WildTomato July 2020

Nelson Tasman and Marlborough’s magazine /

ISSUE 166 / JULY 2020 / $8.95

We are back in print!

JOINERY & DESIGN AWARDS 2020

The wonders of the

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Abel Tasman - rediscovering our own backyard

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Joinery & Design Awards Working from Home Award-winning Author New MSD Head Creative Chefs Sticky Rice Pudding Small Fruit Trees Winter Fashion

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Nelson Tasman and Marlborough’s magazine

Features Issue 166 / July 2020

24 Working from home Lockdown changed the way many of us think about work.

Lynda Papesch finds out how having a home base worked out

28 First book a real winner

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Thirty-eight-year-old Becky Manawatu is the winner of New Zealand’s richest literary award for her debut novel, Auē.

Kerry Sunderland reports

30 Joinery & design awards Even Covid-19 didn’t deter local joinery companies from peer judging. Sadie Hooper looks at the results of the 2020 awards

INTERVIEWS

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12 My Big Idea Keen to improve their school for future students, a group of Nelson College students has taken to the campus green spaces to inject future life into them.

Johnnie Fraser explains

20 Local Connection Covid-19 shone a light on the Ministry of Social Development (MSD) as a key agency supporting the Government’s response. Leading MSD’s Top of the South team is Regional Commissioner for Social Development, Craig Churchill.

Sarah Fry reports

82 My Education Alicia Sixtus loves cooking. She graduated from NMIT’s 2018 Graduate Culinary Arts, Level 5, and talks to Alana Bozoky about the experience 4

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Columns Issue 166 / July 2020

FASHION

41 Fashion takes flight Stylist Amy McLeod and photographer Aimee Jules visit Origin Air at Nelson Airport to set the scene

LIFE

48 Wellbeing Building up immunity is especially important during winter, writes Emily Hope

49 My Garden

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Fruit trees can thrive even in small spaces, says Annabel Schuler

50 My Kitchen A warming winter sticky rice pudding from Madame Lu’s Kitchen

52 Creative Chefs A new column profiling some of the amazing chefs across the Top of the South. Frank Nelson checks out Marlborough’s Grovetown Hotel

54 Wine Justin Papesch finds a lot of bubbling happening during vintage

55 Brews Brewjolais is the freshest hop on the block, writes Alex Dudley

ACTIVE

58 Sport Rugby players from the Top of the South are proving that you don’t have to be playing at elite international level to make a living from the sport.

Phil Barnes reports

60 Motoring Toyota is taking the pragmatic approach with its latest offering, giving buyers a bit of the old with a bit of the new – a boot and a hybrid engine, says reviewer Geoff Moffett

62 Destination Abel Tasman Ivy Lynden finds that the Abel Tasman area has much to offer 6

CULTURE

74 Books Ivy Lynden checks out some of the latest titles on the shelves

70 Art Nelson Tasman is home to Fumio Noguchi, a master carver in the intricate artistry of traditional Japanese netsuke. John Du Four tells us more

72 Music Reviewer Eddie Allnutt meets talented keyboardist and recent NCMA Artist in Residence Dr Michael Tsalka

REGULARS

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Editor’s letter & contributors 10 Noticeboard 14 Snapped 76 Events

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Editor's letter

H

ello everyone and welcome back to our first post-Covid-19 print issue. We’ve been busy under the various Covid-19 alert levels, setting up our WildTomato e-Magazine and now we’re also back into our monthly print issue routine. Our team will continue to produce the e-Magazine monthly in addition to the print issue, which means you will have two fabulous WildTomato reads each month.

The regions are gradually finding their way back with new beginnings for some people and businesses, and tweaks for others. Sadly there have been huge job losses (nationally), and some businesses have not survived the pandemic, but those that have are fighting fit and determined to make a difference moving forward.

It’s not just about staying strong however; one of the lessons many have taken on board is about being nice to others, caring and helping people. The pandemic has shown us just how vulnerable we all are, whether it is at home, at work, or at play. Knowing that there are people out there who do care and will help goes a long way if you are suffering for whatever reason. And people should not be afraid to ask for help or accept help if they need it.

Seeing just how creative people can be, and how deep they could dig during lockdown was a joy and although we don’t want to even consider having to lockdown again any time soon, there were many positives that came from it. Families re-connected, young people discovered there is life without being glued to technology and business people found ways to work smarter.

Many lockdown ideas have already been activated and I’m sure the impetus will continue. One such idea – or more aptly a movement – is towards exploring our own backyard and country while various international borders remain closed for travel. Not that it’s a new idea; just one that people have re-discovered.

I’ve always been a fan of the historic ‘Don’t leave home until you’ve seen the country’ advertising promotion. Kiwis, including myself, love international travel, but whenever I return from abroad I am amazed anew at the magnificent scenery and tourism opportunities that abound right here in our own backyard. So yes, head out on the highways and down the byways and explore. There are a few suggestions about where to go to check out the Abel Tasman in this issue, and in August we’ll take a look around Marlborough.

For now though, sit back, relax and enjoy the read.

LYNDA PAPESCH

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

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

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

Contributors

Eddie Allnutt, Phil Barnes, Alana Bozoky, Chelsea Chang, Elora Chang, Alex Dudley, John Du Four, Johnnie Fraser, Sarah Fry, Emily Hope, Sadie Hooper, Aimee Jules, Renée Lang, Michele Lines, Brent McGilvary, Amy McLeod, Poppy McPhedran, Geoff Moffett, Frank Nelson, Justin Papesch, Annabel Schuler, Kerry Sunderland, Dominique White

Advertising manager 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

Love local WildTomato still serving up tasty reads

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ne of a very small number of independently owned regional magazines, WildTomato continues to cement its place as Nelson Tasman and Marlborough’s top lifestyle magazine.

Described by many as ‘iconic’, WildTomato is proud to have weathered the pandemic thanks to its supporters

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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.

– staff, readers and advertising clients – and to have created its own monthly e-Magazine.

Although owner Jack Martin is currently based in the UK, WildTomato remains unashamedly local in content, proudly supporting local businesses, local community events and charitable causes.

Visit www.wildtomato.co.nz

Cover image supplied by NelsonTasman.nz. Waka at Split Apple Rock, courtesy of Waka Abel 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 AMY MCLEOD

Fashion stylist (page 41) I have had an interest in styling since I was a little girl and would change my outfit three or more times a day. I still find myself doing that some days. I love to see aesthetically matched clothes, make-up and accessories and I’ll be looking to bring you these in everyday settings in fashion features to come.

In my spare time I love getting outdoors and going for runs, kayaking and hikes with beautiful views. It’s not only what looks good on our bodies that appeals to me, but also taking an holistic approach to what we put in our bodies. Reading about nutrition is a regular habit and I often watch out for my favourite health and nutritional speakers, Dr Libby and Ben Warren. Yoga and art are also hobbies of mine and I try to do these as much as I can, either on the beach or at home with music in the background.

AIMEE JU LES

Photographer (pages 15, 41) I’m just a Nelson girl trying to find my way into the photography business and being my own boss.

Working nine-to-five has never been something that I aspired to, and although creating my own path is daunting 60 percent of the time, the other 40 percent is the greatest thrill. Whether it’s building a studio in my room for product photography or getting into freezing water for an amazing adventure shot, I am always eager to bring visions to life. Creating and capturing the beautiful moments is what makes me happiest and I am determined to make my dream of living a life doing things I am passionate about a reality. One of my latest challenges is taking on fashion photography for WildTomato magazine. Turn the pages and see!

K E R RY S U N D E R L A N D

Award-winning NMIT author (page 28) Having worked as a freelance writer and editor for over 25 years, I’ve spent an enormous chunk of my life sitting. Being a bookish sort of person – who is loving the fact I can now, as the Nelson Arts Festival Pukapuka Talks coordinator and NMIT creative writing tutor, call reading novels ‘work’ – I’ve never really played sports and gym exercise isn’t my thing. Instead, I was drawn to tai chi and qi gong in my early 30s, and more recently I’ve found that yoga and conscious dance really support me. It was a privilege to chat with former NMIT Creating Writing student Becky Manawatu about her award-winning first book.

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NOTICEBOARD

Arts facilities back in business

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Photo: Kristian Lavercombe

fter 10 weeks of closure due to the Covid-19 pandemic shutdown, both the Theatre Royal and the Nelson Centre of Musical Arts (NCMA) have re-opened. Nelson Historic Theatre Trust Chair Mark Christensen says the theatre also has a new patron, with well-known New Zealand actor Mark Hadlow taking on the role. Hadlow moved to Nelson recently. Both venues resumed live performances from 19 June.

During the lockdown and higher alert levels, 60 shows were cancelled and 72 postponed across the two venues. Some may not return until next year, or may cancel all together.

NCMA’s popular series of Thursday lunchtime concerts has been streamed over the Internet since level 3, reaching audiences of close to 1000, some from as far as the USA. Theatre Royal Manager Eliane Polack also used the lockdown time to initiate a series of interviews with a number of Nelson-based actors, who have used the theatre in the recent or distant past. The Backstage Chats series is posted on social media.

Above: Auditorium of the Theatre Royal Nelson. Visit: www.theatreroyalnelson.co.nz and www.ncma.nz

Level 1 memorabilia cups

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dealCup™, the company behind Aotearoa New Zealand’s very first New Zealand-made and manufactured reusable cup, has issued two memorabilia cups to acknowledge the leadership of two remarkable women during the Covid-19 response; Prime Minister Jacinda Ardern ‘Remember When’ and Dr Siouxsie Wiles ‘Science Matters’.

“Regardless of where you may sit on the political spectrum, you’d be hardpressed not to acknowledge our PM and the way in which she’s led our nation through this surreal Covid-19 response

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with compassion and aplomb,” says IdealCup co-owner Stephanie Fry. “Similarly Dr Siouxsie Wiles has done an incredible job of educating and informing our team of five million about the science relating to Covid-19.

We are very grateful to them both.”

Limited edition cups carrying the images of both women are now being sold on IdealCup’s website (www.idealcup.co.nz) for $20 each (plus postage) with $10 from every cup sold being donated to IdealCup’s charity partner, the Starship Foundation.

For more information go to: www.idealcup.co.nz

Marlborough’s new Fire and Emergency committee

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ine community-minded New Zealanders will form the Fire and Emergency Board’s first Local Advisory Committee in Marlborough.

This is the first committee of its kind in New Zealand and will provide independent advice directly to the Fire and Emergency Board to inform Marlborough’s local emergency planning.

The appointments were made from a pool of more than 150 nominees across the country and include Commissioner and Chair for the Marlborough Environment Plan Hearing Panel Trevor Hook who will chair the committee.

He will be supported by local tourism consultant Tracy Johnston as Deputy Chair. Mrs Johnston is an elected member of the Wine Marlborough Board and Deputy Chair on the Board of Nelson Marlborough Institute of Technology.

Other members are Amber McNamara, Chris Faulls, Danny Smith, Mark Elkington, Mark Lucas, Nic John and Rod Thomas.

Wider community engagement is expected to begin in early 2021.

For more information visit: www.fireandemergency.nz/LACs

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MY BIG IDEA

Nelson College Biodiversity Project Keen to improve their school for the future, a group of Nelson College students has taken to the campus green spaces to inject future life into them.

Johnnie Fraser explains more.

PHOTO DANIEL ROSE

What is your big idea?

Three years ago, a group of senior boys at Nelson College wanted to leave a legacy for the school. They were interested in environmental issues and talked about what they would like the college campus to look like in 200 years’ time.

They hatched a plan called the Nelson College Biodiversity Project. The plan is to enhance the endemic biodiversity on the college grounds and involves monitoring the developments and changes to the natural values of the campus, as well as developing a model for others to follow.

What does it involve?

The Nelson College campus is a large and varied one. It is composed of five hectares of playing fields, verges, formal Above: Finn de Hamel (closest to camera) and Harrison Kroos, who are part of the project 12

gardens, plantings and mixed woodland.

The plan involves identifying potential target areas, removing weeds and animal pests, revegetating with native plants, and then reintroducing locally extinct species.

Work has started on laying trap lines for rats around the college, which are monitored using tracking tunnels. An initial site for restoration has been earmarked and weed clearance and planting of natives is ongoing.

The school nursery has been seconded for propagating eco-sourced native plant seed and growing native plants donated by Nelson City Council. The current goal is to grow and plant 1000 plants a year.

In terms of monitoring, the project documents changes that occur to the campus biodiversity. The boys are using a variety of methods to collect information including pit-fall traps to catch crawling invertebrates, native bird counts, a Malaise trap borrowed from NCC to assay flying insects, and photo-points to document changes to plant cover. There are plans for documenting our local moth species as well.

Ultimately, the aim is to release locally extinct species onto the school grounds where they can flourish. The current Environmental Committee members would like to see weta and

velvet worm colonies, as well as giant stick insects.

What are the benefits?

It is only through careful monitoring that we can see how effective our efforts are in developing endemic biodiversity. With the Brook WaimÄ rama Sanctuary being directly over the Grampians from the College, the students in the Environmental Committee would like to see endemic life forms from the Sanctuary spill over into the welcoming halo of the Grampians and then into the College grounds. With the project, students are taking an active role in shaping their school environment and monitoring their efforts. This provides a rich outdoor classroom with tangible real-world results.

It’s also a fantastic introduction to our local flora and fauna for international and recent immigrant students.

How can people get involved?

Right now, the Environmental Committee is looking for local insects and weta to breed and release into the College woodlands. If anyone comes across any of these in their garden, they can drop them off (in an ice cream container) to the school or email teacher Johnnie Fraser at fe@nelsoncollege.school.nz.

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Snapped WildTomato goes out on the town…

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2. Renee Wilson & Adam O’Loughlin

6. Tim Bayley & Chris Gates

3. Kymberly Widley, Amy Cunningham, Renee Wilson & Kate Donaldson 4. Kris Seymour, Jason Kilworth & Ben Clark

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7. Gabin Mouthon & Jerome Nugue 8. Priti Brixton & Davence Yu 9. Grant Dahlemberg, Geoff & Diane Smith

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SNAPPED

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2 Nelson Women’s Centre Feminist Fables Fundraiser The Granary, Founders Park, Nelson PHOTOGRAPHY BY AIMEE JULES

1. Fiona Mcleod, Georgie Moleta & Madeline Austin 2. Janine Dowding, Judene Edgar & Rachel Boyack

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3. Valerie Schroeder, Ruth Brodbeck & Mary Hickey

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4. Wendy Rankin & Madison Biggs 5. Claire Gaze & Jane Tunnicliff 6. Anna Petley & Kathy Basalaj 7. Carrie Mozena & Gail Collingwood 8. Nicki Green & Evey McAuliffe

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SNAPPED

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1 Café Culture at Level 2 Nelson Tasman region 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. Sowon Lee, Yoko Imai & Yunmi Park at The Garden Window

5. Megan Anderson & Michelle Leppien at Raglan Roast Coffee

2. Ali Birtwistle & Esther Remnant at Ruby’s Espresso

6. Shona & Terry Bolitho at The River Kitchen

3. Steve Cross, Dennis Christian, & Paul Dayman at Raglan Roast Coffee

7. Jocelyn Newman & Judi Davies at The Garden Window

4. Celia McKechnie & Ruth Allison at Raglan Roast Coffee

8. Gina Persico at The River Kitchen 9. Greg & Jo McCrostie owners of Ruby’s Espresso

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SNAPPED

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11 10. Pauline Jones, Maureen Midson & Anne Davey at Raglan Roast Coffee 11. Chris Wraight & Steve Cameron at The River Kitchen 12. Paul Wade & Alan Curtis at The Garden Window

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13. Jessica Olander & Rebecca Greig at The Garden Window

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14. Mark & Tony Patrick at Raglan Roast Coffee 15. Rex Thomas & Hayden Roberts at The River Kitchen 16. Anna-Marie & Bruce Harrison at The River Kitchen 17. Toni Rawson at The Garden Window

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SNAPPED

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2 Marlborough Post-Lockdown Picton and Blenheim regions PHOTOGRAPHY BY FRANK NELSON

1. Graeme Daines, Trent Davies, Tom Bainbridge & Clive Drummond 2. EllaRose Hammond & Agnes Curry

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3. Melissa Meads, Emily Hart & Cam Noble

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11. Brenden Gibson & Eric Bjerkseth

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LOCAL CONNECTION

Here at home is where his heart is

BY SARAH FRY | PHOTOGRAHY DANIEL ALLEN

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ovid-19 shone a bright spotlight on the Ministry of Social Development (MSD) as a key agency supporting the government’s response. Leading MSD’s Top of the South team is Regional Commissioner for Social Development, Craig Churchill.

May 2020 marked the anniversary of Craig’s first year in the role. He’s become well known at meetings of local government, business and community groups, and increasingly so as the region rebounds from an unprecedented global pandemic.

In his first 12 months, Craig prioritised meeting a broad range of community leaders to gain an understanding of the region, its opportunities and needs, and to support MSD’s frontline managers to work alongside their communities.

Top of mind were efforts to provide long-term employment opportunities, as well as solutions to housing needs and the supply of emergency and temporary housing. They still are top of mind, but the Coronavirus has reshaped that focus.

“Covid-19 has thrown the world a curve-ball. We’re all in uncharted waters. MSD has been positioned to be as proactive as possible in anticipation of economic impacts in the region. We want to partner with businesses, iwi, local government and community groups to do whatever we can to support the wellbeing of our communities. High on the list of priorities is employment,” he says.

A broad range of people have been supported by MSD through the pandemic, and Craig believes community perceptions of the government department are changing.

“It’s not lost on us that for many business owners, applying for wage and leave subsidies for their employees in lockdown was the first contact they’d had with the Ministry in their lives. This might have been a daunting prospect for them, but feedback from business owners has been overwhelmingly positive. Kotahitanga, or partnering and working together, is central to MSD’s strategy.”

Increased focus

The value of the MSD-delivered Covid wage subsidy scheme has been well publicised, says Craig, but supporting local businesses to retain their employees is only part of the picture.

“We established a regional employment team, who worked right through lockdown in their own bubble to support employers and job seekers. The team is made up of employment brokers, labour market specialists and business analysts, led by a Regional Labour Market Manager and Employment Services Manager, with employment their single focus.”

Above: New MSD Regional Commissioner Craig Churchill Opposite page: Clockwise from top - Craig and his new operational director Kate Heddle-Baker; Craig Churchill 20

In addition, MSD has increased its focus on employment services in all its service centres. A new website, hosted on the Work & Income site and called ‘Keep New Zealand Working’, has been established where employers and job seekers, regardless of whether they are MSD clients or not, can register and make direct contact with each other. This complements an existing Work & Income site called ‘Work the Seasons’ where seasonal opportunities are listed, and direct contacts made between workers and employers.

“More than ever, we’re focused on employment for our communities and our region. We’ll be making efforts to redeploy as many workers as possible who have lost their jobs in one area to be matched to work in another. Retraining workers while businesses rebuild is a key part of our focus. As a result, we are building an employment service beyond our traditional scope to fit every employment need we can.

“We’ll be making efforts to redeploy as many workers as possible who have lost their jobs in one area to be matched to work in another.

Retraining workers while businesses rebuild is a key part of our focus.”

“We want you to stay connected to our region and to work in our region as we rebuild. You may be working for a different employer, but we want you here while our community bounces back.”

Not having come from a traditional government background like other commissioners, Craig was chosen for the Regional Commissioner role for his commercial business acumen, tasked with ‘pushing the boat out’ to expand the Ministry’s vision and support for growth in Nelson, Tasman, Marlborough and West Coast. He sees his role as ensuring MSD can anticipate opportunities to support the community, rather than being reactive to them.

“The strategy I most want to employ is for MSD to be proactive in this region, to get ahead of the curve. We want to support not just our clients, but the wider community to be ‘safe, strong & independent’, which is the Ministry’s purpose. That will mean having effective relationships across the community.”

The region covered by Craig’s role is the top of the South Island and is the Ministry’s largest geographically, stretching from Kaikoura and Marlborough in the east, to Nelson and Tasman in the north, and from Haast to Westport in the west.

“The region spans diverse landscapes, climates and industries from east to west. That regional diversity is unique and a strength and gives us a point of difference, something we can build on, particularly in encouraging people to visit here and businesses to stay here.”

Local boy

Craig’s previous corporate life had him based in Christchurch and travelling weekly to Auckland before moving back to Nelson last year, but he considers himself a local here. Born in Dunedin, Craig moved to Riwaka at the age of eight and attended Nelson College as a boarder and later Motueka High School.

“Leaving school earlier than I possibly should have to start a transport management cadetship with the then Newmans Group and TNL Freighting, I have been very lucky to have had a great career in the transport and logistics industry. Back then, you started at the bottom and I worked across all aspects of what has proven to be a very exciting and dynamic industry.

“My career to date has enabled me to live in various parts of New Zealand, having held a number of business development, general management and business ownership roles. I have enjoyed being able to develop innovative solutions and create opportunities for people to make a difference in both their lives and those of their customers.”

“It’s been a real privilege to use my experience creating solutions, to be able to bring proactive thinking on how we can better support our community.”

Much of Craig’s role with MSD involves working closely with key office holders around the region, including mayors, council chief executives, industry group leaders, chambers of commerce, regional development agencies, iwi leaders, local heads of other government departments and agencies, and NGOs. He sits on a number of the region’s recovery boards in partnership with local councils.

“I am often asked how my previous background in building new supply chains and logistics solutions relates to my role as Commissioner. Our region is one of the most innovative, forward-thinking, globally connected regions in the country. A large percentage of industries are either supporting inbound tourism or supplying goods across the globe.

“It’s been a real privilege to use my experience creating solutions, to be able to bring proactive thinking on how we can better support our community. Whilst the economic impacts of Covid-19 will be felt for some time yet, we remain a region with huge opportunity.”

Craig has also been given a formal mandate to be the Regional Public Service Lead for the Top of the South (Nelson/ Tasman, Marlborough, West Coast) by the State Services Commission. He is one of seven MSD Regional Commissioners to hold this role across the country. Public Service Lead is authorised by Cabinet to provide regional leadership across the public sector, bringing together decision makers from government agencies to work collectively on regional priorities.

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“We have taken a fresh approach to MSD’s service delivery across the region, with a flat rather than traditional government structure, which empowers each service centre manager to make decisions to support their own community.”

Craig says one of his first priorities as Regional Commissioner was to recruit an outstanding operational director to lead the frontline service delivery teams.

“Because of my lack of government experience, it was really important to me to recruit someone with very strong MSD experience to help me lead the regional team and to allow me to focus on our stakeholder relationships and regional development. I was very excited to be able to appoint Kate Heddle-Baker.”

Operational director

Working together

Photo: Supplied

“More than ever, government departments are working together, and this is clear from the Covid crisis response. One example of the benefits of this increased collaboration is the speed with which MSD and IRD worked together to deliver the wage subsidy scheme. We heard from employers that they were amazed at how quickly they got results from their subsidy applications. I see these collective approaches between government departments growing in the future.”

Originally from Tapawera where her family still lives, Kate had been leading MSD projects at head office in Wellington before returning to Nelson to take on the role of Regional Director of Operations.

“Kate is clearly a skilful leader of people and leading the operational day-to-day management of our region’s team was a great next step up for her. We have taken a fresh approach to MSD’s service delivery across the region, with a flat rather than traditional government structure, which empowers each service centre manager to make decisions to support their own community.”

The decision to take on the role to head MSD for the Top of the South was intensely personal for Craig.

“I believe experiences and opportunities shape you and your perception of people around you. Having lived through the Canterbury earthquakes I was very humbled and impressed with people’s resilience and this challenged me personally to do more to give back to our community. I have been privileged to be the chair of DARE Canterbury – giving young Cantabrians the skills they need to reach their full potential. I am really excited to work for MSD and have the opportunity to work alongside a great team to be able to help our clients reach their true potential.”

Craig’s wife Marina was very supportive of their move to Nelson. The couple have bought a house here and love Nelson’s relaxed lifestyle.

“Marina and I share a great blended family. Having the last one leave home a year ago has been both exciting and sad at the same time. We now have two children living in Wellington and one in Christchurch and will always be working hard to keep up with what is going on in their busy lives.

“Returning home to this region has been such a natural transition for me and my family and I’m so pleased to be back here where my heart is.”

Clockwise from top: Exploring the great outdoors locally; with wife Marina

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23

The Home Office

Home work hard work ...

When the doors to offices throughout New Zealand clanged shut to battle the Covid-19 pandemic, tens of thousands of bosses and employees took their work home with them. Lynda Papesch investigates the pros and cons of working from home.

H

aving remote edited WildTomato from the backblocks of New South Wales for 18 months, I was no stranger to working from home and the disciplines involved with tight magazine print deadlines, but even I struggled with not having the freedom to come and go as I pleased.

Lockdown took working from home to a whole different level, even for those who already used their residences as offices. Some adapted so well that they would like to continue working from home; others are glad to be back in a swivel seat behind their desk or work station. Some loved spending more time with their children and families; others proved eager to get back into the routine of school departures, packed lunches and child care.

Technology proved a blessing and a burden, but for many people it was the lack of social contact outside their home and family bubble that was the hardest aspect to cope with. No chatty coffee session 24

with colleagues at 10am and 3pm, no social drinkies on a Friday after work and no lunch meetings. No problem, I thought when I went into self-imposed isolation several days before everyone else. Being an ‘at risk’ person, the last thing I wanted was to catch anything. Hubby did the groceries and being an essential worker headed off to his job each day, leaving me home alone for the most part. Weeks down the track I wanted to catch something so I could actually venture out!

I missed the office printer, the laughter from the café below my office and the people popping in to catch up. On the other hand, people working from home kept me and millions of others worldwide employed and ensured the survival of millions of businesses, including many in New Zealand and across the Top of the South. Regionally thousands of businesses – large and small – were able to continue operating, albeit often in a restricted form thanks to those who worked from home.

One of those was Nelson businessman Gary Cox, the managing director at HR Brokering Limited. His business focus is on helping other business organisations be the best they can be for owners, customers, staff, stakeholders and the environment. Specialising in the transport, service, hospitality, education and social enterprise sectors, Gary’s job is improving, changing and fixing organisations.

Some adapted so well that they would like to continue working from home; others are glad to be back in a swivel seat behind their desk or work station.

Gary has the freedom in his job to choose when to do his work, and the opportunity to operate from home if he wants to. While he found many pros to waking up at work, there were also many cons.

“So many things needed to be done in the office. One of the biggest downsides was not having access to the things I needed to operate properly. This was particularly evident with netball with a new board and a new season about to start and all the preparations required. It is a real testament to the board, volunteers and Jared, the centre manager, that we have been able to get a season up and running.

“I took a whole pile of stuff with me into lockdown, and then found that I had to wait until Alert Level 3 to actually be able to achieve some of what I wanted to do. It was quite frustrating at times.”

To park or not to park

Zoom conferencing became part of Gary’s life at home but he now finds he’s ‘out zoomed’. “Talking face-to-face is a far better way to communicate in my job.”

Since being allowed back into his office he has found himself heading into work earlier and leaving earlier, but that is due to parking or a scarcity of it.

“One of the pros of lockdown was not having to drive around a lot to find a park in Nelson. Some days there are just none to be found.

Something needs to be done about parking around the Nelson CBD. “I enjoy driving so I did miss the trips into the office and further afield.”

One of the daily challenges for many employees is the time taken travelling to and from their workplaces. Travel time is often a factor considered when thinking about taking up a job offer. Working from home has helped save that tiresome travel time and instead many people have used the extra time to achieve a better work-life balance; again a factor important in realising job satisfaction.

Never one to sit around in his pyjamas in the morning, prior to lockdown Gary already had a semi-established routine: get up, go for a walk, and go to work. He followed much the same routine during lockdown and found it worked well as a form of discipline.

Some workers I spoke to found the discipline of actually tackling their work difficult, with so many distractions at home.

Distractions such as demands from other family members, sleeping in, deciding to mow the lawns, clean out the pantry, hang out the washing, etc.

Keeping business going

There’s no doubt that employees working from home has proven to be a semi-salvation for many businesses. Web conferencing solutions played a pivotal role in keeping businesses going through audio/video conferencing, real-time chat, desktop sharing and file transfer capabilities, using secure video conferencing apps.

Various studies have shown that one of the benefits of working from home is increased job satisfaction, resulting in enhanced productivity, motivation and engagement, and more effective teamwork.

Women – and some men – learnt how to dress appropriately for video conferencing and that usually meant dressing accordingly and applying a bit of make-up – at least for females, while males learnt to wear trousers for such calls.

Being mindful of surroundings was another aspect to be considered. Privacy was the best rule here to ensure no nude strollers flashing past in the background!

Since New Zealand moved to level 1, many have returned to their office environments, but there is still wariness about a possible second wave of coronavirus infections that is anticipated by numerous experts across the globe. In view of several advantages of working from home during such critical times, many employees are willing to continue the trend and employers are looking to compromise solutions.

Various studies have shown that one of the benefits of working from home is increased job satisfaction, resulting in enhanced productivity, motivation and engagement, and more effective teamwork. People find it easier to schedule their exercise or just take a break by going for a walk around the block to freshen up and maintain productivity.

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More productive

A recent study from the University of Otago noted that nine out of 10 workers in New Zealand were hoping to continue working from home, even on a part-time basis, as offices reopen after the Covid-19 lockdown. Before the pandemic, 38 percent of New Zealand workers had yet to experience remote working in any way. The study found that the majority of workers (66 percent) who had to operate remotely found it easy or somewhat easy to transition to telecommuting.

Seven in 10 respondents believe they were equally, if not more, productive when they were working from home. A similar number (65 percent) felt ‘optimistic’ about being given the option to continue working remotely post-lockdown.

Seven in 10 respondents believe they were equally, if not more, productive when they were working from home.

That said, some workers experienced ‘Zoom fatigue’ as companies were forced to increasingly rely on video conferencing apps such as Zoom as a way to get projects going. Other workers had difficulty switching off after work, while those with parental/ caregiver duties say it was more challenging to maintain their work/life balance.

On the ball

Tasman Rugby Union commercial and marketing manager Les Edwards was one who enjoyed working from home, melding family time with business time.

“We coped well; the whole family,” he says.

“I think we had the most glorious weather for lockdown and that made it easy to get out for walks. Nelson has so many amazing walks too. Enjoying a 50 to 60-minute walk became part of my ritual.”

The Edwards’ family lockdown rituals also included compulsory television at 1pm daily to hear what Prime Minister Jacinda Ardern had to say, and then around 3pm each day a family activity (“to get my daughters off the Wi-Fi”).

Surprisingly, Les discovered there was always plenty to do and he’s emerged from lockdown knowing that when his time comes to retire he won’t be afraid to embrace it.

“I think it [retirement] would suit me,” he says. “I enjoyed the ability to do nice things with my family so I now know that when I do stop working it won’t kill me!”

Tasman Rugby Union staff took a four-day working week during lockdown with regular Zoom catch-ups. “Zoom became our new communications network. We started with a weekly catch-up of all the commercial and marketing managers nationally and it is ongoing. It’s been and still is a great way to keep up to speed, enabling us to all do more collaborative projects.”

One such project was to institute a provincial challenge, with each of the 14 unions developing their own challenge. “This arose from the dilemma of creating content without any rugby actually being played. Our competition was for fans to decide the bestever Mako team. It’s been a busy time.

“Working from home – I think many of us could easily get used to it.”

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Photo: Ana Galloway

Award-winning Author

Hard work & creativity in telling a tale Thirty-eight-year-old Becky Manawatu is the winner of New Zealand’s richest literary award for her debut novel, Auē. Nelson Arts Festival Pukapuka Talks coordinator and NMIT creative writing tutor Kerry Sunderland reports.

W

hen Becky Manawatu and I met for coffee at the Nelson Market last winter, I made her cry. I’d just given her a sneak peek at the latest draft of the Page & Blackmore Pukapuka Talks programme in the 2019 Nelson Arts Festival brochure.

“What’s the matter?” I asked, alarmed I had, in writing the promo blurb for her session, inadvertently offended her in some way.

“I can’t believe I’m in a programme alongside all of my favourite New Zealand writers: Witi Ihimaera, Renée, Elizabeth Knox and Tayi Tibble ...”

Now that Becky (Ngāi Tahu, Pākehā) has won the 2020 Jann Medlicott Acorn Prize for Fiction, she can rightfully stand beside Witi Ihimaera, the first Māori writer to win a national book award (Pounamu, Ponaumu came third in 1973, then Tangi won the top prize in 1974).

By winning the top prize this year, Becky not only pocketed $55,000 in prize money, she also became the first Māori writer to win the best fiction book award since 2012, when Paula Morris’s novel Rangatira won.

Auē is also the first debut novel to win the main fiction prize in 18 years. Since Becky was the only debut author shortlisted for the main fiction prize this year, it was unlikely any other book would Above: Author Becky Manawatu 28

also win the Hubert Church Best First Book Award, but she tells me it wasn’t a sure bet as it had been won previously by a book that didn’t make the shortlist. Yet she did win, so is also the first Māori writer to win this award since 2004.

It’s a remarkable achievement for the author, essayist and Westport News reporter, who lives in Waimangaroa on the West Coast. While she hails from Stewart Island, Becky was born in Nelson in 1982, her mother still lives here, and she completed the Diploma in Writing for the Creative Industries at Nelson Marlborough Institute of Technology in 2016.

A story for our strange and dark times

Auē is an astonishing feat – a story set in pre-Covid and #blacklivesmatters times but one that explores with candour and compassion the inequities and discontent both historic events have amplified.

Her story is, ostensibly, about two brothers and their troubled family trying to rise above domestic violence and gang warfare, but given the current uprisings around the world, is really a reminder of the price vulnerable women and children have to pay when men are wounded. It’s not a stretch to suggest many of those wounds are the legacy of colonisation, the long tail of its inherent structural racism.

Auē is an intimate, accessible story, with each chapter revealing what happens in alternating perspectives ...

“Colonisation is the big driver of this book, it’s almost a character,” says Becky. “The damage it has done finds its way into my stories and my words.”

You won’t find mention of the C word in between the covers, though. Auē is an intimate, accessible story, with each chapter revealing what happens in alternating perspectives – eight-year-old Ārama and his teenage brother Taukiri are first-person narrators, while the story of Jade and Toko is told in the third person. Becky deftly weaves together the three parallel accounts so the reader can begin to piece together what is happening. In the beginning, we don’t know who Jade and Toko are, or what their links to the two boys are, but all is revealed in good time – in many ways, making Auē not only a story about a family struggling with separation, but also a mystery to be solved.

Emotional truths

But readers should beware, Auē is at times harrowing. There are scenes depicting violent acts that are so visceral I felt the urge to cover my eyes when reading them. But Becky couldn’t have told this story as well as she did, without getting this real. And the violence and discontent and despair is never relentless. In between, there is love and beauty and friendship and laughs.

“It was instinctual for me to move from light to dark regularly and at the places and times I did. It became a natural rhythm; I never felt like I was forcing anything to happen, I was just moving from light to dark, and back to light again.”

Each page of Auē is bound together with emotional truths and it’s no surprise that the idea for the story was born out of tragedy: Becky’s 10-year-old cousin Glen Bo Duggan was murdered by his mother’s boyfriend. She has dedicated the book to him.

Yet Becky makes it very clear she didn’t start writing Auē with any intention to give people new understandings or insights.

“I didn’t write the book with social justice as an aim, my only aim was to tell a tale,” she says. “Novels are machines to provoke thinking. But novels are subjective; all art in fact, every song, poem, piece of prose – is. If I did my characters any justice that might happen on its own accord, I hoped. If the story manages to provide any insights this was purely a by-product of the tale itself, where it has – by chance, and with some hard work – been told well.”

Without giving away any spoilers, one of the most astonishing things about Auē is how it leads you to feel some compassion for one of the two aggressors in the story, Coon.

It is also a story about isolation, first written in isolation. Auē started its life as a novel formerly known as Pluck, when Becky and her small family were living in Germany, where her husband Tim had a professional rugby gig. This gave her the liberty to quit her job and concentrate on the novel.

“Writing the first draft while I was so homesick for New Zealand was a way for me to be back home,” she says.

The whole whānau’s support gave her the opportunity to finish the first draft. “The kids,” she says, “were awesome.” At the time, son Maddox was eight and daughter Sienna five. “If I was really on to something, if I felt like I was really in the zone and I didn’t want to break out of my bubble, I would say, ‘Maddox, could you make some scrambled eggs for you and your sister?’ And he would cook dinner.”

When they arrived back in Aotearoa, Becky signed up to study at NMIT, where she started work on the second draft. She says she enrolled at NMIT to surround herself with likeminded people. It was also a chance to share the story with fellow writers and get their feedback.

“The depth and extent of Becky’s talent was obvious from the start,” says Cliff Fell, programme founder and my fellow tutor. “Reading the writing she submitted as part of her application, which turned out to be from the opening of what has since become Auē, it was clear that she had a compelling voice – and was writing a distinctive and edgy story. Throughout the year she studied for the Diploma, the work she produced was always touched with the sort of curiosity and attention to life and its details that is at the heart of vivid writing and characters and stories that ring true to readers.”

The Diploma is a ‘taster’ programme, with 10 compulsory courses – including papers in nonfiction, poetry and screenwriting as well as fiction – and Becky made it work for her.

“In the scriptwriting paper, I turned a couple of scenes from the book into a screenplay. I could get into the minds of the characters in a different way. I was fully obsessed with my story so everything somehow related back to Auē.”

Not long after she graduated, and following several more months of serious writing, Becky submitted the manuscript to Mākaro Press. Publisher Mary McCallum commissioned Renée (Ngāti Kahungunu) to assess the manuscript and, on her advice, decided to take on the debut author.

Debut literary performance in Nelson

Back home on the West Coast, in the lead up to the 2019 Labour Day long weekend, Becky packed every Witi Ihimaera book she owned, including Sienna’s picture book version of The Whale Rider, into a spare suitcase to bring with her to Nelson, eagerly anticipating the opportunity to get her hero to sign every copy.

“He was gone by the time I got there,” she says, “I was heartbroken.” Sadly, the Pukapuka Talks coordinator neglected to tell her that Witi – who appeared on the opening day – was only staying one night in Nelson.

Not long after Pukapuka Talks, Becky flew to Wellington to appear at Verb. And from these two performances, Auē attracted all the attention it deserved.

When we spoke, Becky said she wasn’t at all disappointed about the fact she couldn’t accept the award at the Auckland Writers Festival, which was cancelled as a result of Covid-19. The fact her whānau invested in bringing this book to life, from the very beginning, made it entirely appropriate they all got to watch the live Zoom broadcast together in their lounge room and simultaneously learn that Auē had won the best fiction book award.

For more visit: www.thespinoff.co.nz/author/becky-manawatu 29

Joinery & Design Awards

Award-winning joinery on show for all

BY SADIE HOOPER | PHOTOGRAPHY SUPPLIED

N

elson Tasman and Marlborough joiners rank among the world’s best, says the local association president.

Announcing the winners of the GoldenEdge Nelson Tasman and Marlborough Joinery and Design Awards 2020 recently, president Myles Sellers says local craftsmen and women are on a level with those in top areas such as Milan.

The annual awards started six years ago after Myles and the association’s secretary Phil Thompson developed a vision to showcase the highly skilled designers and trades people in joinery and design companies across the Top of the South.

“I want to thank Phil, on behalf of all the award entrants, for his amazing encouragement and support in what was a very difficult time. His support and enthusiasm in putting this together has proven invaluable, especially this year under the difficult circumstances created by the Covid-19 pandemic and lockdown.

“The awards night was actually held via a Zoom session during lockdown.”

Above: The Supreme Award winner by Simply Joinery 30

Myles also thanked all the clients who allowed their projects to be entered, and was full of praise for the calibre of the entries.

“On a recent trip to Milan, visiting six different showrooms, I saw that we [Nelson Tasman and Marlborough] can compete with the world’s best.”

Leading the way

“These awards in our region are respected within our industry and have been applauded by our national governing body, Master Joiners New Zealand. Nelson Tasman and Marlborough are seen to be leading the way in an industry designed to create innovative solutions for clients.”

He adds that he is proud to have led this region’s joiners over the last six years. “They are dedicated craftsmen and women who are passionate about delivering unprecedented quality, excellence, design and service.”

The 2020 judges were Rachel Dodd of Arthouse Architects, Lyn Russell of Lyn Russell Design, Fiona McNeill, an independent designer, and David Shelling of Topzone Industries.

Lengthy service recognised

A Service to the Industry Award was presented this year to Marlborough joiner Ian Cantwell, who has notched up almost 60 years in the industry.

Phil says it is important, especially during the current circumstances, to both look to the past and the future of the joinery industry.

“These awards not only recognise our existing talent but also the talent that is emerging. But we also traditionally take the opportunity to acknowledge those who have given significant service to our local industry and our own Master Joiners federation.

“I would like to take the opportunity to acknowledge the services the man known as Tux to his close friends has given to joinery at the Top of the South.

“Now aged 72, Tux [Ian Cantwell] has been in our industry for 58 years! He began his time in 1962 at the age of 15 as an apprentice for D Murray Wemyss, a business that has been in existence since at least 1925.

Above: Phil Thompson congratulates Marlborough joiner Ian Cantwell on his Service to the Industry Award

“At the age of 15 he started by landing himself an apprenticeship, later moving up to management roles within the Wemyss business. Tux became a co-director in 1976 and 10 years later, in 1986 age 38, he took over the ownership of the entire business; a business that made everything related to joinery. It had its own timber yard until the pre-cut and truss manufacturers became the norm.

“Tux was smarter than the average dog, showing his awareness of the local market place when he took on his first franchise for Vistalite windows and doors in 1977.

“In 1994 the Wemyss business changed its name and became known as Cantwell Joinery; Tux was 46 years old. Initially based on High Street in Blenheim, a significant fire put paid to that and the joinery workshops were relocated to Freswick St.” In 2002, Cantwell Joinery moved to a purpose-built factory on Bristol Street in the Riverland’s industrial area. By that time the burgeoning business employed more than 25 people.

Tux then purchased his first CNC machine, and after struggling with the ‘new-fangled machinery’, he employed the next generation into the business, his daughter Wendie.

In 2010 he took on the local Mastercraft Franchise, and 10 years down the track remains committed to both his franchises.

An avid car enthusiast, he initially went with Holden until a falling out, at age 41, with the local Holden dealer. Since then it’s been Ford all the way. Over the years he has bought and sold more than 90 vehicles, making ‘a pretty penny or two’ in the early days with his ability to fix and do up cars then on-sell them. His enthusiasm for cars extends to a love of Bathurst which he has visited 16 years in a row.

Tux gained his nickname following an incident on a building site when he was attacked by a dog. The incident resulted in his being affectionately known as dog food or Tux biscuits!

He joined Master Joiners during its formation in 2013. “He has been extraordinary in his support and his attendance either in Blenheim or Nelson,” says Phil. “His knowledge of governance and inability to accept fools made him the perfect candidate to step into the shoes of our president on the Master Joiners executive. He showed strength when others were weak!”

T H I S YEAR’S AWA RD W I N N ERS Supreme Award Simply Joinery, Havelock Best Biophilic Design Bays Joinery, Nelson Tasman Best Kitchen Cooper Webley, Nelson Tasman Best Kitchen Design Bays Joinery, Nelson Tasman Best Kitchen $20K-$40K Simply Joinery, Havelock

Best Kitchen under $20K Complete Kitchens, Nelson Tasman Best Benchtop Cooper Webley, Nelson Tasman Best Use of Colour Cooper Webley, Nelson Tasman Best Use of Lighting Bays Joinery, Nelson Tasman

Best Use of Timber The Sellers Room, Nelson Tasman

Best Spatial Innovation Nazareth Joinery, Blenheim

Best Door or Window Custom Space Joinery, Nelson Tasman

Interior Design Award Bays Joinery, Nelson Tasman

Customer Journey Award Custom Space Joinery, Nelson Tasman Best Commercial Fit-out The Sellers Room, Nelson Tasman Best Fitment Custom Space Joinery, Nelson Tasman

Emerging Designer Award Tammy Kitney from Complete Kitchens, Nelson Tasman Best Apprentice Raymond Davies from Custom Space Joinery, Nelson Tasman

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Supreme Award

Best Biophilic Design

Best Kitchen

Best Kitchen Design

Supreme Award Simply Joinery

The client brief was to incorporate steel, concrete, wood and stone in a simple, timeless kitchen in their barn home. A combination of durable materials was used to complement the barn’s Colorsteel exterior cladding.

Features include clean lines from negative detail handles on the cabinet doors and drawers and integrating the dishwasher to enable uniformity of material within the cabinetry. Caesarstone ‘Cloudburst Concrete’ benchtops create a simple attractive feature to the design while stained American white oak adds warmth and creates a relationship between the interior and exterior of the home.

The main challenge was to design a pantry with the space designated beside the fridge and maximise storage, while establishing the correct workflow of the cleaning area. This was achieved by creating a cavity and installing a sliding door system enabling access to an otherwise lost corner space in the pantry.

A left to right ergonomic workflow within the cleaning zone was established by considered placement of the rubbish bins, sink and dishwasher.

Best Biophilic Design Bays Joinery

The clients’ brief for their kitchen renovation was to create a space with a masculine feel and a touch of mid-century modern styling.

The renovation needed to blend well with the original features of the house. Features include cherry wood veneer, a Caesarstone benchtop, integrated dishwasher and strong indoor/outdoor flow.

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Features in the European-inspired kitchen include powder-coated aluminum doors, soft back lighting, with black tinted glass covering the pantry storage wall which was softly back-lit.

- BEST KITCHEN DESIGN

Best Kitchen Cooper Webley

Clean with contemporary lines to complement the client’s new home was the brief for this winning entry. Combining style with functionality, features include a central hub of both indoor and outdoor spaces, a monochromatic colour scheme, a service hatch for the outdoor pool and an L-shaped oak benchtop. Different types of lighting has been used to illuminate and create ambience.

Best Kitchen Design Bays Joinery

Combining a mix of materials and textures using dark tones, complemented with accents of feature-brushed bronze and black tinted glass resulted in this sophisticated, stylish kitchen. Features in the European-inspired kitchen include powder-coated aluminum doors, soft back lighting, with black tinted glass covering the pantry storage wall which was softly back-lit.

2020 Regional Award Winners

• Best Kitchen Design • Best Use of Lighting

• Best Biophillic Design

• Best Interior Design

Award-winning, custom-made joinery for residential & commercial projects

Best Use of Colour

SHOWROOMS Nelson 6 Tokomaru Place, Stoke T: 03 544 0087 Marlborough, 5 Redwood St, Blenheim T: 03 579 2520

baysjoiner y.co.nz 33

Best Kitchen $20K-$40K

Best Benchtop

Best Kitchen under $20K

Best Use of Colour

Best Kitchen $20K-$40K Simply Joinery

Sophisticated, stylish and great to work in was the brief from this top entertainer and chef client, downsizing from a grand villa to inner city apartment living. The overall design is European-inspired with dark and moody tones and mix of textures including powder-coated aluminum doors with black tinted glass covering the pantry storage wall which was softly back-lit.

Best Kitchen under $20K Complete Kitchens

The client was carrying out extensive house renovations; walls were being knocked down and rooms moved. The brief was to design a budget conscious, fresh, bright kitchen for a young couple that would work in the new open-plan space. Floor space was limited so maximising storage was a key element in this design, which incorporates a bamboo bi-fold wall unit, bench top and floating shelves.

Best Benchtop Cooper Webley

The client for this dynamic kitchen has a ‘crazed obsession’ with LED lighting and wanted an individual and unique kitchen. A key feature is the faceted back panel of the waterfall floating benchtop.

The panel is complemented by the spectacular 112° cut back LED-lit angled waterfall end. The kitchen is zoned in specific task areas.

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Best Use of Lighting

Best Use of Timber

Best Use of Colour Cooper Webley

Teal blue and fresh mint green have been offset with warm timber and neutral walls to create this colourful kitchen. Features include ample space around key work zones, loads of storage space at various levels and country elements such as a white porcelain butler’s sink and chunky timber shelving.

Best Use of Lighting Bays Joinery

The clients’ brief was for a sleek, unfussy space that was light and airy. The kitchen is clean and uncluttered to fit in with the style of the rest of the home without being ‘just another white kitchen’. Lighting played a crucial role in the design, incorporating both LED ribbons and spotlights. A mirrored splashback reflects light adding depth to the room.

Best Use of Timber The Sellers Room

Created to complement a log cabin at St Arnaud, the four bathrooms feature free-standing American white oak solid timber vanities, finished off with a wire brush technique to give a raised grain effect. Free-standing tiled splashbacks, natural stone basins and Bluetooth speakers are also features of these contemporary rustic bathrooms.

THE SE L L E RS ROOM COMMERCIAL + RESIDENTIAL KITCHENS & JOINERY

IT’S NOT JUST ABOUT WINNING AN AWARD …

IT’S ABOUT THE JOURNEY NELSON MARLBOROUGH JOINERY AND DESIGN AWARDS 2020 WINNER OF BEST USE OF TIMBER

LOG HOUSE, ST ARNAUD

WINNER OF BEST COMMERCIAL FIT-OUT MAMA SAN

KITCHENS • BATHROOMS • LAUNDRIES • STAIRS • WARDROBES • COMMERCIAL • FURNITURE

Freephone 0800 469 537 • Phone 03 547 7144

thesellersroom.co.nz

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Best Door or Window Award

Best Fitment

A kitchen transported from America 20 years ago and kept in storage provided the inspiration for blending the old with the new to create a seamless replication. Patience, commitment to the style and genuine craftsmanship helped ensure the success of the project in a 100-year-old home. Key features include colonial corbels, scrolls and half-rope barley twists, along with antique paint effects.

Best Commercial Fit-out The Sellers Room

This project for a long-term client converted an existing Nelson restaurant to provide the colourful, cultural experience of a Vietnamese street food scene at the new Mama San restaurant.

Vietnamese street food images, lacquered repurposed chairs in colours to match those images and new black-stained table tops make it lifelike and interactive.

An elegant welcome home space, this winning fitment provides functionality combined with exceptional detailing fitting to the era of the cottage, while hiding storage and functionality, such as the hot water cylinder, beyond what is visible. Key features include an entertainment hub with proper ventilation, maximum space utilisation and a bespoke shoe rack.

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Best Interior Design

Best Spatial Innovation

Best Door or Window Award & Customer Journey Award Custom Space Joinery

Best Fitment Custom Space Joinery

Best Commercial Fit-out

Customer Journey Award

Best Spatial Innovation Nazareth Joinery

The brief was to design and create something to fit an empty space under some stairs. A bespoke wine cellar made perfect sense for clients involved in the wine industry professionally, hence custom cabinetry to store their bottles alongside pull-out drawers to maximise their storage and to match their classic Shaker profile kitchen.

Best Interior Design Bays Joinery

Clean crisp, modern lines with lots of storage was the client’s brief on this new inner-city apartment fit-out. The original kitchen design on the build plan was a simple island and back wall which just wasn’t enough kitchen space. A bedroom was eliminated to help create a large open-plan kitchen, dining and living room space and double the kitchen storage. A simple grey and white palette with timber accents added to the overall feeling of space.

Vietnamese street food images, lacquered repurposed chairs in colours to match those images and new black-stained table tops make it lifelike and interactive.

- BEST COMMERCIAL FIT-OUT

Traditional Solid Timber Joinery Doors & Windows Sliding Sash Windows

PROUD WINNERS – Best Kitchen under $20,000 – Best Emerging Designer New showroom: 308B Queen Street, Richmond

p: 03 539 0055 e: contact@completekitchens.co.nz

completekitchens.co.nz

SUPREME AWA R D WINNERS

www.akjoinery.co.nz Contact Andy Kenny 021 048 9799

BEST N KITCHE 0 to $20,00 0 $40,00

Proud award winners at the 2020 Joinery & Design Awards

924 Queen Charlotte Drive, Havelock • 021 126 2514 03 579 3147 • www.simplyjoinery.co.nz

A RC H I T E C T U R A L | R E S I D E N T I A L | C O M M E RC I A L 37

“I call this kitchen ‘5 Elements of Feng Shui’. Simple design incorporating beautiful materials creates a timeless, quietly understated, simple and sophisticated space.”

- AMIE MATAROA, OWNER & DESIGNER OF THE SUPREME WINNER

Online awards

Emerging Designer Award

Supreme Award winning kitchen owner and designer Amie Matoroa says she loved working with Simply Joinery. “Their commitment to the job and attention to detail was really on point. The project could not have happened without a team of people, so a huge thank you to all the tradies involved.

“I call this kitchen ‘5 Elements of Feng Shui’. Simple design incorporating beautiful materials creates a timeless, quietly understated, simple and sophisticated space.”

Depth of quality

Best Apprentice

Emerging Designer Award Tammy Kitney from Complete Kitchens

Tammy Kitney entered three kitchens into the awards, winning the Emerging Designer Award, along with the Best Kitchen Under $20,000 award. Functionality and good flow are part of her design ethos with clean streamlined looks and open-plan kitchens tailored to suit clients’ needs.

Best Apprentice Raymond Davies at Custom Space Joinery

This project to provide dual functionality in a tiny house, combining stairs and storage was a winning one for fourth-year apprentice Raymond Davies. Helping make the project special was that the timber used had been collected by the client’s late husband. The end result features a mix of timber species, soft-closing drawers and side finger pulls, providing maximum storage in a small space.

Tammy Kitney entered three kitchens into the awards, winning the best emerging designer accolade, along with the Best Kitchen Under $20,000 award.

- EMERGING DESIGNER 38

The 2020 winning entries in the annual awards were announced via a live stream for the first time this year, due to the Covid-19 pandemic and lockdown. More than 80 ‘guests’ gathered around phones and monitors in their lockdown isolation in what is believed to be a New Zealand first for building industry awards.

The aim of the awards is to promote excellence in joinery design and craftsmanship, to encourage the use of sustainable biophilic practices, and to showcase the finest work from the industry in the region. With 186 entries this year this is now the largest industry awards of its kind in New Zealand.

Judging criteria includes design, workmanship, innovative use of materials, complexity of project and visual appeal.

Kitchen design is judged on the wow factor, cutting-edge design, practicality and creative use of materials and colour.

Philip Thompson, the MC for the night and organiser of the event commented: “An amazing effort by the industry in such difficult times, and we congratulate all contestants on their efforts. This competition has shown an incredible depth of quality in both kitchen design and joinery manufacture. It is heartening to see what the trade and people can offer as we move towards difficult times.

“The awards indicate some amazing emerging talent in design across the region,” he adds, saying they show the joinery industry to be innovative and positive in a difficult time.

Master Joiners

Master Joiners are represented by some of New Zealand’s best joinery manufacturers who pride themselves on delivering high quality products and services. We have ten regional Associations throughout New Zealand which collectively make up the New Zealand Joinery Manufacturers’ Federation incorporation.

A national and regional fellowship of members ensures that all are kept up to date with the latest trends both in craft practice and business developments. Those Master Joiner members who are registered as JMF NZ Affiliated manufacture NZS:4211 compliant timber joinery windows and doors. Visit the JMF NZ website for further information and the list of JMF Affiliated members who are Approved Manufacturers.

Exterior and interior joinery are premium products, which require a level of protection to enhance the properties of the products. It is therefore important to take time in selecting who designs, manufactures and advises on care and maintenance.

TopZone create stylish bench tops for kitchens, bathrooms and commercial spaces.

Manufactured in Nelson, New Zealand

74 Quarantine Rd, Nelson Phone: 03 547 6923 Email: admin@topzone.co.nz www.topzone.co.nz

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WELLBEING

Supporting wholehearted health B Y E M I LY H O P E

Nutrition tips Nutrition is also a key point to remember. It is during times of worry and stress that we especially need to take care of our bodies and fuel them with wholesome and nutrientdense foods. Creating daily wholesome habits is an important first step in supporting your body through the foods that you eat. For it is the things that we do repeatedly each day that impact on our health the most.

This may be things such as: • Starting your day with a wholesome breakfast that includes complex carbohydrates, some colour in the form of fruit or vegetables and protein to satisfy appetite.

Above: Nourishing and nutrient dense 48

Photo: Bronwyn kan

I

’m sitting here writing this as we head towards Covid-19 alert Level 1. It has been a surreal and uncertain time. People are anxious. Lives and businesses are affected and even at this point we have no idea how things will be in a few weeks’ time. We do however know that the reason the alert levels were put in place is because the health of humanity is of utmost importance. That both health and people are our greatest asset.

In times of stress and uncertainty, nourishing your own physical, mental and emotional health is going to support you to emerge through the other side resilient and strong. This includes moving your body in a way you enjoy (this may have changed or evolved over the last few months) to encourage happy hormones to flood your nervous system. Taking time out from daily stressors to create calm via meditation, time away from your phone or simply switching off to enjoy some time outside. And of course, talking to friends and family to share any concerns you may have. All these things will support your nervous system to cope in acute phases of stress.

In times of stress and uncertainty, nourishing your own physical, mental and emotional health is going to support you to emerge through the other side resilient and strong.

• A warming delicious and nutritious idea may be something like porridge topped with seasonal fruit, toasted pumpkin seeds and a dollop of Greek or coconut yoghurt.

• Having nutrient-dense snacks on hand such as grainy crackers, hummus, carrot sticks and bliss balls or a bowl of homemade soup on a really cold day.

• Supporting your gut health by enjoying probiotic-rich foods each day such as baking your own sourdough or supporting a local baker who can bake it for you. Or adding foods like miso or sauerkraut to meals or snacks.

• Enjoying wholesome fats at each eating occasion to supply important fatty acids for a healthy brain and heart.

Think a handful of walnuts, adding

hemp hearts to roast vegetable salads or drizzling extra virgin olive oil over risotto or salads.

• Adding a form of protein to meals and snacks to encourage satiety and satisfaction. This may be plant-based sources of protein such as chickpeas, lentils, tempeh, nuts or seeds, or animal-based sources such as beef, lamb, chicken, eggs or dairy. Eat what feels right for you and what you enjoy.

But above all, I wish everyone in our little country a safe and healthy home and access to fresh wholesome food. It is in times of crisis that we really do come to appreciate all that’s most important – health and people – and eating a mostly wholesome diet will help to support both. www.hopenutrition.org.nz

MY GARDEN

Downsizing fruit trees

BY ANNABEL SCHULER

T

here is something very satisfying about picking a piece of fruit from your own tree. Gone are the days when most houses sat on a quarter-acre section planted with a variety of fruit trees and every autumn the fruit was bottled and preserved for the coming winter.

Sections have become smaller, apartment buildings are growing taller, and townhouses are de rigour for timepoor and retired folk. This does not mean you have to forego that satisfaction of growing some fruit of your own.

Having recently moved to a smaller townhouse and tiny section, much research has gone into what we can accommodate and how it would fit into a landscape where everything must earn its place.

Browsing the garden centres has been no hardship and it was soon evident

there is a wide range of fruit trees that are promoted as ‘dwarf’ varieties and which will grow upwards in a column or are ideal for espaliering.

Columnar apples, for example, stand as straight as soldiers and fruit off a main stem. So instead of the gangly sprawling apple tree of old you can now have an apple tree which takes up very little horizontal space and is a structural feature. Buy a selffertile variety if you only want one tree; some need a partner to pollinate so you would need two trees to ensure fruit. Ask the experts at your garden centre if unsure.

Spring blossoms To be sure of fertilisation you can plant several columnars to make a screen, plant them in big pots for impact in a courtyard or have their blossom herald spring in your tiny section or balcony.

These fruit trees need the same growing conditions as the rest of their clan and little pruning. Be sure to water well if they are in a pot.

… it was soon evident there is a wide range of fruit trees which are promoted as ‘dwarf’ varieties, will grow upwards in a column or are ideal for espaliering.

Above: Espaliering apple tree against a wooden fence; apartment creativity with a mandarin tree in pot, espaliering pear tree against a brick wall

Saving space Espaliering is a wonderful space saver.

Training that plum or pear against a fence means you can grow one in a courtyard against a wall or onto any other vertical hard landscaping providing it gets lots of sun. Espaliering is not hard to do. You do need to bring your regimental mindset to the task but once you get the hang of tying the main branches of the tree to either a structure or a wire strung horizontally the tree takes care of itself. Prune back the branches which attempt to grow outwards.

The best thing about espaliering is that you are in control of size and shape.

You can let the fruit tree go wide with some vertical growth between the main branches or you can restrict growth to three or four main horizontals. Keep an eye on your ties though as the branches grow the ties must expand.

When shopping for trees for a smaller garden take plenty of time, read the labels and ask garden centre staff. They may direct you to a dwarf variety which will do the job in the space you can spare, and remember – you can always prune.

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MY KITCHEN

Coconut sticky rice with baked black Doris plums Using the last of the stone fruits for the season, this combination of creamy coconut sweetness with a small bite of tartness from the plums will bring a sweet finish to your winter meals.

BY MADAME LU’S KITCHEN

Serves 4 Ingredients 2 cups white sticky rice 4 cups water 2 cups coconut milk 4 tbsp honey 1 tsp salt 1/2 cup orange juice (or water) 10 black Doris plums Handful of black sesame seeds Method

1. Heat oven to 160 degrees.

2. Place rice in a large bowl and cover with water. Allow to soak for a minimum of 4 hours.

3. Strain the rice and place in a saucepan with water. Bring to boil then simmer for 30 minutes or until water has been absorbed.

4. Cut the plums in halves and place in a

baking dish with orange juice. Place in the oven and cook for 15 minutes.

5. In a saucepan, combine coconut milk, salt

and honey and cook until honey dissolves.

Pour over the rice and stir to combine.

6. Serve in small bowls and place cooked plums on top, with an extra drizzle of honey and a sprinkle of sesame seeds.

www.madamelus.co.nz

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51

C R E AT I V E C H E F S

Japanese inf luence proves a winner S T ORY & P HO T O S BY F R A N K N E L S ON

T

o understand how a country pub near Blenheim has become a magnet for foodies, especially lovers of Japanese/ New Zealand-style fusion, we need to go back to 1996 when Damian Johnson first started working in Japan.

For five years Damian, originally from Blenheim, spent winters in Japan helping the government there monitor weather conditions and protect recreational areas from avalanches.

He returned to New Zealand speaking fluent Japanese and with a Japanese wife, Chinami Harada, a clothing designer. For several more years Damian continued his winter safety work, switching seasons between this country, Canada and Alaska.

Above: Left to right - Food at the Grovetown Hotel; chefs Kumiko Tanabe and Takuya Ishikawa

Ten years ago, back in Blenheim visiting family, the couple popped into the Grovetown Hotel. They liked the look and feel of the place, found out the owners were ready to sell, and bought it a week later.

Running a pub was a new experience and Damian admits it was initially a struggle as they persevered with ordinary Kiwi pub grub like pies, chips and toasted sandwiches.

Cuisine U-turn However, after four years they decided on a radical change of direction driven by craft beers and Japanese cuisine.

“I had an interest in the craft beer scene and we thought pairing with Japanese food would give us a point of difference locally,” says Damian, who currently stocks 15 different craft beers.

The switch to this popular fusion was made possible thanks to the recruitment of Japanese chefs Kumiko Tanabe and Takuya Ishikawa. They now do all the cooking while Chinami stays home looking after her and Damian’s four children.

Kumiko’s background was in the Japanese travel industry and included bringing groups of teen-age skiers and snowboarders to New Zealand where she first met Damian.

As a young woman she studied cooking and nutrition, and she also worked in a Thai restaurant for about three years.

“She has a flair for food and a passion for food,” says Damian.

Takuya studied for a year at the North Shore International Academy (NSIA), a major culinary and hospitality training provider in Auckland, before spending two years working at a pub in the city.

Damian describes the food as an “authentic blend of Japanese street style and home cooking with a focus on fresh, locally grown ingredients”. Kumiko provides some herbs from her garden while planning is underway for an acre of environmentally friendly, productive garden at the hotel.

Dishes rotate regularly through the menu and include omu rice (an omelette blended with fried rice), donburi (a rice bowl dish with either chicken, ginger pork or salmon), green curry, sushi, dumplings, shrimps and octopus balls.

Kumiko and Takuya also like creating platters based on the Japanese tradition of having all the meal’s ingredients served together. Platters can be tweaked to suit individual diners and might typically include soup, rice, sushi, prawns, meat balls, salad and pickles.

THANKS FOR ALL YOUR SUPPORT 2470 State Hwy 1, Grovetown, Blenheim 03 578 5525 • damian@grovetownhotel.com

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53

WINE

New season wines just bubbling away with the rest of us B Y J U S T I N PA P E S C H

I

recently completed my 31st vintage and I have to say it was one of the strangest and one of the best.

Winemaking was deemed to be an essential service during the Covid-19 lockdown and alert levels, primarily because of its export earnings and the fact that lockdown occurred right on harvest.

So, every morning I left my home bubble, hopped into our car – affectionately known as Bubble – and drove to my work bubble at Kahurangi winery.

The first thing I noticed was the trip, which previously took me 45 minutes in often bumper-to-bumper traffic, was a mere 30 minutes there and 30 minutes home again with nary a bad driver in sight.

Sadly I’m now back to 45 minutes each way

amidst a myriad of poor drivers. A lot of vehicle indicator lights in Nelson Tasman don’t appear to work!

Staffing Back to vintage. Not everyone wanted to put themselves at risk so that many wine producers found themselves short-staffed, meaning those who were working shouldered heavy loads or in some cases grapes remained unpicked and un-processed.

With overseas staff unable to cross New Zealand’s borders and those who had arrived early heading home to be with family, much of the workload fell on the wineries’ owners and their families.

Their efforts will be rewarded with early indications of an excellent vintage following on from last year’s cracker, despite the pandemic-created problems.

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Above: Harvested grapes heading for the press

Panic replaced planning at times throughout the industry with trucks turning up unbooked and no one to process them but overall, everyone coped admirably. Their efforts will be rewarded with early indications of an excellent vintage following on from last year’s cracker, despite the pandemic-created problems.. Time will tell if exports are affected, but quality is shaping up to be excellent, especially in Marlborough and Nelson Tasman.

Good vintage Good fruit flavours and a determination to fill the tanks one way or the other mean the 2020 vintage will hit the shelves as usual and be a sought-after one. Most ferments are finished and now the race will be on to release New Zealand’s first 2020 wine – more than likely a sauvignon blanc from Marlborough!

New Zealand’s largest export is sauvignon blanc wine, with 231 million litres exported last year; mainly from Marlborough. New Zealand wine exports rose by eight percent in 2019 with export values reaching a record $1.86 billion, according to New Zealand Winegrowers. Despite Covid-19, exports are predicted to rise again thanks to a successful 2020 vintage.

BREWS

Brewjolais – the freshest hop on the block

BY ALEX DUDLEY

B

rewjolais was first created in 2006 at Mac’s Wellington brewery and was brewed annually for five years running until Mac’s brewing relocated to Christchurch. Unfortunately, the 2011 Christchurch earthquakes interrupted this tradition, but now Brewjolais is finally back!

This year’s hops were harvested just days before New Zealand entered lockdown when a special ops team from Mac’s and Little Creatures went on a mercy dash to Motueka. Hops were picked fresh off the vine from the very finest selection of hop varieties at the coincidentally named Mac Hops farm, then flown back to Auckland.

They arrived at Little Creatures’ newest brewery in Hobsonville where, mere hours after being picked, they were Above: Clockwise - Assessing, gathering and processing the hops

added to the brew to produce what’s known as a ‘fresh hop’ beer.

The beer was brewed at Little Creatures Brewery in Hobsonville to take full advantage of the unique brew kit which includes a hop back to get the most out of the whole hop cones, something that Little Creatures does with all of their beers. Now the special brew is nearly ready for Kiwis to enjoy!

Unfiltered beer “Each year’s vintage is always a little different, as is the tradition with Brewjolais. This brew is a dry, hoppy one with notes of tropical fruits, nectarine and mandarin zest that linger well after the last sip,” says Mac’s brand manager, Ben Fisher.

Little Creatures brewer, Udo van Deventer, says the end result is an unfiltered beer that retains as much character of the hops as possible. “It’s

“This brew is a dry, hoppy one with notes of tropical fruits, nectarine and mandarin zest that linger well after the last sip.”

BEN FISHER

a delicious medium-bodied Mac’s with some juiciness, but a dry finish accentuated by some lingering bitterness that cleanses the palate.”

Fisher says, “The original plan was to provide kegs to bars across New Zealand, but there are so many things that didn’t go according to plan! But thanks to Little Creatures and Crafty Canners, we have managed to get Brewjolais canned on site and it became available from 12 May. It’s definitely a brew to remember, given the hurdles we have jumped over to bring this to market! Hopefully, this is a tradition we can reignite and continue for years to come.”

Mac’s Brewjolais has an ABV of 6% and is available online at www.littlecreatures.co.nz

55

Keeping it local is important for recovery, but export still has a role to play B Y J A C Q U I E WA LT E R S | P H O T O G R A P H Y S U P P L I E D

C

ovid-19 has caused upheaval in many ways for many people. The forestry industry has been no exception. However, this important primary industry is recovering and is well positioned to support regional and national economic resilience in the months and years ahead.

Nelson Tasman and Marlboroughbased forestry and wood processing company OneFortyOne New Zealand is basing its Covid-19 recovery on a balanced approach, says its Executive General Manager – New Zealand, Lees Seymour.

Formerly known as Nelson Forests, OneFortyOne New Zealand owns and operates almost 80,000 hectares of plantation forestry in the Nelson Tasman and Marlborough regions, as well as Kaituna Sawmill in Marlborough.

“An integrated model, where we grow, harvest, mill, and market our wood products, has always been a cornerstone of the way we do business,” says Lees. “It’s proven to be important for our ability to respond to Covid-19 in the short term and for the futureproofing of our business recovery post Covid-19.”

Ongoing confidence After shutting down its operations during lockdown level 4, the company progressively resumed its activities as lockdown restrictions eased.

“We began replanting 2000 hectares of hill country in Te Tauihu/the top of the South Island at the end of May,” says Lees. “This shows our ongoing confidence in the forestry industry, and our commitment to environmental stewardship. That’s always been an important part of our business.”

56

WT + ONEFORTYONE NEW ZEALAND

Approximately 60 percent of OneFortyOne New Zealand’s log harvest is delivered to the domestic market. Kaituna’s timber customers are dominated by the domestic market (50 percent) followed by Australia, which represents 35 percent of Kaituna Sawmill’s customers. Customers in South East Asia receive 15 percent of Kaituna’s processed wood.

“What this means for our business is strong integration with the domestic economy and other New Zealand businesses that support this country’s recovery, resilience, and growth,” says Lees.

“It also means we have an existing clear line of sight and deep, functional relationships between those who grow our trees, those who harvest them, those who mill them, and those who market our wood fibre products.”

Balanced export approach However, Lees says that the export market still has an important role to play in terms of spreading risk due to cyclical downturns in the domestic market.

“It diversifies customer opportunities, offers alternative markets for products that are not in demand from our domestic customers, and provides a channel for salvage from fire or pests as well as securing ongoing job opportunities.”

The success of OneFortyOne New Zealand’s balanced approach to domestic and export markets is evident in the business’ longevity and its direct employment of almost 120 people in Nelson Tasman and Marlborough. The business also supports a contractor and supplier network of 300 people, says Lees.

“We take a long view in our business.

Trees are a crop that take 25-30 years to grow to the point of harvest. We see things in multi-generational terms and we believe in doing things the right way for our people, our environment, and our community. That means our business is founded on the principles of prioritising worker safety, environmental guardianship, and community engagement.

“As an example, we protect the more than 9000 hectares of indigenous vegetation reserves within the plantation, Above: OneFortyOne New Zealand scholarship recipients Hayley Fish and Flynn Green Opposite page: Clockwise from top - Kaituna Sawmill; Hayley Fish and Flynn Green take water samples during their summer placement with OneFortyOne New Zealand

“We see things in multi-generational terms and we believe in doing things the right way for our people, our environment, and our community.”

L E E S S EY M O U R

including wetlands, and other forest areas that provide habitat to New Zealand’s fauna and flora, and we invest more than $200,000 in community projects every year. That’s important to us and to our community because business success is as much to do with the way a company goes about its business as it is about the results it achieves.”

Training opportunities Seymour believes that as the wider forestry industry approaches challenges posed by Covid-19 it can look to the lessons businesses such as OneFortyOne New Zealand have learned over the years.

“There is a lot of experience and knowledge in our industry that can be constructively supported by work on domestic market development. Now is the time to get alongside one another, share our expertise, and work together to make the most of our industry as a key provider of economic recovery and growth.”

OneFortyOne New Zealand is looking to the government to support

innovation in wood processing and is encouraged by the recent announcement providing funding for trades training and apprenticeships. The government has included forestry, mechanical engineering and technology as training areas that it identifies as likely to lead to employment.

“As a regional employer this training support is welcome,” says Lees. “We know that forestry provides lasting employment at a range of levels and is a great career option for people. It’s a sophisticated and well-developed industry that grows and nurtures talent. We want young people and those considering retraining in a new industry to consider all the options that forestry provides for rewarding, interesting and valuable work.”

Contact www.onefortyone.com

57

SPORTS

Playing rugby the world over

BY PHIL BARNES | PHOTOS SUPPLIED

I

t’s mid-winter in Frankfurt, Germany, and Nelson Marist rugby player Jake Wetere is up before dawn.

It’s minus three degrees and pitch black outside. There’s a thick frost on the ground as Jake heads to the gym for rugby training.

After breakfast and a brief break, he has to fulfil commitments to coach local school children.

Later he joins his own 30-man squad for outdoors team training.

It’s dark by 4pm and there’s sometimes snow on the ground.

Therefore much of this training takes place on the harsh surface of all-weather pitches where players often suffer from grazes when making tackles.

Jake plays as a hooker and sometimes lock forward for the German rugby club Frankfurt 1880 in the German Bundesliga (national league). He has spent the northern hemisphere winter with the club.

After submitting his rugby CV and a video of himself in action, he was offered a nine-month contract which included free accommodation and return air tickets to New Zealand.

Jake started playing rugby as a six year old. As he grew into the sport he won the Nelson club’s junior player of the year award and then went on to play for Nelson College’s first XV in various positions over three seasons.

He has played senior club rugby for Marist for the last three seasons and also been a member of the Tasman Mako development squad.

Jake is one of an increasing number of players from the Top of the South

Above: Jake Wetere, supported by his father Julius Tyukodi and sister April Tyukodi, holding the Tasman Trophy after his club Nelson Marist defeated Waimea Old Boys in a tight final at Trafalgar Park last June Opposite page: Jake Wetere, centre, with former Marist players Connor, left, and Tyler McKinnon, right, all of whom have secured contracts to play and coach rugby overseas 58

Jake is one of an increasing number of players from the Top of the South proving that you don’t have to be playing rugby at elite international level to make a living from the sport. proving that you don’t have to be playing rugby at elite international level to make a living from the sport. The sport is taking them all around the world.

For example, Jake’s Marist team mate and captain James Hawkey travelled to Ireland to play during the northern winter.

The Frankfurt team’s youth coach Bryce Twiname, trainer Peter Joblen and another Marist player Joe Taylor are also from Nelson and part of the Frankfurt set- up.

Jake says the wages with Frankfurt are not great – but they are good enough to live on – just. However, he enjoys the lifestyle and the experience is worth its weight in gold.

Overseas contracts Former Nelson Marist players Tyler and Connor McKinnon have also secured similar overseas contracts. The brothers spent a season in Dallas, Texas and the following season Connor accepted a player/coach role in Manchester, England.

Connor says an increasing number of top club level players are now looking at chasing similar overseas contracts as it is becoming a viable option to make some money.

“Often overseas clubs can’t get the top level (provincial or international) players so they look at getting the next tier down.”

Links with Germany Frankfurt 1880 is also where Anton Segner, the much publicised German schoolboy who came to Nelson College on a school exchange and ended up captaining the side, playing for New Zealand Schoolboys and who has now moved to Christchurch to train with the Crusaders, learned the game. His younger brother Fritz is now with Frankfurt.

The Frankfurt 1880 senior squad includes players from South Africa, New Zealand, Kenya, Argentina and some of the Home Nations. However, some of these players qualify as German players as although they may have grown up overseas, they have at least one German parent.

So how can a club in Germany – a country where rugby is very much a minority sport – afford to pay players from overseas? To help cover the costs and run the club as a semi-professional

As the club attempts to grow the game in Germany, players like Jake are also employed to coach players from the under 12, 14s 16s and 18s grades four times a week. outfit, Frankfurt has periodically been backed by wealthy businessmen. It is also not just a rugby club. It has tennis, hockey and lacrosse divisions and has an impressive 2500 members.

Another reason is that Jake and his other overseas club mates are not just employed to play rugby. As the club attempts to grow the game in Germany, players like Jake are also employed to coach players from the under 12, 14s 16s and 18s grades four times a week. These young players come to the club from various schools in the area.

It is a busy life. As well as his coaching work, Jake trains with the team three times a week on the field and four times in the gym. He also drives one of the team vans.

Jake says although the rugby is only the equivalent of club level in New Zealand, the sport is growing well in Germany. “They nearly qualified for last year’s world cup.”

Proud history The German Bundesliga is divided into two eight-team leagues with Frankfurt playing in the South and West division. The top two teams in each league then play off to determine the national champions.

Frankfurt are currently top of the South and West league and were champions last year.

Because Frankfurt is a multinational city with a population of 750,000 and Frankfurt 1880 is the only rugby club in the city, their games attract surprisingly large crowds.

Frankfurt 1880 has a proud history and has been national champions several times. As its name implies it was founded in 1880 and became the first German side to play in England four years later. They also represented Germany at the 1900 Olympics in Paris where rugby was included as an official sport. Only three teams took part and Frankfurt went away with a silver medal for Germany.

Men’s club rugby is organised in four tiers in Germany. These are the 1st Bundesliga, the 2nd Bundesliga, the third highest level which is the Regionalligen with 60 teams, and lastly the fourth tier which is the Verbandsliga with 30 teams.

The German rugby union season starts in September each year and is divided into a championship tournament followed by cup competitions. The championship determines which 1st RugbyBundesliga club is the overall German men’s champion.

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MOTORING

Hybrid and a boot

BY GEOFF MOFFETT

W

hile many carmakers are rushing to switch to electric power, Toyota is taking the pragmatic approach with its latest offering, giving buyers a bit of the old with a bit of the new – a boot and a hybrid engine.

The philosophy makes sense, especially in New Zealand where buyers still want to know they can do a day’s drive without having to stop for a battery recharge.

Hybrids, combining an electric motor with an internal combustion engine, avert range anxiety while still enabling owners to do their motoring bit for the environment.

Toyota’s new addition to its hybrid stable is a fully re-designed Corolla sedan to join the petrol sedan and hybrid hatch models. That gives a hybrid range from Prius and Camry to RAV4 and the C-HR. Offering the sedan (one-specification model only) will appeal to more traditional buyers who like a car with a boot for its better security and the enclosed back that translates to a quieter ride.

For many, the hybrid option will also be just what the enviro-doctor ordered. You’ll have a car that can operate around town largely on battery power, cut visits to the petrol station and help to reduce exhaust pollution.

… buyers still want to know they can do a day’s drive without having to stop for a battery recharge.

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The only reason you would buy the petrol-only version over the hybrid is the extra performance of the larger 2-litre engine, which produces another 35kw of power and a good deal more torque, plus its towing capacity.

The hybrid, only $2k extra, is much more economical to run and is supremely quiet with the electric motor, and produces nearly 50 percent less carbon.

The hybrid’s 72-kilowatt engine (90kw with the electric motor) is relatively puny, but that won’t concern most drivers as it performs well, especially with the continuously variable transmission (as opposed to the direct-drive gearing of the petrol). It is, however, not rated for towing.

Bristling with driving aids You’ll certainly not complain about the lack of active and passive safety features on board. Toyota’s ‘Safety Sense’ system includes autonomous emergency braking, lane-departure alert (with steering assist), lane tracing and steering input if you drift out of your lane, and dynamic radar cruise control. But wait, there’s more. You also get active safety systems, correcting understeer and giving automatic power and brake inputs if the car seems to want to slide.

In the cockpit, this Corolla is right up with new technology. There’s Qi wireless charging for your phone while Toyota’s so-called ‘mobile assistant’ connects it to the audio system so you can make calls, send texts and set reminders or alarms.

The eight-inch touch screen incorporates satnav and voice activation.

The Corolla is comfortable, with good space in front and enough in the back, plus the boot’s 470-litre capacity is a good deal bigger than most small SUVs without their seats lowered.

Overall, the new-look Corolla Hybrid is an appealing, well-priced package, keeping the traditions of well-made Toyota’s, good, if slightly conservative design, top-notch safety equipment and that hybrid powerplant for cheap, clean running.

Tech specs Price:

Toyota Corolla sedan hybrid, $35,490 (petrolonly version $33,490)

Power:

1.8-litre, four-cylinder plus electric motor, electronic, continuously variable transmission; 72kw @ 5200rpm (90kw with electric motor), 142Nm torque @ 3600rpm

Fuel:

3.5l/100km combined cycle

Carbon emissions:

81gm/km

Vehicle courtesy of Bowater Toyota

Golden sands, spectacular scenery & plenty to do As we emerge from our pandemic alert levels into an increasingly crisp winter, and while international travel borders remain closed, the drive is on to explore our own backyard. Ivy Lynden decides it’s time to check out what the Abel Tasman National Park and its fringes have to offer.

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e truly are spoilt for choice across the Top of the South and nowhere encapsulates our natural outdoor heritage like the Abel Tasman National Park.

A wilderness reserve at the north end of New Zealand’s South Island, it is known for the Abel Tasman Coast Track, a long trail winding over beaches and across ridges between Marahau in the south and Wainui in the north. The headland at Separation Point is home to New Zealand fur seal colonies. Little blue penguins, bottlenose dolphins and seals inhabit the Tonga Island Marine Reserve.

Throughout there are stunning sea- and landscapes, deep green waters to kayak through and gorgeous beaches on which to relax.

The area is named after Abel Janszoon Tasman, a Dutch seafarer, explorer and merchant who was the first known European explorer to reach the islands of Van Diemen’s Land, Fiji and New Zealand.

Renowned for its golden beaches, sculptured granite cliffs and its world-famous coast track, the 22,530-hectare park is New Zealand’s smallest national park, yet one of its most scenic.

The closest towns from which to access the park are Motueka, Kaiteriteri and Takaka, and each of these plus the many satellite areas around them offers a myriad of accommodation, activity and wining/dining options to suit all budgets and travel combinations.

Above: Waka Abel Tasman at Split Apple Rock Opposite page: Clockwise from top - Wharariki Beach; Onetahuti Beach and Tonga Island, Abel Tasman National Park 62

Roads lead to Marahau and Tōtaranui at either end of the coastal track (1.5 and 2.5 hours from Nelson) and provide access to the inland track system. Access is via road or water (or helicopter) and there are regular and on-demand bus services to the park from local towns and from Nelson as well as launch and water taxi services.

Know before you go If you are going to be using the track system in the park for overnight trips, make sure you are properly equipped and well prepared, says the Department of Conservation (DOC) which oversees the park.

DOC says everyone needs to carry a sleeping bag, cooking utensils, sufficient high-energy food (with some extra for emergencies), a waterproof raincoat, and warm (wool or fleece) clothing. A portable stove will also be needed. Firm footwear is recommended but boots are not necessary. Giardia has been found in park waters. Boiling, chemical treatment or filtering can remove it. Check for up-to-date information on weather and track conditions before starting your trip.

Hammocks, including ‘tree hugger’ hammocks, are not allowed in campsites on the Abel Tasman Coast Track. The campsites have been designed for tent accommodation.

Renowned for its golden beaches, sculptured granite cliffs and its world famous coast track, the 22,530-hectare park is New Zealand’s smallest national park, yet one of its most scenic.

Photo: NelsonTasman.nz

D E S T I NAT I O N A B E L TA S M A N

A trip to spectacular Wharariki Beach is a great day jaunt for young and old alike.

Look after the park’s islands The three largest islands in the park, Tonga, Adele and Fisherman, are home to many native plants and animal species which are either low in number or are no longer found on the nearby mainland.

Adele and Fisherman Islands can be accessed by boat or kayak but do not have toilets and camping is not permitted. The nearest toilets are at Appletree Bay. Tonga and Pinnacle Islands are specially protected areas with public access by permit only, to protect the seal breeding colonies.

The islands have no non-native mammalian predators – we need to help keep them that way so they remain safe for native wildlife and plants living there.

If planning to visit Adele and Fisherman Islands, before you go: • Check boats, kayaks, all bags, containers and gear before going onto islands and ensure there are no mice, rats or other animals inside.

• Ensure that all clothing, footwear and gear are free of soil and plant material, including seeds and foliage.

• Check there are no ants or spiders in food and gear you are taking with you.

On the islands: • Dogs are not allowed on the islands and elsewhere in the national park.

• Do not light any fires, including barbecues and beach fires. Fire can cause devastating damage to wildlife and vegetation.

• Take all rubbish with you when you leave the island.

Golden Bay beckons Many of us already treat Golden Bay as a second home and in addition to enabling access to the national park, as an area it has so much to do and see. A trip to spectacular Wharariki Beach is a great day jaunt for young and old alike. Lie on the warm sand and watch the waves crash over the rocks as the Tasman Sea roars in on this West Coast beach where sunsets paint the twilight sky with dazzling colours.

Other things to do in Golden Bay include horse trekking, kayaking and bush walks to some amazing locations. Catch a salmon at Anatoki, or sample a boutique brew at Onekaka’s iconic Mussel Inn. Check out the local artisan arts and crafts and even catch the Takaka market during peak season.

Accommodation options range from self-contained to camping grounds, lodges and boutique options.

Kaiteriteri attractions Closer to home is Kaiteriteri, world famous for its golden beaches.

From there it’s a scenic boat ride or catamaran trip to many other areas in the Abel Tasman or only a few steps with the sand between your toes if you’d prefer to enjoy some of the more local experiences.

Go kayaking or paddleboarding around the bay, walk a track or go mountain biking in the Kaiteriteri Recreation Reserve.

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A unique attraction is Waka Abel Tasman, which offers guided heritage tours in and around Kaiteriteri in a double or single hulled custom-built waka or Māori canoe.

The Kaiteriteri Mountain Bike Park is one of New Zealand’s best, built by riders for riders and offering more than 25 diverse trails from gentle beginners to challenging switchbacks and swift descents.

A unique attraction is Waka Abel Tasman, which offers guided heritage tours in and around Kaiteriteri in a double or single hulled custom-built waka or Māori canoe. Paddle a length of the stunning coastline, weaving around islands and iconic landforms until reaching Split Apple Rock. The manaakitanga of the guides provides an unparalleled cultural experience.

For a less high-energy experience try a short walk or stroll with panoramic views, such as the Kaka Pah Point walk at the northern end of the main beach at Kaiteriteri or at the southern end a leisurely hike over to Little Kaiteriteri.

When it comes to total relaxation and a spot of rejuvenation, nothing beats Kimi Ora Eco Resort. Mere minutes from the main beach, the resort has heated indoor and outdoor swimming pools, spa pools, a sauna, steam room, a vegetarian restaurant and a selection of massage and pampering services, nestled in lush native bush with expansive views over the beach.

Another advantage of Kaiteriteri is its inclusion in Cycle Tasman’s 174km Great Taste Trail. Riding from Motueka to Kaiteriteri is a short afternoon ride or can be part of a larger experience.

Māpua and Ruby Bay

Photo: Dominique White

Nestled between Motueka and Richmond is the small but bustling coastal town of Māpua and nearby Ruby Bay. Māpua and Ruby Bay are ideally located close to the main road from Nelson to Motueka. Recent redevelopment has led to Māpua’s wharf area becoming a busy tourist centre, with restaurants, shops and galleries occupying old cool stores and other warehouse buildings.

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 a few. It is also home to several thriving art, craft and local produce shops.

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Above: Clockwise from top: The western end of the Great Taste Trail at Rabbit Island; The Village Māpua

Across from the wharf is Rabbit Island (Moturoa), accessible by ferry from Māpua. Its 11km of beaches and shady forest areas make it a particularly popular summer destination.

Māpua is a great location from which to enjoy a relaxing holiday or short break; a perfect base for day trips to the Abel Tasman National Park, and handy also to the Tasman Great Taste Cycle Trail, not to mention vineyards, boutique breweries and cider producers, artisan food producers, farmers’ markets, artists’ studios and galleries.

Throughout the more scenic spots are numerous small accommodation businesses ranging from the bed and breakfast variety to backpackers, and at the other end of the scale some very exclusive lodges. One such on the Bronte Peninsula is Te Koi The Lodge which was last November named Best New Boutique Hotel in the prestigious London-based World Boutique Hotel Awards. Judges praised all aspects of Te Koi, describing it as the ‘ultimate Tasman retreat, a magical place you leave wishing you could stay forever’.

Ali and Ian Metcalfe bought Te Koi – overlooking Waimea Estuary – three years ago. Ali is a talented chef, Ian is a sommelier and hotel manager; the couple pooled their talents to transform the waterfront homestead into a luxury lodge.

Previously their clients were entirely from overseas, but like many in the wake of Covid-19 travel restrictions, they’re re-shaping Te Koi for New Zealand visitors. The Metcalfes themed culinary demos using regional produce and wild game, cheesemaking and sour dough bread making are some of the options. Or visitors could forage for wild mushrooms, then be shown great ways to cook them.

Te Koi has also designed weekend activities that encompass other Nelson-Tasman attractions including wineries, the arts, tramping and cycling; again a great base from which to see the wider Abel Tasman.

A truly unique cultural experience for all ages!

STUNNING LOCATION with SPECTACULAR VIEWS 3 self-contained attached double units, each with a separate external entrance. Unpack your bags and make yourself at home in our gorgeous retreat. It is great for couples, small groups or families looking for a relaxing time away from it all.

Directly off the Great Taste Trail!

Join our 3hr Split Apple Rock Trip 9am daily, from Kaiteriteri Beach

Get a group together: friends, family members, workmates...

Hosts: Wal & Jacqui Patchett

903 Tasman View Road, Lower Moutere Book online: 021 119 2239 • info@tasmanview.co.nz www.tasmanview.co.nz www.WakaAbelTasman.nz

03 527 8160 | 027 527 8160 0800 WAKA AT (0800 925 228) Book online: www.WakaAbelTasman.nz 03 527 8160 | 027 527 8160 0800 WAKA AT (0800 925 228)

• No experience necessary ACCOMMODATION | Spaschildren! | Saunas | Spa treatments • We welcome familiesPools with Vegetarian restaurant | Bike hire

Get a group together and take advantage of our great specials for locals Proud to be a part of: www.helirescue.co.nz/backyard and www.facebook.com/ilovenelsontasman

Join our 3 hour Split Apple Rock trip, 9am daily, from Kaiteriteri Beach

e to come and relax A great plac after a day’s biking 99 Martin Farm Road, Kaiteriteri Ph: 03 527 8027 info@kimiora.com www.kimiora.com

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Photo: Skydive Abel Tasman

Motueka Although technically not part of the Abel Tasman which usually refers to the national park, many smalls towns and settlements around are rightly considered fair game when exploring the Abel Tasman.

One of these is Motueka which is the only through road to access both Golden Bay and the national park. During the summer season the town’s central thoroughfare is jam-packed with people heading to and from the national park and its many attractions.

Motueka lies close to the mouth of the Motueka River, on the western shore of Tasman Bay. After Richmond, it is the second largest centre in the Tasman region.

At the centre of a horticultural hub – think apples, grapes and hops – Motueka is also home to numerous artisans. The town’s shopping centre boasts renowned shoe and fashion retailers along with a lively café culture, popular eateries and boutique drinking establishments. Its Sunday Market is a great place to find boutique stores, craft stalls, food carts, cafes and restaurants serving artisan, local products, and local produce.

For many Motueka is a base from which to springboard to nearby beaches at Kaiteriteri, Marahau and Rabbit Island.

For the more active, Motueka is home to the Adventure Aviation Hub which is an internationally recognised aviation training facility, providing world-class aviation maintenance, and direct scenic flights into the Abel Tasman. Nearby is Skydive Abel Tasman where you can book a tandem skydive or scenic helicopter trip and enjoy the region’s epic views from above.

Moutere Comprising Upper and Lower Moutere, this geographical area is home to numerous wineries, artists and gourmet producers as well as what was once the historic village named Sarau.

The name was changed to Upper Moutere many decades ago, but the Sarau name is still in use for various events such as the annual Sarau black currant festival, in a nod to its German heritage.

Above: Skydiving over Motueka 66

Motueka is home to the Adventure Aviation Hub which is an internationally recognised aviation training facility, providing worldclass aviation maintenance, and direct scenic flights into the Abel Tasman.

Along with black currants, the Moutere produces delicious cheeses, traditional cider made from real cider apples, aromatic, crisp and resonant wines, olive oil, gourmet mushrooms and strawberries.

The small villages of Upper and Lower Moutere offer stunning views of the area and Upper Moutere is home to The Moutere Inn, which dates back to 1850 and now offers an everchanging range of local boutique brews and wines.

Grab a map or plug in your GPS and go for it!

Websites to visit:

• www.nelsontasman.nz/visit-abel-tasman • www.doc.govt.nz/parks-and-recreation/places-to-go/ nelson-tasman/places/abel-tasman-national-park

• www.experiencekaiteriteri.co.nz • www.wakaabeltasman.nz/ • www.tasman.govt.nz/my-region/recreation/walking-and- cycling/tasmans-great-taste-trail/ • www.nelsontasman.nz/visit-nelson-tasman/

destinations/mapua-and-ruby-coast/top-10-mapua-and- ruby-coast/ • www.tekoithelodge.com

www.abeltasmanseashuttles.co.nz

www.seakayak.co.z

0800 732 748

0800 25 29 25

NEW ES T LU XU RY W E DD I N G V EN U E IN T HE RE G I O N A wedding venue like no other! Falcon Brae Villa is perched on a hilltop, with spectacular 360-degree views over the surrounding mountains and the majestic Motueka River below.

Luxury accommodation and dining facilities, ideal for small intimate weddings and special occasions. Secured gate access and helipad provide for a very exclusive private venue.

Ph: 03 522 4479 E: info@falconbraevilla.co.nz www.falconbraevilla.co.nz

Special ‘RECOVERY PACKAGES’ available for locals and New Zealand residents.

Indulge – You deserve it!

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Let your spirit soar – onshore B Y A L I S TA I R H U G H E S | P H O T O G R A P H Y S U P P L I E D

J

ohn Kerr hasn’t spent almost four decades running high-end lodges and resorts in Australia and the Great Barrier Reef to let the economic impact of a global pandemic thwart him.

With our borders closed to overseas tourism for the foreseeable future, he is determined to adapt. So as John turns his attention towards opportunities for domestic visitors, the result could be good news for everyone.

Since 2009 he and his wife Kate have been the owners and hosts of Stonefly Lodge, luxury accommodation set deep in the Motueka Valley.

“We came over from Australia because we decided we wanted to slow down in life, and retire to a cooler climate. We'd spent the last 30 years in the tropics, and every day at our last lodge we were dealing with crocodiles, sharks, big spiders and snakes. For five years in a row we explored the entire South Island until we found this property, which suited the off-grid building we had planned.”

They established and built Stonefly Lodge over a three-year period, and it was in their first season that an unexpected meeting took place.

"A gentleman from the States named Don Fergusson had been searching New Zealand at the same time we were. He decided that the Tasman region was where he wanted to build a holiday home, and he loved our property.”

Don asked if John and Kate could develop a luxury retreat on their 150 acres for him, and their initial answer was ‘no’.

"We weren’t interested in any partnerships involving our property.” But he continued to ask for the following few years until finally John suggested that if the neighbouring 200 acres of land ever went on the market, and Don wanted to buy, then the Kerrs would help build him his luxury holiday home.

"So lo and behold, in our sixth year here the property next door did become available,” laughs John. "I called Don up and said, 'Look, we can build you the holiday home that you wanted’, so he paid us to develop the entire project, to his design.”

With Don only in New Zealand a couple of times each year, the property would become luxury villa accommodation the rest of the time. And so Falcon Brae Villa was born, which John and Kate now also manage and market via Stonefly Lodge.

Falcon Brae may simply be Don and Stacey Fergusson’s ‘holiday home’, but to the rest of us it is an exquisitely designed and opulently fitted architectural marvel, set amongst some of Tasman’s most stunning scenery. Encompassing over 720 square metres, the villa is perched on a hill bordered by rivers, giving a 360-degree

... it is an exquisitely designed and opulently fitted architectural marvel, set amongst some of Tasman’s most stunning scenery.

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W T + S T O N E F LY L O D G E

view of the surrounding mountains and national park beyond. The three suites within boast floor-to-ceiling windows and cosy fireplaces. Additional luxuries offered include a heated lap pool, a spa with its own incredible views, a media room, games den, gym and a helipad terrace.

This last feature is a reminder of the challenges currently facing international tourism, resulting from the Covid-19 imposed cessation of foreign travel. Luxury ventures dependent upon overseas guests such as Falcon Brae Villa have been deeply affected, and it is a blow which John is very candid about. “We lost a hundred percent of our business the day lockdown was announced. The last six weeks of our season just vanished overnight,” he says.

Although John feels that New Zealand is now ‘on its way up’ again, he believes that any tourism operator focussed on the international market will still be suffering for another six months. “I can't see the border to the American market opening anytime soon.”

It is a grim picture, but John Kerr’s lifetime of experience in this industry has taught him resilience, and he has a strategy.

Future planning

“So we’re re-thinking our business plan between now and Christmas. We are going to offer Falcon Brae Villa to New Zealand residents at an utterly ridiculous price.

We would like to encourage the Nelson, Marlborough and Wellington market to come and stay. Packages are going to be very attractive and this will be a one-off situation, probably between now and the end of the year.”

John employed 15 staff last season, shared between Falcon Brae Villa and Stonefly Lodge, and he wants to keep his key people, including highly renowned chefs. Opening up to the domestic market will allow him to do this.

With passports remaining safely stored away until further notice, New Zealanders are presented with a golden opportunity to discover what our own country has to offer. And John is convinced that Falcon Brae presents an unforgettable experience.

"For the local market we are the most luxurious venue available for small weddings and special occasions, which our packages will concentrate on. This is the ideal time to have a weekend away Above: From top - Falcon Brae lounge and music room; villa hot tub with mountain views Opposite page: Clockwise from top - Falcon Brae fire pit; owners and hosts of Stonefly Lodge John and Kate Kerr

that visitors would not normally think of, instead of going to Fiji. And when you're up there at the villa, you wouldn’t even know that you’re in Nelson Tasman.”

Although located between three of our best-known national parks, the environment of Falcon Brae also embodies a glorious remoteness which is becoming increasingly difficult to discover and enjoy.

Unique location

The villa itself is a visual wonder on its own, the strikingly ambitious vision realised by local architects and interior designers. The 19-tonne chimney in the main lounge was lifted into place by a crane, and lined by a masonry artist with native stone. All of the interior fittings, furniture and floor coverings are crafted in New Zealand, and the walls are adorned with magnificent art from 20 local artists and galleries.

But foremost is still the uniqueness of the location, that special factor which first brought John and Kate to the area.

“Tasman has it all. The Abel Tasman is the icon for the far north of the South Island, and is readily accessible. We do a lot of heli tours and then there are 28 wineries and 24 boutique art studios all within an hour’s drive. For fly fishing, the Motueka is a world-renowned angling river, as are some of it’s tributaries and many of the rivers in the Kahurangi National Park.”

John recounts that when the hilltop site for the villa was first decided, an irresistible omen occurred. “A pair of falcons appeared, hovering virtually in front of us, as we were overlooking Kahurangi National Park. Brae is Scottish for ‘hill beside a river’, and Don decided then to call it Falcon Brae. The byline we’ve developed is ‘where spirits soar’, and now we’re refocussing our business plan on helping New Zealanders to visit.”

Contact Ph 03 522 4479 www.falconbraevilla.co.nz

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ARTS

Nelson’s netsuke master B Y J O H N D U F O U R | P H O T O G R A P H Y N I C K PA U L S E N

I

n a country lucky enough to have a tangata whenua whose culture gifts us a wide appreciation for the art of carving, our region is even luckier. It is home to Fumio Noguchi, a master carver in the intricate artistry of traditional Japanese netsuke.

Historically, robe garments worn

by Japanese men and women had no pockets. Instead, containers to carry personal belongings such as money, seals, pipes, tobacco and medicine were hung from the robes’ sashes by a cord.

“The cord was threaded through a carved toggle called netsuke,” explains Fumio, “for securing at the top of the sash. Over centuries, netsuke became so skilfully carved they became objects of great artistic merit.”

He particularly admires the work of Tomotada, active in Kyoto during the 18th century. “I love his forms, the detailing, how he captured the very essence of the subject.”

New Zealand-trained It would be understandable to assume Fumio’s training in netsuke came from study in Japan, but he actually learned his craft in New Zealand.

Above: Clockwise - Fumio Noguchi in his workshop; examples of his intricate work 70

He arrived in Christchurch with his wife and three boys in 1999, where he enrolled in a diploma course at Aranui High School in adventure tourism. He also decided to sign up for another course: Māori carving.

“I’d always loved making things at school,” Fumio says, “in art and woodworking.” However, another even greater passion took precedence: long-distance running. He competed extensively, and eventually became editor of a Japanese running magazine: “It became my career.”

While in Christchurch, during school holidays, the family took trips around the South Island, searching for somewhere smaller to settle permanently. “We found Nelson,” Fumio says, “with its climate, sea, lakes, rivers and mountains. It was perfect!”

They also found a home in Stoke, close to schools, which they could convert into a B&B business. They seized the opportunity and shifted north. It meant Fumio only had six months in the carving course, but that was enough.

He’d discovered his next passion.

However, rather than stick to traditional Māori carving, Fumio decided to master netsuke. Through dedicated research and practice he turned his new focus into a successful vocation.

Wide range of subjects Fumio’s most popular netsuke subjects are sea creatures such as crabs, octopuses, squid, stingrays and whales, and New Zealand native species including kākāpō, tuatara and wētā. He also carves traditional Japanese subjects such as figures and zodiac animals.

His favourite materials are whale tooth (“The feeling as you carve it is very special”) and deer antler (“It’s excellent for fine detailing and leaving naturally textured areas uncarved”).

Fumio uses electric tools to move pieces through the early stages quickly, then hand tools such as chisels and files to take the carvings to the final stage of hand sanding.

“I dye some works with a natural dye I make myself,” he says, “which helps protect the finished piece and highlight details.”

It’s a labour of love. Each netsuke takes between 30 and 40 hours to complete. Fumio recalls one piece that demanded 100 hours.

He also produces other traditional Japanese forms like okimono, which are standing carvings, and Japanese character rings; and he still carves exquisite Māori pieces.

Fumio sells at Nelson’s Saturday Market and from his website. His works, featured at WOW, the Suter and in Auckland at Gallery Pacific, are widely admired and collected.

“I always research images of what I’ll carve,” he says, “to fully capture the realism.

But netsuke need more than this, they need lots of creative imagination too.” www.nzboneart.com

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 4 52 Lansdowne Road, Appleby, Richmond • Ph 03 544 6500

www.hoglundartglass.com

™

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Photo: Nick Paulsen

MUSIC

Steinway to Haven

BY EDDIE ALLNUTT

W

hen NCMA Artist in Residence Dr Michael Tsalka recently transposed himself into each spirited note of Schubert’s E-flat Piano Trio, performed with local cellist Lissa Cowie and violinist Fleur Jackson, many tingly moments stirred over me along with spontaneous head twitches that tried to mimic the tinkling spruce. By the time the encores finished, a rock ‘n’ roller had been converted and, once home, I tuned straight into Concert RNZ. This year isn’t the first time Tsalka has been in Nelson and Marlborough either, and through the sauv grapevines, there’s a rumour he may return in 2022.

Miles Jackson from Wakapuaka – one of New Zealand’s most accomplished classical and flamenco guitarists – says, “Michael was here two years ago and he impressed us so much, we’ve invited him back. We’re very fortunate to have someone here who’s so eminent.”

Tsalka was born in Tel Aviv and music soon became his life. He explains: “My father was a writer, my mother a flute teacher and my grandfather was an opera singer.

Intellectuals, painters and philosophers surrounded me, so music was a natural progression. I started playing when I was five Above: Dr Michael Tsalka 72

and by the time I was 12, I decided I wanted to make a living from playing the piano.”

At 21, Tsalka felt he “needed to expand and live in another part of the world” so he packed his suitcase and set off to Europe.

Some years on, he now calls Spain home where he lives with his wife Angelica Minero Escobar who’s a mezzo-soprano.

Tsalka’s a freelancer who performs at many of the world’s greatest concert venues, either solo or alongside the best. He also teaches his craft and has a flexible Artist in Residence at Vanke Meisha Arts Academy in Shenzhen, China where he is the head of the keyboard department.

Plentiful practising With constant bookings here and flights there, Tsalka has enjoyed his steady months in the Top of the South. “It’s a real artist in residence experience. I have time to prepare for the next programme and it makes me grow. At Miles and Margarita Jacksons’ at Wakapuaka, where my quarters are, there’s an old piano, around 100 years old, and I spend eight to nine hours a day practising. I also take wonderful walks and savour the local white wine over great conversation at the dinner table. I’m performing something like 10 different programmes, all very demanding.”

On working with local musicians, including the Marlborough Civic Orchestra with conductor Elgee Leung, Tsalka says, “I love working with them all. Chamber music especially is a wonderful work between human beings and we all learn from each other.”

Ian Grant from Stoke saw Tsalka perform Bach’s unfinished The Art of Fugue at a lunchtime concert. “I closed

“... where my quarters are, there’s an old piano, around 100 years old, and I spend eight to nine hours a day practising.”

MICHAEL TSALKA

my eyes and imagined Bach sitting in his music room, playing the piano, with notes wafting out the window and down the streets of Vienna,” he reflects.

Pianist Richard Mapp, another distinguished local talent adds; “It was quite transporting. To think that he improvised his own ending was wonderful.”

A “rare creature” is how Tsalka describes himself, as he’s usually not nervous but “elated and ready to jump on stage” at any time with a “love of performing”.

Cellist Cowie says, “We’re so lucky to have someone like Michael come to Nelson to give us all this inspiration.”

Thirteen-year-old Aeris Jackson adds, “I play the violin. Michael gives me tips: how to get the notes sweeter, where to make things louder, sharper or softer.”

Mapp continues; “It’s refreshing to have somebody come in from the outside with radically different views and a fresh approach because it makes you look at your own ideas and examine them more closely.

He’s just a lovely free spirit and wonderful influence on the community here.”

Oh, and if you’re wondering why he has an iPad on stage? It’s certainly lighter than a suitcase of score.

DISCOVER NCG EXPERIENCE NCG BOARDING • Friday 24 July – 10am to 12pm If you are considering boarding, five day or seven day, you are invited to view NCG’s well-regarded ‘Home away from Home’, CJ House.

EXPERIENCE NCG • Friday 24 July – 12.30pm to 3pm Interested students are invited to spend the afternoon with us and we will show them some of the amazing opportunties that are available.

OPEN EVENING • Wednesday 29 July Everyone is welcome to come and discover what NCG has to offer. Staff and students will be here to answer any questions you may have.

#ncgforwhanau

#ncgforboarding

#ncgforcreativity

#ncgforfun

#ncgforleadership

#ncgforsport

UNLEASH

your talents by participating in the Dance, High Performance Sports or Performance Arts.

LEARN

future focused skills like communication, sustainability, giving back to the community and the world around us.

INVOLVE

yourself in one of the large number of sports and activities on offer; rowing, science club, netball, enviro club ...

Enrol now on-line

www.ncg.school.nz 73

BOOKS

Racing’s rough habits

Check these out

These are some of the latest titles available.

Compiled by Ivy Lynden.

A Natural Year

C O M P I L E D B Y I V Y LY N D E N

Living Simply Through the Seasons

R

ough Habit, An unlikely champion is Ken Linnett’s second book on champions of the turf.

His first, also published by the Slattery Media Group (2017), Tulloch: The Extraordinary Life and Times of a True Champion, won the 2018 Bill Whittaker award for ‘the best book on horse racing in Australia/ New Zealand’ over a two-year period. Linnett also wrote the 1999 biography of the broadcaster and cult figure, Tommy Lahiff, Game for anything, The Tommy Lahiff story, Allen & Unwin.

Rough Habit: An unlikely champion is a tale that captures the essence of horse racing – from dreaming to inspiration, to luck good and bad, to fortunes and reputations made. It’s the story not just of an unexpected champion horse, but of those who took him to greatness.

Rough Habit is one in the long line of New Zealandbred champions who have crossed the Tasman and become dominant figures in Australian racing – think Rising Fast, Redcraze, Kiwi, Bonecrusher and Sunline.

Like so many before him, Rough Habit came from humble beginnings, bred as little more than a hobby, via a free service, to an unfashionable imported sire, Rough Cast, from the unraced mare Certain Habit. The resultant colt’s stature suggested that the experiment was doomed to fail.

His breeder, Isabell Roddick, says of Rough Habit, the foal: “He was ... probably not the best looking, but I didn’t think he was as hideous as he’s been made out to be. He was a very small horse. But looks don’t tell you if they’re going to win a race.” Win races he did, 11 of them at Group 1 level, behind only the mighty Sunline for wins at the highest level. He became a cult hero in Brisbane, winning two Stradbroke Handicaps and a record three Doomben Cups.

Telling his story in full for the first time Ken Linnett has applied the same forensic attention that made Tulloch such a critical and commercial success, to the story of Rough Habit.

Rough Habit: An unlikely champion is a tale that captures the essence of horse racing – from dreaming to inspiration, to luck good and bad, to fortunes and reputations made.

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Wendyl Nissen Available now, $45.00 Allen & Unwin NZ

A

Natural Year follows writer Wendyl Nissen’s life in the peaceful New Zealand countryside over one year. She writes about the freedom that she has found in ageing and the joy that comes along with it, addressing problems such as her depression, anxiety and the mental wellbeing she’s gained from her backto-basics lifestyle and the practical things she does to live in a sustainable, natural way. Featuring over 100 new recipes.

Notes from an Apocalypse A Personal Journey to the End of the World and Back Mark O’Connell Available now, $32.99 Allen & Unwin NZ

V

eteran worrier, author of To Be a Machine and father of two, Mark O’Connell, meets the anarchists, environmentalists, far-right nut-jobs and super-rich who are preparing for the end of days. From the remote mountains of Scotland to high-tech bunkers in South Dakota and in the lush valleys of New Zealand, small groups of determined men and women are getting ready, and O’Connell set out to meet them all in his latest novel.

So Delish!

Super easy, fresh meals for every day Simone Anderson Available now, $39.99 Allen & Unwin NZ

S

ocial media star and bestselling author of Journey to Health, Simone Anderson serves up her favourite recipes, jam-packing her latest offering with delicious, healthy recipes that you will want to whip up every day. Beautifully styled and photographed, this book shows you that good food can be easy to make and, what’s more, it can be really tasty.

Forever Wandering Emilie Ristevski Available October, $32.99 Hardie Grant Books

F

orever Wandering showcases Instagram sensation Hello Emilie’s beautiful images of the natural world, including many never-before-seen snaps. Hello Emilie (aka Emilie Ristevski) is an advocate for responsible travel. With a social media following in the millions, Emilie’s whimsical photography shows readers how to take the time to stop and be present in their surroundings, wherever that may be. Forever Wandering encourages us to be at one with the wild – the air that we breathe, the vast expanses of the ocean and never-ending mountaintops. At a time when fast travel will be questioned or on hold, Forever Wandering tells a meaningful story of how we can find a deeper connection with our universe – and ourselves – through inspiring imagery and thoughtful words.

R u t h er f o r d

H E A LT H C A R E D AY S TAY S U R G E R Y

We welcome

Dr JANE STRANG drjanestrang.co.nz

Sustainable Gifting Michelle Mackintosh Available October, $27.99 Hardie Grant Books

M

ichelle Mackintosh is on a mission to encourage people to reconnect with each other with thoughtful, creative and sustainable gifts. Put together with Michelle’s beautiful aesthetic, Sustainable Gifting brings back the art of crafting packages with love and care. Sustainable Gifting will inspire everyone to think sustainably about creating zero-waste gifts with love.

The Botanical Beauty Hunter Maddy Dixon Available October, $27.00 Hardie Grant Books

T

he Botanical Beauty Hunter is a practical guide filled with recipes, advice and the secrets behind everything natural beauty, from ancient Ayurvedic beauty rituals to superfoods to eating for healthy beautiful skin. The Botanical Beauty Hunter allows us to be sustainable, healthy, and make natural botanical choices for our skincare, haircare and cosmetics to enhance beauty at any age.

Rutherford Healthcare, at 132 Collingwood Street, is Nelson’s only dedicated accredited day surgery facility and welcomes the addition of Dr Jane Strang who will expand its services to include colonoscopy, gastroscopy and other general surgical procedures.

Rutherford Healthcare is well established and known for its provision of high-quality and reasonably priced surgical care and is currently installing top quality endoscopy equipment to enable Jane to lead this expansion of procedures provided.

This exciting new service will be available from July this year through direct referral from your GP.

Ph: 027 541 0388 • office@tbms.co.nz

www.rutherfordhealthcare.co.nz 75

NAT I O NA L E V E N T S

Events around New Zealand

SACREMONTE TRUFFLE, OMARUNUI ROAD, NAPIER

Friday 24 to Sunday 26

Sunday 5 & 12

IAM Breathing Method Retreat

Taradale Sunday Market Napier’s only weekly indoor market, the place to buy locally made, artisan handcrafts and gifts. Meet the people who create not only the handcrafted items, but also the friendly atmosphere. Also a range of upcycled and pre-loved items for sale. 9am to 1pm.

Strengthen your immune system naturally with practices of deep breathing, cold therapy and sitting meditation. A three-day retreat led by teachers trained at Tushita Hermitage.

The focus and purpose of this retreat is to help optimise wellness within the body and mind, by supporting and strengthening the autonomic nervous system, the immune system and the endocrine (hormonal) system.

TARADALE RSA, GLOUCESTER STREET, TARADALE

TUSHITYA ASHRAM HERMITAGE, DOUBTLESS BAY

Thursday 23 Between the Lines – Chewing the Cud

JULY: NORTHLAND

JULY: AUCKLAND

Monday 13

Until July 12

Kitchen Chaos A Rollicking Entertainment Production

Science Photographer of the Year

A fabulously funny fiasco from the team that brought you The Messy Magic Adventure. When magic is accidentally let loose in the kitchen, everything is turned topsy-turvy. Now, the audience must help sensible Spray and naughty Wipe bake a very special cake before it’s too late, as their kitchen gets messier and messier! Circus, slapstick and magic combine in this wild and wonderful adventure. Suitable for our friends from last year (aged 3+ and their grown-ups) and for those new to the messy magic world. 11am and 2pm.

RIVERBANK CENTRE, REYBURN HOUSE LANE, WHANGAREI

The spectacular images in this exhibition bring together the worlds of science and photography in a competition organised by the Royal Photographic Society in the United Kingdom. Entry is included in your MOTAT general admission ticket. 10am to 4pm daily.

MOTAT, WESTERN SPRINGS, AUCKLAND

Saturday 4 & Sunday 5 Antique & Collectors Fair A monthly antique and collectors fair held inside the race building at the Avondale Racecourse with a wide variety of items for sale at reasonable prices. The fair coincides with the

Avondale outdoor flea market on a Sunday. Saturday 12pm to 5pm, Sunday 8am to 2pm.

AVONDALE RACECOURSE, AVONDALE, AUCKLAND

JULY: HAWKE’S BAY Saturday 4 Truffle Hunt You can take part in this exciting and unusual outing in the country searching for the elusive truffle.

These exclusive hunts are a mustdo for foodies. Numbers are strictly limited so book now to truly experience one of the world’s most exclusive food journeys. The season in New Zealand is short (June to September), and the truffle is not that easy to find – but truffle hunters will be assisted by Bear (an experienced truffle hunting dog). Walk with the dog, get down and smell the earth to identify where that truffle is, and then dig through the soil to find the prize, Black Gold – tuber melanosporum –

Sunday 26 Lions Club of Ruawai Monthly Market

Thursday 30 to Sunday 2 August

A regular monthly market on the fourth Sunday of each month. Quick-fire raffles, scrapbooking shapes, seedlings, pet treats, free range eggs, different flavoured snow cones, you name it and it will be there. From 10.30am to 2.30pm.

Try and buy the very best local and international food, wine, beer and so much more! If you love to cook and entertain, The Food Show is the perfect spot to gather inspiration with recipes and hot tips from top celebrity chefs and over 320 exhibitors. 10am to 5pm Thursday, Saturday & Sunday; 10am to 9pm Friday.

FOUR SQUARE FRYBERG ROAD, RUAWAI

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Perigord Black Truffle. 9am to 11am.

Booking essential.

The Auckland Food Show 2020

ASB SHOWGROUNDS, EPSOM, AUCKLAND

An interesting evening, ‘Chewing the Cud’ is a conversation with Steve Braunias and Bill Ralston, two of New Zealand’s most well-known names, to open the inaugural CHB Readers and Writers Festival with a fireside chat in historic Langton House. Steve Braunias is a New Zealand author, columnist, journalist and editor.

He is the author of 10 books.

Braunias has won more than 40 national awards for writing, including the 2009 Buddle Findlay Sargeson Literary fellowship, the 2010 CLL Non-Fiction Award and the 2006 Qantas Fellowship – the supreme award – at the New Zealand Qantas Media Awards.

Bill Ralston is a New Zealand journalist, broadcaster, and media personality, active in television, radio and print. He has worked as a political correspondent, fronted the television arts show Backch@t, and was the head of news and current affairs at TVNZ from 2003 to 2007. Limited tickets.

7pm to 9pm.

LANGTON HOUSE, PUKEHOU

NAT I O NA L E V E N T S

the best the region has to offer in arts, crafts and produce. With a large variety of both local and ethnic cuisine, enjoy a bite to eat while you are entertained by local and visiting musicians.

The Rotorua Night Market has a 4/5 rating on TripAdvisor and is a must-do for both locals and visitors to Rotorua! From 5pm to 9pm.

Sunday 5 Mount Farmers’ Market A diverse range of local artisans and purveyors present some of the finest fresh produce, breads, pastries, oils, chutneys, relishes, eggs, plants, seedlings, honey, fresh cut flowers, lettuce and herbs, and even something for our four-legged friends plus other delicious seasonal edibles from the region. Fresh, organic and home-grown fruit and vegetables, plus a few natural health stalls, and even dog treats. With live music most weekends, come and enjoy a relaxed Mount Farmers’ Market.

9am to 1pm.

CORNER OF TUTANEKAI AND HINEMOA STREET, ROTORUA

JULY: WELLINGTON Saturday 4 & 11 Starter for Ten

TE PAPA O NGA MANU POROTAKATAKA, MT MAUNGANUI

Sunday 26 Hawke’s Bay Loaded Tough Guy & Gal Challenge Numbers are limited to 1000 competitors if you want to get down and dirty and have a whole lot of fun in these unique off-road running events. 12km event starts at 10am and the 6km run at 10.10am. The events are open to both male and female competitors who are 13 years of age and older.

The challenging course includes swamp crossings, a spider’s web net climb, crawl under barbed wire, beautiful native bush trails, tunnels, hurdles, a climbing frame not to mention, mud, mud and more mud!

CLIFTON STATION, CLIFTON ROAD, HASTINGS

JULY: BAY OF PLENTY Friday 3 Rotorua Night Flicks Drive-In Cinema Kick back and relax while watching

a handpicked selection of films from the comfort of your vehicle.

To ensure your safety, Night Flicks and Vivid Collective have designed the tour to comply with and exceed the Ministry of Health guidelines – precautions include contactless entry and purchase of food and beverages.

Toilet facilities will be available at all venues with staff on site to ensure regular cleaning. 5.30pm and 8.45pm screenings.

WAIPA STATE MILL RD, ROTORUA

Thursday 9 to Saturday 11 The Salvation Army Whakatāne Book Fair

Friday 10 Tauranga Community Night Markets An interesting and unique market that reflects a talented and creatively diverse community with a social and environmental conscience. Proud to support local entrepreneurs, craftspeople, artists, upcyclers, foodies and more.

Drop off point for kitten and puppy food or kitty litter for RRR – Rescue, Revive, Rehome – Bay of Plenty. From 5:30pm to 8:30pm.

The 29th annual book fair and one not to be missed with all the usual selection of high-quality, well-sorted books to choose from. Eftpos will be available and you can still swap a can of food for a children’s book. Doors open at 9.00am every day.

BETHLEHEM HALL, TAURANGA

OLD COUNTDOWN BUILDING, 114 KING ST, WHAKATĀNE

The Rotorua Night Market offers boutique-style shopping, with

Thursday 16, 23 & 30 Rotorua Night Market Rotorua’s most vibrant, familyfriendly market. Every Thursday night, weather permitting.

The City Gallery Wellington is back with new exhibitions including Starter for Ten. Tour guides will provide an introduction to current shows and a brief history of the gallery that will last for about 45 minutes. Booking is essential and can be done on the City Gallery website. From 12.15pm to 1pm.

CITY GALLERY, WAKEFIELD ST, WELLINGTON

JULY: CANTERBURY Sunday 12, 19 & 26 North Canterbury Sunday Market A premium weekly Sunday market where you can shop for a fantastic range of quality artisan products, gourmet food items, handcrafts and fresh produce. Enjoy lunch from the delicious food vendors while listening to local entertainment. Free entry and free car parking on site. No dogs. Smoke and vape free.

9am to 2pm.

RANGIORA RACECOURSE, LEHMANS ROAD, RANGIORA

Saturday 25 Friday 3, 10, 17, 24 & 31 Friday Street Food Market One of the most popular spots at the city centre on Friday, the Friday Street Food Market brings together the best food trucks and food stalls from different cuisines around the world with live entertainment, buskers and more! All stalls take cash and most take Eftpos.

From 11am to 7pm.

CATHEDRAL SQUARE, CHRISTCHURCH

Vegan Night Mākete (Market) Christchurch’s regular Vegan Night Mākete (market), showcasing the best of local plant-based foods and goods, raising awareness of the environmental/animal welfare and health benefits of veganism, and bringing the community together. From 3.30pm to 7pm.

PHILLIPSTOWN COMMUNITY HUB, NURSERY RD, CHRISTCHURCH

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LOCAL EVENTS

Nelson Tasman & Marlborough

Every Saturday morning

Saturday 25 The Best 80s Night Ever

The Nelson Market 8am to 1pm

Let’s all party like it’s 1984!

Free entry, bistro menu all night.

Music from 7.30pm.

Every Sunday Motueka Market 8am to 1pm

MONTGOMERY SQUARE

DECKS RESERVE CAR PARK

PLAYHOUSE CAFE AND THEATRE, MAPUA

JULY: NELSON TASMAN Friday 3, 10, 17, 24, 31 Live Music Fridays Great sounds ending your week and kicking off your weekend at this iconic venue.

THE BOATHOUSE, NELSON

Friday 10 Ronél Hunter Move At Will Tour Based in Kaka Point, New Zealand, Ronél is a singersongwriter who, at heart, is a storyteller. She is able to step into a song and become a part of the story. Come and join her for a great night of music. 7pm.

THE BOATHOUSE, NELSON

Monty’s Market 8am to 1pm MONTGOMERY SQUARE

Thursday 23, 30 NCMA Lunchtime Concerts NCMA’s lunchtime concerts will thrill and delight. Take time out of your busy day to immerse yourself in beautiful live music. 1pm.

NELSON CENTRE OF MUSICAL ARTS

Saturday 25 to Sunday 26 Sarau Winter Sale Our huge Upper Moutere book sale accompanied by pre-loved clothing.

Raising funds for Country Kids preschool. On-site café with wonderful home-made fare and gentle entertainment. 11am to 3pm.

MOUTERE HILLS COMMUNITY CENTRE, TASMAN

Introduction to Māori Healing This workshop will take tauira/ students deep into the realms of Māori healing, delving into the holistic model as experienced through the lens of Te Ao Māori – the Māori world view. 9am to 6pm.

FOUNDERS HERITAGE PARK, NELSON

Saturday 18 2020 Matariki Festival – Te Huihui-o-Matariki Nelson City Council invites the community to join in celebrating Matariki. Kapa haka performance, Te Kapa o Kura Tai Waka and light art projects. 6pm. Fireworks display from Haulashore Island 7pm.

TĀHUNANUI BEACH, WAKEFIELD QUAY, ROCKS ROAD

to discover the secret highlights of Marlborough Museum.

4.30pm. Book your spot at info@ marlboroughmuseum.org.nz MARLBOROUGH MUSEUM, BLENHEIM

Sunday 19 Clos Henri Bastille Day Celebrate Bastille Day, one of the most celebrated dates on the French calendar, with us! We welcome you and your family to join us for some fine wines, French food, a little rustic French music and a whole lot of French fair activities. 11am to 3pm.

CLOS HENRI VINEYARD, 639 STATE HIGHWAY 63, BLENHEIM

Thursday 6 August Daylight Atheist

JULY: MARLBOROUGH

Sunday 12

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Regular Markets

Thursday 9 and 16 Museum Tour by Torchlight Family fun activity with director Steve Austin. Bring your own torch

An instant hit when it premiered, Tom Scott’s wonderfully inventive and fiercely funny play is a stirring portrait of his father, a deeply flawed yet charismatic bloke.

Ageing Irish raconteur Danny Moffat retreats from the harsh light of the world to his bedroom. There, under hoardings of old newspapers

Thursday 30 The Big Bike Film Night Showcasing a 2020 short film collection that has everything a cycle-centric audience could want – action, drama, humour and plenty of inspiration; the evening is unashamedly and utterly designed and devised for the twowheel devotee!

MARLBOROUGH CONVENTION CENTRE, BLENHEIM

Every Wednesday Nelson Farmers’ Market 8.30am to 1.30pm KIRBY LANE

Every Saturday Artisan Market 9am to 2pm QUAYS, BLENHEIM

Every Sunday Marlborough Farmers’ Market 9am - 12pm The Sunday Marlborough Farmers’ Market is based on supporting local, fresh and seasonal produce and products.

Everything has been picked, grown, farmed, fished, produced and made by the people selling it at the market.

A&P SHOWGROUNDS

and beer bottles, he sorts through a lifetime of memories and regrets, from growing up as a boy in Ireland, to the hopes and disappointments of immigration to New Zealand. 7pm.

PICTON LITTLE THEATRE, PICTON

New Zealand’s Premier Coastal Outdoor Recreation Destination

Experience Kaiteriteri

Mountain Bike Park | Kai Restaurant Store | Apartments | Camp Ground

www.experiencekaiteriteri.co.nz 79

DIRECTORY

CANDLES CONTACT US TODAY

POP-UP SHOP IS OPEN

021 119 2239

E VE RY WEDN ESDAY 9 .3 0 -2 .3 0

Tasman Earthworks & Construction operate througout the greater Nelson Tasman region, offering a wide range of excavation and construction services.

460a Suffolk Road, Stoke info@milliemoocandles.com 027 510 6488

www.milliemoocandles.com

www.tasmanearthworks.co.nz

Robyn Reynolds Treat your family to the exquisite and delicious flavours of Thailand. Our food is prepared from scratch, the traditional EXPERIENCE THE TRUE TASTEWe OFhave THAILAND! way, using only the freshest ingredients. something for everyone as we cater for a vegan, vegetarian or gluten-free diet, along with your choice of heat.

Motueka - 03 528family 0318 to the exquisite Order takeaways Treat your and @ Nelson 03 539 0282 www.chokdee.co.nz delicious flavours of Thailand. Our food

SHOP LOCAL IS THE NEW BLACK NEW LOCATION – 12 Church St, Nelson www.robynreynolds.co.nz

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 glutenNelson-Tasman 104.8 • Nelson Central City 107.2 Takaka 95.0 • Blenheim 88.9 with your choice of heat. free diet, along

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takeaways online at www.chokdee.co.nz Enjoy a Fresh Start with Grant Knowles Mondays and Fridays from 7am – 9 am

03 528 0318 MOTUEKA | NELSON 03 539 0282 www.chokdee.co.nz

Nelson-Tasman 104.8 • Nelson Central City 107.2 • Takaka 95.0 • Blenheim 88.9

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

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027 779 0235 aimeejules@gmail.com aimeejulesphotography

www.aimeejules.com

DIRECTORY

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MAPUA NZ

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Enjoy a glass of wine and local eats as you gaze at the majestic hills that give us our sense of place.

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 All aspects of plumbing  Underfloor heating  Repairs & maintenance  Heat pump hot water Underfloor heating aspects of plumbing AllRepairs New house plumbing  Solar Heat pump hot water & maintenance Tel: 03 577 9278 Solar New house plumbing Diesel boilers& repairs  Diesel boilers waterwater cylinder installs & repairs Fax: 03 577 9276 Hot Hot cylinder installs Gas Bathroom and kitchen renovations Mob: 027 218 2329 RELIABLE, EFFICIENT FRIENDLY renovations  Gas  Email: Bathroom &&kitchen plumbingandheating@xtra.co.nz

Open Mon-Fri, 10am-4.30pm Closed on public holidays

EMERGENCY OUT OF HOURS SERVICE

03 577 9278 027 214 1366

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238 Alabama Road, 03 5787674

THE CLOSEST WINERY TO BLENHEIM CENTRE

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M Y E D U C AT I O N

Creative, arty & experimental Alicia Sixtus loves cooking. She graduated from NMIT’s 2018 Graduate Culinary Arts, Level 5 and talks to Alana Bozoky about the experience.

P H O T O B Y B R E N T M C G I LVA R Y

Was training to be a chef your first career choice?

What caught my eye about studying culinary arts was that every day in a restaurant is different. I have always had a passion for food since a young age. While completing my school qualifications I was undecided on what career path to take. I was hoping to follow a path that was creative, arty, exciting, experimental and something that never had a dull moment. Little did I know a few days later I would apply to attend a culinary arts programme and then be accepted!

Is anyone else in your family a chef?

No, although no one in my family has been a chef, my grandmother and mum taught me from a very young age many skills in baking which I think led me to wanting to pursue a career in patisserie/cheffing.

What aspect of the culinary programme did you enjoy the most?

One of the aspects I enjoyed was the first-hand experience in The Rata Room restaurant at NMIT. This gave us a hands-on real-life experience on what it is really like to work in a restaurant.

What were the tutors like on the programme?

The tutors who taught us during our time attending the culinary arts course were amazing, supportive and full of knowledge which they shared with us. It was great having a variety of teachers on the course, all of whom had different experiences, different teaching skills and techniques. When out in the real world, not everyone

does everything the same, there are always many ways to do things and of course, in the end, you will find what suits you best.

How did you juggle family, study and working part-time? Did the course offer support or flexibility?

I found not only did the course tutors offer a lot of support, but the people behind the course were always there for you also. The flexibility around the course of having your own family and children to support, while studying full-time and working parttime was great!

What type of industry experiences have you enjoyed?

One of my best industry experiences would have been when we were placed at an industry work placement during our course. I was very lucky to be placed at Hopgood’s & Co, a lovely, local, fine dining restaurant in central Nelson.

What advice would you give to anyone considering pursuing a career as a chef?

Becoming a chef is an excellent career choice, but, as with every job, it has its ups and downs. My advice for anyone considering a career as a chef is to make sure that you consider all of the bad points and weigh them with the benefits for you personally. Make sure that you’re passionate and dedicated to cooking, because it’s going to become a major part of your life.

Will you be continuing your career as a chef?

Yes, I will definitely be continuing my career as a chef. I am looking forward to returning to work with my lovely team at Burger Culture. I can’t wait to get back into the hospitality industry and make local people happy with our delicious burgers!