Wildtomato march 2018 by WildTomato

Nelson and Marlboroughâ&#x20AC;&#x2122;s magazine / ISSUE

140 / MARCH 2018 / $8.95

FIESTA!

FOOD & DRINK ISSUE Mussel Festival Beer Week MarchFest

Wedding Planning & Fashion + Movement Medicine + Making Music + Visiting Croatia + Easter Goodies + Kia Stinger

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Nelson and Marlborough’s magazine

Features Issue 140 / March 2018

24 Pouring a pint Nelson’s Beer Week and MarchFest are later this month, much to the delight of local brewers and drinkers. Mark Preece expands

31 Musseling in The annual Havelock Mussel Festival promises fun, food and ongoing entertainment. Phil Barnes reports

36 Here comes the bride Weddings take a lot of planning so Sadie Beckman researched a few helpful tips for your big day

48 Get moving Movement Medicine encompasses a vast array of disciplines. Kerry Sunderland looked into some of them

INTERVIEWS

20 The Interview Lynda Papesch talks to the Nelson Centre of Musical Arts’ new director James Donaldson

98 My Education Kate Neame is looking forward to the year ahead at NMIT’s Nelson campus training restaurant. Eddie Allnutt finds out why

48 6

Columns FASHION

53 Floral romance Stylist Sonya Leusink Sladen and photographer Ishna Jacobs take a look at autumn trends

61 Fashion Showcase

Fashion Editor Sonya Leusink Sladen checks out trendy work threads LIFE

64 My Home John Cohen-du Four writes about a grand architectural design near Mariri

70 Interior Design Interior designer Rebecca O’Fee looks at the latest trends

72 My Garden Sophie Preece finds out more about native grasses in the Top of the South

74 My Health Regular exercise may help ward off and also treat osteoporosis, writes Ngaire Warner

75 My History Delving into his ancestry led David Booth to discover a mine of information

78 My Kitchen Easter is coming and with it guiltfree chocolate mousse from Madame Lu’s

79 Dine Out Enjoy yummy yum cha and other Asian delights at Miracle in Nelson, says reviewer Hugo Sampson

80 Wine Who’s the best when it comes to top cellar door service? Sophie Preece tells us

81 Beer Moa’s beer garden is the perfect place for a pint, says Mark Preece

ACTIVE

92 Arts Artist/joiner Lee Woodman combines two loves in his spectacular works, says John Cohen-du Four

82 Travel For fun in the sun, you can’t beat Croatia, Lynda Papesch suggests

86 Motoring Geoff Moffett finds the new Kia Stinger a gutsy move that lives up to its name

94 Music The move is on to save Nelson’s iconic Boathouse music venue after last month’s savage king tide. Pete Rainey elaborates

87 Adventure Sophie Preece delves into stocking up on trail nutrition for your big adventure

95 Film Film reviewer Michael Bortnick finds the movie Walking Out blends great cinematography with a memorable plot

90 Sports From couch potato to marathon runner is no mean feat, writes Phil Barnes CULTURE

91 Books Insight into some of the latest book releases, compiled by Lynda Papesch

REGULARS

Editor’s letter & contributors 10 Noticeboard 12 Events 14 Snapped 93 Gallery must-haves 7

Editor's letter

Love local

ere we are in March and yes, I’m back from the land of Oz and filling the gap left when Josie was suddenly taken ill. Sadly she has relocated back to Auckland to look after her health. She has thoroughly enjoyed her time in Nelson and on the magazine and hopes to be back in town in the future. We all wish her well. Good health is one of the essentials for enjoying life and in this month’s issue writer Kerry Sunderland examines how movement can also be medicine. Likewise our My Health column advocates regular exercise for warding off the onset of osteoporosis. Read on! March is an eventful time in the Top of the South with the annual Havelock Mussel Festival, Nelson’s Beer Week, MarchFest and all the associated events; certainly a time to eat, drink and make merry. Our writers lay out your options in the following pages. If a wedding is on your horizon, the March WildTomato has plenty of advice from those in the know and some gorgeous photographs to spark up your creativity. It’s another bumper 100 page issue with all the usual columns plus a few. I’m a gypsy at heart and love travel so enjoyed writing about Croatia for you; add it to your bucket list if you love sea, sand and relaxation at an affordable price. I’d be remiss if I didn’t mention last month’s horrendous storm and king tide and the devastation caused. For some, recovery and repair will take a long time so keep an ear to the ground and if you can help then please do. For instance Nelson’s popular Boathouse music venue took a big hit yet already fans have rallied to start a rescue rebuild. Well done; that’s the same fighting spirit that brought many of our ancestors to Nelson in the first place and it is obviously alive and well. Till next month stay safe and enjoy your read. LY N D A PA P E S C H

Editor

Lynda Papesch lynda@wildtomato.co.nz

Editorial planning Josie Stanford

Manager

Laura Loghry 027 378 0008 laura@wildtomato.co.nz Cover photo by Nicola Galloway

Design & art direction

Annabelle Archibald and Lisa Noble design@wildtomato.co.nz

Contributors

Eddie Allnutt, Phil Barnes, Jessica Bay, Sadie Beckman, David Booth, Michael Bortnick, Chelsea Chang, Elora Chang, John Cohendu Four, Tom Davies, Ana Galloway, Nicola Galloway, Ishna Jacobs, Karina Kusumadarma, Sonya Leusink Sladen, Geoff Moffett, Rebecca O’Fee, Sophie Preece, Mark Preece, Pete Rainey, Ray Salisbury, Hugo Sampson, Kerry Sunderland, Ngaire Warner, Susie Williams.

old adage says that absence makes the heart grow fonder and in my case time away has certainly made me appreciate the artisan products available in the Top of the South. For example, Pomeroy’s Earl Grey Special tea, Kush coffee, Proper Crisps and Pic’s Peanut Butter are all quality products proudly made and enjoyed right here in the Top of the South. Let’s not forget Chocoyo chocolates either and be sure to add Appleby Farms’ new range of ice creams to the list of must-haves. Nelson, Tasman and Marlborough are truly blessed with offerings so get out there and try them.

Sales executives

Chrissie Sanders 027 540 2237 chrissie@wildtomato.co.nz Sara Booth 021 214 5219 sara@wildtomato.co.nz

Lead ad designer

Patrick Connor production@wildtomato. co.nz

Subscriptions

$75 for 12 issues wildtomato.co.nz/subscribe

Publisher

Jack Martin WildTomato Media Ltd 258 Hardy Street Nelson 7010 PO Box 1901 Nelson 7040 info@wildtomato.co.nz wildtomato.co.nz Find us on: WildTomato/ @wildtomatomagazine @_WildTomato Read online at issuu.com/wildtomato

Contributor spotlight K E R RY S U N D E R L A N D Movement Medicine (page 48)

aving worked as a freelance writer and editor for 25 years, I’ve spent an enormous chunk of my life sitting. Being a bookish sort of person – who is loving the fact I can now, as the new Nelson Arts Festival Readers & Writers programme coordinator, call reading novels ‘work’ – I’ve never really played sports and gym exercise isn’t my thing. Instead, I was drawn to tai chi and qi gong in my early 30s, and more recently I’ve found that yoga and conscious dance really support me. It was a privilege to chat with some of Nelson’s leading yoga, movement and dance teachers for the feature article in this month’s edition.

REBECCA O’FEE Interior Design (page 70)

s a qualified interior designer, I have always had a passion for all things creative and in May 2017 I was lucky enough to transfer this into starting my own business. The business has two arms; O’Fee Interiors and O’Fee Wedding and Events. Our services range from interior design, house staging, wedding and event planning, event coordination and set-up as well as offering a range of beautiful hire items. I love helping people create beautiful spaces and events, and putting together the monthly pages for WildTomato to give others inspiration.

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P H I L BA R N E S Mussel Festival (page 31) Sport (page 90)

have been fortunate to spend more than 20 years reporting for local newspapers in the Nelson and Marlborough community. In this issue we look at the upcoming Havelock Mussel and Seafood Festival which once again highlights the long hours many people put in, often voluntarily, to make events such as this a success. These days I focus on writing sport and travel articles. This issue includes the inspiring story of Stu Hague who has gone from being a 95kg couch potato to losing 25kg and competing in this month’s Taupo Ironman at the age of 60. I hope his story inspires others.

*Statistics from Horizon Research’s February 2017 survey, 2066 respondents aged 18+, weighted to represent the New Zealand adult population. The survey has a maximum margin of error at a 95% confidence level of +2.2% overall.

N O T I C E B OA R D

Exhibition On Now

elson-based artist Candy Clarke uses painting, mainly acrylic on perspex, with bold and strong colour to create the illusion of a new painterly world, one that’s trapped beneath the plastic, elusive, like the world behind the ubiquitous computer/ TV/phone/camera screen. Visually related to the pop art of Dick Frizzell and Andy Warhol, Clarke presents images and symbols of everyday consumer items and ‘sells back what’s already sold’. Familiar objects such as packaged food are elevated to the status of serious art subject matter, often overlaid with text ‘like monuments in an uncertain landscape’. Her exhibition runs until 12 March at Red Gallery in Nelson.

Congratulations Reader survey winners

Nelson and Marlborough’s

magazine /

/ $8.95 ISSUE 138 / JANUARY 2018

100 PAGES

Summer loving

big thank you goes out to all those readers who took the time to participate in our reader survey. The winner of the $50 voucher to Jellyfish Restaurant and Bar in Mapua is Rob Wallace of Nelson, who also scores a free 12-month subscription to WildTomato. Free subscriptions are also going to Grant Udy of Marlborough and Sally Croy in Nelson. Don’t be shy about sending us feedback at any time. Just email editor@wildtomato.co.nz with your ideas and events. We’re sorting through those you send in via the survey so keep reading. We’d especially like your ideas about people and issues that you’d like to see featured.

Horse racing, home building, festivals and fashion

Nelson and Marlborough’

s magazine /

ISSUE 137 / DECEMBER 2017 / $8.95

Inn and Rachel Taulelei Mussel Interview: Kerensa Johnston festivals Building a house Summer Medical cannabis debate

SUP ER FEST IVE cock tail &din ner recip es Festive Decoratin g

Subaru XV

Mark Rawson Interview Paddle Steaming Santa Movie

Brook Sanctuary Co-Housing

Kaikoura

Goose Hunting

Try these Whittaker’s new artisan flavours

arlborough sea salt and West Coast buttermilk feature in the two latest Whittaker’s chocolates. Additions to its Artisan Collection are West Coast Buttermilk Caramelised White Chocolate with Gingerbread Biscuit, and Marlborough Sea Salt and Caramel Brittle with Saffron in 62% Dark Chocolate. Holly Whittaker, Whittaker’s Marketing Manager, says the company re-created its Marlborough Sea Salt and Caramel Brittle block and also added a touch of Marlboroughgrown saffron, for a subtle hint of exotic artisan spice. For the past six years in a row, Whittaker’s has been voted New Zealand’s Most Trusted Brand in the Reader’s Digest annual awards.

Where do you read yours? Chris and Cami Smith read their WildTomato at the Australian Open tennis in Melbourne. Send your image to editor@wildtomato.co.nz ONLY JPG FILES ACCEPTED, MIN 1MB

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EVENTS

What to do in March NELSON/TASMAN Find out more details on Nelson/Tasman autumn events at itson.co.nz

Feb 26 – April 7

Sat 3, 10, 17, 24, 31

Caroline Della Porta

The Nelson Market

Caroline’s CoverUp exhibition presents a series of collages made from retro Reader’s Digest issues. There will also be a poetry reading with David Merritt Mar 29.

The bustling Nelson Market transforms Montgomery Square into a vibrant showcase of regional arts, crafts, fashion, jewellery and fresh local and organic produce.

REFINERY ARTSPACE

MONTGOMERY SQUARE

Fri 2

Sun 4, 11, 18, 25

Food Truck Friday

Motueka Market

An enjoyable way to celebrate the first Friday of the month. Bring your family and enjoy an evening of tasty food, great beer and good company. Live music and an awesome children’s playground.

Brighten your Motueka Sunday with this showcase of arts, crafts, food and drink, along with fresh local produce and entertainment. DECKS RESERVE CARPARK

FOUNDERS HERITAGE PARK

Wed 7, 14, 21, 28

Fri 2

Nelson Farmers’ Market

Salmonella Dub Soundsystem Returning for a one-off summer soiree, Salmonella Dub is set to get the Abel Tasman grooving. The event is BYO, suitable for all ages (with parental supervision), and camping is available. OLD MACDONALD’S FARM, MARAHAU

Rain or shine, the Farmers’ Market brings fresh local produce and products from throughout the Top of the South. Enjoy the new venue! MAITAI BOULEVARD

Sat 10 Kaiteriteri Gold Half Marathon & 10km Bust out your running shoes and get involved in one of the region’s premiere exercises events, taking place at the gateway of the beautiful Abel Tasman National Park. KAITERITERI BEACH

Sat 10

MarchFest & Beer Week.

Kaiteriteri Gold Half Marathon.

Wed 14 to Wed 28

Sun 25

Alliance Française French Film Festival

Joel Farfard

Showcasing France and the French-speaking world in all its diversity, the film festival runs over two weeks. SUTER GALLERY & CINEMA

Sat 17 to Sun 25 Nelson Beer Week Various festivities throughout the week will celebrate our region’s prosperous hops and brewing industries. Check out nbw.co.nz for more details. VARIOUS LOCATIONS

Sun 18 Race Unity Day Celebrate the diverse cultures that make up our region with a display of art, heritage and foods. A family-friendly day out, and an opportunity to immerse yourself in different cultures. VICTORY SQUARE

Summer Tango

Sat 24

A celebration of Argentinian tango and a chance to dance all weekend. A series of events over the course of the weekend with dancers from New Zealand and Australia converging on the city.

New Zealand’s flagship beer festival in the heart of hops country! Sample beers from around the region. Great food and music too.

VARIOUS LOCATIONS

MarchFest

FOUNDERS HERITAGE PARK

Enjoy the sexy, sandpapersounding vocals of Joel Farfard accompanied by his finger-style and slide guitar melodies. Joel is an up-and-coming name who adds comedic value to a soulful set. FAIRFIELD HOUSE

Sun 25 Muddy Buddy The ultimate mud-covered adventure run for all abilities is back for 2018. Slip and slide in fancy dress or daggy clothes around the one km course. TASMAN SCHOOL

Sat 31 Interislander The Big Tahuna Encouraging Kiwis to get in the ocean, Banana Boat and the Interislander have moved the South Island leg of the Ocean Swim Series to lovely Nelson. Register online! TAHUNANUI BEACH

MARLBOROUGH Find out more details about Marlborough autumn events at marlborough4fun.co.nz

Thurs 1 to Sun 18

Fri 9

JS Parker: The Poetry of Surfaces Exhibition

Framingham Harvest Concert

A curation of the late JS Parker’s paintings and drawings themed around poems he wrote from 1963 – 2017, offering viewers insight into the creativity that inspired him.

For the eighth year, Framingham Wines will play host to New Zealand musicians to celebrate the upcoming harvest season. The concert is R18 and tickets are limited.

MILLENNIUM PUBLIC ART

FRAMINGHAM WINES

GALLERY

Sat 3, 10, 17, 24, 31 Marlborough Artisan The market is back for another season with fresh vegetables, crafty items and brunch on offer. WYNEN STREET POCKET PARK

Sun 4, 11, 18, 25 Marlborough Farmers’ Market Enjoy the taste of the freshest seasonal fruit, vegetables and produce that Marlborough has to offer. Locally grown and sourced food, sold by the producer. A&P SHOWGROUNDS

Wed 7, 14, 21, 28 Wither Hills Warrior Women Walk For all women who want to enjoy nature and exercise. Meet at the rifle range car park. Children welcome.

Fri 9 to Sun 11 Seresin Waterfall Bay Feast Seresin Estate celebrates its 25th birthday with fellow Kiwi and renowned chef Chantelle Nicholson creating a degustation menu. Features wine and food matches plus a scenic boat trip through the Marlborough Sounds. Bookings are essential. SERESIN WATERFALL BAY RESTAURANT

Sat 10 Bottleshock: Whitehaven Wines Outdoor Movie Enjoy a summer movie under the stars with the screening of the wine industry classic, Bottleshock. Food and drink available. No BYO and the session is strictly R18. THE VINES VILLAGE

WITHER HILLS FARM PARK

Havelock Mussel Festival.

Sat 10

Mon 12 to Wed 14

Chopin & Co

Allan Scott Family Wines Marlborough Women’s Golf Tournament

Join the Marlborough Civic Orchestra with international guests for an evening of classical music with a fusion of jazz. ASB THEATRE MARLBOROUGH

Sat 10 A Summer of Music with Midge McCleary Furneaux Lodge continues its Summer of Music series with Midge McCleary’s original blend of blues funk fusion jazz. FURNEAUX LODGE

Sun 11 Rainbow Ramble A community event encouraging families and friends to get active together, while frolicking about in rainbow colours. TAYLOR RIVER RESERVE

Sun 11 Celebrating Seaweek An environmentally educational sea trip to Lochmara Lodge with one child travelling free with each paying adult. LOCHMARA LODGE

Mon 12 & 26

MARLBOROUGH GOLF CLUB

Sat 17 Havelock Mussel and Seafood Festival A great day out with fancy dress, live entertainment, food stalls, cooking demonstrations and delicious Marlborough mussels. HAVELOCK WAR MEMORIAL PARK

Fri 23 & Sat 24 Moana: Whitehaven Wines Outdoor Movie Cinema under the stars for children of all ages! Whitehaven Wines presents the much loved Disney classic, screening for two nights. Bring blankets and picnic rugs. Food and drink available. THE VINES VILLAGE

Sat 24 A Summer of Music with Sarah Brown

Try a new sport. Social level.

Soulful sounds from Marlborough musician Sarah Brown.

HORTON PARK

FURNEAUX LODGE

Women’s Cricket Marlborough Women’s Golf Tournament.

One of NZ’s premiere women’s tournaments with local, national and overseas competitors.

Snapped WildTomato goes out on the townâ&#x20AC;Ś

Summer Shakespeare Fairfield House, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY

1. Mackenzie Gardner & Poppy Lingard

Baumgart, Heather Moreman & Briar McRae

2. Emilie Labonne, Aaron Polhill & Vieve Richardson

5. Laura Irish & Dylan Hutton

3. Tashi Wallace, Mo Killip & Trudianne Tail

7. Helledd Restall & Claudia Valle

4. Alison Ramsay, Emily

6. Sheila & Jim Kennard

8. Sally & Roger Davies

6 5

Working alongside local businesses getting their

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S NA P P E D

2 Marlborough Wine & Food Festival Brancott, Marlborough PHOTOGRAPHY BY SUSIE WILLIAMS

1. Jeroen Konings, Wendy van Luyck, Denise & Mark Fuller & Cay Welch 2. Richard Taylor, Murray Gregory, Robyn & Andrew Tilly 3. Fiona Quin, Lizzie Brow, Zoe Smith, Kate Madams, Lisa & Brendon Hodge

5. Caroline Wharton & Hima Keshav 6. Jo Hunt & Jane Dowle 7. Tracey Jones & Jo Butterworth 8. Kathleen & Geoffrey Stewart-Morgan

4. Lisa Williams & Sheryl Norton

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2 Picton Maritime Festival Picton Harbour PHOTOGRAPHY BY SUSIE WILLIAMS

1. Marlene Weatherall & Katrine Sampson 2. Harry Rowland, Alex Scott-Billing, Felix Nesbitt & Patrick Maslen 3. Rochelle Stevenson & Rachelle McLeod

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2. Barbara Franklet, Sara Hollyman, Genna Wells, Zariah Wells & Ajay Roimata 3. Stephanie Crampton & Tom Gun 4. Kylie Taikato Jones & Linda Lucre

6. Leoni Mitchell & Chanelle DuRand 7. Susa Guhl, Laura Loghry & Olivia Van Vugt 8. Anneliese Wanstall & Adela Jones

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1. Alan Francois, Linkon Shearer & Mark Cooper

5. Nicola McKenzie, Angela McLaren & Karen Newbury

2. Daniel Jenkins & Annette Meyer

6. Jenna Herreman & Vickie Davis

3. Matias Caccivillani, Lucy Boding & Chelsea Hall

7. Xander Kavanagh

4. J.K., Charlotte Towers & Zayne Puata

8. Iain Escott

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LET’S MAKE MUSIC TOGETHER The Nelson Centre of Musical Arts, incorporating the revamped former Nelson School of Music, opens its doors to the public next month. Lynda Papesch talks to its new director.

egendary U2 rocker Bono once said, “Music can change the world because it can change people.” No-one agrees more than James Donaldson. Director of what is now the Nelson Centre of Musical Arts, James’s world revolves around music. Having escaped to Nelson from Auckland, the Top of the South is now part of that world and he’s making it his personal mission to impart the joy of music to as many people as he can.

First steps first, however, as James works towards the opening of the new centre, with the first concert scheduled for April 24. A huge remodelling of Nelson’s renowned School of Music and a new name are just two of the changes, with many more ahead for the centre and its director. Music has played an integral role in 42-year-old James’s life for as long as he can remember. That’s hardly surprising given that his mother Catherine (nee Vaughan) was a violist with the Christchurch Symphony Orchestra, and a violin teacher. He spent most of his formative years at Little River, Rolleston and Tai Tapu in Canterbury. “Our first family home was in Sumner, but when I was three the family moved to Little River and from then on it was a country life. It was lovely; lots of space.” Childhood memories are of climbing trees and having fun. By age three he’d also started to get to grips with playing an instrument. “I remember seeing a photograph of myself, at that age, with a violin. My first instrument to hand was [naturally] a violin, but the reality is my

Photo by Tom Davies

Interview

“Music is so much about people, teamwork and communication. Working with like-minded musicians can take it a step further.” JA M E S D O N A L D S O N .

hands were not built for the violin; they’re much more suited to the cello. Looking back it was probably a natural progression. I have to confess I’m not the world’s most natural violinist. As it turned out, I’m not a bad cellist.” The oldest of three – “I have a younger brother and sister, both of whom flirted with musical instruments as students” – James proved the ‘stubborn one’; the sibling who stuck with it and made music his career. At age six, he started lessons with the late Frances De Goldi, former principal cellist with the Christchurch Symphony and mother of author Kate. South African-born cellist Alison Hansen became his next tutor. He attended Medbury Preparatory School, Middleton Grange School and then Canterbury University where his musical tuition jumped to a new level under the guidance of the late Dr Alexander Ivashkin and his wife Natalia Pavlutskaya. Both Russian-born, internationally-renowned cellists, the couple provided a solid foundation for his ongoing musical career. He recalls how his first lesson with the couple cut him down to size. “Natalia asked me to play a simple C major scale. Before my bow even landed on the string she grabbed my arm in horror, exclaiming: ‘Oh my God! How can you play this way?’. Two hours later I left the lesson exhausted, wondering if I was okay to drive home, and I still hadn’t finished the scale!” Life wasn’t just music, however. “I developed other interests too, including electronics and I discovered that I shared my father’s passion for fly-fishing. I had lots of other academic interests, so much so that when my Form 7 music teacher posed the rhetorical question: ‘You are going to study music at university?’, I replied that I wasn’t sure; that I might study English!” After six years working with Ivashkin and Pavlutskaya, James proved good enough to become part of the Christchurch Symphony Orchestra himself, albeit ‘just one cellist among many’. He started with the orchestra while still at university, initially as a ‘casual player’ under the watchful eye of principal cellist Galyna Zelinska. James played with the orchestra for eight years, ending up third cello. He came to understand music and how to make his skills – playing and teaching – structurally sound, leaving Canterbury University with an Honours Degree in Performance Music. He credits Galyna Zelinska with shaping his orchestral skills. “Without her help as a teacher and mentor, I very much doubt that I would have been able to have a professional career as a cellist. Playing in an orchestra is completely different to playing solo.

ABOVE: James Donaldson. LEFT: Getting in tune with the new centre of musical arts.

“It is the ultimate in teamwork and people. You have a fraction of a second to interpret your section principal’s preparatory gesture and work out how you are going to support it. And remember there are eight to 12 cellists all having to do exactly the same thing in the same fraction of a second. “Get that wrong and you have 2000 people glaring at you for ruining the moment.” About this time James met Raewyn Winter, a flautist studying at Canterbury University. They married and then in 2003, after James had completed his teacher training, the couple moved to Britain so that Raewyn could further her music studies. James taught music and ‘a little bit of drama’, initially in Stoke-on-Trent. He travelled 90 minutes there and back – often in blizzard conditions during the harsh English winters – to ‘an interesting school in a depressed housing estate’. “It was a real shock to my system the first day. I was teaching children from quite a challenging social-economic background and it proved hard indeed, especially with such a long drive home at the end of each day.” He felt particularly pleased the day that he left when some of the most difficult children told him: “You can’t leave us now.” In the UK he also taught at higher decile schools, a specialist arts college and several A level colleges, before gaining his Masters’ Degree at the Royal Northern College of Music. He studied with internationally renowned cellist Peter Dixon, Principal Cello with the BBC Philharmonic Orchestra. “At that time the orchestra was led by musicians who had 21

Photo by Tom Davies Photo by Tom Davies

played together for 30 years. Watching them play was a real masterclass in ensemble skills.” A highlight of his UK experiences was meeting up with opera and orchestral maestro Ben Crick, a former BBC Music Fellow with a reputation as an innovative and original conductor, and the artistic director of the Skipton Building Society Camerata. Donaldson joined the camerata, performing opera, chamber and classical music in Yorkshire pubs, a cow shed, shopping centres and sometimes more conventional venues where they could find them. “We were all friends who were as passionate about music as Ben was, and we did it not for the money but for the love of doing it. 22

After every concert a barrel of locally-brewed Copper Dragon Ale was set on the bench in Ben’s tiny flat, complete with an old-fashioned hand pull which would occasionally jam with the odd spider that had made its way into the brew. It only added to the experience.” All good things must come to an end and after numerous performances, pubs and pints, Donaldson took a reality check and realised how large his student loan was. “I’d had a lot of help from the likes of the Dame Malvina Major Foundation, but still amassed a large student loan. It was 2007 by then and the New Zealand Government was encouraging Kiwis teachers living overseas to return home.” Becoming one of them, Donaldson took a teaching job at Waipukurau College where he remembers a stunning view and students turning up in bare feet and jandals – “a far cry from the harsh winters in Manchester!” The family settled in and in 2009 son Matt was born in Waipukurau. Soon after the family relocated to Auckland and these days Donaldson’s a proud father with Matt playing trombone in West Auckland-based group Kumeu Evolution. Six years teaching at Birkdale [Birkenhead College] followed, along with insight into how music can bind a community together. “The area had a diverse demographic, with the college fed by a tight-knit community of schools. The principal was a musician, but he understood that having a solid music programme was a way to grow community links. “It was hard work to get a lot of students at Birkenhead playing music. If we could have, we would have had every student in school involved in music. Working with Principal Jim Mathewson was a privilege. I learnt a lot from his leadership and management expertise.”

Photo by Tom Davies

His next career move was to Auckland Grammar which proved the complete opposite of Birkenhead. “I found a large number of Year 9 students already playing music and some to an advanced level. One student played Level 8 bassoon. I almost fell off my chair when I first heard him play; he was phenomenal and he was not the only one. Auckland Grammar had lots of capable [music] students there.” Again his own experience with the Christchurch Symphony Orchestra proved invaluable, helping him to musically challenge already competent students and to solve problems he came across as a conductor. “Having sat for so long in an orchestra watching how other conductors did it, helped immensely.” While at Auckland Grammar, Donaldson connected and worked with Golden Bay composer John Rimmer and also Nelson violinist/conductor John Thomson, musical relationships that helped when his current partner – also a music teacher – took a job at Nayland College in Nelson and they moved to the region in mid-January this year. His new job is a big change from the educational jobs he’s had. “In many ways it brings together all aspects of my past jobs in one amazing role.” His mission during the next two years is to develop the venue side of the centre and have it fully operational, establish a concert programme, and build successful relationships with local groups and schools. “We want to get as many Nelson and Tasman residents as possible through our front door and engaging with music in the next six months, and the key to that is diversity.” To that end, he plans a diverse yet inclusive programme “not about any one aspect of music alone”.

Cellist, conductor. music teacher and now construction progress are all part of James’s repertoire.

Music is important to society in general and more than most people realise, says Donaldson. “It is rare to come across someone who has not had any music in their life whether it is strumming a guitar or singing with their mates; these are all valid music experiences. “Music is so much about people, teamwork and communication. Working with like-minded musicians can take it a step further.” Donaldson is emphatic that it is crucial to expose primary and intermediate school students to a wide range of music, and he is a big fan of the Kodály music method. Hungarian musician Zoltán Kodály believed cultural music was best to teach children basic musical literacy, integrating folk and native songs in their curriculum. He’s also a fan of choirs and group singing, planning to encourage and take community groups out to sing in schools and public. “Singing – especially group singing – has lots of well documented [psychological and medical] evidence to prove it is beneficial, and I believe it is an important aspect of any community. I’m talking about everyday people singing together. “I’m not a professional singer but one of the most positive, edifying aspects of my life in recent times has been singing in amateur choir. As a musician, I find that there is something about singing that is different, magical! No one should be ashamed to sing!” 23

“It brings focus back onto Nelson as the hop-growing region of the country...” EELCO BOSWIJ K , THE FREE HOUSE

Beer Week/MarchFest

BREWING

UP A HEAD OF STEAM

Nelson liked the taste of its first Beer Week. Mark Preece previews the second edition.

elson Beer Week is bedding in, and everyone seems to be jumping in on the action. Tasman’s second celebration of suds is set to out-do last year’s inaugural event, cementing the region’s status as a true beerlievers’ mecca. From March 17 to 25, restaurants, bars and cafés will team up with breweries to create heavenly matches. Beer Week winds up with a bang at MarchFest on March 24, where 20 brewers will showcase specially crafted brews at Founders Park, alongside great food, workshops and entertainment. The Free House Pub’s Eelco Boswijk describes the week as a wonderful celebration that everyone in Nelson can feel proud of. “And as time progresses, we hope more businesses can think of an angle so they could become involved,” he says. “It’s like awakening people to becoming part of the fun and celebration.” The Free House will kick the week off by being the first bar in the country to serve Hop Federation’s 2018 fresh-hop beer, “with the ceremonial pint pouring at 4pm,” says Eelco. They’ll mark the rest of Beer Week with a ‘mini cask ale festival’ in the garden. “We’ll have cask beers from brewers from around the country, such as Cassels, The Twisted Hop, Townshend and The Laboratory, to name a few.” Nelson Beer Week is about more than beer. “It brings focus back onto Nelson as the hop-growing region of the country, and helps in getting more of the community involved in beer-related things,” says Eelco. “We are trying to generate an ongoing ritual to start history, so in 200 years when Beer

Week and MarchFest are still going, we’ve got something entrenched in the Nelson character.” The week is important to Nelson’s hop growers as well, with brewers from all around the world visiting Nelson to choose hops from the fields, “so it’s a great time to celebrate that,” he says. “And it’s a good time for businesses to shine and help put Nelson’s best foot forward on the international stage.” Nelson Beer Week organisers believe that MarchFest, now in its 11th year, is one of New Zealand’s flagship beer festivals, and has long been the envy of breweries based beyond the Marlborough and Nelson-Tasman regions. So this year’s event will include 10 breweries from the ‘Top of the North’, including the award-winning Epic, 8-Wired and Sawmill Breweries. Like all the beer-makers involved in MarchFest, they will submit new brews for the festival, giving imbibers a sneak peek of up-and-coming trends or left-field concoctions.The Top of the North breweries will also join their Tasman and Marlborough compatriots in the beer-related events of Nelson Beer Week, perhaps pairing with a café or restaurant to satiate the appetites of locals and visitors alike. “That will make for a pretty exciting week,” organisers say. “Nelson Beer Week is a real opportunity for people to make a long weekend of it. They can come a few days earlier and enjoy some of the fun events as well as other things the region has to offer.” The first year was a bit of a tastetester, with locals very responsive to assisting with events, and lots of collaboration between cafés, breweries and restaurants, adding to great visitor experiences in Nelson and Tasman. 25

“We are trying to generate an ongoing ritual to start history...” ELCO BOSWIJ K .

Nelson’s Horse Box Brewery has teamed up with Concept Brewing from Christchurch to host ‘South of the Border’ on March 18 at Craft Beer Depot. The brews are themed around Mexican-inspired flavours, with food to match. The South of the Border tagline also refers to brews born south of Cook Strait. On March 23, also at the Craft Beer Depot, Horse Box and Emporium from Kaikoura will showcase a farmhouse saison to compete in a North vs South Island event. Brewers try their hand at a farmhouse, wild yeast, and barrel-aged beer for the competition, with big names from across New Zealand becoming involved. “We put that beer down last week using some New Zealand hops and fruit,” says Phil McArdle, brewer and director of Horse Box Brewing. For MarchFest, Horse Box is bringing a PO BOX Pale Ale, which Phil says will showcase American hops, and in 26

particular the El Dorado, “which will give a beer big tropical fruit hop flavours with a lovely aroma”. He is sure it will be a crowd-pleaser. Here is a sample of what a great week of beer looks like: The launch party: Nelson’s Craft Beer Depot will kick things off at Achilles Ave in Nelson on March 17. A beer and a BBQ: Epic Brewing are flying a brewer and some of their team down from Auckland for a beer and BBQ in New Hoplands hop garden at Tapawera on March 17. This event was popular last year, with tickets selling quickly. One of New Zealand’s first 2018 fresh-hop beers will be released by the Hop Federation at The Free House on Friday March 23. A bit of education: New Zealand Home-Brewers are in the line-up, running their conference from March 23 to 25. International speakers include Randy Mosher, a brewer since 1984 and author of five beer and brewing books. Or enjoy a rare opportunity to tour Plant & Food Research in Riwaka, where hops are developed and tested. The finale: MarchFest draws about 4000 punters, who can sample beer from 10 of the region’s breweries as well as 10 ’Top of the North Island’ brewers. All that good beer can be enjoyed while listening to soul singer Hollie Smith, as well as Mel Parsons, Weird Together, The Miltones and local rockers The Immigrants. Tickets for MarchFest are available at www.marchfest. com, Nelson i-Site, The Free House Pub and Richmond Mall. For the full Nelson Beer Week programme of events check out www.nbw.co.nz

SUNDAY, 8 APRIL 10am to 3pm on Decks Reserve in the centre of town.

Motueka Kai Fest is a wonderful signature event held each year during harvest time to remind ourselves, and tell the world about the great food produced in the Motueka area.

motuekakaifest.nz

SWEET AS APA

SEE YOU AT MARCHFEST

Nelson Tasman Tavern Locations Nelson 134 Milton Street 280 Hardy Street Tahunanui 13 Beach Road Richmond 126 Queen Street

Brightwater 54 Ellis Street Motueka Wallace Street Mapua 67 Aranui Road

The entire range is available at seven Sprig & Fern Taverns, our online shop and a selection of 1.25L Riggers are available at all good liquor stores and supermarkets.

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Brewed just for you

A sneak preview of some of the MarchFest releases:

The Horse Box Brewery’s PO BOX Pale Ale, 5.5% ABV. They say: ’A pale ale with big tropical fruit hop flavours showcasing the El Dorado hop.’

8 Wired Brewing’s Hippy Celery Gose (a version of their Hippy Berliner), 4% ABV. They say: ’A sour beer brewed with fresh celery and salt – essentially a celery gose. The perfect match of fresh and citrusy with savoury salt and celery. A real refresher.’

The Mussel Inn’s ‘GreenEyed Pig’ herb and spice beer, 6% ABV. They say: ’Lightly hopped and flavoured with fresh-picked manuka tips and another plant from the same family as hops that has a reputation for prolific growth here in Golden Bay (industrial, of course).’

Eddyline Brewery’s Good Afternoon Golden Ale, 4.5% ABV. They say: ’Brewed as a session IPA, but light in colour with a malt sweetness, balanced by generous bittering hops, with the intense hop aroma from multiple dryhop additions.’

Golden Beer Brewing’s Morning Wood, 6.0% ABV. They say: ’An unfiltered straw-yellow ale, employing three different hops of equal measure. The beer will be more bitter than an XPA, but less than a pale ale.’

Your OASIS in the CBD

On-licence pints & off-licence rigger & bottle sales. *Tastings available all day every day during opening hours. Summer Hours - Mon to Thurs – 12pm to 9pm Friday and Sat – 11am to 10pm Sunday – 12pm to 8pm - *Free tastings with any rigger purchase.

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Havelock Mussel Festival

SHUCKING AND GROOVING A favourite on the foodies’ calendar is poised to net a host of funk-music fans with The Black Seeds on the bill. Phil Barnes checks out a tasty line-up. PHOTOS COURTESY SANFORD LIMITED

sell-out crowd of 5000 is expected to attend the revamped and expanded Havelock Mussel and Seafood Festival on March 17. Coordinator Hans Neilson says the festival has become the biggest day of the year for Havelock as much of the area’s identity is tied up with mussels and aquaculture. “It’s the economic backbone of this town.” Hans says the festival means many things to different people. Some are attracted by the entertainment, others the food and others by learning a little about Havelock and the seafood industry. The festival, now in its 14th year, offers something for everyone, with high-quality food and cooking demonstrations, entertainment and competitions, he says. This year features top funk-reggae band The Black Seeds, and to tie in with the festival being held on St Patrick’s Day, Wellington Celtic music duo The Filthy Two. Tickets for the festival cost $29 (free for under 12s), which Hans says is wonderful value when you consider that normally it would cost at least $60 just to watch a band such as The Black Seeds in concert. “But this is a family event and we want to keep prices affordable.”

Of course, the festival also offers a feast of seafood. Simon Gibb, the new chairman of the event’s organising committee, says people can start with mussels and salmon, then follow it up with clams and oysters. Celebrity chef Nadia Lim and Paulie Hooton, head chef from the Auckland Seafood School, will each give two cooking demonstrations, while Mark Preece, of NZ King Salmon, will demonstrate salmon filleting and pin-boning, and local chef Chris Fortune will contribute his skills. Other activities include a strongman and strongwoman competition, which is one of just three events where contestants can qualify for the next world championships. Simon says it is exciting to watch the athletes pull massive vehicles and lift weights such as boulders and tree trunks – all done as fast as possible. Other competitions include a Guinness world record mussel-opening attempt. Hans says this involves teams from local seafood companies competing to ‘shuck’ the most mussels. The winning team then makes an attempt at the world record. Representatives from Guinness will be present to officiate. Mussel-opening competitions will also be held for individuals. Also on the bill are competitions for stall-holders, mussel float sculptures and best dress-ups. A Kidszone will feature a bouncy castle, climbing wall and colouring competition. For the first time, an Aquaculture Week ties in with the festival this year. ABOVE: The stunning setting of the Havelock Mussel and Seafood festival. 31

“It’s the economic backbone of this town.” H A N S N E I L S O N , C O O R D I N ATO R

ABOVE: Mussels about to be used for the mussel opening competition to see who will make it through for the Guinness world record attempt. RIGHT: Cooking demonstration by Masterchef NZ winners, sisters Kasey and Karena Bird.

Hans is excited about the level of activities and entertainment. “We have never had anyone at the level of The Black Seeds or Nadia Lim at the festival before, and this all takes place in one of the most beautiful places in the world. So, we are keen to smash this [festival] out of the ballpark.” He concedes the festival has had its ups and downs over the years, but “this year we are keen to take it to a new level – we want to pump it with steroids and watch it take off”. Profits boost community The main purpose of the festival is to raise funds for the community, so it is registered as a charity. Debbie Stone, who ran the event for several years, says a staggering $195,000 has been given back to the surrounding Pelorus community since 1997. Hans says community groups such as the Havelock library rely on that festival income to keep afloat. In addition to raising funds, Debbie says the festival is a way for the industry to showcase itself. “The festival has always tried something new each year.” Hans previously worked for three years as the Havelock community development officer and says he got to know the community well and learn about the importance of the festival to the area. He also plays in a local band, aptly called Band of Locals. With Hans on guitar and vocals, his fellow musos include a postie, teacher, nurse and engineer. The band played at the festival last year, and now Hans and fellow band-member Kim Weatherhead are part of the organising committee. “So we’ve gone from being fans of the festival, to playing in a band at the festival and now to helping to organise it.” The band, made up of nine musicians ranging in age from teenage to retiree, was formed two years ago when members met while working on a show with the Havelock Theatre Company. Hans would play his guitar during breaks and others in the cast started singing along. They began practising at the Havelock Town Hall and this attracted the attention of patrons from a nearby pub who sometimes wandered across to watch. Eventually the band played at last year’s festival and are planning to make a repeat appearance this year. 32

Aquaculture Week The debut of Aquaculture Week, leading up to the festival, is testament to how huge the industry has become within Marlborough, Hans says. Jo O’Connell, marketing manager for Omega Seafoods, agrees. She says the mussel, oyster and salmon industries provide 900 jobs in Nelson, Marlborough and Tasman, earning $300 million in exports from Marlborough alone. “There are 585 marine farms, mostly growing mussels. Marlborough produces about 65,000 tonnes of green-shell mussels per year, with Tasman and Golden Bay about 4500 tonnes. “NZ King Salmon delivers over half the national salmon production from the Marlborough Sounds and currently there are six operating salmon farms. Oysters are produced in Marlborough, as well as oyster spat for other regions.’’ Jo says the economic ripple effect of this is huge for the region in terms of support industries and consumer spending. Aquaculture Week, from March 15 to 18, involves companies, industry bodies, government scientists and schools across Marlborough, she adds. Events include boat and fishing trips as well as a pop-up display at Blythell Place, Blenheim, on Thursday March 15. This offers tastings of salmon, oysters and mussels, as well as salmon

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“The first year we got about 2000 people and the second year we had close to 7000...” ABOVE: A demonstration of pin boning salmon. TOP LEFT: Angela Fredericks attempts to break the Guinness World Record for mussel opening. LEFT: Festival organiser Hans Neilson on guitar and vocals with organising committee member Kim Weatherhead, left, performing with their band, Band of Locals, at last year’s festival. They will also be performing this year.

filleting and oyster- and mussel-opening displays. Companies and industry bodies, including the Cawthron Institute and NIWA, will be present to answer questions. Queen Charlotte College will promote its aquaculture course and highlight the many career opportunities in the industry. The following day, March 16, has been dubbed Mussel Appreciation Day. Sanford and Talleys will hold open-day activities on and off the water, while Sanford, United Fisheries and Aroma facilities will be open to the public, and the Hairy Mussel Company will provide samples. Jo says the day will also be marked in schools, bars and restaurants. “It will be a day when we celebrate the green-shell mussel for its contribution to our oceans, taste buds, bodies and communities.” Jo has an infectious enthusiasm for mussels and their health benefits. “A mussel has no brain, no eyes and no nervous system but it has survived 170 million years. Our green-shell mussel is found only in New Zealand waters and has the most omega oils of any shellfish.” Next year she hopes events for Aquaculture Week can be expanded into Nelson and eventually to all the country’s musselgrowing regions. Hans says the amount of work behind the scenes for a festival such as this is incredible. “It’s like trying to capture water in a bucket, but there’s so much support for this festival. Everyone wants it to be a success.” 34

A A R O N PA N N E L L , I N I T I A L O R G A N I S E R

He says organisers are keen to attract people from outside the area, and have spent big money advertising to do so. Buses

will be available from Nelson, Rai Valley, Canvastown, Picton and Blenheim.

A bolter from the beginning The festival has grown significantly since its beginnings. Aaron Pannell, who chaired the first organising committee, says Derek Brown, from the Department of Conservation, suggested the event as a way to raise funds for upcoming projects. “We held a community meeting and the mussel industry got behind it and we decided we wanted it to be a familyorientated event that showcased Havelock and the mussel industry. “It grew quite quickly. The first year we got about 2000 people and the second year we had close to 7000, which I think is the most we have ever had. The recipe was good. It was a good family event that offered a bit of education [about the mussel industry] and at the same time showcased the area.” This year’s festival runs from 10am to 6pm on Saturday March 17 and is held at Havelock Domain. Buses from Nelson, Blenheim and Picton leave at several times in the morning and return at 6pm. See the website, www.havelockmusselfestival. co.nz, for details.

W T + J O H N S O N ’ S B A R G E S E RV I C E

Serving the community for almost a century B Y M A I K E VA N D E R H E I D E

PHOTO SUSIE WILLIAMS

n a midwinter’s day in 1919, the Johnson family’s commercial vessel, the Mahau, left Havelock carrying its very first load of paying passengers into the Marlborough Sounds. The short voyage heralded the start of a successful barging business that, nearly a century on, still departs Havelock every day. Johnson’s Barge Service’s early custom of people, mail and eventually sheep and cattle has been replaced by salmon, logs, construction materials including heavy machinery and mooring equipment. The legacy of the business’s founder, Eric Johnson, has been to provide a solid, reliable lifeblood for the industries, residents and holidaymakers of the Marlborough Sounds, and it is continued today by his grandson Peter Johnson and his wife Jennie. Today, says Jennie, the business still relies heavily on farming for the bulk of its work – but instead of sheep, which come mainly from D’Urville Island as other farms have gained road access or changed to other land uses, it’s salmon. The ability to evolve and meet industries’ ever-changing needs has been one of the secrets behind Johnson’s longevity as a business.

“The company has adapted to new and modern demands. The salmon farming has been fabulous in the fact that it fills that gap that agriculture has left – we’re still carting for farmers, it’s just a different type of farming.” Johnson’s was instrumental in the early days of mussel farming in the Sounds and had one of the first mechanised mussel harvesters in the area. The company no longer deals with mussels, but moorings are another side of the business that’s grown exponentially in the last 20 years; Johnson’s services about 1200 of the 4000 moorings in the Sounds, says Jennie. At the heart of Johnson’s Barge Services are, of course, their barges. Their main vessel is the Pukatea, the family’s first motorised barge used for main freight deliveries, livestock, salmon feed and smelt and moorings. The Mahoe is dedicated to salmon harvesting, and the Titoki, Johnson’s latest purchase and ‘grunty little vessel’, was modified to do mooring work and tow salmon farms. A launch, Tawhai, tows the Hinau, a dumb barge. Jennie says the Tawhai is special to the Johnsons as she was the last vessel to be designed and commissioned by Eric. The 52-year-old

kauri launch is perfect for pushing barges loaded with logs and heavy machinery, she says. Johnson’s Barge Services employs 12 people, including Peter and Jennie’s son who works as an engineer. Peter’s father Allan, mother Val, two uncles and aunty have also been involved in the Johnsons’ companies over the years. With their roots firmly imbedded in the Havelock community, the company is now a major sponsor of the biggest event on the town’s calendar, the Havelock Mussel & Seafood Festival. Jennie says having the business at a point where it’s not ‘running on a shoestring’ and they can put money back into the community is wonderful. “The festival is fabulous for the community because it brings people together to produce something that they can be proud of, and it puts us on the map as a little town that can definitely punch above its weight.”

Contact johnsonsbargeservice.co.nz Phone: 03 574 2434

Wedding Special

Wedding of Leilana & Ben. Photography by Ana Galloway.

Fine-tune details and cherish the reason Your wedding day will likely be one of the most memorable days of your life, but if you’re engaged and wondering how to even start planning the big day, you’re not alone. Sadie Beckman finds out what’s involved in a trip down the aisle.

‘W

edding overwhelm’ is a common feeling for many couples, and with so many options and considerations involved in creating an event that goes off without a hitch – apart from the most important one, of course – it’s entirely understandable. Luckily for the loved-up among us, this region is blessed with a range of fantastic wedding venues as well as creative experts who can take on as much, or as little, of the organising as you want. A good starting point is deciding how much you want to do yourself. This might be dependent on budget, time constraints, your own organisational abilities and how much help you have from others. Choosing a venue that offers a total package, including a dedicated planner, can take much of the stress away, but couples may prefer to put the day together themselves, allowing for greater diversity but taking on a big workload. Partial planning options are also available. For example, some celebrants can help with the organisation, or you might find a florist who works in collaboration with a make-up artist and photographer. However much of the organisation you decide to take on, choosing and booking your venue and securing a date to work with is paramount. Some places can be booked up solidly over the summer months when most people choose to get married,

so make sure you book well ahead if this is what you’re after. No matter what the season, arrange a wet-weather alternative, as despite the long and stunning summer we’ve had this year, New Zealand’s weather can be unpredictable. If you anticipate a long guest list, choose a venue that offers a decent amount of indoor space, or a location where a marquee can be installed. If your wedding will be at a private residence, make sure you consider the kitchen and bathroom facilities, as well as thinking about parking, pets, neighbours and noise. Ceremonies in natural spaces, such as at the beach or in a park or gardens, are increasingly popular. Check with the local council whether you need permission to use a public place for a gathering of people. A marquee is a popular outdoors option. Advice from Brian Muir of Continental Events Hire is to first choose a classic, traditional or contemporary and on-trend style, then decide on the number of guests and the location. And don’t forget the detail, says Brian. Essentials for a marquee wedding include portable toilets and power generators, while the likes of plush marquee silks, elegant glassware, crockery, cutlery, beautiful linens and lighting make the event truly memorable. 37

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An Idyllic Wedding Venue in the Marlborough Sounds

Celebrate in Style

Tailor–make Your Wedding to Suit

Nestled in the Marlborough Sounds, Punga Cove and Furneaux Lodge are truly idyllic resorts, surrounded by the natural beauty of the forest–clad hills and the azure crystal waters of Endeavour Inlet.

You can have confidence in a professionally organised event with sumptuous menus that highlight the delicious local produce and world-acclaimed Marlborough wines. We can take care of every detail whilst you relax and enjoy the beautiful surroundings.

Make Your Special Day Last a Whole Weekend We have a variety of accommodation options available with something to suit every budget, from cabins and chalets to luxury suites.

Contact us today to start planning your escape (03) 579 8259 | info@furneaux.co.nz | www.furneaux.co.nz (03) 579 8561 | enquiries@pungacove.co.nz | www.pungacove.co.nz

Marquee & destination w

In a vineyard, on a beach, in the middle of wherever it might be, we’ve got everything you need marquee or destination wedding

Marquee & destination weddings Marquee & destination weddings

In a vineyard, on a beach, in the middle of nowhere In a vineyard, on a beach, in the middle of nowhere wherever it might be, we’ve got everything you need to create a beautiful wherever it might be, we’ve got everything you need to create a beautiful marquee or destination wedding. marquee or destination wedding.

We’llmarquee help you createoptions a venue that’s just right for also you and your guests. We offer various st We’ll help you create a venue that’s just right for you and your guests. We offer various styles and and can provide wedding event essentials like luxurious portable toilets, standard port provide wedding event essentials like luxurious portable toilets, standard port-a-loos, and power. We’velighting also got all the accessories you need to add your personal touch and bring the visio glassware, crockery, cutlery and high-quality furniture to beautiful silk liners and optio We’ve also got all the accessories you need to add your personal touch and bring the vision for your wedding to life. From elegant glassware, crockery, cutlery and high-quality furniture to beautiful silk liners and options for the all-important dance floor.

continentaleventhire.co.nz

Auckland • Feilding • Nelson • Blenheim • Rangiora • Christchurch •

We’ll help you create a venue that’s just right for you and your guests. We offer various styles and marquee options and can also provide wedding event essentials like luxurious portable toilets, standard port-a-loos, lighting and power. We’ve also got all the accessories you need to add your personal touch and bring the vision for your wedding to life. From elegant glassware, crockery, cutlery and high-quality furniture to beautiful silk liners and options for the all- important dance floor.

Nelson: 03 5470735 | Blenheim: 03 5781111 www.continentaleventhire.co.nz

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Ph 0800 252 555

Auckland • Feilding • Nelson • Blenheim • Rangiora • Christchurch • Queenstown • Dunedin

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Have your ring hand-crafted by Nelson’s only internationally acclaimed artisan jewellery workshop.

Wholesale Flowers Grown & Gathered in Sunny Nelson There are lots of things to think about when planning a wedding and your choice of flowers is one of the important details. At The Flower Farm we are able to supply all your flower needs from roses to foliage, peonies to tulips. If it’s in season we can get it. We don’t arrange the flowers but we can put you in touch with one of the amazing florists in the Nelson region who each have their own flair and style. Or maybe you want to DIY. Contact us on the details below. We would love to hear from you.

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Obtain written quotes

enue costs vary wildly, and often tie in closely with catering, so get a quote or contractual arrangement in writing before you put down a deposit. If your venue is taking care of the food, ask for a trial of the dishes so you can see exactly what you’re getting. The same goes for your cake – most bakers worth their salt are happy to supply tasters ahead of time. When outside caterers are being employed, ask for some background on them and see what they do well. If your venue doesn’t normally have restaurant facilities, you could think outside the square, especially for more casual weddings. Spit roasts are always popular and easy to hire, or you could choose circulating platters and cocktails or a buffet, rather than having a rigid seating plan. One recent wedding featured food trucks and an ice cream van, to great acclaim. With the Marlborough, Nelson and Tasman regions blessed with options and superb local produce, lack of choice or quality won’t be an issue. Once you’ve secured your location and thought about how you will feed your guests, other main components of the day can be put in place. We picked out some key aspects and talked to local experts and professionals to put together advice for Top of the South spouses-to-be.

like Got It Covered or The Wedding Whisperer in Nelson can help. If you are doing your own planning, consider having one trusted person to take on a coordination role and work alongside you. The aptly-named JJ Luck, wedding and event coordinator at Forsters venue and restaurant at Mahana Winery, is an example of someone who can really take the load off organising a wedding. Experience, local knowledge and a great ear for listening to how a couple want their day to go are key, she says. A contact book full of the best suppliers and services helps too. “I would suggest that any prospective bride and groom should get booked in early if they want some of the best locally,” JJ says. “Also don’t forget a great band, and getting in early for transport and accommodation for the couple and guests. Wedding night accommodation sometimes gets overlooked and Nelson books up early.” Mahana is a popular venue, she says, because of the options available to customise a wedding, and the fact they take care of the complete package, producing a bespoke, quality event. The celebrant is important too, JJ adds, because she or he has the ability to set the tone at the beginning of the wedding, and help the couple to relax and enjoy what can be a nervous moment as they stand in front of their guests.

Choose a celebrant who listens Use the experts

f your venue supplies a wedding planner and package deal, check which aspects they take care of. These will typically be catering, flowers, cake, photography and entertainment, and sometimes transport and accommodation. Some may even be able to recommend hair and make-up artists, dress suppliers and jewellers. If you are bringing in an independent planner, specialists 40

he celebrant will be your anchor for the ceremonial part of the wedding, and they will help with the legal formalities, such as the marriage licence and certificate, so follow JJ’s advice and choose a good one. Pick someone who listens to you and is happy to create a ceremony based around your personalities and tastes. Nelson celebrant Rachael Schepers, who comes highly recommended by JJ and others, says a good connection is crucial, backed up by communication. “I always say it’s my job to make the ceremony a reflection of

Wedding of Stacey and Alex. Photography by Luke Marshall.

the couple,” she says. “It’s really important to make sure that as a celebrant, you gel with them.” Rachael always tries to meet the bride- and groom-to-be for a coffee and initial chat, and when writing a ceremony, she gives them the freedom to make any changes or edits they like. “Most people stay within the boundaries,” she laughs. “I work closely with the couple. People generally want a combination including traditional elements of a wedding, which when you think about it are quite outdated. The main thing, though, is to make it heartfelt and down-to-earth. I’ve had a few who wanted something a bit zany or offbeat, and I’m always really open to that, and adapt to what they want.” A lot of the work of a celebrant goes on behind the scenes, in the form of consultations, preparation and a rehearsal, but a good celebrant will help people feel calm on the day too, Rachael says. This is important, for example, during the moments before the bride arrives and a nervous groom is waiting, or when a couple who hate public speaking are saying their vows. “People sometimes tell me they’re terrified of this part, but part of my job is keeping things relaxed,” she explains. “I often have couples tell me afterwards the ceremony was one of their favourite parts of the day.” Rachael charges $450 for her services as a celebrant, with optional extras available, such as a sound system and music setup.

“The best weddings are the genuine, warm and heartfelt ones...”

Aesthetics set the mood

o, your wedding structure is organised, but what about the aesthetics? Most brides want to be in charge of finding and organising their dress or outfit and other personal aesthetic aspects, but one area most wedding planners agree always benefits from granting artistic licence to an expert is the floristry. These days they include many types of floral displays, such as garlands and hanging wreaths. A budget using a floral designer would range from about $2000 for a smaller wedding to $6000-plus for a larger event, depending on what is required. Another important aesthetic aspect to consider is the wedding ring or rings. While that tiny circlet might seem like detail when planning a whole wedding, you will see the ring on your hand every day for years to come, so having one you love is important. If you aren’t a jewellery buff, it can seem like a whole new world of complexity trying to find the right ring, so it pays to seek a proper jeweller’s advice. Did you know, for example, that when it comes to diamonds, there’s a difference between a one-carat diamond and a one-carat ring? Or that true mined gold can only be yellow? If you feel a little at sea, fear not – a decent jeweller will be able to help. Jens Hansen, a manufacturing jeweller with a studio workshop in Nelson, have even put together a handy ring-buyer’s guide to make choices crystal-clear and identify some common mistakes, such as getting the wrong fit and not asking for free resizing; rushing to buy, or not considering someone’s personal style. And what about that pesky three-month-salary ‘rule’ you might have heard of? It’s a suggestion, the guide says, but that’s all, so don’t feel you have to spend that amount on a ring. Some people want to spend far more, some far less, so choose something that fits your budget, your finger and your taste. 41

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Fairfield

HISTORIC HOUSE & GARDENS The beautiful wedding venue in the heart of Nelson

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03 548 3640 | fairfieldnelson.org.nz

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NELSON TAILORS

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A superb garden setting for weddings, special occasions and photo shoots

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Wedding of Krissy and Daniel. Photography by Ishna Jacobs.

Other aspects to consider (yes, a checklist) Photographer: If you are using a wedding planner, she or he will probably organise this, but check. Look at the photographer’s website and previous work and if it’s not already included in your package, get a quote and ask for your own photos to be included, as well as any prints you might choose. We suggest you meet your photographer and make sure you get on well, as they’ll be shadowing you most of the day, probably including the time when you are getting ready and nerves are taut. Experienced photographers know how to fade into the background at the right moments, and how to get the perfect shot without being too intrusive, as well as shepherding family members for group shots. Transport: Vintage car? Hot-rod? Horse and cart? How do you want to get around on your big day? Look for a driver with reliability and don’t forget to include your wedding party in your transport plans, as well as considering options for guests at the end of the evening who may have had drinks at the reception. A booked shuttle van can often be easier than relying on taxis. Music: Do you want a live band or DJ? Get some quotes and book early if there’s one you particularly want. Remember to consider the practicalities if you are doing your own organising. Musicians generally need a covered space large enough for their gear, and nearby drive-on access to set up beforehand, plus enough power sources and the time to soundcheck. It’s also good manners to feed them. If you are using pre-recorded music, particularly for the ceremony, make sure the person in charge of it knows their way around a playlist, or your planned soundtrack could go awry.

Suit hire: This can be more economical than buying, especially if you go for the traditional look or have many groomsmen. Sharon Dunbar from Nelson Tailors Menswear recommends: “If you’re going to wear a suit again, buying or having a suit tailor-made for you can be a great option. If you’re not a suit wearer, hiring a suit can give you a great fit for a lot less expense.” Stylists: Hair and make-up trials are a great way to figure out the look you want and how it feels to wear it for a number of hours. Allow plenty of time for styling on the actual day so you aren’t rushed. Look for testimonials from other brides on websites or ask for referrals. Make sure your stylist is prepared to listen to what you want and offer advice tailored to you. It’s probably best not to opt for a drastic new look/haircut/colour ahead of your wedding day – you may find yourself with no time to change it if the outcome is disappointing. And NEVER spray- or fake-tan the day before. Finally, relax and enjoy Despite all the details, decisions and energy required for planning a wedding, don’t lose sight of what the whole thing is about – you and your partner. Weddings invite an inordinate amount of unsolicited advice from all-andsundry, as well as pressure to do things a certain way, spend a certain amount, look a certain way or invite certain people. It’s YOUR day, so do things YOUR way, never forgetting the reason you are doing it in the first place. The best weddings are the genuine, warm and heartfelt ones where getting together to celebrate the love between two people is most important of all.

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MVH is situated in a secluded rural vineyard, surrounded by mountains in the heart of the wine district.

Nelson City’s Central Wedding Venue

This idyllic setting makes MVH the perfect venue for your dream wedding. Our picturesque rose garden with a mountainous backdrop is the ideal place to say ‘I do’. We want to help make your special day one to remember here in Marlborough. Our tailor-made wedding packages include a free night’s stay for the bride and groom in one of our luxury suites, and we even allow you to bring your own Marlborough wine to have on offer on your wedding day (corkage fee applies). Take a stroll in the vineyards and let your photographer capture the moment with a variety of natural backdrops. Have the perfect reception in our Barrel Room with its arched wooden ceiling and French doors. With space for up to 150 guests, it is the ideal setting in which to celebrate with family, friends and loved ones. Our head chef has skilfuly created mouthwatering menus to accommodate a wide range of palates and budgets. Our on-site wedding coordinator will work with you to make your special day one to remember. MVH also has 16 spacious accommodation rooms allowing you and your guests the convenience of staying on-site.

Onsite Wedding Coordinator Spacious Modern Banquet Room Outdoor Courtyard Tailored Menus Indoor / Outdoor Venue Options Complimentary* Suite for the Bride & Groom

Phone 03 548 2299 | 0800 437 227 Email chanelle@rutherfordhotel.co.nz www.rutherfordhotel.nz *Terms and conditions apply

P: 03 572 5094 mvh.co.nz 190 Rapaura Road, Blenheim

You’re Somewhere Special

Movement Medicine

FLEXING BODIES TO HEAL MINDS

New Zealanders are rolling out their yoga mats or taking to dance floors as therapy against the stresses of modern life. Kerry Sunderland explains how ‘wellness’ aims to prevent disease. PHOTOGRAPHY BY DOMINIQUE WHITE

he ‘wellness’ industry of gentle exercise and alternative therapies was worth US$3.7 trillion worldwide at last tally, according to the Global Wellness Institute. With pharmaceutical drug use at all-time highs, ‘wellness’ advocates spurn what they say is a chronic health crisis in WEIRD (Western, Educated, Industrialised, Rich and Democratic) societies. Wellness aims to be proactive, rather than reactive, adopting attitudes and behaviours that not only prevent disease but also enhance quality of life. The Top of the South is home to a vibrant and diverse wellness ‘community’, as practitioners prefer to call it. Leading the charge are the old favourite yoga and new dance movements that aim to clear the mind through liberating the body. Hot Yoga, a Nelson institution for several decades, may have closed its doors last year, but yoga itself shows no signs of cooling off. A new multi-focus centre called Wellness Movement opened in the city centre, joining Studio Evolve on the Maitai River waterfront, Natural Living at Founders Heritage Park and a yoga studio at Braemar Eco Village hosting Nelson Iyengar Yoga and The Therapeutic Edge. Nelson also boasts numerous home-based and improvised studios, where offices and classrooms are converted into yoga spaces in the evenings and during weekends. ‘Conscious Dance’ workshops have flourished in tandem. This year, about 15 new Open Floor Movement Practice teachers will graduate in Australasia, including four based in the Top of the South. Dance and yoga practitioners also meet regularly to ‘jam’ at Fairfield House. WildTomato asked a range of Nelson’s yoga, movement and dance teachers whether movement can be medicinal, and if so, how.

Penny Olsen and Ange Palmer

Exercise as therapy Penny Olsen teaches Restorative Exercise at Wellness Movement, which she co-founded with medical herbalist and yoga teacher Ange Palmer. “We need to take a step back and look at how we’ve crafted our lives, often for convenience and time-saving,” Penny says. “We’ve really separated ourselves from nature and as a result we are paying a biological tax. We move less, walk on asphalt, eat food that is far from its source and often highly processed, wear clothes that restrict our movement – and fundamentally this is where the chronic health problems are coming from. They are diseases of behaviour. “We’re trying to supplement with exercise, which is very important to do, but we also need to look at the driving factors – and a lot of it is our sedentary lifestyle.” Penny says Restorative Exercise empowers people to take charge of their own health through increasing movement in everyday life, “rather than having to find time to perform an exercise programme”. “I don’t diagnose or treat individuals; it’s movement education that teaches you how to move well by changing habits. We use stretching, stability and balance work based on restoring natural human movement – being able to sit on the floor, squat, carry, lift, bend and walk longer distances. It is a cultural thing that we can’t do these as we age. “It’s simple stuff – back to basics, back to our roots as human beings and restoring the movements that used to be in our lives.” Penny is a former physiotherapist who has also worked in public health, outdoor education and as an organic horticulture teacher. 49

Dancing for wellbeing

Movement healing minds

Hester Phillips, who is due to graduate as a Conscious Dance Open Floor teacher this month, says dancing is prevalent in every culture. “It’s a universal activity that’s very efficient and effective at bringing about states of wellbeing. What makes Conscious Dance different from other dance is that we focus on the process, rather than the product or the outcome, and how the process can increase our wellbeing. “We’re not dancing for anyone else or what it looks like or to perfect the execution of a particular move. In dropping the outcome and being very faithful to the process, it becomes what can be called a healing art.” Hester says the goal of any Conscious Dance practice is to align mind, body, emotion and soul so that all four realms are operating congruently. “I see dance as the bridge between opposites; between body and spirit. Yet what I love about dance is that it’s beyond dogma. Instead, it’s about giving every person the chance to embody his or her own individual experience. “In daily life, we can get stuck in habitual ways of being, whether that’s repetitive thoughts or emotions that we’re really familiar with but don’t often serve us, or not being connected to something greater than ourselves. The dance floor is a space to express what is often familiar, but also to try out new ways of being.” Hester holds a Master in Arts Therapy (Hons) and is a professional arts therapist, educator and facilitator of conscious dance practices.

Sue Hallas has taught Iyengar Yoga in Nelson since 1998. A form of yoga that emphasises sequencing, precision and alignment in its postures (asanas), Iyengar often uses props to achieve alignment and to support people with less energy. “We really don’t give enough credit to how much movement can heal minds,” Sue says. “Iyengar Yoga has postures and sequences used as medicine to attempt to correct all sorts of specific things, like skeletal misalignment, pancreatic problems and bowel issues, but also illnesses of spirit and mind, such as depression and anxiety, and conditions that straddle both, like asthma. The research is out there in the exercise science and physiology literature that movement is tremendously healing for the body. “Like a lot of yoga, Iyengar helps to improve flexibility, strength and balance. It energises and restores mental health and equilibrium but with a focus on alignment and in a manner that empowers people with physical limitations of some sort. One of the hallmarks of Iyengar Yoga is that there is no set routine, therefore I can tailor it much more to the needs of the moment or the body type.” Sue teaches at both Wellness Movement and NMIT.

“We’re not dancing for anyone else or what it looks like or to perfect the execution of a particular move.” HESTER PHILLIPS

“We store emotions in our body, which can get blocked, and moving allows them to shift and change.” B E X D E VA

Bex and Chai Deva

Dance is for everyone Mike Baker, of Contact Improvisation Dance, says the technique is for everyone ‘and not just able-bodied folk’. “In Contact, there is a whole pedagogy of teaching and learning. There’s a whole vocabulary of movement and it’s not just about physical movement, it’s attitudinal as well – and so there’s a progression from beginner, to intermediate, to advanced. “Contact provides you with a toolbox that means you can go anywhere in the world and dance with someone who has done Contact before and instantly develop a rapport,” Mike adds. “You connect, you communicate, you lead and follow simultaneously and together you develop a dialogue, which is very special, and then mutually you agree to end the dance. “There are a lot of metaphorical life lessons – one of the things Contact teaches you is to take responsibility for yourself; it’s not about rescuing others. We have our hands free so that if you fall, you can save yourself. “There’s no grabbing. It’s all about momentum, volition and balance. Contact Improv is mindfulness in movement. Safety is very important – lots of Contact dance starts on the floor.” Mike has practised tai chi for 42 years and taught it for 32. He began teaching dance in 1999, holds a Master in Dance and Video from Auckland University of Technology and is a certified fitness trainer.

Tuning body and mind Chaitanya Deva, who has run Studio Evolve with his wife Bex since 2014, says movement is a fundamental part of healing. “Yoga is a really great way to change shapes and make shapes with our body that we don’t necessarily do in our day-today lives. Vinyasa means ‘breath synchronised movement’ and the Vinyasa Flow classes at Studio Evolve involve movement – not just stretching – designed to tone your body and improve your posture, stamina and flexibility. The postures vary from class to class but almost always include sun salutations. “I start all of my classes by encouraging students to tune

Kelly Gill Brydon and Rose Middleton

into their minds and bodies. I ask them what sort of mental state they’re in; what sort of emotional state they’re in; whether they’re feeling energetic or lethargic. Yoga is a great way to develop awareness of your body because it’s being asked to move in ways it’s not necessarily used to doing – so the ability to wander off in the mind and disconnect and dwell on problems is greatly diminished because real life is calling for your attention.” Chaitanya has more than 500 hours of teacher training under his belt, he has a Diploma in Therapeutic Massage and is about to lead Studio Evolve’s second 200-hour yoga immersion programme.

Nia designed to transform Rebecca (‘Bex’) Deva went along to her first Nia class in Christchurch in 2006 and has since completed several levels of Nia teacher training. “I definitely think any kind of movement can be transformational, but Nia is specifically designed for that purpose. It’s based on 52 moves that bring somatic balance to the body,” she says. “It also plays with different energetics from the martial arts (precision and strength), the healing arts (consciousness and alignment) and the dance arts (expression and emotion). “We store emotions in our body, which can get blocked, and moving allows them to shift and change. Dance also fires up all neural pathways. Potentially, if you just do the same dance all the time, you’re not going to grow anything, so while free dance is really important, there are a lot of benefits, mentally, in challenging and building more pathways by learning new moves.” Bex also teaches yoga, after completing the immersion programme last year. Kerry Sunderland is a freelance journalist, author and editor. She is also Nelson Arts Festival Readers and Writers programme coordinator and a part-time creative writing tutor at Nelson Marlborough Institute of Technology. 51

Autumn Romance P HO T O G R A P H E R , I S H NA JAC OB S S T Y L I S T , S O N YA L E U S I N K S L A D E N MODEL, DANIELLA KRISTOFSKI M A K E - U P A R T I S T, K E N DY L F OU H Y HAIR, CHLOE TURNER OF CARDELLS

With special thanks to the team at Founders Heritage Park for access to Old St Peterâ&#x20AC;&#x2122;s Church, for our inspiring and characterful shoot location.

Dress, necklace, rings, earrings and bracelet from Shine. Handbag from Taylors...we love shoes. Floral crown by Thanks a Bunch Bouquets. 53

Dress from Jacqui E. Earrings, ring and necklace from Trouble & Fox. Shoes from Taylorsâ&#x20AC;¦we love shoes. Floral Bouquet by Thanks a Bunch Bouquets.

Top and trousers, earrings and clutch from Trouble & Fox. Necklace from Jacqui E. Watch from Shine. Shoes from Taylorsâ&#x20AC;Śwe love shoes. Glasses from Kuske.

Dress, necklace and earrings from Shine. Ring from Trouble & Fox. Glasses from Kuske. Clutch from Taylorsâ&#x20AC;Śwe love shoes. Wrist corsage by Thanks a Bunch Bouquets.

Dress, earrings, handbag and hat all from Trouble & Fox. Necklace by Jacqui E. Watch and bangles from Shine. Shoes from Taylorsâ&#x20AC;Śwe love shoes.

Dress by Jacqui E. Earrings and necklace from Shine. Bag from Taylorsâ&#x20AC;Śwe love shoes. Glasses from Kuske. Floral cuff from Willow Floral Design.

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Your eyes say it all Before

After

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CELEBRATE!

EASTER HOURS Good Friday 30 March ...................closed Easter Saturday 31 March ... 9am - 5pm Easter Sunday 1 April ....................closed Easter Monday 2 April ........10am - 4pm

DINING AND SHOPPING PRECINCT

FA S H I O N S H OWC A S E

Professional style The schools and universities are finally back, the summer is drawing to an end, and the year stretches before us. Fashion editor Sonya Leusink Sladen shares some style tips for the workplace as we knuckle down to those career goals.

nce, women dressed a lot like men when they went to work. No-one is too sure if it was conscious or not. Feminist writers say it had something to do with having to take on masculine virtues in order to compete with men, or for career women to distinguish themselves from the more traditional female roles of secretaries and support staff. So in the 1980s it was all about suits, shirts and shoulder pads, and ‘power dressing’. It wasn’t much better in the 1990s. Women still didn’t want to stand out too much. Pared back minimalism, neutral tones, suppressed femininity and conservative classics were workplace vogue. Gratefully, for the more colourful fashionistas amongst us, women today can enjoy being both feminine and colourful, while still rocking it in the board room. And designers recognise that being a career woman can span a huge range of roles and responsibilities, so they’ve given us choices. In all but the most conservative of professions, the suit has been ditched for more relaxed separates, knitwear and dresses. The strict rules that used to govern appropriate workplace attire have been replaced with more relaxed ones. While all this might well mean rules not far from ‘anything goes’, there are some principles of stylish dressing in the workplace. These are mine gleaned from voraciously observing the best dressed career women I know. Some might think them old-fashioned, but they go a long way towards achieving workplace elegance, an attribute most women I talk to value.

What I learned from my mother The best-dressed women in the office are immaculately groomed. Their hair is ‘just so’ without being overly

stiff or styled. Their clothes are clean and pressed. They usually wear a little make-up, although it’s not always easy to tell. They have nice nails that, if not manicured, are clean and tidy.

What I learned from an elegant mature woman

manager I worked for. Ambitious types use this advice a little differently and ‘dress like the boss’, or whichever position it is that they aspire to. Clever social types sometimes consciously dress down to improve rapport with clients. Always stylishly, of course.

In an office I worked at many years ago there was an elegant and gracious older woman who we all loved and admired. She once advised me how to dress my feet at work. She said, “Cover your toes and make sure your shoes are clean and polished. Wear hosiery with skirts and dresses, except for on the hottest of summer days. Wear high heels and trousers if you need extra confidence.” She was indeed old-school, but by example she showed me that some of the values of old still had their worth. Her style was respected and even copied by some of the women who worked with her.

From the menfolk

What I learned from a brilliant senior manager

From me

Some may disagree, but taking dress cues from office culture and client expectation is advice I value. Dressing to fit in professionally is a sneaky trick that can help to build trust and alliance in relationships, a tip taught to me by a kind and highly respected female senior

How short, tight or revealing can we go? I asked my boyfriend this once and he had no hesitation in cutting to the chase. He said something like “If we notice your hem-length it’s probably too short. If we struggle not to look at your cleavage, it’s probably too low. If we are distracted by how sexy you are, then we might not completely hear what you have to say and you probably need to tone it down a bit.” It’s not about any rules. It’s about being noticed for the right reasons. I’m sure most feminists would agree.

I’m a great advocate of being a fabulous dresser of yourself in your own way. This doesn’t mean being a loud dresser or being different from everyone else. It just means choosing things that resonate with you. They make you feel good and comfortable in your skin, which is important in the workplace. 61

LEFT TO RIGHT: Dave Thompson, Greg Walsh, Johnnie Cameron and Ross Sneddon.

New Zealand’s most efficient ultra low emission wood fire – a Nelson success story BY HELEN MURDOCH

P H O T O G R A P H Y A N A G A L L O WAY

ew Zealand’s most efficient ultra-low emission (ULEB) wood fire is the new benchmark in New Zealand home heating, designed and engineered by a talented team at progressive Nelson company Retail Links. CEO Johnnie Cameron says Nelson’s stringent environmental standards for clean air (the toughest in the country) were a major driving force behind Retail Links prioritising the research and development of its new fire, the Jayline UL200. “The Jayline UL200 is the most efficient ultra low emission (ULEB) wood fire on the New Zealand market – that means its emissions are extremely low and it has excellent fuel economy,” explains Johnnie. “This was incredibly challenging to achieve, but we felt passionate that New Zealanders deserved an environmentally friendly, beautiful, affordable fireplace.” It took a shared vision and two years of work for Johnnie and the rest 62

of the Jayline team – engineer Ross Sneddon, designer Dave Thompson and national sales manager Greg Walsh – before they felt the UL200 was right to take to the market. “We are really proud to have created a wood fire Nelsonians are actually able to put in their home,” Johnnie says. Greg says the UL200 will help people to stay ahead of regulation while continuing to enjoy the long-held affinity Kiwis have with wood heating.

“We no longer think about a wood fire as a means to an end to warm a home, we think about it as an appliance that, whether in use or not, must add to the character of the home..” G R E G WALSH

Downdraft Technology – the secret to efficiency

The most striking feature of the UL200 is its two fireboxes. They look impressive, but the dual chambers aren’t there for good looks – they are actually the secret to the UL200’s efficiency. The top firebox is loaded with wood and lit like a traditional fire and for the first twenty minutes the fire functions like any other, with the fire only burning in the main chamber. However, once the fire reaches a critical temperature, the opening which connects the top chamber to the flue automatically shuts, resulting in hot gases being drawn down into the bottom firebox where they combust in a unique ‘downwards flame’. “It’s quite mesmerizing to watch,” says Ross, adding that the technology also provides a fuel saving of about 2030 percent. One of Ross’s innovations was making the UL200 fully automated. Other ultra-low emission burners on the

W T + R E TA I L L I N K S

market are manually operated, meaning the user is responsible for making sure the downdraft is activated using a lever or switch. With the consumer in mind, a considerable amount of time was spent making sure this fire would satisfy the regulators but was ultimately easy for the user to operate.

Making beautiful fires

Dave and Ross laugh as they recall the many pitched battles between design and engineering. Ross observes it's one thing to conceptualise a fire on a computer and quite another to find a way to bring that fire to life and actually make it burn clean. However, the two have always agreed on the fact that it is time to change the paradigm of wood fires sacrificing aesthetics for functionality. “If you work hard enough, you can have both,” says Dave. Johnnie adds, “We really wanted to push that boundary and challenge the tension between design and efficiency and being emission-friendly.” The team members all believe that the healthy tension between the design and engineering teams was a key factor in creating a world-class product.

Retail Links - a Nelson wood fire institution

A family-owned business, Retail Links originally started manufacturing wood fires in 1987 with its Fisher Woodstove. Greg Walsh, national sales manager for Jayline, is excited by the rate of R&D progression currently in motion at Jayline. “Internally, we are really clear on where we think the opportunities lie in terms of delivering vastly improved wood burner appliances to the New Zealand market.” Greg adds that one of the driving

factors behind the evolution in Jayline’s product is a shift in thinking. “We no longer think about a wood fire as a means to an end to warm a home, we think about it as an appliance that, whether in use or not, must add to the character of the home, the same way a fridge or piece of furniture would.” In 2002, Retail Links started its own retail franchise – 4 Seasons – to distribute fires and other luxury seasonal products to consumers in a way they thought they should be – with expert care and advice. Having a space where consumers can go to talk at length with a fire expert, receive site visits and guidance, have permits completed and ultimately end up with the perfect fire for their space, are really important parts of the Jayline customer experience, says Johnnie. “We want the whole experience to be really effortless and amazing, so we made sure it was by creating 4 Seasons.” Jayline isn’t exclusive to 4 Seasons, however, and can be found at over 60 other carefully-selected retail partners across New Zealand. Johnnie says you can be assured that if someone is selling Jayline, they’re being supported by his team and the customer can expect an excellent level of service.

Building a business of the future

Retail Links’ vision has not just been about creating a new-generation wood fire, but also creating a newgeneration company. With its long history in fire manufacturing and wholesale, Retail Links has always been a “really solid business, with world-class brands and strong sales channels”, says Matt Gunn the business’s Head of Customer Success. However, Matt recalls that until several years ago the business wasn’t really stretching itself – “It definitely

“We are really proud to have created a wood fire Nelsonians are actually able to put in their home.” J O H N N I E CAM E RO N

wasn’t technology or future focussed.” Commenting on the general exodus of Nelson’s top talent to the major centres, Matt notes, “Nelson has this incredible lifestyle, but businesses don’t generally have the focus on tech or pushing the envelope that you find in the major centres.” He adds that, with some notable exceptions, he finds the culture of business here much sleepier, generally speaking. “It was the idea that we could create a next-generation business which would attract top talent back to the regions that really got us excited as a leadership team.” Johnnie agrees. “We think staff should have an expectation that they will be deeply invested in, and always be growing personally and professionally.” He says, “By choosing to sit at the cutting-edge, challenging ourselves, we find the result is a culture of massive engagement.” Jayline’s UL200 will be available exclusively from 4 Seasons Nelson in March, and available nationwide from specialist dealers by April. See the team at 4 Seasons Nelson to find out more about this amazing product.

Contact jayline.co.nz

MY HOME

That Black Home

When George and Yvonne Hilgeholt’s black house, sited on the Moutere Inlet, featured on Grand Designs NZ some five months ago, there was a lot of interest in the architect’s self-designed home. After all, its location and design concepts meant George was faced with a number of unique challenges. WT caught up with him to see how things have panned out.

BY JOHN COHEN-DU FOUR INTERIOR PHOTOGRAPHY BY FRANCES OLIVER E X T E R IOR P HO T O G R A P H Y BY I S H NA JAC OB S

WT: So, a challenging build? GH: I interpreted the challenges as opportunities. The budget, estuary location, nearby highway – all were concerns. The question was: how to find a sensible balance? The pleasure came when the creative thinking addressing these issues led to solutions that gave me even more inspiration for the project. We were living 3 in our previous Atawhai home, which I’d designed and built on a postage stamp parcel of land, when suddenly we had this paddock … with a big tree in it … right on the water’s edge. The location was everything.

WT: It must have made you consider rising sea levels? GH: The house sits 2.5 metres above mean high sea level. I based this on the council’s 100-year inundation sea level predictions. The entire basin could be filled and still not touch us. The last king tide and storm was impressive, and we had water under the house, but no issues.

WT: How about road noise? You’re very close to State Highway 60.

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GH: It’s not a big deal. Existing nearby houses, many with no sound-mitigating features, have long coped with passing traffic. Cars are never a problem, mere background hum. Heavy trucks are more impactful, but this brought into play one of those solutions; to go for a high-end balanced ventilation system allowing us to keep windows closed, along with super insulation, and an incredibly well-sealed space.

MY HOME

1. Clean lines and great views in the dining area. 2. George and Yvonne Hilgeholt admire their view. 3. Spacious decks for outdoor living. 4. Local art work graces the front door. 5. Even the bedrooms have views. 65

Proud to have supplied ART FOR THE BLACK HOUSE.

Proud to have installed a RapidHeat Floor Console Heat Pump in the Black House

• Bulrush panels • Stainless steel sculptures • Kinetic sculptures • Metal wall art • Recycled fish • Stainless steel lilies • Clocks • Stainless steel jewellery • Photography

SHOWROOM 14 Tokomaru Place, Wakatu Estate, Nelson P: 03 544 1616 E: sales@airconnelson.co.nz

Mapua Wharf P. 03 540 2961 E.charisse@forestfusion.co.nz W. forestfusion.com

Sharland Engineering are pleased to have worked with George & Yvonne on this project Specialists in Structural Steelwork & Architectural Metalwork

Mitre 10 MEGA Nelson WAS PROUD TO SUPPLY materials for this project.

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WT: Passive home principles were important? GH: Absolutely. I designed the house using selected materials to enhance the low-energy running costs. The home is totally airtight, with a balanced ventilation system with heat recovery. Low-volume constant airflow, with discreet inlets and outlets in every room, determines areas requiring extraction through the heat exchanger, such as the kitchen and bathrooms, to maintain an optimal balance. Fantech NZ, who supplied the system, can remotely tap into the functioning stats and make occasional adjustments. In the coldest winter, our internal temperature should remain 16 degrees throughout the house.

WT: Much was made of the relocatable aspect of your design. GH: I wanted the home to be built totally using modular construction. It’s actually three buildings – I call them pavilions – joined via simple connections. The largest of these pavilions just meets the size restrictions for transport by road, so all can be detached from the piles and moved elsewhere.

6. Modular construction. 7. Dark walls create a cosy bedroom. 8. Water-tight exterior cladding. 9. The three separate pavilions are linked by decking and walkways. 67

classic MARBLE tiles

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Ph: 03 548 7733 OPEN - MON to FRI - 8am to 5pm SATURDAY from 10am to 2pm

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WT: Does all this high-tech thinking fight the ‘homely’ feel of the space? GH: Not at all, our last home was also a high-tech home. This one, while very considered in every detail, is very calm and casual; modern but laid back.

WT: Much was made of your use of a lot of black in the interior. GH: We’ve found it to be a very neutral colour, very background by nature. And everything goes with it. We particularly like the subtle interplay between the light and the texture of the strandboard with its black gloss sheen.

WT: You were going for a budget-controlled project – how’d that turn out?

GH: I very much wanted to prove you could build high-tech functional housing that’s affordable. From a designer’s viewpoint, could this be something of a blue print? I purposely went for simple forms; robust, low-maintenance materials; utilising passive, modular construction principles – all costeffective solutions which I believe point to real alternatives to NZ’s affordable building crisis. A high-performance house with low running and maintenance costs – that’s the key.

10. Black was used on the exterior to blend with nature. 11. High ceilings and windows create a light, spacious look and feel. 12. Outdoor living blends comfort with nature.

INTERIOR

INTERIOR DESIGN

B L AC K OU T ( K I T C H E N / DI N I NG )

BY REBECCA Oâ&#x20AC;&#x2122;FEE

The use of black and white in decorating gives a fresh, clean and unquestionably sophisticated and elegant look to any room. Repetition is a very deliberate choice in design and creates visual impact. Repetition also brings harmony and will create a theme to design. This does not mean using the same object over and over; in this scheme you will notice the repetition of circular shapes throughout different elements.

Use timber and fabric accents to soften the black and white colour scheme. Other pops of colour can also be introduced though your splashback, accessories or appliances.

Potted fresh herbs are a must for any kitchen. They look great but also give off a beautiful aroma.

Try using some open storage in your kitchen area, this will add visual interest but can also be a great place to display those special crystal glasses or antique crockery.

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1. Cuckoo clock from Darby & Joan: $158.00 2. Beso pendant from The Lighthouse Nelson:

$435.00

3. Bug art from Moxini: $310.000 4. Placemat, bowl and plate from Darby & Joan:

Placemat $9.90, bowl $24.50 and plate $29.50

5. Napkins from The Lighthouse Nelson: $59.00 6. Barstool from Moxini: $299.00 7. Floor rugs from Moxini: from $119.00

SLEEP IN

NEW

SEASO

STYLE

Lighting by Feiss COL

LECTIO

STOREY

h o me co llect io n

by Lighthouse

Nelson

65 Collingwood St, Nelson | (03) 548 4945 www.storeycollection.co.nz | www.lighthouselighting.co.nz

Locally made

12 John Wesley Lane, Richmond (off Queen St, behind Avanti Plus)

Phone: 03 544 1515

www.moxini.co.nz

Thai with a twist

blown glass and jewellery by artists Ola & Marie Höglund and their family. Makers of Nelson art glass since 1982. VISITORS WELCOME – OPEN DAILY 10 TO 5

HÖGLUND GLASSBLOWING STUDIO 52 Lansdowne Road, Appleby, Richmond Ph 03 544 6500

www.hoglundartglass.com

NAHM.CO.NZ 71

MY GARDEN

Carex testacea

Coman bronze

GREAT GRASSES

ABOVE: Grant Robertson at Morgan’s Road Nursery in Marlborough.

Native grasses are a great choice in Top of the South gardens BY SOPHIE PREECE

ou can have too much of a good thing when it comes to native tussock, says grass guru Grant Robertson. “People say they won’t plant grasses because they are high maintenance, but that’s because they have planted them 20cm apart,” says the owner of Morgans Road Nursery in Marlborough. “They’ll be too dense and there’s not enough light or air movement … and if you restrict its side growth the only place it can grow now is up, and then it runs out of structural strength.” The other mistake is to assume the grass you like will grow anywhere, ignoring the fact that the plant’s colour and structure will only thrive in the right conditions. However, given the right amount of sunshine and water, grasses grow quickly, fill spaces beautifully and require little care and attention, he says. Here are a few fabulous options.

Carex testacea – This beautiful orange native grass does really well in the top of the South Island, because of the high sunshine hours, says Grant. It needs full sun and a good water once a week to thrive, so don’t plant in the shade or in an unirrigated spot. The grass will grow to 50cm x 50cm, and Grant recommends planting 75cm apart. You’ll still get blanket coverage, but the space will enable the plants to get the sun and air movement they need to be healthy. Carex dipsacea – This is the green version of the testacea and will grow faster, because of the higher levels of green chlorophyll used in photosynthesis. “Anything that is green grows faster than anything that is brown,” says Grant. But at maturity, after a single season, it will also be 50cm high and wide, and requires the same planting space. Both the Carex plants are fans, which means they have an upright structure. Poa Cita – The silver tussock is another popular choice in the Top of the South, especially when people want a large area in blanket coverage, and don’t want to water. It’s the tussock we see in Marlborough’s Wither Hills, with a striking silvery hue. Unlike the fan of the Carex grasses, this is a mop, meaning the plant will part in the middle and relax outwards to lie on the ground. This grass does not like water and in a fertile and wet area, it will go green and lose its form. Poa cita is a quick grower and will get to its full height in half a season. Grant recommends planting one metre apart, because of its droopy nature. Juncus edgariae – This beautiful native rush needs to be beside the water. Grant says people worry that they are invasive, but they can easily be maintained. This one will get to about 75cm high, while the Juncus pallidus can reach 1.2 metres. Anemanthele lessoniana – This beauty is also known as bamboo tussock, because of its hollow stalks, and as rainbow grass, because of the reds, oranges and yellows within a clump. Over summer, if in full sun, it develops a feathery top with pink tones. It grows to a metre, but you can plant 75cm apart, because of its upright structure, says Grant. Anemanthele needs a good water at least once a week. It can handle wet conditions, because of an absorbent fine root structure.

Carex secta

Coman bronze – This brown grass with a curly head is another mop style, and will flatten out to 30 to 50cm wide. The top of the plant will blond off.

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WELLBEING

Get out and get moving B Y N G A I R E WA R N E R

hope you were inspired to walk, swim or bike during the summer we’ve just enjoyed. For me, tramping through some of New Zealand’s most beautiful mountains in Fiordland reminded me of the enormous value of regular exercise. Yes, yes, I hear you groan, we’ve heard time and again about the benefits of exercise for weight loss and our mental health, but have you also heard that regular exercise is one of the mainstays to preventing and treating osteoporosis? That’s a disease that only affects old people you say? Think again; by our third decade we’ve achieved our peak bone mass. After that the complex process of breaking down old bone and rebuilding new bone slows considerably. So before we reach that peak, regular weight bearing exercises (those that force your muscles to work against gravity) will help build strong, heavy bones which will slow the progress of osteoporosis and prevent its complications, such as bone fractures. In simple terms, the more dense our bones the longer it will take for the inevitable bone loss to reach the point of osteoporosis (‘porous, fragile bones’). For women, the decline in oestrogen after menopause accelerates this bone loss process, putting us at greater risk. A family history of osteoporosis, aged over 50, being female (but men can also develop osteoporosis), of petite and thin build, smoking, having three or more alcoholic drinks on most days, thyroid and steroid medication, and having rheumatoid

arthritis or chronic kidney disease can all increase your risk of developing osteoporosis. This process of bone loss may not initially give you any signs or symptoms, although if you’ve broken a bone more easily than you would expect, particularly if it happened doing normal activity, this may be the first sign. Eventually bone loss can be detected using a Bone Mineral Density (BMD) test. This test uses X-rays to estimate the density of your bones and your chance of having a bone fracture. Your GP can then interpret your score and calculate your fracture risk. Quite a bit over 30 or you already have the condition? Despair not; it is never too late to begin bone healthy exercises. Even those already diagnosed with osteoporosis or its pre-curser osteopaenia, will benefit from weight bearing exercises which also improve balance, flexibility and coordination. This in turn reduces

the risk of falls and fractures. I’m not suggesting you all have to tramp in the high mountains. Great exercises for bone health include dancing, tennis, walking, jogging, stair climbing and skipping. So as we say goodbye to those long summer days, embrace the crisp mornings of autumn and get moving! Rainy days and cooler temperatures are no excuse for not doing simple things to prevent and treat osteoporosis. Having walked the Milford track in pouring rain, I can attest to the splendour of walking no matter the weather. And while you’re at it, get granny out for an amble and get your pre-teens and teenagers on the move. My kids may not have shared my recent enthusiasm for the ridge climb of the Kepler Track but I’m sure they’ll thank me in years to come! Ngaire Warner is a GP at Toi Toi Medical in Nelson.

M Y H I S T O RY

The ‘Bard of Greymouth’ B Y D AV I D B O O T H

CLOCKWISE FROM TOP: David Booth at Henry Tresize’s resting place in Paeroa Cemetery; Henry Sheehan, Johanna Tresize and David’s mother Zona as a young girl; The Mixer poster.

grew up in the 1950s in Manchester England and although I knew my mum was a New Zealander born in Greymouth, her dramatic and colourful heritage was something I only discovered when moving to Nelson to live in 2008. On ‘digging’ into my past I traced most of my ancestors. The Tresizes were tin miners from Cornwall who were lured to the colonies by the glitter of gold. They arrived from London on the Assaye, the A380 of its day, in 1874. Previously they’d been in the USA, where most of their family were born, and then in Australia before finally settling in Waihi where my great-great-grandmother was born in 1876. She married into the large Irish Sheehan family, who were a band of old pioneers and some of the earliest settlers of the district. It is amazing to imagine these hardy Victorians zipping across the globe in wooden ships. The excitement of gold kept them focused on a future fortune, but the gold dried up and they shifted to Greymouth and the coal mines. Here the history becomes more interesting, as the story collides with my maternal great grandfather who, like me, was born in Manchester. Henry Rossell was born in 1872 and, as many other young men did in the overcrowded

slums of Manchester, at the age of 16 he ran away to sea. At some point Henry jumped ship and changed his name to Harry Kirk for fear of repercussion. He arrived in New Zealand in 1888. He was also amongst those who survived the shipwreck of the SS Wairarapa off Great Barrier Island in 1894 with the loss of 121 crew and passengers. Seeking work on land to placate his wife, the family moved to Greymouth where he began a long association with the waterfront. In subsequent years he became a lynchpin of trade unionism in the town, he was a prolific penman and colloquially known as The Bard of Greymouth. He was a frequent contributor to the New Zealand Transport Worker publication, writing under the nom-de-plume of ‘The Mixer’. In 1926 he was published in an historically significant book, The Transport Workers’ Song Book, featuring more than 100 of his poems and songs. His poems were often set in the pub or on the wharf and conveyed the day-to-day struggle of life with bullying foremen, wage cuts, poor working conditions and sub-standard housing. Harry’s grand-daughter Zona is my mother. Brought up in Blackball and schooled at nearby Stillwater, she was

sent – at age 16 – to holiday with an aunt and female cousins in Napier as the coast was considered by her mother to be ‘no place for a young lady’. Zona remained in Napier much longer than expected due to a flu epidemic which closed all movement between the North and South Islands. This was serendipity as she met my father, who was in the British Merchant Navy, when his ship was docked in Napier loading beef, lamb and dairy to feed warravaged Britain. They corresponded over the next couple of years resulting in the sending of a one-way ticket. Mum set sail for London on December 20 1947 aboard the TSS Ruahine; I was born three years later. I never cease to be fascinated by the resilience of these early settlers and have researched many more stories just from my own ancestors. 75

A premium locally made ice cream BY RENEE LANG

PHOTOGRAPHY DOMINIQUE WHITE

here’s a new ice cream in town that’s promising a lot more than a delicious taste treat … A new Nelson start-up company, Appleby Farms, is about to hit the country by storm. This is a story about a group of four entrepreneurial Nelson families who want to create yet another iconic Nelson food brand. It all started around 2013 when Julian Raine and Murray King began brainstorming ideas for utilising their own A2 protein milk which, simply put, is essentially milk that lacks a particular protein component that can cause a negative reaction in some individuals. Naturally there’s much more to it, but in a nutshell a number of people who have previously been identified as lactose

“...ice cream with integrity...” R EW G R AY

intolerant seem to enjoy A2 protein milk and milk products without unpleasant side effects. The farmers looked at all sorts of options. Around this time Kristy Giles, a food technologist who both farms worked with on a regular basis, suggested that Julian and Murray investigate the possibility of using their milk to produce ice cream. Her suggestion held some appeal to them and over the next couple of years the small team undertook some initial market research. This soon led to the engagement of local management consultant Rew Gray to support a more robust analysis of the ice cream market in late 2016. What followed soon after was a detailed planning phase and a significant commitment from four Nelson-based families to each other, to make the best premium ice cream they could using the milk from their own cows. Not only does the Appleby Farms’ product hold the distinction of being made with A2 protein milk, but that very same milk comes from the cows in their very own herds on their very own farms. What’s more, they have built a state-of-

the-art manufacturing plant in Stoke where their ice cream is made, making the whole process – in the context of ice cream production – unique. Rew Gray calls this ‘ice cream with integrity’ and he, and the others, take great pride in the company motto ‘Cow to Cone’ that features on every tub of Appleby Farms ice cream. As for feedback from locals, anyone who’s spent time at Tahunanui Beach over recent months will have almost certainly noticed the company’s fabulous retro silver Airstream caravan that’s been serving up Appleby Farms ice cream to a host of beach goers. It’s gone down really well with local consumers (and of course out-of-town visitors), given so many people’s growing awareness of wanting to know what’s in their food, not to mention an increasing interest in sustainable farming and demand for regional produce. So, after not much more than a year in the planning the big national reveal is scheduled to take place around the middle of March when Nelsonians – and the rest of New Zealand – will be able to purchase Appleby Farms ice cream from their local

W T + A P P L E B Y FA R M S

supermarket. It will be available in 120ml, 470ml and 850ml tubs and it will come in four different flavours. But you can forget chocolate, vanilla, berry fruit and all those predictable labels – they’re for the ‘boring manufacturers’, which was how Jeremy Corbett chose to describe the ice cream industry at the annual awards event of which he was MC. Unsurprisingly, that’s when Rew decided he didn’t want to be categorised as such and made a vow that his team’s product would carry names that sounded as delicious as the ice cream they were describing. And so Bedford Vanilla Bean was born (yes, says Rew, the eponymous truck played an important part in Appleby Farms’ brand development), alongside Brown Eyed Girl, Doubleshot Ipanema and Bad Boys & Berries. There are no prizes for guessing the key ingredient in Brown-Eyed Girl and Bad Boys & Berries, but Doubleshot Ipanema may keep more than a few people guessing. In any event, the ingredients for each were carefully researched and tastetested and, in several cases, imported from the other side of the world in Appleby Farms’ efforts to offer only outstanding flavour combinations. But that’s not all. As well as their commitment to making the best ice cream, the Appleby Farms team has also committed to sustainable dairy farming and environmental best practice. They’re well aware that the dairy industry’s reputation is not as spotless as much of the country’s urban population would like it to be. Accordingly, they are in the process of setting up a charitable trust to which they will contribute 10 percent of

their annual profits; this trust will be run by independent directors who, Rew says, will ensure their sustainability objectives are met. There’s also a strong desire to take their brand well beyond New Zealand and it’s the team’s intention to do so within a relatively short time frame. They know the A2 component, along with the overall quality of their premium product, will make it a winner, but they are keen to retain a strong connection with the Nelson region. Rew cites a number of other Nelson-based food producers whose success over recent years has focused New Zealand’s attention on

what is being grown and developed here. But the last word really belongs to Nelsonians, he says, in that so many local inhabitants have got right behind Appleby Farms to help promote the brand to the extent that the company will ‘forever be indebted’ to them.”

Contact Andrew (Rew) Gray rew@applebyfarms.co.nz 027 348 3738

ABOVE LEFT: L to R - Rew and Leigh Gray, Murray and Sarah King, Julian and Kathy Raine, Richard Waite and Kristy Giles.

MY KITCHEN

Indulge in a guilt-free chocolate mousse BY MADAME LU’S

y the end of the Easter long weekend, we are all usually a tad guilty about our overconsumption of chocolate! To feel a little lighter than usual, give this DF, GF and RSF chocolate mousse a whirl. Your body will love you for it.

Coconut Chocolate Mousse with Cacao Crumb Ingredients / Serves 6

Mousse 1 can of good quality, thick coconut cream ½ cup cacao or cocoa 1 cup of dates, soaked in boiling water for 1 hour then strained Crumb ¾ cup almond meal ¼ cup cacao or cocoa 60g coconut oil, melted 1/3 cup maple syrup or coconut sugar To Serve 1 tbsp. freeze-dried raspberry powder or six diced strawberries

1. To make the mousse, combine

the dates, cacao and coconut cream in a high-speed blender and blitz until well combined and the mixture is smooth. Divide evenly into six 250ml size jars, ramekins or bowls. Cover with plastic wrap.

2. Place the mousse in the fridge to set overnight.

3. To make the crumb, preheat your oven to 180c, fan bake.

4. In a medium size bowl, combine

the almond meal, cacao, coconut oil and maple syrup until well mixed and crumb-like. Spread onto a lined baking tray and bake for 15 minutes, watching so it doesn’t burn!

5. To serve, sprinkle 2 tbsp. of crumb

onto each mousse and garnish with freeze-dried raspberry powder or finely chopped strawberries. Serve immediately.

madamelus.co.nz

DINE OUT

A feast of authentic Asian delights BY HUGO SAMPSON PHOTOGRAPHY BY DOMINIQUE WHITE

f you enjoy Asian food, you are going to love Miracle. The latest of seven restaurants in a Top of the South dining dynasty created by Bu-nga Krataitong and Nuttavut Rodsienglum, this new eatery, located on Hardy Street in the food hub of Nelson, is a refreshing mix of Chinese, Thai, Japanese and Vietnamese. It’s an extensive menu that, if not in the hands of professionals, could falter. But this couple have used their expertise with efficient front-of-house managers plus the bonus of experienced Chinese and Thai yum cha chefs. It works a treat. The menu is filled with authentic Asian delights, from hot and sour soups to deliciously satisfying steamed dumplings and fragrant, fresh spring rolls. Some great classics are on offer, such as the excellent Sizzling Singapore Noodles that really are sizzling when they reach you, and Beef Chow Mein, deftly cooked and seasoned. But also, lovely

surprises like the Monkfish Lemongrass and Tamarind Curry, a signature dish based on a family recipe, Paratha Duck, Szechuan Twice Cooked Pork Belly, or Crying Tiger Beef. Everything is succulently fresh, and the plentiful staff friendly and efficient. This is definitely food that is well crafted, generously portioned and designed to be shared – in keeping with Chinese tradition and ethos, where meals are enjoyed with relish, communally – without stripping the lining from your wallet at the end of the night. The lunch menu is smaller though no less exciting, with the possibility of dipping into an array of yum cha favourites, like satisfying steamed pork buns and crispy chicken feet. There are also lunch and dinner take out menus to enjoy some Asian treats in your own dining room or at the office. The drinks menu is comprehensive enough with something for everyone,

“This is definitely food that is well crafted, generously portioned and designed to be shared.”

from well matched wines to bottled beers from New Zealand and around the world, to cocktails both alcoholic or not, and a good list of alcohol-free options too. On the night we dined at Miracle it was bustling and buzzy. Dishes wafted from the kitchen leaving expectant aromas in their wake. With just the two of us, and such an expansive menu, it was quickly clear that we’d have to return. And that’s just what we’ll do, very soon. Perhaps this time with a group, so we can delve more deeply into this lovely, lively food.

Prego & Comida - two of Nelson’s finest ingredients in one location. Buxton Square, Nelson Need Dinner Inspiration?

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With quick, simple and delicious dinner ideas, you’ll never again need to ask,

NELSON’S MEDITERRANEAN PANTRY

‘What shall we cook tonight?’

In the giant seal & squid building, Buxton Square, Nelson

WINE

Family businesses steal the show in Wine Marlborough Cellar Door of the Year competition BY SOPHIE PREECE

eople come for Bladen’s wine, but they leave with its story, says Dave Macdonald, joint winner of the Wine Marlborough Cellar Door of the Year competition as well as Personality of the Year. The ebullient character fills the tiny Bladen cellar door with his warm welcome, pouring wine as he reveals the journey that brought him and his wife Chris to a bare paddock in Marlborough in 1989. The couple were living in Wellington, she a hairdresser and he in IT, when they hatched a dream of owning a vineyard and living an idyllic life. The reality was not lingering lunches amid the vines, but hard slog in an arid paddock, where each hole was forged with a pickaxe. More than 30 years on, their beautiful boutique vineyard is planted in pinot gris,

...one of the more memorable wineries they had visited, with a friendly atmosphere and ‘real buzz’, thanks to the ‘jovial’ host. 80

gewürztraminer, pinot noir, riesling and sauvignon blanc, exports are growing with gusto, and the cellar door – which Chris describes as the heart of Bladen – receives glowing recommendations. A mystery shopper in the cellar door competition called it one of the more memorable wineries they had visited, with a friendly atmosphere and ‘real buzz’, thanks to the ‘jovial’ host. That was Dave, who says customers love being served by an owner, which is highly likely at Bladen, since they’ve only ever had five people behind the counter, including their two children and Chris’s brother. Story is also key to the success of Hunter’s Wines’ cellar door, says industry stalwart Jane Hunter, who shared the Cellar Door of the Year award with Bladen. She and her husband Ernie Hunter, who tragically died in 1987, established their first cellar door in a garage in 1983, and would run over when a bell rang in the winery to alert them to a customer. When the mystery shopper visited late last year the cellar door adjoined the winery and offices, at the end of a native walkway. “What an experience,” says their report. “I arrived at the site and

Clockwise from top: Rachael Meiklejohn and Jane Hunter in the new cellar door; Dave and Chris Macdonald at Bladen; Kimberley Matthews at Brancott Estate Cellar Door.

was greeted by this beautiful bird song. It felt like I was in the bush.” However, just weeks after the awards’ announcement, renovations were complete on Ernie and Jane’s one-time home and garden, now transformed into a beautiful cellar door. Jane says the new site, like the old, is about sharing Hunter’s 35-year history, starting with a Sunday Star Times trophy awarded in London in 1986, which put New Zealand sauvignon blanc on the map. Many visitors know the wine’s story and want to visit its source, while others learn the history as they taste, Jane says. Either way, the history of the place and people is an important connection. “They feel they are a part of something.” Dave shared his Personality of the Year award with Brancott Estate’s Kimberley Matthews, 22, who received a 100% review from the mystery shoppers. “Nothing was problem,” they wrote in a glowing report. “I was made to feel very welcome the entire time of being at the cellar door.”

BEER

A match made in burger heaven BY MARK PREECE

ood food and beer matching is easy if you’ve got good food and good beer, says Mike Duffy, the man behind the grill at the Moa Brewery & Bar, near Blenheim. Mike, who established and runs Sandy’s Food Truck with Jamie Jenkins, doesn’t have much time for the minutiae of food and beverage matching. As he serves delicious burgers – straight from the grill and dressed with one of a myriad of home-made relishes and sauces – he laughs at people waxing lyrical about how their beer is such a perfect complement to a plate of spicy chicken wings. “No shit. A nice beer and nice meal in a nice environment – of course it’s great.” That said, these particular burgers seem to be made for the Moa South Pacific IPA we’ve chosen from the tap selection, taking our beer tasting next-level. Mike and Jamie converted a 1974 Toyota Landcruiser (affectionately known as ‘Sandy the Landy’) into a food truck for an August launch. Now, due to popularity, they have a permanent spot at the Moa Brewery & Bar, where the smell of searing meat and barbecued corn drifts alluringly across the deck and gardens. Josh Scott, founder of the Moa Brewing Company, says the truck has

“The hoppy-style beers we have on tap are a match made in heaven for the spicy burgers from Sandy’s.” J O S H S C OT T

been a great addition to the beer bar. “The hoppy-style beers we have on tap are a match made in heaven for the spicy burgers from Sandy’s,” he says. Nowadays the brewery is more a destination, rather than just a place to taste beer, Josh adds. “People can bring their families and come here to enjoy our beers and grab a burger.” Every Sandy’s burger is named for a staff member, except for the kids’ burger, Five Star Ed (beef, cheese and sauce – no salad or mustard), named for Mike’s tattoo artist. We eat the Mr Cross (a chicken burger with aioli and home-made beetroot relish) named after cellar hand Michael Cross, who pours our IPAs, and the Hunter (a beef, egg, cheese and beetroot relish burger). Both beer and burger are perfect on a hot Marlborough day. So whether you’re heading back to Blenheim from a dip in the Wairau River, a lap or two on the Condors Bend mountain bike tracks, or making the Moa Brewery & Bar a destination, here’s some of what to expect.

Burgers: David – (named after Moa head brewer David Nicholls): a beef, bacon and blue cheese burger topped off with jalapeno salsa and aioli. Stefan – (named after cellar hand Stefan Link): a chicken burger with aioli and jalapeno salsa.

Beer: South Pacific IPA, 5.7% ABV. They say: ‘Showcasing the famous Nelson Sauvin hops and using the Moa bottleconditioned brewing method. Its hoppy strength displays powerful floral and tropical notes backed up with a solid malt backbone.’ Moa Five-Hop English IPA, 6.2% ABV. They say: ‘A New Zealand take on a traditional English ale. Using five Nelson hops – Cascade, Pacifica, Motueka, Hallertau and Sauvin – gives our beer a savoury, hoppy nose and creamy, honeyed characters on the palate.’

27 TAPS POURING NELSON’S BEST CHOICE OF CRAFT

BEERS, CIDERS & LOCAL WINES

37 Tahunanui Drive, Nelson | 03 546 5521 | www.belairetavern.co.nz 81

T R AV E L

Dalmatia offers the best of Croatia B Y LY N D A PA P E S C H P H O T O S LY N D A PA P E S C H

ABOVE: Omiš was once a pirate haven. BELOW: Vessels of all shapes and sizes in Hvar. OPPOSITE PAGE, From left: Winery exploration in Bol on the island of Brač, beach after beach line the coast.

etting to Croatia was easy. Six weeks later, having fallen in love with the country and its people, leaving proved the hard part. An increasingly popular destination, Croatia offers beaches galore, crystal-clear waters, friendly people, history dating back to pre-Roman times, and a great currency exchange rate. Having meandered down the Italian Riviera, my husband Justin and I found ourselves in Italy’s port town of Ancona, from where we decided to catch the Jadrolinija night ferry to Dalmatia in Croatia. Our style of travel is not for everyone. Destinations when travelling in Europe are usually spur-of-the-moment, and the length of our stay in each area depends on how much we like it. We loved Croatia from the moment we boarded that ferry. Many of the crew were Croatian, friendly, very courteous and even helpful. While most of our fellow passengers curled up on the deck with a picnic and a blanket for the night, we opted for dinner in the restaurant and a comfy reclining chair in the sleeping lounge. By 8am the next morning we had arrived in Split, cleared customs and started our hunt for accommodation. Usually we book a few days in advance via Booking.com but in this instance we decided to wing it. We’d been told there was a plentiful supply of B&B-type accommodation, which proved to be the case. Exiting customs, we were greeted by dozens of Croatians with handwritten signs saying ‘Apartmani’, each doing their best to convince you to stay at their place. Tourism is a growing business in Croatia, and also a means for many residents to make

a bit of extra undeclared income. Official accommodation places are government-registered but there are many more ‘unofficial’ options where the price can be negotiated and the money goes straight into the pocket of the homeowner. Our first call was to an information centre on the busy Split waterfront. In addition to shops and businesses, the waterfront is home to pop-up tourist-oriented hawkers offering goods of every description. Finding accommodation proved easy and within an hour of arrival, we were collected by the landlord and whisked off to nearby Podstrana. For the princely sum of 50 euros a night (NZ$85), we secured a brand-new studio apartment for two weeks. A small shopping centre was 100m away and the sparking Adriatic a mere 500m walk. After settling in, it was off to the beach. Wow! Along the Dalmatian coastline, the beaches are continuous, with fabulous white-pebble shorelines and alluring turquoise waters. Magical. On our second day we decided to check out our immediate surroundings, so hopped on a bus back into Split – public transport is inexpensive, reliable and easily accessible, with loads of convenient stops – and hired a scooter for maximum flexibility. Our trusty scooter proved ideal. Rental options ranged from a basic 50cc to 250cc, the latter being our choice for carrying two. Scooting here, there and everywhere was a delight. Although Croatians drive on the right side of the road (instead of our left), they proved highly respectful of other drivers and of those on scooters. For a couple it’s a great way to go. The speed limit is 50km/h in urban areas, 80km/h on secondary roads and 130km/h on highways, and their motto is ‘Leave sooner, drive slower, live longer’.Our first expedition took us into the hills that dominate much of inland Croatia. The Dalmatinska Zagora (which means ‘behind the hills’) are the mountains that tower over much of the coast. Imagine a narrow strip of coastline, beaches and towns, with a range of mountains running in a horizontal line behind. Much of the Zagora is known for its scrub-covered hills and rocky wastes known as kamenjar (stone fields), and also for neat little towns full of traditional stone houses and extensively cultivated patches of agriculture. Add to that beautiful stone churches, creative artisans and welcoming locals – heading for the hills certainly has it benefits. English has been taught in schools there for about 30

years now, so while some of the older residents have limited English vocabulary, a large percentage of the population speak our language. And in more ways than one – we found many similarities between Croatians and Kiwis. Generally happy people, they’re a nation of DIYers, hearty meat-eaters and love the outdoors. Many recreational activities along the Dalmatian coastline revolve around the sea because it is such a dominant geographical feature. Young and old alike spend a lot of time at the beach, swimming and socialising. In New Zealand we have boy-racers in cars; in Dalmatia the boy-racers are in boats, zipping along from beach to beach, stopping occasionally to collect a mate or a girlfriend. Clear waters aside, the beaches are home to a plethora of small bars providing beverages and ice cream, but not food, to locals and tourists. Beer (pivo) is cheap; 28 kuna (NZ$6.34) for a 2-litre bottle of Lowenbrau, for example. Mixers – Coke, mineral water etc – not so cheap. The exchange rate varies but is usually around one to five at the time of writing this (NZ$1 = 4.419 kuna). Euros are accepted but many locals prefer kuna (and cash). A loaf of bread was as little as two kuna; a hamburger (the size of a dinner plate) 28 kuna. Croatia has a population of about 4.3 million people who enjoy a Mediterranean climate and lifestyle. Many grow their own grapes, olives, tomatoes, capsicums, figs and citrus fruits, and most coastal families put their fishing nets out daily. To understand Croatia is to know its history, especially the last century. The Croatian War of Independence was fought from 1991 to 1995 to exit the Socialist Federal Republic of Yugoslavia. Croat forces loyal to the government of Croatia fought the Serbcontrolled Yugoslav People’s Army and local Serb forces, gaining victory but at a heavy cost. About 25 percent of its economy was ruined, with an 83

T R AV E L

LEFT: Regular ferry sailings from Split. RIGHT: The waterfront in Split. BELOW: Beachside bars are a popular hangout.

estimated US$37 billion in damaged infrastructure, lost output and refugee-related costs. At least 20,000 people lost their lives in the war, and many today still bear its scars. As do the buildings. Rural and coastal small-town Croatia is a mix of bombed/ burned-out ruins and new-builds; many side by side. The economy has still not recovered, with a lot of unemployment and low wages. Tourism is a saving grace, especially on the Dalmatian coast, which is the main tourist attraction – that and the 1185 islands that lie off its coastline. Only 47 of those islands are inhabited, and there’s nothing like exploring an uninhabited island and having your own beach. Commercial ferries visit many of the larger islands regularly, or for a more adventurous time, ‘party-boats’ cruise the waters. Such vessels cater separately for the 18-35 age group and the over 35s, with regular multiple-day trip options between smaller ports and the main centres. So many choices and so little time. Within a few days we knew we wanted to stay longer so sourced private accommodation for another month, an apartmani further along the coast at a small place called Dugi Rat, where the beach is regularly rated one of the loveliest in Europe. The equivalent of an Airbnb, our studio apartment, with balcony overlooking the sea, cost 35 euros a night, negotiated for a long-term stay. It definitely pays to shop around for accommodation if planning a long-term visit. That sorted, it was off to explore a few islands, including Brac, which is home to Croatia’s most famous beach, Zlatni Rat (Golden Cape). A point jutting out into the sea near the town of Bol, it’s often crowded but worth a look and a quick dip at least before settling at one of the less frenetic beaches for the day. Another must-see for us was the island of Hvar, home to my husband’s forebears. More expensive than the mainland, it is party island for young travellers, with beach-to-beach sunbathing and swimming during the day and continuous music after dark. From Hvar we hired a small boat and motored off around the nearby Pakleni Islands, anchoring wherever we wanted to enjoy private beaches and small family restaurants in the middle of nowhere. Back on the mainland, Omis proved a favourite destination. Located between Split and Makarska, Omis is at the mouth of the Cetina River, surrounded by massive gorges. Historically it was a favourite of pirates who were able to find sanctuary up the river. Beaches, islands, river, hiking and climbing activities are all 84

within easy reach from Omis. The mountain town of Sinj proved an adventure that we scooted to along the motorway (not a good idea in hindsight). Sinj has been conquered and ruled by the Ottomans, Venetians, Austrians, French, Serbs, Slovenes and Yugoslavs before becoming part of the Sovereign Republic of Croatia, all of which is reflected in the amazing array of architectural styles there. It’s also home to the annual Sinj Alka, an unrivalled show of horsemanship dating back more than 200 years. I could write a book about things to do and see in Dalmatia, but nothing beats seeing it for yourself. All too soon our six weeks had passed, but rest assured we will return.

Cnr Champion & Salisbury Roads, Richmond Mon - Fri 8am - 6:30pm | Sat/Sun 8am - 6pm Ph: 03 544 0824 | raewardfresh.co.nz

MOTORING

Kia stings its rivals BY GEOFF MOFFETT

tinger. The name says it all. Kia has made a gutsy move in giving its five-door fastback a name that sets you up for a fall if you can’t live up to the ‘sting’ imagery. Bravo to the South Korean manufacturer for it has succeeded in producing a car that stands out as much as its unusual appellation. In a car world full of look-alikes – many of them SUVs – it’s refreshing to see and drive something different and I can tell you the Stinger gets more looks on the streets and in the car park than most vehicles I’ve driven. That’s down to the sleek profile and coupe-like styling over a muscular rear with spoiler lip hatch that evokes the Audi A5 Sportback. The bevy of air scoops on bonnet and near front and rear wheels and its wide, low profile ‘tiger nose’ front and four exhaust tips all make a statement. And while quad pipes might slightly overstate the case, the promise is there for an exciting drive. Inside the Stinger, it’s pure European, too, with excellent fit and finish and a stitched dashboard layout with tabletstyle screen. What also sets the Stinger apart from many is that it is driven by the rear wheels and that translates to better balance and more sporty handling than a 86

front-wheel drive car. It also adds to Kia’s European feel behind the wheel. This is a seriously impressive car that performs as well as it looks, especially the V6 version – and it’s roomy enough for a family. The Stinger comes in three models; the EX with two-litre turbo and then the ‘GT’ models, the 2-litre GT Line and the 3.3-litre GT Sport. Even the base model ($54,990) is packed with the sort of features you would only see in expensive cars a few years ago. There’s blind spot detection, lane keep assist, rear cross traffic alert, forward collision warning, driver attention warning, smart cruise control and comforts like leather trim. All have eight speed automatic gearboxes and five drive models operated by a rotary controller. There’s even a custom mode to adjust damper settings. The GT models get heads-up display, electrically operated front seats with cushion and bolster controls and heating and cooling, a wireless phone charger, power tail gate and more. So what about performance? Does Stinger live up to the GT billing? No doubt, it’s a sporty ride. The two litre engine produces a lusty 182 kw of power and gets you to the speed limit in six seconds. Handling is taut and

very responsive and while the suspension is firm, it won’t stop you enjoying a cruise to Christchurch. If you didn’t know about the V6, you’d be very content with the 2- litre engine. But take a turn in the GT Sport and you’re likely to splash out the extra $10k for the top spec model. The twin turbo produces a thumping 272kw of power and 510Nm of torque. From the driver’s seat, the growl under acceleration is addictive and 0-100km/h comes in under five seconds. There’s even launch control for show-offs. The word is out about the Stinger and there’s a waiting list for one, especially the GT Sport. For a sports sedan with such rip-snorting performance, it’s a relative bargain buy and a very good reason for considering a sedan instead of yet another SUV.

Tech spec Price:

2-litre EX Turbo $54,990; 2-litre GT Line $59,990; 3.3 litre GT Sport $69,990. Power: 2-litre, 182kw @ 6,200rpm, 353Nm @ 1,400-4,000rpm; 3.3 litre, 272kw @ 6,000rpm, 510Nm @ 1,3004,500rpm Fuel: 8.8l/100km (2-litre), 10.2l/100km (3.3 litre) combined cycle Vehicle courtesy of Nelson Kia

A DV E N T U R E

LEFT, BELOW: Nathan Fa’avae enjoys ultralight calories in super energy-dense trail meals.

Stocking up for your big adventure BY SOPHIE PREECE

elson adventure racer Nathan Fa’avae reckons he has trail nutrition in the bag. And he means that quite literally. The five-time world champion has spent hundreds of days in extreme locations, whether tramping with his family, setting courses for the Wilderness Adventure Race or Spring Challenge, or on multi-day multisport adventures in far flung corners of the world. That’s given him plenty of time to think about food, including the packaged freeze dried meals from his own Nelson company, Absolute Wilderness. Around eight years ago food scientist Grant MacDonald was tramping with his son Andy, a business graduate, when the conversation turned to freeze dried foods that sated the appetite but not the taste buds. It was something that perhaps passed muster in a tent or tramping hut, but you’d likely scorn if you were at home, says Nathan. Grant’s PhD is in freeze drying, so the conversation got him thinking, then tinkering with technology. Over the next few years he perfected the freeze dried meals for friends and family, working to maintain as much of a meal’s original quality as possible, including both nourishment and taste. In 2012 he approached Nathan and his Godzone team, and suggested they could go faster if they improved their

nutrition with enriching but lightweight food – “ultralight calories in super energy-dense meals,” says Nathan. The other big appeal was that the meals could be rehydrated in cold water, making them an easy option for racers with no time to boil the billy. Nathan liked it so much he joined Andy and Grant to launch Absolute Wilderness in 2013. He says creating each meal is a science, because different ingredients react to the process in different ways, so he leaves the menu to the scientists. Grant is very selective about what goes in, with the likes of Marlborough saffron on the ingredients list, but no preservatives or additives. The labels are ‘very clean’ with simple ingredients lists that reflect the homestyle nature of the cooking, says Nathan. “It’s pretty much what you would make at home.” Until now Absolute Wilderness has been supplying the New Zealand market, but as the demand for freeze dried meals continues to grow, they’ve moved to a new Nelson premises and are preparing to export to Australia. Nathan points out that 75% of the people in a backcountry hut these days are likely to pull out a freeze dried meal. “More and more people are saying ‘we are going tramping’ and not thinking about what food they’ll pack, just about what freeze dried meals.”

Nathan’s nutrition tips • He recommends adventurers, whether of the competitive or leisure variety, pack a diverse spread, with sweet, sour and savoury to meet a range of cravings. His own bag might include salty nuts, chips, salami sandwiches, lollies and bier sticks. “Even on a half day walk, I take a good selection of different foods.” • Hydration is important as well, he says. “Wherever I go, whether a mountain run or a tramp, I quickly scan the map and see where I can get water.” • On big adventure races, or multiday tramps with his family, Nathan packs freeze dried meals. “You can carry a whole meal for 85 grams, which is not much more than a muesli bar, but with 10 times the calories.” The Chili Con Carne is his favourite. “We have had a couple of customers write in to say it is too spicy, which I think is a credit to the meal.” The Mocha Rice Pudding is his go-to for dessert. “It’s really easy hot or cold and the coffee gives it a little bit of bitterness to balance the sweetness of the chocolate.”

WT + NML

Scholarship programme seeds success B Y J A C Q U I E WA LT E R S

PHOTOGRAPHY TIM CUFF

elson’s Christoph Riedel has a long-standing passion for trees, the timber they produce, and the way they look. To some extent it runs in the family; one of his great-great-grandfathers worked as a forester in Germany and one of his great-grandfathers was a sawmiller in Zimbabwe. Christoph wasn’t seeking a career in forestry at first, but his enthusiasm for biology, nurtured by Nelson College’s Johnnie Fraser, (whom Christoph describes as one of his top teachers), his passion for woodworking and a love of being outdoors all seemed to point in its direction. “I had decided I wasn’t going to go and study and that university wasn’t really for me. I took a year out after college and went and did some shearing, worked in some sawmills, did some tree planting and decided that I wanted to do a different type of work. I thoroughly enjoy manual work, but I’d rather be out there doing less labour-intensive work so I have more energy after work to go mountain biking and hunting. “I also worked for Ruth McConnochie for a little bit and I really liked her job. Ruth contracts to Nelson Management Ltd (the management company for Nelson Forests) and a 88

number of other companies doing tree trials, breeding and testing. When I started studying I thought I would like to do her job. Ruth and my dad encouraged me to apply for a scholarship with NML.”

“I’m just learning as much as I can about everything. I’m focusing on whatever’s in front of me.”

Christoph was the recipient of a multi-year scholarship from NML while doing his forestry degree at the University of Canterbury, the only university in Australasia to offer a degree in forestry science. The beauty of the scholarships that NML offer is that in addition to a $4000 grant for each year of the student’s fouryear degree programme, the company offers work experience during semester breaks throughout the year and during the long university summer holiday. “It has helped financially but it’s definitely helped me learn what’s

most valuable to take in at university. University offers a broad degree and that’s good because it covers a range of subject areas and each person will take away a different set of skills that they will then go on to use from their degree. Working with NML during my studies has helped me focus more on the tools that I wanted during my time studying.” Christoph was fortunate to be offered a fixed-term graduate role at the end of last year and is currently working with harvesting crews in the Golden Downs forest. “I’m just learning as much as I can about everything. I’m focusing on whatever’s in front of me.” Learning about work on the ground from the different crews’ perspectives is invaluable he says, especially if he ends up working in a harvest planning position. “I’m gaining an appreciation for what the guys go through and what’s important. They work long days and it’s tiring physical work in the sun and wind all day. They’re all very nice guys and they work hard. I’m taking in and learning as much as I can.” Christoph is grateful to be gaining experience working in a range of areas within NML’s business. “I want to be able to fill whatever gap might pop up if an

opportunity to work here permanently presents itself. I really love Nelson and I’ve just bought land here.” This year NML will have five students on scholarship. Typically, the company has four at any one time and takes on a new student each year as older students finish up their degrees. The company’s scholarship programme has been running for many years, with recipients going on to have successful careers in forestry. Currently, NML’s supply chain technician Danielle Inglis is just one example. Forestry as a whole offers a high level of employment for graduates. All of the students in Christoph’s graduating cohort who wanted jobs have found employment in the industry. “Since I’ve been at forestry school everybody who wants a job has got a job, if they’re willing to go where the jobs are. I’ve been very lucky to get a job in Nelson. There are definitely more jobs in the industry than there are graduates to fill them.” Christoph’s vision for the role that trees and wood will play in his life extends beyond his work with NML. Christoph and his fiancé (Anna) share an appreciation for trees and have just purchased four hectares of land outside of Wakefield where they intend to plant more than 40 different species of trees.

ABOVE: Christoph Riedel. BELOW: Learning about work at ground level.

“That might be my retirement project. I’d love that, to grow old, have my own little mill and workshop, cut down my own trees, and turn the wood into something beautiful.” In the shorter term, Christoph and his fiancé hope to set up an Air BnB on their property that’s similar in style to what has been built at Tasman’s Jester House and Solscape in Raglan. For now, they will move the tiny home that

they built together while they were at university onto their land and live in it. At just 23, Christoph has a beautiful long-term vision. He insists, however, that he doesn’t usually think too far ahead. “I’ll be happy doing whatever gets put in front of me and I’ll figure my way from there. I love Nelson and I want to be here long term.” Meanwhile, Christoph has made a positive impression on the team at NML. “During his time as a student, Christoph showed enthusiasm and energy for his work and had personal qualities that align with our company values (teamwork, respect, integrity, balance, community),” says NML’s Estate Forester Craig Brown. “Christoph is both a hard worker and a creative thinker shown by him constructing his own tiny home. Since joining NML, Christoph has continued his eagerness to learn and is quickly adding to his skill set from the Bachelor of Forestry Science.” “We were excited to offer a graduate position this year, which will give Christoph hands-on experience with our contractors in the forest,” says Jenny van Workum, Human Resources Manager for NML. “He will then undertake a number of projects that will give him exposure to all aspects of our business. This broad experience will be invaluable for him as he continues his career within the industry.”

Contact nelsonforests.co.nz

SPORTS

The lighter side of life BY PHIL BARNES

ive years ago Nelsonian Stu Hague weighed 95kgs and suffered health issues and many of the challenges of a demanding and stressful job. His salvation was exercise – huge amounts of it. This month, almost 25kgs lighter, he takes on the Taupo Ironman, a race comprising a 3.8km swim, a 180km cycle and a 42km run. Then in April he heads to Europe to run the Paris Marathon and just two weeks later the London Marathon. For Stu, who turns 60 this year, it has been a long path from couch potato to an accomplished athlete but it shows what determination can do. An overweight Stu initially took up running more than 30 years ago and says he found it to be a great stress relief from his challenging job. He stuck with the sport and has since run five marathons and around 200 half marathons in addition to literally hundreds of club races as well as taking part in the Buller Half Marathon every year since 1986. However, he would frequently break down injured, be unable to run and then put back on any weight he had lost. But five years ago he took part in a team triathlon and got involved with the world of multisport. He hadn’t swum for 30 years and he needed to buy a wetsuit and a bike but says he soon became addicted to doing the three disciplines of swimming, biking and running instead of just one.

“I do admit to having a nana nap every now and then.”

Stu Hague puts his best foot forward.

“I noticed I was getting far less injuries by cross training with the three sports,” he says. Just 10 months later he was on the start line for the Tauranga Half Ironman – an event involving a 1.9km swim, 90km bike ride and 21km run. He has since done four half ironmans and several long-distance sea swims. These include twice completing the 3km swim across Auckland Harbour as part of the national sea swim series. Stu says he has been training up to 17 hours a week in preparation for the Taupo Ironman. He generally trains twice a day and his schedule includes weekly six-hour 150km bike rides and 3km swimming sessions in both the pool and sea. At weekends he usually does what he terms ‘a brick’ which means doing all three disciplines one after the other to

simulate race conditions. His training programme has to be juggled around the large amount of time he spends organising events in his role as chairperson of Athletics Nelson as well as work and family commitments. “Your whole life revolves around it. I do admit to having a nana nap every now and then. We are not called weekend warriors for nothing.” Stu hopes to complete the ironman in 14 hours but says the object is just to finish it. He has a best marathon time of 3hrs 46mins and hopes to better that in either Paris or London. And he will have some family involvement when he competes in Paris. “Meryl, my long-suffering wife, is also in training and she has entered the walking section of the Paris Marathon,” he says.

BOOKS

Latest reading options C O M P I L E D B Y LY N D A PA P E S C H

Stop, Think, Engage

Watch Out for the Weka!

Dr Anna Martin Child’s Voice Press

An engaging insight into parenting

ormer Nelsonian, Dr Anna Martin, is a child, adolescent and adult therapist who also works with families. She grew up in Nelson and after leaving Nelson College for Girls she headed to Wellington to attend Victoria University. Anna gained her PhD from the University of Auckland and her Master of Counselling from Massey University. While doing her PhD thesis, she found that the methods often did not provide the parent with the necessary tools to achieve a productive discipline event outcome, or support the parent-child relationship. Her book Stop, Think, Engage shares these methods and is based on more than 10 years at the coal face along with her PhD research. Parenting is challenging and is probably one of the most important jobs to undertake, yet parents have very little training and often need to learn as they go. They often question if what they are doing is right and helpful for their children’s development. Stop, Think, Engage provides parents with evidenced-based discipline methods using step-by-step guidelines and emphasising key points in a humorous way. They will learn how to identify ways to communicate effectively with their children and make changes that work! Parents suggest that there is a lot of conflicting information; this book provides them with an allin-one parenting tool to help them understand why and what to change in their discipline approach.

Gordon Walters: New Vision Lucy Hammonds, Laurence Simmons, Julia Waite et al Auckland Art Gallery & Dunedin Art Gallery

Ned Barraud Potton & Burton

Watch Out for the Weka!

Gordon Walters: New Vision

s a child Ned Barraud spent his summer holidays in the Abel Tasman National Park. He grew up playing on the golden sands and camping at Totaranui, which is only a short walk from Awaroa where a family friend was working as a DOC hut warden. Ned has vivid memories of the area. One day he was recalling a story told to him during one of those summer holidays about a weka that stole a DOC warden’s watch and it proved the inspiration for his entertaining new picture book.

Aotearoa: The New Zealand Experience Various authors/ photographers Potton & Burton

Aotearoa: The New Zealand Experience

sing the best of contemporary digital photography, Aotearoa: The New Zealand Experience showcases both the extraordinary landscapes that draw people to this country, the fantastic opportunities that visitors have to enjoy themselves and experience while they are here, and it also reminds New Zealanders what an amazing country we live in and inspires them to see more of their country. The introduction gives a broad outline of how the New Zealand landscape was created along with some basic facts and figures to help set the scene of what follows. From Auckland, Rotorua and the North Island volcanoes, to Milford Sound, the Southern Lakes and Aoraki Mount Cook the stunning images brilliantly capture what it is like to experience New Zealand.

ordon Walters was one of New Zealand’s foremost abstract painters. His legacy in New Zealand art and design is considered by many to be unparalleled. Over a career spanning 50 years he produced artwork of great refinement and exactitude. Although best known for his mesmerising koru paintings, Walters’ oeuvre is a much wider collection of connected bodies of work. Gordon Walters: New Vision examines the artist’s entire oeuvre, for the first time, and presents new insights into what influenced his unique and enduring vision. Eight richly illustrated essays trace Walters’ connections with the art and cultures of New Zealand, the Pacific, Australia, the Americas and Europe. Five extensive plate sections comprising more than 100 artworks show the key periods in his career and illustrate previously unelaborated links between bodies of work. Gordon Walters: New Vision provides readers with a complete story of this influential New Zealand artist’s evolution during a dynamic period in New Zealand culture and art history.

Aotearoa: The New Zealand Experience showcases the extraordinary landscapes that draw people to this country.

ARTS

ABOVE: Lee Woodman. LEFT: His Christmas installation.

Lee Woodman: Nelson’s space man BY JOHN COHEN-DU FOUR

nyone visiting Nelson Cathedral over the past few months wouldn’t have missed, hovering high in the building’s great interior, an extraordinary Christmas installation by Lee Woodman. A huge multi-piece sculpture, ‘Catch A Star’ was the latest representation of Lee’s journey into space to discover and explore the artist within. Nelson born and bred, Lee attended Waimea College where he remembers enjoying graphical drawing: “I appreciated the plans – their clean lines and clear aesthetic.” Following sixth form, Lee secured an apprenticeship as a joiner. “It was very satisfying,” he says, “to start out with nothing but wood and a plan, and end up with, say, a precisely completed staircase.” After six years as a joiner, Lee spent the next couple immersed in commercial construction as a site manager for Gibbons Construction. “Then I decided to start my own company, doing architectural renovations 92

and new home builds. Business boomed,” he recalls, “and suddenly I was this twenty-seven-year-old working all hours of the day with a staff of eight.” Business success can be a capricious thing. By 2008, it led Lee to an unexpected life change. “I put all the stress and worry of the hard-nosed business world behind me and headed overseas.” It was while abroad that Lee discovered his passion for art. “The Tate Modern blew me away,” he says. “I realised the freedom of speech artists had; the provocations they explore that you find nowhere else. I visited all sorts of art galleries and museums, and soon it dawned on me; I need to immerse myself in this amazing, creative world.” Lee returned to NZ and enrolled at Victoria University in a design and philosophy degree. “The philosophical component gave my creative explorations a strong anthropological/cultural bias. It was a mind-expanding time.” Following university Lee joined the

Suter Art Society, first exhibiting in the McKee Gallery with another artist. “We broke the space up, building smaller rooms within it to create a variety of different areas. It fed my interest in how space works,” he says. “I became fascinated with layering space – to experience the tension between an object and its surrounds; explore how space heightens the perception of the elements within it. I began experimenting with thread as a medium, using it as the line element in my work. By layering screens of thread I could explore line and space simultaneously.” Lee exhibited in a variety of different galleries, culminating in last year’s threemonth installation ‘View Shaft’ in the Suter’s Contemplation Gallery. Then Christmas brought Lee an opportunity to investigate space on a truly grand scale when Nelson Council put out a call for submissions, and his concept was selected. “I wanted to use the height of the cathedral, make something that competed with its dimensions, and offer different elements for people to relate to, while still meeting the Christmas theme of the brief. “My rationale was a journey to a star, inspired by the old Nintendo video game Super Mario. I built a suspended obstacle course that referenced the journey of the three wise men, while utilising the design and cultural aesthetic of a beloved old platform computer game.” Lee smiles: “I guess that architectural builder is still alive somewhere inside me, using plans, objects and space to inform my artistic output.”

In the Gallery If you’re a bit of an art collector, you’re certainly living in the right place. The Top of the South boasts a wealth of high-quality galleries featuring creative superstars. Check out this month’s pick of must-have artworks.

1 | Roz Speirs, Phoenix Flower Bowl, Fused Glass, Art @ 203, Nelson, 027 500 5528, $345 2 | Jens Hansen, Marquise Cut Diamond Ring Design, jenshansen.co.nz, from $2,390 3 | Russel Papworth, Freedom Sculpture, Forest Fusion, Mapua Wharf, forestfusion.com, 03 540 2961 4 | Larisse Hall, A warm welcome, oil, LED Light/Form, 49 x 45 x 14cm deep, Atkins Gallery, Nelson, atkinsgallery.nz, $1600 5 | Bill Burke, Haulashore Island, Nelson, oil, 980 x 750mm, Bill Burke Gallery, 03 546 6793, billburke.co.nz 6 | Mandy Gargiulo, Prickle Vase, Red Gallery, Nelson, 03 548 2170, redartgallery.com, $200

6 93

MUSIC

Weathering the storm BY P E T E R A I N E Y P HO T O I S H NA JAC OB S

yclone Fehi, or as it’s more correctly termed ex-cyclone Fehi, certainly decided to make its presence felt in the Nelson region on 1st February. As well as the abysmal weather conditions, the unbelievable coincidence of it hitting our shoreline at the same time as a super king tide was truly unfortunate. Of course, we have had king tides before, and I guess we can be thankful that we didn’t get the full-on effects of this tide and weather combo that the west coast did hours later. Nelson’s shoreline heritage buildings, the Boatshed and the Boathouse, once again bore the brunt of this onslaught. I have been in the Boathouse when tidal surges have happened before, and in doing so experienced a sobering reminder that the sea respects no one and nothing. Yes, this building has sustained damage before in a similar vein, but nothing as extensive as this. Initial viewing of the aftermath revealed catastrophic damage to the internal and external fabric of the building. However, community spirit was evident only hours after the event with a team of people swiftly moving in, securing the building and very quickly establishing, and publically announcing, the intention to rebuild and reopen. That is good news, as this gorgeous old venue plays a vital role as an intimate 94

“Its history has always been one that involved and served the Nelson community, as a dance hall and meeting place.” space for a whole host of events, both social and musical. What has always reassured me is that the remodeling of the current building, the old Iron Duke Sea Scouts headquarters, was a true expression of community effort. Indeed, its history has always been one that involved and served the Nelson community, as a dance hall and meeting place. That it continues to do so, and will continue to do so, is a cause of celebration. That it does so independent of council resourcing is also admirable. That said, I think the Nelson City Council should take every step to ensure the Boatshed and Boathouse remain in place, as once gone, our over-the-water heritage will be gone forever. Equally, Nelson community spirit is also evident in the rebuild of the Nelson School of Music. This iconic institution is experiencing a remodeling, a reinvention of the scale that is nothing short of phenomenal. It is no secret that in late 2013 to early 2014, community pressure

forced the School’s board to refresh itself, and through what can be loosely termed a constitutional crisis, as well as the dilemma of coming to terms with earthquake vulnerability, a process was commenced by the new board that resulted in not only new plans, new energy, and ultimately a brand new, relevant asset for the city, but also a reinvigoration of community spirit regarding the school’s future. This is evident in the School renaming itself the Nelson Centre for Musical Arts – a truly appropriate rebrand. That this could all happen in four years speaks volumes for the depth of community resolve here in Nelson; indeed, many similar projects take three or four times as long to come to fruition. As Goethe said … ‘Fresh activity is the only means of overcoming adversity.’ I am sure the Boathouse and the Nelson School of Music will exist and contribute to our community for many years to come, and I am equally certain that both institutions will weather any adversity in the future.

FILM

BY MICHAEL BORTNICK

Walking Out Adventure, Drama Directed by Alex Smith, Andrew Smith 135 minutes Rated PG-13

Walking Out

hen I was young, my father owned no guns. We never hunted anything but a fair deal on a used car. He taught me that the way to survival was understanding how to balance a cheque book. When I had boys of my own, I tried to teach them the same skill, but predictably, there was rebellion. Walking Out is a survival film where a teenager journeys to Montana to hunt big game with his estranged dad. Father and son struggle to connect, until a brutal encounter in the heart of the wilderness changes everything. Cal (Matt Boner) – a real hunter-gatherer type – sees his son, David (Josh Wiggins) once a year. They get together in a remote Montana cabin so that the teenager can bag a moose. The reluctant urban lad has low weapon skills and the taciturn Cal patiently guides him through the training. But it’s winter and cold and David would prefer to be on his cell phone. During all this, there are revealing flashbacks showing us how Cal’s father took him out for his first moose. We learn a lot about Cal and his father and the family’s complicated relationships to hunting and to each other. The circle of life sometimes is not as round as we would like. Eventually, the real hunt begins. But between inexperience and grizzly bears, it doesn’t take long for things to go sideways. Suddenly, the film becomes a challenging tale of survival amidst some of the most beautiful scenery in the American wilderness. The movie’s draw is its understanding of how children pick up more from their parents than their sceptical, self-pitying moms and dads ever imagine. This low-budget film looks like a big-budget film. The actors are all convincing. The cinematography by Todd McMullen looks great. But the economy of words causes the film to drag. I was, however, surprised by the ending, making this movie more worthwhile. I’d give it a B as in BB gun.

Here are this month’s recommendations regarding survival films.

One Language, a world of emotions 14 - 28 March

Selected Highlights:

C’EST LA VIE | LE SENS DE LA FÊTE Opening Night “A carefully crafted character comedy”

AVA “Confidently enigmatic”

ISMAEL’S GHOSTS | LES FANTÔMES D’ISMAËL “An exceptional work”

• Cast Away finds Tom Hanks as a FedEx executive who transforms himself both physically and emotionally to survive a crash landing on a deserted island. • Life of Pi, an epic journey of adventure and discovery in which a young man survives a disaster at sea. While cast away, he forms an unexpected connection with another survivor: a fearsome Bengal tiger. • Shackleton is the true story of Earnest Shackleton’s 1914 Endurance expedition to the South Pole and his epic struggle to lead his crew to safety after his ship was crushed in the ice. • Into the Wild; Student and athlete Christopher McCandless abandons his possessions, gives his entire savings account to charity and hitchhikes to Alaska to live in the wilderness. Along the way, he encounters a series of characters who shape his life.

MRS. HYDE | MADAME HYDE “A wacky re-imagination of the Stevenson novel”

A full schedule of screening times for each day is listed online at statecinemas.co.nz (Suter Page).

Suter Theatre: 208 Bridge Street, Nelson www.statecinemas.co.nz

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M Y E D U C AT I O N

Epicurean education at Rata In the creative, challenging and fast-paced hospitality industry, Kate Neame is looking forward to the year ahead. She oversees the Rata Room – the training restaurant on the NMIT campus – where hospitality students experience real-time situations with the support of a team of tutors, to provide a distinctive dining experience. She explains more to Eddie Allnutt. P H O T O B Y A N A G A L L O WAY

modern flare, for example, kawa kawa rubbed wild boar served on a kumara puree with watercress beetroot salad. Willz Gould is our production chef and does a fantastic job of showcasing the best local produce.

I guess it’s mainly young people doing the hospitality courses? We get a varied mix of people at different ages and stages in life. We don’t generally just attract school leavers. We also get a mix of international and domestic students.

I recently read that there’s a shortage of hospitality workers in the region?

What’s your background, Kate? I’m reasonably new to the NMIT team but pretty happy to be here! I’ve worked in hospitality since my uni days, which let’s say, is a couple of decades ago. I’m experienced in both front and back of house so I guess that’s a good drawcard to the hospo training environment.

Any changes happening this year? Changes are always happening at Rata! Our aim is to enable learning that results in capable ‘world ready’ staff. We’re always looking to stay industry-relevant and sometimes that could be as simple as some new equipment, or at other times as grand as a whole new short course to upskill. 98

In your current role, what’s your best experience? By far it’s watching the personal growth of the students, from nervous beginnings to total confidence by the time graduation comes about. It’s very rewarding.

How about challenges? Our industry at times can be a little challenging, but that’s hospitality and it’s not for the faint-hearted. Overall I embrace a challenge in the restaurant and I encourage the students to do the same. It’s great learning for life!

In your mind, what’s the best dish that’s been served in Rata? Participating in Māori Language Week was a real highlight. The menu was presented in Māori and inspired by tradition with a

That’s true. Nelson has always had quite a vibrant industry, particularly seasonally with ebbs and flows. I see it as a positive. We’ve had a lot of graduates through here and they’ve all gone into work.

This is making me hungry. How can I experience it? Rata is open two nights per week during term time for dinner. Contact therataroom@nmit.ac.nz to request a schedule or to book. It’s $36 for table d’hôte (three course) with drinks bought separately, which could include cocktails and mocktails made by our bar students. Also, there’s a café service two days a week. It’s a really fantastic opportunity for the local community to be involved in the training of a new generation of students. They take the responsibility very seriously and it’s a lovely environment to sample some of the finest food and wine from our region.

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