Nelson and Marlboroughâ€™s locally owned magazine /
ISSUE 117 / APRIL 2016 / $8.95
Mysteries of wine & food matching revealed Fine food producers profiled The Interview Pic Picot
Your guide to the modern wedding Founders Brewery
La Capilla Restaurant
Chocolate Beetroot Brownies
Black & White For this stunning project our clients this time around wished to create a very contemporary mild industrial black and white themed home. In the bathrooms a combination of decorative industrial New Cotto black and white tiles from Unica and Graphite Concrete tiles from Gigacer have delivered a striking and bold palette of finished surfaces. The use of Antracite finished porcelain sanitary ware from Cielo and edgy Biro tap ware from Nextage have completed the overall style and delivered spaces that the clients adore. Carlton and Trish look forward to helping you create gorgeous finished spaces within your home.
CARLTON RICHARDS & TRISH DRUMMOND
spaziocasa.co.nz | Wakatu Square Carpark | NELSON (03) 546 7832
homewares • gifts • furniture • interior consultancy
Your home should tell the story of who you are and a collection of what you love. - Nate Berkus
12 John Wesley Lane, Richmond Phone: (03) 544 1515
Richmond Mall Queen Street Night & Day
Nelson and Marlboroughâ€™s magazine
Features Issue 117 / April 2016
40 22 The Interview: Pic Picot
rom co-founding a commune, via three marriages, and multiple business ventures to becoming a peanut butter mogul. By Jack Martin.
30 Food, meet your soulmate wine
o a little homework, then experiment and treat your tastebuds, the experts tell Sophie Preece
37 The finer things
hil Barnes samples the regionâ€™s gourmet treats
40 Pretty as a picture
ocial media and the Internet have revolutionised weddings. Shannon Cassidy looks at the trends
Higher expectations Genuine connections Exceptional reputation
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Columns Issue 117 / April 2016
20 My Big Idea
Rebuilding the Nelson School of Music. By Sarah Lewis
82 Up & Coming Paige Chauval graduated with a Bachelor of Information Technology at NMIT. By Matt Brophy FASHION & BEAUTY
49 Fashion Perfectly sophisticated autumn fashion. Styling by Alesha Pyers. Photography by Ishna Jacobs
56 Shoe of the Month Tans and textures
57 Beauty A beautiful woman is a secure woman. By Sadie Beckman LIFE
58 My Home
A villa in Hope that is steeped in history. By Anne Clark
64 My Garden
On the hunt for a winery destination that delivers. By Christo Saggers
66 My Kitchen
Nicola Galloway’s chocolate beetroot brownies
67 Dine Out
Maxwell Flint says La Capilla in Appleby is top class
Phillip Reay finds that perfection is attainable at Neudorf
Mark Preece talks to John Duncan of Founders Brewery
Kirstine Dawson explores the last frontier, Antarctica
Kaiteriteri calling. By Sophie Preece
Steve Thomas reveals his happiest place
Geoff Moffett is tempted to cross over by the X1
Pete Rainey is in love with his Honda CB750 F2
Sherpa tells the story of Everest’s unsung heroes. By Michael Bortnick
8 Editorial 10 Where do you read yours? 12 Events 14 Snapped 80 Quiz & Trivia
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Perhaps the most interesting part of being editor is that you are permitted, indeed obligated, to have deep and meaningful discussions with fascinating people.
am genuinely astonished to find that this is my 100th issue as editor of WildTomato. These years have been unquestionably the most exciting, rewarding and challenging of my life. Serendipity brought me here. I’d spent my first 25 years living in the UK without it ever having crossed my mind to visit New Zealand. Having been out the night before, I had a hangover. But my mates were trying to persuade me come out, so when a gorgeous Kiwi girl walked into our local pub, they called me knowing it would be a like red rag to a bull. Naturally, she pretended to hate me at first and it took me about six months to win her over, but we’ve been together ever since. Two years later we flew to New Zealand, intending to be here for just one month to get married. But it was summer in Nelson, and the living was easy, so what with the beaches, delicious wine and food, and relaxed vibe, we stayed for a while. Then I met Murray Farquhar, who started WildTomato, in Stingray bar. He wanted out, we did a deal, and I became owner and editor of the magazine. Perhaps the most interesting part of being editor is that you are permitted, indeed obligated, to have deep and meaningful discussions with fascinating people. So not only have I interviewed Helen Clark and John Key, but I’ve also talked to any number of other local characters, including this month an amusing chat with peanut butter mogul and raconteur Pic Picot – what a life. Then there are controversial debates about the future of our region that turn into features in the magazine: amalgamation, Rocks Road, salmon farming, the Southern Link, the gondola, inner-city living. And don’t forget the always controversial ‘Top 50’ people of Nelson and Marlborough. Of course, it’s not all work and no play. If you’re into adventuring, our region is truly heaven. It has some of the best mountain biking in the world, from steep, rocky, rooty rides on our doorstep to multi-day expeditions such as the Heaphy and Queen Charlotte tracks, and my next mission, the Old Ghost Road. There is nothing better than setting off early in the morning to go diving for crays in the Marlborough Sounds and returning with a chilly bin full of these magnificent creatures. Or my latest discovery: freedive spear-fishing for kingfish on the spat farm in Tasman Bay. Then winter comes and a whole new wonderland reveals itself up at Nelson Lakes. On opening day last season at Rainbow, we strapped skins onto our skis, left the queues behind us and skied fresh tracks off the top of various peaks all day. All this is by way of saying my sincerest thank you, dear reader, for putting up with me for 100 issues. It has been one hell of a ride. JAC K MA RT I N
Fashion & Beauty Editor
Advertising Executive Nelson, Tasman & Blenheim
Jack Martin 021 844 240 firstname.lastname@example.org Justine Jamieson
Graphic Design Floor van Lierop Klaasz Breukel thisisthem.com Cake by Georgia Trathen of Blackbird Cakery instagram: blackbird.cakery www.facebook.com/blackbirdcakery Photo by Ishna Jacobs
Patrick Connor Phil Houghton
Justine Jamieson 027 529 1529 email@example.com
$75 for 12 issues 03 546 3384 wildtomato.co.nz/subscribe Source: Nielsen Consumer and Media Insights Survey (Q2 2014 –Q1 2015)
Jack Martin WildTomato Media Ltd Bridge St Collective 111 Bridge St Nelson 7010 PO Box 1901 Nelson 7040 03 546 3384 firstname.lastname@example.org wildtomato.co.nz
Sadie Beckman Beauty
Michael Bortnick Film
Klaas Breukel Design
Matt Brophy Up & Coming
HEY STUDENTS! Get your wisdom Do you have missing teeth? teeth out youloose headdentures? off to Uni. Do before you have Have you lost teeth in an accident? Dental Implants can restore your smile, improve your bite and secure your dentures. ACC approved specialist provider
Shannon Cassidy Feature
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Maxwell Flint Dine Out
You and your family’s wisdom teeth removal can be covered by your health insurance. We are an affiliated provider for Southern Cross Healthcare.
37 Manuka Street, Nelson | Phone (03) 548 0838 Ana Galloway Photography,
Nicola Galloway My Kitchen
Phil Houghton Ad design
Ishna Jacobs Photography
Come and see the kittens! Wisdom tooth removal specialist We have lots of lovely teenage kittens available for adoption. We are currently offering these older kittens for half price. If your wisdom teeth have caused an episode These kittens come desexed, vaccinated and micro chipped. of pain, they are likely to cause further While stocks last. problems.
Call us to make a time for a consultation. Justine Jamieson Fashion & Beauty
Floor van Lierop Geoff Moffett Design Motoring
Mark Preece Beer
Iain Wilson - Oral and Maxillofacial Surgeon Bsc (Hons), MDS, MB.CHB, FRACDS, FDSRSC, FRACDS (OMS)
37 Manuka Street Phone (03) 548 0838
Sophie Preece Adventure
Alesha Pyers Styling
Pete Rainey Music
Phillip Reay Wine
Your support is greatly appreciated If you are looking for an animal to add to your family, please consider adopting from the SPCA and help out an animal in real need of a home.
Our opening hours are Monday – Friday from 9:30 – 5pm and Saturday & Sunday from 10 – 1pm
Christo Saggers Steve Thomas Boating My Garden
Sponsored by Nelson Oral Surgery 9
W H E R E D O YO U R E A D YO U R S
Where do you read yours?
Evidence vs. populism for infrastructure policy As a member of the Regional Transport Committee for ten years, I heard all the opinions that formed the basis of your article supporting the Southern Link. So did council members at the time. We also had the evidence of the Arterial Study and the DHB Impact Analysis. There was little doubt that the negative impacts exceeded any benefits. In addition, traffic volumes did not come near the national requirements for a new highway. Rachel Reese and Eric Davy agreed with the findings. Nothing has changed and no reason has been given for the current review. It has come from Cabinet and looks very like a legacy issue for Nick Smith. He wants to spend perhaps $40m of our money on a project that doesn’t stack up on evidence and that will negatively impact a substantial community and three primary schools - Nelson Intermediate, Victory Primary and Auckland Point. Just to make Rocks Road more pleasant. Rocks Road is by far the most expensive stretch of road in our district to maintain, and it would become a ratepayer expense if the Southern Link were to go ahead. I suggest that if Nick Smith wants to do lasting good with a spare $40m of our money, he should ask around. It is likely that spending on health, education or improving the wellbeing of our children might top the list. If it has to be roading, then an evidenced project that will help us manage rising seas would be useful. Perhaps surprisingly, the Link does not do that. Dr John Moore
Christine McKennan reads her WildTomato in Havana, Cuba. Send your image to email@example.com ONLY .JPG FILES ACCEPTED, MAX. 1MB
Please do support the businesses that advertise in WildTomato. Without them we simply wouldn’t have the dosh to craft this magazine for you every month. If we don’t buy local, we will wake up one morning and find that we live in a region that has lost its mojo.
God for a day If I were God for a day I would change New Zealand’s electoral term from three to five years. Currently, our elected representatives spend their first year working out how to do the job, their second year actually doing the job, and their third year electioneering to ensure they get voted back in. It is outrageous that our elected representatives are actually only doing their job for one year in three. Jack Martin
L O O H C S D L O v L O O H C S W E N
I’m not talking vinyl v digital I’M TALKING ACCOUNTANTS: OLD SCHOOL – focuses on the year that’s already been, meets once a year to discuss the accounts, spends more time processing data, bills for every conversation they have with you.
NEW SCHOOL - acts as a virtual CFO to small business owners, works out what a customer wants and works back from that, meets regularly with their clients with management reports, talks about what is keeping the business owner awake until 2am, uses the latest accounting systems so the basics are done more efficiently.
New school is the new way - the RightWay. Call Olivia to discuss how RightWay can help your business.
Olivia van Vugt Regional Partner, RightWay Limited p: 0800 555 024 m: 027 964 1980 a: Nelson, New Zealand s: www.rightway.co.nz e: firstname.lastname@example.org
EARN MORE STRESS LESS
WHAT TO DO IN APRIL
Get out of the house and into this month’s top regional events. Fri 1 Nick Charles: Acoustic Roots and Blues The Melbourne Age calls him “Australia’s virtuoso of acoustic roots and blues”. Nick Charles encompasses an eclectic mix of acoustic roots, including blues, folk and early ragtime jazz. THE BOATHOUSE, NELSON
Mon Mar 28 to Sun Apr 3 Legally Blonde Nelson Youth Theatre Company presents this fabulously fun international award-winning musical. Equal parts hilarious and heart-warming, this show is so much fun it should be illegal! THEATRE ROYAL, NELSON
Sat 2 The Forrest GrapeRide Traversing a 101km circuit through some of the most stunning scenery our country has to offer, this is New Zealand’s second-biggest road cycling event. FORREST ESTATE, RENWICK
Wed 6 to Wed 27
Omaka Flying Day
Nelson Farmers’ Market
Bring the family and make a day of it! Remember Marlborough locals get in half price. OMAKA AVIATION HERITAGE CENTRE, BLENHEIM
Sat 2 Mozart Requeim with the Nelson Civic Choir Nelson Civic Choir performs Mozart’s Requiem and other works by the composer. The Requiem’s musical themes are lyrical and memorable, and this is an appropriate tribute to the great composer himself. OLD ST JOHN’S, NELSON
Sun 3 Heidi and The Snow Queen Nelson Youth Theatre Company is delighted to present a double bill, showcasing its younger performers in these classic tales. THEATRE ROYAL, NELSON
Rain or shine, the Farmers’ Market comes to Morrison Square, bringing fresh local produce and products from all over the Top of the South. Sample some incredible deals and taste sensations! MORRISON SQUARE, NELSON
Fri 8 HMS Pinafore A satirical tale of forbidden love and shocking revelations of class and identity, HMS Pinafore is one of the most enduringly popular of Gilbert and Sullivan’s great comic creations. ASB THEATRE MARLBOROUGH, BLENHEIM
Sat 9 Suzanne Prentice in Concert Back to help us celebrate the opening season of the ASB Theatre, Suzanne will be performing everyone’s favourites as well as new numbers from her most recent album. ASB THEATRE MARLBOROUGH, BLENHEIM
Sat 16 to Sun 24
Heritage Week 2016
One of the most well-known and well-loved of all the Gilbert & Sullivan operettas, HMS Pinafore is an hilarious blend of razor sharp wit and beautiful music.
Celebrate Nelson’s rich history of discoveries through walks, talks, theatre, film, children’s workshops and more. Lots of free and low-cost activities for the whole family to enjoy.
THEATRE ROYAL, NELSON
NELSON & SUBURBS
Wed 13 to Sat 16
Thu 21 to Sat 30
Rock of Ages
Check out challenging workshops, thought-provoking discussions and hands-on experiments in science, technology, engineering, arts, maths and social topics.
Rock of Ages is a rock musical set in Hollywood in the 1980s, when it was all about big chords, big dreams and big hair. An amazing night at the theatre for everyone.
THEATRE ROYAL, NELSON
INSTITUTE OF TECHNOLOGY, NELSON
Sat 16 to Sun 17
Flick Electric Co. Comedy Gala
MAMIL One of New Zealand’s most beloved actors, Mark Hadlow, is a little older but his character none the wiser as he returns to the stage as the most polarising of species – a middle-aged man in Lycra.
Our very own Rhys Darby will step up to the mic to host a bevy of top-class local and international comedians who are turning it on for the annual Comedy Fest season. ASB THEATRE MARLBOROUGH, BLENHEIM
ASB THEATRE MARLBOROUGH, BLENHEIM
WildTomato goes out on the townâ€Ś
Shine's new season Elk launch Shine, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY
1. Julianne Murray & Wendy Scott
4. Jo Menary & Emma Saunders
2. Michelle McIntyre & Victoria Harding
5. Yasmin Barrington
3. Delyth Logan, Melissa Everett & Nicky Grimes
6. Julie Walker
5 Life is too short to feel dull
wellbeing . events . retreats
S NA P P E D
7 7. Gean Seberg 8. Bernadette Sharland
9. Julie Walker, Gean Seberg, Yasmin Barrington, Frankie Morgan-Stock & Catherine Potton 10. Tara Gale & Anne Rush
9 ARE YOU IN THE BUSINESS OF HELPING OTHERS LIVE HAPPIER, HEALTHIER LIVES?
Calling all natural health practitioners, beauticians, alternative healers, fitness instructors, adult dance instructors, creative group leaders, makers of natural health products, health event managers and wellness retreat owners.
Be part of a new, exciting collective! Email Justine at email@example.com for more information.
Life is too short to feel dull
wellbeing . events . retreats
RightWay Xero seminar BNZ, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY
1. Leanne Greaves, Helen Forsey, Ricky Monopoli & Olivia van Vugt
6. Brandon Turnage & Chris Brown
2. Ali Slotemaker, Sharon White & Andrea Saare
8. Todd Dunick
3. Joan Panzer 4. Natalie Allam 5. Helen Forsey
7. Ged Svarc 9. Nicole Heaphy & Sarah Derecourt 10. Raewyn McConnell
Thursday night is Paella Night
A small selection of Tapas A traditional Spanish Seafood Paella A glass of Rioja (red) or
Pizza, Paella & Pasta - Refined
Albari単o (white) Wine
Bookings at comida.co.nz or 03 546 7964
S NA P P E D
Light Nelson Luminaries event NMIT, Nelson
P H O T O G R A P H Y B Y A N A G A L L O WAY
1. Pete Rainey & Lee Babe 2. Caroline Marshall, Ros Pochin & Charlotte Reith 3. John-Paul Pochin
4. Kathryn Koopmanschap & Allan Innes-Walker 5. Anne Rush
6. Chris Skinner, David Monopoli & Peter Ziegler 7. Melissa Kappely & Cathy McBride 8. Brian Riley, Rachel Reese & Bill Dahlberg 9. Phillip Reay & Pic Picot
“Call Justine to be seen!” Promote your Nelson or Blenheim business in WildTomato
Justine Jamieson FASHION EDITOR NELSON & BLENHEIM ADVERTISING EXECUTIVE
027 529 1529 | 03 546 3387 | firstname.lastname@example.org
Yealands Yak Yealands vineyard PHOTOGRAPHY BY PETER BURGE
1. Tim Mankelow, Joaquin Bonet & Nathan Glue
4. Wendy Vandenberg & Hayley McCairns
2. Louise Bruy, Sharon Lambie, Anna Gardener, Heather West & Angela Poxon
5. Indigo Greelaw, Greta Galilee & Mikayla Avant
3. Kyla Rayward, Nika Rayward, Jessie Fa’avae, Tide Fa’avae & Zefa Fa’avae
6. Lucy Ford, Bridget Ford, Sophie Lee & Miller Lee 7. Tania Marshall, Kirsty Moffett & Clare Quigley 8. Mary Seelen
S NA P P E D
10 9. Karen Goodger, Danielle Durrant, Kathy Farquhar, Kerensa Leadbetter, Shelly Habib & Rosie James 10. Back row: Janet Growcott, Pauline Hamilton, Helene Boulton, Karen Russle, Paula Burke, front row: Ally Emerson, Marg Parfitt & Caroline Younghusband
11. Hunter Stivens, Macey Riordan & Todd Riordan
12. Nicola Pons, Andrea Baker & Karyn Chisnall 13. Donna Phillips, Louise Knight, Leanne Simmons & Esther Sassenburg 14. Anastaslya Gutorova & Esther Thode 15. Jess Donald, Karen Draper, Tamara Porter & Meg McIntosh 16. Sally Tasker, Sonya Caldwell, Paula Broughton, Colleen Utteridge & Jane Spence
13 Nelson-Tasman 104.8 • Nelson Central City 107.2 • Takaka 95.0 • Blenheim 88.9
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MY BIG IDEA
Sleeping with the Steinway Local music teacher Sarah Lewis has come up with a big idea to help raise funds for the rebuild of the Nelson School of Music (NSOM) – a 24-hour concert where Nelson’s most famous piano gets promiscuous! What’s your big idea in a nutshell? Sleeping with the Steinway is a 24-hour concert that uses the School of Music’s biggest musical asset: the lovely Steinway piano donated to the school by Jocelyn and Murray Sturgeon. It’s actually a marathon run of 11 linked concerts in the Steinway’s current home, Old St John’s in Hardy Street. We’re promising 24 hours of non-stop pure piano pleasure, designed to appeal to all ages, musical tastes and budgets. Every item must somehow incorporate the Steinway piano. This is not your usual concert. Instead, think piano theatre and flamboyant fun!
Who will we find at the keyboard? Concerts will feature NSOM students as well as local, national and international pianists, plus choirs, singers and musicians. You can expect anything from an eight-hander 20
Rachmaninoff to a Lazy Sunday Afternoon jazz concert. The graveyard slot is tagged for the teens — who else?
Anything really special that you’re looking forward to? At midnight we reveal a commissioned work generously gifted by Gareth Farr to mark the rebirth of the school and performed by NSOM students under his guidance.
Is it all music? Not quite — after midnight there’s a silent movie with a live piano sound track performed by Ga’bor Tolnay in a format that proved a sell-out at past Winter Music Festivals. And we’re expecting there might even be some spoken material such as TED talks.
Any opportunities for the public to get involved — other than as audience? We’ve got ‘15 Minutes of Fame’ slots, where members of the public have pre-booked stage and piano time to fulfil their life’s dream to perform a concerto publicly, showcase an original composition or produce a collaborative performance with friends and family. Song, dance, recitation or even turning flips — as long as the Steinway is being played, they’re on!
Will people be able to come and go? Individual concerts will be ticketed separately, but there will be a concession pass for ‘the lot’ and we’ll have the St John’s Hall behind the main venue set up as a bar with refreshments served to a musical theme.
How close is the School of Music to its fundraising target? Pretty darn close — we have $6.2m of the $6.4m needed and we’re running Take Your Seat where, for a $750 donation, people can have their name on a seat in the refurbished auditorium. Rainey House has been removed and the way is clear for the rebuild to begin!
When is Sleeping with the Steinway? Sleeping with the Steinway opens with a Māori blessing at 5pm on Saturday 28 May and wraps up 24 hours later at 5pm on Sunday 29 May. The final concert is a community sing-along in the spirit of Last Night at the Proms.
Tickets will go on sale four weeks before the event. More information at sleepingwiththesteinway.nz
Create weddings that wow Nelson ~ Blenheim 021 0265 3188 missflowergirl.co.nz
PIC So Pic, where are you from? I was born in Wellington, and we moved to Auckland when I was about 10. I grew up in Pakuranga, went to St Kentigern College, and then to Auckland University for a while. What was Wellington like? We lived in Khandallah, right above the port. It was a beautiful view, and my grandparents were just up the top of the street. I went to primary school up the road with my sisters. Had lots of relatives and stuff around the place. What were your parents like? My dad was working with his father in a grocery wholesale business in Wellington that they’d established and it had really taken off during the war. It was nationalised and then they sort of bought it back. So my dad was a grocer and he used to work in the warehouse. Then his uncle started Progressive Enterprises in 22
Pic recounts his adventures as a bagmaker, furniture craftsman, giftware manufacturer, reluctant restaurateur, sailing school pioneer and peanut butter mogul. By Jack Martin
Auckland, which was the first supermarket in New Zealand, and Dad went up and joined them shortly before they opened their second store. I think my grandfather put money into the company. Is your family still involved in Progressive? No, they’re all out. Dad’s 89. Did you think you would get involved in the food game? No, I grew up thinking groceries was the most boring thing in the world and I wanted nothing to do with it. I worked in the supermarkets as holiday jobs – checkout guy and carrying bags – and then I worked in the warehouse a little bit. I studied architecture. My maternal grandfather had been an architect in Australia and I thought I’d be an architect. I did a year of intermediate architecture, failed everything, had a great time, and then went back again to do it again and I started going to sleep in lectures and I thought, “This is a waste of time”.
Do you regret not working harder on education? I used to. Even up to five or 10 years ago I used to think, “What would life have looked like if I’d studied more?”, but actually, I’m really comfortable with what I’m doing and how I use my mind. I’ve got some friends who are really fancy architects. I used to sail with them, and I built my own boat, did all the interior and laid it all out myself, and these friends, David and Julie Mitchell, were sailors. They wanted to buy my boat because they thought it was the best boat they’d ever seen. That was good enough for me. It was like getting my degree in architecture. Can you describe your personality? I used to think I was quite extroverted, but I did a management course a while ago and we did a check on extroversion/ introversion, and I was about in the middle. I really enjoy people, and that’s one of the neat things about doing the peanut butter stuff – I’ve got an excuse to talk to anyone. My mother said to me once – this was when I was starting out making leather bags – “If you’re gonna sell things, first you’ve got to sell yourself”, and she’d get me to tidy up, brush my hair and not wear raggedy clothes and stuff. And I thought, “Oh, that sounds appalling. That sounds like prostitution of the first order”. You were making leather bags? At school we went over to Surfers Paradise when I was about 13 or 14, and there was a guy sitting down there in a little shop making sandals. This was a trendy thing to have at school, a pair of hand-made sandals, so I ordered a pair, watched this guy making them, and thought, “I could do this”. When I got back to New Zealand I bought a few basic tools and started making sandals for my mates. Made a little bit of money at it. Then my mum wanted one, and one of her friends wanted one. This wasn’t half as cool as making sandals for my mates, but by Jesus they had a lot more money. So I swallowed my pride and got into making bags for Remuera ladies. When I was flatting I’d set up a little workshop out the back in a shed or the laundry and just knock out bags. When I dropped out of university I bought an old bread van and put a window in it and a bunk and a sink and a workbench, and I called it Pic’s World-Famous Travelling Leather Gear Factory, and took off to seek my fortune with a mate. When I arrived in Nelson something went wrong with the van, and I ended up staying a year. That was about 1972. The Values Party was just getting going, and we rented a house off Roy and Lucy Middleton. Lovely guy. He had a house in Collingwood Street that he was doing up, and he rented it to me and Marcus, my friend I was travelling with, and a few other people. It was a pretty cool life. Over that winter I was there by myself for quite a while, maybe six weeks or so, and I just got stuck in making bags. I’d take in a big pile of bags in boxes and post them away and collect my cheques and sit in the shade and have a fancy lunch. I was making huge money for that time – $200 or $300 a week. And then I put it away and went travelling. Where did you go? I started off in the Pacific. I went to Samoa and that was pretty cool. I went on to America, and caught up with some friends in San Francisco. I saw the Grateful Dead playing at the Winter Palace. That was a wonderful night. I met up with friends from New Zealand. We had about five days in San Francisco, and then I toddled off to have adventures.
I’d been right into a book called The Diceman. This guy would never make any decisions. He’d leave everything to chance, and this was a path to enlightenment. Whenever there was a choice he would roll the dice. I was working on this basis. I had no intention of visiting any particular place. Any other books you’d read that were particularly influential? The Greening of America and The Whole Earth Catalogues. I was involved in a commune when I came back. Port Charles, Coromandel. We bought a big chunk of land. There were about 25 shareholders, 40 people, and we were making our own rules. You didn’t just have to go along with what the local council or the government was saying. Then you made furniture next? Yeah, I’d met a guy, John Simpson, at a party in Auckland, and he had a load of timber he wanted shifted, and I had access to the farm’s truck. Somehow he talked me into helping him out for the weekend. At that stage I was working in a petrol station in Mt Eden, and I’d been thinking about making bellows – they’re a really useful thing. So I went to see John and asked about getting the wooden bits made, and he said, “You can come and make them in my workshop”. So I chucked in my job. John was a teacher from England. He’d come to New Zealand and bought this furniture workshop in the middle of Newmarket. He had a tin shed full of old English woodworking machinery, and he’d taught himself how to work it and was making beautiful tables and stuff. He showed me how to organise a few bits I called it Pic’s Worldof the wood for these bellows, Famous Travelling Leather and I made a few and sold them. Gear Factory, and took off to seek my fortune with a mate. Then my dad said, “Do you want to make me a desk?” He’s still P I C P I C OT got it. It was a beautiful desk. My first crack at making a bit of furniture, and I made it out of tawa – which is a shit of a timber to work with. John showed me how to do stuff. I worked for him for a couple of years in Newmarket, and then the lease expired on that building and we had to find somewhere else to work. We started driving round. John came back and said, “I’ve found this place in Parnell”, and it was this bloody huge warehouse with broken windows. The owner was a guy called Jim Franklin, who had a freight company. He owned the Tiri that Radio Hauraki had leased when they set up their radio station. The factory was where they made Masport lawnmowers but it had been empty for quite a long time. Anyway Jim told John, “You can take yourself a bit of space in there, pay me a peppercorn rent and rent out the rest of it. I’ll pay for the advertising. You take 10 percent of any rent you get, and pay me the rest.” It blew me away. We filled the place up with the most amazing assortment of people – we ended up with about 20 businesses in that space. And we had a big smoko room. We’d ring a bell at 10 o’clock and everybody had to knock off. 10 o’clock, 12 o’clock, 3 o’clock, and then Friday night beers. It was an amazing place to work. Someone should do one of those in Nelson. When I came down here that’s what I thought I’d do. I bought the Anchor Shipping building off Bruce Hancox. It was leasehold land but it was really cheap – about half of what I’d sold my house for in Grey Lynn. I thought I’d fill it up with little workshops and do the same thing. 23
Association. It was a path to commercial certification. I got in touch with the RYA and asked what the criteria were for getting accreditation as an RYA sailing school in New Zealand. It ended up with the RYA’s chief instructor coming out from England. I organised talks for her with various people round the country, and they ended up forming an association with the Coastguard in New Zealand and instituting the full programme. I felt really good about that. So you set up a business doing this? I started up a school here in Nelson, with Johnny Moore, who’d been a tutor at the polytech teaching seamanship or navigation. I did day-sailing things out of Nelson, and Johnny did the overnight stuff; the five-day courses. We did that for a couple of years, and that was going really nicely. Then Johnny’s wife, she wanted to run it. My eyesight was crapping out anyway. I sold the sailing school to Johnny.
Pic with step-daughter Loren and son Louis
Pic and Louis
What year was that? Twenty-two years ago. I thought, “The place to start is the smoko room”. And I thought, “It’s actually close to the road and I could open it to the public”. My fancy architect friends came down from Auckland and did all these wonderful drawings, so we built this huge bloody restaurant. I thought I’d just lease it out, but nobody wants to lease a restaurant; they want to set up their own. So I had to run it. I ran it for about two years, having no idea what I was doing. What was it called? Coasters. Coasters Café. I effectively gave everybody who ate there about $10, until I couldn’t afford to do it any more. I sold the building to Brian Hetzel, who set up the distillery, Roaring 40s. What did I do then? I set up a charter boat directory called Picot’s Charter Guide and got to wander round the country looking at boats in marinas, which was a dream job. I knew there was only one sailing school in New Zealand, Penny Whiting in Auckland. Although I’d sailed around the Pacific and knew what I was about on a boat, I couldn’t get a commercial ticket unless I’d served time on a commercial boat. There were no qualifications available for practical sailing, but in England there was this wonderful programme called the RYA, the Royal Yachting 24
Was that a lesson learned in terms of business partners? Yes. You’re not in partnership with them alone. You’re in partnership with their family. I then started making these ‘panic packs’, which were boxes with a bit of glass in the front, and a screen-printed back on them saying, “In an emergency, break glass” – with cigarettes and condoms and vibrators and tea bags and stuff inside them. I travelled round the country and flogged them off to gift shops. I kept adding products. I had quite a good business. It was growing fast. I remember you told a yarn at Couch Stories about a police raid? Oh, that. I was making cannabis fertiliser, and the police took an interest in that. All terribly above-board. That was part of the giftware. Anyway, I was pulling out of the giftware. Margie [my second wife] and I, we bought an old house in Grey Lynn, a block of about six flats. It was a rabbit-warren, decrepit and full of old men, half-rotten, leaking… I fixed that up and lived there for a couple of years. Once the house was done, I started building a boat. I bought this 45ft steel hull from Havelock North and towed it up to Auckland. Spent two years fitting that out. Margie and I sailed off to Tonga, then across to Fiji, Vanuatu, New Caledonia and Australia. We’d rented out the house and I’d sold my car, and we’d agreed that – I want to sail round the world – we’d agreed we’d go to Australia and then decide what to do. I’d just assumed that we’d had such a good time we’d carry on. Anyway, she wanted to come back to New Zealand. We sailed back across the Tasman and moved back into the house, and I still had this boat. After the hurricane season I grabbed a few mates and sailed up to Fiji. Margie stayed home. While I was away she took a lover. When I got back it was a terrible mess. We sold the house and I came down to Nelson. And soon after that, the peanut butter? I ended up after the sailing school with a laundromat and an office down at the marina. I was still doing the charter guide, and the laundromat next door was giving me a couple of hundred dollars a week in my pocket. Then the council chucked me out of the office because they were going to rebuild it. I had to give up the laundromat. What happened next? I was missing that $200 a week, and it was around this time that I’d got pissed off with a jar of peanut butter that I’d bought, and I’d made some at home. Mum used to make it, and her auntie.
So I thought if I made some peanut butter on the Friday morning and sold it at the Friday Farmer’s Market, I could probably sell 40 jars and pick up a couple of hundred dollars. I spent $10,000 and bought this stainless concrete mixer from guys down in Westport, and I found someone who would sell me a tonne of peanuts at a reasonable price. A pallet-load of peanuts in 25kg bags. We put them out in cold stores in Richmond, and I’d drive out there on a Friday morning and get a sack and chuck it in the roaster in the garage. I’d bring them up here in a plastic bin, and on this very table I had a peanut grinder like they used to have in the Bin Inn, and I’d just grind up the peanuts. I’d buy a couple of dozen empty jars from Wellington with lids, bottle them up, and I printed out labels on my printer on brown paper, cut them up with the guillotine and stuck them on with double-sided tape and sold them. And people bought them, and they kept buying them. Right from the beginning people loved it. Does it taste different now? No. Same peanuts, same roasting, same squashing. Actually, it varies a lot. We had a problem once with some nuts that didn’t look very good, and we went back and tasted all the peanut butter we’d made over the last couple of months. Once you sit them alongside each other, there’s a wide range in different flavours. It’s like grapes – they come from different farms, and different parts of the farm.
thought, “We need a hand basin to wash your hands”. Then I called in the council to just check it over to make sure it was going to be okay for a food kitchen. The guy came in: “Yeah, yeah, that’s alright. Washable floors, washable ceilings, washable walls. What’s that guy doing over in the corner?” “He’s installing a hand basin.” And he said, “Have you got a permit for that?” “Well no, he’s just a plumber putting in a basin.” “You need a permit for that.” Anyway, I went to the council for a permit. “Oh, no, you’re talking about a change of use here. You’re putting in a factory. You’re going to need Resource Consent.” And it got stuck in the council, going from one department to another. All this stuff just ground me down. It was awful. Eventually I got a letter from the council saying, “We don’t understand why you are applying for Resource Consent for this minor alteration. If you want to pay for the work this far and send us a notice saying you don’t want it…” So I sent a very polite notice saying, “Very happy to pay your expenses so far, and thank you for all your good work, and yes, I would like to withdraw.” So we got our kitchen certificate, which allowed us to sell locally. And then we instituted a food safety programme.
Pic’s Cannabis Fertiliser caught the attention of the police (1986)
Would you ever have your own peanut farm? Funny you should ask, because we are just looking into growing peanuts in Northland. I’ve got a guy who’s very keen to do some trials. I’d love to be the first to make New Zealand-grown peanut butter. We could sell it, but we wouldn’t move to all-New Zealand production unless we could be assured that it was as good as or better than the Australian nuts, because those Australian nuts are phenomenal. So you started selling in the market – they sold like hot peanuts. What happened next? How did you get to global domination? One of the things that had really inspired me with consumer goods was my friend Sharon. She had a bottle of green shampoo, and I picked it up and took the top off and it smelt like mint sauce. Then I looked at the label, and it said something like, “Bob’s Shampoo – it smells like mint sauce”. And I thought, “I really like this”, because you’re so used to ‘forest glade’ and all that ‘aromas of freshly cut mint’ and blah, blah, blah. This weird marketing copywriter’s speak, and I thought, “I don’t want to get involved with that”. It really pisses me off when people like Nick Smith, bless his little heart, but when he bangs on about people going to polytech and doing stupid things like creative writing or learning poetry when they should be learning how to fix lawnmowers and stuff like that. It was such a valuable thing to be doing. So I did that, and then my girlfriend at the time was living in the same home so she was doing most of the grinding and stuff. Then we got an order from Fresh Choice, and they wanted something like four dozen jars, or eight dozen jars. Did you honestly not imagine it going ballistic? Never. So, we were selling it at the Farmer’s Market, and I got a spot at the Saturday Market, and Nita Knight was saying, “Oh, you need to be making it in a proper kitchen”, so I hunted around and found this bit of space at the old meatworks. I leased a bit of factory space and painted it up and cleaned it all up, and I 25
I was involved in a commune when I came back. Port Charles, Coromandel. We bought a big chunk of land There were about 25 shareholders, 40 people, and we were making our own rules. P I C P I C OT
And how close did you get to losing it? I never really thought we would. Orders were increasing and I knew we were going lickety split making it with the old gear we had. I was confident we could sell it but I just didn’t know we could get this machinery going. We worked with a local engineering firm and got it all sorted, and started being able to make larger volumes. We got a New Zealand-made filling machine that turned out to be brilliant. We’ve only just upgraded from that first filling machine I bought. All the other machinery has been scrapped.
Pic sailing in 1982
Did you do a course? No, I was working with a Nelson couple at the time, Craig and Amanda Dawkins. I sublet the space when I first took it to the Popes, who’d made Anathoth jams, and they were making jam in the back there and had Craig and Amanda working for them. They both came to work for me, and I ordered some machinery from China, so I spent about 40 grand. Bought this stuff online and I had no idea… Was that a roaster? A big rotary roaster. And I could have a choice of running it on gas or electricity or coal. Anyway, I got an electric one, and I wrote to this guy saying, “Is it easy to clean?” “Yes, extremely sanitary.” The thing arrived and it had a big metal grate inside it, a drum, and the peanuts would go in there and they’d roll around underneath a bunch of bare electrical heating elements. Any water in there would go straight onto the elements. This drum, the wire mesh immediately got coated with mushed-up peanuts. Burnt. It was disastrous. I had to rebuild the whole thing. We also bought some water-cooled grinders and put in a bigger electrical supply. And this cost me about 50 grand. I was really shitting myself at that point. Once I’d ordered this machinery I was really feeling I was going right out on a limb here. I couldn’t really afford to lose 50 grand. The 10 grand was okay. 26
So you’ve invested 50k in a roaster… Yes, and when that worked and that was going along well, I thought, “This is great. We’ve got it all sorted. We’re easily making a thousand jars of peanut butter a week. That’s $5000 or $6000. It’s paying the three of us quite happily. It’s no stress. I’ll just keep it at that. I’ll just keep demand a little bit ahead of supply, and not get into forklifts or invoicing staff.” And then we had a truck waiting with a pallet of jars on it, and all the neighbours’ forklifts were busy, and so I leased one or bought one – I don’t remember. And I thought, “Well, you know, that’s gone now. We’ll just go for it.” So I started looking round for another factory. A proper factory where we could build a dedicated peanut butter plant. I’d never even seen inside a food factory before, didn’t know what they looked like, so we did it pretty much by guesswork. Well, I hired a guy who helped us out with the initial designs and layouts, and there was a lot of guesswork. Anyway, we built this thing, and I had enough money to retire on if I was careful, so I just took the whole lot and went off to a machinery show in China, and just walked around buying machines. I got flown out to the wops of China to look at this peanut roaster… Did you trust them? How did you know who to deal with? I thought I’d just go to this show and see what was available, and also this company that I’d bought the other roaster from, they were at the show. I met one of their reps on the stand. She spoke good English and I liked her. We got on well. She said, “We make a roaster. After the show finishes I can accompany you to the factory and show you.” So we jumped into a plane and flew off into the middle of China somewhere. We finally went in to a factory and they had this great big roaster, and people running round in white hats roasting peanuts, and I thought, “This will do me”, and we agreed to buy one. It was about $100,000. We shook on it, I came back to New Zealand and started sorting out the details with this woman who’d been helping me. Then I got a letter from her boss, who’d sold this previous machine to me, saying, “Excuse me. You will no longer be dealing with Goa. You will be dealing with me. How can I help you?”
Pic and friends from Fiji
And I wrote to Goa and said, “Look this guy doesn’t have any English and he doesn’t know what I want. He sold me this dog shit thing and I can’t work with him.” She was devastated. She said, “I can’t do anything. He’s the husband of the owner of the company. What’ll you have to do – slowly – is tell him you haven’t got enough power supply in the area where your factory needs to be.” And she said, “You’ll never hear from me again. But soon you’ll get a message from XY Peanut Roaster at Yahoo.com.” It turned out that a Mr Sum was actually the manufacturer. They were just the reps. She didn’t let on about this until we’d had a look at this roaster in action and we were driving somewhere else. She said, “I have to confess we do not make this. This is Mr Sum’s factor.” We went to this factory. It was a place the size of Nelson and it was just making roasters, and this was their baby. The tiniest one. So, I got this message from XY Peanut Roasters and started dealing directly with her, and she was sneaking round and doing the deal direct with the roaster company. I ended up sending $100,000 to a Yahoo address. A terrifying moment. Well, it wasn’t because I knew her and I trusted her. It was going to happen, and it did. The roaster duly arrived and we built it into the line. All this other machinery I bought from the show there, about half of it worked. I bought these great big fillers and cap tighteners that never worked. They might have been able to push tomato sauce into a jar, but no way would they ever squirt peanut butter. They got us to send 20kg samples so they could test the machine, but obviously they never did. Did you send that stuff back? No, we put it in a corner, and ended up wrecking it and taking the bits off and making our own machines with it. We just kept tweaking and tweaking the line until our best day up there was about 14,000 jars in a day.
Is that what you can do now? No, we built a second line with a much bigger roaster – three or four times the capacity, and it uses about the same amount of energy. We ended up buying it from South Australia. How many can you do now a day? The new factory is still cranking up, so we can manage about 8000 jars in the new factory and a similar number in the old. We’re down to a single shift now. For a while we were doing double shifts. We’d have somebody turning on the roaster at half past five in the morning, and then the cleaners would finish about midnight. But you’ve got enough capacity now not to do that? Yeah. We need all that extra capacity so we can continue selling the stuff. We’re in Australia now. If we get to the same level of sales in Australia that we’ve got in New Zealand, both factories will be going flat-tack. And you are the biggest peanut butter seller in New Zealand now? By a long way. We outsell all those brands we grew up with threeto-one in dollar value. What’s the plan next? Just keep going and see where it ends up. We want to be the bestloved peanut company in the world, and we are getting there. The US? Yeah, we’re selling in California. We’re on Amazon in America, and that’s going really well. We’re looking at lots of different sales models in different countries. Australia we’re going to be positioned premium, but in the rest of the world we want to be super-premium. Boutique. We never used to be premium peanut butter. When we started it was all bog-standard. We were just trying to make it cheaper and cheaper. 27
We might concentrate our efforts on online sales because the growth is going to come from there. Supermarkets will have had their day before too long. P I C P I C OT
So in America you’re thinking not in supermarkets at all? We’re in a chain, Bristol Farms, and they’ve got about a dozen or 20 stores in California. And we’re in one store in New York. But we might concentrate our efforts on online sales because the growth is going to come there. Supermarkets will have had their day before too long. Anything else you want to discuss? Next week I’m going up to Auckland to go with a talk with the Singularity University. I actually went to California in December… Ray Kurzweil. Is he the Singularity chap? I think he is. I went to a course at the Institute for the Future in Palo Alto. The theme was the future of work, but it was just about the training and how to look for signals that are on a growth path, and what it’s going to mean when all these things come together. It’s like computer power doubling every year and the cost of it halving. There’s just such huge changes coming up soon. So that really interests me, and having the company pretty much being able to run itself, I can bugger off and spend my time thinking about what might be coming and trying to pick where we might be positioning ourselves to take the company there. Peanut butter delivered by drone? Drones will come. We’ll get abundant energy, which might be solar or whatever. That will give us the opportunity to move round in the airspace rather than having to move across the surface of the Earth. The thing about Amazon being able to deliver parcels in drones, I don’t know that it’s terribly usable. We will see a lot less visits to the supermarket. It’s so tedious going to the supermarket and buying the same stuff every week. I don’t know why everyone doesn’t just get it delivered. Yeah. And getting delivered on contract, so “I need this many toilet rolls every two weeks. I need this and this…”
Pic & Fido
You can already do it. People just don’t seem to change. I think it will come. I can see our brand being around. I’ll get a sixyear-old eating the stuff and that’s worth $20,000 to me. It’s like I meet a kid and I sell them a car, bumph like that, just in the street. I can do a hundred of those a day at food shows and things, and it’s so easy. And wow, that six-year-old, one day they’re going to say to their children, “I met Mr Pic who made your peanut butter”. There’s no reason why it shouldn’t happen. It’s just a matter of making the best stuff we possibly can.
handcrafted in Nelson from the world’s finest cacao
McCASHIN’S BREWERY KITCHEN & BAR
We’ve enjoyed ourselves. Now it’s your turn. Cellar door and picnic lawn open 11am – 5pm daily. Neudorf Road, Upper Moutere. Tel: 03 543 2643
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660 Main Road, Stoke
Wine & food matching
Cloudy Bay senior winemaker Tim Heath says Te Koko is the perfect match for Ora Salmon as it has the fresh acidity to balance the richness of the fish, while at the same time complementing it with its textural elements
Do a little homework, then experiment and treat your tastebuds, the experts tell Sophie Preece.
FOOD, MEET YOUR SOULMATE WINE
hen Matt Bouterey talks about matching wine and food, he talks of the time of the day, the heat of the sun, the season and his mood. “Today I might have a piece of fish, some scallops or oysters, and it’s 11 in the morning, so I’d probably have a riesling,” says the London-trained chef behind Nelson’s Urban Oyster Eatery. “If it was 2.30 or 3 in the afternoon, and the sun’s really hot and I’ve been outside and wandering around, I’d have sauvignon blanc instead. For me it depends on the time of the day and how I feel.” Matt whips up a Crying Tiger dish as he talks, then pours a glass of pinot blanc, which proves perfect for the time, the mood, the season and the food. Chefs – along with sommeliers, winemakers and an army of home foodies – know the rules of pairing wine and food, know when to stretch or break them, and possess the confidence gained from previous marvellous matches. Wine expert Belinda Jackson, who judges some fairly lofty professional pairings, wants to bring the practice down to earth so that those intimidated by the concept start experimenting at home. “It can fill people with dread before they have even started,” she says, “but there are few wines that will ruin a meal, 30
and few dishes that will ruin a wine.” On the flipside, a good combination enhances both. Belinda suggests having a bunch of friends around bearing different dishes and wines, then mixing and matching to see what works and what doesn’t. After tasting a hearty stew with a sauvignon blanc, the merits of a hearty red with the same dish will be even more obvious. When thinking about a good match, Belinda says we should consider the texture and weight of the wine, as well as the flavour, so that big, flavoursome dishes are paired with big, flavoursome wines, and conversely, light dishes with light wines. Think about whether you’d like the wine to contrast or align itself with the dish. For example, if you have a rich dish with a creamy sauce, you could match with a fat, oaked chardonnay, to entwine the richness of the meal with the richness of the wine. Alternatively, you could serve a fresher chardonnay or an oakaged sauvignon with some acidity to cleanse the palate between mouthfuls. The wine match usually takes place after the meal is planned, says Belinda, but in an ideal world you’ll start with the wine, Google reviews and tasting notes, then work your meal around it, “because you can’t change the bottle of wine but you can always
‘For me it depends on the time of the day and how I feel.’ C H E F M AT T B O U T E R EY
change and tweak your dish”. A bad combination – and they happen, even on the judging circuit – might result in a metallic bitterness on the end of your wine, she says. “You’ll know when it’s really wrong.” Naomi Galvin, of Two Rivers of Marlborough, generally opts for matches where the wine and food tastes are aligned, but says combos with opposite flavours work well too. The main thing to avoid is having food that overpowers the wine, or vice versa, she says. Her go-to match is Thai green chicken curry with a mediumstyle riesling. “It’s a weekly staple in our house because it’s quick to make and super-tasty. The spiciness of the curry is addictive, and I can’t resist going back and forth from the limy, spicy curry to the fresh, tangy riesling. The wine refreshes the mouth and makes you want to go back for more.” Peter Schöni, owner and chef at Picton’s Le Café, says wine and food pairing becomes more complicated when it involves several courses. “It may not make sense to have one particular wine for all the food that’s being eaten, but it may also not be possible to crack four different wines in one sitting. In that case, the common denominator becomes an angle in the equation.” Peter says it’s now widely accepted that some white wine can be served with meat, and some red with seafood, depending on the character of the wine and the way you prepare the main ingredient. “It can easily spin out of control and become a seemingly insurmountable hurdle, but it needn’t be that way,” he adds. “In the home situation, you’ll have dinner plans, then you open the door to your wine stash and wonder what best to take.”
Emotional about wine As with romantic match-making, your instincts play a big part in this game. Over in Golden Bay, a sensory scientist is researching
CLOCKWISE FROM TOP LEFT Naomi Galvin with Two Rivers’ L’íle de Beauté Rosé 2015 and rice paper rolls of duck breast and salad, and a worcester, ginger and chilli dipping sauce. “I found the ginger and chilli lifted the ripeness in the wine and brought out the red fruit flavours.” Matt Bouterey, from Nelson’s Urban Oyster Bar and Eatery, starts with the food, then chooses his wine. This Crying Tiger salad is gorgeous with the Greenhough Pinot Blanc. Winemaker Ben Glover says the fresh flavours of light Mexican food – full of herbs, lime zest, jalapeno and tomatoes – are often perfect with riesling. “It’s all those lovely bright simple flavours, and that’s what riesling, and particularly our Zephyr Riesling, complements.” Last month’s Zephyr Garden Party in Marlborough showcased Riesling with Mexican food, including this mini yellow corn ceviche.
LEFT: Rosé with an antipasto of tomato, mozzarella and fresh sweet basil TOP: A classic match
how emotions and experience influence our perception of wine. Dr Wendy Parr, who has one PhD in Cognitive Psychology and another in Wine Science, insists that wine tasters are never a “blank slate”, so that while a wine may have objective properties that can be experienced similarly by each taster, a person’s representation of the wine is subjective, influenced by physiology, experience and memory. From a psychological perspective, wine is complex compared with other “food stimuli”, she says. That’s because every time we taste a wine, our brains receive sensory input via visual, olfactory, gustatory and trigeminal nerve systems – that’s eyes, nose, taste and mouth feel – then “integrate cerebrally” to form our experience of flavour. Each of those inputs activate memories, expectations, ideas and emotions, so that while the “bottom-up” information supplied by the wine is objective, the “top-down”
Belinda’s golden rules Try to match weight, so that big dishes are paired with gutsy wines and light dishes with light wines. Pair to match (a creamy sauce with a rich chardonnay, for example), or to contrast (the same dish with a fresh sauvignon blanc to refresh the palate). Dessert wines need to be sweeter than the dessert. Wines like botrytis riesling are best matched with a creamy dessert like crème brulée, or with an orchard fruit or citrus tart. Avoid chocolate. Tricky ingredients include chocolate, raw onion, hot chilli, artichoke, eggs, pickled/vinegary foods and salad dressings – use a higher ratio of oil to vinegar than usual or swap the vinegar for lemon juice and add a few herbs, depending on what wine you are serving it with. 32
Botrytis riesling with creamy blue cheese, such as Kikorangi or Windsor Blue. Avoid sharp Danish blues. Belinda says the rich texture of the viscous wine is perfect with the mouthfeel of the cheese, while the salty, tangy aspect of the blue contrasts with the rich The best way to learn about wine and sweetness of the wine. “They’re amazing, food matching is trial and error, but if you need a few failsafe options, here are but don’t risk spoiling it with flavoured crackers. All you really want the cracker some of Belinda’s favourites: to do is transport the cheese. It’s not Good pinot noir with roast lamb, cooked there to be a hero.” with rosemary and garlic. There’s science behind why this works so well, but suffice Good-quality dry bubbles (Champagne to say that tannin and red meat naturally or méthode traditionelle) or Sauvignon Blanc with raw oysters. work together. Australian liqueur muscat with Méthode traditionelle with pâté or chocolate desserts. terrine. The bubbles cut through the Belinda recommends Fiona Beckett’s site, matchingfoodandwine.com, to beginners and experts alike. Belinda’s own book, produced with Jan Bilton, is called Marlborough on the Menu and has recipes and wine pairings.
richness for “a lovely yin and yang that’s just eye-poppingly good”.
A young, fresh, inexpensive red with light tomato pasta dishes.
interpretation of its flavour is not. One of the major influences is aroma, because smell is so closely associated with emotion and memory, Wendy says. Her research projects with Lincoln University, where she is principal research officer in the Department of Wine, Food and Molecular Biosciences, include perceived minerality in white wine, sensory characteristics of sauvignon blanc and pinot noir, and perceived complexity in wine. She says wine is not only capable of providing us with great pleasure but can evoke memories and make us think. “What hasn’t been the subject of much research is why some wines inspire more emotion and thought than others, despite their chemical composition being fundamentally similar.” Recognising cognitive influence on wine tasting is important because it illustrates why some people don’t taste what the chemical composition of a wine promises. “You don’t need to beat yourself up about it – there will be a reason for it if you are not tasting what other people are. It will be something in your history, no matter how convoluted that is.” Blind tastings are crucial at occasions such as awarding medals at competitions or when blending in a winery, because people cannot shut out influences, even in an analytical situation. “This top-down cognitive information is going to dominate. We know that now.” It’s fascinating work, but right now Wendy is focused on the small grape harvest at Parr & Simpson, the vineyard she runs with botanist Philip Simpson. The couple both love food and wine, and the sensory experience begins with the smells in the vegetable garden. When it comes to wine and food matching, Wendy doesn’t want to know about the science or rules behind the task. “I’m actually more driven by what works, and it works by accident.” One of the couple’s discoveries was that their chardonnay, grown in heavy clay soils that deliver a lot of palate weight, is perfect with blue cheese and walnuts, either together in a salad or individually. “I take wine and food matching by chance … things just sort of happen.”
Best of our best If you’re looking for a local hook-up, here are some suggested matches for Top of the South produce. Salmon: Jemma McCowan, of New Zealand King Salmon, suggests searing a piece of fish to medium rare – slightly pink in the middle – and serving with fresh herby salad and a classic-style sauvignon blanc, to contrast the “luxurious” quality of the salmon. Cloudy Bay Clams: Marketing manager Dion Brown suggests diamond-shell clams, tossed in a wok with garlic, chilli and chorizo. Add some white wine to steam, and finish off with chopped parsley and a squeeze of lemon. Match with pinot gris or dry riesling. Crayfish: Winemaker Ben Glover suggests crayfish ravioli in a bisque, served with a Marlborough chardonnay. The dish is rich and a bit salty, with fine crayfish flesh, so you don’t want the wine to be too big, he says. “You want an elegant style of chardonnay.” Cheese: Foodie Stephanie McIntyre, of Outré, says the Kaikoura Cheese Company’s gorgeous Harnett is a perfect match with an equally complex sparkling wine, and in particular the No.1 Family Estate Reserve. “Although 100 percent chardonnay, the reserve displays an incredibly textural palate due to its extended time on lees,” she says. “This allows it to be paired with weightier food than one would anticipate.” Moving away from local produce, she suggests the same wine with a seared miso-glazed tuna steak. Foraged mushrooms: Cloudy Bay viticulturist (and mushroom forager) Jim White suggests a simple pizza, with a garlic and olive oil base, topped with a layer of sliced, fresh birch bolete mushrooms (with a touch of soy sauce for umami). Match with Cloudy Bay Chardonnay. Kiwa Oysters: Chef Matt Bouterey loves the oysters fresh and raw, matched with Greenhough Pinot Blanc, riesling or a sauvignon blanc. Scallops: Belinda Jackson suggests pan-fried scallops with a good méthode traditionelle. “It cuts through and leaves you hanging out for your next mouthful.” Mussels: Peter Schöni loves to steam the shellfish in white wine, garlic and fresh bayleaf, with a bit of tomato for backbone, as well as chopped parsley. He serves the dish with a dry riesling with good acid balance, a dry pinot gris or a crisp chardonnay “that has seen little oak”.
Wine consultant Belinda Jackson wants to demystify wine and food matching
Uncle Joe’s Nuts: Chef Maree Connolly suggests serving walnuts with chicken liver pâté and local figs, or a walnut and pear salad. She pairs both dishes with sauvignon blanc or a dry riesling. Maree says the “rules” around food and wine matching are far broader than they once were, and take into account the other components of a dish, as well as personal tastes.
Ricotta, with mānuka honey-glazed carrots, fresh local coriander, and almond slices
Pizza, Paella & Pasta - Refined
Italian prosciutto di Parma, with slow-roasted pumpkin, Nelson mozzarella, and fresh rocket
Milk-braised free-range pork belly, with creamy truffled white polenta, and a ragout of wild Neudorf mushrooms
Squid-ink penne pasta, with banana prawns, a dash of chilli and garlic, parsley, and a traditional sauce marinara
Olive oil cake with orange, a light yoghurt mousse, and dabs of rich, dark Italian vincotto
Beetroot and avocado salad with hazelnuts and a light balsamic vinaigrette
COMING IN APRIL New wood-fired pizza oven, gourmet thin-crust pizzas, sit-down and takeaway, drive-by pick-up
exciting new chef is bringing inspirational ideas and injecting fresh life to Comida Restaurant, Nelson’s go-to place for fantastic Mediterraneaninspired cuisine. Local lad and former Boatshed chef Michael McMeekan has joined the team and has already come up with some brilliant dishes. Comida owner Claudia Kern says Michael’s arrival will give Comida Restaurant a huge lift. “He’s the real deal, and we’re incredibly excited to have him on board. It means we can really take evening dining to the next level and be much more focused on family and friends.” Michael has impressive credentials, including stints at leading restaurants such as Auckland’s O’Connell St Bistro, as well London’s Marcus and New York’s Per Se restaurants. He has worked as a private chef in Britain and the USA, and most recently ran a catering and award-winning street cart food business in Nelson. Perhaps best known for his time at Nelson’s waterfront Boatshed Café, Michael promises to bring fresh influences to Comida while retaining its Italian roots – authentic food to share with family and friends. His focus so far has been on designing an evening menu that includes mouth-watering dishes such as prosciutto di Parma with roasted pumpkin, mozzarella and rocket; and milk-braised pork belly, with creamy truffled white polenta and a ragout of Neudorf mushrooms. Coinciding with Michael’s arrival is the April installation of
a new mānuka wood-fired pizza oven, making traditional-style thin-crust Italian pizzas featuring the best ingredients such as local MilkDrop mozzarella and Romanos tomatoes. Pizza, Spanish paella, and Italian-style pasta are dishes traditionally shared, and Claudia is keen to encourage guests to bring friends to enjoy the new evening menu at Comida. Michael’s experience and flair ensures the new dinner menu will be a great experience for all. Central to all dishes at Comida is the use of quality ingredients, something Claudia is passionate about. They ensure they source only the best produce from around the world, using local whenever possible. Of course with Prego, their “world pantry” at their doorstep, they are assured of having wonderful supplies on hand. Claudia hopes to offer take-out meals and a “drive-by pizza” service soon. Busy people can order a pizza before they leave work and pick up their dinner on the way home. Given their location in Buxton Square, there is plenty of parking on offer and very easy access.
Open evenings Wed–Sat 5:30pm–late Visit comida.co.nz to view our menu For bookings phone 03 546 7964 7 Alma Street, Buxton Square, Nelson
Vote for your favourite cafĂŠ, bar or restaurant today wildtomato.co.nz/dineout Voting ends 31 April 2016 36
Finer Things Phil Barnes samples our region’s gourmet treats.
THE FINER THINGS IN LIFE N
elson has an ever-expanding range of exotic gourmet foods on offer. Customers have a wonderful choice of restaurants, cafés, shops, vineyards and markets offering foods with fresh flavours and textures grown and ripened in a region blessed with some of the highest sunshine hours in the country. From handcrafted chocolates to freshbaked artisan biscuits, and from exotic-sounding seafoods and salads to gourmet cheesecakes and organic coffees, with ingredients and recipes sourced from around the world, the region is fast developing into a foodie’s paradise. Ideal places to sample such products include the Nelson Market, which runs every Saturday morning throughout the year at Montgomery Square, and the Wednesday Farmer’s Market, from 10.30am to 3.30pm in Morrison Square. The Nelson Market was established more than 30 years ago by owner Nita Knight and has evolved into a bustling and vibrant destination boasting up to 200 stalls, with an emphasis on regional goods and fresh, seasonal and organic produce, along with handcrafted items. The Farmer’s Market also has a large range of local produce, including Moutere jams and preserves, honey, walnut oil and butter, soybean products such as tofu and natto, organic ice-cream, locally grown fruit and veges, sourdough breads, and salmon, kina, oysters and laksa.
Prego Comida is another example of the many successful niche food businesses steadily growing in the Top of the South. Prego
specialises in gourmet products and both imported and local fine food such as Italian olive oils, Greek Kalamata olives, Italian Parma ham and salamis, French cheeses, various Dutch products including cheeses, local and imported wines, Fresh Airs fruit powder and freeze-dried fruits, and all the ingredients to make an excellent pizza. It also stocks vanilla beans, quinoa, freekeh, farro, couscous and other grains. Prego has doubled in size since moving to Collingwood Street three years ago. Its Comida café is open six days a week and in the evenings from Wednesday to Saturday.
Hogarth Craft Chocolates is one of the newest food businesses to open in Nelson. Carl Hogarth says it all started when he began making chocolate in his sleep-out at home. “I was making more than myself and my friends could eat, so we looked at taking it to the Nelson Market.” However, he was told he couldn’t turn a sleep-out into a commercial kitchen so he had to decide whether to stop producing chocolate or to turn his efforts into a full-time business. Carl and wife Marina chose the latter option and say the transition took about three years, with Hogarth Craft Chocolate being launched just before Christmas last year. Carl says a major difference with his chocolate is that they use the fairly rare Criollo cacao beans along with Transitorio beans, which are sourced from all round the world, because they are far more flavoursome. “It means we don’t have to add any flavour because there’s so much flavour in the cacao itself. We also have 37
a unique roasting process as we roast at very low temperatures to keep the flavour of the bean intact.” Using traditional techniques in their small factory in Stoke, they sort, roast, crush and classify, winnow, grind and conche (blend), age, melt, temper, mould and wrap the chocolate by hand.
Kush Organic and Fairtrade Coffee opened eight years ago in Richmond but then moved to Nelson and has been at its current location in Church Street for the last five years. Owner Andy Budd says the business keeps growing. “We have taken the roaster out of the main store and now have a second outlet in Vickerman Street down at Port Nelson, where we also sell takeaway coffees. Andy says that as opposed to many other coffee shops, Kush’s entire stock of coffee beans is organic and Fairtrade. Because he is passionate about quality coffee, he tries to avoid using any cheap beans. “Some people use filler beans to pad out the good but more expensive beans, but I try just to use the good stuff.” The Church Street café also has a range of cabinet food and salads. Kush is open seven days a week.
Moutere Grove olive oil
Moutere Grove planted its trees 20 years ago. It harvested its first crop in 2000 and has been producing extra-virgin olive oil ever since. Moutere Grove says its location meant that the trees were not producing as many olives as they would have liked. (Consequently, many of the low-yielding olive trees have been removed, making room for Wiltshire ewes and Galloway cows.) However, the low yield was offset by the high quality of the olives that are produced. This quality is evident in the large number of awards the company has won both internationally and in New Zealand. Moutere Grove has exclusively planted traditional Italian varieties, typical of the blended oils from Tuscany. At its peak it had 4500 trees, and the company used its own olive press from 2002 until last year. Despite reducing its tree numbers, the company still sells products throughout New Zealand and to the United States.
Neudorf Mushrooms specialises in growing mycorrhizal mushrooms in a symbiotic relationship with different tree specimens. The company was the first commercial grower of the saffron milk cap mushroom in New Zealand and supplies most of these to restaurants in the Nelson region and to the Farmer’s Market. Neudorf also produces a range of other mushroom products, including an aromatic, air-dried mushroom mix containing birch bolete, larch bolete, slippery jack, pine bolete and painted suillus. In 2011 the company planted 400 radiata pines infected with porcini, in between its chestnut tree orchard. In total more than 1800 trees have been planted for the production of mushrooms, as well as a small truffle grove. It also sells products such as a mushroom risotto and a combination of 38
ground wild mushroom, herbs, vegetables and sea salt. Neudorf Mushrooms will be at the Nelson Farmer’s Market from March 30 until mid-July, when mushrooms from the new season’s crop should be ready.
Nuggety Creek has been raising saddleback pigs for nearly six years at its farm in the Wakamarina Valley opposite Canvastown. Co-owners Melvyn and Denyse say the farm puts a lot of emphasis on the ethical treatment of its pigs, which are allowed to roam freely over the 10ha property. Although housing is provided for the pigs, they rarely choose to use it. “We feed them marrowfat peas, barley, and use no drugs whatsoever,” Melvyn says. They do not drench the animals, there are no rings on the pigs’ noses, the couple don’t use sprays on the property and they try to follow organic practices. Melvyn says 95 percent of pigs elsewhere are raised on antibiotics from just 10 days of age, but Nuggety Creek does not do this. “We believe in letting them root holes and getting what they want out of the ground. We don’t feed them any commercial food or any rubbish. If you feed them
Nuggety Creek farm
items that are wonderful ideas for gifts, such as hand-made creams and soaps. And we have single-origin coffees available for use with plungers and pour-overs (the old-fashioned coffee filters) as well as some lovely blends for use in espresso machines for a stronger brew.” The coffee beans are all roasted at Pomeroy’s Stoke factory. As well as buying tea and coffee products, customers can also relax in the Pomeroy’s Café. “They can have a coffee or a tea and enjoy our legendary Pic’s peanut butter caramel sea-salt slice,” Nicky says.
Wangapeka Cheese Pomeroys
rubbish they are going to taste like rubbish.” The pigs are sent to the abattoir in Cheviot, which has told the couple their pigs are the best quality they have seen. “Because of their lifestyle, the texture of the pigs’ meat is twice as dark as the colour of the pork you will buy in the supermarket.” Melvyn says the pigs are friendly and love to be scratched. Mud baths are all the rage. “It’s our belief that happy pigs provide tasty meat.” Nuggety Farm also sells a variety of pork products at the Nelson and Marlborough Farmer’s Markets. These include dry-cured gammon steak, oldfashioned liver and bacon pâté and pork brawn.
Pomeroy’s has been in Nelson since 1989 and in its current premises in Montgomery Square for the last four years. Pomeroy’s roasts and bags its own coffee, and the café has a stock of more than 100 teas as well as a huge range of coffee sourced from throughout the world. Manager Nicky Murdoch says the shop also has an eclectic deli and a wide variety of coffee and tea accessories such as teapots, coffee machines, cups and saucers from many countries. “We also stock some surprise
Wangapeka Cheese started in 2010 and set up its shop in the Grape Escape complex on McShane Road, Hope, three years ago as an outlet store, but also sells its products throughout the country.The company produces its cheeses from the 190ha Wangapeka Family Farm, 24km south of Tapawera in the Wangapeka Valley. With an extensive range of products from bottled milk to artisan cheeses, co-owner Karen Trafford says the company is passionate about what they do and has a holistic approach to farming, food production, pasture health and animal welfare. She says that using traditional processing methods, they produce delicious, mouth-watering artisan cheeses. These include feta, camembert, brie and mozzarella. “We call it ‘pasture to plate’ as we do everything from milking the cows to making the cheeses. With healthy cows grazing on nutrient-rich pasture, the result is super-fresh, tasty, wholesome milk. Wangapeka Cheese has won several honours at the New Zealand Champion of Cheeses Awards, including three Golds and one Champion award this year. The company featured on TVNZ’s Country Calendar in 2014, and a further item will screen on the programme Rural Delivery shortly.
Chocoyo is the creation of French chocolatier Yoann Martichon. At the age of 15 he started training in a French patisserie – and fell in love with the chocolate. He is now a trained chocolatier and pastry chef. In 2002 Yoann completed a five-year Masters degree in chocolate in Paris. He then decided to expand his knowledge around the world by working for some of the most prestigious chocolatiers. He discovered New Zealand in 2013 and decided to call it home. He settled in Nelson last year to open his own brand, “and that’s how Chocoyo was born”. Yoann says he is proud to use fresh and local ingredients combined with Fairtrade chocolate. “This will create an explosion of flavours in your mouth.” These flavours include fresh lime juice, fresh garden mint, raspberry soft jelly combined with Tahitian vanilla, crème brulée, Earl Grey tea, Marlborough sea-salt caramel and more seasonal flavours. A customised selection of flavours is available upon request. Other products include hazelnut spread and cocoa powder. Chocoyo products are on sale at the Nelson Saturday market and the Sweet As Café in Upper Trafalgar Street. 39
PRETTY AS A PICTURE Social media and the Internet have revolutionised weddings. Shannon Cassidy looks at the trends. PHOTOS BY LUKE MARSHALL
With the evolution of social media and digital imaging, it’s common to find a ‘My Wedding Day’ album on any modern girl’s Pinterest page. The options and dreams are endless as you scroll through pages of breathtaking locations, dainty laces and tea-light candles – and that’s only the beginning. Weddings are becoming prettier and craftier as the years roll by. Gone are the days of worrying about seating arrangements and the first dance. Brides now grow anxious about whether the theme will stay in trend by the time the big day rolls around, or if their shipment of boho luxe ribbons will arrive looking like they did on the website. Trends are being set all over the world and are closely followed by bridesto-be of all ages. Expectations of the perfect day are becoming more and more unrealistic as ‘How the other half live’ is posted, liked and shared throughout the land of social media. Wedding scrapbooking has turned digital and all ideas are ‘pinned’. Brides are beginning to plan their perfect day before they have even met their Prince Charming, right down to the fine details. It’s not just the dress they’ve dreamt of, it’s the save-the-date cards, the table placements, the hip catering company, his and her robes, and the latest and greatest party favours. The wedding planner has taken the back seat as the bride takes charge, along with advice and contacts from the wedding stylist. All questions are Google searched and inspirations followed. The bride’s biggest worry is no longer Uncle Jim getting drunk and falling over on the dance-floor. She now worries about photos of the day being leaked on Instagram before she gets a chance to create a hashtag and post pictures from the photographer she hired (who came highly recommended by her favourite blogger). Brides are no longer wearing the dress that their mother and their grandmother wore on their big day. They now combine dress ideas they’ve seen online or in the latest wedding magazine, and find a dressmaker to turn their dream into reality. The picture-perfect wedding is now multiple albums with pages of ideas, inspirations, tips and tricks. These ideas all come with a price tag, but many can be adapted to suit your budget. The beauty of the shabby chic look is that a lot of these items can be picked up at your local opshop. You need to use these ideas to your advantage and not let them overwhelm or challenge you.
Opposite page: Bride Karin Top to bottom: Karin & Micha share their first kiss as husband and wife, white flowers in glass bottles with twine - simple but effective decoration, Karin’s gorgeous dress with Kate Middleton-inspired lace sleeves
Clockwise from top left: Karin’s bridesmaids help her into her dress, simple sign made out of a wooden post, their table setting was greenery with white flowers, Mr & Mrs chairs decorated with wreaths, Karin & Micha cut their cake, photos pegged to string add an interesting and personal touch
It’s the little things
mongst setting the date, choosing the perfect gown, and working on your guest list, it’s the little details that make the day truly special, guaranteeing it will be remembered by guests for a long time. Here are some ways you can add your own personal touch to your special day, reflecting on some of the latest autumn/winter wedding trends.
hoto booths are a fun way to encourage your guests to capture snaps throughout the reception. You can make these as simple or involved as your like. From a driftwood frame with a request that guests take the photos on their own phones and hashtag your name, to hiring a professional photo booth for the night (along with the fun props, of course). Leaving Polaroid-type cameras or throwaway cheapies on tables is another option to see the night through your guests’ eyes. 42
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‘Now the bride’s biggest worry is about photos of the day being leaked on Instagram before she creates a hashtag.’
ake your own as an effective and inexpensive way to add a personal touch to the signage and look on your big day. All you need is chalkboard paint, plywood, primer, white chalk and a friend with neat writing and a steady hand. You can use chalkboards for seating plans or general signage, and they really add that shabby chic look to a wedding while remaining classy.
really nice way to remember absent loved ones on the day is to have a memory table set up with candles and photos of those who are no longer with us. You could display photos of them on their wedding day, or one of your personal favourite pics. If the bride has lost someone close to her, make sure they are part of the big day by placing a locket amongst the bouquet with a photo of the loved one inside it.
reen is the new… green. Trend-setting weddings at the moment are filling tables and bouquets with more greenery than flowers. From common ivy to ferns, the more wild and rugged, the better, accompanied by simple flowers such as lavender or gypsophila, then bound together with garden twine. You can source these plants from your own garden or that neighbour who owes you for feeding their cat, and give the greenery to your florist for the day.
All that glisters
ncorporating touches of metallic is another trend that is taking over table settings and stationery sets. Rose gold and copper are becoming more common than silver and gold at wedding receptions. They are paired with all shades of grey, blues and baby pinks. These colour schemes create a luxurious and modern look to your special day and are easy to get your hands on.
Lace, lace and more lace
randma’s tablecloth drawer is now trendy and worth a small fortune on Etsy. Lace is all the rage, and we have Kate Middleton to thank. The moment she walked down the aisle in 2011 wearing that gorgeous Grace Kelly-inspired long-sleeved gown, wedding dress dreams all over the world were born and lace became a must on every bride. Now you find lace ribbons on the back of chairs, lace holding bouquets together, and vintagestyle veils all over any wedding look book. You can get your hands on lace for a great price. Start by visiting opshops and second-hand clothing stores. You’ll be surprised by the amount of exquisite lace you can pick up for the price of a coffee. 44
Clockwise from top left: the bridal party, Karin & Micha share a moment, jewellery from Glen James jewellers looks fab, sign made with a chalkboard
No. 1 Bridge Street Nelson 0800 GLEN JAMES 0274 845 353 +64 548 4523 firstname.lastname@example.org www.glenjames.co.nz
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You’re Somewhere Special
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S HOE OF T H E MON T H
Tans and textures
is always great to have a new season upon us as there will invariably be some freshness to excite the fashion follower. Clearly, ankle boots are still a huge part of the fashion look for this autumn and winter. The refreshing emergence is that of tans and browns into the colour palette, as they are very important fashion shades for the season. To add variety, designers have used a selection of material textures. Suedes, prints on leathers, punch-outs and contrasting shades all add that little bit extra.
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B E AU T Y
Beauty is confidence BY SADIE BECKMAN P HO T O BY I S H NA JAC OB S HAIR BY CARDELLS MAKEUP BY KO COSMETICS
hile you can buy almost any type of beauty product or treatment under the sun these days, Nina James says there is one key ingredient that truly makes people beautiful, and it can’t be packaged or bought: confidence. The Nelson businesswoman and real estate agent is a firm believer in the old adage that being confident and beautiful inside shows on the outside. “Beauty is all about confidence,” she says. “It’s so important to have security in who we are, and to accept ourselves for who we are.” Nina says that doing her best to hold this philosophy through the usual tribulations of growing up has helped her see inner beauty in people as an adult, whether society dictates that they are conventionally ‘beautiful’ or not. “We can see many physically beautiful people in the world, but be surprised as we get to know them to find that sadly they have chosen to hold onto hurts, lack of forgiveness, bitterness and rejections that cause a hardness of heart which, despite their physical beauty, always shows through,” she says. “Unfortunately for people in this situation, no amount of make-up, fine clothing and wrinkle cream can remedy this problem because the issue comes from the heart.” “However, as you learn to accept all the parts of who you are, I think it shines. A beautiful woman is a secure woman.” But even if we are able to recognise these concepts and try to instil them in our own lives, we all like a good product or two, and Nina is no exception. Regarding make-up, she prefers to keep her skin natural, rarely using foundation and instead accentuating lips and eyes. “I like Elizabeth Arden, Shiseido and Nu Skin products, and my favourite make-up is M.A.C,” she says. “I go for either a subtle pink or bold red lip, and then bronze or gold around my eyes.” Nina’s long dark hair is one of her major features, and she makes sure she keeps it healthy and glossy. “I like to look good when I go out,” she says, “but the most important thing is to keep a balance in your life so you can pay attention to your internal self as much as, or more than, the external. A famous proverb I like to remember says; “Guard your heart more than anything else, for out of it is the wellspring of life.”
Steeped in history BY ANNE CLARK
his historic 2.47ha lifestyle property blends three cultures in German heritage, English country-style gardens and the largest stand of native kahikatea in the Waimea Plains. The property includes a gracious four-bedroom colonial villa, a two-room cottage and attached double garage with a woodshed on one side, a barn or artist’s studio, a little two-storey wooden playhouse, a garden shed, and an older single garage currently used for storage. All are set in park-like grounds. Two fenced paddocks of pasture graze a few sheep or beef cattle. Mature trees and flaxes surround the lake, along with a jetty and seat carved from an old tree trunk. A separate stream extends through one side of the property. A vast lawn, bordered by redwoods, oaks – some more than 170 years old – and black walnuts, is used for playing cricket or football. It is the perfect spot for camping on summer nights with an open fire. When restoring the villa in 1992/1993, the owners discovered artefacts belonging to Hans Heinrich Busch, a settler who arrived on the Skojld in 1844. He was supposedly a squatter on the property, which was part of the Kelling 200-acre block. Kelling brothers Fedor and Carl also arrived in 1844. Their migration to Waimea West was financed by Count Ranzau of
1. The classic Kiwi villa surrounded by mature trees 2. An aerial view of the English-style cottage gardens 3. The west-facing terrace is perfect for outdoor entertaining 4. The lake provides a haven for wildlife 5. Formal gardens frame the house
Mecklenburg, who struck a deal with the New Zealand Company to buy land for 30 shillings an acre. As the migrants settled, they were to repay their fares and buy their land for £2 5s an acre. The Kellings prospered and owned large tracts throughout the Nelson district. The initial cob cottage, built on the property in 1851, was later destroyed by fire. It was replaced in 1910 by a four-room cottage. This was extended and fully renovated in the 1990s to plans designed by architect Ian Jack, taking care to preserve its classic character of sash and bay windows, French doors, high ceilings and rimu flooring with deep skirting boards. Through windows, glass-panelled doors and verandas, the house enjoys panoramic views of the Western Ranges, with Mt Arthur dominant. The 91sq m double garage and attached cottage were built in 1986. The cottage boasts a large veranda extending around two walls. The 71sq m barn went up in 2002, adjacent to the lake and not visible from the main house. A ladder accesses a mezzanine floor, which is now used for storage. Originally an artist’s studio, it is a great space for entertaining. The many gardens, lawns and trees are a feature of the property, designed by landscape architects Boffa Miskell. 59
7 6. The open-plan dining and living room is perfect for family 7. A farmhouse kitchen opens onto the living space 8. The cathedral-style roof provides space to breathe 9. A bay window looking east towards the citrus grove
They brim with flowering shrubs, roses, topiaries and oldfashioned perennials. The mature trees also include Tasmanian blackwoods and kowhai. Tui, wood pigeons and waxeyes are attracted by the many nectar- and seed-bearing trees and shrubs. Paradise ducks and kingfishers frequent the lake. Fruit trees include plum, pear, nashi pear, apple and apricot, a fig, feijoa, lemon, grapefruit, orange, mandarin and kaffir lime. To buy this property contact Daniel Reed at Bayleys on 021 548 982 or firstname.lastname@example.org 60
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On the hunt for a winery destination that delivers 1
BY CHRISTO SAGGERS
he native gardens at Hunter’s Wines are, with the exception of the imposing gum trees, only 13 years old at the most. This was a surprise. The gardens have grown from humble beginnings to a mature natural wilderness nestled amongst the vines. The paths meander through tall canopy trees. Cordyline australis, Hoheria angustifolia, Sophora microphylla and Pseudopanax ferox abound — it is akin to strolling a bush track on DOC land way out yonder. In the endangered gardens you can study rare native plants such as the slender button daisy, the shore spurge and the porcupine shrub — all as rare as their names are interesting. If you can’t spot a tufted hair grass from a wind grass, don’t worry as an anatomically accurate series of plant guides point out which one is which to the plant heathens amongst us. Some good news is that you don’t have to prepare for the unknown as it’s only a stone’s throw from the car park, 64
so you can experience much of New Zealand’s dryland flora and fauna on the beaten track. The news just gets better because if the 15-minute adventure of the gardens gives you an appetite, you can relax in the café and enjoy the bird song and the plantings from a comfortable seat. The gardens cleverly envelop the infrastructure. Hidden within the gardens you’ll find the café, artist’s residence, offices, tasting rooms and a sizeable winery that you can gaze upon during harvest – learning how the grapes are processed into that timeless elixir, wine. You’ll be pleased to know that these exciting gardens are watered with the natural wastewater from the winemaking process. It’s good to see environmental responsibility on a large scale from a commercial operation – it just goes to show that it is possible to make a great product and look after the planet – your part of it at least! There exists a well-balanced equilibrium of structure and wilderness.
The tunnel-like nature of the vast timber pergola runs like an artery through the gardens – off-shooting to areas of interest along the way and terminating at the cellar door, where the real fun begins! You literally can’t miss the incredible raised cabernet vineyard out front. I think it’s the only one of its kind in Marlborough and it’s awesome. It is at its best just before harvest, when it is loaded with purple-black berries that will get squashed into a fine vintage. The winery does not stand ostentatiously on the land. It sits rather meekly amongst nature. It is subtle and tasteful – all configured with purpose. It’s locally owned and you can take away a sense of pride from your visit. A visit to Hunter’s couldn’t be further from the industrialised grape farming, bulk-commodity-producing, alien-owned operations that are taking over the Marlborough wine industry. To plan your trip to Hunter’s visit hunters.co.nz
Chocolate beetroot brownies B Y N I C O L A G A L L O WAY
This moist brownie is a great way to use fresh autumnal beetroot and adds extra nutrition to a sweet recipe. Be sure to grate the beetroot finely so it melts into the brownie, giving it a lovely pink tinge and some sweetness. Choose quality chocolate with minimum 70% cacao solids; I use Hogarth’s local handmade chocolate. Ingredients: 75 g unsalted butter 70 g Hogarth’s Madagascar 70% dark chocolate 1/4 cup sugar 3 free-range eggs 1 teaspoon vanilla extract 1/2 cup finely grated beetroot, packed 3/4 cup unbleached white flour (or almond meal for gluten-free) 1/3 cup cocoa powder 1/2 teaspoon baking powder Directions: Preheat oven to180C. Line a 20 x 22cm baking tin. In a large saucepan melt the butter. Turn down the heat and add the chocolate and sugar, stirring to melt together. Once melted, remove from the heat and cool slightly. Add the eggs to the melted chocolate one at a time, whisking constantly. Add the vanilla, grated beetroot, flour/ almond meal, cocoa and baking powder. Gently fold together. Pour into the lined tin and bake for 20-25 minutes until an inserted skewer comes out clean. Cool in the tin for 10 minutes, then remove onto a cake rack to cool. Cut into 12 squares. Keep in an airtight container. Find more of Nicola’s seasonal recipes on her award-winning food blog Homegrown-Kitchen.co.nz 66
As soon as I saw the dish I knew I was dealing with a top-shelf chef
La Capilla is top class BY MAXWELL FLINT
rs F and myself are not religious folk, in fact quite the opposite. I am generally ambivalent about God. I am really waiting for the Roman god Bacchus to show up. He’s the sort of deity I could really go for. Mrs F, on the other hand, is violently anti-religious, reserving her more potent venom for the poor Christians. In fact, any time we have to go to church, for family weddings and the like, I am genuinely fearful that her head will start spinning and we’ll all be covered in green bile. La Capilla is the latest restaurant to occupy the deconsecrated church on Appleby Road (up from Waimea Estates). God has been evicted, so I think it is safe for Mrs F. Takeshi Nagahama is the owner. He is a very experienced chef who has worked in some serious Michelin-starred restaurants. A group of six of us booked a table at the only available time that night, six o’clock. The restaurant was not full
when we entered, but sensibly staggering bookings to avoid placing undue pressure on the kitchen and staff. The food at La Capilla is Spanishinfluenced, with the menu written in Spanish. I started with the smoked salmon, avocado, poached egg and wild rice ($17). It sounds a hell of a lot better in Spanish. As soon as I saw the dish I knew I was dealing with a top-shelf chef. The salmon was delicately smoked, the egg slowly poached at a low temperature and all was complemented with a ravigote sauce. A wonderfully simple and delicious dish. Mrs F started with baked eggplant, milk drop mozzarella cheese, tomatoes, onion and basil pesto ($16). I thought it quite boring but Mrs F was very defensive of the dish and loved it. I am a duck nut, so for me the duck breast, glazed pickled plums, onions, cauliflower and pine nuts, ($31), was
Thursday night is Paella Night
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obligatory. The duck was excellent. Tender and pink with a nice little layer of duck fat between meat and skin — perfect. Mrs F’s pork loin and belly with fresh pea, mint and celeriac salad ($31), must have been good as she refused to share any. Probably because I wouldn’t give any of my duck away. I am delighted to say the desserts were just as good as the other courses. Mr Nagahama’s peach melba was simply delicious but this was surpassed by Mrs F’s crémet d’Anjou (both $12.50). This wonderfully French cheesecake, made with soft Kervella Blanc cheese, was accompanied with a boysenberry sauce and is a must. Our very good meal was washed down with a decent Spanish Tempranillo and a Spanish Alberino. They did have a good selection of local and national wines. The only downside was that it’s in a church and the ambience can be a little puritan. I am not sure who the landlord is but they look to be the ‘once over lightly’ type with a penchant for the hippy shantytown look. But don’t let this put you off because this was a wonderful meal, created by a master, and even though it’s in a church, Mrs F didn’t burst into flames.
La Capilla Cost: $150 for two (with wine) Value for money: Food: Atmosphere: Service:
A small selection of Tapas
A traditional Spanish Seafood Paella A glass of Rioja (red) or
Pizza, Paella & Pasta - Refined
Albariño (white) Wine
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Perfection is attainable B Y P H I L L I P R E AY
here are wine moments in one’s life that stay with you, like they’ve been tattooed into your memory. The first Bordeaux I ever tasted, Chateau Lynch Bages, was a fairly average Bordeaux but a world away from anything I had tasted in New Zealand. Not all of the memories are good. The McWilliams Cabernet Sauvignon I remember was a dreadful wine, almost undrinkable — you had to let it breathe for a week. Then there was the Neudorf Chardonnay 1991, from Neudorf Vineyards. Easily the best New Zealand Chardonnay I had ever tasted. I seem to remember I bought a case, which for me then was very extravagant. That started a love affair with this wine and, far from being a one-night stand, Neudorf Moutere Chardonnay has year after year continued to seduce me. It is in so much demand that the wine is allocated and you really need to apply to the winery to get some as it invariably sells out. I am not even going to try to describe this magnificent wine except to say it is the best Chardonnay in New Zealand. Bob Campbell MW foolishly, in my opinion, gave this wine 100 out of 100. There’s no doubt it is as close to 100 as you can get, but a perfect score? Judy, Rosie and Tim from Neudorf Vineyards
But it is not just the Chardonnay that Neudorf Vineyard is famous for. There is a whole stable of thoroughbred wines locked up in their cellars. Just down from the Moutere Chardonnay is its cousin, the Nelson Chardonnay. If you can’t get the exalted one, this is an excellent substitute. It has all the bells and whistles but is restrained, not flouncy, and very distinguishable as a Neudorf Vineyards Chardonnay.
Bob Campbell MW foolishly, in my opinion, gave this wine 100 out of 100. There’s no doubt it is as close to 100 as you can get, but a perfect score? On the heels of the Chardonnay is their Pinot Noir. There are two: Tom’s Block and Moutere Pinot Noir. I tried the 2013 vintage. Tom’s Block is an easy-drinking Pinot, a very good one, but for me there was a slight stalkiness and greenness. Don’t get me wrong, this is a good wine. I actually bought a bottle. The Moutere Pinot is a much more complex and layered Pinot; very well balanced and it must be in the top five Pinots in the country. Neudorf produces two great Rieslings, one dry and the other in the sweeter German style. Both are great food wines. The pleasant surprise for me was the Pinot Gris. Maggie’s Block Pinot Gris is a lighter everyday drinking Gris. Delicious. However, the Moutere Pinot Gris is another step up, with more depth and weight, and is one of my favourite wines. Does Neudorf make a bad wine? Well I haven’t tasted a bad one but I would have to say their Viognier is a bit ho hum. Too acidic and lightweight for my taste. However, there’s no need to worry, as I don’t think it will be made again. Apparently the vineyard where the grapes were sourced has pulled them out. Tim and Judy Finn have created one of the best vineyards in the country, but the better news is that it’s in our backyard.
Joseph Dodson’s legendary brew book
John Duncan stands next to his great great grandfather, Joseph Dodson, the first brewer at the Founders Brewery
Does politics drive you to drink? BY MARK PREECE
ohn Duncan laughs as he questions whether politics drove Nelson’s first mayor to drink, or the other way round. One way or another, 160 years ago his great-great-grandfather Mayor Joseph Dodson, was the first brewer of Hooper and Dodson Brewery, the precursor of today’s Founders Brewery. John says Nelson’s early history is imbued with beer. “With hops grown in Nelson, and harvest coinciding with school holidays, it was a real social occasion as families would catch a train to the hop field to harvest the season’s bounty.” He has many such stories, including one about the kegs of beer shipped on a cutter to Auckland to quench the thirst of colonial troops fighting
in the New Zealand Wars. The original brewery was established on the corner of Tasman and Hardy Streets — behind the Queens Gardens, he says. “There is a house which has been built over the original cellar and you can still walk inside it for a look.” John renamed the brewery after they moved to their current location in Founders Park. At Nelson’s recent Marchfest, held right next door to the brewery, Founders served up its unique festive offering, a dark wheat beer called Wheat and Greet. It is described as having dark chocolate roasted malt, tied in with clove notes of fruity esters you expect from a wheat beer. Here is your history lesson, Founders style:
160 Golden Lager, ABV 4.0%. They say: To celebrate 160 years of keeping family secrets, Founders has created a beer based on Grandad’s brewing notes from his legendary brewer’s book. A smooth golden lager with delicate grassy hops and a restrained hint of citrus. 1946 Pilsner, ABV 5.0%. They say: This was the year that the communists took over the Czech Republic’s original Pilsen brewery. At the same time the free west invented the bikini, as worn on the label. Our pilsner has orchard fruit and herbal pine aromas — a great addition to the beach. 1953 Midway Pale Ale, ABV 3.3%. They say: Televised snooker now made sense, with the invention of the colour TV. A mid-strength ale with smooth malts and low hop bitterness. 1981 Pale Ale, ABV 5.2%. They say: A great reward for those who invented the first portable computer in 1981. This NZ interpretation of a pale ale greets the drinker with a copper hue, aromas of citrus, and a strong, slightly biscuity malt character. Shut your laptop and enjoy. 2009 IPA, ABV 5.3%. They say: To mark the year when particularly hoppy beers in New Zealand really took off, just like the Russian billionaires who could now pay for jaunts to space. This IPA is described as having aromas of citrus and pine, malty sweetness and a lingering dry finish.
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T R AV E L
The last frontier B Y K I R S T I N E D AW S O N
et’s be honest, a journey to Antarctica does justify the clichéd tag of ‘once in a lifetime’. It thoroughly deserves its place on many a bucket list, as no matter how well travelled you are, it remains the last frontier. I set off for the Antarctic in February, for an expeditionstyle cruise out of Ushuaia (in Argentina) with about 80 fellow passengers from all corners of the world. Before I go on, don’t be put off by the word ‘expedition’. I am pleased to report that these days you can enjoy the best of both worlds — a true sense of exploration and all the comforts of a modern ship with ensuite cabins, sauna and, of course, a bar. The dreaded Drake Passage lived up to its reputation on the way over, my only welcome distraction being the ability to listen to the onboard lectures from the comfort of my cabin. I lost myself in the stories of the early explorers, whose trials and tribulations far outweighed the mild seasickness I was experiencing. No body part of mine dropped off due to freezing. Once at the Antarctic Peninsula all was calm, and remained so for the rest of the journey. Twice a day we’d split up and pile into Zodiac inflatable boats to go ashores — either onto a jetty or, sometimes, riding right up onto a remote beach. Surprisingly, it wasn’t anywhere near as cold as I’d anticipated, being a dry cold. Layers of merino thermals and keeping the wind out were enough to keep the warmth in. The animals we encountered were completely ambivalent about our presences — you could get up close for photos — but of course we weren’t allowed to touch them (a little difficult when delightfully curious penguins decide to clamber all over you!). The vast colonies of Adélie, chinstrap and gentoo penguins were 70
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It was totally surreal, slowly gliding through a sea of icebergs, some towering above you, in a myriad of stunning aquamarine blues. impressive, and the chicks particularly cute in their moulting phase, all ruffled and fluffy. Highly territorial elephant seals and leopard seals the size of our Zodiac were equally impressive but a little less approachable ... The absolute highlight for me was cruising through the Lemaire Channel, aptly nicknamed ‘iceberg alley’. It was totally surreal, slowly gliding through a sea of icebergs, some towering above you, in a myriad of stunning aquamarine blues. I also loved the historical aspect of the region: the explorers, the whaling stations and the poignant remains of the whalers’ huts. On our return journey we renamed Drake Passage ‘Lake Passage’ – unbelievably calm! If you’re contemplating going to the Antarctic, my advice is to book early. Cruising is only possible from November to March, when the temperatures are favourable, so there are limited sailings, and it’s a long wait until the next season! Antarctic simply can’t be beaten for its remoteness, its other-worldliness, its wildlife and sheer natural beauty. I challenge even the most prolific of travellers to not be impressed by Antarctica – it’s simply breathtaking, and a reminder of the greatness of nature in its raw state. To see Antarctica (and many other fabulous destinations) with World Journeys, contact the team at helloworld Richmond Experts in Everywhere.
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A DV E N T U R E
Kaiteriteri calling BY SOPHIE PREECE
ummer has officially left the building, but I’m pretty sure she’s still lurking in a corridor. So at 6am on this autumn morning, Kaiteriteri campground is softly warm, the dawn calm of the ocean is calling, and the day promises to be a beauty. I love a campground at daybreak, where silence is increasingly broken by the sounds of children waking — snuffle, whisper, chatter, laugh — and parents shush, shushing. Then the little ones’ numbers reach critical mass, and the adults become satisfied it won’t be theirs waking the neighbours. I love that rules of community change here, so that anything goes in fashion and it’s absolutely ordinary for bleary-eyed people to walk around in their pyjamas, with socks over jandals, perhaps, or Ugg boots instead, coveting their morning cup of tea, or slice of toast and Marmite. The way we travel changes too, packed into cars full of bedding and tents, sunblock and insect repellent, the kids crammed between chilly bin and
duvet, and nowhere to be in any hurry. Yesterday we broke our journey from Blenheim to Kaiteriteri with an 8am swim in the crystal-clear Pelorus River, the only ones in a magical waterway surrounded by towering natives. From there, after a meandering drive through Nelson, we visited Mapua for lunch at the Golden Bear, enjoying the buzz of the suddenly sophisticated settlement, then sampled a brew or two at Riwaka’s Hop Federation, before the final short leg to join friends at the Kaiteriteri campground. Leaving tent-pitching for later, we immediately swam in glorious blue sea under glorious blue skies, then hit the mountain bike park above the beach for an hour or two before dinner. Then I had a great sleep before creeping from my tent for that coveted cup of tea, listening to the snuffles and shushes until everyone gives up and rises. For us the morning means shovelling Weet-Bix into kids as soon as possible, then releasing them back to whatever mission they’re on, as their gang grows,
I love that rules of community change here, so that anything goes in fashion and it’s absolutely ordinary for bleary-eyed people to walk around in their pyjamas …
Pied Piper like, attracting other campkids along the way. There are more cups of tea with a newspaper, until the sun begins to glare, and we haul the team into order and off to the beach, for a swim or five in those glorious waters under glorious skies, a paddle board with a child perched on front, a surf ski for the blokes, and endless chip sandwiches, laced with sand, to get us through to lunch. After that we haul them to order again, this time assembling helmets, gloves and enthusiasm for a big bike ride, starting with the short distance to the mountain bike park and a couple of rounds on the pump track, before heading into the cool of the trees for winding trails up and around the hills. Then it’s another plunge in the sea while tents are packed, and a short drive to Mapua for dinner under the still-hot sun, listening to a Sunday evening live band. Our swim in the Pelorus this time is 8pm, with the sandflies providing motivation to plunge into the cool water, before getting back on the road.
B OAT I N G
My happiest place BY STEVE THOMAS
iwis are a funny lot. The flag change debate proved it. While a percentage of the population threw their toys at the thought of John Key getting his own way, another percentage saw the opportunity to throw off the shackles of colonialism once and for all. Whatever your opinions on the flag, it certainly was a chance for New Zealanders to reflect on where our nation sits in the world. A world that is changing fast. Taking part in last month’s Relay For Life was a chance to reflect personally. Pacing around the dusty turf at Nelson’s Saxton Field on a balmy autumnal afternoon provided an opportunity to think happy thoughts of times gone by and the people who have passed through them. My Dad featured strongly, lost to cancer nearly three years ago. For me, memories involving the sea, sun and golden sand abound. I was 10 when Dad introduced me to the Abel Tasman coastline. It was his happy place. He and friend Boxer spent three weeks every March in their small launch Katipo, holidaying in Torrent Bay back in the 1960s. A week could pass without them seeing another soul – hard to believe now. Dad’s stories from his holidays were eagerly awaited on his return (not to mention the large mummified paddle crabs he used to bring home and show off, much to Mum’s horror). My first trip from Kaiteriteri to Torrent
Bay was a big adventure. Dad used to moor Katipo at Kaiteri, so off we went on a still summer’s morning with Dad’s mate Lester and his son (a new friend) along for the ride. Past Marahau, into Astrolabe Roadstead, Adele Island to starboard, into the Mad Mile (it was flat, not mad), Pitt Head to port and finally Torrent Bay. It’s the colours that stick. How could this Fantasy Island setting be real? The stingrays basking in the shallows woke me up from the fantasy. Oh no, swimming may be off. Dad anchors the boat at Glasgow Bay. Time for that swim – after checking the water for rays. All clear. That’s when Dad throws me in. I don’t get stung. Phew. After lunch Dad scans the horizon with his binoculars and reports that bad weather
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may be heading our way. Ten minutes later the wind arrives with a vengeance. Round Pitt Head and into the Mad Mile. Norwester 25 knots and tide heading in the opposite direction – a recipe for big waves. Short, sharp, nasty rollers. The sea’s boiling. I’m scared. Dad at the helm looks nervous so I head below to the for’ard bunk, lie down and close my eyes. The world lurches, up, down, sideways. The old Ford Dexta diesel engine roars. I work up the courage to peer out the porthole at the boiling sea. Dad still looks nervous. Finally we round Adolphe Point and enter the relative shelter inside Adele Island. We survived. I couldn’t wait to go back. Forty years on, the next adventure may soon unfold in my happiest place. Bring it on.
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BMW’s better X1
MW’s new-look X1 has joined the battle for sales at the premium end of the crossover market – but you won’t be the only one fooled into thinking it looks more like a ‘proper’ SUV – or SAV (sports activity vehicle) as BMW prefers to call it. With its latest X1, the Bavarian manufacturer has conjured a more masculine – and to my eye a more attractive looking – car than its predecessor. Seeing it parked in the street, it has all the appearance of its bigger X3/ X5 siblings. It’s taller than before and has all the family looks, from the pouting kidney grille to the twin tailpipes. The changes don’t stop there. BMW has introduced front-wheel-drive versions for the first time in this category, along with a different all-wheel drive system. It’s on demand rather than full time, as with the xdrive X3/X5. What’s also immediately apparent in the new X1 is its very smart cabin – based on the classy 3-series – and with new levels of space, front and rear. The X1 is offered with petrol and diesel engines mated to a fabulous eightspeed automatic transmission (with manual sports shift) or a six-speed option. The auto is super smooth and always seems to provide just the right ratio. The 20i petrol and 18d diesel models are frontdriven while there’s all-wheel drive for the 20d diesel and 25i petrol. Starting at $65,500 for the 18d diesel, the X1 offers a relatively affordable entry
BY GEOFF MOFFETT
to the premium SUV (SAV) market, with the cachet conferred by the BMW badge. As well as standard specification, you can step up to Advantage, Sport Line, xLine and M Sport packages. At the top end, with options added, you can spend over $85k. I drove the 20d which had the $750 convenience package featuring an electric tailgate, a real convenience with an armful of groceries in the supermarket car park. Even though the X1 is 53mm taller and has a higher driving position than its predecessor, it’s still an easy entry into the
It’s taller than before and has all the family looks, from the pouting kidney grille to the twin tailpipes. BMW with its low sills. Inside, the cabin is very pleasant with the soft-touch dash plastics, well-shaped seats, small, sporty wheel and the familiar freestanding dash monitor with 6.5-inch display. The space in this second-generation X1 is impressive front and rear. The rear seat passengers can slide back the seat to stretch their legs and headroom is excellent; remarkably, even more than an X3. Boot capacity is terrific at 505 litres and there’s a button to electrically lower the back seats for a huge flat load surface. The 20d is a good drive, with stacks
of overtaking torque from just 1750rpm – 0-100km in a claimed 7.6 seconds – and while you can trundle along with the seamless shifts of the auto transmission, there’s a sports mode where you can indulge yourself with manual shifting (or using paddles if you prefer). The X1 handles crisply enough, although it’s no 3 series – but if you must drive a tall SUV/ SAV you must pay some price in dynamic driving character. The X1, though, will leave most drivers – and passengers – very happy with its room, comfort, good performance and the quality of the BMW experience. BMW has the full alphabet of the X series very well covered, and the arrival of the new X1 just makes selecting the right letter even harder.
Tech spec Model reviewed: BMW X1 xDrive 20d Price: $76,500; 18d $65,500; 20i $72,000; 25i $83,500 Power: Four-cylinder 20d, 140kw @ 4000rpm, 400Nm @ 1750rpm; 18d 110kw/330Nm; 20i 141kw/280Nm; 25i 170kw/350Nm Fuel economy: 4.9l/100km; 18d 4.3; 20i 5.9; 25i 6.6 Vehicle courtesy of BMW New Zealand
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Symphony of the road BY PETE RAINEY
love my Honda CB750 F2. It’s a 1986 version of the motorbike that changed motorbikes for ever. Okay it’s old and a bit beaten up, but every November a bunch of mates and I get together for a road trip, usually round the South Island, and usually taking in all the great mountain passes: Lewis, Arthurs, Lindis, Crown Range and Haast. The old bike sometimes breaks down, and burns almost as much oil as petrol (I’m usually at the back of the bunch for that reason), but it’s a lot of fun, and best of all, when sitting in its rightful power band at 9000 – 10,000 rpm, the sound of that bike is pure music. I mean it – I really love that sound. It’s unbelievably sweet. If you consider the notion that music is just organised sound, then the noise of a motorbike engine (preferably screaming at its limits) is justifiably music. Academics have argued this point for years. Despite the YouTube clips of bands playing along with an idling tractor, or the fact that the water hammer
on the bathroom sink at the Rockquest office has produced a few crazy jam sessions, the distinction drawn between noise and music is that music, through a combination of elements including form, harmony, melody, etc, is able to express emotion. The flaw with this argument is that the sound of the motorbike can create emotion as well. I have owned or been part-owner of a series of V8 engines. The first was in my 1966 Chevrolet Impala (I should never have sold that car). I subsequently restored an old boat built in the late 1940s, La Paloma, which has a flathead Ford V8 (out of an army Bren-gun carrier). Most impressively, my mate Glenn and I have reconditioned a big-block Chev 427 for the old Hydroplane Elray III. For me there is no question that the sound of a V8 engine is music to my ears (and a lot of others). The old flathead Ford burbling away through copper pipes is absolutely beautiful. The scream of the 427
big-block is as awesome as a symphony orchestra in full swing. These machines can produce sounds that are emotive. The distinction between machinemade music and man-made music has become completely blurred. The manipulation of sound, especially at the hands of an experienced sound engineer, allows a whole host of sounds not normally considered to be music, to become just that. I enjoy taking it a bit further when driving around in my old ‘Mad About Nelson’ Hiace van (star of Kiwi Flyer), as the clutch mechanism (in its final days) produces a weird whistling noise. With some careful control it’s possible to play tunes with the clutch while I’m sitting at the lights. Vehicle noise is a serious issue though, and I often wonder whether the noise of trucks engine-braking towards town, down the incline from Bishopdale on the proposed Southern Link arterial route, would be music to the thousands of people living in the area.
CHAMBER MUSIC NEW ZEALAND presents
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V I N E YA RD S
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Sherpa Documentary Directed by Jennifer Peedom 96 minutes, Not rated
Kiwis know of the 1953 ascent of Mt Everest completed by Sir Edmund Hillary. We also know he was assisted by a guide, Tenzing Norgay. The event put Hillary on the $5 bill and the word ‘Sherpa’ into the vocabulary of the world. It is the skills of the Sherpa in perilous conditions that make the Everest climbing industry possible. Now a documentary film by Aussie Jennifer Peedom finally centres on the guides rather than the wealthy, pampered climbers. Phurba Tashi Sherpa is preparing for a world-record 22nd ascent. The modest Phurba is not interested in fame. He does the job in order to support his family. But his wife is getting worried about the hazards. On the other side is New Zealand mountaineer Russell Brice, a tough but fair tour operator whose company has taken more people to the summit than
BY MICHAEL BORTNICK
any other. Straight-talking Brice provides revealing explanations on the pros and cons of Everest’s booming economy. Not long ago, only a small number of hopefuls attempted the climb. Nowadays it’s not uncommon for more than 600 people per year to pay up to $75,000 for the experience. Peedom’s intention was to make a documentary depicting the 2014 season from the Sherpa point of view. But on 18 April, a 14,000-tonne block of ice slid down the southern face of Mt Everest, killing 16 Sherpa. When the avalanche hit they were fixing a route so that well-heeled tourists could fulfil a dream. The catastrophe prompted the Sherpa to demand better insurance and a rescue fund. Safety concerns and pay issues resulted in spiteful verbal exchanges and the first ever physical confrontation between the guides and operators. Eventually the conflict resulted in the cancellation of the 2014 climbing season. Peedom and her team responded to tragedy with a steady hand, and fulfilled a rare opportunity to make a responsive documentary that is beautiful and
captivating, and exhibits deep respect for the people and environment it photographs. It is not the film she started out to make, but the story that emerged is an essential one. “The strike was unprecedented,” says Peedom. “That was a real line in the sand, and it will affect the future. The dynamic has shifted on Everest.” Sherpa is full of awesomely beautiful imagery of the Himalayan peaks, but the story it tells is rancorous and depressing. Some of the language used by the western climbers has a racist feel to it. Some of the behaviour of the younger Sherpa is boorish and bullying. No one here emerges in an especially positive light. There is bad faith on all sides but, amid all the bickering about money and safety, Peedom always also pays attention to the courage and selflessness of her subjects. This is an important film and should be seen by all people who care about the welfare and fair treatment of the hardworking, though less fortunate, among us. Michael Bortnick has left the theatre to climb into a comfy bed.
* * XV 2.0 i from $489 + GST i from $489 pmpm + GST * * Forester 2.5 i from $499 + GST i from $499 pmpm + GST * * Outback 2.5 i from $579 + GST i from $579 pmpm + GST
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Shane Green 79 Sales Consultant 021 259 1010
Across 01. Found 04. Ahead of time 07. Stir 08. Speak slowly 09. Stared angrily 12. Most immature 15. Divergent lines 17. Emotional shock 18. Torment 21. Technical sketch 22. Literary style 23. Perspired
Wordfind I L Q L U W S E R V I C E
Last monthâ€™s solutions CROSSWORD
Remember no number can occur more than once in any row, column or box.
Every number from 1 to 9 must appear in: Each of the nine horizontal rows Each of the nine vertical columns Each of the nine 3x3 boxes
Down 01. Lawsuit contestant 02. Enrages 03. Tie in race 04. Viewed 05. Delighted 06. Shout 10. Perishing 11. Erupted 13. Foiled 14. Untouched (of meal) 16. Curved fruit 18. Tiny branch 19. Rim 20. Flying mammals
T A U A W N Q C L C L O M
P H H T U E C I O J E R L
G R R T C U O T O I S N E
P H E I Q B D C G A S C U
R Z W C C O W A R D I C E
E T E E I E B R Z F Y A C
J C C C L P C P I G S D I
U C I F I H I R U L G V T
D Q Y V O V C C U K O I S
I J Q I O A E I E I U C U
C D C R S N C R C C R E J
E E O L C E N E C I V E D
ADVICE CHOICE COWARDICE CREVICE DEVICE JUSTICE LATTICE NOVICE PRACTICE PRECIPICE PREJUDICE REJOICE SACRIFICE SERVICE SLUICE THRICE TWICE VOICE
Find all the words listed hidden in the grid of letters. They can be found in straight lines up, down, forwards, backwards or diagonally. Theme: ICE words
Anagram WORDFIND ANAGRAM Monster, frightening, disguise, broomstick, pumpkin Mystery word: TRICK
C L D E C Q N V P L B L L
M H O D E A I O E T A O C
E N I R R C R M B V S A C
G O C L A A A O I R R T A
A I A R D R O N U E A S R
I T R O A C R B T S C C D
R A P C G A A A D A E T I
R N A Y C R K R R R A L G
A R R R W E A C E M A G A
C A K T R D E C A M W C N
P C R D R A C T I D E R C
C A R P E N T E R N P O F
C A R O L M A C A R O N I
Unscramble the letters of the phrases to make five words relating to the theme, each starting with the given letter. The letters in the shaded squares will spell out another word relating to the theme. This is the mystery keyword. BEST MAN RACY MOMENT RUM PIE HER PANTS RIP GELDINGS
B C U P S
D I R E C T O RY
graphic design motion graphics & art direction
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ONLINE COURSES BRANDING AND IDENTITY PROMOTIONAL ARTWORK
Learn the basics of graphic design in 18 weeks through NMIT’s online courses Branding and Identity & Promotional Artwork For more information and to enrol visit borntocreate.co.nz or call 03 5469175 ext 784
UP & COMING
PAIGE CHAUVAL Paige graduated with a Bachelor of Information Technology at NMIT, and continues to build on her passion and talent.
B Y M AT T B R O P H Y P H O T O G R A P H Y A N A G A L L O WAY
How did you first get involved in the world of ‘information technology’? I think my interest in IT first began when I was in primary school. Everyone in my class had laptops loaned to them which would be used for class projects. I was so intrigued by the whole idea of IT from then on.
I think it’s something that anyone could be a part of as long as they have a willingness to learn. IT is evolving so much every day so I think that it’s definitely an important factor.
How would you describe your time spent within the NMIT course?
Where have your qualifications led to, and have you enjoyed your current rate of progression?
It was definitely a mix of emotions. Some days were harder and more stressful than others, but overall it was a great experience and I’m really proud of what I accomplished during my time there.
After graduating I started working as a database administrator at SQL Services, and I’m really enjoying it. I’m able to continue learning and also put the skills that I’ve learnt at NMIT into practice in the real world.
What advice could you share to someone hoping to study or work in the same environment?
Tell me about your greater ambitions; where do you want to go next and how far up the ladder will you climb?
I haven’t been working in the IT industry very long but, in terms of study, I would encourage them to push through the difficult days as their hard work will pay off in the end. I would also encourage them to never be afraid of asking questions or seeking help. There is so much help available and you’re never expected to know everything in IT. 82
In this modern day IT flourishes like never before, but what is actually required of someone in the industry?
At the moment my next goal is to achieve a Microsoft SQL Server Certification. As for the distant future, I’m not 100 percent sure yet. But I will definitely be doing my best to get as high up the IT ladder as possible.
What’s on at NMIT Learn something new Evening short courses Available in April and May, these 8 week evening programmes include drawing for beginners, oil painting for everyone and jewellery making.
Coffee mornings and information evenings Coming soon a chance to find out more about NMIT’s programmes starting in July 2016 and beyond. Or talk with a careers expert now, call us and make an appointment.
Maritime courses Every month we have a variety of courses running, such as STCW Fire Prevention and Fire Fighting in our three storey maritime fire-fighting facility.
Postgraduate Certificate in Professional Supervision Starts 7 April One year part time with facilitated workshops. Enhance your skills in working with people and gain supervision skills. Great for new managers and those looking to build on their current career skills.
Bar Managers course 8 April If you are 18 or over and would like to develop the skills and knowledge to be able to apply for a Bar Manager's certificate, this one day course is for you.
Certificate in Te Rito o Te Reo Start 8 April (evening class) This programme is for those with no prior experience of the Ma-ori language. It is free for domestic students.
Food Safety Practice course 15 April This one day course is ideal for people working or preparing to work in a food business.
Rata Room 2016 NMIT’s training restaurant. Make sure you are on the mailing list so you can book your spot. email@example.com
Learn more, visit nmit.ac.nz
0800 422 733
WildTomato is Nelson & Marlborough's magazine. We focus on inspiring journalism, stunning photography and beautiful design. www.wildtomato.c...
Published on Mar 23, 2016
WildTomato is Nelson & Marlborough's magazine. We focus on inspiring journalism, stunning photography and beautiful design. www.wildtomato.c...