally, until the mushrooms are deep purple and the wine is almost totally cooked out, about 40 minutes. Add the veal demi-glace and continue to simmer until the liquid is reduced by half, about 30 to 40 minutes. Strain the sauce into a clean saucepan or container and discard the solids. Serve hot. Matched with the Peregrine 2011 Pinot Noir available from www.peregrinewines.co.nz
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Sir and Lady Botham watch as Sofitel Queenstown Hotel and Spa Head Chef Ross Woodvine prepares the evening dinner
Sir Ian Botham sporting a New Zealand Made Lambskin BONZ Jacket on the No.10 Penthouse patio overlooking Queenstown
Special Thanks to: Mr Vincent Macquet, Ms Tanya Dennis and Mr Ross Woodvine of Sofitel Queenstown Hotel and Spa We placed Sir Ian and Lady Botham in the Sofitel Queenstown Hotel and Spa’s No.10 Penthouse Suite. Mr Ross Woodvine, Head Chef at the Sofitel Queenstown Hotel and Spa, provided the in-room dining experience to Sir Ian Botham and his guests. We were reminded during this sumptuous evening the quality of produce and six-star dishes that Mr Woodvine uses throughout the Food and Beverage concept at the Sofitel Queenstown Hotel and Spa. An exceptional Chef and Hotel. www.sofitel.com/queenstown Mr Paul Mitchell of Heli Tours www.helitours.co.nz Mr Simon Swa, Mrs Olivia Morris and Mr Greg Hay of Peregrine Wines www.peregrinewines.co.nz Mr Graham Brinsley, Artist www.artqueenstown.co.nz Mr Gordon Watson, Fly Fishing Guide www.trout-stalkers.co.nz Steve and Heather Wilkins of Athol Valley Meats www.atholvalleymeats.co.nz Mr Sunil Unka www.moabeer.com Mr Hamish Carnachan and Mr Ian Hadland of Fish & Game New Zealand www.fishandgame.org.nz Ms Bonnie Rodwell, Ms Chrissy Comer and Ms Lea Comer of BONZ Group www.bonzgroup.co.nz
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Photography by Victor Carter | STORY by Denise Tuson
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degustation with meredith Since its inception in 2007, Merediths Restaurant has gained an enviable reputation under the expertise of chef and owner, Michael Meredith. Regarded as one of Auckland’s top restaurants, Michael talks to ME about his food and shares a selection of bespoke recipes created just for our readers. MEREDITH Me | 23
Situated on Dominion Road in Auckland’s trendy Mt Eden, Merediths dominates its block with its cool black façade and smoky glass windows, embossed with a delicate row of frangipani symbols. Behind the heavy wooden door, the restaurant is split into three similar dining areas. Playing on the dark moodiness of the exterior and lit by exquisite chandeliers that create dancing lights across the room, there is a low-key sophistication that embodies the essence of the restaurant and its quietly confident owner. Samoan born with a New Zealand secondary education and widely travelled, Michael’s food is focused, not on a particular style, but led by the seasons and what is available. ‘We travel, we eat and I guess we get inspired. The food we do here is very seasonal, inspired by the ingredients we find and dishes are developed around them,’ says Michael. That is very evident in the recipes that Michael has created for us, made on the day of our shoot, with just a small amount of preparation the day before. Michael credits his mother with giving him a great foundation in cooking and at high school he naturally progressed into the arts. Upon leaving school, an interest in the artistic side of food developed and from there creating beautiful and delicious food became his passion. Merediths is, as far as I know, the only degustation menu restaurant in Auckland. This is a great way to dine as it truly showcases the chef’s inspiration of the day. As Michael explains, ‘degustation is a chef’s dream as you can focus more on the ingredients in hand, giving the diner an experience of 8-10 dishes that showcases those individual ingredients. There is an element of the customer trusting you and it shows them what we can do.’ Interestingly, from beginning this summer, every Tuesday the degustation menu is fully vegetarian. Again this follows Michael’s own interest and philosophy combined with a desire to try something different and coincidently promotes health awareness and education. As he says, ‘I wanted to showcase vegetables in their own right and I wanted to try something different. Although challenging in the beginning, the word is spreading and we are getting more people in, especially vegans. It makes you think outside the square and learn more about the produce.’ Certainly, Michael’s play on tomato on toast is simply genius and one I will be trying! The day after our interview, the restaurant was fully booked – on a Tuesday. I asked Michael a few quick fire questions as I watched him skillfully preparing the fabulous dishes for our shoot. What is your favourite dish? There was a great dish I used to make that was a play on a classical ratatouille and I do a venison tartare that I’m pretty proud of. Is there anything you would never put on the menu? Hard to answer as I’m very open to food and you should never say no to any food until you try it. I never shut the door on something until I know in full detail what is. There’s always a history to an ingredient to be respected. What is always in your own fridge at home? Champagne! Our photographer likes to make fun of me whenever he can so there was a lot laughing and a relaxed atmosphere in the kitchen. Michael was laid back throughout the shoot. When we left we both said that had to be the best restaurant shoot we’d ever done. I have the feeling that when people leave Merediths they say that was the best meal they’ve had since the last time they dined there! Thank you Michael, it was a great experience meeting you and watching you work and a privilege having you design the recipes on the following pages. Merediths Restaurant www.merediths.co.nz
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Deconstructed Tomatoes on Toast Matched with Mondillo 2011 Central Otago Riesling 4 Tomatoes 1 Loaf rosemary sour dough – 1 Kilo fresh tomatoes dried in oven and crumbed 1C Pinenuts soaked overnight 1T Savoury yeast in filtered water 1t Thyme Roast garlic 1t Rosemary 1T – 2 T River Estate Tuscan 1t Salt 2T River Estate Tuscan Blend Olive Oil Blend Olive Oil Greek basil to garnish ½ Cup pinenuts – ground roughly Olive Oil to finish Toast mix Slice loaf and dry in oven and then crush to make into crumbs. Add herbs, seasoning and pinenuts then add olive oil so it’s not too dry. Roast Tomato Cut tomatoes in half and roast in oven, 100° for 2 hours.
Tomato water Chop tomatoes and place into a muslin cloth and leave over night to hang. Season with salt. Strain and check seasoning. Pinenut Cream Blend nuts with roast garlic and salt. Place a small amount of pinenut cream on plate and top with tomatoes and toast mix. Snip leaves off Greek basil and scatter over, then drizzle with olive oil and pour the tomato water onto the plate. Why match this dish with the Mondillo 2011 Central Otago Riesling? This wine has a nice fruit finish with a little acidity, is elegantly fresh, and has citrus notes to it as well, making it a great vegetarian dish accompaniment. Mondillo wines available online from www.mondillo.com or email wines@mondillo.com River Estate Olive Oils available online from www.riverestate.co.nz
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Cured Ora King Salmon with Watermelon Gazpacho Matched with John Hill Estate 2009 Hunua Syrah Rosé
Salmon Cure 1 Kilo Ōra King Salmon fillet 1 Cup flaky salt, ½ Cup sugar Rind of one lemon
Vegetables 1 Lebanese cucumber 1 Green capsicum 1 Red capsicum 1 Red chili 1 Red onion Gazpacho 1 Small bunch of coriander 1 Watermelon 1 Small bunch of basil 1T River Estate Tuscan Blend 1 Small bunch of chives Olive Oil Salt to taste 1T Sherry vinegar 1t Sugar Salmon Cure Mix the ingredients and cure salmon for 2 hours, remove from cure, slice and set aside. Watermelon Gazpacho Juice half a watermelon and add olive oil, sherry, sugar and salt. Set aside. Vegetables Chop remaining watermelon, cucumber, peppers, chili, onion and herbs and mix together. Pour half of the watermelon gazpacho over the vegetables and allow to marinate for ½ hour prior to serving. Arrange marinated vegetables on plate, neatly arrange the slices of salmon on top and drizzle the watermelon gazpacho around and over salmon. Why match with John Hill Estate 2009 Hunua Syrah Rosé? This is a match made in heaven as the flavours and colours of the wine and salmon complement each other; you could almost imagine the salmon swimming in the waterfalls of the Hunua ranges! The watermelon also brings out the wine’s fresh strawberry aromas. Serves 4 John Hill Estate wines available online from www.johnhillestate.co.nz Ōra King Salmon available online from www.orakingsalmon.com
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Twin Rivers Organic Lamb Fillet Salad Matched with John Hill Estate 2011 Hunua Cabernet Franc
Ingredients 6 Twin Rivers organic lamb fillets ½ Kilo red gourmet potatoes 3 Radishes ½ Kilo baby fennel bulbs Candied orange rind Pinch of saffron 200ml freshly squeezed orange juice 2T River Estate Koroneiki Olive Oil 1 Bay leaf 1t Ground cumin Fry lamb fillets in a pan and leave to rest. Bring 500ml of water with the orange juice, olive oil, saffron and bay leaf to a light boil. Add potatoes and fennel and poach until cooked. Thinly slice radishes. Season lamb fillets with ground cumin and then chargrill to medium. Place warm potatoes and fennel into a bowl, slice lamb and arrange on top. Garnish with candied orange zest and chopped fennel with sliced radish. Spoon the warm poaching liquor on top and serve with the wine Why match with John Hill Estate 2011 Hunua Cabernet Franc? The autumnal berry tones of the wine complemented the citrus flavours of the dish also and also matched the earthiness of the lamb. Note: This is wine is nice served either room temp or lightly chilled Serves 4 John Hill Estate wines available online from www.johnhillestate.co.nz Twin Rivers Organic Lamb available online from www.twinriversnz.com
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ROASTED Canter Valley LEG OF Duck with Dried Figs and Quince Matched with Mt Difficulty Bannockburn Pinot Noir 2011
Duck 4 Canter Valley Duck Legs Duck Cure 1T salt 1T thyme 1 Bulb garlic Salad 1 Radicchio 1 Baby iceberg lettuce 10 Roasted figs Small bunch fresh grapes 100gm Dried prosciutto 1 Quince Soaked and blanched almonds (blanched) 4 Dried tomatoes Watercress to garnish Verjuice dressing 300ml Riesling verjuice 100ml olive oil 1t sugar Salt to taste Duck Lightly cure duck leg with salt, thyme, garlic for 6 hours. Roast 150째 for 3 hours. Verjuice dressing Mix together all ingredients. Arrange all the salad components on plate and place duck in centre. Garnish with watercress and drizzle over verjuice dressing. Why match this dish with Mt Difficulty Bannockburn Pinot Noir 2011? The complex tastes of the components of this dish require a wine that flows beautifully from the front to mid palate. Its dark forest fruit aromas are lifted with floral and spice notes, making it a perfect match to the earthiness of the cured duck. Serves 4 Mt Difficulty Wine available online from www.mtdifficulty.co.nz Canter Valley Duck available online from www.cantervalley.co.nz
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Wakanui Grain Finished Beef Rump Salad with Creamed Horseradish Matched with Foxes Island 2009 Chardonnay
Beef Salad 500g Wakanui Grain Finished Beef Rump 1 Broccoli head 250g Brussel sprouts 1T Capers 1T Gherkins 1 Small bunch parsley 1 Small bunch chives 2 Anchovy fillets minced 2 Shallots minced 1T River Estate Tuscan Blend Olive Oil Creamed Horseradish 250ml Cream ½ Cup ricotta cheese
Juice of 1 lemon
Pan sear the Wakanui grain finished beef rump on both sides and then finish in the oven at 180° for 8 minutes and let rest. Quickly blanch broccoli in boiling water and refresh. Finely chop capers, gherkins, parsley, chives, minced anchovies and shallots and add olive oil to make a loose dressing. Lightly pan fry brussel sprouts in olive oil and season with salt. Lightly whip the cream and flavour with horseradish, lemon juice and salt. Chop and mix the broccoli with the dressing. Slice beef and place on a plate. Top with broccoli, brussel sprouts and small pieces of broken up ricotta cheese. Finish with a drizzle of horseradish cream. Why match this dish with Foxes Island 2009 Chardonnay? At first glance, this may seem an unusual match but the saltiness of the capers and anchovies brings out the butterscotch of the chardonnay and with the richness of the cheese, this makes for an enjoyable pairing with this beef salad. Serves 4 Foxes Island wines available online from www.foxes-island.co.nz Wakanui grain fed finished beef available online from www.wakanuibeef.co.nz
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impressive eichardt’s Hayley Holt like you have never seen her before - getting spoilt at one of New Zealand’s most iconic Boutique Hotels
Hayley Holt relaxing on her Eichardt’s Mountain View Suite Balcony with a Passionberry Cocktail overlooking Queenstown Bay and the Historic Steamship the Earnslaw, wearing a ‘Little Black Dress’ from www.detourclothing.co.nz
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Denise and Hayley in the upstairs Mezzanine at the Entrance to Eichardt’s Private Hotel sporting their casual check-in clothes from www.detourclothing.co.nz
Mr James Cavanagh, General Manager of Eichardt’s Private Hotel, shows Hayley to her Mountain View Suite which features a roaring fire, a gorgeous flower arrangement by Wild Poppies, the latest COAST Bendigo Woollen Blankets and COAST Vomo bags are available online from www.coastnewzealand.com
Hayley checks out her hot gift basket from Wild Poppies, featuring gorgeous skincare by Linden Leaves, romantic red roses to set the scene, the award winning Akarua Brut NZ Methode Traditionelle, Candles of New Zealand – Chefs Candle available under Hayley Hot Baskets on www.wildpoppies.co.nz. On the bed, COAST Vomo 24 Hour bag www.coastnewzealand.com
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Hayley gets the rich and famous Pedicure Treatment available inroom at Eichardt’s from the best Day Spa in-room Hotel Company in Queenstown – Body Sanctum.
Linden Leaves memories body oil, hand cream and body lotion available from www.lindenleaves.com
The couples massage, provided by Body Sanctum’s Team, Eichardt’s preferred in-room Massage Company in Queenstown
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Hayley and friends enjoy a pre-dinner Drambuie in The Parlour at Eichardt’s Private Hotel, where breakfast can be served and also available for private dining. Views of Lake Wakatipu are breathtaking from the balcony!
The historic exterior of the Eichardt’s Private Hotel www.eichardts.com
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Eichardt’s Private Hotel In-house renowned Chef Will Eaglesfield matches a Spicy Chorizo, tomato and calamata olive cassoulet and grilled cornbread with Moa Five Hop
Hayleys chats to Gary in the Eichardt’s Bar which features an award winning wine list, cocktails created by top New Zealand bartenders who incorporate years of experience and passion into every drink. Eichardt’s signature lunch dishes, tapas, and breakfast menus feature fresh and organic produce sourced from the very best local growers. Eichardt’s chefs have built a loyal following for consistent delicious and ever inspiring dishes. Open daily to the public from 7.30am - late.
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EICHARDT’S NEW FASHION COCKTAIL Available in Eichardt’s Bar 45ml Drambuie 15ml Martini Rosso Maraschino Cherry Pour the Drambuie and Martini Rosso over ice in a cocktail glass, stir till chilled. Place the cherry in a frosted martini glass, strain the Drambuie and Martini Rosso over the cherry. If you want it to be a little more exciting you can add a few dashes of orange bitters and some orange zest! www.drambuie.com
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Hayley pauses for the camera with her Passionberry Cocktail on the stairwell which makes it way up to the 5 gorgeous Suites from the Eichardt’s Private Hotel Lobby. Hayley’s shoes and dress is from the online38 shop | www.detourclothing.co.nz Me men
Hayley and friends relaxing in front of the outdoor fire at Eichardt’s private Hotel with a gorgeous Akarua 2011 Pinot Noir available from www.akarua.com. Outfits by online shop www.detourclothing.co.nz and Jackets featured are from Left to Right: The Batten, Addison and Hero from www.bonzgroup.co.nz. Hayley’s hair by Servilles
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Another great Tapa by the clever chef at Eichardt’s, Bluff Oyster Trio featuring oysters that are: natural, hot smoked with Chipotle Aïoli, and baked with House Cured Pancetta matched with the Moa method a favourite ME Magazine beer
Hayley’s Hot Basket available online at www.wildpoppies.co.nz
The COAST Bendigo Woollen Blanket available online from www.coastnewzealand.com
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Hayley cuddled up in her Coast New Zealand Mackenzie throw in the Eichardt’s Courtyard, sporting her super warm and cosy BONZ Baby lambskin Jackets available from www.bonzgroup.co.nz Relaxing in the courtyard with Locals - Third from Left: Judi Sneddon Owner of Body Sanctum, which is Queenstown’s first ever professional Day Spa, Judi carved her niche 17 years ago when the film industry came
to New Zealand, taking care of actors and sore cameramen, many whom are friends of ME Magazine. Her team are super professional and as the Pioneer of Queenstown Day Spa’s we applaud Judi’s continued success. Go to www.bodysanctum.co.nz Far Right: Mr James Cavanagh, the dedicated Hotel General Manager of Eichardt’s whose hospitality skills are second to none. Book your stay at Eichardt’s now Phone 03 441 0450 or go to www. eichardts.com
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Solace Wellness Retreat CEO and Founder, Natasha Stewart
Carmen Bird Photography
SEEKING SOLACE AND ZEN Photography by Victor Carter | STORY by Denise Tuson
Solace Wellness Retreat provides a wonderful relaxed retreat environment that focuses on mind, body and spirit nourishment. Natasha Stewart, CEO and founder of Solace has brought together a wonderful group of expert practitioners to offer educational advice, practical insights, tools and techniques to improve busy lives and make a difference. Opened in April, 2013 Solace is Natasha’s project of passion and was born out of her own person journey back to health and well being. As Natasha says “people lead busy lives and forget to focus on the
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single most important person - themselves. Solace offers individuals the chance to experience a personalized boutique and bespoke experience. We have a stress-free environment that offers beautiful surrounds, luxury accommodation, amazing organic, healthy and incredibly delicious cuisine, a variety of exercise and activity options and a menu of unique one of a kind healing and spa treatments. ME took some very busy professional women who are interested in a holistic approach to their well being to experience the uniqueness of a wellness spa, the likes of which are hard to find in New Zealand.
Melissa Smit started her Concept 10 10 gym as a vehicle to serve the people of Auckland. She is an activist for empowering women and girls and to attain this goal, she is actively involved in various charities. Due to a significant car accident in which she fractured her back, Melissa became prone to severe back and neck pain and could no longer continue her career as an architect. She was introduced to Concept 10 10 while living overseas and experienced this unique system firsthand. Discovering it helped back pain sufferers like herself she realised it is a life changing concept! This convinced Melissa to introduce this revolution into New Zealand. Melissa truly believes in the Three Pillars of a healthy lifestyle: Exercise, Nutrition and Recovery. Recovery is a very important pillar and taking timeout to let your body recover is crucial part of a healthy lifestyle and a core aspect of the Concept 10 10 approach.
Off the bat of a successful career in advertising, Wendy Thompson founded social media agency ’Socialites’ and has built it up to be one of the most successful agencies in New Zealand. Her clients include DB, Hancocks, retailers and financial institutes as well as personalities such as Annabel Langbein. Wendy’s team specialise in setting the strategy and running the community management for brands on social media channels such as Facebook, Twitter, Instagram and Pinterest. She tells stories of growing clients’ Facebook fan bases from 200 to over 50,000 in a few short months, and of one client she started working with in October 2012 who sold more product in December 2012 than they had in the previous 11 months! Her latest start-up is www.startsocial.co.nz, a website with tools for small businesses to help them use Facebook to improve their businesses.
We all need time out for recovery. With Solace’s fabulous organic food and a wonderful relaxing massage I felt refreshed after only one night away.
A big believer in life balance (her team regularly do Pilates and boxing classes together) she loved Solace Wellness Retreat “The yoga, meditation and treatments are a perfect recharge for a busy professional!”
www.concept1010.co.nz
www.socialites.co.nz
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A serial entrepreneur, Tania Greig has been an active member of the Entrepreneurs’ Organisation (EO) since 2003, and is currently serving on the EO New Zealand Board. Her most recent business venture was co-founding Fitness Life magazine in 2002, which she sold in 2012. As publisher/editor Tania leveraged her experience in health and fitness to fulfil the magazine’s vision of helping all people live better. She began her career by co-founding a group of retail stores, including the Hound Dog New Zealand chain, whilst also developing a clothing range that was distributed throughout New Zealand and Australia. Trained as a clinical psychologist, she now combines her business acumen, media and marketing experience with her understanding of behaviour to provide strategic planning and mentoring for start-ups and companies in a development phase. Tania is currently putting together some plans of her own... so watch this space! For guidance on strategy, planning and execution, contact Tania for an initial consultation. tania.e.greig@gmail.com
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Myescape.co.nz was launched in June 2011 by Suzy Stichbury, whose aim was to create an online boutique of fashionable exercise clothes that inspire women to get active and allow them to look and feel their best while exercising. It offers one of the country’s largest online ranges of fashion activewear, loungewear and wellness accessories with a number of international activewear labels that you cannot find elsewhere in New Zealand and Australia. “We have everything from sports bras to singlet tops, yoga pants to running vests, eco drink bottles, yoga mats, and plenty more in between. Everything is made from quality materials in beautiful colours and flattering designs to fit a range of shapes and sizes.” Suzy hand picks each collection to ensure that the clothes not only look good but are made for performance too. She has turned her passion for health and wellness and fashion into a successful online business. Myescape.co.nz makes ordering online easy by offering free delivery on all New Zealand orders. www.myescape.co.nz
Dyan Hulme is in the real estate industry where she also uses her interior design skills to enhance her listings, resulting in successful sales in the Eastern regions from Whitford to Pakuranga. From beautiful lifestyle blocks in Whitford to a family home in Pakuranga, Dyan presents her properties to their best advantage using props from her warehouse, where she keeps her furnishings - Dyan had her own interior design company for over 13 years. Design and sales are her passion. Dyan said her time spent at Solace was an absolutely amazing experience. The physical and spiritual wellbeing sessions were powerful and immensely moving. To be part of the energy that surrounds Solace is something she definitely wants to repeat. She arrived, tired, completely frazzled, after a pretty exhausting couple of weeks, and left serene, aware and wanting more! Solace is an experience all people should have. Phone 027 437 9541
Rachel Aylward is a highly skilled makeup artist, fashion shoot stylist, model and actress. One of the few makeup artists in New Zealand to use a specialist makeup airbrushing technique, Rachel creates flawless-looking skin ready for the red carpet, photo shoots and weddings. Experienced model and actress, Rachel has worked with the country’s top photographers and has appeared in internationally screened television advertisements and programmes. Her extensive modelling and acting portfolio includes names such as L’Oreal Hair Care, Thalgo Beauty Products, local fashion designers, Sione’s Wedding and Billy T James. Attending many high-profile events, Rachel’s beautiful face often graces the pages of newspapers and magazines such as the NZ Herald and ME. . Rachel continues to expand her business Bling it on Beauty, with the same passion, flair, enthusiasm and professionalism for which she has become renowned for in the industry. www.blingitonbeauty.co.nz
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Clothes by myescape.co.nz
Food by The Difference Catering
Clothes and accessories by myescape.co.nz
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Editor’s note: My own personal experience at Solace can be very simply described as life changing. Never having experienced a Wellness Retreat before, I approached the treatments with an open mind. The results were astonishing. Upon arrival, my stress levels were at an all time high – I was actually shaking! By the time I floated home, I could not even make myself
feel anxious or worried about anything. Since my Retreat, my life has done a 180° turn around. The accommodation at the House of Zen is out of this world. For anyone wanting to restore their total well-being, I highly recommend a Solace wellness package. www.solacewellnessretreat.com
Rasa Pescud: The New Face of Spa Ayurda “What I love about Rippan’s beautiful Spa Ayurda and her Ayurvedic products is the way they align neatly with my personal values and beliefs by being a natural, edible, healthy yet really effective skincare range.” “Rippan was warm and welcoming in her consultation with me which had a focus on what was going on in my body, not only externally but also internally. Her products are natural and made with goodness. If it’s not edible don’t put onto your skin! This is my favourite philosophy of Rippan’s amazing Ayurda skincare line which embodies purity in every ingredient and process, and delivers profound results naturally. Each product is easily absorbed into the body without the damage of harmful chemicals - a bonus for me as I have sensitive skin and am mindful of the chemicals found in today’s beauty products.” Rasa Pescud Miss World New Zealand contestant 2013 www.spaayurda.co.nz | Ph 09 360 0007
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PHOTOGRAPHY by Jim Pollard | STORY by Charlotte Wilson
A new mecca for motorsport enthusiasts – the $20 million Highlands Motorsport Park at Cromwell – was opened with few formalities but masses of action. Hayley Holt and Craig Baird were some of the first to experience the track. The humble yet very charismatic owner of Highlands is Tony Quinn, a selfmade multi-millionaire based in Queensland. During the development of the track he was committed to supporting local businesses and in return these fantastic people worked hard throughout the development which took less than a year to construct. At school, Tony was called a ‘gypsy’ because he lived in a homemade caravan, but the lessons he learned from that hard life have helped him build his booming VIP Pet Foods business. Self-made success story Tony Quinn says there is no magic way to become a millionaire. “It’s just hard work and more hard work”, said Mr Quinn, who with his wife Christina, run VIP Pet Foods from their factory at Yatala, between Brisbane and the Gold Coast. It is the third largest pet food manufacturer in Australia, and exports around the world.
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Mr Quinn, 55, built his business from humble beginnings that taught him many important life lessons, and now New Zealand is lucky to have an amazing facility thanks to Mr Quinn’s business success. The Highlands Motorsport Park complex covers 88ha, includes a 4.5km track, a 48-garage Gasoline Alley, a motorsport museum, a go-kart track and ‘The Nose’ restaurant. Craig Baird, who drove Tony Quinn’s McLaren MP4-12C GT3 (value of the car is about $750k) to set the first lap record of 1:41:9, agreed with the statements of many others calling it “world class” and said the park “captured the essence of motorsport today”. “Everyone can enjoy it, from the competitors to the people enjoying a wine while they’re looking at the action on the track, to the kids racing around the go-kart track – that’s what it’s all about.” The opening festival featured laps from over 60 vehicles, from race and rally cars through to a Superkart. Cars as diverse as an Aston Martin, a Porsche, a 1906 Darracq grand prix car through to a Ferrari, a Datsun and a BMW Mini. The “nationally significant” National Motorsport Museum was officially opened at Easter by Sir Colin Giltrap, with Sir Jim Richards having the honour of officially opening the Highlands Motorsport Park track.
Mr Quinn’s MULTI-million Madness The Highlands Motorsport Park is in Cromwell, only 40 minutes’ drive from Queenstown International Airport or a 15 minute heli ride. Some of the facilities available are: 3 race tracks, Helipad, Skid Pan, FASTlaps, ride with a race car driver in either a Porsche GT3 Cup car or a Suzuki Swift Sport, Gasoline Alley: 48 member garages, Industrial sites (to come). The Nose Restaurant, Café & Wine Tasting, Mini Putt (replicates the Bathurst race track!), National Motorsport Museum, Go karts, Corporate packages and group discounts available. www.highlands.co.nz
cromwell is cool
Renowned award-winning artist Rachel Hirabayashi, spectacular vineyards like Wooing Tree and cool café’s with French flair and fabulous food now are synonymous with Cromwell. In the old days you would just drive past the big fruit at the entrance to Cromwell and say to your friends “what were they thinking” and laugh all the way to Queenstown. Those days are over for Cromwell, and with the opening of Tony Quinn’s new Highlands Motorsport Park, the future is as rosy as the Rosé’s you can taste at Wooing Tree Vineyard. In just the last six weeks property sales have gone through the roof in Cromwell, which is the most inland town in New Zealand. Traditionally
it has been a hub for Central Otago winegrowers and transportation businesses, but now it is building a reputation for some of the friendliest people in the country living and working in Cromwell. It seems that every second person has their own business, there are entrepreneurs abound. We took Hayley Holt to try out some of the local produce and meet the locals and she loved every minute. First stop was Rachel Hirabayashi, who really encompasses the attitudes and style of Central Otago’s best artists. Her wirework sells out immediately, and Aucklanders often visit to try and get hold of one of her vibrant ‘Goat’ paintings. Her gallery and studios at her home showcase the eclectic nature of this fabulous woman, you can spend hours in her garden and watching her painting, you may even be offered a wine while you are there. Her latest exhibition on at Old Cromwell Town’s Hullaballoo is called ‘Lighthouse’ and the theme was developed during her time on peninsulas
in Southland and in the Caitlin’s in her campervan during the evenings observing New Zealand’s glorious lighthouses. Rachel’s techniques and cleverness in her work are outstanding, a visit to her home/studios/gallery is highly recommended! Next stop was Fusee Rouge Café, which has recently been taken over by Jill Marshall. Some time ago in the New Zealand Herald, a reporter wrote a lengthy story on the breakfast he experienced at Fusee, giving it the big thumbs up - a regular breakfast dish, but superbly executed and a reflection of this café’s attention to detail. Located in the first block of shops, as you enter from the aforementioned fruit, Jean-Sebastian Pages is a young Frenchman from Bordeaux who came to Cromwell a year and a half ago and hasn’t left. A trained Sommelier, Barista and Chef, he is always entertaining to have a chat to and cares greatly about the food they are producing.
And to round off the short time we had available, we paused under the Wooing Tree to meet up with one of the owners, Steve Farquharson. His kids were tearing round on their mini-motocross bikes, excited to meet Hayley and, once again, we were greeted with a sense of family and friendliness you may not find in other towns. Steve told the story of the Wooing Tree and how their wine label came about. Unbeknownst to the owners who bought the land whilst they were living overseas, there was a tree on the land called the Wooing Tree and it had long been a popular place for locals to woo their lovers. There were stories of people being conceived under the tree and it had a lot of history in the local’s hearts and a campaign to save the tree was started. Once the Farquharson’s heard the story they decided the tree had to stay and that was the obvious name for the vineyard and wine label. Now the tree sits prominently in the middle of the vineyard, and appears on their logo and the vineyard is now referred to as Cromwell’s icon vineyard. It is an extremely popular place for marriage proposals and weddings. A trip to their Cellar Door is a must! Hayley was available to come to Cromwell due to the Highlands Motorsport Park opening, so a big thank you needed to Tony Quinn for helping attract the masses to the center of two coasts, Cromwell, a town with a huge future! Fusee Rouge Café - 64 The Mall, Cromwell www.rachelhirabayashi.co.nz | www.wooingtree.co.nz
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Expect something
special
First Class Service At An Affordable Price • Taxi Services • Airport Transfers • VIP Confidential Transport • Special Events & Functions • Smart Business Service • Account Holder Option • Eftpos and Credit Card payment accepted • Smart phone booking application available
when you travel with us
Locations & Reservations Auckland (09) 377 0773 Wellington (04) 387 4600 Christchurch (03) 379 5888 Queenstown & Dunedin 0800 789 789 Book online at www.corporatecabs.co.nz
THE TASTE OF CENTRAL OTAGO: MORE FROM ARROWTOWN’S SAFFRON RESTAURANT In 2007 Pete Gawron’s first cookbook, Saffron: Food From The Central Otago Heartland, wowed readers and was quickly reprinted. Its dazzling combination of stunning recipes and magnificent photos of the Arrowtown district conjured up the spirit of Central Otago. The award-wining Saffron, in quaint, historic Arrowtown, is a known worldwide for its fabulous food and wine. Now, in this second book, Pete Gawron shows how he transforms local produce (often foraging himself for fungi, fruit, berries and more) into utterly delicious, artfully presented dishes. With over 75 recipes and magical images by Aaron McLean, this is a book to treasure, and a great celebration of this wonderful part of New Zealand. EDITORS NOTE: Displaying some of the most gorgeous photography ever seen in a cookbook, with technically challenging recipes, this book makes the perfect gift to give for those wanting their friends to try out the recipes and be invited to dinner to try them, rather than having to attempt them yourself! Pete Gawron RRP $70
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IT’S NOT DIFFICULT AT MT DIFFICULTY You can’t pass an offer of a Friday Lunch at Mt Difficulty Restaurant, I knew the phone would continue to ring, but regardless I was determine to catch up with some local artists and talk brush strokes and pottery for the afternoon. One of the many superb things about the Mt Difficulty Restaurant and Cellar Door is that when you are choosing your wine with your lunch, you can quickly pop through to the Cellar Door and taste a couple of wines while you are waiting to match with your meal. Don’t forget to always order a bottle, as a glass is just kidding yourself. I had the Canter Valley Duck with Raspberry and Cassis Sauce and was delighted with mixing the balsamic on the plate with the duck and the raspberry, and I matched it with a favourite of mine, the Mt Difficulty 2012 Pinot Noir Rose. One of the best views in Central Otago and even on a big sky winter’s day it can be warm enough to sit outside. To be honest the food and wine was so good I don’t even remember talking to anyone, I was just totally concentrated on expert Chef Werner Hecht-Wendt food, must work on that! www.mtdifficulty.co.nz
THERE’S A FOX IN THE CITY Yes, you heard correct, Foxes Island wines has opened a City Cellar Door! Founder and winemaker, John Belsham, and his partner, Kelly Brown, have decided to bring a bit of wine country to the city. “The Awatere vineyard is absolutely stunning, however, it is quite remote. Thus we wanted to create a space where people could come taste and learn about wine and connect with Foxes in a space that is a bit edgy and unassuming, yet still really comfortable and easy to enjoy,” says Brown. “And, because we also live in Ponsonby, having the Cellar Door in the neighbourhood was a natural choice.” It’s an exciting year for Foxes Island as they mark their 23rd vintage and the release of their first Icon wine, Lapine; a white wine making some pretty big impressions amongst critics and consumers alike. “The Icon wines have been in the pipeline for several years and in 2010 everything lined up and we got it right. But we couldn’t really talk about it until we had the first release, so now having the Cellar Door to showcase the wine brings it all together,” says Brown. Located at 15c Williamson Avenue, on the MacKelvie Street corner, the
Cellar Door is only two blocks off Ponsonby Road and has coveted parking at the front door, making it really easy to drop in. “We want to offer visitors a genuine sense of the winery and of us, so we took advantage of the building’s industrial roots and high ceilings, installing a wall of barrels at the entrance. Barrels that have produced many bottles of Foxes and have since been retired,” says Belsham. “We also want the Cellar to evolve over time so there is always something new and interesting to see, taste or talk about. The Awatere Estate will always be the spiritual home of Foxes, but it is here in the city where we will celebrate the wines.” The open plan space is designed to be flexible and accommodating. The Cellar Door is open Monday to Saturday for general tasting and sales. Private tastings and bookings of the space can also be arranged. “The space is very functional and frames people incredibly well,” says Brown and as was evident at the recent opening. “Being from New York, I always found spaces designed to capture the vibrancy of people to be far more interesting than those in which people sort of fade into the wallpaper. Industrial spaces can be quite stark on their own, but add a few Foxes, a glass of wine and watch the room come alive.” A room full of Foxes, now that is certainly something to see! 09 378 1369 | www.foxes-island.co.nz
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DELECTABLE DESSERTS Taught under an amazing array of chefs, Juan Balsani, has earnt his place as Kermadec’s Head Pastry Chef. A deep passion for this culinary art, he has developed his skills to encompass the growing trend towards molecular gastronomy without losing his traditional Argentinian techniques. Kermadec’s Desserts menu is a chance for you to sample delectable works of art, stirring up emotions you’ve never felt about food. Be inspired by Balsani’s Gin & Tonic Balloon, seduced by his Chocolate Marquise and transported to Fiji by his Chilled Coconut Shell – all palate changing experiences. www.kermadec.co.nz 09-304 0454
*
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Kirkpatrick Estate Wines
providing enchanting memories from vines to table to taste buds 06 862 7722 | www.kew.co.nz Gewurztraminer | Viognier | Chardonnay | Wild RosĂŠ | Merlot | Gold Medal Malbec
FOR ROMANCE, GIRLS WEEKENDS OR FAMILY SKI HOLIDAYS VERSATILE - OAKRIDGE RESORT THE WARMEST STAY IN WANAKA... PHOTOGRAPHY by Jim Pollard
A warm welcome was enjoyed by Hayley Holt and Carrie, starting off their ‘Girl’s Weekend’ in style with a glass of Veuve Clicquot, gorgeous bread and dips, next to the exquisitely landscaped 9 outdoor heated pools. One of the many special features at the Williams Hotel - Grand Mercure Oakridge Resort in Lake Wanaka.
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Checking in with the Williams Hotel team at Reception.
The well appointed Oakridge apartment which Hayley enjoyed included a home entertainment system, full kitchen facilities, ensuite bathroom with a washing machine and dryer. Boasting spectacular mountain views, the Oakridge is super convenient for both families and couples or friends, as the kitchen facilities and rooms with baths make for a great ski weekend over Winter.
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The Oakridge Resort is also home to a top of the range Gym. With a 25m lap pool, a variety of weights, spin bikes, rowing and running machines plus an eliptical crosstrainer. The superb gym suits conditioning for beginners to the super advanced and all of the machines are in top condition.
The service is second to none with 60 service. | Me poolside
The only canopy is the stars above and the mountain vistas around you.
Celebrate, luxuriate, relax and unwind at www.oakridge.co.nz
After a hard day on the slopes, come back to a massage! The Sanctuary Day Spa at the Oakridge Resort is a total spa experience with a wide array of relaxation and healing therapies to suit your every need. From skin detoxification body wraps to massage rituals, facial therapies, manicures, pedicures, waxing and grooming essentials for men and women. All treatments are performed in a relaxing environment by their experienced skin and body therapists. Featuring four cosy treatment rooms with one being for twin pedicures where together you can enjoy your feet soaking in hot bubbles whilst indulging in champagne and an antipasto or fruit platter! Our high quality professional products will pamper you after a hard day shopping or on the ski fields.
www.coastnewzealand.com
FREE SHIPPING 104 Quay St, Britomart, Auckland
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though…after the initial briefing with the client we pool our creative resources within the team and brainstorm ideas to produce a concept (or concepts) we believe best fit the brief. Ideas initially get the ‘blue-sky’ treatment to make sure we don’t rule anything out which we may be able to adapt to fit the budget. Some of the most creative solutions come from a tight bottom line. The concept/s are then presented back to the client and from there it is an ongoing process of close communication and tweaking along the way as the event plan develops. It’s a very organic process - there’s not one single moment where all of a sudden we shout “tick!” and the event is being rolled out. We are in constant contact with the client throughout the planning process to ensure their needs are being met and that their expectations are exceeded on the day. Each event is unique and most are still evolving up until the actual date. When it comes time to execute the event we think on our feet, put out fires, over-deliver and under-stress, listen, observe, smile and when all is done and dusted…we rest. What is the largest event you have planned? The NZPGA Golf Championship in Queenstown is a big deal and a phenomenal event to be a part of. It’s incredibly multi-faceted and tricky to represent in a few words, but our role in the tournament can be nicely summed up in numbers: 5 events over 4 days, 3 golf courses, 64 Amateurs, 144 pros before the cut, 15,000 through the gate, 19 celebrities, 72 Challenge players, 7 major sponsors, 13 suppliers, 1786 coffees served, 5018 glasses of wine poured, 600 room nights, 2000 hours worked by 7 Soiréttes. Phew. The event that still stands-out in your mind as the most special?
PHOTO BY SHEisYOU
The Bayleys Gamefishing Tournaments were incredible. Bringing together around 150 skippers, anglers and deckies with ferocious competitive spirit, egos and camaraderie and you’ve got a recipe for some serious fun. These events had a huge following and were always rapturously received. Bring it back Bayleys! How long has Soirée been in business?
SUE DUNCAN Sue Duncan is an extraordinary woman, founder and owner of Soirée and incoming Chapter President of the NZ chapter of the prestigious global Entrepreneurs’ Organisation. Sue and her team of ‘Soirettes’ are renown for creating events with a ‘soupcon of magic’ and certainly have the knowledge, experience and attitude to turn dreams into reality. We talked to Sue about her business and her new role in EO. Can you describe the process from when you receive instructions from a client to plan an event, to the day of the event itself. Lead-times can be anything from three days to one year so the process of engagement can vary dramatically in scope. In a particularly small nutshell
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Soirée began nine years ago when I had just one client. Mel came on board soon after. Mel and I were involved in every aspect of every event in the beginning, often wearing far too many hats along the way, and not only in the figurative sense. I realised pretty quickly that you’re only as good as the people around you and as the business has grown we’ve been blessed to work with very talented and loyal staff. We’re now 10-strong and Experience Marketing Partners with the global event company, George P. Johnson. Do you find NZ businesses are willing to try different things for events, rather than the more traditional event? As a form of marketing, events have become integral to a company’s brand. Our clients understand that being organised and making sure the catering arrives on time is not what makes an event successful. Most of the businesses we deal with want their guests to walk away with an unforgettable experience and something worth talking about. Innovative and dynamic companies are generally receptive to as much creativity as we can throw at them. In turn, we understand that it’s our job to create events for our clients which open doors to business relationships and opportunities and which provide the return on investment they are seeking.
From left;Valentina Monchieri (Senior Event Manager), Mel Gimblett (Owner) Sue Duncan (Founding Owner), Amanda Watts (Senior Event Manager)
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What is the biggest change in trends for events you have seen over the last few years?
You and your team are always so upbeat, how do you stay positive and calm when under pressure?
Budgets have and always will be a primary consideration but we’ve certainly noticed a requirement across the board for events that are sensitive to the economic climate. Companies want to reflect that they are spending money appropriately, not irresponsibly, and this extends to the events they commission. Sustainability has become a major consideration – finding ways of minimising the impact events have on the environment is an exciting challenge as it significantly changes the way you manipulate the physical event environment. Advances in technology are a constant and tie into this aspect also with numerous new developments meaning event footprints can be reduced.
Simply put, it’s our culture. We look after each other like a family. We work hard to create a positive and fun working environment. If we can’t connect within our team to find solutions then we’re in trouble on the day. Loving what we do and genuinely liking and respecting each other helps too. And the knowledge that if we didn’t find a way to laugh about it, we’d probably cry. Which is a little harder to recover from, makeup and all. We’re very aware that it’s our job to creative positive experiences and you can’t do that without finding the humour in things.
What are the benefits to businesses of holding events for clients? Snail mail may have been swallowed up by technology, but social interactions and personal encounters move people in ways that cannot be replaced by technology or whichever new form of social media is on the hot list. Humans need face-to-face interaction to share ideas, engage, inspire and create bonds. Events are the ultimate platform from which to make this happen. They have the power to promote brands in a tangible, animate way, genuinely engaging their audience through experience. What makes Soirée a premier event management company? The obvious thing would be to say that we create great and unforgettable events, which of course we do. We sometimes muse over what sets us apart from our competitors, I think it’s important to know where your strengths lie, but the bigger picture is not always something overtly tangible. There are a lot of competent, organised event companies out there but we believe it’s about more than being competent and organised. We have a way of making people feel great. We’re good at building relationships and people love working with us. Plus we know how to create events with just the right amount of magic. Where do you get your inspiration from to constantly come up with new and exciting event formats/ideas? Having a team from diverse backgrounds and experience is very important for a broad creative perspective. There’s a level of expectation that everyone has their fingers on the pulse of what’s happening around the world so constant research keeps ideas fresh and innovative. There are no ‘black hats’ in our brainstorming sessions - no idea is too outlandish or unattainable (though they are at times completely laughable). We are only limited by our imaginations but when all else fails a Central Otago Pinot usually clears out any creative cobwebs!
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“The Entrepreneurs’ Organisation (EO) was founded more than 25 years ago to help leading business owners on their path to greater business success and personal fulfillment. EO is a global community that enriches members’ lives through dynamic peer-to-peer learning, once in a lifetime experiences and connections to experts. Their members are not only surrounded by entrepreneurs with plenty of experiences to share, but the global opportunities are priceless. EO gives entrepreneurs a place of belonging and understanding, where the underlying assumption is confidence, trust and non-judgement. Core values are the basis on which the organization operates from and are a non-negotiable foundation. The EO New Zealand chapter, founded in 1998 currently has over 60 members, there are nearly 9,000 members based from 122 Chapters worldwide.” - EO Website You are currently learning chair for EO, what is the next role for you within that organisation? I’ve recently accepted the role of Chapter President for the next term, starting in July. Whilst mildly daunting, I feel excited for the challenge. It helps greatly to know I have the support of an incredible board of EO leaders to call on for advice and wisdom through their wealth of experience. I see my new role as something of a caretaker for the organisation. It’s about committing to the continued growth and enrichment of the world’s most influential community of entrepreneurs. My goal is to create and maintain a direction that embraces EO values and continues to proffer maximum value to its members. How does being a member of EO help you in running your own business? The EO Auckland chapter currently has eight forums. My personal forum consists of eight like-minded business owners. Even though my business is comparatively small to those of other members, we all have similar challenges and issues to overcome. One of the greatest benefits for my business is knowledge sharing within a group of people from very
diverse backgrounds but who have often encountered similar professional situations. My personal forum often provides a lightning strike of clarity from other members’ input – their unbiased perspectives and experiences can help greatly with focus and direction. Solutions usually present themselves from shared experience. Over and above this, The EO provides a wealth of resource and support for its members such as mentoring from successful, established entrepreneurs whose knowledge and experience have been completely invaluable for growing my business. From being in EO and talking to your peers, do you think most entrepreneurs make the same mistakes? In a recent EO session with renowned speaker John Spence we talked about the vision and values of some of the largest companies in the world. One of the most well-known of them actually made failure a requirement of their employees. To use the analogy ‘if you’re not testing the edge, get off the envelope’. I suspect that one of the points of difference between business owners and true entrepreneurs is that for entrepreneurs failure is an expected part of learning. A common trait seems to be that we thrive on the excitement (or anxiety) of pushing ourselves and taking chances. Mistakes are commonplace in the entrepreneurial world and a great source of learning, provided you also learn not to repeat them. If only my children would hurry up and master this concept! What do you think defines an entrepreneur? Why do you do it? I don’t think anyone is ‘driven’ to be an entrepreneur. I think it’s either in you or it’s not. Maybe I’m a sucker for punishment, but it’s a thrill for me to see the enjoyment people get from the events we create. It’s a huge challenge to constantly up the ante for each event but it’s something I’m compelled to achieve. I do it because I want to make a difference and be able to look back one day, once I’ve swapped pinot for sherry, and feel like I created something memorable which positively influenced people’s lives. Any words of advice to people who hesitate to try new things? Anyone who knows me will know that I can’t go past a good mantra. These two are very meaningful and are words I refer to often: - What do you think it really feels like to have reached your full potential? - Live your values, listen to your heart. Don’t think too hard or you might miss the moment. www.soiree.co.nz
The Soiréttes
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MAN TIME RONAN CREANE – FISHING FANATIC The weekend gone by was another epic one. Kristian and I got ourselves organised on Saturday for 3 days in the wild fishing with packs on. The idea being that we fish until we’ve had enough and then make camp where ever that is, we then continue from there the next day. This is a great way to explore but the walk out after a few days fishing can be really tough! We had Saturday evening, all day Sunday and Monday morning to fish. I got a 9.5lb stunning red trout on arrival on Saturday. First cast actually! That was it.
MAN KNIVES Initially we discovered these amazing Hand Crafted Kitchen Knives at Jervois Steak House, and were surprised more don’t go missing during an evening at JSH! The Lorimer Knives are made from D2 steel imported from Austria and use native New Zealand timbers. Each knife is beautifully handmade in Peter’s forge in Omakau. RRP: Carving Knife $350, Prep Knife $295, 20cm Cleaver $375 Available at Sabato in Auckland or contact 03 447 3131 www.lorimer.co.nz
Saturday was different. While Kristian was cooking some breakfast and I was contemplating the day ahead I noticed a sprightly individual moving at pace up river. In no time he was at our camp. It was Robbie Mcphee. At the speed he was moving I expected it would be! These can be awkward situations. How do we all divide up the river? Robbie and I met once before so that made this chance situation a little easier. We chatted for a while and decided we would fish together! Once we got our gear packed away we got to it. We went shot for shot. In the early part of the day we basically had 3 chances each. I landed one 6lber, lost a really big fish and broke in a small fish. Robbie landed 2 close on 9lbs. Kristian landed an 8.5lber, a 10.25lber and a 10.75lber. I’ve only had one over 10 in all my years here. We had a few more shots in the afternoon but only landed a couple. I had both, some redemption from my morning efforts! They were both very memorable fish; the first, Kristian had the first shot but snagged a rock, then Robbie had a go but snagged a tree, then I took my shot and sent my fly into the zone and got the fish. I learned from my 2 predecessors and took up a better position. The other fish was from a very deep pool where i let my single size 14 nymph sink to the bottom. I watched the fish cruise near where I expected the fly to be and struck at the sight of a mouth flash. It was a satisfying moment when everything went tight! That fish was about 7.5lbs. It was Kristians day. 2 over 10? That does not happen every day. Well done man! You can read Ronan’s Blog at www.sexyloops.com/blog/
HAYLEY’S HOT BASKET’S We know your man is 100% pure on the inside so let’s make his skin smell and feel heavenly from tip to toe! Tempt him into the kitchen with the aroma of the chef’s candle and while he’s cooking you dinner to thank you for the flowers, pour him a glass of Akarua Central Otago Pinot Noir 2011! Give him a foot rub with the Linden Leaves foot massage cream to finish off a successful night. This generous gift includes a Candles of New Zealand Chef’s Candle, Pure Man lotion, Pure Man shower gel, Pure Man soap on a rope plus a gift we call mini-feet, which is a foot scrub and a foot reviver, a bottle of Akarua Central Otago Pinot Noir 2011- Red posy of seasonal flowers as everyone loves a bunch of fresh blooms! Your gift will be presented in a Wild Poppies gift box, with tissue and ribbon trim. To order your man a gift basket go to www.wildpoppies.co.nz
AROMA SPA,THE BOUTIQUE AROMATHERAPY SPA WITH A UNIQUE CONCEPT Aroma Spa is a Aromatherapy Spa that brings an holistic approach to health and beauty. Its concept is unique and differs from other beauty spas for various reasons. Every product and therapy is created from an holistic approach meaning they are therapeutic and treat the whole of the person - physically, spiritually and emotionally. Aroma Spa does not just treat someone with traditional products out of a bottle, it treats clients with Aromatherapy; herbal medicines customised into products specifically for individual concerns. The cause of the symptoms, rather than just the symptoms is treated, giving long term results rather than temporary relief. Everyday niggles, disorders and ailments such as skin imbalances and aging, sleeping problems, hormonal imbalances, cellulite and firming and lack of energy are treated. Aroma Spa also treats more serious conditions such as asthma. Basically, medicinal aromatherapy is used, which is a mixture of essential oils, to balance and strengthen body systems, helping the body to heal itself. Owner, Bronwyn Jackson, is head Aromatherapist and creates all the therapies and remedies offered at Aroma Spa. She is very passionate about aromatherapy and a strong advocate on holistic therapies, personally ridding herself of asthma after losing her mother after a fatal asthma attack. The quality of the essential oils is obviously paramount in the therapies
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and remedies offered at Aroma Spa. Bronwyn personally sources her essential oils directly from growers all over the world. These philosophies are why the therapies and remedies work so well and what led Bronwyn, also a trained Beauty Therapist and Herbalist, to create her own range of ‘Aromatherapeutical’ synergies and specially formulated baseline products called ‘Green Remedies’. These combine to create therapeutic skincare and healing remedies with powerful active, healing and balancing properties, which is nutrition for the skin and health and vitality for the mind and body. The rustic retail shop is like a step back in time with jars of herbs and other therapeutic products available. Generic aromatherapy products are available to purchase off the shelve or customised products may be made especially for you. In time, Bronwyn hopes to have bulk bases available where customers can choose their own personal scent or synergy blend of essential oils. In time, Bronwyn envisages Aroma Spa being a one stop shop where individuals can choose personalised synergies for everyday use – like a Holistic Pharmacy centred around Aromatherapy. Aroma Spa also offers an on-line service where a remedy is created after a online consultation. It also offers mobile services such as the popular Hen’s Parties and Pamper Parties. No wonder Aroma Spa is building a loyal following to its boutique spa, nestled behind one of the original shops on Mount Eden Road. Aroma Spa is open by appointment only. AROMA SPA: ‘Beauty and Health from the Inside Out’. www.aromaspa.co.nz Phone: 09 631 5862
ENTERTAIN ME HOROSCOPES MAY 2013
LIBRA Before searching far for something you need, take a look right in front of you. A show of independence will work wonders in a romance. An unusual source tells you of an investment opportunity.
ARIES A “Catch 22” situation arises and causes you frustration early in the month. Creative thinking could turn things around. Don’t be afraid to try the unusual.
SCORPIO You’ll be able to come to terms with a situation that has been troubling you for some time. If you’re in a management position, you may find that it’s lonely at the top. Change is imminent in a romance.
TAURUS Absence makes the heart grow fonder, especially if you’re involved with Scorpio. A problem that arises will be a blessing in disguise. Expect delays. GEMINI A mid-month break from your busy schedule brightens your mood. Don’t be afraid to give in to relaxation. It’s really not so bad! Decisive action is key this month.
SAGITTARIUS A career opportunity could come your way when you least expect it. Before discounting it at face value, take a deeper look. CAPRICORN Look back to the past to help fix a problem today.You’ll find that time has a way of repeating itself. Scorpio offers some words of wisdom. New romance should be avoided this month.
CANCER Something you worked hard for, and wanted for some time, is finally yours. Don’t be afraid to celebrate in a big way. An especially romantic weekend is in store. Finances look good. LEO Keep a tight hold on valuables or something you love could be lost. This is especially true if you’re travelling this month. Try to make the best of a bad situation. Staying focused helps you keep pace.
AQUARIUS A friend’s offer of help may not be totally selfless. There could be some motives you’re not totally aware of. If you’re looking for a new job, this could be a lucky time.
VIRGO Speaking up is the only way to make others aware of your frustrations. Keeping it all bottled in won’t help one bit. A flirtation at work could be a recipe for disaster.
SUDOKU
PISCES Finances will become an issue – especially if you have moved or taken on additional expenses recently. Careful budgeting will get you through. A “to-do” list helps keep you organised.
Fill the grid so that every column, every row and every 3x3 box contains the digits 1 to 9.
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READ ME HEART TO START Globally successful young entrepreneur Derek Handley describes the entrepreneurial mindset and how this can be applied to anyone’s business, dreams and projects. This book is part memoir, describing how Derek became an entrepreneur in New Zealand at a very young age; and the ventures, people, risks, challenges, wins and losses he’s been through over the years. It’s exciting stuff, with high stakes, great wins and devastating losses. It also outlines Derek’s recent involvement in The B Team, a philanthropic group led by Sir Richard Branson. The book includes an invaluable field guide to the process of creating a start-up company, which is action-oriented, practical and very easy to read. Plus there are lots of tips and advice from someone who has been through the process a number of times before.
Derek Handley | 3 May 2013 | RRP $40
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THE BOLTON HOTEL’S WINTER WARMER PACKAGE Enjoy a Winter Weekend in Wellington at the Bolton Hotel! The Bolton Hotel is Wellington’s only independent five star hotel; located in the heart of the city and easy walking distance to some of Wellington’s great attractions. Wander to the Warhol: Immortal exhibition at Te Papa from June 1st or enjoy an evening at the theatre and see The Phantom of the Opera from June 13th. Our Winter Warmer package includes a night’s accommodation in a Premier Studio, an antipasti plate for two on arrival in ARTISAN bar, buffet breakfast for two in ARTISAN restaurant, a late check out of 12 midday and free internet for $259 incl GST. Bolton Hotel, Cnr Bolton & Mowbray St, Wellington Ph 0800 996622 | www.boltonhotel.co.nz
TREAT YOUR MOTHER Does your Mother deserve a special treat this year? Spoil Mum this Mother’s Day with lunch or dinner in Chameleon Restaurant at InterContinental Wellington on Sunday 12th May. Devour an entrée, main, and dessert platter to share and we’ll give Mum a complimentary glass of sparkling wine while she enjoys her meal. At $49 per person give your Mother that thank you she truly deserves.Visit www.chameleonrestaurant.co.nz to view the menu or call Chameleon to make your booking today. Chameleon Restaurant, InterContinental Hotel 2 Grey Street, Wellington | Ph: 04 4 4722722
CHIC CHAT LUNCH AT PORTLANDER Portlander recently celebrated successful Wellington Women at the first ever Chic Chat lunch. Laurie Foon, Director and Head Designer of Starfish, was an inspiration and we raised over $900 for the One Percent Collective charity. Highlights included goodie bags, Moet & Chandon, delectable salmon main and spiced rhubarb dessert and of course the fashion show! Every Chic Chat lunch will feature a Wellingtonian woman who has really put their mark on this city. Our next lunch Friday on the 24th of May features Glenda Hughes. Glenda is a sportswoman, media mogul, mentor and PR for some of sports most controversial names from Mark Todd to Tony Veitch. To reserve a ticket at $49 email rhiannon_beavan@portlander.co.nz Portlander Steakhouse, 75 Featherston St, Wellington | Ph 04 498 3785 | www.rydges.com
STAY CONNECTED @ THE QUADRANT VR Group is pleased to announce the launch of our Mobile Website. Through a meticulous creative, development and testing process we bring vrhotels.co.nz to your mobile device. Keeping in line with the latest technology upgrades, The Quadrant Hotel has been offering FREE WIFI for a number of years, the latest hardware upgrades now offer guests faster connection speeds for a more pleasurable stay. Stay connected to The Quadrant Hotel through Facebook (VRHotelsandApartments) and Twitter (@VRHotelsApartmt). VR Hotels and Apartments | Ph 09 915 1900 or 0800 874 683 | www.vrhotels.co.nz
SOFITEL Autumn is harvest time, when grapes are plump, seafood is bountiful, fruit trees are luscious, and gardens abundant with homegrown vegetables. Taste some of New Zealand’s finest flavours grown by local farmers and vineyards throughout the regions, by coming in and trying Chef Scott Brown’s new autumn menu. Inspired by scrumptious, seasonal fresh New Zealand produce, Lava Dining’s new autumn menu is crafted around the best of what nature and local artesian suppliers have to offer between the months of March and May. Lava Dining at Sofitel Auckland Viaduct Harbour – for a relaxed, casual, intimate dining experience … simply delicious. Sofitel Auckland Viaduct Harbour 21 Viaduct Harbour Avenue, Auckland Ph 09 354 7466 | www.sofitel.com
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HILTON QUEENSTOWN SPA SPECIAL Escape to eforea: spa at Hilton Queenstown and immerse yourself in the tranquil surrounds of this award winning luxurious spa. Indulge in 90 minutes of therapeutic bliss including a cleansing foot soak and scrub, warm bamboo body massage to release muscle tension followed by a hydrating facial treatment. Available for a limited time only at the special price of $155pp. Ph 03 450 9400 | www.queenstownhilton.com
NEW MOONLIT LODGE Moonlight Lodge is a new exclusive mountain lodge managed by Hamish and Rachael Foster and located in the heart of Ben Lomond Station, Queenstown. Prices start from $250 per person including dinner, bed and breakfast. It is a 40 minute 4WD into the mountains, or the more fun way to arrive is by a 10 minute helicopter ride form Queenstown Airport with Heli Tours. Moonlight Lodge offer guided walks along original gold mining water races dating back to the 1862 gold rush, guided fair-game hunting of Fallow Deer and wild goats along with accommodation in a superb high country setting. www.benlomond.co.nz
SWEET-AS CHOCOLATE
QUEENSTOWN SKI PACKAGE With roaring fireplaces, ski lockers, a range of luxury five star accommodation options, gourmet cuisine and an extensive collection of fine wine, The Rees Hotel Queenstown is the perfect home-away-from-home for your winter get-away. Take advantage of The Rees’ 4 night ski package and have everything taken care of for you so you can relax and enjoy your skiing adventure in Queenstown, the winter-wonderland of the South. Rees 4 Night Ski Package: $865 per person, Based on 2 people sharing a twin/double room, package includes: 4 Night’s accommodation in a Lake View Hotel Room, Daily breakfast, 2 day Lift passes each for Coronet Peak, Ski rental (Ski’s, boots, poles), Ski Clothing rental, Secure undercover parking, Complimentary Wi-Fi.
Easter may be gone but chocolate lovers need not despair. Spa at the Pullman and Whittaker’s have teamed up to create an indulgent chocolate treatment to sate both sweet taste buds and a hunger for healthy skin. Whittaker’s cocoa nib and pure essential oils are used for two delicious body scrubs – Peppermint Chocolate and Orange Chocolate. Antioxidant rich dark chocolate protects the skin against nasty free radicals and promotes skin elasticity, leaving your skin prepped for the winter. Plus, delicious chocolate aromas naturally encourage the body to release serotonin, creating a truly calming experience. Available exclusively from Spa at the Pullman during the month of May for $99. Treatment includes a complimentary Ultimate Milk and Honey Foot Ritual treatment, valet parking and a delicious Whittaker’s chocolate treat. | www.spaatthepullman.co.nz
Ph 03 450 1100 | www.therees.co.nz
OVERNIGHT STAYS IN FIORDLAND You can head in for the day but why would you when you can spend the night and wake up in the pristine that is Fiordland! An overnight cruise through Milford Sound or Doubtful Sound lets you experience the world renowned landscapes from the comfort of a Real Journeys spacious modern vessel. These well catered cruises have specialist onboard nature guides who are passionate about showcasing the rugged beauty and history of this very special World Heritage region. For majestic beauty try the overnight Milford Sound Cruise and for untamed remote vastness try the overnight Doubtful Sound option. Either way it’s an exceptional experience in comfort, in the wild. www.realjourneys.co.nz
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Stunning History
Situated just 22 metres from the shore of Lake Hayes, this often-admired 2-bedroom cottage is now available for Holidays. With only the walking track separating you from the lake you couldn’t be closer to the waters edge. This 1860 Stone Barn has been fully refurbished so that it retains its charm and character but with the comfort that you would expect from a property today. A perfect getaway for a couple or family, this is a wonderful
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retreat. The cottage is fully equipped for all seasons with a drying room for the ski gear in winter. Cosy, yet light and airy this is one of the most desired and unique locations in Queenstown. With only a 5-minute drive to Arrowtown and 15 minutes to the heart of Queenstown you have the best of both worlds. www.lakehayesbarn.co.nz
Drive ME
NEW MERCEDES-BENZ A-CLASS
Andrew Beacham is New Zealand’s youngest budding motoring journalist. Growing up in and around his father’s prominent restoration factory, he has downed the tools and translated his passion for cars into writing about them. The new Mercedes-Benz A-Class featuring in Drive Me this month is all class indeed. It has been completely reinvented and redesigned as the hottest hot hatch to hit the roads this year. Hot-hatches have become revolutionary in their affordability, performance and attractiveness. The features contributed to today’s modern hot hatch usually include a small engine, 4 to 5 cylinders, no more than 2.5 litre engine size, a turbocharger, front wheel drive and all the bells and whistles one would get in a traditional saloon car. For the men amongst us, we usually buy our wives or girlfriends a hot hatch for those times when we want to have a break from the V8, but have just as much fun in the process. It leads me to think about those moments in time when men decide to go lingerie shopping for their significant other – we really only have ourselves in mind when making the selection.
So, it’s out with the old and in with the new over at Mercedes. Let’s start with the exterior styling. It was a welcome relief to see the car come off the drawing board a lot bolder, voluptuous and edgier than its predecessor. The old model, with its squashed nose and high roof, felt like driving a kitchen sink with four wheels. Looking out from the driver’s seat in the new one is a fulfilling driving experience, enabling you to point the nose of the car in any direction compliments of the semi-electric steering system working in sync with the front wheel drive system. The model featured in this review can reach 100km/h in 6.6 seconds and on to a top speed of 240km/h. These impressive figures are achieved through the 2.0 litre 4-cylinder turbo-charged engine. At $64,900 including on-road costs, panoramic roof, sports suspension and 18” wheels courtesy of AMG, you are really getting bang for your buck. For those of us who are not performance conscious, the base model comes with a 1.5 litre engine and starts at $46,900 with respective petrol and diesel engine variants. Despite selling 1.5 million, the predecessor A-class is one for the archives at Mercedes-Benz. The silver arrows think tank have created a brand-new car from scratch to edge their way into the competitive hatch arena. The gullwing inspired air vents and the leather laced interior provides a feeling that the driver has purchased a piece of developed Mercedes heritage. And the final product from their effort has produced a compact, sports hatch with plenty of poke. That makes this new A-Class a very special car.
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