JULY 2013
INSPIRED BY NORTHLAND
Michelin Chef cooking up a storm in Ruakaka
DESIGNERS TAKE UP
fashion challenge ■
BEAUTY
■
HEALTH
■
HOME & GARDEN
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GIVEAWAYS
SAVVY
window shopping 2
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1. MOULIN ROUGE LINGERIE BOUTIQUE
CLOSING DOWN SALE Closing down sale is now on. Everything must go. All top quality lingerie items are reduced at crazy prices. Don’t forget to use your gift vouchers before the shop closes. Be in quick – only 2 weeks to go! Moulin Rouge Lingerie Boutique, phone 09 430 3422. Shop 4, Quality Street, Whangarei.
2. HIMALAYAN TRADING POST
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HENNA HAIR COLOUR Treat yourself from “head to toe” with our new organic Henna hair colour and Mongolian organic Wool Slippers. Good range of colours Mon–Fri 9.30am–5.00pm, Sat 9.00am–2.30pm. Ph 430 2040. 25 Bank St, Whangarei. www.himalayantradingpost.co.nz
3. LONGVIEW ESTATE WINES
WHITE DIAMOND 2012 – NOW $25 A sweet, fragrant, fruity wine with an intense grape flavour. This wine tastes like nothing else – ask your friends – once tasted, never forgotten. Now on special$25. Limited quantities available. Loneview Estate, 5 mins south of Whangarei on SH1. Ph 09 438 7227. www.longviewwines.co.nz
4. LASTRITE FOOTWEAR
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ICONIC FOOTWEAR MANUFACTURER QUALITY DRESS AND RECREATION FOOTWEAR MADE IN WHANGAREI, NEW ZEALAND Amazing hot pink and sky blue lace up boots. Great for casualwear with soft leather uppers on a flexible Navarda sole for comfort. Limited edition of five pair per colour made to your foot sizing. RRP $280. View our range of colours and styles instore.
Lastrite Footwear, 48 John Street, Whangarei. Phone 09 438 8907. www.lastrite.co.nz
5. TUTUKAKA SURF
VINTAGE SURF PRINTS Dreaming of warmer places? Vintage surf prints at TUTUKAKA SURF BEACH SHOP, Marina Road, Tutukaka. Ph 4344 135 www.tutukakasurf.co.nz Find us on Facebook TSbeachshop
6. TRADE AID
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STUNNING BAGS & PURSES At Trade Aid, we have the perfect selection of bags and purses to fit your lifestyle. Slip a lipstick and mirror into one of our cosmetic bags for a big night out, or load up a leather shoulder bag with all your daytime essentials. The range is boasted from embossed flower print to 3-D spikes, so there must be one to catch the eye. Trade Aid, Cnr Vine St & The Strand, Whangarei. Ph 09 438 5799. Join us on Facebook.
7. HANGAR FRAMES AND GALLERY
NEW ARTWORK Due date by Evan Heasman exhibition opening Friday 12 July Hangar Frames and Gallery. 402 Kamo Rd Kamo. Ph 4353319
8. RED RUBY
YOUR ONE STOP SHOP FOR ALL SPECIAL OCCASIONS Red Ruby is specialising in outfits for Mother of the bride and groom, bridesmaids, cocktail and evening wear. Size range from 8-18. We also have a great selection of ball gowns to make you the belle of the ball!. Red Ruby Luxury Fashion Boutique, 71 Cameron Street, Whangarei. Phone 09 438 7770 or email whangareiredruby@xtra.co.nz.
SAVVY
inside
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JULY 2013
INSPIRED BY NORTHLAND
Michelin Chef
2013
cooking up a storm in Ruakaka
DESIGNERS TAKE UP
fashion challenge ■
BEAUTY
■
HEALTH
■
july
HOME & GARDEN
■
GIVEAWAYS
Cover photo: MICHAEL CUNNINGHAM
Welcome The early morning frosts have me questioning our boast of being the winterless north; but the sunny days that follow make it all worth while. This month we’re all about winter with some warming desserts by Jan Bilton and some fashion sense from Cheryl Polwart and Julz. Sit back with your feet up in front of the fire and enjoy the July SAVVY as we talk to more awesome people in Northland. People like Jay Maunder, Edele MacDonald and Elyse Inglis. You can meet Englishman Jay at Ruakaka restaurant Outboards, it’s well worth a visit (see our review on page 19). And Edele, a sassy lass from Ireland, is stamping her mark on Northland fashion, teaching students at NorthTec. Kiwi Elyse, however, is not thinking winter at all ... she has her sights set on the biggest bikini body building show in the world! And we have all our regular columns. Read where our SAVVY team went for their end-of-month drinks on page 18, and don’t forget you are welcome to join us. Like us on facebook and check out where we’re at. — Colleen Thorpe
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Northland people 4 Northtec tutor Edele has set a challenge for her fashion students
Home & garden
5 Jay Maunder: Michelin-star chef 14 Elyse Inglis has a passion for health and beauty
21 & 22 Simple & stylish in Kerikeri
Fashion & beauty 8 Fashion has its own season 8 Accessories — the spice of life 12 Hair styling
Health
13 Look after your skin
Out & About 28 We spend a weekend in Russell
Giveaways 25 Free for all!
Books
Food & wine
26 Author loses himself in a fictional world
16 & 17 Winter desserts 18 Easy entertaining 20 Cocktails
Art
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29 with Scott Pothan
CONTACT US EDITORIAL: Leigh Bramwell, Phillipa Mannagh, Colleen Thorpe. email savvy@northernadvocate.co.nz ADVERTISING:Yuan Zhang. email yuan.zhang@northernadvocate.co.nz PHOTOGRAPHY: Michael Cunningham, John Stone, Alice Alexander Produced monthly by: The Northern Advocate, 88 Robert St, Whangarei
TOTAL
the sale
you have been waiting for
IS NOW ON
CLEARANCE of all winter fashion garments at crazy prices
“IT’S ALL GOTTA GO!”
P 21&22
FURTHER REDUCTIO NS at CRAZY MAD PRIC ES Cnr Bank & Cameron Sts, Whangarei Ph 09 438 2025 64 Kerikeri Road, Kerikeri Ph 09 401 7208 www.malletts.co.nz
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SAVVY
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Edele loves a challenge Edele MacDonald has never turned down a challenge, and taking a job on the other side of the world in a small town she couldn’t pronounce was nothing out of the ordinary. She tells SOPHIE RYAN how she found herself leading the NorthTec fashion department.
Edele MacDonald wants to make NorthTec the fashion education destination of New Zealand. PHOTO/JOHN STONE
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IX WEEKS before she was due to start work, Edele MacDonald left everything behind in Glasgow and arrived in Whangarei ‘‘I thought it was pronounced wang-a-reyah’’ she laughs. Born Dublin and raised in Derry, Ireland, Edele found herself working in a secure unit for girls who have committed violent crimes in Glasgow before she landed at the NorthTec fashion department. Her life in the fashion and design industry began at a young age, and took her around the world. ‘‘I’ve been in the fashion world my whole life,’’ she says. Her mother was a patternmaker, and she was brought up helping her mother cut threads and bridesmaid dress patterns. Edele moved to Belfast to study textiles and landed her first job with a small womenswear company. Her role was full of late-nights, highflying people and ‘‘mad, crazy busy’’ times on both photoshoots and design workshops. ‘‘It was just brilliant, I absolutely loved it,’’ she says. When the hectic job finished up for Edele, she decided to pursue teaching, saying ‘‘I was really blessed with passionate lecturers. I thought ‘I want to to be that person’.’’ Edele says she was brought up around the ethos to always help others. She spent her freetime outside studying with a Romanian orphanage for girls, organising Christmas fundraisers and assisting with textiles courses. ‘‘These girls get chucked out
and her sights are set on Northland fashion of the orphanage, they’ve got no hope, a lot of them end up in prostitution,’’ she says, so she offered textile courses that would help the girls expand their opportunities. Edele said she loved working with the young girls, and she would draw upon this experience when working with the residents in the secure unit. Once her degree in teaching was in the bag she traveled to Glasgow where the top fashion and design college in the country offered her a position as a tutor. It was here that she faced her biggest challenge of all. Her mentor at the college approached her to develop and deliver a textiles programme to the secure unit for 12 to18-year-
old girls in the youth justice system. All of them had been charged with violent crimes, many of them with murder. When previous tutors had turned the offer down, Edele took the challenge on. ‘‘I guess it’s deep-rooted within me that everyone deserves a fair life,’’ she says. ‘‘They were scary. They would test me, they were disengaged, but I made sure I was really well prepared, that I’d show them examples and that I’d never lose my cool. I persevered, and two weeks in one girl said ‘I will give it a go’ and it all changed.’’ She came up with a programme that kept the girls
focused and encouraged. ‘‘Some of these girls had been out of education for four or five years. They hated their teachers, they had no ambition.’’ What began as a one-day per week programme grew steadily as the girls demanded more time with Edele. ‘‘We developed an enterprise programme as well, where girls would make things to sell at markets and they’d make a little money.’’ Eventually, Edele had to face the decision between her job with ‘‘the cream of the crop’’ students or the secure unit. She stuck with the secure unit and brought some of the boys from the partnered unit in for lessons.
She said the boys were enthusiastic, often making things for mothers and sisters who they wanted to make amends with. Her Scottish husband, who she met in Australia, had always been keen to return ‘down under’ and a new challenge was calling Edele. When she got the job at NorthTec she knew she would be leaving the UK for good. ‘‘Telling them I was leaving was the hardest thing I have ever had to do,’’ she says. She kept in touch with the girls that moved on to the women’s prison, she says. ‘‘They all left with the feeling that they are worth something.’’ When she arrived at NorthTec she was blown away by the facilities available to the fashion and design students. Her biggest goal is to make NorthTec the fashion education destination of the country. She said keeping her students inspired and enthusiastic about the industry is her focus, as well as coming up with exciting projects to expand the department. Currently, her students are facing a wearable arts design challenge for the first time. The students are using Northern Advocate newspapers and glossy SAVVY publications to create garments fit for a national wearable arts challenge. Edele said she has plenty more challenges to push her students and encourage younger students to see NorthTec as their future fashion and design education provider. ‘‘I do have more up my sleeve!’’
Step up with NorthTec Wondering what
Join us for a Semester 2 start ...
to do this winter? Do you want to map out a future career in Northland? Looking to change your career or simply learn something new? Choose from foundation to degree level courses.
ENROL NOW FOR JULY
Freephone 0800 162 100 For more detailed information visit:
www.northtec.ac.nz
Refer to our website for terms and conditions
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SAVVY
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He came, he stayed, he conquered ... Michelin chef Jay Maunder has brought the tastebuds of Northlanders alive with his new menu at the Outboard’s Restaurant. LEIGH BRAMWELL talks to Jay about his move from London to Ruakaka.
Allan Woods, Jay Maunder, Elijah Taylor and Carolyn Woods celebrate the start of a great beginning at Outboards Restuarant in Ruakaka. Allan and Carolyn are co owners of the restaurant along with Allan’s brother Peter Woods and his partner Donna Logan. Elijah is a trainee under Michelin chef Jay.
PHOTOS: MICHAEL CUNNINGHAM
G
OOGLE THE NAME ‘Jay Maunder’ and you could be forgiven for getting a little confused. The British born Michelin chef’s name appears in connection with a number of high-end UK food enterprises, followed by an article in — wait for it — The Bream Bay News. That’s because Jay has brought his two star Michelin training to Ruakaka’s Outboards Restaurant, via restaurants in London, the West Country, Scotland and a few other locations. It’s possibly an odd place for a highly qualified Brit chef to fetch up, but Jay likes Ruakaka. ‘‘It’s very laid back, very chilled — quite the opposite of what I’ve been used to,’’ he says. ‘‘It reminds me of where I grew up — my childhood.’’ He was bitten by the food bug early in life — his parents had pubs and the kitchen was a very comfortable place for Jay to be. But, he says, it was really his grandmother, along with mentor James Lintorn, who was the greatest influence in his life. ‘‘I baked with her from the age of three and one of my earliest memories was making a jam tart, and burning my mouth on it because I actually didn’t realise the jam would be hot.’’ Jay’s other passion was football (‘‘what you call soccer,’’ he explains disarmingly) but a broken knee destroyed his chances of making it his career. ‘‘That dream was gone, but Gran said ‘you’ve always had a talent for cooking, so why don’t you give that a go?’’’ He took her advice, found a
job working ‘‘100 hours a week for about fifteen pounds,’’ gratefully accepting the packages of biscuits and money she sent. Several years working in London’s top restaurants followed, culminating in a role as executive chef for the Haulfryn group, taking on the
fortunes of the company’s 15th century Blagdon Inn in the West Country. ‘‘When I arrived it was taking five thousand pounds a week, and we got that up to twenty two thousand,’’ he says with justifiable pride. And then, a few breaths later, he was en route to New Zealand.
‘‘I was coming on holiday because my best friend, who lives in Whangarei, was having a difficult time and he needed me,’’ he says. ‘‘I came here to support him, it’s all fine now, and I stayed.’’
RESTAURANT If you’re a lover of fine cuisine we invite you to a whole new dining experience at the Outboard Restaurant. Our speciality is locally sourced fresh seafood and produce, the traditional lamb roast, top grade steak and delicious homemade desserts cooked to perfection by our UK trained Michelin chef. Our friendly staff, great food and classic oak dining tables provide a cosy relaxing ambience. Make a booking and treat your palate to a delightful culinary experience.
• Private functions • Set menu • Special requests • Locally sourced • Fresh produce • Seasonal menu • Continental cuisine
458 Marsden Point Rd, Ruakaka, Northland, New Zealand
wwe
Ph: 09 432 7358
He’s been here nine months and says New Zealand is the best country he’s even been in. Having said that, he does say — gently — that he doesn’t think it has quite developed its own food style yet. ‘‘Twelve years go New Zealand food was not good,’’ he says, ‘‘but it has improved about 1000 percent since then.’’ And things have improved about the same amount at Outboards. Jay was asked to take on the restaurant by owner Peter Woods and his partner, racehorse trainer Donna Logan. Jay has an affinity with racing — his beloved grandmother was the housekeeper and cook for the famous Martin Pipe’s racing stable in Devon. He had met Donna at Ellerslie during a previous visit to New Zealand and they ‘‘got on like a house on fire’’. Peter’s brother Allan and his wife Carolyn are owners of Outboards alongside Peter and Donna. ‘‘Lots of people said the restaurant wouldn’t work but it has, and it’s starting to take off,’’ he says. ‘‘We’re getting locals, people from Whangarei and people from Auckland, and we’re getting a really good name.’’ One reason for that is that everything is made fresh on site. ‘‘Everything that leaves the kitchen is made on the premises.’’ The fresh, local flavours are hitting the spot, and Jay doesn’t intend for it to stop there. He’s keen to start another restaurant in Whangarei, and maybe one in Auckland. ‘‘And I really love Paihia ...’’
RESTAURANT REVIEW
— PAGE 19 ➦
SAVVY
fashion
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Stage set for fashion extravaganza
Bernina Northland Fashion Awards 2013 The Bernina Northland Fashion Awards, organised by the Whangarei South Rotary Club, has been running for 36 years and is a platform for budding designers and sewers to showcase their innovative and creative talents. The awards evening is being held at Forum North Exibition Centre in Whangarei on August 15 at 7pm. To date many designs have already been entered.
THE CATEGORIES
This year there are 10 categories which. These include: ■ Student Evening Wear ■ Student Fashion Wear (new this year) ■ Open Fashion Design (new this year) ■ Student Streetwear ■ Masquerade ■ Junior Wearable Art ■ Student Wearable Art ■ Open Wearable Art ■ Trash to Fashion & Illuminescent.
THE PRIZE
Rotary Club of Whangarei South proudly presents
BERNINANORTHLANDFASHION AWARDS
2013
We have a proud history of supporting a lot of local Northland talent. Over the years we have had many youth initiatives, in 2008 we took on the responsibility of the Bernina Fashion Awards. Showcasing some of Northland’s best upcoming Fashion Designers.
9287450AA
This year the Bernina Northland Fashion Awards will be held on Thursday 15th August 2013 at the Forum North Exhibition Centre! There have been many local supporters putting not only cash, but time and energy into making this a crowning achievement for Northland. We look forward to seeing you there!
DARGAVILLE SEWING & CURTAIN CENTRE AUTHORISED DEALER
The major prize is two tickets to the World of Wearable Arts Show in Wellington including flights and two nights’ accommodation for the winner of Northland’s Designer of the Year. Other majoy prizes are The Extreme Elegance Award and Northland Top Model. Generous prizes are offered for each category. In the previous years, the Northland Fashion Awards have helped excel several Northland designers, such as Deborah Woodward and Duncan Brown to name a few, to be world recognized. These same designers are now coming back to Northland to help Judge this year’s talent.
THE JUDGES
This Memory Craft 9900 machine will let you take your creative expression in any direction you can imagine…
RRP
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• Janome Machine Sales & Servicing • Sewing Supplies & Accessories • Fashion & Patchwork Fabrics • Haberdashery • Sewing Classes • Curtains & Blinds PROUD SPONSO Plus much more! OF BE R 59 Normanby St, Dargavillee
RNIN FASHION A SHOW
Phone 09 439 8540
Our Judges are: Tina Lumsden from Bream Bay. She has a Northland Diploma in Textile & Fashion Design and is currently selfemployed. Tina has previously had roles involving design, patternmaking and production. Deborah Woodward from Takapuna. She is a previous Supreme Winner of the Bernina Northland Fashion Awards and WOW (World of Wearable Art -
continued ➦
fashion
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Bernina Northland Fashion Awards 2013
OUR SPONSORS Thank you sponsors! The Northland Fashion Awards, have had many sponsors over the years, and this year is no different with ■ Itch to Stitch Bernina ■ More FM/the Edge ■ Rotary Club of Whangarei South ■ Dargaville Sewing & Curtain Centre ■ Sarah Marshall Photography ■ Arthurs Emporium ■ People Potential ■ Frings Brauhaus ■ Vince Cocurullo from Cocurullo’s ■ Mustang Services ■ Steve Haywood Master Jeweller
Do you enjoy designing? Do you enjoy sewing? Then this event is for you. You may be the next top designer and see yourself winning two nights’ accommodation and tickets to the World of Wearable Arts show in Wellington this year. If you want to know more contact the Rotary Club of Whangarei South, via email on bernina@northlandfashionawards.org.nz, or see us on Facebook
■ Bloom ■ Inprint Graphics ■ Caroline Eve ■ Channel North
stunning handcrafted design Wellington). Deborah is currently head of Textiles Technology at Takapuna Grammar School and has studied Art & Design at AUT and in 2007 showed a collection at Fashion Week. Duncan Brown from Auckland. He is also a previous winner of the Bernina Northland Fashion Awards and a past Supreme Winner of the Bernina Costume Design competition held in conjunction with the Sheilah Winn Festival of Shakespeare in Schools. Duncan is in his final year of Textile Design at AUT All three judges together provide a wealth of design and innovative skills themselves, so together they are a force of nature.
SHOW NIGHT Thursday 15 August Forum North Exhibition Centre 7.00pm $35 adults I $15 children All tickets are available through Ticketek at Forum North or via their website.
We offer free after care service on all our pieces which includes cleaning, polishing and a health check of your jewellery. Duty free prices are available.
Proudly supporting Whangarei made fashion Shop 2, Quayside Marina,Town Basin Whangarei Phone 09 438 2161 steve@masterjeweller.co.nz
www.masterjeweller.co.nz
Call in for a free machine demonstration on any of our machines in store!
your dedicated Passionate about sewing
Where your creativity can be unleashed… • Sewing machine sales & service • Material & quilting supplies • Wool & patterns • Sewing accessories
ITCH TO STITCH
Our gemstones and diamonds are selected with the greatest care to ensure a stunning and beautifully finished piece. Everything we make is of the highest quality possible, and we sell it at a fair price. Every piece is made to last and comes with a lifetime guarantee!
Bernina Sewing Centre
BERNINA 750 QE
Built for the Quilter
The machine includes a meticulouslyengineered extra-long freearm with ten inches / 254 mm of space to right of the needle—plenty of room for large sewing projects. With more space and the added benefit of the super-sized embroidery area, your creativity can have free rein. And a wide range of accessories available when you’re ready to expand your options.
22 John St, Whangarei P 09 438 7654 www.itchtostitch.co.nz
SAVVY
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ACCESSORIES the spice of life Fairy fashion godmother JULZ tells us how to accessorise
Fashion has it’s own seasons by CHERYL POLWART, of Polwarth Design
W
INTER in the world of the cilmatic seasons has just kicked in. The wood is being chopped, the portable heater has been plugged in and the heatpump switched on. It’s cold out there and we are all adapting. But winter in the fashion world speaks another language. It’s the start of winter sales. Winter is a short season in fashion and it’s a win-win for the dedicated followers. It’s just got cold and it’s sale time! Every piece of the season highlights that haven’t already been sold are now crashed down in price. Polwarth Design’s specialty is mixing and matching, working with what you already have and extending your combinations, working out what you are missing and what you need to complement the flow of your wardrobe. If you are struggling with your ‘take’ on winter or need some help combining your wardrobe, Polwarth specialise in helping simplify your wardrobe to maximize use. No one wants to be spending unnecessary time working on their wardrobes, trying to create a new season’s look and then feeling uncomfortable with the result. Getting a specialist in the field takes away the ‘have l got it right, do l feel comfortable, is this complementing my body shape?’. We help you feel good about you. Feel good, look great! Winter, your time to reap the bargin sales, work your wardrobe, get advice when you’re stuck and have fun . We are clearing space, tidying up and getting ready for the new seasons ranges. We have already had our first drop. Spring/Summer is just kicking off in Polwarth design, in both Dargaville and Whangarei, right now . . . fashion has it’s own season.
The ‘correct’ quote goes: ‘‘variety is the spice of life’’ — but I think with a few creative ideas, ‘accessories’ can spice up our lives! I thought this month I would share with you some tips on how to use accessories to create a variety of outfits. Accessories are a ‘cost effective’ way of bringing change to your outfits. I can see you now, standing in front of a mirror asking your ‘shopping buddy’, ‘‘Should I get the necklace or the scarf?’’ — I say, do both! Yes that’s right, ‘combine’ accessories — one is never enough 1. Take a simple black dress, add a black scarf (to add texture), finish it off with a necklace in a ‘bold’ colour. 2. Using your black scarf & a brooch/clip, drape your scarf around your neck then secure both sides of
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round your neck, then secure with a brooch or two. We’ve used rose brooches here, but you may want to use something a little more ‘sporty’. (This is also helpful to stop your scarf from sliding off you neck all the time.) 5. Here I’ve knotted a plain black scarf, then wrapped it twice around the neckline & added a bold Peacock feather brooch to add colour 6. What about necklaces? You may want
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2 your scarf just below your bust-line with your brooch/clip — this may vary depending on how ‘low’ your bust line is! 3. Or what about this? Use multiple brooches/clips around the neckline of a dress or top, add your favourite black bolero & your set for an evening out. 4. Take a warm woollen scarf, wrap it
www.polwarthdesign.co.nz
all winter fashion
$
100
and under • EVERYTHING MUST GO! •
9275608AA
to create a more dramatic look to an outfit — have you tried using a few of the same necklace? I love how when these necklaces are layered they create a pattern on the neckline.
Hope this inspires you to ‘think outside the square’ when using accessories with your next outfit! — Julz (All accessories used are available @ www.bydesignnz.co.nz]
FINAL WINTER CLEARANCE New se season is on the way! W We’re making spaces for the exiting stoc Don’t miss out new stock. the last chance to grab som bargains! some
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*S *Sale excludes all wedding gear, Moss&Spy and Not Your Daughter’s Jeans
WHANGAREI Open 7 Days
Okara Shopping Centre (2 doors down from Bendon) Phone 09 438 9697
DARGAVILLE Open Mon-Sat
78 Victoria Street Phone 09 439 7341
fashion
SAVVY
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mixed BAG:
Brighten up your day
SUSAN EDMUNDS TAURI
by REBECCA MCINNES
Journalist What’s in your handbag? Wallet, iPad, iPhone, reading glasses, a pair of sunglasses left at my house that I had been trying to return for several weeks, gloves, my sunglasses, car keys, assorted business cards from people I should have sorted through and put into my contacts book by now, deodorant, necklace, name badge from an event I attended about three months ago, notepad, pens, headphones, letter about my kiwisaver balance, iPad stylus, three tubes of red-ish L’oreal lip gloss, toll road payment notices, a name badge from a financial advisers conference attended in mid may, a key to a house I used to live in, the wrapping from a bandage I just put on my dog’s tail and my husband’s wallet.
persistence must be. Otherwise, my other favourite place is my bed on a cold winter morning when I don’t have to get up.
What did your school report card say? I had to check with my mum on this but apparently they usually said I was good with words but lacked spatial awareness. I am not sure whether that has got better over the years but I did recently crash into my husband’s car, which may be some indicator.
Is there anything in there you actually can’t do without?
My life would be much more difficult without my phone, notepad and pens.
My best feature is . . . Persistence. It is hard to get me to give up.
The book I am reading . . . Flight Behaviour by Barbara Kingsolver.
The CD I am listening to . . . Despite several attempts to change it over the years, I freely admit that I have diabolical taste in music. I haven’t bought a CD since 2003 but I
What is under your bed?
have recently purchased songs from iTunes by Lil Mix, Ice Cube, Bastille, Kelly Clarkson and Talking Heads.
Fluff, a chewed peg and hair clips.
Tell us three things people would be surprised to know about you
The last time I went to the movies it was to see . . . Avengers, against my will.
My favourite place in Northland is . . . Just recently, we had a lovely weekend away at the Purerua Peninsula - ironically, on one of the bays that I tried to get into on a boat while writing about private beaches. It gave me good insight into how annoying the aforementioned
In a sea of black basics isn’t it nice to see a bit of colour. It’s like adding the highlights to a painting or a photograph. If a piece of art work is without highlights there is no journey for the eye to go on, no starting point. It is often the last sweep a painter will make to condense the composition. By adding in colour and texture to your outfit you are giving the eye something to latch on to and presenting a finished look. Black is safe and ‘home’ for a lot of us, we get a lot of stick as a country for dressing in only black or variations of it anyway (just take a look at Wellington streets in any season and the odd pedestrian in colour really stands out). There is however nothing wrong with it as a starting point and it is a great background for beautiful pieces to speak from. Often all that is needed is a cracker pair of earrings in bright silver or brass, a brooch in a contrasting colour or texture, or a scarf that may not be just for warmth but grabbed as you head for the door. Often a colour story in your accessories is a great asset to have. You know that that ring and bracelet combo is a winner, that fits in nicely with a scarf you have tucked away and by going with one colour then you have created an outfit with out even putting any clothes on! Using your base coat as a carrier for beautiful things to shine from. Often accessories are an avenue for collecting pieces of artwork and craft. Your collection begins to tell a story as you add to it. Remembering where you purchased it and what significance it has. It’s a place where you can celebrate the fact that you actually really love hot pink by buying a brooch in a colour that you would never slap on but whose brightness you can quietly appreciate from your lapel. Rebecca McInnes is the manager at Whangarei’s Trade Aid Store (Products shown in the picture are all available from Trade Aid Whangarei) Check out the full Trade Aid lookbook on line. www.tradeaid.org.nz/index.php/ page/177/label/Product+Lookbooks
I used to be known as munty girl when I worked on the Mai FM breakfast show because of my propensity for falling over, dropping things and getting my high heels stuck in the lift. I moved out of a house with a 330 sq m section in Auckland because I wanted a lower maintenance property — and moved to a 10-acre lifestyle block at Mangawhai. I still know all the words to Ice, Ice Baby!
END OF SEASON
SALE
20-60 OFF ALL WINTER FASHION %
NOW ON Including accessories!
09 430 0339
*Sale excludes NYDJ and while stocks last.
15 Rathbone Street, Whangarei www.gaabo.co.nz
SAVVY
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Helping you to appear
your best
It’s a situation familiar to most women: You book in for a beauty treatment, planning a new routine that will have you in the therapist’s chair regularly and looking years younger in no time.
But before you know it, the car breaks down or an appliance blows up and the money you’d set aside for your next few facials is spent. Caci Clinic owner Jenny Lloydd says that’s exactly what her clinic tries to avoid by offering programs that are clearly designed to achieve a certain goal. Clients who sign up for a Caci program aren’t just signing up for a treatment, they’re being given a path to achieve a goal. At the moment Caci offers three programs, although Lloydd expects there may soon be more. Clients who book in for a Freedom laser hair removal, Reformaskin sun damaged and ageing skin or Amerase Botox program pay a set amount each month and have all their treatments scheduled in – often over 48 weeks. Payment terms are interest free and no-deposit finance options are also available. “We went away from offering one-off treatments and hoping that clients would come back in six weeks’ time. People start off well, maybe have four treatments and see a good result but then something comes up and they stop. So rather than selling one-off sessions we now offer a finished result,” she says. “People come to us knowing that we give a guarantee that we are going to give the results we promise.” Lloydd opened the clinic in central Whangarei in 2005, building its database of clientele from scratch. Although Caci offers all the standard beauty therapy treatments, from waxing to manicures, what drew clients in through the doors when the clinic opened was Botox, Lloydd says. Botox is well-known but not always widely understood, she says. “People are starting to realise it’s not just for the rich and famous. It’s more for everyday people, it’s simple and low-risk and has been around for a long time.” The national chain of Caci clinics is one of the biggest providers of Botox in New Zealand and Lloydd says its safety standards are very high. As well as two beauty therapists, she has a nurse on staff. All Amerase Botox treatments are delivered by cosmetic nurse specialists who are specifically trained. Clients need to have treatments every three months at first, and can spread it out to every four months after a year. Lloydd said Botox was very effective for the lines between the brows and around the eyes or crows feet. A deep frown can cause people to look grumpy when they are not, which can cause some frustration when continually being told to “cheer up” by friends and colleagues. Botox works by relaxing facial muscles to reduce existing lines and stop new ones forming. Some technicians are even now using it for people who want to reshape their jaw lines. It can also be used to combat excessive sweating. The cost is worked out based on the amount of product that will have to be used. Lloyd says she offers other more specialised skincare treatments than you might get at a run-of-the-mill beauty salon. “Clients come in saying ‘I’m worried about my skin ageing or my scars’. We offer quite specialised anti-ageing treatments, we’re a bit more technically advanced.” Caci recently introduced a fractional laser that can be used to treat major lines and wrinkles and significant acne scaring. Another laser tackles pigmentation problems. Lloyd says: “The programs appeal in part to women who have got to that stage in life where you look in the mirror and don’t like what you see, or think ‘I’m starting to look more and more like my mother’. A lot of women spend so much time putting other people first that they don’t really have a chance to keep on top of things for themselves.”
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The number one skin concern for most Northland women is sun damage, Lloydd says. “One of the things about Northland women is that we’ve all had a lot of sun exposure. Sun is the biggest thing for causing pigmentation and also lines and wrinkles.”
SAVVY
Caci also offers dermal fillers to plump up small areas such as lips and fill in wrinkles but Lloyd says women needn’t worry they’ll end up with a “trout pout”. She says the results can be very subtle and flattering. “Lips lose volume as we age. Filler just helps put back what has been lost.” Clients should think of a treatment programme for Caci as like a gym membership for their skin. “We do all the work encouraging cellular turnover, it’s much better for the general health and wellbeing of the skin.”
The Caci clientele used to be mostly women aged over 30 but Lloyd says that is starting to change. Younger women have started to come in looking for treatments for acne scarring and hair removal and men have also signed up for treatment programmes. “We guarantee an 80% reduction in hair but the 20% that is left is so light and fine that it isn’t really noticeable.”
She says Caci can tackle one of the biggest problems associated with waxing and other forms of hair removal: unsightly ingrown hairs. “The big thing with hair removal is the ingrown hairs. Sometimes having ingrown hairs is worse than having the hair there originally. We can stop ingrown hairs.” But of all the treatments on offer, Lloydd says microdermabrasion is the most popular. It is used by therapists either on its own or to get the best results from other treatments. Coupled with collagen induction, clients can improve their skin texture. When used with photo rejuvenation, it can repair sun damage and uneven skin tone. Lloyd says: “It’s good when skin is a bit dull. Your product goes in a lot better when you’ve removed the dead skin cells on top.”
“
11
People come to us knowing that we give a guarantee
that we are going to give the
”
results we promise.
meet our team
Jenny: Laser technician, Beauty therapist & Owner Jenny has been in the beauty industry for many years and is now specialising in VPL treatments, hair removal and photo rejuvenation. Jenny has been treating hair and skin for over 6 years and has the knowledge and ability to achieve the results you are after.
Arohaina: Senior Cosmetic Nurse When you visit Caci Whangarei you can be assured that you will be offered expert advice, treatment information and superior service from our Cosmetic Nurse Specialist; Arohaina. Having over 9 years experience as a registered nurse Arohaina is a gentle and caring person with a true passion for appearance medicine. She enjoys achieving results for her devoted client following. Arohaina specialises in: Botox, Advanced Botox, Juvederm dermal fillers, Fractional C02 laser, Collagen Induction, and facial assessment.
Jolene: Beauty therapist and Treatment Coordinator
Margy: Senior Beauty therapist, Laser technician
Joining Caci Whangarei in 2012, Jolene has brought with her a wealth of industry knowledge, with her experience in skin care as a Beauty Therapist. Jolene is your first port of call at Caci Whangarei. A thorough consultation with Jolene can design a treatment program specific to your concern, lifestyle and budget.
Margy has over 7 years experience as a Beauty Therapist and is a skin treatment expert. Margy is very passionate about all things skin, and is the person to speak to about all your skin concerns from Acne to Ageing skin and all things in between. Margy is currently our VPL technician and is very experienced in all aspects of hair removal. She is specialist in providing the very best in microdermabrasion and photorejuvenation as part of our Reformaskin programs.
At Caci we simplify beauty. Our 3 membership programs are designed to give you 12 months of individually tailored treatments so you can get the results you desire. We take away the guess work and manage your complete schedule of treatments along with a simple payment plan (weekly, fortnightly or monthly). Plus, you will become a member of our elleca™ beauty rewards program. Our membership beauty programs are: Amerase™ - Appearance medicine system for regular Botox® treatments at Caci. With Amerase™ you receive all of the benefits of Botox® - softened lines and a reduced appearance of wrinkles. Reformaskin™ - Treatment plan to improve sun damaged and ageing skin. It will reveal your true beauty and confidence for everyone to see. Whether its pigmentation, redness or scarring, whatever is hiding your true beauty we can reveal it with Reformaskin™. Freedom™ - 12 month laser hair removal program of treatments that offers a long term solution to unwanted hair. If you do have any stray hair growth after the 12 month treatment period, Caci will treat it for free, for 2 years*.
Our Specialised Treatments: ! Botox® ! Juvederm® Dermal Filler to soften wrinkles ! ! ! ! ! !
& natural lip enhancement Photo Rejuvenation The signature CACI Non Surgical Face Lift Microdermabrasion Specialised Murad facial treatments Specialist skincare Jessner and Glycolic peels
Beauty Therapy Services ! Electrolysis ! Waxing ! Manicures & pedicures ! Lash/brow tinting and shaping ! Body massage and hot stone massage
Botox® is a Prescription Medicine containing 100 units of clostridium botulinum Type A toxin complex for injection. It is used for the treatment of frown lines, crows feet and horizontal forehead lines. It should be administered only by trained medical professionals. Cautions: people with defective neuro-muscular transmission disorders, presence of infection at site of injection, glaucoma, pregnancy and lactation. Possible side effects include headaches, pain, burning or redness at injection site, local muscle weakness including drooping eye lids, lack of feeling & nausea. Talk to your specialist about the benefits/risks of this procedure or if you have concerns or side effects. .”
Caci Whangarei 110 Bank Street
Note: Botox® treatment lasts about four months and after this time further courses of treatment may be necessary. Speak to your specialist about your own situation”.
9282804AA
JUVEDERM injectable gels are Prescription Medicines containing 24 mg/mL cross linked hyaluronic acid. They are used for the filling of medium size and deep facial wrinkles by injection into the skin and for creating definition and volume in the lips. They should be administered only by trained medical professionals. Talk to your specialist about the benefits/risks of this procedure in appearance medicine. Cautions: Use in an area that has been treated with another dermal filler. People with autoimmune disease; or who are pregnant, breastfeeding, age under 18; or have an increased susceptibility to keloid formation and hypertrophic scarring. Possible Side Effects: Injection site inflammatory reactions (redness/swelling /itching/pain on pressure); induration or nodules; discolouration; weak filling effect. If you have any side effects or concerns speak to your doctor. Allergan Pharmaceuticals, Auckland NA 6526
09 438 1942
www.caci.co.nz
Sarah: Beauty Therapist A Beauty Therapist of over 20 years, Sarah has a warm and caring, bubbly personality who prides herself in providing the best in beauty services. Sarah’s particular talent in brow grooming and facials make her a must stop prior to that special event. Sarah can assist you in all Caci Beauty services, Murad facials, Waxing, Massage, Microdermabrasion, and Vitamin C infusion are a specialty along with Smashbox make-up advice and application.
beauty
SAVVY
12
The inspiration for this look was a 1940’s-era woman, an uptown girl, but then we made it more fun. We didn’t want it to feel symmetrical or too perfect, the backbrushing gives a teased effect, a little crazy. — Guido, Redken Global Styling Director
JUST TEASING
7
ways to be a natural beauty
We all envy that girl who can pull off the bare faced look; that natural beauty who steps out of the door with shiny, bright eyes and long, glossy locks. But you are that girl. You are that natural beauty and you can ditch your make-up and look great bare faced. Check out these tips to find out how you can get the confidence to ditch your make-up and still look hot. Smile like a superstar Other than the odd pap shot superstars smile . . . a lot. Why? It turns out that smiling makes you more beautiful. Research has found that being able to genuinely smile could be better than splurging thousands on the best make-up on the market.
1
Apply targeted volumizing spray (1) foam from roots to ends to create volume and a base for styling and blow-dry hair.
2
When dry, make a deep side part and then pin curl hair in small sections, alternating with a 1-inch curling iron and 1 1/4 inch iron, pinning each curl to the the head with setting pins. When finished curling the whole head, leave to set and when then when hair has cooled unpin each curl.
3
When finished unpinning each curl, run fingers lightly through curls and then gently brush out with a boar bristle brush for more volume. Backbrush the top front section and then sweep the section across the forehead and secure in place with a bobby pin.
4
Finish by spraying the entire style with fashion working spray (2) to smooth the surface and hold the style.
1. JOICO Root & Body Lift Foam, RRP $31 2. JOICO Power Spray, RRP $27. All products are available from Xtreme Shampoo Shop.
Get the eyebrows All the queens of natural beauty know that eyebrows make a huge difference to your face and if you get the right brows you can instantly look hot. If you have a long face and would like to make it look shorter choose a flat brow shape. If you have a round face then choose a brow shape with a high arch and if you have a heart shaped face, choose brows that balance your face by creating a soft curved arch.
Never commit the cardinal sin The ultimate rule for those bound by the laws of natural beauty is that you must always, always cleanse and tone with good quality products. Even if a pack of lions have escaped from the zoo and are making their way down your street, you must tone and cleanse before making a hasty exit out of the bathroom window.
Wear red A study by Rochester psychologists has revealed something that we girls have been suspicious of for a while — guys can be primitive beings. If you want to ditch your make-up and still make men’s heads turn spruce up your wardrobe with a few red items. In the study men found women who wore red more attractive and wanted to treat them to more expensive dates.
Block out the sun Sometimes there can be nothing better than stretching out in the sun and soaking up some warm rays and getting a good dose of vitamin D but, beware, the sun has ulterior motives. The sun’s UVA and UVB rays can harm your skin, ageing you and damaging your pretty face. So, to combat these harmful rays use a natural or organic sunblock. Also wear sunglasses that protect your eyes too.
Get great posture If you slouch, slump and hunch stop. Not only does it make you look less attractive, it causes all sorts of problems for your spine, knees, shoulders and hips. To get better posture stretch out your chest muscles and strengthen your back muscles. When you are out and about you should also pull your shoulders back and adopt the looking over the wall stance — keeping your head up as if you’re looking over a wall.
Get the mindset If you want to ditch your make-up and still look hot you have to get the right mindset. Focus on being happy, fulfilled and confident. If you manage to achieve these qualities your beauty will shine through . Beauty is a part of life, but it should not be allowed to dominate over more important aspects. Enjoy yourself and you’ll soon feel like a million dollars. ■ www.realbuzz.com
A NEW STYLER FOR A NEW ERA…
ARE YOU AT RISK OF
OSTEOPOROSIS?
Osteoporosis occurs when bone density decreases and not enough
new bone is formed. This could be through lifestyle or due to health factors which affect normal bone production. Reduced oestrogen production with ageing and at menopause results in natural bone loss, which for some women can be rapid and severe. As men and women age additional bone loss can occur for a variety of reasons. A test for bone density can be performed by our professional staff using
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our Hologic Dexa scanner located at our Kensington branch. This examination uses minimal radiation and measures your bone density.A report is then sent to your GP. You do not require a request form from your GP to book a bone scan.
Ph 09 437 0540 www.northernradiology.co.nz
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SAVVY
health
13
HERBAL HEALTH
BABY TALK
Skin is an organ Lots of play — be kind to it for rainy days Herbalist LES helps address health issues the natural way
Baby consultant ANNA WILLIAMS offers advice to parents of little ones
I suffer from rosacea around my cheeks and nose area which seems to get worse in winter. I go really hot and start blushing for no reason and sometimes my nose looks quite swollen. It’s so embarrassing and makes my life such a misery I don’t want to go out because then I have to meet people and that brings it all on. I’ve been given antibiotics and steroid cream but they haven’t helped. Can you suggest anything that will help me get my life back. This all started after I had a miscarriage 3 years ago. — Amy Rosacea is a chronic skin disorder in which small, dilated blood vessels cause redness of the nose, forehead, cheekbones or chin. The exact cause is unknown, although it does seem to run in families. In my experience, it is nearly always triggered after a period of emotional stress and this would appear to be the case with you. Firstly, you must always remember that your skin is an organ which breathes and soaks everything in, so be kind to it. You should only apply gentle nonabrasive products to your face and indeed to your whole body. A herbal cream which has had some amazing results with rosacea is Kuswera Zuro. Based on the African potato tuber, which is a natural anti-inflammatory, and with the addition of jojoba, evening primrose and aloe this makes a terrific combination to help with rosacea. KZ also contains linolenic acid, an unsaturated omega-6 fatty acid, which can improve the health of the skin. Good sources of linolenic acid include evening primrose oil and I would also take this as a supplement at a dose of 500 mg twice a day. Expect to wait at least six to eight weeks to notice results so please be patient. Anti-inflammatory herbs such as turmeric may also be effective at soothing symptoms of rosacea, to help reduce irritation and puffiness and improve circulation around the inflamed areas. Take no more than the recommended daily dose. Turmeric shouldn’t be taken
I
during pregnancy or if you are taking blood clotting medication. Also it’s not suitable for people taking medication for diabetes or high blood pressure. Don’t use soaps containing sodium lauryl sulphate and other harsh chemicals on your face. Instead use a natural organic soap or try a cleanser and toner from the Living Nature range. If you wear make-up, change to a natural mineral one — Antipodes have a good range. Certain foods can trigger an outbreak of rosacea and, although it’s a pain, keeping a food diary for a month can help to identify any specific foods that trigger your rosacea outbreaks. Outbreaks can occur hours — or as long as a day — after the offending food has been eaten. Try to avoid eating the suspect food for a few weeks to see if the symptoms subside and your skin improves. You can email Les with your questions to: herbalist@littleherbal-international.co.nz littleherbalcompany.co.nz
t’s that time of year again, with cold, wet and windy days, not always ideal to be outside with littlies. There’s plenty of indoor activities for them to do — using basic toys, or everyday things from around the house. Here’s a few ideas to try: Suspend a balloon tied with string or wool from the top of a doorframe and give your child a small bat (a fly swat is good) to hit the balloon back and forth. It’s fun and helps their hand/eye co-ordination. For toddlers (12-14 months) posting plastic pegs into the top of an empty milkbottle or jar lids into a slit, cut in the lid of an ice-cream container is an engrossing activity. They could post ping pong balls, blocks or small cars into large cardboard tubes (or tubes from lunch wrap or handee towels) Children are fascinated that objects disappear at one end and re-appear at the other end. Drape blankets over a table or some chairs, or add some big cartons, opened at each end, so your child can crawl in and out. The construction can be anything they want it to be, as their imagination runs wild. It could be a hut, a car, a cave, a spaceship or just a place to hide from mum and dad. Give them a torch, their favourite toys and some drinks and snacks and you may not see them for a while. For older children, a game of hopscotch in the hallway can be possible by using masking tape to make the squares and numbers. Learning to hop is an important physical milestone and promotes balance and co-ordination. Block play is limitless. They can build block towers or houses, line them up to make fences and roads, fill up a toy dump truck with them, then empty it out and sort blocks by size or colour. For some fine motor skill activities, thread large wooden beads onto string, or cut up some plastic straws and thread string through them, making a bracelet or necklace. Let your child have a go with some plastic tweezers or tongs and show them how to pick up cotton wool balls, small pompoms or other objects with them. Put some water into an ice cube tray and
show your child how to use an eyedropper. Let them squeeze small amounts of different food colouring into the separate compartments, then mix them to make the colours change. Make some playdough. Kneading, rolling and shaping it helps strengthen little hands and fingers and brings out creativity. Or get some scone mix from Bin Inn, which only needs to have water added. Children are more than happy to help with the mixing and stirring and then the eating! The mix makes delicious scones too, as I can personally recommend it. Hide-and-seek is an old favourite. Children learn about counting, being patient and the thrill of discovery. It’s a game for all ages too. I’ve heard of grandparents who play hide and seek with their grandchildren and have as much fun as the young ones. If all else fails and cabin fever takes over, get everyone dressed in wet weather gear and go outside, get some fresh air and jump and splash in some big puddles with your children. They’ll love you all the more when you do those fun, crazy things with them.
@ Back to Basics Parenting Support If you have any questions for Anna you can email her at anna@parentingsupport.co.nz or visit Anna at www.facebook.com/ backtobasicsparentingsupport
REVIEW
Parenting issues stripped bare The modern family survival guide’ — Life Education Trust Parenting motivator Nigel Latta pre warns his audience at the start of the session that he will not apoligize for his foul mouth. The angle Nigel comes from is that parenting is hard most of the time, so let’s just tell it how it is! I quite like that. On his recent nationwide tour
organised by the Whangarei Life Eduction Trust, Nigel offered advice and humour on all things modern family. As an avid fan, I was lucky enough to attend and wondered what pearls of common sense wisdom I could learn this time. I love his raw honestly and I appreciate how Nigel strips down complicated issues into straight forward answers. The two-hour seminar was humorous, from his personal ideas on evolution, political frustrations regarding charter
schools through to issues of sex and computer games. Blended families where a strong focus and he offered plenty of ideas on how to make them work. There was emphasis on not classing them as ‘‘broken’’ but offering children the most stable environment you can and doing the best with what you have. I took away with me three favourite points which are as follows: That humour is the best thing for family life. ‘‘Humour lubricates the
wheels,’’ he says and because life is tough we all need a sense of humour. Secondly, don’t wish the stuff away. Time moves fast and before we know it we will be missing those little sunblock hands on the side of the car. Lastly, enjoy. Don’t get worked up in the small things and use common sense. Reduce it down to something really simple he says and don’t get lost in the complexities of life!
— Philippa Mannagh
health
SAVVY
14
E
lyse Inglis from Xtreme Nutrition on Bank Street has set her sights high. When asked what her goal is, she enthusiastically answers, ‘‘To win Miss Olympia, the biggest bikini body building show in the world.’’ Elyse is right on track to reach this goal and with the support of some of the most respected in the industry; she has every chance to take out a world title. The journey began for the IFBB Pro Bikini athlete at age 5 when she took up ballet. At age 6 she was competing and, as her passion for dance grew, she continued on to modern jazz, tap and a bit of hip hop. The Elyse found a love of the gym and began training for Bikini. Elyse was soon spotted by Xtreme Nutrition owner Moe El Moussawi and was presented with the opportunity to train. It proved a massive break for Elyse, one, she says, she is forever grateful for, and under Moussawi’s guidance she has learnt alot. ‘‘Moe’s own motivation has helped me alot and one day I want to have as much knowledge as he has in the industry,’’ she says. Elyse was the first in New Zealand to hold an IFBB Pro Bikini Card, as well as the youngest. As a bikini athlete, Elyse understands there are misconceptions out there regarding what she does. Unlike typical body building or modeling, bikini athletes focus more on the woman’s figure together with defined muscle definition therefore training is a massive commitment to be taken seriously. These days training starts with a 7am cardio workout and her first meal of the day. After a morning snack and lunch before or after, a training session at the gym takes place then in the evening Elyse will walk. ‘‘Cardio two times a day and training using heavy weights.’’ These sessions get more intense the closer Elyse gets to the competition. Food and water play a big part in preparing her body for a show, when a lot of smaller meals throughout the day are
Passion for health & beauty Elyse Inglis is able to combine business with pleaseure as she sets her sights on Miss Olympia. PHILIPPA MANNAGH reports
key. This goes against teenagers typical thought patterns of not eating to make themselves skinnier. Elyse is keen to open a Facebook page to encourage youth to follow a healthy diet and come in to chat to her about it. ‘‘Not eating is not going to make you skinny!’’ she says. Guided by Auckland nutritionist Tarren McCall, Elyse makes it clear that professional advice can go a long way. ‘‘I encourage girls to get advice so they actually know what they are doing’’, says Elyse. ‘‘If they pop in to the shop, I can guide them to the right people who are trained to do it well and have years of experience’’. The lifestyle she leads is made up of commitment and often sacrifice, especially during her teenage years. In the lead up to a competition there is no room for error and the food she needs to eat is very specific, including the supplements. Elyse is well educated on the supplements she sells after many years in this industry. Xtreme Nutrition take a responsible stance on selling these products as they are used for certain purposes at competition level and need to be consumed correctly. When asked to walk me through a competition, Elyse says the nerves always get to her back stage but it is a fun environment to be involved in. Tanning starts two days out and the moments leading up to judging she will go very quiet to put herself in the zone. The girls walk the stage numbered individually and position themselves to the audience and the judges showing their definition and muscle before they all come out together in a line. The judges look for a thin layer of fat, long lean muscle, nice shoulder caps and no heavy abdominal definition, just a slight line. Elyse’s next shows in 2014 will start March, one in Auckland then Australia followed by a trip to America to compete amongst the best. It is a good sport for young girls to get into says Elyse and one that is starting to really take off in New Zealand.
PICTURE: MICHAEL CUNNINGHAM
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food & wine
SAVVY
15
Learning local, going global
NorthTec graduate working in Ghana
Step up I
Join us for a Semester 2 start ...
-n To Tou o-u iwi, tou to o- u wananga wa a • Your people, your place
HOSPITALITY Whether it’s in the kitchen, front of house, or in a restaurant, there are great employment opportunities for chefs and trained hospitality professionals. NorthTec’s hospitality programmes can get you where you want to go. Our hospitality programme has won the Hospitality Standards Institute (HSI) award for Excellence in Training - Training Provider (Qualification Pathways) for three years in a row. We have award-winning tutors and high-quality training facilities, with a working café, bar and restaurant and a fully outfitted barista training room at the Apprentice Restaurant. You’ll learn all aspects of the business – from the fine art of reading customers the minute they step through the door, to making them the perfect cup of coffee at the end of their meal. Our hospitality programme pathways cater to all aspects of the industry from a solid grounding in basic cookery, to acquiring the skills of a chef, to owning or managing your own restaurant or boutique hotel. Qualification
Level
Location
Delivery
Length
Fee Guideline
Certificate in Tourism & Hospitality Skills (Level 2)
2
Whangarei, Kaitaia, Dargaville, Russell
Full time
15 weeks
$1,065.00
National Certificate in Hospitality (Basic Cookery) (Level 3)
3
Whangarei and Kaitaia
Full time
6 months
$3,584.44
National Certificate in Hospitality (Cookery) (Level 4)
4
Whangarei
Full time
6 months
$4,777.00
Freephone 0800 162 100 For more detailed information visit:
www.northtec.ac.nz 9281080AA
t is about as exotic as you can get, but NorthTec Hospitality graduate Carl Swanson loves his new life as an executive Chef at the appropriately named CuzzyBro’s in Accra, Ghana! ‘‘I’ve been here for over a month now and I’m enjoying every minute of it,’’ Carl, who achieved the National Certificate in Hospitality (Cookery) (Level 4) says. ‘‘It started in February when I got an email from my cousin who has been here in Ghana for 24 years. He asked if I wanted to be executive chef of his new pub CuzzyBro’s which used to be called Ryan’s Irish pub. We have completely redone the inside; knocked out walls to create more space and a bigger kitchen to create food with a separate room for prepping.’’ As executive chef Carl has 12 staff working in the kitchen of the pub which is family friendly with a play area for kids to enjoy. The pub bar lives up to its sports theme with rugby jerseys from New Zealand and South Africa adorning the walls. ‘‘The place is a two-storey building with a big garden bar outside. We host local and international acts on the stage here.’’ He says the locals have been welcoming and friendly with a large expatriate community thanks to the gold mining there. ‘‘There are a lot of expats here and they want are nice place where they can come have a beer or two, have a nice meal and watch sports. So what we are doing is cater pub style, something nice and tasty but not over complicated comfort food to remind them of home,’’ Carl says. The menu features braised lamb shanks, steaks — from rump to eye fillet, and homemade CuzzyBro’s pies. ‘‘Ghana doesn’t do pies and who doesn’t love a good pie every now and then!’’ The weather too agrees with Carl, a far cry from the climes of Whangarei. ‘‘I’m liking it here, it’s different to home, every day is pretty much in the 30s (Celsius) but I’m told when the hot season comes about in December the weather is going to be crazy. Carl says it took him a while to get used to driving on right-hand side of the road and he is working on the perennial problem of language as time goes by. He wanted to acknowledge NorthTec’s Chef Tutors Kevin McAdams, Hughie Blues and Pete Nichol for passing on their knowledge and experience to him. And a special mention to Amanda Turner for teaching him front-of-house service. If you are keen on opening up options for an exotic career like Carl you do so by calling: Freephone 0800 162 100 Or visit: www.northtec.ac.nz
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food & wine
SAVVY
16
Get your just desserts ...
Award winning food writer Jan Bilton welcomes the arrival of winter with some warming winter desserts BLUEBERRY PUDDING INGREDIENTS: Blueberries mixture: 1/4 cup sugar, 1/4 cup water, 2 tbsp lemon juice, 1 tsp cornflour, 3 cups frozen blueberries Pudding: 1 cup selfraising flour, 1/4 cup sugar, 1 large egg, 1/2 cup milk, 50g butter, melted, 1 tsp vanilla essence
METHOD:
■ SLOW ROASTED TAMARILLOS
■ BLUEBERRY PUDDING
Combine the sugar, water, lemon juice and cornflour in a saucepan. Stir in the blueberries. Bring to a simmer and cook for 3 minutes, stirring occasionally. Cool slightly. Preheat the oven to 190C. Mix the flour and sugar in a bowl. Whisk the egg, milk, butter and vanilla in another bowl, until combined. Stir into the flour and mix well. Pour the blueberries into a lightly greased 18cm baking dish. Pour the batter over the top. Bake for 30-35 minutes. Excellent served with yoghurt. Bake for 30-35 minutes. Excellent served with yoghurt. —Serves 6
COFFEE RISOTTO PUDDING INGREDIENTS: 1 cup strong black coffee, 1 cup milk 1 vanilla bean, split 1 tbsp butter 1/2 cup arborio rice 2 tbsp muscovado sugar 1 tsp vanilla essence 1/2 cup cream
METHOD: Heat the coffee, milk and vanilla bean, until boiling. In another saucepan, melt the butter over moderate heat. Add the rice and cook for 2 minutes, stirring often.
KAMO
Add 1 cup of the coffee mixture. Stir over medium heat until all the liquid has been absorbed. Add the remaining liquid and continue cooking and stirring until absorbed and the rice is tender. Discard the vanilla bean and stir in the sugar, vanilla essence and cream. Cool. Pour into small, individual serving dishes and serve warm or at room temperature. — Serves 6
INGREDIENTS: Crumble Topping: 1 cup rolled oats, 4 tablespoons dark cane sugar, 50g chilled butter, diced, 1 teaspoon ground cinnamon 8 tamarillos 1/2- 3/4 cup brown sugar 2-3 tablespoons balsamic vinegar
METHOD: Preheat the oven to 160C. Place the rolled oats in a bowl. Add the sugar and rub in the butter with your fingertips. Stir in the cinnamon. Place in a small baking pan. Remove the stalks from the tamarillos. Place the fruit in a bowl and cover with boiling water. Drain and refresh in cold water. Peel and halve lengthways. Place, cut-sides up in a greased oven dish. Sprinkle each half with 1-2 teaspoons
CREAMY PEARS INGREDIENTS: 5 pears 1 tbsp butter 1/4 cup brown sugar 1 cup cream 1/4 tsp vanilla essence 1 tbsp orange-flavoured liqueur, optional finely grated rind 1 lemon
METHOD: Peel, core and chop 1 pear. Melt the butter in a small, heavy saucepan and saute the pear on low heat adding 1 tbsp of brown sugar. Cook until tender. Cool. Place in a food processor with the cream and vanilla. Puree, until smooth. Add the liqueur, if using, the remaining sugar and the lemon rind. Preheat the oven to 180C. Halve and core the remaining pears. Place in a single layer in a baking dish. Pour the cream mixture over the pears. Bake for about 40-45 minutes or until tender. — Serves 4
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brown sugar. Bake for 30 minutes. Remove the tamarillos from the oven and sprinkle with a little more brown sugar and the vinegar. Return to the oven. Place the pan of crumble mixture in at the same time. Cook both for 30 minutes, stirring the crumble mixture occasionally. Serve the tamarillo halves sprinkled with the juices and a little crumble topping. Excellent served with lots of whipped cream. — Serves 4
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... winter comfort
WIN
■ TAMARILLO AND BANANA BAKES
Jan Bilton’s Tamarillo Cookbook has over 100 innovative recipes showcasing the tamarillo as one of the most versatile fruits available. It is available from all good bookstores for $20 or visit www.janbilton.co-nz Be in the draw to WIN one of two grocery vouchers worth $100 each. Just send your proof of book purchase to: Tamarillo Competition, PO Box 5183, Springlands, Blenheim, 7241 by 16th August 2013 together with your name and address. Winners will be published online at: www.janbilton.co.nz
TAMARILLO AND BANANA BAKES
Sprinkle evenly over the fruit. Place on an oven tray in the oven. Bake for 35-45 minutes or until bubbling. Great served with cream or ice cream. —Serves 4-6
INGREDIENTS: 6 tamarillos, peeled and sliced 3 tablespoons brown sugar 2 large, ripe bananas Muesli Topping: 1 cup apricot & almond muesli or similar 2 tablespoons brown sugar 1⁄2 cup flour 50g chilled butter, finely diced
BREAD & BUTTER PUDDING INGREDIENTS:
METHOD: Combine the sliced tamarillos with the brown sugar and stand for 30 minutes, until juicy. Preheat the oven to 180C. Peel and slice the bananas into four or six cups or ramekins, depending on appetite. Add the tamarillos and juice and mix. Combine the muesli, brown sugar and flour in a bowl. Add the butter and lightly rub in.
KAMO
3 tablespoons marmalade 2 thick slices white bread, buttered 2 eggs 3/4 cup milk 2 tablespoons sugar 1 teaspoon ground cinnamon 1 tablespoon butter 4-8 tablespoons whisky
METHOD: Dot the base of a 20-23 cm baking dish with marmalade. Cut the bread into cubes and scatter on top. Beat the eggs, milk, sugar and cinnamon and
pour over the bread. Soak for 15 minutes. Meanwhile, preheat the oven to 180C. Dot the pudding with butter and bake for about 30 minutes. Pour the whisky over just before serving. — Serves 4.
GLUTEN-FREE STICKY DATE CAKES WITH BRANDY SAUCE INGREDIENTS: 2 1/2 cups (325g) pitted dates 100g butter, cubed 1 1⁄2 cups hot water 1⁄2 cup caster sugar 2 eggs 1 cup gluten-free flour 1 teaspoon baking soda. Brandy Sauce: 100g butter 175g soft dark cane sugar 6 tablespoons each: brandy, cream
before serving. To make the brandy sauce, gently melt together the butter and sugar, until the sugar has dissolved. Whisk in the brandy and cream. Spoon over the date cakes just before serving. — Makes 8-10 date cakes.
CRANBERRY & APPLE PIE INGREDIENTS:
METHOD: Preheat the oven to 180°C. Lightly oil an 8-10-hole muffin pan. Combine the dates, butter, hot water and caster sugar in a medium saucepan. Simmer over medium heat for about 5 minutes, until the butter has melted and the dates have begun to soften. Remove from the heat. Drain almost all of the liquid from the dates into a large bowl. Cool. Whisk the eggs into the cooled liquid. Whisk in the flour until smooth. Stir the baking soda into the dates and reserved liquid. Fold the dates into the batter. Spoon into the prepared muffin pan. Bake for about 20 minutes or until a skewer inserted in the centre comes out clean. Cool for a few minutes then remove the cakes from the pan and cool on a wire rack. They can be stored in the refrigerator or freezer. Reheat in the microwave or 150°C oven for a few minutes
400g sweet short pastry 1 1/2 cups each: apple pie filling, fresh or frozen cranberries 4 tablespoons brown sugar 1 tablespoon custard powder
METHOD: Preheat the oven to 190C. Place an oven tray in to heat—this will assist the baking of the pastry base. Remove a 1/3 of the pastry and place in the freezer. Roll the remaining pastry out thinly. Line a 23cm lightly greased flan dish with the rolled pastry. Trim the edges with a knife. Combine the apple pie filling, cranberries, brown sugar and custard powder and spoon into the pastry case. Shred the reserved pastry over the top. Bake for about 40 minutes, until golden and bubbling. Great served warm with creme anglaise or whipped cream. — Serves 6-8
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food & wine
SAVVY
18
EASY entertaining
i IN THE CITY SEX
Love having guests but time and ideas are always an issue? Fear no more. This month we start a series on quick and easy recipes to serve during an evening’s entertaining, to take as a plate for a ‘shared’ event or to whip up and impress when unexpected visitors pop in.
Smiles, cheer at Frings We’re six Savvy girls who meet on the last Friday of every month at 5pm for a couple of wines and snacks. It’s just enough to catch up .. and then get home in time for Corrie! Each month we’ll let you know where we went and what we found ... and if you’re keen, join us! We went to: Brauhaus Frings/Northland Breweries, 104 Dent Street, Whangarei. 09-438 4664 frings.co.nz Open seven days a week including statutory holidays. Wednesday nights alternate between a DJ and Jam Nights and and live music from 4pm. There are local bands every Thursday, Friday and most Saturday nights.
Parking: Two large carparks nearby ... one directly behind Frings and the other across the road at the
unfortunate as who knows what time we would have got home!
town basin.
First thoughts: This place is rockin’. There are plenty of patrons ... we walked in in our high heels, the locals had on their work boots; we had on our tailored jackets, the locals had on their leathers. But hey, this is a pub not a night club ... and the atmosphere was warm and welcoming. Everyone had a smile.
The menu: Wow. The menu was extensive. We could eat here each night for a week and still not have the same thing. The pizzas were popular with a wood-fired oven outside working overtime. There were seafood dishes, wedges and fries ... and even a menu for the kids. We decided to go all out this week and opted for both a vege woodfired pizza and a bowl of fries. Cost $27 ... and worth every penny.
What would we change? What initially attracted us here was the music we heard a couple of months back while at the Town Basin. Unfortunately that didn’t start til we were about to leave. Mind you maybe that was fortunate rather than
What was on our mind? It took a while to get off the menu it had impressed us so much. From there it was bad work days, does winter cause that? We discussed learning Italian as a couple of the Savvy girls are heading to Europe in the not too distant future. We also discussed exercise ... and the two glasses of wine shoved their way to the centre of our brains and we committed to the Kerikeri half marathon in November!
The staff? Did their job. They didn’t bother us, if we wanted a drink we went up to the bar. The food was delivered with a cheery g’day and a smile. And a patron charmed a few dollars out of us for the meat raffle.
Overall: Frings has had a make-over. It used to be known as a working man’s pub. Now it’s family friendly with a kids menu, has a new wine menu for the ladies and has also introduced spirits along with their naturally brewed craft beer. Make a date to meet up with mates here.
QUESADILLAS
Great served warm or cold these tortilla melts are easy to make. Perfect snack at a party or if you have to take a plate to a function. All of these recipes below were cooked in a sandwich press until the tortilla was golden. Pre-heat the press. If serving tortillas warm leave for two to three minutes as the filling might be a bit hot. A paper serviette is handy with these as they can be a bit soft.
Mexican
We bought the guacamole and opened a tin for this delicious melt ... it was as simple as that. Guacamole is now available in supermarkets already made up mild, medium or hot. We went for the mild as we added some black beans in a chilli sauce to our filling. Place one tortilla on a flat service, spread over some of the guacamole. Mash the beans in a bowl and spread a thin layer on
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Northland Breweries Whangarei NZ
MUSIC VENUE
top of the guacamole. Put a tortilla on top and cook in the sandwich press.
Vegetarian
Three ingredients and a knife ... slice half a melon, some brie and a chilli. Layer on tortillas, put on lids, and head for the sandwich press! If it’s not the seaon for melons use tinned. Drain well and mash ... spread this very thinly then add your brie and chilli. Just devine!
Chicken
The main ingredients here are cream cheese and shredded cooked chicken. The extra touch is in your hands ... we used elderberry jelly; other options include cranberry or blueberry jellies or any
WORDS: Colleen Thorpe FOOD STYLING/PHOTOGRAPHY: Alice Alexander
We have made a few changes, the Garden bar “Hut” has a new roof and now doesn’t leak; we have installed an awesome wood fired oven and can now provide you with the best tasting pizzas in town, as well as steak and other meals. Fringsnowhaveafullbaravailableincluding our famous brewed on site premium Natural beers, as well as Wines, Spirits and many non alcoholic options, including coffee from our retro coffee machine! Drop in and check us out! Come and experience the Frings experience for your self, we know you will enjoy our relaxed, fun, sociable, safe, family friendly atmosphere and love your time with us.
Premium on-site micro-brewery producing the finest craft beers 9288305AA
COFFEE • WOOD-FIRED OVEN & PIZZA • STEAK •SEAFOOD • WINES & SPIRITS Open 7 Days • Next to the Town Basin • 104 Lower Dent Street, Whangarei • Ph 438 4664
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food & wine
19
RESTAURANT REVIEW
Book us a table, we’re coming back by COLLEEN THORPE
HOURS: Monday to Saturday: 5.30pm to 9pm; Sunday: 5.30pm to 8pm
WHAT WE HAD Entrees A trio of cheeses done 3 ways — panko mozarella, spiced tempura haloumi, and a camembert brulee presented on grape chutney and an apple and sage puree
T
he last time I visited Ruakaka I was 16. I was a sports reporter under Garry Frew at the Northern Advocate and Ruakaka was hosting the national surf lifesaving champs. Far too many years later I’m back ... and lost. Yes I know, it shouldn’t be that difficult ... but it was dark, and I hadn’t done my homework. We were heading to the new Outboards Restaurant ‘right next door to the tavern’. After driving, turning around, weaving through streets and just hoping randomly we would come across it we decided to do what should have been done at the beginning, put pride aside, and ask someone! We’d booked a table for 6pm ... we were only 20 minutes late. Darryl greeted us at the door with a cheeky smile and said: have any trouble finding us? He set the tone for what turned out to be a fabulous night. We were welcomed into a warm and charming room filled with eclectic furnishings including awesomely mismatched old oak tables and chairs. The restaurant was busy, which was surprising for a cold and blustery Thursday night, and most diners were locals — which, as we know, says it all. After being shown to our table by the effervescent Darryl we settled down to our chosen drinks and a look at the menu. And what a menu! The chef at Outboards is Jay Maunder, an English lad who has worked in Michelin-star restaurants in Europe and it shows. This is no pub menu ... this is class. I say class, but add a little home comfort in there as well. Jay and Outboards have found the perfect blend; this menu would suit any diner. One guest at our table sat staring at the menu, the rest of us were salivating. It turned out he had left his glasses at work ... our friend Darryl to the rescue: ‘we have a couple of spare sets here if you’d like.’ So glasses on, mouths watering, tummies rumbling the first comment came from male diner no. 2: there’s so much here I don’t have to have steak! It was said with such surprise, but it didn’t take long for confusion to set in ... the steak looked pretty darn good, but so did everything else. We decided, for that reason, we would each have something different and we were stepping out ... three courses each was the aim. The hardest decision of the night was trying to decide what to have. Time and again I thought I had settled on one only to think oooh but I want that too. The worst decision of the night was agreeing to a taste of each
WHERE: Outboards Restaurant, Cnr Sime Rd & Marsden Point Rd Ruakaka. Phone 09-432 7358
Hand-crafted Outboards Thai chicken spring roll presented with home-made chilli jam, coriander and lime dressing, baby leaf salad Homemade Outboards soup of the day, served with fresh home-made breads A tartlet of beetroot, goat’s cheese and hazelnuts with an orange and spinach salad dressed with a maple and blasamic vinaigrette
Mains Fresh fish of the day with beer batter, homemade chips, mushy peas and tartare sauce. The fish of the day was snapper ... who could ask for anything more! Pie of the day served with herb mash and seasonal vegetables. This was a steak and guinness pie ... couldnt be passed by our English companion Pan-roasted loin of pork stuffed with spinach, bluecheese and apple wrapped in pancetta, presented with champ potatoes and creamed cabbage; masked with a Marsala wine sauce. Roasted topside of lamb with a herb polenta cake, buttered baby vegetables and a garlic and thyme sauce
Desserts PICTURED CLOCKWISE FROM LEFT: The sign says it all ... new menu, new chef (come on in!); mouthwatering, delicious ... I could go on and on — the pan-roasted loin of pork; chef, magician ... you name it, Jay Maunder.
others. After a taste of my entree I realised I DID NOT WANT TO SHARE! How ever we got past that, I offered just a minuscule taste to my fellow diners! Darryl looked after us throughout the night, making sure our glasses were full and ensuring we wanted for nothing. After three courses we sat back with big smiles and a look of satisfaction. But then, of course, there’s always one who has to go that step further: We’ll have the cheese board to finish
off please. Along with the cheeseboard came a complementary glass of port ... a fabulous touch to the end of a fabulous night. All up it cost around $70 a head. That is outstanding value. In short it was a mouth sensation ... the taste buds were delighted - excited even. The company was great, the surroundings were great and the service was exceptional. Book us a table for next week, Darryl ... we’re coming back!
Lemon meringue with fresh raspberries and lemon lime sorbet Warm sticky date pudding with butterscotch sauce and vanilla ice cream Creme brulee of the day served with homemade shortbread and icecream. This was a banana creme brulee with a banana icecream, made by Outboards, with flecks of chocolate ... delicious A trio of homemade icecreams with brandy snap and shortbread
To finish Cheese board of locally sourced produce with homemade bread A glass of port
JUST A SIP
Peckham’s cider simply scrumptious Describing how something tastes can be hard work. You can get over-zealous and pull out every adjective you know and then hit the thesaurus button to conjure up a few more. And then, wham, before you know it no one knows what you were talking about in the first place because you have buried it underneath the rubble of words. I’ve decided to avoid that trap and keep it simple. If you are ever in the mood to drink cider it has got to be Peckham’s Cider. It is that good. Simple. I think the secret to its success is also simple. They use traditional brewingmethods that take time — the fruit is slow fermented and matured for a minimumof six months — or up to a year. A family-run venture based in MoutereValley near Nelson, the Peckhams own the largest cider orchard in New Zealand and grow over 20 varieties of heritage cider apple trees. Most originate from South West England, France and Spain. The home of cider. It has a stable of nine ciders and a standout for me would be the Chisel Jersey blend, an English cider, followed closely by the Moutere Perry. Just try them for yourselves. You can order online at www.peckhams.co.nz. Simple.
— Carmen Hall
Sweet surrender ‘‘It’s a bit of a girlie drink,’’ I thought — which is probably why I was recruited to review a new brand of limoncello. However, what it lacks in its initial appeal, Lemon:Cello makes up for in flavour. Its heady, lemony scent hits you first, then you get the syrupysweet mouthfeel. Italians serve limoncello chilled as an afterdinner digestivo, but I tried it neat, with soda water and with lemonade, but undoubtedly, the best way to experience Lemon:Cello is over creamy vanilla icecream. Brewed in Tauranga by Michael, Irmengard and Tobi Deinlein — all German with Italian heritage — Lemon:Cello has less of a kick than traditional limoncello, but is stillaworthy addition to a cocktail. Girlie or not, I’d happily drink this as an alternative to standard spirits.
— Jo Raphael
food & wine
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20
Service key to top job behind bar Orange and Date Hot Buttered rum INGREDIENTS
30ml STOLEN Gold Rum 150ml Hot Water 1 tbsp. Orange and Date batter 1⁄2 tspn all spice 2 tspn Demerara Sugar
METHOD
Warm a mug or glass, and then add sugar and 30mls of hot water to the mug. Stir sugar and water until sugar is well dissolved. Add rum and spices and top with 60mls of hot water. Add butter and stir until butter is completely melted. Garnish with a cinnamon stick. To make orange and date batter: Remove the rind from an orange. Remove as much white pith from the rind as you can. Chop into small 1cm slivers and along with finely chopped up semi dried dates churn through 200grams of soft unsalted butter. Keep refrigerated and use as needed.
FINER DETAILS Glass: Mug or Glass Garnish: Cinnamon Quill Taste Profile: Dark and brooding yet a warmth and spice with a smooth velvety texture would be the most accurate description of this drink. The butter once incorporated gives a velvety texture to the drink and the dark spices create throat tingling warmth allowing the rum to casually stroll into the party fashionably late. Drink Notes: Dating back to the time of George Washington the Hot Buttered Rum was a drink that would be plied to voters by candidates to gain support, grease the wheels and garner votes. Try adding some soft vanilla ice cream to the batter and store in the freezer. The addition of the ice cream will create ultra rich and creamy Hot Buttered Rum.
Award winning bartender CALEM CHADWICK is the National Brand Ambassador for Beam Inc.
I
T’S BATTLE STATIONS here at Beam at the moment as we launch into the second year of our national bartending competition known as Beam Bar Legend. Last year it was New Zealand’s biggest ever bartending competition and was a huge success. One of the main reasons it was so successful (aside from the total prize pack valued at $25,000 for the winner) was because the focus was about testing and rewarding all aspects of bartending. We identified the need to make it about more than who can make the best drink. The key question we asked ourselves was what constitutes a great bartender? For me it comes down to service. Yes you need to be able to make a great drink, but you also need to be able to captivate a customer, immerse them in your environment, make them feel at home and want to come back for more. That being said we live in the age of the arm chair industry critic. Gone are the days of a strongly worded hand written letter to the establishment you frequented for a drink. With the rapid development of technologies and the rise of social media it is now easier than ever to share with others the crime against hospitality you suffered the night before. Therefore the majority of writing out there is about what businesses have done wrong rather than being constructive about what a business can do to improve service. While it is easy to criticise, do we know enough about good service and how to inspire it in employees to be in a position to critique? When it comes to service the first question you need to ask yourself is ‘‘How would I like to be treated if I were a customer?’’
If you are able to gain understanding from the customer’s point of view it will go a long way to helping you create an effective service model. Hospitality is a tough industry, an industry that thrives on passion. It is important that you as a business and team stay motivated because an uninspired business will create a negative environment reflecting in service that your customers will pick up on. Have a clear business plan and goals that you all work together to achieve and don’t be afraid to share this with the entire team. This helps staff feel responsible for the success of the business and stay focused. It is important to invest in your employees the same as you would your equipment as it reinforces to them that your business wants the best and gives them confidence. Inspiring your employees to offer outstanding service is important to success of your business but it would also be naive to think that you would never receive bad feedback. Be prepared and have systems in place to deal with complaints as you need to acknowledge and be mindful of how damaging poorly rendered service can be to your business. All that aside, don’t ever mistake service for servitude. Too many people mistake serving for servitude where you subordinate yourself socially or economically to the person you are serving. To serve is noble.
Polynesian Paralysis INGREDIENTS 25ml Fresh Lemon Juice
Blood and Sand
INGREDIENTS: 30ml Famous Black Grouse 30ml Fresh Orange juice 15ml Red Stag 15ml Cinzano Red Vermouth 90ml Orange Juice 90ml Unsweetened Pineapple Juice 30ml Monin Orgeat Syrup 90ml Jim Beam Black Label 1 1⁄2 cups crushed ice
METHOD Put everything into a blender. Blend for up to 10 seconds. Pour unrestrained into a wooden kava like Tiki bowl, adding ice cubes to fill. Garnish with a gardenia.
FINER DETAILS Glass: Tiki style vessel Garnish: Appropriate flamboyant tiki garnish that will take away your winter blues Drink Notes: In his 1960 book
Waikiki Beachnik, H. Allen Smith diagnosed the symptoms of Polynesian Paralysis as ‘‘a screaming desire not to work, not to do anything that requires any substantial effort either physical or mental.’’ The most extreme case was that of the Duke of Windsor who caught the disease, then known as ‘‘Waikiki Pip,’’ in 1920 . . . and went on to renounce the throne of England. Taste Profile: Bourbon is an unusual participant in Tiki style drinks, the Jim Beam Black though brings a strength and character to this drink providing a backbone that allows the other flavours to join together and form a beautiful tropical platter of flavours.
METHOD Combine ingredients in a shaker, shake well for 10 seconds and strain into chilled glass
FINER DETAILS Glass: Small coupe/martini glass Garnish: Maraschino Cherry Taste Profile: Despite the rather off-putting name this drink is a wonderful myriad of gritty, smoky flavours provided by the use of whiskey combined with the full body of the orange juice and rich undertones from the Vermouth and Red Stag’s cherry flavours. Drink Notes: Adapted from Cocktail Bill Boothby’s World Drinks and How to Mix ‘Em, 1934
SAVVY
home & garden
21
1
Simple and stylish in Kerikeri 2
1. The gabion wall remains unadorned by plants and creates a dramatic garden sculpture on the lawn. 2. Barb was determined to use wallpaper somewhere in the house, and made a feature of it in the entranceway. 3. The kitchen is a favourite space with Barb and with visitors and guests. 4. A portrait by Tauranga artist Talulah Belle Lautrec-Nunes oversees the dining area.
L
OOKING OUT at Neville and Barb Bevan’s two acre, park-like property in the Far North, it’s hard to believe they nurtured a cottage garden at their previous home. ‘‘Never again!’’ Barb laughs. ‘‘When we came here my vision was not for a garden as such, but a park-like expanse of lawn with lots of trees. We knew we were going to be away a lot so it had to be something that was no work.’’ When the couple, who came to the Far North to retire but didn’t quite manage it, bought their land, it was covered in macadamias and surrounded by pines. ‘‘It’s funny,’’ Barb says. ‘‘We wanted about two acres, but it was almost impossible to find. You could buy a small section in town, or 100 acres in the country, but not much in between.’’ This rare two acre block proved ideal — in the country with its own stream, but just a few minutes drive from Kerikeri. They planted all the trees that now make up the lush border around the edge, working ‘flat out’ at weekends when they
came up from Auckland. They built a garage which doubled as a self contained flat — Barb confesses that to this day the car has never been in it — and briefed architect Diana Sandifer to design their retirement home. They wanted a light, airy house with a feeling of spaciousness, where guests could occupy one end and the owners the other. Higher than usual ceilings, low maintenance materials and well-proportioned spaces were also on the wish list. The house is built on a concrete floor which has been ground and polished, and Barb loves it. It to helps to keep the house warm in winter and cool in summer, and it works perfectly with the pared back de´cor that showcases the couple’s art. Barb was a little surprised at how much she enjoyed organising the de´cor. She has an interest in interior design and used several ideas from a file of clippings taken from magazines. ‘‘I wanted it to be simple and uncluttered,’’ she says, ‘‘so much so that I decided I didn’t really want any of the furniture we had
3
4
‘
I wanted it to be simple and uncluttered. So much so that I decided I didn’t want any of the furniture we had stored in Auckland, so I gave most of it away.
stored in Auckland, so I gave most of it away. I still feel that we have too much so I try to get rid of something every week.’’ This principle does not apply to the art works, mainly from local artists wherever Barb and Neville happen to be. A vibrant portrait by Tauranga artist Talulah Belle Lautrec-Nunes hangs at one end of the lounge, and there are many other interesting pieces, all of which have a story to tell. ‘‘I wanted floating shelves here beside the fireplace but that didn’t happen, so I commissioned this piece for the space instead,’’ Barb says, indicating a dramatic wire sculpture. It was created by wrapping wire around a gnarled tree root and then burning out the timber, leaving the twisted shape of the root behind. Beneath it is the stone hearth of the fireplace, sourced from Russell and landed just outside by a little crane. It then took six men to lift it into place.
continued over page ➦
home &garden
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5 All of the artworks and decorative items are set against the backdrop of Resene’s ‘Black White’ paint. Barb wanted white throughout the main areas — only the master suite has coloured walls — and she took her time selecting exactly the right shade. ‘‘White can be quite difficult,’’ she says, ‘‘and I tried quite a few on the walls before I decided. I think this has worked well everywhere except, perhaps, the south bedroom, where it might look a little cool.’’ Her favourite rooms are the kitchen — she loves to cook and devours food magazines with a passion — and the entranceway, which has a feature wall of citrus and silver wallpaper. ‘‘Wallpaper had just come back into fashion and I really wanted to find a place to put it,’’ she says. ‘‘I sourced this one locally at a design store called Loft, and I love it.’’ Outside, the garden has the same uncluttered, sleek style as the house, with the main feature a curved gabion wall protecting the outdoor living area. Barb and Neville resisted any temptation to plant around it, leaving it to make its own simple, yet dramatic statement. The desire for simplicity will probably follow the couple to their next home, which is likely to be in the Bay of Plenty. ‘‘This was to be our retirement home but we have children and grandchildren in Tauranga,’’ Barb explains. But she’s in no hurry to go. If the house sells she and Neville will be happy to move on to a new stage of life, but in the meantime, they’re at ease in what has proved to be a very easy house to live in.
5. Polished concrete floors, ‘Black White’ walls and higher than standard ceilings create a light, airy feeling. 6. Lush palms line the path to the front door, giving a tropical feel. 7. Barb spent a lot of time sourcing the right tiles for the bathroom attached to the master suite.
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7
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home decor
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Linen for a rich, natural lustre Rebecca Bowering explores ways this tough yet gorgeous fabric can be used to enhance interiors
I
T’S fascinating that interior design taste and style differ markedly from continent to continent, country to country, and even city to city. Some of these differences are because of religion, culture, tradition and climate, but many are abstract and inexplicable. When I have the good fortune to travel to Paris, London and New York to see the new collections with my colleagues worldwide, we often respond quite differently to the products we see. While some of us oooh and aaah over linens and natural fibres, others simply adore the shiny polyester products. We all laugh at how different the world is and wonder at how those who conceive the fabrics manage to keep everyone happy. This is most evident when it comes to linen fabrics. We, in New Zealand, love linen. I think it’s because of a combination of our love of nature, our desire for all things pure, and that we generally live quite a casual lifestyle. Over a wine or two, after the showings, it is interesting that the Scandinavians, South Africans, Australians and New Zealanders congregate to touch and feel the gorgeous linens, knowing that they’ll sell well in our markets. The Asians and Middle Easterners, on the other hand, all beat a hasty retreat. Linen is a fantastic fabric with which to decorate. The natural fibre has a long staple (fibre length) compared to other natural fibres and a lovely natural lustre. The innate colours range from ivory to ecru, tan and grey. White linen is achieved only by heavy bleaching. Good quality linen fabrics have generally been finished to give a gorgeous softness. Curtains made from linen are fabulous, not only for their good looks, but they also have the ability to control the humidity in the room, absorbing up to 20 per cent moisture without feeling damp. Linen doesn’t stretch, but
Linen provides a multitude of wonderful options in the French General collection for Fabricut (left and below). Kaari Meng’s gorgeous
may shrink up to 7 per cent, and is relatively easy to care for as it naturally resists dirt and shouldn’t pill. Most linens can be dry-cleaned, machine washed or steamed. For many years I’ve had loose covers on my sofa made from an Irish linen (mixed with a polyamide). With a dog and many red wine-drinking friends, my sofa cover has been washed almost weekly, thrown in the dryer and gone back on looking as good as new. The quality and colour of the linen is highly dependent on the growing season, conditions and the harvesting technique. Generally, the best quality linens are from Western Europe,
Embroidered linen in Cressida from Colefax.
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where the flax is hand harvested, and often still processed in the traditional way (where it is left for the bacteria to naturally decompose the pectin ready for processing the fibre itself). Of course, more modern processes are used nowadays, too. As your designer will tell you, it is highly recommended to ask for a cutting of the stock for approval. The colours of linen change so much from batch to batch, even dyed fabrics may look quite different. Way back I studied Latin and have always loved playing with the derivatives of Latin words. Linen comes from the Latin word for flax plant, linum. The
word line is coined from the use of a linen thread to determine a straight line and lining because linen was often used as a lining for wool and leather clothing. Lingerie originally (in French) meant underwear made of linen (makes you uncomfortable just thinking about it!) and linseed oil is derived from the flax seed. There’s even a link to flaxen haired in English, meaning a light blond the colour of raw flax fibre. But enough trivia for now. Linen is brilliant in decorating. It has a look and feel that suits us so well. It can be sharp and modern, soft and feminine, and offers a range of choice and versatility that can be adapted to any decor style in vogue. Printed, woven, floaty sheers or blended with other man-made fibres, linen has proven itself to be timeless, comfortable and unbelievably varied. I encourage you and your designer to consider linen in your decisionmaking. You won’t be disappointed. Atelier Textiles owner and managing director Rebecca Bowering explores the latest textile trends and new interior design ideas every week. For more information visit www.atelier.co.nz
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motoring
SAVVY
24
by ROSS KIDDIE
M
ost vehicle manufacturers at present are struggling to cope with worldwide demand for diesel engines. That could be part of the reason why it took so long for Kia’s Sportage to land here with diesel power. The latest generation Sportage was launched in New Zealand two years ago with petrol power in 2-litre and 2.4-litre form. This evaluation focuses on the most recent addition, the 2-litre turbocharged diesel version, which would definitely be my pick of the range. There’s nothing wrong with the petrol versions; it is a civilised, functional SUV which stands out for its practicality. Nothing has changed, the Sportage is a family-friendly sport utility vehicle which sits smaller in stature to its high profile stablemate, the Sorento. Whereas the Sorento has a 2.2-litre R series diesel engine, the Sportage’s 2-litre unit is from the same series, and it is the strong, efficient unit that has found its way through a fair hunk of Kia and Hyundai product. Kia rate the compression ignition engine at 135kW with a stunning 392Nm of torque available all of the way from 1800rpm to 2500rpm. They also claim a 7.5-litre per 100km (37mpg) combined cycle fuel usage claim which correlated well with the trip computer during my time with the test car. It was constantly listing around 8.6l/100km (32mpg) with 6-7l/100km (47mpg) available instantaneously on a highway cruise with the engine turning over at just 1600rpm in sixth gear. The engine is strong and willing, and doesn’t make its presence felt. It is smooth, quiet and works effectively through a six-speed automatic gearbox, the only transmission in the range. When power is requested, the turbocharged boost is forceful, promoting relatively quick acceleration, a standstill to 100km/ h time of 9.2sec could be expected. While the Sportage is responsive, it is at best gleaning the fuel efficiency for which we understand diesel and when driven in the context of everyday motoring it is highly efficient and pleases with its response to driver input. The Sportage is available as a twowheel-drive model in petrol form, but in diesel it is a four-wheel-drive model only. Power is generally directed to the two
Kia takes on diesel power
need to know: Price: Kia Sportage Ltd, Diesel, $52,240 Dimensions: Length, 4445mm; width, 1855mm; height, 1635mm Configuration: Four-cylinder, four-wheel-drive, 1995cc, 135kw/4000rpm, 392Nm/1800rpm-2500rpm, six-speed automatic, 17058kg Performance: 0-100km/h, 9.2sec
front wheels, power proportioned rearwards when slippage at the front is detected. This is pretty much the standard drive system in an SUV of this type and size. It’s a continuously thinking system which will give the driver confidence when grip is low. If the driver exploits the four-wheel-drive technology
then the Sportage will react well cross country with 172mm of ground clearance and chassis dynamics that keep solid wheel-to-ground contact. I took the test car on a short shingle road loop which took in a dry river crossing. It has steering which delivers well the feel of what the tyres are doing in
relation to the road surface, and gearing which promotes slow speed travel. Kia has done a lot of work downunder on the suspension dynamics of the Sportage for the Australian and New Zealand market. The spring and damper rates are far from soft. I’m not saying they are hard but they are fairly well firmed, and that provides a lot of feel to the driver. That is a good thing, for the Sportage handles perfectly for an SUV, steerage is accurate and there is little body sway, taking into account its tall centre of gravity. The diesel Sportage lands here in two forms, EX at $48,240, and Limited at $52,240. The test car was the latter and it comes with a high level of fitment. Topping the list is full leather trim, cruise control, Bluetooth connectivity, electric driver’s seat adjustment, six air bags, ISOFIX child seat tethers and traction and stability control. The Sportage is a useful SUV which will please with its versatility, comfort and pain-free fill-ups thanks to its fabulous fuel economy. Kia has a lot of new product coming through and I’m due soon for a Kia Rio diesel which also promotes fuel efficiency with its idle stop/go technology. And that is important to buyers in a time when it seems there is no let up to the constant fuel price rises.
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giveaways
SAVVY
25
1. KAREN MURRELL LIPSTICK
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Karen Murrell lipstick in Violet Mousse, RRP$29.95 .................................................................................
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Violet is the colour of passion, extravagance, dazzling gems and soft femininity. It is also the reigning lipstick colour of choice during the seasons of autumn and winter, sure to update and enhance your look with one simple application. This is just what Karen Murrell had in mind when she designed her lipstick colour Violet Mousse. From day to night, Violet Mousse is just as appropriate worn to a breakfast meeting or touched up for after-work dinner drinks. This is the ultimate ‘little black dress’ lipstick colour to wear during the cooler seasons. Key ingredients include: Avocado Oil to provide moisture, nourishment and hydration; Cinnamon for fuller, plumper lips; Evening Primrose Oil, rich in Omega 6 to soothe and moisturise; and Carnauba Wax, renowned for its high melting point, ensuring it’s hard-wearing in even the roughest handbag. We have a Karen Murrell Violet Mousse Lipstick and matching scarf to give away.
2.HAIR CARE Biolage Advanced Fiberstrong Hair Care Range, RRP$83 .................................................................................
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Matrix Biolage has launched Biolage Advanced, a unique category for weak, fragile and overprocessed hair. Biolage Advanced Fiberstrong for weak and fragile hair is formulated with IntraCylane and bamboo to condition and strengthen the hair cuticle and add resiliency to weakened hair. The formula helps to fill gaps in the hair cuticle caused by brushing, thermal styling tools, UV exposure and daily stress. The Fiberstrong collection comprises Shampoo, Conditioner and Fortifying Cream and has a paraben-free formula that cleanses, adds elasticity and shine. The Matrix Biolage Advanced collections are available nationwide from Matrix salons.
3. NOURISH AND PROTECT SKIN Oxygen Women’s Hand & Body Cre`me, RRP $26
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................................................................................. As the temperature drops and the harsh dry winds of winter set in, it’s time to shake up your skincare routine with moisture-boosting products that will provide nourishment and protection through the cooler months to maintain your skin’s radiance and natural
moisture levels. Oxygen Women’s Hand & Body Cre`me is a rich, creamy moisturiser which can be used daily to soothe dryness and protect the skin’s surface from elemental damage. Containing Vitamin E, an essential ingredient for locking in moisture, along with soothing aloe vera which helps to calm wind-burnt and chapped skin, Oxygen Women’s Hand & Body Cre`me uses only natural ingredients found in plants and essential oils to nourish and protect. Like all products in the Oxygen range, Oxygen Women’s Hand & Body Cre`me is made in New Zealand from 100% naturally derived ingredients harnessing the expertise of a naturopath, homeopath and a chemist. Oxygen Skincare is available in leading pharmacies, health and department stores nationwide.
4. WEIGHT LOSS Garcinia Cambogia HCA with Chromium PicolinateRRP $29.95 (60 capsules) ......................................................................... This dietary supplement is made from a fruit that has been around for centuries but was only recently discovered by scientists for weight loss purposes. Scientists compared the results of subjects taking the Garcinia Cambogia Extract to those who did not take any. Unbelievably, the subjects with Garcinia showed up to three times the weight loss than their countersubjects without any change to their diet or exercise regime. The Chromium Picolinate helps with blood sugar levels. This supplement, which is endorsed by Dr Oz, can be bought through www.superfoodsnz.co.nz
5. JUST FOR MEN L’Ore´al Paris Men Expert ......................................................................... L’Ore´al Paris Men Expert has the ultimate shaving pack to giveaway to keep your skin smooth and stubble free this winter season. Men Expert Tough Stubble Shave Gel makes shaving easy with a new skin protect system formula. The gel improves glide for a smoother shave and creates a protective barrier to help protect skin against the drying effects of shaving. Also included in the pack is Men Expert Hydra Sensitive Shaving Foam, specifically formulated to be hypoallergenic and safe for sensitive skin. Enriched with Aloe Vera to soothe your skin, the foam minimizes irritations and micro-cuts for a safer shave. We have one L’Ore´al Paris Men Expert pack to giveaway complete with a stylish Men Expert toiletries bag.
SAVVY APRILWINNERS To enter, write your name, postal address, daytime phone number and your giveaway preference (in order) on the back of an envelope and send it to: Savvy Giveaway, Northern Publishing, PO Box 210, Whangarei or email: savvy@northernadvocate.co.nz .....................................................................................
• One entry per person please. • Entries close 5pm Thursday, August 1, 2013. • July winners announced in Savvy on Saturday, August 3, 2013. • June winners please collect your prizes before 5pm Friday, August 2, 2013 from 88 Robert Street, Whangarei.
Winners • L’Oreal Paris Arginine Resist hair products: Marlene Blood, Kamo. • Art A Face Intense Hydrating Mask: Trish Pickmere, Onerahi. • Weleda Bath Milk:
Sherrill Whiteman, Whangarei. • Biolage Advanced hair care: Valerie West-Hill, Whangarei. • Trilogy Rosapene Night Cream: Vivki Daunt, Raumanga.
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books
SAVVY
26
Author loses himself in a fictional world
IN BRIEF Alex by Pierre Lemaitre, Macmillan, $38 .............................................
by JANE HENDERSON
K
haled Hosseini’s first novel, The Kite Runner, became a sensation in 2003. Hosseini, now 48, was able to stop working as a physician while writing his second novel, A Thousand Spendid Suns. He says he struggled with the second book, in part, because it was about two women. At some point, he decided to go ‘‘straight to character without so much concern about nailing a voice that ‘sounded’ female. I stopped worrying about gender and went right to the heart of the character’s fears and desires’’. His third novel, which features a brother and sister, went on sale recently. Hosseini (pronounced ho-SAY-nee) talked by telephone from his home in northern California before embarking on a huge book tour for And the Mountains Echoed.
BOTH OF YOUR NOVELS HAVE BEEN BIG SUCCESSES. DID YOU FEEL ANY PRESSURE WRITING THIS NEW NOVEL? No, I’ve never felt any pressure on making it a best-seller. But the pressure that every writer feels is that one day you go to work and there is nothing to say. I love losing myself in a fictional world and creating character. There is an inherent sense of insecurity, though, about whether I’ll be able to keep doing it. I think it’s a healthy thing. Keeps you from resting on your laurels.
HOW LONG DID YOU WORK ON THIS NOVEL? About 2 1/2 years.
THERE’S ALMOST A SOPHIE’S CHOICE ANGLE, ISN’T THERE? Yeah. I never thought of that. It’s a decision that no parent would ever want to have to make. It’s obviously heartbreaking for
And the Mountains Echoed by Khaled Hosseini, Riverhead Books, $40.95 (hardback)
this guy - that the only way to save his family is to give away one of his children. I read a lot of stories about this kind of thing happening in Afghanistan in 2008. I asked my father, and he said he had heard of it happening when growing up in the 1940s and ‘50s. Where soand-so sold his child because he had eight children and didn’t have the means to take care of them. Of course, events like that are filled with drama for writers.
ARE THERE ANY PARALLELS TO YOUR OWN CHILDHOOD IN THE NEW NOVEL? Not from my own life. Part of it is set in Kabul, where I was growing up in the 1970s, when it was relatively more progressive... woman wore makeup and worked in universities. I happened to live through the
final few years of that era and I’ve re-created it. The closest this book comes to me is in the chapter with a young doctor who returns to Afghanistan after 27 years. There’s a mixture of feelings that you landed at home in Kabul, but at the same time the place is so radically different that you feel like an outsider. You never feel like you are on steady legs when you’re there. — AAP
DO YOU STILL PRACTISE MEDICINE? I haven’t practised since December 2004. I was behind while writing my second book and had to take a year off. After the year, I still wasn’t done and decided to resign as a doctor.
DID THAT BOTHER YOU? It was my lifelong dream to write for a living. I don’t regret it at all.
from Catherine Mayo will delight fans of ancient history and mythology.
— Colleen Thorpe
Pierre Lemaitre has been hailed as the new star of French crime writing. His thrillers and crime novels have attracted much critical acclaim, but this is the first to be translated into English. It is refreshingly different — not just because the French criminal justice system is different, but because the main character — Police Commandant Camille Verhoeven — is definitely different. A virtual midget at under 1.5m tall, he is not just short but short-tempered, confrontational and disrespectful. To say he speaks his mind is an understatement, but his mind is a very good one. He is a top-class police investigator. The case is a kidnapping, a particularly painful one for Verhoeven because a few years before his wife had been kidnapped and killed. It’s also frustrating because although witnesses saw a young woman (Alex) kidnapped and bundled into a van, no-one is reported missing and there is little evidence. — Graeme Barrow
The Lifeguard — Poems 2008-2013 by Ian Wedde, AUP, $28 .............................................
Murder at Mykenai by Catherine Mayo, Walker Books, $19.99 .............................................
My young neighbour is about to have his fifth piratethemed birthday party; it’s bound to be colourful, exciting and pretty rowdy — unlike the main character, Barnaby, in new picture book The Quiet Pirate. Cabin boy Barnaby’s ambition is to be just as loud and bold as the real swaggering pirates on his ship, which is a jolly big ask, make no mistake. But for Barnaby, being quiet, watchful and attentive ultimately has its own reward. This book is bursting with a bevy of lively illustrations and text, wannabe pirate readers of any age will enjoy. — Viv Walker
If you know where to look, poetry can be found everywhere. Ian Wedde certainly knows where to look. He finds it in a green link bus, in a foodcourt in Ponsonby Rd, in the auto service centre, and — most often — in his memory. What makes good poetry? Read this collection and you will find out. Wedde allows the words to say what they want to say. And he has an impressive vocabulary, which suggests much reading. Wedde approaches his work from different angles, almost as if he is trying to convince himself. One gathers that Wedde is not entirely enchanted with the anti-poetry that gusts through New Zealand. His own poetry tends towards the syllabic.
— Arthur Fairley
The Quiet Pirate by Stephanie Thatcher, Duck Creek Press, $19.99 .............................................
Menelaos is the teenage son of Atreus the high king of Greece. Odysseus is son of Laertes, king of Ithaka. The pair meet on a rooftop in the middle of a procession while hiding from their everyday life and become best of friends. When the king is murdered, Menelaos flees the castle only to find himself in grave danger. Odysseus tries to help, but his great ideas have a tendency to backfire. This exciting debut novel
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arts
SAVVY
27
Quarry serves up Great Plate ABOUT US
The Quarry Arts Centre
The Great Plate 2013 — 100 artists: 100 directions
For further information: Jenny Barrett Arts Coordinator Quarry Arts Centre Phone: 438 1215 Email: admin@quarryarts.org www.quarryarts.org
T
he Great Plate is becoming an established event in Whangarei as the annual fundraiser for the Quarry Art Centre. Each year, 100 artists are invited to work their creative magic on a bisque-fired plate. These transformed plates are then shown in an exhibition in Yvonne Rust Gallery and auctioned on TradeMe.co.nz, with funds going to support the Centre. There are no limitations or rules around what can be done with the plate which makes this event a little unpredictable and very exciting. In previous years artists have morphed the humble Great Plate into amazing pieces of sculpture,
• ART WORKSHOPS • YVONNE RUST GALLERY (Open 9.30am - 4.30pm, 7 days)
• ARTIST STUDIOS • QUARRY STUDIO CAFÉ • QUARRY CRAFT CO-OP SHOP
For more information or to enroll 09 438 1215 I admin@quarryarts.org 21 Selwyn Ave, Whangarei
paintings, mobiles, and even spaceships. ‘‘We love the huge variety within the Great Plate exhibition, we feel so privileged to be supported by our community in this unique, creative way.’’ says the Art Centre Manager Andrea Beazley. While the Great Plate works as a fundraiser, there is the added bonus of exposure for participating artists and also potential for the public to snap up a unique artwork. The challenge, Quarry staff say, is
Nestled into bush clad hills only 5 minutes walk from central Whangarei is a little piece of paradise nurturing the creative spirit of Northland and known as The Quarry Arts Centre. Visitors can stroll around and enjoy the ambiance of this unique stunning venue of craggy rock faces and green meadow spaces. One of the primary purposes of the Quarry Arts Centre is to offer a platform to display the talents of local artisans through on site art studios, the Quarry Craft Co-op shop and the Yvonne Rust Gallery. The Quarry Arts Centre regularly hosts courses for adults and children in a variety of mediums from beginner’s courses to professional development for artists to expand their skills and push the boundaries of their practice. The Quarry Arts Centre is open 7 days; bring a picnic to have by the waterfall or take a walk in the Coronation Reserve up to the pa site or over the hill to the Quarry Subtropical Gardens — all for free
■ All 100 pieces are listed on TradeMe.co.nz from July 4, with auctions running for one week and generally ending in a bidding frenzy. Search words — ‘Great Plate’.
narrowing your favourites down to just one or two ... or 17. ■ Great Plates can be viewed in Yvonne Rust Gallery from July 4 to 15.
GREAT PLATE 2013
FUNDRAISING
EXHIBITION
100 PLATES – 100 ARTISTS
ON DISPLAY 4 – 15 JULY YVONNE RUST GALLERY ONLINE AUCTION 4 – 11 July
www.trademe.co.nz/greatplate
■ This year funds raised will go towards improving the ceramic facilities at the Centre which Quarry staff see as a nice match — having handmade ceramic plates helping to raise funds to improve a community ceramic workspace. ■ Yvonne Rust Gallery is open from 9.30am to 4.30pm, 7 days.
www.quarryarts.org
what’s on
SAVVY
28
Inspired by fairytales
OUT AND ABOUT
‘Tales’ by Evan Heasman Exhibition opening at Hangar Gallery 402 Kamo Rd Evan Heasman is exhibiting new work exploring the human condition at Hangar Gallery in Kamo. Evan’s show is a collection of artworks on vintage book covers. His fascination for the aged nature of the materials has provided a catalyst for a series of intimate and thoughtful caricature pieces. Evan’s playful imagery is finely manicured, combining painting with delicate ripped collage. Inspiration is sought from fairytales, mythological creatures and Lemony Snickett type characters Boris Avoids Confrontation to bring forth a By Evan Heasman new generation of hero’s, heroines and victims. Evans art is ironically gothic and identifies with the naive and comic book in the same breath. Cleverly accomplished dark, emphatic, disturbing yet engaging imagery cements his reputation as a collectable practitioner in Whangarei. Alongside his activities collaborators have transformed his illustrations into moving pictures. Camilla Rosenkrans Jensen a soft sculpture artist has recreated a selection of Evan’s characters into 3D crochet sculpture which will also feature in the exhibition. Evan’s work has been published in contemporary magazines, books and websites. Evan will be on site at Hangar Gallery 402 Kamo Road Whangarei at the preview evening Friday, July 12, 5.30pm-8.30pm. The show runs until August 17.
Chicks
AT THE FLICKS invites you to
Date: Wednesday 14th August 2013 Time:
Drinks 6:30pm, Film starts 7pm at EVENT Cinemas
RSVP: Book online
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Chicks FLICK
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CINE BUZZ MEMBER PRICE
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Ticket includes a glass of Shingle Peak, goodie bag and a chance to win fabulous prizes! *Online booking fee applies. I.D may be required. brought to you by
A love affair in Russell by PHILIPPA MANNAGH
T
here she stood in all her glory. A lady in waiting. The night air was still and the front gate creaked as I approached the warm glow of light from behind the old windows. I paused to soak in the moment, hearing the soft song of the seaside behind me. A luring lullaby drawing me gently back in time. My love affair began right there, in the garden of this breathtaking grand design. Ounuwhao Harding House is a historic bed and breakfast homestead situated on the waterfront of Russell, Bay of Islands. By way of a short (and very exciting) trip across on the ferry, we arrived on what felt like a secluded island. The town was sleeping but her majesty was waiting. Unsure of what it would be like using this type of accommodation with children, we did not know what to expect so packed plenty of necessaries just in case. Hosts, Marilyn and husband Lee greeted us at the door and we were warmly shown to the Culvert Cottage, a perfect self contained choice for a family. Although we would have loved to stay in the homestead itself, we opted for practical this time, but will plan another trip to soak in the deep history of this relocated building- a building that
‘‘
The town was sleeping but her majesty was waiting. whispers many a story deep within her walls. A sign at the door met my eye welcoming our family to the cottage. Underfloor heating warmed our tired feet and the fire crackled patiently for our arrival. The extra packing I had done was not needed as every detail had been thought out by Marilyn, the stay was made easy and relaxing. Milk, juice and a bottle of
Experience our historical Bed and Breakfast and enjoy a world of difference… Indulge in luxurious, seaside accommodation at Ounuwhao. We are alongside a grassed reserve bordered by century-old Norfolk pines, opposite picturesque Matauwhi Bay - a favourite mooring-place for yachts. Choose from 4 queen, ensuite rooms in the main guest lodge, detached Garden Suite (sleeps 2) or self contained cottage (sleeps 4).
WINTER SPECIAL till 30 Oct 2013
Stay 3 nights, pay only for 2 Your host Marilyn Nicklin Phone 09 403 7310 Email - thenicklins@xtra.co.nz
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wine also welcomed us in the fridge and fresh baking sat on the bench in time for a warm supper treat. The kids loved the old cottage and had fun exploring and playing with the selection of toys and games provided. An array of shampoos, moisterisers and creams lined the bathrooms to pamper the deserving mothers and the small lounge library kept the man of the house happy as he flicked through pages of magazines and books. Breakfast was absolutely breath taking. When we were ready, we wandered through the immaculate fruit laden gardens, over a stone path and past the beautifully scented rose bushes to the elegant entrance hall. The table in the farm house kitchen was set and waiting with other guests to chat to over a shared meal. These were the best breakfasts we have ever experienced, a large homemade selection and all made with love. The Russell township offered a quiet getaway as we wandered the streets eating ice blocks and enjoying all the time in the world to just chat to each other. We managed to re visit Flagstaff Hill and take the compulsory ferry trip over to Paihia’s waterfront playground, back in time for a fish and chip dinner in front of the fire and a cosy night in with a bottle of wine. As I write this I am still relaxed thinking about our mini stay. The only thing I would change would be to stay for longer . . . and considering they are offering a stay three nights only pay for two deal until October, we might in all honestly do that.
arts
SAVVY
29
A life by design: Keith Mahy 1947-2013 K EITH MAHY who died recently in Whangarei was a consummate designer and a true pioneer of studio glass art in New Zealand. It is interesting that both he and fashionista Paula Ryan began their careers at Crown Crystal Glass in Christchurch where his designs for glassware, ranges like Anker, Stacker and Aragon became kiwi classics and won awards for the company. His design-led philosophies became his trademark — from packaging and marketing to the final product, and distinguish him as much more than an artisan. Mahy was a pioneering arts entrepreneur in the 1970’s and brought new arts acumen to Northland in the 80’s. Mahy began his career with formal arts training at Elam School of Art where he won the NZ Manufacturers Association Student Design Award in 1967, graduating with a Fine Arts Diploma in design and sculpture in 1969. A year later he was appointed Design Director at Crown Crystal Glass working with the innovative John Densem, whose Nescafe decanters remain highly soughtafter collector’s items today. Controversy and copyright claims came early in Mahy’s career and probably made him stronger in his business resolve. His design for the Anker Range was legally challenged as plagiarized from a European design, which devastated him. He was subsequently able to prove that his design processes for the range predated theirs by two years which highlight his savvy design sense for the time. During his time at Crown Crystal Glass both he and Densem produced highly innovative commercial glass
Anker Range glassware by Keith Mahy designs with real kiwi panache. Their designs for Expo 70 received widespread acclaim at the time and design historian Michael Smythe has said of this era ‘Crown Crystal Glass reflected and led New Zealand culture — we were what we drank from’. Mahy left the company ‘on a high’ to set up his own studio in 1975. This was precipitous as the lifting of import tariffs in the late 1970’s all but decimated Crown Crystal Glass which folded in 1987. Moving to Northland in 1976 he established and built his own studio and wood-burning gas kiln at Otanga near
Northland Polytechnic in Whangarei where he tutored and mentored many emerging glass artists. In 1995 partner and former student Shona Firman and Mahy with a group of local artists, established the highly successful Burning Issues Gallery at the new Town Basin development.The same time I was establishing the Whangarei Art Museum in Cafler Park, and this period became my first contact with Shona and Keith. Among Mahy’s students at the time were Mike McGregor, Lynette Campbel, l and Tom Petit from England. In 1997 in partnership with mutual friends of mine and theirs, The late Keith Mahy Joan and David Gragg in the Cook Islands, Keith and Shona established a kiln and studio for young Whakapara. This glass studio was one of Cook Islanders in the Beachcomber the first of its type in New Zealand and a Gallery in Avarua. complete change from the commercial The Pacific Bow 1999 in the Whangarei environment in which his career had Art Museum collection relates to this commenced. Mahy was among the very Rarotongan influence on his work. It is small group of artists who began the now on show at the art museum in a momentum for contemporary glass art in memorial exhibit. Aotearoa. In 1982 he was awarded a QEII Mahy died shortly after the studio kiln Arts Council grant to equip a modern he shared with Shona adjacent to the art studio at Paparoa. museum had just been refurbished. He In 1984 and for three consecutive years also died, sadly, before I was able to he exhibited at the Philips Glass Awards curate the survey exhibition I had talked in the Auckland Museum, winning Merit about doing. We will still do so in the Awards each time. In 1986 he helped future, but without his suave and ever establish a glass and design studio at cheerful input. — Scott Pothan
BRIAN BRAKE:LENS ON THE WORLD Opens Whangarei Art Museum Te Manawa Toi 30 July – 1 November 2013 Featuring more than 165 superb photographic reproductions from Te Papa’s permanent art collection, and is the first comprehensive retrospective exhibition of this notable Magnum photographer’s work, spanning his forty-year career.
Lens on the World gives an unprecedented insight into Brake’s life and his view on the world. This exhibition is accompanied by a substantial fully illustrated catalogue available at the art museum. Entry fees apply for this exhibition $2 per person or $5 per family. Schools and groups by negotiation. Corporate functions and previews by negotiation.
The photographic images include those he was invited to take in 1950s Communist China and Soviet Russia; Roman and Egyptian ruins as they were in the 1960s; candid shots of celebrities such as Pablo Picasso and Chairman Mao.
WHANGAREI ART MUSEUM Te Manawa – The Hub, Town Basin, Dent St, Whangarei
Monsoon Girl 1960 from the ‘Monsoon ‘ series photograph by Brian Brake
For further information/images please contact
whangareiartmuseum@wdc.govt.nz
OPENING HOURS: Opening Hours: Monday-Sunday 10am-4pm Closed Christmas Day & Boxing Day
For more information phone 09 430 4240 | email: whangareiartmuseum@wdc.govt.nz
arts
SAVVY
30
Stone Store ideal space for North Tec student
Step up
T
with NorthTec
Join us for a Semester 2 start ...
-n To Tou o-u iwi, tou to o- u wananga wa a • Your people, your place
A career in the
Arts?
Check out NorthTec and choose from several awardwinning arts programmes taught by expert tutors who are leaders in their fields.
VISUAL ARTS Get inspired! Northland has a strong focus on the arts. If you want to use your creative side, these courses will prepare you for work in a creative field. NorthTec’s award-winning tutors are active in the arts community and their connections help students launch their careers. You’ll be challenged but supported on your journey towards becoming a creative arts practitioner where you will get to apply your chosen discipline surrounded by first class facilities. Qualification
Level
Location
Delivery
Length
Fee Guideline
Certificate in Applied Arts (Visual Arts)
4
Whangarei
Full time
1 year
$5,870.63
Diploma in Applied Arts (Visual Arts) (incorporating the Media Arts electives)
6
Whangarei
Full time
2 years
$5,870.63 (Year 1)
Bachelor of Applied Arts - Visual Arts
7
Whangarei, Kerikeri
Full time/Part time
3 years
$6,152.57 (Year 1)
MÄORI ARTS NorthTec’s Mäori Arts programme encourages an appreciation of patterns and designs, concepts and practices with an emphasis towards local iwi narratives. Students have the opportunity to study carving, weaving, visual arts, clay, kapahaka, waiata and Mäori art theory and practice. The tutors are practising artists with Ngäpuhi connections. They teach both the theory and practical skills necessary to aid students in the mastery of the techniques and materials. Students are able to mix with the visual arts programmes to share ideas and inspiration. Regular exhibitions allow opportunities to display artwork with fellow students, tutors and the community. Qualification
Level
Location
Delivery
Length
Fee Guideline
Certificate in Whakairo (Visual Arts) - Introduction to Whakairo Rakau/Carving
3
Whangarei
Full time
6 months
$388.08
Certificate in Whakairo (Visual Arts) - Introduction to Raranga/Weaving
3
Kaikohe, Moerewa
Full time
6 months
$388.08
Courses and programmes may be cancelled, postponed or have their content or configuration changed from time to time (including during the academic year) at the discretion of NorthTec. Fees indicated are for domestic students. Programmes will run subject to minimum enrolment numbers. See our website for terms and conditions.
Freephone 0800 162 100 For more detailed information visit: 9281083AA
www.northtec.ac.nz
Refer to our website for terms and conditions
HIRD-YEAR NorthTec Bachelor of Applied Arts student Sheree Edwards recently chose the historical Kerikeri Basin Stone Store attic as the venue for her Alternative Spaces show — ‘Between Two Worlds’. The Kerikeri resident was inspired to choose the Stone Store because of the cross cultural history at the Basin and her own bicultural history which coincides with the celebration of the Ma¯ori New Year — Matariki. She hopes the show, which runs until 21 July, would also encourage visitors to the Basin to reconnect with the history of Kerikeri and its Mission Station located next door at Kemp House. On display are six large framed digital pigment ink prints with three — hei tiki — representing Ma¯ori and three — Crown Lynn swan — representing Pakeha. Sheree, who also displayed one of her works at the Applied Arts Students exhibition on the NorthTec campus, last month, says using the attic at the Stone Store gave her a sense of being surrounded and shrouded in its rich history. Her show speaks deep volumes of her emotions and the way she expresses herself in her works. Several other third-year students are displaying their work in alternative spaces around Kerikeri while a number of students are doing the same in Whangarei in pop-up exhibitions around the City. Kerikeri students who are also displaying their art in Alternative Spaces include Leanne Jackson, whose work is on the video-sharing site Vimeo; Glenys Le Couteur’s glass art in Palmco’s garden; Jenny Blumsky, who employs a mobile sketchbook; and David Knight and Zenobia Mikan, whose works occupy a balcony and a garden at the NorthTec campus on Hone Heke Road. If you want to be similarly inspired, Northland has a strong focus on the arts and NorthTec’s award-winning tutors are active in the arts community and use their connections help students launch their careers. ■ You can find out more by contacting NorthTec on Freephone: 0800 162 100 Or at: www.northtec.ac.nz .
last word
SAVVY
31
We’re eating clean food and we’re feeling good!
JO DANILO escaped to Northland from a wintry England two years ago and finds the Kiwi way of life refreshingly different. She shares with SAVVY readers the things that make her stop and smile.
Wife, mother, journalist Philippa Mannagh reveals the highs, the lows, and the challenges in life
Land of the long flat white
F
irst things first, this is NOT an Ashley Bines Clean Eating column. I decided to try out this clean eating craze due to the fact that my body felt stodgy. We eat quite well but still, without thinking our family is taking on too much processed food and I am making a lot of life changing discoveries on how bad that is for you. I started looking at what we ate and what ‘clean’ is. Basically as raw, from the ground and as unprocessed as you can get. There is an extreme side to this diet of course and one which I am not prepared to take, but have chosen to do it as well as I can still keeping a healthy balance. The main changes I have made? Swapping to brown rice and wholegrain pasta as well as only wholegrain bread and not too much of this. Piles of fresh fruit and veg and nothing blatantly processed. I am surprised I haven’t turned into soup yet as this is my main source of food. Soups of all varieties and juice or smoothies whizzed up in seconds. Breakfast is focused on more than ever with large bowls of porridge on offer smothered with yoghurt (no sugar) fruit and chia seeds that swell in your stomach. Fish makes a regular appearance for tea and treats are home made and lean on the oaty, fresh fruit side of puddings. Hubby and I have also cut out meat pretty much completely even more so after watching the documentary Earthlings. I recommend you watch this. It is nasty and I cried most of the way through but it has shaped our new views on meat and animal treatment around the world. It is always hard when you are exposed to reality as it is hidden from us 90 per cent of the
time these days and often ... the truth hurts. This is not a vegetarian commercial either, but personally we have seen and felt the benefits to our health. Although we try to eat red meat once a week, we are finding this harder and harder to do and can honestly say we are enjoying going without it. If we ever eat it, we arrange meat from my parents life style block where we know it was respected. I recommend finding a local contact where you can purchase half a beast to freeze if you are a meat eater. Beats that processed supermarket isle (which I
take much pleasure in walking straight past each week... great for the pocket too!) After a week focusing on clean eating and watching what was going into our bodies we found we had more energy and felt very different. Then, day seven= cheat day. We hosted a pot luck dinner and figured it wouldn’t hurt swaying a bit and having a few treats. The meat in-take was more than noticeable straight away and no longer could our bodies cope with anything but clean food. This way of eating is highly recommended. I am loving it and feeling passionate about a lifestyle change that will actually stick and not just run it’s course. Take a look into it yourself and tailor a diet to suit your needs, you won’t be disappointed.
I still can’t get over how good the coffee in New Zealand is. It’s mostly sublime. And even the not-sosublime coffees are pretty damn good. How did that happen in a country so far from anywhere? And how did little New Zealand start a worldwide coffee phenomenon of its own? Let’s have a look... It may surprise you to know that the glorious cappuccino (one of the hardest beverages in the world to spell right!) didn’t originate in Italy. People were drinking its earlier incarnation, the ‘kapuziner’, in Viennese coffee houses way back before Captain Cook landed in New Zealand. The latte arrived on menus in the 1800’s, the cafe version coming from America. By the way, if you ever order a Latte in Italy, be sure to put the word ‘cafe’ in front of it, or you’ll just end up with a glass of milk! The flat white is the young, trendy whippersnapper of coffee culture. As everyone knows (except, perhaps, the Australians) this invention was born right here in New Zealand in the 1980’s and has caused a global frothy-white storm. What makes the flat white so massively popular? When you look at it, the only difference to a cappuccino is a few measly millimetres of foam. Hardly a groundbreaking change. The answer, bizarrely, seems to be because of its appeal to blokes. Cappuccinos are a bit too la-di-da and airy-fairy. And proper blokes will actually edge their seat away from a man drinking a latte. The good, old flat white, on the other hand, is ‘flat’ and its ‘white’. Nothing fancy about that. It’s an honest Kiwi drink. Until you start stencilling love hearts on the top of it!
Find more on this at littlemissfrugalblog.blogspot.com or on facebook/littlemissfrugal. Philippa owns Liked Media, a Social Media Management Service. Email her on likedmedia@gmail.com or check out her website: www.likedmedia.wordpress.com.
A flat white ... but no hearts, please.
Lead by example when teaching kids about money DIANNE HARRIS is a budget advisor for the Anglican Centre
What was the best advice your parents ever gave you when you were growing up? Did they mention money? Did they tell you that money doesn’t grow on trees, if you want something you have to save, that you should put some away for a rainy day. Or was it a topic that was never spoken of? Did you actually listen and take their advice or did you think you knew best? As parents, I feel it is our responsibility to teach our
children the fundamentals when it comes to money and how it works. One of the best ways of doing this is by example. Talk with them about how your efpos card works, how the ATM machine operates, take them into a bank, show them the importance of working with cash, make them aware of how important it is to have money put away for emergencies. Then —watch them grow, learn for themselves, make mistakes, but know that you have given them some very important life skills. ‘‘We may not be able to prepare the future for our children, but we can at least prepare our children for the future.’’ — Franklin D Roosevelt
RECIPE
Mini Mince-Kumara Topped Pie Filling: 200-300g mince meat, 1 small onion, 1 tbsp oil, 1 garlic clove, 1 cup stock, 1 tsp marmite, 1 tbsp worcestershire sauce, 1 tbsp bistro powder, 1 tbsp corn flour, salt & pepper to taste Topping: 2 small kumara, 1-2 tbsp plain yogurt, grated cheese, salt & pepper to taste Peel and chop up kumara. Put in a pot of water and bring to a boil. While kumara is cooking prepare filling. Heat up frying pan with oil. Cook mince meat until browned. Add in chopped onion and garlic. Once onion and garlic are tender add the rest of the filling ingredients and simmer until thickened. If your sauce isn’t thickening add more corn flour. You could use a packet of gravy mix instead of bistro/corn flour if you want. Fill ramekins with thickened filling. Once kumara is tender strain the water out. Add plain yogurt and mash. Cover the top of the mince filling with the kumara mash and sprinkle the top with grated cheese. Put under the grill to melt the cheese on top and slightly brown. — serves 2 We had this dish with pull apart bread — equal parts self raising flour and plain yogurt (we used half a cup of each) and mixed with some grated cheese. Roll into 4 balls and cooked in a mini casserole dish.
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