Life + Style 24 December 2015

life+style The Weekend Sun 1

Photo: Bruce Barnard

21 August, 2015

THE WEEKEND

Featuring Health & Beauty | Art & Creativity | Food | Fashion

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24August, December, life+style The Weekend Sun 21 20152015

Behind the bikinis Behind the scenes at Miss Mount Maunganui Bikinis, bods, and beauties will once again be the centre of attention this January when the annual Miss Mount Maunganui competition returns.

Above: Weekend Sun journalist Zoe Hunter on stage at last year’s competition.

Top right:Winners from 2013.

Far right: Winners from 2012.

Right: The winning trio from last year’s competition.

On January 2-3, bikini-clad babes will grace the beach stage at Mount Main Beach from 11am-2pm in a bid to be crowned Miss Mount Maunganui.

It’s a popular event on the summer calendar and has mixed views. Some believe it’s degrading, some just go to check out the hot bods.

Some disapprove the fact it’s been four years since a local woman was crowned Miss Mount Maunganui, despite the competition running for more than six decades.

Former Miss Universe Lorraine Downes wore the crown and sash in the early 1980s, but even this beauty queen wasn’t from the Mount.

The Weekend Sun reporter Zoe Hunter went undercover in 2014 to experience behind the scenes of the Mount’s beach beauty competition.

I stood on stage wearing a bikini covering nothing but my unmentionables. It was the most vulnerable position I’ve ever been in.

In heels, fake tan, and a full face of make-up at the beach, I felt out of place.

While the competition aims to showcase the girls’ personality and intelligence via answering a few simple questions and performing a talent, I’m still standing in my two-piece.

At the end of the day, we’re being judged and ranked on our physical attributes.

So why am I here? Confidence.

Knocked back by broken relationships and years of pretending my feelings weren’t hurt, I decided to brave the stage and criticism coming my way. Not for attention, not for revenge – just to prove I could, to step out of my comfort zone.

Some would say: “Try skydiving or a bungy jump”, but a bikini competition was enough.

Recent Miss Mount winners entered for similar reasons to mine. Not because they think they’re superior, because they’ve been dared to, or thought it’d be fun.

24 December, 2015 21 August, 2015

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“Basically winning Miss Mount opens a lot of doors”

Twenty-one-year-old Auckland beauty Jane Brock is Miss Mount Maunganui 2014. Her decision to enter was a mix of stepping out of her comfort zone and “a considerable amount of friendly peer pressure”.

Ceri McVinnie, 22, from Matamata was named Miss Mount Maunganui in 2013.

“Just after I left I had numerous amounts of paid promotional work offered to me from various sponsors of the competition, so the prizes were ongoing,” says Ceri.

“Basically winning Miss Mount opens a lot of doors in the area as local businesses are always wanting promote, and what better way than with a locally crowned pageant winner.”

In 2012, 19-year-old beach beauty Vivienne Nouri entered the competition on a whim. “I didn’t expect it.

It’s just a good feeling and good for my confidence.”

Vivienne was also crowned a winner in 2009. “I just love the vibe and meeting so many new people.”

In 2011, Jazmin Tohaia from Whangamata was celebrating her 16th birthday when she won Miss Mount Maunganui.

Jazmin says she couldn’t believe it. “I’m so happy. It’s a great birthday present.”

In 2010, now former Mount Maunganui local Gypsea Harrison won the competition, making her the last person to date with a personal connection to the area.

Gypsea was age 17 when she was crowned, and later moved to the Gold Coast where she has carved a successful modelling career. Mountie Sarah Munn won the title in 2008.

Zoe Hunter

Stepping back in time Miss Mount Maunganui competitions over the years.

Top left: Lorraine Downes, Miss Mount Maunganui 1983.

Above: The contestants from 1964.

Far left: Miss Mount Maunganui 1967, 17-year-old Robyn Grubb.

Left: Winners from 1965.

The 1960’s photographs courtesy of Photo News archives, Tauranga City Libraries.

24August, December, life+style The Weekend Sun 21 20152015

A life of art Making a world with Dean & Anj Back in the day there was a boy named Dean Ellery, who built cities in the patches of dirt underneath the macrocarpas near James Cook Primary School in Marton.

Artists Dean Ellery and Anj Keate.

Photos: Tracey Hardy

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He’d fly from the classroom when the bell rang with his toy cars in hand; on his knees beneath the shade of the trees Dean would fashion his dirt metropolis.

“You’d build a garage for your cars, roads, heaps of buildings,” Dean remembers. “Back then it was all about art, even though you’re not thinking ‘that’s being an artist’. But in hindsight, what I was making in the dirt was a form of sculpture.”

Meanwhile, across the oceans blue, a girl named Anj Keate was living in Fiji and captured the world which she kept in a book.

Her friends swam through the pages white with smiles shaded in pencil, and every time she stood in front of mirrors brushing out her tangled hair the crumpled paper of the book was smoothed.

“I was about 11 and I had a drawing book which I used like a diary to sketch my life and all the things happening around me,” recalls Anj. “It was the best way to express myself.”

But wasn’t until 1985 that Dean and Anj’s paths first crossed. Both were studying art at Christchurch Poly-

technic Institute of Technology. She was in her final year while he was just embarking on his studies.

And ever since, they’ve been walking down the same path hand-in-hand.

The car rocks gently from side to side through the thick tall grass leading to Anj and Dean’s Ohauiti home. On the front lawn stands Dean, 50, and a friendly-faced dog.

With his wife Anj, 54, they’ve lived here for 22 years and raised two children together, Asher and Zaphia, among Ohauiti’s trees, sloping hills and swooping birds. They run a permaculture system here, the vision was to grow fruit and vegetables for families in need when they bought the land.

Inside their home, painted figures on the windows look over thoughtful gardens, oil paintings on the walls meet the gaze of family photos, a shelf filled floor to roof with dog-eared books is curious; there’s a cupboard full of music galore as Mark Lanegan plays on the stereo.

A handful of painted ceramic figures lie on newspaper draped across the kitchen table. The couple are in the midst of putting together their exhibi-

24 December, 21 August, 2015

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‘A musician must make music, an artist must paint, a poet must write, if he is to be ultimately at peace with himself’.

tion ‘It Takes All Kinds To Make A World’.

This exhibition features 154 handmade ceramic sculptures, paintings and drawings, and collages that delve into the notion that the world and all its people are perfectly imperfect.

Anj is a full-time artist whose previous exhibitions concentrated mainly on her oil paintings, but this time around she’s focused on using clay to bring some of her characters from her paintings out and into the real world.

“The underlying truth in my work would be emotion, I like to present character types; hence why some of my characters are a bit macabre and awkward, and some really refined,” she says.

“I don’t stick to having some kind of perfection because there is no such thing as perfection in humanity. I think all people have got character and that all depends on how it’s brought out.

“I guess it’s about learning to love humanity rather than learning to love those people you automatically gravitate to, enjoying each person who they were created to be.”

But for Dean, who works full-time at the Bay of Polytechnic, ‘It Takes All Kinds To Make A World’ is his first time exhibiting.

He’s only started getting back into

creating artworks in the last year; between working, looking after the property which he does view as one giant sculpture and caring for the family. Before this he just couldn’t fit the time in for his art.

“For me I had a notebook, I had to write ideas down and draw them and in that way it kept me happy.

“I’ve also been teaching myself to play guitar and writing songs, but it’s been really exciting getting back into art, especially working with and immediacy of clay.

“For me, my truth is ‘challenge’; the challenge for people to find themselves, who they really are. We’re exposed to a whole lot of lies and mistruths about how we’re supposed to live and act.

“I want to try and challenge the viewer around those ideas; express that we all have beauty but we all have ugliness and to try and hide that is a mistruth.”

American psychologist Abraham Maslow wrote: “A musician must make music, an artist must paint, a poet must write, if he is to be ultimately at peace with himself ”.

It’s a passage quoted by Dean and one that rings true for the couple – theirs is not a life of art, but more an art of life.

You have thoughts, ideas, and you

just want to somehow express them, says Anj. “I can’t express them with words.”

Dean interjects: “That’s not true”. “[But] it’s not my forte, I don’t have a beautiful singing voice so I can’t express it through music,” says Anj. “Whereas I find creating art with paint, ink, clay or photography liberating. Shadows inspire me, movement, lots of colour, different patterns. In the end I create art because I just have to do it.

“My characters change constantly. I’m always trying to find something new and can’t churn out the same thing endlessly, I’d be bored to death. I wouldn’t be very good at working at a factory,” she says.

But art is one of those ethereal things, says Dean. He can tell you about the things that inspires and excites him about the arts, but that doesn’t answer why.

To put it simply: “It’s who I am,” he says.

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December, life+style The Weekend Sun 2124August, 2015 2015 At this time of year we all like to devour delicious morsels – especially using the Bay of Plenty’s plentiful produce. But what to cook? The words ‘Tauranga’ and ‘food’ cannot be mumbled during a mouthful without the name Peter Blakeway. The celebrity chef loves showcasing the best of the Bay’s flavours, so Life+Style invited Peter to share his secret recipes to starting the New Year in foodie heaven. Bon Appetite!

New Year Canapés Delicious mouthfuls to soak up the celebrations Once Christmas is over and we’ve finished all of the post-Christmas fridge clearing, it’s time to celebrate again – only this time it’s different. Gone are all the old favourites and nods to tradition.

Christmas is all about times past, the secret spices and hidden coins, whereas New Year is a chance to look ahead and embracing new possibilities – and for me that means an endless supply of canapés to soak up the celebrations.

For years now we’ve spent New Year with wonderful friends at Waihi Beach and this year is no different.

We all started meeting up as parents with young children at their ancestral caravan by the beach.

As the years have gone by we’ve watched our kids turn from toddlers to teenagers, and the caravan has become a beautiful bach.

Back then we used to worry about them being in the water, now we’re blind terrified as they drive away. That said, it is wonderful to all get together.

So to the recipes. The trick with canapés is to vary the offerings so you’re not just locked away in the kitchen – and don’t forget to start the first batch as the drinking starts, as keeping the food and alcohol in balance makes New Year’s Day that much more bearable.

Also, when planning you’re New Year canapés put some thought into how long things will sit out. For this, I tend to avoid the slightly risky recipes, for example raw scallops in lime are wonderful when just made but really shouldn’t be the midnight leftover snack.

Peter Blakeway

Avocado salsa 2 ripe avocado, diced 2 red chillies, de-seeded and finely chopped 2 tsp chopped fresh coriander 4 tomatoes, de-skinned, deseeded and diced 2 Tbsp Thai fish sauce Pinch salt Zest and juice 1 lime Method Place all ingredients in a bowl, mix well and leave at room temperature for at least 30 minutes to let the flavours develop. Serve on bruschetta.

Mini Yorkshire puddings with roast beef and horseradish mayonnaise I guess I’m going back to my Yorkshire roots with this one, but made into bite-size canapés, they are both delicate and stunning.

Ingredients 225g plain flour 3 eggs 225ml milk 150ml water Salt and pepper Beef dripping or duck fat Use good quality mayonnaise and fresh horseradish.

Method Sift flour into bowl and, making a well in centre, break eggs into it, gradually incorporating flour. Beat in milk, water and seasoning.

On the stovetop, heat a bit of dripping/duck fat in each ‘hole’ of the muffin tray until smoking hot. Add

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life+style The Weekend Sun 7

Photos: Tracey Hardy

24 21 December, 2015 August, 2015

a bit of batter to each and place on top shelf of pre-heated oven at 220 degrees Celsius for 15-20 minutes. Serve with roast beef and horseradish mayonnaise.

Sweetcorn fritters What’s better than sweetcorn fritters? Try serving them with crispy bacon and slow-roasted tomatoes for a truly unbeatable combination.

Ingredients 1 cup plain flour 1 tsp baking powder 1/4 tsp salt 1/4 tsp paprika 1 tbsp sugar 2 eggs 1/2 cup milk 2 cups fresh corn kernels cut from the cob 1/2 cup red capsicum, diced 1/2 cup spring onions, sliced 1/4 cup coriander and parsley, chopped and mixed 4 tbsp vegetable oil Method Sift flour, baking powder, salt and paprika into a large bowl.

Stir in sugar and make a well in the centre. In a separate bowl, combine eggs and milk. Gradually add egg mixture to dry ingredients and whisk until you have a smooth batter.

Place corn, capsicum, spring onions and herbs in a mixing

bowl and add just enough batter to lightly bind them, about ¾ cup.

Heat 2 Tbsp vegetable oil in a non-stick frying pan on medium heat, then drop in 1/2 Tbsp batter per fritter and cook 6 fritters at a time.

Cook for one-two minutes or until the underside of each fritter is golden. Turn over and cook on the other side. Transfer to a plate and keep warm while cooking the remaining fritters.

Red onion tarte tatin with goats’ cheese ice cream A mouth-wateringly intriguing dish, completely turning on its head the usual concept of tarte tatin and ice cream as a dessert, rather than making it as a savoury entrée or vegetarian main course. The ice cream goes on at the last second so it starts to melt over the caramelised onions and ‘self-sauce’. Serves eight.

Goats’ cheese ice cream

8 egg yolks 300ml cream 300ml milk 400g strongly flavoured goats’ cheese 150g caster sugar Salt, pepper and nutmeg to season

Red Onion Tarte Tatin

250g small plum tomatoes, oven dried with thyme (optional)

600g small red onions 1 large sprig rosemary 50g caster sugar 50g butter 3 tablespoons balsamic vinegar 500g puff pastry Small basil leaves to garnish To make ice cream, whisk egg yolks and sugar together until almost white.

Meanwhile, heat cream and milk to boiling and take off the heat. Add goats’ cheese to hot cream mixture and stir to melt thoroughly. Pass through a sieve and pour onto the eggs, whisking all the time. Season well and churn in an ice cream machine. Use within two days.

To make tarts, remove skin and top and tail the onions. Sauté in butter until mid-golden, about15 to 20 minutes over medium heat, add rosemary, season and cook for a further five minutes. Remove from heat and cool.

In another pan, mix sugar with 2 Tbsp water and very slowly melt the sugar. When sugar is dissolved, turn up heat and cook to golden brown.

Remove from heat and add butter and then balsamic. Toss in shallots and then tomatoes to coat.

Now make up ‘tatins’ reserving the syrup to use as a sauce.

Bake in a pre-heated oven at 220 degrees Celsius for 18-20 minutes, or until the puff pastry is golden. Cool for five minutes, then turn out and garnish with the syrup sauce, basil etc. Serve with goats’ cheese ice cream.

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life+style The Weekend Sun 21 August, 2015

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