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FROM THE EDITOR
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t is that time of the year. Countdown to holidays have begun, diaries are filling up with invitations to various year-end and summer parties, homes are being given a spring clean and decorated for the festive season, Christmas meals are being planned – some of the more organised amongst us might even have started preparations for this big day, soaking the raisins for the cake or finding the perfect ham or turkey. Indulgence, giving in to all the cravings and wishes, is at the top of our minds. This could translate into over-the-top luxury or something quite simple and relaxed – whatever tickles your fancy. The idea is to enjoy the season, in good company and even better spirits. For inspiration, enjoy this issue of Indulge. Jam-packed with summer fabulousness with a generous touch of festive, it features fantastically relaxed summer entertainment ideas, perfect gifts for your loved ones and, of course, wonderful recipes. Enjoy and indulge, responsibly. Wishing you a Merry Christmas and a very Happy New Year.
Namrta Malik Editor
ON THE COVER: Top: NZ House & Garden, Summer Christmas. Left – iced fruit tea, recipe (on pg 9) Bernadette Hogg, styling Claudia Kozub and photo Kieran Scott. Right – apricot and white choc truffle, recipe (on pg 8) Jo Wilcox, styling Marcel Gull and photo Manja Wachsmuth. Bottom: Left – Crayfish salad with avocado and Thousand Island sauce from Get Fresh by Al Brown (recipe on pg 8), photo Kieran Scott. Right – Entertainment setting from Friends At My Table by Alice Hart, photo Emma Lee (see pg 9 for book details)
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Escape!
Contents 4
Fresh indulgence with Al
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Summer entertainment guide
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Pantry
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FRESH INDULGENCE WITH AL Keep it local and simple. Serve big and enjoy with friends and family. That’s Al Brown’s mantra for indulgence.
I
you meet at farmers’ markets or even a roadside stand owner always have a great story to tell.
f restaurateur, presenter, author and chef Al (Alister) Brown is to be believed, indulgent food doesn’t take much. Fresh local produce, preferably sourced from farmers’ markets, then cooked simply and served generously is a vehicle for good times and the basis of indulgence.
“Food to me is about people and places. It is a vehicle that brings people together,” reiterates Al. “If you meet the people and understand their product, even if it is someone on the roadside stand whom you talk to while they are putting their corn out, the food becomes richer. There is a story around it and story-telling is a big part of eating.
In typical Al Brown sort of way, food is “non-fuss” – not to be confused with non-stylish, just simple. The quality of ingredients in a dish and their flavours do the talking. That is why he is such passionate supporter of sourcing locally. Get Fresh, as he propagates in his latest book by this title.
“A lot of what I do is encouraging people to spend more time around the table, and slowing down. Certainly summer is about that. The more time we spend around the table, more the laughter and conversation. We lead very busy lives nowadays and we should be aware that the time spent around the table, enjoying each other’s company, is priceless.”
“With New Zealand produce you don’t need to overcomplicate things. Much of the work has been done for you as long as you cook from the heart,” he says. A bowl of clams cooked in sauvignon blanc with parsley, garlic and butter, and served with crusty bread is a beautiful dish yet it is simple, he adds. It is the people you share it with and the place where you eat it that makes it special. And that for Al is the crux of indulgence, in any season or for any occasion. That is why his Auckland eatery, The Depot Eatery and Oyster Bar, is special every time you dine there and why punters line up to devour its offerings.
“Entertaining should not be a chore. It should be something you love as much as the people who come to enjoy your hospitality.”
Coming back to the book, Get Fresh is a celebration of the diversity of New Zealand’s regions, each with its own unique vibe and feel. “To me our country feels like the world’s smallest farmers’ market. But when you break it down into its provincial areas, you uncover all these jewels and artisan producers, who are extremely proud of where they live and what they produce,” he says.
Taking lead from this theory, Al’s menu for a summer evening with friends and family includes, among other appetising and seasonal-based dishes, a whole fish on the bone. “Eating fish on the bone is a very deliberate process. It slows people down. And that for me is what summer is all about.”
Served with exciting salads made from fresh greens, picked from his garden, and condiments like salsa, mustard or horseradish add vibrancy to the whole meal. Of course there will be sausages and some red meat on the menu but how it is prepared defines the season and mood. “Summer cooking is about quicker cooking and fresh flavours so if you’re planning a lamb dish, serve it with a salsa or mustard instead of a gravy – something a bit sharper that doesn’t weigh you down,” he suggests.
Each region has its specialty but Al also found a few surprises along the way. “In Marlborough we found someone who grew pine nuts. I didn’t know pine nuts could be grown here. Most of us believe that they come from the other side of the world.
No summer menu is complete without fruits and Al doesn’t miss them out on his either. “I simply adore berries at this time of the year. Also stone fruit.” He talks about the simplicity of apricots that have been marinated in some late harvest wine with a bit of brown sugar then served with mint and mascarpone.
“And because they’re grown locally, not harvested six months ago and shipped all the way to New Zealand, their flavour just speaks for itself.”
He certainly has a way with food and makes this simplest of dishes sound like a million dollars. As he says, “it is just the product doing the work”.
Freshness, found in abundance locally, is the basis for culinary indulgence. And farmers’ markets are a good place to start your search for all things fresh. Al’s own exploration of every province for the book began at the local farmers’ market. “Go there with a blank canvas. You’ll be exposed to so many people and stalls – that will give you the inspiration,” he says.
“Entertaining should not be a chore. It should be something you love as much as the people who come to enjoy your hospitality. People want to talk to you, spend time with you and it is food that brings this together,” he says.
Then there is the story behind the dish we create – and the people
Just keep it all big, generous. Don’t put too many colours on the canvas and summer entertainment will be a celebration and indulgence every time.
RECIPES FROM GET FRESH Pan-roasted hapuku fillet with sautéed paua, preserved lemon butter and pea crush (Serves 6) STEP 1. Preserved lemon butter Ingredients: 250g salted butter (at room temperature), 2 preserved lemons (skin only, finely chopped), 3 tbsp finely chopped fresh tarragon, 2 tbsp finely chopped fresh parsley, 1–2 tbsp finely chopped fresh red chilli, finely grated zest and juice of 2 lemons. Method: In a small bowl add all the ingredients and with clean hands work together until completely combined. Cut a piece of plastic wrap and lie it on the bench. Now form the flavoured butter into a sausage shape and put it at one end of the plastic wrap. Roll it up and twist the ends like a Christmas cracker. Place the preserved lemon butter in the fridge until required. STEP 2. Pea crush Ingredients: 2 tbsp butter, ½ cup finely diced shallots, 1½ cups chicken stock, 3 cups fresh or frozen peas (blanched and shocked in iced water), 1 cup spinach leaves (washed and thinly sliced), ¼ cup cream, sea salt and freshly ground black pepper. Method: Place a saucepan on medium heat. Sweat the butter and shallots for about five minutes until translucent. Add the chicken stock and reduce to about a half cup of liquid. Now stir through the peas and spinach and cook for a minute, or until the spinach wilts. Remove from the heat and stir through the cream. Pour the pea mixture into a food processer and pulse gently to thicken but not purée. Season with salt and pepper. Refrigerate until required.
Cherimoya and blueberries with limoncello and runny custard
STEP 3. To prepare the paua Ingredient: 3 whole paua. Method: Using a tenderising mallet, pound the paua steaks until you feel the muscle loosen up. With a sharp knife, slice the paua into thin 5mm strips. Refrigerate until required.
(Serves 6) STEP 1. Runny custard Ingredients: 500ml cream, Ÿ teaspoon vanilla paste, 3 egg yolks, ½ cup sugar.
STEP 4. To cook and serve Ingredients: Pea crush, 6 x 100g hapuku ďŹ llets, canola oil for cooking, sea salt and freshly ground black pepper, paua, preserved lemon butter, 2 lemons (cut into wedges).
Method: Place the cream and vanilla in a medium-sized saucepan and heat until simmering. Remove from the heat. In a bowl, whisk your egg yolks with the sugar until creamy and pale. Slowly pour the hot cream into the yolk mixture while whisking constantly until all the hot cream is mixed in. Pour back into the saucepan and place on a low heat. Take a wooden spoon and stir continuously until the custard begins to thicken slightly, just enough to coat the back of the spoon. Remove immediately and strain through a sieve. Cool and then store in the refrigerator until required.
Method: Heat up the pea crush in a small saucepan over a low heat or in the microwave until hot. Keep warm. Heat a large skillet to a high temperature and pour in a little canola oil. Season the hapuku with salt and pepper. Sear the ďŹ sh on both sides until golden and cooked through. Remove from the pan.
STEP 2. To serve Ingredients: 6 ripe cherimoya, 1 cup fresh blueberries, š⠄³ cup roughly chopped fresh mint leaves, juice of 2 limes, 1–2 nips Sovrano limoncello, runny custard.
Season the paua with salt and pepper. In the hot skillet quickly cook the paua on both sides until caramelised. Remove the paua from the pan, then add about half of the preserved lemon butter and melt in the residual heat. Freeze the remaining butter to use in the future.
Method: Quarter the cherimoya and remove the skin with a sharp knife, holding onto the skin for presentation. Separate the esh and the pips, placing the esh into a large mixing bowl and discarding the pips. Add the blueberries, mint, lime juice and limoncello, and fold together gently with a large mixing spoon.
Get Fresh. RRP $60.00. Published by Random House NZ.
Place a little pea crush in the centre of each plate and top with a portion of hapuku. Then add the paua and spoon the melted preserved lemon butter over the food. Finish with a wedge of fresh lemon and serve.
Place a piece of cherimoya skin in the centre of each chilled plate. Spoon the fruit over it and ďŹ nish by pouring over a little runny custard. Serve now.
PHOTOS: KIERAN SCOTT
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SUMMER ENTERTAINMENT GUIDE PHOTO: NZ HOUSE & GARDEN, SUMMER CHRISTMAS, MANJA WACHMUTH, STYLING – MARCEL GULL
Ideas, tips and recipes to make your summer party a roaring success.
A
s the weather warms up, it is time to open your doors and start celebrating summer with friends and family. When entertaining outdoors this summer, whether it is a quiet dinner for two or a summer soiree with friends, take the time to plan ahead and make your evening come alive. Fresh flavours or creating a special setting instills a sense of occasion. Even a simple barbecue can be dressed up to match the jolly summer mood. But remember the most important thing is to have fun when hosting, and so will your guests.
“Food, setting and nostalgia are keenly intertwined.” Alice Hart in Friends At My Table
“Keeping things relaxed is the key – even if it is the Christmas lunch. It’s the Kiwi way to celebrate summer.”
THEME AND DECOR PHOTO: FRIENDS AT MY TABLE BY ALICE HART, EMMA LEE
Think of a central theme that ties the whole evening together. Starting with the decor, let this theme extend to the food and drinks table, and even some party games. Keeping things relaxed is the key – even if it is the Christmas lunch. It’s the Kiwi way to celebrate summer. We take a leaf out of Alice Hart’s book, Friends At My Table, which has some novel ideas on the art of feeding crowds and hosting all sorts of outdoor gatherings in a relaxed and convivial way. Her suggestions around decor and menu for a laid back country wedding, glamping and a chic picnic can easily be adapted to a gathering in your backyard – something different and lots of fun for all ages. Decor is essential to every garden party. So bring out the colourful cushions and linen, clusters of candles (add in some citronella candles to keep unwanted guests away), fairy lights or colourful tea lights – they add to the ambience. Coming into Christmas, give your setting a festive touch throughout the month of December. Don’t forget the flowers – pick them fresh from the garden if possible.
TABLE SETTINGS Celebrate the glory of eating outdoors and amidst nature by taking out your best tableware. Keep it uncomplicated but refined – sausages on silver or china platters, salad in whimsical bowls and cocktails in crystal pitchers. The modern day outdoor tableware is also a fantastic and affordable option, especially the paper variety as there is no cleaning up after! Add colour – it is always a welcome sight in summer. Cooling pastel shades and generous use of white, punctuated by soft hues, are equally appealing. Even a simple tablecloth dressed up with summer flowers is a great way to inject chic style to your table setting. A single flower on each plate for a sit-down affair is also a lovely touch.
ON THE SUMMER MENU Keep it easy and light. If it requires you to slave over a hot stove for hours, don’t bother with the dish. Plan your menu around seasonal produce – you won’t blow your budget and the dishes will be bursting with flavour. Serving lots of appetisers, salads and condiments will encourage guests to nibble at their own pace. Summer is meant for enjoying long sunsets with friends and family, so don’t spend your time and energy planning a structured meal or cooking when the guests have arrived (barbecues excluded). Buffets are also great to keep things easy. SUMMER ENTERTAINMENT GUIDE CONT. ON PG 8 & 9 >>
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ON THE SUMMER MENU PHOTO: MURRAY LLOYD
Crayfish salad with avocado and Thousand Island sauce Feta, celery and semidried tomato salad in parmesan pastry tart cases (Serves 12) Ingredients: 60g (1 stick) celery (cut into 5mm dice), 60g creamy-style feta (roughly diced), 45g (10–12 pieces) semidried tomatoes, ½ tsp finely grated lemon zest, 2 tsp finely sliced chives, 30ml (2 tbsp) lemon-infused olive oil, ½ tsp flaky sea salt, 1⁄8 tsp freshly ground black pepper, 12 parmesan pastry tart cases, 12 lemon zest strands. Method: Place celery, feta, semidried tomatoes, lemon zest, chives, oil, salt and pepper in a small bowl and toss gently to combine. Place one heaped tbsp of salad in each of 12 Parmesan Pastry Tart Cases. Garnish with lemon zest strands. Serve within one hour of assembling. Parmesan pastry tart cases (50 cocktail-sized tart cases)
Feta, celery and semidried tomato salad in parmesan pastry tart cases
Apricot and white chocolate trifle Pictured on the cover
(Serves 6-8) Peaches or berries would also be lovely in this luscious dessert. We added a few raspberries to the layers for colour. Assemble it in individual bowls if preferred. Ingredients: 2 cups milk, 200g white chocolate, 1 tsp vanilla extract, 1½ tbsp cornflour mixed to a paste with 2 tbsp cold water, 1 single round sponge, 2-3 tbsp Cointreau or sherry, 1½ -2 cups chopped apricots, ¾ cup cream, grated white chocolate for garnish. Method: Place milk, white chocolate and vanilla in a pot and gently heat until melted and smooth. Bring nearly to the boil then stir in cornflour mixture and simmer 2-3 minutes until thickened. Cool. Cut sponge into small cubes. Place half the cubes in a serving dish (about 6-cup capacity) and sprinkle with half the Cointreau or sherry. Pour over half the white chocolate custard and add half the fruit. Repeat the layers. Whip cream to soft peaks. Top trifle with swirls of whipped cream and sprinkle with grated white chocolate. Trifle is best made at least a few hours ahead and kept chilled but add the cream and garnish nearer serving. RECIPE COURTESY: NZ HOUSE & GARDEN, SUMMER CHRISTMAS AND JO WILCOX
These pastry tart cases can be stored for up to three days in an airtight container in the pantry or frozen for up to two months. Prepare and bake them in batches as the recipe requires the use of 100 cocktail-sized muffin forms (the second 50 are used to weigh the cases down). The forms are generally available in trays of 12. Ingredients: 145g (1 cup + 2 tsp) flour plus extra for dusting, 125g cold cream cheese (chopped into 4–5 pieces), 130g cold unsalted butter (diced), 30ml (2 tbsp) iced water, 15ml (1 tbsp) cider vinegar, 70g (1 cup + 1 tbsp) freshly grated parmesan Method: Place flour in the bowl of a food processor fitted with a metal blade. Add cream cheese and process until coarsely chopped. Add butter and process until butter is the size of small peas. Add water, vinegar and Parmesan and process until dough just begins to come together. Tip onto a lightly floured bench and gently knead by hand. Work into a ball then flatten to a disc. Wrap in plastic wrap and rest in refrigerator for one hour or overnight, or freeze until required. Lightly grease 50 (or your first batch of) cocktail-sized muffin forms with baking spray or melted butter. Lightly flour a cold bench and roll out pastry to 1–2mm thick. Lift pastry gently off bench for a moment to enable it to do its natural shrinking, then place back smoothly on bench. Using a 6.5cm frilly-edged (or straight-edged if you prefer) cookie cutter, cut out 50 rounds. Place rounds in prepared muffin forms and gently push pastry into bases and edges. Prick the base of each round with a table fork. Grease the undersides of a corresponding number of cocktail-sized muffin forms with baking spray and place them on top of pastry cases. Press down gently and place in refrigerator to rest for 20–30 minutes. Preheat oven to 170°C. Place muffin forms in oven for six minutes or until top edges of cases are just starting to colour and bases are set. Remove top muffin forms and bake cases for a further 5–7 minutes or until golden brown and cooked through. Remove from oven and cool. RECIPE COURTESY: RUTH PRETTY COOKS AT HOME, RUTH PRETTY
Pictured on the cover
(Serves 6) STEP 1. Cabernet syrup Ingredients: ½ cup cabernet vinegar, ½ cup caster sugar Method: Place the vinegar and sugar in a small saucepan and simmer gently on the stovetop for five minutes until the sugar has dissolved to a light syrup-like consistency. Remove from the heat and cool. Store in a jar or similar at room temperature until required. STEP 2. Dried karengo flakes Ingredients: ½ cup karengo flakes Method: Place the karengo flakes in a non-stick pan over a low heat. Gently toast the flakes for five minutes, tossing occasionally, until crisp. Remove from the heat and cool. Store in an airtight container until required. STEP 3. Thousand Island Sauce Ingredients: 1½ cups mayonnaise, 1 tbsp tomato paste, 1½ tsp Spanish smoked sweet paprika, 10–20 drops Kaitaia fire chili pepper sauce (depending on taste), ¹/³ cup tomato sauce, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, a pinch of sugar, sea salt and freshly ground black pepper. Method: Place all the ingredients in a large mixing bowl, seasoning well with salt and pepper, and stir to combine. Refrigerate until required. STEP 4. Prepare the crayfish Ingredients: 2 crayfish (about 2kg in total), 1 cup Thousand Island sauce, sea salt and freshly ground black pepper. Method: Place the crayfish in an ice slurry or in the freezer for 30 minutes. Bring a large saucepan of salted water to the boil. Plunge the cooled crayfish into the boiling water and cook for 7–8 minutes. Remove and cool before extracting all the meat from the tail, cavities and legs. Slice 6 x 1cm rounds from one tail and set aside. Roughly chop the remaining tail, cavity and leg meat and combine with the single cup of Thousand Island sauce in a mixing bowl. Season to taste with salt and pepper. Refrigerate the crayfish rounds and salad mix until required. STEP 5. To serve Ingredients: 2 ripe avocados (peeled, quartered and sliced), crayfish salad, crayfish rounds, ½ cup finely diced tomato, ½ cup roughly chopped fresh basil leaves, ½ cup dried karengo flakes, macadamia oil for drizzling, cabernet syrup for drizzling, 2 lemons (cut into wedges) Method: On room-temperature plates, fan the avocado slices. Spoon the crayfish salad over the avocado. Garnish with a crayfish round then scatter about the finely chopped tomato, basil and crisp karengo flakes. Finish with a drizzle of macadamia oil and cabernet syrup. Place a wedge of lemon on the side. RECIPE COURTESY: GET FRESH, AL BROWN
Pineapple and ginger frizz
DIVINE DRINKS Alice Hart suggests a delightful approach to the drinks station in her book. “Adorn a separate table with ice bowls, soda, extra glasses, stirrers and muddlers. Set labeled jugs and direct your guests to the table with a drinks sign and an arrow.” Use fresh fruits (berries and citrus fruits are always a delight), herbs and flowers to create delightful cocktails and mocktails. Frozen cocktails – daiquiris, margaritas and pina coladas – are always a hit with guests. Fresh lemonade with mint, ginger fizz with pineapple, infused spirits (chilli or berry-infused vodka anyone?) – there are endless ways to make summer thirst quenchers exciting.
Pineapple and ginger fizz Use this mix to make cocktails until the rum runs out. Choose sweet-smelling, yellow pineapples for this; it is important to be sure they’re not sour or acidic. Ingredients (for juice): 2 large and sweet pineapples, chubby thumb-sized piece of fresh root ginger. Ingredients (for each glass): 50ml fresh pineapple and ginger juice, 2–3 tbsp light rum (or more to taste), ½–1 tsp light brown sugar (to taste), crushed ice, soda water, edible flowers, lime or pineapple slices to garnish.
Iced fruit tea Pictured on the cover
(Serves 6) Iced tea is a wonderfully refreshing summer drink. Wildberry tea bags can be found among the fruit teas in supermarkets. Ingredients: 8 cups water, 12 wildberry tea bags, ½ cup each of liquid honey and brown sugar, 8 strawberries, 2 each of oranges, lemons and limes (cut into wedges, skin on), 4 sprigs of mint, ice cubes. Method: Bring water to the boil in a
Strain tea and discard flavourings. Strained tea can be covered and refrigerated overnight if necessary. To serve, place ice in a serving container, along with remaining fruit and mint sprigs, and pour strained tea over. RECIPE COURTESY: NZ HOUSE & GARDEN, SUMMER CHRISTMAS AND BERNADETTE HOGG
To make each cocktail, vigorously shake the pineapple and ginger juice, rum and sugar together with a few ice cubes. Strain into a tall glass filled with crushed ice, topping up with soda water to taste. Decorate with edible flowers, a lime slice or a fresh pineapple slice. RECIPE COURTESY: FRIENDS AT MY TABLE, ALICE HART
RESOURCES FOR SUMMER ENTERTAINING IDEAS NZ House & Garden, Summer Christmas (on stands November 19, 2012) Get Fresh by Al Brown, Random House NZ, RRP $60.00 Friends At My Table by Alice Hart, Quadrille (publisher), Bookreps NZ Ltd. (publicity and marketing), RRP $39.99 Ruth Pretty Cooks At Home by Ruth Pretty, Penguin Group NZ, RRP $65.00 STORY INPUTS: Namrta Malik, Tracey Stimpson
PHOTOS: EMMA LEE
Method: Chill the juice until needed, for up to eight hours. saucepan. Turn off heat and add tea bags, honey, sugar, half the fruit and half the mint sprigs. Leave to cool completely, stirring occasionally, then place in the refrigerator for an hour.
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PANTRY
CHRISTMAS GOODIES FROM FARRO FRESH Farro Fresh is packed with delightful treats that will make a great addition to your pantry for the festive season. Here are a few picks from their exhaustive range. The Bay Blueberries Christmas pack (RRP $18.99) contains a conserve and pates de fruit – made from blueberries grown in Hawke’s Bay, the rich flavour of the fruit in these pastes can be tasted in every bite. The handcrafted, European inspired and New Zealand made Traditionally Tuscan marzipan fruits (RRP $20.99) make lovely decorations for cakes, cupcakes or tarts. If marzipan is not for you, Schoc Chocolates’ Christmas decorations in a bag (RRP $7.50) look equally appealing on cakes. Also among Farro Fresh’s festive range are the Westland NZ Cranberry Relish (RRP $8.99) and Jelly (RRP $10.99). The relish can be served with pork, lamb, beef, chicken or turkey and the jelly makes the perfect accompaniment to all meats, cheeses or enjoyed by itself on a toast. The colourful I Due Pastori is flavoursome and attractive. This traditional artisan pasta is made using the finest durum wheat semolina and pure spring water. Pictured here is their Starbursts (RRP $8.99) product. www.farrofresh.co.nz
OOB WHITE CHRISTMAS ICE CREAM This limited edition artisan ice cream is every bit as sensational you’d expect from an OOB ice cream. It is packed with flavours of a traditional Kiwi Christmas and will make a decadent addition to your festive lunch. Availably from specialty stores till stocks last. RRP $14.99. www.oob.co.nz
HO HO HO CHRISTMAS CAKE
CHRISTMAS DECORATED FUDGE
Handmade, triple-fed with brandy and matured for three months, this delicious fruit cake comes gift boxed. Available in three sizes with two options – all-over icing or top-only icing – from Forbes Homemade Gourmet. RRP from $74.00.
Enjoy these irresistible treats exquisitely packaged in a gift box and distinctively decorated with a Christmas theme – creamy fudge with flavours of white chocolate and butterscotch or dark chocolate and Baileys. Available from Forbes Homemade Gourmet. RRP $20.00.
www.forbesforfood.co.nz or (09) 521 4041
www.forbesforfood.co.nz or (09) 521 4041
EASIYO ‘N BITS RANGE These creamy premium yoghurts are made from top-quality New Zealand milk and contain real fruit pieces. Flavours in this new range include Greek ‘n Coconut, Greek ‘n Cranberry and Mixed Berries. Available from all major supermarkets. RRP $4.35. www.easiyo.com
DONOVANS CHOCOLATES Looking for the perfect treat to share or indulge yourself? Try Donovans Chocolates’ all-time favourite Turkish Delight with smooth milk chocolate or their rich, dark chocolate with zingy pieces of ginger. Available from most supermarkets. RRP $4.99. www.donovanschocolates.co.nz
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CAKES FROM BEAR AND GINGER CAKERY Decadent cakes, dressed to match any occasion or simply a treat to perk you up on a tough day. Bear and Ginger Cakery offer a variety of cakes to suit almost everyone’s palate, including Red Velvet, Carrot, Hummingbird, Vanilla, Mint Slice, and Peanut Butter and Jelly. Available on order at a 48-hour notice. Priced $65.00-$90.00 for a nine-inch cake.
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ISAAC’S CIDER WITH FEIJOA Enjoy the taste of Kiwi summer in a bottle with this refreshing feijoa cider. This aromatic, dry cider is made by blending feijoa wine into a cider base. Available throughout summer from supermarkets and selected liquor stores. RRP $17.99 (six-pack).
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INDULGENT SUMMER ESCAPES Marlborough Sounds Spoil yourself with Bay of Many Coves’ four-night Luxury Escape. The package includes three nights at this Marlborough Sounds resort, including a full a la carte breakfast, your choice of one of the four activities on offer (90-minute pampering at their day spa, a three-hour guided fishing tour, a Marlborough Sounds cruise on Lady Karen and a half-day guided Marlborough wine tour) and more. The fourth night is spent at the Bolton Hotel in Wellington. A three-night package option is also available – check out their website for details. Nestled by the water’s edge, surrounded by native bush, this five-star resort is as pristine, secluded and luxurious as a short break gets. www.bayofmanycoves.co.nz
Hilton Lake Taupo Lake Taupo Enjoy total relaxation with Hilton Lake Taupo’s Mind, Body and Soul package for two adults for only $350. It includes one night in a guest room at this five-star hotel, half-hour spa treatments and two pool passes at Wairakei Terraces Thermal Spa. The spa’s waters and clay have been widely valued for their healing powers and therapeutic benefits for centuries – bringing many visitors to its gates. After you’ve unwoud at the spa, Hilton’s plush and comforting surrounds are just what you need to rejuvenate your senses. A dinner at Bistro Lago (on the hotel premises) and an extended stay is recommended. www.laketaupo.hilton.com
Marlborough Food & Wine Festival
Sculpture on the Gulf
Marlborough
A hedonistic mix of art, wine and food with stunning vistas of the Hauraki Gulf as the background awaits visitors to the biennial headland Sculpture on the Gulf event – an outdoor sculpture exhibition set on a coastal walkway on Waiheke Island. To be held from January 13 to February 17, 2013, the show is in its 10th year now and attracts thousands of visitors.
Food, wine, sunshine, music and a spectacular vineyard setting – the formula for an indulgent summer’s day is quite simple. Warm weather brings with some fantastic events around the country, the best of them being outdoors. Such as the Marlborough Food & Wine Festival. This internationally renowned event is held at Brancott Vineyard every year, attracts thousands of visitors and is one not to be missed. Wine tastings here involve local wines, many of which have made their mark on a global level. Expect outstanding musical entertainment, including Avalanche City and the Wellington International Ukulele Orchestra. And of course, an unmatched gourmet experience. With three MasterChefs (Brett McGregor, Nadia Lim and Chelsea Winter) confirmed to attend, food lovers have much to look forward to. www.marlboroughwinefestival.co.nz
Waiheke Island
They can expect a huge marquee on the waterfront at Matiatia (Waiheke’s ferry terminal) that will provide visitors with a range of activities, hospitality and entertainment, before and after the sculpture walk itself. Another innovation for the 2013 event is reversing the walk, so visitors will be bussed from the marquee to what used to be the end of the walk and make their way along the sculpture trail (largely downhill) back to the ferry terminal. The walk is free. Take time to explore the island, its many vineyards and casual coastal environment – you will not be disappointed. www.sculptureonthegulf.co.nz
PHOTO: CHRIS PEACOCKE
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GIFTS FOR HIM
RAY-BAN SUNGLASSES The newsiest addition to Ray-Ban’s Aviator family, these Folding Ultra sunglasses are iconic in design and style – and timeless in appeal. Features include a polarising filter, colour enhancement, anti-reflective coating and the water-repellent system. Available from OPSM. RRP $750.00.
HAVAIANAS FUN JANDALS
IPAD MINI
Give him these colourful jandals from Havaianas that scream summer fun, the Kiwi way. RRP $33.00.
www.opsm.co.nz
www.havaianasnz.com
For the man who loves gadgets, the new iPad Mini features a beautiful screen, fast and fluid performance, FaceTime and iSight cameras, thousands of amazing apps and a 10-hour battery life. Plus you can hold it in one hand. RRP $479.00.
Shout Dad a little liquid luxury with a Magnum of Moa Beer. Made from locally sourced natural ingredients, Moa beer uses a traditional, handcrafted brew process. Available in Germanstyle Pilsner (Moa Methode) and Belgian Tripel (Moa St Josephs). RRP $39.99.
www.apple.com/nz
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WINES FOR HIM Men will love these wines. The VNO Barossa Valley Shiraz 2000 has rich berry, plum and spice flavours on the nose, resulting in a beautifully concentrated wine with nice round tannins. It pairs wonderfully with game meat, particularly venison, or a nice piece of steak. Available from good wine retailers and supermarkets. RRP $22.99. Another masculine wine that pairs well with a gamey dish like venison is the very limited release Kim Crawford Small Parcels Victory Syrah 2010 from Hawke’s Bay, which was awarded five stars by Cuisine magazine. Available at selected retail outlets and restaurants. RRP $33.00. www.constellationnz.com
WEEKEND DUFFLE BAG This large overnight bag from Parisian by Barkers is made from premium Whanganui hide. Just right for the sophisticated man. RRP $149.99. www.barkersonline.co.nz
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INDULGE ME Nespresso U Treat yourself to a barista-style coffee everyday with the Nespresso U machine. Its sleek u-shape and modular design fits in effortlessly with contemporary living spaces and interiors. Not to forget its cutting-edge functionality, including quick heat-up time of 25 seconds and automatic brewing. RRP $399.00. www.nespresso.com
Magazine subscription Christmas comes but once a year, although you could multiple it by six, 12 or even 52 times with a magazine subscription. It is a gift that spreads joy year round. Mags4Gifts has something to suit everyone on your gift and special prices to keep you happy. www.mags4gifts.co.nz
Champagne style Nothing says luxury quite quite like champagne. Enjoy it as part of your Christmas celebration or gift it to someone special. This season Veuve Clicquot offers a humorous take on champagne service with its Ponsardine gift box. It delievrs both a quirky design with its unique twist and pop tab opening, and a clever reference to the rich history of this famous Champagne house. Available from Glengarry stores. RRP $79.99.
Devonport Chocolates Treat the special people you know with this adorable handmade chocolate Santa Bear. Check out their range of delicious chocolates – ideal as Christmas gifts. Order online or buy from one of their three Auckland locations. RRP $29.90.
In typical Moët & Chandon, its stunning Golden Diamond Suit elevates the gesture of gifting into a grand moment, presenting a bottle of Moët & Chandon Imperial in a luxuriously finished isothermal suit with a diamond like texture. The suit keeps the champagne chilled for two hours, preserving the freshness and exceptional qualities of the champagne. Available from fine wine retailers. RRP $69.99.
www.devonportchocolates.co.nz or 0800 002 462
Saint Clair Sauvignon Blanc 2012 This Pioneer Block 3 43 Degrees Sauvignon Blanc from Saint Clair has won multiple awards, including gold medals at the International Aromatic Wine Competition 2012 and NZ International Wine Show 2012. With aromas of blackcurrant, passionfruit and crushed herbs, this intense and complex wine is an ideal match for vegetarian foods and seafood. Available from restaurants, fine wine stores or online. RRP $25.50. www.saintclair.co.nz
Selaks Reserve Marlborough Pinot Gris 2012 Gold medal and double trophy champion at the NZ International Wine Show, this wine has been described by renowned wine writer Sue Courtney as an “expansive mouthfilling beauty that is floral, nutty and spicy with fine acidity balancing the succulent poached pear and tropical flavours”. Available from all good wine retailers and supermarkets. RRP $21.99. www.constellationnz.com
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Polynesian Spa gift card Do you know someone who deserves some seriously amazing pampering? Give them this gift card from a World Top Ten Spa – Polynesian Spa in Rotorua. It is perfect for men and women of any age and able to be spent on any purchase in any area of the spa. www.polynesianspa.co.nz
GOURMET TREATS ‘Tis the season to indulge. So head out and enjoy the gourmet delights on offer at one of the many eateries and wineries that dot our cities and towns. You can get festive at Hilton Auckland’s Fish restaurant, bringing in the New Year at this stunning waterfront venue. The delightful views are complemented by an equally inspiring menu developed by Chef Shane Yardley, champagne on arrival and an expansive wine list. Bookings essential. Priced from $155.00 per person.
The Taste of Central Otago A beautiful coffee-table book featuring an array of food that dazzles on the plate and awakens the senses. Pete Gawron (chef and owner of Saffron in Arrowtown) takes inspiration from the alpine glory of Central Otago to create magic while Aaron McLean does an excellent job of capturing the majesty of both the landscape and dishes. Published by Random House NZ. RRP $70.00.
Healthy Food Guide Give the gift of health this Christmas with a Healthy Food Guide subscription. Every issue is packed with delicious, healthy and easy recipes for the whole family, plus expert advice, heaps of practical tips and shopping picks. RRP $49.90 for a 12-month subscription (includes a free* gift).
Or make any meal a special one by dining at Wagamama that serves great-tasting, Asian-inspired food with a western influence. Enjoy smaller sharing plates, big bowls of soup with noodles, delicious rice dishes and more. Christmas bookings are recommended.
A salmon dish at Fish, Hilton Auckland
Ginger chicken, Wagamama
www.fishrestaurant.co.nz, www.wagamama.co.nz
www.healthyfood.co.nz or 0800 360 0582 *While stocks last. Offer ends December 17, 2012.
N E W ZE AL A N D W I N ERY OF THE YE AR { I.W. S .C 2 011 LON D ON }
www.marisco.co.nz
GIFTS FOR HER
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KIM CRAWFORD FIRST PICK PINOT GRIS 2012 This crisp, aromatic 9% pinot gris is lighter in calories and alcohol. It has delicate flavours of apples, pears and lemon that are complemented by a refreshingly clean, crisp finish. An excellent option at lunch or when you’re looking for a lighter-style wine. Women will surely love it. Available from all good wine retailers and supermarkets. RRP $17.99. www.constellationnz.com
DIANE CONNAL PENDANT The ‘Dance Around the World’ from Diane Connal’s Fancy Little Phrases range is made from sterling silver and copper. It features phrases that resonates with people – this particular piece is inspired from Diane’s teenage years “when those crazy people called Blerta were driving all over our country in a bus”. Available from Art of This World (Devonport, Auckland). RRP 350.00. www.dianeconnal.com
GUERLAIN LA PETITE ROBE NOIR GIFT SET With tones of black cherry, almonds, berries, liquorice and black tea, this fresh and captivating fragrance is irresistible to most women. It comes in a beautiful bottle; its crystalline transparency, fading from black to powdery pink, revealing the silhouette of the little black dress. Gift set includes a 5ml (travel size) and 50ml Eau de Parfum. Available from leading department stores. RRP $149.00.
DKNY DELICIOUS EAU SO INTENSE COLLECTION Intensified versions of three popular DKNY fragrances, this collection includes Be Delicious Eau So Intense (comprising apple extract layered with grapefruit, magnolia, sandalwood and white amber), Golden Delicious Eau So Intense (with a strong orange blossom note) and Fresh Blossom Eau So Intense (with hints of rose and lily). Available from department stores and pharmacies. RRP $130.00 (50ml).
DIANE VON FURSTENBERG With the effortlessly seductive fragrance of frangipani flowers and violet leaves, this playful and compelling perfume is made for a woman who is full of life, love, passion and subtle complexity. Available at selected leading department stores. RRP $168.00 (50ml, Eau de Parfum), $129.00 (50ml, Eau de Toilette).
SAINT CLAIR GRÜNER VELTLINER 2011 The award Marlborough Premium Grüner Veltliner from Saint Clair is a textural wine with flavours of peach nectar, white nectarine and subtle spice. A lovely food wine, it can be paired with almost anything, from fish to curries. Available from restaurants, fine wine stores or online. RRP $21.50. www.saintclair.co.nz
KIKKI-K MAKE TODAY HAPPY GIFT SET Make her happy with this gorgeous gift pack including an A5 feature notebook, metal twist ballpoint pen and mini wooden magnetic pegs. It is the perfect gift to encourage someone to record. Available from kikki-k stores. RRP $49.90.
JO MALONE COLOGNE INTENSE Splurge and pamper her with this intense cologne. Dark Amber & Ginger Lily has an oriental, woody fragrance with aromas of black cardamom, ginger, jasmine, leather and sandalwood, among others. RRP $450.00 (200ml). www.jomalone.co.nz
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ESTEE LAUDER GIFT PACKS They look as beautiful as the products inside them. Check out Estee Lauder’s range of gift packs – loving the Art of Lips - Chic Pinks (comprising PureColor lipstick, PureColor Double-Ended gloss and Double Wear lip pencil) and Art of Eyes Dramatic Smoky (comprising Sumptuous extreme mascara, limited edition eye shadow compact, PureColor Intense kajal and Double Wear concealer). RRP $99.00.
ECOYA CHRISTMAS CANDLE A luxurious gift, this candle is presented in a decadent box with signature gold foil fishnet. It is fragranced with exotic notes of white ischia and blended with pine in line with the Christmas season. RRP $49.95 www.ecoya.com
FASHIONABLE ACCESSORIES Which woman has enough shoes and handbags in her wardrobe? There is always room for at least one more, especially if they’re as gorgeous as the pictured Mi Piaci Nontron bag in blue (RRP $390.00) and Marcelle sandals in orange combination (RRP $240.00).
BANKS & CO STARFRUIT AND MANGO RANGE Delight your senses with this beautiful starfruit and mango range. It is the perfect Christmas indulgence for that special someone in your life or a treat for you. RRP from $12.50 to $35.00. www.pacificaskincare.co.nz
www.mipiaci.co.nz
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BEAUTY BUYS 1 KAREN MURRELL CHRISTMAS LIPS 1
Perfect for summer festivities, this Christmas pack includes three shades from Karen Murrell Lipsticks. These natural lipsticks prove that being eco-friendly does not mean missing out on the hottest trends. Available at health stores and pharmacies. RRP $49.90 for pack (normally $29.95 for each lipstick). www.healthandherbs.co.nz
2 HOLISTIC HAIR™ PURE SHAMPOO 2
This shampoo is ideal for those with very sensitive skin. It is great for young children or people wanting an ultra mild formulation. Quote “Indulge” when buying from their website to win a free gift. RRP $25.85.
3
www.holistichair.co.nz or 0508 465 478
3 JOYCE BLOK EVERYDAY SUN FITNESS SPF15+ Protect your skin this summer with the lightweight gel texture of this broad-spectrum sunscreen. Buy online and receive a free pair of Joyce Blok jandals*. RRP $35.00.
4
www.morethanskin.co.nz or 0800 423 2889 *Offer valid while stocks last.
4 RADIANCE® AGELESS BEAUTY This award-winning product is the ultimate in age-defying beauty. It contains New Zealand marine collagen, powerful antioxidants and other nutrients that nourish the skin from within – hydrating, rejuvenating and strengthening it. Available from health stores and pharmacies. RRP $79.99. www.healthandherbs.co.nz
5 EVOLU EAU DE TOILETTE Celebrating Evolu’s 15th birthday, this exquisite luxury eau de toilette comes in a beautiful bottle and handmade gift box. The ladies will love it. RRP $79.99 (100ml). www.evolu.com
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6 SNOWBERRY GENTLE REMINERALISING TONER Enriched with the goodness of snow white coral algae, Mikimoto pearl extract, neem seed oil and similar naturally beneficial ingredients, this superior, soft-foam cleanser tones and replenishes the skin. www.smithandcaughey.co.nz or (09) 524 8049
7 MANUKA DOCTOR™ REJUVENATING FACE MASK 8
This age-defying and hydrating ApiNourish rejuvenating face mask contains purified bee venom and UMF18+ manuka. It helps reduce the appearance of fine lines and wrinkles by supporting natural collagen formation, cell regeneration and rejuvenation. RRP $84.95. www.manukadr.co.nz
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8 BEEQUEEN Bee gorgeous! Used by celebrities worldwide, New Zealand bee venom is well known for its anti-ageing properties. The bee venom in BeeQueen stimulates your skin to help produce collagen and elastin for firmer, younger-looking skin. RRP $79.00. www.beequeen.co.nz
9 ANTIPODES® IMMORTAL MOISTURISER SPF15 Sun-protect your skin with this cream’s premium natural ingredients that offer a high shield of defence against both UVA and UVB rays, and decrease both redness and the effects of excess melanin production while boosting moisture levels. RRP $49.50. www.antipodesnature.com
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10 APICARE® MANUKA NATURAL™ EYES RIGHT™ This ultra-light, anti-ageing eye concentrate is a daily essential for all skin types. It features proven natural ingredients to tighten and brighten while aiding skin recovery. RRP $29.90.
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www.apicare.co.nz or (09) 634 4375
11 EMERGINC RED CARPET PRIMER This naturally-tinted skin primer hydrates and plumps your skin, filling in lines, wrinkles and enlarged pores for an instantly smoother, more even, flawless complexion. RRP $83.00.
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www.mlcskincare.co.nz
12 NZ SPA PACK
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This limited edition wild daisy bath milk and mini hand-crafted soy candle from NZ Spa comes in a white vanity bag and makes a beautiful gift for Christmas. RRP $140.00. www.nzspa.co.nz
Instore from December
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WINA $3000 GOURMET ESCAPE! There is no better way to celebrate the season than with friends and family at the award-winning The Tasting Shed in Auckland.
ABOUT THE TASTING SHED Tucked away amidst the charming vistas of Kumeu’s wine country, The Tasting Shed has one simple philosophy – it is a place where wine craves food. Guests can expect to experience a unique environment where everything is about celebrating great food matched to exquisite local and international wines. All this, and more, less than half an hour from central Auckland! The Tasting Shed’s menu is influenced by simple and honest cooking from around the world. Fresh and seasonal ingredients are key to Chef Sara Simpson’s small plates serving style. Everything on its global wine list is available by the glass so that you can experience a variety of tastes for your palate, and passionate owners (Ganesh & Jo Raj) are on hand to take you through the various varietals and styles if you wish.
SLEEPING SHEDS
PRIZE IS VALID FOR 12 ADULTS AND INCLUDES: • Twilight dinner in the exclusive Cabana, the outdoor dining room at The Tasting Shed. The experience will begin with wine tasting, followed by a special sharing-style set menu matched to three high-end wines and complemented by one of the owners’ taking the guests through the meal and wines. • Accommodation for all guests in the newly launched, cabin-style Sleeping Sheds on location.
TO WIN this fantastic prize, visit www.sundaystartimes.co.nz/win and enter through the “$3000 Gourmet Escape” tab by Tuesday, December 18, 2012. Terms and conditions apply. See www.sundaystartimes.co.nz/win for details.
The latest addition to The Tasting Shed offering, the Sleeping Sheds are six charming accommodation cabins that sit on the border of the restaurant and Coopers Creek Vineyard. Each cabin has been thoughtfully outfitted with modern teak furniture, soft linens and all-day sun decks so you can escape the hustle of everyday city life and find yourself transported to a different world. You can dine at The Tasting Shed, then sit back and enjoy your favourite wine on your own deck, enjoying milliondollar vineyard views and another stunning West Auckland sunset, before slumbering the night away. The Sleeping Sheds are an escape from the everyday in every way. www.thetastingshed.co.nz
Xmas Hams
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For advertising enquiries in our features, please contact: Toni Lambert, Features Account Manager (09) 925 9769 9 toni.lambert@fairfaxmedia.co.nz PG 22
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