Avenues - July 2018

avenues.

THE MAGAZINE CHRISTCHURCH LIVES BY

LIFE’S A BACH: ONE ARCHITECT’S AWARD-WINNING HOLIDAY RETREAT WINTER MINI BREAK | 5TH STREET: DARING TO BE DIFFERENT | KIM ODERING’S NEW LEAF ISSUE 162 | JULY 2018

THE NATURAL HOME OF MARBLE AND GRANITE. Calatorao is a distinctive, fine-grained limestone which has been hewn from the world-famous quarries of Zaragoza, Spain, for over 2000 years.

An ancient stone with a rich history Neolith has faithfully captured Calatarao’s lustrous golden veining and intensely dark grey colour which characterises the stone.

40 ACHERON DRIVE, RICCARTON, CHRISTCHURCH 0508 4 TILES (484537)

Kitchen from Doca. Salone del Mobile - EuroCucina, Milán 2018

BENCHTOP IN NEOLITH CALATORAO

PUBLISHER’S NOTE

A New Chapter CHRISTCHURCH to BLENHEIM in less than an hour.

see you there.

F

or more than 15 years, Avenues has been our beloved city’s eyes and ears, reflecting its triumphant rise from the rubble and its dramatic transformation. It has brought us the inspiring stories behind our vibrant city, stories about the Cantabrians who make it such a wonderful place in which to live, work and play – and visit.

As the baton is passed from Avenues’ former editor, Yvonne Martin and her team at Stuff, to our team here at Twenty Seven Publishers, we are committed to continuing that legacy by delivering the very best of what Christchurch has to offer and the people that make it.

We have worked hard these last few weeks to create a fresh new look to mark this new phase, which we know you’ll love as much as we do.

As we reflect on the many hours that have gone into this, our first issue, it is a time to thank everyone involved, not least our small team of amazing superhuman women, who all manage to juggle life, family and work commitments, meeting deadlines as all too quickly they approach.

We are especially grateful to those advertisers who have taken a leap of faith and supported us, without whom this relaunch issue would not have been possible, and we encourage you to support them, as they in turn have supported us.

We look forward to developing these relationships and many more as we embark on this exciting new chapter.

Lisa Publisher

soundsair.com 2

Cover image by Stephen Goodenough

avenues.

THE MAGAZINE CHRISTCHURCH LIVES BY

SUBSCRIPTION $77 (inc postage and packaging), 11 issues, New Zealand only Email subscribe@avenues.net.nz

THE TEAM Publisher Acting Editor Art Director Advertising

Accounts & Admin Sub-editor

Lisa Phelan Majka Kaiser Lucy Arnold Shelley Eccleton Rebecca Duncan Hilary Armstrong Mary Lovell-Smith

lisa@27publishers.co.nz majka@27publishers.co.nz lucy@27publishers.co.nz shelley@27publishers.co.nz rebecca@27publishers.co.nz accounts@27publishers.co.nz mary@27publishers.co.nz

PRINT Blueprint, Christchurch

Be in to win, 10 for 10

Stage 10 sites have been released and we are celebrating by giving away 10 prizes.

To enter visit the Flemington site ofďŹ ce or one of our showhomes, collect an entry form and enter the code on our website.

flemington.co.nz/win

CONTRIBUTORS & PHOTOGRAPHERS Rosa Shiels / Kineta Booker / Stephen Goodenough / Cassandra Kovacs / Ken Baker

CONTACT US hello@27publishers.co.nz Facebook.com/avenuesmagazine Instagram.com/avenuesmagazine Avenues.net.nz Produced by Twenty Seven Publishers Limited 69 St Albans Street, St Albans, Christchurch, 8014 PO Box 36753, Merivale, Christchurch, 8146

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Avenues is published 11 times a year, and is a registered trademark. While all attempts have been made to verify information provided in this publication, the publisher assumes no responsibility for errors, omissions, or contrary interpretations of the subject matter contained herein. The reader assumes all responsibility for the use of these materials and information. Any perceived slight of any person or organisation is completely unintentional. Avenues asserts copyright on all material published within, and none of it shall be reproduced, wholly or in part, without the prior written consent of the publisher. Avenues reserves the right to edit or abridge all letters or other material, whether solicited or otherwise, prior to publication.

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CONTENTS

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28

8

CHIT CHAT

10

CULTURE CLUB

12

FRAME ME

32

34

36

In Detail

16 COUTURE

21

WINTER MINI BREAK

18 PAMPER

28

HANMER BACH

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32

IN GOOD COMPANY: KIM ODERING

38 PALETTE

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FOR ART’S SAKE: PHILLIP ALDRIDGE

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DARING TO BE DIFFERENT

YEAH NAH ON THE JOB

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CHIT CHAT

NOBLE CAUSE The couple behind The Lincoln Pantry has expanded its reach with its latest endeavour, The Noble Merchant in Opawa. Purveyors of organic coffee, artisan delicacies (from the likes of local Bellbird Bakery), and natural wholefoods, this cafe-cum-deli offers a refill service where you can bring your own container and buy just what you need. thenoblemerchant.co.nz

SOUL FOOD

SUNDAY SIT DOWN Steadily building a community of music fans who relish a totally unique live musical experience, as part of their regular Sunday Sit Down Get Down concert series, Blue Smoke has introduced a hearty Sunday roast served from its famous AGA kitchen – just $20 for adults and $10 for kids. Also available are the fabulous wood-fired pizzas and a range of delicious gastro-pub snacks. Order them and a glass of craft beer or wine while you watch the gig and soak up the atmosphere. Open from 3pm every Sunday, with shows starting at 4pm and entry by koha, this is an affordable afternoon’s entertainment. Over the years the series has welcomed the likes of local musicians The Eastern, Marlon Williams, Delaney Davidson, and Aldous Harding, as well as Hollie Smith, Ladi6, Lawrence Arabia, and The Warratahs. bluesmoke.co.nz

For a completely immersive culinary experience, the Asian Garden Cooking School hits the mark with a wonderful gift to enjoy with a friend or to spice up ‘date night’. The creators of restaurants such as Buddha Stix and Le Xom demonstrate how to cook a variety of Thai, Chinese or Cantonese dishes.

With an unlimited bar to get your creative juices flowing, enjoy what you create under the guidance of the professional chefs during the class, and take your know-how home to impress family and dinner guests.

At only $150 for four hours of fun and the opportunity to meet like-minded gourmands, we give this our unreserved thumbs-up! asiancookschool.co.nz

REKINDLE YOUR DESIRE Rekindle has recently opened its new workshop at The Arts Centre. It’s a great space in which to learn the craft of woodworking, rope making and harakeke weaving. These Resourceful Skills Workshops are for adults and children alike. For a nominal fee of $15 for a half-day class, there’s no excuse not to join the fun! rekindle.org.nz

CHIT CHAT

SURF’S UP The brand-new purpose-built Spencer Park Surf Life Saving Club is a far cry from the humble council building that began life as public changing sheds in the 1960s. In the true spirit of collaboration, this community-driven and funded rebuild project has been a labour of love between two local architecture studios. Delivering on all fronts, in response to their brief from the community, CoLab Architecture and Urban Function Architecture have designed a dynamic public space that is completely unique, weather-resistant, and utilitarian, yet elegant. All achieved within a tight budget – cobbled together by fundraising and donations – their considered design has produced a great legacy for all to enjoy. spencerpark.co.nz

CITY ROOTS It’s been a long pilgrimage, but 3 Wise Men has finally reclaimed its inner-city position, directly opposite its pre-quake location in Cashel Mall. On the move since the February 2011 quakes to as many as nine locations, the national menswear chain now has a permanent flagship store in Christchurch.

The modern new fitout, conceived by award-winning designer Dave Sweatman from Space Studio, juxtaposes warm timber veneers with industrial steel finishes that embody the strength and endurance of the company, and its loyal fans who’ve stood in solidarity with it throughout the rebuild.

3wisemen.co.nz

MONKEY BUSINESS Visit Orana Wildlife Park these school holidays and meet New Zealand’s only trio of orangutans – Melur, Wanita, and Charlie (pictured). Put a smile on the dial of your child while educating them about the world’s most impressive primates, housed next to the gorillas in the Great Ape Centre. oranawildlifepark.co.nz

FIT FOR A QUEEN Queen’s Birthday Weekend couldn’t have been more fitting for the grand opening of the new Taiora QEII Recreation and Sport Centre. Back in action and better than ever, kids will go doolally over the giant hydroslide, the leisure pool with a ‘lazy river’, the splash deck and water adventure playground, as well as the learner’s swimming pool and toddler’s pool where tiny tots get their water wings.

Adults will enjoy swimming lengths in the lap pool and relaxing tired muscles in the spa, sauna and steam room at the end of a good workout in the gym and fitness centre. The pools are open 5.30am to 9.30pm Monday to Friday and 7am to 8pm on weekends. ccc.govt.nz

CULTURE CLUB

THE HEATH QUARTET

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2–14

One of the most thrilling chamber ensembles in Britain today, the Heath Quartet is set to dazzle Christchurch classical music fiends this month at The Piano. Its performances have been described by The Guardian as being ‘conveyed with thrilling conviction’ and imbuing a ‘genuine intimacy’ by Gramophone magazine. This is one musical experience not to be missed this season. This performance will be the final concert of the quartet’s New Zealand tour, as part of Chamber Music New Zealand’s 2018 concert series. The diverse line-up includes items from the great composers from the Baroque and Classical composers Bach and Hayden, alongside contemporary greats, Britten, and New Zealand’s own Gareth Farr.

The Piano, 2 July // chambermusic.co.nz

2–5

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THE BIGGEST

ALICE!

THE MUSIC OF MOANA

In the quest to win a boat, a trio of mates enters a local fishing competition without the first clue about the sport, with hilarious consequences.

Written by award-winning playwright Jamie McCaskill and directed by Ross Gumbley, who both also star alongside Mark Hadlow in this side-splitting comedy.

St Margaret’s College’s multi-media production puts a modern spin on the Lewis Carroll classic and is sure to delight audiences of all ages. The storybook’s favourite characters come to life through large-scale music and dance numbers with spectacular costuming. Follow Alice down the rabbit hole these school holidays.

Joining the Christchurch Symphony Orchestra for a night of music inspired by the songs and stories of the Pacific Islands, the award-winning ensemble, Te Vaka, performs its own hit tunes from the Disney blockbuster, Moana. Uplifting and energetic, this early-evening concert time is ideal for families.

The Court Theatre, 2–14 July courttheatre.org.nz

Charles Luney Auditorium, 2–5 July eventfinda.co.nz

Isaac Theatre Royal, 7 July ticketek.co.nz

CULTURE CLUB

LADI6: OUTTA TIME TOUR The nation’s undisputed queen of soul and RnB, Ladi6 returns from a sixmonth European tour to perform in Christchurch, where her music career began. Electrifying audiences here in New Zealand and around the globe, Ladi6 has shared the stage with international acts such as De La Soul, and her vocals feature on stand-out tracks by Aotearoa’s finest talent, including Shapeshifter, Scribe, and Fat Freddys Drop. Lauded as ‘one to watch’ by London’s Metro Magazine, Ladi6 will be joined by three incredible acts – roots and reggae queen Silva MC, hip-hop’s newest rap goddess JessB, and RnB rising star Bailey Wiley. This collection of strong, dynamic females presents a fine opportunity to let your hair down and get your groove on.

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Winnie Bagoes on Madras, 13 July // ladi6.live

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27

&

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DYNAMO

TASH SULTANA

TAMI NEILSON

Hailed as the ‘undisputed king of magic’, global TV superstar Dynamo now brings his phenomenal live act to the stage. As part of his electrifying world tour, Seeing Is Believing, Dynamo is in Christchurch for two nights only. Prepare to be dazzled by his jaw-dropping performance that will leave you speechless.

Catapulting to fame after her first homemade music videos went viral, Tash Sultana is a dynamic young Aussie singer/songwriter with the world on a string. A self-taught guitarist and singer, Sultana has developed a style all of her own. A powerhouse of virtuosity, she must be seen live to appreciate the full force of her talent.

Award-winning Canadian-born, New Zealandbased country and soul singer Tami Neilson is a formidable talent. Brimming with unabashed sexuality, Neilson will feature on her latest tour hit songs from her new album, Sassafrass! including the sassy lead single Stay Outta My Business. Get your glam on and get set to shimmy and shake your thang!

Horncastle Arena, 27 July ticketek.co.nz

Isaac Theatre Royal, 27 July ticketek.co.nz

Horncastle Arena, 21 & 22 July ticketek.co.nz

FRAME ME

Black & Bling

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The St Andrew’s College biennial Black & Bling Ball raised funds this year for the school’s cricket and hockey teams.

1 Stephanie and David Rumble 2 Robyn and Gerald Cummins 3 Kerry and Kate Bisphan and David and Chris Janett 4 Leanne Crozier and Sarcha Every 5 Guy Wynn-Williams, Nicola Jackson, Ian Williams, Catriona Shaw and Mark and Rachel Wells 6 Michael and Michelle Patterson 7 Laura Meriluoto, Henry Richards and Gabrielle Herrick 8 Philippa and Mark Ullrich, Liesl and Mark Carrodus, Lee and Glen Barrett, Rachel and Jeremy Blake, Sarah and Brett Gamble and Kate and Matt Butterfield PHOTOS Ken Baker

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FRAME ME

Blue Smoke

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Jazz Jam with Sumo, Sunday 27 May, 2018. Celebrating the end of the Cavell Leitch NZ International Jazz & Blues Festival, Blue Smoke played host to an incredible after-party jam.

1 Myriarm Amri, Norgane Jaffry, Alain Carpentier, Philippe Moginot and Nans Driviere 2 Jennifer Whelan and Kowhai Thompson 3 Cara Moginot, Eric Devos Siyno and Jannick Carpentier 4 Jane Ross and Mark Fahey 5 Nettie and Stu Johnston 6 Caitlin Gentleman, Serina Bailey, Kiran Paima and Hailee Gentleman 7 Steve and Michelle Poundsford 8 Kirsty and Mark McSadler PHOTOS Cassandra Kovacs

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COUTURE

No Brand Hacker Boots sergios.co.nz | Karen Walker Shipwrecks Sunglasses ballantynes.co.nz | Beau Coops Ankle Boots beaucoops.com Craig McIntosh Construct Brooch thenational.co.nz | WORLD Barbra Coat worldbrand.co.nz | The Horse Watch paperplanestore.com Theron Aerin Sweater lynnwoodsonlinestore.co.nz | Deadly Ponies Mr Fill N Buckle Bag deadlyponies.co.nz Spellbound Authentic Work Shirt workshop.co.nz

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COUTURE

GOLDEN FOX The statement staple this winter, The Fitzgerald Coat from Camilla and Marc won’t leave you out in the cold. lynnwoodsonlinestore.co.nz

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PAMPER

Kester Black Nail Polish in Champagne | NARS Highlighting Powder | Erdem for NARS Strange Flowers Voodoo Lily Lipstick CliniqueFIT Workout 24-Hour Mascara | Mecca Cosmetica Soft Focus Smoothing Primer | Dr. Barbara Sturm Glow Drops Aesop Resurrection Rinse-Free Hand Wash Travel Size | Origins Original Skin Matte Moisturiser With Willowherb Clinique Dramatically Different Hydrating Jelly

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YEAH

1 2

The hibernation season that gives us carte blanche to enjoy guilt-free weekend movie marathons and bed picnics Couriers who bend over backwards to redeliver missed packages the same day, no matter where you are in the city

3 4

The highly personable table service at Little Pom’s – especially from its seasoned head waiter, Raould

Compassionate parking wardens who waive fines for out-of-towners, especially when the price of inner-city parking threatens to rival that of Auckland’s CBD

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KidsFest this coming school holidays – a godsend for working parents!

NAH

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A fine-dining experience spoiled by poor powder-room performance; when luxury liquid soap and matching hand cream are replaced with a dowdy cake of soap

2 3 4

Unsolicited fashion advice from over-eager 20-something shop assistants when all you want is to shop in peace Beautifully designed packaging containing underwhelming products

Real estate agents who don’t work evenings or weekends – after all, when is the majority of the workforce meant to view the house of their dreams?

5

Banks that refuse to rectify bank errors, robbing the customer of not only money, but their time and serenity

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FEATURE

Winter mini break Usually a sun-drenched tropical island paradise is high on the agenda as the ultimate winter escape. But if funds are tight and time is a luxury you can’t afford, then a mid-winter mini break closer to home is the next best option. Once the destination has been decided, only two questions remain: where to stay and what to do. Whether you opt to be waited on hand and foot in one of the city’s finest hotels or prefer to retreat from the concrete jungle to a beach-front family home, we explore what it means to receive personalised service whatever your choice.

Stepping inside the two different worlds; one, a luxury-hotel guest service agent and the other, an Airbnb superhost, you’ll discover what you can expect from both. And, for an exhilarating hot air balloon ride with spectacular panoramic sunrise vistas across the Canterbury Plains, we offer you a bird’s eye account of why this is one of life’s magical experience not to be missed.

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HOME OPEN FOR BUSINESS WORDS Kineta Booker PHOTOS Cassandra Kovacs

W

ith Christchurch facing a critical shortage of beds in the years after the earthquakes, business-minded locals jumped on board the global answer to travellers’ accommodation woes – Airbnb.

More than 200 guests have stayed with superhosts Kate Dickson and Martin Little in the three years they have been running a bed and breakfast from their 15-year-old Waimairi Beach home. They expanded into Airbnb after scaling back their marketing and graphic design business which they ran from home. Staff began working remotely and the couple decided to convert the office into a self-contained studio.

‘Running our business from home has had its advantages as when guests arrive off flights we can greet them to make them feel welcome,’ says Kate.

‘Martin is very good at conversing with travellers.

They often want to know where to go and which route to take to get somewhere, whereas I’m the meet-and-greet-come-cleaner,’ she says.

As Airbnb hosts, they are often some of the first New Zealanders to interact with travellers.

‘I’m outgoing so I’m happy to meet them.

You learn to judge if people want to talk, and

whether they want to find out about things. A lot of people want to be private,’ she says.

‘A lot use it as a place to stay after an international flight, somewhere to chill out for a couple of days before they pick up a campervan, or whatever they’re doing, to go on their South Island tour. Or they’ve finished their trip and want to chill out before they go home.’

The self-contained studio is modern, clean and includes a lap pool and sauna.

‘One thing that appeals to people is that it’s not like a hotel room, meaning it’s personalised.

And we leave things in the fridge for them. We’re mindful of people coming off an international flight, and they want to have milk, coffee, tea, eggs, bread, yoghurt and fruit without having to find a shop.’

It’s this kind of service that has seen the pair receive the title of Airbnb Superhosts.

After a long season hosting, the couple usually head overseas for the southern winter and now the only places they stay are at Airbnbs – in Hawaii, Stockholm, Corsica, Bézier, and Australia to date.

At this rate, it shouldn’t be long before they become Airbnb Superguests as well.

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UP AND AWAY WORDS Majka Kaiser PHOTOS Cassandra Kovacs

G

etting up well before the birds is not always fun, but when the reason is a once-in-a-lifetime hot air balloon ride, then it’s a different story.

It’s a crisp winter’s morning and still pitch black as we make our way from Christchurch to the Hororata base for a 6.45am start. Our group comprises 10 people; a local couple celebrating a birthday and a family from Singapore who are taking to the sky on their final day of a 12-day tour around New Zealand.

A father and son duo runs Ballooning Canterbury from the family farm. Director and chief pilot Michael Oakley and son Nick have a wealth of flying experience under their belts. Both are New Zealand glider pilot champions and have represented New Zealand at the world gliding championships, and Michael at the World Balloon Championships, so we are in capable hands.

Today we’re flying in the biggest of their three balloons. This one takes 16, but they also offer intimate rides for two (plus the pilot).

It’s a hands-on experience that requires our help, so Michael talks us through a safety brief and what’s required to set up the balloon.

Unpacking the massive balloon is light work with many hands. I volunteer to hold open the mouth of the balloon so the two huge fans can inflate the envelope with cold air before hot air is added to bring it upright.

Once the last safety checks are complete and the last of us climb into the basket, we’re ready for take-off. Unlike a plane where the roar of the jets and force of the upward momentum signals take off,

a hot air balloon is a completely different experience.

So quiet and smooth is it that it takes me a while to realise we are already rising – utter magic!

The sun begins to rise over a single band of low-lying fog. Michael tells us this is an excellent sign of perfect flying conditions. And, as we silently rise off the ground and float above the endless stretch of paddocks, it’s clear we couldn’t have picked a better day.

Drinking in the spectacular views of Mount Cook’s snowy tips glistening in the morning sun, I’m pleasantly surprised at how the air is warmer up here than on the ground and without a breath of wind, which, Michael explains, is because we’re flying with the air currents.

Towards the end of our ride, as we start our descent, we spy sheep, cows and horses turning their heads as we sail above them. And, a young family ventures outside, with steaming mugs of morning coffee in hand to give us a friendly wave.

While the panoramic views are breathtaking, it’s when we are so close to a patch of forest below us that we can literally reach out and touch the treetops, that is the standout moment for me.

Back on solid ground after a smooth landing, we all pitch in to help pack up the balloon. Over a champagne breakfast and a light snack, Michael recounts the story of how this magical mode of transport was first discovered by two French brothers who then pioneered the first hot air balloon ride over the streets of Paris.

A stunning start to an idyllic day in Canterbury, a hot air balloon ride is one experience highly recommended for any bucket list.

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FRONT DESK CHARISMA WORDS Kineta Booker PHOTO Cassandra Kovacs

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s he greets customers at the Crowne Plaza Christchurch’s front desk, Levi Tamaiparea is just about everything a traveller appreciates – friendly, approachable and charismatic.

Levi has been a guest service agent since the hotel opened in July last year, and says it’s been ‘absolutely fantastic’.

‘It’s prestigious. On its old site, it had a reputation – a place where locals and visitors went when they came to Christchurch. So to be a part of new history … I’m quite proud to be working here,’ he says.

The 23-year-old is a passionate ambassador for hospitality and likes to create a memorable experience for the guests. ‘I treat everyone the same,’ he says. ‘Anyone who comes in those doors, they’re a fresh face, even if I have met them before. Doesn’t matter where they come from, they always get the same service that I strive to give everyone. Anything I can do to help someone feel welcome, I will do that to every single person.

‘Working in hospitality is definitely my strong suit. Ours are some of the first faces they’ll see when they arrive in the country, and it generally gives them an idea of what our country is going to be like.’

It’s not the first time Levi has worked in frontline tourism, he spent three-and-a-half years at Punting on the Avon, which helped build his confidence. From a shy teenager at Shirley Boys’ High School, ‘I’m now friendly, talkative and readily available if people need help.’ he explains.

‘Punting was the perfect place to learn to do that – dealing with people, not only locals but international visitors as well.’

Levi was introduced to the Crowne Plaza by a friend he had punted with and who was also a concierge on the hotel’s former site in Victoria Square.

‘I had two days training before I was in a uniform and out there on the front desk checking people in,’ he laughs.

As a teenager Levi aspired to wear a uniform of another sort. ’I had dreams of joining the military all throughout high school, so I went and gave that a go. Turns out it’s not my cup of tea, at all …

I thought I’d do a complete transition, something relaxing, tranquil, like a punting tour of the river. It was a huge transition but it was definitely the right decision to make.’

And now the highlight of his day at Crowne Plaza Christchurch is at the beginning of the shift when he turns up ‘to an awesome workplace, happy, smiling and ready to go’.

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IN DETAIL

HANMER BACH WORDS Rosa Shiels PHOTOS Stephen Goodenough

PHOTO Cassandra Kovacs

H

olidays in a village with the foothills of the Southern Alps as a backdrop are hard to beat. If you tire of tramping, horse trekking and jet-boating, and bungy jumps above the icy rapids aren’t your thing, a long, hot soak in a therapeutic thermal pool just might be.

Then again, a glass of bubbles on the deck is a sybaritic holiday pleasure, especially if the deck’s your own and you don’t have to familiarise yourself with rented accommodation before you can relax.

For architect Cymon Allfrey, his wife and their two teenage daughters, Hanmer Springs answered all the questions for a perfect family holiday. It’s less than two hours’ drive from central Christchurch, yet far enough away from the city to invoke a getaway spirit, and it offers different and plentiful scenic and recreational possibilities.

The Allfrey family felt no need to conform to ideas of typical Kiwi beachside holidays and are not boaties, so they did not feel pressed to search for a coastal property; but they wanted to be able to spread out, with room for cricket on the lawn and space for visiting friends to park their tent or caravan.

They also wanted easy access to the splendid surroundings and proximity to cafes and restaurants.

‘The empty section we ended up purchasing is a perfect mix of rural outlook and serenity, while still being close to the township,’ Cymon says.

Cymon is co-director (alongside Craig South) of Cymon Allfrey Architects. The practice, established in 2010, is an award-winning, multi-disciplinary practice involved with all aspects of residential and commercial architecture.

In Cymon’s design work there is always the drive to create something unique and bespoke for a client. This is coupled with aesthetic and functional choices, and the need to comply with any extant building covenants or regulations. The use of appropriate products locally sourced where

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possible, as well as sensitivity to the environment and location are constant threads in the practice.

‘We need to ensure we are respecting the local environment – the power in the lower sun in the South Island or the prevailing breezes – and designing to suit the specific environmental factors,’ he says.

In this case, the client was his own family and, after plenty of round-table discussions, they decided their preference was for a bach that was the informal antithesis of their city home. It would also need to dovetail in with the Hanmer Springs District Plan guidelines, which specify that all buildings must reflect alpine character and would need to cope with both the fierce highland heat of summer and the often below-zero temperatures of winter.

There is an element of creative risk when designing for oneself, Cymon readily admits; of pushing the boundaries and trying out ideas that might not work for anyone else, but the concept he came up with fitted all requirements and, with a few tweaks here and there, satisfies on all artistic and lifestyle levels.

The 126sq m bach on its 1100sq m section comprises a trio of buildings sitting atop a rise within sight of Hanmer’s Chatterton River. There is a central structure and two satellite pavilions with a dining deck and a sunken terrace.

The main structure is the communal heart of the bach, with an open-plan living area, kitchen, bathroom and bedroom beyond. On winter nights its logburner keeps the room toasty and draws everyone in for a shared meal around the vintage dining table. In summer dining is outside on the deck with the barbecue.

A covered corridor for shade and weather protection leads to one pavilion, which has two rooms either side of a small bathroom and kitchenette – one a bedroom and the other a

multi-purpose space with fold-down bed. The second pavilion, Cymon’s folly, The bright yellow of the tower stairway is a nifty compromise with council is a two-storey tower with bunkroom above and firewood storage below. It is requirements. Cymon had originally planned that the whole tower be bright connected to the terrace by a sunshine-yellow metal stairway. yellow metal, reflecting the broom of the hills, yellowing poplars in autumn, Both pavilions have panel heaters for warmth and pedestal fans for the and the ubiquitous metal cladding of farm outbuildings. It is still within the bedrooms in summer, and the bach is fitted with north-facing photovoltaic urban township bounds, however, and did not fit urban-design constraints. cells and low-energy fittings to help keep operating costs down.

‘The council explained that the Chatterton River is the marked landscape The steepled rooflines echo the alpine skyline and provide a campsite allusion feature separating the urban and rural, and our section falls on the urban with associated feelings of lazy days and relaxation while maintaining the build side,’ Cymon says. character required by council. The timber cladding, especially of the tower folly, ‘After that particular defeat, we reflected on the purpose of the yellow and will gradually fade to grey in harmony with the forested surroundings. realised it wasn’t about the colour, but rather about the contrast with the ‘The camp-like arrangement we settled on requires some compromises and other pavilions. Eventually we decided on weathered timber for the folly, that is entirely deliberate,’ Cymon says. ‘I like that you really have to work for it: and we love it, although I never completely gave up on my yellow and, as to get cold in winter and wet in the rain. And we completely understand that a cheeky nod to the colour that was, anything that doesn’t require council the idea of dashing across a cold concrete patio in the depths of winter just to permission is indeed bright yellow.’ use the bathroom in the middle of the night is not going to appeal to many, but Builder Aaron Kells, of California Homes, began the construction in we love the making-do feeling that the bach captures, similar to camping.

January 2017, the bach received its code of compliance in September, and ‘Stripped of some of the comforts of daily life, we can focus on what is really the landscaping was done by Rough and Milne. important – spending time together as a family.’

The family bach won the housing award in the 2018 NZIA Canterbury The house is clad inside and out with timber: unfinished cedar for the folly Architectural Awards; was commended in the international category of exterior in contrast to the dark-stained cedar of the other two structures, with the Australasian Dulux Colour Awards 2018; was shortlisted for Home of cross-laminated interior walls and roofing, and glue-laminated portals. the Year 2018, and is a finalist in the 2018 NZ Wood-Resene Timber Design ‘We selected the cross-laminated timber and glulam as they achieved that Awards in September. aesthetic that we wanted for the bach, but also for the speed of the build, as it It hardly needs those commendations. Purpose-built for the Allfreys, was prefabricated offsite; cut and prepared at the factory, and then delivered they – as well as their friends and family – have road-tested it in both searing ready for construction.’ summer and winter’s freeze, and are all more than happy with the results.

30

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IN GOOD COMPANY

A new leaf WORDS Leigh Harris PHOTO Cassandra Kovacs

K

im Odering is back. After 16 years out of the public eye, the woman who was the face of one of Christchurch’s most prominent horticultural dynasties, the Oderings, has launched a landscape design business.

KO&Co, the brainchild of Kim and her husband, Zhenya Evgenov (Eugene), enables Kim to again share her enviable horticultural knowledge with the city’s homeowners and gardeners.

It was front-page news in 2002 when word got out that Kim had decided to cash in her shares in the family business. Then, as today, the company was New Zealand’s largest family-owned garden-centre chain. It had its own weekly TV show, Oderings Homes and Gardens. For six years, Kim, one of five siblings, presented weekly advice segments on everything from potting mixes, to lemon tree varieties, from planting roses and choosing gardening tools. Whenever Oderings profiled its ‘Plant of the Week’, despite careful planning to boost stock levels, it was almost guaranteed to sell out within a few days.

Gardening courses strongly through Kim’s veins. Her grandfather, Ray, was a builder by trade who, along with her great-grandfather, Alf, had to lay down his tools during the Depression. Ray turned to growing flowers, which proved to be much in demand with the number of soldiers getting married before heading off to World War 2. Meanwhile, Alf was growing large volumes of vegetables that were distributed free to the local community.

However, it was Kim’s father, Donald, who proved to be the entrepreneur of the family when

he combined the family’s nursery operation with retail – the first time this had been done in New Zealand on a major scale.

Kim says she left Oderings because she needed time out and wanted to try some different things.

As well, she had three children aged 12, 11 and 8. In the intervening years, she has remarried and had a fourth child.

‘I’ve never lost my love of plants’, says Kim. ‘Engaging with clients in my new business has also reminded me how much I love the educational aspect.

‘Anyone can buy a plant, but not everyone can keep it growing, let alone flourishing. When I work with my customers I’m constantly teaching them about ongoing care.’

Many of Kim’s clients commission her simply to design their garden and specify the plants, while others want KO&Co also to project-manage everything from planting to hard-landscaping, which is Eugene’s department.

‘It’s been fantastic to be able to work together, says Eugene. ‘Kim’s knowledge of plants is unsurpassed and there’s no questioning her passion for what she does. Our clients really pick up on this and they quickly relax and trust her to do what’s best for their garden.’

‘Yes,’ reflects Kim. ‘A garden needs to reflect the personal tastes of its owner.’

She is there to help that happen. ‘There are just so many wonderful plants to choose from, all with amazingly different colours and textures that can be placed in infinite combinations.’

Yes, the human face of Oderings is back and ready for action.

33

IN DETAIL

, For art s sake WORDS Kineta Booker PHOTOS Cassandra Kovacs

After 13 years at the helm of the Court Theatre Philip Aldridge is The Arts Centre’s new CEO. He talks about his change of jobs.

W

alking towards The Arts Centre, I hear Philip hails from the UK where he studied a welcome and familiar sound ringing history at university and classical acting at The out, one not heard since the 2011 Bristol Old Vic Theatre School. And the Court earthquakes – the bell striking 11.

Theatre has been his biggest role to date, having As I make my way up the beautiful wooden been its chief executive for 13 years. staircase to his offices, I hear the Art Centre’s He says it was a ‘terribly hard’ decision to leave: new CEO, Philip Aldridge, before I see him. His ‘I love The Court to bits. I’ll miss the theatre; I’ll unmistakable, hearty laugh echoes around the miss the people. Theatre has been a lot of my winding stairs as he climbs to the bell tower to life, apart from a period when I went off and fell in investigate the ringing. with a bad lot.’ (He worked in corporate finance While he is away I look around his new office – a in London and New York for a while, ending up in large room with a stained-glass window, a great Christchurch as the chairman of the Bank of New view of Worcester Boulevard below and natural Zealand in Canterbury for five years). light streaming in. It is a far cry from the temporary ‘The Court is a huge organisation now, with 300 portacom offices he’s been working out of at The employees, 300 volunteers, and 60 permanent Court Theatre in Addington which don’t see a staff. It’s large and vibrant and it engages with the skerrick of daylight. Sitting at a desk is acting chief whole community of artists, makers and creators; executive Jane Parfitt, who has been overseeing as does The Arts Centre too, but differently. One the role since André Lovett left at the end of last is a producing house and the other a series of year after a five-year tenure. venues – but both engage with a huge diverse Back from the tower, Philip engages quickly: community – that’s what I love.’

‘Have you heard the story?’ Like any good actor, ‘The Arts Centre is culturally important, and he soon has me enthralled and continues the provides a very big challenge, and I like a tale. He explains that the company that originally challenge. That’s the attraction.’ he says simply. installed the clock was brought over from London Enlivening it with artistic life and bringing to fix it after it stopped working in the quakes but his financial acumen are two of his goals. Of couldn’t. ‘But then we found a watchmaker here in the 1.28 million attendances at all companies Christchurch, up on Papanui Road, who could!’ supported by Creative New Zealand, and across As we walk through the centre’s North Quad, all art forms (visual and performance), 10.5 among the collection of 19th century Gothic Revival percent of them are at The Court. A record that buildings, conversation turns to The Court Theatre, will hold Philip in fine stead as he embarks on once one of the Arts Centre’s largest tenants. the next lead role in his career.

34

IN DETAIL

Daring to be different WORDS Kineta Booker PHOTOS Cassandra Kovacs

Popular cafe Hello Sunday now has a sister restaurant directly across the road. Co-owner Chris Penny talks about 5th Street and the power of collective efforts.

W

alking in the doors of Sydenham’s newest dining establishment, 5th Street, is like being drawn into a whole other world: a vertical garden leads you into the restaurant where the atmosphere is magnetic, the lounge style and booths inviting, and the staff sincerely charming.

Diners are treated to a menu that changes weekly and consists of shared plates for a table; to wines you’d rarely find in a supermarket; and to beers where the palate can experience the familiar or experiment with the new.

Says co-owner Chris Penny: ‘With the amount of operators already in Christchurch why would we open something that’s the same as everything else? We kinda dared to be different and we’re good with that. Sometimes the best things in life are pushing your comfort zone – that’s what we’re about.’

Chris and business partner Jonathan Spark (both of Hello Sunday fame) have certainly pushed hard, transforming a large industrial warehouse in Elgin Street into a bespoke restaurant and taking everyone along on the journey with them. The new restaurant’s name references some local history. Elgin Street, being five streets down from Moorhouse Avenue, was originally called 5th Street.

The pair established a sizeable following on Facebook during the 11 months it took to construct the restaurant.

‘It built up a lot of anticipation and hype, and it’s been overwhelming, in a great way, how many people have been waiting for it,’ Chris says.

However, he confesses to an element of caution, especially about the first year of trade. ‘People need to find out about you and when you just open something up in the middle of Sydenham, it’s not exactly swarming with other establishments around you,’ he explains.

‘But this turned out to be a bit of a blessing, actually, and I guess I underestimated our Hello Sunday audience. When we

first opened Hello Sunday we never had that audience and we were just coming out of nowhere.’

Chris and Jonathan know well the power of collective effort, especially with their core team who almost literally helped build the restaurant by hand. Chris speaks highly, and very proudly, of the staff, and knows each member well.

Chef Samson Stewart was head chef at Hello Sunday and has shares in 5th Street, alongside chef Maximus Perry. Stewart’s partner, Sarah Leah Gunn, is a duty manager and front-of-house.

‘She is an incredible waitress and really cares about people and is a huge part of what we do,’ Chris says.

Restaurant manager Wynn Kerstens has worked both here and abroad. ‘He has the caring nature we were looking for. We don’t roll with people who think they’re hotshots and have an ego about them, because then it’s all about them. But for us, it’s all about the customer, so Wynn fits in with that really well.’

The grand bar which sits proudly in the restaurant was built

by Ezra Eseese, and now he runs it. ‘He’s a hell of a guy,’ says Chris. ‘A really charming young man, super passionate about drinks, cocktails and what he’s doing. And the customers just love him because he has an infectiously bubbly personality that comes out from behind the bar.’

So what’s the philosophy behind the business? ‘It’s people.

It’s what we do. It’s all based on what emotions and feelings you evoke in people with the things you do, and I guess that’s what hospitality is all about. If you think about it, everything is about how people feel: how the food makes them feel, how drinks, service, the atmosphere. Are they comfortable? It’s almost 100 percent about that,’ Chris says.

‘When you come in the doors you’re taken care of by people who genuinely want to be there, and want to see you have an experience. That’s our point of difference; the genuineness of how much we care.’

37

PALETTE

Winter puddings warm the soul When the temperature plummets there’s nothing more comforting than a warm winter pudding.

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Venturing out into the night mid-week for a sneaky tipple at Merivale’s much-loved pub, after one glance at the dessert menu we can’t resist sharing the sticky-toffee pudding.

While the pub is relatively empty on a Tuesday evening, the dimmed lighting and rustic leather bar and seating area create a cosy intimacy. And, the warm smiles and friendly service from the bar tender and wait staff certainly make us feel welcome.

To warm our hands, and our bellies, we opt for mulled wine, which turns out to be the perfect pairing with our chosen dessert. We don’t have to wait long before a large plate arrives with two moreish wedges of pud drizzled with a thick butterscotch sauce.

We are impressed with the generous portions, which seem designed to be shared. The candied pear adds a nice tactile element with the crystalized sugar, while the maple and walnut ice cream provide the ideal foil to this often too sweet traditional winter pudding.

Perfectly balanced, this is one of the best desserts of this kind we’ve tasted in a long time.

Surely there’s no better place in town to succumb to the whims of sugary desire than Christchurch’s iconic dessert restaurant? The tantalising array of desserts makes for a difficult choice. From the two distinctly wintery puddings on offer we opt to share the poached pear and roasted fig ginger pudding.

Warm, spicy and sweet, it hits the spot – especially on this particular rainy evening. Baked inside the flavoursome ginger pudding, the sweet caramel sauce is beautifully tempered by the vanilla ice cream.

Be warned, if you’re dining in for dessert only, the restaurant doesn’t take bookings and unless it’s a quiet night you’re most likely to be relegated to the dark and uninviting seating area downstairs that is prone to chilly gusts every time the door opens.

When we visited to celebrate a special birthday and were told only those having dinner could dine upstairs, we were a little deflated. However, the company, service, and the dessert themselves make up for this fleeting disappointment.

On a whim, after being cooped up inside all day working at home, I decided to venture out into the crisp winter night for an indulge dessert for one.

Seeking a quiet, secluded nook away from the merry punters in the bar, I am given a friendly wink by the head waiter who beckons me to a semi-private alcove through the restaurant. Offered complimentary still or sparkling water, I am content to be left alone to unwind and reflect on my busy day – and the dessert menu.

I cannot resist the indulgent chocolate pudding with hazelnut praline, toffee sauce and vanilla-bean ice cream. With great anticipation my spoon cracks the crisp exterior of the pudding. Although the sponge is a tad dry, the warm chocolate centre soon drenches my plate.

Disappointingly, I can’t discern any hazelnut and the ice cream is a little bland, but that could’ve been due to the overwhelming richness of the chocolate sauce. Surprisingly rich – even for this chocolate fiend – I find myself admitting defeat far too soon, leaving my plate unfinished.

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, editor s pick DUX CENTRAL 10 Poplar St, 03 366 6919 duxcentral.co.nz

Dux Central is buzzing on a crisp sunny Saturday afternoon. Packed indoors and out, the young and hip are keeping warm by nursing glasses filled with steaming mulled wine and cider. Above the throng of happy punters, the rhythm of the bongos and melodious vocals from local band Dillastrate add to the buoyant vibe.

Spoilt for choice, Dux Central offers four different spaces to suit your mood; the courtyard downstairs where all the action is – live music and

people lining up for hot toddies; the balcony bar with a bird’s eye view of the courtyard; or indoors for a laid-back pint in the Brew Bar, The Emerald Room for quiet sophistication or the Poplar Social Club next door whichthat opens at dusk.

Opting for the understated luxury of The Emerald Room, and with almost every table occupied, I pull up a stool at the bar to peruse the dessert menu. I select the sticky-toffee pudding and a lime and tonic to temper its anticipated

sweetness. My inner child is tickled pink with the cute – and eco-friendly – paper straw with dancing green turtles.

My dessert soon arrives after some friendly banter with the charming French barmaid. The toffee sponge is warm, rich, and moist – topped with smashed toffee brittle and accompanied by caramel sauce and delicious gingerbread ice cream. For the ultimate dining-out experience this winter, Dux Central offers the complete package.

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PALETTE

Jungle fever AMAZONITA 126 Oxford Tce, 03 377 4144 amazonita.co.nz

Desperate to thaw out up after the frigid night air, we gravitate to the gas fire between Amazonita’s bar and restaurant. As we look around and soak up the interior details, it’s clear to see every aspect has been carefully considered and exquisitely executed, from the beautifully designed menus to the lush hanging plants above the plush velvet booths to the open kitchen where all the action is happening.

Pulling up a swanky designer bar stool in front of the fire, I spy a row of ceramic tiki tumblers lining the top shelf of the bar. Our knowledgeable waiter informs us that tiki cocktails are all the rage in Hawaii, so we order one and a Toco Toucan, made with Pimms, strawberry, lemon, ginger and, best of all, a cucumber and mint popsicle!

As we sip on our drinks, our palettes are transported to some far, sun-drenched tropical island, and we begin to work through the tantalising food options. We opt for the charcoal-grilled chicken wings and the filo-wrapped goat’s cheese cigars drizzled with thyme-infused honey. Beautifully

presented, both ‘small plates’ are generously proportioned; making for excellent value that doesn’t compromise on quality.

We are escorted to the private dining booth away from the throng of other diners to continue our intimate dinner for two. The mains arrive and a reverent hush descends over our table as we take a long moment to savor the impeccable culinary experience. The tender lamb shoulder is succulent, as is the 21-day aged Canterbury angus hereford ribeye.

Dessert is a no-brainer – the gluten-free chocolate brûlée tart and the spiced pear. The tart is dense, rich and decadent, topped with a single hazelnut and the cutest minute macaron with passionfruit sauce, while the poached pear offers a subtle mix of complementary flavours; pistachio, almonds, and raspberry, with a swoosh of anglaise.

Excellent service, fabulous ambience, faultless cuisine and outstanding cocktails, Amazonita delivers the ultimate dining experience.

41

PALETTE

Christchurch culinary specialities Two local restaurants, two fabulous dishes; one from a sophisticated inner-city restaurant and the other from an understated North Canterbury winery which both place a high value on using local, seasonal produce.

Town Tonic

VEGAN ROASTED BROCCOLI SALAD SERVES 4

Turn oven down to 150°C. Spread oats on a baking tray and toast for 15–20 minutes, stirring every 5 minutes, until toasted.

Set aside.

Spread hazelnuts over a separate tray and roast for 8 minutes. Tip into a clean tea towel and use it to rub off the skins, then chop hazelnuts.

Place lentils in a pot, cover with water and bring to the boil, then drain.

Cover again with water, bring to the boil and simmer for 15 minutes, until tender.

Place roasted broccoli, lentils, chopped roasted hazelnuts, rocket, mint, chilli, oats and salt and pepper to taste in a bowl, and toss to combine.

Dress with lemon juice and a splash of olive oil to serve.

2 good-sized heads of broccoli 1 tbsp olive oil 50g oats 70g hazelnuts 100g small green puy lentils handful of rocket leaves 10 mint leaves, torn 1 red chilli, sliced (more or less to taste) juice of 1 lemon olive oil, to serve Preheat oven to 180°C. Cut broccoli into 2cm florets, then skin the stalk and cut into 2cm dice.

Place in a bowl, toss with a glug of oil and salt and place on a roasting tray.

Roast for 12 minutes, until tender but still a bit crunchy.

Chef’s note For non-vegans, Jamie suggests serving the salad with some white anchovies and grated Parmesan.

42

PALETTE

Black Estate

LEEK AND GOUDA TART SERVES 12 AS AN ENTRÉE OR 8 AS A LUNCH Shortcut pastry 250g standard flour, plus extra for dusting 10g sugar 1 free-range organic egg 5g salt 160g butter, diced and slightly softened 1 tbsp milk Leek base 3 large or 6 medium leeks oil, for cooking 1 heaped tbsp butter 2 tbsp standard flour Leek filling 450g cooked-down leek base, no warmer than room temperature 4 large free-range organic eggs 250g cream approx. 70g grated Karikaas vintage Gouda

Start the pastry 1–2 days before you want to bake the tart. Place flour on the work surface and make a well in the centre. Put sugar, egg, salt and diced butter into the well and rub in with the fingertips of one hand, drawing the flour into the well with the other hand.

When everything is almost completely mixed, add milk and knead pastry 2–3 times with the heel of your hand to make it smooth, but do not overwork it.

Flatten pastry into a tight disc. Wrap in plastic wrap and refrigerate overnight (or for 8–10 hours) to rest.

Remove pastry from the refrigerator and leave it on the bench for 5 minutes. Flour the bench, place the pastry disc on the flour and sprinkle with a little more flour. Using a rolling pin, hit the pastry a few times to make it supple, turning it as you go — this helps you roll it out while still keeping the dough cold. Roll the pastry into a round approximately 3mm thick and 34–36cm across. (You need the pastry to be around 6cm wider all round than the 28–30cm tin you will be using.) To check whether it is wide enough, place the tin in the middle of the pastry. It is best to use a tin with a removable base.

Spray the tin with cooking oil. Roll the pastry up on the rolling pin and gently unroll it over the tin. You want it as slack as possible to allow for shrinkage. Mould pastry into tin loosely and gently, then run the rolling pin over the top of the tin to cut off excess pastry. Finish moulding it with your fingertips until it’s nicely fitted into the tin. Prick the pastry case all over with a fork. Cover and refrigerate overnight (or for 8–10 hours) to rest.

Recipes reproduced with kind permission from New Zealand Restaurant Cookbook by Delaney Mes. Photography by Liz Clarkson. Published by Penguin NZ.

44

For the leek base, cut the white end off each leek (discard the green), cut lengthways and give the end a wash to get the dirt out. Shake off excess water; you don’t want leeks to stew when cooking them. Thinly slice the leeks.

Heat a pot over medium-low heat until hot and add some oil, then add chopped leeks and cook them until they start to soften, stirring regularly.

Add butter, a good pinch of salt and a little ground black pepper. Cook leeks down for 15–20 minutes, or until soft in the mouth and not stringy, and the juices have evaporated. Add flour and cook, stirring, for a couple of minutes. This stops any more juice leaching out. Set aside to cool to room temperature.

While the leeks are cooking, preheat oven to 180°C. Line the chilled pastry case with baking paper, and add rice on top to hold the pastry down.

Bake for about 20 minutes, then remove rice and baking paper and continue to bake until pastry is light golden and crunchy with no transparent parts, about 5–6 minutes.

Weigh out 450g of cooled leek base into a bowl, and mix in eggs and cream. Season with plenty of flaky salt and freshly ground black pepper.

Pour into baked pastry case and smooth out. Top with grated gouda and bake for 20 minutes, until golden, just set and not puffed up.

Slice when cold and reheat slices at 200°C for about 6 minutes.

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Taxidermist TYRON SOUTHWARD, 45, DUNSANDEL AS TOLD TO Rosa Shiels PHOTO Cassandra Kovacs

I

was only 12 when I started and a possum was the first thing I ever did. By 17, I was employed by Terry Jacobs, New Zealand’s biggest taxidermist of the time, and he trained me until I was 22, when I went out on my own.

This time of year, autumn-winter, is the best part of the hunting season. I have three full-time staff and several part-timers, and we start at about seven in the morning and work through till five or six at night.

We have a series of workshops. In some rooms we do the intricate skinning processes and in another we set up the forms or mannequins – what’s inside the mounts. There’s a messy room where we make artificial rocks and another room where I mainly work, mounting the tanned hide onto a form.

We test-fit the tanned skins on the forms, then make notes as to what alterations are needed to make them fit better or to have them in a position the customer wants. We don’t put them onto a shield anymore like you see in the old pubs – that’s old-school. Nowadays we do a full shoulder mount, so it’ll literally be the mount on the wall.

Most of our work is for people hunting deer, tahr and chamois, and a lot of our market is export

48

for international hunters. They go out with New Zealand-resident guides and outfitters, then we process their animals and export them back to the US, Europe or anywhere around the globe.

It takes about 20 hours from start to finish to mount a large stag, but that’s normally stretched out over six to 12 months. If you drop a stag in to me right now, it’ll be 12 months before you get it back.

You don’t have to be a hunter to be able to do it, you just need to have an appreciation for what you are working on. One part of taxidermy that even experienced people find difficult is getting the expression in the eyes. If you haven’t got the expression right, it can look very odd.

Our bread-and-butter work is shoulder-mount red stags and tahr, but we still mount full-body tahr and, from time to time, full-body red stags.

We make our own forms mostly, but the States has the biggest range on the planet and if you want to mount a life-size elephant, you can buy the form from America.

The smallest animal I’ve done is a goldfinch and the largest were an Alaskan moose, a 15-foot crocodile, and a 10-foot brown bear. It just depends what people want.

Fully Escorted Tours with Jill Worrall JILL WORRALL INTERNATIONAL TOUR OPERATOR AND MANAGER Jill is an international tour manager who lives in Timaru. Since 2003 she has lead more than 50 groups to destinations all around the world. Jill’s travels have taken her from Patagonia in South America, Guatemala in Central America, Cuba, India, Pakistan, Bhutan and Sri Lanka, the five ‘Stans’ of Central Asia, the Caucasus, the Middle East and Iran, north, south and eastern Africa, and across Europe from Ireland to Russia, Norway to Albania. Jill is also one of New Zealand’s most successful travel writers.

The Heart of India

Join us for an exclusive evening champagne tour of Jodhpur’s striking Mehrangarh Fort, attend the world’s largest camel fair in the holy city of Pushkar, experience the awe-inspiring pilgrimage on the banks of the Ganges in the “City of Light” Varanasi.

21 days from

14,450

$

pp

share twin. Single Supplement $2,690pp

DEPARTS: 09 NOVEMBER 2018.

HIGHLIGHTS DELHI • AGRA • RANTHAMBORE • JAIPUR • PUSHKAR • UDAIPUR • RANAKPUR • NARLAI • MANWAR • JODHPUR • VARANASI • KHAJURAHO

Winter in Europe

Party in Budapest on New Year’s Eve, enjoy Europe’s best Xmas Market in Zagreb, marvel at the spectacular Royal Garden of Light Palace lighting extravaganza in Warsaw...

23 days from

14,995

$

pp

share twin. Single Supplement $2,375pp

DEPARTS: 26 DECEMBER 2018.

HIGHLIGHTS ZAGREB • VARAZDIN • BUDAPEST • BRATISLAVA • BOJNICE • ZAKOPANE • KRAKOW • WARSAW • WROCLAW • PRAGUE • CESKY KRUMLOV

Myanmar & Laos

Take the road to Mandalay for your cruise on the Irrawaddy River, take a tour by horse cart to see some of the over 2000 ancient temples in Bagan, join the Buddhist Alms Giving Ceremony in the UNESCO city of Luang Prabang.

21 days from

11,350

$

pp

share twin. Single Supplement $2,725pp

DEPARTS: 04 MARCH 2019.

Early bird deal

10,995

$

per person share twin when you book & deposit by 31 July 2018

HIGHLIGHTS YANGON • MANDALAY • IRRAWADDY CRUISE • YANDABO • BAGAN • INLE LAKE • KEN TUNG • CHIANG RAI • PAKBENG • LUANG PRABANG • VANG VIENG • VIENTIANE

Join Jill for coffee on Tuesday 24 July to hear more about these and her other tours to Croatia, Siberia & Mongolia, Brazil, Zambia & Zambezi, Atlantic to the Pyrenees... call your local House of Travel to register.

The best holidays are created together. HOT.CO.NZ BA R R I N GTO N 3 3 1 7 1 8 2 I C H R I STC H U RC H C I T Y 3 6 5 76 8 7 I F E R RY M E A D 3 76 4 0 2 2 I H I G H ST L A N E S 3 39 3 4 4 0 H O R N BY 3 4 4 3 070 I M E R I VA L E 3 5 5 2 20 0 I N O RT H L A N D S 3 5 2 4 5 78 I R A N G I O R A 3 1 3 0 2 8 8 I R I C CA RTO N 3 41 39 0 0 S H I R L E Y 3 8 5 07 1 0 I U P P E R R I C CA RTO N 3 4 3 0 8 69 CONDITIONS: A non-refundable deposit of $1000 pp is required upon confirmation. Departure subject to minimum passenger numbers. The itinerary is subject to change due to circumstances beyond our control. Exclusions: departure from other NZ domestic cities, any applicable visa costs and items of a personal nature. For full details please ask your Hours of Travel Consultant.

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