WildTomato April 2020 by WildTomato

Nelson Tasman and Marlborough’s magazine /

ISSUE 165 / APRIL 2020 / $8.95

Enjoying a relaxed

coastal lifestyle in idyllic Māpua

+ +

Heritage Month Safety App Whisky Tour Rare Creator Harvesting Hops Hearing Loss & Gains Autumn-hued Fashion Building Immunity

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Nelson Tasman and Marlborough’s magazine

Features Issue 165 / April 2020

26 Māpua

Popular with lifestylers, tourists and locals, Māpua has a vibe all of its own. Former resident Lynda Papesch checks out what makes it unique

32 Hops industry Nelson is a mecca to beer brewers worldwide. As another bountiful hops harvest rolls in, Alistair Hughes investigates how district growers came to be champions

38 Dicing with deaf Modern life is hammering our ears, Sarah Nottage reports – and the damage is irreversible

INTERVIEWS

12 My Big Idea Nelsonian Nick Brabant explains how he came to develop a personal safety app

22 Local Connection Māpua is home to an unusual creator. John Du Four visited him to find out what makes him tick

24 Rising Star Sandrine Marrassé talks to a young forestry go-getter 4

Columns Issue 165 / April 2020

FASHION

43 Autumn hues Stylist Amy McLeod and photographer Ishna Jacobs check out the coming season’s colour and fashion trends

46 My Fashion Stylist Amy McLeod looks at the latest looks

LIFE

48 My Home A move to Kaiteriteri set the scene for a stunning beach build. Brenda Webb reports

58 My Garden Colourful hibiscus are worth the effort, writes Annabel Schuler

59 Wellbeing Marlborough-based nutritionist Emily Hope suggests some immune boosters

60 My Kitchen Kaffir lime san choy bow is a lovely and easy mid-week dinner which really packs a flavour punch, from Madame Lu’s Kitchen

62 Dine Out Try classic bistro food from The Apple Shed Kitchen & Bar, says reviewer Hugo Sampson

64 Wine Sophie Preece finds French philosophy alive and well in a Marlborough vineyard

65 Brews Gisborne is home to Sunshine Brewing which has just celebrated 30 years, writes Mark Preece

72 Destination Ivy Lynden takes a look at an adventurous town with origins harking back to gold rush days

68 Travel Head to Scotland for a wee dram and a whisky tour, recommends Craig Sisterson 6

81 Film

74 Motoring

Based on Charles Dickens’ favourite son, David Copperfield is a vibrant contemporary film with a multicultural cast of amazing characters, says reviewer Eddie Allnutt

Ford’s new bi-turbo Ranger is a powerful yet economic beast, writes motoring reviewer Geoff Moffett

CULTURE

82 My Heritage Kat Pickford explore some of Marlborough’s Heritage

76 Art Tapawera artisan Michael Potter is inspired by the landscape, reports John Du Four

78 Books ACTIVE

with an electro beat that simply aims to make people dance, reports Eddie Allnutt

Reviewer Renée Lang talks to Nelson author David Kārena-Holmes.

80 Music Nelson originals band Rabbit Hōle creates a soulful sound

REGULARS

Editor’s letter & contributors 10 Noticeboard 14 Snapped 77 In the Gallery

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Editor's letter

Editor

CEO

s we head to print, New Zealand has locked its borders tight to help minimise the impact of the coronavirus for as long as possible. While New Zealand’s Covid-19 cases are increasing slowly compared with the rate in many other countries, the economic impact is already being felt by businesses locally and in numerous ways throughout the community. Job losses have already started, forestry concerns across the Top of the South have tightened their belts, tourism operators are noticing a definite downturn and numerous gatherings are off the social calendar. WildTomato readers will note the lack of our usual Events pages, due to the latter. Sadly, common sense is not always prevailing and there is also a lot of misinformation doing the rounds. If you think you’ve been in contact by all means seek help and be tested but don’t fly, travel on public transport or take your potentially deadly germs out in public. Remember those most at risk are the elderly, the sick, those with respiratory problems and with lowered immune systems. Check your neighbours, wash your hands, cough and sneeze into the crook of your elbow and bone up on how you can boost your immunity. Heading into the colder months it’s a good time to amplify your immune system anyway. In the meantime try to keep calm and carry on. Stress is also not good for at-risk people. Our wellbeing column this month suggests several ways of targeting lowered immune systems so read on. A overseas holiday in the sun might be out of the question at present, but , Māpua is close by and has a lovely warm climate and lots of attractions so that’s an alternative option, which we feature this month. Try a spot of glamping at The Gates in Seaton Valley; ride the Great Taste Cycle Trail or enjoy a walk along the beach. This issue marks the start of our new Destination column, with a look at Murchison and what’s on offer there, ranging from white-water adventures to naturally occurring gas flames in the middle of a forest. Beer, hops and whisky all feature this month too, from a look at the Nelson Tasman hop industry to a whisky tour of Scotland, and our regular brews column. There’s something for everyone and plenty of reading for those in self-isolation. Enjoy!

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

Lisa Friis 021 0879 4411 lisa@wildtomato.co.nz

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

Contributors

Eddie Allnutt, Nick Brabant, Chelsea Chang, Elora Chang, Maureen Dewar, Carrie Dobbs, John Du Four, Lisa Duncan, Emily Hope, Bob Irvine, Ishna Jacobs, Aimee Jules, Alistair Hughes, Steve Hussey, Renée Lang, Ivy Lynden, Sandrine Marrassé, Brent McGilvary, Amy McLeod, Geoff Moffett, Sarah Nottage, Kat Pickford, Mark Preece, Sophie Preece, Hugo Sampson, Annabel Schuler, Craig Sisterson, Adena Teka, Brenda Webb, Dominque White.

Advertising executives Jo Hender 021 264 7559 jo@wildtomato.co.nz Wendy Rankin 027 221 6969 wendy@wildtomato.co.nz Carrie Frew 021 190 7120 carrie@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 Read online at issuu.com/wildtomato

LYNDA PAPESCH

Love local

WildTomato magazine is subject to copyright in its entirety and its contents may not be reproduced in any form, either wholly or in part, without written permission. The opinions expressed in WildTomato magazine are not necessarily those of WildTomato Media Ltd or its principals.

Treading the boards

een theatre-goers will have the opportunity this month to see a home-grown play written and performed locally. Showing from 15 to 19 April, The Wairau Affray has been two years in the making and now’s your chance to see one interpretation of a slice of Marlborough history. Written by Justin Eade, directed by

Giles Burton and featuring James Peter Churchward, Kiri Naik, Nick Kemplen and Cameron West, the play tells the story of an ill-fated attempt by Nelson colonists to confront Te Rauparaha and a party of his men at Tuamarina in 1843, in a dispute over ownership of the Wairau.

Cover image by Oliver Weber Photography, view over Mapua, Tasman WildTomato magazine is printed by Blue Star Group (New Zealand) Limited using, vegetable based inks and environmentally responsible paper. Printed on Forest Stewardship Council® (FSC®) certified stocks, papers made of Mixed Source pulp from Responsible Sources.

Contributor spotlight CARRIE DOBBS

Photography (page 14) Drawing on more than 25 years of photography, design and advertising experience, I have worked extensively on projects in New Zealand and the UK. I found my passion for photography when I was just 15 years old, after being gifted my first camera by my mother. Later I found my soulmate and we now live in the wide open spaces of Golden Bay with our two spirited children. I have a weak spot for a good cafe with coffee and cake. I am inspired by the bravery of those who have come before me. I like to keep things simple in my design and photography, with lots of togetherness.

JOHN DU FOUR

Local Connection (page 22) Arts (page 76) I was born in France, grew up in the USA, and came to New Zealand in my teens. From my youngest years I’ve had an enduring fascination and love for the creative arts. I believe they exhibit humankind at its very best; where we witness the world around us, sense it within us and apply our curiosity, intelligence, and most of all feelings, to produce endless expressions of all we are and all we might be. For me personally this has led to a career as an advertising designer/writer/creative director and all manner of other creative outpourings, including artist, fiction writer, musician, short film maker, potter, actor, puppeteer, even choreographer. It’s what gets me out of bed every morning.

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Photographer Snapped (page 21), Arts (page 76) My father was a traveller. His exploring took him off the beaten track and his stories and slides of different cultures became the backdrop to my childhood. As a young adult, I fed the flame of curiosity with my own global adventures and naturally, the lens became my best friend and storyteller. I am now settled back in Nelson, raising a family, sharing my own stories through photography and perhaps sparking curiosity for a future generation. For now, my scope is smaller but no less diverse. Our region is rich with culture and I only wish I could snap fast enough to capture it all!

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

NOTICEBOARD

Tasty new collaboration

wo entrepreneurial Nelson Tasman food producers have collaborated to produce a distinctly Kiwi favourite. Hill Street Wholefoods and Pic’s Peanut Butter recently launched their collaborative clean baking mix – Choc Peanut Butter Afghan. Pic’s Peanut Butter Global Marketing Manager Nikki Neate says she was thrilled to work with Hill St founder Eliana Glover. “Transforming one of New Zealand’s iconic bikkies into a diet-inclusive baking mix for Kiwis to make at home, with Pic’s – I loved it. Plus the fact she was a fellow Nelsonian may have helped!” The first collaboration for the clean baking brand is made from plant-based ingredients and only requires coconut oil, egg (or flax egg) and chocolate to make 12-14 afghans. As with all Hill St Wholefoods mixes, it is vegan-friendly, gluten-, dairy- and refined sugar-free.

Annies rebranded

ook out for the new Annies range in shops now, after a rebranding launched by Kono last month. Annually more than eight million Annies fruit snacks are produced out of the Blenheim factory. Annies is owned by Kono, a Māori-owned, top 100 New Zealand food and drinks company that operates in the top of the south Te Tauihu, and its fruit snacks are sold in 27 countries around the world. The rebranding includes three new exciting products: Annies Fruit Jerky (a New Zealand first), Fruit Strips and Fruit Flats. Apples – which make up approximately 80 percent of Annies

Winning food truck

arlborough’s inaugural Food Truck-Off was a blast, says organiser Michelle Osgood of The Wine Station in Blenheim. The winners were Tu Meke BBQ (pictured) who collected the champion trophy donated by Tony Matthews. Michelle says the day was a great success although there was a much bigger crowd than anticipated and food ran out early. “It would have been great if some Nelson trucks had taken part, but we understand that they need a different licence so I’ll work on that for next time,” she added.

fruit snacks – are sourced from the Upper Moutere region in Tasman. The apples are “seconds” meaning they would otherwise be wasted and not make it on to a supermarket shelf as whole-fruit. Kono is a values-led business and the values it associates with Annies are Pono – which speaks to truthfulness – and whanaungatanga– which is about whānau and people.

Funding available

Where do you read yours? Nelson City councillor Matt Lawrey reads his WildTomato while taking a break in The Boneyard on The Old Ghost Road. Send your image to editor@wildtomato.co.nz ONLY JPG FILES ACCEPTED, MIN 1MB

he Nelson Angel Women’s Loan Fund, Wahine Putea, is a communitybased organisation run by trustees. It offers small interest-free loans, normally between $250 and $1500, to women who would not otherwise have access to credit. Fund co-ordinator Adele Smith says whether it is for establishing or growing a business, or for education or training purposes, the Nelson Angel Fund is there to help and is currently looking for new borrowers. Find out more at www.nelsonwomensloanfund.co.nz or contact Adele Smith, on 021 0272 4890.

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MY BIG IDEA

Personal safety app Recuperating after a major accident, Nick Brabant came up with a novel idea for a safety app. He tells us more … PHOTO DOMINIQUE WHITE

What is your big idea? My big idea was to create a personal safety app, PLR Safety, which people could use to reach their emergency contacts at the push of a button; simplicity was the theme from the outset. The app needed to be simple enough for a child and for the aging population to operate. It needed to be available and compatible for smart watches, performing a similar function to both the medic alert devices for the elderly and personal locator beacons for the outdoors. When operated, the app needed to message GPS coordinates and the address where the incident was taking place, which meant it is applicable both in the outdoors (cellular coverage) and in the city. The app needed to have a planner function that works like the intention books that are located in huts around the country. This has been kept simple so it can be used not only for people entering Above: Nick Brabant and his personal safety app 12

the outdoors, but also for internet dating, allowing the user to enter the name of the establishment and any other details, like scheduling a planned interruption, date and time, and importantly, including the name of the person being met. The app needed to be affordable enough to be accessible worldwide to anyone who might find themselves in a vulnerable situation.

How did it come about? On June 9th, 2018 I was mountain biking with a group of friends at the Kaiteriteri mountain bike park. On the last run for the day, down a jump track, I flipped off the bike landing on the back of my head, breaking my elbow and some ribs. Bruised and battered I lay unconscious for seven to eight minutes. Emergency services were alerted, a description of where we were was relayed, and eventually the Westpac Rescue Helicopter was requested to attend and I was airlifted to Nelson Hospital. During my recovery I began to think how the process could be performed more efficiently. The one thing that was missing that would have saved a significant amount of time was the GPS coordinates. If the chopper had this information it would have saved valuable time and money in rescuing me.

From here the possibilities of how the app could be used and benefitted from quickly expanded.

How does it work? Once downloaded onto your device, and registering is complete, the user has access to the Dashboard; this shows the location using Google maps and GPS using the positioning function in the phone. Press the send button and it takes you to the help screen, press help and you receive a five-second countdown in which you can cancel, or let the message go.

Who benefits? The people who benefit are the aging who want to stay in their home, or don’t want to have the bulky embarrassing medical alert devices, parents of children who could get into trouble with alcohol or drugs, anybody who likes getting out and about on day trips, mountain biking, boating, walking, running or dating. Also women who want to feel safe when walking to their car, taking a taxi ride or dating.

How can people access it? PLR Safety app is available on both the App Store (Apple) and Google Play (Android). The cost is $12 USD for a year’s subscription, making it affordable in over 140 countries.

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Snapped WildTomato goes out on the town…

1 Takaka Cycle Path Opening Motupipi School, Golden Bay PHOTOGRAPHY BY CARRIE DOBBS

1. Kerry Geen, Carina van der Lagemaat & Rolf Brouwer 2. Graham Rimmer, James Ireland, Darren Rodd & Bibash Chhetri 3. David Wakeling, Lisa Malones, CJ Webster & Nick Moon 4. Harvey Ruru & Bill Hayes

5. Russell McGuigan & Stuart Bryant 6. Mairangi Reiher, Rima Piggott & Makere Chapman 7. Tony Jemmett, Helen Beck & David Hurst 8. Marje Lines & Helen Young 9. Grant Knowles & Trindi Walker

9 Providing extraordinary experiences New Takaka to Pōhara cycleway now open!

SNAPPED

Marlborough Wine & Food Festival Market CBD, Blenheim

PHOTOGRAPHY BY FRANK NELSON

1. Alison Zinsli, Semantha Springett & Annette Woods

6. Haim Baranes & Anna-Rose Rombouts

2. Wendy Glover & Caroline Cooper

7. Carrie Wegener & Catherine Flanagan

3. Martin & Heidi Ketels

4. Owen Barcello & Maxx Carson 5. Diane Vanstone & Claire Hutchison

8. Eva Galkova & Dagmar Kadlecikova 9. Mairi Urquhart & Grant Hamilton

SNAPPED

SheEO Event Mahitahi Colab, Nelson PHOTOGRAPHY BY AIMEE JULES

1. Breffni Oâ&#x20AC;&#x2122;Rourke, Marie Hall & Chris Woodwiss 2. Wendy Llewellyn, Tracey Barron & Tracee Neilson 3. Louise Combrinck, Sarah Peek & Alex McNamara 4. Wendy Rankin & Cathie Gould

5. Julies North & Sara Collie 6. Jody Macleod, Lynda Papesch & Yvonne Bowater 7. Paula Short & Clare Wilson 8. Jennifer Doak & Deleece Hall 9. Ali Boswijk & Theresa Gattung

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SNAPPED

2 Nelson Opera in the Park Trafalgar Park, Nelson PHOTOGRAPHY BY STEVE HUSSEY

1. Alexandra Besoain, Tony & Erena Rowe

2. Nicki Thompson, Bronwyn Rutherfurd & Annelies Goehaere 3. Elizabeth Loose, Jennette McLellan & Dave Loose

7 “Jacqui has been so helpful and professional selling our house quickly and efficiently at a great price for us. We valued her input and recommendations for advertising and viewings which all went smoothly. Jacqui explained the process clearly and got us the results we wanted making the sale as stressfree as possible. I would happily recommend her for anyone thinking of selling or buying their property.”

4. Giles Burton & Amanda Raine 5. Fran Stoops & Marie O’Sullivan 6. Winnie Lutje & Jette Sanddaa 7. Natalie Surova & Peter Jurecek 8. Mia Faulkner & Daniel Hall

8 SO

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SNAPPED

1 Jens Hansen Jewellery Event Arthouse Gallery, Nelson 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. Thorkild Hansen, Miriam Hansen, Halfdan Hansen, Juliette Fox & Gurli Hansen

5. Julie Baxendine & Susa Guhl

2. Steph Millar & Shannon Elley 3. Richard Harden & Rachel Reese

7. Scott Harwood & Marti Szekeres

4. Terry Shen & Grace Gu

8. Tony Payne & Supriya Singh

6. Helen Ibbotson & David Wallace

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SNAPPED

2 Lifetime Business Hub Opening Main Street, Blenheim

PHOTOGRAPHY BY ADENA TEKA

1. Emma Mortimer, Karen Mooney & Peter Cave

2. Linda Fletcher-Firks, Kelly Miller & Kamni Raju-Russell 3. Matt Squire, Mandy Harris & Hannah Squire

4. James Dawson & Ryan Pigou 5. Kana Hirose & Otto Lijzenga 6. Jo Hender & Lynda Papesch 7. Kim & Dave Livingstone 8. Jamie & Sally Arbuckle

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SNAPPED

Jennian Homes 20th Birthday Nelson Yacht Club, Nelson 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. Adrian & Anne Blake, Wendy & Scott Mackay 2. Ryan & Sophie Beattie, Gerald & Eileen Beattie 3. Rose Askin, Jackie Cole, Sara Winstone & Christine Cook 4. Sue & Bruce Maetzig

5. Kylie & Simon Collett 6. Lisa & Mark Smale 7. Phillipa & Steve Power 8. Tony & Kim Penketh 9. Shona Brougham & Terry Pannett

Nelsonâ&#x20AC;&#x2122;s Most Awarded Builder Office - 8 Champion Rd, Richmond Display Homes - 50 Berryfield Dr, Richmond

SNAPPED

2 Appleby Farms Open Day Kingsway Farm, Appleby PHOTOGRAPHY BY ALEX MAHRLA

1. Gary Warner, Jessica & Peggy Bryant

4. Marcus Leong & Caryn Hee

2. Jonathan Foucher, Daniel & Jacqueline Vaidie

6. Mary & Gael Deaker

3. Adam & Kylie Nickles

8. Louise & Arno Combrinck

5. Gillian James & Claire Reichert 7. Brian & Geri O’Neill

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LOCAL CONNECTION

Down the rabbit hole in Mapua BY JOHN DU FOUR | PHOTOGRAPHY DOMINIQUE WHITE

are Creations is more than a business name, it’s a promise. It fosters hope that what you find within its doors will be out of the ordinary, beyond the common place – truly rare. And thanks to owner and woodcraftsman-extraordinaire Andreas Niemann, when visitors venture inside his Mapua shop it’s like they’ve stumbled into a cabinet of curiosities full-blown into an entire gallery filled to bursting with creativity and delight. “A customer once asked me, after exploring our shop, if there was anything I couldn’t make out of wood,” says Andreas. “I couldn’t think of a better question. The answer is pretty much what you see all around you.” What is all around you is an almost endless variety of mostly wooden-based products, sourced from within New Zealand, but also overseas. “About 50 percent of our products are imported, predominantly from Europe, the Ukraine, the USA, Japan and Scandinavia,” says Andreas. Some items, like the finely crafted local wooden furniture, including chairs, benches, desks and loungers, are beautifully considered and constructed pieces; heirlooms-in-the-making. 22

“You can activate so many things: turn knobs, pull levers, push buttons!” ANDREAS NIEMANN

Others, like timber handbags and jewellery, wooden desktop items, timber radios, wooden bow ties and watches, reading and sunglasses, are unique, funky creations guaranteed to turn heads and start conversations. But that’s just the beginning. Overhead there’s a display of exquisite hanging lampshades and lighting pendants, designed predominantly by New Zealand artists, and perfect for adding breathtaking design to modern home interiors. Then there are the perpetual motion and kinetic wall sculptures, solar-powered creations, magnetically suspended wonders like floating light bulbs, even wooden wind-up music boxes featuring everything from an all-cat orchestra, to a London cab circling Big Ben, to a T-Rex chasing a triceratops.

Traditional cabinet making

Most of the more head-turning items of furniture are made by Andreas himself, who trained in Germany from the age of 16 in the fine craft of traditional cabinet making. This lengthy and exacting training explains why Andreas’s pieces exhibit a clear master’s touch, from the clarity within the timber grain, to the sharpness of detail, to the invisible glue joints. Excellence is his design hallmark. “All my furniture is made on-site and visitors are welcome to have a look through the halfopen barn door at my workshop. They’ll see right away that we use basic, honest woodworking tools. No computerised stuff.”

The shop also sells pieces on behalf of trainee furniture makers from Nelson’s Centre for Fine Woodworking. “Their outstandingly designed and handmade furniture helps bring awareness of what good quality and craftsmanship looks like,” says Andreas. “Like us, they’re helping to educate the public.” Arriving in Mapua from Christchurch in 2004, Andreas, like so many others, fell in love with the region. “Especially its climate,” he says, “and wealth of unusual and highly creative artists. I decided this was the perfect place for me to build and open a studio to sell my furniture and creations.” But within just a few years of opening, Andreas’s first Rare Creations had outgrown the premises he’d built. Luckily, he discovered a huge old, rusty double-shed in the current location, and set about converting it into the treasure trove it is today.

There are solar kitsets. Kitsets to make cranes, harvesters, trucks, even a tram on rails. There are kitsets for every conceivable mode of transport. There are models of famous inventions and iconic landmark buildings. There are fantasy and science fiction kitsets. There are knife-making kitsets. Animal kitsets. Music box kitsets. Almost all are designed to move and be operated. They are assembled and on display everywhere for customers to see and interact with.

Kitset paradise

Searching the globe

As visitors meander through Rare Creations, it becomes quickly evident the shop is also home to Andreas’s other abiding passion: kitsets and interactive items. “I want to bring back creativity,” he says. “I feel there’s a real need to get people off their phones and devices. My kitsets require assembly. They come with clear visual instructions. Once constructed, there’s a sense of accomplishment – the item, the experience, it goes up in value.” Andreas is convinced of the benefits: “Kitsets give an appreciation of what goes into things. They develop hand/brain coordination skills. Their physical 3D problem-solving uses much more of the brain. No phone gives that! “Kids also learn that not giving up, sticking with things, achieving the end goal, all lead to a sense of purpose. Something that will serve them all their life,” he says. “And parents realise,” he adds, “that kitsets are a way of getting their kids engaged, aiding their development and enjoying a shared activity – a family project with a team approach.” The array of kitsets on offer – the majority made from precision laser-cut timber, but also metal construction kits – is truly mind-boggling.

Above: Clockwise - Fun and funky design in Mapua Opposite page: Lisa Bersamin and Andreas Niemann

Andreas explains that most shops in New Zealand simply go to gift fairs, which do all the hunting out of products for them and allow them to bypass import duties. “But you end up seeing the same lines everywhere, nothing really different,” he says. “Whereas much of our time is spent searching the globe to find unique products which we ourselves then bring into New Zealand first. We obtain the agency for those goods.” There’s even a range of whittling tools and instructions, about which Andreas tells a nice story: “Whittling, the act of simply hand-carving small pieces of wood, is as old as time itself,” he explains. “We have one customer who regularly comes in and buys different whittling tools. One day he mentioned that after many years of counselling he no longer needed it – he just whittles instead. “This gives us tremendous satisfaction. It confirms we’re on the right track and making a contribution!” It all explains why Andreas likes to refer to Rare Creations as his Alice in Wonderland shop. “It’s a fun place!” he says. “You can activate so many things: turn knobs, pull levers, push buttons. What’s not to like?” 23

R I S I N G S TA R

Keeping forestry in the family B Y S A N D R I N E M A R R A S S É | P H O T O G R A H Y B R E N T M C G I LVA R Y

he benefits of living in Nelson and working in the forestry industry have been compelling and enduring for Jenny Burnett and her daughter Shannon Rutherford. Work opportunities with Nelson Forests have provided a satisfying career of nearly 30 years for Jenny and have recently attracted Shannon to relocate to Nelson Tasman with her young family for her second stint working with the company. Although originally from Christchurch, Jenny’s family turned their favourite annual holiday destination of Nelson into their new home city when Jenny was 15 years old. When a job came up as woodlots clerk with Nelson Forests in 1993, only two streets away from home and with part-time hours that meant that she could juggle her family responsibilities, Jenny took the opportunity. At that stage Jenny’s daughter Shannon was seven and her son Logan was five. Jenny’s first role was administrating the purchase of trees from private forest owners, which complements Nelson Forests’ estate trees and provides extra quota to fill shipments. Now, nearly 27 years later, Jenny is a Marketing Administrator for Nelson Forests. Her current role has developed to include a bigger focus on export documentation and she oversees the log accounting system that covers domestic sales, cartage and harvest payments. Jenny’s daughter Shannon has just returned to her second role with the company as a Forest Operations Planner. Shannon is a mother now herself, with two young children of her own aged three and nine months respectively.

“There is a big focus at Nelson Forests on encouraging young people in the industry. We have a scholarship programme and a graduate scheme.” JENNY BURNETT

Jenny has seen a few systems come and go over the years in addition to changes in ownership of the company. “It’s a big change when a new owner comes in, but the management company has essentially stayed the same,” says Jenny. “A lot of the staff have been here 30 years or more. Staff that have retired still return to visit, like my dear friend Bim Rogers who worked here for 27 years.”

Industry encouragement

The company not only has a great track record of long-term staff retention, it also has its sights set on the future and attracting young people to the business. “There is a big focus at Nelson Forests on encouraging young people in the industry,” says Jenny. “We have a scholarship programme and a graduate scheme. Last year, a school leavers’ initiative was started that offers opportunities to work in our business in a wide range of areas, including administration, forestry or sawmilling.” “Looking back, I didn’t really know what I wanted to do when I finished school,” says Shannon. “I was quite interested in maths and science and had a connection with forestry via Mum’s job. Lees Seymour (Nelson Forests Executive General Manager NZ) came and spoke at an assembly at Waimea College and talked about the scholarships that are available and so I applied and was awarded one of their two scholarships that year. “The scholarships provide financial assistance to help cover the costs of study and also provide work opportunities in the break periods while you study forestry science or forest engineering. It was such a great opportunity because it gave me direction at a point where I really didn’t know what I wanted to do. “I did my four years at Canterbury University and at the end of it I was offered a graduate forestry job. About eight months into the graduate forester job a Technical Forester role came up which I applied for and was offered. A couple of years after I started with Nelson Forests my (now) husband Tim, who had graduated with an engineering geology degree, was offered a very good job in Sydney.”

“Having worked here before, I knew it had a great culture and that many of my colleagues were still here. Now that I’m back, I’m so happy to see the great culture and supportive environment is still there.” SHANNON RUTHERFORD

It was a hard decision for the couple but they made the move. “I had been doing a lot of GIS work for Nelson Forests and was fortunate to pick up a job in GIS in Sydney right away,” says Shannon. “I worked for environmental consultancies in Sydney as well as completing my Masters in Spatial Information at Sydney University.” While Shannon’s husband Tim still works for the same Sydney company, he was transferred to Wellington a few years ago. As Tim’s project in Wellington started to wrap up, the couple had to make a decision about whether to return to Sydney. They decided that if an opportunity presented itself, they would move closer to either Tim’s family in Blenheim or Shannon’s family in Nelson.

A return to Nelson Forests

Ten years had passed since Shannon worked for Nelson Forests, and when she got an email to say that a technical forester position was being advertised, she jumped at the chance to interview for the role. “These types of jobs don’t come up very often. I had a very early interview one morning with the kids in another room … at that stage I had a five-month-old baby and we were all sleep deprived.” Shannon was delighted to be offered the role with slightly less than full-time hours and added flexibility if she needed it. “Having worked here before, I knew it had a great culture and that many of my colleagues were still here. Now that I’m back, I’m so happy to see the great culture and supportive environment is still there,” says Shannon. “The company is growing and there are quite a few new people coming on board, especially people in their early 30s with young families,” says Jenny. “The business is looking at succession planning as a lot of us are getting to 60, so they’re thinking that in the next five years they are going to need new people and fresh ideas.”

Above: Clockwise - Shannon Rutherford and her mother Jenny Burnett; Shannon at work in a foresty block Opposite page: Hard hats, high vis vests and trees are all in a day’s work for Shannon Rutherford

One thing that Shannon doesn’t miss since moving to Nelson Tasman is the big city commute. “I am now one minute’s drive from home to day care and exactly five minutes from day care to work.” In her job as part of the forestry team Shannon is accountable for planning and undertaking technical forest operations, including trial work, waste assessments, survival surveys, forest health and nutrition, measuring and reporting on silvicultural operations and maintaining forest records. “Even before I started my new role the company sent me to a Forest Growers’ Research conference at Te Papa,” says Shannon. “It was great to learn about what has been happening in the industry during the past 10 years, and what the latest technological developments are. It was nice to get back into it after being on maternity leave!” Although their paths don’t cross in a work capacity, there’s usually a chance for a mother-daughter cup of tea catch-up, or the odd “what’s in your lunch box?” request from Shannon. Shannon and her family are loving being back in the Nelson Tasman region, and getting into the lifestyle benefits of living here. “Tim and I are really looking forward to just quietening down and enjoying the kids after big city living and long hours, and for the kids to spend more time with their grandparents,” says Shannon. “As Tim’s still commuting to Wellington, I couldn’t have made the move without the support of my family and friends. The fact that my new role meant coming home to Nelson made it so much easier.” NOTE: As we went to print Nelson Forests has changed its name to OneFortyOne New Zealand.

Charming Māpua

Māpua makes a perfect sea change Popular with lifestylers, tourists and locals, Māpua has a vibe all of its own. Former resident Lynda Papesch checks out what makes it unique. PHOTOGRAPHY DOMINIQUE WHITE

any roads lead to Māpua with its climate and attractions making it an increasingly favoured destination for both locals and visitors. Most people don’t need much of an excuse to visit this small Tasman coastal town or to live there. Its permanent population has been steadily expanding since 2001 and the Tasman District Council estimates that by 2028 it will have reached 2539 (up from 2238 in 2018), and rise even further by 2048. During holiday season, especially in December, January and February, the influx of visitors takes it even higher. Having lived there it’s easy for me to espouse the attractions of the town, and nearby Ruby Bay. The beaches, the climate, the people and the businesses all combine to make Māpua desirable to all types from way back when to present day. Māpua and Ruby Bay are ideally located close to where the main road from Nelson to Motueka meets the coast after crossing the Waimea Plains. Te Ara (the New Zealand Encyclopedia) records that Māpua started as an important coastal port when many shipments of apples, flax and other goods left from its small wharf on the western entrance of the Waimea Inlet. The wharf area has since become a tourist centre, with restaurants, shops and galleries

occupying the old cool store and other warehouse buildings. The Apple Shed restaurant’s name is a nod to those earlier activities. The wharf area is a hive of activity during the summer months with numerous eateries – Rimu Wine Bar, Jellyfish restaurant, the Apple Shed, Golden Bear brewery and restaurant, Alberta’s, Hamish’s to name just some of them – and is also home to several thriving art, craft and local produce shops. Across from the wharf is Rabbit Island (Moturoa), accessible by ferry from Māpua. Its 11km of beaches and shady forest areas make it a popular summer destination too. Wikipedia notes that middens, tools and human bones found at Grossis Point and around the northern edges of the Waimea Inlet suggest small seasonal Māori settlements were located here, with a major pā located on the Kina Cliffs to the north. The pā remained in use in the period of early European settlement of the Māpua district. The first land sale to a European in Māpua involved 166 acres, bought in 1854 by Captain James S. Cross for 60 pounds. The first European resident of Māpua was believed to be a James Healy, a fisherman who also hunted rabbits which he took to nearby Nelson to sell.

Two distinct shopping areas have developed; one at the wharf and the other in the central town. The port area was initially called the Western Entrance, and the township dubbed Seaton Township until renamed Māpua – meaning an abundance or “prolific” when interpreted into English. The apple and flax trades boomed and by 1915 a large wharf had been built to cope with ships coming into the harbour. At that time poor roads meant shipping was the only option for transporting the apples. History records that eventually a road was built from Motueka to Nelson, via the Ruby Bay Bluffs, followed in 1921 by the first shop to service locals. Today the apples are long gone, a remnant of the wharf remains and Māpua has become a specific destination rather than a pass-by on the way to and from Nelson and Motueka. Two distinct shopping areas have developed; one at the wharf and the other in the central town, boasting a Four Square, town hall, library and assorted businesses, alongside tennis courts and a skate park. The Māpua Domain sits behind the shopping centre and is a popular venue for local sports activities and also the annual Māpua Easter Fair, which is the major fundraiser for Māpua Primary School and Māpua Playcentre. Usually held on Easter Sunday, but sadly cancelled this year because of coronavirus, the fair is arguably the largest in the Nelson Tasman region, attracting more than 10,000 visitors each year. Run entirely by volunteers, the fair usually has around 220 stallholders, comprising arts, crafts, garden, fairground and miscellaneous stalls, a school-run café, second-hand store and silent auction along with various food and drink options and allday entertainment. Because of its seaside holiday vibe, Māpua is home all year round to many residents but it also offers various forms of holiday accommodation, including luxury glamping, self-catering, airbnbs, camping and other options. Many residents have been drawn to live there after initially holidaying in the region.

Above: Clockwise - Plenty of opportunity for dining alfresco in the Wharf area; board the ferry to cross to Rabbit Island; Sarah and Denis La Touche Opposite page: An idyllic setting

A caring community

Photo: Supplied

Among those are Sarah and Denis La Touche who operate Plum Tree House and Quince Cottage, nestled on gentle green slopes overlooking Māpua and the Tasman Sea. The couple has lived in Māpua since July 2016, moving there from Waiheke Island.

“We have friends living at Ruby Bay and had holidayed there irregularly since 2000,” explains Sarah. Previously having run a guest house and cooking school in Languedoc in the south of France for 13 years, the couple – unabashed Francophiles – found the climate in and around Māpua similar to that of their favourite French region. As well as offering holiday accommodation, Sarah now runs cooking classes intermittently at home, and they both take guided food and walking tours in the south of France. The rest of the time Māpua is home and they love it. “It has a really beautiful little community; eclectic and artistic like Waiheke Island, but smaller and more caring with a lovely cross section of all ages including retirees and young families. “Plus there is the fabulous climate. That’s one of the things that attracted us to Māpua; the climate and the fact that it is an amazing food bowl, not to mention we have found lots of French people living here also.” Māpua, she adds, is the perfect location from which to enjoy a relaxing holiday or short break and even better still as a residential base. “There is so much to explore in this rich and diverse region. It is a perfect base for day trips to the three regional parks we are so proud of – Abel Tasman, Nelson Lakes and Kahurangi. 27

“If you are a cyclist, we are just a stone’s throw from The Great Tasman Cycle Trail, or you can discover the rich tapestry of vineyards, boutique breweries and cider producers, artisan food producers, exceptional farmers’ markets, artists’ studios and galleries. “The adventurous can take their pick from a menu of activities on our doorstep – hiking, kayaking, boating, paddleboarding; or more simply just picnicking and swimming in the sea or rivers in the area. And at the end of the day, unwind with a glass of local wine and a book, enjoy the bucolic atmosphere, or relax by our pool.”

Long-term residents

Also proud to call Māpua home are Adele Smith and Roger Waddell, who moved to the area in 1992. Initially one of only a dozen accommodation providers in the area, they are now one of over 200. Adele and Roger run The Gates Accommodation, which offers a variety of options from the luxury contemporary Paris Suite at Copper Gate to glamping at Kissing Gate complete with retro caravans and an outdoor bath overlooking a tranquil pond. Roger is a committee member of the Mapua and Districts Business Association, and says they have seen numerous changes in the area during the last three decades.

“The fact that Māpua has grown as a desired destination means there has been substantial growth in the number of accommodation providers.” ADELE SMITH

“Māpua and its demographic have changed dramatically, as it is an attractive destination to move to for New Zealanders escaping the big cities, as we did nearly 30 years ago, and for overseas people emigrating and wishing to settle here.” Changes include the Wharf Precinct. “We remember back when you could buy a plunger coffee and a piece of cake or quiche and eat it under the sole umbrella at the small café on the wharf. Now it’s a thriving hub of activity with several excellent coffee providers, cafés, restaurants, a craft brewery, top quality retail shops and galleries.”

Photo: Supplied

Activities and accommodation

From top: Clockwise - Part of the recently developed wharf shopping area; Adele Smith and Roger Waddell 28

Positive developments have included The Great Taste cycle trail and the Rabbit Island Ferry, adds Adele. “We now see far more cyclists around, and other cycle trails are spinning off The Great Taste Trail, one of which comes up Seaton Valley.” The Gates Accommodation is situated in Seaton Valley, overlooking Māpua, and Adele says more and more people are cycling out from Nelson to stay there during weekends, and using it as a base from which to explore. “The fact that Māpua has grown as a desired destination means there has been substantial growth in the number of accommodation providers,” she says. “The growth has been good for us – it keeps us on our toes and we’re always thinking of how we can make The Gates Accommodation uniquely different and a special Māpua destination in its own right. We now offer a broad range of accommodations: a romantic glamping getaway, ‘Kissing Gate’, which Trip Advisor profiled in the top 14 ‘most awesome’ glamping sites in the world; a quirky rustic-chic cottage, ‘Corru Gate’, which was the original accommodation we opened 20 years ago; and ‘Copper Gate’, a modern four-bedroomed heritage-themed eco-house.”

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“Overseas visitor numbers have been steadily increasing over the years. Now there’s a distinct pattern – New Zealand families staying for weeks at a time during the summer holidays, then overseas guests after that.” R O G E R WA D D E L L

The landscape has changed completely since the couple moved down from Auckland. “Wild pigs used to wander up our drive into the pine forest that bordered our property; this was later transformed into Māpua Estates, the first major subdivision in the more rural Māpua backdrop.” In Seaton Valley housing and boutique holiday accommodations have replaced orchards while retail development has livened the business vibe in the village. “The Māpua Mall was a big and exciting change for our wee village!” Roger says he has noticed that Māpua has become a niche destination for people from all over New Zealand. “Overseas visitor numbers have been steadily increasing over the years. Now there’s a distinct pattern – New Zealand families staying for weeks at a time during the summer holidays, then overseas guests after that.” Major road changes and improvements in the last 20 or so years, especially the by-pass, have added to Māpua’s accessibility. For instance the Seaton Valley underpass now links Māpua cyclists, walkers and horse-riders to the wineries, olive groves and quiet country lanes of the Moutere. The flip side of all the development is that it has raised a few “issues” still to be sorted, says Roger. “One issue is the increased amount of traffic into Richmond and especially Nelson. Another is the loss of the use of the boat ramp at the wharf, which is leading to tensions between beaching and boating at Grossi Point.” He says Māpua desperately needs a new, purpose-built boat ramp and he hopes “this will be resolved sooner rather than later”. Property prices too have soared as the area has become more popular, with prices and rates making it more difficult for the average Kiwi family to afford to live here. That said, many families do have Māpua on their bucket list; if only as a weekend or holiday destination. From top: Clockwise - The Wharf area is popular with locals and visitors alike; plenty of scope for water-based activities; old cool stores reinvented as retail outlets 30

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Harvesting Hops

Land of hops and glory Nelson is a mecca to beer brewers worldwide. As another bountiful hops harvest rolls in, Alistair Hughes investigates how district growers came to be champions. PHOTOGRAPHY STEVE HUSSEY

“H

ops are a wicked and pernicious weed,” King Henry VIII supposedly said – though he was responsible for much worse pronouncements. No doubt many expressed a similar sentiment when Germanic hopped beer was introduced to medieval England. The style was previously unknown to British brewers, who relied on malt alone. Crying into their beer was to be of no avail, however – the hop was there to stay, and centuries later found its way to New Zealand shores. Captain James Cook himself is credited with becoming the first brewer in New Zealand, concocting an ale after the Resolution sailed into Dusky Sound in 1773. Although the first commercial brewery was founded in the Bay of Islands the following century, Nelson soon became the region most associated with beer making. Dr Thomas Renwick and George Hooper opened their brewery on the corner of Tasman and Hardy Streets in 1842, and became the first to export beer – back to England – in 1845. By the 1850s large hop gardens had been established in the area by brewers, and local farmers soon followed suit, planting hops as a cash crop on their newly cleared land. The industry has seen many ups and downs over the ensuing decades, but a long history combined with a willingness to adapt with the times has meant that hop vines are still a prominent feature of the Tasman landscape. Perhaps less so just at the moment, as growers bring the last of their harvest in – the busiest time of their year.

Hops in her DNA

Annette Eggers, Marketing and Export Manager of Freestyle Hops, is from a well-established Upper Moutere farming family. The Eggers had grown hops since 1888, and Annette’s parents gradually expanded the operation to 119ha, before selling the farm to Freestyle Hops in 2016. “I was away working in the film industry and I came back to help out for three months,” says Annette. “Two years later I’m still here and I enjoy it.” 32

“We can have a more transparent business operation – from farm to glass.” ANNETTE EGG ERS, FREESTYLE HOPS

After originally outsourcing their harvest processing, Freestyle Hops moved to growing, pelleting, sales, marketing and exporting directly from the farm. “That was a big step and we’re still working through this process now, implementing new and innovative systems, building a skilled team and working with brewers around the world.” Annette says the growth of the craft beer industry has allowed Freestyle Hops to build their market. “We were proactive in being part of that so that we can have a more transparent business operation – from farm to glass. Overseas craft brewers can know exactly which block their hops come from. It’s very open, which is what this generation wants, and we’re providing that.” The intensive harvesting season has begun, with 35 workers rostered to enable Freestyle Hops to operate seven days a week. Their staff are mostly local Kiwis, but with an international mix, “and more women driving tractors this season, which is great to see”. She adds that their harvesting process has been designed to supply customers with fresh product as fast as possible. “The vines are cut down and brought back to the shed to go through the harvesting machines (which separate the flower, or hop cones, from the vines). The hops then go up to the kilns to dry over several hours. After conditioning on the floors to air them out a little more, we then pellet straight away, although some goes into bales.” Nothing else is added before the pellets go into nitrogen flush bags (replacing the oxygen), then are packed and exported, or sent to the domestic market. “It’s a long day and working into the night, but it only lasts for about five weeks,” says Annette. New Zealand brewers account for 15 percent of Freestyle’s customer base, and Annette likes the idea that brewers can visit and even take their hops straight from the production line.

Above: Clockwise - Above: Clockwise - looking good; heading back with a load Opposite page: Hops ready for harvesting

She sees the future as developing even more in collaborating with brewers, and in research. “Plant & Food Research in Motueka have been outstanding in producing some of the varieties of hops which have put us into the world lead, and we also work with Lincoln and Otago Universities to analyse plant structure. The brewers are becoming more involved with feedback about what they are looking for, and we’re investigating how we can create something that’s quite specific or uniquely different for them. “The typical consumer is younger these days and looking for the next thing. It’s pretty hard, but exciting too.” For now, Annette is happy to report that it’s been a “phenomenal” season for hop growing, after the challenges of the previous few years that included bushfires and tropical storms. “The hops just love the sunshine, and the sheds are now filled with that fresh aroma. We’re happy with this season, for sure.”

Leading the industry

New Zealand Hops Ltd, based in Richmond, is the country’s major hops grower co-operative, having developed from the New Zealand Hop Marketing Board founded in 1939. Supporting a professional crop-breeding programme since the 1950s, the co-op was first in the world to commercially produce seedless hops. Now with a membership of 28 growers, NZ Hops exports more than 85 percent of its harvest to over 30 countries. 33

“We’re very lucky to be a part of a co-operative business with huge potential.” B E N G I E S E N , WA I M E A W E S T H O P S

“It’s about how we position our brand and portfolio of products in a global marketplace, and maintaining a more ‘openfor-business’ attitude. My role is to encourage confidence in the co-op and a much stronger understanding of the marketplace.” He also fosters deeper connections with the brewers themselves. “We have to be responsive and lift our approach to customer service.” Despite the task ahead, it’s not only about hard work for Craig: “Hops are fantastic. There’s just something about them and they’re an amazing product. We’re not without our challenges, but it’s not about lack of demand – everybody wants hops.” Craig Orr took over as CEO at the beginning of February, and has plunged straight into the industry’s busiest time. “I’m three weeks old,” he laughs. “I feel as if I’ve been here a lot longer, but I’m relishing it.” When Craig spoke to WildTomato the hops harvest was just entering its first full week. “We’ve probably had 80-85 tonnes delivered over the last eight or nine days. Six to seven farms started early on one or two varieties, but as of 6.30 this morning harvest has started in earnest. I’m looking outside now and there are trucks constantly coming in and out, making deliveries of pallets stacked with hop bales.” The 120kg bales are weighed, graded and stored for further processing into pellets. These are then packaged and stored for sale. Given the forecast 1250-tonne harvest, processing is likely to continue through to the middle of the year. Craig confirms a general optimistic mood among the growers that this will be a good season. As CEO he sees his function as complementing the expertise of the co-op growers by creating a higher-value product and a growth plan to manage their development into the future. Above: Clockwise - Preparing the hops; looking down on a hop farm 34

Buoyant future predicted

One of the co-op’s most recent members is Ben Giesen, director/ owner of Waimea West Hops. When previous owner George Hill decided to move on after half a century in the industry, Ben was quick to identify an investment opportunity. “We’re pretty excited that we’ve taken over a property with a fascinating history. We believe hop farming is really ‘on the up’, and can see this farm has a big future.” After two years in the game, Ben is pleased with this current season, and the climatic advantages that make the region ideal for hop growing. “From my point of view there are various reasons for this, including the sunshine hours, the quality of soil and access to water. Personally, I think one of the biggest factors is that we seem to be quite well protected from some of the damaging winds that other regions get. But also, others within the industry are really open about sharing information, which has helped us a lot.” Ben believes that Kiwi hops occupy a special place in the global industry. “Even though we’re only about one percent of the world’s hops output, the investment made by New Zealand Hops into research and development over the decades is one of the reasons why we have a thriving hop industry. We supply to brewers here and in the States, Australia, Europe and Asia. We’re very lucky to be a part of a co-operative business with huge potential.”

OUR FRESHLY PICKED HOPS ONLY TRAVEL 21KM TO OUR BREWERY Canâ&#x20AC;&#x2122;t get any more local, or fresher than that!

Bringing back a community harvest

On the other side of Takaka Hill is a renowned brewer who harvests hops on a completely different scale. “Traditionally we’ve tried to do it in a day,” says Mussel Inn coowner Andrew Dixon, “but in reality, that’s never happened. In the last couple of years we’ve picked over a weekend with about 30 volunteers, and then used our staff to finish the harvest off during the week.” Andrew explains that hops picking at the Mussel Inn, where anyone is welcome to join in what is described as “a fun day out followed by a feast and much merriment” is intended to bring back the good things about the harvest tradition. “It was a huge thing in the UK when half of London would empty out to go down to Kent to pick the hops. In Motueka, thousands of people would turn up for the harvest. It was a big yearly event. “So many agricultural jobs have been lost through mechanisation, and this is just a way of bringing that back. We’re creating an opportunity for people to connect with the product, learn a little bit about the beer-making process, and what we do at the Mussel Inn.” Andrew, who started home-brewing in his teens, built the Mussel Inn brewery with wife Jane in 1995. “We wanted to build

From top: Clockwise - Ready for the next stage; team work in the growing fields 36

“If people want it, they come to us, and if we have enough to supply, we will.” A N D R EW D I XO N , M U S S E L I N N

this community place and sell beer, so why wouldn’t we brew it? It’s not that difficult. Back then there was no equipment available, so we had to essentially make it ourselves and built the brewery pretty much on our own, primarily to service this place. “It’s only in the last few years that we’ve been making enough to supply elsewhere. We don’t go out there and push the product. If people want it, they come to us, and if we have enough to supply, we will.” Inspired by James Cook’s original 18th-century brew, the Mussel Inn’s flagship is the Captain Cooker, a highly regarded malt beer flavoured with fresh tips from the manuka tree and locally grown hop varieties. Andrew’s own hops began life as little more than ornamentation. “We originally got hops from Plant & Food Research, near Motueka, and wanted them to grow around the building for decorative effect. They gave us a non-commercial variety used for breeding stock, and we’ve had it long enough now to feel justified in renaming it ‘Onekaka’.” As far as Andrew knows, no-one else is growing this particular hop, derivatives of which now flourish in the paddock behind the pub. “When we first started, we’d pick them straight off the vine and use them in the brewery ‘green’, so we were doing ‘greenhop brewing’ long before it became a big thing in Wellington. There’s a lot of energy and excitement around hops, which is also interesting because beer is primarily malt. You can make beer without hops, but you can’t make it without malt. The hops are like a flavouring; a herbal addition to a fermented malt beverage.” In the meantime, Andrew is getting ready for his harvest, which he relishes as an opportunity to “share a few stories, tell a few lies, and meet some new people”. The benefits of the hop, that “wicked and pernicious weed”, would seem to extend far beyond the pleasures of a refreshing pint.

We not only know our hops, we grow our hops! Available at Fresh Choice Richmond www.hopfarmbrewery.co.nz

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Pikimai Hops Farm, Tapawera

Loud & Clear

Dicing with deaf

Modern life is hammering our ears, Sarah Nottage reports – and the damage is irreversible. PHOTOGRAPHY STEVE HUSSEY

ain on the roof on a Sunday morning; goosebumps hearing your favourite song; the belly laugh of a toddler. Hearing your name called at the doctor’s office; traffic approaching; the teacher reading out lesson instructions. These sounds are gifts that enable us to be socially, emotionally and economically engaged, educated and safe. Our ears evolved in an acoustic environment that was nothing like the one we live in today. Prior to the industrial revolution, few noises were either loud or sustained enough to cause permanent hearing damage. Our ears now struggle to cope in a civilisation that is getting louder, and the risk of gradually deafening ourselves with ordinary everyday activities has never been greater. Unfortunately, we are reckless with the gift of hearing, especially when we are young and feel bulletproof and frozen in time; that our senses and physical faculties will remain intact forever. They don’t, of course, and the kicker is that noise-induced hearing damage is irreversible. We underestimate the importance of hearing to our wellbeing – until we start to lose it. All of us know someone who is “going deaf” (it may be you). If not managed properly, it is frustrating and exhausting for everyone, and sufferers can miss out on so much. Miscommunication can build resentment and cause arguments within relationships – potentially life-long arguments. As Tracy

Above: Blind Eye members, from left - Amber Radcliffe (vocals), Jack Rollinson (guitar) and Jake Lyth (drums) Opposite page: Clockwise - Sharon Webber, office manager at Hearing House, taking a hearing test; Kim Howell, left, addresses the Hearing Association panel during Deaf Awareness month in March 38

Dawson, Education and Communications Manager at Hearing Nelson says, “If you keep complaining that your partner is mumbling, you should get your hearing checked.” Noise-induced hearing loss isn’t like going from total hearing to total silence. The gradual, insidious slide can often remain unidentified – “if you don’t know what you are missing, you don’t miss it”, says Tracy. People with mild hearing loss have a fragmented perception, where words may seem incomplete, and noisy environments make hearing more challenging. For people with severe hearing loss, although some loud sounds are audible, communication without a hearing aid is impossible. Poor hearing is potentially aggravated by embarrassment and the human tendency to do nothing and hope for the best, usually while pretending that everything is fine. Life can become one long, awkward, isolating cliché: turning up the volume on the stereo; laughing at comments that aren’t funny; being ignored at social occasions; getting in trouble at school for not following instructions. Tracy says people wait an average of 7-10 years (from recognising hearing loss) before seeking treatment. Because hearing loss is invisible, society also tends to ignore it.

A snowballing problem

In New Zealand, one in five young people have hearing loss, which matches the global trend, Tracy adds. The National Foundation for Deaf & Hard of Hearing reports a 30 percent increase in hearing loss since the 1990s. The World Health Organisation (WHO) predicts that the rate of hearing loss in young people will double over the next three decades. Research suggests that the high rate of noise-induced hearing loss in young people can be attributed in part to using

earbuds or headphones on personal devices. And it takes surprisingly little to damage your ears permanently. “The duration of the exposure matters just as much as the volume,” Tracy explains. “Sound is measured in decibels (dB), which decrease with distance. The closer you are to a sound, the louder it is, which is the main issue with earbuds and headphones.” Noise exposure should be limited to 85dB, averaged over an eight-hour period, she says. Some cell phones can play at 100dB, which is louder than a lawnmower, so it only takes 15 minutes before your hearing is permanently damaged. If you are standing right next to a speaker playing at 115dB it takes just 15 seconds. The louder the sound, the quicker the damage. Tracy advises “limiting headphone/earbud use to 90 minutes per day, listening at half volume (if you hold your buds at arm’slength and can hear the music, it is too loud), and wearing ‘party plugs’ when at concerts or parties with loud music.” There is a sense of urgency to address this preventable issue among young people. Nationally, the government is being lobbied for mandatory hearing assessments in secondary schools, and education programmes are being implemented nationwide to encourage healthy listening practices. Hearing Nelson, winner of the Community Impact Business Award for delivering practical, intergenerational hearing education to more than 9000 people in Nelson/Tasman last year, is an independent charity reliant on fundraising and donations. As well as hearing assessments and advisory services, they educate students, from primary to college, about how to use personal devices safely. Hearing Nelson also runs protection workshops for the building and construction industry, plus hearing and communication workshops, helping businesses to deal with partly deaf customers. Local businesses “are beginning to understand the importance of hearing, which demonstrates their commitment to the wider community, their clients who are hard of hearing, and their staff”. Tracy encourages everyone to seek advice about structuring their personal and business environments to prevent hearing loss, and support those who are already impaired.

Speaking from experience

Kim Howell, a Nelson hearing therapist with Life Unlimited Charitable Trust, knows the problem only too well. Her world changed last year when she had a cochlear implant. While not a perfect solution for her progressive congenital hearing loss, it means she can finally hear her children and grandchildren talking on video-chats, which is “so precious”. She feels her own experience has deepened her connection with clients.

“It took so long to accept my hearing loss – there’s a grief process which is often overlooked.” K I M H OW E L L , T H E R A P I S T

Kim began to notice her hearing loss at high school in about 1974. She was a top student, but had difficulty hearing her friends. This, along with balance and tinnitus issues, initiated a long diagnostic process. “It took so long to accept my hearing loss – there’s a grief process which is often overlooked. There is an unspoken embarrassment when you can’t communicate ‘normally’, and it is easy to become socially isolated.” Kim says a hearing-impaired person uses an enormous amount of energy working out the meaning behind the sounds in their environment, especially voices. Hearing and listening strategies aren’t only technological, such as hearing aids, she adds. They are behavioural and environmental. “Whether hearing-impaired or not, we all have a responsibility to ensure effective communication.” Kim helps people to identify the most appropriate technology and communication techniques for their circumstances. “If someone doesn’t hear you, stand face-to-face with them, maybe tap them on the arm and ask them if they would like you to repeat yourself. They may be embarrassed at first, but their heart will be really warm.” 39

Tracy agrees: “Be present. Live in the moment with everybody, in particular with people who are hard-of-hearing; who feel like they are on the fringes of society. If our community becomes more benevolent, we will thrive.” Hearing Therapy is a national service funded by the Ministry of Health and delivered by Life Unlimited Charitable Trust. It provides hearing assessments, independent advice and practical support in areas such as tinnitus, communication strategies and hearing-aid management to New Zealand citizens and permanent residents aged 16 and over.

Deafened by the music

Members of Nelson teenage rock band Blind Eye – all of whom wear hearing protection when they practise and perform – know the problem first-hand. Singer Amber Radcliffe, 19, says she has been to concerts “where the music is so loud the floor vibrates.

“At a concert when we were playing a cymbal-heavy song I went completely deaf for about 15 seconds, which was scary.” JA K E LY T H , D R U M M E R

People go right up against the speakers, willing to risk their hearing for a good night out”. In the classroom, the situation is no better. “Students turn their phones up to maximum volume using earbuds while they study. Their music is so loud you can hear it from the other side of the room.” Guitarist Jack Rollinson, 17, not only appreciates the danger of listening to loud music and devices without protection, he understands the long-term impact of hearing loss, as his grandfather is always asking, “What did you say?”. “I don’t want to be like that when I’m older,” Jack says. Since he is passionate about music and keen to pursue a career in the industry, he has invested in customised earbuds for long-term protection. Drummer Jake Lyth, 16, admits that although he uses hearing protection when playing, his ears are already suffering, including difficulty hearing the teacher from the back of the classroom, and having to ask customers at his part-time job to repeat their order. “Two Rockquest competitions ago I had earbuds in, but I had two massive speakers next to me. All I heard for hours afterwards was a highpitch screaming. At a concert when we were playing a cymbal-heavy song I went completely deaf for about 15 seconds, which was scary.” The message is loud and clear. No matter what your age, if you exceed the guidelines for safe listening, you will suffer noise-induced hearing loss – which will affect you for the rest of your life. From top: Clockwise - Members of Blind Eye, from left, Jake, Amber and Jack

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M Y FA S H I O N

Emulating catwalk style this autumn and winter BY AMY MCLEOD

utumn is here and winter is coming so it’s time to dive into the wardrobe and look at what you have in there for the cooler months and what you need to acquire to look “on-trend” during the coming seasons. So far we are seeing two distinct fashion styles emerging. The first is French bourgeois style with flaring knee-length skirts, culottes, wool capes, blouses, boots and silk scarves. The second is a more rebellious and distinctive punk style with an edgier boxy look. Ripped pants, band Ts, layers upon layers of textured denim and plaid, and Doc Martens work well for this look. As a result we are seeing a lot of 70s and 80s retro style, interspersed with some 90s grunge. It’s welcome back to shoulder pads, high-waisted and wide-leg pants, pleated skirts and trousers, midi dresses, puffed sleeves, defined clinchedin waists, ruffles, a few feathers and even contrasting patchwork-like designs. Patterns include houndstooth and plaid, and block colours are also very much in evidence, with lots of texture adding an extra dimension. Colourwise there are more earthy tones such as rust red, mustards and sage green along with neutrals and jewel brights; think sapphire, ruby, emerald, amethyst and citrine.

Inspiration from the past Many designers have looked to the 70s for inspiration while at the same time making a real effort to use vegan and sustainable materials. With Mother Earth’s environmental predicament, using recycled and sustainable materials shouldn’t be merely a trend - it should be standard practice in fashion - but sadly that isn’t the case. Fashion trends also include suits – both form-fitting and slouchy – loose trousers, and big-shouldered jackets and 46

blazers and, at the opposite end of the catwalk, escapism via fantasy and drama mixing plentiful ruffles and voluminous garments, along with see-through clothing, visible lingerie and corsetry. Bell bottoms, vests, turtlenecks and corduroy jackets in warm earthy colours give a nod to the 70s. Add in pleated A-line skirts, culottes and women’s tweed blazers and you’ll have the look down pat! In winter out will come the coats, and fashionable options this time around include any type of trench coat or jacket – especially long, leather and black – plus colourful patchwork styles and solid

So far we are seeing two distinct fashion styles emerging. block-coloured long puffer coats. Look for leather too in suits including those with skirts as well as pantsuits, paired with long leather boots. Denim is always in fashion and this season it’s denim on denim in a deeper indigo blue, wearing skirts or jeans with a denim blouse or jacket or both. For inspiration check out the European fashion shows for 2019–2020.

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MY HOME

A stylish Scandi build

BY BRENDA WEBB | PHOTOGRAPHY DOMINIQUE WHITE

teve Trugly and NicoleTrueman had definite ideas about what they wanted in their new Little Kaiteriteri home. “We’d been planning it for many, many years,” says Nicole. “We are summer and outdoor lovers so it had to be north facing with big windows.” The couple moved to the Top of the South in 2011 from Wellington where they held down demanding jobs and lived in an apartment which, while lovely, was very closed in. Their vision was of a place to come home to that had access to the outdoors, with plenty of light and maximised views. “I guess we had an extreme reaction from where we had been living – we went for a home with lots of windows making it very light and bright,” says Nicole. “In fact, the bedroom is the only place we have curtains and they are just sheers. A highlight for me and for most of our visitors is the picture window beyond the kitchen bench which looks out to the Abel Tasman National Park and the sea – it’s the best angle of the whole house and it really is an amazing view.”

1. A stylish contemporary artwork in the kitchen, designed by Steve 2. Large sliders allow views and light 3. The kitchen window behind the bench that brings the outdoors in 4. A great place to relax with astonishing vistas 5 Chef Steve’s stainless steel work bench 6. Neutral walls make art pieces and furnishings pop 7. Large windows do justice to those magnificent views 8. The kitchen’s spectacular view — looking down the bench to Kaiteriteri

Their vision was of a place to come home to that had access to the outdoors, with plenty of light and maximised views.

After buying the section in Little Kaiteriteri, Steve and Nicole took their ideas to architect Simone Wenk at the Architecture Studio in Mapua who put plans on paper. “She was fantastic at listening to us and visualising our ideas and then designing our perfect home,” says Nicole. “She is so grounded, super smart, up for a challenge and was totally focused on what we wanted and liked.” They shied away from the ubiquitous threebedroom home – with their children grown up and living overseas they couldn’t see the point in having rooms unused for most of the time. “Part of the plan also was to not have something that took up too much time cleaning,” says Nicole. Built in a capital H shape, by M2 Build, the house is in two wings – one with the living and kitchen areas and the other with the two bedrooms and ensuites and they are joined by an area they call their "multi verse room" which is an all-in-one library, home theatre, media and yoga room. “That room is tiny but well designed so we have lots of shelves for books, a wall with art including our art tv and there is even a tiny space for my office,” says Nicole. With Steve being a chef he was tasked with designing the kitchen area where he opted for a threemetre-long island bench which has become the focus of the entire living area. When friends visit they gather around the bench which is made from birch plywood with an exterior cladding marbled black. Steve also has a stainless steel work bench with a three-metre window behind.

9. The black corrugated iron-clad exterior provides crisp and clean lines 10. Sunlight floods into all living areas providing warmth 11. A very restful bedroom with views to the sea

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Nicole describes the couple's style as zen, organic and natural with both particularly enjoying the Scandinavian plywood/tiled look as well as neutral and earthy colours and lots of natural light. The exterior cladding is black corrugated iron – “we both liked the industrial look” – while all interior floors are tiled. “We went for larger format tiles and a rough texture – it’s a bit like walking on rocks – that natural look was really important to us,” says Nicole. “Initially we looked at polished concrete but decided it may date so went for tiles and love them.”

Small eco-footprint The couple are eco-conscious so opted for thicker walls, more insulation and tiled floors that absorb the sun through the large windows releasing heat long after the sun has gone, making the house constantly warm. Although they have a small low-emission fireplace for use in the depths of winter, the house's double glazing and extra thick walls and its insulation means it requires minimum heating. The house is small – 128sq m excluding the garage – but reducing the bedrooms to two and being clever with space means it feels much bigger. “We didn’t have a lot of room to play with so we had to be creative,” says Nicole. “Having large windows and sliders with a central deck really brings the outside in and gives us extra room.”

12. Sliding doors open to a sun-drenched deck 13. A small wood burner provides heat on cold days 14. Views to die for — over Kaiteriteri to the Abel Tasman Park

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The couple moved into the house in September 2018 and have spent the past summer working on the landscaping. The building process was a breeze but Nicole relates one incident that could have had a different outcome. During the build they stayed in a friend’s bach and when the painters arrived they asked for confirmation of the colour of the walls – they were concerned because it appeared to be quite lime green in the can. “We’d looked at the colour charts ages ago and picked one which I thought was Ice Sculpture but couldn’t find the charts to confirm as they were packed away,” says Nicole. “I looked at it and initially thought of changing it but then said let’s go with it and it turned out to be a very, very peaceful, relaxing and meditative green. It wasn’t the one we had originally chosen but the mistake turned out favourable. Ice Sculpture was an error but a good one.” The couple moved into the house in September 2018 and have spent the past summer working on the landscaping. “Interestingly, we had the first year just settling in and understanding the seasons and how the light plays in different areas,” says Nicole. “The original landscaping plan we had wouldn’t have worked so we were pleased we waited.” They have filled their new home with their own art collection – the house was designed to give them plenty of wall space for it – but most of all they love the way the window placement allows the outdoors in, especially those astonishing views of the Abel Tasman Park.

15. The beautiful white bedroom with dressing room behind 16. Twin basins in the ensuite with a dramatic black wall 17. A glass balustrade frames the views to the Abel Tasman 18. A comfy outdoor seating area

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Jennian Homes celebrates 20 years Well-known and trusted housing company Jennian Homes Nelson Bays celebrated 20 years in the region in February. The company is one of the largest group home companies in the Top of the South and the mostawarded group home builder. During its successful time in the area it has built more than 1000 homes for hundreds of very happy customers and won multiple awards including Master Builders House of the Year and Chamber of Commerce awards. Set up in 2000 by Simon and Kylie Collett – who are still majority shareholders – the company opened its first show home in Richmond in 2002 and has been a major contributor to housing construction in the region since. Jennian has completed 12 show homes in Nelson Tasman during its 20 years of operation. In 2014 Jennian Homes Nelson Bays changed its business structure with Simon stepping back to a director’s role to allow him to focus on land development for the future. Simon and his development companies are a major contributor to land development and supply in the Tasman region.

unique ideas and have them turned into reality with no surprises. Jennian offers people the ability to be flexible to either run with a proven Jennian design plan or work with designers to create a custom design. “We don’t focus on standard plans – we design for the particular section and can accommodate for a variety of needs and, in fact, do exactly what the customer wants,” says Mark. “Let’s face it – everyone wants something different in a home. A couple with a young family may be looking to have a second lounge so they can have a separate area for their children, while this may be less important to an older couple and their wish may be for a bigger garage for a workshop or a campervan. It’s all about meeting the customer’s needs and that’s what Jennian is great at.” Jennian offers house-and-land packages as well and are very experienced in the lifestyle block area having the ability to design houses that suit a rural aspect. Prospective clients can visit a Jennian display homes or visit the Jennian team at its consultants’ office and Studio J to see the numerous products and design plans the company offers.

At this time the business introduced working shareholders and a general manager to lead the business day-to-day.

Jennian can turn a customer’s dreams into reality through draft plans and they try to make each house as unique as possible with custom designs, differing rooflines, varying facades and materials.

General manager Mark Smale says what sets the company apart from others is its custom design and thorough pre-consent process which means prospective clients can come in with their own

“Our aim is to try and make the house look a little bit different which is why we try and vary the rooflines and the facades – we want them all to look a little bit different,” says Mark.

One of Jennian’s aims is to make the building process as seamless and pain-free as possible with an experienced team of people on hand to guide clients through the procedure from first contact through to that exciting handover day. Jennian prides itself on its high-spec homes which is its way of future proofing the building. No corners are cut and high-quality materials are used to make sure homes are superior. “Our customers are our best advertisement and our past customers are our next sale. Twenty years on we are now building homes for the children of people we first built for and we are also building second, third and even fourth homes for our customers.” Jennian uses only top-quality tradesmen and many of their sub-contractors have been with the company from the start. “We have a very good history and the people we employ give us quality work and are very loyal to the brand,” he says. Mark is particularly proud of what the company has achieved in the way of awards, being the mostawarded builder in Nelson. It has been the Jennian national franchise of the year winner on seven occasions and in 2010 won the Nelson Chamber of Commerce best service award. The following year Jennian won the Chamber of Commerce supreme business award and the innovation and large business award.

COMMUNITY

AT HEART

Jennian is proud of the way it gives back to the community and is a major supporter of a number of community fundraising initiatives. It set up and supports the Heart Foundation Mother’s Day fun run which has been going in Nelson for 10 years until this year. It set up a subsidised AED programme and has subsidised more than 118 AEDs (defibrillators) into the region over recent years. Jennian supports a range of sports with sponsorships including netball, hockey, rugby and tennis and for 2020 Jennian has launched youth scholarships to support talented youth achieve their dreams. Jennian Homes is a major supporter of the Heart Foundation NZ and has built six Heart Foundation lottery homes in the region that are used for the Heart Foundation Lottery fundraiser which Jennian is very proud of.

“We must be doing something right,” says Mark. Jennian Homes is most certainly the group home builder to talk to if considering investing in or building a residential home, multi-unit residential dwelling or townhouse complex.

Eric Hall, Christel Twiehaus, Christine Cook, Nick Perrott, Ryan Hunter-Wright, Craig Milne, David Skyes, Simon Collett, Kylie Collett, Mark Smale, Jackie Cole, Ryan Beattie, Daryl O’Reilly, Adrian Blake, Hugh Askin and Steve Power

Photos: Jewel Mathieson

MY GARDEN

Heavenly hibiscus rewarding BY ANNABEL SCHULER

ibiscus evoke thoughts of lush, tropical gardens, hot days and sultry nights. The brightly coloured flowers, with their glorious loudand-proud stamens, make each flower a work of art to be enjoyed in the moment. That is the key to hibiscus. The flowers do not last long, but if you love them you will appreciate every bloom for as long as it is open. The hybrids, which featured in garden centres through January and February were promoted as having longer-lasting flowers – three to five days – which is longer than many and a strong selling point. But this comes at a cost – the plant itself may only last for one year and some people treat these hibiscus as annuals to be kept in a pot through the summer to

add a touch of glamour to a deck or a patio, or as a centrepiece on an outdoor table .

Specific growing conditions The pure tropical hibiscus fall into two camps: the ones which hail from Fiji are a lot hardier but have less significant flowers, while the Hawaiians are more flamboyant but less hardy. Now you can buy hybridised varieties by New Zealand nurseryman Jack Clark which are a cross between the Fijian and Hawaiian varieties and are ideally suited to temperate conditions. It is important, as Nelson hibiscus aficionado Jewel Mathieson points out, that we take the time to understand the specific growing conditions hibiscus need to thrive and do not try to shoehorn them into a space in the garden no matter what. “While they are not hard work,” Jewel says, “there are some basics which should be observed.” Do not over-water – root rot may set in and the plant will die. Good drainage is a must whether you plant them in the garden or leave them in a pot. They dislike phosphorous; too much will kill them,

On the positive side hibiscus reward you with flowers that can be delicate or audacious; in-your-face or in the background … 58

Above: Clockwise: Hibiscus varieties — Blue Thunder; El Capitolio Sport; Dr Kutzuki

so do not fertilise them with anything that contains more than a trace of this. On the other hand, moderate amounts of nitrogen and lots of potassium should result in larger and more colourful flowers (bury banana skins for natural potassium). The soil is important too, fine pumice and plant cutting mix added to good potting mix and compost are recommended to promote good drainage. Jewel keeps many of her 100 hibiscus plants in pots, artfully buried in the garden, so she can provide the conditions they need through the summer, then conveniently remove them from cold spots when winter hits.

Some chameleons On the positive side hibiscus reward you with flowers that can be delicate or audacious; in-your-face or in the background and some of them have chameleon-like qualities. Jewel has one which morphs from red through the spectrum to a mustard colour over several days called Vakatui. Very occasionally one may produce a flower which has two distinct colours on either side of the circle of petals. That, for many, is the joy of hibiscus plants – they throw up glorious surprises throughout the summer.

WELLBEING

Boost your winter immunity B Y E M I LY H O P E

s we approach winter, itâ&#x20AC;&#x2122;s important to remember to nourish ourselves and support our immunity through the foods that we eat. Having a healthy immune system helps to support optimal wellbeing by warding off the increased number of bugs that seem to be present at this time of the year. One key way in which you can nurture a strong and healthy immune system is to eat a varied array of seasonal fruits and vegetables, including a range of different colours. Enjoying seasonal fruits and vegetables means they are at their peak in terms of nutritional quality. This means they have optimal levels of vitamins and minerals compared to produce that is consumed months after it was harvested. Frozen and preserved fruits and vegetables are, of course, an exception to this and are another way in which you can enjoy fruits and vegetables outside of their natural season. As well as plentiful fruits and vegetables, other

foods rich in key nutrients will support immunity as explained below.

Key nutrients over the cooler months include: Vitamin C: An antioxidant that protects the body from damage and helps to fight infection. It is found in foods such as citrus fruits, kiwifruit and greens such as broccoli. That age-old remedy of freshly boiled water mixed with freshly squeezed lemon juice, manuka honey and freshly grated ginger is a wonderful source of vitamin C and other nutrients to help soothe a sore throat that commonly appears during winter. B vitamins: This group of vitamins is needed to regulate the immune response and can be found in grains such as oats, brown rice and quinoa as well as leafy greens such as kale. A big pot of minestrone soup laden with vegetables and legumes and thickened with the addition of rice or pasta would provide a warming and nutritious meal over winter. An important thing to remember here is that because both vitamin C and B vitamins are water soluble they cannot be stored in the body, and therefore need to be consumed on a daily basis to support optimal immunity.

As well as plentiful fruits and vegetables, other foods rich in key nutrients will support immunity â&#x20AC;Ś Zinc: This is a trace mineral needed to support a healthy and strong immune system. Adequate zinc is also required for wound healing and a healthy appetite. Rich food sources of zinc include oysters, red meat, eggs and seeds such as pumpkin and sunflower seeds. I like to sprinkle these seeds over big green salads, peanut butter on toasted sourdough or freshly made soup to provide a delicious and nutritious crunch.

Iron: Needed to make haemoglobin in our blood which transports oxygen around the body. Our immune system also depends on a healthy intake of iron to work optimally. Iron can be found in a range of foods such as mussels, beef, lamb, lentils and green leafy vegetables. Haem-iron (the type of iron found in animal foods), is more efficiently absorbed by the body than non-haem iron (the type of iron found in plant foods). However, enjoying vitamin-C rich foods alongside iron-containing foods helps the body to absorb iron more efficiently. www.hopenutrition.org.nz

MY KITCHEN

Kaffir lime san choy bow A lovely and easy mid-week dinner which really packs a flavour punch for the minimal effort involved. BY MADAME LUâ&#x20AC;&#x2122;S KITCHEN

Serves 4 Ingredients 500g good quality beef mince 1 green chilli, finely diced (remove seeds if you donâ&#x20AC;&#x2122;t like heat) 3 cloves garlic, peeled, smashed and finely chopped 3cm ginger, peeled and grated 2 banana shallots, finely diced 3 kaffir lime leaves, finely shredded 4 large portobello mushrooms, finely diced 1 tbsp peanut oil 1 tbsp sesame oil 2 tbsp tamari 1 tbsp fish sauce Juice of 1 lime or tart lemon Large handful coriander leaves, roughly chopped To Serve 1 iceberg lettuce, broken into "cups" 1/2 cup roasted cashews, roughly chopped 1 avocado, finely sliced 1 red capsicum, deseeded and finely sliced Coriander leaves Method:

1. Heat the peanut and sesame

oils in a large frypan over high heat. Add the chilli, garlic,

ginger, shallots, kaffir lime and portobello mushrooms and cook for 2-3 minutes until soft and fragrant.

2. Add the beef mince and cook for 6-8 minutes until the mince is cooked through and broken up and any liquid has evaporated.

3. Add the tamari, fish sauce, lime

juice and coriander leaves and mix through until evenly distributed. Taste and add more fish sauce if not salty enough.

4. Serve in the lettuce cups, topped with the cashews, avocado, capsicum and more coriander leaves.

www.madamelus.co.nz

DINE OUT GUIDE

JELLYFISH RESTAURANT & BAR

T.O.A.D HALL STORE & CAFÉ

RIVER KITCHEN

Shed 1, Mapua Wharf, Mapua 03 540 2028 www.jellyfishmapua.co.nz

502 High Street, Motueka 03 528 6456 toadhallmotueka.co.nz

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

KIWI KAI

COD & LOBSTER BRASSERIE

CHOKDEE

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 lunch, dinner and tapas.

41 Halifax Street, Nelson 03 546 8118 info@kiwikainz.com www.atutahi.nz

300 Trafalgar Street, Nelson 03 546 4300 www.codandlobster.com

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

pectacular waterfront dining for any small or large group. Special occasions, breakfast, lunch or dinner. Jellyfish Restaurant & Bar is located on the wharf in Mapua, with the finest seasonal food from land and sea, a selection of fantastic wines and outstanding customer service. Come on in and enjoy our stunning location in paradise.

iwi Kai Nelson have developed a NEW drink for the market - ATUTAHI 100% NZ the newest low sugar alternatives made from native leaf. Tasty, exceptionally good for health and made in sunny Nelson. Taking online orders now, for retail outlets go to www.atutahi.nz

here the food is genuinely paddock to plate. Fresh literally means picked this morning by their gardeners and chefs. Keep an eye out for seasonal menu specials and chef-inspired cabinet delights. Open every day for breakfast and lunch treats, great coffee and craft beers and ciders from the on-site Townshend brewery. Contact them for weddings, private parties and function details.

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.

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

DINE OUT

A classic that does not disappoint BY HUGO SAMPSON

Both classic and modern bistro food keeps locals and tourists happy.

Photo: Dominique White

t’s long been a Māpua institution, and right now The Apple Shed Kitchen & Bar more than ever keeps delivering on its winning formula. A gorgeous outlook over the Waimea inlet has you feeling you are perched right on the water, with beautiful views to the distant hills. The dining space is intimate, modern and varied with soft muted colours, and corners to tuck yourselves away if you want, or there’s a popular sheltered outside dining space. And for the winter months a roaring wood burner keeps things cosy. And then there’s the kitchen. Both classic and modern bistro food keeps locals and tourists happy. It’s well executed, always fresh and tasty with daily specials to keep things seasonally focused. Even if it’s just a coffee and a scone or tasty slice of cake you’re after, you’ve come to the right spot. It’s a challenge in this popular spot to keep things humming lunch and dinner, seven days a week, but the team at The Apple Shed pulls it off admirably. We enjoyed a well-paced meal with attentive service, on a reasonably busy Thursday evening. Starters from the smaller plates selection were delicious and generously portioned. I chose super-fresh grilled green-lipped mussels on the half shell with garlic, luscious lemon and herb butter, topped with home-made breadcrumbs, and kingfish ceviche,

well-seasoned and appetising with notes of coriander, lime and chilli. I didn’t really need the fried corn chips that came with it.

Nailed it From the larger plates we chose the sumptuous crispy roasted pork belly with mashed potato, caramelised apple and broccolini with red wine jus. Completely divine! Thank you chef, you nailed it. And for the vegetarian at the table, the inviting farinata (chickpea pancake) with smoky babaganoush, spiced kumara, roasted courgettes, with hazelnut and kale pesto, topped with fresh rocket, offered plenty of enticing flavours. Going for broke, we ordered desserts that continued to please: A coffee-pumped sublime affogato, and a refreshing crispy toasted, coconut and strawberry panna cotta. A great finish to a tasty meal and altogether entirely agreeable evening.

There’s a good beverage list with an excellent selection of wines and local beers to choose from, and of course, dietary requirements are more than adequately catered for if need be. And while it’s great to keep the crowdpleasing favourites on the menu, my only suggestion for improvement would be to see some new new dishes appearing on the menu on a more regular basis. Long may The Apple Shed continue to shine, a gem in the Māpua crown.

The Apple Shed Kitchen & Bar Māpua Wharf, 3/1 Aranui Road, Māpua. Ph: 03 540 338. Open: Lunch every day 11am — 3pm, Dinner every evening 5pm - 9pm. Cost: $189.00 for two — two starters, two mains, two desserts and four glasses of wine.

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

Paella? Buen Provecho! Enjoy the last of summer with an authentic Spanishstyle paella at Comida. Add a glass of Rioja and savour la dolce vita.

Prego banner – locked spot

à la carte

Wednesday to Saturday - 5pm to 9pm Buxton Square, Nelson

WINE

Clos Henri – A French philosophy in Marlborough fields

Organic viticulture and lowor-no-water use are also big factors in creating the wines they are after, each expressing the land and the season.

BY SOPHIE PREECE

n February 2000, Lionel Bourgeois visited New Zealand on the final leg of a global search for a certain soil and climate. His family had grown grapes in France for 10 generations, but he travelled 20,000km for terroir to complement their Sancerre offering. Twenty years on, Clos Henri’s small cellar door – a welcoming wooden church – sits amid closely planted vines on a remote stretch of road, growing Frenchinspired wines that are perfectly at home in Marlborough’s Wairau Valley. Winemaker Damien Yvon was approached by the Bourgeois family in 2005, during the final year of his winemaking studies in France. He was eager to get back to Marlborough, where he had done a vintage with Georges Michel in 2004, and jumped at the chance to join Clos Henri, sharing the family’s dream of making Marlborough wines of French influence that expressed their unique terroir. Many in the region struggled with the idea of high-density sauvignon blanc planted Above: The cellar door is located in this wooden church 64

on low vigour rootstock. However, as the pinot noir and sauvignon blanc vines have aged, and the wines increasingly express the minerality and texture Lionel predicted, Clos Henri’s philosophy and practice has earned respect. “We firmly believe that the depth of the wines has a lot to do with the density,” says Damien, explaining how the compact rows change the behaviour of the vines, with far less vigour in the canopy, slower ripening and longer hang time. Organic viticulture and low-or-no-water use are also big factors in creating the wines they are after, each expressing the land and the season. The vineyard is where great wines are made, says Damien, calling the winemaking "makeup", while the fruit is the truth of a wine. “If you don’t get the vineyard right, you cannot fix it.” The Bourgeois family supports that view entirely, and over the past 15 years most of the changes made at Clos Henri have been in the vines, he says, delighted to have ended up on a small vineyard, with a church cellar door, in a remote Marlborough Valley. “It’s been a really good journey – they are an amazing family.”

Damien’s picks: Clos Henri Sauvignon Blanc 2017 At 4500 to 5000 plants per hectare (more than twice the average density of a Marlborough sauvignon vineyard) there is a lighter canopy, longer hang time and later harvest than most. That reduces the green characteristics, and allows the wines to age more than a decade, says Damien. The resulting sauvignon is a subtle expression of the variety, with fragile aromatics, minerality and finesse. “It is not an in-your-face wine. It has a quiet strength,” he adds.

Clos Henri Pinot Noir 2016 This is probably one of the favourite wines of the Bourgeois family, says Damien, promising a richness, finesse and complexity, thanks to the site, as well as a savoury and spicy character. “The pinots you get from Marlborough – and especially this side of Marlborough – have an amazing future as far as potential,” he says.

BREWS

Celebrating hot beaches and sunlight BY MARK PREECE

n 1989 Sunshine Brewing jumped into New Zealand’s beer scene, leading with a local lager that celebrated hot beaches and cool oceans. They called Gisborne Gold the first beer to see the sun, and it became a local legend. Late last year Sunshine Brewing celebrated 30 years of independent business, and they’re still proud of the role Gizzy Gold has played in New Zealand’s beer evolution. “It was groundbreaking in its day,” says general manager Joe Williams. “And not long after Gold, we did Green, a 4.8% pilsnerstyle based on green bullet hops.” The Red amber lager followed, and the three foundation beers now make up Sunshine Brewing’s Heritage Collection, still hallowed, despite the introduction of a plentiful array of new brews.

Plenty of selection These days Sunshine Brewing has 10 beers in the core range and a new release or two every month, making for a meaty menu at the brewery shop, where there are 23 beers to select from. The taproom sits on a quiet street within cooee of Gisborne’s Waikanae Beach. We visited in late December, shortly after they had celebrated three decades of brew business, to devour delicious pizza and try a few from the selection. Three new business partners bought into Sunshine Brewing in 2013, and have continued to trial new beer styles, each of them a reflection of Gisborne’s lifestyle, climate and surf. Gisborne Gold was not the beer for everyone, and the broader range of heritage and craft beers draws an “incredibly diverse market” into the taproom, says Joe. “Tradies are into it, there’s a range of backpackers, retired

Late last year Sunshine Brewing celebrated 30 years of independent business ...

corporates, tourists and families, and they just love it. It’s such a cool environment here. It’s a really comfortable space and has something for everyone.”

Modernised plant Two years ago, they invested in an Italianmade bottling line and pretty much rebuilt the 2,500-litre brewery, allowing them to push more beers into more markets. They did a full rebrand last year and doubled the size of the taproom, “mainly because things have been going so well in Gisborne”, says Joe. And if that wasn’t enough, they introduced head brewer Dave Huff to the team and he has already made his mark, picking up 14 medals at the 2019 NZ Beer Awards, including a trophy for Best in Class — European Ale for East Coast Saison. While you nibble your pizza and peruse the beer menu, here are my favourites from their range of 23 taps:

Above: Some of the team at Sunshine Brewery: Dave Huff (brewer), Tom Barry & Jose Hicks (assistant brewers) and the general manager Joe Williams

Sunshine Brewing Indian Pale Ale, 5.8% ABV. They say: nutty malt with caramel notes and six different American hops, hopped up and ready to go.

Sunshine Brewing Stout, 5.0% ABV. They say: velvety blend of chocolate, coffee and vanilla, bitter-sweet flavour that demands to be savoured.

No Access East Coast IPA, 6.0% ABV. Named after local surf breaks, I love these hazy IPAs; just the right sweet fruit and well-balanced with hoppy bitterness – perfect after a summer beach day, or to complement your seafood pizza. 65

Nelson (03) 544 3555 2/315 Queen Street Richmond

www.armstrong.co.nz YOUR LOCAL LOCKSMITH AND ALARM SPECIALIST

• LOCKS • KEYS • SAFES • ALARMS • CCTV • ACCESS CONTROL

0800 506 111

INSTALLED, SERVICED, MAINTAINED 66

WT + QUENCH

Quench your appetite with mouth-watering fare BY FRANK NELSON | PHOTO LISA DUNCAN

ames Sievewright has brought a wealth of experience to his role as head chef at Quench, the classy inhouse restaurant at Chateau Marlborough, an 80-room luxury hotel located a stone’s throw from Blenheim’s town centre. James, 35, had previously sharpened his skills at a range of eateries – hotels, restaurants, cafés, grills and pubs – in England, Scotland and New Zealand before landing this plum job. His résumé includes four years at Iguana Street Bar & Restaurant in Hamilton, where he worked his way up to sous-chef, a similar position at Queenstown’s prestigious Botswana Butchery restaurant, and a spell at the lavish Distinction Dunedin Hotel. James and his wife Melissa, who’s from New Plymouth and also works in hospitality in Blenheim, have two children; daughter Summer, aged 10, and son Cameron who recently turned nine. Originally from the UK, James joined Quench only a year ago but since then has introduced diners to some novel and exciting dishes including wild rabbit pie

and wild wallaby casserole – with wild goat coming this winter – all from Blenheimbased Premium Game. He’s also keen on featuring other locally sourced produce, including olive oils from the Waihopai Valley, fresh vegetables from Nelson and buffalo mozzarella from Canterbury. From a mouth-watering menu at Quench, James singles out the signature dish, Te Mana oyster lamb braised in merlot, and the special reserve Scotch fillet. With dishes like those it’s hardly surprising the restaurant picked up a 2019 New Zealand Beef and Lamb award, its fourth in the past five years.

First-class service James is also into handmade pastas. “Last year I made my own gnocchi, in a butternut pumpkin purée, and this summer we’ve been making our own ravioli filled with the buffalo mozzarella.” That streak of inventiveness and creativity was no doubt one reason James reached the finals of the 2019 Australasian

Above: Chef James Sievewright creates delectable dishes using local produce

Hotel Chef of the Year Awards in Sydney, lining up in a field of 30 top chefs at an event attended by almost 1000 people. Although James is naturally proud of the hospitality industry accolades, his main focus is on giving customers – hotel guests and casual visitors alike – a first-class and very memorable dining experience. “Meat is something I enjoy cooking,” he says. “One of my aims is for Quench to become known as one of the better steak houses in this region.”

Great venue Quench is open for dinner from 5pm until late and can seat 80 guests inside while another 40 can dine al fresco. The restaurant provides a great venue for everything, from intimate dining to staff work functions to ladies’ night cocktails on Saturdays. While things can be super busy over summer with a constant stream of tour groups staying in-house, James says from now through to the end of October is the perfect time for locals to call in and enjoy all that this amazing restaurant has to offer at a more relaxed pace.

Contact

With dishes like those it’s hardly surprising the restaurant picked up a 2019 New Zealand Beef and Lamb award, its fourth in the past five years.

03 578 0064 www.marlboroughnz.co.nz

T R AV E L

A wee taste of bonnie Scotland WRITING & PHOTOGRAPHY BY CRAIG SISTERSON

urrounded by barley fields on the Highlands line halfway between Glasgow and Loch Lomond, historic Glengoyne Distillery likes to take things slowly. I’d never visited a whisky distillery before, but there was an eerie sense of déjà vu as Kyle and I wandered in the gate of Glengoyne Distillery in the countryside outside of Glasgow. The pagoda chimney atop whitewashed buildings backdropped by forest, nestled at the foot of some small hills and a craggy peak, with a lochan (pond) at the back of the distillery; it was a picturesque sight, and strangely familiar. It wasn’t until later, that I clicked – I had seen this place before, onscreen as one of the locations in the charming Ken Loach film The Angel’s Share, about a young father doing community service who, after visiting a whisky distillery, hatches a scheme to try to fund a new life away from his tough background. No wonder the film producers chose it: Glengoyne is reputed to be Scotland’s prettiest distillery. Above: Historic Glengoyne Distillery Opposite page: Clockwise: Fresh water supply; liquid gold; a gorgeous backdrop 68

“Want to know how strong a whisky is without opening the bottle or tasting it?” asked Ken an hour later, having shown us around the distillery and explained the whisky making process step-by-step. Before we can say, “och aye”, he grabbed two different whiskies off the shelf, and shook them vigorously. Both bubbled, but one far more, and its bubbles lingered longer. That, says Ken, is the stronger whisky; the threshold being about 48 percent alcohol and above for greater, longer-lasting bubbles. A neat trick, for sure, but perhaps tasting the range of whiskies would be a more satisfying option for discerning differences between styles, ages and strengths? Never fear – whisky tasting is a key part of any tour of Glengoyne. Even one on a quiet morning. “I guess it’s evening in New Zealand, eh,” I said to Kyle.

Sampling the wares Earlier, we’d kick-started our whisky education with a short film, accompanied by a glass of Glengoyne’s 10-year-old Highland Single Malt. We’d learned a little about Glengoyne’s history, which dates to 1833, at least officially. Founder George Connell had been distilling in secret on the spot for many years before deciding to get a licence (and he wasn’t the first), utilising the natural features of the waterfall and miniature glen (valley) to avoid the taxman.

Never fear – whisky tasting is a key part of any tour of Glengoyne.

Glengoyne differentiates itself from many of its Scottish brethren by using warm air, rather than peat fires, to malt and dry its barley. As our visit goes on, it’s clear Glengoyne takes deserved pride in the quality of its craft, its symbiosis with its surrounding environment, and its place in the Scotch whisky canon. We’re told, for example, that modern whisky standards such as the three years and a day minimum for aging and the size of oak casks were defined here at Glengoyne a century ago. Pausing on the balcony before exploring the processing parts of the distillery, I looked out to see a mossy bank above the clear waters of the lochan (the distillery’s pond), a natural hollow fed by a tumbling waterfall that collects the flow of a small river traversing the valley down through to Britain’s largest lake, Loch Lomond, a little over ten miles away. Serenity.

The distillery has its own beehives, and wetlands that suck up carbon while also naturally cleansing its wastewater (spent lees) rather than trucking it to an industrial treatment plant. As we stroll around, Ken explained how vital good water is to a whisky distillery. It’s used to soak the barley for malting, the process where barley germinates, turning starch into fermentable sugars, before heat is added to halt germination. Glengoyne differentiates itself from many of its Scottish brethren by using warm air, rather than peat fires, to malt and dry its barley. “This allows the natural flavours of the whisky to come through,” says Ken.

Low-yield, top quality Water is mixed with ground malted barley (grist) in the ‘mash tun’ to create the liquid ‘wort’ (over 8,000 litres of water per tonne of grist). “Weetabix in the bottom of a bowl” is how Ken describes the leftover barley husks, which are later recycled to farms for animal feed. Some of the water holds the sugar, the rest is recycled. “We are Scottish,” he says, with a grin. The wort is then fermented with the addition of yeast in the ‘washbacks’ (large wooden casks that can hold 19,000 litres) in preparation for the distilling process. “It’s like pouring Coca Cola into a glass,” says Ken, describing the fermentation process. Spinning metal arms atop the washbacks burst the bubbles to prevent spillage. The mixture spends about 48 to 56 hours fermenting – and with six washbacks, a new batch is ready every eight to nine hours during the 11 months Glengoyne is in operation (they take a short break over summer). The giant washback casks are made from Oregon pine or Douglas fir, with no glue or other adhesives; large metal rings encircle and squeeze large wooden strips together. “They last about 45 years,” explains Ken. “When we’re finished with them, think of the hot tubs … pretty deep ones, though.” There’s a quiet pride to Ken, mixed with sly humour, as he showcases the distillery; it’s clear Glengoyne’s passion for quality is ingrained in its staff. We’re told that Glengoyne is one of only two Scottish distilleries to use the low-yield, top-quality Golden Promise barley, and it has the slowest distillation process (the ‘spirit’ moves through the stills at a much slower speed at Glengoyne as it concentrates from eight percent to 25 percent, then approximately 75 percent alcohol over the course of two distillations). The most southern of the Highland’s whisky makers, Glengoyne cuts it as close as you could. The road outside is the Highlands Line, the demarcation between Lowlands and Highlands. 69

Specialists and purveyors of the finest Scottish malt whisky, between our two venues we hold the largest range in the South Island. Our bartenders look forward to sharing their wealth of knowledge with you in a relaxed and comfortable setting. Open from 4pm, most days.

Or you can fill, cap, and label your own bottle direct from a 12-year-old cask.

www.kismet.co.nz 151 Hardy St, Nelson

Angel’s share Glengoyne’s whisky is crafted on the Highlands side, before being piped beneath the road for aging in oak barrels in their dunnage warehouses. These traditional buildings of thick stone or brick walls with a slate roof are labour-intensive, but Ken said they offer the best maturation, best air circulation, most constant temperature and humidity, and lowest evaporation rate (the ‘Angel’s share’ which is lost each year, two percent or more). But do all these slow, natural processes make for a better whisky? We must test the theory further; to conclude our visit, we’re treated to the award-winning, 17-year-old Glengoyne Highland Single Malt. ‘Thicker’ tasting than the 10, with more concentrated flavours, it’s a nice wee dram, for sure. There are some whiskies available solely onsite, including the caskstrength Teapot Dram, which Ken explains is a tribute to the dram that staff used to enjoy three times each day from the copper teapot in the distillery canteen. Or you can fill, cap, and label your own bottle direct from a 12-year-old cask. A nice present for the parents. Och aye. With over 120 active distilleries spread across five whiskyproducing regions, Glengoyne is merely one taste of Scotland. But it’s a very pleasant place to start. Above: Filling your own bottle 70

www.lastword.co.nz 31 New Regent St, Christchurch

CANDLES

POP-UP SHOP IS OPEN E V E R Y W E D N E S D AY 9 . 3 0 - 2 . 3 0 460a Suffolk Road, Stoke

Do you, or someone you know, complain about dentures that don’t fit? Do they complain about them being sore, loose or just not looking right? We hear this so often. We even hear of people taking them out to eat! We want to tell everyone that it shouldn’t be that way. That’s why we made April denture month. Book in for a free denture consultation and see how Gentle Dental can help. Look good, feel great and smile more with Gentle Dental and Bridge Street Denture Clinic.

32 Bridge Street | 03 548 4601

info@milliemoocandles.com | 027 510 6488

www.gentledentalnelson.co.nz

www.milliemoocandles.com

LOWER QUEEN STREET NEW DEVELOPMENT DUE TO OPEN MID 2021

The high-profile and highly successful Lower Queen Street Health Centre is to be complemented by a 1000 metre square two-storied additional building on an adjacent site in Lower Queen Street. The new building, Lower Queen Street Health 2, will have a day stay operating theatre on the ground floor and around 450 square metres of space on the top floor, the latter is well suited to professional rooms. Tenants of the top floor will be able to design their own floor area and fit-out in conjunction with the developer. The new building will have a high profile in a rapidly expanding community, it will be of top-quality design, and have a high earthquake resistance rating. The building is complemented by a generous car parking area, with over 30 parking spaces and a dedicated drop-off and pick up bay. Expressions of interest are sought in tenanting the top floor. Please apply to Janette Haunch on 0278813481 – office@lqshealth.co.nz

Photo: Chris Conroy

D E S T I NAT I O N

Destination Murchison Since its earliest beginnings, the town of Murchison has been a centre of action starting with a gold rush in the mid-1800s, and evolving into an adventure tourism hot spot. Ivy Lynden takes a look at what there is to do in this active inland town.

Above: Clockwise - Murchison Heli Tours; out and about in Murchison Opposite page: White-water thrills 72

the white-water rafting capital of New Zealand. It’s all that and more, offering some truly unique tourism attractions for all ages. At first glance the town appears to be a sleepy little backwater, with many of its buildings dating back to the late 1800s and early 1900s, but beneath the surface is a burgeoning tourism microcosm, already attracting thousands of adventure seekers every year. Along with more classic adventures such as fishing for elusive brown trout, panning for gold, a game of golf and embracing the area’s history, more active options include a zip line across the Buller River, walking the longest swing bridge in the southern hemisphere, experiencing the thrill of a jet boat

Photo: Chris Conroy

nroute from Nelson Tasman and Marlborough to the West Coast, Murchison is often just a rest stop for travellers yet its history and modern-day tourist attractions make it well worth a longer visit. A small slice of heartland New Zealand, Murchison exudes a quaint rural charm, set amid some outstanding natural beauty features, with no sign of fast-food joints, chain stores or even lengthy tourist bus queues. At the same time this unpretentious town is an outdoor adventure paradise, offering some amazing activities, eateries, outdoor adventures and a wide variety of accommodation options from backpacker and a holiday park through to five-star luxury. Named after Scottish geologist, Sir Roderick Impey Murchison – one of the founders of the Royal Geographical Society – the township was formally surveyed in 1865 after the discovery of gold had triggered substantial settlement there. Aside from its gold-rush days, Murchison is also historically known as the site of a massive 7.8 magnitude earthquake that centred there on 17 June 1929, triggering dozens of huge slips on the steep mountain slopes, which were waterlogged from winter rain. The government website Te Ara (The New Zealand Encyclopedia) records that four people were killed in the nearby Mātakitaki valley and five in the Maruia valley, and that the roads were so badly damaged that vehicles could not reach Murchison for several months. Undaunted by the disaster, locals soldiered on rebuilding and reshaping their town, which is these days known to many as

Photo: Barry Whitnall

RIVER RETREAT

Accommodation includes the Riverside Holiday Park and the more up-market award-winning Owen River Lodge.

GOURMET LUNCH + MASSAGE + HOT TUB + SAUNA

ride, rafting a few rapids, or taking to the skies for a scenic spin in a helicopter.

Action adventure River sports are especially abundant because of the numerous rivers surrounding Murchison. The Gowan, Mangles, Matiri, Glenroy, Mātakitaki, Maruia and the mighty Buller rivers are all within close proximity of the township, making it a great base from which to go canoeing, kayaking, rafting or fishing. Graded from Class 2 to 4 white-water, many are not for the faint-hearted, yet there are also plenty of other activity options too. A must-visit is to the Murchison Museum where volunteers bring to life the stories and history that encapsulate the history and people of the area. Interesting exhibits include an early telephone exchange, gold mining information and memorabilia, and of course the earthquake. Mountain-biking enthusiasts can head out on the 85km long trail called the ‘Old Ghost Road’ from Lyell to the West Coast, while keen fishers can hire a guide or make their own luck casting for trout. Accommodation includes the Riverside Holiday Park and the more up-market award-winning Owen River Lodge. A luxury fly-fishing lodge, it is ideally situated to access the area’s best trout fishing spots, having more than 29 rivers and streams within a 90-minute drive. The lodge, recipient of a Qualmark Gold Sustainable Tourism Business Award, also has its own experienced fishing guides’ network, not to mention stylish ambience and great food for travelling anglers and non-anglers alike. It’s also close to the boundary of the Kahurangi National Park and the Nelson Lakes National Park. The latter includes the picturesque Lakes Rotoiti and Rotoroa which are a mecca for tramping, fishing and kayaking. Also easily accessible from Murchison is the Buller Gorge Swingbridge, touted as New Zealand’s longest swing bridge, from where a variety of other activities such as high speed flying-fox rides, jet boating and the earthquake fault line loop walk can be accessed. Another must-visit in Murchison are the ‘Natural Flames’, which have been burning continuously for more than 90 years. Visitors can take a guided day tour to view the extraordinary sight of dancing flames, fed by a natural gas seep, surrounded by lush ferns and ancient beech trees. ‘Billy tea’ and pancakes cooked over the flames are part of the experience.

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MOTORING

Pocket-rocket engine for Ranger BY GEOFF MOFFETT

ord has been feasting on sales of its Ranger ute and now has another variant to add to the showroom buffet. The 3.2-litre, five-cylinder model started the Ranger phenomenon in 2015, making it the best-selling vehicle in New Zealand then and every year since. Not just the best-selling light commercial, but bestselling car full stop, and tearing the longheld ute mantle from Toyota Hilux. The new bi-turbo, four-cylinder diesel slots into the line-up alongside the 3.2-litre ‘five’ and the 2.2-litre diesel, available only in XL trim. And, of course, at the top of the Ford light commercial heap is the Raptor, powered by the same bi-turbo, 2-litre engine but standing out with its more aggressive character and all-terrain trick suspension. If you are shopping for a Ranger, the new bi-turbo diesel makes sense. Only those who feel there’s no replacement for displacement will walk past it and opt for the 3.2 model. Why? For starters, the bi-turbo is more powerful than the ‘five’ (with a meaty 500Nm of torque from just 1600rpm) and a lot stingier on diesel. It also comes with a 10-speed auto transmission. Yes 10, which seems like overkill until you drive it and enjoy the stick-through-treacle shifts of a gearbox that always has a gear for the occasion. Traditional buyers may still feel they want the bigger engine, especially for pulling heavy trailer-loads, but the combination of a highly efficient 2-litre 74

diesel and all those gear ratios will convince many buyers to go for the biturbo. However, with the new Ranger only available in top-of-the-line Wildtrak spec at $72,990 ($1k more than the equivalent 3.2 model), buyers who aren’t so wellheeled will see the value in the ‘five’.

The comfort of heated leather The new bi-turbo Ranger makes an immediate cabin statement with its accentstitched leather seats – heated up front and power-operated. It’s a very comfortable car, although buyers in this light-commercial class will always have to accept the slightly compromised ride that comes with a high-riding vehicle on leaf-sprung rear suspension. You’ll have to spend $84k for the Raptor to get its sophisticated multilink back-end and more compliant ride. The performance of the bi-turbo is impressive and its quietness and response are evidence of the ‘smaller is better’ ethos of engine-makers today. The new Ranger delivers excellent, safe overtaking acceleration, remarkable in a truck of this size. There’s loads of head- and legroom in the back, and access to the tray is easy through the light tailgate, with the ease and security of a tray roller shutter that opens and closes with two clicks of the key fob. Maximum towing capacity is 3500kg for both the bi-turbo and the 3.2. although the bi-turbo actually has larger payload capacity at 1035kg v 929kg.

You can expect typically good Ranger off-road performance with a lockable rear differential for low-ratio 4WD capacity. On the tarmac, the new Ranger in Wildtrak spec has all the comforts, including Satnav, a good audio system and loads of storage compartments and power-charging outlets. As the family wagon, it’s another fine offering from the Ranger stable, one likely to keep it in front of its lightcommercial rivals.

Tech spec Price:

$72,990 Ranger 2-litre, biturbo diesel 4WD. Ranger Wildtrak 3.2 $71,990

Power:

1996cc, four-cylinder, bi-turbo diesel. 10-speed auto. 157kw @ 3750rpm, 500Nm @ 1600-2500rpm. Wildtrak 3.2-litre, five-cylinder diesel 147kw/470Nm

Fuel:

Combined cycle 7.4l/100km. Wildtrak 3.2, 8.9l/100

Carbon Emmissions:

195g/km

Vehicle courtesy of MS Ford Nelson

When a disability makes even everyday activities a struggle imagine what it must feel like out here.

or people with disabilities, sailing provides a unique sense of freedom and movement — life's daily frustrations are forgotten. Sailing pushes comfort zones and there are new risks to overcome. The sheer joy of sailing is immense for someone with a disability.

Sailability Nelson is one of ten active clubs across New Zealand, all of whom are part of a worldwide movement. From the Nelson Yacht Club we sail two person Hansa yachts set up for any disability and any age. Each yacht has an experienced sailor helper and each sail is for around 30 minutes. We sail every second Sunday until mid-March. Please join us on a Sunday sail day and see what a difference we're making. You are welcome to support us by becoming a volunteer, helper sailor, sponsor or donor. To discuss how you would like to help please contact John MacDuff: 0274 245 112.

Join us to help disabled Nelsonians experience the freedom and joy of sailing. BOARDING AT NELSON COLLEGE Nelson College offers the very best in boarding. Talk to us about life-changing opportunities for your son in 2021. • • • • • • •

www.sailabilitynelson.org.nz

Welcoming family environment High-level academic, sporting & leadership programmes Tutor support for academic studies Year-round outdoor activities in the Nelson region Newly renovated boarding facilities Places available Year 7 to Year 13 Boarding Scholarships available Contact us for enrolment information and a Boarding Prospectus boarding@nelsoncollege.school.nz www.nelsoncollege.school.nz

ARTS

Artists’ residency in Cobb Valley proves inspirational BY JOHN DU FOUR | PHOTO ALEX MAHRLA

asman potter Michael Potter burst upon the ceramic scene in 2014 after completing his Diploma of Ceramic Arts from the Dunedin School of Art. Not only was his student work celebrated by Objectspace in their Best in Show awards, he was also finalist the following year in both the Portage Ceramic and WaiClay Awards. What intrigues perhaps most about Michael’s artistic expression is how his highly idiosyncratic work has been grounded in two seemingly disparate media: ceramics and photography. These two disciplines have a way of interweaving and reconnecting to constantly inform his creative journey.

Group exhibition this month Both feature in his latest works on show 10-27 April as part of the group exhibition, “water.eARTh.power - 10 Damned Artists Encountered the Cobb”, at Golden Bay High School. “It’s the result of the Cobb Valley Artists’ Residency run last year by Golden Bay Arts Council,” says Michael. “I was one of 10 invited artists who spent five days up at the Cobb Valley Dam.” The artists’ disciplines differed widely, from painters to weavers, potters to mixed media artists. 76

“Residencies allow you the luxury of time away from your everyday life, to think about your practices, explore your influences,” says Michael. “It was a dramatic place. The landscape is so high up in the Kahurangi National Park that the mountains surround you, tower over you. “You become inspired by the landscape and your work responds. For me the geology loomed large, since geology plays such a big part in pottery’s materials and processes.”

Direct forms and textures Michael’s clay-driven response was to create random bowl shapes by literally throwing slabs of mixed clays directly onto rocks in the area. He then took these captured forms and textures home to his studio. “I then glazed and fired them to reflect the geology we were in. A rough raw naturalness, with odd shapes and angles, and glass bubbling from the bowls’ centres.” But Michael was equally moved to capture the event through photography, touching upon his past experience as a newspaper photographer. “I’ve always loved photography, always had a darkroom. Its processes fascinate me,” he says. There’s been an undeniable progression of Michael taking this interest into his clay work. His fascination with pinhole cameras – simple containers

Above: Michael Potter at his studio in Tapawera

where there is no lens, just a tiny hole allowing ambient light to enter and expose light-sensitive photographic paper – led him, as a student, to create functioning pinhole cameras out of ceramics. “Once I’d graduated and began potting full time, I started clay sculpting stylised designs of classic top-of-the-line film cameras, like Hasselblad and Rolleiflex.” He laughs, “The kind I’ll never afford to own.” For the residency Michael returned to making pinhole cameras but this time totally eschewing any ceramics connection, setting up instead a number of them made simply from tin cans.

Capturing the sun’s passage “I created solargraphs,” he explains, “allowing the exposures to last the full five days, enabling the images to track the daily movements of the sun’s path.” The results capture the looming mountains and dam’s power lines under the sun’s continual passage. “They’re atmospheric and surreal, yet grounded in the reality of the area’s purpose as a hydro-electric power generator.” Michael is exhibiting his geologically inspired ceramic work and pure photographic expressions as stand-alone disciplines; alone, yet inexorably linked. “The residency has reinvigorated my practice,” he says. “I’m re-focusing. Keen to explore new ideas.” What more could any artist wish for from a five-day creative stint in the middle of nowhere?

IN THE GALLERY

Aprilâ&#x20AC;&#x2122;s top creative picks Take the time to explore the many artisan galleries and outlets across the Top of the South. With so many creative options, itâ&#x20AC;&#x2122;s easy to find something to suit all tastes.

1. Roz Speirs, Spring in the Forest, fused glass, Wall to Wall Art, 112 Bridge St, Nelson, 027 500 5528, www.clarityglass.co.nz, $275 2. Jens Hansen, Bespoke Remodelled Diamond Ring, www.jenshansen.co.nz, POA 3. Russel Papworth, Kingfisher, Forest Fusion, Mapua Wharf, 022 0918 380, www.forestfusion.com 4. Ewan McDougall, Unreal! 2020, oil on canvas, 1200 x 1500mm, Quiet Dog Gallery, Nelson, 03 548 3991, www.quietdoggallery.co.nz 5. Rare Creations, Wooden hand with light bulb, 150 Mapua Drive, 03 540 2225, www.rarecreations.co.nz, $129

BOOKS

Worth reading

Photo: Steve Hussey

A combination of pure fiction, tales of creatures both living and extinct plus a memoir all add up to some very good reads this month. Compiled by Renée Lang.

Lost Wonders:

Vanished Creatures of Aotearoa Sarah Ell

Getting to grips with grammar BY RENÉE LANG

lthough Wellington born, David Kārena-Holmes, author of Te Reo Māori: The Basics Explained, spent much of his life in Dunedin before moving to Nelson a few years ago. Prior to becoming interested in te reo Māori, he’s quick to admit that his passion was writing poetry, much to the initial disappointment of his father who wanted all three of his sons to become doctors. “He got two out of three,” laughs David. After an unsuccessful first year at university, he headed off overseas but after a few years abroad, he decided he was finally ready to settle into doing some serious study and set about completing his BA. At that stage he hadn’t thought much about the Māori language and it was actually another few years, including a stint in the UK, before he applied for the position of sole-charge librarian in Wanaka. “I didn’t have any librarian qualifications,” David recalls, “but I was on the spot and I had the sort of background they were looking for. And as the job was part-time I decided that if I was going to be a writer in New Zealand, I should know something about the first language.” Aware that he couldn’t learn successfully on his own, he asked Shirley Kārena, a local woman who had been brought up speaking te reo, if she would help him organise a small group of interested people to learn together. With her help, and that of the Otago Polytechnic, which supplied learning materials, a group of around 20 people was assembled and they continued studying together for the next two years. Then, in 1985, David and Shirley moved to Dunedin where Otago University had just introduced a full paper in te reo Māori, which the two of them duly enrolled in. “It was a beginner’s paper but because of the two years we’d spent studying in Wanaka we were well ahead of everyone else.” At the end of that year David was asked if he would be interested in taking a class in te reo at the local polytechnic. “I’d never intended to teach; I really just wanted to learn but I ended up teaching there for the next five years.” He self-published his first book in 1993 and then another in 1995, this time published by Reed, then the largest publisher of New Zealand books. David sees his latest book, Te Reo Māori, published in February this year by Oratia Books, as a much-improved version of the first two. And given the interest in people wanting to learn the language, not just here in the Top of the South but throughout Aotearoa, it should do very well indeed. Above: Author David Kārena-Holmes 78

Available now, $24.99 Allen & Unwin

lthough largely black and white, this book does feature some delightful illustrations to introduce each of the creatures that no longer walks, runs or flies in and around Aotearoa – as well as those now on the brink. It is actually quite staggering to realise just how many species are now forever gone and this handy little guide is an excellent reminder for us all.

My Dark Vanessa Kate Elizabeth Russell Available now, $37.99 HarperCollins

iven the attention Harvey Weinstein and others are currently receiving, this novel based on the attention paid to a 15-yearold girl by her 42-year-old teacher, and their ensuing relationship, is quite timely. Capturing and reflecting today’s shifting cultural mores that are noticeably transforming our relationships, it is indeed a thought-provoking work.

Denali Ben Moon Available now, $32.99 Simon & Schuster

on’t we all love a feel-good story about a dog, his human and their friendship? After a number of years travelling with his best mate, film maker Ben Moon is diagnosed with cancer, but all is well as he makes a great recovery. Then his dog is struck down and it’s Ben’s turn to repay the loyalty shown by his canine companion.

Give a man a gun and he can rob a bank. Give a man a bank and he can rob the whole world.

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 (closed on Good Friday)

www.fico.co.nz

52 Lansdowne Road, Appleby, Richmond Ph 03 544 6500

www.hoglundartglass.com

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Photo: Brent McGilvary

MUSIC

Underground originals BY EDDIE ALLNUTT

elson originals band Rabbit Hōle creates a soulful sound with an electro beat that simply aims to make people dance. It’s a philosophy they all share, and the positive feedback gained from their high-energy shows and growing following has propelled the four-piece forward with fans recognising them on the street with yells of, “Rabbit Hōle, yeah!” Comprising Sahn Bishop, Bruce McGregor, Simon Williams and Luke Wilkes, with Robert Sissons on sound, Rabbit Hōle has been dancing up a storm around the Nelson region since 2017, and over the last year, has been involved in festivals and opening slots for headline acts like Fly My Pretties, The Black Seeds, Tiki Taane + P-Digsss, and My Baby, in addition to warming up thousands of revellers at Nelson’s 2020 New Year’s Eve Countdown, before continuing to East Street for a sweaty all-nighter gig of their own. “That was a

You know you’re doing something right when Kiwi legend Laughton Kora comes up to you after the gig to say, “Bro, that’s a mean tone!” 80

cracking night,” says McGregor, “what a way to start a new decade.” Apart from an amazing sound, the guys are down to earth and without strong ego – ideal for a recording label – so do watch this space. National and international touring is also on the cards. Bishop says the philosophy behind Rabbit Hōle is “playing for the song”. There’s no looping and their sound is very individual, thanks to many factors, including his echoic vocals and the way he ingeniously fuses two instruments with his finger-style technique. “I’m putting my guitar through an effect box which drops it down an octave and then I’ve done some fancy stuff to make it basically sound like I’m playing bass and guitar at the same time,” he says.

Infectious beat Often late, but always in time, McGregor plays the drums with an infectious electro beat that coaxes even the crossed-armed and zimmer-framed to the floor. He’s all about the symbiosis of moving and trading waves of energy back and forth with the crowd, and describes their dance floors as “a healing zone of madness”. Nick Mason from Pink Floyd once said a band is essentially bass and drums with assorted novelty acts. Bishop and McGregor formed Rabbit Hōle in 2017 with their first gigs at The Playhouse and Rhythm and Brown, and during their journey they’ve manifested two aficionados to add another dimension, some “novelty” and deeper texture. Williams plays alto and baritone

Above: Rabbit Hōle performing at The Playhouse recently

sax, the latter giving ska hints of the bands Morphine and Madness. He also plays an EWI (electronic wind instrument), which could emulate almost anything, including notes from Chalmun’s Cantina on planet Tatooine. McGregor says, “Simon’s got a massive palette to play from, he’s such a melodically gifted individual.” Bishop adds, “Simon’s got the gift to react to the song, he’s very tasteful.” Wilkes, only 18, got a lucky break when he jammed a couple of numbers during a soundcheck and fitted in so effortlessly that he stayed on stage for the whole gig. He telecasts everything from subtle harmonics to Van Halen-esque shreds. You know you’re doing something right when Kiwi legend Laughton Kora comes up to you after the gig to say, “Bro, that’s a mean tone!” It’s hard to pinpoint Rabbit Hōle to a specific genre because they’re so diverse. You’ll hear funk, reggae, rock and electronic dance plus other styles camouflaged in titles such as House of Mirrors, Jungle Music, Ruins, Farouq, Automaton and Dust. McGregor says Nelson is a “lovely little town for musical creativity,” and there are “such good musos here”. Bishop agrees, but adds it can take a little luck to bring it into fruition. “No, no! The adventures first, explanations take such a dreadful time.” Alice would have happily boogied down to Rabbit Hōle’s groove.

FILM

Whimsically ‘Vickard’ BY EDDIE ALLNUTT

The Personal History of David Copperfield Comedy, Drama Directed by Armando Iannucci and screenplay by Simon Blackwell Starring Dev Patel, Hugh Laurie, Tilda Swinton, Aneurin Barnard, Ben Whishaw, Rosalind Eleazar 2hrs

ust to clear things up, this flick is based on Charles Dickens’ favourite son, not the dapper illusionist who took the liberty of making a certain New York statue vanish. It’s hard to put 600-plus pages of a Victorian masterpiece into two hours of motion picture, but this vibrant contemporary version, with a multicultural cast of an array of amazing characters, creates enough curiosity to keep you lightheartedly amused. While some devout Dickens disciples mightn’t find it faithful enough, others will find it as refreshing as a web page. The versatile Dev Patel (Slumdog Millionaire, Marigold Hotel) portrays David Copperfield. Although the archetypal “Master Copperfield” would be a pale-faced lad wearing a top hat, Patel, who’s hardly alabaster, plays the role with such charisma and jocularity that we soon start to wonder if the original Copperfield might have had Gujarati parents? A worthy mention should likewise be given to Jairaj Varsani and Ranveer Jaiswal who play the younger incarnations with sweet stubbornness. Other multi-ethnic actors include, but don’t stop at, an imbibing Mr Wickfield played by Benedict Wong of Chinese descent and the dazzling Agnes, Wickfield’s daughter, played by a black actress, Rosalind Eleazar. Further acting plaudits can be given to Mr Dick (Hugh Laurie) who’d give Randle McMurphy a run for his money. Then there’s a devious, touchy-feely Uriah Heep who sports a quite brilliant bowl coiffeur cut. He’s played superbly by Ben Wishaw and almost steals the show – amongst other things – from Patel. A wicked Edward Murdstone (Darren Boyd) as Copperfield’s callous stepdad and Mr Micawber (Peter Capaldi) who’ll make you cringe with his squeezebox skills aren’t half bad either. Scottish director Armando Iannucci (The Death of Stalin) has brewed up a blend of modern with classic, humour with sarcasm, in his latest ode to represent and embrace the cosmopolitan make up the UK of today. I dare say Iannucci’s not a Boris buff. Famous haunts feature, such as the Rookery where young Copperfield was born, the labour-intensive bottle factory, Salem House boarding school and a boathouse down at the shore that’s as rustic as the seadogs inside it. Their accents are as priceless as the fish they’re guttin’. Copperfield – similar to the autobiographical novel – narrates his story from the moment he was born. It’s a journey of self-discovery from the varsity of verve with plenty of subplots of survival, communication, love and evil. There’s a great sense of bucolic English countryside, surreal moments of fantasy and of course the chaotic streets of London. Just like the actors, the costumes are a colourful palette to reflect a more cheerful tone that’s typically associated with Copperfield. Morfydd Clark cleverly doubles up in the film as two actors so watch carefully for which. 81

M Y H E R I TAG E

Hooked on heritage April is heritage month and although many of the planned activities across the Top of the South have been cancelled because of the Covid-19 threat, there’s still no time like the present to discover our regional heritage. Kat Pickford explores a wealth of history in the Pelorus/Havelock area. P H O T O S F R O M T H E H AV E L O C K M U S E U M

rom Havelock’s bustling marina and idyllic estuary to the beautiful Pelorus Bridge Scenic Reserve, fortunes have been won and lost in this little corner of Marlborough over the thousand years since Ngati Kuia first settled near the bountiful Te Hoiere/Pelorus River. The thriving timber and gold industries of the 19th century changed the landscape forever, and now forestry, aquaculture and tourism dominate.

Making a beeline for your destination can be tempting when driving between Blenheim and Nelson, but the Marlborough District Council’s heritage trails aim to change that. The interactive guides, accessed on the council’s website, take an in-depth look at some of the main historic people and places around Marlborough. The trail from Pelorus to Havelock draws on the knowledge of a host of locals who volunteer their time at the Havelock Museum and are dedicated to telling the fascinating stories of the region and its people.

Pelorus Bridge: Early navigators and history Ngati Kuia’s oldest tupuna (ancestor), Matua Hotere – grandson of the great voyager Kupe – first tied up his waka after traversing Te Hoiere/Pelorus Sound, and then exploring Te Hoiere/Pelorus River. He had reached titi raukawa (‘where the two waters meet’), the convergence of the Rai and Te Hoiere Rivers. He continued upstream to Te Hekenga, then on foot to the top of the Maungatapu Track, which he named Te Paepae o Tangata and where he discovered the useful stone pakohe (argillite). When Europeans arrived land was progressively sold around the Ngati Kuia

… pioneer settler Elizabeth Catherine Pope discovered gold by chance in the early 1860s as she washed clothes in the Wakamarina River. 82

settlement from 1850 to 1860. By the 1880s, sawmillers arrived in the Pelorus, including well-known Havelock milling family the Brownlees, whose descendants still live in the district today. Pelorus Scenic Reserve, with large stands of virgin native forest, exists thanks to the extraordinary foresight of the Commissioner at Blenheim, W.H. Skinner, who in 1912 wrote that the last remaining ‘beauty spot’ on the main coach road should be preserved. On October 13 that same year, Governor-General Lord Islington proclaimed the land a scenic reserve.

Canvastown: The gold-rush Canvastown owes its name to the tent city that sprung up after pioneer settler Elizabeth Catherine Pope discovered gold by chance in the early 1860s as she washed clothes in the Wakamarina River. Local iwi were aware of ‘yellow stones’ in the water, and further exploration by local farmers and Elizabeth’s family revealed gold upstream. The goldfield was proclaimed in 1864. As the gold rush ensued, settlements popped up in the valley, with many miners based at Deep Creek. The main service town was at the beginning of Wakamarina Valley Rd where the pub and hall remain today. Many remnants of the gold rush and timber industry still exist, scattered around the Wakamarina Valley and linked by the Canvastown Gold Trail, which begins at a sign in the remaining township,

just off SH6, at the gold memorial across from the Trout Hotel. The Canvastown Memorial Hall contains a photographic display. A hall key is available at the hotel.

Blackball: A forgotten port Beside SH6, as traffic approaches Havelock from the west along the Pelorus Estuary, lies the inconspicuous, rusted hull of a ship. Barely visible from fast-moving cars, it is all that remains of what was once a bustling mill town and port, where sailing ships docked to collect native timber. The SS Pelorus wreck has lain in the estuary since 1912, a few short decades after Blackball sprang to life in the late 1870s, the result of an intense period of thriving timber and mining industries. The Blackball Sawmill opened in 1879 as part of the Pelorus Sawmilling Company, which was bought by Brownlee and Co in 1880. By 1915, the forests had been emptied of valuable timber and the industry was dwindling to a close.

Havelock: past and future collide Havelock’s modern marina and port, built partly on reclaimed land, represent another lucrative industry, aquaculture. Marine farming, which consists largely of mussels and salmon, came to Marlborough in the late 1960s as little more than an experiment driven by a few dedicated individuals. Havelock’s port, already a base for Marlborough Sounds farms and residents, is now a seafood hub and processing centre for many marine farms, particularly greenshell mussels. Havelock Museum’s roots lay in a vision in 1973 by the local Lions Club to find items related to the timber industry. As they searched, in conjunction with Norm Brayshaw of Blenheim, their exhibit grew but unexpected treasures crept in from other industries and from the everyday life in bygone eras. The museum is located in the former Methodist Church, itself a relic from the past, and built, suitably, from local rimu (milled by Brownlees), with matai as flooring. The historic society’s dedicated volunteers – many with their own heritage tales to tell – still manage the museum and the Jack Shand Building. You’ll find

Remarkably, two world-famous scientists, Lord Ernest Rutherford and Sir William Pickering, attended Havelock School. brochures for the Havelock Heritage Walking Trail at the museum.

Havelock’s clever sons Remarkably, two world-famous scientists, Lord Ernest Rutherford and Sir William Pickering, attended Havelock School. They are remembered in a memorial next to the town hall. Lord Rutherford, famously credited with splitting the atom, was born at Brightwater, near Nelson, in 1871 into a farming family whose parents valued education (his mother was a schoolteacher). The future Nobel Prize winner moved to Havelock at age 11, in 1882, and attended Havelock School. The school house, built in 1881, still stands today, now occupied by the Youth Hostel Association (YHA).

William Hayward Pickering made a name for himself at the US space agency NASA, working on the first robotic explorations of the Moon, Venus and Mars. Born in Wellington in 1910, William moved to Havelock to live with his grandparents at a young age. In 2003, the year before he died aged 93, Sir William returned to Havelock and unveiled the memorial to himself and Lord Rutherford. To find out more about the Marlborough District Council’s online heritage trails, which include Aviation, Awatere Valley, Blenheim, Renwick, Picton and many more, head to www.maps.marlborough. govt.nz/smartmaps and search for ‘heritage trails’.

Above: Luckinow St in Havelock looking towards Nelson, with the Commercial Hotel visible; Right: Brownlee’s Mill at Blackball, just outside Havelock, on the Nelson side Opposite page: The Pelorus Bridge at the confluence of the Rai and Pelorus Rivers, named Titiraukawa (where the two waters meet) by Ngati Kuia’s oldest tupuna (ancestor) Matua Hotere more than 1000 years ago 83