Nelson and Marlboroughâ€™s magazine /
ISSUE 130 / MAY 2017 / $8.95
THE R E T N I W H T M WAR UE ISS
Local Connections Suzuki Ignis
From Produce to Plate
Joinery & Design Awards
Second suite housing
Quality interior surfaces are our Forté We’re excited to present our latest flooring brand in the showroom – Forté Flooring. They’re New Zealand’s leading wood flooring importer and distributor-bringing you a high quality range of un-finished and pre-finished European Oak engineered flooring and wall coverings to deliver beautiful long-lasting interiors. Forté has their finger on the pulse with the latest trends showcasing in Europe and due to the huge variety of their products many interior styles can be created. Whether it be luxe smooth finishes you're after, simple natural Scandinavian style, parquet pattern designs such as chevron and herringbone or a more raw and textural look with rustic and reclaimed features, Trish and Carlton can help you explore the vast possibilities with Forté Flooring.
CARLTON RICHARDS & TRISH DRUMMOND
Photo by Julian Guthrie Architecture
Tiles • Bathroomware • Tapware • Timber Flooring surfacedesign.nz
68 Achilles Avenue
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L A N D S C A P E
A R C H I T E C T S
Award winning Landscape Architects
NEW ZEALAND INSTITUTE OF LANDSCAPE ARCHITECTS 2017 PRIDE OF PLACE AWARDS
NOMAYAH HOUSE 2017 WINNER – RESIDENTIAL SINGLE DWELLING
NEW ZEALAND INSTITUTE OF LANDSCAPE ARCHITECTS 2017 PRIDE OF PLACE AWARDS
WHITEHAVEN WINERY 2017 AWARD OF EXCELLENCE – COMMERCIAL
Nelson and Marlborough’s magazine
Features Issue 130 / May 2017
22 Local connection
he tragic death of Blenheim agricultural pilot George Anderson in a plane crash last December broke a link in a flying dynasty spanning several generations. Brenda Webb finds it also robbed aviation circles of a charismatic, talented and well-loved character
26 Produce to plate
hefs and foodies alike are finding premium ingredients on their doorstep – literally in some cases. Sophie Preece tastes the trend
32 Winter warmth
IY double-glazing and healthy woodchopping – Eddie Allnutt talks to homeowners and renters about keeping warm, and explains the regulations
39 Joinery and design awards
nnovative and bold use of materials came to the fore in this year’s Nelson Marlborough Joinery & Design Awards, announced recently at a special function at Monaco. Read about the winning designs
“At home, there are complex night manoeuvres to gain control of our beloved hottie” C L I F F F E L L . P. 3 2
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Columns Issue 130 / May 2017
20 My Big Idea Nelson City Councillor and The Green Party’s candidate for Nelson Matt Lawrey wants Nelsonians to have the right to build second dwellings on their properties
82 My Education Eddie Allnutt talks to Liam Sloan, NMIT’s Director of Learning, Teaching and Quality; a Scotsman not afraid of a challenge
47 Fashion Styling by Kelly Vercoe Photography by Ishna Jacobs
56 My Home Meticulous planning and preparation was the key to designing and building a spectacular Blenheim home, writes Brenda Webb
62 Gardening Sophie Preece finds that the parklike garden and classical lines of The Marlborough Lodge give the impression of having been here for a century
64 My Kitchen Panna cotta with preserved autumn peaches is a delightful, silky smooth, late autumn fare says chef Nicola Galloway
65 Dine Out East St has made a great transition from its old address, writes reviewer Maxwell Flint, and remains an extremely popular restaurant, well worth visiting
66 Wine Which is the better wine: ‘Old World’ (European) wines or ‘New World’ (everywhere else)? Phillip Reay says it’s a fruitless comparison
67 Beer Mark Preece talks to a 30-year industry veteran who still gets excited about her next brew 6
68 Travel While undoubtedly one of Australia’s most famous beaches, Bondi is also home to a buzzing community of hipsters, backpackers, surfers and wellness gurus, travel writer Sallie Gregory explains
70 Adventure It’s a heck of a trek tackling Boulder Lake in the midst of Kahurangi National Park, but Alex Gradeen does it anyway
71 Boating The America’s Cup is New Zealand’s cup, writes Steve Thomas, and we haven’t taken too kindly to losing it
72 Motoring Suzuki’s new Ignis Ltd is small but perfectly formed and a bit different, explains Geoff Moffett
74 Arts Bill Burke is one of Nelson’s betterknown full-time artists. John Cohendu Four discovers he is popular both at home and abroad
76 Music Music columnist Pete Rainey suggests readers listen to the music of Nadia Reid and discover for themselves her great talent
77 Film If you want to learn something about yourself, then check out the movie Up for Love suggests Michael Bortnick. It’s a stress-free, fun experience REGULARS
8 Editorial 10 Bits & Pieces 12 Events 14 Snapped 75 Gallery Must-Haves 78 Quiz 80 Directory
Unique Sustainable Subdivision
Sections for Sale
Selling fast â€“ only a handful left!
he Otium Valley subdivision is a new concept for Nelson, planned for people who want to live sustainably and efficiently just minutes away from the central city.
This is no ordinary subdivision. The 18-lot development is located in Atawhaiâ€™s foothills where the park-like layout with mature native trees ensures unobstructed coastal, mountain and rural views with a predominantly north to west-facing aspect. This is a unique opportunity for you to design and build your own eco home, small or large, on your own piece of paradise nestled individually in the native bush. A mix of residential and lifestyle lots offers something to everyone. In keeping with the sustainable vision, residential sites receive FREE PV, rainwater and greywater systems!*
For development vision, covenant questions and to book a private viewing with the developer, call Jamie Harrington on 021 65 1158 or visit
otiumvalleynelson.com *Please refer to the website for details. Conditions apply.
Many Kiwis will have to make a major effort to repair their shattered, flooded homes so they can stay snug and warm during winter.
inter is still a month away as I write this, but already many areas of New Zealand have been feeling the effects of adverse weather patterns often associated with our colder months. Most of it has been cyclone-bred rain and wind rather than autumn / winter chills, yet the end result is that many Kiwis will have to make a major effort to repair their shattered, flooded homes so they can stay snug and warm during winter. The Top of the South felt the sting in the tail but suffered no major damages to structures or infrastructure, although it was a bit of a wake-up call for residents to winter-proof or rather weather-proof their homes. Continual adverse weather events and seismic activity have impacted hugely on many parts of the country, bringing to light deficiencies in building codes and requirements and some shonky engineering practices, and highlighting a few corners being cut. Hopefully the powers that be will learn from this and become more proactive rather than reactive in setting and regulating the standards. This month we talk to various locals about how they plan on keeping warm and about options for doing so, bearing in mind councils’ bylaws and restrictions on certain types of heating. On the topic of housing, Nelson City Councillor and Green Party candidate Matt Lawrey expands on his idea of second suite housing as a solution to accommodation shortages in My Big Idea. In the first of a new regular series, WildTomato looks back on the life of charismatic agricultural pilot George Anderson who tragically died in a plane crash last year. His is a story spanning several generations across the Top of the South. Still with a foot on either side of the Whangamoas and Rai Saddle, another feature delves into the growing trend for chefs, cooks and foodies alike to make the most of fresh local produce and gourmet artisan products. And several boutique food and beverage producers in the Top of the South expand on their innovative offerings. The spotlight was on kitchen and joinery design at the industry’s recent 2017 awards and this issue brings you those inspirational winners. On another note, if you’re looking for inspiration for something to do then check out the Events pages (12 & 13), or maybe try your own spot of travel, adventure, boating or dining out for a change. And as always a big thank you to WildTomato’s 39,000 readers, and its advertisers for their continued support. LY N D A PA P E S C H
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Design & art direction Cover illustration by Floor van Lierop
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Selling your home? Eddie Allnutt My Education, Feature
Michael Bortnick Film
John Cohen -du Four Arts
Patrick Connor Ad design
Maureen Dewar Proofreading
Maxwell Flint Dine Out
Ana Galloway Photography
Nicola Galloway My Kitchen
Each week, 859,700* people read Property Press.
With a wealth of listings, gloss colour & easy reading, it’s no wonder Property Press is New Zealand’s favourite property magazine.
Be where buyers are already looking. Alex Gradeen Adventure
Sallie Gregory Travel
Ishna Jacobs Photography
Floor van Lierop Design
Ask your real estate agent about Property Press. Also available online at propertypress.co.nz
Geoff Moffett Motoring
Mark Preece Beer
Sophie Preece Feature
Pete Rainey Music
Phillip Reay Wine
Todd Starr Photography
Steve Thomas Boating
Kelly Vercoe Fashion
Amber Watts Ad design
Alyssa Watson Brenda Webb Ad design My Home, Feature
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BITS & PIECES
A GOOD CAUSE
Road Safety Week
rake, the road safety charity, is urging people to take part in Road Safety Week from May 8 to 14, and help save lives. Road Safety Week is an ideal opportunity for community groups, families, schools and companies to take action on local road safety issues, and run activities and campaigns to promote safe road use and prevent needless casualties. This year the week coincides with the UN Global Road Safety Week and has the theme of speed. Brake will particularly focus on speed as a key factor in the severity of a crash and in determining its outcome, and will be urging everyone to play their part in keeping our roads safe, particularly appealing to drivers to help keep vulnerable road users, like children, safe on roads by slowing down around schools and in communities. Parents and budding community road safety champions can find ideas on getting involved and register by going to www.roadsafetyweek.org.nz. Everyone who registers will be sent a free email action pack with downloadable road safety posters and resources, plus tips, advice and case studies to help plan successful activities for the week. The charity is also looking for people who have been bereaved or seriously injured in a crash, and people who have campaigned for lower speeds or speed-related engineering measures in their community to share their story and help others learn from their experience. People interested in providing a case study can contact Caroline on 021 407 953 or email firstname.lastname@example.org
WHERE DO YOU READ YOURS?
Masked Parade theme announced
he theme for this year’s Nelson Arts Festival Masked Parade is ‘We are the World’. Peoples and places, cultures and creatures, local and global, who and what make up your world; anything goes with this theme. With 112 great ideas for the theme received, the choice was a challenging one. ‘We are the World’ was chosen as it is open to many interpretations - cultures, stories and environments. Plus it encourages people to think of us all as belonging in the same world, collectively, not separately. The organiser hopes individuals, community and school groups will all take part in the Masked Parade which this year will be on Friday 20th October, the Friday of Labour Weekend. If you have any questions contact the Festival office on (03) 545 8734 or nelsonartsfestival.co.nz
A GOOD CAUSE
Bringing hope to the community
WildTomato is renowned for its longevity and pops up all around the world. Avid reader Shell Grogan found this back issue to read while floating in the Dead Sea in Israel. Nice one Shell. ONLY .JPG FILES ACCEPTED, MIN. 1MB
he Hope Community Church is holding its 5th annual Hopefest from May 13 to 21. Hopefest started from with the church wanting to give back to its community and has grown from there. This year it includes a free weeklong series of seminars and activities that are designed to strengthen families and individuals. These include a Mothers’ Day church service on Sunday 14 May to celebrate mothers everywhere, and the popular Big Share Fair on Saturday 13 May from 9.30am at the church. The fair offers people the opportunity to give and/or receive all manner of goods and services for free. Other events include sessions with life coach Sue Morris, and a Sunday morning service with Petra Bagust. For more information visit hopefest.co.nz
Vote for your favourite cafĂŠ, bar or restaurant today wildtomato.co.nz/dineout 11
MAY EVENTS NELSON/TASMAN Mon 1 – Sun 7
Wed 3, 10, 17, 24, 31
The Nelson Fringe Festival
Nelson Farmers’ Market
Irish Comedian Ed Byrne
The Top of the South’s quirkiest and only fringe festival, it started on April 29 and runs until 7th May, a nine-day celebration of fringy theatre awesomeness - with workshops taught during the day and performances by night. This year there are 37 original shows and 13 varied workshops from industry professionals. Visit the website nelsonfringe.co.nz
Rain or shine, the Farmers’ Market comes to Morrison Square bringing fresh local produce and products from throughout the Top of the South.
In his seventh tour down under, Ed Byrne celebrates his 20 year love affair with NZ audiences with a new show ‘Outside Looking In’. This highly acclaimed show will be one of the headlining acts in the 2017 NZ International Comedy Festival powered by Flick Electric Co in Auckland and Wellington. Starts 8pm.
ASSORTED VENUES, NELSON
Award-winning actress and singer Tizane McEvoy performs as part of Operatunity’s Glenn Miller & the Andrews Sisters tour. Operatunity Resident Artist – and shoe collector Karl Perigo MCs and sings in the show. Starts 11am. Tickets available www.operatunity.co.nz
Mon 1 to Sun 13 August Da Vinci – Robots & Machines One of the first recorded designs of a humanoid robot was made by Leonardo da Vinci in around 1495 AD. Nelson Provincial Museum is showcasing Da Vinci’s genius with an interactive exhibition of some of his most groundbreaking technologies. NELSON PROVINCIAL MUSEUM
Thurs 4 Glenn Miller & the Andrews Sisters Tour
HOPE COMMUNITY CHURCH
Thurs 4, 11, 18, 25 Isel Twilight Market Stallholders from throughout the region offer delicious street food, fresh produce, quality crafts and live music.
Tues 2, Wed 3
Sat 6, 13, 20, 27
Moscow Ballet ‘La Classique’ presents the classical romantic ballet Swan Lake, brought to life by Petipa and Tchaikovsky’s spectacular score masterpiece. From the moon-lit lake where elegant swans silently glide to the magnificent opulence of the palace ballroom, Odile, the temptress in a cloud of black tulle provides a ravishing counterpoint to the purity and innocence of Odette the beautiful swan queen. Starts 7.30pm. THEATRE ROYAL
The Nelson Market The bustling Nelson Market transforms Montgomery Square into a vibrant showcase of regional arts, crafts, fashion, jewellery and fresh local and organic produce. MONTGOMERY SQUARE
Sun 7, 14, 21, 28 Motueka Market Arts, crafts, food and drink, along with fresh local produce and entertainment, every Sunday from 8am till 1pm. DECKS RESERVE CAR PARK, MOTUEKA
Fri 12 Andrew White A troubadour, Andrew White skilfully combines brilliant finger-style guitar work with a compelling story in lyric and delivers them both in an engaging live performance. Over the past two decades Andrew has toured and collaborated with artists including Clannad, The Corrs, Tommy Emmanuel, Taj Mahal, Otmar Liebert and many others. 8pm to 10.30pm. FAIRFIELD HOUSE
Fri 19 - Sun 21 Motueka Quilting Connection Annual Show Celebrating its 20th anniversary with a retrospective display of some favourite quilts made Saint Clair marathon
by members past and present, with the Hoffman Challenge Quilts included as a visiting exhibition. 10am - 4pm daily. MOTUEKA RECREATION CENTRE, MOTUEKA
Wed 31, Thurs 1 June Four Flat Whites in Italy Roger Hall’s hugely successful hit comedy promises big laughs as it follows retired librarians Alison and Adrian and their wealthy neighbours on an Italian trip of a lifetime. Blending cracker one-liners with lots of laughs and astute observation, Four Flat Whites in Italy is classic Roger Hall. 8pm. THEATRE ROYAL
MARLBOROUGH Mon 1 – Fri 5 Made in Aotearoa Sauvignon Blanc Tastings
what is happening and where. There’s also a Sauvignon HQ in the middle of Blenheim. ASSORTED VENUES
Celebrate International Sauvignon Blanc with a special tasting at MIA. Daily at 4pm, MIA offers a number of wine tasting flights. Each flight comes with three 50ml tastings, showcasing the sub-regions and geography of Marlborough ie the Southern Valley, Wairau Valley and Awatere Valley.
Sun 7, 14, 21, 28
Wed 3, 10, 17, 31
Thurs 11 – Sat 20
Brains & Giggles
A fun brain boot camp for busy people with coach Jen Lund teaching how to stop procrastination, think creatively, make tough decisions, solve problems, read and influence others. Email email@example.com. 9.30am to 11am.
A favourite Broadway musical set in 1933, with 11-year-old Annie living in an orphanage in New York. The evil Miss Hannigan is the principal in charge of the orphanage. Annie decides to escape and try to find her parents. She ends up with millionaire Oliver Warbucks who eventually warms to Annie and then adopts her.
Fri 5 International Sauvignon Blanc Day Celebrations have already started with ‘16 Days of Sauvignon’ in the lead-up to final celebrations on the 5th of May. Check out the website wine.marlborough.co.nz for
Marlborough Farmers’ Market Enjoy the taste of the freshest seasonal fruit, vegetables and produce that Marlborough has to offer. The Farmers’ Market is full of locally-grown and sourced food, sold by the producer.
ASB THEATRE MARLBOROUGH
Fri 12 – Sun 14 Feast Marlborough In conjunction with the Saint Clair Vineyard Half Marathon, Marlborough puts on a threeday feast showcasing the best
Sébastien Hurtaud (Photo: Laurent Campguilhem)
of its food and produce. The Friday Night Feast from 3pm to 7pm features tasty casual street food in downtown Blenheim with guest chef Martin Bosley. After the Saturday race, various restaurants will be providing special dining experiences and the same for Sunday brunch. Visit the website vineyardhalf. com/feast ASSORTED VENUES
Sat 13 Saint Clair Vineyard Half Marathon Run or walk through the autumn vineyards of iconic wineries. With tempting treats from local producers and live entertainment, every twist and turn has been designed to amaze and delight and to help you reach the finish line with a smile on your face. Starts 9am. SAINT CLAIR CELLAR DOOR, SELMES ROAD
Sun 14 Marlborough Vineyard Brunch Join the wineries of Marlborough on Sunday morning for a one-off brunch to celebrate the finish of the Saint Clair Vineyard Half Marathon and taste, savour and enjoy everything that Marlborough does best. Wine, food and the amazing outdoors. 10am to 12pm. Tickets limited.
Sat 20 I Could’ve Stayed Single Tour If you love comedy in the style of Chris Rock, Kevin Hart, Eddie Murphy, then get ready for Los Angeles-based Detroit comedian Kevin Tate. He’s been successfully performing standup for approximately six years, touring this time with a stellar line-up of fellow comedians. Starts 8pm. WOODBOURNE TAVERN, RENWICK
Sat 27, Sun 28 Expressive Drawing Workshop Unleash your creativity with this Marlborough Art Society two-day weekend workshop exploring self-expression in art. This is a higher energy workshop where students learn to create with more depth and meaning, to bring life and energy to their work. Designed to crack you open, it is suitable for all levels. Registrations close Friday 19 May. YEALANDS ESTATE MARLBOROUGH GALLERY
CLOUDY BAY, JACKSONS ROAD
WildTomato goes out on the town â€¦
Bowater Toyota Awards Night Trafalgar Centre, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY
1. John Mellor, Gail Webster, Graeme Riordan, Jan Mellor & Steve Webster 2. Jenna North, Aaron McLean & Barry Roach 3. Jude & Joe Rainey, Mark & Debbie Rawson
4. Toby & Tineke Bowden 5. Pierre-Michel Jauvin 6. Tony Bowater 7. Sandie Horne & Adrien Giroguy
8. Peter Murray & Miro Booth 9
David Eagle & Al Mapperley
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S T UDIE S H
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S NA P P E D
MarchFest Founders Park, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY
1. Hannah Gittins, Andrew Shepard, Danny Walsh & Sheree Hahn
5. Matt Ayloff, Claire Smith, Chris Foznar, Josh Bautch & Ben Oswald
2. Ashley Matthews, Sarah Bates, Sophie Dahl & Sophie Barber
6. David Averill & Sarah Little 7. Matias Cacciavillani 8. Tim Morozgalski & Pete Fitzgerald
3. Rosi Breitfeld and Chris & Eva Stryder
9. Hannah Janssens & Arwen Bakker
4. Anna Wallace
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1 Barnicoat House reopening Nelson College for Boys, Nelson P H O T O G R A P H Y B Y T O D D S TA R R
1. Sarah Johns, Cathy Ewing & Johnnie Fraser
5. David Robertson & John McCaul
2. Gary O'Shea
6. Dennis Christian & Tim Tucker
3. Debbie Baxter, Vikki Heays & Shelley Waterman-Thomas
7. Simon Mardon & Jim Dickin
4. Amber Buxton & Martin Hay
8. Simon Mardon & Nick Smith
S NA P P E D
2 Joinery & Design Awards The Honest Lawyer, Stoke PHOTOGRAPHY BY BIRCH PHOTOGRAPHY
1. David Shelling, Justin Fletcher, Peter Cowper, Janet Cowper & Rachel Dodd 2. George Molnar, Andy Galpin & Philip Thompson
3. Myles Sellers, Jane Helem, Margarette Sellers & Zhaine Northcott 4. Philip Thompson & Howie Weeden
5. Mark Green, Matthew Grey, Leigh Jones & Ruda Suliaman 6. Nettie Elder, Katrina Evans & Andrew Little 7. Myles Sellers & Philip Thompson 8. Sharon Tait, Michelle Hill, & Kim Westerink 9. Dean Machen, James Brown, Mary-Ellen Brown & Chris Aldridge
Trust your local registered Master Joiner! Master Joiners are represented by some of New Zealandâ€™s best joinery manufacturers. We have ten regional associations throughout New Zealand which make up the New Zealand Joinery Manufacturersâ€™ Federation incorporation.
Renaissance Style Workshop Willow Floral & Design, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY
1. Renee Hikuroa
6. Gail Murdoch
2. Jill Hosking
7. Anne Michelle
3. Sarah Hutt
8. Sandra Heney
4. Lynn Crossland
9. Clare Fleming
5. Cheryl Banks, Toni Craig & Beck Metcalfe
03 545 0038 | 022 411 4727 | WWW.LYNNCROSSLAND.CO.NZ | ASH.LYNN@XTRA.CO.NZ 18
S NA P P E D
2 Yealands Classic Fighters Air Show Omaka, Marlborough P H O T O G R A P H Y B Y LY N D A PA P E S C H
1. Sharon & Kevin Cuyler 2. Neil Henderson, Rod Tempero, Josh Marshall, Connor Henderson & Josh Powell 3. Jo Hawker
6. Jim O'Meara, Paul & Heather Nightingale 7. Alison & Stuart TrustrumRainey 8. Margaret and Mark Dowsett & Warwick Bigsworth
4. Peter Cramer
9. Laura Scott, Catherine Scott, Sara & Poppy Stocker
5. Paul Godfrey
MY BIG IDEA
DOUBLING OUR HOUSING
Matt Lawrey, Nelson City Councillor, Green Party candidate and writer, shares his Big Idea.
hat is your Big Idea? To increase the quality and quantity of Nelson’s housing stock by giving people the right to turn their existing house into two dwellings or to build a second dwelling on their property, as long as it doesn’t create problems for their neighbours. Basically, I’m talking about giving the old granny-flat concept a major upgrade. How does it work? Currently in Nelson and Tasman such a move requires resource consent, which can be a challenging and expensive process. The biggest impediment to building in our part of the country isn’t the cost of construction or red tape – it’s the cost of land. The Canadians recognised this and the evils of urban sprawl years ago, and over there they talk about ‘second suites’. Allowing second suites effectively provides people with free land to build on. It’s free because they already own it. Imagine how much cheaper it would be to build a cottage or a studio if you didn’t have to buy any land. We’re not talking about subdividing; we’re talking about allowing two dwellings on one title as long as it doesn’t create headaches for neighbours in terms of things like daylight angles and site coverage. 20
Who will benefit? If second suites became normal practice in Nelson, a tonne of people will benefit. Asset-rich but income-poor residents will be able to make money out of their properties, making it easier for them to stay in their own homes. It would also help family members to live near each other and to support each other. Imagine you’re retired and your grown-up son or daughter has a young family of their own but they are struggling to find somewhere to live. A second suite could provide you with a new, double-glazed, well-insulated, welldesigned townhouse to live in and free up your main house for the younger ones. Another great thing about allowing people to add a second dwelling to an existing property is that it would lead to more housing in existing neighbourhoods, which means they would be near schools, shops and parks. This would result in savings for ratepayers as there would be less demand for the expensive services and infrastructure that come with new subdivisions. Allowing second suites could also reduce the amount of horticultural and farm land being turned into subdivisions, as well as reducing congestion as it would see more people living closer to town. Increasing the housing supply would also
Nelson City Councillor and The Green Party’s candidate for Nelson Matt Lawrey wants Nelsonians to have the right to build second dwellings on their properties, like the one in this photo
act as a handbrake on rising rents, making life less stressful for long-term renters and making it easier for firsthome buyers to save. What is needed to get the ball rolling? Make a submission to Nelson City Council when the draft Nelson Plan is released in October, or email my fellow councillors – you’ll find their addresses on the NCC website. If you live in Tasman, let your councillors know or contact the council’s environmental policy team. If you live in Marlborough, you can relax – Marlburians are already allowed to do most of what I am suggesting.
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A flyboy like few others The tragic death of Blenheim agricultural pilot George Anderson in a Gisborne plane crash last December cut short an adventurous life and broke a link in a flying dynasty spanning several generations. Brenda Webb finds it also robbed aviation circles of a charismatic, talented and well-loved character.
eorge Anderson was born to be a pilot. The 37-year-old had an impressive flying pedigree. His father, popular Marlborough vet Pete Anderson, is known locally as the ‘flying vet’. George’s grandfather, John Reid, flew Spitfires in the war and founded New Zealand’s helicopter industry, and his uncle Bill Reid is a well-known Nelson helicopter and warbird pilot. George’s mum Chick Anderson flew solo and is a keen supporter of the entire family’s flying endeavours. Given such family connections, George was never going to have an ordinary flying life. “I asked him once why he didn’t go and fly for Air New Zealand,” says Chick. “He replied that it would be too boring; that halfway over Cook Strait he’d have to do a barrel-roll and the passengers wouldn’t like it.” Instead George opted for a career that took him all over the world, including low-level survey flying in remote West Africa, 22
Canada and South America, and, for the last few years, working in the skilled field of agricultural flying. Ironically, his dad Pete, who began flying after graduating from Massey University, always wanted to be an agricultural pilot. “Back then the attrition rate was shocking and my parents wouldn’t let me,” he says. When George announced he wanted to be an agricultural pilot there was no way the Andersons would have intervened, encouraging both their children to follow their dreams. For Pete, becoming a flying vet was a natural step – using a plane saved a huge amount of driving time to the remote high-country and Marlborough Sounds properties he visited. After part-owning several planes, he bought a Piper Pawnee topdresser which, he says with a smile, partly fulfilled his dream of becoming an agricultural pilot. The Pawnee is ideal for Marlborough’s turbulent conditions, can carry heavy loads such as scanning equipment, and was
THIS PAGE TOP TO BOTTOM: George Anderson during a low-level flying mission in Liberia; George showing two-year-old son Gus Anderson the skills of flying; George with wife and young son
built for landing on rough strips. It was a favourite of George’s and he flew it when he was in Marlborough. His early days in the Pawnee weren’t great, however. Pete remembers one incident where George, who was three or four, filled a sick-bag after the Pawnee performed some steep turns. “He wasn’t happy and told me quite plainly to land the plane.” A stint working in local vineyards proved George had little aptitude for viticulture so Pete, recognising his son’s engineering ability, gave him the job of dismantling the Pawnee’s wings – under the eye of an aircraft engineer. The work whetted George’s appetite and he enrolled in a year-long aircraft engineering course at Christchurch before completing an apprenticeship with Safe Air in Blenheim. In 2005 George gained his private pilot’s licence and later, his commercial certificate. He quickly developed a passion for flying, and not just any old flying. With Spitfire blood coursing through his veins, George opted for planes requiring special skill and passion – Nanchang, Tiger Moth and the like. Both Chick and Pete say George was always immersed in aviation, from both sides of the family. “I remember him wearing my helmet when he was a toddler,” says Pete. Chick recalls George sitting in helicopters as a child – not surprising given granddad’s history. John Reid MBE started flying in 1938 in a Moth Major at the Canterbury Aero Club using his wool-classer wages to pay for lessons. He had become obsessed as a seven-year-old after seeing Charles Kingsford Smith fly over the family farm in 1928. When war broke out John joined the Fleet Air Arm branch of the British Royal Navy and sailed to the UK, transferring to the RNZ Air Force on arrival. During a much-lauded war career he flew Hurricanes, Typhoon, Hawker Tempest and Spitfires. During the war John married Pamela and they later moved to New Zealand. In 1946 John took up a job as chief flying instructor at the Nelson Aero Club, but six years later returned to England to fly Vickers Vikings for British European Airways (BEA). His first taste of helicopters came in 1954 when he was a
“He loved sharing his passion with people and had such a wonderful personality.” BILL REID, G EORG E’S U NCLE
TOP TO BOTTOM: Flying vet Pete Anderson with his mother Pamela and George with the family Piper Pawnee; Pilot George Anderson in his element, surrounded by local children in West Africa; Spitfire pilot and George’s grandfather, John Reid, MBE, founder of New Zealand’s helicopter industry
test pilot flying Bell 47s, Bristol Sycamores and Sikorsky 55s for the Helicopter Experimental Unit of BEA. He immediately saw the potential of choppers in New Zealand’s mountainous terrain, and after nine years with the unit, became a partner in a fledgling helicopter business back in Nelson. Getting the helicopter industry off the ground in his homeland wasn’t easy but John was a passionate trailblazer and pioneer. His faith in the machines was vindicated as they became popular for a wide range of work, including searchand-rescue operations, for which he was awarded the MBE for gallantry in 1968. John’s passion for flying was inherited by his son Bill, George’s uncle, a hugely experienced helicopter pilot who began flying in 1973. During his 40-plus year career he has been involved with live venison recovery, firefighting and air ambulance work, and has flown in Hong Kong, England and Papua New Guinea. In 1983 Bill and wife Robyn set up their own company, Nelson Helicopters. These days Bill still flies choppers but works for his son Toby, who, with wife Rachael – both helicopter pilots – runs Reid Helicopters. Despite the Reid family being heavily involved with choppers, George’s preference was always for fixed-wing, although uncle Bill jokes that George would have eventually ‘seen the light’ and switched. Much of Reid Helicopters’ business is flying tourists – perfectly suited to George’s charismatic personality, says Bill. “He would have been a natural. He loved sharing his passion with people and had such a wonderful personality.” 24
Bill remembers George playing with planes as a little boy, and watched with pride as that developed into a fullyfledged flying career. “He was a very talented pilot who showed his skill in a number of different aircraft – typical of good pilots – and of course he was an aircraft engineer as well, so was doubly talented.” George’s employer Andy Stevenson, owner of Gisbornebased Farmers Air, says George had an affinity with aircraft that set him apart from other pilots. “It sounds silly – it’s just a piece of metal – but it’s that feel that makes a pilot good,” Andy says. “He was very fussy about his planes and was enthusiastic and passionate about what he did.” That enthusiasm was obvious from the day George joined the company as a fresh-faced 24-year-old with only a handful of hours under his belt. “We go for personality and attitude in this company and George had lots of it,” says Andy. “He was also prepared to start at the bottom and spent the first few years working as a “He had a charisma that loader-driver.” During his time with not everyone has.” Kiwi Air, also owned by the K AT I E E DWA R D S , Stevensons, George flew KIWI AIR more than 3000 hours, specialising in low-level (20 to 200m) in remote and politically unstable West African countries such as Burkina Faso, Liberia, Mali and Niger. Working in such difficult countries required a special personality, as flight logs from that time show. ‘Flight aborted due to security situation,’ reads one entry. George’s exploits included flying single-handed across the Sahara. Another time he flew a plane from Panama to Peru – only to be told he couldn’t land. “Land it anyway,” came the response from his boss, and he did. If the flying was straightforward in regular countries, everyone would have been there doing it, says Andy. “It was flying that required precision, skill and good judgement,” he says. “Plus you needed a temperament to handle the conditions, which weren’t easy.” The more challenging the conditions, the more George thrived. Katie Edwards, who runs Kiwi Air and organises pilots and ground-crew in those countries, says George was brilliant not just at flying but in embracing the people and culture. “These were often countries with an element of risk – Liberia had just been through a civil war – but George made the best out of whatever situation he was in,” she says. “He had a passion for these countries and the ability to get on with the people. He had a charisma that not everyone has.” Katie said she loved putting young pilots with George because he was a wonderful mentor. “He taught these young guys so much about life – they all looked up to him.” After an adventure-packed OE, George returned to New Zealand, met Carrie and pretty soon along came Gus (now two and already showing a keen interest in planes). George took up agricultural flying which, says Andy Stevenson, only one in every 25 pilots at the carefully selected Kiwi Air team can turn their hand to. “He could talk to his aeroplane and that’s what you have to do.” More than 1000 people turned up at Omaka Airfield for George’s funeral in December, showing just how many people he had touched in an all-too-brief life.
Bill and Robyn Reid showing the restored Avro Anson to Prince William and Kate Middleton at Omaka Airfield
Aerial attraction fit for royalty A star attraction at Marlborough’s Classic Fighters Omaka air show in recent years has been Bill and Robyn Reid’s impeccably restored Avro Anson. During his commercial pilot’s training, George Anderson stayed at the Reids’ 88 Valley home and put his aircraft engineering skills to work on the project. Bill and Robyn spent 10 years on the painstaking restoration, culminating in the inaugural flight in 2012. The aircraft is the only airworthy-certified Avro Anson Mk 1 in the world. Ansons went into production in 1935 and 11,000 were built, including 6688 of the Mk 1s. In 2014 Prince William and Kate Middleton went on board the Avro Anson during their royal tour of New Zealand. The Anson has been a highlight at air shows throughout New Zealand, including Warbirds over Wanaka, and is due to appear at Classic Fighters at Easter this year. At previous shows the entire Anderson/Reid clan has attended and no doubt they will be there this year, with George present in spirit. “I always had a dream in the back of my mind that when I stopped flying the Anson, perhaps George would fly it for me,” says Bill.
Produce to Plate
Chefs are finding premium ingredients on their doorstep â€“ literally in some cases. Sophie Preece tastes the trend.
THIS PAGE AND OPPOSITE Cookbook author Nicola Galloway is led by the produce in her garden (photos: Ana Galloway) 26
Local & delicious
the world’s foodies demand produce with provenance, Marlborough, Nelson and Tasman are spoiled for choice. From figs and feijoas to goats’ cheese and clams, the Top of the South is laden with culinary treasures. Whether your taste buds crave fresh, farmed salmon and mussels, wild rabbit and venison, organic plums or vibrant greens straight from the garden, our food bowls are brimming with abundance. This month we speak to chefs who seek the simplest routes from gate to plate, and devise dishes that celebrate all that is seasonal and grown locally. We also talk to a variety of local artisan producers.
FOOD CLOSE AT HAND
“We all need some kind of creative outlet, and that’s mine,” says Nicola Galloway, referring to gathering up the produce of the season and transforming it into deliciousness. This home gardener, chef and food writer looks for inspiration in her own quarter-acre Nelson property first, picking herbs and vegetables, plucking fruit and berries, and collecting eggs from her free-range chickens. Then she visits the Farmers’ Market to see what else there is to inspire, knowing she’ll find locally grown heritage fruit, organic greens and an array of nuts, along with handcrafted cheeses, extraordinary mushrooms, and anything else her garden may not have yielded. The palette Nicola works from is, of course, ever-changing. Her summer recipes are plump with juicy stone fruit, ripe tomatoes and prolific zucchinis, before the turn to autumn brings mushrooms and corn to her kitchen, along with fistfuls of herbs. While most people devise meals based on protein, Nicola is led by the produce in her garden and at the market, and thinks about the next few days’ meals based on seasonal abundance. “More and more that’s the way I cook,” she says. The philosophy is shared in her monthly WildTomato column, on her website (www.homegrown-kitchen.co.nz), and in her just-released cookbook, Homegrown Kitchen, a mouthwatering celebration of food that is locally sourced, seasonally available and made from scratch. Nicola has long been driven to use produce that is grown naturally and locally, by people with a love of what they do, rather than reverting to the supermarket week by week, where a vast array of imported fruit and vegetables are often perfect to look at but bland to taste. The locally grown will have imperfections that do nothing to affect the flavour. “In fact, unless it is diseased, it will taste just as good if not better. And I like the quirkiness and different shapes and sizes you get from your own produce,” she says. “I think it’s returning to the way we should be looking at our food.” Nicola has no wish to preach through her writing, and says it is more about simply sharing what she does and what she loves, and inviting people along for the journey. Produce doesn’t necessarily have to be organic, she adds. “Go local and support producers who are doing it right, and doing it for passion and for love.”
As Jason Brown prepares breakfast at The Marlborough Lodge, he’s pondering the role an unexpected bucket of ripe figs will play in the evening menu. The figs were grown, picked and delivered by the woman who roasts coffee for the lodge, and who knew Jason would love the rusted-purple skins and their nectarsweet centres.
“It’s returning to the way we should be looking at our food.” N I C O L A G A L L OWAY, F O O D I E A N D AU T H O R
Such spontaneous produce, and its influence on the day’s dishes, is a delight to its head chef. While he talks to me, Jason is thinking of marrying the figs with some Italian ricotta he’s brought in from Nelson, and honeycomb from the lodge’s own hives, then tying it together with a kitchen creation, to provide a textural crunch. “To be honest, we in the lodge don’t have to do too much with it,” he says of the spectacular menus based on local produce. “It’s just showcasing what the area has, and there’s no point tinkering with it too much.” He also looks to the lodge’s own garden when it comes to his menu, and focuses on growing less-common herbs such as fathen, perslane and native spinach. Most gardeners pull out the likes of fathen, but Jason serves it raw on the side of venison, for example, loving the bitter flavour and the look of the tiny leaves as a garnish. The locally sourced and homegrown produce is welcomed in the kitchen, and also by the lodge guests, who love it both for the taste and the stories of provenance. “You know how it’s grown, where it’s from, and that it has been picked that day. It’s as fresh as possible,” says Jason. “And for the guests it is an experience – you can see it and talk about it. You can pretty much take people out and show them where it is from. It brings a different angle to the whole experience.” When Jason started at the lodge late last year he began sourcing as much as he could locally, starting at the Marlborough Farmers’ Market. Then people started coming to him to offer their produce, so that now he sources everything, from fresh garlic and tiny tomatoes to pork and seafood, from Marlborough. That often means produce, like the bucket of figs, delivered from the farm gate to the kitchen door. “They’ll show up straight out of the field with it – bags there ready to go. That’s all good.” 27
Photo: Kevin Judd
LEFT, TOP TO BOTTOM Bradley Hornby of Arbour, left, and Dion Brown, of Cloudy Bay Clams; wild rabbit from Premium Game matched with both wine and baby vegetables from Seresin Estate; Jason Brown from The Marlborough Lodge
Photo: Kevin Judd
“If we are using local then we can be sure that our flavours and style remain unique.”
Photo: Emma Willets
L I Z B U T T I M O R E , R E S TAU R AT E U R
Marlborough has incredible produce and world-class wines, but needs more connection between the two, says restaurateur Liz Buttimore. She and her partner, award-winning chef Bradley Hornby, run Arbour restaurant where the menus and wine list are almost entirely Marlborough-sourced, with a smattering of produce from Tasman and elsewhere. Staff head out on weekly fieldtrips that might be to an organic fig - or plum- grower, a tour around Seresin’s organic vineyard and winery, tasting wine direct from the barrel, or checking out the vineyard garden that often supplies the restaurant’s events with herbs and greens. They’ll explore a mussel farm in Pelorus Sound and a salmon farm in Queen Charlotte, or meet a clam fisherman on a stony beach – all to see how and where the seafood they serve is harvested. “It means our team understand the product they are working with and serving,” says Liz, who cares deeply about the ethics and effort behind some of the produce she buys. “Our suppliers are also invested in our product, meaning all of our produce is carefully chosen for us.” Menus are devised around what is in season, then wrapped in the stories of produce, people and place, with each dish designed to marry with the Marlborough wines they’ll probably be served with. “The idea about what we do is to really showcase the worldclass offering we have as a whole,” says Liz. Based on numbers, a restaurant like Arbour should struggle in a town of 30,000 people, but Liz says the region has some of the ‘sharpest’ palates in the country, with winemakers travelling the world and coming back excited by food. So Arbour has enough full tables and ardent supporters to keep the couple busy, without becoming slaves to their ‘Eat local’ crusade. But staunch advocates never take it easy, and in the spring of 2016, Liz and Bradley held their first Gumboot Epicurean culinary tour, to showcase the region’s offering. A busload of food-lovers travelled from one beautiful corner of Marlborough to the next, tasting one sublime dish and beautiful wine after another, and meeting the producers responsible for both. There were Cloudy Bay Clams steamed on Rarangi Beach, served with Greywacke Wild Sauvignon. Wild rabbit from Premium Game was matched with Seresin wine and baby vegetables grown on the vineyard. There was goats’ cheese from the Kaikoura Cheese Company, herbs from Thymebank, bread baked from stone-ground organic flour from Hislop’s in Kaikoura, and strawberries from Hedgerow. All the meals were seasoned with the stories of the people and land that grew them. Liz was preaching to the converted on the inaugural tour, but hopes that future trips will build a stronger name for Marlborough as the source of world-class produce, including its wine. The wineries already have such an incredibly strong brand, and are doing a lot for the name of Marlborough, she says. “And we have stunning producers right here – some of the best Bradley and I have worked with in our lives. What we do appear to be missing is the link between the two to sell Marlborough as a holistic experience for food and wine. What we are trying to do is create these events that marry the food and wine together.”
From their gate to your plate Farmers' Markets
he Top of the South is blessed with artisan food and gourmet goodies, ranging from fresh products to valued added offerings. Many are available at local markets and specialist farmers’ markets and at the main supermarkets across Nelson, Tasman, Golden Bay and Marlborough. Most are also available online. Don’t be scared to try new tastes. You’ll be pleasantly surprised. The markets are a great place to start tantalising your taste buds so why not check them out. Nelson Farmers' Market on Wednesday: 10.30am-3.30pm, Morrison Square Nelson Market on Saturday: 8am -1pm, Montgomery Square Carpark Marlborough Farmers' Market on Sunday: 9am-12pm, A&P Showgrounds Upper Moutere Farmers' Market: Saturday morning, Sarau Village Motueka Market on Sunday: 8am – 1pm, Decks Carpark, Wallace St
Annies Fruit Bites
ith a passion for health and wellness, the Annies team believes that the best nutrition comes straight from nature, reflecting this in the products they make. This means Annies Fruit Bites are natural, healthy and portable. Better still, they’re a fun way for children to eat fruit. The 200g fruit bites are snack-sized and perfect for lunchboxes, on the run, car trips and the desk drawer. In a re-sealable pouch, they come in several flavours including apple and mixed berry and apple and mango passion. Available in the fruit and vegetable section at local supermarkets, they contain no added sugar or preservatives, are gluten and dairy-free, and nut and peanut- free too. Visit the website annies.co.nz or phone 03 520 9236
CHIA + Awaka
uper juices blend with chia in this unique Nelson-produced drink to provide a powerful nutrient kick to the mind and body both. CHIA began three years ago as a healthy ‘real food’ endurance sports drink, concocted by company founder Chloe Van Dyke for her sports-mad family. She soon realised everyone could benefit
from it, initially combining chia seeds and apples with antioxidant-rich blueberries, NZ blackcurrants and orange/passionfruit to create three delicious flavours. Her newest flavours are feijoa and pink guava, and coconut water and mango; along with a range of Awaka sparkling coconut waters infused with New Zealand fruit. All natural, CHIA and Awaka have no preservatives or added sugar. Visit the website chia.co.nz or phone 021 167 0707
Chia + Awaka
resh local ingredients combined with melt-in-the-mouth Fair Trade chocolate are the trademarks of Nelson artisan producer Chocoyo. French-born owner Yoann Martichon holds a masters’ degree in chocolate from Paris and has worked with some of the world’s most prestigious chocolatiers. Since moving to Nelson in 2015 he’s developed his own brand Chocoyo, using the finest of local ingredients and delicious chocolate to create an explosion of mouth flavours. Fresh lime juice, fresh garden mint, raspberry and Tahitian vanilla, crème brûlée, masala chai and Marlborough sea salt caramel are among the seasonal flavours found in each box of six marbled chocolates. A customised selection of flavours is also available on request. Visit the website chocoyo.co.nz or phone 027 974 1213
aleo products are another healthy addition to Tasman-based specialty bread-maker Dovedale’s range. Dovedale specialises in baking gluten, wheat and dairy- free products with no added yeasts, currently producing five breads, six types of biscuits, three types of crackers and two cakes. Owner/founder Roland Dallas established Dovedale in 1996 to cater for a growing niche market of the health conscious, gluten intolerant and people suffering coeliac disease. During the past year, Dovedale has added a paleo/turmeric bread to its products, along with a purple paleo bread made with sauvignon blanc grape seed, black seed and horopito, paleo turmeric crackers. Imminent too - thanks to a new packing machine - are paleo nutrition bars and paleo cookies. Visit the website dovedale.co.nz or phone 03 539 1167
“The Top of the South is blessed with artisan food and gourmet goodies, ranging from fresh products to valued added offerings.”
Nelson-based family business, Little Beauties produces a world first with its dried feijoas, both plain and paired with white chocolate. The Wastney family initially started drying feijoas from their family orchard at Rivington Farm to send to friends and family overseas, and feedback was so positive they decided to share their Little Beauties with everybody. Known for high levels of Vitamin C, antioxidants and minerals, feijoas also boast folates and iodine (good during pregnancy) and high levels of fibre. Their alkalinity helps balance the body’s pH and feijoas are often used in natural skin care and teas because of their healing properties. Lastly, they’re a known source of potassium, crucial for regulating blood pressure. Visit littlebeauties.kiwi or phone 027 223 4772
uthentic local ingredients are one secret to perfect Proper Crisps. Celebrating 10 years in business, Proper Crisps continually deliver tasty, artisan hand-cooked potato, parsnip and kumara crisps. Where possible, the company sources local ingredients, including garlic and sea salt from Marlborough. They are working with local growers to source their vegetables. Current owners Ned and Mina became the Head Potatoes in 2010, and work with a dedicated team of potato professionals, to cultivate Proper Crisps from seed to success. They use the finest New Zealand produce, slicing it to optimum thickness before cooking the small batches of crisps in high oleic sunflower oil, making the proper crisp. Visit the website propercrisps.co.nz or phone 03 546 8980
heep are the cream of the crop for Neudorf-based artisan dairy Thorvald. Delicious sheep milk yoghurt and cheeses are the staples of the business, expertly crafted by French cheesemaker Francis Bigot. Products include yoghurt, camembert, blue vein, white vein, Greek style feta and curado cheeses, highly sought after for their high protein, milk solids and
easy digestibility. Owner David Barrett re-invented the former Neudorf Dairy, naming it Thorvald in tribute to his cheesemaker father and to the family’s Viking ancestry. New equipment, an increased flock of sheep and insistence on quality are all paying off, with demand often exceeding supply. Visit the website thorvald.co.nz or email email@example.com
Thorvald Little Beauties
Uncle Joe’s Nuts
ward-winning Uncle Joe’s products include hazelnuts and walnuts, cracked daily and freshly made to order. From production in sunny Marlborough, these are distributed throughout New Zealand, packed with protein, fibre, minerals and vitamins along with essential fats. A family business run by Jenny and Malcom Horwell, they have extended the kernel range to produce 100% natural walnut and hazelnut spreads, easy to use chopped nut meal and cold pressed walnut and hazelnut oils. In addition, there is a range of NZ grown cold pressed seed oils – coriander, mustard, flax, grape, kiwi and hemp seed oils. Uncle Joe’s products have proven popular in gluten-free foods and in cosmetics. Visit the website unclejoes.co.nz or phone 03 577 9884
Uncle Joe's nuts
andmade in Nelson, YUM products are healthy and they taste amazing too. YUM is a small granola-making, goodness-baking company with a goal of sharing its gluten-free, grain-free granola goodness, says founder and director of deliciousness Sarah Hedger. Sarah and her husband/business partner Mike Cowlin use only the highest quality organic, local (where possible) and natural ingredients, producing three flavours of cereals, including two granolas, one muesli and now a tasty, healthy new porridge. None of that cardboard taste; only yummy goodness with ingredients such as Nelson honey, local hazelnuts, chia seed, blackcurrants, cacao, goji berries, cinnamon and Brazil nuts. A lot of love goes into YUM, adds Sarah. You can taste it. Visit yumnz.co.nz or phone 021 474 909
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Rug up for a chilly blast DIY double-glazing and healthy woodchopping â€“ Eddie Allnutt talks to home owners and renters about keeping warm, and explains the regulations. I L L U S T R AT I O N S F L O O R VA N L I E R O P PHOTOGRAPHY EDDIE ALLNUTT
surely as the sun rises every morning, the icy grip of winter will soon take hold across the Top of the South. Some Kiwis jet off to warmer climes, but most of us dig out the thermals, crank up the heat pump or put another log on the fire. Spending the late summer months ‘firewooding’ is still a traditional pastime in many New Zealand homes, despite heating trends changing drastically over the past decade or more. Gone are the days when the hearth was the heart of the home, with open fires and enclosed wood burners replaced by heat pumps, gas heaters and other forms of staying warm. Compulsory double-glazing, improved insulation standards and all-round better building codes help to ensure warmer homes are being built, and that heating methods are more efficient. At the same time, regulations covering solid-fuel burners have been tightened during the last 12 years, largely to combat air pollution. All wood burners installed indoors after September 1, 2005, on a property less than 2ha anywhere in the region, must comply with the Environment Ministry’s National Environment Standards for Air Quality. These require wood burners to meet an emission limit of less than 1.5 g/ kg (grams of particulate per kilogram of wood burnt) and an efficiency of greater than 65 percent. Enclosed solid-fuel burners cannot be installed in the Nelson urban area unless they are replacing an existing, lawfully established solid-fuel burner. The only other options are a low-emission pellet fire, gas or diesel burner or electric heating such as a heat pump. Residents in Stoke, the Brook, up the Maitai Valley, the Wood and Atawhai can also install an ultra-low emission wood burner. Tasman has similar regulations within its urban areas. All properties within the Richmond airshed now have to be heated by either a clean-air heat source (heat pump, gas fire etc), or a clean-air compliant wood burner producing only a small amount of smoke. In Marlborough urban areas, all new wood burners must meet the national air quality standards, although no such standards are in place for multifuel burners. Alongside the wood burner rules, the firewood industry has been regulated to ensure a plentiful supply of clean, dry fuel. Of course, people relying on heat
pumps or other methods have plenty of choice in models, although any appliance must be properly installed by a qualified tradesperson.
“We’re just lucky that we bought a house that gets good all-day sun.” MIKE ASAI
Mouse in the house
An early sign of a cold winter is when the mice head indoors. Many a Nelson mousetrap has already been working overtime – starting as early as March. Hopefully it’s not a portent of the winter that blitzed Europe recently. In Rome, famous fountains froze. In Moscow, the thermometer hit minus 29°C on Christmas Day. In Greece, faced with a blanket of snow, meteorologists referred to the extreme weather as Ariadne, the goddess of wine, passion and labyrinths. Google ‘staying warm in winter’ and you’ll be offered a deluge of tips to keep you toasty – everything from thermal drapes to a hot toddy to making door draught stoppers out of rugby socks. Insulation is numero uno – it keeps cold out, traps heat in and shrinks the carbon footprint. Insulation subsidies are available for Nelson, Tasman and Marlborough. Warm Up New Zealand: Healthy Homes is one
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scheme, applying to rentals only where the named tenant must hold a Community Services card and the property was built before 2000. Recent changes to the Residential Tenancy Act mean that by July 2019 all rental properties must have ceiling and underfloor insulation that meets a minimum standard. Since last July, insulation statements have been compulsory on all tenancy agreements. For those in Nelson thinking about building or renovating and who are interested in the benefits of sustainability for a warmer and more energy-efficient house, Nelson City Council has a free EcoDesign Adviser Service. According to the World Health Organisation and our own Ministry of Health, the recommended minimum temperature in your home during the day is 18°C, rising to 20°C for houses with children, the elderly, or people who are unwell. During the night, in the bedroom it’s a minimum of 16°C.
Coping in a weatherboard house
People use vastly different methods to heat their homes. Andrea Papai is from Hungary and in her early 40s. She struggles with the chilliness of her 1950s-weatherboard home in Nelson South. “It’ll be my third winter here and I’m slowly getting used to it. I remember my first winter in a rental in the Maitai – it was so cold that I’d always think twice about getting up in the middle of the night to go to the loo,” she says with a smile. “These old weatherboard houses just aren’t made for the conditions. In Hungary the walls are thick, windows are doubleglazed and we use central heating – which isn’t just a heater in the hallway.” Andrea explains that although Hungary gets much colder (Budapest was minus 18.6°C in January), she probably felt warmer in her home over there. “We use a heat pump that’s mounted low. It’s a quick, easy, thermostatic heat. In Hungary, heat pumps are actually known as air conditioners and mainly used in summer. “I’d love to install a wood burner as they give a special, healthy heat plus ambience. Unfortunately, new ones aren’t currently permitted in our zone due to air quality.” About this time of year, Andrea starts applying plastic film from the hardware store, stretching it across her windows and attaching it to the frames with tape and a hair dryer. “It makes a big difference with the condensation as it acts as a simple form of double-glazing.”
“In Hungary the walls are thick, windows are double-glazed and we use central heating – which isn’t just a heater in the hallway.” A N D R E A PA PA I
In the midst of last winter, she received a power bill of $597. This came down to $466 with the prompt-payment discount, but it still bites hard for a oneincome family of three with a mortgage. “We are actually thinking about going back home to escape the winter. “Merino clothing is awesome and I live in it. I do find that Kiwis don’t dress so well in the winter and it’s not unusual to see people – even kids – wandering around in bare feet when it’s freezing out.” Andrea realises, more so in New Zealand, that the amount of sun a house gets is crucial, and in Nelson, that’s “tricky because of the hills and valleys”.
A mouldy rental
Michael Gillooly, 26, and his family are looking forward to their first winter in their new rental in Tahunanui. “Should be plenty of winter sun, we’ve got a decent heat pump and the property manager has been very helpful and pro-active so far,” he says. Last year was a different story, however. “There was mould for Africa – black stuff all over the walls, curtains and I couldn’t get rid of it.” Michael has a one-year-old son and explained that he wasn’t going to risk another winter in that ‘damp dump’. “It was a pole-house on a hill and only saw three hours of sun max. Our power bills were about $300 a month on average.”
Infamous black mould (Stachybotrys chartarum) can cause allergies, irritations and infections. Michael adds that his warehousing job, where he goes from sitting in the cosy office to jumping on a picker to grab goods from freezing aisles, makes him prone to illness. He reckons it’s important to ‘rugup’ and to have “good hearty stews and casseroles from the stockpot”. 35
Work keeps you warm
Somewhere in the Moutere hills, in a little frost-pocket valley that’s overlooked by the Wharepapa range, lies a cottage where poet and tutor Cliff Fell lives. When he was a child in England, a farmer would quote him the old folklore: “There are three ways of staying warm in winter: collecting firewood, chopping firewood and burning firewood.” That was almost 60 years ago, in a different age, but the wisdom has always stayed with Cliff. “Of course, if you’re lucky enough to have a wood burner, it goes without saying that burning firewood is one way of staying warm in winter. But you shouldn’t neglect staying active. In whatever way you go about it, it’ll keep you warm. “Heat-pumps are good too, I guess. There’s a lot to be said for the instant warmth, and I think the technology is pretty energy-efficient these days, though that probably doesn’t take into account the energy used in the manufacturing and supply chains. “At heart, I’m really a believer in simple, tried-and-trusted technologies: thick bed socks, wearing a bed-beanie when it gets particularly cold, and a hot-
water bottle. At home, there are complex night manoeuvres to gain control of our beloved hottie. Maybe we should invest in another – the world’s cheapest luxury item – but it wouldn’t provide such amusement.” As for staying healthy, warding off the flu and winter colds, “I try to keep my immunity up, eating lots of fruit, drinking miso soup each day – which definitely keeps colds at bay – and taking stuff like echinacea.” Cliff doesn’t believe in vaccinations. “It seems to me the ‘lurgy’ starts a few days after people start having jabs. I reckon the science is a little suspect, as new vaccines are used each year, based on previous flu strains, meaning there can’t be any valid scientific control tests. I’m not against choice, but I think flu vaccines are just a big mumbo-jumbo shot in the arm for the drug companies that people go blindly along with.”
“At home, there are complex night manoeuvres to gain control of our beloved hottie.” CLIFF FELL
A modern home
A couple of hundred dollars a winter to the local wood merchant is about all Mike Amai pays for heating his home. He’s lived down south and finds Nelson mild in comparison. A load of firewood goes a long way thanks to some crucial factors, he says. “We’re just lucky that we bought a house that gets good all-day sun. We’re facing north and it streams through the large window panes. It heats the tiles, which release the stored heat for hours after the sun goes down. “In the evenings I’ll just roam round in my shorts and T-shirt because it’s so cosy thanks to the wood burner. The heat disperses throughout the whole house and if I stoke it up at night with dense, slower-burning wood, it’s warm in the morning for the kids. 36
“We don’t have a heat pump or double-glazing because we don’t need them. It’s single-glazed, but it’s thick safety glass and only if it’s bitterly cold we might get a little condensation in the bedrooms when we sleep. What is important is that our house is very well insulated throughout with Pink Batts.” Mike, who’s nearing 50, echoes Cliff’s thoughts about being active. He either plays squash or goes for a run most days. And his clothing tip: “You can’t go past a pair of Norsewear socks.”
Bringing warmth to Nelson & Marlborough homes
BY BRENDA WEBB P HO T O I S H NA JAC OB S
Fraser Dayman and Chris Chapman
hris Chapman and Fraser Dayman are determined to make Nelson and Marlborough houses warmer. Their family business Chapmanz Central Heating, which has been installing central heating since 2005, specialises in radiators and underfloor heating which, they say, are effective and economic ways of heating New Zealand’s traditionally cold homes. When Chris moved to New Zealand from the UK in 2004, he couldn’t believe how cold the houses were. Having run his own central heating business in the UK, he knew he could provide a solution. “My business was full-on in the UK and I didn’t plan on doing the same out here,” he says. “But once you’ve run your own business it’s hard not to look at opportunities, and it was so obvious to me that the houses here would benefit massively from central heating,” he says. Chris and his stepson Fraser spend a lot of time educating people about central heating. As well as installing radiators they install underfloor heating which can also act as an underfloor cooling system. Today’s heating systems are highly efficient and use the very best of German technology and appliances. The most common system is hydronic which is usually fuelled by gas, although oil and heat pump are options.
Chris says the health benefits of living in a centrally heated home are huge and noted by the World Health Organisation. Room temperatures can be individually controlled and thermostats set to allow the house to be heated at key times – like early mornings.
“... it was so obvious to me that the houses here would benefit massively from central heating.”
“The temperature in New Zealand changes quickly – it can be freezing cold in the morning but warm by midday. You can turn radiators up, down or off very quickly and easily. A house can warm up in 10 minutes.” Chris and Fraser are both qualified gasfitters and plumbers who have worked extensively in the UK – Fraser ran his own business in London before moving to New Zealand in search of a better lifestyle. He quickly noticed how cold and poorly insulated New Zealand houses were. “It’s obvious a lot of people don’t really know about central heating whereas it is commonplace in the UK and Europe, so it feels like a good thing
to be doing. It’s a very efficient way to heat a house.” Chapmanz installs systems into new houses and commercial buildings and can retro fit into older homes which can be a challenge, but one Chris enjoys. “I get a kick out of it - it’s great to find a way of hiding the pipework and making it look good.” New Zealanders’ attitudes to heating are changing because they want their homes to be warm and comfortable, says Chris. “Radiators are wonderful. You get the radiant heat like standing by a fire but you get the convected heat as well which warms the air so the whole room heats up,” he says. They also reduce the need for multiple forms of heating especially in the bathroom where a radiator can act as a heated towel rail and fan heater. Some of Chapmanz Central Heating’s recent installations include Melrose House and Mapua’s Sprig & Fern – pop along on a cold day and check them out for yourself.
Contact chapmanz.co.nz Phone: 021 459 580
Welcoming Angus Jennings Manuka Street Hospital is proud to introduce Angus Jennings as one of our specialists at Nelsonâ€™s own world-class, community owned, boutique hospital.
Winners of 2016 Best Bench Top and Special Commendation of Best Bench Top 2017 Blenheimâ€™s locallyowned Joinery and Timber Machining specialists
Angus is a General Orthopaedic Surgeon who performs hip and knee joint replacement, knee sports surgery, and foot and ankle surgery including replacement.
Angus Jennings FRACS The Collingwood Centre, 105-111 Collingwood St, Nelson. Tel: 03 548 3455 Proudly supported by
Manuka Street Hospital www.manukastreet.org.nz
3 Murphys Road - Blenheim, New Zealand email@example.com | 027 326 1485
Joinery & Design Awards
The best of the best joinery Innovative and bold use of materials came to the fore in this year’s Nelson Marlborough GoldenEdge Joinery and Design Awards, announced recently at a special function at Monaco. Entries were judged on how well they met the client brief in addition to design, workmanship, innovative use of materials, visual appeal and the complexity of the project.
udges this year were Janet Cowper (interior designer for Q Design), Peter Cowper (Chair Centre for Fine Woodworking Trust Chief Operating Officer at NMIT), Justin Fletcher (Director at RedBox Architects) and Rachel Dodd (Director at Arthouse Architects). “We made sure the layout functioned well,” says Justin Fletcher. “Being an architect, I looked at the aesthetic side of the entries, for example material and colour choices, proportion and craftsmanship. “We rewarded innovative or bold uses of materials.” Hosted by the Nelson Marlborough Master Joiners Association, the awards were created by branch secretary Philip Thompson to give more confidence and greater exposure to joinery companies across the top of the South Island. The following pages are an overview of the 2017 winners.
This year’s award winners Supreme Award
Best Kitchen Under $15K
Best Specialty, Stairs, Counter Fitment
The Sellers Room Bays Joinery
Best Kitchen Design The Sellers Room
Supreme Commercial Bays Joinery
Best Kitchen $15K-$30K Bays Joinery
The Sellers Room
Judges Commendation Specialty, Stairs, Counter Fitment Cooper Webley
Best Benchtop The Sellers Room
Judges Commendation Benchtop TH Joinery
Best Storage Design Solution The Sellers Room
Best Use of Colour Nazareth Joinery
Best Use of Timber Orange Joinery
Best Use of Creative Lighting Bays Joinery
Supreme Award, Best Kitchen Design
THE SELLERS ROOM
Supreme Award, Best Kitchen Design
The Sellers Room designer Jane Helem has renovated her 1970s home, creating a new living space and kitchen to complement the era of the home. Features include plenty of workspace and storage in the kitchen and surrounding areas allowing several cooks in the kitchen at once, a scullery and office located close by; both of which can be closed off when not in use. Black lacquer, with Prime Melamine Baroque woodgrains, and a CaesarStone Snow waterfall bench add texture to the design, while storage features include Blum space towers, with chunky open shelves in the scullery and office for an added display element, Hafele Hawa concepta pocket doors and Brio sliding track systems.
Best Kitchen $15K-$30K
BAYS JOINERY Best Kitchen
The initial brief for this renovation was to spare no expense and to improve on the limited use of its space to create a stunning kitchen and entertaining/cocktail area. Important too was that the colour scheme complement the rest of the furniture and joinery in the house, hence the use of dark stained oak cabinetry. One of the design challenges was maximising the storage space in a small footprint. This was achieved with a huge number of drawers, including hidden drawers to keep clean lines running throughout the kitchen without losing storage. Every available space was utilised to create the most effective use of each area.
Best Kitchen Under $15K
Best Kitchen $15K-$30K
Renovating their existing home, the client wanted a modernist industrial-look kitchen, which included a cooking/prep zone and a separate cleaning/storage zone. They also specified the use of raw steel plate (acid washed and clear powder-coated), and the need for open shelves to display travel memorabilia. The placement and overall look of a tall plate-steel open shelf was used to separate the thoroughfare to the laundry without closing off the kitchen, and a barn-style sliding door was used to close off/separate the two zones. The grain and warm colours of Bestwood â€˜American Walnutâ€™ veneer helped soften the industrial look of the steel. 40
Best Kitchen Under $15K
For this bach kitchen the client wanted to replicate an island made entirely of concrete slabs. She also wanted tidy, clean lines throughout the contemporary kitchen. Most of the design and the biggest challenge revolved around recreating a finished product that looked like cast concrete, but kept within the $15,000 budget. This was achieved by using 80mm thick laminate tops in Concrete Formwood, with multiple negative details to further mimic concrete slabs. The other challenge was maximising storage space in a small footprint, and a smaller than average area under the bench due to the thickness of the top.
WHY NOT HAVE THE BEST …
Eight inspirational designers ready to create your 2017 project
Best kitchen 2017
Proud winners of 6 awards at the 2017 Regional Joinery & Design Awards
Award-winning, custom-made joinery for residential & commercial projects
Nelson Showroom, 6 Tokomaru Place, Stoke T: 03 544 0087
In recognition of excellence in workmanship & expertise • Best kitchen under $15,000 • Best kitchen $15-30,000 • Best kitchen • Best use of creative lighting • Best commercial • Commercial Supreme Award
Marlborough Showroom, 25 Redwood St, Blenheim T: 03 579 2520
Judges’ Commendation Specialty, Stairs, Counter Fitment
Judges’ Commendation Specialty, Stairs, Counter Fitment
Engaged at the concept stage, this brief included working alongside the project architect to ensure his vision could be created, without compromising a set budget. Interesting angles on the counter proved challenging, especially establishing intersection points and angles. A functioning door at the closed-in end had to intersect the angles and return to a flush position upon closure. Clear lacquer veneer counter fronts and ends tied into an elegant acrylic top to cap off this highlighting feature of a large gallery. Challenges included a suitable way to deliver and install the seven metre unit which is a showcase piece in a local gallery.
THE SELLERS ROOM Best Benchtop
This home was an extensive renovation by a Nelson designer, whose brief involved working closely with elements changing and evolving along the build process. The colour black was used extensively but in different media, with a hint of natural timber. Elements include black texture lacquer, feature panels, black aluminium surrounds, suspended black powder-coated steel commercial open shelving, a Queensland silky oak solid timber breakfast bar and surrounding cantilevered dining table, and a black honed granite bench top. Best Benchtop
This colossal project involved a new theatre being built. The main challenge was the sheer scale of not only the whole job, but of each piece of joinery required. Numerous detailed drawings were supplied by the architects with every measurement being crucial to the final acoustics in the finished theatre. Miniature models were made, as well as multiple CAD drawings completed before final construction. Numerous panels were complex to craft, and the huge scale enhanced the complexity. Massive panels required multiple curves that also tapered, meaning precision was paramount. The final challenge was the trucking of the enormous panels to the site for re-assembly.
THE SELLERS ROOM
Best Specialty, Stairs, Counter Fitment
Designed for a national brand, all the joinery was made in Nelson then installed in Dunedin. A close working relationship helped create the perfect authentic Asian feel throughout the entire fit-out. Close attention and skills were needed for detailed areas including the circular features. Laminex American white oak was stained and shaped to the desired design, which also features Laminex Quilted birch around the main bar. Various Stefano Orlati lighting was used to enhance the colour choices, shape and form of the custommade joinery. 42
Supreme Commercial Best Specialty, Stairs, Counter Fitment
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Judges’ Commendation Benchtop
Manhandling the massive 6-metre-long bench top with a waterfall end into place was the hardest part of this build. Other features include a Laminex Solid Surface Terra Black Island and a Laminex Solid Surface Pure Arctic Back bench, spray lacquered cabinet fronts and Blum Antaro drawers.
THE SELLERS ROOM
Best Storage Design Solution
Large his-and-her walk-in wardrobes feature Laminex Affinity Maple melamine and soft-closing runners throughout in this award-winning storage solution. Special heavy duty softclosing runners were needed to carry two tall pull-out mirrors. Special attention was made to house the clients’ valuables by way of hidden lockable safes and also for jewellery items including necklaces - to be stored in pull-out vertical storage racks. The clients had also requested that suitcases be readily on hand, stored in cavity spaces at the top.
Judges’ Commendation Benchtop
NAZARETH JOINERY Best Use of Colour
A celebration of colour as designed by Dulux Colour Ambassador Alex Fulton of Alex Fulton Design, this kitchen was especially designed to show off his amazing flair for colour. Features include Laminex Solid Surface Chalk and N-Orange benchtops, cabinets sprayed with two pot lacquer Dulux Broadway (Salmon) and Tingle (Orange), and interior cabinetry comprising Melteca Black Satin with Blum Terra Black Legrabox drawers. The sinks are Heritage EcoGranit Snowdon 490-10 Orange and Yellow, the handles black Superfront Wire from Sweden, with overhead shelving of Black Iron and Laminex Solid Surface Chalk.
Best Use of Creative Lighting
ORANGE JOINERY Best Use of Timber
Best Use of Colour
Best Storage Design Solution
The brief was to close down one area of the clients’ home in a stylish and user-friendly manner, incorporating areas for artwork and a warm living room. The design involves two overlapping cedar doors rolling along a custom fabricated 7.5-metre-long stainless steel track. The door stiles were the tricky part, with two different door widths and the centre column not being central, yet needing to look the same for aesthetics. All the timber was machined bookmatched and attached to the door so that the grain flowed along every horizontal tongue and groove board, a modern twist on a barnyard door.
Best Use of Creative Lighting
Best Use ofTimber
Designed for a professional chef, this kitchen was for family use and potentially for cooking demonstrations, hence the need for a perfect harmony of practicality and cosiness. The client also asked for ambient lighting to enhance the cosy feel brought by the timber island bench detail. One of the main challenges was smoothly blending the new kitchen into the clients’ existing home, which was achieved by keeping the cabinetry a classic white, with the accents of timber to soften the industrial stainless steel. The result is actually two kitchens: the main entertaining one, and a second in the scullery allowing two chefs to work simultaneously.
WINNER at the 2017 Nelson Marlborough Joinery and Design Awards including the Supreme Award & Best Kitchen Design Award
T H E S E L L E R S R OO M
Freephone 0800 469 537 Phone 03 547 7144 Email firstname.lastname@example.org Address 9 Echodale Place, Stoke
www.thesellersroom.co.nz Re s ide nt i a l & C o m m e rcial J o in e r y Best p Benchto
e Suprem award
Best Kitchen Design
age Best Stor Solution Design
Winner of 5 awards
Thinking new kitchen/residential project or even commercial? Think THE SELLERS ROOM Design Team.
Visit our Showroom at 9 Echodale Place
inside that counts
BEAUTIFUL SHOES FROM SPAIN
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Liann Bellis jacket from Shine Jeanne d’Arc dress from Beacon Hill Estate Silent D boots from Taylors…we love shoes Dyrberg/Kern earrings from Shine
Coop dress and top from Trouble and Fox Dyrberg/Kern necklace from Shine
Coop top from Trouble and Fox Kate Sylvester skirt from Thomasâ€™s
Salasai dress from Trouble and Fox Nancy Graz slip from Little Boutique Huffer coat from Thomasâ€™s
Portmans skirt and jumper from Portmans La Source fur vest from Shine Anne & Valentin glasses from Kuske
Salasai jumper and Coop coat from Trouble and Fox
GIVEAWAY D A N I S HCDOEP SE I GNNH EA R G JE E WNE L L E R Y
Spend $40 or more in any Morrison Square eatery or store. Bring your receipt into Centre Management between 8 - 12 of May (weekdays only between 8.30am - 3.30pm) to redeem your FREE PAIR of Swarovski Element earrings valued at $44.
Escape the winter with luxurious Swarovski crystals in striking vintage colours.
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Please note this offer is limited to the first 50 customers and only one set of earrings per customer.
255 Hardy Street, Nelson ph: 03-548 4848
Mum Find the egg on May 14 ...take a selfie and be in to wi with the egg
You’ll find great gift ideas and delicious cuisine to treat your mum this Mother’s Day at Morrison Square.
Shop, dine, enjoy...
Morrison Square gift vouchers are available at Centre Management.
or find the egg and win! EASTER HOLIDAY HOURS: Good Friday 14th April Easter Saturday 15th April
Closed 9am - 5pm
Easter Sunday 16th April
Easter Monday 17th April
10am - 4pm
SHOPPING & DINING PRECINCT
1 Find (hidd Morr 2 Take with 3 Uplo Squa like o Squa one Squ
World-first approach to harvesting crew management BY SANDRINE MARRASSÉ PHOTOGRAPHY BY MARION HUGHES
nnovation is at the heart of Nelson Management Ltd (NML*)’s approach in a range of areas within its operation. It is committed to supporting innovation amongst its contractors, but is also continually seeking to incorporate industry-leading practice in its logistics and business intelligence systems. In a world first, NML is implementing a new approach to scheduling harvesting crews that is being watched with a great deal of interest by other forestry companies, both locally and globally. NML’s Resources Forester Marion Hughes and Business Performance Analyst Nigel Brabyn have rolled out a supply chain software system called CrewSO (Crew Scheduling Optimisation) that allocates, tracks and manages supply and demand in NML’s 78,000 hectares of forest in the Nelson and Marlborough regions. “CrewSO is a system that integrates forestry management software, supplied by Trimble Forestry, and a resource modelling tool, developed by Remsoft, (both Canadian companies), that enables us to get the right products, from the right harvesting crews, to the right customers, at the right time,” says Nigel. The implementation of the 54
CrewSO system has the potential to have an ongoing positive effect in the communities in which NML operates because it will result in harvesting equipment being shifted less often between sites, more efficient use of logging trucks, and safer workplaces for harvesting crews. “Crews will have the ability to plan further ahead,” says Marion. “The harvesting sites will be prepared for crews well before they get there and will be set up exactly as they need them to be. In the past, we have often had to shift crews into areas that weren’t ready or were set up for another crew, sometimes at short notice, and this can lead to conditions that aren’t ideal. We believe the new system will decrease the risk of incidents because the variables and conditions of particular sites will be known much further in advance.” By focusing on customers’ order and delivery needs first, NML were able to work back and design a system that revolutionises the manual and arduous spreadsheet system previously used for scheduling logging crew operations. “CrewSO optimises the harvest plan,” says Marion.
“It uses the customer’s orders and matches them with available resources to come up with the best value for the customer and the business. It works out which harvesting crew should harvest each area and which customer that wood should be delivered to. This is a worldfirst, crew-scheduling tool that creates an optimised solution using the most up-to-date data available. It can solve this complex problem in less than half an hour whereas previously, because of the manual nature of the task, the process might take days!” Many forestry companies, including NML, have designed supply and demand models over the years but they were stand-alone, one-off models that could only solve one question at a time. Often by the time they had the answer, the question that needed to be answered had changed. “What’s new about CrewSO is that we have integrated it with our dayto-day management systems so it can be run using near real-time data supplied directly by a wide range of operational, sales and marketing staff,” says Nigel. The resulting daily schedule of activity is utilised by a wide cross-section of NML staff to help them manage
harvesting operations. Every day the actual results are compared with the company’s harvest plan so that performance can be measured promptly and efficiently. To achieve this, Nigel has been working with a local company, Montage BI, to develop reports and dashboards using a graphics-based software called Tableau. This software produces highly interactive data visualisations, focused on business intelligence.
“This is a world-first, crew-scheduling tool that creates an optimised solution using the most upto-date data available.” MARION HUGHES N E L S O N M A N A G E M E N T LT D
“We are building a lot of automation into the data processing so that the results can be quickly and easily understood by anyone who needs it, via a web interface,” says Nigel. This advanced software means that there is a single source of up-to-date, factual information that everyone across the business can access, from senior management to contractors on the forest floor. “In this day and age it’s vitally important that everyone is on the same page, looking at the same plan and reading the same results. That is especially important for our customers. They know what they have ordered but they need to know when they are going to get it and be assured it’s the quality they were expecting,” says Nigel. “The data that CrewSO uses is maintained by the people who are responsible for that part of the business. This creates a sense of ownership of the data and helps keep the quality of the information at a high standard,” says Marion.
Nelson Management Ltd Managing Director Lees Seymour looks at the CrewSO dashboard
ABOVE NML’s Business Performance Analyst Nigel Brabyn and Resources Forester Marion Hughes LEFT Hayden Barnes - Endurance Logging Ltd (left) and Wayne Wells - Nelson Operations Team Leader for Nelson Management Ltd review the 18-month harvesting schedule for Endurance Logging
“Running CrewSO for our crew scheduling and customer delivery plan is already reducing our operational costs, and it will reduce stress levels for staff and create a more certain workflow for our harvesting contractors. Our product predictions are now more accurate and our customers can be confident that we will deliver the volume of wood they have ordered, and that we will continue to deliver the quality and quantity of wood they require.” “The impact has been massive!” says Hayden Barnes, owner of Endurance Logging, when asked how CrewSO has impacted on his business. “It’s given me the faith to invest in new equipment, and confidence about my future.” The next phase in this visionary project is at the testing stage already, and is a longer-term version of CrewSO. CrewSO is designed to cover the next
18 months of operations, but the new system will schedule operations over the next 60 months (five years). “The only other difference is that, instead of allocating harvesting crews, it will allocate harvesting equipment type, for example, ground-based harvesting or tower harvesting,” says Marion. “This system (we’ve called it the Tactical Harvest Solution – THS) will be able to tell us if we have the right number of each equipment type for the next five years, and if not, what equipment type we need, and when we need to change. Some of the benefits of using THS will be forward planning much further into the future with our harvesting crews, preparing areas for harvest at the best time for environmental and cost savings, and the ability for customers to see five years of product that has been allocated to them.” *[Nelson Management Ltd is the management company for Nelson Forests’ 78,000 hectares of forest in the Nelson, Tasman, and Marlborough regions. More than 600 people are employed across the business, and the company harvests 1.2 million m3 of log sales annually. Seventy percent of the logs harvested are processed by local sawmills into products for the domestic and export market]
Off-the-shelf and stunning BY BRENDA WEBB
eticulous planning and preparation was the key to designing and building a spectacular Blenheim home, showcasing the best of Mitre 10 MEGA Marlborough products. The 600sq.m. ‘show-home’ sits on an elevated site in the Dry Hills Estate. Having already built one house with the MEGA team, the owners felt they knew what had worked and what hadn’t. When it came to designing and building this home, they incorporated elements they particularly liked. The couple drew up the floor plan themselves, which involved plenty of research online looking at styles and designs. They also physically paced out rooms in their previous house to make sure they ended up with areas that were functional, before engaging architects to complete the design process to ensure the whole project flowed. To display the extensive range and styles available, the house boasts five bedrooms, four bathrooms, three lounges and an office, as well as a large kitchen and dining area. The owners wanted something very modern and a ‘little bit different’. They also wanted to showcase products from Blenheim’s Mitre 10, which they own. The striking and stylish exterior is volcanic Lavastone, 56
almost black, and stained cedar. Inside, the cedar is carried through into the entry foyer, while a spectacular floating jarrah staircase with glass balustrade provides access to the upstairs areas. The large entry area is sunny and light, with huge windows making the most of the views to the north. Glazing is a feature in the house, with large sliding doors and windows to the north maximising views and sun. Windows and doors are doubleglazed, with argon gas. All rooms have panoramic views, even the bedroom on the south side. A well-placed window on the west wall provides views to the Richmond Ranges and plenty of afternoon sun. The kitchen features a white Caesar stone benchtop. It’s a composite material, mixing natural and man-made, and was chosen for its durability. A large butler’s pantry gives spaces for meal preparation and features large open shelving and benches as well as a sink, a second dishwasher and a fridge. Floors in the entry, kitchen, butler’s pantry and bathroom are Italian tiles, which are also used on the walls in the bathrooms. In the upstairs bathroom, tiles sourced from China have been used to highlight the quality of a less-expensive option. The owners have used a gloss tile on the walls and a matt version on the floor.
1. 2. 3. 4. 5.
The striking cedar and glass symmetrical north facing exterior Large sliding doors allow for true indoor/outdoor flow Subtle wall and curtain colours are anchored by dark carpet Dark volcanic brick contrasts beautifully with cedar on the south Large lawns, decks and a pool frame the Dry Hills house
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Open plan living in the kitchen, dining and entry foyer The sleek white kitchen has a full butlerâ€™s pantry behind Australian jarrah is used in the striking floating staircase Hidden cavity sliding doors allow the kitchen to be closed off
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Italian tiles are used on the bathroom floor and walls An upstairs bedroom with magical views The cosy downstairs lounge features a gas fire An eye-catching black bath features in the guest bathroom
While the vanities in each bathroom are similar (white mineral-cast top and basins with textured beige soft-closing drawers), the baths, shower heads and shower doors are different – once again allowing the range of Mitre 10 products to be showcased. Continuity has been kept with the colour scheme, which is neutral throughout – mostly white or beige walls. Mitre 10’s new range of Valspar paints were used. The main bedroom has a walk-through wardrobe and large en-suite bathroom with a bath and shower. Cosy outdoor furniture graces the owner’s private balcony – but in reality, they rarely find the time to sit and enjoy it. “We always seem to be busy.” Darker carpets and curtains have been used, toning in beautifully with the light walls. An impressive 40 solar panels on the roof provide plenty of hot water for the house and pool. The system is set up to feed back into the grid. The house was finished a year ago and everyone involved is delighted with the result. Viewings are available for MEGA clients on request.
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Timeless elegance rejuvenated
Lodge manager Peter White
BY SOPHIE PREECE
winding road leads through stately oaks, with a frill of prim lavender at their feet. It runs over a bridge, where ducks ruffle the bright-green reflections of willows, then curls around one more bend to reveal a renovated convent, sharply crisp in shades of grey and white. The park-like garden and classical lines of The Marlborough Lodge give the impression of having been here for a century. However, the Sisters of Mercy convent, designed by Thomas Turnbull, was built on Blenheim’s Maxwell Rd in 1901, and only moved to its current site in 1994. Architect Sir Michael Fowler conducted the restoration of the building, while the six hectares surrounding it were planted with trees, orchards and flower beds. The fertile soils and bubbling springs of the area have ensured those plants have thrived, so that 23 years on, this sprawling garden provides an elegant oasis amid Rapaura’s vineyards. When the Marlborough Tour Company bought the Old St Mary’s Convent last year, rebranding it The Marlborough Lodge, they coveted the timeless charm of the property and approached its rejuvenation with care. They used a gentle hand in the extension and renovation of the convent, along with the Victorian chapel moved alongside it in 2000. They then called on gardening guru Carolyn Ferraby to guide them through the grounds. Carolyn’s own Awatere Valley garden Barewood is of national significance, and her landscaping commissions are few and far between. But the lodge’s gardens have a wonderful ‘legacy’, and she has enjoyed the opportunity to refresh them. “In any garden - like mine, like anyone’s - you have to rejuvenate,” she says, “a garden doesn’t stay static.” She worked within the framework of established trees, but pulled out extraneous details around the building itself, including a lawn of chamomile and miles of lavender, to create a simpler surrounding.
Hornbeam hedging has been used to create outdoor rooms, including one around a huge stone fire at the end of the lodge’s front lawn. Lodge General Manager Peter White says the effect has been to give the space an intimacy, and tie it to the decks, doorways and windows of the lodge. Gardeners also pulled out much of the flora at the foot of the wooden building, and planted Rhaphiolepis along its edges instead. As it grows it will “anchor the house”, says Carolyn. “It will nestle in and give it that lovely softening.” The glossy green leaves of Chatham Island lilies now flourish under an outdoor staircase, a vibrant foil to the European lines, while white hydrangeas provide a crisp adornment to one fog-grey wall of the lodge. Beyond the convent’s surrounds, Carolyn has helped with the design of native plantings amid the deciduous framework, and along the stream bed, balancing out the European influences and inviting more native birds and insects. Peter says the garden is a constant delight to visitors, from their initial introduction down the winding driveway, to their walking explorations through the grounds. “They often wander out and find a hidden private vantage point looking back at the lodge whilst exploring the 16 acres of park land and vineyard.”
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Serves 4 Ingredients 1/2 cup whole milk 1 cup cream 2 teaspoons (7g) powdered gelatin (*see notes for vegetarian option) 1/2 vanilla bean pod or 1 ts vanilla extract 2 tablespoons mild honey 1 cup natural yoghurt To serve: Preserved autumn fruit such as black boy peaches (pictured), omega plums, black doris or similar canned stone fruit.
Directions: Lightly grease 4 x 150ml ramekins or glasses with oil. Over a moderate heat bring the milk and cream to a gentle simmer â€“ watch it doesnâ€™t boil over. Scrape the vanilla seeds and add these along with the pod to the pan. Simmer gently for several minutes while stirring constantly. Remove from the heat and scoop out the vanilla pod. Sprinkle over the gelatin and whisk into the milk until dissolved. Add the honey and yoghurt, mixing until smooth. Pour the mixture evenly into the ramekins or glasses. Cover and set in the fridge for at least 3 hours. To serve, remove the panna cotta from the fridge and run a small sharp knife around the edges to loosen. Invert a panna cotta onto a plate and holding firmly give a strong downward shake until the dessert slips out onto the plate (this can take several attempts). Repeat with the remaining panna cotta. Serve immediately with preserved or canned stone fruit on the side. *To make vegetarian panna cotta replace the gelatin with 2 tablespoons agar agar flakes (a seaweed derived jelling agent). It is important to add the agar agar to the milk and cream at the beginning, as it needs to boil to dissolve properly.
Panna cotta with preserved peaches B Y N I C O L A G A L L O WAY
This silky-smooth dessert is delightful late autumn fare, when the abundance of the season has ground to halt but we still crave a little reminder of the warmer months. I serve it with my home preserved peaches that are barely sweetened so have a tart bite to them, a wonderful match to the sweet flavour of this Italian dessert. Panna cotta can be made all year round, serving with different seasonal fruit such as roasted strawberries in summer or caramelised segments of orange in spring. Add this simple dessert to your dinner party repertoire.
DINE OUT BY MAXWELL FLINT
his is the second review I’ve done on East St Vegetarian Cafe and Bar. The first was when it was actually located in East St, beneath the backpackers. Now it’s in Church St but still calling itself East St for marketing purposes. Essentially still a restaurant, it has also morphed into more of a music venue/bar/café/eaterie. The funkiness of the décor remains, with record-album covers for the menus and an op-shop kind of chic. This restaurant is rapidly making its name as a live music venue. The place has a chilled-out vibe and is almost archetypal vegetarian. The night we dined it looked like everyone in the kitchen who could grow a beard had one, and those who couldn’t grow one were attempting to. The menu is extensive, with snacks, breakfasts, lunch, dinner and a cornucopia of add-ons and extras. The waiting staff are all female, mostly from overseas, with a sort of updated hippy feel to them. Fresh from the music festival, charming and delightful. The place was busy and Mrs F and I secured a seat by the kitchen pass – a perfect place to sticky-beak into the kitchen but still able to keep a beady eye on the restaurant. We started with stuffed mushrooms ($14) and baby bites ($10). The stuffed mushrooms were really good, big and meaty, with great taste. The baby bites were small, arancini-type balls, deepfried with no discerning flavour. An uninspiring dish. Our main courses were Three’s a Crowd ($24) and Off the Hook ($25). Three’s a Crowd is three towers of sourdough, couscous, toasted almonds, tomatoes, haloumi, stuffed mushrooms, roasted vegetables and watercress with pesto and capsicum dressing. Very filling, with a myriad of
East Street vegetarian cafe & bar textures and full of flavours. Off the Hook is a combo of battered, marinated tofu with nori then deep-fried, with mash, watercress, sautéed greens, shiitake mushrooms, salsa, miso gravy and mint coriander and chilli sauce. Where to begin with this dish? It had everything. Very tasty – in fact, almost too tasty. These dishes remind me of a quote attributed to Emperor Joseph II when critiquing Mozart’s music: “There are simply too many notes.” We both liked our dishes but such was the magnitude of ingredients, individual flavours were submerged into a flavour soup. For instance, my vegetables were cooked beautifully but I could not discern individual flavours from the background of competing flavours. Perhaps that’s a little harsh, but maybe less could be best? The Blackenbrook Pinot Gris was a good accompanying wine for these full-
flavoured dishes. The meals were of such generous size that ordering dessert was impossible for us, even though they looked extremely tempting. This is a good restaurant; a great relaxed atmosphere, very good value for money, friendly and attentive service, and delicious food. East St has made a great transition from the old address and remains an extremely popular restaurant. Well worth it.
East Street cafe & bar Cost: starters and mains for two, plus two glasses of wine, $92 Value for money: Food: Atmosphere: Service:
Prego Mediterranean Foods & Comida - two of Nelson’s finest ingredients in one location
Happy Hour? Heaven Hour! Two glasses of premium local wine, a tasting plate of great cheese, shared with good company. After a hard day - Heavenly! Thursday & Friday, 4pm to 6pm In May: Neudorf Chardonnay and Thorvald Nelson sheep cheese.
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Ballerinas and showgirls
hich is the better wine: ‘Old World’ (European) wines or ‘New World’ (everywhere else)? This is a fruitless debate, of course, as firstly, what determines a better wine, and secondly, how can they be compared? The terroir of each wine-growing area is different. The riesling grapes grown in Mosel in Germany are no different from the riesling grapes grown in Upper Moutere. Same grape variety but different soil, sunshine hours and rainfall. The real argument is the comparison in wine-growing techniques. The Old World style has minimal intervention, wild yeasts and use of oxidization. This contrasts with the scientific, complete-control, stainless-steel environment of the New World. These two different techniques produce markedly different wines. The Old World style produces wines that tend to have a lot of flavour profiles, and are more complex and ‘funky’. The term ‘dirty French’ is often used to describe this style. The New World style is crisp, clean, upfront and full of varietal flavour. If Old World wines are ballerinas, then New World wines are showgirls. The New World and Old World have been adapting their wines and 66
incorporating each other’s styles. The French have been importing Australasian winemakers for some time to make their wines more fresh and vibrant – or more in the New World style. New Zealand winemakers have been spending their off-season working in European wineries, and vice versa. We are seeing more minimalinterventionist winemaking techniques, mirroring winemaking from the old country. New Zealand winemakers are producing more complex and less obvious wines. This is particularly evident in sauvignon blancs, where the contrast between the two styles is dramatic. The Old World / New World differences are more evident in white wines than in reds. This is because the techniques in red winemaking more closely mirror European techniques. If you want to taste these Old World styles I suggest you try some of the following. Kevin Judd, from Greywacke Wines, produces a ‘Wild Sauvignon Blanc’ using barrel fermentation and wild yeast. It’s a really interesting wine and well worth trying. Hätsch Kalberer, of Fromm Winery, produces wine that is very indicative
B Y P H I L L I P R E AY
of the local terroir, and by-and-large his wines are made for the cellar. Try his reds, in particular the syrah. Larry McKenna, from Escarpment Wines in Martinborough, is a selfconfessed Burgundian nut and his chardonnays reflect this. The pinot gris from Larry is a cross between Burgundy and Alsace and is a must-try. His pinot noir is for the long haul and is best appreciated after being cellared. I recently tried Brian Bicknell’s Mahi Wines Twin Valleys Chardonnay and Alchemy Chardonnay, and apart from being delicious, both displayed Burgundian qualities. Anything from Herzog Winery will display the best of traditional winemaking, especially the ‘Spirit of Marlborough’ using merlot, cabernet franc grapes and Montepulciano amarone style. Amarone is an Italian method of winemaking where the grapes are in raisin form before being pressed. That’s lots of grapes for very little juice, hence the $240 price tag – and an incredible wine. In the end, the ‘them and us’ debate is a little redundant. Too much crossfertilisation has taken place amongst the winemakers. The world is becoming smaller.
"It's just beautiful when the hops come fresh off the vine. Everybody looks forward to it and it goes in flash."
Paid her dues in brews BY MARK PREECE
racy Banner was 16 years old when she got her first brewing job, working as a lab technician for a commercial beer company in Britain. Thirty years on, the Sprig & Fern Brewery owner and head brewer still gets excited about the next brews, including the justreleased Harvest Pilsner, an annual awardwinner she loves making. “Due to the proximity to the hop fields, we can get the fresh hops back to the brewery in a quick as possible time,” she says during the March harvest. “It’s just beautiful when the hops come fresh off the vine. Everybody looks forward to it and it goes in a flash.” Tracy spent more than 10 years working as a brewer in England before moving to Auckland in 1994. She loved the city, which she describes as ‘a
beautiful version of England, but with sun’, though after three years she had tired of traffic and queues, so started scouring newspapers for a job. She found a tiny advert for McCashin’s Brewery and Malthouse (as Mac’s was called back then) and moved to Nelson to work as head brewer and operations manager for 10 years. In 1999, Lion bought the brand, and in 2000 the brewery. The company offered Tracy roles in Australia and Auckland, but she instead accepted a job brewing craft beer in open-topped kauri vessels at Speights in Dunedin. After two years Tracy returned to Nelson to take up the national quality manager role at Mac’s, before Lion shut the brewery down. She then had a chance meeting with a business partner of
Tasman Brewing Company, and bought into the venture, renaming the brewery the Sprig & Fern in 2009. The brewery now supplies kegs to craft-beer bars throughout the country, as well as PET bottles to supermarkets. Nine Sprig & Fern bars operate under licence – two in Wellington and seven in the Nelson-Tasman region, including the Milton St pub in Nelson, which is owned by Tracy and husband Ken. “We run a busy brewery and a busy pub,” she says. Sprig & Fern have a core range of 16 beers, with between two and three specialty beers on the go at any one time. Here are a few from the range: I.P.A., 5.0% ABV. They say: ‘Our India Pale Ale is an English classic. Brewed using an English hop variety called Fuggles, which produces a pleasant, soft, woody, earthy and floral aroma in the beer. The beer is balanced with a medium hop bitterness that complements the medium depth of the malt base.’ Scotch Ale, 6.5% ABV. They say: ‘Six quality malts give this smooth, medium-to- full-bodied ale a deep ruby colour and a rich, dominant, sweet maltiness. There is velvety smoothness in the mouth, whilst the aroma is malty and biscuity, with hints of caramel, coffee and chocolate. Allow to warm to around 6-8ºC and notes of smokiness will come through. The use of the Fuggles hop balances the flavour nicely.’ Harvest Pilsner, 5.0% ABV. ‘It’s that time of year again – the end of another long, hot summer in Nelson, and the hops have finally been harvested. We get them off the vines and straight down the road to the brewery, where we make our freshly hopped, limited-release Harvest Pilsner.’ XPA, 4.8% ABV. ‘It is possible to have the best of both worlds. Take our Limited-Release XPA, for example. We bring together the best bits of an IPA and an APA to form a golden brew that oozes distinctive tropical, passionfruit and citrus, both in aroma and flavour. To make this truly our own style, instead of traditional US hops we have used locally grown Nelson hops.’ 67
T R AV E L
SURF UP TO BONDI
Let’s Go Surfing
BY SALLIE GREGORY
hile undoubtedly one of Australia’s most famous beaches, Bondi is also home to a buzzing community of hipsters, backpackers, surfers and wellness gurus. Activewear and board shorts are the uniform of choice; shoes are optional, but a tan is not. For any visitor to Australia, a visit to Bondi Beach is a must. Just taking in the sheer volume of people frolicking in the waves or sunning themselves on the beach is a spectacle in itself. Home to the boys and girls from Bondi Rescue (Australia’s surf lifesaving reality show), the beach is certainly one to take seriously. The waves and rips are all too real, so avoid a guest-spot on the show and stick to swimming between the flags. Bondi Beach is commonly broken up into North and South Bondi. For families and those looking for a reprieve from the waves, calmer swimming conditions can be found at the north beach. While you are here, be sure to see the team at Let’s Go Surfing and book in for a lesson. These guys are experts at getting you up on a wave, and what better place to experience that first than Bondi Beach. 68
Lessons start from $59. If you’re looking to take a break from sun and sand, check out the Bondi Markets, held every Saturday and Sunday. The Farmers’ Market is on Saturday from 9am-5pm, while the Bondi Market on Sunday (9am-4pm) features a great range of local craftspeople and designers. Both markets are held at the Bondi Public School, just off the beach. Hungry or thirsty? Some of my favourite restaurants and bars are at North Bondi. If you are looking for a foodie experience, head to Fish. A fantastic location overlooking the sea (when you book, request a table on the balcony) and a fresh menu and innovative cocktail list make this the perfect place to settle in for lunch or an early dinner. While in North Bondi, be sure to check out Sean’s Panorama for great Italian, or Raw Bar for a casual Japanese and amazing cocktails. Wander south along the boardwalk towards the famous Bondi Pavilion and you will come across The Bucket List, a bustling bar and restaurant that is the place to be seen most days of the week. The vibe is casual and the views fantastic.
The South side also has a great range of places to eat and drink, but if you are looking to burn off that long lunch, take your walking shoes and stroll the coastal walk between Bondi and Bronte. The walk all the way to Coogee is a must-do if you have time, and the Bondi-to-Bronte return walk can be done in just over an hour so it works well as part of a day-trip to the beach. The views along Sydney’s eastern suburbs are spectacular, and while the route is quite busy, it’s a great way to take in the natural beauty of the area. Pack your togs and have a swim in the ocean baths at Bronte Beach. The more demure sister to the brash Bondi Beach, Bronte is a fabulous spot to grab some fish and chips and relax away from the crowds. No visit to Bondi would be complete without a dip at the famous Bondi Icebergs. It’s a bar and restaurant, but also a great place to swim some laps, splash around or just enjoy the view. Entry is only $8, so don’t let the fancy facade put you off. Since you’re on the south side of town, pop in for a cocktail and tapas at Mojos. This funky bar has stood the test of time and offers great happy hour deals from 4-6pm Friday to Sunday. Yes, there are plenty of great places to eat, drink and be merry in Bondi. It’s a destination in itself, and if you’re heading to Sydney, it deserves an overnight stay at least. Bondi has everything you need for the quintessential Aussie beach holiday, with a food-and-wellness twist.
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Bondi to Bronte walk
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TIPS: For breakfast or brunch, head to Bills. You won’t be disappointed. Fancy a burger or milkshake of epic proportions? Add Milky Lane to your itinerary. Take a stroll along the beach promenade and view the everchanging street art by local artists. Need a caffeine fix? Gusto’s is a Bondi institution. Book your surf lesson online with letsgosurfing.com.au
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A DV E N T U R E
A heck of a trek BY ALEX GRADEEN
I stood shakily on the rocky ridgeline, willing myself to push forward into the wind, I wondered, for perhaps the hundredth time that hour, why we had chosen this track. It isn’t particularly well-known or recommended. Even the locals in Collingwood shook their heads, unsure, when we mentioned the name; Boulder Lake, in the midst of Kahurangi National Park. Every step along the precarious path on the ridge involved my full concentration. It wasn’t until we stopped for a short break that I realised why we had come all this way. Behind us, the lush greenery of the Aorere Valley stretched wide to the turquoise waters of Golden Bay. At the tip, Farewell Spit was a pale blur as windstorms kicked the sand into a frenzy. A small pocket of civilisation (Collingwood) sat nestled at the outlet of the valley. We were lucky the day was bright and sunny. A few clouds overhead seemed harmless enough, though in the mountains the weather can be as unpredictable as it is extreme. Nothing can compare to the glowing relief of reaching a ridgeline after a long uphill grunt. As we crossed over the aptly named Brown Cow Saddle, I took a moment to appreciate the valley before me. Steep, rocky peaks surrounded a pristine alpine lake. Limestone cliff faces shone brightly in the afternoon sunlight. At the far end of the lake sat a secluded, cosy little hut. If my legs weren’t jelly, I would have bounced off the mountain with joy. The track to Boulder Lake Hut is a mere seven to eight hours, but it is just the start of a multi-day trek along 70
the Douglas Range, connecting the Aorere Valley to the Cobb Valley. The first five kilometres are quite easy, passing through farmland along a 4WD track. From there, the track becomes moderately more difficult, taking you over limestone-capped terrain and climbing steadily through manuka and beech forest. While the long uphill sections can be a real test, the abundant nature and views along the way are well worth it. Upon reaching Brown Cow Saddle, the track is fully exposed, sidling across a skyline ridge and over scree patches. It’s a great way to get the adrenalin pumping. With the hut in sight, we began our final descent through tussock bushes to the lakeshore, following Kiwi Creek down to a quiet, rocky beach suitable for a Hollywood movie. Signs indicated a campsite, but we had our hearts set on the wood stove and full-length mattresses in the hut. After a careful trek along the edge of the lake, we reached our destination; Boulder Lake Hut, at an elevation of 987m. Aside from being situated in a tranquil corner of the valley, this hut boasts a stunning waterfall nearby.
It feeds a crystal-blue pool, perfect for a cold soak after a hot hike. Unless you choose to do the full track to the Cobb Valley, the tramp to Boulder Lake is a return trip. Once at the hut, there is no shortage of ways to entertain yourself. For history buffs, a short walk around the lake takes you to the remains of a dam wall built by goldminers. Further along this path, the 65m waterfall signals the start of the Boulder River. For outdoor adventurers, a climb up the limestone ridgelines to Clark Peak (1620m elevation) gives you spectacular views over the whole range and, in the distance, the famed Dragons Teeth. NEED TO KNOW For the track to Boulder Lake Hut, DOC recommends a moderate level of fitness and experience. If time allows, consider spending a full day at the hut to enjoy what this lovely valley has to offer. Be aware that the track is quite remote, with limited cellphone coverage. The track starts on private farmland so please be considerate. Finally, be sure to check the weather before you go, as rain can flood rivers and fog can make ridge crossings difficult. For more information, visit doc.govt.nz
B OAT I N G
It’s New Zealand’s cup, bugger it BY STEVE THOMAS
iwis are famous for mucking in, getting things done, no fuss, no bother. We also love a good old ding-dong battle and don’t take too kindly to losing – America’s Cup yachting being a case in point. 1986: Alan Bond’s Australia II holds the cup and brings it Down Under for the first time. Cue merchant banker Michael Fay. A major beneficiary of ‘Rogernomics’, Michael sniffs a big opportunity. He teams up with talented young designer Bruce Farr and builds a new fibreglass boat against the established trend of aluminium construction. “Cheats,” cries ‘Dirty’ Dennis Conner, famous for being the first American skipper to lose the Auld Mug. Our KZ7 and skipper Chris Dickson clean up the competition through the Challenger Series with an incredible 37-1 win/loss record, but seasoned campaigner Dennis aboard Stars & Stripes, assisted by an unlimited budget, wins the day, blasting the Kiwi boat to bits 4-1 in the finals. Bugger. But we’re not done yet. Mr Fay decides to challenge the big boys again in 1988, firstly in the courts over wording in the original race Deed of Gift. He wins – and so do the lawyers. Bruce Farr comes up with a gigantic monohull design, the largest single-masted yacht the rules will allow. We surely can’t lose? Cue Dirty Dennis again. He builds a faster catamaran and wins by a huge margin. Wait … back to the courts and the lawyers. Michael claims that racing is not the ‘friendly competition between foreign countries embodied in the original Deed of Gift’. The courts agree. The cup is ours. No. Dennis appeals and the decision is
overturned. Bugger it. “One last shot,” says Michael (now a sir). 1992: NZL20 goes ahead 4-1 against the Italians. The cup is ours, surely? Cue the lawyers. The Kiwi bowsprit is deemed illegal and the courts agree. The lawyers go on holiday while the verdict deals a serious blow to team morale and we lose the next four races and the series. Sir Michael is finally done. Lots of buggers. Step up to the plate the great Peter Blake plus Russell Coutts (now-famous ship-jumper); both subsequently knighted because Black Magic thrashes Dirty Dennis’s Stars & Stripes 5-0 in the 1995 San Diego final. Broadcaster Pete Montgomery sums it up: “The America’s Cup is now New Zealand’s cup.”
“Bugger,” says Dennis. There have been a few more ‘buggers’ since ’95, but here we are in May 2017 with the curtain about to rise after an interval. Russell now works for the Americans. Dean Barker, who lost the cup to Russell when he was working for the Swiss (are you keeping up?), is now skippering the Japanese entry. Grant Dalton, Peter Blake’s arch-rival from the Whitbread round-the-world race days, heads the Kiwi challenge. It’s a bloody soap opera, but the thing is, I can’t wait to see how the plot will unfold? Reminder to self: dig out the red socks from the back of the wardrobe and ready them for action. Give ’em a taste of Kiwi.
When a disability makes even everyday activities a struggle, imagine how it must feel to sail off in a little yacht. For people with disabilities, sailing with Sailability Nelson provides a unique sense of freedom and movement – life’s daily frustrations are forgotten. From the Nelson Yacht Club, we sail two person Hansa yachts set up for any disability
and any age. Each yacht has an experienced sailor helper and each sail is around 30 minutes. Our sailing season commences in October and we will sail every second Sunday until mid-March. Come on down and have a sail.
For this coming season we need help. If you would like to become a Sailability Nelson volunteer, helper sailor, sponsor, or donor please contact John MacDuff, 0274 245 112 firstname.lastname@example.org
Join us to help disabled Nelsonians experience the freedom and joy of sailing. sailabilitynelson.org.nz
Ignis: small but perfectly formed BY GEOFF MOFFETT
nlike almost every car-maker, Suzuki doesn’t do big cars – which means it has become very good at making small ones. After driving its latest offering, the Ignis, I can say that the reputation of the car company that evolved from making motorbikes is as strong as ever. In typical Suzuki style, here’s a car that’s a bit different. The Ignis is what Suzuki calls a ‘super-compact’ SUV that picks up where the highly successful Swift left off. The Swift is still very much alive, of course, and selling strongly, but the Ignis gives Suzuki sellers a new angle to target a wider spectrum of buyers – and, dealers will tell you, 60 percent of those buyers are women. In true Swift style, the Ignis is chunky and cheeky to look at and, inside, is not your typical small car decor. But the big difference with the Ignis is that it’s a mini-SUV. After all, doesn’t everybody want an SUV these days? The five-door Ignis sits a bit more upright than the Swift and offers a wider view from inside the cabin. It’s not all just for show either. The Ignis has 180mm of ground clearance – only 5mm less than the Vitara. But that’s where the dimension comparisons end. At a stumpy 3.7m long, the Ignis is 72
a midget – but, it must be said, one that makes every centimetre count. There’s surprising room inside. Six-footers will fit in easily front and rear, and you won’t feel hemmed in side-by-side. The Ignis is smaller than the Swift and lighter too, at a measly 895kg. That no-fat body is a good match for the smaller 1200cc engine, which produces 70kw of power – just 4kw less than the Swift – but packs much better powerto-weight oomph. It’s a tidy-enough little performer, even if it’s busy as you stir along the CVT gearbox in the
Tech spec Model: Price:
Suzuki Ignis Ltd $18,990 (GLX manual), $20,500 (GLX auto); $22,500 (LTD auto). Add $490 for two-tone. Power: 1242cc, 4-cylinder, 16-valve. 66kw @ 6000rpm, 120Nm @ 4400rpm; CVT transmission (LTD) and 5 speed manual (GLX) Fuel economy: 4.7-4.9l/100km (combined cycle) Vehicle courtesy of Nelson Bays Motor Group
LTD model. You can have a five-speed manual, but only in the GLX. It’s simple and fun to drive. After so many sophisticated cars with so many driving aids, it’s almost a relief to return to good, unfussy motoring. Not that the Ignis is lacking in fruit – and certainly not the LTD, which has impressive equipment for a car costing around $22k. The touch-screen tablet-style display is thoroughly modern. There’s smartphone connectivity and an excellent voiceactivation system for everything, including navigation. You’ve also got cruise control and a speed limiter, keyless entry and go, auto headlights, air-conditioning and an impressively clear reversing camera. For the extra $2000 over the GLX, the LTD makes good sense. The safety systems in all cars are good too, with anti-lock brakes, electronic brake force distribution, brake assist plus electronic stability control and dual airbags at the front, side airbags for driver and passenger, and front and rear curtain airbag. The Ignis is an impressive package that looks good, drives well, offers rare character and with a turning circle of just 4.7 metres, is just the thing for whizzing around town.
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n Ow 73
ill Burke is one of Nelson’s betterknown full-time artists. His multi-award-winning, vibrantly colourful oils and chalk pastel paintings grace many Top of the South homes and businesses, as well as those of collectors throughout New Zealand and abroad. He is also an exacting portraitist, creating contemplative, character-driven, black-and-white pencil drawings that, in contrast to his painted scenes, seem quiet and understated. Bill is modest about his success, and reserved in discussing his art: “I’d rather just do the work – let the paintings do the talking.” But it’s always intriguing to learn what drives an artist to excellence in their craft, and how they go about producing their distinctive work. In Bill’s case, two seemingly contrasting approaches are at work; the freedom and expressive joy of colour, and the careful control of the pencil. He is quick to point out that these dual personalities come together as one in a single, all-encompassing motivation: drawing. “As a young man, I first began my journey into art with pen-and-ink drawings that I exhibited at Chez Eelco,” he says. “For me it has always come down to the drawing – I’ve spent decades at it. Everything else evolved from there.” And true to his word, beneath every one of Bill’s exuberant paintings is a carefully thought out, skilfully executed under-drawing. “It’s where I work things out – composition, lighting, perspective.” In terms of his subject matter, anything that takes his fancy is fair game: landscapes, seascapes, gardens, livestock, Nelson landmarks, people’s pets. “I take a lot of photos as resource material. They are my starting point. Then I alter things, adding and subtracting to achieve the effect I see in my head.” Light also plays a big role in Bill’s work, especially with his landscapes, but also in his pencil portraits. “Good lighting will always add visual excitement and drama to a piece, and with portraiture it is particularly important. It helps you capture the character and personality of your subject.” Because art is his livelihood, Bill has to think about what will sell. Small iconic local scenes are a sure hit with both tourists and locals, while his large
Duality in Bill Burke’s output B Y J O H N C O H E N - D U F O U R P H O T O G R A P H Y T O D D S TA R R
TOP Bill in front of his works BELOW Bill painting over his pencil under-drawing of Cardrona Hotel
oils of colourful garden scenes and classic clinker boats have proven very popular over the years. His pencil portraits are usually commissioned pieces. Bill’s studio practice is to have at least two painted pieces on the go at the same time. “It means while one is drying, I can work on the other. And as I come back to each one, I see it with fresh eyes, which helps me better see
what’s needed next. “Of course, with chalk pastels there is no drying time required. I like that about them – their immediacy.” Bill smiles. “But truthfully, nothing really beats simply drawing things with a pencil.” Bill Burke’s gallery/studio is at 15B Ajax Ave, next to Collingwood Bridge.
G A L L E RY M U S T- H AV E S
5 6 1.
Sudhir Duppati, Untitled I, acrylic on canvas, Detour Gallery, Blenheim, detourgallery.nz, 021 254 2489, $9,200
2. Jane Smith, Diesel at Ruby Bay, oil on canvas - commission, Chocolate Dog Studio, Mapua, chocolatedogstudio.nz, 03 540 2007, $240 3. Charisse Papworth, Arum Lily Pendant, Forest Fusion, Mapua wharf, 03 540 2961, forestfusion.com, $45 4. 18 carat white and yellow gold ring set with tanzanites, sapphires, and diamonds, custom-made by Benjamin Black Goldsmiths, 176 Bridge St, Nelson, 03 546 9137, benjaminblack.co.nz 5. Bill Burke, Two Indians, oil, 940mm x 750mm, Bill Burke Gallery, Nelson, 03 546 6793, billburke.co.nz 6. Richard Deraine, Mountain Lake, oil on canvas, size 41 x 31 cm, $650 Atkins Gallery, Nelson, 03 545 6010, atkinsgallery.nz
Nadia Reid has arrived BY PETE RAINEY
“Flip Grater was judging for us that year and says that Nadia, along with Marlon Williams, are the two most outstanding talents she has heard in the competition – ever.” P E T E R A I N EY
er name has been popping up a lot lately. One article described her as New Zealand’s Joni Mitchell. It triggered my interest and I started listening to her on Spotify. Good move. I saw a poster in town promoting her gig here in Nelson. Even better – except I was a day late. Bugger. I’m talking about Nadia Reid. She grew up in Dunedin, then immersed herself in the folk and indie scene in her home town and later in Christchurch. Some of her earliest performances were at smokefreerockquest, it seems. My business partner Glenn Common is pretty sure she performed in a duo in Dunedin the year we were snowed out, had to cancel the event and return a few weeks later – which would put it at 2007/8. Singer/songwriter Flip Grater was judging for us that year and says that Nadia, along with Marlon Williams, are the two most outstanding talents she has heard in the competition – ever. 76
Coming from Flip, that is amazing: “In all the years I’ve been judging I’ve written my email address and a note saying, ‘I love this. Let me know if I can help’ on two judging forms. One was The Unfaithful Ways (Marlon’s band) and the other time it was a duo made up of Hannah ‘Aldous’ Harding and Nadia Reid.” I suggest you listen to her songs and discover a great talent for yourself. You won’t be alone. A lot of people are beginning to sit up and take notice of this great artist. Her new album, Preservation, is getting rave reviews – worldwide: ‘One of the year’s landmark releases’ – MOJO. ‘Simply breathtaking’ – Record Collector. ‘Album of the Day’ – BBC 6 Music. Laura Barton, feature writer for The Guardian (UK), had this to say about Nadia’s previous album: “When I hear a young artist making an album as soulful and rich and self-possessed as Listen to Formation, Look for the Signs, I feel
so thrilled not only for the existence of that record but for all the music they will make over all the years to come.” The fact that Nadia is beginning to gather more attention is no surprise, especially when you see how extensive her overseas touring schedules have been. Heaps of touring can polish an act up immeasurably, but from listening to her two albums, Nadia Reid has a very accomplished, mature sound – or as Laura Barton puts it, “well-smoked wisdom; a mingling of strength and yearning”. To top it off there are a host of beautifully shot videos for Nadia’s songs. A wander through the collection reveals some stunning footage that always matches the melancholy and depth of her music. She’s now on my Favourite Artist list, will definitely be featuring on lateafternoon autumn car trips in the country, and has inspired me to put more energy into my music-making. Nadiareid.com
Up for Love Comedy, Romance. Directed by Laurent Tirard Starring Jean Dujardin, Virginie Efira, 98 minutes
The Zookeeper’s Wife 4 May • M – Violence | 2hrs 6min
BY MICHAEL BORTNICK
The year is 1939 and the place is Poland, homeland of Antonina Zabinski and her husband, Dr. Jan Zabinski. The Warsaw Zoo flourishes under Jan’s stewardship and Antonina’s care. When their country is invaded by the Nazis, Jan and Antonina are forced to report to the Reich’s newly appointed chief zoologist, Lutz Heck. The Zabinskis covertly begin working with the Resistance and put into action plans to save the lives of hundreds from what has become the Warsaw Ghetto.
Short and sweet
Bound for a remote planet on the far side of the galaxy, members (Katherine Waterston, Billy Crudup) of the colony ship Covenant discover what they think to be an uncharted paradise. While there, they meet David (Michael Fassbender), the synthetic survivor of the doomed Prometheus expedition. The mysterious world soon turns dark and dangerous when a hostile alien life-form forces the crew into a deadly fight for survival.
ou can measure height but you can’t measure heart.’ According to one of those sources that studies these sort of things, the ideal height for a male is 5ft 10 (178cm); for women, 5ft 6. This must be true because it’s on the Internet. Throw in a stunning lawyer with a creepy ex-hubby and you have the new French romantic comedy, Up for Love. Alexandre is played by Jean Dujardin. Audiences will remember his Oscar-winning performance in The Artist (2011). At 6ft, he is irresistible with his wide, charming smile – but with magic from special effects, he becomes the incredible shrunken man. Diane (Virginie Efira), is an extremely successful, tall drink of water, yet lonesome for affection. When she accidently leaves her phone at a restaurant, Alexandre retrieves it and dials ’HOME’. A lunch date is made for the pick-up. She promptly discovers he should not be thought of as ’short’, but ’fun-sized’. The rest of the film is taken up with the couple sharing new activities and intimacies. However, there are myriad occasions along the way where political correctness crosses the line. In dealings with the couple, be it friends, family, co-workers or random passers-by, there are constant insults to the verticallychallenged man. Hearing all the hurtful prejudice will make audiences think twice the next time they see someone who has been dealt a less-than-perfect hand. Up for Love is a good date-night movie, even a first date. The main characters are likeable but the rest of the supporting cast is fairly unremarkable. They are one-faceted and generally unkind. Probably the major issue many will have with this film is the special effects. I do not pretend to know how they do it, but Up for Love did not have a Sir Peter Jackson Hobbit budget and errors were certainly made. Alexandre rarely looks ’right’. There is often a change in his tallness. Sometimes he looks like a ventriloquist’s dummy. Also, he has no dwarfish characteristics. He just looks reduced in size, and nobody you’ve ever seen has that ‘Honey, I shrunk the hero’ look. The long and short of it is, Up for Love is a stress-free, fun experience where you might learn something about yourself. * Michael Bortnick has left the theatre to stand tall and sell himself short.
11 May • TBC | 2hrs
John Wick: Chapter 2 18 May • TBC | 2hrs
Retired super-assassin John Wick’s plans to resume a quiet civilian life are cut short when Italian gangster Santino D’Antonio shows up on his doorstep with a gold marker, compelling him to repay past favours. Ordered by Winston, kingpin of secret assassin society The Continental, to respect the organization’s ancient code, Wick reluctantly accepts the assignment to travel to Rome to take out D’Antonio’s sister, the ruthless capo atop the Italian Camorra crime syndicate.
Pirates of the Caribbean: Dead Men Tell No Tales 25 May • TBC | 2hrs 15min
Thrust into an all-new adventure, a down-on-his-luck Capt. Jack Sparrow (Johnny Depp) feels the winds of ill-fortune blowing even more strongly when deadly ghost sailors led by his old nemesis, the evil Capt. Salazar (Javier Bardem), escape from the Devil’s Triangle. Jack’s only hope of survival lies in seeking out the legendary Trident of Poseidon, but to find it, he must forge an uneasy alliance with a brilliant and beautiful astronomer and a headstrong young man in the British navy.
Go to our website for more information
Ph: 03 548 3885 - 91 Trafalgar St, Nelson 77
Across 01. Male spouse 04. Allude 07. Mainly 08. Room 09. Flung 12. Improper 15. Seizing 17. Executes (law) 18. Looks longingly 21. Tires 22. Child’s toy, ... bear 23. Endless
Down 01. Emerging from egg 02. For, on ... of 03. Resist 04. Sunbeams 05. Had buoyancy 06. Lariat 10. Finger or toe 11. Wise saying 13. Unsuspecting 14. Blinded by light 16. Profession 18. Central idea 19. Move to & fro 20. Celebrity status
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
Wordfind V A L I G H T A E P I V A
Last month’s solutions CROSSWORD
Remember no number can occur more than once in any row, column or box.
S Q S F L Q S E I P P U G
D U A D A R O C K S F R G
M A D A S G T S Q A D E F
A R A S S U R R E T L I F
K I F N R C H A R C O A L
L U S E G N E D V R U P R
T M T W A E N L E E R L N
O D N E G A L T O W L Y E
L A A D T F A F A P K N O
O W L S P E G T I O D I N
X E P Q H H E C P S B A S
A Q B W U R H W L K H W T
ANGELFISH AQUARIUM AXOLOTL CHARCOAL FILTER GLASS GRAVEL GUPPIES HEATER LIGHT NEONS PICTURE PLANTS ROCKS STAND TADPOLE WATER
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: Fish Face
Anagram WORDFIND ANAGRAM Cheesecake, Blancmange, Profilterole, Gelato, Semifreddo Mystery word: CANNOLI
X N E C K L A C E N A P Y R F
R S M B A R R E L C R I C O H
R P K E M E B L J E T A L P W
A H S O L O G P A A S O O H C
C E I A L O O N R R O S E P B
E R D G Z P N N A P E E A A L
T E Q B A N G L E R L C G L K
R E N P G N U S B A O E O C G
A N L N L N G A V T L E O R P
C C I O O A L O N I Q L A D D
K R H T H L N E U U C W P O E
O P T E P N A E B C Z O P M K
Q U O I R R A T T R Z B L E A
B X P O T R B M U I R D E T C
A R C H H H Y F D C T Y R E U
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. PLASTER ECHO POP TRIO ON THE PEEL CURT POEM CALL OUR CAT
S P T C C
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M Y E D U C AT I O N
What are a few things that have happened at NMIT since you started working there in 2016?
Gone are the days of ‘chalk and talk’. Today it’s a blended learning approach with more courses available online, so it suits the students’ flexible lifestyles. Besides constantly revising programmes, we’re developing many new ones so the education that learners receive here is industry-relevant and up-to-date. We’ve continued to increase our research outputs at NMIT. This is a priority to ensure our teachers are at the forefront of their game and able to anticipate change. In maritime, we have invested heavily in a bridge simulator. It’s cutting-edge technology and lets students realistically manoeuvre large vessels, even docking in ports like Nelson or Sydney.
Do you get to meet the students?
The best part of my job is meeting with students – I love it. When I accepted the role, I made a pledge to myself to get out and about, so I’ve introduced ‘learning walks’. Fortnightly, I visit classrooms with Student President Abbey Paterson to talk with the students and experience what’s happening. Then we share feedback with the relevant staff to celebrate and share successes and learn what things could be made better.
Are tertiary students different in the United Kingdom?
I find students generally more respectful here. More are paying for their education and know what they want to achieve. They buckle down and get on with it. I like how NMIT students want to be part of the solution and have a say in what’s going on, or the shaping of their campus.
Liam Sloan, NMIT’s Director of Learning, Teaching and Quality, isn’t shy of a challenge. The Scotsman represented his country in badminton and England in dressage. Since his first role in education management at Britain’s esteemed Barnsley College, he’s been dedicated to driving improvements that are beneficial to both students and staff. BY EDDIE ALLNUTT
P H O T O A N A G A L L O WAY
What do you do outside of work?
Nelson is quirky and I enjoy living close to the beach, although I do miss the buzz of a big city. I guess you could say I’m a bit of a shopaholic so I miss the UK for that – thank goodness for online shopping. Another plus of living on the other side of the world is that it has opened up new areas of travel that, for me, weren’t so accessible before. I’ve also joined Victory Boxing and Nelson Badminton.
Challenges that you face?
I do miss my mum and my close friends back home. Here I have to build up a totally new network. No two days are the same at NMIT, but hey, that’s exciting. I set myself high expectations and my philosophy is that students deserve the best, and to follow your dream and never think that anything is out of your reach.
What is your next step in life? NMIT Information Evening Wednesday 24 May, 4 - 7pm, Nelson campus, 322 Hardy Street > Over 100 programmes of study > Entry level certificates to postgraduate study available
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New Zealand Sotheby’s International Realty are proud to introduce Trudee Clearwater to the Nelson Team.
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Published on Apr 27, 2017
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