Bay Harbour News 27-01-16

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WEDNESDAY JANUARY 27 2016

Wednesday January 27 2016

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INSIDE

Success on the surf Sumner’s Neill Robb carved his way to another title at the Billabong Health 2000 national surfing championships held in Dunedin recently.

Lead role for Sumner actor – p6

• Story, page 18 PHOTO: NIC REEVES

Lyttelton gears up for SummerFest A month-long celebration of Lyttelton’s unique culture is under way, with some curious sounding events on the cards.

Project Lyttelton has launched SummerFest for the second year, with 34 events promising to make this event memorable.

Events co-ordinator Lucette Hindin (right) said while 28 out of the 34 events are arts or music there will be something for everybody.

From a burlesque show and life drawing in a coffee shop, to a more familyfriendly pirate picnic beach party at Corsair Bay, it will be an ecletic mix.

Ms Hindin said the festival aims to celebrate Lyttelton’s unique identity focusing on music and the arts, with many of the acts from those who live in the area.

This year’s festival includes workshops in playback

theatre and interplay, Dr. Sketchy’s Anti-Art School, Only Bones physical theatre, two sonic art events at the Lyttelton Timeball and the Nostalgia Festival at Ferrymead Historic Park.

“We are always excited when people come up with new ideas to try out and we really want this festival to help some of the niche arts and emerging artists and musicians

to have the opportunity to put themselves out there,” said Ms Hindin.

Lyttelton venues like the Wunderbar and Civil and Naval will offer venues for live music, and the Live at the Point programme runs through January and into February at Godley Grounds, Diamond Harbour.

• The SummerFest runs from January 24-February 22. Programmes are available on www.lyttelton.net.nz

Progress on Lyttelton fire station – p3

Deb Beesley Your local hills and Bayside specialist.

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GRENADIER

Properties Wanted A variety of options are currently available Townhouse • Apartment • Ensuite Room To view or enquire, please contact Ruth Hurley, General Manager • 03 326 4908 Cnr. Head & Dryden Streets, Sumner, Christchurch 8081 www.edithcavell.co.nz

HOME • HOSPITAL • STUDIOS • APARTMENTS • TOWNHOUSES

Happy New Year! I trust you all have had a nice break. I am now back on deck and ready to take on new listings. If you are considering selling in 2016 give me a call to discuss the many options available.

I have the local knowledge, expertise, honesty and integrity, and I am committed to achieving the best possible result for you.

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GRENADIER

PAGE 2

BAY HARBOUR

Only Bones Friday, Saturday and Sunday, 7.30-8.20pm An award-winning new production by international physical theatre company Kallo Collective and production company Show Pony, which uses body manipulation and a contemporary approach to clowning to create an original physical theatre. Go to www.patronbase. com/TheLoons/Productions for more details.

Lyttelton Primary School, 41 Voelas Rd. Tickets range from $3-22.

Ecology, Plants, Landscape and Place-making public talk Friday February 12, 7.30pm A talk by well-known ecologist Dr Colin Meurk, who instigated the Christchurch 360 Trail encircling the city, about the significance of native plants in our gardens and public spaces.

Redcliffs Bowling Club, James St, Redcliffs Beach Zumbathon Saturday from 4-5.30pm Work out in the most party-

Wednesday January 27 2016

C om m u n i t y E ve n t s

Email bridget.rutherford@starmedia.kiwi or fraser.walker@starmedia.kiwi by 5pm each Wednesday

like way possible. Multiple Zumba instructors will be there and there will be opportunity to donate to charity.

The Esplanade

The Sumner Market Sunday, from 10am-2pm A weekly Sunday market next to the beach, featuring food, craft and produce stalls, alongside musicians and entertainers.

Listen to some great music, have something to eat and find something cool to take back home.

Corner of Marriner St and the Esplanade A Month of Steam Sundays Sunday, from 10am-4.30pm It is the last week for visitors to step back in time and have a free steam train and tram ride.

Wander around the exhibition halls, jail house, church, mu-

seums, model rail display and more.

Ferrymead Heritage Park, 50 Ferrymead Park Drive. Steam Train admission: Adults $30, seniors $25, children $15, family pass $75 and under 5s free.

Music Event at the Point Sunday, 1-3pm Chill out to some great summer sounds on the Godley House site (or in the community hall if weather is bad).

Godley House Site at 2 Waipapa Ave. Free event, but donations are welcome.

The Garden City Garden Competition February 6-7 A Christchurch Beautifying Association competition celebrating the many beautiful front gardens around the city. A grand

presentation night will be held on March 15. Entry forms are available from garden centres, or phone 332 8128. Free entries close on January 29 at 5pm.

American Tribal Style Belly Dance Class Weekly event starting February 11 from 10.30-11.30pm

American Tribal Style is a modern belly dance style created by Fat Chance Belly Dance director Carolena Nericcio. A mixed level class, suitable for beginners to join anytime. Wear anything you are comfortable and can move freely in.

40A Taupata St. $10 casual class rate (cash only).

ContaCt us

General Manager: Steve McCaughan Communities Editor: Shelley Robinson Sales Manager: Joan Smith Circulation: Mark Coulthard P: 379-7100

NEWS Bridget Rutherford. Ph: 371 0778 bridget.rutherford@starmedia.kiwi

KITE DAY

NEWS Fraser Walker-Pearce. Ph: 364 7424 fraser.walker@starmedia.kiwi

ADVERTISING Rob Davison. Ph: 021 225 8584 rob.davison@starmedia.kiwi

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BAY HARBOUR

Wednesday January 27 2016

neighbourhood NEWS

News tips? Email bridget.rutherford@starmedia.kiwi or phone 371 0778, fraser.walker@starmedia.kiwi or phone 364 7424

Progress on new fire station

Firefighters hope to see building complete by December

FRASER WALKER-PEARCE

Lyttelton’s volunteer fire fighters could be in their new base as early as December this year.

The new home for the Lyttelton volunteer fire brigade will be built on the footprint of the old fire station, and will have more space for storage as well as a training yard for new recruits.

Lyttelton volunteer fire brigade chief fire officer Mark Buckley said the whole brigade was excited about things moving forward in the coming weeks.

“We’re hoping to have a bit of movement on the new site in the next few weeks. The building organisation that won the contract will be hoping to have things move forward.

“We haven’t found out who’s got the contract yet, but there’s been a bulk plan given to us, so we have an idea of what it will look like,” he said.

The old station on London St was demolished so the new base can be built. A neighbour-

TEMPORARY HOME: Lyttelton volunteer fire brigade chief fire officer Mark Buckley outside the brigade’s temporary base on Norwich Quay.

ing site has also been bought.

“It’ll be on the old site on London St, but it’ll be a bit bigger. The next door lot was purchased too, so that means we can build on the footprint of the old site plus that one. It also means we can have a car park and auxiliary for parking the van and storage, plus a training yard,” Mr Buckley said.

The training yard will be

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used for Thursday nights, when the brigade comes together for training and drills.

Mr Buckley said he hopes the new station would inspire more volunteers to join the brigade.

“We’ve had three new recruits sign up since we last spoke, so membership is looking good.

We’re just looking for two or three more volunteers now.

The way we are operating now,

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we need about 30 members in total, we’re sitting on about 28 now,” he said.

Until the new site is built, the fire fighters have been stationed on Norwich Quay between Marinetec Engineering & Construction and the Mondo Vino Liquor Centre.

To get in contact with the Lyttelton volunteer fire brigade, contact the station on 328 8783.

SUTTON QUAY REPAIRS Work to repair the earthquake damaged wall of Lyttelton’s Sutton Quay Bridge has begun. The work will take place over the weekends, from Saturday 4pm until Monday at 5am, to minimise the impact on the railway line and Lyttelton Port of Christchurch. The repairs are expected to be complete in May. NEW LYTTELTON GALLERY A new art gallery will be opening in Lyttelton next month.

Located in the Tin Palace building, the new gallery will be called Oxford Street Art. Gallery owners Tim and Madhu Rees are hoping to promote local and regional artists in the coming year, and have already created a website, Facebook, Twitter and Instagram pages for the gallery. The owners are mid-way through planning their opening exhibitions in February. The provisional programme is available on their website. If you are interested in getting in contact with the gallery, visit the website www.oxfordstreetart.co.nz CORRECTION In the previous edition of the Bay Harbour News, it was reported that a vet was in attendance when a horse bolted from its paddock and into Akaroa Harbour. That is incorrect. The vet arrived to find the horse already in the harbour. Bay Harbour News apologises for the error.

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PAGE 4

BAY HARBOUR

Wednesday January 27 2016

your local Views

Something on your mind? Email bridget.rutherford@starmedia.kiwi in 150 words or less Facebook us on https://www.facebook.com/starmediabayharbournews

Redcliffs School: How safe is safe enough?

Local heroes working in the community

Dr Darren Fidler, Redcliffs resident

Happy New Year to everyone.

Let us hope this year will see a lot more repairs and rebuilding, road works completed, fewer road cones and detours, etc. I can only hope.

The Margaret Mahy Playground and the art gallery are both great additions to the city.

Just before Christmas we were pleased to present Teresa Cameron with a certificate of appreciation and a Lions hamper in recognition of her work with the Tree of Hope and the Garage Sale in Lyttelton. We are so lucky to have people like Teresa in our community.

Camp Quality runs a camp at Living Springs each year for kids from five to 14 who are living with cancer. The camp goes for a week and the kids swim, kayak, play games and participate in loads of activities.

Many Lions clubs from Christchurch and surrounding districts are helping out at the mealtimes.

Lyttelton Lions worked there on Sunday, January 17, doing breakfast duties with Seaview Lions.

In order to recommend closing a school, you’d hope that the Minister of Education would robustly weigh up all the pros and cons, asking sensible questions of experts, and work with them to resolve any issues raised.

Unfortunately, many very relevant questions don’t appear to have even been asked by the minister on Redcliffs School, never mind answered.

“Is the school site safe?” Is a question which we may all think is a sensible one, but what do we mean by safe? We all have an acceptable level of risk that we are willing to take. If you didn’t, you wouldn’t be able to leave your house - even then you’re at risk of accidents in the home.

Decision makers have to grapple with this. A more appropriate

HAVE YOUR SAY Have you accepted the decision by the Minister Hekia Parata to close Redcliffs School? Or do you think there is still reason to fight? Email fraser.walker@starmedia.kiwi

SOAP BOX

question would be “is the school as safe as any other?”

All the experts involved in the school site assessment agree that the risk there is as low as you going about your day to day business. Is this safe? No. Are you more likely to die on the way to school? Statistically, yes.

Are you even more likely to die travelling further to a neighbouring school? Statistically, yes.

So a new question, which appears to be the latest reason for the proposed closure: Is the likelihood of disruption acceptable?

What is the benchmark here?

Fortunately the city council is currently undertaking rock remediation works throughout

the Port Hills to reduce the likelihood of rockfall on roads, reducing the risk to human life, and reducing the risk to links out of the hill suburbs being severed, which I think most would agree would be disruptive.

So, in an event that would cause this level of disruption, what would be the impact upon the school? What would the school layout need to look like to reduce the risk below this threshold? Is this acceptable?

Without the minister answering these fundamental questions, how does she know that she’s not increasing the risk to both our children’s safety, and disruption to their education?

BY MARY JAMIESON, SECRETARY OF THE LIONS CLUB OF LYTTELTON

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Lions have been in recess over the Christmas/New Year period.

We all need to take a breather!

Our regular meetings start in February so we will be back in harness for another year. Please join us and see what Lions can do for you. Ring 384 6124 for more information.

Working hard for our communities 20 London St. Lyttelton

Tel. 328-7233

Open Mon-Sat 8.30am-10pm

Authorised by Amy Adams, 829 Main South Road, Templeton, Christchurch

www.national.org.nz

BAY HARBOUR

Wednesday January 27 2016

neighbourhood NEWS

News tips? Email bridget.rutherford@starmedia.kiwi or phone 371 0778, fraser.walker@starmedia.kiwi or phone 364 7424

Work ramps up for Living Springs play field CHELSEA DANIELS

Work is finally under way on a Living Springs playing field cut into the hillside.

The idea has been floating around since the 1980s and will be completed in April.

“It’s been a dream for a long time. We always knew it was the missing link,” said Living Springs chief executive Denis Aldridge (inset), who is overseeing work on the 10,000 sq m area.

Around 12,000 people, including around 5000 school children, visit Living Springs each year with an excess of 400,000 people who have stayed at the park over its existence.

Mr Aldridge said: “Some people use the phrase ‘it’s a rite of passage’ for school kids growing up in Christchurch to go through Living Springs at some stage in their life.”

In spite of the recent wet weather Fulton Hogan has ensured it’ll keep the April deadline.

Living Springs is a popular spot for school groups, as well as music and charity camps.

The organisation also sponsors

CAR CRASHES The Governors Bay and Christchurch fire brigades were called out to a motor vehicle accident on Dyers Pass Rd, last week. When the crews arrived, it was found that a car had driven off the road and crashed.

No one was injured in the crash, although a tow truck was required to take the car away.

MONCKS BAY FIRE A small fire in Moncks Bay last Saturday led to a fire investigator being called. A fire was reported to the Sumner fire brigade on Cliff St, Moncks Bay, just before 7am on Saturday.

The fire crew arrived to find a 6mx3m fire along the side of a building, and after extinguishing the flames, reported the incident to a fire investigator.

AERIAL: Livings Springs playing fields are taking shape.

PHOTO:SIMON COOPER

schools in lower-decile areas to visit the park, something Mr Aldridge said is his favourite thing about Living Springs.

“There was one group we brought here which came on a bus through the tunnel. When the kids came through the tunnel, they clapped. Some of them have never seen the sea before.

So that kind of thing is pretty

special and we never ever tire of seeing it,” he said.

Looking to the future, Mr Aldridge said Living Springs will expand further, and with 400ha of land, they can more than manage.

Second tier accommodation, a gymnasium and a complete ecosanctuary concept are the ideas in the pipelines.

Complete the exercises in the Kiwi Ranger activity booklet and receive an awesome Kiwi Ranger badge!

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The Black Cat ferry departs daily from Lyttelton Harbour at 10.20am and 12.20pm Dec-Feb and 10.20am April-Oct. No bookings required.

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PAGE 5

CRUSADERS HELP OUT The BNZ Crusaders could be in your neck of the woods today to give their thanks to deserving projects and people.

After asking for nominations, the team will head out to the Banks Peninsula, Timaru, Ashburton, and North Canterbury regions today to make themselves available to lend a hand to some good causes. They will also be putting on a ‘Good Sorts’ barbecue afterwards, as well as some rugby training for any future Crusaders. They will be

stopping off in Governors Bay at 3.30pm to take a training session for any keen Banks Peninsula and Waihora Rugby Club players. This will be held at Diamond Harbour RFC, Waipapa Ave, and will be followed by a barbecue and registration afterwards for the 2016 season.

MEDICAL CALL-OUT The Lyttelton Volunteer Fire Brigade assisted St John in a medical call-out on Sunday afternoon. The crew responded to a call next to the Naval Point Club Lyttelton near Charlotte Jane Quay. The crew arrived at about 2.30pm to find a patient with broken ribs, and assisted the man until St John arrived to take him to hospital.

CORRECTIONS On January 13 the Bay Harbour News reported that community boards around the city had spent $19,196 over a 12-month period on food during meetings. This was incorrect. The actual figure spent on food was $19,730.

Also last edition, the Bay Harbour News reported the Summer Exhibition by Siene de Vries and Saskia van Voorn started January 24 when actually it finished on this date. The Bay Harbour News apologises for the errors.

PAGE 6

BAY HARBOUR

Wednesday January 27 2016

our PEOPLE

> Do you know someone who should be our next Our People?

Nominate them now by emailing bridget.rutherford@starmedia.kiwi

Sebastian Boyle

Actor to bring own characters Top Dog Theatre will be presenting Hamlet from February. Georgia O’Connor-Harding spoke to Sumner’ s Sebastian Boyle about landing the lead role, what he would like to see for young people in the city and his encounter with the late actor Alan Rickman Hi Sebastian, well done on getting the role of Hamlet. Where does this role sit with the other ones you have played?

Hamlet is a great role. It has got a lot of range and different emotions in it. It is obviously very well-known – one of the best-known pieces in English literature. Last year I played Richard III and there are some similarities.

So you have had a bit of experience in the Shakespearean genre.

A little bit.

Richard III was the first

Shakespearean play I performed in. Before that I had done musicals and plays particularly at MUSOC and DRAMASOC at Canterbury University. These two plays have been the first time launching into the classical genre.

Just for any person who doesn’t know the story of Hamlet, could you just briefly give me an overview of it?

Hamlet is a young prince of Denmark. The play was set several hundred years ago around Shakespearean time. At the start of the play Hamlet is mourning the death of his father the king. He is particularly upset that his mother within two months has married his uncle.

He quickly learns his uncle had something to do with the death of his father. He is visited by a ghost and is prompted to take revenge. He pushes himself into taking revenge and eventually killing the uncle – bit of a spoiler.

Were you surprised you received the lead role?

You never expect to get a role because there are so many other people that would have been just as great. I mean the great thing about auditions is you can have a lot of fun. If you don’t get the part, you can go in front of a few people and try out a character you wouldn’t do otherwise.

I take it you would want to bring your own character to the show seeing there have been so many plays recently.

Yes. And each time I have seen it people have done it differently. I think the thing about Hamlet is while there are a lot of qualities about him you wouldn’t particularly like, they are things you can understand him doing. Few of us have had our parents murdered or had their mother marry their uncle.

But you can understand the idea of jealously and empathy.

Do you have a favourite quote from Hamlet and why?

There was a line we were going to trim out for length factors – the full Hamlet show is three hours. A bit long but it goes: “What a piece of work is a man! How noble in reason, how infinite in faculty! In form and moving how express and admirable! In action how like an angel, in apprehension how like a God! The beauty of the world.

The paragon of animals.” That is something that had a lot of meaning to me as a character.

Going back a bit, when did your performing arts career start for you?

A part from being in a play at primary school when I was six, it all started when I was at Canterbury University. At DRAMASOC I wrote a fulllength play for orientation a few years ago. It was a great environment to get experience and put on some great theatre.

Did you study arts at university?

I did a bachelor of arts and political science and law but no I never really studied theatre.

It has always been on the side for me. I had always wanted to give it a go but hadn’t got round to it.

Discover Travel is growing.

Linda Weiss My passion for travel saw me toss in my photography career and dedicate my time to inspiring people to travel. Nine years later and I’ve sent people all over the world and indulged my curiosity for destinations off the beaten track. Trips from Kathmandu to Istanbul, Mexico City to Panama City and Cape Town to Nairobi have given me never to be forgotten experiences.

Favourite journeys: Croatia: Driving along Croatia’s magnificent coastline and exploring the many old towns. Spain: Overlooking Barcelona City from Park Guell. Uganda: Staring into the eyes of the Mountain Gorillas. New York: Getting lost in Central Park. Cambodia: Watching the sunrise over Angkor wat Temple. Vietnam: Exploring the beauty of Halong Bay by kayak. Turkey: Hot Air Ballooning over Cappadocia. Ireland: Touring the Guinness Factory and learning how to pour the perfect pint.

Travel discoveries: Cape Town: A fantastic city full of world class cafes and restaurants. Not to mention the breath taking backdrop of Table Mountain. Azerbaijan: The very cosmopolitan capital, Baku, blends UNESCO listed sights, skyscrapers and multicultural influences. Panama: The seven islands of the Bocas del Toro one of the most biologically diverse places on earth!

Top of my bucket list: Visit the penguins in Antarctica!

Witness the Northern Lights Trek to the top of Angel Falls, Venezuela.

Janine Hay Born in the UK, Europe was on my doorstep. I was lucky to spend over 10 years working across this beautiful continent before embarking on a 4month overland journey taking the TransMongolian railway from Moscow to Beijing, walking the great wall of China, wake-boarding in Vietnam, meeting the beautiful people of Cambodia & Muay Thai boxing in Thailand before taking a 10-day cargo ship journey to Australia.

Favourite journeys: France: Cycling the D-Day Landing beaches from Cherbourg to Ouistreham. Mongolia: Drinking vodka with the locals on the Trans-Siberian Railway. India: Hiring a motorbike, cruising from Kollam to Varkala beach and stopping to eat a traditional Keralan fish dinner off a banana skin leaf!

Travel discoveries: Spain: Exploring the delights of the Alhambra in Granada and the Mosque-Cathedral of Córdoba. Malta: Discovering this mystical island which has over 7000 years of incredible history.

Slovenia: Rock climbing, kayaking, hiking, waterfalls, boat trips and exploring cities, caves, castles, churches, and the tiny coastline.

Scotland: Crystal clear waters and white sand in the Outer Hebrides. Morocco: Catching a wave surfing in Taghazout. Kwazulu Natal: Anglo ZuluWar Battlefields & Hluhluwe-Imfolozi Safari.

Top of my bucket list: Surfing in North Korea Russia to Alaska – the North East Passage.

We are delighted to welcome Linda and Janine to our already fabulous team of Discover Specialists. Call us now to begin your journey.

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BAY HARBOUR

Wednesday January 27 2016

PAGE 7

to lead role – Hamlet That is the nice thing about being at university – not just what you do in the classroom but around it as well.

What is one of the most memorable or horrific things that has happened to you on stage?

The last time I did an outdoor show – it was a really fantastic thing to put on but this night we were performing the wind was a lot stronger than we anticipated.

Our entire set basically collapsed. Our backstage crew and director were there for about the last half hour of the show holding up the backdrop. If you have ever tried to hold your arms over your head for a long time that is fairly challenging.

What would you like to see more of in the city for the performing arts?

The future is scary. I think I would love to see in the city more opportunities for young people coming out of high school or university to stage shows themselves. Something where people can put on stories that mean something to them. I think a lot of people get involved at high school and then as work life comes on they

ACTION: Sebastian Boyle playing the role of the avenging character Hamlet.

either don’t have the time to do it or can’t see the opportunity.

Would you agree the performing arts world can be quite influential on issues, everyday life and change people’s opinions?

I think a lot of it is empathy and understanding for others.

A great play can put you in the mindset of someone you may have never thought about before.

The reason actors speak monologues often is to give you a good look into their thoughts.

What would an example for you be?

Playing Richard III was

interesting. Richard is looked on historically as being a villainous character. The way the Shakespearean play was written casts him this light as well. But we were performing this last year when they found his body under a supermarket car park in Britain.

It made me think more about who he was rather than just a villain. Looking at the environment he was in and the challenges he faced personally you can see why he acted the way he did.

On a more fun note – is there any actor that has inspired you or that you would like to work with if you could?

One actor is relevant in my mind as it has been in the news.

I saw a play in New York called Seminar that Alan Rickman was in. Admirably it was like ooh, I am seeing a famous actor perform. He was actually coming down with a bit of a throat infection or something.

But it was amazing to see how commanding he was on stage.

And not in the typical way. It was just that quiet confidence.

I can’t even analyse what he did to come across like that. I hung out backstage and got his autograph – such a nice moment.

It just makes you think there are cool things you can do on stage without being big or flashy.

You have done a bit of travelling.

A little bit. New York is a place I have always wanted to go to. Time Square was a spectacle. At the same time I enjoy walking around neighbourhoods and each time I would go round a corner there would be something new I didn’t expect. Living in Christchurch it is a different sense but you see what is emerging.

And lastly if you have any spare time, what do you enjoy doing most?

Getting to perform, act and direct is cool. I like to go to the gym which is a nice wind down outside it. I love writing – I used to write for a publication called The Civilian. I used to be the editor of CANTA magazine and that is how I got to know the editor of The Civilian.

You haven’t thought of pursuing a career in journalism?

No, I mean I have edited the magazine and worked in communications but I don’t quite have the go-get-it spirit that a good reporter needs.

Pick up your breakfast and lunch at Opening February 1st SMOKED SALMON AT WHOLESALE PRICES

Open weekdays from 7.30am Holy Smoke building 650 Ferry Road, Woolston. Ph. 376 4482.

INSTORE TUE - SAT 9AM - 3PM

PAGE 8

BAY HARBOUR

Making a splash

Wednesday January 27 2016

Holida y

Fun

PERFORMANCE: Lyttelton performer Wren Percy, nine, was part of a Mary Poppins medley last week with Megan Peterson, Natalie Delaney, Emma Lilly, Lileeh Davis, Imke Koekemoer, Lily Barrowcliffe, Sophie Percy and Maisy Taylor.

Stage debut for young performers

BY GEORGIA O’CONNOR HARDING

Aylen Alvarez, 18, Mica Figueroa, 18 and Mico Alvarez, 14, of Mt Pleasant, took a dip at Jellie Park Recreation and Sport Centre on January 12. Temperatures soared to 28 deg C and a number of families flocked to the Ilam pool to cool off.

PHOTO: GEORGIA O’CONNOR-HARDING

An aspiring performer from Lyttelton along with several other pupils from around the city put on a Hairspray number and Mary Poppins medley last week.

Wren Percy, nine, attended a performing arts workshop put on by two National Academy of Singing and Dramatic Arts graduates.

The holiday programme was run by two performers, both who are in current and upcoming productions in the city.

Allegra Canton is performing in the popular Mary Poppins at the Court Theatre, while Laura Hasson is in full swing with rehersals

at Showbiz for its version of Mamma Mia. The two performers said they had spare time in the day which was why they decided to create the education programme.

“The workshop has been so much fun. It has been amazing seeing kids come out of their shell,” Miss Canton said.

She said LeggieLu Productions planned to put on many more workshops in the future.

The workshop was run at the NASDA studios based at Christchurch Polytechnic STAGE: Imke Koekemoer, 11, performs Insitute of Technology on the well-known song ‘’Chim Chim Cheree’’ from Mary Poppins.

Madras St.

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Wednesday January 27 2016

PAGE 9

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BAY HARBOUR

Wednesday January 27 2016

BRING ON THE

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BAY HARBOUR

Wednesday January 27 2016

PAGE 11

Big plans for Nostalgia Festival The Nostalgia Festival is rolling around for its third year, and a group of young entrepreneurs have come together to bring it to you.

They hope to create a festival focused on sustainable and locally sourced food, beer, wine and entertainment.

Nostalgia is a one day festival showcasing creative and culinary experts in Christchurch, and providing a platform for emerging artists and entrepreneurs at Ferrymead Heritage Park.

The festival will headline New Zealand indie rock band The Phoenix Foundation.

Johnny Gibson developed the event from the ground up.

He said he set out this year

to establish more collaboration between the hosts acting as stallholders to create an allencompassing festival experience.

“We’ve always had incredible stalls and a broad offering of food and activities, but this year we’ve brought everyone together to create something totally unique; where people have the freedom to create their own enjoyment and experience.

“It wasn’t until we all got together as a group that the experience element we wanted to achieve actually materialised.

We’re definitely providing more ways for people to get involved with the day, for instance food, wine and beer matches.”

The group is made up of a people who are determined to make Christchurch a destination city for all things food, wine and culture.

Chef Alex Davies has been involved with Nostalgia since day one and said the festival has given him an opportunity to experiment with food pairing ideas that he hopes will help people find their palate for new tastes.

“We’ve all worked on different creative projects separately, but we’ve never had the opportunity to work as a group at this scale.

This year I’m working with all the food stalls as well as Winefolk to create a wine and food experience that should bend some conventional ideas about

what goes with what,” he said.

Tickets and information is available from www.nostalgiafestival.co.nz

LIKE-MINDED: The Nostalgia Festival organisers gather to share ideas for this year’s event.

Multicultural learning at Nawawi

Holida y

Fun

Volunteers from the Nawawi Center took the chance to teach children from around Christchurch of around 30 different ethnic backgrounds in their holiday programme. Left, Nada Tawfeek instructs Cahaya of Lyttleton, Salma of Upper Riccarton, Bilqis of Lincoln, Maymuna of Wigram, Hawa of St Albans, Hajar of Sockburn, Rahmah of Redcliffs, and Adila of Ilam. The children were taught to channel their energy, have fun and reinforce their Muslim identity. The theme of this year’s programme was footsteps of the prophet.

Our Lady Star of the Sea School • A Catholic education for years 0-8 • Small Class sizes • 21st century teaching and learning practices • Outstanding teaching staff • Challenging and diverse curriculum • New ICT equipment in each classroom • Outstanding National Standards Results 97% of students at or above standard in Reading, 99% in writing and 96% in Mathematics At Our Lady Star Of The Sea we have an outstanding teaching staff who are committed to the development of the ‘whole’ child which includes the spiritual, academic, emotional and social dimensions of each child. We acknowledge that every child is different and therefore we cater for the specific learning needs of all our children.

Through Faith We Shine Principal: John Kane, Phone 326 5315 45 Colenso Street, Sumner, Christchurch 8081 www.ourladystar.school.nz

2

PAGE 12

BAY HARBOUR [Edition datE]

Bay Harbour News Speakeasy Bar & Cafe in Ferrymead right on the water

Wednesday January 27 2016

Keep it

W

hen a young South African chef first set foot on New Zealand shores for a holiday eight years ago, he never dreamt he would come to call Christchurch home. Just weeks into opening the doors on his own bar and cafe in Ferrymead, Calvin Twigg has skilfully ticked all the boxes with his new venture, Estuary & Co. With a driving passion for food Calvin began his illustrious career in a Michelin Star restaurant where he won the esteemed International Golden Fork Award at just 19. Over the next decade the 28 year old chef has put food on the table for a swag of celebrities and has an equally impressive list of high end restaurants to his name. From Africa to Europe to the States, Calvin brings his flavour and passion for fresh, local produce to Estuary & Co with the help of his business partner, Andrew Smith.

The all-day menu offers a tantalising selection of shared plates that change with the seasons. Depending on what is available, whether it’s fresh oysters flown in from Marlborough or tasty veggies from local farmers, Calvin guarantees

Local

fresh food packed with flavour every time you visit.

A keen maker of gin, Calvin’s own gin distillery will be producing their very own Mad Hatter gin that will be available over the bar and by the bottle in a few months’ time. In the meantime they have an everchanging selection of craft beers, South Island wines and old-fashioned cocktails.

Calvin has poured his “blood, sweat and tears” into it’s making, not only with the menus but the design and making of its fit out.

Transforming the former office space into a warm and inviting hangout that immediately feels like home, marine shellac lacquered plywood lined walls cast a warm, yellowy glow and blend seamlessly into the mid-century Rimu pews rescued from Opawa’s Baptist Church.

To complete the laid back “life’s a beach” vibe, you can chill out to live jazz and blues three days a week and every other night you will find Calvin tearing up the turn tables pumping out a relaxed mix of acid jazz and cool funk on Retro Vinyl Nights.

Wake up and wind down everyday from 8am at Estuary & Co, 1091 Ferry Road.

Your new local cafe/bar

Caffeine by day, crafty by night Chocolates from the heart this Valentines Day Crafting

exquisite hand-made Belgian Chocolates

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This year give your Valentine a special sweet treat to remember… a Chocolate Heart filled with an exquisite range of individual Belgian chocolates - several sizes to choose from or maybe a Chocolate Rose or a gift wrapped box of chocolates... we have something for every taste at...

Only at de Spa Chocolatier 1008 Ferry Rd, Ferrymead - Ph 384 5285 121 Papanui Rd, Merivale - Ph 356 2203 www.despa.co.nz

Back to School ShoeS

Estuary & Co proudly brews Switch Espresso Coffee.

Serving fresh food & cocktails in a speakeasy, nautical setting.

A cafe, bar & eatery by the water’s edge

Shop 2, Sumner Village Mall Christchurch | 03 326 7246

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Advertising enquiries Javier Balcazar | Ph: 021 225 8221 | javier.balcazar@starmedia.kiwi

BAY HARBOUR

Wednesday January 27 2016

PAGE 13

NEW SUMMER READS

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PAGE 14

BAY HARBOUR

Wednesday January 27 2016

tchurch’s summer, ris Ch of ld co g in ez fre e th d In between the heat an d a chance to take the kids ize se e m m ra og pr R CA OS t the Mt Pleasan CAR kids enjoyed the OS e Th d. un ro yg Pla ily m Fa to the Margaret Mahy ding some much-needed en sp d an g, in sw g in ng ha e spinning top, th the heat. time in the shade, avoiding

SLIP N SLIDE: Maggie and Talia tested the water play park at the new playground.

Kids living the moment

Amid picturesque scenes, the Living Springs holiday programme got the kids outside and into the sunshine.

Water-sliding and tug o’ wars were the draw cards on some of the hotter days of the summer.

Holida y

Fun WATERSLIDE: Daniel holds the hose while Jake (black shirt) and Levi (red shirt) come back for another run.

QUEEN OF THE CASTLE: Alex sits atop the spinning top, while others aid her by giving a push.

COOLING OFF: Tatum and Emily take a moment away from playing to cool off in the water.

SPIN, SPIN, SPIN: Jack spins the swing while Tatum and Emily hold on.

TUG O’ WAR: Left to right: Brooke, Morehau, Levi, Jake and Matt enjoy a game of ‘kajabe can can’ during their holidays.

Christmas Markets by River 2016 Europe fully escorted tour

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BAY HARBOUR

Wednesday January 27 2016

PAGE 15

L At E s t LIstInGs new look for H a rco u r t s h a ve l a u n c h e d t h e i r n ew rejuvenation that was over a year in so we knew our brand needed to evolve branding to the market. the making, the first significant brand with it.”

I t i s t h e f i rs t s i g n i f i ca n t m a ke ove r change for the group since 1988. “ We h ave co n s i ste n t l y g row n o u r for Harcour ts, which was founded in Mr Green says with the way the real i n v e s t m e n t i n t e c h n o l o g y , h a v e Wellington in 1888, in several years e s t a te i n d u s t r y i s evo l v i n g , b ra n d s expanded into two new countries over and the new look is designed to make needed to be agile enough to change the past 12 months, and are constantly the brand more user-friendly and up- and grow as well. looking at ways to innovate, but this to-date for the mobile, digital era. “the way we do business within our wa s n’ t n e c e s s a r i l y a p p a re n t i n o u r Harcourts International Ltd managing i n d u s t r y h a s c h a n g e d , o u r c l i e n t s ’ previous branding.”

ca pa b i l i ty a n d g l o ba l re a c h . th a t i t reflects our assets that truly help our customers be successful in their real estate endeavours.”, says Mr Green.

A l o n g w i t h a n ew, m o d e r n l o g o a n d colour palette change, Harcourts has invested a significant amount of resources into equipping their people with a number of new tools to better d i r e c t o r, M i k e G r e e n a n n o u n c e d perception of our industry has changed, “It is important to us that our brand h e l p t h e m m a r k e t t h e m s e l v e s , a n d t h a t t h e b ra n d h a s g o n e t h ro u g h a essentially, our world has evolved, and properly reflects our size, innovation, better serve their clients.

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BAY HARBOUR

Wednesday January 27 2016

Wednesday January 27 2016

BAY HARBOUR

PAGE 17

PAGE 18

BAY HARBOUR

Wednesday January 27 2016

Summer brings great waves and surfing success There have been some great waves over the past few weeks, with decent surf nearly every day.

The tropical wave machine has kicked into gear and the tropical lows and cyclones have been sending out consistent north east swells.

There were some nice waves over the Christmas period too with a couple of short lived but top quality north swells producing the goods at Taylors Mistake.

The water temperature has been a pleasant 18 to 19 deg C but still a little cooler than average for this time of year.

Something to do with El Nino I think. It normally peaks over the next month before it begins its gradual slide back into the land of boots and gloves.

The Billabong Health 2000 National Surfing Championships were held in Dunedin recently.

A small crew of local surfers travelled south. Neill Robb was victorious in the over 50s division to add another national title to his collection.

Luca Brunotti and Harrison Whiteside surfed well against a world class field in the open mens to both make the quarter finals. Lucy Temoananui was third in senior womens and womens SUP. The South Island Groms series

Aaron's Surf Report

moved to Dunedin recently.

Local groms surfed well at the last event in the wild and stormy waves of Tauranga Bay, Westport.

Ava Henderson placed second in the Under 14 girls. Ava also did well at the South Island Mini Groms placing first in the year 7 girls and third in the year 8s.

In the Year 7 boys division Ben Chittock placed fourth.

The South Island Surfing Circuit kicks off next month with the first event, the Cape Classic, in Westport.

There is some doubt as to whether this competition will be rated this year so for more details head to sisa.co.nz.

There are plenty of longboarding competitions coming up as well. North Wai’s Dunga Classic is on February 13 and 14, and the Mal Function follows a week later.

After last year’s great success, Sumner will once again host The Single Fin Mingle on April 2 and 3.

See you in the soup. Get out there and make the most of summer while it’s here.

- Aaron Lock

DETERMINED: Abby Theobold finished in the top eight at the South Island Colgate Games in both the under-14 girls 800m and 1500m.

FINALIST: The youngest Sumner Running Club representative at the games, Leo O’Neill took home five finalists ribbons.

AT PACE: Flynn Hunter in action in the under-10 1200m walking event.

Strong finish for Sumner runners The Sumner Running Club had ten athletes compete at the recent South Island Colgate Games in Nelson.

The athletes had to contend with three days of hot conditions at the competition held on January 15-17, but the group performed well with every athlete making a final.

The club’s overall top performer was John Wells who competed in the under-12 boys competition and picked up gold in the 200m, silver in the 100m, 400m and long jump and was a finalist for the 80m hurdles.

He also broke club records in all of his events.

Luca Tracey also claimed gold in the under-10 boys 200m in club record time.

Flynn Hunter, who took up track walk this season, took silver in the under-10 boys 1200m while his sister Beth took out a bronze in the under-12 girls 1500m.

Caleb Sutter, also in his first

season, took bronze in the 10 boys 100m.

The last medal the club won at the competition was a silver in the under-12 boys 4 x 100m relay, with the team made up of two 10-year-olds and two 12-year-olds.

But the team had to wait 30 minutes for the result as there was a protest which in the end saw the team elevated from bronze to silver.

Abby Theobald competed in the under-14 girls 400m, 800m & 1500m with top eight finishes in the 800m & 1500m

Abby’s best performance was in the 800m race, finishing fifth, while her brother Blake had good throws in the discus, finishing top eight, and then went on to make the finals of the under-10 boys 400m.

Perhaps the unluckiest was Victoria Wells who was in clear medal position in under-14 girls 80m hurdles but clipped the last hurdle and fell, to finish fifth.

Leo O’Neill was the club’s only under-10 athlete so he competed in divisions and won five ribbons for finishing in the top eight of each of his events.

RUNNERS UP: Caleb Sutter, 10, Fergus O’Neill, 12, John Wells, 12, and Luca Tracey, 10, took silver in the grade 12 boys 4x100m relay at the South Island Colgate Games.

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PAGE 19

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BAY HARBOUR

Wednesday January 27 2016

CONSUMER

Funeral services

Evolving funeral industry changes Death is inescapable, something each of us will face. Changing times, economic factors and attitudes towards religion in recent decades have changed the way we deal with funerals Grant Bryant discovers THE COUNTRY’S funeral industry has been estimated to worth $240 million annually for the past five years by the Funeral Directors Association of New Zealand.

Those past five years have also seen a surge in innovation within the funeral industry, with an increase in cremation services that don’t dwell on ceremony and keep fuss to a minimum.

These are far cheaper than traditional funeral services and allow family and friends the freedom to choose their own way to grieve or celebrate the life and passing of a loved one.

Direct Cremations, an offshoot of long-established Christchurch funeral directors Hall & Co have been at the forefront of offering a “no fuss” cremation service in the South Island.

Owner Geoff Hall said there was a huge array of reasons for the popularity of the service, and many were not related to the affordability factor.

Internationally the “no fuss” trend was highlighted by the recent cremation of music icon David Bowie, who was cremated without a service or family members even being present because he did not want any fuss or ceremony.

“The main reason for the rise of this kind of arrangement is that religion has taken a back seat in the 30 years, and people are now able to make their own decisions rather than have them dictated by the church,” Mr Hall said.

“Thirty years ago it was very, very rare to have a funeral without a priest or minister acting as the official, and a formal religious structure.”

Now celebrants take many funeral services, as well as respected family members, best mates or even sports coaches.

The freedom of not sticking to religious ceremony had opened up the scope to deal with the death of a loved one in many dif-

OPTION: Direct Cremations owner Geoff Hall with a cardboard coffin – a popular choice as the funeral industry undergoes many changes.

PHOTOS: GRANT BRYANT

ferent ways.

“There used to be a real cost burden associated with a funeral. Embalming, dressing the loved one, the big casket, venue hire and a hearse. Now people can do things in whatever way they want. That may be because of budget but increasingly it’s about the freedom to choose.”

Direct Cremations, complete with a cardboard coffin option, dealt with deaths from across the socio-economic spectrum.

“We’ve had a direct cremation that was marked with a wealthy older woman’s friends getting

dressed to the nines, dripping jewellery and drinking gin at 4pm, because that’s when she always had her first drink of the day. With others the occasion is marked by loved ones scattering the ashes off New Brighton Pier. Another man has kept his wife’s ashes in his car glove-box because she always loved going for a drive.”

Each form of farewell was as valid as another, and offering a respectful solution was Mr Hall’s primary concern.

Another big reason for change was the increasing global spread

of families.

“A lot of the time family are spread all over. Kids might live in Dubai, London and the United States. Obviously it’s hard for everyone to drop everything and fly halfway around the world for a funeral, and there have been situations where there is a direct cremation, the ashes are stored and everyone comes home for Christmas and a ceremony of remembrance takes place then.”

Such a situation was not an indication of family bonds becoming looser.

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BAY HARBOUR

Wednesday January 27 2016

PAGE 21

ways of saying farewell “People still care, it’s just that our lives are lived far more differently than they used to be.”

The cost for a basic cremation with cardboard coffin is $2900 plus GST. This service does not allow for a viewing of the deceased or embalming.

Charges are added on request, such as preparing the body for a viewing ($250), printing of memorial booklets ($2 per booklet), catering ($9-$12 per person), flowers or church fees ($200). John Rhind Funeral Directors general manager Tony Garing started working in the funeral industry 32 years ago, and has seen much change.

“When I started it was rare for a non-religious service, but that has really changed. Now, it is far more secular and much more about the celebration of a person’s life, and private celebrants would take over 60 per cent of services from my observations.”

There was a common perception that a celebrant had to be a Justice of the Peace, but many celebrants had made a profession from taking both wedding and funeral services, and funeral celebrant courses were available, Mr Garing said.

As well as the changing face of people taking funerals,

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NEW AND OLD: John Rhind Funeral Directors general manager Tony Garing in a funeral chapel, which is still a popular option.

advancing technology also had a big impact.

“We offer a live streaming service, so that people can watch a funeral in real time, or at a time that suits. This is really good for loved ones who might be overseas – many younger people are on their OE and might not be able to come back for the funeral of a grandparent or aunt and uncle.”

Skype was also being used in

some services.

“People who might be overseas or cannot attend a funeral can feel very isolated and lonely, so this technology really allows them to have a sense of participation,” Mr Garing said.

Online tribute sites were also on the rise.

“Sites like Heaven Address, which we use have become very popular. They allow people to light a virtual candle and

leave tributes. We’ve noticed that traffic on this site becomes increasingly heavy on the one year anniversary of someone’s death.”

Online tribute sites would probably replace the signing of a hard copy bereavement book, Mr Garing said.

As well as specific technology changes, there was also a big general change.

“People are now much more

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informed. Thirty years ago there was a sense of mystique about what we do. People had the attitude of “just do what you need to do” and costs were hardly ever discussed. Now people can investigate the process on Google or YouTube, and are much more informed. They have the desire to know more about the process, which is good, because they have the right to know.”

This has given rise to more “price shopping” and it was not uncommon for families to front up with competitive quotes.

Although there had been a huge upswing of direct cremations in the past five years, which started at $2500, the majority of his clients were still wanting services which stuck to a more traditional burial-type approach, which ranged from an average of $9000 to $12,000 and often exceeded that.

The changing face of the funeral industry was a breath of fresh air to an essential service.

“Basically whatever idea a family can come up with we will facilitate, as long as it is feasible, ethical and fits within the legal guidelines of our industry,” Mr Garing said.

BAY HARBOUR

Wednesday January 27 2016

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PAGE 22

Wednesday January 27 2016

bite.co.nz – NZ’s home of food

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BAY HARBOUR

PAGE 23

> More recipes, p24 ITALIAN-STYLE SUMMER TOMATO PASTA Serves 4 Use Roma or plum tomatoes, if at all possible.

INGREDIENTS 250g spiral pasta.

500g tomatoes, peeled, seeded & chopped 1 small red onion, finely diced ¼ cup pitted black olives, sliced 3 Tbsp each: extra virgin olive oil, balsamic vinegar flaky sea salt & freshly ground black pepper to taste 2 Tbsp each: chopped mint, chives ¼ cup small basil leaves

Mahana Clays and Bake for 40 minutes. Cool.

TOMATOGravels TARTENelson TARTIN Meanwhile, Place the flour An upside-down tart.

Serves 4 Riesling 2014, $30 and butter in a food processor. ★★★★ Mix until well combined. Add INGREDIENTS in a slimline, enough water so the dough 1kg RomaArriving or plum tomatoes, classically Germanic forms a ball. Wrap in plastic halved lengthwise blue-green bottle, this film. Chill for 30 minutes. ¼ cup olive oil intense lime ultra-pure, and crabapple-scented Increase the oven temperature flaky sea salt & freshly ground riesling has a steely dry, to 200 deg C. black pepper to taste lip smacking texture and Roll the pastry to a 26cm Short pastry: 1 cup lengthy plain flour a finely-tuned finish.

Just the faintest round. Place the tomatoes, 100g butter, chopped METHOD seam of honeysuckle cutside down, in a 23cm fry2-3 Tbsp cold water adds complexity and Cook the pasta according to the Topping: 100g ricotta cheesenow but ing pan suitable for the oven, juiciness.

Great drinking packet instructions. give it 2-3 years and it’ll absolutelyor cake pan. Place the pastry on ½ cup basil leaves Meanwhile, combine the tomasing. www.mahana.co.nz top, folding the edges in. Bake 1 Tbsp small thyme sprigs toes, onion, olives, oil, vinegar, for 30 minutes, until the pastry is 1-2 Tbsp balsamic vinegar Saint Clair Pioneer salt and pepper in a bowl.

Block 17 Plateau Merlot golden. Cool for 10 minutes then Drain the pasta and add while invert onto a serving plate.

METHOD2014, $33 still very hot to the tomato mixDot with the ricotta, basil Preheat the★★★★ oven to1/2 180 deg C. ture. Add the herbs and toss until and thyme. Drizzle with the Place the tomatoes in a roasting well combined.

Cleverly crafted by pan. Drizzle with the oil. Season. vinegar. mato Tarte Tartin Matt Thomson and Dressing: 2 Tbsp each: basil pesto, Hamish Clark from ANCHOVY TOMATO SALAD grown in the extra virgin olive oil, lemon juice fruit Serves 4-6& drained 1 cup malt vinegar at all possible.

GimblettMICROWAVED Gravels, this capers, rinsed ¼ tsp mustard powder TOMATO RELISH 750g tomatoes, skinned &freshly ground black pepper to taste wine has deeply earthy esh mozzarella, sliced or 2 Tbsp lemon juice – Makes about 4 cups chopped aromas of chocolate, INGREDIENTS INGREDIENTS 1 large green-skinned apple, liquorice and cured ng: 2 Tbsp each: basil METHOD 4 medium-sized, flavoursome, firm 250g spiral pasta. peeled & diced meats. These soak extra virgin olive oil, METHOD INGREDIENTS Thickly slice the red tomatoes 500g tomatoes, peeled, and over1/2 cup sugar through to the palate, juice red tomatoes Place the onion in a large, microwave-proof 1 large onion, diced seeded & chopped 1 Tbsp smoked paprika lap on a flat ground black pepper to serving plate. Halve the lifting peppery spices, 1 cup each: red, yellow cherry tomabowl or casserole. Cover and cook on high 1 cup malt vinegar 1 small red onion, finely diced pinch cayenne pepper cherry tomatoes dark fruit and dried herb notes to and place on top of thethe fore. Elegant but with serious toes 1/4 cup pitted black olives, 1/4 tsp mustard powder power for 3 minutes. Stir in the remaining 750g tomatoes, skinned & chopped red tomato slices. Dot with the ancho- punch, a bit like a kickboxer in a sliced Tbspchopped lemon juice OD4 anchovies, drained2and ingredients.

1 large green-skinned apple, peeled & 3 Tbsp each:and extra virgin olive ballgown. www.saintclair.co.nz vies, olives, capers mozzarella.

Cook, uncovered, for about 30 minutes, diced 8 kalamata olives, & sliced slice the red tomatoes and pitted oil, balsamic vinegar METHOD Whisk the pesto, olive oil and lemon on2aTbsp flat serving plate. rinsed & drained flaky sea salt & freshly stirring occasionally. The mixture should be ½ cup sugar Church Road Hawke’s capers, before serving, Place the onion in a large, juice to taste. he cherry tomatoes and groundJust black pepper to taste slightly thickened. Pour into hot sterilised 1 Tbsp smoked paprika Bay Syrah 2013, $20 100g fresh mozzarella, sliced or theeach: pesto and sprinkle microwave-proof bowl or drizzle with n top of the red tomato 2 Tbsp chopped mint, with jars and seal. pinch cayenne pepper ★★★★★ casserole. Cover and cookblack on Dotdiced with the anchovies, chives pepper.

capers and mozzarella. sk the pesto, olive oil and uice to taste. Just before , drizzle with the pesto and e with black pepper.

— Serves 4-6

ROWAVED MATO RELISH

EDIENTS onion, diced

high power for 3 minutes. Stir in the remaining ingredients. Cook, uncovered, for about 30 minutes, stirring occasionally. The mixture should be slightly thickened. Pour into hot sterilised jars and seal.

— Makes about 4 cups

ITALIAN-STYLE SUMMER TOMATO PASTA Use Roma or plum tomatoes, if

1/4 cup small basil leaves

METHOD Cook the pasta according to the packet instructions.

Meanwhile, combine the tomatoes, onion, olives, oil, vinegar, salt and pepper in a bowl.

Drain the pasta and add while still very hot to the tomato mixture. Add the herbs and toss until well combined.

— Serves 4

I really, really like this wine. It’s not just its elegant aromas of peppercorn, plum, violet and red fruit freshly dusted with cocoa powder, or its buoyant acidity and ethereal texture or even its sandy, emerylike tannins with just the right amount of ‘chew’. It’s mainly that all that good stuff can be had for just $20.

From supermarkets.

look for swaps that let you dinners 1/3 cup extrabetter-for-you virgin een, it’s popular with late-enjoy delicious,

spice mixture over Food and finance go hand in hand.

Wednesday January 27 2016 chicken breasts.

Kim McCosker, wife, mother of and often sold from food In large saute three young boys and co-author trucks as well as chains like pan, heat olive oil of the 4 Ingredients books, comes McDonalds and KFC in that over medium-high up with easy, cheap recipes. part of the world. heat. Add chicken Apparently poutine was and cook 5-8 c, first put together in the minutes per side, or p1950s, with several small until cooked Sauteed Cutlets withRemove towns claiming to be the through. r Chorizo & Tomato birthplace. from heat and cut METHOD f into bite-sized 1 bunch silverbeet Cookcutlets/medallions pasta according to package Creamy Tomato Ranch Spicy Hummus Pasta 6 thick pork Creamy In large skillet over pieces.

Why do vegetables need to be chorizodirections. sausage,Drain. thinly sliced (about 6 cups), Prep time: 40 minutes Cook1time: Pappardelle with medium-high heat, Turn bowl, burner to Tomato Ranch Meanwhile, mix 10 minutes Serves: 6 cherry 250g tomatoesin small chopped Caramelised Onions salted before pickling? warm olive oil.

Add low and return pan to paprika, oregano, thyme and salt.

1 1⁄2 cups (375ml) chicken Prep time: 5 minutes Cook Pappardelle The salt draws out water, onions; reduce heat to stove.

Sweat garlic Rub spice mixture over chicken INGREDIENTS time: 45 minutes Serves: stock METHOD which enables the pickling medium and cook until andpan onions for 450g penne pasta 4-6 with In a largebreasts. non-stick frying In large saute pan, heatfor olive 1Bring tsp paprika liquid to penetrate the caramelised, about 45 5 minutes, or until large pot of brown the cutlets on both sides Caramelised oil over medium-high heat.

Addheat ½water tsp oregano minutes, stirring softened.

Turn INGREDIENTS vegetables more to a boil. Cook several minutes.

Remove from chicken and cook 5-8 minutes ½ tsp thyme ⅓ cup Onions extra virginthoroughly. olive oil This adds to the frequently. tochorizo medium and add pasta according to pan and set per aside. side, orAdd until cookedto through. ¼ tsp salt 4 medium onions, sliced texture, flavour and Place Greek yoghurt capsicum.

Cook for Prep time: 5 minutes package directions.

Remove from heat and cut into bite450g boneless, skinless chicken 280g Greek yoghurt 1/2 tsp thyme keeping qualities of the dip and tomatoes in food another 5 minutes, or until soft.

Cook time: 45 minutes Drain. sized pieces. breasts ½ can peeled tomatoes 1/4 tsp salt pickle. Depending on the processor and process until fully Slowly stir in to chicken stock and Serves: 4-6 Meanwhile, in Turn burner low and return pan 2 Tbsp olive oil 450g pappardelle parsley 450g boneless, skinless recipe, salt (preferably incorporated. Set aside. hummus to form a creamy sauce. small bowl, mix to stove. Sweat garlic and onions for 2 garlic cloves, minced chicken breasts plain rather than iodised) is During last 10 minutes of Swissorchard.

Cover and oregano, 5Add minutes, until softened.

Turn INGREDIENTS ½paprika, onion (about 1 cup), diced METHOD 2 Tbsp olive oil onions cooking, bring large pot of cook until wilted, 2-3 heat to medium and addminutes. capsicum.Stir thyme and salt.

Rub 1 red capsicum, diced In large skillet over medium-high 2½spice garlic cloves,stock minced salted water to a boil. Add in drained pasta5and cooked Cook for another minutes, or until cup chicken 1/3 cup extra virgin mixture over heat, warm olive oil. Add onions; soft.

Slowly stir — in chicken Family stock Features 1/2 onionbreasts. (about 1 cup), diced pappardelle and cook until al chicken.

1chicken container spicy hummus oilmedium and cook s, reduceolive heat to hummus to form aideas creamy bunch silverbeet (about 6 cups), and ■ Find more creative to swap 11red dente according to package until caramelised, 45 min4 medium about onions, Incapsicum, large sautediced sauce.

AddtoSwiss chard.

Cover chopped your way healthy eating at 1/2 cup chicken stock directions (about 8-9 minutes). slicedfrequently. e utes, stirring pan, heat olive oil and cook until wilted, 2-3 minutes.

Greek yoghurt dip and sabra.com.

1 over container spicy hummus Drain pasta then place back in Greek yoghurt t Place280g medium-high Stir in drained pasta and cooked METHOD tomatoes in food processor and pot. Immediately add tomato 1/2 can peeled heat. Add chicken chicken.

Bring large pot of water to a boil. processtomatoes until fully incorporated. sauce mixture to pot and toss and cook 5-8 Set aside. until pasta is coated.

450g pappardelle minutes per side, or During last 10 minutes of Transfer to serving dish, top pan and brown. Add tomatoes, parsley until cooked onions cooking, bring large pot of with caramelised onions and toss, and fry for 3 minutes. Add through.

Remove salted water to a boil. Add papeither used on its own, or garnish with parsley. the stock, stir well and simmer for from heat and cut METHOD pardelle and cook until al dente made into a brine first.

The a further 3 minutes. Return the into bite-sized according to package directions strength large skillet over of brine can vary, pork to the pan and simmer in pieces. (about In 8-9 minutes).

Spicy Hummus heat, sauce for 10 minutes until the pork Turn burner to but ifback your recipe doesn’t Drainmedium-high pasta then place Pasta olive oil.

Add is tender and cooked through. low and return pan to specify amounts, allow 50g in pot. warm Immediately add tomato sauce mixture potsalt and toss600mls onions;to reduce heat to Season with sea salt and cracked stove. Sweat garlic Prep time: 40 minutes per water. For until pasta is coated. medium anddry cook until use around 125g black pepper.

— Serves 6 and onions for Cook time: 10 minutes salting, Transfer to serving dish, caramelised, about 45 5 minutes, or until Serves: 6 salt pertop 500g prepared with caramelised onions and minutes, stirring Optional: Add 1 tsp smoky softened. Turn heat vegetables. garnish with parsley. he frequently. paprika when frying the chorizo. to medium and add INGREDIENTS Place Greek capsicum. Cook for If youyoghurt have a food question email 1/2 tsp thyme dip and tomatoes in food another 5 minutes, or until soft.

Glenys at 450g penne pasta 1/4 tsp salt1 tsp paprika processor and process until fully Slowly stir in chicken stock and glenyswoollard@clear.net.nz 450g boneless, incorporated. Set aside. hummus to form a creamy sauce.

1/2 tspskinless oregano chicken breasts s During last 10 minutes of Add Swiss chard. Cover and 2 Tbsp olive oil onions cooking, bring large pot of cook until wilted, 2-3 minutes. Stir 2 garlic cloves, minced salted water to a boil. Add in drained pasta and cooked — Family Features 1/2 onion (about 1 cup), diced pappardelle and cook until al chicken.

■ Find more creative ideas to swap 1 red capsicum, diced dente according to package your way to healthy eating at 1/2 cup chicken stock directions (about 8-9 minutes). sabra.com.

1 container spicy hummus Drain pasta then place back in pot. Immediately add tomato ITALIANO FISH sauce mixture to pot and toss 600g skinned and boned fish until pasta is coated. fillets Transfer to serving dish, top 2-3 tablespoons lemon juice with caramelised onions and flaky sea salt and freshly garnish with parsley. ground black pepper to taste e 2 cloves garlic, crushed Spicy Hummus 2 spring onions, diced Pasta 1 courgette, thinly sliced Prep time: 40 minutes 400g can whole tomatoes, Cook time: 10 minutes drained and sliced g Serves: 6 1 roasted red pepper, sliced Place the fish in a microwave baking dish. Top with the INGREDIENTS remaining ingredients. Cover and 450g penne pasta microwave for 6-8 minutes. Stand 1 tsp paprika for 2 minutes. Great garnished 1/2 tsp oregano with basil.

— Gold Serves 4 Salma Saskia Black Saskia PAGE 24

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PAGE 26

BAY HARBOUR

Wednesday January 27 2016

gardening

SUMMER LOVE Rachel Vogan looks at what crops to sow and plant now

WITH yet another month of summer ahead, it is important to keep planting and sowing seeds of edibles that will see you through into autumn and the coldest months.

Harvesting of many main-

season crops is in full swing.

Eggplants and capsicums are fattening up fast, and courgettes soon become marrows if left to their own devices for a week or more. Gherkins and cucumbers just love the heat, and will keep growing like mad if you keep them well-watered and topped up with liquid fertiliser.

Radishes quickly become woody if left in the ground too long, so harvest them regularly

and keep sowing new batches each month. Heads of broccoli and cauliflower don’t hold their shape once ready in the hot months. Rather than leaving them to spoil in the garden, cut them and keep them in the fridge until you can use them.

Did you know it’s best to harvest in the cooler part of the day? It keeps the crop crisp and tender for longer.

Spring onions Don’t let the name put you off planting them now. Also known as bunching onions, this flavoursome crop can be planted out all year round. Forget about sowing seed, as it’s rather fiddly and a punnet of seedlings often yields 30 to 50 plants. These onion-flavoured bundles of goodness are ideal for growing in pots and tubs, and also for planting in the office vegetable garden.

The tops can be used as an alternative to chives, leaving the root to develop further in the ground. Look for the red variety, these are slightly sweeter and look fabulous with their red skins.

Rocket Whether you prefer the sweet salad rocket or the slightly bitter wild rocket, both these speedy greens are good to grow now. Seed germinates quickly. If you have some plants that have already flowered and gone to seed, the seed from those old plants will randomly germinate. To prevent rocket from bolting, plant it into a compost-rich soil that holds onto plenty of moisture. Dry soils will cause it to flower and go to seed within a matter of weeks.

Pick frequently to keep the fresh foliage coming through.

An ideal window plant to have near the kitchen, handy for whenever a hit of peppery flavour is required.

Radicchio Sought out by those who enjoy French, Italian and Spanish cuisine, this bitter, lettuce lookalike is a ripper of a crop to plant out for autumn and winter harvesting.

The colour intensifies as the days get shorter and the night temperatures become cooler.

Sow seeds in trays now (like you would be doing with celery) and plant out somewhere slightly cooler. The young leaves are a tasty microgreen, brightening up light summer dishes. Seedlings will appear in the lettuce section in the garden centres.

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Wednesday January 27 2016

Celery Celery isn’t at its best over the hottest months, however, in preparation for autumn, seeds should be sown in trays now, ready to be transplanted out once the soil cools in six to eight weeks. If you have a spot well protected from the sun, you can plant out seedlings now. Next to or in among rows of corn is a good option, or in containers that are placed out of the midday sun. For sweet, juicy celery, never allow the soil to totally dry out, if it does at any point the crop quickly bolts and will run to seed.

PAGE 27

Get more variety with a mix

BY TOD PALENSKI

They say variety is the spice of life. And when it comes to herbs I couldn’t agree more.

If I need to add to my herb garden I always grab a mixed herb bundle. This way I get one each of several types of herbs, rather than several seedlings of one type of herb. I’m quite a fan of parsley, sage, rosemary and thyme.

One seedling for each of these herbs is a good fit with our family. We’re able to keep the plants under control and stop them going to seed simply by picking the leaves as we need them. And, it also means we can ensure a steady supply, particularly herbs like parsley, by staggering our planting. That means every few weeks or couple of months we plant another parsley seedling from another mixed bundle.

If you’re starting up a herb garden this is a great selection to begin with. Once you’ve got your seedlings you need to find somewhere to grow them. Parsley, thyme and sage all like somewhere sunny and well drained. And rosemary will grow anywhere.

Try planting them in pots,

FRAGRANT: Pick the leaves off your herbs as soon as they become established.

LEAFY: Sage likes somewhere sunny and well-drained to grow.

planters, hanging baskets or retaining walls. I’ve said it before, but I quite often plant my herbs in the corners of my vege patch.

I do this because the space is usually empty and means the plant doesn’t get in the way of my veges. But also because

your rosemary approximately 30cm apart from anything else.

You can start picking the leaves off your new herbs as soon as they look like they’ve become established. And, to keep your rosemary in good health, next spring give it a prune all over.

some herbs go dormant and die down, like chives, so if they’re planted in the corner I know I won’t accidentally dig them out or try and over plant them.

Once you’ve found the right place for your plants simply dig a little hole and plant the seedling. Just make sure you space

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Health

PAGE 28

BAY HARBOUR

Wednesday January 27 2016

health Six simple ideas for happier living

S

AVING MONEY and staying fit are traditional New Year’s resolutions, but overly packed schedules and the materialistic focus of modern day life are inspiring a new goal for many people: to live happier in 2016 and beyond.

Health and performance expert and On Target Living president Matt Johnson offers six surprisingly simple yet profoundly effective ways to boost overall happiness.

■ Go on a date night or family night ■ Exercise at a time that fits your schedule ■ Walk during lunch ■ Have a monthly massage

5

Fuel happiness from within: “I believe we have more behavioural and mental health issues than we should, and a big part of this is the lack of proper nutrients,” says Johnson, adding an estimated 91 per cent of people do not get enough omega 3s.

1

Make sleep a priority: Getting seven to eight hours of sleep each night is critical for the body to produce hormones that trigger happiness, explains Johnson.

“I am a big fan of always going to bed with a positive attitude,” Johnson says. “If you go to bed angry, worried or stressed, that tends to come back the next day. Do what you can before bed to reset your mood. Read, take a bath, exercise or talk face-to-face.

Try to avoid screen time.”

2

Make more time for family: “Over the last 20 years, family time has vanished. Sporting events, projects, work and technology have swallowed this time,” says Johnson. “Family faceto-face time is the most important part of a healthy family relationship and

6 Six simple ideas for happier living happiness.” Johnson suggests planning family dinner two to three times a week. “When we start to eat dinner as a family in the home, our health and happiness will follow,” he notes.

3

Carve out whitespace: This is time you dedicate to yourself to refresh, unplug and rejuvenate. This could be making time to do yoga, enjoy a hobby, read, meditate or take a bath.

“People who have hobbies and activities that give them balance tend to be happier. If your hobby is texting, checking social media or watching TV, this will set you up for a feeling of emptiness.

These things are fine in short periods, but too much will take away what life is giving us.”

4

Achieve work/life balance: With the expanse of the internet and mobile commuting,

workers are now connected more than ever before. But this can get out of control when answering emails 24/7.

“We all want to be successful, but with anything you need proper balance. If you look at professional athletes, the best ones try to find activities outside of their sport that help them stay hungry, engaged and excited.”

Johnson has these work/life balance suggestions: ■ Don’t check email after 8pm

QUALITY SLEEP: The importance of sleep can not be overemphasised.

Embrace gratitude: Thinking of the things you are grateful for can have a dramatic effect on your satisfaction and overall happiness. Do this daily as you wake up or make it a conversation you have with your children right before bed.

“Telling yourself you are grateful for your health, family, friends, job and life gives you that pat on the back we all need,” he says.

“I also think we don’t tell people how much we appreciate them until they are gone. I encourage everyone to write a handwritten letter to one person each year who made a huge impact in their life. They may not know or maybe you don’t tell them often enough. My last letter was to my Mum. She is the — BPT glue in our family.”

Take steps to yoga bliss FISHERMAN’S bookbaby Still Pedalling! release

In the Cold Dark Ground

WHARF

By Rachel Grunwell

Ferrymead E NT

O“I can’t do yoga”. This is what lots of E R T people tell me.

WI N

“But anyone can do yoga,” I reply.

Many people reckon they need to The new Logan McRae novel from the No. 1 bestselling be OK“flexible” or a circus star to O author of THE MISSING AND THE DEAD and A SONG FOR B stretch. But that’s not what yoga is THE DYING. TH I S about. It’s about just feeling a stretch Sergeant Logan McRae is in trouble… where it benefits you.

His missing-persons investigation has just turned up a body in the woods – naked, hands tied behind its back, and a bin bag duct-taped over its head. The And if you are in a class with an Major Investigation Team charges up from Aberdeen, under the beady eye of Logan’s experienced yoga teacher, then they ex-boss Detective Chief Inspector Steel. And, as usual, she wants him to do her job for her. will give different options with each But it’s not going to be easy: a new Superintendent is on her way up from the Serious Organised Crime Task Force, hell-bent on making Logan’s life miserable; Professionalyoga move. This is so you can tap Standards are gunning for Steel; and Wee Hamish Mowat, head of Aberdeen’s criminalinto the level that best benefits your underbelly, is dying – leaving rival gangs from all over the UK eyeing his territory. body.

There’s a war brewing Logan’s trapped right in the middle, whether he likes it or not. I work with lots of runners (I take STRETCH OUT:and I use yoga to help prepare for marathons PHOTO/REBECCA GRUNWELL but I can also tap my inner zen. ‘yoga for runners’ classes in

by Stuart MacBride

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- Publishers Weekly (starred review) “Wonderful. . . . Rubin shows how you can be happier, starting right now, with small, actionable steps accessible to everyone.” - Julie Morgenstern, New York Times bestselling author of Organizing from the Inside Out Gretchen Rubin had an epiphany one rainy afternoon in the unlikeliest of places: a city bus. “The days are long, but the years are short,” she realized. “Time is passing, and I”m not focusing enough on the things that really matter.” In that moment, she decided to dedicate a year to her happiness project.

In this lively and compelling account-now updated with new material by the author-Rubin chronicles her adventures during the twelve months she spent test-driving the wisdom of the ages, current scientific research, and lessons from popular culture about how to be happier. Among other things, she found that novelty and challenge are powerful sources of happiness; that money can help buy happiness, when spent wisely; that outer order contributes to inner calm; and that the very smallest of changes can make the biggest difference.

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WIN THIS BOOK We have one copy of In the Cold Dark Ground by Stuart MacBride to give away, courtesy of Take Note Ferrymead. To be in the draw, email giveaways@starmedia.kiwi with In the Cold Dark Ground in the subject line or write to Take Note Book Giveaway (In the Cold Dark Ground), Star Media, PO Box 1467, Christchurch 8140. To be eligible for the draw, all entries must include your name, address and contact number. Entries close Tuesday, February 9, 2016. Winner of The Bone Labyrinth by James Rollins is Deborah Kennedy of Ferrymead.

Auckland) and so I tell my yogi students that they would never expect to run a marathon overnight; so why expect to nail the first yoga class you try? We’re so hard on ourselves!

Like all things, it takes time to improve.

No matter what age or ability, anyone can tap into the benefits of this ancient practice. It’s especially useful for runners and athletes to help re-balance the body, but the mind benefits are as big as the body benefits too.

I use yoga to strengthen, stretch and tone my body for marathon Lyttelton Harbour Views running, but I also use it to calm my

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mind, de-stress, detox and to reach my “bliss place”.

But it wasn’t always like that. I used to wobble on every balance pose and strength work would frustrate me, while inversions would infuriate me.

But now I love it and it helps to keep my life a bit more balanced and fuels my happiness.

Trevor been involved with So stop,Crowe’s drop and yoga sometime. cars a while. You can benefit from Give it for a go.

his experience at...

■ Rachel Grunwell is our weekly wellbeing columnist. She’s the director of inspiredhealth.co.nz/. Follow her on facebook.com/InspiredHealthNZ and Instagram: @inspiredhealthandfitness Full Workshop Services WOF’s | Service Checks | Wheel Alignments Brakes | Clutches | Tyres etc

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Wednesday January 27 2016 [Edition datE]

BAY HARBOUR

PAGE 29

S t r e t c h

your way back to it As we return to our normal daily routines after the holidays you may begin to find the odd ache or pain creeping in.

T

his is a good indicator from our bodies, that the holiday routine was somewhat different. Perhaps you sit a lot for work and you were on the go or, you are normally more active and the holiday break was more sedentary. Either way the sooner you pay attention to these signals the easier it will be to deal with it.

So what can you do to ward off pain and stiffness and boost your energy and alertness? 10 simple stretching exercises at your desk that will release tension from head to toe. They take only a few minutes.

Set the alarm on your cell phone or computer to go off every hour to remind you it’s time to get up and stretch.

Just stand up and sit down - no hands If you stand up and sit down (over and over) without using your hands it can be a challenge, do it while you’re on the phone; no one will know.

Shrug your shoulders - to release the neck and shoulders Inhale deeply and shrug your shoulders, lifting them high up to your ears. Hold.

Release and drop. Repeat three times.

Loosen the hands with air circles Clench both fists, stretching both hands

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out in front of you.

Make circles in the air, first in one direction, to the count of ten. Then reverse the circles.

Shake out the hands.

Point your fingers - good for hands, wrist, and forearms

Stretch your left hand out in front of you, pointing fingers toward the floor. Use your right hand to increase the stretch, pushing your fingers down and toward the body.

Be gentle do the same with the other hand.

Now stretch your left hand out straight in front, wrist bent, with fingers pointing skyward. Use your right hand to increase the stretch, pulling the fingers back toward your body. Do the same on the other side.

Release the upper body with a torso twist Inhale and as you exhale, turn to the right and grab the back of your chair with your right hand, and grab the arm of the chair with your left. With eyes level, use your grasp on the chair to help twist your torso around as far to the back of the room as possible. Hold the twist and let your eyes continue the stretch see how far around the room you can peer. Slowly come back to facing forward. Repeat on the other side.

Do leg extensions Grab the seat of your chair to brace yourself

and extend your legs straight out in front of you so they are parallel to the floor.Flex and point your toes five times. Release. Repeat.

Stretch your back with a “big hug” Hug your body, placing the right hand on your left shoulder and the left hand on your right shoulder. Breathe in and out, releasing the area between your shoulder blades.

Cross your arms - for the shoulders and upper back Extend one arm out straight in front of you.

With the other hand, grab the elbow of the outstretched arm and pull it across your chest, stretching your shoulder and upper back muscles. Hold. Release. Stretch out the other arm in front of you - repeat.

Stretch your back and shoulders with a “leg hug” Sit on the edge of your chair (if it has wheels, wedge the chair against the desk or

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wall to make sure it does not roll). Put your feet together, flat on the floor.

Lean over, chest to knees, letting your arms dangle loosely to the floor. Release your neck. Now bring your hands behind your legs, right hand grasping left wrist, forearm (or elbow if you can reach that far), left hand grasping the right. Feel the stretch in your back, shoulders and neck. Hold. Release your hands to the floor again. Repeat three times or as often as it feels good.

Look up to release upper body Sit up tall in your chair, or stand up. Stretch your arms overhead and interlock your fingers. Turn the palms to the ceiling as you lift your chin up, tilt your head back, and gaze up at the ceiling, too. Inhale, exhale, release.

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ACC PROVIDER P. 384 0160 85 Major Hornbrook Rd, Mt Pleasant

Mt Pleasant Community Centre | 3 McCormacks Bay Road, Mt Pleasant | Thursdays 5.30pm

2

PAGE 30

BAY HARBOUR [Edition datE]

Wednesday January 27 2016

Above the law of average!

9 Law Lane, Mt Pleasant $895,000

4 bedrooms | 3 bathrooms | 1 living room | 1 dining room | 4 car-garage | 2 off-street parks | Listing #: FM4784

T

his stunning Mt Pleasant executive contemporary home offers everything that you would expect from a property of this calibre and more.

Architecturally designed, this approx 310-square-metre family home is ideal for accommodating everyone’s needs.

On offer is generous interconnecting dining/living and separate lounge, a stylish and fantastic cook’s kitchen, three bedrooms plus a semi self-contained suite, with its own bathroom, kitchenette and separate external entrance and deck. This studio suite forms part of the home, making it the perfect retreat for guests, teenagers, the mother-inlaw or maybe rental accommodation. The options are many.

In addition to its versatile design, quality fixtures and fittings and simplistic style, the home boasts all the creature comforts that we expect and require in today’s busy world.

Homes on the hills with fabulous views, good access and internal garaging are rare, even rarer is four-car garaging, plus a separate parking bay.

The established garden – planted with natives, adjoins the John Brittan Reserve and pathways to the bottom of the garden – lets you escape to your own secluded bit of paradise, where the kids can play on the trampoline, and you can enjoy a glass of wine or a good book.

Whether you love to entertain or prefer to just kick back and relax, this property will

impress and the lifestyle location will delight.

You need to view this outstanding property to fully appreciate the value it represents.

Only eight years old, why would you build? My owners are committed to selling, so enquire now!

Open Home dates: Sunday, January 31, 2pm to 2.45pm.

See you at the Open Day or for a private viewing or more information, contact Deb Beesley of Harcourts Grenadier Ferrymead (Licensed Agent REAA 2008) on 384 7950 or mobile 027 280 8837.

It’s Our Anniversary SALE!

20-50

EVERYTHING OFF STOREWIDE

NOW

30%

Artfully Crafted, Quality Wood Furniture!

NOW

Accessories shown not included.

30%

7 Piece Dining Setting

(175x95cm Table plus 6 Chairs)

only $1279

Coffee Table was $579

now only $399

NOW

35%

Buffet was $999

now only $699

Asten Bedroom Collection Bedside was $429 now only $299ea Queen Bed was $999 now only $699 5 Drawer Chest was $1149 now only $799 7 Drawer Lowboy was $1149 now only $799 Dressing Mirror was $459 now only $319

40 ALL

OFF!

OFF

MATTRESSES

Dallas Lounge Suite (Grade B) A modern and sleek suite made to impress.

With classic features such as chrome legs and contrasting piping, this suite is a must have.

was $3619

now only $2349

NO PAYMENTS, NO INTEREST * Minimum purchase $499. Finance offer expires 31st January 2016.

Lending criteria, $50 Annual Account Fee, Establishment Fees, terms and conditions apply.

See below for terms & conditions.

OFF!

OFF!

Vancouver Living Collection

500 DAYS

Accessories shown not included

6 PIECE PACKAGE

(Queen Bed, 2 Bedsides, 5 Drawer Chest, 7 Drawer Lowboy & Mirror)

for only $

3214

Cnr Blenheim & Curletts Rds, Christchurch Ph: 03 343 3204 Offers and product prices advertised here expire Monday 1st February 2016.

*500 Days No Payments And No Interest (“Payment Holiday”) is available on Q Card Flexi Payment Plans.

Not to be used in conjunction with AA Smartfuel offer. Minimum purchase $499. Account Fees may apply. A $55 Establishment Fee for new Q Cardholders and a $35 Advance Fee for existing Q Cardholders will apply. Q Card Standard Interest Rate, currently 25.25% p.a. applies to any outstanding balance at end of Payment Holiday. Offer expires 31/01/16. Q Card lending criteria, fees, terms and conditions apply. Rates and fees correct as at date of publication, subject to change.

BAY HARBOUR

Wednesday January 27 2016

Classifieds Holiday Accommodation

Computers ALL YOUR COMPUTER WORRIES SOLVED! *$30.00 off your first service with this coupon!* No problem too big or small from home PC’s to business networks. PC slow? An end to Viruses, Spyware, and Clogged Systems. Safe secure hassle-free computing.

Lost files recovered.

Microsoft Certified, MCSE, MCP+l. 30 years experience. Call Andrew Buxton this week on 3266740 or 027 435-7596 for $30.00 off* Custom Computers Christchurch

Gardening & Supplies

Landscape

QUEENSLAND SUNSHINE COAST AUSTRALIA Resort, Ocean Views, Balconies, Self Contained, 1 or 2 B/R Ensuite, Heated Pool, Spa, Sauna, Free Internet, Shops, Restaurants, Tennis, Surf Club & Patrolled Beach, Public Transport at door.

Ask for our SEASONAL SPECIALS. Phone 61 7 544-35011 Email: reception@mandolin.com.au www.mandolin.com.au

Services If you need help getting your garden back in order after repairs, need any type of landscape construction work or garden restoration.

Ph 021 272 0303 A GARDEN OR LANDSCAPING TIDY UP? Shrub, hedge & tree pruning, Lawns, Gardening, consistently reliable general property upkeep, Dip. Hort. 10 yrs experience, One off tidy ups or on-going service. Nick’s Property Maintenance.

Keeping your garden beautiful.

Free Quote. Ph. 942-4440 GARDENER - Need your home or commercial garden tidied up or renovated or require long term assistance. Phone Ruth 326-6663 or 021 272-0303 SECTION CLEARANCE, MAINTENANCE & tree removal, Hill sections a specialty competitive prices, ph Ewan 03 3265009 or 027 201-5150

Trades & Services

Commercial Domestic New Houses Renovations Audio Visual Based in Cass Bay, I service the entire Bay Harbour area Call for a free quote today!

MiCK BENNETT

Trades & Services

REGISTERED ELECTRICIAN

021 156 3436

mick@ausmicelectrical.co.nz

and Garden

Professional and honest team with a great network of sub-contractors available

Your local professional

We specialise in EQC repairs, painting, plastering, house renovations, new builds, retaining walls, driveways, light commercial, digger/ truck hire

PLUMBING

Call today 03 329 9997

FOR ALL YOUR

NEEDS • • • • •

- Re-roofing and new roofing - Quality roofing at the best price around - Licensed building practitioner

Robinson

Roofing Ltd Call Hamish for a quote 03 347 90 45

ADD SOME

COLOUR T! TO YOUR ADVER

accountant

Carol and Chris

Phone 376 5322 or email chcheast@laserplumbing.co.nz Trades & Services

Trades & Services

ANDREWS TREE Care Services, tree removal, trimming, stump grinding, shelterbelt clean up, section clearing, rubbish removals, excavation work, ph 027 728 5688 bRICKLAYER. George Lockyer. Over 30 years bricklaying experience. UK trained.

Licensed Building Practitioner number BP105608.

Insurance work.

EQC repairs.

Heritage brickwork a speciality. No job too small. Governors Bay. Home 329-9344, Cell 027 684-4046, email georgelockyer@xtra.co.nz

ELECTRICIANS Call the team at Turned On - plugs, rewire specialists, lighting, LED lighting, downlight repairs, swithcboards. No hot water? 7 day callout service. Free quotes and ideas from the friendly guys at Turned On. Call Murray 022 6177 275 FURNITURE REMOVALS Large Trucks $95 + GST per hour 7 day NZ wide, packing & moving, Professional Company, Professional Service.

Canterbury Relocations Ltd. ph 0800 359 9313

Ph: 03 379 1100

Trades & Services

Cracked tiles?

Dirty grout?

Old or mouldy silicon?

Brett Ph 03 342 5259 / 027 746 7632 Steve Ph 03 337 1358/ 022 395 6632 www.groutpro.co.nz

Public Notices

NEW ZEALAND TRANSPORT AGENCY BYLAW In accordance with section 61(3) of the Government Roading Powers Act 1989, the New Zealand Transport Agency gives notice of its intention to make a bylaw that will revoke and replace a current bylaw controlling the use of the State Highway 74 Lyttelton Motorway Tunnel. The draft New Zealand Transport Agency (Christchurch – Lyttelton Motorway Tunnel) Bylaw 2016 is available for public comment.

The purpose of the proposed bylaw is to:

Trades & Services

Trades & Services

GAS, PLUMbING, DRAINAGE & HEATING. 24/7 service.

Ph Mike Cairns Gas & Plumbing 021 132 8929 or 03 326 7949

PLASTERERING INTERIOR, no job too big or too small, specialise in repair work & new houses, free quotes given, over 20 yrs plasterering experience, ph 027 2214066 or 384-2574 ROOFING Qualified & Licenced Practitioner. Re-Roof & Repairs, all types. Member New Zealand Roofing Association. Over 35 years experience. Phone John 027 432-3822 or 351-9147 email: johnmill@ihug. co.nz STONEWORK / LANDSCAPING All forms of landscaping, fences, decking and paving. Ph Mike at StoneAge Landscapes 021 1499-733 VHS VIDEO TAPES & all camera tapes converted to DVD, video taping, weddings, twenty firsts, special occasions, www.grahamsvideo.co.nz ph 03 338-1655 WINDOW CLEANING “Your Windows are the eyes of your Home”, for a free no obligation quote, call Greg Brown, Crystal Clear Window Cleaning ph 384-2661 or 027 6160331 Local Resident.

HEATPUMP INSTALLATIONS. New Year Special, installation. $600 + GST. Heatpump annual service & clean $60. Call Murry at Turned On Electrical 022 6177 275 LAWNMOWING CLEAN CUT GARDEN SERVICES: Independant Owner / operator. Lawns, Section Clear, Refuse Removal, Ride-on, commercial and private work, Free Quotes.

Pensioner Rates. Ph Henry 328-8997 or 027 288-9973

Bathroom repairs Renovations Leaks Tap Repairs Gas and Drainage

office@daylejonesbuilders.co.nz

ROOFING

CALL NOW

Contact us today

PAGE 31

PAINTING SERVICES Mature, reliable, conscientious & experienced, reasonable rates, no job too small!

Call Ron 027 434-1400 or 03 384-2885 PAINTER Experienced tradesman, quality work, free quotes, ph Simon 027 389-1351 or 03 328-7280 PAINTER and wallpaperer. I am available for any of your smaller painting or wallpapering jobs.

Please phone Natalia 022 344 0812. www.orlovadecor.co.nz PAINTER Top quality work, interior/ exterior, pensioners discount, free quotes, 30 years experience, I stand

by Canterbury, ph Wayne your friendly painter 03 385-4348 or 027 274-3541

(i) Provide clear policy on access through the tunnel for dangerous goods and over-dimension vehicles. (ii) Provide clear policy on vehicles transporting loose material (for example sand, soil or fertiliser). Goods service vehicles that are or have been used for carrying loose bulk loads will need to be covered before entering the tunnel. (iii) Change the length of State Highway 74 covered by the bylaw at either end of the tunnel. (iv) Update the legislation references and clarify how the bylaw relates to other legislation.

Further information and an online feedback form are available on the New Zealand Transport Agency website at: www.nzta.govt.nz/projects/lytteltontunnel. Alternatively please contact either Richard Shaw or Peter Mulgrew at the New Zealand Transport Agency Christchurch Office on (03) 964 2800, or email richard.shaw@nzta.govt.nz.

Consultation on the draft bylaw will be open until 5pm on 22 February 2016.

Rexellent Rentals

Cars, Vans, Brisbane, Coolangatta

FREE CALL 0800 601 508 www.rexellent.com.au

Wanted To Buy A RECORDS and Hi-Fi gear wanted, excellent prices paid for good records especially kiwi and overseas 60’s - 90’s PennyLane 430 Colombo St Sydenham 7 days 3663278 or 021 2226144 BUYING NOW, old gold, broken and unwanted jewellery, coins, watches, bank notes, antiques and interesting things, ph Jim 027 254 5444

FREE A dv E Rt i s E R s c h o o s E

Style MaGaZine style provides advertisers better quality and value than any other local magazine. deliver your message into over 93,000 home delivered copies. over 500 pick up points.

Get the Style advantaGe workinG for you Juliet dickson | 021 688 159 | ddi 03 364 7409 | juliet.dickson@starmedia.kiwi or cherylyn Macilquham | 021 914 428 | ddi 03 364 7494 | cherylyn@starmedia.kiwi Multi AwARd winning publishing coMpAny

COAL & FIREWOOD

Clean Dry Firewood Marcrocarpa, Bluegum, Oregon & Old Man Pine

Free delivery for 6cm truckload or 3cm by arrangement

COAL & FIREWOOD suppLIEs yARD stAtE HIgHWAy 75, KAItunA Lynda or Ron Aldersely Phone 329 6233 Mon- Sat 8am - 12 noon

ADVERTISE YOUR BUSINESS HERE

Phone for further details

(03) 379 1100

BAY HARBOUR

PAGE 32

Wednesday January 27 2016

Entries with any purchase at SuperValue from 25th January until the 7th February 2016.

Two kids bikes and helmets to be won in each store.

For more information and terms and conditions see SuperValue.co.nz/bike-wise.

Fresh Tegel NZ Skinless Chicken Thigh Cutlets

$

8

kg

10

3

3

each

49

each

Kim Crawford First Pick 750ml

Speight’s/Summit 24 x 330ml Bottles

$

kg

(Excludes Gluten Free)

$

4

99

Alpine Butter 500g

99

$

99 kg

Country Fresh New Season Washed Potatoes 2kg

$

$

2

99

Fresh NZ Lamb Shoulder Chops

Vogel’s Bread 720-750g

New Season Sunrise Apples

99 bag

Just Juice/Citrus Tree 2.4/2.8L

3

$

99 each

Schweppes Sparkling Soft Drink 1.5L (Excludes Classic Dry)

(Excludes Sparkling) Please drink responsibly

899

$

pack

SuperValueNZ SuperValue.co.nz

each

500

$

SuperValue Lyttelton: 17 London Street, Lyttelton. Phone 328 7368. Open 7am-9pm, 7 days.

SuperValue Sumner: 3 Village Mall, Sumner. Phone 326 5688. Open 7am-9pm, 7 days.

Specials available from Wednesday, 27th January until Sunday, 31st January 2016 or while stocks last. We reserve the right to limit quantities. All limits specified apply per customer per day.

Trade not supplied. Prepared meals are serving suggestions only. Props not included. Certain products may not be available in all stores. Proprietary brands not for resale.

Customer Support Freephone 0800 40 40 40.

svbhn2701

32 99

$

4 for