NOVEMBER 2017 CHRISTCHURCH
Wine & Dine Issue
The story behind Gatherings & other dining hot spots
& Haute Couture
Partywear at Hackthorne Gardens
Forget the flutes
All you need to know about Champagne
EAT, SLEEP, REPEAT Experiencing Gold Coastâ€™s ultimate lifestyle retreat
A guide for men this Movember
When it comes to marketing, the Harcourts gold experience delivers more. We leave nothing to chance when marketing your property, and we have our own in-house marketing department staffed by highly skilled graphic designers, a videographer and online media specialist. While most agencies rely on their salespeople to create the marketing collateral, at Harcourts gold we believe in having experienced specialist designers do the job, which also leaves your sales consultant free to focus on what theyâ€™re really good at â€“ getting your house sold! Our commitment to innovation ensures that we are constantly evolving our marketing strategies to meet the needs of a changing market. All properties marketed with Harcourts gold are featured prominently across various property websites both nationally and internationally. We also have a strong involvement with social media on Facebook, Twitter, Pinterest and Linked In, providing further avenues to showcase properties and boost their online visibility. Take a look at www.homes4sale.co.nz.
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The Gold Experience
PAPANUI TOP RESIDENTIAL OFFICE
FOR HARCOURTS NZ 2015-2017
An Award-Winning Team Harcourts gold Papanui consistently rates as one of the top Harcourts offices in New Zealand, receiving numerous awards for excellence in sales performance, customer service and office presentation both nationally and internationally, both within Harcourts and as part of the Real Estate Institute of New Zealand. It holds the award for overall ‘Top National Residential Office’ in the Harcourts Group. This very high level of achievement makes the Harcourts Papanui office a popular choice for owners selling properties throughout the Canterbury region.
Harcourts gold Papanui is home to the purpose-designed auction rooms where all Harcourts gold auctions are held. Modern and welcoming, the rooms have been designed to create a relaxing and supportive environment for owners and purchasers to do business. State-ofthe-art technology supports the process, enabling the public to view and participate from anywhere in the world with live streaming. Visitors are always welcome! Come along to the Harcourts gold auctions rooms at 471 Papanui Road any Thursday morning or phone 03 352 6166 for this week’s order of sale.
PAPANUI 352 6166 International & Migrant Division (+64) 3 662 9811
Situated at 471 Papanui Road, the office has close associations with the surrounding neighborhoods of Papanui, St Albans, Strowan, Merivale and Fendalton, but handles large volumes of property transactions all over the Canterbury region.
UR TS G CO
Harcourts gold owners Lynette and John McFadden are based at the Papanui office where they are actively involved in daily operations of the gold group. Cameron Bailey, a Harcourts gold owner and top-performing sales consultant (number 1 in New Zealand and number 2 internationally for Harcourts), is also based here. There are currently 47 sales consultants based at the Papanui office backed up by a marketing division, a customer service department and a team of talented support staff. Underpinning the team is an attitude of encouragement and cooperation, a commitment to up-to-date market knowledge and specialized training, and a strong focus on the needs of every client.
WORK WITH THE
CHRISTCHURCH AND CANTERBURY’S PREMIER LIFESTYLE MAGAZINE Style is something unique to each of us. Celebrating the diversity life offers within Christchurch – a city of constant reinvention, opportunity and vibrancy. Style explores the fabric of our homes, our community and our spirit, both individually and collectively.
INSIDE WORD Wine. Dine. Discover. Indulge
12 SAVE THE DATE 14 EVENTS Planning For Summer Fun 16 INTERVIEW Alex Davies of Gatherings 20 REPORT What You Need To Know About Champagne 25 CITY DINING HOT SPOTS Canterbury Dining At Its Best 28 REBUILD Women In Architecture 32 MOOD BOARD
34 LUXE LIVING Taking Dining To The Next Level 38 LANDSCAPING
Enjoy the finer things in life with our guide to Champagne.
40 ART NEWS 42 ARTS 47 FASHION EDITORIAL Party Wear Inspiration 54 BEAUTY 56 WELLBEING
Photo Criene/Getty Images
Colours of the month
58 TRAVEL Gwinganna Lifestyle Retreat 66 MEN’S Grooming For Movember 68 MOTORING Mini Countryman 70 FINANCE 74 FOOD NEWS 81 SEE BE SEEN 86 WIN
1. Nauti 2. Sazerac 3. Rumour Has It View these colours and more at your local Resene ColorShop.
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Arrange an on-site colour consultation and our colour consultant will come to you. Book with your local Resene ColorShop team or on the Resene website.
Ask our Colour Expert – www.resene.co.nz/colourexpert
“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf
MULTI AWARD-WINNING PUBLISHING COMPANY PUBLISHER Charlotte Smulders Star Media Level One, 359 Lincoln Road, Christchurch 8140 03 379 7100 EDITORIAL Kate Preece Group Editor email@example.com Gabrielle Stuart Editorial Assistant Gilbert Wealleans Social Editor firstname.lastname@example.org DESIGN Emma Smith CONTRIBUTORS Anne Hudson, Bridget Rutherford, Charlie Rose Creative, Craig Wilson, Elly McGuinness, Gaynor Stanley, Getty Images, iStock, Nancy Zhou, Richard Dalman, Ross Kiddie, Vanessa Ortynsky,Victoria Tait ADVERTISING Vivienne Montgomerie Team Leader 364 7494 / 021 914 428 email@example.com Juliet Dickson Account Executive 364 7409 / 021 688 159 firstname.lastname@example.org Janine Oldfield Account Executive 962 0743 / 027 654 5367 email@example.com
Style explores the best of Christchurch, giving readers the opportunity to develop and celebrate their individual style in life, home and fashion. A monthly publication, Style is presented on high-grade gloss stock with a hard cover. Delivered flow-wrapped to top real estate value homes around Christchurch, Style targets readers with a high disposable income. Designed to inspire, Style has a lengthy shelf life that offers excellent value for your advertising choice.
The Christchurch Star Company Ltd is not responsible for any actions taken on the information in these articles. The information and views expressed in this publication are not necessarily the opinion of The Christchurch Star Company Ltd or its editorial contributors. Every effort is made to ensure the accuracy of the information within this magazine, however, The Christchurch Star Company Ltd can accept no liability for the accuracy of all the information.
OV E R
O U R TS G O
recently had the pleasure of meeting and eating with the down-to-earth food celebrity Nadia Lim as she celebrated the virtues of the somewhat polarising quinoa. My first experience of this wheat alternative was in a hipster restaurant in Kaikoura, where everything was terribly healthy and naturally delicious. At that point in time, I was still callling it qui-no-ah, and was immediately put off by its bobbly texture and the way it ensured all post-dinner smiles had the potential to cause embarrassment. Clearly, however, I was not going to pass up the opportunity to get to know the woman who has shared many a virtual meal with us thanks to her time with MasterChef. Even so, eight courses featuring keen-wah sounded a bit of a stretch. Turns out I was wrong. From the quinoa lavosh crackers to the avocado, pumpkin and halloumi quinoa salad, I could have happily dined on any dish again. Though I think I will still leave its preparation to the professionals. Nadia wasn’t cooking on this evening, but had set the task to a Christchurch team to bring her menu to life. It cheered me to hear our skilled foodies had created a “better” spread, with heartier helpings, than those at the Ceres Organic event in Auckland a few days earlier. It just goes to show, we know how to feed people in Canterbury! To celebrate wining and dining in our region, we have pulled together a line-up of particularly tasty features for you to sink your teeth into. We start be sharing the story of Alex Davies, the man behind award-winning Merivale sensation Gatherings, before highlighting more hot spots in the area that will have you salivating. We also provide a guide on the best drink in the world, Champagne, and share some insights into what sort of glassware you should be serving this effervescent delight in when the time comes to celebrate. As the party season starts to make itself known, you will be looking for the perfect outfit to match the calibre of each event. This month Victoria Tait took the team to the illustrious Hackthorne Gardens in Cashmere, to combine all the finer things in life in one delicious spread. Finally, as the stress of the festive season and end-of-year pressures loom on the horizon, take in what we learnt at the Gwinganna Lifestyle Retreat. Don’t forget to “rest and digest”! Kate Preece EDITOR
www.style.kiwi Facebook.com/stylechristchurch Instagram: Style_Christchurch
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Armstrong Prestige 6 Detroit Place, Christchurch 03 343 2468 www.mbchristchurch.co.nz
STYLE | inside word
INSIDE WORD WINE. We can easily see this fitting into this year’s party season – the Moët & Chandon six pack. The cute-as-can-be mini bottles (187ml) each have their own golden sippers! That’s the cherry on top for the $150 ‘Share Mini Moët’ set. In the lead-up to Christmas, get yourself a grown-up’s advent calendar. The Beer Library in Sydenham will have you opening a bottle of craft beer every day, or new this year is the gin advent calendar, with 24 hand-bottled 50ml gins. Get in quick! The New World Wine Awards has declared some local wineries exceptional, and who are we to argue? Canterbury as a region took home a stash of 26 medals, the gold medals going to: Terrace Edge Waipara Valley Pinot Gris 2016, Main Divide Waipara Valley Pinot Gris 2015, The Crater Rim Waipara Riesling 2014, and The Crater Rim From the Ashes Waipara Riesling 2016. Sounds like four good reasons to set up a dinner party or two.
DINE. Have you noticed what’s slipped into the frozen section at the supermarket? American ice-cream brand Häagen-Dazs has been added to the temptations list, with five flavours. The macadamia nut brittle is hard to resist! Tony Astle isn’t stopping with Universo, with plans for another restaurant to open in 2018. Come February, expect to see Chiwahwah serving up a Mexican menu next to Fat Eddie’s on The Terrace. What is UberEATS? Is it a souvlaki during your midnight taxi ride home? No, it’s a way to access the menus of a wide range of our city’s top eateries, from Velvet Burger to Gre3n Superfood & Juice Bar, and have your favourite dish delivered to your locale quick-smart, via the app – just like Uber.
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10 STYLE | inside word
INSIDE WORD DISCOVER. There’s exciting news for Christchurch fans of fashion and design brand Seletti. Already a favourite in Queenstown, the luxury lifestyle curators plan to open a new concept store on Normans Road this month. Described as understated opulence, it’s a place where design and art are brought together to make everyday items truly beautiful. We can’t wait. For those who missed well-known chef Jonny Schwass’ Harlequin Public House, which closed in April, you’ll get another chance to experience his signature cuisine. This month, he will take over the running of the Ilex Café in the Botanic Gardens – so expect plenty of changes. He’s hinted at a revamped menu packed with “honest, seasonal dishes” and a focus on local producers.
INDULGE. Recently named the country’s Best New Restaurant in the Restaurant of the Year Awards, Pasture in Auckland didn’t take the title by playing by the rules. The 20-seat restaurant in Parnell was designed to be a completely unique dining experience, and one of their latest innovations is a juice pairing option. Not content to stick with wine pairing, they’ve created handmade juices designed to fit each of the dishes on their set six-course menu. Bookings can be made online at www.pastureakl.com. The most simple morning rituals can shape your whole day. That’s what kikki.K’s new homewares collection, Svenska Hem Morning Rituals, is all about. It’s designed to help you start the day right, whether that means a steaming cup of tea from their Grey Stone porcelain set, lighting a scented candle, or a quiet moment with one of their gratitude journals.
12 STYLE | save the date
FOR THE COMMON MAN With soaring melodies, energetic and balletic rhythms and resounding brass fanfares, Aaron Copland’s Symphony No 3 continues to be considered the finest American symphony ever written. Presented by the CSO. Air Force Museum
SAVE THE DATE EMAIL YOUR EVENTS TO firstname.lastname@example.org
CIRKOPOLIS Twelve multi-disciplined acrobatic artists challenge the limits of gravity with their physical prowess, and bring to the stage their irrepressible French-Canadian humour, style and colour. Isaac Theatre Royal
NZ TROTTING CUP DAY Be part of the Westfield Riccarton Style Stakes Fashion competition or simply have a fantastic day at the races! The ZM Body Art Competition is always one to turn heads. Addington Raceway
18 NZ CUP & 1000 GUINEAS DAY The culmination of a week of fashionistas and fillies. Step things up a gear and enjoy the pinnacle of racing days in Canterbury. Riccarton Park Racecourse
UB40 – THE HITS AND MORE TOUR The UK’s most successful reggae band returns to play those all-time favourites: ‘Red Red Wine’, ‘Can’t Help Falling In Love’, ‘Here I Am’ and more. Horncastle Arena
RLWC 2017 – QUARTER FINAL The 2017 Rugby League World Cup features 14 men’s and 6 women’s teams from around the globe hosted in Australia, New Zealand and Papua New Guinea. See two of the final four battle it out. AMI Stadium
CHICAGO One of the most famous musicals of all time, this is a tale of exploitation, adultery, fame, greed, violence, treachery, corruption, murder and all that jazz. The Court Theatre
Visit our exciting new Faringdon Show Homes in Rolleston for inspiration and let us tailor a plan that’s right for you.
Start your own story 03 348 1994 | www.peterrayhomes.co.nz
Explore Vietnam & Cambodia. on a Small Group Tour
Experience Vietnam & Cambodia
14 days Small Group Tour
17 days Small Group Tour
Share twin. International flights are additional
Share twin. International flights are additional
Travel: March – December 2018
Travel: April – September 2018
(on set tour departure dates)
(on set tour departure dates)
You will travel in a small group at a leisurely pace with plenty of time to explore places of interest to you. Visit local villages in the mountainous area of Mai Chau, enjoy an overnight cruise in Halong Bay, travel the picturesque Hai Van Pass, and explore the bustling Mekong Delta.
This comprehensive tour will take you from Vietnam’s cultural north, Hanoi with a cruise through the majestic Halong Bay, on to an extended stay at the ever-popular town of Hoi An, before heading south into Ho Chi Minh City. From here discover the Mekong Delta in depth before arriving in Phnom Penh, Cambodia and then through to Siem Reap with the amazing Angkor Temples.
FROM HANOI TO HO CHI MINH CITY
FROM HANOI TO SIEM REAP
The best holidays are created together. HOT.CO.NZ BARRINGTON 331 7182 I FERRYMEAD 376 4022 I HIGH ST LANES 339 3440 I HORNBY 344 3070 I MERIVALE 355 2200 NORTHLANDS 352 4578 I ON VICTORIA 365 7687 I RANGIORA 313 0288 I RICCARTON 341 3900 I SHIRLEY 385 0710 UPPER RICCARTON 343 0869 CONDITIONS: Valid for new bookings only from 01 November 2017. Valid for travel on set tour departure dates as specified above and for sales to 30 Nov 17. Prices are per person in New Zealand dollars. International airfares are additional. A non-refundable NZD100 per person deposit is required at the time of reservation with full payment required no later than 30 Nov 2017. Advertised price includes the savings as stated above. Discount applies to the tour price only and not the additional single supplement rate. Prices are correct as at 12 Oct 17 but may vary due to currency fluctuations and are subject to change without notice due to unforeseen circumstances until paid in full. Guaranteed departure applies as soon as two people are booked on a tour date. Maximum group size: 14 people. Children under 15 years are not permitted on this tour, if you are travelling with young children please ask us to customise a special family holiday for you. Close-outs and surcharges may apply. Cancellation and amendment fees apply. Airfares, Vietnam and Cambodia visa, travel insurance, departure taxes, gratuities and any other personal expenses are at passenger’s own expense. For full terms and conditions please ask your House of Travel consultant.
14 STYLE | events
ASANAS, BUSKERS & CHUKKAS MAKE FOR AN EVENTFUL SUMMER
An eclectic event line-up is heading our way this summer. Enjoy an old fave celebrating a big birthday alongside some interesting newcomers. Words Gaynor Stanley
WANDERLUST 108 SATURDAY DECEMBER 2 We fully embrace the concept of living well at Style, so it’s great to see a healthy living festival coming to Christchurch. Wanderlust 108 is billed as the world’s only mindful triathlon, combining running, yoga and meditation. Arrive with your yoga mat for a 7am start at St Leonards Park in Sumner and spend the day completing the three legs of your triathlon, accompanied by some smooth DJ tunes. Do the 5km your way – run, walk, or skip if you feel like it, take part in a 90-minute yoga class and a 30-minute guided meditation led by nationally recognised teachers. Not surprisingly, the gurus behind all this hail from LA’s Wanderlust Centres, which has now toured the event in 17 countries. For tickets visit www.wanderlust.com/108events/christchurch/
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WORLD BUSKERS FESTIVAL JANUARY 18-28 It’s the most colourful time of Christchurch’s summer calendar – when street performers from across the world descend on the city for more than a week of incredible street theatre. This January will mark the 25th anniversary of the World Buskers Festival, and with all the stops pulled to celebrate, it’s one you won’t want to miss. On offer is 10 days of highly entertaining street theatre hosted at various iconic sites around the city and 11 nights of world-class shows. Tickets go on sale November 1 for the headline acts including Tape Face, Le Gateau Chocolat, The Topp Twins, Urzila Carlson, Ginger Minj and Ali McGregor. For everything you need to know about the WBF 2018 performances and how to book head to worldbuskersfestival.com
STYLE | events
HAGLEY PARK POLO SUNDAY JANUARY 21 After an absence of more than two decades, the sport of kings is returning to Hagley Park South this summer. Hagley Park Polo is a traditional format tournament featuring local and international players. The fast-paced spectacle unfolds from noon, with expert commentary for those new to the game. Entertainment will include pintsized polo fun for children and parades of the Christchurch foxhounds, players and ponies. The final kicks off around 2.30pm. Naturally the champagne will be flowing all afternoon and spraying when winners are crowned! Itâ€™s free to watch, so a perfect opportunity to take a picnic and make a day of it with the family. Tickets for hospitality tables and corporate marquees will be available soon via email@example.com
ALSO ON THE BILL AT NORTH HAGLEY PARK Like your music loud and live? Shapeshifter Live in the Park is on Saturday 9 December and rock down to Electric Avenue on Saturday 24 February. Eating and drinking more your cup of tea? The South Island Wine & Food Festival returns Saturday 2 December and The Great Kiwi Beer Festival on Saturday 27 January. Canâ€™t get enough swinging mallets? Heineken Urban Polo is on Saturday 3 March.
16 STYLE | interview
GATHERING ATTENTION Alex Davies started his first ‘restaurant’ with a pizza oven on a Gap Filler site, soon after the earthquakes. Since then he’s opened his own brick and mortar restaurant in Merivale, Gatherings, and is set to share some of his secrets next month at the South Island Wine & Food Festival. Words Gabrielle Stuart Photography Charlie Rose Creative
STYLE | interview
...to bring people in tune with the seasons and showcase the best of what’s there right now. Gatherings opened at the start of the year – do you still get that same sense of excitement when you walk in the door? Definitely. I love it, it’s a dream for me and it’s a culmination of ideas over several years. So I’m very, very proud of the space. I don’t see myself tiring of it anytime soon. And because we’re moving with the seasons and the environment, there’s always something different. So toward the end of winter it gets a bit tiresome, because you’ve seen enough beetroot to last you forever, but coming into spring we have all these fresh peppery flavours coming in and everything’s tasting different and exciting again. And the feedback and the response from people who come here definitely motivates you to keep doing it, too. It’s nice to know you’re giving people a beautiful experience they wouldn’t be able to get anywhere else. We take immense pride in that. If you had to sum up what Gatherings is and stands for, how would you do that? We focus on sustainability, whether that’s through reducing food miles and supporting local farmers, or through an environmental approach with the cuisine. We also focus on trying to represent the taste of this region, and I do that through plants because they reflect the flavours
of the season a lot stronger. I could have had chicken on the menu all year round, but if I make the leeks the main part of the dish, or beetroot the main part of the dish, I’m showcasing the seasons and the environment a lot more. That’s a huge part of what it is we’re trying to do, to bring people in tune with the seasons and showcase the best of what’s there right now. You’ve recently got involved in winemaking, too. I imagine you’ve learned a lot of new things about wine? Yes, but mostly about the process and the philosophy, through meeting the people involved. They’re working on a very small scale, doing things like pressing by foot, and seeing the process and the passion that goes into these things has been beautiful. It came from a winemaker friend of mine, Theo Coles. He’s designing wines in a style similar to the way I design food: not overly manipulated. They’re called living wines. It’s about being handsoff, letting the grapes do its thing. It’s not filtered, so they’re really lovely cloudy wines. And they’re alive, so the flavours vary from day to day, which makes it very exciting for us to release seasonally, because the wine list is constantly moving with our menu, and it gives you a completely unique experience.
“Were ’ all going on a Summer Holiday” It seems a long time ago when a very boyish Cliff Richard sang and acted in what must have been, looking back, a very corny movie! Nevertheless, summer is nearly upon us and talk of the festive season, (I still call it Christmas) is starting to drift into our thinking.
Property decisions though are very important and it is critical that they don’t get lost in the rush to the end of year. Putting off property decisions can be a very costly mistake. It is really important that if you are thinking about making a real estate decision, you don’t delay, give me a call and we can have a chat about your options.
Nerina Higgins M: 0274 316 330 P: 03 351 3002 E: firstname.lastname@example.org 397-399 Ilam Road, Ilam, Christchurch www.holmood.co.nz Lincesed REAA 2008
Holmwood my kind of people
18 STYLE | interview
You haven’t always been a chef – what did you do before you started in the kitchen? Well, I grew up in England, where I was actually training to be a teacher until my parents moved to New Zealand when I was 19. I stayed at university a year, then came here to see what they were up to, and I enrolled in a cooking course so I could make some friends here. I found I quite enjoyed it, and I’ve been in the kitchen for about 12 years now. I trained and I worked in kitchens around the country, but it was working for Jeremy Rameka at Pacifica in Napier where I really learned how to be expressive through food. I was very inspired by him. I actually always said when I was really young that I wanted to be a chef, but I sort of forgot about it until then. Is your training as a teacher ever useful in the kitchen? I think where I’m at now it comes in handy, because I’m teaching people. I think it’s a really good skill to be able to convey what you’re trying to show through a dish, and not be a ‘big yelly chef’ like you see on television. You get better out of people when you’re talking to them properly, as opposed to being an angry chef, ranting around. I’ve seen that all too often, and it’s not very pleasant. Before you opened Gatherings, you worked for a year on an organic vegetable farm in Swannanoa. We tend to romanticise farming – but what was the most unpleasant part of the job? The hardest thing was weeding onions, definitely. Farming organically is about not spraying anything, so we had to crawl on our hands and knees for hours, pulling tiny weeds, which were millimetres long, by hand. It made me really appreciate the work that goes in to growing them well and sustainably, but that also lead to wanting to
showcase the work farmers do. The best part of the job was harvesting the food and eating it. We’d sit down for lunch every day and the farmer or his wife would prepare something for us, and eating something so fresh, the flavours were amazing. You started your businesses in Christchurch at a time, after the earthquakes, when many people in the hospitality industry were leaving. Why? Well, actually I did leave straight after the quakes and went back to the UK, because I wanted to experience work as a chef over there. But I returned to Christchurch after nine or 10 months because I wanted to be involved in what was happening here. That was when we started the Local Food Project in The Commons. There wasn’t much in the central city at that point, it was about a year after the quakes and the city was very quiet. So to have the big pizza oven fired up there, it drew people in. And it helped me a lot with confidence. I guess it was the first time I had taken my ideas to the general public, and shown them my art, I suppose – without sounding pretentious. If you could have anyone in the world come through the door at Gatherings for a meal, who would you choose? It’s got to be my partner, Bryony, and my family, because I love them and I like spending time with them. We’re actually about to have a baby, so I’m really looking forward to sitting at dinner with them in the future. To cook and eat with this person whose palate hasn’t developed yet, and to experience food with them, I’m really
excited about that. That’s all I can think about at the moment, so I don’t have time to think about famous people. You’re hosting a chef session at the South Island Wine & Food Festival at Hagley Park in December. What do you plan to talk about there? I’m just going to talk about working seasonally, and making plants the highlight of a dish, as opposed to just a bit of an afterthought. So how you can make them a centrepiece of a dish, and have fun doing it. And if you could give just one piece of advice to people cooking at home, what would it be? Get the best produce you possibly can, and then don’t overthink it. If you have really nice tomatoes and you put a bit of salt and olive oil on them, it’s going to taste good. Just don’t overthink it.
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20 STYLE | report
CHAMPAGNE DREAMS With the party season upon us, we provide you with the lowdown on the classiest drop in the world.
Words Kate Preece
STYLE | report
here’s no doubting the fact that the sound of a cork popping is synonymous with celebrations, and, if you are doing it right, lavish ones at that. If you are looking for the best of the best in bubbles, not even our most esteemed winemakers are able to produce true Champagne. After all, it is only those from its namesake region in France that can legally use the term. Champagne is produced by three types of grapes: chardonnay, pinot noir and pinot meunier, with the most ‘standard’ style being a blend of all three. On each label, you will find other clues to give you an idea as to what type of Champagne drinker you are destined to become.
images: Getty Images
BLANC DE BLANCS Literally the ‘white of whites’, the style is produced using only chardonnay grapes and is known for its notes of citrus and fruit flavours.
“I drink it when I’m happy and when I’m sad. Sometimes, I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it if I am; otherwise I never touch it – unless I’m thirsty.” – Madame Bollinger (1884-1977)
BLANC DE NOIRS For the ‘white of blacks’ style, red grapes of pinor noir and/or pinot meunier are pressed, the juice is fermented, and then the skins removed – leaving a white wine. Think berry flavours. ROSÉ To a base of the blanc Champagne a fraction of pinor noir grape added. And we’re talking a small fraction at that, normally around 10 per cent or less.
KNOW YOUR VINTAGE
Single vintages are produced generally only in years of the best harvests, creating wine intended to age for a lot longer than normal. Champagne must be aged for at least 36 months to be deemed ‘vintage’. Typically these are creamier and yeastier in flavour. The yearly harvest goes into the ‘non vintage’ bottles, delivering the house style for which that particular Champagne house is known. Expect fruitier notes in these drops, which have experienced an aging period of at least 15 months.
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22 STYLE | report
“It is my goal that the flute will be obsolete by the day that I pass away.” – Maximilian Riedel, CEO of Riedel Crystal
SIGH OR POP?
If you’re in close confines, and keen to enjoy the bottle’s contents rather than have it overflow onto the ground, there’s no need to opt for bravado when it comes to removing the cork. Remove the foil and wire cage, keeping a hand carefully on the cork as you do so. Position the bottle at 45 degrees, hold the cork in one hand, and rotate the bottle with the other, gradually letting air out until the “sigh” of the final burst of air is released and the cork is freed. Too restrained? Grab the sabre. Remove the foil and wire cage, then, starting at the bottle seam, run the blade down the neck of the bottle at speed. This will cleanly break off the bottle’s
collar, with cork inside. Promptly return sabre to a safe place before any drinking takes place.
Yes, there is a sugar content in any alcohol, and, naturally, this will influence the flavour. For those looking for the driest drop, opt for ‘Brut Nature’ as it has no added sweetness (0-3g sugar/L), while ‘Brut’ sits at 0-12g of sugar per litre. At the other end of the scale, the rare ‘Doux’ variety is your dessert Champagne, with a sugar content of more than 50g/L. ‘Demi-Sec’ is just behind with 32-50g/L, and will still give you that sweet finish, perfect to accompany a cheese platter, or cheesecake.
MY GLASS SPILLETH OVER
Forget what you know… the best Champagne glass might not be the one you expected.
THE FLUTE While we all think these are purpose-built for the one function of serving us our Champagne, many sommeliers are giving these the big thumbs down. It does keep the ‘fizz’ in our bubbles for longer, and visually shows off effervescent trails like nothing else, however... there’s more to Champagne than fizz. Reserve this glassware for non-vintage bottles, and parties.
THE TULIP Trumping the flute with its wider girth, this glass allows you to more accurately appreciate Champagne. The bulbous bits allow for more of the aroma to develop and therefore fill the nose and enhance the flavour of our favourite drops. The jury is out, but supposedly, we’re still talking non-vintage only at this point. However, Champagne houses will have their own tulip glasses made, which suggest this is a good option for the premium brands, too.
THE COUPE Rumour has it that the coupe’s shapely form was taken from Marie Antoinette’s breast. Whether or not this is true, this cup remains too wide to contain the bubbles for long. However, what’s a Champagne tower without the sturdy coupe? Stick to a non-vintage pour.
THE WINE GLASS If you truly want to drink in a Champagne’s complexity, you will be reaching for that front row of glasses in the cupboard and pouring away. The wider the rim, the better; it allows the most bubbles to break on the surface, releasing the Champagne’s full potential.
STYLE | report
If you were to pack your bags and head to France, you wouldn’t want to miss the opportunity to experience the birthplace of Champagne – a region as appealing for its delightful villages, ancient monasteries and stunning chateaux as its 34,000 hectares of vineyards. Champagne is roughly 160km east of Paris. A 45-minute trip on the high-speed rail and you’ll find yourself in Reims, home to Taittinger, Krug, Veuve Clicquot and Mumm, but also the oldest maison de champagne: Ruinart. Nearby Épernay, where you’ll find Moët et Chandon (on Avenues de Champagne), is an area in which 99 per cent of its inhabitants work in the wine industry. From these two cities five different trails make up “The Champagne Route”. Pick one to discover the hidden secrets of some of the smaller producers and the history of this wine-growing mecca and family-run vineyards at every turn. 1. MASSIF DE SAINT-THIERRY: A loop around the northwest hillsides between Reims and Épernay. Look out for a number medieval churches and villages ensconced by forest and vines. 2. MONTAGNE DE REIMS: A trail along the hillsides of Reims and Épernay. Travel through one of France’s richest wine-growing areas, and discover adorable villages such as Bouzy and Dizy. 3.VALLÉE DE LA MARNE: From Épernay, travel through the valley of the River Marne,
to Dormans. Take your walking shoes and roam vineyards above Épernay. Don’t miss Hautvillers, where you’ll find the Abbey of St Peter, Dom Perignon’s home in which he “discovered the secret of champagne making” in the 17th century. 4. CÔTE DES BLANCS: A journey south of Épernay. The area known as the home of the chardonnay grape, and boasting Oger, a village described as one of France’s most beautiful. 5. CÔTE DES BAR: East of the city Troyes, in the Aube (south of Champagne). A 220km signposted route with 39 cellars at which to stop.
CITY LUXURY The competitively priced apartments and penthouses in new luxury residential complex Cranmer Gardens is attracting discerning buyers wanting to return to the inner city lifestyle. Local buyers have invested more than $18 million in Cranmer Gardens in just over 12 weeks. “There is a huge gap in the market for generously sized, superb quality, high-end apartments in Christchurch and Cranmer Gardens is meeting this demand,” says Judy Curnow, the development’s Sales Manager. “Opportunities to live in an architecturally-designed, low-rise, residential development on a prestigious inner city site don’t come up very often. Those that don’t act will be left wondering if something of this quality, size and location will become available again in the near future.” All Cranmer Gardens buyers so far are Canterbury residents who have purchased an apartment or penthouse as a private residence. Interest has largely been from those looking to retire to the city and busy professionals aged over 40. With prices ranging from $965,000 to over $3 million for some Penthouses, there are many great options available on offer.
Quality, size and location Contemporary architecture complements the spacious footprint afforded by each of the high-spec, single level apartments at Cranmer Gardens. Each apartment comes with either two or three bedrooms, each with their own bathrooms, expansive private balconies and large windows to provide an abundance of natural light. All ground floor apartments are elevated to ensure privacy and also feature large secluded courtyards. The three bedroom penthouses with large outdoor spaces and stunning views range in size from 285m2 to 397m2. The development is located adjacent to the beautiful Cranmer Square so homeowners can take advantage of the revitalised central city. Generous basement parking for residents and designated car parking for visitors, shared greenspaces and courtyards with well-established landscaping. The development’s design combines cutting-edge modern architecture with the neo-gothic style of the historic Christchurch Normal School, which previously occupied the site. Seven of the remaining 1980’s award winning townhouses have been retained and are available for purchase too, becoming a seamless part of Cranmer Garden’s aesthetic urban design.
Buy now at market rates Purchasing an apartment off the plan offers exceptional value because buyers can secure their desired residence at market rates. Cranmer Gardens is very competitively priced and buyers should feel very secure that these high end apartments and penthouses compare very favourably to other developments currently on offer in the city. Apartment buyers only need to commit a 10 percent deposit to secure one of these luxury apartments or penthouses off the plan, which is the perfect solution for those considering a property move within the next few years. The balance will be due on completion towards the end of 2019. Visit the sales and display office at Unit 27, 44 Peterborough Street. Opening hours: Saturday – Sunday, 10am – 2pm, Monday – Friday, 10am – 5pm.
Contact Judy Curnow: 027 433 1970 or email@example.com
Secure your future in the heart of the city... while you still can L U X U RY U RB A N L I V IN G
STYLE | special feature
HOT SPOTS Christchurch is becoming the place to be for foodies, with plenty of new must-try central city spots – as well as many old favourites worth another visit. Words Vanessa Ortynsky Photography Nancy Zhou
Cocktail from Universo
pring has sprung in Christchurch and the extra daylight hours are making it easier to catch up with friends over good food and wine. There are plenty of new dining spots around town and lots of mainstays worth revisiting. Whether you’re looking for somewhere for a lengthy lunch or an afterwork drink, here are some of the spots I’ll be frequenting this spring: Tony Astle’s Universo Brasserie recently opened in the Christchurch Art Gallery. Making excellent use of the space, the brasserie focuses on high-quality food and impeccable drinks. At the moment, Universo is serving lunch and dinner; however, plans for brunch are in the works. The wine list is one you’d expect from Stealth Hospitality Group and the cocktails are incredible. The extensive menu has a range of hearty favourites and enticing seafood options. The squid ink sliders are particularly noteworthy as is the grouper ceviche. There is something for everyone, which is ideal for an art gallery restaurant. The space itself is minimal and elegant, with bronze light fixtures and brown leather furnishings. Oh, and lots of plants. Astle wanted the place to be filled with floor-toceiling plants, to make the space feel like light and natural, like a greenhouse. There’s plenty of outdoor seating as well, so you may find yourself here on a sunny Saturday afternoon. Overlooking Worcester Street Boulevard, you really can’t go wrong at this soon-to-be local favourite.
26 STYLE | special feature
Baklava-flavoured soft-serve from Welles Street
... Christchurch is having a bit of a culinary moment. There’s no doubt about it, the city is coming alive with new must-try restaurants and bars.
Those looking for a bite to eat and a cheeky beverage in between shopping at The Crossing are now in luck. Fat Eddie’s, Kong and Original Sin are now open for business on The Terrace. Fat Eddie’s, a boisterous Christchurch institution, is always a good time. With live music and free-flowing drinks, it’s a great place for a drink and a boogie. Sibling establishments, Kong, a 1930s-themed cocktail bar, and Original Sin, known for its small plates, are both worth a visit. Tamer than Fat Eddie’s, they are intimate spots for a well-crafted drink. Overlooking the Avon, you’ll want to grab a window seat and settle in for some people watching. It’s always a treat strolling along picture-perfect New Regent Street, and Twenty Seven Steps is worth a visit. Consistently voted one of Christchurch’s best restaurants, this charming and relaxed venue serves rustic European cuisine. The menu changes with the seasons, so I’m looking forward to the superb local wines and fresh ingredients on offer this spring. Inati, known for exquisite shared plates, offers a completely unique dining experience in Christchurch. While it appears intimate from the outside, the seating can actually feel a bit confronting as guests sit side-by-side in high stools facing the shiny bronze bar. Inati’s well-considered wine list means you’ll easily find a suitable red, wine or cheeky orange that perfectly complements your dinner.
South Town is quickly becoming Christchurch’s mustvisit neighbourhood. Welles Street has transformed from industrial and desolate to one of the coolest streets in the city. Stop by Welles Street throughout the day for Mediterranean and Greek-inspired fare. Be sure to try the souvlaki and baklava soft serve. The spaciously sleek beer hall, also dubbed Welles Street, is characterised by high ceilings, forest green subway tile counters and plenty of seating. Striking the perfect balance between indoor and outdoor flow, the bar and eatery is sure to become Christchurch’s favourite summer spot. It’s an industrial warehouse in the middle of Christchurch city, and you’ll need to experience it for yourself. Black Estate is my go-to for out-of-town wining and dining. Located in Waipara, this North Canterbury winery places just as much focus on local, seasonal food as it does wine. Waipara’s microclimate produces a vast range of wild foods and the menu is reflective of what’s in season. The award-winning vineyard is unpretentious and true to the region. The delicious food pairs perfectly with the organic, biodynamic wine. So, whether you’re after something in the revitalised central city or something further afield, Christchurch is having a bit of a culinary moment. There’s no doubt about it, the city is coming alive with new must-try restaurants and bars. We’d love to hear all about your favourite hot spots.
28 STYLE | rebuild
St Andrewâ€™s College Chapel interior, Jane Rooney
MAKING THEIR MARK As the rebuilt Christchurch begins to take shape, architect Richard Dalman reflects on the work of female architects and how they are shaping the city.
STYLE | rebuild
Heydar Aliyev Centre, Azerbaijan, Zaha Hadid
was recently reflecting on the passing of Iraqiborn architect Zaha Hadid and the impact that she had on the world of architecture. Hadid was truly one of the great architects of the modern era. Her extraordinary curvaceous building forms showed the world another way to see our structures and experience space. At the recent centenary celebrations of the Auckland University School of Architecture, one of the key discussion topics was “Women in Architecture”. When I was at the school in the early 1980s, there was only one full-time and one part-time female lecturer, and very few female role models in practice. Whilst the number of female enrolments has grown substantially over the last 50 years to its current position of representing 60% of architecture students, this trend is yet to be reflected in the number of female-led architectural companies in New Zealand. In Auckland – perhaps because of its proximity to the architecture schools – the number of female-led practices has grown, however this has not been the case in Christchurch. But here in Canterbury we do have a number of talented women who have designed and been key architectural players in the design of our postearthquake Christchurch buildings.
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30 STYLE | rebuild
Stranges building, Melissa Rogers
St Andrew’s College Chapel, Jane Rooney
For example, the project architect for the new St Andrew’s College Chapel was Jane Rooney of Architectus. Interestingly, the architect for the original chapel on the site, which was completed in 1955 and demolished after the earthquakes, was one of New Zealand’s first full-time female architects, Margaret Munro. I have been in both chapels over the years. While the Munro chapel had a simple traditional elegance to it – inside and out – the new chapel is more dynamic with its twin-gabled form and, unlike the original, opens out with a folded glass wall to the river. The red brick “heritage” wall facing Normans Road not only incorporates bricks from the former chapel but a number of iconic memorabilia pieces and the original stainedglass window. Another female architect who is contributing to the changing face of the Christchurch post-earthquake landscape is Jennie Lee of Dalman Architects. Lee has completed a variety of buildings including the
Transpower offices in Hornby, Jennie Lee
Transpower office building in Hornby, the Russley Retirement Village community centre – incorporating its main reception, dining and bar, commercial kitchen, billiard room, cinema, hairdresser and offices – and the award winning Acland House boarding hostel for Christchurch Girls’ High School. These projects show how adaptable architects must be in dealing with the varying requirements of different building types. Styles for each building differ considerably, from the rational glazed Transpower office building, to the softer timber-gabled community centre for the retiree residents (opened last year by Sir John Key), to the historic Acland House re-planning, extension and refurbishment. Compared with Auckland, Christchurch has been a bit slow in promoting the talents of our female architects. Is there another Zaha Hadid awaiting within our profession locally and are we doing enough to promote our city’s female architects?
These projects show how adaptable architects must be in dealing with the varying requirements of different building types.
Isaac Theatre Royal
SOME OF CHRISTCHURCH’S OTHER TOP FEMALE ARCHITECTS Vanessa Carswell A principal architect at Warren and Mahoney, Vanessa Carswell has worked on many major Christchurch projects, including the Isaac Theatre Royal redevelopment, King Edward Barracks, Metro Sports Centre and the Christchurch Transport Interchange. She previously worked for six years in London, where she was involved in projects like the renovation of the Great Northern Hotel and King’s Cross London. Melissa Rogers An associate at Sheppard & Rout, Melissa Rogers has worked on major projects including the Stranges building and the Burwood Hospital redevelopment. She studied in Christchurch and spent three years working in London before returning to Canterbury.
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32 STYLE | home
Pepe Mirror in honed brown marble
Osso Chair by Mattiazzi Hover bowls in honed brown marble
Bell dress by Ovna Ovich
As we move into summer take inspiration from nature with soft brown marbles, organic shaped pearls, sterling silvers, fresh scents, linens, Japanese-inspired ceramics and jungle greens. Find a look that is timeless and soft. Words Georgina McCormack Photography Simon James Design
Bow Blouse by Mahsa
Sophie Buhai Audrey earrings
Royalty Handwash by Tom Dixon
Olio by Barber Osgerby for Royal Doulton
Gertrude hair fork in sterling silver by Sophie Buhai
Creating timeless homes of luxurious comfort from the worldâ€™s leading designers.
Cavit&Coâ€™s experienced design consultants would love to assist you in selecting that perfect piece, or the finest luxury furniture and furnishings for your entire home.
C AV I T & C O Christchurch 148 Victoria Street, Christchurch 8013 | Tel +64 3 929 0013 Auckland 547a Parnell Road, Parnell 1052 | Tel +64 9 358 3771 | Email firstname.lastname@example.org
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34 STYLE | luxe living
We searched the globe to find high-end options to satisfy high-class tastes.
TEETOTALLERS If you like a bit of sparkle to your tea, you’ll love what PG Tips did for its 75th anniversary. The British company released a tea bag studded with 280 diamonds. Oh, and filled it with one of the most expensive Darjeeling teas in the world. The tea bag fetched $15,000, and proceeds went to charity: The Royal Manchester Children’s Hospital.
Words Kate Preece
SEA FOOD Take dining to a new level... as in, five metres below the sea. Ithaa Undersea Restaurant is one of the eateries at the Conrad Maldives Hotel on Rangali Island, and, being all-glass from the floor level up, offers panoramic views of the ocean that surrounds it. Whether it’s caviar for dinner or mid-morning cocktails, sit a while and watch the manta rays and sharks cruise on by. Your time to get there is limited, too – because of the conditions, the restaurant is only expected to survive for 20 years.
STYLE | luxe living
LET IT BREATHE Make drinking wine an event with a decanter. We can’t go past the elegant collections produced by Riedel, as each piece is handmade from crystal and often features something completely different from the norm. Take the Ayam Magnum for example. This limited-edition rooster-inspired design means it’s not only impressive to the eye, but also does its job – allowing young wine to open up – all for a cool $1200.
MYSTERY DINING In Shanghai, UltraViolet by Paul Pairet has a table, 10 chairs and white walls. The environment is then brought to life with lights, projectors, sound, scent, and temperature via an air-blown turbine. The 20-course ‘avant-garde’ set menu is served to all guests, no matter if you have joined as one diner or a group, and the price point starts at 4000RMB (NZD$850) per person. Adding to the mystery is the fact we don’t know the restaurant’s exact location. Diners congregate at a set meeting point and are led to the destination together.
BEEF IT UP Tokyo’s Aragawa is not known for its décor, but for its beef. Ranked among the most expensive restaurants in the world, it is the place in which master chefs have been perfecting the art of 10-stage broiling for decades. Think wagyu beef, but from cow royalty. The charcoal-broiled steak is flavoured only with salt and pepper, and can set you back as much as NZD$500.
Peru & Cuba 2018 Fully escorted small group tour
22 Day tour departing 20 May 2018, fully escorted from Christchurch. Join YOU Travel Ferrymead on their small group journey of two unique countries where you will discover the history of the ancient Incan Empire followed by the contrasting colourful streets of Cuba where you will step back in time to the 1950’s Highlights will include the magical ancient ruins of Machu Picchu, life on the floating reed islands of Lake Titicaca, meeting the rainbow coloured Peruvian locals, riding in Cuban vintage cars, visiting the home of Cuban cigars. Enquire today for full details, spaces are limited.
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STYLE | promotion
Make a splash With summer fast approaching, nowâ€™s the time to give your pool area a refresh. Planting around the pool can really make it feel like a tropical paradise, and can also help with shade and shelter. Investing in quality new sun loungers or outdoor furniture can make the space feel fresh again. And if youâ€™re ready to make a big investment, a frameless glass pool fence will make it feel miles bigger.
LANDSCAPING With great design, even the smallest outdoor space can become a summertime paradise.
Express yourself Creating an oasis Expert advice can help you make the most of any space. Christchurch landscape designer Mary Connelly transformed this courtyard with a water feature focal point to draw people in, gorgeous flowering michelias and lushes evergreen magnolias to create a private oasis, screen fencing around a vegetable garden, and a Louvretech shade and rain cover system to make it usable all year round. mclandscapedesign.co.nz
If your garden is looking bland or unexciting, a sculpture can be a great way to inject a bit of personality. This piece, Golden Boy by Kaikoura-based sculptor Ben Foster, stands almost a metre tall. benfoster.co.nz
38 STYLE | landscaping
TROPICAL FEVER A bird-of-paradise plant will look stunning in a pot.
While the Christchurch climate isn’t nearly as balmy as Fiji, we can still create a tropical backyard through careful plant selection, Craig Wilson writes.
NEWS THAT’S CLOSE TO HOME…
ost of us love a spot of overseas travel once in a while. Whether it’s respite from the Canterbury frosts or visiting friends and relatives, it’s great to get away. In my design practice I often have clients that find fresh inspiration for their garden as they travel. The cultures and history experienced can create poignant memories they wish to replicate on their return. On a recent trip to Fiji I found myself pondering the lush tropical gardens and what key factors defined the aesthetic. For me, it came down to the following: Large foliage, vibrant colour tones, scent and palm trees. Then followed the obvious question: Can we create this in Christchurch? The answer, I concluded, was both “no” and “yes”. The climatic differences are obvious and too great to make a genuine tropical garden – our winter is too cold, rainfall too low and soils too heavy. However, we can create our own variation using comparative plant material that will flourish in our temperate climate. We have plenty of options when it comes to ‘large foliage’ plants. Ligularia has become a go-to plant in Christchurch, with a large ‘tractor seat’ leaf that will work nicely with a tropical vibe. Our lush native ground ferns will also create the desired outcome in a shady aspect – just make sure your soil has a high organic content. If you’re coastal or above the frosts you’re lucky enough to be able to use the
stunning griselinia lucida and mertya for a lush leafy look. To add the required injection of vibrant colours we can work with plants like canna lilies and daylilies, which will produce bright flowers throughout summer with good foliage effect. You could also go ‘old-school’ and explore aucuba, and work with the bright yellow/lime tones. Scent is not difficult to create in Christchurch gardens. Daphne fits the bill nicely with its late winter/ early spring flowering. This can be followed by star jasmine, which offers prolific spring/summer flowering and buckets of fragrance as a groundcover or climber. You could also look to a michelia to mimic the form, scent and flower of a frangipani. Our environment will support a good range of palms. Sorry, coconuts are out, but bhutia, washingtonia, trachycarpus, and phoenix are all on the table. These will take time to establish but are available in ‘hardened off’ large grades from garden centres. You might look at a sago palm (Cycas revoluta) as a hardy option for a smaller space. To finish the look of your tropically inspired Christchurch garden paradise, plant some genuine tropical species in a pot and move them indoors for winter. A bird-of-paradise flowering on the patio may just take you back to your last tropical getaway.
Faringdon is the biggest show in town! Building the biggest show home village in the South Island is big news. Our village lets you walk through and experience firsthand the quality that our preferred building partners bring to the Faringdon landscape. Join our news team for a walk through of one of the homes right now at faringdon.co.nz.
Faringdon Home News Team
Stage 22 now selling. Sections 400 to 907m2 from $164,000. Call Bruce Harvey 0800 667 849 or visit www.faringdon.co.nz Local lad, Ethan Hunt walks you through one of the new show homes from Faringdon’s awesome building partners.
Visit our info centre, corner Goulds and East Maddisons Roads, Wednesday to Sunday, 12pm - 4pm.
EXTERNAL AFFAIRS with Tim Goom
Get Tech Savvy in your Garden Technology and landscapes: The two terms may seem diametrically opposed. When we consider our landscape, we tend to think of escaping the indoors (and the technology continuously surrounding us inside) in to the tranquillity of nature. Technology has evolved to a point where it can make our lives much easier. Likewise in landscaping, technology can work in cohesively with your outdoor space to enhance your enjoyment and simplify your experience. Consider the following advantages of these technologies in your garden: • Louvres: these can be wifi controlled. You can control your louvres from afar at the press of a button to accommodate changes in weather- and we all know how changeable the weather can be at this time of the year! Some louvres have rain sensors built in, and will close at the slightest detection of rain, which protects your investment in your outdoor furniture. • Irrigation: Timers to switch on your irrigation have been around for years but were one of the first examples of technology helping maintain your garden. What a revelation it was that your garden would stay watered at the optimal time of day without you actually having to remember to get up and turn the hose on! Things have evolved far beyond this now. Smart sprinklers and irrigation controllers draw on data from sensors, weather forecasts and plant care information and can be controlled through an app on your phone or laptop. Ever been away on holiday, then realise its pouring back home and your irrigation system is still on and wasting water? Now it’s as easy as turning your phone on to turn it off- from anywhere in the world! • Security: Technology allows your property to be kept far more secure. This can include controlled gates, pin pads, cameras to protect your property, alarms and security lighting. With the touch of a button on your phone, your gate can be opened in perfect time for you to drive right in. (Don’t worry, the gates still have an access button if electricity cuts out or your phone battery dies).
Outdoor is for living, and we have been creating beautiful, unique, award-winning outdoor environments for discerning people for well over 30 years. We call them LifespacesTM. It’s a place where you live best in, providing for your individuality.
A LifespaceTM you are proud of.
by Goom • Lighting and Sound: Outdoor lighting can be controlled via an app on your phone or ipad or by remote. This could include a dimmer control to set the ambience in your landscape at night. There is an enormous range of robust and weather resistant outdoor speakers available which can be discreetly installed appropriate to your landscape- music can be piped wherever you like in the outdoors by a quick swipe on your screen. • Identification: Plant ID & pest ID garden apps are available which can help you determine which pests and plants are in your garden. An example is gardenanswers which instantly identifies over 20,000 plant species- a great way to avoid mistaking precious plants for weeds in a gardening frenzy! As these apps build up their catalogue and identification technology they will become more and more accurate. • Planning: Farmbot is an open source technology which runs your vege garden for you. Through the app you can graphically design the placement of your plants and their needs, then farmbot will take everything from there, from planting the seeds in your chosen layout, watering each plant to its programmed requirements to weeding around each plant. It also provides you with real time data on your garden and the weather that impacts it. You can even take this little robot off the grid with solar power and rain collection systems! The team at Goom Landscapes are available to discuss the innovative ways in which technology can enhance your enjoyment of your outdoor space.
0800 GOOM LS goomlandscapes.co.nz CHRISTCHURCH AUCKLAND WANAKA
40 STYLE | art news
ARE YOU ON FOR RON?
Christchurch has the opportunity to have its own work by internationally celebrated sculptor Ron Mueck – if we all chip in. The Christchurch Art Gallery has launched a fundraising campaign to raise $1 million to commission a permanent acquisition from the sculptor whose exhibition drew record crowds for the gallery’s last show before its five-year closure.
NEWS Words Gaynor Stanley
HAERE RA PAEMANU: NOHOAKA TOI
It’s your last chance to see the Ngāi Tahu Artists in Residence exhibition Nohoaka Toi at CoCA until November 26. Curated by senior Paemanu artists, Nohoaka Toi takes visitors on a journey of Ngāi Tahu visual expression from rock art to the present day. It features some of Aotearoa’s most significant artists, including Ross Hemera, Areta Wilkinson, Simon Kaan, Lonnie Hutchinson, Peter Robinson, Neil Pardington, Rachael Rakena, Fayne Robinson, and many more. Admission free.
Peter Robinson, ‘Drifters’, 2017. Wool felt. Image: Daniela Aebli
Alison Erickson bronze ‘The Price of Progress’
Anna Korver ‘Red Dress’ in Corten steel
SOUTH ISLAND’S LARGEST OUTDOOR SCULPTURE EVENT
Clue up on contemporary sculpture at the biennial Sculpture on the Peninsula happening at historic Loudon Farm in Teddington, Banks Peninsula over the weekend of November 1012. This major fundraiser for the Cholmondeley Children’s Centre in Governor’s Bay kicks off with a grand opening gala and auction on the Friday night and then opens for general admission on Saturday and Sunday. The event’s tenth outing has attracted more than 90 submissions, including works from 25 new artists, in mediums ranging from cast bronze to found objects. Spend the day roaming sculptures by Dion Hitchens, Hannah Kidd, Paul Dibble, Anna Korver, Alison Erickson, and plenty more, enjoying jugs of Pimm’s and chargrilled lamb rolls and a packed entertainment programme. Tickets $15 from www.sculpturenz.co.nz
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42 STYLE | arts
Anne Hudson commends Dion Hitchens, an artist who draws on a rich heritage to add a certain mystery to his works.
ion Hitchens is an established New Zealand artist and sculptor represented at Te Papa Tongarewa Museum of New Zealand in Wellington, Waikato Museum and Auckland Art Gallery. Hitchens’ work is diverse not only in subject matter but also materials. His success lies in his approach to his work. Hitchens’ aesthetic draws upon his cultural background – part Tūhoe and Ngāti Porou, part Chinese and part Scottish; three cultures steeped in mythology and narratives of past events. These cultures also have a cosmological view of the world where past and present are entwined, and Hitchens feels strongly that values from the past inform our actions now. This creates a kind of spirituality about his work, or a sense of mystery. He sets about creating iconic work, work that symbolises or stands for something, even if that something is “unseen”. His work is created for our pleasure, but also to make us wonder. What does it represent? Who made it? What stories does it have to tell us? The work gives us access to philosophies and values he hopes will add to our experience as people, help us navigate our lives in the present. His sculptures provide a material body in which these “unseen”
STYLE | arts
His work is created for our pleasure, but also to make us wonder. What does it represent? Who made it? What stories does it have to tell us?
elements are at work. Carrying on the traditions of his ancestors in a contemporary format. Hitchens experienced severe trauma in his life with the death of his father. Through the act of forgiveness he found a path forward, where the pain was bearable, and his life, and those around him, more positive. It is important to Hitchens that his work has value and provides us with a sense of connectivity. This deep awareness of our humanity and our need to communicate and be connected to the world, both natural and man-made, imbues his work with a wonderful sensibility. In many ways Hitchens is fortunate to have a balanced and mixed heritage from which to draw on ancient wisdom. He uses this to bring a sense of universality to his work, making his aesthetic applicable to a wide audience.
In his 25 years of making, he has created commercial pieces helping corporations align their values with the communities they serve, he has made public artworks for the wider community, and he makes work for individual collectors who want a beautiful piece for their home. He feels strongly that â€œwe should never give up, that everyone deserves to reach their potential and that diversity of population is a gift not a problemâ€?. Dion Hitchens is generous with his time. He makes himself available to his community and is open and generous in talking about his work. Those of you lucky enough to have attended Art in a Garden 2017 will have been able to view his work and hear him speak about his art practice. As guest artist this year he was very well received.
44 STYLE | fashion news
images: Getty Images
THE RETURN OF THE BUMBAG
Blogger Caro Dour at New York Fashion Week 2017
Lanvin Menswear Spring/Summer 2018
NEWS Words Kate Preece
FOR THE PESCATARIAN We might not want to think about it, but we know leather comes from a wide range of sources. But ever from fish? Kiwi brand Nordik designs salmon leather bags, which are made in Italy. The fish skin offers a unique texture and shimmer. We’re loving the Pippa Backpack, with its combination of Italian and salmon leather. In ‘grey’, its pink hues make it a great springtime accessory.
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Shaken or stirred, these monochrome styles with a touch of lace create a great mix for your summer evening wardrobe.
Stylist Victoria Tait Photography Charlie Rose Creative Model Georgia Greig Hair Andrea Hill, Bliss Hair Salon Makeup Michelle Raasch, KSSM Location Hackthorne Gardens Georgia wears Delicate Leaf Lace Dress $328 by Airlie Fashion available at The Collective.
48 STYLE | fashion
THIS PAGE: Helena Slip in black by Miss Crabb $320 with Garden City Skirt $359 available at The Collective and Belladonna Earrings $49.95 by Ruby. FACING PAGE: Georgia wears Duchess Dress in Black $799 by Katherine Victoria available at The Collective with Belladonna Earrings $49.95 by Ruby.
50 STYLE | fashion
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54 STYLE | beauty
SELFTANNING ACHIEVING A SUN-KISSED GLOW
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STYLE | beauty
Healthier than the sun and more convenient than a salon spray, self-tanners can be a great option for faking a golden tan. Words Gabrielle Stuart
s the end of the year draws closer and social calendars begin to fill up, the summer dresses in your wardrobe will be begging to be worn. But although the weather may be warmer, most of us won’t have seen enough sun to develop a natural glow. For many of us the best idea is turning to the bottle – the self-tanning bottle, that is. Whether your legs are as white as Mt Hutt snow or you just want to go a shade darker and even up your tan, here are some tips for achieving a natural-looking tan at home. CREATE A CANVAS Prep, prep, prep – it’s absolutely vital for achieving a smooth tan. If you have several days before you intend to tan, make sure your moisturising and exfoliating routine is on point to avoid dry skin, which may soak up too much tanner and leave dark patches. Take extra care to regularly exfoliate your whole body with a glove or scrub leading up to the day. We love the ELEMIS Frangipani Monoi Salt Glow exfoliating scrub, which has mineral-rich salts and hibiscus to cleanse and exfoliate, and will also nourish your skin and keep it moisturised. It’ll remove dead skin cells on the surface and create the smooth canvas you need to look radiant, not dull and patchy. If you need an emergency tan the day of an event, give your skin the best exfoliation you can, and then rub in a lightweight moisturiser. Choose an oil-free moisturiser and give your body a light coat all over, with a bit extra on any dry skin – elbows, knees, feet and nail cuticles often need extra moisturising. Make sure you wash off your deodorant before you tan, too. If you can face it, blasting your skin with cold
water right before you tan can help – it will shrink your pores to create a smoother finish. GETTING DIRTY There are plenty of tanning options, and whether you prefer a mousse, an oil or a spray often comes down to personal choice. Express tanners, which develop over one to three hours, work well if you’re in a hurry. An applicator mitt can work with most products to help you get an extra smooth finish. If you’re new to tanning, a gradual taner which builds up day by day can be a great choice. One of our faves is Vani-T Bronzing Custard – a practically foolproof option, applied as simply as a moisturiser. For all products, follow the instructions. Work your way up from your ankles and take care not to miss any spots – and then wait for it to dry. If you’re in a hurry, you can use a blow dryer on a cool setting to speed up the drying process. Make sure you clean the palms of your hands thoroughly once you’ve finished to remove any leftover tan – but use an exfoliator and a make-up wipe, rather than submerging your hands in water. And menfolk, you’re not excluded from this bronzing process either, with products available especially for you, too. STAYING SMOOTH To keep your tan looking golden for longer, be careful while applying things like bug spray and sunscreen, and use spray products if you can, rather than rubbing them in. If you follow all these tips and still end up with blotches or streaks, a buffer can sometimes help to even them out.
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56 STYLE | wellbeing
TOO FAR Elly McGuinness highlights two signs of obsessive food behaviours that should be addressed sooner rather than later.
ou’re probably aware of the times you’ve made unhealthy food choices. Perhaps you found yourself eating takeaways all the time and ate very little fresh food. You knew your choices weren’t contributing to your goals of a healthy lifestyle. However, for whatever reasons you continued to make unhealthy choices. It’s worth also taking a look at the other end of the spectrum – obsessive food
behaviours. These can also be considered as unhealthy, even though on the surface they may appear ‘super healthy’. These behaviours are not always addressed and can often go unnoticed, especially by the person who is making them. Here are some signs of obsessive food behaviours. They have the potential to cause problems in various areas of your life, so take a look and decide whether any of them are affecting you.
1. FOOD AT SOCIAL GATHERINGS
Do you worry about visiting friends’ houses for meals in case they’ll serve you something that doesn’t fit in with your idea of what you should be eating? If you feel this way, do you either avoid visiting them or, when you do go, find yourself stressing about the food you’re eating? Do you similarly find you’ve got a lot of resistance to going out somewhere like a café with friends? Either you sit and starve because there’s nothing ‘healthy’ on the menu, or you avoid going all together so you can stick strictly to your diet without succumbing to temptation? These scenarios can highlight a food obsession. Have a think about whether these ingrained ideas are seriously limiting your opportunities to enjoy spending time with the people you want to nurture meaningful relationships with.
2. A LONG LIST OF ‘CAN’T HAVE’ FOODS
Have you created a very large list of foods that you can ‘never’ have? We’re not talking about foods you avoid due to problems such as allergies and intolerances. Perhaps you’re worried one muffin or a piece of bread, even on a very occasional basis, is going to ruin all your hard work and set you back? You are convinced a slight deviation from your ‘rules’ will stop you achieving your goals.
STYLE | wellbeing
Making nourishing food choices is extremely important if you want to live a healthy lifestyle. What you need to be aware of is whether those healthy choices have turned into obsessions that are instead becoming the most important thing in your life and are affecting your happiness. If you suspect that obsessive behaviours are holding you back from enjoying the journey and life in general, becoming aware of this is the first step. The next step is to work on changing your beliefs,
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perhaps with a health coach or NeuroLinguistic Programming practitioner if required. You might be worried that making small adjustments to your beliefs will turn you into an ‘unhealthy’ person. This is not the case at all. You can shift your mindset slightly and still make consistent, positive food choices for a healthy lifestyle. The difference is that your choices will be more likely to be sustainable. They won’t rule your life and will make you feel happier instead of less happy.
images: Gwinganna Lifestyle Retreat
58 STYLE | travel
& DIGEST Charlotte Smulders journeys to Gwinganna Lifestyle Retreat on the Gold Coast, a million miles from the stresses of daily life.
had no idea what to expect ahead of a five-night wellness programme at the Gold Coast’s Gwinganna Lifestyle Retreat. My friend, who had been before and was joining me on the ‘Optimum Wellbeing’ retreat, had mentioned we would be woken daily at 5.30am to reset our bodies back to a ‘dawn-to-dusk’ way of life. Other than having a massage scheduled for the day of arrival (what better way to start the week!), and that we had to bring two options for gym clothing, that was it. All I knew was that for the first time since having children (three under 10), I had the opportunity to be completely selfish for a week. The sole purpose for this trip was me. Prior to leaving I subconsciously enjoyed all the items I would be without for the week – as if I was never going to be fed again. An extra wine, a biscuit, a couple of extra helpings… and more coffee than I’d usually have. I admit I am fussy and was rather worried about what I would be given to eat. I’m not a huge fan of beans and tofu and the like. So, I prepped for starvation! I also planned a night in Brisbane prior to check-in, a little retox before detox! Despite being only 30 minutes’ drive from the Gold Coast Airport, the retreat is remote. High on a plateau that offers views from Moreton Bay to Coolangatta, Gwinganna – which translates to ‘lookout’ – spreads over 200 hectares. Tucked away in Tallebudgera Valley, access is via an incredibly steep driveway (think Baldwin Street in Dunedin) and imposing gates. The nearest small town, I noted, had a pub and coffee shop, but one look at the retreat’s entranceway and it was obvious I would not be escaping easily! On the first afternoon all guests spend time with a personal wellness consultant. This is your chance to go through what you hope to get out of the week and tailor the afternoons to your wants and needs. An enlightening and fascinating welcome by General Manager Sharon Kolkka, outlining the philosophy behind Gwinganna and some of the basic principles we
would be living by, preceded our first meal – by which I was pleasantly impressed. Dinner looked so pretty it could have been in a cookbook! At 8pm, it was time for bed. Given I’m not one to relax and unwind easily, instead of taking the sleep-time herbs I went on to potter and unpack. I regretted this at 5.30am when it was knock-knock-knock, “Good morning, Charlotte!” Gah! Sharon had briefed us about the body’s circadian rhythm and how we live best with the dawn-to-dusk principle, and the importance of using blue light for daytime and red light for the night. The red light produces melatonin, which is crucial for sleep, and hails from the times when we would sit around a fire before sleep. By 6am we were engaged in the ancient practice of qi gong. Similar to tai chi, this focuses on posture, breathing and meditation. My first attempt saw me silently giggling to myself and constantly watch-checking to see how much longer I had to open my arms and embrace life. I was off to a wobbly start. By the end of the week, however, I could happily participate, though you won’t see me doing slow-motion martial arts moves anytime soon. An hour later we were faced with the choice of a ‘yin’ or ‘yang’ activity. ‘Yang’ is a more high-intensity workout and could range from a moderate to hard bush walk, boxing, weight training, water running, spinning, tribal dance and the ultimate driveway-to-summit lookout walk (which cars can only tackle in first gear as the vertical incline is brutal). I am proud to say I received a cap for this walk, straight up for two hours, and including that imposing driveway, which Gwinganna’s part-owner Hugh Jackman is said to have used to train for Wolverine. ‘Yin’ is a more gentle option; a walk through the organic gardens learning about the medicinal purpose of the plants and how to grow them, yoga classes, and peaceful bush walks. All forms of exercise are based on interval training and primal pattern movements that are essential for functional movement in everyday life – squatting, lunging, bending, twisting, pushing
images: Gwinganna Lifestyle Retreat
STYLE | travel
The philosophy of Gwinganna is S.L.O.W: seasonal, local, organic, wholefoods.
and the gait cycle (walking, running, jogging). I had been subtly told that a yang person subconsciously needs yin in their life. We must participate in what we most resist as this is likely what our body needs. I had difficulty adopting this philosophy and, whenever there was an option, I swung yang. Breakfast, lunch, dinner and two snacks was a plentiful daily menu full of goodness… and actually delicious. The philosophy of Gwinganna is S.L.O.W: seasonal, local, organic, wholefoods. With no processed foods, no caffeine, no dairy, no gluten and most definitely no alcohol. You are also not meant to drink water for 20 minutes before and after a meal, and must chew until there are no more lumps left in your mouthful. Every day featured a fascinating seminar. Unfortunately I slept through the first two, but, rest assured, I wasn’t the only one and there was a good reason. Our bodies were adapting to a balanced diet. Blood sugars are super important for our wellbeing and the menu is specifically designed by the Gwinganna nutritionist to ensure a balance of protein, carbohydrates and fats so the body receives ideal nourishment. Eating well will fuel us for the day with no peaks and lows. It is common sense, but so often forgotten with fad diets.
I learnt so much from the seminars I did attend. A key learning was to look after your gut – it produces 90 per cent of your serotonin, the brain chemical integral to regulating the sleep/wake cycle. A stressed gut will fail to produce your required level of serotonin to live well. Most commonly known as the ‘feel-good’ hormone, serotonin also produces melatonin, the ‘sleep’ hormone. So, you can see how quickly a domino effect can occur if one gets out of kilter. Dream-time was the time to stop, rest and relax. We did whatever we needed most, whether that was lying in the sun, reading a book, having a nap, going for a walk, or choosing any one of the 70 diverse treatments and consultations available. There were spa treatments, wellness consultations, movement programmes, stress-management sessions, and unique Gwinganna experiences. I personally love massages and my favourite was the MyBodyWorks – a mixture of myotherapy and physiotherapy techniques. Equine experiences were very popular as was the ‘Journey’ – designed to uncover the root cause of whatever was preventing you from living a joyful life. The toughest day was definitely day two. I’d had a niggling headache since Monday afternoon and by lunchtime on Tuesday it was
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images: Gwinganna Lifestyle Retreat
60 STYLE | travel
horrendous. No amounts of natural remedies or Panadol (or the Nurofen I snuck from my room) could cure it. Then the nausea started. Thankfully by day three I was feeling a million dollars. Detox is a powerful thing and Gwinganna has all the natural pills and potions to help, as well as a nurse on staff. Each day was an adventure and gave me a chance to unwind, contemplate and learn better ways to live. Since acclimatising to the real world I have been told I am more relaxed, more conscious of my eating, most definitely watch my caffeine intake and believe I am more balanced. I am trying to live the Gwinganna way – I dim the lights at night and aim for that optimum 8¼ hours. I have coping mechanisms for dealing with stress to keep my body in the rest and digest zone, and am trying to treat my gut like a queen. Would I go again? Hell yes, I’ve already booked for next year!
FLIGHT OR FIGHT MODE VS REST AND DIGEST THEORY Man has evolved, but the key ways we live have not. Nowadays, we are not fighting to survive, it is simply stress/caffeine producing the cortisol that pushes us into fight or flight mode. This state is so detrimental to our wellbeing and body. Instead, we should adopt the rest and digest mantra to enable us to have time to heal. We are not primates so why live like one? THE MOST IMPORTANT THING FOR GOOD HEALTH? Neither exercise and diet are number one for maintaining great health, it is sleep. You need a full 8¼ hours. GETTING THERE Gwinganna is an hour’s drive from Brisbane, or there is a complimentary group bus that transfers guests directly from the Gold Coast Airport. There are also limousine or helicopter options, too, if you want to get there in style.
We Know Girls If variety is the spice of life then this month at Rangi Ruru we need the world’s biggest spice rack. Firstly, one of if not THE biggest events on the Canterbury social calendar, the A&P Show is almost upon us. Rangi will be there once again to talk with you and show you what we can offer your daughter as a day girl or boarder. It’s great chance to meet our friendly team, book a school tour, reconnect with alumnae and enjoy a coffee. Look out for our blue and gold marquee on site M38. Next up, sporting success. Our Year 7 and 8 touch team took out the top award at the recent Koru Games in Selwyn. This competition was not just independent schools taking on other independent schools – which is a tough thing in itself. The Koru Games invites schools from across the country to take part which is a fantastic experience for everyone. I’ll leave the final comment to the touch team captain, Lillie Rayner who said “We trained very hard and hoped we would win but you never know how it’ll go on the day.” Said like a seasoned professional.
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Still with sport and Rangi did extremely well at the recent Zonta Sports Awards. We had either a winner or a highly commended in every category we had a finalist! As our Director of Sport said to me “The number of young talented sports people in Canterbury has to be unmatched in the country. Hearing about the achievements of all of these young athletes just left us speechless.” These successes really are the result of a team effort, both from the actual sports team member perspective and also when you consider the incredible support and training our specialist coaches and staff provide.
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And to wrap up and underline the variety we’ve seen this month at Rangi Ruru, congratulations to Year 13’s, Jess Tansey who was one of the most successful handlers at the National Dog Agility Competition in Hamilton over Labour Weekend. It’s worth noting that there were more than 5200 entries and it’s an open competition (not age group). Jess gained four 1sts, a 2nd, 3rd and a 5th with her dog Rapid (including a win representing the South Island in the Teams event). She also competed with her other dog Swag and got three 3rds, a 4th and a 7th. These outstanding results meant Jess was presented with the trophy for Medium Dog of the Show. She was very pleased with the results and so were we!
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So there you go, a varied and energetic month at Rangi Ruru with time still left in the year and lots more to come! We do have limited places in Year 7 and Year 8 for 2018. If you are still considering your options please contact us to book a tour or visit us at the A&P Show.
Sandra Hastie Principal Rangi Ruru Girls’ School
WE KNOW GIRLS Join the Rangi family from Year 7 – Year 13
Magazine | style.kiwi
STYLE | promotion
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64 STYLE | promotion
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66 STYLE | men’s grooming
MOUSTACHE GROOMING FOR
MOVEMBER Movember is once more upon us and gentlemen are to be seen sporting handlebars, walruses or elegant pencils, which, love or loathe them, are not to be ignored. Words Gilbert Wealleans
lthough the moustache has been viewed at various times throughout history with suspicion – in early Victorian times the moustache was the trademark of revolutionaries or worse, artists – it nevertheless endured. The adoration in other decades, like the 1970s, was such that a naked lip was an oddity. Seemingly every male over the cusp of puberty craved one. For any type of moustache to look smart it must be well groomed, and today there is a large arsenal of tools to perform the following: TRIMMING. Best done with electric trimmers or slim hairdressing scissors, which are very precise, quick and easy – more so than razors, which require patience and a steady hand, and are best suited to shaving the face at the ends of the mo. Trim carefully in small increments without taking too much off at once – you can always cut more off, but cannot put it back – until you are satisfied with the length. Keeping the hairs just touching the ridge of the top lip is smarter and cleaner looking than draping over the mouth, and it won’t scrape the cinnamon off the froth of your cappuccino. Trimmers are available as individual and portable units, or as part of a larger set. Sets may include hair clippers and body trimmers for an overall, top to toe smooth and sleek look, perfect for summer at a seaside resort. Think Daniel Craig emerging from the water, not Borat! WAXING AND STYLING. In order to keep a long, bushy or unruly soup-strainer disciplined, you cannot go past moustache wax. This is not for the sticky depilation of the upper lip. Instead it is a dressing, varying in strength of hold, which keeps the moustache sitting just right. Wax enables the ends to be tweaked and twirled up in the style of a silent movie villain, or the flamboyant Hercule Poirot. It is also available in different colours and tints for covering grey
or inconsistent colour areas. There are many brands of wax available and they are increasing in popularity, along with beard dressings, as more men are becoming more aware of their appearance and the importance of looking dapper and confident. FINALLY. Choose which style of moustache best suits your face, as well as the look which you wantto achieve. Drooping banditos can tend to make you look either sinister like a character from Easy Rider, if you have a thin face, or, if you have a plumper face, as doleful as a basset hound, so be judicious with this particular style. Large bushy handlebars can look very sporty and suit most face shapes, but if you have a thin, long or gaunt mug, do not let this style get out of control or too long, lest you end up resembling a greyhound with antlers. On a round, plump or wide face, pencils can look lost, a bit like a pair of misdirected eyebrows. In that case they should be a little thicker and wider, which will look very distinguished and elegant. Pencils best suit an average oval or rectangular face – think of Errol Flynn, David Niven and other film noir matinee idols. A TRUE ANECDOTE. Some years ago as I was languishing here, missing the land of warm beer and stewed tea, I ran out of moustache wax which, at that time, was unavailable in New Zealand. I sent an urgent request to my sister in London to dispatch some to me, pronto. She duly deputised a friend to pick up some from Harrods. According to witnesses, he asked for the product from the assistant who, looking at his white moustache, asked him the tint he required. To which he replied, “Oh, I’m not sure. It is not for me, it is for a lady friend!” I think the stunned young woman behind the counter dined out on that for some time.
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The Ultimate Driving Machine
68 STYLE | motoring
GROWS UP The Mini Countryman has grown in stature, according to motoring writer Ross Kiddie.
hen is a Mini not a Mini? The answer is when it is a Mini Countryman. The Countryman is an extension of BMW’s wide-ranging Mini series and you have to eliminate any thought of it being a small car, for the Countryman is more like a mid-size sport utility vehicle, one which will compete in size with the likes of Nissan’s Juke, Toyota’s C-HR and Honda’s HR-V. It will even compete with other BMW product such as the X1. At 4.3m the Countryman is a versatile, functional SUV that has boot space to burn and a five-door liftback design that allows for plenty of onboard space. It’s easily classified as a five-seater and will carry a cargo capacity up to 450-litres (1390-litres, with seats folded forward), which is a significant gain over the hatchback and Clubman. Up front the Countryman is powered by a 2-litre, four-cylinder engine. There is a threecylinder Cooper model which lists at $45,750 and a $59,990 four-wheel-drive variant, but the evaluation car was the mid-range Cooper S, which in standard form lists at $53,890, although it was carrying a heap of optional items that added $16,615 to the price. That aside, the Cooper S Countryman is a mixture of sporty appeal and practicality. The engine is turbocharged and is listed with a 141kW power rating along with a tidy 280Nm torque figure. These figures aren’t so much about ultimate performance, but they are structured to provide lively acceleration along with a muffled exhaust bark on up and downshifts, which is very enticing. BMW claims a 7.4sec standstill to 100km/h time for the Countryman Cooper S along with a 224km/h
top speed. It will also return a 5sec time to reach 120km/h from 80km/h. Drive is channelled through an eight-speed automatic gearbox; the seemingly endless supply of ratios and the way the turbo boost is structured isn’t so much about blistering pace but delivering enough punch to keep the engine lively and on song, along with providing realistic fuel usage figures. BMW also claims a 6.5-litre per 100km (44mpg) combined cycle average. Paddle shifters are one of the optional items fitted to the Cooper S Countryman and they promote the sporty characteristics of the car. The engine can easily be kept in the optimum power band or used to upshift early so the engine torque patterns are utilised – such as city driving, for example. I took the evaluation car inland to my mother’s home in Kirwee with the intention of travelling further west on Inland Scenic Route 72. I had the Countryman on the weekend following the mid-July polar blast that swept the country, which meant that snow was banked up on the side of many of the roads and I was very wary of black ice. That being the case, the All4 Countryman would have been more appropriate. Nevertheless, with front-drive only, the Cooper S exuded a solid feel through the steering, although I was very circumspect in the slippery conditions. On the short pieces of dry road that I encountered, the handling was decisive. The Mini has direct steering and high directional accuracy through grippy Bridgestone Potenza tyres (225/45), the latter fitted to optional 19in wheels.
STYLE | motoring
THE SPECS PRICE: Mini Countryman, $53,890 DIMENSIONS: Length, 4299mm; width, 1822mm; height, 1557mm CONFIGURATION: Four-cylinder, frontwheel-drive, 1998cc, 141kW, 280Nm, eight-speed automatic PERFORMANCE: 0-100km/h, 7.4sec FUEL USAGE: 6.5l/100km
The test car was also fitted with an optional electronic damper control system whereby the driver can firm the fully independent suspension by selecting sport mode. Rigidity is enhanced significantly with the handling transformed into traditional Mini-like capability. The balance of power and handling is delightful, the Countryman feels eager and nimble. It is a true driver’s car, but one which also takes care of its occupants. It has quality trim elements and many functions. For those who are familiar with the original Mini concept, or even those my age who remember well the Minis of the 60s to the year 2000, will relate to the Countryman’s interior.
It is very retrospective with large round dials, switches and toggles which control many of the interior systems. Of course, the new-generation models have advanced safety systems and technology which is utilised in mainstream BMW product. One of the reasons BMW has been so successful with the new Mini is its eye appeal and distinctive retrospective style. Even though the Countryman explores the boundaries of that, it is still true to the concept and will appeal to those who want something just a little bit different in a car, but one which has the practicality that the modern SUV is so highly regarded for.
cnr Montreal & St Asaph Streets, Christchurch www.christchurchmitsubishi.co.nz
Sales, Service & Parts:
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03 379 0588
70 STYLE | finance
3POLICIES INSURANCE EVERY FAMILY NEEDS
Starting a family is one of those big life events, and usually the parents-to-be start furiously saving money for their new arrival and hurriedly buying cots, prams and clothes. Of course all of these are important, says Lifetime financial advisor Jonathan Lewis, but what about their insurance needs?
STYLE | finance
any milestones in a person’s life can prompt them to think long and hard about their financial needs – first job, first home and retirement, for example. Yet, arguably,starting a family adds the most disruption(of the good kind) to your family finances. Considering the insurance needs of your child, and your own new needs as a parent, is just as important as the standard house insurance. Even the statistics reveal that a
family is 49 times more likely to lose a home through loss of income than fire*. The best way to ensure your family is always financially secure is to take out the right insurances, or update your existing policies to accommodate your children. Here are the three insurance covers you should be thinking about, and ways you can tailor them, to best prepare you and your family for when the unexpected occurs.
HEALTH INSURANCE TRAUMA COVER LIFE INSURANCE – the younger the better – be there when you need to – don’t forget the stay-at-home parent The earlier you invest in health insurance, Many parents would give up all work Going from two incomes to one, even for a the fewer policy exclusions you, or your commitments in a second to spend time with short period of time, can demand big changes child, is going to have. The idea is to get the a sick child as they went through treatment. for some households. Most people prioritise policy before anything has happened. Health Yet ongoing financial obligations can make the life insurance for the main income earner, and insurance for a newborn is likely to cost around situation even more stressful. Trauma cover severely underestimate the financial input of a the equivalent of a coffee a week, and will stay allows you and your child to focus on recovery stay-at-home parent. the same price until they are an adult. For most and nothing else. When you consider the financial health insurance providers, policy holders aren’t The main thing to remember is that ACC ramifications of the remaining parent having to considered adults until 21 years of age. only covers accidents and not illnesses. In the juggle full-time work and childcare costs, the If one continuous policy is maintained, event that you or a child is diagnosed with an cover begins to make sense. the child will never have to file a medical illness, trauma cover pays a lump sum to cover Life insurance is a lump-sum pay-out in the declaration that could lead to exclusions. debt, purchase specialised equipment, pay for event of a person’s death. We recommend Children are also able to have their own home modifications or provide additional care, that both parents receive some sort of cover policy without a parent/caregiver having to among other things. You decide exactly how to ensure the remaining family can continue be covered – this means your child can have the funds are used. to afford the lifestyle to which they are health insurance even if you don’t. It’s worth noting that many insurance accustomed. Good health insurance cover means that providers also add children’s trauma cover to your child has access to diagnostic testing, your policy for free, or for the equivalent of a *Research by CommInsure “Your face is unique. faster treatment and a wider range of noncup of coffee a month. Trust your injectable government funded medication. wrinkle treatments an experienced Before the age of three months, babiestoare Cosmetic often automatically accepted onto the policy – Physician” The best way to ensure your family is always financially Director the only details you need to provide are theirMedical Dr Heather Jefferies secure is to take out the right insurances. name, date of birth and your signature.
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elegance and sophistication. synonyms: flair, grace, poise, polish, suaveness, urbanity, chic, finesse, taste, class, comfort, luxury, affluence, wealth, opulence, lavishness.
31 Colombo St, Cashmere
31 Colombo St, Cashmere | Phone 372 3589 Phone 372 3589 www.koruskin.co.nz www.koruskin.co.nz
Magazine & TV
King of Snake
CULINARY GUIDE TO CHRISTCHURCH
PEPPERBERRY CAFÉ The scrumptious selection of homemade baking should be enough to tempt you to Pepperberry, but the extensive range of sweet treats and cabinet food is just the beginning. Experience the mouth-watering breakfast and brunch dishes created from fresh seasonal ingredients and you won’t be disappointed. 919 Colombo Street, 377 0443 pepperberry.co.nz
SALA SALA Under new management this year, Sala Sala has reestablished itself as a mainstay in Christchurch’s culinary landscape. The menu incorporates a variety of Asian dishes, most notably Peking duck. With crispy skin, the duck is served with the traditional crepe-style pancakes and lashings of plum sauce. A must-try! 142 Papanui Road 355 5932
UNCOMMON For a relaxed atmosphere and exceptional flavours, look no further than Uncommon. This truly exciting addition to Christchurch’s bold new café scene serves classics with a twist. Whether it’s breakfast, lunch or coffee, the attention to detail, service and overall experience are nothing short of exceptional. 262 Tuam Street, 379 3977 uncommoncafe.co.nz
B A in o o la d ta te n S w se 3 ld
E h re b le d a is o fu p p 1 jo
ANCESTRAL Be taken on a journey back in time at Ancestral, where the cuisine of China is brought into the modern day with New Zealand’s outstanding produce. Drawing on the rich depth of history and ancient traditions of this faraway land, the chefs present diners with traditional dishes that are destined to excite and tantalise taste buds. Enjoy Taiwan-style bubble tea, classic tender crystal chicken, traditional Sichuan spicy noodle or simply a bottle of cold craft beer. Share food, drinks and time together at a place where every element – be it food, people or service – matters. 35E Riccarton Road, 348 8876 ldf.co.nz
CELINE’S Enjoy the best of traditional China street food and barbecue right in the heart of the city, at Celine’s Bar & Restaurant. Set upstairs in a spacious, elegant and comfortable environment, with warm service and a range of dishes handcrafted by the team of chefs, putting a unique twist on traditional Chinese fare. A perfect spot for any occasion, whether you want to impress business clients or contacts, host a banquet to celebrate a special occasion. Enjoy a relaxing cold beer on a lovely summer evening, with a no rush as Celine is opento 3am. Level one, 62 Manchester Street 379 7988
RED BOWL Established in 2010, Red Bowl offers a variety of Cantonese cuisine in a refreshing dining atmosphere. The fully licensed BYO is a perfect spot for a gathering of friends or family, with a range of dishes to suit every taste. With an expansive dining space, large parking area and experienced staff, it can also cater for events of up to 100. Red Bowl serves one of the best Yum Cha in Canterbury at lunch which is available until 3pm. As well as set menus and a range of other lunch and dinner options. A comprehensive take out menu is also offered. 57 Mandeville Street, Riccarton, 348 3688 redbowl.co.nz
JOYFUL RESTAURANT Experience the best of Chinese cuisine in the heart of Riccarton. This charming, modern restaurant is excellent value and, despite its size, boasts quick, good-natured service, low noise levels and a literally joyful atmosphere. The fried dumplings are a must-try, even touted by some as the ‘best in Christchurch’. Joyful Restaurant is more than a family-friendly or date-night kind of place, it’s also your go-to destination for functions, able to take bookings of up to 150 people. Joyful Restaurant is undoubtedly where people go for great tasting, quality Asian food. 102 Riccarton Road, 341 6883 joyfulrestaurant.co.nz
THREE COWS Fresh food, expert staff and a warm atmosphere – Three Cows has won over plenty of diners in Kaiapoi with its simple recipe for success, and its café, restaurant and bar on Victoria St is proving just as popular. The large outdoor dining area makes it a perfect spot for a morning coffee or business lunch, and the space transforms in the evening to welcome diners for a meal or a cocktail. The menu features plenty of elegantly prepared favourites, as well as options for the more adventurous. The experienced team can also cater for Christmas functions and events. 71 Victoria Street, 377 8944
KING OF SNAKE Experience mouth-watering Southeast Asian cuisine with dishes designed to be shared. Whether a first-time diner (where have you been!) or coming back for more, prepare to be impressed. Freshly house made crab, pork and chilli dumplings with XO sauce is just one of the amazing dishes at King of Snake. 145 Victoria Street, 365 7363 kingofsnake.co.nz
74 STYLE | food news
NEWS Words & Photography Vanessa Ortynsky
OUT-OF-TOWN DINING Christchurch has been spoiled with many new central city dining establishments over the past few months. It’s easy to forget there are plenty of fantastic eateries popping up outside the city as well. Visit Little Sister Café in Templeton for excellent coffee and delicious eats. Otherwise, venture to Brew Moon Brewing Company in Amberley for craft beer and gourmet pizza.
POP-UPS With summer just around the corner, Christchurch is seeing its fair share of foodie pop-ups. New café The Anchorage has held a few pop-ups at The Crossing and the folk behind Posh Porridge can be found at various locations throughout the central city in addition to their regular stall at the Christchurch Farmers’ Market in Riccarton.
SPRITZ IT UP!
Come 5 o’clock, Aperol Spritz is our drink of choice. The Italian aperitif is one part Aperol, two parts Prosecco and served with plenty of ice and a sliver of orange. The Last Word on New Regent Street, the Mediterranean Food Company and O.G.B are the best places in town for this quintessential cocktail.
VEGAN COMFORT FOOD As more and more Kiwis are cutting back on their meat consumption, local eateries are taking note and serving animalproduct-free versions of traditional Kiwi fare. At Portershed, a café in Addington serving only vegan food, you’ll find sausage rolls, cream cakes and sandwiches in a cosy interior.
Dessert baos from Eightgrains
DESSERT BAOS Baos have taken over New Zealand, but the latest trend is of the sweeter variety. Dessert baos, available at Sister Kong Bao House on Victoria Street and Eightgrains at Little High, are the perfect ending to a scrumptious meal.
Wine of the month matched with sumptuous food.
THE WINEMAKER’S WIFE WAIPARA PINOT GRIS 2016 Summer is the time for friends, fun and boutique wine! So try The Winemaker’s Wife Pinot Gris. Send the invites and share a bottle. Each sip will reveal notes of quince, pear and nougat followed by hints of spicy ginger.
FOOD MATCH Try with Japanese tasting plates featuring vegetable tempura with tsuyu dipping sauce and miniature sushi with traditional pickles and ginger.
800 Harewood Rd (Airport End) Monday - Friday 7:00am - 6:30pm Saturday - Sunday 8:00am - 6:00pm Phone: 359 2772
4/4 Troup Drive, Addington Monday - Friday 8:30am - 6:30pm Saturday - Sunday 8:30am - 6:00pm Ph: 341 1110
410 Marshland Rd Monday - Sunday 8:00am - 6:00pm Ph: 385 6976
76 STYLE | promotion
Salmon tartare with tiger prawn popcorn, wasabi cream and king salmon caviar
HIGH-END Dark chocolate marquise with berries, honey comb and vanilla bean mascapone
IN THE HIGH COUNTRY With a new head chef in charge, Terrace Downs Resort offers foodies an enticing escape. Words Kate Preece
Corn-fed chicken breast with pearl barley risotto and wild mushrooms
world away from the stresses of the city, Terrace Downs Resort is a destination not only for golfers and wedding parties, but for foodies as well. With a new head chef at the helm of Hunter’s Restaurant, and The Café at Terrace Downs, now’s a great time to venture inland and experience high-end cuisine in the high country. Chef Shane Avant returns to New Zealand with a vast amount of experience gleaned from locations around the globe. While he cut his teeth at restaurants across Australia and New Zealand, his experience in luxury resorts has been honed in the Maldives at Cocoa Island by Como, as well as Fiji, where he worked for Vomo Island Resort and the Hilton. Most recently he was based in the UK, where he spent two years as the executive development chef for Living Ventures, overseeing upscale restaurant Australasia. “One of my key achievements has been opening and developing top properties throughout the South Pacific, assisting them to develop an exceptional reputation,” Shane says. Making his mark on Terrace Downs, Shane has already launched a new menu for Hunter’s Restaurant and is proud to be
serving regionally-inspired cuisine to its diners. He believes in simple food that enhances the natural flavours of fresh produce and matching flavours. For an idea of just what you could be enjoying picture this: seared scallops with cauliflower puree, truffle, crisp pancetta and shaved cauliflower, followed by roasted venison loin with carrot puree, truffled potato croquette, pickled blackberries, and topped off with dark chocolate marquise with berries, honey comb and vanilla bean mascarpone… It is easy to see why foodies are all abuzz! However, it’s not just the evening options that have been given a revamp; Shane has unleashed his culinary expertise on The Café, too. And, for those looking to bring a group along, you’ll find the functions and wedding menus just as tantalising, reflecting Shane’s ethos as a chef: “My goal is to create memories and experiences that go beyond expectations,” he says. Whether it’s a long weekend staying at the resort, a day of golfing, or simply a special celebration, Terrace Downs not only delivers on stunning scenery, but food that will have you wishing you never had to leave.
Hunter’s Restaurant, Terrace Downs • 623 Coleridge Road, Windwhistle 03 318 6943 • email@example.com • www.terracedowns.co.nz
er m ar
TASTE Taste DIRECTORY Directory
YOUR GUIDE TO WINING & DINING IN
RELISH THE SEASON We’re taking a leaf out of Alex Davies’ cookbook and going to the garden to pick the season’s best produce.
Watch for fresh flavours springing onto menus like snow peas, wombok and boysenberries. And, if your taste runs hot, chillies, mountain pawpaw or tropical papaya.
AlvArAdo’s MexicAn cAntinA
Mona Vale HoMestead and Pantry
Come and try our TRADITIONAL MEXICAN FOOD... Alvarados is the essential destination for experiencing true Mexican cuisine. Open daily from 11.00am.
Rebuilt brick by brick and once again elegant in her heritage best, Mona Vale Homestead & Pantry is welcoming visitors for breakfast, brunch, lunch and exquisite High Teas. Also ideal for weddings, special occasions and corporate events.
77 Stevens Street, Phillipstown, Christchurch Ph 03 374 4149 www.alvarados.co.nz facebook.com/alvaradosmexicancantina Follow us on Twitter @Alvaradoschch
Open now 7am-5pm 40 Mona Vale Avenue, Fendalton 03 341 7450 firstname.lastname@example.org www.monavale.nz Follow us on Facebook
RACECOURSE HOTEL & MOTOR LODGE
Located opposite Riccarton Park, this hotel offers great dining, Sports Bar (with pool tables, SKY sport, gaming lounge, TAB), Carbine Lounge and affordable accommodation. Hoofbeats Restaurant (famous for their roasts) open daily from 6.30am serving breakfast, lunch & dinner.
OPEN FROM 6.30AM FOR CUP WEEK BREAKFAST, LUNCH & DINNER 118 Racecourse Road, Riccarton, Christchurch Phone 03 342 7150 www.racecoursehotel.co.nz
RIVERVIEW RESTAURANT Located in the Cashmere Club, the Riverview Restaurant offers quality, affordable a la carte dining. Specialists in events and special occasions. No function too big or too small. Private functions room available. Dine al fresco on the sheltered patio. NEW MENU ITEMS Open for Lunch: Wed, Thurs, Fri & Sun. Open for Dinner from 5.30pm Tues to Sun. (Closed Mon). Fully Licensed. 50 Colombo St, Christchurch. Ph: 03 332 0092 www.cashmereclub.co.nz Members, guests & affiliates welcome
Fisherman’s WharF Spectacular Harbour Views Fisherman’s Wharf Restaurant offer’s a warm & friendly atmosphere over looking the working port of Lyttelton. We have a range of wonderful meal options to suit all. Seafood, Steaks, Burgers, Thai dishes, Vegetarian, pasta & kids meals. We serve only the freshest locally caught fish & our produce is also fresh & from the local markets. From our boats to your plate. Now open for Breakfast Sat/Sun from 8am. 39 Norwich Quay, 8082 Lyttelton. Ph 328 7530 www.lytteltonwharf.co.nz Open Wed to Sun 11.30am to late
EMBERS BAR & RESTAURANT Embers has a stylish, cosy atmosphere, filled with unique furnishings and complete with its very own open fire pit. Meals are crafted to share, enhancing a social, family bonding and interactive dining experience. Mezzanine floor available for private functions. OPEN FOR SUNDAY BRUNCH Open Wednesday to Sunday 310 Sawyers Arms Road, Papanui Phone: 03 359 9586 www.papanuiclub.co.nz email@example.com Members, guests & affiliates welcome
ve dri ourCHCH h Anrom f
PIERVIEW RESTAURANT Located upstairs in the New Brighton Club, the Pierview Restaurant offers a stunning panoramic view of the Pegasus coastline and New Brighton Pier. Irresistible a la carte menu, excellent specials and now open for Brunch on Sundays from 10.30am. Open Friday, Saturday & Sunday from 5.30pm and Sunday Brunch from 10.30am. 202 Marine Parade, New Brighton Phone 03 388 8210 www.newbrightonclub.co.nz
terrACe downs resort Come and enjoy Christmas with us at Terrace Downs Resort, some great food to be eaten, live music to listen to and a visit from Santa on Christmas Day! Christmas Lunch Buffet on 24 Dec is $89 ($29 under 12) 12:30 – 2:30pm Buffet on 25 Dec is $110 ($39 under 12) 11:00am-1:30pm, 2:30-5:00pm, 6:30-9:00pm. Sunday Buffet (Adults $45pp, Kids u12 only $20) Popular Sunday buffet, every Sunday 12:30pm-2:30pm. *Bookings essential, call today: 03 318 6943 Email: firstname.lastname@example.org
GARDEN BUFFET RESTAURANT Extensive selection of dishes ranging local favourites through to International and Asian cuisine. Also famous for delicious desserts. Definitely something to satisfy any taste. BOOK YOUR PRE-CHRISTMAS GET TOGETHER’S NOW! Open daily for lunch and dinner 110 Marshland Road, Christchurch. Ph 386 0088 www.gardenhotel.co.nz Like us on Facebook fb.com/GardenHotelRestaurant
Selwyn Taste Directory
The Black Door Our focus centres on putting forth fresh and inventive takes on refined comfort food created with local, fresh produce, including our favourite – the burger. Our children’s menu is healthy and delicious. We have an extensive boutique cocktail and wine list which pairs beautifully with our menu. Whether it’s breakfast, lunch or dinner, our concept is for you to leave craving more. Open Mon & Tue from 5pm Wed -Fri 11am to late, Sat – Sun 9am to late 6 Robert St, Lincoln 03 421 7488 www.blackdoorbar.co.nz
The Silver Dollar Bar & reSTauranT
Tai Tapu HoTel ‘unique CounTry pub’
Visit the Silver Dollar Bar & Restaurant to experience a selection of fine wines, cold beers and great food. The extensive lunch & evening menu includes a variety of dishes, both affordable satisfying meals as well as ‘Special Dishes’… Relax in comfort in either the amazing indoor Bar & Restaurant or large sunny & sheltered courtyard.
Fine food, friendly folk, fabulous scenery and relaxed atmosphere. Sheltered courtyard and outdoor areas, perfect for dining or platters and wines. A La Carte Restaurant Open 7 Days 12pm to Last seating around 8pm
Open Monday – Sunday 11am – 11pm Now open for breakfasts, Sunday’s 9am – 12pm Bookings Essential. Ph 03 347 0386 www.silverdollarbar.co.nz 871 Jones Rd, Rolleston
780 Old Tai Tapu Road P: 03 329 6819 email@example.com www.wix.taitapuhotel.com
The Silver Dollar - the place that supports your community.
BEFORE DURING & AFTER THE RACES JOIN US
ENJOY A CHOICE OF BREAKFAST WITH A GLASS OF PIPER HEIDSIECK OR A PINT OF BEER www.thepedalpusher.co.nz
ASK A STAFF MEMBER TODAY ABOUT BOOKING YOUR TABLE ADDINGTON
Quartz rEStauraNt UPCOMING EVENTS CUP DAY BREKKIE, BUBBLY & BUS! Tues 14th Nov. Return transport. $40pp. CHRISTMAS SOCIALS / SET MENUS FREE BUBBLY for bookings made by 10th Nov. Contact us for further details 82 Rolleston Drive. Ph 03 347 4192 www.quartzrolleston.co.nz Opening Hours: Mon-Thurs 4.30pm-Late. Fri-Sun 12pm-Late. Follow us on Facebook
03-335 0095 / ROLLESTON 03-260 0866
The Pedal Pusher rollesTon Let us spoil you on Cup Day with a delicious champagne breakfast and ride to and from town. Make us your home away from home and book your table today! Open 7 days - 9am till Late Bookings recommended Ph 03 260 0866 www.thepedalpusher.co.nz 55 Faringdon Boulevard, Rolleston 284-286 Lincoln Road, Addington
Milanese A taste of Italy right here in Selwyn... Prebbleton’s best kept secret is a secret no longer. The Milanese fully licenced Italian restaurant and pizzeria is an exceptional place to dine when you want a taste of Italy. Fresh Pasta, Carbonara, Spaghetti, to authentic Italian Pizzas. Dine In or Takeaway. Licensed/BYO wine only. Private Functions available. Cnr Springs & Marshs Road 407 Springs Road, phone 349 9652 (entrance on Marshs Road, behind Vege Shop)
80 STYLE | promotion
A TASTE OF HOME
Dark chocolate marquise with berries, honey comb and vanilla bean mascapone
If you want a home-style meal without having to cook, Riverview Restaurant is for you. Words Bridget Rutherford Photography Charlie Rose Creative
iverview Restaurant is hidden at the back of The Cashmere Club on Colombo Street, where there is also a bar, sporting facilities, function areas and gardens. It has a casual and relaxed feel, and the waitresses working were friendly and efficient in showing us to our table and taking our orders. When it came to deciding what to eat, there wasn’t an overwhelming range to choose from on the affordable menu – but sometimes that can be more of a blessing than a burden. The warm breads with a selection of house-made spreads and dips sounded appealing to start with, or perhaps the lambs fry for someone a bit more adventurous. But I went for the beef croquettes – shredded beef, covered in crumbs and deep-fried – while my dining partner chose the butterfly prawns. The prawns were marinated in a tasty mild chilli and garlic sauce.
A popular dish at the restaurant was the roast of the day, which in this instance was lamb. While I was tempted to order that, or the classic beer-battered fsh and chips, I decided to try the fish of the day – deep sea perch – which was pan seared and grilled, and served with broccoli, potato, pumpkin and cauliflower and a cheese sauce. This was prepared as I myself would have done at home and it was nice not to have to do so. My partner chose the pulled pork burger, which is always a safe and popular option. It was served on a timber chopping board with wedges, dipping sauces and slaw on a ciabatta bun. The sticky date pudding we had to finish was the winner of the evening. The classic dessert was served with vanilla ice cream, whipped cream and fresh fruit on the side to balance out the hot toffee sauce. It was a real crowd-pleaser and a nice way to finish a home-style meal.
Riverview Restaurant • The Cashmere Club • 50 Colombo Street 332 0092 • www.cashmereclub.co.nz
Carolyne Grant, Jules Mark, Christine Korako
SCAPE OPENING AT STUDIO 125 GALLERY
Janet Taylor Murphy, Cla
Allen Wilson, Olivia and Lily Hadfield
Dr David and Joy Coles
erivale luxuriated in a bath of golden sunlight as afternoon transformed into evening, the glow suffusing the interior of Studio 125 Gallery. The gathering crowd drifted between the various rooms, admiring the works and making time to meet and chat. Rich colours along with bold shapes tugged at and teased the eyes and imaginations, both stimulating and satisfying. Outside, the crunch of feet on the snow-white gravel signalled the burgeoning party in the courtyard, where guests basked in the gentle twilight. A brilliant end to the day.
Heather and Neville Brown
Kate Patchett, Sally Wynn-Williams, Lynnie Garrett
WEDDINGS & RACES phone: 03 374 5858 363 lincoln road, addington mon - fri 9am - 5pm saturday 10am-4pm sunday 10am â€“ 2pm
Michelle Callaghan, Nettles Lamont
Loryn Kazianis, Amanda Irving Karen Ryall, Dianne Chaney
Jane Sherriff, Shelagh Murray
Ali McGregor, Lo Lynn Woods, Michelle Anderson
LYNN WOODS FASHION SHOW
Oksana Nykytenko, Svetlana Robinson
he magic of fabric, cut, bent and stitched to enhance the wearer, to take her to the land where dreams of elegance do come true, was cast at Lynn Woods early one golden spring evening. Awaiting guests, as they entered the boutique, was a glittering presentation of fashion and a generously laden board of comestibles. As friends met and conversed, they also surveyed the racks of garments which seductively called to the style centre of the soul. The marvellous party was the perfect way to prepare for the refreshment of one’s wardrobe, as spring trembles bashfully on the edge of summer.
Vanessa Leeming, Nicola Fitzsimmons, Shayle Fleming
Laura Palamino de Forbes, Honor and Clara Forbes
Gill Walker, Jane Jones, Cheryl Avery
Bill, Chris and Sam Atkinson
Mary-Pat and Pa
ST GEORGE’S CANCER INSTITUTE CHARITY VARIETY CONCERT
usic blazed around the ultra modern interior of the Transitional Cathedral, but where the songs of praise are usually heard, tunes of other descriptions were being pumped out. Trumpets sounded as the brass band ignited the atmosphere and the programmed pieces alternated between both the sacred and secular. Opera contrasted with traditional Celtic folk as a company of youthful dancers brought a dizzying energy to the concert. All this jollity was a fundraiser in support of St George’s Cancer Institute.
28 FEB - 2 MAR 2018, HORNCASTLE ARENA
Bernie and Michelle Lagan
Kim and Matilda Booth, Rebecca Tavete
Sc Phil Jones, Maria
PIER LAW NEW BRIGHTON BRANCH OPENING
ithin earshot of the mighty Pacific Ocean terminating its journey from the Americas on the shore at New Brighton, Pier Law threw a party to celebrate the company’s new office. From far and wide, clients and friends came to join the festivities and partake in some truly remarkable and imaginative catering. Despite the dull weather, the mood was uplifted with everyone’s spirits and hopes for the future high and happy.
Bill and Jock Herbison
Sarah Tuiletufuga, Renee Dey
Olivia Smart, Lisa Clark
Claudia Watts, Carmel Gregan-Ford, Rae Thomas
Andrew Swift, Linda de Paor
, Sue Idiens
Rebecca Allan, Katrina Dyne
GRACI FOUNDATION FUNDRAISER
round 80 people gathered to make merry and although it was a small party, it was fired with enthusiasm. One of the most potent weapons in the fight against gynaecological cancers is money and replenishing the financial arsenal was the purpose of the evening. The Graci Foundation welcomed guests to the festivities where the drinks and canapés passed by in a never-ending procession as dulcet music filled the air. The merriment was but a brief respite, as the battle to rid women from these horrible diseases continues with dedication, determination and thanks to people such as those who attended, generous donations.
Carrie Innes, Sarah Platt
Redwood Family Dentists GENTLE DENTAL CARE • General Dentistry • Cosmetic Dentistry (Crowns, Veneers, Bridges) • Zoom Whitening • Denture Services
• Sedation Available • Free Dental Care for High School Students • ACC Treatment Provider • Oral Surgery • Implants
Shane Summerfield B.D.S. B.Sc | Kelly Li B.D.S. Mary-Clare Clemence B.D.S. | Roly Tennekoon B.DSc.
186 Main North Road, Redwood, Christchurch Phone: 03 352 6186 or 03 352 6187 | Fax: 03 352 6180 www.familydentist.co.nz
open hours: Mon 8.30am - 5pm Tue 9am - 5pm Wed 9am - 5pm Thurs 9am - 5pm Fri 8am - 4.30pm sat 9am - 4.30pm
Belinda and Tim Barclay
Kate Taylor, Samantha O’Neill
Jo Bremford, Cindy Smythe Claudia Elze Weersing, Juanita O’Connell
FASHION FOR A CURE
ar headlights glinted in the puddles which sat like tarnished silver platters on the pavement. Pedestrians scurried under a barrage of illuminated raindrops which hung like a curtain of liquid diamonds draping the door of Euromarque. Within the palace of motoring finery, the tune of cocktail glasses touching in toast rang like church bells on a Sunday morning, calling the faithful not to prayer but to witness fine fashion, of which there was an abundance. Breast Cancer Cure staged the show, boldly reiterating their mission to purge the world of this vile plague.
Sarah Roberts, Sa
Beth Davies, Alan Cowie
Jenny Joblin, Andrea Moore
Nicky Vincent, Greta Henley
new brand same service
Jason Bonham, Jade Patel, Dedan Percy
If you are unsure of the value of your property, we’re happy to visit and give a free market appraisal without obligation.
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86 STYLE | win
Every month, Style sources a range of exceptional prizes to give away. It’s easy to enter, simply go to www.style.kiwi and fill in your details on the ‘Win With Style’ page. Entries close November 30.
GOOD HAIR DAY Give the gift of great hair – or treat yourself. KMS has just released its 2017 Christmas Packs, which include KMC Colour Vitality shampoo and conditioner, and KMS Anti Humidity Spray. Use the online Goldwell salon finder to find your nearest stockist, or we have one KMS Hair Care 2017 Christmas Pack valued at $62 to give away.
WORLDY FESTIVITIES Over 10 days and 11 nights this January, the World Buskers Festival is set to light up the city with incredible street theatre. Headline acts this summer include Tape Face, Le Gateau Chocolat, The Topp Twins, Urzila Carlson, Ginger Minj and Ali McGregor. We have tickets for you and three friends to enjoy a night at Ali McGregor’s show Decadence at the beautiful Christchurch Arts Centre Great Hall.
SOUL FOOD Kitchen blogger Sarah Tuck’s recipes are described as “feel good food for when you feel like s***”. A cookbook like no other, Coming Unstuck: Recipes to get you back on track is packed with 100 recipes, from “sad arse dinners for one” to recipes and tips for entertaining. We have two copies of Coming Unstuck, valued at $59.99, to give away.
WINE AND DINE Sip, savour and taste your way around 40 wineries, 30 gourmet food producers and nine top local restaurants at the South Island Wine and Food Festival in Hagley Park on Saturday, December 2. See top local chefs in action in the Chefs Kitchen, learn something new at a free wine tasting seminar or kick back to a live music line-up featuring the Black Seeds. This month one lucky winner will receive a double pass to the festival valued at $97.
*Conditions: Each entry is limited to one per person. You may enter all giveaways. If you are selected as a winner, your name will be published in the following month’s edition. By registering their details, entrants give permission for Star Media to send further correspondence, which they can opt out of at any stage.
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For every $10 spent, receive one Stealth dollar to be used at any of Stealth Hospitalityâ€™s venues.
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