WildTomato February 2019

Nelson Tasman and Marlborough’s magazine /

ISSUE 151 / FEBRUARY 2019 / $8.95

Magical Marlborough - brilliant every day

+ +

+

Wine Industry Sustainability Musical Mecca Great Taste Trail Harvest Restaurant Saint Clair’s Ibbotsons Fashion Awesome Amsterdam Kia GT Tuku Wine Collective

+

+

+

+

+

T HE SE L LERS ROOM

FOR SMART RESIDENTIAL &

Residential & Commercial Joinery

DESIGN / BUILD

Kitchen

Think THE SELLERS ROOM Design Team

Visit our showroom at 9 Echodale Place

Myles & Margarette Sellers

BATHROOMS • LAUNDRIES • STAIRS • WARDROBES • COMMERCIAL • FURNITURE

Freephone 0800 469 537 • Phone 03 547 7144 msellers@thesellersroom.co.nz | 9 Echodale Place, Stoke | thesellersroom.co.nz

Features Issue 151 / February 2019

Nelson Tasman and Marlborough’s magazine

26 A musical mecca The Top of the South is proving a drawcard for musos and their fans, with an increasing number playing Nelson Tasman and Marlborough venues and festivals. Lynda Papesch reports

32 Wine industry update Developing sustainable practices is a major focus in our wine industry currently. Sophie Preece looks at some of the projects improving sustainability locally

26

40 Tasman Great Taste Trail Alistair Hughes explores the scenic and other attractions along this expanding cycle trail

INTERVIEWS

9

My Big Idea Crossroads (Marlborough) Trust is all about helping people, say trust members Stephen Vallance and Yvonne Dasler

16 The Interview

16

Pioneer grape growers Judy and Neal Ibbotson have become a powerhouse of wine as producers Saint Clair, Frank Nelson reports

20 Local Connection Marlborough company Premium Game aims to make wild game more accessible for consumers, writes Annabelle Latz

22 Event Showcase Marlborough’s signature Saint Clair Half-Marathon through vineyards is a scenic tour, food tasting and social get-together, explains Kat Pickford

90 My Education Lee Teariki successfully completed the Certificate in Te Tuara Me Te Tinana O Te Reo at NMIT’s Te Toki Pakohe in 2018. Now living in Brisbane, she took time out to kōrero with Kerry Sunderland 4

40

22

Columns Issue 151 / February 2019

FASHION

49 Focusing on foliage Lush greens provide a stylish backdrop for summer fashion.

Styled by Sonya Leusink Sladen with photography by Ishna Jacobs

55 Shoe of the Month Hitting the on-trend shoe button

56 Fashion Showcase

49

82

72

66

Fashion tips for those ‘in-between’ times, from Sonya Leusink Sladen

LIFE

58 My Home Two decades on, classic Marlborough home Faversham is looking better than ever, its charm enhanced by careful planting, Brenda Webb reports

62 Interiors Nature is in fashion, explains interior designer Rebecca O’Fee

64 My Garden Brenda Webb has always had a soft spot for rambling, romantic cottage gardens. She explains why

66 My Kitchen A fresh and light summer salad, with sweet seasonal peaches and the tang of caramelized onions, from Madame Lu’s Kitchen

67 Wellbeing Nutritionist Emily Hope explains why there’s been an explosion of interest in the wholefood arena

68 Dine Out Reviewer Hugo Sampson is over-the-moon about the fine dining at The Marlborough Lodge’s Harvest Restaurant

70 Wine Five Māori winemakers join forces to take on the world, writes Sophie Preece

71 Brews Brew enthusiast Mark Preece talks to Three Boys founder Ralph Bungard

ACTIVE

82 Art John Cohen-Du Four discusses art and teaching young artists with Diana Maskill, head of visual art at Nayland College

72 Travel A short sojourn in Amsterdam rekindled a love of heritage, history, cheese and pre-loved leather for Justin Papesch

74 Adventure Sarah Nottage melts into the ‘now’ at French Pass

85 Film Jump into a turquoise 1962 Cadillac Sedan DeVille and head off on a roadie from America’s Midwest to the Deep South with two characters that are miles apart in the film Green Book, says reviewer Eddie Allnutt

76 Sports Nelson’s ocean swimming races have acquired a growing band of devotees, writes Phil Barnes

78 Motoring Kia has taken big steps in the last few years re-inventing itself as a maker of cars with a point of difference and distinctive style, says reviewer Geoff Moffett

CULTURE

80 Books Renée Lang talks with Nelsonbased food editor Sally Butters, and reviews some recent cookbooks

REGULARS

6

Editor’s letter & contributors 8 Noticeboard 9 My Big Idea 10 Snapped 84 In the Gallery 86 Events 5

Editor's letter

W

elcome to another exciting issue. Last month WildTomato published its 150th issue and the celebrations continue this month with a special street party at Kirby Lane on Friday 15 February. We hope to see you all there from 4.30pm to help share in our success.

February is such an exciting month across the Top of the South with so many events happening and so many summer activities we can indulge in. While it is back to work for most people after the holiday break, there’s still plenty of lazy hazy sunny days forecast so we can make the most of what our regions excel at.

Music heads the list with some awesome artists heading our way, and of course some (think Bay Dreams and the annual Nelson Jazz Festival) already having made their mark. Well done to the organisers and keep them coming!

During February, popular music events include the annual Nelson and Marlborough wine festivals and the Sarau Festival on 3 February, followed by a stellar line-up also at the following month’s MarchFest and the Havelock Mussel and Seafood Festival.

For many the main course will be the international big-names that are coming.

Groups such as UB40 and star co-performers like Opshop, Tiki Taane, L.A.B, Annie Crummer and Boh Runga taking the stage at Trafalgar Park on 5 February. Turn the pages to find out more about UB40, the John Butler Trio and Canadian mega-star Bryan Adams; all of whom will be performing in Nelson this summer.

On a more active front there’s the Tasman Great Taste Trail which is getting better as each new stage is added, and in Marlborough the scenic Saint Clair HalfMarathon event. Again turn the pages and find out more.

For all those Marlburians out there, our February issue has a special Marlborough flavour with good reads about Saint Clair founders Judy and Neal Ibbottson, Premium Game, John’s Kitchen, the Tuku wine collective, Harvest Restaurant, and Faversham house.

Having lived in Marlborough for 25 years, I can attest to what a wonderful place it is, even for Nelsonians to visit. Nelson Tasman and Marlborough share many similarities, but also have some unique differences contributing to their dynamics and that’s what makes us blessed to live in the Top of the South, having easy accessibility to both regions.

LYNDA PAPESCH

Love local

Editor

Lynda Papesch 021 073 2786 lynda@wildtomato.co.nz

Manager

Laura Loghry 027 378 0008 laura@wildtomato.co.nz

Design & art direction Hester Janssen design@wildtomato.co.nz

Contributors

Eddie Allnutt, Phil Barnes, Chelsea Chang, Elora Chang, Yvonne Dasler, John Cohen-Du Four, Ana Galloway, George Guille, Emily Hope, Alistair Hughes, Steve Hussey, Ishna Jacobs, Renee Lang, Annabelle Latz, Sonya Leusink Sladen, Goff Moffett, Frank Nelson, Sarah Nottage, Brent McGilvary, Rebecca O’Fee, Hayley Ottman, Paul Palmer, Justin Papesch, Anna Polson, Mark Preece, Sophie Preece, Ray Salisbury, Hugo Sampson, Kerry Sunderland, Stephen Vallance, Karaena Vincent, Brenda Webb, Dominique White.

Advertising executive

Chrissie Sanders 027 540 2237 chrissie@wildtomato.co.nz

Lead ad designer

Patrick Connor production@wildtomato.co.nz

Subscriptions

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

Publisher

Jack Martin WildTomato Media Ltd The Boiler Room, 204 Hardy St, Nelson 7010 PO Box 1901 Nelson 7040 info@wildtomato.co.nz wildtomato.co.nz

Find us on:

WildTomato/ @wildtomatomagazine @_WildTomato

Read online at issuu.com/wildtomato

Sitting pretty

Tasman-based company Woodwrights last month launched its new modular Tokyo sofa which was both designed and made in the region. Woodwrights is one of the few remaining high-end New Zealand furniture companies left that custom-make bespoke furniture. The new modular sofa (pictured) has countless configurations and was just one of the new designer range the company unveiled. Think local, buy local, love local!

6

Cover photography supplied by Marlborough NZ

Contributor spotlight S T E V E H U S S EY

Adventure photography (page 74)

I

am a Nelson-based commercial photographer. In the words of Matilda, my nineyear-old step daughter; “Steve has a vibrant mind and he is always creating beautiful music and photos. He makes your day a very treasured time and he is a hilarious, adventurous guy. He has won many photography awards and they are still clogging up the post. His heart is full of love for life, family, music, adventure, photography and especially coffee.

This is the one and only Steve Hussey!!” I live in Stoke where with my partner Sarah Nottage and we are raising four very cool kids.

Selling your home?

Get maximum exposure with Property Press.

With over 859,000* nationwide readers each week, you can be sure you're reaching the biggest pool of potential buyers.

Get in front of serious property hunters.

P H I L BA R N E S

Sport (page 76)

Ask your real estate agent about Property Press, New Zealand’s favourite property magazine.

I

have been fortunate to spend more than 20 years reporting for local newspapers in the Nelson and Marlborough community.

In this issue we look at a Nelson event that is fast gaining in popularity. Port Nelson’s annual Summer Sea Swim Series has enjoyed huge popularity since it was revamped in 2007 and this summer more than 150 competitors have fronted up each Thursday to swim. Read all about it on the Sports page.

I hope this story inspires others.

Also available online at www.propertypress.co.nz

B R E N DA W E B B

My Home, My Garden (pages 58, 64)

R

eturning to Marlborough four years ago, after spending 12 years living and travelling overseas, made me appreciate just what a special place the Top of the South is.

During our travels, mostly by yacht, we visited some wonderfully remote and exotic spots, but it’s pretty hard to beat the Marlborough Sounds on a good day.

I’ve lived and breathed journalism all my life – starting out as a fresh faced 18-year-old on Auckland city newspapers and moving to Marlborough (and the Marlborough Express) in 1986.

These days freelance journalism gives me the freedom to write about the things I’m passionate about.

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

7

NOTICEBOARD

Major breakthrough for mānuka farming initiative

A

ground-breaking milestone could see more farmers producing high-grade mānuka honey worth millions to the New Zealand economy. Scientifically-bred mānuka cultivars planted on a 130 hectare trial site at Tūtira, Hawke’s Bay between 2011 and 2013 have produced their first crop of mānuka honey with an average Unique Mānuka Factor (UMF®) value of 7. One sample reached medical grade by exceeding UMF® 10.

The Tūtira trial site is part of High Performance Mānuka Plantations, a Primary Growth Partnership (PGP) programme jointly funded between Mānuka Research Partnership (NZ) Limited (MRPL) and the Ministry for Primary Industries (MPI).

Mānuka Farming New Zealand Chief Executive Stephen Lee says the PGP has five high performing cultivars that could be suitable for commercial planting in the Marlborough region.

Over the last three years 2.3 million

high grade mānuka seedlings from Mānuka Farming New Zealand Ltd. have been established on commercial plantations covering over 2000ha on properties from Northland to Marlborough, and from Taranaki to the East Coast.

Flying Dutchman sails into Nelson this month

F

or the first time in Flying Dutchman World Sailing Championships history, Nelson will host the 2019 event from February 16 to 21. Hosted by the Nelson Yacht Club, the regatta will see sailors from around the world take to the waters of Tasman Bay to compete for top honours in the international event.

Originating in 1956, the regatta has only been held in New Zealand twice previously. Flying Dutchman yachts are six metre, mono-hulled racing dinghies, sailed by a crew of two.

Most of the competitors are expected to be from European countries, including Germany, Italy and The Netherlands, with around 46 teams on the water of which approximately 10 will be from New Zealand.

The race route in Tasman Bay will be past the tideline of Rabbit Island, beyond Fairway Beacon.

Where do you read yours?

Jo Hender reads her WildTomato while travelling in the UK. The sign says it all!

Send your image to editor@wildtomato.co.nz ONLY JPG FILES ACCEPTED, MIN 1MB

8

NMIT carpentry apprentices inaugural graduation dinner

N

MIT and ITAB hosted the first Carpentry Apprentice Graduation Dinner recently to formally recognise those apprentices who had completed the 2018 year.

Among those supporting the event were local companies Coman Construction, Gibbons Construction, Scott Construction, Mitre 10 Mega, ITM and both local and national branches of Certified Builders.

The evening, with MC Murray Leaning from Mitre 10 Mega Nelson, included a three-course dinner and guest speaker. Plans are to make it an annual event.

Among those there on the night were, pictured above, from left: Philip Woolf from ITM, apprentice Paul Grayson and NMIT Apprentice Coordinator Steve McIntyre.

Congratulations to all the graduates.

Photo: Peter Burge

MY BIG IDEA

Lending a helping hand Crossroads (Marlborough) Trust is all about helping people, say trust members Stephen Vallance and Yvonne Dasler.

What is your big idea?

It’s all about the aroha! Blenheim is richly endowed with natural assets, thriving industries and caring people, but some folk continue to fall through the cracks.

Crossroads is a place where anyone can pop in to meet new people, have a feed, find an advocate and obtain a food parcel.

We’re best known as the home of ‘John’s Kitchen’ operating a koha café each weekday, starting with breakfast for the homeless and others in need, then providing soup, tea, coffee, sandwiches and cakes for a donation.

Each Wednesday we serve a hearty twocourse dinner, again for koha.

Alongside this we run our Urban Harvest, distributing about 1000 bags of bread each week as well as donated vegetables, fruit and plants. We welcome food donations, both preserved and fresh, from businesses and individuals. What we can’t use for our meals we pass on to our good friends at the foodbank.

Above: From left: Peter Stubbs (vice chairperson), Richard MacDonald (kitchen supervisor – chef), Yvonne Dasler (trustee), Stephen Vallance (chairperson)

Crossroads is a place where anyone can come and relax, read a book, do jigsaws or play board games. On Fridays we provide ‘Sit and be Fit’ for those who want to get fit but can’t afford gym fees. It’s great exercise for people in wheelchairs and those with other disabilities.

We advocate for those needing help with filling in forms for social services and can direct or accompany people to obtain assistance from other organisations. We don’t want to duplicate what others are doing so have strong relationships with other helping agencies. We also provide PHO vouchers for GP visits for clients unable to afford necessary medical care.

Resolving the problem of increasing numbers of people arriving at our door with emergency housing problems has become a major focus and this led to a partnership with the Christchurch Methodist Mission and the Blenheim Emergency Transitional Housing Service (BETHS) to provide wraparound services for those requiring emergency housing.

hot dinner was followed soon after by the Urban Harvest. From the day it opened the community took John’s Kitchen to heart and supported it with donations of labour, foodstuffs and cash.

In 2006 John’s Kitchen was approached by the Primary Health Organisation (PHO) to sponsor a low-cost GP clinic and negotiations to this end led to the creation of the overarching charity Crossroads (Marlborough) Trust and the leasing of our premises at 2 Redwood Street to develop the clinic. A change of government and management at the PHO resulted in the clinic project being abandoned. However, the new premises enabled Crossroads to develop other activities as well as a new home for John’s Kitchen.

How long has it been running and how did it come about?

Call in for tea, coffee, food or a chat. Our new website should be up and running by the New Year, where we will advertise volunteer information. Follow us on Facebook, phone us on (03) 578 5395, or email crossroads.marlborough@gmail.com.

Who benefits?

Everyone does! Our doors are open to anyone who has a need, including those with a need to help others. Caring for others is what it’s all about and that enriches the whole community.

How do people become involved?

John’s Kitchen was started by the Wesley Methodist Church in 2000 as the parish’s millennium gift to the needy families of Blenheim. The initial offering of a weekend

9

Snapped WildTomato goes out on the town…

1

3

2

Fat Freddy’s Drop Neudorf Vineyards, Upper Moutere P H O T O G R A P H Y B Y R AY S A L I S B U R Y

1. Marcela Mesias & Max Rinaldi

5. Sarah Martin & Jacob Forster

2. Olivia Borlase & Marine Conrad

6. Shenae Muirhead, Trent Wales & Sophie Ennor

3. Fraser Rix, Seb Wilkey, Ali Pearce & Alex Gallagher 4. Sarah McLaughlin, Zaimon Sansom, Ralph Fischer & Rachel Wallen

5

7. Helen Mayhew, Craig Broughton & Clare Raisbeck 8. Alix Nurse & Tanya Wood 9. Kate & Wendy Whitehead

6

7

8

9

NELSON

BEER

WEEK

2 - 9 MARCH 2019 Join us in Nelson for a week of beer bliss! Enjoy fun and educational beer-related activities to suit any palate, before heading to the ultimate event of the week, Marchfest.

www.nelsonbeerweek.co.nz

10

4

T S E F H C R MA 019 2 H C R lson e A N M 9 Park pm 9:30 ers Found Noon -

NELSON

TASMAN’S BEER & MUSIC FESTIVAL

www.marchfest.com

SNAPPED

1

2 Interislander Summer Festival Richmond Park Showgrounds P H O T O G R A P H Y B Y R AY S A L I S B U R Y

3

1. Cara Pearson, Sophia Duncan & Paul Tziwavos

4. Tania Stringer & Maree Cleal

2. Tasha Cazagrande, Alanah Berkahn, Krystle Nutbrown & Kelly O’Hagan

6. John Hansen, Lynette & Brenda Armstrong

3. Leanne Chapman, Rosie James & Kat Campbell

4

5

6

7

5. Betty Ross & Debbie Fisher

7. Kara Blake, Mark Anderson & Deidre Pratley 8. Macca Springer

8

Winner of Fashion in the Field was Macca Springer, dressed

by Nelson Tailors Menswear.

Macca is wearing a Pearly King suit, Wayward Heir shirt, Parisian braces, Liberty bow tie, Hills Hat duckbill and Cutler boots.

Get Handsome...

Service. Fit. Style.

155 Trafalgar Street, Nelson (Opposite Westpac) 03 548 7655 info@suithire.co.nz | suithire.co.nz

11

2

1 Marlborough Farmers’ & Artisans’ markets A&P Showgrounds & The Quays, Blenheim P H O T O G R A P H Y B Y B R E N T M C G I LVA R Y

1. Bill McEwan, Lois Mead-McEwan, Bev Doole & Pete Jerram 2. Lori & Olivia Jennison & Jessica Dennison 3. Louisa Leggett, Margaret Cooney & Richard Ellis

4

4. Nikky Doyle & Lara Mearns 5. Alison Cheer & Linda Mortimer 6. Charlotte & Nicola Westend 7. Louise & Claire McCulloch 8. Valerie & Randy Steinlauf

3

5

6

7

8

150

th

Issue Party!

12

SNAPPED

9

10 11 9. Danielle Sisam & Nick Keehan 10. Raewyn & Dale Robinson

12

11. Kathy Davies, Richard & Judy Thompson 12. Remy Le Brun, Annie Regan, Eilish & Brayden Graham

13

14

15

16

13. Jo Boekholt & Graeme Ellis 14. Hannah Martin & Tasha Huntley 15. Kevin & Martina Black 16. Gail & Larry McFadden 17. Jan Domdernowsky & Linda Sjoestroem

17

13

2

1 Nelson Tasman Business Trust Mentor Christmas party The Suter Art Gallery, Nelson PHOTOGRAPHY BY GEORGE GUILLE

1. Avner Nahmias, Matt Lawrey & Shelley Grell

5. Noel Eichbaum, Bea Pole-Bokor & Allan Cambridge

2. Craig Smith, Mike Rutledge & Richard Kempthorne

6. Rosey Lelo, Jenny & James Reneti & Sarah Holmes

3. Bill Dahlberg, Karen Goodger, Kirsty & Tim Skinner

7. Ruth Fegan & Bill Brett

4. Lynn Korcheski, Jacob Klootwyk & Norman Phillips

8. Joan & Robert Panzer & Mark Rawson 9. Sandra Crone & Claire Wade

3

4

5

6

7

8

9

Guidance towards wellness using personalised health without treatment boundaries

Functional & Integrative Medicine Dr Cindy de Villiers Contact HEALTH FUNCTION today for more info

14

03 545 6544 healthfunction.co.nz

SNAPPED

1

2 World of Wearable Art preview WOW Museum, Nelson PHOTOGRAPHY BY KARAENA VINCENT

1. Pamela Thomas, Merilyn Rhodes & Emily Thomas

3

2. Rena Valcanis, Dorohy Riley & Jess Enlund 3. Ali Boswijk, Az James & Gisella Carr

4

5

6

7

4. Matthew & Chantal Guthardt 5. Kaitlin Ruddock & Elyse Milmine 6. Fiona McCabe & Meg Latham 7. Coral Ellis & Cassandra Thomson 8. Dame Suzie Moncrieff

8

15

INTERVIEW

Kings of the grapes Pioneer grape growers Judy and Neal Ibbotson have become a powerhouse of wine as producers Saint Clair, Frank Nelson reports.

P H O T O S C O U R T E S Y S A I N T C L A I R FA M I LY E S TAT E

B

ack in 1978, Neal and Judy Ibbotson dipped a tentative toe into the world of wine when they answered the call from Montana for contract grape growers.

“We were among the original nine growers,” says Neal, recalling how Judy, with the support of her father Harry and a small team of helpers, began hand-planting muller-thurgau on the couple’s New Renwick Rd property.

They planted about two hectares each year. Neal, who was still working as a farm consultant, pitched in to help at weekends. “We had the 15 hectares here and saw this as an opportunity to farm the land more profitably,” he says. “We really happened to be in the right place at the right time.”

Their timing was certainly spot on. Fast-forward 40 years and these two viticulture pioneers now oversee Saint Clair Family Estate, one of New Zealand’s largest family-owned wineries. They have 16 vineyards in Marlborough – mostly owned but also leased – plus one near Hastings in Hawke’s Bay. The flagship wine is Saint Clair, though they bought the Delta Wine Company in 2014 and added Lake Chalice two years later.

Saint Clair mostly grows sauvignon blanc, along with chardonnay, riesling, pinot gris, pinot noir, grüner veltliner and viognier in Marlborough. In Hawke’s Bay it’s cabernet sauvignon, syrah, merlot and malbec. Saint Clair grows about half the grapes they need, with local growers providing the rest.

Above: Saint Clair founders Judy and Neal Ibbotson Opposite page: clockwise from top: visitors dine al fresco at the company’s vineyard kitchen in Selmes Road; cellar door tastings at Selmes Road; tanks at the Riverlands winery 16

A base in Riverlands

The company has had its own winery at Riverlands since 2006, while the Saint Clair vineyard kitchen, restaurant and cellar door is on Selmes Rd, just off Rapaura Rd. They employ about 40 staff, including five winemakers, among them Hamish Clark, who has been there since the 2000 vintage.

And although most of their wine is sold in New Zealand, they have opened up numerous export markets, notably in Britain, Sweden, Australia, the United States and, surprisingly, the Ukraine.

The success story won’t end there. The Ibbotsons’ three adult children are all directors of the company and involved in various roles, ensuring the Saint Clair legacy will continue when Neal and Judy eventually step aside.

Daughters Sarina, who trained as a teacher, and Julie, a nurse, have since graduated in wine business marketing in Adelaide and are involved in the day-to-day running of Saint Clair. Son Tony, who has his own design business in Sydney, handles all aspects of design for the company.

Matched in Marlborough

Establishing a dynasty like this didn’t seem so likely when Neal and Judy first arrived independently in Blenheim. They met and married in the late 1960s.

Neal was born and raised in Dunedin. He worked on farms in Southland before studying valuation and farm management at Lincoln College (now University), near Christchurch. In 1967 he moved to Marlborough as a rural valuer and farm consultant.

Judy was following a similar arc about a year behind Neal.

Originally from the West Coast, she trained for two years as

Their relationship began in a slightly unorthodox fashion, with each dating the other’s flatmate. a school dental nurse in Christchurch before jobs in South Westland and Kaikoura finally led to a school clinic in Blenheim in 1968.

Their relationship began in a slightly unorthodox fashion, with each dating the other’s flatmate. Once they got that sorted out, they married at Greymouth in April 1968, meaning the Ibbotsons celebrated their 50th wedding anniversary last April.

Like many couples just starting out in those days, they didn’t have much money – Neal laughs as he recalls going to the bank for a loan to buy the engagement ring.

Judy continued dental nursing at schools in the Wairau Valley, Renwick and Blenheim until the children came along, while Neal worked as a farm adviser and rural valuer.

At the same time, this enterprising couple set their sights on buying their own slice of paradise – the New Renwick Rd property where they built the house they still live in today.

But to make that initial purchase they first tackled three do-ups – houses in Hospital Rd, Brewer St and Maxwell Rd. “We brought the children up saying, ‘Mind the paintbrush’,” Judy quips.

They lived about two years in each of those houses before they could afford what they really wanted. “I was always keen to buy a farm but had no money,” says Neal. “So this was bought initially as a stepping stone to a farm.”

Although they ended up staying on this property, adding another five hectares along the way, the couple’s entrepreneurial spirit continued to shine bright.

At one stage they ran 100 fattening pigs on their 15ha, then they had a cattle grazing company, and after that they joined forces with a local farmer leasing out three high-fertility Booroola merino rams.

They also borrowed money to buy rental properties in Blenheim, which they kept for about seven years before selling them to free up capital needed to launch themselves into the grape-growing business.

Taking a punt on grapes

Montana began planting vines in Marlborough in 1973. Five years later they put out the call for contract growers. “I think only nine applied because it was a new enterprise and at the time there were lots of people who wondered whether the industry would ever be successful,” says Neal.

“We used to take ourselves off to Lincoln the odd weekend to learn more.”

J U DY I B B O T S O N

He concedes there was an element of risk but reckons his knowledge of farming conditions in Marlborough probably helped his decision to go with Montana. “We knew other horticultural crops did well here and we thought the grapes would too.”

The couple also tried to minimise any risk by soaking up all the information they could about grape growing. “It was a big learning curve,” Judy admits. “We used to take ourselves off to Lincoln the odd weekend to learn more.”

Neal says Montana was also very good at making information available and at the first growers’ meeting they were fortunate to meet fellow contractor Henk Ruesink, already a successful horticulturist.

“He taught us more about growing grapes than anyone else and was also the first grape grower to introduce trickle irrigation into Marlborough – and probably New Zealand,” says Neal. “People laughed at that. They thought it would dilute the wine.”

After making research trips to Hawke’s Bay and Gisborne, the Ibbotsons were convinced that Marlborough soils would be suitable for grape growing. They also tapped into the experience and knowledge of Nelson pioneer grape grower Hermann Seifried, establishing a friendship with him and his wife Agnes that has endured across four decades.

17

Above: Judy and Neal with the next generations of their family dynasty circa 2016 Below: Hard at work during the early days

Clobbered by phylloxera

Hermann advised the Ibbotsons to use grafted cuttings because of the risk of phylloxera, a microscopic pest that eats away the vine roots. However, they’d never heard of the disease and, like others in Marlborough’s fledgling grape industry, ignored the advice. Ten years later phylloxera blasted the province, forcing growers to replant using grafted rootstock.

Everyone took a financial hit but the dark phylloxera cloud had an unexpected silver lining. “Prior to this the local industry had been growing muller-thurgau for the domestic ‘bag-and-box’ market,” says Neal.

“Phylloxera came along just as the first Marlborough sauvignon blancs were receiving awards overseas, so the industry was becoming aware that Marlborough sauvignon blanc was something special.”

Accordingly, the Ibbotsons joined many other growers in taking out diseased or vulnerable muller-thurgau and replanting with sauvignon blanc, the variety that has since cemented New Zealand’s reputation as a leading global wine producer.

18

“Our aim has never been to be the biggest. Our aim has always been to be the best ...”

NEAL IBBOTSON

That change also triggered another major decision: to leave Montana and strike out on their own under the banner of Saint Clair, a name based on James Sinclair, one of the early settlers in Marlborough whose family once owned the land where the Ibbotsons now live.

“That was the start of us moving from being a contract grower to becoming a wine producer. But that didn’t happen overnight. We started small. Our first year, 1994, we made 4000 cases.

“We were very fortunate to be able to employ Kim Crawford [who was with Saint Clair about eight years] as a consultant winemaker and that year the three wines we produced all won medals.”

Neal says that early success gave them the confidence to increase production and in 1995 they went to the London Wine Trade Fair and began to find overseas distributors.

That has proved an ongoing process that now gives them a foothold in more than 70 markets. “Distribution is one of the most important keys to a successful winery. Without good distribution, it’s extremely difficult to get the wine on the shelf.”

Neal says they still enjoy the challenge of finding new markets, and although they have cut down on their globetrotting, they continue to attend Düsseldorf’s ProWein Fair in Germany each year. However, these days they are equally focused on making time to enjoy their seven grandchildren and a family bach they bought three years ago at Kaiteriteri.

The Ibbotsons believe their success over the past 40 years reflects the general performance of the Marlborough wine industry and mirrors the success of other local family wineries such as Allan Scott, Hunter’s and Wairau River.

“Our aim has never been to be the biggest,” says Neal.

“Our aim has always been to be the best, and we’re still working at that.”

Designers of Specialty Kitchens DSK (Designer Specialty Kitchens) formerly Dave Spence Kitchens has been providing bespoke high-quality kitchens, laundries and bathrooms to Nelson Tasman clients for the past 35 years. Our team of qualified experienced joiners and designers will work with you to design, manufacture and install your dream kitchen.

DSK offers a full service from design and manufacture to the installation of your dream kitchen Look before you buy, come into our showroom and check out our stylish fully functional working displays At DSK we use 3D design software to show you how your new kitchen will look DSK is proud to be locally owned and operated Call into our showroom and check out our range of cook and kitchenware from European manufacturer WMF

DSK (Designer Specialty Kitchens) 104 Tahunanui Drive, Nelson 0800 677 005 or call Andy on 021 223 8155 info@dsknelson.co.nz

dsknelson.co.nz 19

LOCAL CONNECTION

Going wild at dinnertime A Marlborough company aims to make wild game more accessible for consumers, Annabelle Latz reports.

PHOTOS COURTESY PREMIUM GAME

J

eremy McKenzie’s first hunting experience was challenging. It was back in his early teens, in the backblocks of his home stomping ground of North Canterbury’s Hawarden, wearing rugby shorts and a secondhand pair of hobnail boots that gave him blisters.

Now a highly regarded Marlborough winemaker and multisporter, Jeremy’s passion for hunting has never waned. It’s part of his DNA, central to who he is, and he is one of the select registered hunters fortunate enough to be supplying wild-meat company Premium Game. The firm has recently been bought by Marlborough brothers Darren and Nick Clifford, who are as passionate about the land as those out there hunting it.

With a twinkle in his eye, Jeremy recalls his early days roughing it in the scrub with older lads who taught him how to hunt. “We were catching and carrying wild pigs each Sunday. I remember one occasion carrying out a young wild boar, waiting under corrugated iron on the Lake Sumner roadside, while my older hunting companion retrieved the ute. I was left wondering whether he was ever going to show up.”

And it was snowing. “He was clearly testing me to see if I showed some instinctive nous and resilience to keep up with the rough-and-tumble.”

Jeremy used this passion and skill to partly fund his university studies – between pouring concrete, he sold wild deer to Mair 20

‘It’s the comradeship between mates, farmers, and engaging the younger generation to adventure and self-sufficiency.’

JEREMY MCKENZIE, HUNTER

Venison in Hokitika, and skinned possums. These days, his hunting is more about the skill and pure enjoyment of the sport.

“It’s about the land, the story, the dogs and their incredible ability to track. It’s the comradeship between mates, farmers, and engaging the younger generation to adventure and self-sufficiency.”

Aiming for prime cuts

Jeremy believes quality wild meat needs to be from a prime animal, foraging on the right vegetation to give a great texture, without being ‘over gamey’.

“For instance, southern Marlborough in particular has some of the best wild pork I’ve ever tasted.” Whether it’s bacon, roasts, venison patties or sausages on the barbecue, there’s always plenty in the freezer for any occasion.

The meat – pig, goat, deer, tahr, rabbit and hare – is carefully handled by the butchery team back at Premium Game, who turn it into small-goods parcels for anyone to enjoy. As with

‘We’re trying to change the perception that wild game is hard to cook with, and instead show people how wild meat can be on the table regularly.’

local quality products wine, salmon and honey, wild game is becoming a nutritious feature on the dining-room table.

“Provenance is a big part of the story here, and it’s great to make a tangible product that others can enjoy too.”

Darren Clifford is thrilled to be onboard with this trusted brand in Marlborough, and is aware that wild game is not yet an automatic go-to for everyone. Shifting the mindset on a regional, national, and eventually global level is in his sights.

Darren knows that early memories of stringy, tough, wild venison cooked by his mother are not unique. “We are trying to build a business where our meat is premium. We’re trying to change the perception that wild game is hard to cook, and instead show people how wild meat can be on the table regularly.”

He remembers well the first game he took home and shared with friends, and he wants to build such memories into the ethos of Premium Game: “It’s about taking the left-field animal and making a small-goods parcel. It’s about delivering the experience and making it simple, so the result is great.”

Safety is crucial, therefore all meat must be MPI-certified.

Darren sees space within his business to add an element of education too, which builds consumer confidence. “We are passionate about the field-to-plate story, but we have to build consistency because restaurants and consumers need this.”

Venison going mainstream

Within the wine industry orbit, Jeremy McKenzie sees wild game featuring more as part of the Marlborough story, and agrees with Darren that it must be top-quality, and capable of being prepared easily and tastefully.

“As we move forward, more people are focused on the ‘whole foods’; the story associated with what they’re eating. Premium Game is taking the wild game out of this region to a new level.”

With three young children, Jeremy also sees the importance of continuing the legacy of bringing people and the land

Photo: Annabelle Latz

DA R R E N C L I F F O R D , P R E M I U M G A M E

Above: Hunter/winemaker Jeremy McKenzie, left, and co-owner Darren Clifford

together, whether it be roaming the gullies and peaks, or simply enjoying quality eating.

“It’s about bringing the next generation of hunters through, and teaching the importance of relationships with those connected to the land, as connections don’t establish overnight.

“For me, it’s more a case of just being on the land, enjoying the fresh air. Bagging an animal or two is a bonus. The priority is enjoying the privilege of being out there in the first place, and maintaining this is unique and special.”

21

EVENT SHOWCASE

A scenic path to bliss

Marlborough’s signature half-marathon through vineyards is a scenic tour, food tasting and social get-together wrapped as righteous exercise.

Kat Pickford previews a unique event.

K

een walker Michele Udy from Marlborough is one of only three people who have taken part in every single Saint Clair Vineyard Half Marathon – now in its 13th year. The trio of diehard fans, affectionately dubbed ‘The Survivors’ by event organisers, now receive a free entry to ensure they keep coming back.

Michele says she didn’t set out to achieve an impressive running streak, but she enjoys the course, which runs through 22 vineyards, and the atmosphere so much that she’d “crawl across the finish line” if she had to.

“I’ve been to a few events around the country, but there’s something special about this one that makes me want to do it again and again. It never gets boring,” Michele says.

“There’s only a couple of roads and you get to walk on land that’s not normally open to the public, so you get to see different parts of the river and some beautiful homesteads.

“I usually end up walking by myself, but there’s always lots of people to chat to. I love hearing first-timers rave about the scenery and the taste stations with the local produce, and the music.”

Organisers Chris Shaw and his wife Anna Polson work 22

“… you get to walk on land that’s not normally open to the public, so you get to see different parts of the river and some beautiful homesteads.”

M I C H E L E U DY, D E VO T E D E N T R A N T

closely with 21 landowners who provide access to their properties for the event – an indication of the support the Vineyard Half has within the community. The firm favourite on the Marlborough events calendar compels locals and visitors alike keen to lace up their running shoes and get a taste of the region’s beautiful scenery, food, wine and hospitality.

A unique and fun mix

A friendly, intimate vibe and live entertainment and food taste stations on-course make the Vineyard the most unique halfmarathon in New Zealand, says Chris.

“Our aim is for people to enjoy a complete Marlborough experience and go away feeling as though they have had the best weekend ever,” he says. “We think Marlborough is one of the best places in New Zealand, for its food, wine, scenery and just awesome, friendly, genuine people. If we can share just a little bit of that with people, we know they are going to love it too and hopefully come back with their friends and families.”

The 21.1km course is mostly off-road, winding through vineyards, up and over stopbanks and alongside the Wairau River. Competitors walk or run their way round, with a chance to stop at food stalls for tasters of local delights, including sauvignon blanc sorbet, Appleby Farms ice cream, Makana chocolates, and Taylor Pass honey.

This page: Fun and entertainment are found at every turn on the half-marathon Opposite page: Getting up close and personal with the vines

Photo breaks in scenic locations are signposted, and with the Wither Hills to the south, the Richmond Ranges to the north and vineyards ablaze in their autumn colours, the Vineyard Half is arguably one of the most scenic runs in the country.

But if the scenery isn’t enough to keep participants going, uplifting song and dance from local groups and musicians, including the Hortus Ni-Van band, Highland Pipe Band and Sounds Orchestral Ukulele Picton, all help keep spirits high.

Once across the finish line, finishers pick up their ‘medal’, a bottle of wine from Saint Clair Family Estate, which has been the naming sponsor and hub of the event since its inception.

“Our aim is for people to enjoy a complete Marlborough experience and go away feeling as though they have had the best weekend ever.”

C H R I S S H AW, C O - O R G A N I S E R

23

Celebrations afterwards

The half-marathon is hosted at the Saint Clair Family Estate cellar door and restaurant. At the Saint Clair ‘Hub’, gourmet food carts, coffee, beer and wine tastings, yoga classes and live entertainment enhance a scene of celebration as people regain their energy and bask in post-exercise endorphins. Having so many Marlborough brands and businesses on board for one event reflects the energy organisers put into ensuring everyone has a good time. Chris says that with a field of 4000 runners, about 88 percent from out of town, and mostly women, Marlborough brands and businesses can see a prime opportunity to capture potential customers.

Among the business supporters is 3Bee Ultimate Natural Skincare which is one of the sponsors. Samples of its next-generation natural skincare range will be available for participants at the half marathon.

And don’t forget the feel-good factor. Last year around $15,000 was raised by the dozen Marlborough community groups and charitable organisations that provide staffing for the essential tasks necessary to pull off an event of this magnitude safely and seamlessly.

Think registration, parking, assembling race packs, marshals, gear storage, cleaning, setting up and packing down – the list goes on.

Getting a workforce of that size for a few days would be nearimpossible, so recruiting the help of the community is a win-win, says Chris. The largest charitable organisation to benefit from the event is Bowel Cancer New Zealand, which came onboard in 2013 as the official charity.

Over the past six years, the Vineyard Half has raised more than $290,000 for the organisation, and there are 150 BCNZ entries available for people who are keen to run for a cause.

Challenge yourself with the most unique, social and picturesque half marathon in New Zealand.

Join us at the Saint Clair Vineyard Half on

Saturday May 11, 2019 We love our locals, so we’d like to offer you a special discounted entry price of only $90!

To enter visit vineyardhalf.com and use the voucher code WTLocal19 Offer valid from January 25 until February 28, 2019.

Going greener

Chris and Anna are constantly improving the event, aided by feedback from runners. With an eye to sustainability, plastic race packs were replaced two years ago with paper and rope bags – saving 4000 plastic bags from going to the dump each year. This year they are replacing the plastic cups at all water stations with washable, reusable cups.

The event sells out every year, so to ensure the locals don’t miss out there is a special month-long price for people from Nelson and Marlborough. Enter during February and pay $90 (normally $99).

Simply use the code WTLocal19.

The 2019 Saint Clair Vineyard Half Marathon is on Saturday May 11.

To find out more or to enter, see www.vineyardhalf.com

Above: Post-race relaxation on the Saint Clair lawn 24

See you at the finish wine!

Race. Recover. Replenish.

Pure, natural and highly effective skincare Made with love and conscience using high quality active New Zealand mānuka honey.

l ie n t s

nat

ura

i n g re d

HÖGLUND GLASS STUDIO & GALLERY Locally made blown glass and jewellery by artists Ola & Marie Höglund and their family.

Makers of Nelson art glass since 1982.

VISITORS WELCOME – OPEN DAILY 10 TO 5

52 Lansdowne Road, Appleby, Richmond Ph 03 544 6500

Look out for us at the Saint Clair Vineyard Half-Marathon 2019 applebyfarms.co.nz

www.hoglundartglass.com 25

Music & Festivals

Rocking the Top Nelson Tasman and Marlborough have become a mecca for musicians, some injecting vibrancy into regional festivals and others creating their own vibe.

Lynda Papesch reports.

P

lato once said: “Music gives a soul to the universe, wings to the mind, flight to the imagination and life to everything.” Hundreds of years later, his philosophy still holds true and nowhere more so than across the Top of the South, where every year music draws thousands of people of all ages to all manner of events.

Take, for instance, January 4’s inaugural Nelson Bay Dreams festival, featuring an eclectic mix of hip-hop and dance music from international performers. Targeted at 18- to 35-year-olds, Bay Dreams was the biggest festival of its kind in the South Island and tickets to the event sold out within weeks. On the day, it drew a 20,000-strong capacity crowd to Trafalgar Park.

Festival co-director Toby Burrows, from Neptune Entertainment, says he’d toyed for 10 years with the idea of holding an event in Nelson. “We just really felt like it was an under-utilised area, really, in the touring market and for an event like this as well. There’s nothing major happening there [and] everyone we’re talking to there said there was an appetite for more events.”

26

Local events promoter Stu Allen, of Showcase Nelson, wholeheartedly agrees that there is scope for more events. The man behind last year’s Out of the Blue music festival at Trafalgar Park is gearing up for the March 2 concert by Fly My Pretties at the Trafalgar Centre, co-starring the John Butler Trio, L.A.B. and TrinityRoots.

With a 15-strong cast, Fly My Pretties sees some familiar faces returning to the whanau, and a collection of some of the finest vocalists in the country, including Barnaby Weir, A Girl Named Mo, Anna Coddington, Bailey Wiley, Hollie Smith, Lisa Tomlins, Ria Hall, Age Pryor (Congress of Animals), Iraia Whakamoe, Ryan Prebble and James Coyle (The Nudge), Jarney Murphy and Nigel Patterson (The Black Seeds), Laughton Kora, and Mike Fabulous (Lord Echo).

Location and climate are two key aspects in Stu’s belief that Nelson is a great venue.

‘The investment within the Trafalgar Centre is starting to pay off.’

STU ALLE N, PRO MOTE R

Photo: Vanessa Rushton Photography

“Twelve months ago most people we spoke with still had fresh memories of the Tina Turner Experience (concert) here in 1997 – that was 22 years ago. This summer we have John Butler Trio, Fly My Pretties, TrinityRoots, L.A.B., The Eastern, Bryan Adams, UB40, Fat Freddy’s Drop, Bay Dreams and more, so we’re growing up, finally. Is there room for all of us? Only time will tell.”

Overcoming venue problems

Stu says more and more international artists are visiting New Zealand, mainly due to the fact that playing live is primarily how these artists earn their living. He believes three issues have held promoters back from including Nelson on the tour itinerary: the lack of a covered performance venue; the (previous) acoustics issue and the capacity of the Trafalgar Centre; and the apathy of ticket-buyers. Nelson (like Marlborough and Wellington) is known for late ticket-purchasing – never good for any promoter’s nerves as the risks are higher.

“As a venue, Trafalgar Park delivered above my expectations early last year and Nelson City Council was great to deal with.

This has been replicated with Bay Dreams. The organisers did a great job leading a large team to deliver an excellent event, but it was the attendees themselves who made this such a positive news story. And of course, Nelson really turned it on. What a great feel Nelson had with a large increase in a younger demographic. You could really feel the energy at street level.

Above: Clockwise: TrinityRoots; Angus and Julia Stone; UB40 live in concert Opposite page: L.A.B

“The investment within the Trafalgar Centre is starting to pay off. The acoustics in there are very good by comparison, and the recent capacity increase now makes it economically viable. We plan to be using the Trafalgar Centre more often.”

What makes Nelson work as a venue? “The basic responses remain true,” Stu says. “We are the centre of the country, the climate is kind and despite being a tad remote, we are pretty easy to get to.

“One of the key ingredients is that when people come to Nelson they are typically here for leisure; to relax and unwind. So the approach to being here fits well with attending a concert or festival. Concert/festival-goers expect friendly people, great food, beer, wine and fruit, and Nelson punches above our weight across the board.

“Hawkes Bay and New Plymouth have been very proactive with entertainment-focused event tourism, Nelson is, shall we say, maturing. The influx of new arrivals with a more worldly view is a breath of fresh air, and just look at our superb café, bar and restaurant scene.”

27

Photo: Christoffer Askman

Photo: Felix Broede

The regional population dynamic is also changing, he says, due largely to changing entertainment needs and regional demographics. Most people over the age of 40 are always looking for a reason to return to Nelson, recalling memories of family holidays when they were children, fruit-picking as varsity students or otherwise, says Stu. “Showcase Nelson is clear that we wish to make an economic contribution by way of event tourism, staging events in the shoulder seasons when we need increasing economic cashflow. But our plans extend a lot larger than that – we’re building our platform.”

Looking to the future, Stu says the development of a multipurpose performance venue has been a hot potato for many years, with several well-respected people trying hard to make it work.

“My wish for 2019 is that a multi-purpose performance and conference venue becomes a topic for discussion, this time with solid commitment and action outcomes. The benefits to the city will be huge for a long time, and the best model would be a joint venture between the Council and the private sector.”

A variety of stages

Across the Top of the South all kinds of entertainers – especially musicians – are using a variety of venues. Nelson’s revamped Trafalgar Centre and Nelson Centre of Musical Arts are complemented by the smaller Boathouse, rebuilt after storm damage. Other popular Nelson-Tasman venues include the Theatre Royal, Trafalgar Park, Founders Park, Washbourn Gardens, Neudorf Vineyards (and other vineyards/wineries) and, of course, the iconic Mussel Inn across in Golden Bay. In Blenheim, the ASB Marlborough Centre is a major venue for big-name performers, with a variety of smaller Marlborough venues fast-cementing reputations as go-to music destinations.

Le Café in Picton is well-known for supporting touring New Zealand groups, and the Vines Village regularly hosts musical events. Many of the wineries are also known for showcasing upcoming and established talent.

One new venture in Blenheim is The Plant, a tempeh factory by day, music venue by night. Created by Matt Hellriegel and Tatiana Märtzová as a lever to pressure their favourite bands into playing more shows around the Top of the South, it’s also their way of expanding the region’s music scene.

Above: Left: Jerusalem Quartet Right: James Crabb 28

‘The influx of new arrivals with a more worldly view is a breath of fresh air, and just look at our superb cafe, bar and restaurant scene.’

S T U A L L E N H A I L S A ‘ M AT U R I N G ’ N E L S O N

“We want to remind grown-ups, and aspiring grown-ups, that actually, yeah, live music is worth having in your life,” says Matt.

The Plant plays host to a variety of music genres, and shows can pop up any night of the week, depending on when musicians are driving through Marlborough, and whether tempeh is fermenting in the incubator.

Taking inspiration from Los Angeles experimental venue The Smell, Rhode Island’s artist hotel/underground show host Fort Thunder, and closer to home, the illustrious Barrytown Hall on the West Coast, The Plant aims to cultivate community spirit through intermittent bursts of musical performance and interaction.

“Music is vital,” Matt adds. “Support your local music scene, and don’t forget to bring your own chair.” Upcoming events include Nadia Reid (Feb 8), Francisca Griffin & The Bus Shelter Boys (Feb 21), No Age (Feb 28) and Finn Andrews (April 13).

A summer feast of music

January was a huge month musically in Nelson Tasman, with its annual jazz festival, Bay Dreams for the younger crowd, and Fat Freddy’s Drop playing two concerts at Neudorf Vineyards. The muso roll-call carries on into this month, with UB40 and special guests Marley NZ All Stars and Opshop fronting Trafalgar Park on Tuesday February 5, followed by Sharon O’Neill and her Home Again II Tour at the Boathouse on February 14 and 15.

The Marley NZ All Stars boasts a mega-cast of musicians such as Tiki Taane, Laughton Kora, Warren Maxwell, members of Katchafire, Kora and L.A.B., plus vocalists Annie Crummer, Ria Hall, Anna Coddington and Boh Runga.

Sharon O’Neill – who still thinks of Nelson as home – returns this time for two concerts, accompanied by a seven-piece band, including her partner and musical director Alan Mansfield (Dragon, Robert Palmer Band) on keyboards and Tasman-based Aly Cook and Chrissie Small on backing vocals.

 Le Café

Open Ear

JAZZ FESTIVAL

Feb 26 - Mar 02 Le Café, Picton Hand-picked musicians from around the globe

 

Luca Ciarla (violin/Italy) Joris Teepe (doublebass NL/USA) Stefan Nagler (piano/Germany) Freddy Limbert (drums/NZ) Jonty Zydenbos (trp/NZ) Shayne-Hurricane-Wills (git/NZ)

open-ear-jazz.com Supported by:

03 573 5588 • lecafepicton.co.nz

SUMMERTIME MUSIC NANNY ASSIS MAGGIE GOULD

Brazillian Jazz & Bossa Nova from NYC

7pm | Sunday 3 Feb | Courtyard

THE YOUNG FOLK Irish folk in Cuban heels

7pm | Wednesday 6 Feb | Courtyard

MICHELLE MAHRER & HEARTSOUND

5 rhythms, didgeridoo, flutes, voice, & sax

6:30pm | Sunday 10 Feb | Meadow

REDWOOD REIDER & MAD HALLELUJAH TRIBE Spoken word & epic heartfelt music

6:30pm | Sunday 17 Feb | Courtyard

DAN BOLTON QUARTET Jazz, pop, and Latin American

8pm | Friday 1 March | Ballroom Enjoy the regular concerts and theatre or hire Fairfield for your very own celebration. gather@fairfieldnelson.org.nz | www.fairfieldnelson.org.nz

29

‘We want to remind grown-ups, and aspiring grown-ups, that actually, yeah, live music is worth having in your life.’

M AT T H E L L R I E G E L , BLENHEIM MUSIC ENTREPRENEU R

An even bigger name hits the local scene on March 16 – veteran Canadian singer/songwriter Bryan Adams plays at Trafalgar Park.

Another Neptune Entertainment show, in association with The Breeze radio network, Adams’ Shine A Light Tour heralds the release of his new album of the same name. The Grammy-winning artist is known for hit singles Everything I Do, I Do It For You, Summer Of ’69 and his Rod Stewart and Sting collaboration, All for Love.

On his upcoming tour, Adams will be joined for the South Island shows only by special guests Dave Dobbyn and The Jordan Luck Band, both legendary Kiwi acts in their own right. Dobbyn started his career in Th’ Dudes and DD Smash, before going solo and releasing hits such as Slice of Heaven, Loyal and Welcome Home.

Jordan Luck was the lead singer and songwriter for The Exponents for several decades, with many hits to his name, including Why Does Love Do This To Me and Victoria. The Nelson show will include all of the classic Exponents hits.

Wine, food and song

In addition to an increasing number of concerts, Nelson Tasman and Marlborough play host to a variety of festivals that include music as an integral part of their attractions.

Leading the line-up this month is Tasman’s Sarau Festival on Sunday February 3. This community, family-friendly festival runs from 3pm till late at the Moutere Hills Community Centre, and is particularly popular for its live music, in addition to black currantthemed food, drinks and entertainment. Local bands span the genres.

In Marlborough, the annual wine and food festival is on Saturday February 9 at its usual Brancott site, and this year the musical talent includes Ardijah, Sweet Mix Kids, Summer Thieves, My Baby, Stella*, Sarah Brown and Chloe Vitale, amongst others. In addition to showcasing the region’s wines and gourmet foods, the festival is highly regarded for its quality entertainment, featuring top national and international artists.

Nelson’s Wine and Food Festival follows on Sunday February 17 at its usual venue, Middle Earth Vineyards, Waimea, with all-day (11am to 5pm) live entertainment.

March is another big music month, especially in Nelson with both MarchFest and National Beer Week bringing live music to the fore. On Saturday March 9 the craft beer and music festival takes place at Founders Heritage Park.

Unlike ordinary beer festivals, all the brews available at MarchFest have been specially commissioned for the event and have never previously been tasted by the public. This year’s batch hails from 10 local breweries and five from elsewhere in New Zealand. The drops include Panda Bear, a North Koreanstyle rice beer from The Mussel Inn; HooHA! Pale Ale from Eddyline Brewery; Dirty Harry, a hazy New England IPA from Above, from top to bottom: Live music and entertainment at the Marlborough Wine and Food Festival, MarchFest and The Havelock Mussel and Seafood Festival 30

Golden Bear Brewing Company; and a sour grapefruit IPA from Renaissance Brewing. From further afield comes a Milkshake Porter from Weezledog Brewing (Auckland); a traditional Belgian-style witbier from Parrotdog Brewery (Wellington); and from the Beer Baroness (Christchurch), a cask-conditioned hazy IPA served by hand-pump.

Other NZ breweries on show are Boneface (Upper Hutt) and Mean Doses (Wellington), plus regional breweries Moa, Horsebox, Hop Federation, Sprig & Fern, McCashins and Townshend’s.

Nelson Beer Week is now in its third year. More than 25 fun beer-related events were held last year, involving great beers from Kiwi breweries nationwide. Live music – mainly local artists – was a drawcard too at many events. Nelson Beer Week takes place from March 2-9, culminating with MarchFest.

Last but never least, the annual Havelock Mussel & Seafood Festival promises another great line-up of talented musicians, led this year by Aotearoa reggae/rock legends Katchafire, supported by Marlborough’s own Aminor Thing and Nelson kings of swing Sun City Soul. The festival, on Saturday March 16 at Havelock Domain, includes fine local beer, food and entertainment.

Proud to be

Platinum Sponsors

for this year’s Havelock Mussel Festival

When it comes to marine farming legal advice we’ve earned our aprons, but when it comes to cooking mussels we’ll be taking advice.

Come and see our teams cook-off at the Festival.

We serve top legal advice to the Marlborough marine farming industry, but can we match that standard in the kitchen? Sample our culinary delights at the Havelock Mussel Festival kitchen tent. > Marine farms > Resource consents > Water permits > Subdivisions > All planning issues

a member of

The power of many. The strength of one.

79 High Street, Blenheim | T: 03 578 4229 E: enquiries@gwlaw.co.nz | gascoignewicks.co.nz

“

We are commited to working with the Marine Farming Industry and the Havelock community

Be sure to call in while on the Great Taste Trail

We have an extensive range of premium Nelson region wines, along with select national and international labels.

You have the dream, we'll help you make it real

NELSON ph: 03 548 7437

BLENHEIM ph: 03 548 7437

HAVELOCK ph: 03 574 1002

RICHMOND ph: 03 222 1074

Masterminding Brighter Tomorrows www.jacalsouthisland.co.nz

Wine tastings and take-home bottle sales available.

Visit us at Mapua Wharf. Open 7 days.

Phone 03 540 2580

Rimu Wine Bar 31

Wine barrels are brimming Grapes and wine inject a significant amount into Marlborough’s economy, and Nelson’s to a lesser extent. Lynda Papesch looks at some Top of the South industry facts and figures, and Sophie Preece looks at the transformation of forgotten vineyard corners.

V

intage 2019 is coming up fast, riding a tide of success.

The value of New Zealand wine exports overall grew to $1.7 billion in the year ended June 30, 2018 – the 23rd consecutive year of growth, according to Wine NZ’s annual report.

As a country we have built a reputation for consistent quality; for wine that is approachable, distinctive and noteworthy; and for a comprehensive commitment to sustainability, the report says.

Marlborough is still all about sauvignon blanc, by far the nation’s most widely produced (77 percent) and exported variety. The 2018 vineyard register records Marlborough as having 68 percent of the country’s producing vineyards, which equates to 26,007ha.

Of New Zealand’s 23,102ha of sauvignon blanc vineyards, a whopping 20,600ha are in Marlborough. Nelson’s total area of vineyards came to 1170ha for the same period. The average vineyard size in Marlborough is 24.2ha and in Nelson-Taman 9.8ha.

Nationally the wine sector creates more than 20,000 jobs, and wine tourism is attracting a growing number of high-value visitors

Of New Zealand’s 23,102ha of sauvignon blanc vineyards, a whopping 20,600ha are in Marlborough.

32

to our regions. With wine company numbers continuing to rise, growth in both those areas seems likely to continue.

Wine companies in Marlborough have risen from 130 in 2009 to 141 last year. During the same period Nelson wine companies increased by four to 38, although the number of grape-growers in both regions has declined since 2009. Ten years ago Nelson Tasman mustered 57 growers, compared with 35 now. Marlborough’s tally has fallen from 524 to 510.

Average yield improves

Vintage is arguably the busiest time for wineries and while 2018 was down on expectations, the average yield was slightly up at 11.1 tonnes per hectare nationally. Total harvest last year was 419,000 tonnes, which was six percent above the previous year.

Of that, 313,038 tonnes was harvested in Marlborough and 9120 tonnes in Nelson Tasman.

In both regions, sauvignon blanc is by far the most popular planting. Marlborough’s top four are sauvignon blanc 20,600ha, pinot noir 2659.5ha, pinot gris 1097.7ha and chardonnay 1094.2ha. In Nelson Tasman the figures are sauvignon blanc 612.6ha, pinot noir 213.1ha, pinot gris 132.4ha and chardonnay 105.2ha.

Sustainability is an ongoing investment for the industry, and has been widely embraced across the Top of the South, where key wine companies are continuing to implement the award-winning Sustainable Winegrowing NZ (SWNZ) programme.

Photo: Matt Brassington & Leigh Glynn-Finnegan

Wine Industry Update

Mixing it up amid vines

Wakatū calls it “land wellness”, the Marlborough District Council talks of “forgotten corners” and Nic Dann is looking for ‘hop-spots’.

Whatever the name, a burgeoning interest in biodiversity is seeing islands of native trees emerge among a sea of grapes in the Top of the South, and monoculture increasingly softened in development plans.

“There are some pretty neat forgotten corners out there,” says Marlborough District Council environmental scientist Matt Oliver – “but there are so many more to develop.” He describes a forgotten corner as the “annoying” area every vineyard manager has, “whether it’s a funny-shaped piece that is not big enough for vines or a few sheep, or a drain that you have to spray twice a year”.

Marlborough’s Wairau Plains have lost 99 percent of their natural cover since European settlement, with wetlands and swamp forests drained for farms, orchards and then vineyards. “We have imposed our will on nature across the Wairau and Awatere Plains,” says Matt. “The very least you can do is give up a bit of control in these little pockets of land.”

Here are some grape-growers who are doing just that:

Auntsfield

The Cowley family could barely see the waterway coursing through Auntsfield Estate when they bought the historic property in in the late 1990s. Two decades on, clear water runs freely through Doctors Creek, while native trees, flax and grasses climb the 10 metres of steep bank either side.

“We really wanted to bring diversity into the vineyard,” says Ben Cowley of the mammoth clearing and planting effort. “And we really wanted that diversity to act as a buffer to the vineyard area we were putting in.

“Getting rid of the old established willows was a huge job,” Ben adds. “To walk or crawl just 20 metres would take five minutes, it was that choked.” But by 2000, the vineyard team could start planting, using a range of natives and a scattering of fast-growing exotics to transform the gully, which is the remnant of a faultline.

“It’s about making sure you bring diversity into the vineyard landscape, including insects and birdlife,” Ben says. “And what this does – and I think is really, really important here – is that it’s a corridor right through our place. If we can get people to extend that corridor all the way down, native birds will be able to move up and down the valley in the environment they need.”

Neudorf Vineyards

The story of biodiversity at organic Nelson producer Neudorf Vineyards began 40 years ago, when Judy and Tim Finn began

This page: Clockwise: Pernod Ricard’s Kaituna wetland; Ben Cowley at Auntsfield Opposite page: Barrel hall at Rock Ferry

planting trees around the winery, creating an “estate” rather than a “block”, says vineyard manager Stefan Brockley. That’s a far cry from a corporate wine company, because this is a family home and beloved property, he says.

“It is what appeals to me particularly about the vineyards of Nelson, and the vibe you get from smaller, family-owned places.”

Over the past three years, his team has been developing groves of natives at the edge of Neudorf’s home estate, and at its second vineyard, just minutes away. The natives serve a dual purpose of beautification and attracting beneficial insects, says Stefan. Beyond the natives, geese honk and bees buzz at Neudorf Vineyards, with waterways near the cellar door and hives amid the vines, and in the wild flowers planted on the estate. This year Stefan will also plant phacelia and buckwheat between the rows, attracting more predator insects to the property.

Pernod Ricard Winemakers

Nic Dann is on a constant lookout for ‘hop-spots’ in Pernod Ricard Winemakers’ vineyards, planting natives wherever there’s space, aiming to create a “corridor” for native birds. “It’s about trying to fill empty spots around our sites to support and enhance biodiversity,” says Nic, the company’s sustainability business partner. When she finds an unused vineyard corner, border or bank, she seeds a planting scheme that works for the vines and tui alike.

33

Vineyard operations manager Lesley Boon is on-board because if the pockets of land are to the north of the vineyard, they choose species that won’t grow too high and shade the canopy. If they’re on a headland, they choose plants that grow up not out, so that turning tractors don’t become tangled.

Nic’s corridor includes a patchwork of small areas, as well as Pernod Ricard’s part of the 9ha Kaituna Wetland – the product of a decade of hard work restoring and replanting – and the Stoneleigh grove, where 1900 natives were planted in 2009, creating what is now a lush, tall block of bush, bustling with birds and insects. That planting was done in conjunction with the Marlborough District Council’s Tui to Town project, which is working towards restoring native habitats in areas of Marlborough. Most recently, riparian plantings have been added along Golfcourse Creek at Fairhall, a tributary to the Taylor River, to help protect water quality.

Pernod Ricard’s biodiversity programme doesn’t always mean native pockets. Lesley’s favourite initiative is the wild-flower project at the company’s Triplebank Vineyards. In successful years, that means less mowing, more biodiversity and a much prettier frame from the rows, she says.

Delegat’s Fault Lake Wetland

When Delegat Wine Estate took over Fault Lake vineyard, a thick wall of willows marked the ailing wetland remnant at its heart.

The company hatched a plan to restore the flaxlands, sedgelands and raupo reedland, drawing on the support of the MDC and the Department of Conservation to attack the noxious plants and protect the native ones. They also planted more than 4800 plants there, plus another 2000 at the 4ha Oyster Bay terrace wetland, further up the Wairau Valley. Several years on, matai, kahikatea and totara thrive, and bird, insect and fish life is lush.

The 8ha Fault Lake wetland has become a unique feature of the landscape, says Dr Rengasamy Balasubramaniam (Bala), the company’s grower business development manager. Both wetlands have native podocarp species, including matai, kahikatea and totara, planted from locally collected seed. In a few decades they will bear fruit and produce seed, continuing the restoration process. With the plants comes a greater biodiversity of bird and insect life as well, says Bala, who welcomes the move towards more biodiversity, “in what I call a monoculture landscape”.

Dog Point Vineyards

Ivan and Margaret Sutherland envisioned far more than grapes when they bought the 127ha Dog Point property in 1991.

‘It is totally worth it. We now have an attractive environment that is enjoyed by family, staff and visitors.’

MARGARET SUTHERLAND, DOG POINT

A quarter of a century later, there are banks of Tasmanian blackwood, silver-green slopes of olive trees, a pine-nut grove, stands of white-trunked birches, a smattering of oaks, and more than 10,000 native trees, flax, grasses and bushes.

At the heart of it all is the beautiful Mill Stream. “When we first got the property it was a rambling mix of cracked willow, old man’s beard, and rubbishy plants,” says Margaret, who recalls watching 4WD-club vehicles tear through the stream in an annual mud derby. The Sutherlands launched into its restoration with gusto, clearing pest plants or keeping them at bay, while bedding in thousands of new plants.

The result is a clean, clear waterway bordered by a tall native corridor for birds and insects. Mill Stream is just part of the biodiversity package that saw Dog Point win the Supreme Award at last year’s Cawthron Marlborough Environment Awards, as well as the Landscape and Habitat Enhancement category.

The work is ongoing, and since that award, a new section of the stream has been cleared and planted, with hardy flax and grasses on the more erodible land at the edge of the stream, and more delicate trees further back. It’s a huge effort, Margaret admits, but “totally worth it. We now have an attractive environment that is enjoyed by family, staff and visitors.”

Dayvinleigh

When Tracy and Kevin Johnston looked over the large, soggy paddock at the edge of their Wairau Valley vineyard, they didn’t consider drainage and vines. Instead, they kicked off a huge project to clear 4ha of gorse, willows and weed-choked water channels, aiming to restore the spring-fed habitat. The couple live on the vineyard with dogs, cats and a donkey, and knew they never wanted a monoculture on their back doorstep. Instead, Dayvinleigh will have a beautiful and sustainable space that links waterways and native plantings, appealing to both wildlife and visitors to their valley.

Kevin runs the couple’s vineyards and Tracy works in tourism marketing, but they have been totally hands-on in their restoration project, raising thousands of natives from local seed in their home vegetable garden.

Tohu Wines

Photo: Jim Tannock

Kaitiakitanga, guardianship of natural resources, is one of the core values that governs Kono, the home of Tohu, Aronui and Kono wines. Whenua Ora, its long-term land and water wellness programme, started with researching baselines around the health of land and water, and includes increasing biodiversity and reducing herbicides.

Vineyard manager Jonny Hiscox delights in the native groves maturing in steep or wet gullies at the Moutere vineyard Whenua Matua, which means significant land. The edges of streams have also been planted, and he loves to see the proliferation of native banded kokopu and freshwater koura in the waterways, along with the birdlife breeding around them.

34

Jonny says it’s important to look deeper than trees and grasses when discussing a balanced ecology, because the health of soil, including the populations of micro-organisms within it, play a huge role.

Over at Whenua Awa in the upper Awatere Valley, Tohu has 72ha of planted vineyard on a 121ha property, leaving bluffs and borders for a variety of plants, including the natives once prolific along this stretch of the Awatere River. Marlborough daisies cling to rock faces, tussocks spill over banks and manuka clambers down cliffs. Tohu also has a long-term project of protecting existing native plants already there, and planting species that are specific to the area, says vineyard manager Mondo Kopua.

He has been trialling various cover crops, including clovers, flowers and herbs, as alternatives to grass swards. The aim is to reduce the need for mowing, meaning less tractor passes and soil compaction, he says. “Other benefits include using less fuel, reducing the use of herbicides, and increasing biodiversity and beneficial insects. It has also had an impact on our operations and management with the tractors being available for priority tasks such as spraying, trimming and leaf plucking.”

He says the aim is to make great wine, “with as minimal as possible impact, leaving the whenua (land) in a better state than we found it”.

Above: View across Whenua Matua vineyard Opposite page: Dog Point Vineyard

A helping hand Land-owners in Marlborough may be able to tap into the Significant Natural Areas (SNA) programme, through which the Marlborough District Council surveys important ecological areas and assists in their protection and improvement. www.marlborough.govt.nz/environment/biodiversity/ significant-natural-areas-project Tui to Town is a project that works to return blocks of native planting to the Wairau Plain, providing habitats for native birds and insects. Successful applicants can receive up to $1 per plant for as many as 1000 plants, if their area of planting is 1000 sq.m. or more. For larger areas, which obviously need more plants, they can apply over consecutive years. www.marlborough.govt.nz/environment/tui-to-town The Tasman District Council has planting guides on its website to support restoration of indigenous habitats. Search Planting Guides at www.tasman.govt.nz for advice of what to plant and where.

The Tasman District Council is developing a Biodiversity Strategy for the region.

35

We are spoilt for choice with these wineries from the Top of the South ...

N

elson Tasman and Marlborough offer a fabulous diversity of wine styles, cellar doors and delectable dining experiences.

Marlborough is renowned globally for its sauvignon blanc while Nelson Tasman is the home of aromatic varietals. That said, both regions produce numerous other award-winning offerings including chardonnay, pinot noir, pinot gris, gewürztraminer and riesling.

AWATERE RIVER

JACKSON ESTATE

ALLAN SCOTT

FAMILY WINEMAKERS

C

elebrate the flavours of the region!

Twelve Trees Restaurant is the perfect spot to enjoy a relaxing vineyard lunch with great food, delicious wines and friendly service in our sheltered courtyard. Open 7 days.

M

C

03 572 9054 229 Jacksons Rd, RD3, Blenheim allanscott.com

03 572 9500 77 Jacksons Rd, Renwick jacksonestate.co.nz

03 544 6385 Marlborough sapor.co.nz

ade using re-claimed materials and designed by Brian Massey, art director of The Hobbit trilogy, our boutique cellar door is a nod to the 1850’s style settlers’ huts that occupied the region in the past. Handcrafted wines available for tasting from 10am to 4.30pm.

arved out by ancient glaciers long ago, the valley surrounding Awatere River is rich in alluvial deposits. These remnants of the ice age give our wines a minerality and flintiness which, coupled with the crisp, pure water flowing down from Mount Tapuae-o-Uenuku, create a unique expression of the land.

NEUDORF VINEYARDS

WAIMEA

HUNTER’S WINES

N

estled in Nelson’s sheltered Waimea Plains, Waimea makes a range of vibrant wines inspired by the abundance of flavours from the region. Waimea’s award winning wines are approachable and perfect for pairing with fresh local produce.

G

entle in the vineyard, gentle in the winery. Neudorf is celebrated for chardonnay and pinot noir but also produces a serious run of aromatics. A tight-knit team under the supervision of Todd Stevens produce focused, succulent wines, year after year. Absolutely classic in style with a new world edge.

H

03 544 6385 Nelson sapor.co.nz

03 543 2643 138 Neudorf Rd, Nelson neudorf.co.nz

03 572 8489 603 Rapaura Rd, Rapaura hunters.co.nz

unter’s Wines, established in 1979, is recognised as one of the pioneers of the Marlborough wine industry. Jane Hunter, CNZM, OBE heads the company with her nephews James and Edward Macdonald. Enjoy a glass of wine from the Hunter’s range in the newly renovated cellar door or in the widely acclaimed gardens.

RIMU GROVE

R

imu Grove’s philosophy starts with an uncompromising desire to make great wines. Meticulous vineyard management produces concentrated grapes with a fine balance of flavours, textures and aromas.

The fruit is handled carefully in the winery to retain its delicate characteristics. Rimu Grove is a micro-boutique producer of wines for the true wine lover to savour.

03 540 2345

Sauvignon blanc fruit at Mustang, Cloudy Bay Vineyard

36

Bronte Rd East, Mapua rimugrove.co.nz

Night view across the vineyard at Waimea

ROCK FERRY

R

RIWAKA RIVER ESTATE

CLOUDY BAY

E

ock Ferry is a family-owned, organic wine estate with vineyards in Marlborough and Central Otago. With an extensive range, from sparkling to single vineyard wines to alternative varieties, and a hugely popular café to showcase them in, Rock Ferry has something for all lovers of good wine and delicious food.

E

ENJOY delicious local produce at Jack’s Raw Bar, specialising in fresh oysters and seafood.

njoy picturesque surroundings between two national parks and close to beautiful Kaiteriteri beach. An award-winning, familyowned company, it produces handcrafted artisan wines of unique and distinctive character from limestone soils, under the Resurgence label. These and its extra virgin olive oil are available at its cellar door.

03 579 6431 130 Hammerichs Rd, Rapaura rockferry.co.nz

03 520 9147 230 Jacksons Rd, Blenheim cloudybay.co.nz

03 528 8819 60 Takaka Hill Hwy, RD3, Riwaka riwakariverestate.com

SCAPE to our Cellar Door, where an extensive tasting menu awaits you.

RELAX in our garden and gaze across to the beautiful hills beyond.

LAWSON’S DRY HILLS

MOUTERE HILLS

NO.1 FAMILY ESTATE

M

outere Hills is a small boutique vineyard, in an idyllic setting 2km from the Upper Moutere Village. Specialising in premium wines, it offers 10 different varietals for purchase, or to accompany delicious fare prepared by Chef Alistair Forster in the Forsters Moutere Hills restaurant. Head there with a group of friends!

W

e’re a hands-on, humble bunch but quietly proud of the many awards that reflect our efforts. Come and experience our wines, enjoy some local meats and cheeses or bring a picnic. We’re on Alabama Road – the closest winery to Blenheim’s town centre. Lawson’s Dry Hills, making a good thing even better.

H

03 543 2288 42 Eggers Rd, Upper Moutere mouterehills.co.nz

03 578 7674 238 Alabama Rd, Blenheim lawsonsdryhills.co.nz

03 572 9876 169 Rapaura Rd, RD3, Blenheim no1familyestate.co.nz

earts in Marlborough since 1980, Roots in Champagne since 1684.

No.1 Family Estate is a boutique Méthode Champenoise winery founded by Daniel and Adele Le Brun. It is the only winery in New Zealand committed exclusively to producing premium Méthode Traditionelle wine.

37

get in the

ACTION

NELSON, NEW ZEALAND 13th - 21st February 2019 fd-worlds.com

SPONSORED BY

W T + M A R L B O R O U G H T O U R C O M PA N Y

Exciting tourism times ahead P H O T O G R A P H Y M A R L B O R O U G H T O U R C O M PA N Y

T

wo iconic Marlborough lodges, which were recently purchased by locally-owned Marlborough Tour Company, hope to welcome more Top of the South guests to come and explore the beauty of their own backyard.

Popular Furneaux Lodge and Punga Cove Resort, both located in Endeavour Inlet on the world-renowned Queen Charlotte Track, were bought by the long-time Marlborough company last year.

It came shortly before Marlborough Tour Company learned it had been awarded Qualmark’s Gold Sustainable Tourism Business Award for its tours and cruises, which put it among the top tourism experience providers in New Zealand.

Marlborough Tour Company general manager Scott McKenzie says the Qualmark achievement and the purchase of the lodges rounded off a very exciting year of

expansion for the company, which was established more than 20 years ago by Marlborough couple Chris and Sue Godsiff, who are still owners today.

Earlier in 2018, the Godsiffs brought on board another family, brothers Dennis and Trevor Burkhart, who own Burkhart Fisheries in Ward, as 50 percent owners.

The decision to sell half of the successful high-end tourism business stemmed from a desire to bring more of Marlborough to the tourism market, all year round.

“We want to make the most of the quieter months in Marlborough, as often these seasons bring the best weather for visitors to enjoy. We want to expose that hidden treasure,” says Scott.

“Bringing the Burkharts on board means that all the things we have dreamed of doing at Marlborough Tour Company, we can now do.”

Those dreams include boosting and expanding year-round tourism offerings for the benefit of the region’s wider industry by building on the company’s already substantial authentic Marlborough experiences, while also enhancing local connections.

“We know that as an industry, Marlborough tourism will always deliver memorable, unique and first-class experiences, and, following the purchase of Punga and Furneaux Lodges, we are very excited to now be an even bigger part of that.”

Above: View to the jetty at Punga Cove Resort Below: Furneaux Lodge accommodation

Scott says the expansion demonstrates Marlborough Tour Company’s confidence in tourism growth in New Zealand, in Marlborough, and in the Queen Charlotte Track as an iconic tourist destination.

“Both lodges are an integral part of the overall track experience.”

With ‘fantastic and exciting’ plans in the pipeline for both lodges, Marlborough Tour Company hopes to draw more local people in to enjoy a slice of paradise so close to home.

“People flock from all over the world to see this stunning place, and we’d love to share more of it with locals. Furneaux and Punga are perfect for a cheeky overnight getaway, a special weekend escape or a relaxing short break, without the pressure of lengthy travel times.

“Or, make a day of it. Cruise scenic Queen Charlotte Sound, walk some of the track, then enjoy a leisurely lunch on Furneaux’s expansive lawn or try one of Punga’s legendary pizzas on the jetty. Finish off with another relaxing cruise back to Picton in the late afternoon. You really can’t ask for a better day out in your own backyard.”

Contact marlboroughtourcompany.co.nz

39

Great Taste Trail

Wheels on fire

Photo: NRDA

The popular Tasman Great Taste cycle trail is poised to extend even further.

Alistair Hughes backgrounds a winner with locals and tourists alike.

40

Photo: NRDA

T

he bold proposal in 2009 of a cycle trail running the length of the country captured imaginations. ‘Kaitaia-to-Bluff’ soon proved impractical, but did lead to the 22 Great Rides now enjoyed by cyclists nationwide.

Nelson and Tasman were quick off the starting line in establishing their own Cycle Trails Trust, and submitted a proposal for two Great Rides in the region: a single-day mountainbike ride from central Nelson to the Dun Saddle and back, plus an ambitious multi-day loop taking in a good portion of Tasman district and the best it offers in scenery and local produce.

The funding application was successful, and the long ride towards establishing the Dun Mountain track and Great Taste Trail began. Josh Aldridge, Trail manager for the trust, says the Dun Mountain track is a 40km loop out the back of Nelson into the hills. A 19km climb from the Brook takes riders to Coppermine Saddle, 878m above sea level, before descending to the Maitai Valley, past the dam and following the Maitai River back to Nelson.

“It builds on history as well, as the ascent follows New Zealand’s first railway line,” says Josh. Opened in 1862, the Dun Mountain railway gave access to the chromite and copper mines above Nelson, which were closed only four years later because they weren’t viable.

“The role is not exactly as I expected but definitely beats sitting in an office for 40 hours each week.”

JOSH ALDRIDG E, TRAIL MANAG ER

Above: Group of cyclists boarding the Mapua Ferry Opposite page: Cycling Tasmans Great Taste Trail in Kaiteriteri

Relishing his task

Josh is an Auckland-born cycling enthusiast who moved to Nelson to take up a contract with the trust and describes his role as “possibly the best job, in the best place”.

“My job is managing design and construction of the two Great Rides, for which my civil engineering and transport planning backgrounds are useful. I began cycling as a means of transport to university, then got into competitive road racing, and later discovered mountain biking while living in Wellington.

“The role is not exactly as I expected but definitely beats sitting in an office for 40 hours each week. I now spend more time in cafés than meeting rooms. The job has its challenges and I couldn’t do it without the trust, local councils and organisations who support the trail. I definitely don’t regret moving down to Nelson.”

The Great Taste Trail was envisaged as targeting those who enjoy cycling while sampling Tasman’s most diverse scenery and the best of the region’s food and wine. It also provides an off-road option for locals who want to cycle to school, work or the shops.

Most of Josh’s time recently has been taken up project-managing the realisation of this 175km route. As it stands, the Great Taste Trail can be completed in three to four days and attracts around 200,000 cyclists a year. The first sections opened in 2013.

“At the moment we’ve got about 120km of off-road trail. It starts at the Nelson i-Site, follows the coast, through Richmond, and out towards Rabbit Island. You can cross from Rabbit Island to Mapua on the ferry, then on through Tasman, Lower Moutere, Motueka and Riwaka to Kaiteriteri. Heading south from Richmond, there is also a continuous off-road trail to Wakefield, and from Wai-iti Reserve through the 1.4km-long Spooners railway tunnel to Kohatu.”

41

“It’s popular with locals who use it for leisure and recreation and travel between and within towns.”

JOSH ALDRIDG E

This was only Stage 1 of the Great Taste Trail. The vision of the Cycle Trails Trust had always been a complete loop that would continue from Kohatu through the Motueka Valley to Riwaka. In 2016 the previous government made more funding available. The Nelson Tasman Cycle Trails Trust, with support from both Tasman District and Nelson City Councils, put together another funding application and secured resources to complete the Great Taste Trail.

Josh acknowledges that there are still parts of the route to be completed. “A 5km gap between Wakefield and Wai-iti, where you have to ride on State Highway 6, is the top priority for the Cycle Trails Trust, and we’re hoping to complete that by the end of summer.” This has proved a challenging section for a number of years. Josh began his role last year, when access through private land was still required.

The final access has been granted just recently.

“Kohatu to Tapawera is the next phase. It’s an 8km section of trail, and we’re currently working towards securing access for our preferred route. In general, the landowners have recognised the benefits that the trail can offer and have been supportive.”

Josh believes everyone stands to benefit from the Great Taste Trail. “It’s popular with locals who use it for leisure and recreation and travel between and within towns. The trail also offers potential for economic benefits for businesses by attracting visitors to the region and taking them places they otherwise would not have travelled.”

The Great Taste Trail has many points in its favour. Firstly, it’s mostly Grade 1 to 2 (easy), making it accessible for all age groups.

Some 58% of trail users are over the age of 50, according to a 2018 survey, and the easy grade allows whole families to use it.

“My parents came down to visit me in Nelson, and they hadn’t been on bikes in years,” Josh says. “I got them e-bikes and they rode out from Richmond to Kaiteriteri in one day.”

Photo: George Guille Media

Gaps in off-road riding

Clockwise from top: Cyclists at Spooners Tunnel on Tasman’s Great Taste Trail; Cyclists on Rabbit Island Beach

Cafés, restaurants and wineries dotted around the route give ample opportunity to sample local produce. Mapua wharf, in particular, is an essential stop for any food lover. “Places to stop along the way allow you to experience meeting locals, which you don’t get in some of the other Great Rides that are in more remote areas.”

But Josh feels the trail’s tastiest feature is its variety. “I’ve ridden many other Great Rides around New Zealand, which often have one or two standout themes, but you can spend three days on the Great Taste Trail and experience different environments each day. You’ve got the coastal section, along Waimea Inlet to Rabbit Island and Kaiteriteri, and then you’ve got the historic rail portion, from Richmond through to Kohatu, and then riverside sections, down the Motueka Valley looking out towards the Kahurangi Ranges.”

Spooners Tunnel is a jewel in the mix. It is the longest rail tunnel reopened for cycling in the Southern Hemisphere.

‘Tasting’ the scenery Photo: George Guille Media

Gillian Wratt, chair of the Cycle Trails Trust, says the idea of ‘taste’ in the trail name is not just about food and wine. “It’s taste in the broader concept – sampling the variety of scenery along the trail. The opportunity also exists to explore off the trail in places like the backroads of Mapua and nearby wineries.”

Gillian was chief executive of the Cawthron Institute for six years and previously to that received the New Zealand Order of Merit for services to Antarctica, after spending 10 years managing New Zealand’s Antarctic programme.

42

COME & SEE

THE TEAM

Full workshop servicing all brands Expert advice from people who LIVE and BREATHE biking E-BIKE specialists Over 90 bikes in stock Open 7 days

We are located opposite the mall on Queen Street, Richmond

Phone 03 544 5429

HOP FEDERATION BREWERY 483 Main Road, Riwaka 03 528 0486

The brewery is a must see on your ‘To Do’ list.

HOP FEDERATION BREWERY

Visit us on your trip along the Great Taste Trail. Relax and enjoy breathtaking views over the Waimea Inlet. Enjoy a simple and seasonal menu, complemented by local wines and craft beers.

OPEN 7 DAYS 11am to 6pm

Up to 12 beers on tap Bottle sales

www.hopfederation.co.nz /hopfederation

Shed 3, Mapua Wharf 3/1 Aranui Rd, Mapua | 03 540 3381

theappleshed.nz

43

Photo: NRDA

Saddling up with the locals

Photo: NRDA

Alistair Hughes tastes the goods.

Gaining access agreements from some of the private landowners involves “a lot of time and a lot of cups of tea”.

G I L L I A N W R AT T, C YC L E T R A I L T R U S T

“I bike, mainly mountain biking, and I knew a couple of people who had set up the Cycle Trail Trust,” she says. “They asked if I’d come on board, and as sometimes happens, I ended up chairing it.”

Although a voluntary organisation, the trust has many responsibilities. “We advocated for the funding, and for council support. The Great Rides receive funding from the Ministry of Business Innovation and Employment (MBIE) to match funding from local sources. Tasman District Council has committed significant amounts of money to the Great Taste Trail, Nelson City Council provided funding for the Dun Mountain track as well as some support for the Great Taste Trail as it includes the cycle path from Richmond and the airport to the city centre.”

Both regions benefit from the trails.

Financial assistance has also come in the form of voluntary work from local contractors, the value of which is also matched by the MBIE Great Rides fund.

“The people on the trust have a great range of skills and experience, including fundraising, construction, marketing and business,” says Gillian. “We also try to have someone on the trust who has a direct business involvement on the trail.”

Gaining access agreements from some of the private landowners involves “a lot of time and a lot of cups of tea”, Gillian adds. Sometimes a cycle trail can be inconvenient in terms of stock movement and privacy. “However, funding does cover the costs of putting in additional gates and fencing off the trail from farmers’ land.”

Above: Left: Group of cyclists taking a break in Kaiteriteri while cycling Tasman’s Great Taste Trail Right: Cycling the Great Taste Trail 44

In line with the original vision for the trail, 70% of users are local people, according to the latest survey. I took the opportunity to sample a small part of the trail myself and was immediately struck by the scenery, which would otherwise have remained hidden from the highway.

Motueka had only been a long main street to me before, but the Great Taste Trail takes you along the southern edge of the port inlet, allowing sweeping views across Tasman Bay. We followed a winding track along the shore, passing pohutukawa trees in summer bloom.

After crossing the Motueka River on the bridge’s dedicated walk/cycleway, a well-signposted route through verdant Riwaka farmland provides a refreshing alternative to State Highway 60. Farms and orchards appear to happily share access with cyclists, and volunteers and funding have constructed an impressive suspension bridge.

Riwaka boasts good cafés, where we stopped to enjoy the midway point of our brief trip. Joining the shoreline again, the trail leads to the Kaiteriteri Mountain Bike Park.

This purpose-built, 180ha, off-road park is maintained by volunteers and has trails for all skill levels. A 3km ride along an easy section of the native forest-fringed track takes you right to beautiful Kaiteriteri beach.

Another rider we met on the route was enthusiastic: “It’s an enjoyable adventure on a well-marked and varied trail. A lovely way to see the region.”

Cycle Trails Trust head Gillian Wratt pays tribute to “both councils, Nelson City and particularly Tasman District for the Great Taste Trail, but also local community groups and businesses who have helped; Rotary, the Lioness group in Motueka, school groups and work groups, Nelson Forests, Ewings Poultry, the local iwi and the Rata Foundation.”

It’s an impressive roster of groups and businesses – not forgetting the many co-operative and generous private landowners along the trail – who are all prepared to help further the trust’s cause. In fact, an appreciation and support for all the Great Rides, not just for tourism and commerce but obvious health and social benefits, appears to be all-encompassing.

Social cycling is the rage nationwide and can only increase as electric bikes open up the trails to more wary riders.

Perhaps that initial vision of a New Zealand-long cycle trail has succeeded in linking the country after all.

Simply gorgeous cycling Escape to the beauty and adventure of Kaiteriteri!

bike hire • multi & single-day bike trips • group trips

BOOK NOW! We invite you to come and stay with us here at Bethany Park, just one hour’s drive from Nelson city. Our holiday park covers 60 acres, with native bush, birdlife, creeks, playgrounds and paddock golf! The golden sands of Kaiteriteri, restaurants and a general store are just a 10 minute stroll away.

The Kaiteriteri Mountain Bike Park and the end of the Great Taste Trail is literally at our doorstep.

Our facilities are excellent and our sites spacious. A tent site is $34.00/night for two and a powered site just $40.00/night for two. We also offer a range of en-suite and basic cabins.

88 Martin Farm Road, Kaiteriteri | 03 527 8014 lovetostay@bethanypark.co.nz | bethanypark.co.nz

gentlecycling.co.nz 0800 932 453 | 411 Nayland Rd, Stoke

GREAT PLACE TO STOP FOR REFRESHMENT WHEN ON THE GREAT TASTE TRAIL

Cycle to the extraordinary Delicious food Fabulous regional produce Craft beers & wines Relaxed vibe

MAPUA 67 ARANUI RD | PH 03 540 2553

Open 7 days 5pm to late www.tmk.co.nz

(03) 547 0792 eat@tmk.co.nz

MOTUEKA 191B HIGH ST | PH 03 528 4684

45

New section added to Great Taste Trail with support from Nelson Forests B Y S A N D R I N E M A R R A S S É A N D J A C Q U I E WA LT E R S | P H O T O G R A P H Y J E S S K E L L

T

asman’s Great Taste Trail is a drawcard for the Nelson Tasman region, for visitors and locals alike. The Great Taste Trail is part of Nga Haerenga | The New Zealand Cycle Trail.

Nga Haerenga means ‘the journeys’ in Māori and refers to both the physical and spiritual journeys we take.

The Great Taste Trail is still being fully completed, and when complete, the whole trail – including a section in the Motueka River Valley – will cover a distance of 175km. You will be able to walk or cycle on the coastal and rail routes from Nelson, to Richmond, Brightwater, Wakefield out to Tapawera, along the Motueka River Valley to Riwaka, Kaiteriteri, and then back to Richmond through Motueka, Mapua and Rabbit Island.

Representatives of the Great Taste Trail reached out to Nelson Forests for some assistance to finish a section of the Trail between Spooners Tunnel and the Kohatu Flat Rock Café, because they knew the company was supportive of community initiatives. Nelson Forests

had been contributing to the project for some time as part of an ongoing commitment, and the company responded with a donation of significant value of work in kind to help get the new Trail section completed.

Connecting with what’s important to the local Nelson Tasman community is one of the long-standing commitments of Nelson Forests, and the in-kind donation to Tasman’s Great Taste Trail is one of several community support projects that the company is currently engaged in.

The Great Taste Trail is one of New Zealand’s Great Rides, beginning at the Nelson Airport or the Nelson City i-SITE and featuring panoramic coastal and mountain views over Tasman Bay, Waimea Estuary and the Western Ranges, and ending at Kaiteriteri. The Trail passes by many places to stop and explore the best of the region’s food and drink offerings.

The Trail also features the 1.4km long Spooners Tunnel, the sixth longest tunnel open to cycling and walking in the world, and the longest in the southern

The support for the Trail from Nelson Forests has been key in getting the trail through Spooners Tunnel, and to Kohatu NELSON TASMAN CYCLE TRAILS TRUST BOARD CHAIR GILLIAN WRATT

46

hemisphere. Trains used the Nelson Railway line and Spooners Tunnel until services stopped in 1955. Cycling or walking through the tunnel is a great adventure at any time of the year – make sure you have a good torch!

“We were really delighted when the Trust approached us to help,” says Nelson Forests Estate Value Manager, Andrew Karalus. “The trail is a great community asset, many of us have enjoyed riding on it, it passes through our forest estate so it made sense to offer our help. Our support has been in the form of undertaking the earthworks for the Great Taste cycle trail along the historic Belgrove to Kawatiri Railway reserve where it passes through the Golden Downs Forest from Belgrove through to Spooners Tunnel and now on to the Kohatu Flat Rock Café.

“This included striping the soil where the cycle trail path was to be built and providing access to stockpiled gravel material for the cycle trail surface (path).

The small section on private land was constructed by another contractor, as was the laying of the gravel onto the trail.”

The construction work was provided

by Taylors Contracting Company including excavator work by Wayne Hart and supervision by Charlie Thompson and Mike Fahey. Nelson Forests staff, James Appleton and Heather Arnold provided planning support to the project.

WT + NELSON FORESTS

“This section of the trail captures the beauty of the Golden Downs Plantation Forest, and in particular the amenity species that line the Norris Gully and the historic Railway Reserve,” says Karalus.

“The support for the Trail from Nelson Forests has been key in getting the trail through Spooners Tunnel, and to Kohatu,” says Nelson Tasman Cycle Trails Trust Board Chair Gillian Wratt. “They have been open to the route through their forests and have had their contractor help with trail construction without the costs coming back to the Trust. We have really appreciated their approachability, enthusiasm, and support for the Trail.”

Joshua Aldridge, Trail Manager, for the

Nelson Tasman Cycle Trails Trust says that Kohatu is a key entry point to the Trail for visitors coming from the South (Canterbury and the West Coast). “The Flat Rock Café do great coffee and food which makes it a good start or end point for day trips from Nelson or Wakefield. Spooners Tunnel is only 7.5km from Kohatu so that’s an easy distance for families with younger kids or for people who want to just have a shorter ride.”

People riding along the Norris Gully to Kohatu section of the trail are passing through an area rich in history. The trail follows the historic railway alignment between Nelson and Glenhope which operated for 79 years between 1876 and 1955.

Above: The new section of the Great Taste Trail Opposite page: Riders try out the new Trail section and stop for a break at the Kohatu Flat Rock Cafe

“Construction of the cycle trail has preserved the historic culverts and bridge abutments,” says Aldridge.

“We have had great support from landowners along this section of trail.

Nelson Forests, Toa Rangatira Trust and private landowners have all been very accommodating throughout the route planning, design and construction of this section of trail.”

In addition to Nelson Forests’ contribution, the Ministry of Business, Innovation and Employment (MBIE) contributed 50 percent of the funding for this section of trail, which matched funding from Tasman District Council.

The priority for the Cycle Trails Trust is now connecting the missing link between Wakefield and Wai-iti Domain.

“We recently obtained the final land access agreements needed to begin building this section and are preparing for construction this summer,” says Aldridge. “Our focus will then turn to the section from Kohatu to Tapawera - which will bring immediate community and economic benefits to residents of Tapawera.”

Contact Above: From left to right, Nelson Tasman Cycle Trails Trust Trail Manager Joshua Aldridge; Steve Lovell Higgins Project Manager; Tasman District Council Mayor Richard Kempthorne and Nelson Tasman Cycle Trails Trust Board Chair Gillian Wratt judge a children’s colouring competition at the preview day of the new Trail section

nelsonforests.co.nz

47

kjole Dress in Style

Kjole’s exclusive Denim Hunter jeans •

Skinny leg in 7/8 length with zips

•

Great option for shorter legs

•

White, black and denim colours

There is also a new range of curvy jeans from Denim Hunter, designed to stop gaping at the waist.

The Boulder Point Precinct, Hanmer Springs 027 591 1832 | kjole.co.nz

Own the Moment

249 Queen St. Richmond 03 544 7737 StaceyClothing

48

sales@staceyclothing.co.nz

staceyclothing

staceyclothing.co.nz

Fashionable foliage focus P HO T O G R A P H E R , I S H NA JAC OB S S T Y L I S T , S O N YA L E U S I N K S L A D E N M O D E L , J U L I E WA L K E R M A K E - U P, P R I C E S P H A R M A C Y T H A N K Y O U T O FA I R F I E L D H O U S E NELSON, FOR OUR SHOOT BASE AND GLORIOUS GARDEN FOLIAGE

Top from Stacey Jewellery from Jens Hansen 49

Dress from Stacey Necklace, earrings, cuff and bangle on model’s right from Shine Large bangle on model’s left from Jens Hansen

50

Top from Stacey Pants, earrings, watch and bracelet from Trouble & Fox Belt-bag from Taylors‌ we love shoes Bracelet (worn as pendant) from Jens Hansen 51

Top, pants, bangle and earrings from Shine Leather wrist strap from Jens Hansen 52

Dress, earrings and belt from Trouble & Fox Bangle from Shine Wrist strap from Jens Hansen Bag from Taylors‌we love shoes

53

Dress from Shine Wrist strap and bangle from Jens Hansen Handbag and shoes from Taylors‌we love shoes

SHOE OF THE MONTH

On the button

E

very now and again someone comes up with something that has a huge up-take in popularity. It can be anything, but for some reason the item hits the button for a lot of consumers and they cannot get enough of it.

In footwear, this item is an example. A first cousin to an earlier model that stormed the country during 2018, in a variety of colours and textures, this style is a massive winner with huge interest already.

MINX ‘Donatella’ in mustard, blush and black, $189, from Taylors…we love shoes in Nelson and Richmond.

LATEST ARRIVALS Designed in New Zealand.

Made in Brazil.

Tracy Heel Available in black nubuck and fuchsia leather $270

weloveshoes.co.nz 2 GREAT LOCATIONS 245 Trafalgar St, Nelson 211 Queen St, Richmond

55

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

Messing with the in-between B Y S O N YA L E U S I N K S L A D E N

F

ebruary is a funny month for fashion.

It sits awkwardly between tired summer sale stock and new winter fashions, at a time when we’re either sweltering in the heat or back at work in an air-conditioned office. Winter still seems too far away to buy for, yet buying anything summery seems short-sighted. Is there any sense in buying at all?

Actually, there is. In fact, clever and super style-conscious women with one eye on the bank know this is a great time to make some investment-spend decisions.

Here is some of that wisdom.

Become a savvy sale shopper Use the sales to find high quality classic or timeless pieces that you perhaps can’t afford at full-price, and avoid high fashion pieces that will date quickly! Choose things that suit you, fit you well and will stand the test of time, and ‘ignore’ the savings in so far as a reason for buying.

Ask yourself, would I be tempted at full price, or is the appeal in the savings alone?

Sales can also be a time to consider replacement buying: If one or more pieces

in your summer wardrobe are beginning to look tired and worn out, use the summer sales to look for high quality replacements.

Tune your mind to the concept of ‘four season investment’ Whether you’re shopping the sales or buying in season, casting your mind to finding things that are not specific to any time of the year is a clever trick.

It’s a concept that can apply always and thus one I teach in wardrobe planning courses. Garments that can be dressed up or down in terms of the weather offer great versatility. And season-independent jewellery and accessories can be a useful addition to your bag of style tricks at any time of the year.

Do your new season ‘homework’ Planning and strategising your new season spend is a super important step to take if like me, your needs and wants consistently outweigh your means! I have learned this the hard way, spending too much on less important things at the beginning of the season, and running

Garments that can be dressed up or down in terms of the weather offer great versatility.

56

short for the more important things later on. How much detail and effort you go to is personal. However, at a minimum, spend some time ‘spring cleaning’ your winter wardrobe to refresh your memory around what you already have and/or might need and consider your priorities at the beginning of the season.

Ask yourself, what do I need and/or want the most?

To get ahead on the new season, window shop and research your favourite labels and brands, scrutinise look-books and ‘pre-season’ advertising campaigns. Consider your total budget, and how much you want to spend on your priority items.

Secure those new season gems If you have done your homework, you’ll have a reasonable idea about what your season priorities are, and how much you’re prepared to spend. So if you find that perfect piece in your size and budget, you’ll know to snap it up without hesitation. I use layby to spread the cost while the need for that item still isn’t great. It might be sweltering hot now, but that beautiful wool-felt coat is worth buying immediately if you risk missing out by waiting.

New Season Linen Clothing

- EST 1863 -

SUMME R HOUR S: 10am - 4pm Thursday & Friday | 10am - 2pm Saturday or by appointment 205 Paton Road, Hope www.beaconhillestate.co.nz www.facebook.com/BeaconHillCountryStore

MELROSE CAFE

OPEN 7 DAYS 03 548 9179

9-4 weekdays & 9-5 weekends www.melrosecafe.co.nz

57

MY HOME

A beauty draped in greenery Two decades on, classic home Faversham is looking better than ever, its charm enhanced by careful planting, Brenda Webb reports.

P H O T O G R A P H Y PA U L PA L M E R

1

3

2

58

4

5

6

7

F

aversham was one of Marlborough’s landmark homes when it was built on Brookby Ridge, near Renwick, 20 years ago, and despite the intervening years, it has lost none of its character, elegance and beauty.

In fact, they have been enhanced by clever planting of shelter trees, hedges and specimen plants. Nestled snugly in the landscape, the five-bedroom Oamaru stone homestead now features a softer outline thanks to the maturing trees and garden.

Back when it was built in the mid-1990s, the house was one of few on the Brookby Hills. Owners Ian and Jenny Robertson chose to site it two kilometres from the road on a north-facing slope on the gently rolling hills.

The north-easterly aspect offers panoramic views over Cook Strait to the North Island and sweeping vistas of the Wairau Plain.

“We really liked the house when we first saw it – it sat in the landscape so well and looked almost like it was snuggled in.”

JA N I N E M AY S O N , OW N E R

1. A welcoming entrance at Faversham featuring solid timbers and terracotta paving 2. The farmhouse kitchen with a classic stainless steel bench has stood the test of time 3. Neutral walls allow the owners’ timber furniture and art to feature 4. Sunny Marlborough days were made for lazing by the pool 5 Janine’s flair with interiors is obvious with stylish touches everywhere 6. A smart bedside lamp 7. Leather furniture and a timber and stone fireplace in the light-filled living room 8. Panoramic views across the Wairau Plain to Cloudy Bay 59

8

9

11

10

13

60

12

15

14

16

“It’s a really lovely house to live in, with fantastic indoor-outdoor living.”

JA N I N E M AY S O N

Seeking more land Present owners Rick Wilson and Janine Mayson were living in Tua Marina when Faversham came on the market in 2003.

“We were growing olives there on a small block on the riverbank but had run out of room to plant more,” says Janine. “Rick saw this place which had more land and it also had olive trees. We decided it was the place for us.

“We really liked the house when we first saw it – it sat in the landscape so well and looked almost like it was snuggled in. But back then it was quite exposed.”

After buying the property, Rick and Janine set about continuing the planting – making use of the trees planted by previous owners and carrying out extensive landscaping. The hill site meant every owner had to battle the elements, including very dry and hungry soil.

For Janine and Rick, their first priority was making sure the initial plantings provided shelter for future projects. Hedges were planted, which accentuate the expansive sloping lawns dotted with specimen trees, mainly oaks, ash liquidambar and Indian lilac.

Little has been done to the house itself, apart from a few changes of colour. Janine says it has stood the test of time. “It’s a really lovely house to live in, with

Faversham award-winning extra virgin olive oil is produced from those carefully tended olives.

fantastic indoor-outdoor living. We get the morning sun early and have sun all day.”

Mediterranean vibe The large windows are all double-glazed and internal joinery is rimu. Terracotta tiles provide a Mediterranean feel in the roomy entranceway. The kitchen, with a gleaming stainless-steel bench, has weathered well, with only a colour change on the cabinetry.

For Janine the main attraction at Faversham was the olive grove of 900 trees, which meant she could continue her love of tending them and producing quality olive oil. However, it proved a lot of work staking, pruning and harvesting them so when a grass-fire swept through, reducing the number to 300, the couple opted not to replant, leaving a manageable number of trees for Janine to tend.

Her Faversham award-winning extra virgin olive oil is produced from those carefully nurtured olives.

Every June friends, family and neighbours gather for a winter picking weekend. The crop is taken to the Marlborough Olive Press in Riverlands for pressing.

The oil is used at Brancott Heritage Centre Restaurant and Highfield TerraVin Restaurant, and sold at Forrest Estate cellar door and on tap at BV Gourmet.

9. Landscaped areas on the north side of the house encourage outdoor living 10. Paved areas with ample seating lead to the pool 11. The elegant lines of the 1990s home still appeal 12. Sculpture features in the garden 13. Janine and Rick are art enthusiasts and have an eclectic collection 14. Olives which will be turned into Faversham’s award-winning olive oil 15. One of the bedrooms with doors opening to the pool 16. Gently rolling hills cloaked in trees give way to grapes on the flat

61

INTERIOR

Learning from nature

1

BY REBECCA O’FEE PHOTOGRAPHY DOMINIQUE WHITE

Forecasts for 2019 are for colour trends inspired by nature so it’s fair to say we will continue to see a lot of green used in interior design throughout the year to come.

The colour green is thought to bring balance and harmony to its surroundings and is one of the most relaxing colours to the eye. Aside from the psychology of it, its connection to the outdoors and especially spring and summer makes it a great colour to pair with others.

This means that even in a monochromatic green scheme, a pop of any other colour won’t look out of place.

If you love the colour green but prefer a neutral palette on your walls, there are so many other ways to inject it into your decor. When using the colour through decorative items consider using a whole variety of shades from dark to light.

Soft greens go beautifully with greys and beiges and will create more of a modern look when paired with black.

2

3 4

ofeeinspo.com 1. Hubbardton Forge Divergence Pendant from The

Lighthouse Nelson: $4010.00

2. Rustic dark French oak boards from Michael MacMillan

Sculptor & Country Homeware: Large: $195.00, small $150.00

3. Dancer limited edition bronze sculpture from Michael

MacMillan Sculptor & Country Homeware: $10,925

4. Citta green velvet cushion from Moxini: $59.90 and Voyage

cushion stripe from Moxini: $182.00

5. Black wire chair from Moxini: $459.00 6. Baguette board from Michael MacMillan Sculptor &

Country Homeware: $125.00

7. Citta canvas bag from Moxini: from $79.00 8. Black wire side table from Moxini: $379.00

5 8

6

7

62

ST

SU COOL SUMMER

Summer Inspiration Summer Inspiration

NIGHTS

STOREY

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

L

home collection

by Lighthouse

Phone: 03 544 1515

Nelson

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

YOUR WORLD OF

www.moxini.co.nz

Artisan Range

INSPIRATION Proud to work alongside TILE SPACE

tiles.co.nz

NELSON TILE & SLATE CENTRE 40 Vanguard Street, Nelson neltile@xtra.co.nz nelsontileandslate.co.nz

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

2 hours’ FREE parking

63

MY GARDEN

Brilliant borders and cottage gardens Brenda Webb has always had a soft spot for rambling, romantic cottage gardens.

She explains why …

I

find the frothy and textural look with those gorgeous pastel colours and range of fragrances intoxicating. I swoon at herbaceous borders filled with David Austin roses and lush perennials such as salvias, penstemons, achillea, nepeta and campanula.

Well-planned and planted borders can provide a show of colour from early spring until well into the autumn. They are at their best right now at the height of summer with roses in full bloom, perennials the ever-reliable co-stars and scattered seeds of annuals providing back-up support that lingers year on year. Favoured annuals in my garden are cornflower, love-in-a-mist, poppies, larkspur and granny’s bonnet.

I love the relaxed informality of cottage gardens which ooze tranquillity and take me back to my childhood and my grandmother’s Auckland garden full of scented roses, freesias, sweet peas, violets, lavender and hydrangeas. She gardened by stealth – I vividly recall her snatching cuttings as we walked the leafy streets of Epsom – stuffing them into her capacious handbag for planting later that day.

Cuttings and divisions I admire clever gardeners who have beautifully manicured gardens, neatly

64

“What I have learnt over the years is to stick to some tried-and-true varieties that are easy to propagate and care for.” clipped hedges and perfect lawns but for me it’s the simplicity of a cottage-style border. What I have learnt over the years is to stick to some tried-and-true varieties that are easy to propagate and care for.

Everything in my border is grown from cuttings or divisions and the easiest I’ve found are roses, hydrangeas, hostas, peonies, salvias, perennial geraniums, stachys, catmint, hollyhocks, foxgloves, delphiniums and penstemon.

Don’t be put off by people saying borders are a lot of work. If you develop the beds properly from the start they are relatively easy-care. I prepare by cultivating the soil well, then laying down a thick mulch of newspaper and well- rotted horse manure when the soil is warm. Once the cuttings are in place, I keep them watered until they are established and constantly mulch to suppress weeds and retain moisture.

As I cut back throughout the season I leave the greenery on the bed to provide nutrients and mulch. In the autumn everything is cut back, roses are pruned in August and yes, the beds do look bare for a few months, but only until the bulbs (freesia, daffodils and tulips) start poking their heads up in late July.

Above: An example of a Herbaceous-border Below: Lamb’s Ear

These are my top five plants for a quick and easy border grown easily from cuttings (go armed with secateurs when visiting friends).

Nepeta Six Hills Giant (catmint) - I just love its gorgeous purple flower and frothy foliage.

Stachys byzantine (lamb’s ear) - the grey textural leaves work well with any colour, especially pink and blue.

Salvia azurea - a tall spreading salvia with sky blue flowers. Has a sprawling habit and grows rampantly but I love the way it fills gaps. I love all salvias.

Geraniums – all the perennial geraniums are fantastic in cottage gardens – I love the blues.

Penstemon – there are dozens of varieties and colours – I particularly love the soft pinks.

.

Building more of what matters

Cnr Champion & Salisbury Roads, Richmond OPEN 7 DAYS 8am–6.30pm Ph: 03 544 0824 | raewardfresh.co.nz

Nelson's own small house company, specialising in the design and construction of beautifully-crafted, multi-functional spaces and homes. We provide the market with a refreshing alternative, based on client focus, clever design and a premium build.

022 365 3847 | office@spacecraftnz.com

spacecraftnz.com

SIMPLE, FRESH, LOCAL & SEASONAL

776 Rapaura Road, Rapaura, Marlborough Phone: 03 570 5700

harvestrestaurant.co.nz 65

MY KITCHEN

Balsamic & peach salad This is a fresh and light summer salad, full of sweetness from the peaches with a real tang from the caramelized onions that have no added sugar. You’ll be eating it by the bowl full!

BY MADAME LU’S

Balsamic and Peach Salad Serves 4 Ingredients 3 zucchini, ribboned using a peeler 4 golden peaches, sliced 2 large handfuls of salad leaves 1/3 block of feta Dressing 2 tbsp. red wine vinegar 1/4 cup olive oil 1 tsp mustard 1 tbsp. honey garlic cloves, crushed salt and pepper to taste Place all ingredients in a jar and shake to emulsify.

Honey Nuts 1/2 cup sliced almonds 3 tbsp. honey Balsamic Onions large red onions, finely sliced 1/2 cup balsamic vinegar Method:

1. Line a baking tray with baking

paper and scatter the sliced almonds over the tray. Drizzle with the honey and sprinkle a pinch of salt over the top. Bake at 180 for 5-10 minutes, keeping a close eye on them as they like to burn!

66

2. Place the onions and vinegar in a pot

and bring to the boil, reduce to a simmer and continue to cook for 30 minutes or until the onions resemble a chunky chutney consistency.

3. To assemble the salad, place the zucchini, peaches, salad greens, onions, and nuts in a bowl with the feta. Pour over the dressing and toss lightly to combine.

madamelus.co.nz

WELLBEING

The wholefood buzz Emily Hope explains why there’s been an explosion of interest in the wholefood arena.

A

s a nutritionist, I’m a firm believer in a predominantly wholefoods approach to nutrition and health by focusing on fuelling your body with as many nutrients as possible through foods you enjoy. Our bodies work extremely hard for us each and every day, so it’s important to fuel these processes with good-quality foods containing a range of macronutrients, vitamins, minerals and fibre.

Wholefoods by definition are foods that have been processed or refined as little as possible and are free from additives or other artificial substances. For me, wholefoods are foods that are as close to their natural state as possible and are foods that contain a large amount of nutrients.

If that is confusing, just think about eating mostly foods such as vegetables,

fruits, nuts and seeds, lean protein foods such as beef, lamb, chicken, eggs, fish and seafood along with legumes, good-quality wholegrains, wholesome fats and dairy products if they work for your body.

The nutrients found in these foods support healthy digestion, healthy blood, working muscles as well as our organs which are undertaking complex tasks every second of the day. In addition, by focusing on nutritious foods that you enjoy eating on a daily basis, it in turn creates a positive relationship with food and health whereby you are thinking about food in terms of fuelling your body and mind with nutrients, rather than focusing on food as a source of calories.

Be open to all foods I will, however, add here that while eating wholefoods provides a range of nutrients, it is still important to be open to all foods and allow yourself pleasure foods and

“A few squares of dark chocolate enjoyed in utter guilt-free pleasure amongst a range of nutrient-dense foods is perfectly okay.”

foods just because you enjoy them without feeling guilty about it! A few squares of dark chocolate enjoyed in utter guilt-free pleasure amongst a range of nutrient-dense foods is perfectly okay! Feeling guilty and labelling the chocolate as ‘bad’ will only create feelings of guilt and anxiety.

It’s also important to remember that what works for you may not work for your best friend, your partner or other family members; although you all can still enjoy a variant of the wholefood approach. This is because everybody is unique and we all process and metabolise different foods and nutrients quite differently.

So while you may thrive on eating a diet that contains a higher proportion of carbohydrate-containing wholefoods such as brown rice, quinoa or starchy vegetables, your best friend may thrive on a wholefoods approach that contains a higher proportion of protein foods such as eggs, fish or chicken.

The key thing is to find what works for you and go with that. Try a range of nutrientdense foods and find out which ones support your optimal health and vitality. hopenutrition.co.nz

67

DINE OUT

Over the moon at Harvest Hugo Sampson is well-pleased with the fine dining at The Marlborough Lodge.

D

ining out these days, for chef and diners alike, is all about the element of surprise. Happily, Harvest Restaurant, The Marlborough Lodge’s in-house dining room, gets a refreshingly big tick.

The imposing entry gates, and its stunning park with impressive stands of mature trees, provide a sense of anticipation and grandeur as you approach the beautifully restored Victorian convent.

The Marlborough Lodge is luxury boutique accommodation complete with 10 ‘wantfor-nothing’ suites.

The welcome is warm, as you would hope for in such an establishment, and the dining space understatedly elegant. The head chef works hard on delivering each amicably priced dish, packed with quality flavours, and beautifully (sometimes whimsically) presented. The menu changes daily.

Floral and herbal As is the current fashion, edible flowers and aromatic herbs from the garden feature strongly. We loved the bold presentation of the wild venison carpaccio with horseradish cream. A twist on a classic by any standard, but serving it chilled over crunchy sourdough crisps, in a shallow bowl filled with whole juniper berries, was fun and different.

Obviously the berries weren’t meant to be eaten but sneaking the odd one in with the succulent venison was a taste extravaganza.

My entrée of kohlrabi, mint and sumac over sour cream may sound pedestrian but it tasted divine, both for flavour and texture.

The only missing beat – the kohlrabi would have benefited from peeling off the outer layer.

The addition of lovage to my tablemate’s charred asparagus and aged cheddar entrée was a nice touch.

Our mains proved equally enjoyable; plump Bluff gurnard over tender Sounds mussels, diced potato with saffron, and a smattering of smoky chorizo; tender Wakanui beef fillet with charred shallots, black garlic and madeira jus; and succulent roasted lamb rump with deliciously smoky eggplant puree, yoghurt and seared radishes.

Far too greedy, we ordered sides of asparagus, walnut romesco with Cranky Goat feta – which I could have happily eaten as an entrée – and indulgent triplecooked chips with confit garlic aioli and herb salt; just a little out of place on such a fine menu but a hit with the largely American clientele, I’m sure.

One final surprise Alas, no more room at the inn for dessert.

We opted for petit fours, which change daily, arriving in stunning wooden boxes. Open the lid and surprise, surprise – nestling on a bed of buckwheat grains were delicious chocolate truffles and homemade marshmallows.

The wine menu is expansive and interesting, if on the pricy side; the craft beer selection not quite so. Definitely worth returning to.

Harvest Restaurant at The Marlborough Lodge 776 Rapaura Rd, Blenheim Ph: 03 570 5700, bookings essential.

Opening hours vary dependant on season - please visit harvestrestaurant.co.nz.

Cost: $289 for three entrées, three mains, two petit fours, plus five glasses of wine.

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

Summer on a plate

Prego banner – locked spot

Fresh Nelson mozzarella, Capri tomatoes, Nelson olive oil and fresh basil from the Saturday Market.

A caprese salad captures some of the best of Nelson — on a plate.

68

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

DINE OUT

COD & LOBSTER BRASSERIE

FORD’S

CBD CAFÉ

S

it in our sunny courtyard and enjoy the best seafood from around New Zealand.

Meticulously mixed cocktails and fresh regional fare — including beef, lamb and venison. Our attention to detail will make your visit to Cod & Lobster unforgettable. Open for brunch, lunch dinner and tapas.

W

e offer relaxed and tasteful dining in the heart of Nelson city. Come and enjoy our fresh summer menu, created by our team of great chefs led by Janette Stevens. Our breakfast, lunch, tapas and dinner menus have been lovingly crafted using fresh and locally sourced produce. Contemporary New Zealand cuisine at its best.

S

300 Trafalgar Street, Nelson 03 546 4300 codandlobster.com

276 Trafalgar St, Nelson 03 546 9400 fordsnelson.co.nz

The Forum, Queen Street Blenheim 03 577 7300

CHOKDEE

RIVER KITCHEN

KIWI KAI

E

S

K

xperience the exquisite and delicious flavours of Thailand. Our food is prepared from scratch, the traditional way, using only the freshest ingredients. We have something for everyone as we cater for a vegan, vegetarian or gluten-free diet, along with your choice of heat.

Takeaways available online at chokdee.co.nz

109 High Street, Motueka - 03 528 0318 83 Hardy Street, Nelson - 03 539 0282 chokdee.co.nz

ituated in Nelson city centre but away from the hustle and bustle, on the banks of the Maitai River. Relax on the riverside terrace in the warm sun or find a seat in the shade. Open every day for breakfast, lunch and freshly baked treats with local wines, beers and locally roasted Sublime coffee. The perfect place to enjoy the Nelson summer.

81 Trafalgar Street, Nelson Find us behind the Information Centre next to the river 03 548 1180 riverkitchennelson.co.nz

ituated in the heart of Blenheim, we are open every day for breakfast and lunch.

We have a delicious range of chef-inspired cabinet food, breakfast and lunch menus.

Homemade pies, sweet treats and salads.

Delicious coffee. Recent winners of the Best Café 2018 - Marlborough.

iwi Kai Nelson prepares and produces nourishing and finely balanced kai with exotic tastes and textures, creating dishes with a strong emphasis on indigenous fusion and seafood. Fully committed to tikanga Maori values, its kai is as natural as possible with no added preservatives, additives or chemicals to extend shelf life. Manaaki on a plate in the heart of Nelson.

41a Halifax Street East, Nelson 03 546 8118 kiwikainz.com 69

WINE

Five Māori winemakers join forces to take on the world

Above: The Tuku Collective. Left to right, Hayden Johnston (Kuru Kuru Wines), Haysley MacDonald (te Pā Family Vineyards), Royce McKean (Tiki Wine & Vineyards), Jeff Sinnott (Ostler Wine) and Steve Bird (Steve Bird Wines)

BY SOPHIE PREECE

L

ineage, hospitality, kinship, place and environmental guardianship are all increasingly important to wine marketing, as consumers seek stories of provenance, says te Pā Family Vineyards owner Haysley MacDonald.

In te reo these concepts are known as whakapapa, kaitiakitanga, whanaungatanga and turangawaewae, and they are integral to Māori culture, he says from vineyards near the Wairau Bar, where his ancestors settled almost 800 years ago. “It is what we are and who we are. At the end of the day we are only telling our own stories and the way that we live and breathe.”

He is not the only one who sees huge opportunity in wine brands that celebrate Māori imagery and ethos. Tuku, a collective of five wine companies – te Pā, Kuru Kuru, Tiki, Ostler and Steve Bird Wines – is tapping into those stories and taking them to

the world, driven by common values and desires, says Haysley. “We hear brand stories that are great, and they are maybe 20 or 25 years old. Ours is a lot older than that.” All of the companies have long views forward, as well as back, with future generations always in mind, he says.

Each business still operates alone, but they come together for select marketing and tasting events, and four of the Tuku members have also joined forces in the new Hui Māori Collective, which is a group of 11 companies on China’s main e-commerce platform, Tmall Global, part of Alibaba.

Te Pā marketing manager Mikela Dennison-Burgess says one of the most exciting parts of the Hui Collective is the blockchain technology work done

by AsureQuality to provide traceability, giving online consumers ‘absolute confidence’ that the wine is authentic

Each business still operates alone, but they come together for select marketing and tasting events …

70

and safe. “We have the ancient history in the story of families like Haysley’s, as well as this exciting and innovative model,” says Mikela. “This new quality assurance model verifies the vineyard and bottling of the wines, as well as the authenticity of the indigenous story.”

The confidence the technology offers is key to success on Tmall, she says. “Food security and assurance is a massive concern to Chinese customers.”

While wine is a relatively small category in China at present, it is ramping up, she says. “This is a strategic move to get into one of the largest markets in the world.”

What they’re drinking and eating: Chilled te Pā Marlborough Sauvignon Blanc served with Cloudy Bay Clams on the half-shell, and a chardonnay and shallot vinaigrette. Visit the Marlborough Wine & Food Festival this month to try this dish.

Pa Road or te Pā Pinot Noir served with a rack of New Zealand venison, roasted vine tomatoes, root vegetables and jus.

BREWS

Boys will be boys

BY MARK PREECE

“T

here are lots of stories out there about why we are named Three Boys and we like to keep it that way,” says Ralph Bungard, brewery owner and head brewer. “But I’ll tell you one of them. I have two teenage boys, and my wife Brigid would complain about three boys in the house – you know, watching cricket and rugby. We had a house overrun with boys,” says a man motivated by making beer he loves.

Other people create their own ‘myths’, such as those who enter the Christchurch brewery claiming to know ‘one of the three owners’. But the one Ralph particularly likes is the image of three friends lining up for a beer. They’d quit their nine-to-five jobs to create a lifestyle in brewing fine beer. “It’s a great image – people can choose to live vicariously through that story.”

Three Boys Brewery, and the small, um, ‘anatomical detail’ on its logo have been around since 2005, “making us one of the old newbies”, says Ralph. “We started early in the craft-brewing scene, which meant we had to make a point of difference.” In those days, most bars and restaurants were tied into Lion or DB, and rather than take on the 330ml-bottle market, Three Boys opted for a larger format.

“We could not compete on price in the 330ml market, so by being in a 500ml market, customers could compare our product rather than our price-point,” Ralph says.

Taking the label upmarket To further distinguish themselves, Three Boys moved away from the traditional circular beer label ‘with gold, red, green and a picture of hops’, to a more sophisticated label and bottle, echoing wine styles. “This made it more suited for the restaurant table, and meant beer drinkers were less embarrassed to have it on the table.”

When it comes to brewing highlights, Ralph fondly recalls hand-bottling and labelling an order for six-dozen beer. “That was pretty exciting – it was a big order in those days.”

Winning their first award at the New Zealand Brewer Awards a year after they began also stands out, and it’s still rewarding to see someone in a café specifically ordering a Three Boys beer, he says.

Above: Ralph Bungard with some of the Three Boys range

Here’s my choice from Three Boys Brewery’s recent releases, to combat a hot summer:

Sour & Salt Gose, 3.9% ABV. They say: ‘Herbal meets tart in a multi-layered gose. A pleasant sour with a refreshing saline finish rounds out this traditional beer from a reemerging beer style from Northern Germany.

A perfect drop for a golden Kiwi summer.’

DR Dorado, 4.8% ABV. They say: ‘Upfront tropical notes of pineapple and mango build from El Dorado, and a hint of citrus stems from DR Rudi late-hopping.

Flavours of pine and lemongrass with a subtle resinous bitterness all wrapped up in a balanced pale-ale profile. Immensely drinkable, do you concur?’

And from their core range:

Golden Ale, 4.5% ABV. They say: ‘This golden ale is a new-world hop-lovers’ dream.

Gorgeous pale straw colour but packing a tropical passionfruit and citrus punch. We pack this beer with the hop Nelson Sauvin.

This South Pacific rock-star hop brings fantastic tropical flavours reminiscent of a New Zealand sauvignon blanc and summer.’

Lager, 5% ABV. They say: ‘A Europeaninspired gem. Crisp, clean and refreshing – just as a good lager should be.’

For good measure, one from the brewer’s reserve:

Three Boys 10th Anniversary Apricot Ale, 10% ABV. They say: ‘We brewed this beauty back in 2016 (somewhere around our actual 10th anniversary) using apricots foraged from the vacant Red Zone properties in one of the valleys. This warming brew has a gorgeous, lingering, ripe-apricot flavour, which balances with the layers of soft tartness and big malt body.’

71

T R AV E L

Leathered up with Dutch courage A short sojourn in Amsterdam rekindled a love of heritage, history, cheese and pre-loved leather for Justin Papesch.

I

Photo: By goga18128 / Shutterstock.com

’d heard a few intriguing things about Amsterdam so after six weeks sunning ourselves in Croatia, my wife Lynda and I boarded an Air Malaysia plane for Old Holland. Sadly, we followed the same route as MAS Flight 17, which was shot down over the Ukraine in July 2014. The area is still a trouble spot but that didn’t deter us – although we did notice the plane was not that full. Arriving at Schiphol Airport, we hopped on a tourist shuttle to our hotel and that proved both a blessing and a curse. For two hours solid, our driver took us here, there and everywhere around Amsterdam while he dropped off and picked up other passengers before finally delivering us to our destination. No tip was given!

People of all ages pedalled to and fro, all looking healthy and happy.

As always, we stayed a short distance from the city and relied on public transport to get around. The accommodation – an awardwinning eco-hotel with a glass shower in the centre of the room – was 20 minutes from the city centre, and five minutes by hotel shuttle to the nearest train station. (Next time we might look at renting a houseboat in the centre of the city.) Public transport options were impressive. Seven euros bought a 24-hour pass with access to all the trains, trams and buses. We also had the option of hiring bicycles, scooters and, of course, cars. If you are staying for a while, the first two options are a great way to go, with special cycle/ scooter paths running alongside the main roads.

While chatting with locals, the Zeeland/New Zealand connection soon came up. In 1645, Dutch cartographers named New Zealand ‘Nova Zeelandia’ after the Dutch province of Zeeland.

British explorer James Cook subsequently anglicised the name.

Markets for every taste Our must-do list was long, including visiting markets, sampling the food and beverages of the area, and checking out the likes of the infamous Red Light District. We were spoilt for choice. Today, there are about 12 daily outdoor markets, 15 markets that are open one or two days of the week, and several seasonal markets. Lynda’s pick was the oldest market in Amsterdam, the Waterlooplein Flea 72

Market, and a large outdoor bazaar – chock-full of pre-loved clothing, antiques and general bric-a-brac. The leather selection was simply awesome: racks and racks of designer jackets, vests, berets etc for a few euros. It wasn’t long before I leathered up, so to speak.

Looking like a local, I was continually asked by tourists what the prices were at the various stalls we visited. Again, if you’re staying for a while, the Waterlooplein market is an excellent place to buy a second-hand bicycle. Of course, Amsterdam is renowned for its bicycles – and cheese – and it was easy to see why. People of all ages pedalled to and fro, all looking healthy and happy. Even though the Dutch consume more than 13kg of cheese per capita annually, there was no sign of obesity – other than amongst tourists. With all its canals, Amsterdam is also home to boats of all shapes and sizes, ranging from architecturally designed houseboats to commuter vessels and party ships, the latter cruising the canals at night offering music, dancing and silver-service dining. All that walking also led to several interesting boutique breweries and restaurants in central Amsterdam. And strolling the city streets, it was impossible to ignore the occasional aroma of cannabis drifting out from the local coffee shops. Mindful of New Zealand’s proposed law changes, we decided to visit the Cannabis College, where education is the key focus. The college does not sell cannabis; it explains the laws regarding its use in The Netherlands. Cannabis is not legal anywhere in the country, but the government has a tolerant stance on soft drugs, which is why licensed coffee shops (not cafés) have the right to sell small amounts (five grams max) to people above 18 years of age. Tourists are among the major consumers; only about five percent of the total population of The Netherlands smoke cannabis. Amsterdam is the main smoking area.

Liberal and traditional

Photo: Steve Allen / Shutterstock.com

At this stage we learnt the difference between Amsterdam, which is regarded by natives as Old Holland, and the rest of The Netherlands, which shows more conservative leanings. Taking the tram out from the city to the North Sea (a 30-minute trip), we saw the more traditional side of the Dutch people while looking around a major working-class housing development.

Photo: Lynda Papesch

Seeing row upon row of gleaming white crosses – 8301 in total – brought home the reality of what happened to many countries during the war.

Above: Clockwise: The largest historic windmill in The Netherlands; River Meuse and the city of Maastricht in the Netherlands, an industrial city and capital of the province of Limburg Opposite Page: Clockwise: Amsterdam sunset at dusk; typical stretcher carrying cheeses at the entrance to the cheese shop in Amsterdam flower market

The beaches were a let-down after Croatia, but a highlight was the beautiful old sailing ships, similar to New Zealand’s Spirit of Adventure, available for hire and training voyages.

We ventured out of the city to see The Netherlands countryside, staying with friends at Koningsbosch in the Limburg province and experiencing good Dutch hospitality. Koningsbosch was handily placed at the bottom tip of The Netherlands, with both Germany and Belgium a mere 10-minute drive either side. Breakfast was served in The Netherlands, before we ventured out for lunch in Germany, and then headed to Belgium for afternoon tea while our hosts filled up with petrol because it was cheaper there. Cigarettes too. Ah, the Dutch.

The Limburg province is also home to the World War 2 Netherlands American Cemetery and Memorial, in the village of Margraten, 10km east of Maastricht. Seeing row upon row of gleaming white crosses – 8301 in total – brought home the reality of what happened to many countries during the war. The Dutch have moved on, but they have not forgotten.

Our final Netherlands adventure was to visit Maastricht, a city on the southern tip of the Netherlands that dates back to medieval times. Dominating the skyline were two enormous nuclear towers – a sobering sight to a Kiwi and a reminder that many parts of the world have fully embraced nuclear power. That aside, Maastricht is a delightful city, distinguished by its medieval-era architecture and a vibrant cultural scene, including, on the banks of the Maas River, the futuristic-looking Bonnefanten art museum.

Our hosts were keen to show us the multi-storey Ikea superstore, the likes of which will soon add a new dimension to Kiwi retail therapy in Auckland, and I was keen to check out any wine stores. Surprise, surprise – not only did I find Yealands wine from Marlborough on the well-stocked shelves, but also discovered Yealands staff had been there personally to educate staff about the wines.

73

ADVENTURE

The stuff of daydreams Sarah Nottage melts into the ‘now’ at French Pass.

PHOTOGRAPHY STEVE HUSSEY

“I

t’s a tiger. No, it’s a three-legged unicorn – and a wheelbarrow full of goats is fast approaching.”

Gazing at our unobstructed view of Elmslie Bay with D’Urville Island in the distance, the worries of the world melted away, allowing us the space to focus on clouds. As Lyn, our host at French Pass Beachfront Villas, says, “The sky is ever-changing. When you look, you really see. You see the green of the trees. You see the blue of the ocean and the sky.” You see unicorns in the clouds.

The road stops and the ocean begins at French Pass (Te Aumiti), a 2.5-hour drive from Nelson. Although the last 17km of road is partly unsealed, it is in good condition. It winds through farmland along the peninsula, offering spectacular views down to the Marlborough Sounds.

Stop at the French Pass Lookout to observe treacherous tidal flows – the fastest in New Zealand. The current is so strong it can stun fish when the tide changes.

French Pass was settled in 1857 by Arthur Elmslie at what became a fishing and farming village, however the road from Okiwi Bay was not built until 1957. Before then inhabitants relied on boats

74

‘Here I am living my authentic life. I may be 62 but I feel like I am 40.’

LY N B O U LTO N , R E S I D E N T

for freight, stock, mail and transportation.

Only a handful of residents live in French Pass full-time these days. It still boasts accommodation options to suit every budget, ranging from the Department of Conservation campground to a backpackers and more luxurious options.

Resilient characters Visiting a relatively isolated location such as French Pass makes you wonder about the type of character who chooses to live there.

Having been fortunate enough to meet a few, I’d say they possess a unique blend of resilience, spirit of adventure, connection with their environment, and a sense of humour. The type of person who gets out of bed early to swim in the ocean every day, rain or shine, winter or summer. The type of person who believes that everything happens for a reason. The type of person who approaches all people and places with an open heart.

One such person is 61-year-old Lyn Boulton, owner/operator of Beachfront Villas. With her clear brown eyes twinkling and her lithe, tanned arms gesticulating, Lyn recalls how, at the age of 23, she planned to embark on her ‘Overseas Experience’, as young Kiwis do. Despite an aversion to swimming in the ocean, she decided to do a dive course in Nelson. She failed the exam first time around. Her diving instructor invited her over for dinner and asked: “What do you really want?”

Nine days later, Lyn was engaged to instructor Danny Boulton.

They married two months later. She passed the exam second time around. Raising a family of three children in Nelson, the couple spent their holidays camping, fishing and diving at French Pass.

When their eldest child Amy was nine, they took a gigantic financial

Above: Clockwise: Coming in to dock at French Pass; bubbles overlooking the beach; Lyn Boulton cloud watching Opposite page: Clockwise: An idyllic setting; blue cod for dinner courtesy of Sarah and Lindsay

risk, buying a home with motel accommodation attached and moving to French Pass permanently. As Danny said at the time: “What’s the worst that can happen?”

Danny, a passionate, energetic individual not afraid to speak out for a cause, became an advocate for the Marlborough Sounds marine environment. He was instrumental in raising funds for a life-sized bronze sculpture of local dolphin hero Pelorus Jack, which sits at Collinet Point, a five-minute walk up the hill from the DOC campground at French Pass. Over the years, Lyn and Danny created a holiday accommodation haven, designed for both couples and families.

Then the worst happened – Lyn’s beloved Danny passed away four years ago following a long battle with cancer. Rather than running away from the place with so many reminders and memories, Lyn decided to stay in French Pass.

“Here I am living my authentic life. I may be 62 but I feel like I am 40. It is the mind that limits you.”

Blue cod aplenty As there are no shops or restaurants at French Pass, fishing for your dinner is recommended. Growing up in the Nelson/ Marlborough region, many of us remember routinely ordering blue cod from the local fish’n’chip shop. Unfortunately, due to over-fishing in the Sounds, it has become a rarity these days.

Perhaps because of its isolation, the fishing around French Pass and D’Urville Island, whether off the rocks, jetty or boat, is relatively good compared with the rest of The Sounds.

Local Lindsay Elkington, with 25 years’ experience as a commercial fisherman and the knowledge and tan to prove it, cites D’Urville as his favourite fishing spot. He now owns and operates D’Urville Island Water Taxis and Charters. We spent a glorious afternoon fishing, spiced with belly-laughs courtesy of his great sense of humour. Thanks to Lindsay’s expertise, we caught our quota of blue cod in no time, enabling us to relax, take photos and enjoy being out on the sparkling, calm blue water.

Sunsets at the Pass, described by one world travelling visitor as “the most magnificent I’ve ever seen”, are a must-do, especially when synchronised with the rising moon. Pack a picnic and some bubbles (we recommend the Cloudy Bay Pelorus Brut NV, named after the famous dolphin), drive back along the road for a few kilometres, walk up the hill, introduce yourself to the local sheep and ‘just be’.

Amid views spanning from French Pass to the northeast and Tasman Bay to the south-west, the sun becomes a centrepiece to the Sound, illuminating the clouds.

75

SPORTS

A wave of success Nelson’s ocean swimming races have acquired a growing band of devotees, writes Phil Barnes.

PHOTOS BY RUTH LECKEY

T

he annual Port Nelson Summer Sea Swim Series has enjoyed huge popularity since it was revamped in 2007. This summer an average of more than 150 competitors have fronted up at the Nelson Yacht Club boat ramp each Thursday at 6pm.

The series comprises a short swim and long swim, with the shorter version varying between 300m and 800m and the longer between 1000m and 1500m.

Conditions on the night dictate those distances, which generally become longer as the season progresses. To avoid congestion the starts are staggered according to swimmers’ abilities.

Peter Gibbs, who has helped to organise the series over the years, as well as competing, says ages range from eight to 83 years, with some highly competitive swimmers. Among the veterans are former Nelson Bishop Derek Eaton, who is 77 and the winner of several national titles, and Terry Bateman, 83, who takes part in the accompanying long-distance Clements Windows and Doors Endurance Series.

Peter says while most age-groups in the Nelson series feature nationally ranked swimmers, teenagers now dominate the placings. Hayden Squance and Luke Kelly, both 21, often still win races, but the rest of the top 10 is usually made up of teens, including under-16 girls Abbey Smale, Sophie Alexander and Sierra Thomas.

In the early years of the series, coaches of teenage swimmers didn’t want them to take part because it was thought bad for their stroke, says Peter. “However, these days they think it is an essential part of their development.” Consequently, youngsters dominate the podium. That said, older swimmers such as Ben Van Dyke, 67, and Hamish Neill and Christina Harris, in the 50-60 years division, are not far behind.

Progressing to the nationals The Nelson series has motivated some swimmers to compete in the New Zealand Ocean Swim Series and has also helped 76

In the early years of the series, coaches of teenage swimmers didn’t want them to take part because it was thought bad for their stroke. swimmers to do well internationally. Peter says 17 Nelson swimmers took part in the Ocean Sea Swim between Paihia and Russell in the Bay of Islands earlier in the summer.

The Nelson event has a long history, beginning 31 years ago in 1987, when it was organised by Peter Owen of the Richmond company Eyebright. Back then it was a low-key affair, with an average of 20 to 30 swimmers taking part on Thursday evenings.

In 2007, a small group working under the auspices of the Nelson Triathlon and Multisport Club took over the organisation of the event. Competitive sea swimming was growing in popularity nationally at the time, and this, combined with promotion by the Tri Club, boosted attendance. Some swimmers even travelled from as far as Blenheim and Motueka.

This year’s swims, sponsored by Port Nelson, continue each Thursday until March 7. However, the companion Endurance Series of four longer races is spread out over the summer. Coming up soon is the Haulashore race, a 2.8km circuit around the island on February 3.

This will be followed by the 3.8km Ironman Challenge on February 17. For more information go to nelsonseaswims.co.nz.

Another major end-of-summer event is The Interislander Big Tahuna on March 2, which is the Nelson leg of the Banana Boat NZ Ocean Swim Series. This is the second year the event has been held in Nelson. The main race is 3km, with shorter blasts over 1km 500m, 300m, 200m and 100m. For details, go to oceanswim.co.nz/ events/the-big-tahuna-nelson.

PAINTING GRAPHICS WITH DENISE COPLAND An immersive and inspirational workshop experience in the heart of the Abel Tasman National Park.

15/16 March 2019 Cost: $475 per person based on twin share; single supplement add $70

Includes: return water taxi from Kaiteriteri, one night’s Lodge accommodation, light lunch both days, breakfast.

For more details and to register head to

WWW.AWAROALODGE.CO.NZ/EVENTS

Open 7 Days

P. +64 3 528 8758 INFO@AWAROALODGE.CO.NZ

Monday to Friday 9am – 5.30pm Saturday 9am – 5pm Sunday & most public holidays 10am – 4pm

FLY PLAY VIEW RIDE

Gift vouchers available from the Centre Management Office above Morri St Café

SKYWIRE / QUAD BIKES / HORSE TREKS LICENSED CAFÉ / ARGO / PAINTBALL

NELSON’S ADVENTURE DESTINATION 15 minutes from Nelson city centre Open every day except Christmas Day

SHOPPING & DINING PRECINCT

www.morrisonsquare.co.nz 0800 157 300 - cablebayadventurepark.com 77

MOTORING

Turbo boosts Rio fun Kia has taken big steps in the last few years re-inventing itself as a maker of cars with a point of difference and distinctive style, says reviewer Geoff Moffett.

T

hink Soul, the quirky, boxy and very likeable small car and Stinger, winning awards around the world for its great-looking fourdoor fastback. Now, the South Korean automaker has taken its small hatchback Rio and turned it into a mini GT. The Rio isn’t the styling tour de force that’s turned heads like the Stinger. It’s still relatively conventional in looks – but its mechanicals turn the Rio from a slightly nana-ish drive into a thing of huge fun and character and well-priced with it.

The Rio GT Line swaps the 1.4 litre petrol engine for a sparkling 1 litre threecylinder turbo, a little power plant that makes all the right noises and puts a big smile on your face. With 88kw of power matched to a seven-speed dual clutch transmission, the lightweight Rio leaps ahead once the turbo kicks in.

It’s more powerful than the fourcylinder 1.4 litre engines in the Rio line-up, easier on fuel and produces less carbon emissions. And it’s definitely more fun when you boot it along, especially using the optional manual mode. That’s via the central T-bar as there are no paddle shifters. The little engine makes a nice rasp as you work it through the gears and, although there’s a slight lag before the turbo kicks in, it’s a free-revving gem in its peak torque band of 1500-4000rpm.

The little Rio looks more purposeful than the standard car, with its 17-inch GT Line wheels, twin exhaust tips, sportier front bumpers (with quad LED fog lights) and integrated rear spoiler atop the hatch window. Inside, the GT line is different, too, with its carbon fibre-look dash, drilled pedals, flatbottomed steering wheel and leathertrimmed front seats. Equipment levels for the GT are good, with a seven-inch colour 78

Kia these days is a very respectable motoring brand, carving out a reputation for smart design and good quality and value. touchscreen infotainment system, Apple and Android phone connectivity, satellite navigation with traffic updates, remote, keyless entry, rain-sensing wipers and a stop-start engine shut-off system.

There’s good headroom in the GT and decent legroom in the back as well and for a small mini, you can’t quibble about the safety features. They include autonomous emergency braking, lanekeep assist, blind spot detection and hill start assist. The GT Line instantly broadens the Rio appeal to younger buyers who will enjoy the sassy character of this little car with its perky performance. It is firmer riding than the standard Rio due to its larger wheels and lower-profile tyres but that translates to sure-footed handling and loads of fun on twisty roads.

Kia these days is a very respectable motoring brand, carving out a reputation for smart design and good quality and value. Starting at $20,490, the Rio makes sense for new car buyers with a

restricted budget. At $25,990, the Rio GT offers fun motoring in a well-equipped package. As a cracking little warm hatchback, you’d have to put it on your short list.

Tech spec Price:

Rio GT Line $25,990. Rio LX from $20,490, LTD $26,990.

Power:

GT Line, 1.0 litre, 3-cylinder turbo 88kw @ 6,000rpm; 171Nm @ 1,500-4,000rpm.

Rio 1.4 litre petrol, 74kw @ 6,000rpm, 133Nm @ 4,000rpm. GT Line, 7-speed dual clutch transmission.

Fuel:

5.4l/100km combined cycle; 5.6-6l/100km (1.4 litre)

Vehicle courtesy of Nelson Kia

*Special recommended retail price (SRRP) is available for a limited time at participating Kia dealerships or while stocks last. Not available with any other offer or promotion, or for rental or government purchasers. The Kia 5 year warranty programme runs for 5 years or up to 100,000km (whichever is reached first). All other on road costs (ORC) are additional. Warranty, Service Plan and Roadside Assist terms and conditions apply, see Kia.com/NZ for full details.

Nelson Kia 159 Haven Road, Nelson | 03 545 6785 | www.nelsonkia.co.nz

Your eyes say it all You can regain your confidence with Eyelid Surgery or Blepharoplasty Eyelid surgery is a procedure in which excess upper eyelid skin is removed and excess fat in the upper and lower eyelids is reduced.

Excess eyelid skin makes the lids feel heavy and applying make-up difficult. In some cases it can effect peripheral vision.

Blepharoplasty nowadays is carried out with local anaesthetic

supplemented by oral sedation. Most people find this very comfortable. The procedure is done as a day stay procedure at our day stay surgical facility. A return to work can be planned for 5 to 7 days.

We provide 24/7 post-op on call, and post-operative care indefinitely to ensure you’re well looked after.

We also offer the following procedures: Facelift and necklift | Breast augmentation, breast lift or reduction | Otoplasty (ears) | Abdominoplasty (tummy tuck) Liposuction | Crow’s feet | Frown lines | Dermal fillers | Cosmetic/Medical tattooing; eyeliner, eyebrows, lips, areola/nipple

Level 2 - 105 Collingwood St (Collingwood Centre) P: 03 548 1909 | E: nelsonplasticsurgery@outlook.co.nz Visit nelsonplasticsurgery.co.nz for more information

79

AUTHOR PROFILE

Cooking up a storm

BY RENÉE LANG

H

aving clocked up 22 years with one of New Zealand’s longestestablished home and lifestyle magazines, around 15 of these as their food editor, Nelson-based Sally Butters knows more about what makes a good cookbook than most of us.

It’s Sally’s opinion that the subject matter of cookbooks these days is closely allied with whatever food trend people are following, so that when healthy eating appeared to be the order of the day around two years ago, she notes “there was this run of books on so-called healthy eating”.

Most of these books focused on either not using or substituting what in the past have been seen as key ingredients, e.g. butter and flour: “all these things that suddenly became bad”.

Interestingly, though, that run did not generally offer vegan choices.

Fast forward to 2018 though and, as Sally says, “It’s now the word on everyone’s lips”. She chuckles in remembrance of the days when vegans were perceived to be sandal-wearing hippies but notes that “when it’s public knowledge that the current governor-general is vegan it’s suddenly become respectable”.

Sally thinks that cookbooks have now turned a corner in that they are moving away from what she perceives as fads. “Those books were not necessarily bad; on the plus side they exposed people to different ingredients and different ways of cooking, but they didn’t always steer people towards practical healthy eating.”

Beautiful and readable So what constitutes a good cookbook in her opinion? First and foremost, she says, they have to be visually strong, unlike the cookbooks of previous decades, when people would actually sit and read all the words, rather than look at the photographs first which is what most of us do now.

“Today’s cookbooks have not only to be beautiful, they also have to be practical; they need to sit flat and stay open at a page. The size of the type is also important because you have to be able to easily read it.”

80

“ … if you’re wondering what to do with a specific ingredient or two, in other words a starting point of some kind, nothing can beat a cookbook for discovering new ideas.”

S A L LY B U T T E R S

Sally thinks that all those extra elements that go into making a cookbook particularly beautiful – extra-special binding, inserts of some kind, etc – can be related to the fact that print media in general “is a harder sell now”.

Does she think that going online to find recipes will ultimately take people away from using cookbooks? Absolutely not, she says: “I find books inspirational and relaxing to use.”

She adds that while looking online is helpful, if you’re wondering what to do with a specific ingredient or two, in other words a starting point of some kind, nothing can beat a cookbook for discovering new ideas.

Cookbook classics As for New Zealand cookbooks, are there any that have, in her opinion, stood the test of time to become classics? “Yes,

Annabel Langbein’s Great Food for Busy Lives because it’s food people will cook – simple and delicious. I like Julie LeClerc’s books, too. I’ve had them for years and I still cook from them. Then there’s the Edmonds Cookbook; I don’t think that will ever fall out of favour.

And more recently, Nicola Galloway’s Homegrown Kitchen will, in my opinion, gain classic status because of its modern but essentially down-to-earth approach to food.”

However, out of the current crop, she nominates Kathy Paterson’s meat & three (see review opposite) as likely to become a classic “because it reflects the way that people really eat”.

Her last word on the subject is that although cookbooks have become increasingly expensive, she feels quite strongly they will always be something that people will want.

BOOKS

Time in the kitchen BOOKS COMPILED BY RENÉE LANG

S

omehow, this time of year seems to offer more opportunities to get creative in the kitchen or outside on the barbecue than any other season. Here are four New Zealand cookbooks, each of which is packed with a wealth of ideas to keep your family and friends well fed throughout the summer months.

Meat & Three

White + Wong’s

Kathy Paterson

Al Spary & Russell Gray

Available now, $50 Book Reps

T

he title of this new cookbook is deliberately misleading in that it’s a riff on how we Kiwis used to eat. It also pays homage to some of the farmers who’ve been growing premium beef and lamb for generations. And while the book does indeed include a respectable number of meat dishes, food writer Kathy Paterson, who was brought up on a farm, also focuses on some seriously delicious vegetable sides. Important, though, are the helpful hints and tips on how to choose and cook particular cuts so you’ll always get it right. And for all those with a sweet disposition, there’s a dessert chapter with enough treats to satisfy everyone.

W

Available now, $49.95 New Holland Publishers

S

ome of us will have spent time in Auckland over the holidays and may have been lucky enough to eat at the city’s Best Restaurant in the 2018 Hospitality NZ annual awards. But for those of us who didn’t, the good news is that White + Wong’s, in Auckland’s Viaduct Basin, and which specialises in traditional South-east Asian favourites, has published a cookbook full of their signature dishes. Think classic street foods from China, Hong Kong, Vietnam, Malaysia and Thailand along with a few tweaked and re-imagined dishes, all of which will bring big, fresh Asian flavours into your home.

My Indian Kitchen

Always Delicious

Ashia Ismail-Singer

Lauraine Jacobs

Available now, $49.99 Potton & Burton

Available now, $49.99 Potton & Burton

ho can resist the aromatic odours that always accompany Indian food? For that matter, who could resist this collection of recipes that have been created specifically for New Zealand cooks from Auckland-based food writer Ashia Ismail-Singer? Each recipe is beautifully photographed by well-known food photographer Manja Wachsmuth and there’s a truly delicious mix of meat, fish and vegetarian dishes – most of which can be quickly and easily prepared using readily available ingredients – which have been passed down through the author’s family over several generations. As for the ingredients you might need, you’ll find a useful list of pantry essentials upfront.

D

ubbed some years ago by a well-known American restaurateur as ‘the queen of New Zealand food writers’, Lauraine Jacobs’ earlier books and regular food column in the New Zealand Listener have long attracted a keen and loyal following. For some time it’s been Lauraine’s wish to amalgamate as many as possible of the recipes that have appeared in that column and Always delicious is the result.

It’s crammed with 100 recipes, stylishly photographed by Liz Clarkson, which superbly express her philosophy ‘that food should be consistently delicious to eat, simple to make, and which highlight the best seasonal, fresh ingredients our country can offer’.

81

ARTS

In praise of the humble art teacher John Cohen-Du Four pays tribute to the ‘gardeners’ who tend young minds.

PHOTOGRAPHY KARAENA VINCENT

I

’d like to get ‘up close and personal’ for a moment and admit to an abiding fondness and respect for school art teachers. I’ll never forget Mrs Sorenson, my 3rd grade teacher in the USA, who praised my fledgling efforts with paint and brushes to such effect that I first truly believed I had ability.

Mr Roberts, my 6th form art teacher, opened my eyes to New Zealand’s unique art history, indigenous and otherwise. I recall him holding an exhibition in our school hall of his own work – beautiful, painstakingly recreated copies of some of van Gogh’s greatest hits. I was startled at my quietly spoken teacher’s very real talent.

Mr Left, my 7th form art teacher, treated me like a tertiary student, encouraging my research and leaving me to burrow into the early Renaissance world of Cimabue and Giotto; explore the startling imagination of Dutch master Pieter Bruegel; and recognise the drafting virtuosity of Albrecht Durer. (Thanks to Lefty I won the school art prize. Then Above: Diana Maskill, head of visual art at Nayland College Opposite page: Various examples of students’ art 82

again, I was Napier Boys’ only 7th form art student that year.)

The point is, daily in schools everywhere these wonderful teachers share their enthusiasm, love and understanding of art, often with seemingly indifferent students, but also with those like me who get it, learn to love it, and enjoy how it informs and enriches the rest of their lives.

Worthy of celebration Art teachers everywhere deserve to be resoundingly celebrated, including Diana Maskill, head of visual art at Nayland College. She is a successful artist in her own right. Check out her web address at the end of this piece and you’ll see why.

But it’s the teaching aspect of her days I focused on when we talked recently.

Diana had children quite young, so despite her love for art and the early idea that she’d like to teach it, she was 30, with her youngsters at school, when she finally attended NMIT, majoring in painting.

“I explored New Zealand’s heritage, mixing, morphing and layering the stories through the filter of my own place and time. It’s the role of the artist to try and say something new or find a new way to inform who we are.”

After gaining her diploma, Diana completed her one-year post-graduate teacher training, which included a placement at Nayland College. “I walked into the art room and it just felt right,” she says. “In 2002 I saw advertised a year-long teaching job at Nayland relieving for their art teacher, Brian Strong. I jumped at the chance. When Brian left the school in 2004 I applied for his full-time position. I’ve been here ever since.”

Nurturing young minds Diana was delighted. She could now combine her enjoyment of art with being able to work full-time with students. “I’m a people person. I get excited about working in art together. Besides, look at my space.”

Her space is indeed impressive.

Nayland boasts four large art rooms, a darkroom, and a computer-design suite featuring 30 PCs. There’s also a dedicated student art space for them to use in their free time. Disciplines covered include painting, printmaking, photography, digital design and digital illustration.

“It provides opportunities for students to discover those things that pop; that make them say, ‘I want to spend time on that’. Nayland is really focused on the personalisation of each student’s

“It’s the role of the artist to try and say something new or find a new way to inform who we are.” individual journey. We are agile with our teaching approach.

“You need to question who your students are,” Diana explains. “Take the time to know them, always remembering that they don’t come empty – they have their own lives, backgrounds, experiences and cultures. What things do they care about?

What are their interests, their issues? You seek to find a way to extend them.”

Diana provides an example from last year, a project that used place-based responsive learning. “My Year 9 students visited Whakatu Marae, and with permission, sketched carvings while a local kuia told them her mihi, sharing with them the story of her ancestors and whanau.

“From their drawings each student then created their own introduction to who they are, based on their personal maunga [mountain], awa [river] and moana [sea]. It

reinforced for them how we all have a story; a place we come from and belong. Equally important, they learned how we can connect with indigenous cultures on similar terms.”

Structure that bends Diana emphasises that Nayland’s approach has structure, but the teachers work hard at being as flexible and relevant as possible.

“For instance, we’ve learned that today’s art students want to explore digital character development, something we never previously catered for. So I’m growing this programme.”

Diana’s Year 12, Level 2 design students visited Nayland Primary to meet pupils learning about pests. Each older student buddied with a younger one to discuss sketches the primary pupils had created of their own super-hero characters called Eradicators, who could wipe out particular pests.

“My lot interpreted these into enhanced digital versions to give back to the youngsters, who were thrilled. There was a lot of learning for all concerned,” says Diana. “In particular, my students recognised the free thinking of their younger peers – they vowed to never let themselves lose that freedom.”

Diana believes that sometimes the education system can seem like a train; a path students zoom along to an end goal.

“I prefer the gardener analogy. You are sowing seeds. You’ve a range of plants. You need to weed out negative thinking. You need to collaborate because the students themselves are also the gardeners. There are environmental factors like storms of time pressure, personal issues, so you develop strategies of resilience.

“You are empowering them with a mindset to tend their own gardens; to be healthy and fully alive. Art has this power.

It can grow and nurture who they are.

“And you need a sense of humour,” she adds quickly. “It can be full-on and crazy at times. I have 30 kids in here, followed by another 20. It’s very demanding. You need to be real, reflective, kind to yourself, and forgiving of your mistakes in times of challenge.

“It’s not an easy job but it’s incredibly rewarding. There are moments of sheer delight every day – like the sun coming out in the garden.”

I wish I’d had Diana as my art teacher.

See Diana’s art at: www.dianamaskill.co.nz

83

IN THE GALLERY

February’s top art picks Art is a reflection of personal taste and should be acquired not just for show, but because it resonates with the owner. Across the Top of the South, locals and visitors are spoilt for choice, meaning there’s something to suit all tastes and budgets. Here are some of our top picks …

1 2 3

4 1. Larisse Hall, Quality time, Oil, 12V LED Light/Form, 027 358 2006, larissehallartist.com 2. Jens Hansen, Legacy Ring, 9ct Yellow Gold Four Claw with 8mm Round Faceted Swiss Blue Topaz, jenshansen.co.nz, $2790 3. Michelle Bellamy, Kea Hut, Mt Robert, 2018, Acrylic on Board, 400mm x 400mm, Quiet Dog Gallery, Nelson, 03 548 3991. quietdoggallery.co.nz. $2900 4. Charisse Papworth, Handmade pewter jewellery, Forest Fusion, Mapua Wharf, 022 091 8380, forestfusion.com 5. Roz Speirs, Moonshadow, fused glass, Art@203 Gallery, 112 Bridge St, Nelson, 027 500 5528, clarityglass.co.nz, $345 6. Brenda Knight, The Wise One, Red Gallery, Nelson, 03 548 2170, redartgallery.com, $2800 7. Peter Geen, Spindrift, 2018 Acrylic on Canvas, 1200 x 550mm, EarthSea Gallery, Clifton, Golden Bay. 03 525 7007. earthseagallery.com

5

6 7

84

FILM

Surviving 1960s bigotry

BY EDDIE ALLNUTT

TREAT YOURSELF Pure Wild Manuka Honey, Kiwifruit and Rotorua Mud beauty range. This NZ-made collection is perfect for summer with SPF 15 lip balms, face moisturisers, body sprays and body butters. ALL PRICED AT $ 9 .90

Green Book Drama, Biography Directed by Peter Farrelly Starring Viggo Mortensen, Mahershala Ali and Linda Cardellini 2h 10min Rated M

J

ump into a turquoise 1962 Cadillac Sedan DeVille and head off on a roadie from America’s Midwest to the Deep South with two characters that are miles apart.

Green Book is inspired by a true story about Tony ‘Lip’ Vallelonga (Viggo Mortensen) and Dr Don Shirley (Mahershala Ali). Vallelonga is Italian-American and talks as much with his hands – and fists – as he does his mouth. He’s from the Bronx and made a living from throwing out drunken menaces from New York’s nightclubs such as the Copacabana. On the other hand, Shirley is Jamaican-American, debonair and a virtuoso on a Steinway. It’s the contrast between the two; their different cultures, backgrounds and what they learn from each other that bonds them and puts this film in prime Oscar territory.

The film’s title comes from a publication that was called The Negro Motorist Green Book, which gave options for accommodation without aggravation for black travellers. The movie is set in the 1960s, a time when bigotry against non-whites and sundown towns were widespread, especially in the segregated south.

Shirley knew if he were to give classical piano concerts in the Cotton States he’d need some muscle so he hired Vallelonga as his chauffeur and bodyguard. Get ready for a drive with sharp turns, thumps, tinkles and chicken bones. There’re some chuckles along the way but it’s hardly a comedy.

Director Peter Farrelly (Dumb & Dumber and There’s Something About Mary) has always loved Mortenson’s work for his versatility and once he had him signed up, he knew he’d get any other actor he wanted. That actor happened to be Oscar winner Mahershala Ali (House of Cards). Both actors do not disappoint with Mortensen being as Italian as limoncello.

After the road trip, Vallelonga went back to the Copa, where he was maître d’ to many celebrities. Rumour has it; Francis Ford Coppola and Louis DiGiaimo gave him a lucky break to cameo in the Godfather and from there Vallelonga never looked back as an actor and even went on to play mobster Carmine Lupertazzi in The Sopranos.

Nick Vallelonga – Tony Lip’s son – co-wrote the script and along with his brother Frank, had acting roles in Green Book and other movies.

Dr Shirley started playing the piano when he was two-years-old and had an illustrious career with recordings, and accompanied the Boston Pops and the London Philharmonic. He could speak many languages and worked as a psychologist.

Green Book took out the 2018 TIFF People’s Choice Award to put it in the company of the likes of Slumdog Millionaire, 12 Years a Slave and Three Billboards Outside Ebbing, Missouri.

An inspired Eddie Allnutt has left the theatre, taken a sharp left and headed to the Rock Shop for some Casio keys.

IN-STORE NOW AT

153 TRAFALGAR STREET, NELSON Open seven days | 9am - 5.30pm

Secured business and personal loans www.fico.co.nz 85

EVENTS

Regular Markets

Nelson Tasman

Every Saturday morning

Thursday 14 & Friday 15

The Nelson Market 8am to 1pm

Sharon O’Neill ‘Home Again ll Tour’

MONTGOMERY SQUARE

For the first time since being inducted into the New Zealand Music Hall of Fame, as the 2017 Legacy Winner, Nelson-born singer/songwriter Sharon O’Neill returns to her hometown for Home Again Tour II. Starts 7.30pm.

Every Sunday Motueka Market 8am to 1pm DECKS RESERVE CAR PARK

Every Wednesday Nelson Farmers’ Market 8.30am to 1.30pm

THE BOATHOUSE

KIRBY LANE

FEBRUARY Until Saturday 9 Adam Chamber Music Festival An international chamber music festival with guest artists including Thomas Hutchinson, Jian Liu, Samuel Jacobs, Douglas Mews, Joan Perarnau Garriga, Rob Thorne and others. Starting with a grand opening concert Friday 1st.

VARIOUS VENUES

Sunday 3 Sarau Festival An entertaining community festival with live music, a huge selection of food and drinks available. Craft stalls selling everything from garlic, nuts, oils and hand crafted delights.

From 3pm to 9pm.

MOUTERE HILLS COMMUNITY CENTRE

Tuesday 5 UB40 Celebrating its 40th anniversary with a series of shows, international band UB40 will be joined by Ali Campbell and Astro for the Nelson show, along with special guest artists Opshop and the Marley NZ Allstars. Starts 3.30 - 10pm TRAFALGAR PARK

Friday 8 Marlon Williams Headlining The Tūrangawaewae Tour, Marlon Williams will play alongside his band (Dave Khan, Ben Woolley, Gus Agars and 86

Dan Luscombe) in Nelson, performing songs from his #1 NZ album Make Way For Love and more. Joining him also will be Don McGlashan and Emily Fairlight.

From 6pm NEUDORF VINEYARDS

Friday 15 WildTomato 150th issue party Join us to celebrate our 150th issue with giveaways, music and games throughout the evening. Starts 4.30pm

Rabbit Island, beyond Fairway Beacon.

Friday 22

NELSON YACHT CLUB

The only NZ concert by the Kyoto Festival Choir, which will be joined by the Nelson Festival Choir, a combined local choir, for an a cappella concert with a difference — celebrating friendship.

Kyoto Festival Choir is made up mainly of members of ‘Ensemble Academy Kyoto’ and also from three other groups — led by conductor, Hiroshi Kuwayama.

Starts 7.30pm.

Sunday 17 Redwood Reider & the Mad Hallelujah Tribe Spoken word poetry and epic heartfelt music. Redwood Reider is a spoken word poet collaborating with musical beings for earth healing ... one rhyme at a time.

From 6.30pm.

FAIRFIELD HOUSE

NELSON CENTRE OF MUSICAL ARTS

KIRBY LANE

Thursday 21

Saturday 16 to Thursday 21

Raffaele Bandoli & Joel Bolton

Flying Dutchman World Sailing Championships Hosted by the Nelson Yacht Club, the regatta will see sailors from around the world take to the waters of Tasman Bay to compete for top honours in this international event.

The race route in Tasman Bay will be past the tideline of

Raffaele and Joel present a wide range of iconic trumpet music from the 17th - 20th century. From the flashy brilliance of Telemann’s Trumpet Concerto to the intense and sometimes sombre sounds of Hindemith’s Trumpet Sonata. Starts 1pm.

NELSON CENTRE OF MUSICAL ARTS

Friday 15 Michèle A’Court and Jeremy Elwood Insightful as well as outrageously entertaining, Michèle and Jeremy have appeared at festivals around the world and are regulars at the NZ International Comedy festival. Various times.

THE PLAYHOUSE, TASMAN, FRIDAY 15 PICTON LITTLE THEATRE, PICTON, SATURDAY 16

Kyoto Festival Choir

Saturday 23 Pic’s Peanut Butter World Family Open day Pic and all of the Peanut Butter Makers invite you to come and celebrate the grand opening of Pic’s Peanut Butter World and have a look at the new factory. From 10am till 4pm.

PIC’S PEANUT BUTTER WORLD, 18 ELMS ST, STOKE

EVENTS

Regular Markets

Marlborough

Every Saturday for the Summer

Friday 8

Marlborough Artisan Market Summer hours 9am-1pm

Nadia Reid Nadia Reid is an award-winning singersongwriter and guitarist from Port Chalmers, known for her intimate musical soundscape and unique voice.

Various times.

THE QUAYS, HIGH STREET, BLENHEIM

Every Sunday Marlborough Farmers’ Market 9am - 12pm

THE PLANT, BLENHEIM THE PLAYHOUSE, TASMAN - FRIDAY FEBRUARY 1 MUSSEL INN, TAKAKA - FRIDAY FEBRUARY 10

A&P SHOWGROUNDS

FEBRUARY

music with a vino, and dance to Nanny’s rhythmic conga solos.

Saturday 2

THE VINES VILLAGE, FROM 2PM FAIRFIELD HOUSE NELSON, SUNDAY 3 FROM 7.30PM

The 7th Annual Healthy Bastards Bush Pilot Champs New Zealand’s premier national short take-off and landing, and precision landing competition.

Gold coin donation. Starts 9am.

MARLBOROUGH AERO CLUB, BLENHEIM

Saturday 2 Todo Amor Brazilian Jazz An award-winning trio from New York, featuring Nanny Assis, Maggie Gould and New Zealand’s own, Kevin Field. Enjoy an afternoon of Jazz, Brazilian, Latin and Funk

Saturday 9 Marlborough Wine and Food Festival New Zealand’s original and longest running wine festival held in a world-renowned wine producing region. Featuring a selection of world-class wines, delicious local cuisine, wine tutorials, celebrity chefs and daylong kiwi entertainment.

Starts 10.30am.

BRANCOTT ESTATE

Tuesday 5 Te Pātaka o Wairau Māori Night Market Enjoy a range of authentic Maori Arts and Crafts, and delicious kai, along with kapa haka performances and DJ Becs.

From 4pm till 8pm.

SEYMOUR SQUARE

Thursday 7 Clam Bake in the Boom Marlborough wine company te Pā, Cloudy Bay Clams and Thomas’s

Department Store are holding a long lunch in the centre of Blenheim two days before this month’s Marlborough Wine & Food Festival, where te Pā and Cloudy Bay Clams are also sharing a stand. From 1pm to 4pm.

CENTRAL BLENHEIM

Sunday 10 Summer Concert Pollard Park Marlborough 4 Fun’s Summer Concert series continues with entertainment including The Stillettos as well as the local brass band. A familyfriendly event with food available on-site. From 5pm to 8pm.

POLLARD PARK

Friday 22 to Sunday 24 Optimist Challenge 2019 & Port Marlborough Starling Regatta The 11th annual Optimist Challenge, the only ranking regatta for this sailing class in the South Island. Around 160 Optimist sailors will battle it out on the waters near Picton, joined by a fleet or 40 or so Starling sailors. Various times.

QUEEN CHARLOTTE YACHT CLUB, PICTON

Saturday 23 to Sunday 24 Relay For Life Marlborough Organised by Cancer Society Marlborough, Relay For Life celebrates with survivors, remembers loved ones lost to cancer and is a unique opportunity to come together as a community to fight back against cancer.

From 4pm to 6am.

GIESEN SPORTS & EVENTS CENTRE, RENWICK

Tuesday 26 to Saturday 2 March 3rd annual Le Café Open Ear Jazz Festival Globally acclaimed Italian violinist Luca Ciarla kicks off the festival on the 26th. Other scheduled performances include Piano Trio (27th), the Open Ear Jazz Quartet (1st March), and LC OEJ PfunQ All Stars Band (2nd March).

LE CAFÉ, PICTON

87

DIRECTORY

TAKING CARE OF YOU THE WHOLE WAY THROUGH 14 Nile Street West (opp. The Rutherford Hotel) Nelson

Come and talk to us at our show home at 55 Fairose Drive in Richmond.

P: 03 548 7972 W: erbanspa.co.nz

erban spa

erban spa devoted to well-being

Phone: 03 544 2434

peterrayhomes.co.nz 180

devoted to well-being

50

Advanced Electrical

N E L S O N | C H R I S TC H U RC H | D U N E D I N

50

0800 54 55 15

270

Advanced Electrical 270

0800 54 55 15 SEE US FOR ALL YOUR A FURNITURE & KITCHEN REFINISHING

Advanced Electrical 0800 515 0800545 54 55 15

180

YOUR ONE-STOP ELECTRICAL SHOP Home Control Control4 & C-Bus approved installers Heat Pumps | PV Solar Security | AV Design & Installation

43 Parkers Rd, Tahunanui Ph 03 548 5259

mckenziepaint.co.nz

Cyclovac Systems | Lighting Design NELSON - BLENHEIM CHRISTCHURCH - AUCKLAND

118 Bridge Street, Nelson cardells.co.nz • 03 548 1505

Get the distinction your brand deserves. Contact us for more information on how we can create a high-end media presence for your business.

wildmedia.co.nz

88

B

Cnr Champion & Salisbury Roads, Richmond

OPEN 7 DAYS - 8am–6.30pm Ph: 03 544 0824 raewardfresh.co.nz

022 079 0550 info@anagalloway.co.nz www.anagalloway.co.nz

Design Concepts Colour Consultancy Space Planning

027 469 8840 | interiors@ofeeinspo.com WWW.OFEEINSPO.COM

DIRECTORY

For all your real estate needs....

COOL SUMMER

NIGHTS 12 John Wesley Lane, Richmond

‘Go with Jo’

(off Queen St, behind Avanti Plus)

Ph: 03 544 1515

021 264 7559

www.moxini.co.nz

VINING REALTY GROUP LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008

astonish me

Creative

Need a beautiful, google friendly website?

Ranging from $800 - $2000 Get it right the first time view portfolio / email contact visit

www.astonishmecreative.com For a free consultation call 027 446 5047

CARING NATURALLY

Natural skin and body care handcrafted in Nelson

Margot Harkness

We’ll be your rock stevensorchard.co.nz | 03 547 6991 Find us at the Nelson Market every Saturday or visit

www.threegems.co.nz

Nelson-Tasman 104.8 • Nelson Central City 107.2 Takaka 95.0 • Blenheim 88.9

EVOLVING HEALTH An intelligent approach to alternative health care Tuesdays @ 11am Sundays @ 1.40pm

www.freshfm.net

Nelson-Tasman 104.8 • Nelson Central City 107.2 • Takaka 95.0 • Blenheim 88.9 89

M Y E D U C AT I O N

Kōrero with kids Lee Teariki successfully completed the Certificate in Te Tuara Me Te Tinana O Te Reo at Nelson Marlborough Institute of Technology’s Te Toki Pakohe in 2018. Now living in Brisbane, she took time out to kōrero with Kerry Sunderland.

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

How would you describe your experience of and attitudes to speaking Te Reo Māori when you were growing up?

I whakapapa to Ngati Porou and Tainui and grew up in Wellington.

Then we moved to Brisbane when I was eight, where no one really spoke Te Reo Māori so there weren’t many opportunities to learn much about my culture or language; I didn’t even know how to pronounce ‘Māori’. My husband’s whakapapa includes pretty much all of the six iwi who are tangata whenua in the Nelson Tasman area – so we moved to Nelson to learn more about our culture and language.

What prompted you to study Te Reo Māori formally at NMIT? We had five children – the oldest was seven and youngest was one – when we moved back to New Zealand. Our youngest two were born in Nelson.

Altogether we spent five years in Nelson, where the kids started at Victory Primary School until they qualified to get into Te Kura Kaupapa O Tuia Te Matangi in Richmond.

After three years, the older kids were enrolled in the bilingual programme at Nelson Central School, so they could learn English before we moved back to Australia. I was keen to study so I could support my children and communicate with them in Te Reo, and so I could immerse myself more fully in our culture.

What did you enjoy most about your studies at NMIT? I really enjoyed the community – they always fed us kai and ran cultural activities and I met other parents

with kids at Nelson Central who were also studying at NMIT. The Te Reo Māori programme was great. My kaiako (teacher) Craig Shepard was really supportive and I made lifelong friends who I still keep in contact with today.

How did you manage to fit your studies in around your role as the mother of seven children under the age of 12?

It was easy to work and study in New Zealand, where you get 20 hours a week free childcare for each child. Also, Te Toki Pakohe is a very whānau-friendly environment – sometimes I took one or two of my children to class, especially if they were sick. I also found that most of the learning happens in the classroom. I didn’t really have the time to study at home – although I always had the opportunity to kōrero with my kids.

Do you have any advice to other parents who are thinking of studying Te Reo? Learning Te Reo Māori is a life-long journey and the certificate is only the start of the journey. I think of ‘Mauri mahi mauri ora’, which is a whakatauki (proverb) that roughly translates as, ‘Do the work and get the treats’.

How do you hope to use Te Reo in your work and life in the future?

I’m contemplating being a teacher and, once I’ve completed a year of teaching training, would love to incorporate Te Reo in the classroom.

I can see opportunities to teach both in New Zealand and here in Australia; there’s probably more Māori here in Queensland than there are in the South Island.