Nelson Tasman and Marlborough’s magazine /
ISSUE 171 / DECEMBER 2020 / $8.95
Have a
cocktail Christmas ~ Eat, drink & enjoy
- BEST LIFESTYLE MAGAZINE APAC INSIDER BUSINESS AWARDS 2020 -
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Christmas Celebrations Festive Fare Celebratory Cocktails Snapped Social Pages Christine Boswijk Mountain Biking Club
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Best of the best. Debbie and the team were exceptional from day one. – Jess & Jono
Debbie Cooper
Jacqui Miller
Wendy Lindbom
021 0252 8294
027 327 3619
03 546 4706
Debbie Cooper Real Estate Ltd (Licensed under the REAA 2008)
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Nelson Tasman and Marlborough’s magazine
Features Issue 171 / December 2020
20 Deck the halls with lucky stars As we think about trees, tinsel and all things festive, Brenda Webb unwraps what a different Christmas 2020 will mean for some
26 Eat, drink and make merry Summer alfresco dining is a highlight of the warmer season and to celebrate, Madame Lu’s Kitchen has created some fresh and light bites for the balmy evenings ahead
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30 Festive cocktails Nelson Tasman’s cocktail bars and distilleries share some of their favourite concoctions for Christmas. Compiled by Lynda Papesch
37 Award-winning builds Announcing the winners of the 2020 Master Builders House of the Year regional awards for Nelson, Marlborough and the West Coast. Lynda Papesch lists the local successes
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44 Perils in our playground Waterways are expected to be busier than ever this year. Alistair Hughes reports that safety is a no-brainer – simple precautions and a watchful eye on one another
INTERVIEWS
18 Farming focus Little-known family-owned Nelson company MacLab is a key player in the mussel industry’s growth in Golden and Tasman Bays. Brendon Burns reports 4
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Columns Issue 171 / December 2020
FASHION
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49 Party time Stylish Amy McLeod and photographer Aimee Jules set the scene for festive celebrations
LIFE
56 My Wellbeing Wholesome eating is on the menu thanks to nutritionist Emily Hope
57 My Garden Consider having a ‘tilly’ or two in your garden, writes Annabel Schuler
58 My Education Corrina Busby knew ‘next to nothing’ about computers when she enrolled in the Bachelor of Information Technology at NMIT. Jonathan Carson catches up with her progress
60 Creative Chefs Frank Nelson interviews WildTomato’s cooking columnists Chelsea and Elora Chang from Madame Lu’s Kitchen
62 Wine Matching wine with your Christmas turkey doesn’t have to be a hard task, writes winemaker Justin Papesch
63 Brews Mark Preece catches up with Irish import and chef Fran Nolan, the man behind the hotplate and hot sauces at the Marlborough Farmers’ Market 6
ACTIVE
CULTURE
64 Destination Wānaka
74 Art
Now’s a great time to enjoy Wānaka without too many others crowding your space, says Brenda Webb
66 Sports Club Profile The Nelson Mountain Bike Club is a volunteer-driven organisation that works to improve mountain biking in Nelson Tasman and the surrounding areas. Brent Goddard explains
68 Torque Talk Local TR owner and Triumph enthusiast Dave North tells us about his special Triumph and why he is so passionate about this particular marque’
70 Motoring Toyota’s new Hilux has had a significant refresh in the battle for ute supremacy, including a muchneeded cosmetic makeover, says reviewer Kyle Cassidy
Opening this month is The Suter Gallery’s onewoman retrospective highlighting the work of pre-eminent ceramic artist, Christine Boswijk. John Du Four reports
76 Books Renée Lang chats to Nelson Tasman author Ray Salisbury about his new book, and backgrounds a few very special books to give as gifts
REGULARS
8 Editorial 10 Opinion & Love Local 11 Noticeboard 12 Snapped 78 Events
Designers of Specialty Kitchens DSK (Designer Specialty Kitchens) provides bespoke high-quality kitchens, laundries and bathrooms to Nelson Tasman clients.
Our team of qualified experienced joiners and designers will work with you to design, manufacture and install your dream kitchen.
104 Tahunanui Drive, Nelson 0800 677 005 or call Andy on 021 223 8155 info@dsknelson.co.nz
dsknelson.co.nz
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Editor's letter
W
hat a year it has been and there are many of us who will be glad to see the back of it and all the challenges it has brought to our lives. It is not a year we will easily forget and as we head into the festive season it is a good time to both reflect and look forward. Yes, there have been tough times for most of us, but out of that has come new ideas, great creativity and a genuine interest in what is happening to others around us. Frequently, the latter only happens at this time of the year when we think of friends and family overseas, especially those who haven’t made it home for the holidays. Now with the global effect of Covid-19, those loved ones have been in our thoughts a lot more often, as have colleagues, neighbours and even complete strangers suffering as a result of the pandemic. As we go to print there is news of two possible Covid-19 vaccines in the offing, although when they might be available is not known. That news brings hope at a time when we are all heading into the season that traditionally dishes out hope in all manner of forms. Many of us hope for a relaxing holiday, children hope they’ve been good enough for Santa to visit, and others hope the next year will be brighter. Hope is a feeling of expectation and also a desire for a particular thing to happen. We all need hope in our lives and the lead-up to Christmas and the New Year is the ideal time to spread hope. My hope is that you enjoy this festive issue of WildTomato and many more to come. The December issue is always tailored to the holiday season with tempting nibbles, great wine and beer suggestions, and this year a few cocktails too, including a special one created just for WildTomato. The pages are chock full of interesting stories; perfect for kicking back and relaxing with. Read on and enjoy! Now is also the time to thank those who contribute to making WildTomato the iconic success that it is. To all the advertisers, contributors, readers and of course my colleagues in Team WildTomato, a huge thank you for all your efforts. Wishing you a Merry Christmas and a safe holiday season.
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
Brendon Burns, Jonathan Carson, Kyle Cassidy, Chelsea Chang, Elora Chang, Maureen Dewar, Carrie Dobbs, John Du Four, Brent Goddard, Emily Hope, Alistair Hughes, Steve Hussey, Bob Irvine, Aimee Jules, Renée Lang, Michele Lines, Ivy Lynden, Brent McGilvary, Amy McLeod, Poppy McPhedran, Frank Nelson, Dave North, Justin Papesch, Mark Preece, Jess Shirley, Annabel Schuler, Adena Teka, Brenda Webb, Dominique White
Advertising manager Carrie Frew 021 190 7120 carrie@wildtomato.co.nz
Business development Marlborough Mark Brown 027 438 2388 mark@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
LYNDA PAPESCH
Read online at wildtomato.co.nz/read 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.
New Marlborough business hub opens
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he new Marlborough Chamber of Commerce Business Hub was officially opened on 25 November in Scott Street, Blenheim. The hub includes a board room, training room, small meeting room and a ‘hot desking area’, all of which are available to hire for business needs. Chamber general manager Hans Neilson says the hub is something the organisation has been working towards for some time now, and “we are proud and pleased to see our plans become a reality”.
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Cover photography by Dominique White, check out the recipe for this delicious Biddy’s Xmas Gin & Tonic on page 35
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 B R E N T M C G I LVA RY
Photography Originally from Nelson, I started my career in photojournalism at the Wairarapa Times Age in Masterton, covering weekend news and sports photography. Shooting assignments then rushing back to the darkroom to develop and print black and white photos for deadlines in pre-digital days was fantastic and I knew it was the career for me. I was also following in my father Doug McGilvary’s footsteps. He was a Nelson Mail journalist in the 1960s. I headed to Australia in 1986, initially working for the Manly Daily, followed by 20 years with News LTD as a photographer and page layout sub-editor. I always imagined being back in Nelson one day and so after a combined 30 years in Australia I’m really enjoying life back here, running my own freelance photography businesses, Key Property Pix and Top of the South Photo.
PAT R I C K C O N N O R
Lead ad designer I have been creating ads for WildTomato for almost seven strong years now. I remember being hired on a hot November afternoon back in 2013 to help the layout team with designing ads. From there I’ve built a strong relationship with our core clients and now lead the ad design team. I have seen this magazine grow over the years and must admit I am honoured to work alongside a network of creative freelance professionals. Working remotely has really caught on over the last few years and I’m glad our business structure has adapted well to accommodate the modern worker.
We would like to say a big thank you to our clients and suppliers for their support in, what will go down in history as, a very tough and challenging year. Our team looks forward to working with our current and future clients with their 2021 joinery projects.
From our family to yours,
03 544 0087 | info@baysjoinery.co.nz
www.baysjoiner y.co.nz
Join our executive chef
MICHAEL MCMEEKEN in a private cooking class at the chef’s table at Falcon Brae Villa.
DOMINIQUE WHITE
Photography Every time I go on a photo shoot I get excited! What I’m going to shoot, what lens I will use, what composition I’m going to capture. Photography is my passion and I’m very fortunate to call this passion my career. After graduating in England, I went straight to London and worked for a marketing real estate company. I knew then I had a love for interiors and architecture and was lucky to shoot luxury homes all over London. I moved to New Zealand in 2014 and haven’t looked back since. The property is certainly different from the old bricks in England, with beautiful old villas to modern architecturally built homes. I feel very privileged to call this land home.
Classes can be tailor-made to suit your interests. Tuesdays and Wednesdays: 10.30am to 2.30pm Sundays: 1pm to 4pm Min class size: 2, max 6 Cost $200 p/p
Pre-bookings essential Ph: 03 522 4479 | E: info@falconbraevilla.co.nz
www.falconbraevilla.co.nz 9
A bright and busy future ahead B Y M A R L B O R O U G H M AYO R J O H N L E G G E T T
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arlborough is on the verge of some of the biggest projects seen in the region for half a century. At a time when some are reeling from the effects of Covid-19, Marlborough is cautiously optimistic, looking ahead to some large-scale capital spending inside the region, underpinned by its consistently high-performing wine industry. When Covid struck we feared the worst. International visitors mean jobs. Hospitality, partnered by our famous wine and food, is synonymous with brand Marlborough. The tourism sector is peppered with small businesses. We were economically vulnerable. Fortunately, Kiwis themselves have leapt into the space. We’re looking forward to a great summer as we ‘spend local’ and reacquaint ourselves with our own brilliant Top-of-the-South attractions. Fortunately too, planning was already well underway for two game-changing projects for Marlborough; a new model, joint-campus secondary school predicted to transform education in the region, and the biggest upgrade of the Picton ferry terminal since the roll-on, roll-off ferries were introduced in the early 1960s. Between them, they will provide hundreds of jobs for this district. The new Waitohi/Picton port precinct is going to change the face of the town and
Love local Sailability Nelson back on the water
S
ailability Nelson is back in action, out on the water sailing from the Nelson Yacht Club every second Saturday through to April next year.
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the schools’ rebuild is a major construction project involving three sites. But even these big projects are not a complete solution. So, working alongside business and community figures, Marlborough District Council has brought together a recovery plan of practical initiatives. Central to our plan is a broad infrastructure programme; 60 projects large and small are being rapidly rolled out as we speak. It includes Marlborough’s long awaited new public library and art gallery in Central Blenheim, a $20m construction project which will deliver a stunning multipurpose information hub for our town, and a new addition to the Top-of-the-South network of cycle/walkways – the Whale Trail from Picton to Kaikōura with all its unbeatable scenery.
Low interest rates It’s vital to keep the capital spend going when an economy comes under pressure. In effect, Council has ramped up its infrastructure spend. A total $75m of council funding is going into these projects, with much of the spend going to our local contractors. It’s important we support local businesses because they provide the jobs on which our families depend. I’m comfortable about the borrowing to support that spending. In fact, I’ve never seen a better time to borrow. Interest rates are at historic lows and the economists’ assessment is compelling; an interest spend of $1m annually on borrowings by council for capital works will support 155 jobs. We consider this a more efficient way of generating jobs than simply providing rates relief to the private sector.
A charitable trust, Sailability Nelson enables disabled Nelsonians (of any age, gender or disability) to experience the freedom and joy of safe sailing, encouraging mobility, self-confidence and pride through achievement. Up to 20 sailors are out on the Nelson Harbour at any one time in the trust’s five specifically designed Hansa yachts. Coaches accompany and support the
John Leggett
We’re taking a region-wide approach to the economic unknowns ahead. The incomparable Marlborough wine and food festival has been ‘rested’ this summer, the industry making the call not to take any risks from big crowds of visitors just weeks before the harvest. It’s tough on our tourism sector but everyone understands the thinking. As our biggest industry, wine employs one in every five people here and, regardless of Covid-19, they’re still drinking Marlborough wine in all our offshore markets. In fact, seasonal labour shortages persist in our vineyards and wineries. But it’s great to see a collaborative approach underway in the search for solutions. The thinking is that we must find ways to turn some of the seasonal opportunity into fulltime jobs. Year-round employment through multiple employers, perhaps even in different primary industries, would be a new model for Marlborough but this region has the smarts and the connectivity to do it.
sailors in two inflatable patrol boats linked to the shore crew via VHF radios. www.sailabilitynelson.org.nz
Photo: Tracey Green
OPINION
NOTICEBOARD
Think pink
I
f you are in the market for a new VISA card, then how about supporting the Breast Cancer Foundation NZ which has formed a partnership with the SBS Bank to offer the SBS Pink Ribbon Visa. The Pink Ribbon Visa is a charity credit card designed to raise funds to help fight breast cancer. As well as SBS Bank donating $20 to Breast Cancer Foundation NZ for every account successfully opened, SBS Bank will donate 5 cents to Breast Cancer Foundation NZ every time the credit card is used on eligible transactions. The cardholder will also earn cash back rewards every time they use their card on eligible transactions and can choose to keep the Cash Back Rewards or donate a portion (or all) of it to Breast Cancer Foundation NZ. The money raised will support Kiwi women going through breast cancer, search for ground-breaking scientific discoveries and raise awareness about the importance of early detection.
Where do you read yours? Kirk Gibbs from Nelson reading his WildTomato while relaxing in quarantine at Novatel Hotel in Christchurch, on his return from Mexico. He says it was a long two weeks but his mum sent him a WildTomato that arrived around the halfway mark and helped the time pass more quickly. Send your image to editor@wildtomato.co.nz If your photograph is published, you will receive a 12-month subscription to our print magazine.
Takaka art exhibition
G
olden Bay artist Steven Wilkinson is holding an exhibition at the Dangerous Kitchen Cafe, Takaka from 1 December for six weeks, and offering a limited edition print run of his works. After growing up in Golden Bay, Steven moved to Queensland, Australia, where he enrolled and graduated with a Bachelor’s Degree in Fine Arts at the Queensland College of Art. As an artist Steven has had successful exhibitions within Queensland culminating with having a self-published Artists Book being acquired by The James Hardy fine art collection, curated by the Queensland State Library.
Having had a two-decade hiatus, Steven has returned to his art, triggered by the lockdown. The subject of his exhibition is Wharariki Beach, but Steven has attempted to draw the eye and focus off the islands, whilst still capturing essence and magic that makes this beach so special. Graphite with a hint of colour pencil is used to create an image which becomes a pathway to a personal journey. Steven states his works are a representation of photographs he has taken, he makes a point that he’s not interested in creating a straight replication, but wants to allow the viewer to interpret their own experience. Steven says he incorporates in his drawings a combination of surrealism, realism and impressionism.
New winery & cellar door
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usband and wife Rob and Kate Burley, who run organic vineyard and winery Unkel Wines, have now opened their cellar door to the public. Located on the Bronte Peninsula in what was formerly the Rimu Grove Winery, Unkel Wines produces small batch wines that are lovingly handcrafted to respect and portray a sense of time and place. All the wines are organic, unfined, unfiltered with minimal sulfites added.
ONLY JPG FILES ACCEPTED, MIN 1MB
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Snapped WildTomato goes out on the town…
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Ōra King Dine Out Awards Kismet Cocktail & Whisky Bar, Nelson P H O T O G R A P H Y B Y B R E N T M C G I LVA R Y
1. Manuel Montagna & Hannah Walls 2. Anne-Marie & Lisa Friis 3. Kat Milne, Aurelie Zentaoui, Leonie Schonleber, Nico Schonleber, Miho Takasu, Johnathan Merry & James Rutherford 4. Kevin Hopgood, Roz Speirs, Pamela White & Jemma McCowan
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5. Nick Widley 6. Daniel Martins-Elias & Kris Seymour 7. Kate O’Brien & Rosi Breitfield 8. Kymberly Widley & Julie King-Turner 9. Leanne Clark, Michelle & Blaise Bradley
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11 10. Grant Rosewarne, Lynda Papesch, Kevin Hopgood & Lisa Friis 11. Monica Shallcrass, Eduardo Sampaio, Saulo Camillo Nunes, Isaac Foster, Claudio Vega-Hoffmann & Daniel Martins-Elias
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12. Callum Marra, Jonathon Matheson, Kris Seymour, Benny McKew & Nick Widley
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13. Daniela Moreno & Wisarinee Komutmas 14. Manuel Montagna, Bo Jacobsen & Kimberley Lobo 15. Jo Capill & Michelle Cheney 16. Lisa-Jane Kerr & Fiona Couchman 17. Lauren Ellas & Grant Rosewarne
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Harvest Kitchen Opening Party Redwood Road, Appleby 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. Mike & Gabrielle Waring, Jacqui Pestell, Heidi Seifried-Houghton, Mark Houghton & Jane Docherty
5. Jo Kent & Kylie Conning 6. Brigitta Young & Tony Cropp
2. Ben Clayworth, Vickie Davis, Brendan Eggers & Tash Berridge
7. Hermann Seifried & Ken Willie
3. Jack, Nick & Eithne Davies & Dave Barrett
8. Mark & Gayle Lawrie
4. Chris Butler & Barb Kotua
9. Duidui Zhu & Jonathan Foucher
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9 Harvest Kitchen is open & we can't wait to see you. We have amazing Hop Federation craft beer on tap alongside award-winning Seifried Estate wines and of course our delicious Harvest Kitchen food. 168 Redwood Road, Appleby 03 265 6082 www.harvestkitchen.co.nz
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1 The Official Nelson Wine Tasting The Boathouse, Nelson P H O T O G R A P H Y B Y B R E N T M C G I LVA R Y
1. Adrian Barnes, Carol Dobbs & Debbie White 2. Craig & Jo Fergusson & Peter Moffatt
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3. Rod Halmshaw, Rachel Reese, Margot Wilson & Najat Geddes 4. Phil & Ali Hamblin
5. Megan Courtney & Rebecca Leth 6. Penelope Reynolds, Rebecca Morris & Donna Wells 7. Magna Humeniuk & Kelly O’Hagan 8. Patrick Stowe & Simon McGuire 9. Peg Eder & Dinah Shearer
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Merry Christmas! WISHING ALL OUR CUSTOMERS A
Thank you for your support this year.
Find our studio & workshop at 238a Queen St, Richmond | Ph 03 544 9293 | Visit www.rocs.co.nz | Follow us on 15
SNAPPED
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1 Nelson Arts Festival Presents Annabel Langbein Pic’s Peanut Butter World, Stoke 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. Annabel Langbein
5. Penny Adams & Karen Darling
2. Torie Henderson, Linda Farrelly & Alice Lee
6. Linda Harris & Susanne Neal
3. Barbara & Steph Bowis
7. Ian & Lyn Crowlesmith
4. Renee & Colleen Edwards
8. Peter & Linda Hong
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8 Enjoy Nelson’s iconic café 204 Hardy St, Nelson 03 545 8555
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2 Garden Marlborough Garden Party Longfield, Marlborough PHOTOGRAPHY BY ADENA TEKA
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1. Rob Hammond, Elaine Lynn, Lynne Hammond & John Lynn
4. Mark & Katja Thompson
2. Murray Hewson, Jo Chamberlain, Jenny & Stuart Burrough
6. Melanie Shore, Jo Glover & Heide Watson
3. Maxine Pigou, Jenny Chatfield, Linda Butson & Lynda Avery
7. Ian & Rosemary Wiffin
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5. Al Baker & Sandy Stowell
8. Krystal & Bryan Palmer
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#TGIF THANK GOD IT’S FRIDAY! At Quench Bar | your favourite local EVERY FRIDAY THROUGH SUMMER Happy hour from 4pm to 7pm $6 beers | $10 cocktails | $8 glasses of wine Quench is at Chateau Marlborough Hotel, Corner of High and Henry St, Blenheim. Ph: 0800 752 275
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FA R M I N G F O C U S
Nelson company’s half century making the good oil The Golden Bay community will soon benefit from hundreds of thousands of dollars a year, thanks to being given a 20 percent stake in a major new mussel farm by the SMW consortium. Little-known familyowned Nelson company MacLab is a key player in the deal and in the mussel industry’s growth in Golden and Tasman Bays. Brendon Burns reports. P H O T O G R A P H Y B R E N T M C G I LVA R Y
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im Broadbent’s curiosity got the better of him nearly 50 years ago; the result is a growing multi-million dollar nutraceutical business centred in Nelson. It began in 1973 when the lanky Australian was visiting Auckland with his Kiwi wife Judy to see her family. Jim noticed a couple of people in white coats working in a small white building on Devonport wharf. A self-confessed sticky beak by nature, Jim wanted to know what they were doing. Stuart McFarlane, a fisherman by trade, had been experimenting with mussel farming in the Hauraki Gulf. In 1971, he had been asked to provide samples of our native green-lipped mussel to a US Government-funded research project hoping to find a cure for cancer. By the time Jim met him, the cancer results were negative but an anti-inflammatory response indicated the mussel could help in treating arthritis. Jim and his brother Bill had recently sold a business they owned in Melbourne and were looking to invest in something new. In 1975 McFarlane Laboratories Pty Ltd (MacLab) was established in Australia to sell Stuart’s new product named Seatone. He had purchased a small freeze dryer from Cuddons in Marlborough and set about producing the first Seatone capsules. After achieving moderate success in Australia, Jim went to London looking for opportunities in the UK. A family member worked with Vogue; she rang an old friend working for the largest-selling weekend newspaper and she ran a story. When it hit the news stand, there was an instant clamour for the product but none was available in the UK. Although any immediate benefits were lost, a smart PR company then helped develop a huge UK market.
MacLab has since invested millions of dollars into science and research proving the anti-inflammatory benefits of greenshell mussels for both humans and animals. 18
Research and development
MacLab has since invested millions of dollars into science and research proving the anti-inflammatory benefits of greenshell mussels for both humans and animals. This started with Scottish rheumatologists Drs Sheila and Robert Gibson whose Glasgow patients included one who had been sent Seatone by a New Zealand relative. They were so impressed by the improvement in this patient’s condition they asked for samples of the product to trial it in other patients. When their study was published in 1980 it created another storm of interest in the UK, as well as New Zealand and Australia. There’s been more than 30 years of research funded by MacLab at the Royal Melbourne Institute of Technology by Dr Theo Macrides, a graduate of Oxford University in biochemistry, who became responsible for several patents and numerous research papers and is the world’s foremost expert on the properties of perna canaliculus, the New Zealand greenshell mussel. Japan’s Professor Takuo Kosuge, a pharmacologist, worked with Theo and discovered that the anti-inflammatory compounds in the mussel were highly susceptible to oxidation, making it very difficult to develop a stable and consistent product. His team was tasked with solving this problem, and after many setbacks they eventually made a breakthrough that led to the development of Lyprinol (a patented oil extract using CO2 extraction technology) which is now the world’s best-known and best-selling mussel oil product. Eventually the Broadbents bought out Stuart McFarlane and MacLab moved in 1986 from Auckland to a small disused fish processing factory in Picton. MacLab’s first centrifuge, to separate shell and mussel meat, was adapted from an old commercial laundry dryer.
MacLab remains a family-owned business employing around 75 staff, with around 40 at Pharmalink Extracts near Richmond which MacLab exclusively supplies with the mussel powder it produces. Jim recalls: “It was a frightening brute of a thing which threw mussel shell out the top and required all the staff to wear crash helmets and goggles. It also didn’t work!” Son-in-law Mike Hallett designed new centrifuges and these were built by Nelson company Ansco. The Picton factory couldn’t recruit suitable staff due to the town’s small workforce, so the company relocated to Nelson in 2000 to purpose-built premises in Tāhunanui which now uses far more sophisticated processing technology.
Building momentum
MacLab financial controller Gary Rountree says the company remains a family-owned business employing about 75 staff, with around 40 at Pharmalink Extracts near Richmond which MacLab exclusively supplies with the mussel powder it produces. “Pharmalink’s proprietary extraction facility converts this into its unique oil which is marketed around the world under brands including Lyprinol as an anti-inflammatory solution for people and Antinol for animals suffering from arthritis. “Our production jointly accounts for a high percentage of New Zealand mussel oil exports which are currently worth around $40m to New Zealand, and growing fast. “This is by far the highest-value use of the green-lipped mussel. In the last few years MacLab has more than doubled in size. We have reinvested almost every dollar back into the business to continue innovating and improving the product, which has enabled us to maintain this growth. “In the last three years alone, MacLab has invested the best part of $20m to lift production and we expect to continue to build momentum,” says Gary. The most recent investment is the new 30m vessel Vanguard launched just before last Christmas, built specifically to service Golden and Tasman Bay farms. MacLab owns, leases
The most recent investment is the new 30m vessel Vanguard launched just before last Christmas, built specifically to service Golden and Tasman Bay farms. or buys around 8000 tonnes of mussels a year – about eight percent of national production. While the majority to date has come from marine farms in the Marlborough Sounds, increasingly the mussels will come from Golden and Tasman Bays.
Photo: Supplied
Looking ahead
From top: Clockwise - removing mussel meats from the shells; preparation for processing; Jim Broadbent, centre, his nephew Andrew, left, and West CoastTasman MP Damien O’Connor launching MacLab’s new vessel, Vanguard Opposite page: MacLab financial controller Gary Rountree
The family-owned company was instrumental in the 20year process which has now secured a 1000-hectare block 5.5 kilometres off Parapara in western Golden Bay for the SMW consortium – Sealord, MacLab and Westhaven group. In seeking consent, SMW committed to give space to local residents and in October signed agreements confirming the income from 160 hectares will be used to support environmental, education, health and other charitable causes in Golden Bay. Further benefits are also provided to iwi, who gained 20 percent of the approved water space. The first lines are already in the water and the first crop of greenshell mussels is expected to be ready for harvest from late next year with increasing production from 2024/2025. That will be 50 years since Jim Broadbent’s curiosity got the better of him. And thank goodness for that.
19
Celebrating Christmas
Deck the halls with lucky stars As we think about trees, tinsel and all things festive, Brenda Webb unwraps what a different Christmas 2020 will mean for some.
T
he countdown to Christmas is well and truly on, and for most of us it revolves around weather, family, friends, food, drink and the giving and receiving of presents. It signifies a time to relax, rejoice and celebrate, and depending on your age and standing in the family, you may be responsible for some, none, or all of the above (well, no one can organise the weather). Having spent my childhood in the North Island, Christmas meant memorable times at the family bach beside Manukau Harbour. We crowded around the Formica table wearing silly hats, feasting on freshly caught crayfish, Mum’s iceberg lettuce, grated carrot-and-cheese salad with Highlander mayonnaise dressing, plus new potatoes and peas from the folks down the road who made a killing every year selling amazingly fresh vegetables – organic in the days before that was a thing. They’d throw in a handful of mint too. I was never allowed to go and buy them as the gardener and his wife had a penchant for gardening ‘au naturel’. Not a sight for young eyes, apparently. Christmas lunch was followed by Nana’s home-made plum pudding, wrapped in muslin and boiled for hours. It was stuffed full of threepences and sixpences that Nana would swap for
“Christmas Day is very special and the one day we can sit down and relax with our family and make a real effort to connect and appreciate what we have and how lucky we are.” HAMISH THOMAS
20
Christmas this year will be different for many as Covid-19 disrupts travel plans. Some Kiwis living overseas who make a Yuletide pilgrimage home may be thwarted. shiny new currency – which she couldn’t put in the pudding, we were told. The famous pudding had been carted from Auckland on the back seat of Poppa’s shiny red Morris 1100, which had become a murky shade of rust after the slog along those winding and dusty gravel roads on the Āwhitu Peninsula. After lunch we’d sit in the shade of a pōhutukawa tree for our enforced hour of rest before swimming. The adults sipped sherry and us kids were on lemonade – a real treat. Once the hour was up, my sister and I would race off to frolic in the water for hours.
Treats and challenges
In recent years Christmas for us has meant heading out into the Marlborough Sounds to soak up the scenery and savour delicious local wines and fine food. Obviously, many others do the same as the bays are often busy – especially in the afternoons when nautical Christmas presents such as paddleboards, kayaks, jet skis and the like are tried out. Christmas this year will be different for many as Covid-19 disrupts travel plans. Some Kiwis living overseas who make a Yuletide pilgrimage home may be thwarted. In early November the quarantine hotels around the country were full and travellers heading this way were being told if they hadn’t secured a place in one, they would be unable to enter the country. Those who did book a spot in managed isolation face two weeks at their own expense before being able to meet friends and family – hardly an exciting lead-up to festivities. Christmas is celebrated throughout the world and traditionally signifies the birth of Jesus Christ. Over the years it has evolved from a Christian observance with traditional church services to more of a general indulgence in gift-giving, food and wine. Devout Christians still attend church services and midnight mass, of course, but even to non-believers, Christmas carols are a wonderful way to remember that this is, and always will be, a Christian event. Here in the Top of the South we celebrate in dozens of ways. Beaches are often crowded if the day is fine as people opt for a traditional lunchtime Kiwi barbecue followed by an afternoon of beach cricket, interspersed with cool-offs in the ocean. Families fortunate enough to have a pool may find themselves inundated with visitors as Christmas lunch is celebrated outside. And those with holiday homes may have already made the journey in for a relaxed Christmas Day. As for presents, everyone has a favourite opening time. That may be first thing while enjoying a glass of bubbles and French toast, while others wait for the arrival of family and do it later in the day – ah, that anticipation. What Christmas does signify for most is a time for families and close friends to be together and appreciate one another. 21
A precious day off
For Marlborough’s busy Thomas family, founders of Thomas’s department store, Christmas Day is a welcome and relaxing break from hectic months of receiving Christmas stock and coping with crowds of shoppers. Co-owner Hamish Thomas, who runs the business with brother Tim, says his family celebrates at parents Michael and Lyn’s home, where everyone tends to sit around the pool (weather permitting) and enjoy a shared celebration. “We banned Mum from the kitchen a few years ago because she ended up doing everything,” says Hamish. “We now all contribute and while Mum is a Christmas traditionalist with turkey and ham, we are more into Marlborough seafood and salads, so we have a mix of everything. We do sit down and plan it all in advance so we are organised on the day.” Hamish says 25 December is his one day off after a busy lead-up, and he will be back in the store bright and early on Boxing Day. “Christmas Day is very special and the one day we can sit down and relax with our family and make a real effort to connect and appreciate what we have and how lucky we are.” Covid-19 has presented huge challenges for retailing, says Hamish, but he adds that the Global Financial Crisis of 2008 and the Kaikōura earthquake in 2016 gave them the unfortunate experience of learning how to deal with catastrophes in business. He has noticed this year that customers are looking forward to a ‘special’ Christmas after the trials and tribulations of Covid. With many not able to travel, they are looking for special ways to celebrate and one of those is decorating houses and tables to make this Christmas a stunner. “What Covid-19 has taught us the most is that many people enjoy the simple and plain things in life; the importance of family and friends and looking out for one another through tough times,” he says. “People really want to celebrate Christmas with their family – if they can – this year.” 22
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23
“Italians are very social so there were lots of family and friends coming around and that seemed to go on for a few days ... ” A N N A B E L L A G A RW O O D
Home and recharging
Matt Flight, Labour candidate for Kaikōura in October, plans to have a relaxing Christmas Day in Marlborough with wife Dallas and sons Elijah (eight) and Logan (12), after a hectic election campaign that often took him away from home. The Flights stay home every three years, alternating Christmases with family in the Manawatu and Taupō, and Matt is pleased that this year is their turn to be at home. “We generally have friends for lunch and just revel in the celebrations after spending the morning with the boys playing with whatever toys and devices they may have been given,” says Matt. “In the afternoon I think we will head out in the boat to the Sounds and perhaps visit friends at Te Mahia or Punga Cove – the boys love getting out in the boat and as it’s been a busy time for all of us, it will be nice to just relax with each other.” If the weather is good Matt may even plan a camping trip, although he anticipates camping hotspots will be busy with New Zealand investing in itself and locals exploring their own backyard. “It may have to be on a friend’s farm.” Matt works for Housing New Zealand looking after the maintenance of houses. Dallas is a medical scientist at Wairau Hospital. They only have four days off so will be making the most of that precious time before heading back to work.
Christmas, European style
Nelson’s Annabella Garwood spent last Christmas enjoying the fantastic Yuletide markets in northern Europe, which sell a huge range of items, including iced gingerbread, hanging ornaments for Christmas trees, pottery and Christmas decorations. “People spend months and months making these amazing products to sell at the markets all through northern Europe and I can’t help thinking, what are they going to do this year? No markets so nowhere to sell their goods. I do feel for them,” she says. Annabella was in Italy working as an au pair while soaking up the language and culture. Christmas was spent with her host family in Emilia-Romagna, where the celebrations, in typical Italian style, revolved around food, friends and family. “My family wasn’t religious so there wasn’t a religious aspect – we didn’t go to church,” she says. “We had a very big day and the meal started with traditional pasta, moving on to fish, then salad, then meat, then dessert and coffee. And of course, panettone. “Every region and city in Italy has its own speciality when it comes to food so it’s unlike New Zealand where we have a fairly typical traditional Christmas meal. Italians are very social so there were lots of family and friends coming around and that seemed to go on for a few days – it was quite exhausting.” Annabella was planning to head to Britain after her Italian stint – then Covid-19 struck. She had just finished with her host family and had spent time travelling though Tuscany, then Italy went into a two-and-a-half-month lockdown. For her that was a solo stint in an apartment where the highlight of her day was 24
walking to the supermarket – all the parks were shut. As soon as she was able, she headed back to New Zealand. “There is not a day goes by when I don’t think how lucky I was to be able to come home,” she says. “When I was in Italy people would tell me how lucky I was having somewhere to go – they didn’t have anywhere to go.”
Bringing her clients home
Industries such as tourism, hospitality and travel have had an awful year as Covid-19 wrought havoc worldwide. Trudy Geddes, who owns Blenheim’s House of Travel, feels relieved that she was able to get some of her clients home from overseas when the pandemic struck. “We continue to help families connect and know that one day the world will heal itself,” she says. For Trudy, reuniting family and friends is especially important over the festive season, which is why she and her team worked so hard, as borders closed and flights were cancelled, to get clients home. For Christmas she will take a well-earned break and head to the family dairy farm in Canterbury on Christmas Eve – car loaded with Marlborough wine and freshly picked cherries. Day-to-day farming continues so Christmas will be spent moving irrigators and helping out in the cowshed between family picnics, bushwalks and cycling trips. Last Christmas – pre-Covid – Trudy celebrated her parents’ 70th birthdays with a joint trip to the Northern Hemisphere, visiting those renowned Christmas markets in Europe. Christmas itself was in London with family. This year will be vastly different, but with New Zealand relatively Covid-free, we can still travel to be with family and friends and celebrate in a way many others can’t. Merry Christmas.
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Mon - Fri 9am - 5pm Sat & Sun 10am - 4pm
Christmas CanapĂŠs
Eat, drink and make merry Summer alfresco dining is a highlight of the warmer season. These fresh and light bites are the perfect accompaniment to a wine on a beautiful balmy evening. BY MADAME LU’S KITCHEN
Lemongrass & kaffir chicken in cos lettuce Makes 12 Chicken Patties 1 chicken breast, cut into bite sized pieces 2 kaffir lime leaves 1 red chilli, deseeded, finely chopped 2 cloves of garlic, finely chopped 1 stalk of lemongrass, white part only, finely chopped 2 coriander roots, finely chopped 1 tbsp fresh ginger, finely chopped 2 tbsp soy sauce 1 tbsp fish sauce 1/2 cup shredded coconut 1/4 cup coconut oil To Serve 12 baby cos lettuce leaves 1/3 cup caramelised cashews, roughly chopped Handful of fresh coriander leaves 1/4 cup Kewpie mayo 1/4 cup sweet chilli sauce Juice of 1 lime Method:
1. To make the patties, place the chicken, kaffir, red
chilli, garlic, lemongrass, coriander root, fresh ginger, soy and fish sauce and shredded coconut into a food processor. Blitz until you get a fine mixture. Shape the mix into patties, a heaped tablespoon of mix per patty. You should get 12 patties.
2. Over a medium heat, heat a frying pan and add the coconut oil. Once the coconut oil is up to temperature, cook the patties in two batches of six, for 1-2 minutes each side.
3. To serve, combine the sweet chilli with the lime juice in
a small bowl. Place a chicken patty in each lettuce cup, drizzle with the sweet chilli and lime, a dollop of Kewpie mayo and garnish with the caramelised cashews and fresh coriander leaves.
Zucchini and caper fritters with halloumi & dukkah yoghurt Makes 12 Fritters 2 small zucchini, grated and excess water squeezed out 100 g halloumi cheese, finely chopped 1 egg Pinch of chilli flakes 2 tbsp capers, finely chopped Salt & pepper to taste 1 tbsp olive oil Dukkah Yoghurt 1/4 cup thick Greek yoghurt 2 tbsp dukkah 1/2 tbsp olive oil Salt & pepper to taste To serve Micro sprouts Lemon zest Method:
1. To make the fritters, combine the zucchini, halloumi,
egg, chilli flakes, capers and salt and pepper in a bowl and stir to combine.
2. Heat the oil in a frying pan over medium heat and
spoon tablespoons of mixture into the pan, cooking for 2 minutes on each side or until cooked through. Set aside and allow to cool.
3. For the dukkah yoghurt, combine the yoghurt, dukkah, olive oil and salt and pepper, then stir to combine
4. To serve, dollop a teaspoon of the yoghurt on each fritter and garnish with the micro sprouts and lemon zest.
Sundried tomato bruschetta with cashew cream Makes 12 Bruschetta Toasts 1/2 sourdough breadstick, sliced 3 tbsp olive oil Cashew Cream 1 cup raw cashews, soaked overnight 1/4 cup olive oil 1 clove garlic, crushed Juice of 1/2 lemon Salt & pepper to taste Tomato Mix 1 punnet of cherry tomatoes, quartered 1/3 cup sundried tomatoes, finely chopped 1/2 small red onion, finely chopped Large handful of basil leaves, finely chopped 1 tbsp good quality olive oil Salt & pepper to taste Prosciutto (optional) Method:
1. Preheat oven to 180 degrees C. Brush the breadstick slices with the olive oil on both sides and transfer to a baking tray. Toast in the oven for 10 minutes or until golden and crunchy.
2. To make the cashew cream, combine all ingredients in a high speed blender until smooth and creamy. Season to taste.
3. For the tomato mix, combine the cherry tomatoes,
sundried tomatoes, red onion, basil and olive oil and season with salt and pepper.
4. To serve, spread the cashew cream on each
bruschetta toast, top with prosciutto (optional) and the tomato mix.
Mushroom & Feta Tostada Makes 15 Tostada 5 corn tortillas 3 tbsp olive oil Mushroom & Feta Mix 1 tbsp olive oil 2 cloves of garlic, finely chopped 6 large portabello mushrooms, chopped 1/4 cup chopped creamy feta 1 tsp chipotle sauce Salt & pepper to taste Herb Sauce Large handful of coriander leaves 1 clove of garlic 5 tbsp olive oil Pinch of salt To Serve Smashed avocado Fresh coriander leaves Method:
1. Preheat oven to 180 degrees C. Using a small cookie
cutter, approximately 8 cm in diameter, cut out 3 smaller circles from each corn tortilla. You should get 15 in total. Brush each with olive oil and transfer to a baking tray. Toast in the oven for 10 minutes or until golden and crunchy.
2 For the mushroom mix, heat a medium-sized pan over
a medium-to-high heat. Add the olive oil and then the garlic. Fry off the garlic then add the mushrooms and cook for 10 minutes until softened and caramelised. Add the feta and chipotle sauce and stir through until melted and the mixture is nice and creamy. Add salt and pepper to taste.
3. For the herb sauce, using a pestle and mortar pound the coriander leaves and garlic until you get a paste-like consistency. Add the olive oil and stir through. Season with salt.
4 To assemble, place a teaspoon of the smashed avocado
followed by a teaspoon of the mushroom mix onto each crispy tortilla chip. Add half a teaspoon of the herb sauce to each tostada and garnish with fresh coriander.
29 www.madamelus.co.nz
Christmas Drinks
Festive Cocktails Festive cheer comes in all manner of tipples and gin is proving very popular currently. Many classic cocktails can be given a contemporary twist by swapping vodka, white rum and other spirits for gin. Try a gin martini, a gin Negroni and even a gin Gimlet. The following are suggestions from some of Nelson Tasman’s cocktail bars and distilleries. C O M P I L E D B Y LY N D A PA P E S C H PHOTOGRAPHY DOMINIQUE WHITE
WildTomato Martini Ingredients: 45 ml Dancing Sands Wasabi Gin 45 ml clarified spiced tomato water* Method: Clarified spiced tomato water:
1. Cold-press juice 1 kg tomatoes, half a
cucumber and 2 red chillies, add 15 g of salt, then leave to settle overnight in the fridge.
2. Gently and carefully scoop off any
sediment that has formed on the top, then allow to settle for an hour and repeat the process.
3. Strain the juice through coffee filter
paper overnight in the fridge, and then repeat the process again in the morning.
4. Stir with ice to increase volume by 50 percent.
5. Garnish glass with a smoked paprika salt rim.
6. Add equal parts of gin and spiced tomato water and serve.
WildTomato Martini created by Nick Widley of Kismet 30
Dancing Sands Summer Cup Ingredients: 30 ml Dancing Sands Dry Gin Lemonade to top Method:
1. Pour gin into a goblet or wine glass over ice.
2. Top with a good quality lemonade. 3. Garnish with mint leaves and slices of lemon, orange and strawberry.
Dancing Sands Distillery Ph 03 525 9899 46A Commercial Street, Takaka | www.dancingsands.com 31
Kismet Plum Breakfast Martini Ingredients: 45 ml gin 30 ml fresh lemon juice 15 ml sugar syrup 1 heaped bar spoon plum jam 3 drops instafoam* Method:
1. Add all ingredients to shaker, add ice and shake vigorously.
2. Double strain into a chilled cocktail glass. 3. Garnish with a plum slice. *For a mocktail version, replace the gin with cloudy apple juice *InstaFoam is an all natural replacement for egg whites in cocktails and only requires one or two drops to create a thick, frothy mix
Kismet Cocktail & Whisky Bar 151 Hardy Street, Nelsone | www.kismet.co.nz 32
Mama Cod Red Snapper Ingredients: 45 ml Pickering’s 1947 Gin 120 ml tomato juice 20 ml fresh lemon juice 5 ml Worcestershire sauce 1 bar spoon wasabi paste 4 dashes Tabasco sauce Salt & pepper 3 Method:
1. Stir all ingredients with ice until wasabi is well integrated.
2. Serve in an ice-filled Collins glass. 3. Garnish with lemon, rosemary, olives, pickle and prawn.
Mama Cod Ph 03 546 4300 300 Trafalgar Street, Nelson | www.mamacod.restaurant 33
Kismet Porto Flip Ingredients: 45 ml brandy 45 ml port 1 whole egg Method:
1. Add brandy and port to cocktail shaker. 2. Add whole egg and shake vigorously. 3. Double strain into a chilled wine glass. 4. Garnish with grated nutmeg. *Adapted from The Bartender’s Guide: How to Mix Drinks; A Bon Vivant’s Companion, 1862
Kismet Cocktail & Whisky Bar 151 Hardy Street, Nelsone | www.kismet.co.nz 34
Biddy’s Xmas Gin & Tonic Ingredients: 1 part Little Biddy Classic Gin Half part of Reefton Distilling Co. Tayberry Liqueur Juice of half a lime Method:
1. Mix gin, Tayberry Liqueur and lime juice in shaker.
2. Pour over ice. 3. Top with tonic. 4. Garnish with pomegranate, flowers and sprig of mint.
Reefton Distilling Co. Ph 03 732 7083 10 Smith Street, Reefton | www.reeftondistillingco.com 35
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Call Russell Call Russell Call Russell on: Russell on: 021 on: 021 on: 756 021 756 021 755 756 755 756 755 Email: 755 Email: Email: russell@inhaus.co.nz Email: russell@inhaus.co.nz russell@inhaus.co.nz russell@inhaus.co.nz Visit Visit Visit us us at: Visit us at: www.inhaus.co.nz at: us www.inhaus.co.nz www.inhaus.co.n at: www.inhaus.c We realise that building a homeNational is a major financial andCall emotional investment, Multi National Multi National and that a trusting relationship between builder and client is essential. Award Winner Award Winner Apprentice Our team work hard to make your building experience enjoyable and we deliver the highest quality that your home deserves. of the year - Russell Campbell - Russell Campbell
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House of the Year 2020
Award-winners from your
local master builders C O M P I L E D B Y LY N D A PA P E S C H | P H O T O G R A P H Y S U P P L I E D
T
wo supreme titles, nine gold, seven silver and two bronze medals were awarded to local projects in the 2020 Master Builders House of the Year Nelson Marlborough and West Coast regional competition. George Guthrie Construction Limited won the Supreme New Home Award plus a gold category award for a house that the judges say exudes quality in design and complex construction. The company also won the Craftsmanship Award for the same house entered in the New Home $600,000 – $750,000 category. “Both inside and out the finishes of natural concrete, painted plasterboard and cedar boarding are faultless. The fitting of all joinery is of the highest standard. It is a truly outstanding building and demonstrates built excellence,” say judges. The Supreme Renovation Award and a gold category award went to Jason Gardiner Builders Limited for an entry in the Renovation Award $500,000 – $1 million category. Judges say the renovation was a complex one that required a high level of care and skill to carry out. “The renovation has been so well done that it is hard to see what was existing and what is new. It is a deserving Supreme Renovation Award winner.”
From top: Clockwise - George Guthrie Construction’s Supreme award-winning house; Jason Gardiner Builders Supreme Renovation award-winner 37
2020 GOLD WINNERS George Guthrie Construction New Home $600,000 – $750,000 Jason Gardiner Builders Renovation $500,000 – $1 million R Fry Builders New Home up to $450,000 Salter Builders Altus Window Systems New Home $750,000 – $1 million Jennian Homes Marlborough Volume/Group Housing New Home up to $450,000 Jennian Homes Nelson Bays Volume/Group Housing New Home $450,000 – $750,000 Roger Hogg Builders Outdoor Living Award C Moore Building Kitchen Excellence Award Stonewood Homes Nelson Bathroom Excellence Award Mike Greer Homes Nelson GIB Show Home Award Inhaus New Home $450,000 – $600,000
38
From top: Left to right R Fry Builders, Salter Builders, Jennian Homes Marlborough, Jennian Homes Nelson Bays, Roger Hogg Builders. C Moore Building, Stonewood Homes Nelson, Mike Greer Homes Nelson, Inhaus
39
2 0 2 0 S I LV E R WINNERS Peter Ray Homes Blenheim New Home $450,000 – $600,000 Stonewood Homes Nelson New Home $450,000 – $600,000 B A Fahey Builders New Home $450,000 – $600,000 Jennian Homes Nelson Bays GIB Show Home Award B A Fahey Builders Builder’s Own Home Mike Greer Homes Nelson New Home $450,000 – $750,000 Mike Greer Homes Nelson New Home up to $450,000
40
From top: Left to right Peter Ray Homes Blenheim, Stonewood Homes Nelson, B A Fahey Builders. Jennian Homes Nelson Bays, B A Fahey Builders, Mike Greer Homes Nelson, Mike Greer Homes Nelson
DAVE TRIGG
NEW HOME CONSULTANT 027 554 2307 dave.trigg@stonewood.co.nz
NEW BUILDS RENOVATIONS COMMERCIAL I understand the home building journey. You can be assured when you build your home with Stonewood Homes, I will be right by your side every step of the way. As your New Home Consultant I will guide you through the entire process with great care and precision.
Consistently ensuring the highest standard of build and workmanship ph. 021 229 9440 www.cmoorebuilding.co.nz
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Jennian Homes Nelson Bays pride themselves on delivering the home you've always wanted, working with you to create a home that reflects your personality and suits your lifestyle. We specialise in Design and Build and continue to set the bar when it comes to custom-design projects for both urban and rural settings.
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Visit our stunning, bespoke Display Homes in the Show Home Village in the Richmond West Development, 50 and 52 Berryfield Drive. Open for viewing: Monday to Sunday 1-4pm, or by appointment. Jennian Homes Nelson Bays 8 Champion Road (The Livibrook Complex), Richmond P 03 544 4390 E nelson@jennian.co.nz jennian.co.nz
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2020 BRONZE WINNERS Whiteridge Construction New Home $1 million – $1.5 million Jennian Homes Nelson Bays New Home up to $450,000
From top: Whiteridge Construction, Jennian Homes Nelson Bays
About the Registered Master Builders House of the Year
This prestigious competition celebrates building excellence in New Zealand. It awards the best homes and builders and the craftsmanship behind them.
Each property is judged against a scorecard of 2000 points (1300 Workmanship and 700 Design, Style and Functionality).
Award categories: Renovation Awards
Feature Home Awards
Open to all residential renovations and restorations, these awards are split into:
Builder’s Own Home Award GIB Show Home Award
• Renovation up to $500,000 • Renovation $500,000 – $1 million • Bunnings Renovation over $1 million
Lifestyle Awards
New Home Awards • • • • • • • • • • • •
New Home up to $450,000 New Home $450,000 – $600,000 New Home $600,000 – $750,000 Altus Window Systems New Home $750,000 – $1 million CARTERS New Home $1 million – $1.5 million New Home $1.5 million – $2 million Resene New Home over $2 million Builder’s Own Home GIB Show home Volume/Group Housing New Home up to $450K Volume/Group Housing New Home $450K – $750K Master Build 10 year Guarantee Multi Unit (Apartments/ Duplexes/Terrace Housing)
Craftsmanship Award
This award is presented to the entrant who attains the highest score out of the 1300 points available for the Workmanship section of the judging criteria. 42
Outdoor Excellence Award Kitchen Excellence Award Plumbing World Bathroom Excellence Award APL Sustainable Excellence Award
How they are judged
All category entrants in each region are judged by the same panel of two judges, for example a New Home up to $450,000 in Nelson was judged by the same two people that judged all other categories in Nelson Tasman, Marlborough and the West Coast. The judges go through each property and decide on the score against the set criteria for its category. Each property is judged against a scorecard of 2000 points (1300 Workmanship and 700 Design, Style and Functionality). Multi-unit properties are separately judged (1100 Workmanship and 900 Design, Style, Functionality and General Consideration). Properties are then awarded either gold, silver, bronze or no award depending on points scored. Gold awards are for properties that score 1800 points or more, silver for 1650 to 1799 points, and bronze equates to scores between 1500 and 1649 points. The House of the Year National Final will screen on Friday 11 December at 6.30pm. Visit the website www.hoty.co.nz
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Marine Scene
Perils in our playground Waterways are expected to be busier than ever this year. Alistair Hughes reports that safety is a no-brainer – simple precautions and a watchful eye on one another.
N
ew Zealanders love the water, but unfortunately we also have one of the highest drowning rates in the OECD. Water Safety NZ’s 2019 report lists 82 water fatalities – a whopping 24 percent increase on the previous year. With Covid-19 putting paid to overseas holidays in 2020, more Kiwis will holiday ‘at home’ this summer, which means more time on and in our waters. Anecdotal evidence suggests increased spending on watercraft, and, with the promise of warm, dry weather courtesy of La Nina New Zealand’s waterways look set to become even more popular. Marine safety is set to become even more crucial. “It can be brilliant fun out on the water, but it can also turn to disaster really quickly,” notes Tasman harbour master Dan Cairney. His job is essentially to keep people safe, he says. “In order to achieve this, we primarily focus on education, but navigation safety legislation also gives us the ability to give out fines or other consequences if required.” Dan’s jurisdiction stretches from the Waimea Inlet and Rabbit Island out to 12 miles (19.3km) from shore, and right around to Kahurangi along the West Coast. Two patrol boats help him to keep a watchful eye on activity, from paddleboards to ships, and his remit also includes the Nelson Lakes and the region’s rivers. “We work closely with Maritime New Zealand and our neighbouring Nelson and Marlborough harbour master teams, and we also have contact with the Westport harbour master.” 44
The concentration of coastal kayaking in the Tasman region has made one particular regulation especially important. “A major rule is to maintain five knots within 200 metres of shore. Within that zone, anyone swimming, kayaking or taking part in any passive activity should be a lot safer from motorboats,” says Dan. “I’m very fearful of a collision between a powerboat and a kayak on this coast because there are so many of them, but if kayakers also know to keep within 200 metres of shore, then it’s better for everybody.” Dan’s main safety message for water-users this summer is succinct: “Wear your life jacket and have at least two forms of communication device close to hand – a phone in a dry-bag and a VHF radio. Emergency locator beacons are best because emergency services will know where to find you. And before you go out on the water in Tasman this summer, pick up from a boat ramp, or download, the 2020 Boating Safety Brochure.” (www.tasman.govt.nz/my-region/recreation/boating-and-fishing).
“It can be brilliant fun out on the water, but it can also turn to disaster really quickly.” DA N C A I R N EY, TA S M A N H A R B O U R M A S T E R
Ōkiwi Bay marks the start of Marlborough deputy harbour master Jan Eveleens’ patch, with the Marlborough Sounds and upper East Coast presenting unique challenges. Prep, check, know
Nelson deputy harbour master Amanda Kerr echoes the message, and like Dan, she also endorses the Maritime NZ campaign promotion of Prep, Check, Know: prep your boat, check your gear, know the rules. “I spend most of my time, especially during summer, on water, at the boat ramps and beaches, engaging with the boating community,” says Amanda. “Education is a major focus for us. On the water I check that people are wearing their lifejackets when required, have appropriate forms of communication and understand the rules.” The incidence of all vessels carrying waterproof communications devices on the water also jumped in that 2019 report, from 69 percent to 97 percent. Such surveys during the summer assist harbour masters to hone educational campaigns. Amanda also gives talks and demonstrations to water activities clubs. “We run Women on Water workshops (a campaign established in 2001 to give women of all ages and backgrounds a chance to taste sailing), take the patrol boat around local schools and hold paddleboard safety workshops. We also intend to run a targeted navigation light campaign this summer.” The second of two marine safety expos took place at the beginning of November. Nelson, Tasman, Coastguard and NZ Search and Rescue combined to deliver what Amanda describes as a ‘one-stop safety shop’, encouraging boat owners to think about precautions as summer looms.
“Whether you are on a paddleboard, kayak, yacht or powerboat, being safe and knowing the rules is paramount to us,” Amanda says. “We want every single person who goes out on the water to come home safely.”
A challenging territory
Ōkiwi Bay marks the start of Marlborough deputy harbour master Jan Eveleens’ patch, with the Marlborough Sounds and upper East Coast presenting unique challenges. “We cover quite a big area, all the way down to Cape Campbell, and of course, the outer Sounds and Cook Strait is one of the most notorious, wildest stretches of water in the world. Tory Channel is a difficult entrance.” Jan is referring to the recent news of a Marlborough Sounds watchdog group lobbying for the relatively narrow Tory Channel to be closed to all shipping. They are advocating an alternative inter-island route through Queen Charlotte Sound, before the arrival of new, larger passenger ferries in 2024. International shipping, cruise ships and the ferries are all part of the Marlborough harbour master team’s responsibility, but it doesn’t stop there. “We also have a lot of commercial operators and water taxis, tourism, recreational users and people living in the Sounds who commute. So there’s a lot of people on the water, and we look after all the navigation lights, lighthouses and buoys. “There are also the marine farms and salmon farms to regulate, so we’ve developed a cruise guide app that gives a lot of information about them, and installed a weather buoy at the northern entrance to the Sounds.” A fatal collision in July between two motorboats in Ōkiwi Bay has made Jan especially concerned about the low-speed zone rule. “The biggest factor there was failing to maintain a five-knot speed within 200 metres of the shore, and that is our biggest worry this summer. Something else we really want to look at this year is making sure people have proper lights on their boats when on the water at night. With boats getting faster, it’s important to keep a good lookout at all times. Know the rules and be ready to react.” 45
“Get in there and have fun, but be safe and make sure others have an eye on you.” M U R R AY W I L S O N , S W I M M I N G I N S T R U C TO R
Supervision is, of course, crucial – and not just for youngsters. “If you’re in the water make sure there is somebody looking out for you, and this is for all ages – adults as well. Even if you’re a confident swimmer, being alone in deeper water means you could be one leg-cramp away from disaster. And rivers are our biggest danger because freshwater gives you neutral or even slightly negative buoyancy compared with ocean saltwater.” The anticipated high volume of swimmers this summer does at least mean more people should be looking out for one another in the water. Murray’s final advice is in step with that of every other organisation concerned with water safety in our region. “Get in there and have fun, but be safe and make sure others have an eye on you. Enjoy the water because in New Zealand we’ve got an awful lot, so make the most of it.”
Photo: MarlboroughNZ
Like his Tasman and Nelson colleagues, Jan believes life jackets and proper communications devices are crucial on the water. Many boaties rely on cell phones, “but these don’t work everywhere in this region”. “Always check the weather forecast because it’s important to realise how hostile this coast can be,” Jan adds. “Be especially careful in remote areas like D’Urville Island because not all the rocks have been properly charted there, so don’t over-rely on your GPS. The main thing is be safe and keep out of trouble.”
Confidence in the water
For most New Zealanders, water activity means swimming. Golden Bay swimming instructor Murray Wilson believes confidence is the most crucial factor to teach anyone. “People mostly don’t get into trouble when they’re intending to go for a swim – it happens when they end up in the water unplanned – so it’s about teaching people how to swim, how to float and how to relax.” Murray recalls a four-year-old girl from one of his previous swimming classes who took a tumble from a Picton wharf while waiting for the ferry. “She hit the water, resurfaced, swam over to the ladder and climbed back up because she had the confidence to think: ‘Okay, I’m in the water, but I can do something about this’, rather than going into the panic cycle.”
Supervision crucial
Despite its supreme importance in New Zealand, swimming expertise has taken a step backwards recently, Murray says. “One factor is that we have a lot of new immigrants who come from larger continents where they don’t have recreational access to water. Another aspect is the demise of school swimming pools, especially in the larger centres where they have been removed because of high running costs.” The importance of safe exposure to water cannot be overestimated, he adds. Even an inflatable backyard pool can boost a child’s confidence and ability hugely in the space of a summer. 46
Picton celebrates
M
arlborough deputy harbour master Jan Eveleens has had an additional, and more pleasant, task in collaborating with the annual Picton Maritime Festival, now heading into its 16th year. Coordinator Beryl Bowers is grateful to committee member Helen ‘HJ’ Ashworth, who has worked with the harbour master to put an elaborate safety plan in place. “She’s a Girl Guide leader and they deal with a lot of safety on the water anyway,” Beryl explains, “so HJ makes sure everything is correct. Rarangi Life Savers and the harbour masters’ patrol boats are out on the water making sure everyone is safe, and no powerboats or swimmers are around while the raft-race event is on.” Beryl adds that several years ago the Festival Trust won funding through Pub Charity to buy more life jackets. The Picton Maritime Festival begins on Friday 22 January with an evening concert, and then runs from 11am right through to 11pm the following day. “It’s a huge, 12-hour day, so come with your family, participate and celebrate Picton, the beautiful Marlborough Sounds and all our water activities, safely.”
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Photo: Supplied
MY WELLBEING
Wholesome baking trend B Y E M I LY H O P E
O
ver recent years, there has been a surge in wholesome and raw foods, baking especially. Delicious and beautiful morsels are tagged with the words gluten-free, dairy-free and refined sugar-free. What does this mean exactly? Technically, raw food is defined as those foods that aren’t heated above 40°C. Gluten-free means without the addition of gluten-containing ingredients such as those derived from wheat, rye, barley or oats. Dairy-free refers to foods without the inclusion of milk-based ingredients such as milk, cheese, ice cream, yoghurt, cream and butter. And refined sugar-free generally refers to those foods made
“...we are all completely unique, so it’s important for you to understand how different foods make you feel.” 56
without sugar but with natural alternatives such as honey, pure maple syrup or agave syrup to name just a few. Despite the labels many wholesome and raw foods have these days, the most important thing is to eat something because you enjoy it, it tastes delicious and it makes you feel great!
Try nutrient dense foods A key difference between wholesome and raw baking and traditional baked goods such as Nana’s caramel slice and Afghan biscuits is that wholesome baking will generally contain many more nutrients. This is purely due to the ingredients used to make these kinds of foods. For example, a slice of raw cheesecake could be made with a selection of nuts/seeds, coconut oil, dried fruit such as dates, potentially coconut cream and fresh/dried fruits along with antioxidant rich powders such as cacao or Matcha. In comparison, a traditional cheesecake is likely to be made with packaged biscuits, sugar, butter and cream cheese to name a few key ingredients. Both will be completely delicious and should be enjoyed without an ounce of guilt. But the benefit of wholesome baking is that you generally feel better after eating it because it is more nutrient-dense and therefore your
Above: Raw baking selection
body is able to utilise those nutrients to its advantage for all of the essential internal processes that happen every second of every day. However, we are all completely unique, so it’s important for you to understand how different foods make you feel. I personally enjoy both wholesome and traditional baking but if I’m eating baked goods more frequently, I notice that I feel significantly better when I choose those that are wholesome and nutritious. A good example of this is baking for children’s lunch boxes. If you are going to be popping baking into your child’s lunch box every day, it’s a good idea to focus on nutrient-dense baking that is not only delicious but also provides nutrients to their growing bodies. Simple bliss balls are a great idea – they can be made with all manner of nuts/seeds, dried fruit and powders with homemade versions being economical to create. They are also great little things to make with your children too! So next time you’re baking or out and about and craving something sweet, try making or buying a wholesome and delicious morsel and see how you feel after eating it! www.hopenutrition.org.nz
MY GARDEN
Thinking about a tilly? BY ANNABEL SCHULER
O
ne group of plants which trumps all others for self-sufficiency has made a big impression both indoors and out in 2020. Now ‘air plants’ are the go-to Christmas present for the gardener who has almost everything. These spiky, sculptural plants are known correctly as tillandsias, or ‘tillies’ to their friends, and are members of the bromeliad family. They hail from the tropics where they thrive on air and moisture and as ‘epiphytes’ cling to vines, trees and bark but do no harm. They are popular because, brought in from the wild, they pair well with design structures such as terrariums, pretty bowls, shells and glass hanging vases. But while they live on what they take from the air, they do have other needs. Firstly, they need water. Regular misting and a soak in rainwater once a week will
Above: Tillandsia ionantha
keep them fresh and growing, albeit rather slowly, but you must not overwater them or they will rot. Rainwater is best because it is pure. Filtered sunlight is the other requirement. Think tropical forests where the tillandsias live under the tree canopy and enjoy sun without being burned. Those with silver leaves tolerate more sun and you can grow them attached to trees in your garden, or inside, providing they are not likely to be burned through window glass in summer. Like their bigger cousins, the bromeliads, tillandsias will bloom once, and then die. But while dying they produce ‘pups’ which take over and complete a similar life cycle. Many have brightly coloured flowers in red, pink, blue or purple. You can encourage your plant to flower by feeding it with a well diluted bromeliad or general plant fertiliser, preferably with a reasonable amount of nitrogen in it.
Soil-free Once you have got your head around tillandsias you can really go to town displaying them. I have seen an entire letterbox covered in them. They bush
Many have brightly coloured flowers in red, pink, blue or purple. up producing more pups from their base and you soon have a geometric mass a little like tumbleweed. Tillies are happy being glued gently to a piece of driftwood or a shell, though a less drastic technique is to tie them to the driftwood with fishing line which will not show. Others can sit in a shell quite happily. They look amazing tucked into a kina shell. But remember – do not use soil, this will rot them.
Right environment A tilly placed in a terrarium makes a spectacular gift. When choosing your terrarium remember the two basic rules: they must still have a good air flow and you need to be able to water them regularly. That means removing them, watering in the prescribed way, then popping them back in. Other people are buying inexpensive ornamental shapes and sitting or tying a tillandsia, or two, in them. Providing you give your tillandsias an environment which mimics their natural habitat, you cannot go wrong. 57
M Y E D U C AT I O N
Starting a futureproofed career with a Bachelor of IT B Y J O N AT H A N C A R S O N
Above: Corrina Busby
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Photo: Jess Shirley
C
orrina Busby knew ‘next to nothing’ about computers when she enrolled in the Bachelor of Information Technology at NMIT. Now in her final semester of the degree programme, the 40-year-old solo mother is writing code and working on automation tools for a Nelson software company. Corrina’s education journey began with her seeking a career change after her 14-yearold daughter started secondary school. She had been working on fishing boats for about nine years, but wanted a new career that provided more opportunities. “I didn’t really want to go back out to sea,” Corrina says. “It’s not the kind of job you can be doing when you’re 60.” Somehow she landed on the idea of computers. “I thought, ‘Oh, that’s quite a big thing in the world so I probably can’t go wrong there’. And with computers, it’s constantly changing, so I can’t get bored either.” She says that studying IT was a way to ‘future-proof’ her career. In 2018 Corrina enrolled in NMIT’s Bachelor of IT, a three-year programme that prepares graduates for work in a range of information technology roles such as software and web development and computer programming. The first few weeks she found challenging, setting up her computer and installing the required software, and
wondering if she was the only one who was struggling. “When I asked questions, other students would come up after class and say, ‘I’m so glad you asked that’. I learned that it was never just me who didn’t know the answer to the question.” Corrina’s willingness to question and to seek extra support from her ‘exceptional’ tutors and NMIT Learner Services quickly helped her find her feet.
Adding value In her third year, Corrina was given an opportunity to put what she was learning into practice in a software company, with local tech company Plink, which was looking for a part-time software tester. At Plink she was given free rein to research and develop automated software testing – an important process for checking that software is functioning correctly. “I know a lot more about working in industry because of the placement at Plink,” Corrina says. “They are all
really down to earth, encouraging and supportive; really easy to approach.” Plink’s senior software developer, Josh Post, says Corrina made a positive impression, and has been offered an internship. “Corrina added value to the team from her first day. She’s always looking to learn, and just adapts to whatever task is given to her. “When she gets blocked she finds the next thing to do and gets on with it, which for a small company like Plink is vital. She’s always keen to have conversations and make suggestions, and being relatively new to software development, she brings in a whole different way of thinking that adds a lot of value to our team.” Corrina also plans to study te reo Māori at NMIT, and adds that she is fortunate to have ended up where the CEO is fluent in Māori and the use of te reo is encouraged. “Plink is also really keen to help Māori, and Māori women, into IT.” In the space of three years, Corrina has gone from computer novice to confident software developer and programmer.
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C R E AT I V E C H E F S
Entrepreneurial foodie venture BY FRANK NELSON
Photo: Supplied
C
ovid-19 has forced the closure of many small businesses and left countless others struggling to survive. How well they cope depends very much on the ability of the owners to adjust to this new, fast-changing and extremely challenging environment. However, for those who can adapt quickly, like Nelson’s entrepreneurial sisters Chelsea and Elora Chang, Covid has, paradoxically, opened up exciting new business opportunities. These two were the driving force behind Madame Lu’s Kitchen, a cooking school they opened in 2016 and successfully ran from a purpose-built kitchen in the family’s restored villa on Wakefield Quay. Classes of up to 12 people enjoyed preparing and cooking meals, typically with a pronounced focus on Asian flavours. This reflected the sisters’ Chinese heritage from their late father, Steve, and their extensive travels in South East Asia with mother Sharon, who runs her own travel consultancy. “Our mother is a huge foodie,” says Elora. “From a really young age we were introduced to cooking – cooking from scratch – by her. That’s really where our passion stemmed from.”
“So for us it’s a really good opportunity to promote our region along with the food and artisan producers based here.” ELORA CHANG
Cooking and catering Elora says four-hour master classes at Madame Lu’s would often finish with the participants gazing out to sea, chatting over a glass of wine and sharing the fruits of their labours. “It’s just a really enjoyable, relaxing time. It was almost like a small group of friends or family would come.” These laid-back sessions became so popular that they spawned a second successful business: catering for birthday parties, weddings, corporate events and other functions around New Zealand. Before long, the Chang sisters had a tiger by the tail but their enthusiasm and youthful energy – Chelsea is only 25 and Elora just 23 – combined with the occasional helping hand and sage advice from their mum, saw their enterprise flourish.
Above: Chelsea and Elora Chang 60
But the arrival of Covid spoiled that party and right now Madame Lu’s is in hiatus. Future plans are still fluid though Elora says it’s possible some classes could return this summer when more people are around and the best produce is available.
Getting creative Still, Covid headwinds haven’t stopped the two sisters from pivoting into another new foodie venture – online content creation to help local producers and related small businesses promote, market and showcase their products. “We’re moving more towards partnerships with companies to create imagery for their products and create recipes using their products. It’s about bridging that gap between the producer and the end user,” through web sites, blogs and other media channels,” says Elora.
“Though Covid has stopped a lot of the one-on-one, physical interaction and events, digitally we haven’t been affected at all. “So for us it’s a really good opportunity to promote our region along with the food and artisan producers based here. While the business has tended to gravitate online, it’s always focused on beautiful food.” If food is Elora’s first love, then technology is a close second. Her degree at Otago University was in software engineering and information science, so content creation for those in the food industry is a perfect fit. Chelsea’s background in business management, plus some formal training in cooking, complements her sister, and together the pair seem set to taste yet more success in the food business.
WT + DANCING SANDS DISTILLERY
Lord of the Dance B Y A L I S TA I R H U G H E S | P H O T O C A R R I E D O B B S
T
he Dancing Sands are the most remarkable fresh-water vents of the famous Waikoropupū Springs, just outside of Takaka in Golden Bay. Sediment sparkles in the sunlight as the emergence of some of the clearest water in the world causes it to swirl and billow. They lend both name and inspiration to the town’s Dancing Sands Distillery in Commercial St, and co-owner and master distiller Ben Bonoma feels a strong obligation to deliver a product as pure and beautiful as this natural wonder. “My wife Sarah (managing director/CEO) and I fell in love with Golden Bay and were eager to work for ourselves,” recalls Ben. “So when we came across a still for sale, we jumped at it.” The enterprising couple established Dancing Sands Distillery in 2016. But surprisingly, their highly renowned gin was not the original intention. “We started without having a beverage background,” he continues, “and we actually thought we were going to be focused on rum.” Ben and Sarah decided to diversify, reasoning that they could probably find success with one of three options, so they released a rum, a vodka and a gin. “And it was apparent from almost day one that the gin was incredibly popular. Above: Sarah and Ben Bonoma
This actually suited us just fine, because Sarah and I are passionate gin fans. So it really allowed us to explore, have a bit of fun and produce variations like our wasabi gin, for example.” Dancing Sands Distillery offers other expressions including saffron and chocolate. “From a distiller’s perspective, one of the reasons for gin’s popularity is that you have a blank canvas. There are very few rules that make a gin a gin.” Ben believes gin is enjoying its ‘time in the sun’.
Great gins “About 10 years ago the craft gin scene exploded in the UK, migrated across Europe, and eventually found its way to New Zealand. It’s certainly the exciting beverage at the moment.” Like many other businesses, the Covid-19 lockdown earlier in the year forced Dancing Sands Distillery to reconsider its approach. “We lost retailers for those six weeks and had put all of our effort into supporting our local bars, restaurants and liquor stores, so it was pretty scary.” Ben and Sarah’s solution to connect with their customers online was soon justified, as they effectively doubled their social media following, and online sales grew almost four-fold. “The increased online revenue is great, but the real benefit has been getting to know
our customers much better. Instead of selling through intermediaries we can now have a direct interaction.” Having emerged from that challenge in a strong position, Dancing Sands Distillery has just released its latest variation: sauvignon blanc gin. “We realised that sauvignon blanc is effectively a New Zealand cultural icon, so combining that with the popularity of gin felt adventurous, but also obvious.” Using a method called vacuum distillation, Ben is enthusiastic about how well the distinctive passionfruit and green apple flavours have been preserved. “So we’ve been able to really capture that sauvignon essence while creating a great gin at the same time.” And next year, he is looking forward to seeing the fruition of a long-term plan to tap the American market. But wherever Ben’s gin is found, his message remains the same: “As always, Dancing Sands represents a quality product, which strives to match the surrounding beauty of Golden Bay.” Dancing Sands Distillery has a cellar door where its products can be sampled and purchased, and visitors can see the distillery in action. It is open from 10am to 4pm Monday to Saturday.
Contact 03 525 9899 www.dancingsands.com
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WINE
Festive flair for festive fare B Y J U S T I N PA P E S C H
M
atching the right wine variety with Christmas cuisine, holiday barbecues and special occasion dining is easy if you follow a few simple suggestions. Time has shown that certain wine varieties pair better with some food than with others. For centuries people have been trying to master the art of wine/ food matching. It’s a bit like golf; some good hits and a few complete misses! One trick is to try and find a wine that matches the dish, for instance pairing delicate fish with lighter styles such as a dry riesling. At the end of the day wine is a personal experience so what you like, others might not. That doesn’t mean a wine is good or bad; just not to your taste. The beauty of wine is there are so many out there that whether you have an educated or evolving palate, there is always a wine to be found for you. The same goes for food. There’s no use cooking a dish you don’t like just to pair it with a wine you want to serve. Experiment a bit and determine what wines (and wine styles) you actually like and then work from there.
Here are some suggestions of proven pairings: Sparkling wines: Bubbles are my wife Lynda’s favourite and as she tells me: “They go with any dish.” Rosé is a warm weather favourite with flavours 62
of strawberries, watermelon and summer days. It’s a must with Christmas morning croissants filled with smoked salmon and cream cheese. Later in the day it’s Fijian style ceviche (kokoda raw fish salad) with more traditional blend bubbles, and then as an option for a full-on ham/ turkey dinner a creamy, toasty bubbly reminiscent of Krug Grande Cuvée.
Sauvignon blanc: New Zealand’s most predominant wine varietal, sauvignon blanc is this country’s biggest export wine and as popular here as it is overseas. Sauvignons blanc follow two style trends, the most widely acclaimed being fresh pungent gooseberry flavours and crisp acidity. The second is the more tropical style with passionfruit and pineapple notes. Both work well with fish and seafood, and also with Asian cuisine.
Chardonnay: Chardonnay is another wine produced in a variety of styles. Overall it works well with smoked salmon – hot and cold smoked – and like sauvignon blanc, with most fish and seafood varieties. Most chicken dishes pair beautifully with oaked and unoaked chardonnays, while big buttery malolactic chardonnays are great matched with many meats including baked Christmas ham and turkey. For a summer barbecue try a buttery chardonnay with a nice steak and a dollop of garlic butter or blue cheese on top, a Caesar salad, Niçoise Salad, seared tuna or tartare dishes.
Pinot gris: With flavours and aromas reminiscent of nashi pears, pinot gris goes well with
It’s a bit like golf; some good hits and a few complete misses! Japanese food. Serve it with sushi and sashimi, noodles and even miso soup. It’s great on its own or at a backyard barbecue, pairing well with seafood, pork, roasted vegetables, asparagus and even takeaway food such as hot wings.
Pinot noir: A versatile wine, pinot noir matches well with most meat dishes from earthy and rustic to those with fruits such as cherry, cranberry or plum. Pinot noir matches well with pork, grilled meats and vegetables from chicken to venison, anything with mushrooms, and my favourite – duck! This last pairing is a match made in foodie heaven. Pinot noir is also the perfect wine to serve with all manner of cheeses, especially on a cheese/fruit/ nut platter with crusty French bread.
Riesling: Generally riesling is a good accompaniment to spicy, salty, and complex cuisine such as Indian, Asian, Spanish, North African and Central and South American. Try it with shellfish, oysters and ceviche, sausages, pickles and in sriracha, citrus, curries and mustard-based sauces. Remember the spicier the food, the sweeter the wine to complement it. Riesling is also fabulous when paired with preserved lemons, dates, figs and apricots, and it goes great with whitebait patties!
BREWS
Barbecues & brews for summer enjoyment WORDS & PHOTO BY MARK PREECE
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ew Zealand is not a bad place to be stuck in when you have hot days, searing barbecues and some cold craft brews to chill your isolation blues. To prepare for the festive season, I spoke to Irish import and chef Fran Nolan, the man behind the hotplate and hot sauces at the Marlborough Farmers’ Market. Fran’s Boom Sauce and spice rubs business started two years ago. “But I’m a chef by trade and do barbecue catering, so I thought I’d combine the two,” he says. Boom! Sauce, Spice & BBQ was born when Fran took his old rotisserie barbecue trailer and converted it into a smoker. “I can do buffet barbecue using all my sauces and spices.”
Here are some of his hot tips for summer bites and beer matches this Christmas: Summer is about fish, and Fran’s pick is to serve Regal King Salmon from Marlborough grilled for about five minutes over a charcoal barbecue. “Serve with a nice lemon mayonnaise, some crisp iceberg lettuce encased in a mini taco,” he says. “The lemon, mayonnaise and iceberg lettuce are quite crunchy and crispy, which will add a nice fresh note to a pilsner,” says Fran. His choice is Hop Federation’s Pilsner, boasting lychee, citrus and grapefruit aromas. “This makes it the perfect light, crisp and citrusy beer that pairs well with salmon.” The fruity flavours of American pale ales are a great summer drink and pair well with most barbecue dishes, muses Fran. “I think smoked meats would go nicely – like a smoked pork belly,” he says. Fran recommends a six-hour slowcooked pork belly that has been rubbed with his own ‘Boom Spice’ and served on a slider with watercress and spicy Above: Chef Fran Nolan at the Marlborough Farmers’ Market
Boom! Sauce, Spice & BBQ was born when Fran took his old rotisserie barbecue trailer and converted it into a smoker. barbecue sauce. “This is the perfect pairing with Tuatara’s Tomahawk American Pale Ale, with the citrus and spicy ginger of the APA rounding out the smoked pork belly flavours.” Fran’s food pairing pick with Moa’s Wildcat Strong Pale Ale is a slow-cooked lamb shoulder, that has a lot of flavour and served with a spicy barbecue sauce. “I would use a fresh slaw to cut through the richness, topped with a chimichurri sauce,” says Fran, “and I would serve it in a fresh long bread roll, cut up into bite sized portions.”
Sugar and spice If it’s an IPA, “I would go with Indian tandoori-style spices on a char-grilled chicken skewer,” says Fran, “and served with a nice riata.” The highly aromatic hops with citrus and tropical fruit notes make Behemoth’s Me Time Mosaic, a
single-hopped New England hazy IPA, the perfect beer match.
And other things nice Fran enjoys Ireland’s famous Guinness Storehouse Seafest, so he recommends some of Nelson and Marlborough’s “amazing fresh oysters” to pair with Moa’s Milk Chocolate Stout. “I would do fresh oysters in the half shell, a dash of Boom fermented chilli sauce and Moa’s stout – it’s a match made in heaven.” So if you’re wanting to try a few of Fran’s suggestions, why not make a night of it at the Queen Charlotte Tavern on 19 December, where he’ll be ‘searing up a storm’, and let musicians such as Bic Runga entertain you till the wee hours. Merry Christmas!
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D E S T I NAT I O N WĀ NA K A
Waking up in iconic Wānaka BY BRENDA WEBB
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et’s go to Wānaka, the husband said one beautiful winter’s day. He’s a skilled and passionate skier so I knew exactly what he had in mind. While I’m happy with the odd day skiing (blue skies, groomed snow, on piste, no ice – get my drift?), I didn’t want this to be a full-on ski holiday. Convincing husband there were lots of other things to do in Central Otago, I persuaded him to take the bikes, tramping boots and tennis racquets as well as the requisite ski gear. After a magnificent drive down the West Coast we arrived in Wānaka with the mountains calling and naturally, skiing was top priority. Next morning, we headed to Cardrona. As I piled on extra layers of clothes, squeezed my feet into ski boots then lugged gear halfway up the mountain (because we weren’t quite early enough to get to the top car park) I found my mind drifting. Do I really enjoy this? Wouldn’t I rather be sitting at a nice café and planning a day’s biking or walking? As the day progressed and my legs came to grips with what they were supposed to do, I got into the groove. There really is
Above: Roys Peak, Lake Wānaka Opposite page: Clockwise from top - Biking along Lake Wānaka; the ‘lone tree’ of Lake Wānaka 64
nothing quite like being up in the mountains around Wānaka. The views from the top of Captain’s Basin at Cardrona across Lake Wakitipu to Queenstown are breath taking. Similarly, from the top of Treble Cone the panorama across Lake Wānaka is truly stupendous. Sometimes I think I enjoy the scenery more than the skiing. The next day we headed to Treble Cone where snow was a bit thin on the ground thanks to uncooperative weather conditions. Knowing how icy and hard it can be there I opted out of the whole ‘squeeze my feet into ski boots’ routine and found myself saying; “You know what honey? I’m going home.” Driving down the mountain I felt totally liberated. I enjoy skiing when everything is in my favour, but today wasn’t one of those days. I drove back around the lakeside road drinking in the views and revelling in my new-found freedom, knowing David had friends up the mountain to play with and deliver him home. Back in town it was coffee time, and you are spoilt for choice in Wānaka. Sitting at a café with views to die for, I couldn’t help thinking how blissful Wānaka is without the crowds. It’s always been blissful but at times infuriatingly busy; especially for such a scenically tranquil and serene spot.
... I couldn’t help thinking how blissful Wānaka is without the crowds. It’s always been blissful but at times infuriatingly busy; especially for such a scenically tranquil and serene spot.
The town has visibly expanded with a huge new supermarket, hardware and leisure centre on the outskirts. Being a year-round destination, in recent years its increasing popularity with foreign travellers has meant selfish frustration for Kiwis such as ourselves who had holidayed there for years. Summer and winter the place heaved, it was impossible to get a park in town, cafés were so crowded you couldn’t get a table and bike trails, walkways and ski slopes were jam-packed. Indeed, we had friends who retired to Wānaka for the quiet life but after a winter influx of snow enthusiasts and summer invasion of ‘lycra’, they decided to leave and head somewhere less hectic. “We love it but it’s become such hard work even doing the shopping because of the crowds,” they said.
Sheer delight When we visited last May for a late autumn wedding, we took a walk along the spectacular foreshore from our waterfront hotel. Imagine our surprise when we joined a queue of walkers – all heading for that ubiquitous Wānaka tree. It’s a beautiful, twisted willow growing determinedly in the lake and, thanks to thousands of Instagrammers, is on many visitors’ wish lists. The town felt so congested – just chock-a-block with people. A drive around the lake was the same – so many cars in the Roys Peak car park that they spilled out on to the road and the queue of walkers heading up the mountain could be clearly seen. Every car park that accessed a walking trail was full and camper vans were everywhere. This just didn’t feel like the Wānaka we knew. Even Mt Iron – virtually in the middle of town – had a steady stream of walkers and the biking and river trails alongside the stunning Clutha River and lakefront were very busy. Fast forward to August this year and our annual trip there was a sheer delight, thanks to closed borders and a resulting lack of overseas tourists. Yes, both Treble Cone and Cardrona were bustling but what we noticed most was a much less crowded feel around the town. Sure – Wānaka was busy – it’s always busy – but it never felt crammed. The town has visibly expanded with a huge new supermarket, hardware and leisure centre on the outskirts. It’s nice to see newer subdivisions have been planned with their own little complexes including medical centres and cafés – perhaps relieving the pressure on Wānaka itself. While some businesses may be hurting due to a drop-off in international tourism (we got a great deal on an apartment that was usually booked by the Chinese ski team) it’s selfishly refreshing to have one of our iconic destinations back.
Lots to do Biking and walking are always highlights in Wānaka and so easy with fantastic infrastructure. Most days we would walk or bike down to the lakefront and explore the trails. Newer lakeside subdivisions such as Beacon Point and Peninsula Bay have been well developed with green spaces, links between streets and well-formed cycle trails. It’s just so lovely on a nice day to wander or bike these tracks, checking out the amazing houses, native plantings and jaw- dropping views across the lake to the snowy Southern Alps. Serious mountain bikers are spoilt for choice with endless options. The track from Wānaka town to Glendhu Bay is great for
walking or biking – you have to stop now and then to absorb the views as you risk falling off while riding if you take your eyes off the track. Our favourite track was the one that runs alongside the Clutha to Albert Town. It has options for all levels and we never tired of watching trout in the crystal-clear river. There is a great loop to do around Mt Iron – if you are feeling energetic you can park the bike and hike to the top! And, thanks to the constant residential expansion, there is always a café to stop at to refresh! Another great spot to explore is Dublin Bay where celebrity chef Annabel Langbein lives. It’s much quieter and more remote than Wānaka and feels very undiscovered and peaceful. Perhaps a glimpse of how Wānaka was before it was discovered. We took the bikes and a picnic lunch and spent most of the day there. Of course, there are many options for adventure tourism in Wānaka – climb Mt Roy, ski Cardrona and Treble Cone or mountain bike them in summer, jet boat on the lake and rivers, heli skiing in winter or scenic flights all year round – the options are as endless as your pockets are deep. Wānaka town has a lovely vibrant feel with great shopping ranging from all the outdoor active wear you need to indulge in the multitude of activities on offer to stylish clothes for special occasions. Food-wise there are loads of city-style cafés, delis, bars and restaurants ranging from cheap and cheerful food trucks and takeaways to high-end fine dining, plus plenty in the middle. And guess what? You don’t have to book a month in advance to get a reservation! 65
SPORTS CLUBS
Hitting the mountain bike trails BY BRENT GODDARD
What is the purpose of your group? The Nelson Mountain Bike Club is a volunteer-driven organisation that works to improve mountain biking in Nelson, New Zealand, and surrounding areas. Set up over 30 years ago, we have a membership of over 3500, of all ages and abilities, and are active in all disciplines of mountain biking. We have fun riding our bikes, we build and maintain a fantastic network of trails, we organise a wide range of events throughout the year and we advocate for Nelson’s mountain bikers.
What is the group’s history? Photo: Henry Jaine
The club was created in 1989, although the details of the first meetings are hazy and shrouded in mystery.
What is your vision? NMTBC’s vision is for Nelson to be an exceptional place to mountain bike. Our mission statement is to facilitate, advocate, promote and encourage mountain biking in Nelson. We do this by fostering local mountain bike trails and events, and by creating distinctive and valued community assets for the enjoyment of mountain bike riders of all abilities. To ensure that NMTBC achieves its vision, the committee has defined some key objectives: • Foster and strengthen positive relationships with land-owners, local authorities and other stakeholders Above: One of the many trails in and around Nelson Tasman
• Support the development and maintenance of high quality mountain bike trails and infrastructure that cater for all levels of riders • Have a positive effect on Nelson’s natural environment • Encourage and support mountain bike events in Nelson (racing, working bees, social etc) • Be a positive voice for mountain biking in Nelson.
Are there any rules? We aren’t going to preach about how to
behave, but please be a considerate trail user. Most of our tracks are on land that we have been very kindly granted access to. We don’t own it. We rely on great relationships with the land owners and managers, built up over decades, so that we can have access to build trails and have fun on our bikes. Check out www.nelsonmtb.club/ trails/our-code for the basic code that we request all mountain bikers follow. It was developed by Mountain Bike NZ in liaison with key stakeholders and DOC, and most of it is just common sense. www.nelsonmtb.club
84 Bridge Street, Nelson 03 545 8060 – www.shoeclinic.co.nz
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RS AL O
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MY RIDE RICHMOND
203 Queen St, Richmond Ph: 03 544 5429
OPEN 7 DAYS 67
Photo: Aimee Jules
T O R Q U E TA L K
A complete family affair In February, the Triumph TR Register will be holding its national rally in Nelson with an anticipated 80 vehicles taking part. Local TR owner and Triumph enthusiast Dave North tells us about his special Triumph and why he is so passionate about the marque. What type of vehicle do you own? The car is a 1959 Triumph TR3A. Ranging from the post war TR2 and TR3, through the TR4, TR5 and TR6 of the swinging sixties and culminating in the 1970s with the TR7 and TR8, the Triumph TRs were perhaps the most iconic British sports cars ever produced.
How did you come to own that particular make and model? Now there’s a story! In 1965 my dad Above: Dave North with his beloved Triumph TR
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needed a regular drive for his lecturing job at a local university. Sporty but economical, the Triumph seemed to fit the bill. A home handyman, he knocked up a rear seat so my two brothers and I could sit in the back when the car was used as a weekend family runabout. After moving to New Zealand in 1990, I returned to the UK in 2000 to convert my New Zealand pilot’s licence and search for that elusive first airline job. My dad had retired so the car was no longer in daily use but a bit of TLC on my part soon had it back on the road taking me to various training facilities, flying clubs etc. By 2002 I was back to New Zealand for my first airline job, having left my father with strict instructions not to sell the car (and not to let my brothers get their hands on it!). Finally in 2007 I was settled in Nelson in a house with a suitable garage so I shipped the car over. Of course it incurred damage en route, but that gave me the excuse to strip it back to the chassis and tidy it up with the help of Autofocus in Forests Road. In 2019 my son George was learning to drive, and what better car to learn in than one the same age as his dad,
complete with manual gearbox and heavy brakes and clutch! George passed his test.
What makes it special for you? Memories such as sitting in the back when I was a kid, driving with my kids in the back when they were small and now sitting in the car when my son drives it. Plus the great performance and wind in your hair.
What’s under the bonnet? A 2.2-litre straight four which has had a fair bit of tweaking over the years. I’ve been told it is still capable of breaking the ton.
How often do you drive it and where? It’s used all year round. It has a soft top which is fiddly to put up but overall it is perfect for those crisp Nelson winter days, perfect for those hot Nelson summer days and a huge hit with my daughter Charlotte when we head off for a swim somewhere to cool off.
Is blue the original colour? No. Originally it was British Racing Green. The first time Dad drove it home, Mum took one look at it and said: “I don’t like the colour.” It’s been various shades of blue for the last 55 years.
Your adventure starts here.
03 541 9530 or 0800 FLY NELSON fly@helicoptersnelson.co.nz www.helicoptersnelson.co.nz69
MOTORING
Toyota Hilux – an icon invigorated BY KYLE CASSIDY
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he Hilux has had a significant refresh in the battle for ute supremacy, including a much-needed cosmetic makeover. Toyota says the changes bring the Hilux design into line with its American cousins. This, it says, is a reflection of customer attitudes, an observation that ute buyers like tough macho American styling. Hmm, wonder where they got that idea from? Reflecting the popularity of utes, the new line-up includes 18 models spanning five body styles, so there’s something for everyone. The Hilux also gets a heavily revised 2.8-litre turbodiesel four, tweaked for increased grunt with improved emissions. There’s now 150kW and 500Nm of torque (for auto models) though towing and payload are unchanged at 3500kg and 750kg, respectively. The range tops out with the $58,995 SR5 Cruiser 4WD while sitting somewhere in between is the $49,990 SR 4WD wellside automatic and $53,990 SR5 4WD automatic. We’ve singled these models out because they’re the ones we steered at the national Hilux launch, where it highlighted its core improvements. As we bounded through the backblocks, the
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off-road experience felt more predictable than with the outgoing gen, the revised suspension soaking up off-road surface changes effectively. On steep climbs the new electronic automatic limited-slip differential (exclusive to 4WD variants) helped improve traction, and on steep descents the Downhill Assist Control was both smoother and quieter than those of most Hilux peers.
Vastly improved The model’s past refinement issues have been addressed to some degree on the updated model. Most comprehensive of these is the way it rides, managing to find yet more comfort this time around. The powertrain, too, benefits from a focus on making the Hilux better for day-to-day commuting. There’s more low-down grunt for the sort of driving you do most of and it feels effortless in almost all situations. The rig’s a little quieter too, with less diesel rattle on start up, and road noise is well muffled at operating speeds. Even the entry-level SR models come equipped with the same Safety
Sense active safety features as the rest of the line-up, meaning that it no longer represents a compromised choice for those wanting a better deal. It also has the same 8.0-inch infotainment system as in other models paired to a 4.3-inch display in the instrument binnacle. Hilux also finally comes with Apple CarPlay and Android Auto. A week with the SR Hilux after the launch reinforced our views on the 2.8-litre; it’s a vastly improved engine over the previous model. Overall economy settled at 9.l/100km, not too far from Toyota’s 7.9l/100km claim. The considerable challenge on the horizon for the Hilux is the volume of competitors shifting to all-new platforms. The next generation Ranger and Volkswagen Amarok are expected to break cover next year. The all-new Isuzu D-Max is now here, and its close relative, the Mazda BT-50, isn’t too far away either. Cram in a few extra wildcards – like the Nissan Navara update and all-new Great Wall Cannon – and the Hilux has a heck of a welcoming party. Review supplied by NZAutocar
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Consistent award-winning service scores a hat trick WORDS & PHOTOGRAPHY BY STEVE HUSSEY
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o win a national title is impressive. To win the same national title three times leads to a series of conclusions; the winner must be committed, goal-driven and have a passion which drives their tenacity. They must know how to positively react to challenges, disappointments and failures.
Johnston Associates Chartered Accountants is a company which epitomises an organisation that knows how to navigate the very turbulent waters that have been stirred up since the Covid-19 outbreak. This has created threats, anxiety and opportunities at an unprecedented rate, and forced it to galvanise and react immediately at a national, community, whānau and personal level.
Helping to lead the charge is Julian Stilwell, Advisory Manager at Johnston Associates. A third generation powerboat racer, Julian is widely known in the Nelson/Tasman region as a champion driver, with three titles on the NZF1 powerboat tour. While accounting and F1 powerboat racing may appear disparate, they share many complementary characteristics. Julian says that he loves the competition and the technology involved in powerboat racing. “It takes a different mindset, and you've definitely got to be sharp. I think I'm an intelligent driver. I weigh the risks up before making a move.” He is meticulous, precise and obviously motivated to be the best – highly desirable characteristics for an accountant.
Johnston Associates Chartered Accountants is a company which epitomises an organisation that knows how to navigate the very turbulent waters that have been stirred up since the Covid-19 outbreak. 72
Possibly the most valuable of these attributes in the current climate is the tenacity to keep striving to do better and the ability to lead through adversity. “I’ve gone sideways a couple of times, been run over once and had quite a barrel-roll a couple of seasons ago. It’s very much like being shaken around in a beer bottle. I haven’t given up, and I’m not about to.” It is this sort of mindset and resilience that has helped Johnston Associates to adjust and adapt its business model in the currently disrupted marketplace. Communication key On Johnston’s decisive response to Covid-19 lockdown, Blenheim-based general manager Ben Halliday says the company immediately went on the front foot. “We were already cloud-based, so the transition for our team to start working from home was reasonably instinctive. We made sure everyone got ‘on the tools’ and kept the communication flowing, both to our clients and within our team.”
Johnston Associates had two clear objectives at the start of the Covid-19 lockdown. The first was to collate, filter and disseminate the most complete and well-considered information and advice available from government,
W T + J O H N S T O N A S S O C I AT E S
Julian Stilwell recently became one of only five accredited Business Valuation Specialists in New Zealand. Working with clients Describing his journey to this accreditation, Julian says that 12 years ago the Johnston Associates advisory team started with a business development background, so its members are very proactive and skilled at helping their clients achieve their goals.
health agencies, economists and business commentators in a manner that its clients and staff could understand and use. One irony Ben sees in this process was that before Covid-19, Johnston Associates had been trying to implement Microsoft Teams software to simplify how its team members collaborated on projects. There was a natural reticence within the team to adopt the new process initially, however, after switching to working from home during Covid-19 and needing to use the software to collaborate, the entire team of 40 is now expert at using it. The second company objective was to make sure the team was in constant communication with its clients – helping identify risks and opportunities and creating comprehensive action plans. “There was no rule book or webinar for this sort of thing. We kept a steady focus on the most important matters, whilst gathering the information required to identify the right path, and to make the right decisions. This was when Masterminding Brighter Tomorrows became more than just a positioning statement for us – it became a call to action; a time for resilience and stability,” describes Ben. “How we helped our clients recover was a direct reflection of the quality of the decision-making, and the quantity of time we invested in working with them. Lockdown gave us clarity, time to focus and the motivation to help our clients work Above: Johnston Associates Richmond premises Opposite page: From left, Julian Stilwell, Karen Stilwell and Ben Halliday
through this difficult period. We had to be proactive, as things were moving fast. Our team of experts was adaptable, and we had the organisational agility to work successfully during this period of uncertainty. This was a leadership moment – one that required us all to step up, take in all the information, reach out and stay connected, despite the barriers that isolated us, and have the courage and tenacity to help our clients plan a recovery.” Changes ongoing Obviously this year has been challenging, but Johnston Associates has used the challenges as opportunities to improve existing services and launch new ones.
“Technology will dominate the ‘new normal’, and influence the way we work and the services we offer,” says Ben. “It will enable us to develop business in new regions, for example, we have opened an office in Westport, with a minimal footprint. It will also enable many of our staff to work from home on a regular basis.” Technology has made the delivery of the Virtual CFO role so much easier. With a suite of tools including cash flow management, forecasting, budgeting, KPI setting, reporting, long-term planning, risk management, IT and systems, the use of technology has been transformational to the business. Julian Stilwell recently became one of only five accredited Business Valuation Specialists in New Zealand. Being in Nelson, he is the only one outside of Auckland (with only eight in Australia). He’s been busy helping clients evaluate the impact of Covid-19 on their businesses and assessing their future opportunities.
“We love working alongside our clients and having positive relationships with them. There is a real sense of camaraderie with our clients; we aren’t an elite professional supplier, we are ‘sleeves up, and meet you where you are at’. Our team is forwardfocused – forecasting, budgeting and planning. Forecasting is now a huge part of what we do, in part as a response to Covid-19. “We are working with our clients to prepare continuity and/or recovery plans for managing novel risks, and mentoring them through a period of rebuilding or growth, depending on what opportunities or challenges have impacted them.” Julian says that historically (preCovid-19), forecasting was usually more standardised, in the form of a formal report going to a financial institution to support a loan application. It was how they communicated with a bank, and the format had to be quite stringent. “In this Covid-19 world, the same checks and balances are in place, but as we are much more involved and aware of our clients’ rapidly changing circumstances on a day-to-day basis, the forecasting is much more detailed.” As with powerboat racing, your business needs to be backed up by the best technology. You need accuracy and clear focus when the wind kicks in and the waves chop up. You need to be able to trust that you have the support of an experienced team to help you understand and move with the changing conditions. Whether you are an individual or a business, Johnston Associates Chartered Accountants offers a diverse array of services to meet your ever-changing needs.
Contact www.jacalsouthisland.nz
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ARTS
Celebrating a career-defining spiritual response to clay BY JOHN DU FOUR | PHOTOGRAPHY DOMINIQUE WHITE
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pening this month from 5 December is The Suter Gallery’s one-woman retrospective highlighting the work of one of Nelson’s and New Zealand’s pre-eminent ceramic artists, Christine Boswijk. The exhibition affords the public a unique glimpse into the heart and mind of a potter whose response to clay helped define an entire generation of local ceramic creativity. Yet for all the impact her output has created since the late 1980s, the artist remains remarkably humble. “Nelson is an amazingly creative environment,” Christine says. “There are so many industries teeming with energy in this bowl between the mountains and the sea. “We have these riches. I sometimes wonder if people realise how important it is – this energy. How good it is here. My work has been just one small part of all of this.” Above: Christine Boswijk Opposite page: Clockwise: Examples of Christine’s ceramics 74
When a friend asked Christine recently: why a retrospective? Is it ego-driven? She answered that it was simply a summation of her journey with clay; something of an understatement from a woman who in 2004 was made an Officer of the New Zealand Order of Merit for her services to New Zealand ceramics; someone whose work has constituted many state gifts from the New Zealand Government to nations renowned for their pottery including China, Japan, North Korea and South Korea; and whose pieces were displayed in 1991 in the New Zealand Pavilion in Seville, Spain.
Creatively driven Christine is philosophical about the origins of her creativity: “From the earliest age I knew I was happiest when my hands were busy. For me, it’s about approaching things creatively. Even the smallest thing, a moment. The more you discover this, the more life has meaning. “It’s not just about being an artist,” she says. “I love making good food. When I open the fridge, what I do with whatever I have in there will be a creative act. How I serve it, which plate I serve it on, is important. Living life is a creative act.”
It was, in fact, serving plates and bowls thrown on the potter’s wheel which formed Christine’s initial foray into ceramics. Her previous career as a school dental nurse had proven to her she could produce detailed technical work. Yet as she grew into the craft of pottery, she soon realised her love for the solid and chunky: “My tableware was always earthy and robust, like French country ware. In fact, I’ve always loved tableware production, its relationship to the ritual of preparing and cooking food – the sharing. It’s as important to me as my abstract work.” It was Christine’s developing abstract work that brought her well and truly to the attention of New Zealand’s leading art pundits. Again, she is humble: “I was so lucky. People in the arts, organisations like the Queen Elizabeth II Arts Council, they picked me up and supported me. The early nineties was an amazing, vibrant time.” Sarah McClintock, The Suter Gallery’s curator, agrees that it was Christine’s move into the unexpected and experimental that set her career alight. “Nelson is a region known for its ceramics output,” she says. “Primarily this has been with domestic ware. And while Christine has her own background in this, a large part of her reputation was built on her ambitious sculptural pieces based on the vessel form.”
Retiring from full-time pottery in 2016, Christine today passionately gardens her fifteen-acre Tasman coastal peninsular property. She continues: “Clay is an earthy, raw material. Yet Christine approaches it highly philosophically. She recognises and celebrates the actual spiritual connection we all have with clay.” Christine confirms the idea: “Regardless of beliefs, clay is a unifier. We all go back to it. It remains as adaptable to where we are, and when we are, as ever. Clay keeps you humble. It’s invariably elemental. It has served humanity from the cupped hand to the satellite dish.”
Garden a canvas For her major sculptural pieces Christine would at first research her ideas. “I’d research them a lot, actually. Then I’d more or less abandon all that, and just muck in. Work intuitively. “I love hand building,” she says. “And I’ve always been one to jump in with a leaky lifejacket and swim to the other side. Give it a go – that’s what my mother always told me.” Retiring from full-time pottery in 2016, Christine today passionately gardens her fifteen-acre Tasman coastal peninsular property. “I’m living here on top of Moutere clay and my garden is now my canvas,” she says. “With the estuary before me and Mt Arthur in the distance, it’s actually creative visioning on a much bigger scale. “In gardening, I’m supplying shape and form. In this respect it is not unlike pottery. And for all the planning and effort, it can still work and sometimes not. Just like opening a kiln and finding things have gone awry. We had a big wind after
a serious bout of planting that literally uprooted my best-laid plans. “Just like with clay when you’re looking forward to your next body of work, in the garden I look towards the next season.” Her location really is a place of startling beauty. The surrounding estuary is always part of the garden, always glimpsed lying just beyond and around. These aesthetic dynamics play constantly in Christine’s mind. “If you live in New Zealand,” she reflects, “you are never far from both the mountains and the sea. In this we are utterly privileged, for we have that great vertical thrust and that defining horizontal plane.” We wander to a part of the garden where a ring of striking blue ceramic
vessels, large sectional organic shapes standing over two metres in height, repose quietly next to a small, delicate paper birch grove that Christine planted. It is profoundly pleasing, with something of the stillness and reverential magic you feel amongst ancient standing stone circles throughout the UK and Europe. “Form and space, I’m driven by it,” Christine says. “I want this part of Hoddy Road to be the most beautiful part. I’d like my legacy to be all the structure, colour and vibrancy I create here. I’m trying to realise a beautiful balance between the dichotomy of structure and looseness – one which will be here long after I’m gone.”
The clay tribe Sarah McClintock points out that The Suter has been intending for years to hold a Christine Boswijk retrospective. “But we’ve waited until we had enough available space to reflect her true position in the arts. We’re devoting two entire galleries to her work to ensure we do it justice.” As for Christine, she simply says: “I loved being part of the clay tribe. You never lose your connection to that. And some things just don’t change. We still need vessels to eat from. We still need to use our hands to feel a part of life. It’s the human condition.” Christine Boswijk: Thinking Through My Hands, The Suter Art Gallery, 5 December to 28 February 75
BOOKS
It’s hard to go past giving a good book for Christmas … COMPILED BY RENÉE LANG
S Ray Salisbury
Focus on the Land
ome of us still equate reading as good book with relaxing, especially during the festive season when we have time to chill out. Despite e-books, audio books and the Internet, many people still actually enjoy reading a book (or a lifestyle magazine such as WildTomato) and books are also a popular gift. To quote an unknown author: “Books are magical. They can teach us, transport us, make us feel safe, push us out of our comfort zones, and make us feel like we know people and places that have never even existed. Books can teach us about the world, and they can teach us about ourselves.”
BY RENÉE LANG
A
lthough Ray Salisbury is not a born-and-bred Nelsonian, he has strong ancestral links with the region in that his forefathers were among the first colonials to settle along the Motueka River in the 1850s. In the 11 years he has been living here with his wife, he has made a name for himself first and foremost as a photography tutor and videographer of the subject and also through his graphic design business. “I’m a content creator,” he says, “I was born to make stuff look good.” He’s also put his name to a number of books, the latest of which is Tableland: The History Behind Mt Arthur, published last month by Potton Burton. His first book, which he self-published in 1997, was Cape to Cape: 80-Day Traverse of the North Island. His interest in words extends far beyond books, however, in that he’s had a long association with Wilderness magazine, where he did a stint as an editor and has subsequently contributed a significant number of stories and photographs. But wait, there’s more. Ray is also a keen writer of songs; 130 of them so far. The latest of them can be heard on his website (www.tableland.nz/latest) and is an homage to his new book in blue grass ballad form. The text of his new book is the result of an impressive amount of research. “Over the last 11 years I would have read about 50 books, many of them out of print so I had to source them from the library and the Provincial Museum, on the history of Nelson and the goldmining days.” Then there were the interviews with all the ‘old-timers’, who were able to contribute valuable information. When he’s not behind his camera or working on his keyboard, Ray can often be found tramping in the hills; he’s now spent “80 days and nights in the vicinity of Mt Arthur Tableland and the Cobb Valley”. His commitment to this area is more than just a love of the outdoors, though – it goes back to the mid-1990s when he, his father and older brother were on a hiking adventure around the Tableland; every evening they would read from his great-great grandfather’s book, After Many Days, which detailed how his forefathers hauled their canoe up the Motueka River for three days in 1854. “The Salisbury boys always did things the hard way,” laughs Ray. 76
Shared Kitchen: Real Food from Scratch
Julie & Ilaria Biuso Available now, $39.99 Bateman Books
D
eliciously illustrated cookbooks that offer a wide range of enticing recipes always make acceptable gifts, especially when written by someone with as much experience as Julie Biuso. Her daughter is no slouch in the kitchen either as proved by the popularity of the eponymous website she and her mother developed back in 2018.
Homesteads: The
Story of New Zealand’s Grand Country Houses Debra Millar and Jane Ussher Available now, $75.00 Point Publishing
D
o you know someone who is interested in stunning examples of colonial architecture and who perhaps secretly hankers to preside over a magnificent home that dwarfs every other dwelling for miles around? This beautifully photographed collection of iconic homesteads from around the country could be the perfect gift.
Karl Maughan
New Zealanders:
Hannah Valentine & Gabriella Stead (editors)
Tom Sainsbury
The Field Guide
Available now,$79.99 Auckland University Press
K
arl Maughn is an internationally known garden painter of exceptional talent. His paintings present idyllic yet unsettling enclosed spaces, characterised by their deliberately claustrophobic and colourful atmosphere. Featuring more than 150 beautifully reproduced images of Maughan’s work, the book also contains essays from writers and artists from New Zealand and the United Kingdom who explore the deeper meanings of Karl Maughan’s painted gardens.
Available now, $36.99 HarperCollins
C
an you stereotype New Zealand personalities? Actor, comedian, writer and social media star Tom Sainsbury has clearly had a great time organising them into seven ‘habitats’: Deep Suburbia, City Living, Small Town Folk, Country Living, The Family Unit, The Workplace Kiwi and Kiwis Outdoors and Overseas. There should be no shortage of grateful recipients of this hilarious collection.
An Exquisite Legacy: The Life and
Wonderland: The
New Zealand Photographs of Whites Aviation
Work of New Zealand Naturalist G.V. Hudson
Peter Alsop
George Gibbs
Available now, $49.99 Potton & Burton
W
e all take hi-tech photography for granted these days, but back in the mid-twentieth century hand-coloured photographs were the order of the day. This collection represents the best of those created by Whites Aviation and which were first published in Hand-Coloured New Zealand. A great gift for fans of mid-twentieth century nostalgia.
Available now, $59.99 Potton & Burton
I
f there’s an amateur naturalist in your whānau, they will be forever grateful to receive this book that tells the story of George Gibbs’ grandfather, whose two great passions were insects and telescopes. It also includes many of the exquisite illustrations that featured in the seven illustrated books on insect fauna G.V. Hudson wrote between 1898 and 1946.
Tamatea Dusky:
7 Ways: Easy
The Remarkable Story of Fiordland’s Dusky Sound
Ideas for Every Day of the Week Jamie Oliver
Peta Carey
P Available now, $36.99 Penguin Random House
Available now, $69.99 Potton & Burton
H
ats off to the remarkable individuals whose work has made it possible for this remote archipelago to remain such a magnificent predator-free wilderness. It started over 120 years ago and the results today have made Tamatea/Dusky Sound one of the most significant conservation and restoration projects anywhere in the world. Surely one of this year’s most beautiful and worthwhile books.
B
ased on the success of 5 Ingredients, Jamie’s new book is all about building recipes around 18 hero ingredients that he reckons just keep appearing in our lives. The recipes are simple and push maximum flavour with minimum effort, making them great for both beginners and kitchen ninjas. If you have someone in mind who’s new to the kitchen, the ideas here will serve them well. 77
EVENTS
Nelson Tasman Friday 11 to Sunday 13
Every Saturday morning
New Zealand Speedcubing Nationals
The Nelson Market 8am to 1pm
New Zealand Nationals 2020 is an official World Cube Association (WCA) sanctioned speedcubing competition. Speedcubing is the sport involving the solving of a range of twisty puzzles, such as the famous Rubik’s Cube, as quickly as possible. 8.30am to 6.30pm.
MONTGOMERY SQUARE
THE TRAFALGAR CENTRE, NELSON
MONTGOMERY SQUARE
DECEMBER Friday 4 Jukejoint at The Boathouse Jukejoint is a new four-piece band making its Nelson debut. Playing a mix of electric blues, feel-good R&B with a hint of Americana, they will have you up on your feet and dancing your blues away. Come on down, join the party and do the Jukejoint jump. 8.30pm. THE BOATHOUSE, NELSON
Monday 7 to March 2021 Reverberation: Of Light, Land & Sea British and New Zealand abstraction inspired by landscape and the sublimity of light, including a work by internationally renowned artist Anish Kapoor Breathing Blue, a very large painting Red, Black and White by British artist Sir Terry Frost loaned by the Koha Trust, and recently acquired works by Melvin Day as well as other significant works from our collection. THE SUTER ART GALLERY TE ARATOI O WHAKATŪ, NELSON
Thursday 10 The Big Bike Film Night BMX Do the Double! Our Big Bike Film Night BMX films showcase the motivation, the devotion and what it takes to follow your passion, in dreaming BIG. 6pm. THE SUTER THEATRE, NELSON
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Regular Markets
Every Sunday Motueka Market 8am to 1pm DECKS RESERVE CAR PARK
Monty’s Market 8am to 1pm
Saturday 12 Nelson Civic Choir presents A Choral Celebration Nelson Civic Choir presents a varied programme that celebrates choral singing and their 160th anniversary. The concert debuts the Nelson Youth Choir and features the celebrated Italian lyric coloratura soprano Lilia Carpinelli. Against a seasonal backdrop of the Nelson Cathedral Christmas Tree Festival, a selection of traditional carols completes a programme that offers a joyful choral celebration. 7.30pm. NELSON CATHEDRAL, NELSON
Saturday 12 Drag Up Your Life Are you ready to Drag up your Life? Kelly Fornia is taking her drag lip-sync extravaganza all around the country, featuring a fabulous selection of Wellington’s finest Drag
Thursday 17 to Saturday 19 The Nutcracker! The Nutcracker ballet is a magical, festive, family treat about a Christmas gathering and a young girl’s dream about her gift of a nutcracker transforming into a handsome young man. 7pm. Saturday 2pm. THEATRE ROYAL NELSON, NELSON
Queens and Kings that’ll leave you GAGGED and your wigs SNATCHED. 7.30pm. THEATRE ROYAL NELSON, NELSON
Sunday 13 The Hits 89.6 Nelson Santa Parade The Hits 89.6 Nelson Santa Parade is back for 2020! Join us for a jam-packed parade with Christmas music, floats and lots more! 1pm.
Every Wednesday Nelson Farmers’ Market 8.30am to 1.30pm KIRBY LANE
Every Thursday Isel Twilight Market 4.30pm to 8.30pm ISEL PARK
2nd Sunday of the month Cars & Coffee 9am to 12pm CLASSIC CAR MUSEUM CARPARK, CADILLAC WAY, NELSON
UPPER TRAFALGAR STREET, NELSON
Friday 18 Monday 14 and Tuesday 15 Cinderella You all know the story, so join us to witness the rags-to-royalty journey of Cinderella as she dances and transforms with the help of her fairy godmother. Join us for a night of dazzling costumes, love, laughter, an array of creatures, characters, magic and ballet. 7pm. THE SUTER THEATRE, NELSON
Albi & The Wolves Back on Track Tour Albi & The Wolves are hitting the road and will be causing a little folk ruckus with their dynamic live show, filling hearts with hope with their energetic and relatable alternative indie folk songs. 8pm. ROOM TWENTY5, MCSHANE RD, TASMAN
EVENTS
Regular Markets
Marlborough Saturday 5
Every Saturday Artisan Market 9am to 2pm
Mistletoe Market 2020 A large selection of stalls with something for everyone – food, gifts, jewellery, clothes. A great opportunity to pick up some wonderful Christmas gifts! 9am to 2pm.
QUAYS, BLENHEIM
Every Sunday Marlborough Farmers’ Market 9am to 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.
MARKET STREET, BLENHEIM TOWN CENTRE
DECEMBER
big band jazz, there’s music for everyone. 7.30pm.
carols, face painting and Santa photos. 1pm to 5pm.
Friday 4
ASB THEATRE MARLBOROUGH, BLENHEIM
LONDON QUAY, PICTON FORESHORE
Christmas Craft Market & Gallery Opening Join Picton Powerhouse Pottery for their grand opening. Begin the festive season with a tour of the new ceramics gallery and workshop then shop at the Christmas Craft Market nearby. Enjoy light refreshments, music and more. 5pm to 8pm. PICTON POWERHOUSE MARITIME HERITAGE RESERVE, PICTON
Friday 4 to Sunday 6 Cabaret Jazz Concert The live music scene in Marlborough has always been a vibrant and sophisticated one. Cabaret Jazz brings prominent jazz bands and musicians together to deliver a programme of unforgettable music. From well-known jazz standards to jazz funk and the sheer power of
Saturday 5 Blenheim Christmas Parade Join the rest of Blenheim for the annual Blenheim Christmas Parade. With plenty of colourful, crazy and fun floats, there will be fun for all. Not to mention Santa! The theme this year is Christmas and Disney films. Come along and see if you can spot Elsa and Anna, maybe the Grinch? 3:30pm to 4:30pm. BLENHEIM CBD
Sunday 6 Picton Christmas Parade & Prize Giving Concert Picton Christmas Parade and Carols is a family event with a locals’ concert of choirs, individuals and kapa haka groups as well the Belles singing
Thursday 10 The ABBA Show Rescheduled from 2 November. Experience this full-scale concert production featuring more than two hours of fun, energetic musical performances with a live backing band, replica costumes, theatrical lighting and effects and all the dancing an ABBA fan can handle. 8pm.
A&P SHOWGROUNDS
Saturday 12 to Saturday 19 Exclusive Day Excursions in the Marlborough Sounds Experience the serenity and beauty of Pelorus Sound, enjoy nature, stretch your legs, check out a remote off-grid luxury lodge and savour local food. Explore, walk, hike, mountain bike or run the forest trails and shores. 9am to 4pm.
ASB THEATRE MARLBOROUGH, BLENHEIM
HOMEWOOD BAY LODGE, OLD HOMEWOOD BAY, MARLBOROUGH
Saturday 12
Sunday 13 to Thursday 24
Sounds of Christmas
Renwick Christmas Tree Festival
Sounds of Christmas is a chance to gather with friends, family, whanau and the community to sit and listen to Christmas carols sung by local groups. Come along to join in the Christmas cheer. 5pm to 7pm. PORT MARLBOROUGH PAVILION, ENDEAVOUR PARK, PICTON
Don’t miss this spectacular display of Christmas trees decorated by local businesses and community groups, along with lights and other Christmas decorations. This festival is a joy for all ages. ANGLICAN CHURCH, RENWICK
Saturday 19 Thursday 31 New Year’s Eve 2020 - Ignite Marlborough An exciting night for all ages. Enjoy live music from local and national bands, top quality food from local vendors, and of course, the highly anticipated fireworks show over the Picton waterfront. Pack your picnic blankets and settle down for a New Year party like no other! 7pm to 12:15am. PICTON FORESHORE
Summer Sounds Music Festival Kicking off on Saturday 19 December (with a second festival 16 January) this festival will herald a mixture of New Zealand music royalty as well as an electro folk band and a blend of emerging artists from across the top of the South Island. As well as the music there will food and beverage stalls. 3pm to 9pm. THE QUEEN CHARLOTTE TAVERN, LINKWATER
79
DIRECTORY
GIVE A ‘FRIEND OF FRESH’ MEMBERSHIP THIS CHRISTMAS Details on www.freshfm.net Nelson-Tasman 104.8 • Nelson CBD 107.2 • Takaka 95.0 • Blenheim 88.9
MICHELE LINES HAIR DESIGNER
MICHELE LINES
hairdesigner75@gmail.com 021 339 231
HAIR DESIGNER
027 779 0235 aimeejules@gmail.com aimeejulesphotography
www.aimeejules.com
Nelson’s bespoke venue hire
An excellent venue for any event. Whether you are looking for a formal dinner, a lively birthday party or a tasteful wedding reception – our experienced team can help you achieve a successful, memorable event.
CONTACT US TODAY
021 119 2239 Tasman Earthworks & Construction operate througout the greater Nelson Tasman region, offering a wide range of excavation and construction services.
www.tasmanearthworks.co.nz
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. 136 Hardy St, Nelson • 03 391 0077
hardysteatery.co.nz
80
OrderTreat takeaways @ www.chokdee.co.nz your family to the exquisite and 83 Hardy Street, Nelson - 03 539 0282
delicious flavours of Thailand. Our food is prepared from scratch, the traditional way, using only the freshest ingredients. We have something for everyone as we cater for a vegan, vegetarian or gluten-
DIRECTORY
AIIRR S HA DH R RD SAA A A O LLO BO
CELLAR DOOR MONDAY – SATURDAY
Located down the lane behind the Wholemeal Café, off Commercial Street in Takaka.
O
O O
B
Customer name MARLBOROUGH PLUMBING & HEATING Directory MARLBOROUGH
N
CUSTOMER PROOF
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from 10am to 4pm
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plumbing heating solar MARLBOROUGH
Plumbing&Heating
PLUMBING • HEATING • SOLAR
ROB MARSHALL PO Box 5140 Springlands Blenheim 7241
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 EMERGENCY OUT OF HOURS SERVICE
03 577 9278 027 214 1366
Boutique shopping at 191 Hardy St, Nelson. Ph: 03 970 0232 www.louisedouglas.com
www.marlboroughplumbing.co.nz
COV E R E D BY T H E M A S T E R PLU M B E R S G UA R A N T E E
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Opportunity not to be missed. Started on 12/11/2019 15:10:01
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As far as the eye can see ...
The image above is an actual photo of the view over Tasman Bay from Coastal View Lifestyle Village, opening soon in Nelson's TÄ hunanui Hills - with close access to the city and the beach.
Coastal View will offer independent living and serviced houses, designed by award-winning architects. A range of houses will be available (from February) with 1, 2 and 3 bedroom options, 1 or 2 storeys and 1 or 2 garages ... with a variety of styles and floor plans. The village will also include a state-of-the-art 60-suite, single storey rest home/hospital care facility (from March) and a separate, standalone 20-unit dementia centre. All care suites are substantially larger than the average care centre room, ranging up to 40m2 in size, and all suites include an ensuite and external access to a private outdoor deck.
Call to find out more on ph: 03 548 8864 or visit www.coastalview.co.nz