YOU October 2019 by Ashburton Guardian

you October, 2019

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you Welcome

Braden Currie: Pushing to the limit

Recipes: Simple Japanese sauces

Out and about @ Boulevard Day

Artist’s dreams and passions

Farmy Princess’ dreams shattered

Gorgeous beauty giveaway

Pink Ribbon SPECIAL

– Sarah Bartlett’s colours

– Support is important

– Pre Check: Well-being tool

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PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers

COVER PHOTO Former Methven man, Braden Currie, gives his all!

Editorial contact

to this month’s YOU! One tiny 200-word first-person story from the amazing Sarah Bartlett hit me right in the stomach this month. It’s probably given me more understanding of what people with cancer go through and feel, than any other of the billions of words I’ve read on the subject. Because I can’t understand! Nobody can fully understand unless they go through it. But in a few, succinct, wellthought-out words, Sarah made me feel/visualise her incredibly tough journey and that brought tears to my eyes. But she didn’t do it for that. She didn’t do it for sympathy. She did it in the hopes that anyone who reads it might check their breasts, or go to the doctor. That might save a life and that’s why she’s writing what she has. Hats off to this woman. Cheers everyone and we hope you enjoy this month’s YOU!

Lisa Fenwick

dy for

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YOU editor

Lisa Fenwick• (03) 307-7929 • lisa.f@theguardian.co.nz

Advertising contact

Neil Cushen • (03) 307-7907 • neil.c@theguardian.co.nz

YOU magazine is a complimentary supplement of the Ashburton Guardian

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4 | YOU Magazine

Former Methven man, Braden Currie has become a household name in the world of multisport. This month he’s chasing the absolute mecca, victory in Kona, Hawaii at the Ironman World Championships. YOU magazine takes a look at the sacrifices, work and effort that’s gone in just to get there.

Pushing it absolute T

here are always two sides to every story and in the case of internationally renowned multisport athlete, Braden Currie, there’s no exception to the rule. On face value, he’s just a

32-year-old man who spent his early days running around in paddocks in rural Mid Canterbury chasing sheep on his parents’ Methven farm, but then flip the coin and there’s this remarkable athlete who

constantly pushes himself to the absolute limit in search of success. Currie’s time in Mid Canterbury is limited these days, but his roots to the place he used to call home are strong through

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YOU Magazine | 5

‘I’d prefer to put it all on the line, as that’s what I believe racing is defined by’

it to the e limit

t d ugh

family and association. His parents, Russell and Karen, operate a successful farm on the western edge of the Methven township, sister Anna is a key part of the success of EA Networks Centre in Ashbur-

ton and is soon to open her own gym in Methven, while brother Glen is the race director for one of the most iconic multisport races on the planet, the Coast to Coast. Currie, his wife Sally and

their two children Tarn and Bella spend most of their time on the road. Domiciling themselves throughout the year in places like Wanaka and Noosa in Australia, Currie has his family with

him while training for some of the world’s most gruelling challenges. This month, Currie’s main focus for the 2019 season has been the centre of the past 10 months of work and training. continued over page

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6 | YOU Magazine

Braden Currie at work.

From P5 It’s been all about the road to Kona, Hawaii and the Ironman World Championships. The majority of the training has taken place in Noosa – a location which offers about as close of a resemblance to Kona as Currie can find, but it’s taken time for the place to grow on him. After winning the Ironman 70.3 Sunshine Coast at the start of September, it’s been hammer down and pushing it to the absolute limits to ensure that when the starting gun goes in the Ironman World Championships, no stone has been left unturned in his training. Currie said he wasn’t the type of person to just rest on his laurels and let the training take its course either – he’s all about going the extra mile. “There’s a part of me that needs to be mentally challenged to feel like I’m making progress,” he said. “Being away from home, out of my comfort zone in new places, training at altitude and in super-hot environments, changing locations and racing lots are all examples of things I have used previously to stimulate me mentally and push my own limits. “Noosa has always felt really

comfortable and I never felt I could push that hard here. “Life just felt too easy.” There’s a spot of irony in that comment for the former Mount Hutt College student though, as he feels that this year, Noosa has been the golden egg he’s been looking for. “This year in Noosa I’ve had the longest, most consistent training block with the highest intensity of any season before. I now perceive Noosa to be as good as it gets as far as a triathlon training ground goes.” When it comes to his preparation, Currie isn’t afraid of doing something outside the box if he thinks it’s going to give him that little bit of an edge over his rivals. With huge focus on his nutrition and training, every little bit helps, including testing across all platforms to ensure he’s getting the absolute maximum out of his body, especially when building towards something big like the Ironman World Championships. Nutrition, in particular, has gained a lot of attention and Currie now focuses on a Paleo diet that allows him to be at his absolute peak and have the required reserves on board to help squeeze that extra bit out of his body when it counts.

But there’s a difference between how he approaches his training nutrition and his race nutrition. “Pre-race day I like to keep it simple, without a lot of changes from what I would eat on a daily basis. “That means a lot of cooking, whether we’re at home or in a hotel room. “If we’re on the road I stay away from the buffet and food I wouldn’t eat on a regular basis. “The other big thing is hydration, making sure I’m taking in electrolytes with my water for the entire week leading into the race.” While out on the course, it’s a whole new ball game. Gels in the form of a product called High5 are an important part of any race. “The key is to make sure I take on enough carbohydrates per hour to fuel my output and to keep up the hydration. “I set up my bike with gels. “I find it easy to digest and I prefer to take it as a gel shot rather than to have it mixed into my bottle as it gives me absolute control over how much I’m ingesting. “If it’s diluted, I don’t know how much I’m taking on at any one time.” Currie’s performance record

is quite incredible when it’s broken down and it should come as no surprise when you look at how much time, effort and training he puts into any one performance. In 77 international events during his career thus far there’s a 53 per cent win rate and a 78 per cent podium finish rate – a rather tidy strike-rate. He’s a multiple winner of the Coast to Coast, the Asia Pacific Ironman Championship and also Xterra Championships and has travelled the world to compete, winning other major events in his five-plus years of serious competing. 2019 has been different though. While the focus previously has been about getting as much experience and racing under his belt as possible, this year it’s been minimal. Instead he’s been focusing on getting to Kona in the best possible shape – which has meant staying away from the racing scene as much as possible. Last year, prior to heading to Kona, Currie raced in six major events. This year he’s almost halved that. He began the year by winning Challenge Wanaka back in February on home turf,

YOU Magazine | 7

before finishing third at Ironman New Zealand in Taupo. He then claimed back-to-back victories in the Ironman Asia Pacific Championships in June – booking his spot at Kona before the Sunshine Coast

victory last month. It was a massive mind-shift to ignore the lure of success in races which he probably would have won or been very competitive in, but as the body grows older and its limits reduce significantly over time, quality over quantity became the direction in which he wanted to head. Changes to the qualifying system for the World Championships this year meant that it wasn’t quite as gruelling for competitors to earn a spot on the starting line and instead they could focus on a couple of events and use them as the platform in which to earn qualification. Currie threw all his eggs into one basket, the Asia-Pacific Championships and hoped for a result that would gain him qualification. He came off with a strong victory.

When the changes to qualify were announced, Currie said that he didn’t really want to buy into the new system, but ultimately, it’s about playing the game smarter and hoping that the luck falls your way. “Now just one race can get you over the line and effectively the job is done until Kona,” he said back in June. “I simply want to race the events that I want to race. I also like racing a strong field of athletes. “I’d prefer to put it all on the line, as that’s what I believe racing is defined by.” Currie arrived in Kona earlier this month to complete his final training block before the big event, but by this point he said that the physical work was all but completed and the biggest focus now was getting through the mental challenges that the race posed. “In some ways racing Kona for me is simply the subtle art of taking myself to the rivet and staying there for a really

long time. “There’s a really sick and twisted mind set going into this race because you know that no matter what, it’s going to take you to your darkest place. “You’re going to over-heat and really battle – it’s a really intimidating race to go into. “In some ways though, that’s the appeal of this race. “Being able to race hard right to that point and tolerating that feeling right until the end. “Hopefully I can find that place and come back out the other side.” The Ironman World Championship is considered the toughest race in the world and consists of a 3.86km open water swim in Kailua-Kona Bay, a 180km bike ride across the Hawaiian lava desert to Hawi and back and then a 42km marathon run along the coast of the Big Island from Keauhou to Keahole Point then back to Kailua-Kona.

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8 | YOU Magazine

Nothing bett homemade s

love cooking, especially when it’s easy and simple. There are always a few homemade sauces in my fridge, so when I haven’t got time for fancy cooking, I just cook some meat and vegetables and serve with a sauce. That is much nicer and healthier than takeaway meals. I would like to share my three favourite sauce recipes and how I usually use them. Enjoy cooking!

FROM JAPAN with Miya Komatsu

Miya Komatsu is a Japanese-trained chef and nutritionist who has made Ashburton her home. She has been living here for 14 years.

Negi shio dare Salted spring onion sauce 2 servings

This sauce is good for chicken and seafood. I often grill a chicken breast and just pour the sauce over.

1 spring onion (white part), finely chopped 1t salt 1/2 t pepper 1t lemon or lime juice 100ml sesame oil

– Put all ingredients into a sterilised glass jar and shake very well. – Keep in the fridge and use within two weeks.

YOU Magazine | 9

tter than e sauces

Teriyaki sauce

Onion and soy sauce dressing 2-4 servings

This sauce is good for any kind of meat. You can use in a salad as well. My husband’s favourite is over the steak!

1/2 onion, finely chopped 1 clove garlic, minced 1T sugar 50ml soy sauce 60ml rice or apple cider vinegar 60ml oil

Pinch of salt and pepper

– Put all ingredients into a sterilised glass jar and shake well. – Keep in the fridge and use within three weeks.

ROSEMARY AND THYME TURKEY PATTIES Serves 4 – Gluten Free – Dairy Free 500g Croziers Truly Free Range Turkey Mince 1 tbsp. Dried Rosemary 1 tbsp. Dried Thyme 1 tbsp. Garlic Granules or powder 1 tbsp. Onion Flakes or powder 6 tbsp. sunflower seed meal or almond meal 1 medium egg ½ cup grated carrot (medium carrot) ½ cup finely chopped spinach (good handful) Salt and pepper

Mix all ingredients together and form 8 patties. Place on a greased oven pan and cook at 180 degrees, for about 25 mins or until cooked through. Alternatively, Cook on the stovetop on an oiled pan. To make sunflower seed meal, blitz sunflower seeds in your food processor or nutri bullet. Using frozen spinach is great as you can simply crush it up in your hand, to get it lovely and fine. Awesome served with your favourite aioli.

Teriyaki sauce is very versatile. You can use it for anything especially fish or chicken. My favourite is with tofu.

3T soy sauce 3T mirin (sweet cooking wine) 3T sake or dry white wine 2T brown sugar

– Put all ingredients into a small saucepan. – Bring to boil and simmer five minutes. Then leave to cool. – Pour into a sterilised

bottle. Keep in fridge and use within a month. – Drain a packet of firm tofu then slice 1/2 inch thick. Pat the tofu dry with a paper towel, then dust with cornflour. – On a medium heat, fry the tofu with 1T oil and lightly brown each side. – Pour 3T teriyaki sauce into frypan, then cook until sauce thickens.

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10 | YOU Magazine

OUT AND ABOUT @ Boulevard Day 2019 The sun shone down and the crowds flocked to Ashburton’s East Street for the annual tradition of Boulevard Day on South Canterbury Anniversary Day late last month. YOU photographer Heather Mackenzie was there and caught up with some of those attending.

Above – Wendy Milichamp.

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Above – Angus McKay.

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Above – David and Catherine Chapple.

Above – Tharina Nel.

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Above – Shane and Sherre Jarden.

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Left (from left) – Cat Anderson, Ella Pearson and Mae Patterson. 230919-HM-0110 Below – Darren Marshall.

Above – Bill and Sandra Grant.

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Above – Daphne Rowse.

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0144

YOU Magazine | 11

Above (from left) – Wendy Kinvig, Carol Williams and Bev Solway.

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Above – Leanne Smith (left) and Nicola Walker.

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Above – Sarah Babalola and Mark Burden.

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Above (from left) – Shifali Chand, 3, Julia Crosson and Razabbe Chand. 230919-HM-0179 Left – Andrew and Rose Falloon.

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Right – Laura Proudman and James Wasley. 230919-HM-0079

12 | YOU Magazine

Dreaming and planning

Artist Bertie Holmes may have many passions, but painting has been one that’s endured a lifetime. In the 1960s, Bertie trained to be a primary school teacher, but creating art has been massive. “I have been painting all of my life.” Teaching and forever learning herself, she decided to further her artistic skills. “In 2002 I attended the Aoraki Polytechnic and completed the Diploma of Painting in Pictorial Development and Abstraction.” This busy lady also belonged to the Ashburton Society of Arts for many years and held several positions on the committee, which she said were fun and rewarding. “I have been privileged to be awarded a life membership.” Advertising feature

How does she describe her work?

“My paintings are the brushstrokes, the energy, the shading and colour and the tones. “They come from my heart. I am forever affirming to myself to accept the fact ‘this is my particular take, not someone else’s’. “A reporter [once] attacked Picasso and Matisse for being incapable of painting a tree that looked like a tree. “Matisse replied ‘if one wants a tree to look like a tree it would be best to contact a photographer’. Bertie believes that an artist’s mind captures scenes, “recording” visions of the scenes rather than the camera’s click. “Painting is an expression of emotion, a photo is a considered image.” And a painting is never finished. “Douglas Lilburn owned a painting by Rita Angus. Rita lived close by. Lilburn said he never knew if it was on his wall or not, because Rita would want to add or retouch it all the time. “No, it is never finished. Artists often

carry on too far. A painting that illuminates something new will in time become the most prized.” Her other love and creative outlet has been gardening. “It is a common pursuit of artists,” she said. “Art and gardens, colour, shape, texture and arrangement are so intertwined. “Both of these activities involve much dreaming and planning. Especially when one is supposed to be sleeping. Then with much urgency the following day putting dreams into place!” She spent over 30 years creating a country garden. “My husband Mike learned much patience over the years executing my creative ideas. Now we are enjoying a smaller town garden, but changes keep happening here too.” And last, but by no means least, is her other passion – spending time with “my delightful grandchildren, Hillary and James”.

Bertie Holmes These are the scenes I have viewed, from which I have taken inspiration.

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14 | YOU Magazine

GRAPHICALLY ALTERED

Love you, love t he planet

GIVEAWAY

Yah, pet day

have always loved unicorns and, to be honest, I really wished they were real. Just think … magical ponies dancing around leaving a glittering trail of rainbows as they twinkle in the sunlight. So you can imagine my excitement when I found out it was pet day at the local school. Not only have I never experienced pet day as a city kid, but I am actually the mother now – so obviously I was in charge of outfits, themes and, clearly, plenty of glitter! The pet lamb was going to pet day as a sparkly unicorn! Next minute, enter the six-year-old: “No – I don’t like unicorns…” My heart shattered right there on the spot. So I asked her what she wanted her pet lamb to wear? “Something green”. Now, I’m not sure if you were at fashion week this year, but there was not a lot of green on the catwalk this season. I searched high and low, travelled across three different districts, then finally found a little green shirt (for a dog – but same-same). I was ecstatic and fled home to show the six-year-old. “That’s not green, it’s blue.” Actually it was aqua and I tried for some time to explain it was a hue of green, but she simply wasn’t buying it. Things were getting desperate, I showed her multiple outfits online, and she reject-

FARMY PRINCESS with DONNA-MARIE LEVER

ed all of them. The clock was ticking. Two days until pet day and absolutely NO outfit. Then, as we were out shopping, Miss Six appeared from an aisle with a Halloween bat outfit. “This is it – Bat-Lamb,” she exclaimed. But wait, that’s not green! “Oh mum, it didn’t have to be green,” she said nonchalantly as she trotted off to the counter. After a few deepbreathing exercises, pet day finally arrived. The farmer kindly took the lamb to school, and Miss Six proudly paraded her lovely little lamb around the school. In this modern age it was nice to see categories for “non-alive pets”, including pet rocks, and a memorial section for loved pets no longer on earth. Everything with little legs was there – rabbits, budgies, cats, dogs, a pony (dressed as a unicorn). The competition was fierce and these parents … I mean children … had brought their A-game. While Miss Six and I didn’t take out any top prizes this year, I’m already in training for pet day 2020, which I think is going to be my ... I mean, the kids’ ... year! TV reporter, journalist, mum and born and bred Aucklander Donna-Marie Lever talks about life after marrying a farmer and moving to rural Mid Canterbury

Love Beauty and Planet prize pack Love Beauty and Planet has finally hit New Zealand shores – a new sustainable and vegan beauty brand that is not only kind to you, but also the planet. We have a Coconut Water and Mimosa Flower prize pack containing a shampoo, fast-rinse conditioner, body wash and body lotion (worth $60) to give away. Love Beauty and Planet can be found at your local Countdown, New World and Farmers. Learn more at: www.lovebeautyandplanet.com

HOW TO ENTER:

Email your name, address and phone number to goodies@ theguardian.co.nz Or Send your letter to L. Fenwick, PO Box 77, Ashburton Please include YOU Beauty and Planet somewhere prominent, ie in the subject line or on the envelope.

RULES AND ELIGIBILITY:

One entry per person and per household. Guardian staff and immediate family members are not eligible for entry. All entries must be received by 9am, October 31, and the winner will be notified by phone to pick up their prize from the Guardian.

Revive Cafe’s plant powered energy balls GIVEAWAY WINNERS Lynda Willis Ailsa Burnip

Please note: Revive Cafe will post the prize directly to the winners above!

YOU Magazine | 15

Think pink

16 | YOU Magazine

PINK RIBBON

Breast cancer isn’t always pink.

It’s the grotty white colour of hospital waiting rooms, the worn green of linoleum floors that you stare at after you vomit, again, after more surgery. It’s the dark, dark red of the fluid filling up drain bottles, it’s the pale red of your chemotherapy medicine that will fry your veins and the bright purple of the gloves needed by your nurses to safely handle it, and you. It is the bright white of the moulded plas-

Geoff

tic you stare at while you are scanned and inspected, the blue black of the bruises that mottle your skin after the ninth failed attempt to draw blood–or inject contrast– or pain killers. It’s the empty black darkness of 2am, and 3am, and 4am when you can’t sleep. It is red and black on the outside of the letter that will inform you of more appointments. It is the sparkly grey-green of your child’s

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eyes clouded by tears as they wail and scream because It. Is. All. So. Unfair. Breast cancer isn’t always pink. But pink brings awareness and funds for research. This October please check your breasts. Encourage those around you to do the same. Start the habit if you haven’t already. Knowing your normal makes the abnormal so much easier to spot. Regret has no colour. Sarah Bartlett

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YOU Magazine | 17

Be there when they need you

PINK RIBBON

‘

When someone close to you has been diagnosed with cancer, your support is important; show you care, and let them know you’re willing to help when they need it most.

A diagnosis of breast cancer is deeply upsetting and shocking – not just for the patient, but also for family, friends and workmates. The person with the diagnosis may be contending with all sorts of feelings, such as fear, anxiety, anger and guilt. They may feel very raw and exposed and, therefore, more sensitive to comments than they usually would be. Most of us would expect the person with the diagnosis to feel upset and frightened but may not expect anger or guilt, and yet these are very common feelings for patients to have. Often we feel unequipped to deal with

Jackie

such bad news. Unwittingly, we might make it worse by saying the wrong thing. Sometimes, we say nothing at all, which can be just as hurtful. Just to complicate matters it is important to think about how we communicate – such as our tone of voice. It is important not to underestimate the importance of non-verbal communication, for example: meeting

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somebody’s eye, or the impact of giving their hand a squeeze. When someone close to you has been diagnosed with cancer, your support is important; show you care, and let them know you're willing to help when they need it most.

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18 | YOU Magazine

PINK RIBBON

How do I check my own breasts? Itâ&#x20AC;&#x2122;s as simple as TLC â&#x20AC;&#x201C; touch, look, check.

Touch In the shower or bath

like the spokes of a wheel. Remember that breast tissue also extends up to the collarbone and in a tail leading from the side of your breast up towards your armpit. 4. Feel around and underneath your nipple and areola. 5. Continue until you have covered the entire breast and then repeat on the other side.

It helps to have your hands slippery when checking your breasts. Shower gel or soap will make it easier to slide your hand over your breasts. 1. Raise one arm behind your head. Hold your fingers together. 2. With the flat of your fingers press into your breast, feeling for any changes in the breast tissue at both superficial and Lying down deep levels. 3. Follow a pattern to make sure you cover This is usually the best method for largthe entire area of your breast. This might er-breasted women. be circular, up and down or in segments 1. Place a pillow or cushion underneath Kate

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one shoulder and place your hand under your head. (eg. right shoulder, right hand) This helps to spread the breast tissue against your chest. Position yourself so that your nipple is central and the breast is spread more evenly across your chest. 2. Using your left hand, with fingers together and flat, check your right breast in a pattern which covers the entire breast area, as described above, including the nipple, areola, and armpit. Swap the pillow to the opposite shoulder and repeat. Kay

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YOU Magazine | 19

PINK RIBBON

Touch

Look

Check If you’ve found something that doesn’t seem normal, it’s important to consult your doctor.

PHOTOS BREAST CANCER FOUNDATION NZ

Look

This is a very important part of selfchecking your breasts as some breast cancers are detected by visual signs such as skin changes, distortion of the breast, new nipple inversion or deviation, dimpling on the skin or crusting on the nipple. Be aware of any discharge coming from the nipple (without squeezing). It helps to have your hands slippery when checking your breasts. Shower gel or soap will make it easier to slide your hand over your breasts.

Check

If you do find something unusual it’s important to see your GP for a proper assessment even if you’ve had a recent mammogram which was reported as normal. Most breast changes are not caused by cancer but any new change should be Hilesha

MYBC

Craig

CANCER REHAB

Being diagnosed with cancer affects everyone differently. Reach out to the team at national counselling service, Stratos, for emotional support. You are not alone.

Regain your strength and mobility after breast cancer. Learn how to access our physio, group exercise sessions and lymphoedema therapy with your Pink Ribbon Card™.

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choose to go to a private clinic. If you have been reassured that a breast change is normal but it continues to grow or change, it’s important to go back and have it checked again or seek a second opinion.

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20 | YOU Magazine

PINK RIBBON

Breast Cancer, by the numbers

Breast cancer is the most common cancer for Kiwi women and the third most common cancer overall. It affects one in nine New Zealand women over their lifetime.

Mick Hydes

About 70 â&#x20AC;&#x201C; 75 per cent of women who are diagnosed with breast cancer and about 80 per cent of women who die from it are aged 50 years or older. Some women are at greater risk of breast cancer because there is a history of close family members having the disease. However, most women who develop breast cancer have no relatives with the disease. Even among women who do have relatives with breast cancer, most will never develop it (Ministry of Health 2015). While it is less common, young women can get breast cancer too. Six per cent of breast cancer in New Zealand occurs under the age of 40 years. Although it is uncommon, men also get breast cancer. About 25 men are diagnosed in New Zealand each year. Nine New Zealand women, on average, will hear the news today that they have breast cancer. Eighty per cent of people with breast cancer survive 10 years or more (92 per cent if detected early on a screening mammogram) but tragically, more than 600 women die of the disease every year.

Simon Sharpin

Bayleys Canterbury

Jon McAuliffe

PHOTO BREAST CANCER FOUNDATION NZ

Lisa

Denise

Bayleys Canterbury

Flowers & Balloons

Petzone

MTF Finance Ashburfton

Nicky The ToolShed Ashburton

Stacey Brown Brown and Co Builders

Judith Alpaca Centre

David

Ashburton NBS

New Zealand Breast Cancer facts

YOU Magazine | 21

PINK RIBBON

In your own hands

Advertising feature

Pre Check, an innovative app from Breast Cancer Foundation NZ – launched to mark the start of Breast Cancer Awareness Month – will take women into a whole new world of breast health awareness. Visual, tactile and audio cues help you search for signs of breast cancer on screen. When you find one, you can learn more about it before being invited to look for other signs. Once you’ve explored all the symptoms, a how-to guide will teach you what to look for when self-checking. You’ll even have the option to set your own reminder for regular self-checks. This will send a push-notification to your phone, urging you to touch, look and check, and show you how. “Pre Check is a significant new wellbeing tool for women in New Zealand,” says Breast Cancer Foundation New Zealand’s chief executive, Evangelia Henderson, said. “It’s an innovation that empowers women and gives them confidence to take control of their own breast health.” The information has been available

before but this is a new way of putting it in people’s hands, Henderson said. “We encourage everyone from the age of 20 to know your normal. “Breast cancer is most treatable when it is found early, so early detection is your best protection. That’s why it’s vital to know the signs and know your normal – and if you notice any changes, see your doctor immediately. “If Pre Check encourages women to be more alert to breast changes and to see their doctors earlier, we believe it will save lives.” Sarah Gandy, who was diagnosed with breast cancer in January this year at age 36, said the new app is a safe, credible source of information that will get people away from Doctor Google. “Having something that gives you the confidence to know you’re self-checking properly, and reminds you to do it regularly, is amazing,” Sarah said. You can download Pre Check for free from the app store or Google Play, or go to www.breastcancerfoundation.org.nz/ precheck

Braided Hair Design

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celebrates 140 years of service “Tomorrow’s another day, another issue, another milestone on our journey. It’s also one where we want to take you with us” – BRUCE BELL

hen Robert Bell strode to work in September 1900, he had a lot on his mind. The world was facing a new century and he’d purchased a partnership interest in the Ashburton Guardian. It was established 21 years earlier in 1879 and gone through a multitude of owners. That was to stop with Robert, a Scotsman, who was then manager of the Timaru Herald. Uppermost in his mind was the Transvaal War, later to be called the Boer or South African War. Sieges at Ladysmith, Kimberley and Mafeking had been relieved and the Boer stronghold of Pretoria fell in June, 1900. Ashburton was bustling with patriotism. Committees were set up to raise funds for “our boys” over there. The Ashburton Rough Riders wrote home from South Africa to families and their letters were reprinted in the Guardian. Supporting Britain and her empire was seen as the right thing to do by the Guardian and its subscribers. Robert Bell also had local issues on his mind. The town was growing and there was a feeling of optimism among its people at the start of a new century. Robert wanted to capture that because, first and foremost, he intended to dedicate his daily newspaper to the community. He did. By 1902 he owned the Guardian and his influence extended to readers and advertisers who populated the front page. That commitment to Mid Canterbury has extended through four generations of his family to the present owner/publisher, Bruce Bell.

shburton has been enriched by the number of people born and educated in Mid Canterbury, gone away to experience the world and returned, contributing what they’ve learned to the community. Bruce Bell, owner/publisher of the Ashburton Guardian, is a great example. As a fourth generation Mid Cantabrian, it was pre-ordained he’d join the family firm and eventually take a leadership role. That was far from his mind when, at 17, he started in the front office. Bruce took classifieds, proof-read the advertising and served at the counter but “the ink didn’t flow in my veins”. The Ashburton Guardian was his father’s life, not Bruce’s. “Dad was a deep, logical thinker and a good administrator. After dinner he’d spend more time working on the paper. For me the job put petrol in the car,” Bruce said. At 21 he left for London. His OE was overdue. Bruce loved his time away. One abiding memory was journeying 8500 miles from London to Sri Lanka in a Morris Oxford. With suitcases perched on the roof, Bruce and four companions took eight weeks travelling through Iran, Afghanistan, Pakistan and India before reaching their destination. When he returned he’d changed. “I went away as a boy and came back as a man,” Bruce said. “I realised I was the next generation of family members to run the business. I needed to settle down.” He also realised the importance of the Guardian to its readers. For nearly a 100 years it was the glue that held the community together. It reported on every major event locally, nationally and internationally. It was the independent voice of Mid Canterbury. Bruce realised his calling and set out to be the best administrator he could. To manage the Guardian, he had to learn how to run a business, so he enrolled in the New Zealand Institute of Management. From assistant advertising manager, he became assistant general manager and a director of the Ashburton Guardian. When his father’s health started to fail, Bruce became general manager at 31. “At first I felt very underskilled, but I was a quick learner and surrounded myself with a good team,” he recalls. “The legacy of three generations before me, burdened me and it challenged me to be the best I could.” It can be lonely at the top. Many people will

testify to that. Bruce was blessed he had insurance salesman, Bob Elliott, as a sounding board. The following years were buoyant for the newspaper. Bruce developed a strong commercial sense and expanded the business. Guardian Print, then Inkwise, the printing arm of the Guardian, printed over 180 different publications, specialist magazines and catalogues. the Guardian also became an internet service provider. But he never forgot that the newspaper and its subscribers were his core business and an essential part of Mid Canterbury life. He contributed funding to many major projects such as the Ashburton Trust Event Centre and EA Networks Centre. With the advent of social media, Bruce was keenly aware of changing times in daily papers when huge monopolies purchased newspapers, stifling their independence and often closing the least profitable down. But not the Ashburton Guardian. Today it’s one of very few locally owned and operated papers. It’s open-minded, even-handed and unbiased and provides a depth of daily information that can’t be found anywhere else. “Every day I’m reminded of the Guardian’s value. I get tremendous pride when I see the newspaper on my desk and know I have an incredibly talented team to thank.” The next 10 years, as the Guardian approaches its 150th anniversary, will be a challenge, but he’s dedicated to keeping the newspaper profitable. The ink well and truly flows in Bruce Bell’s veins.

24 | YOU Magazine

HORNCASTLE Big solid Chest of Drawers made from Kauri circa 100 years old $700

HORNCASTLE Partners desk, large and rare, Oak with Leather insert. Same design (drawers etc) each end. Dims 1370mm x 1200. $1750

Things we love

UNIQUE FURNITURE NZ Made Macrocarpa 3-seater Park bench $700

UNIQUE FURNITURE NZ Made â&#x20AC;&#x201C; Outdoor/Indoor Bar-Leaner and Stools $1200

UNIQUE FURNITURE NZ Made hardwood outdoor 2.5-seater park bench $600

COLOURPLUS Aluminium Deer Head $450 HORNCASTLE A set of four beautiful chairs $79 each

COLOURPLUS Round Map with Lights $450

HORNCASTLE ANTIQUES and fine furniture

COLOURPLUS Large Antique Pattern Jar $390

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YOU Magazine | 25

OUT AND ABOUT @ the Ashburton Trust Event Centre Late last month the Ashburton Guardian turned 140 and to celebrate the anniversary a special event was held at the Ashburton Trust Event Centre. YOU photographer Heather Mackenzie was there to capture the faces of some of the special guests and members of staff

Above – Barry Hayman.

270919-HM-0027

Above – Margaret Kelk (left) and Liz McMillan.

Above – Ross Mains. Above – Joyce Bingham.

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Above – Kieran Breakwell.

270919-HM-0043

Left – Neil Brown.

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Right – Aaron Edmond.

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Above – Izania Downie.

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Above – Noel Lowe.

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Above – Bruce Bell.

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26 | YOU Magazine

Cabarnet: full bodied,

well rounded and that’s just the lads …

A group of local well known performers are coming together later this year to bring something a little bit different to the Ashburton Trust Event Centre. Cabarnet will hit the stage December 6 and 7 and is the culmination of months of work from a group of local lads who had a desire to do something a little out of the ordinary and try and attract a good crowd to the event centre. A group of six men, on stage constantly, performing music from across a huge number of genres and eras. And they’re pretty confident they’re going to pull it off. The sextet consists of well know current

and former local performers; Heath Walters, Chris Woods, Tony Kelly, Luke Glendining and Daniel Wilson. Joining them, and returning back to the Ashburton stage, will be Tainui Kuru who will make a final appearance before moving overseas early in 2020. The opportunity came about when the Red Hot Nanas’ show, Yes, That’s What Music Is All About finished last year, which some of the group were involved in, and the ladies in charge said they didn’t have anything planned for 2019. “We performed a Jersey Boys number in that show and there was a really good reception to the harmonies and a group of

men singing together,” Walters said. “So, we started talking about it and it’s kind of just blossomed from there really.” After starting with an initial group of around nine names to be a part, things whittled themselves down and the six members that will take to the stage in December have been rehearsing for a month now. The lads are under no illusions that they can just rock up, stand on stage and perform together either. Rehearsals began over a month ago and since then the group has been working to perfect their craft and build the vocal combinations required.

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YOU Magazine | 27

ENTERTAINMENT

OCT/NOV

Find out what’s going on in Canterbury.

RAKAIA

CHRISTCHURCH

Jackson Holmes Salmon Run Saturday, October 19 | 9am Jackson Holmes Salmon Run has something for everyone, competitive and non-competitive, individual or teams. With seven events and several categories there is plenty of choice. All events are staged around the splendor of the Rakaia River and its riverbed, with every event starting and finishing at the Rakaia Domain. The choice is yours: 1/2 Marathon, Duathlon x2, Multisport, Run or walk x2 and MTB.

Walk Against Meth Cathedral Square Wednesday, October 16 10am to 12pm Join us in the FIGHT AGAINST METH with a walk through the streets of Christchurch. ALL WELCOME.

ASHBURTON

The 50+ Connexion Showcase Embracing Life Over 50 Wednesday, October 16 | 4pm to 8pm | Free Event The 50+ Connexion Showcase is a celebration of all of the social options in the Ashburton District for people aged 50+. It is an opportunity to gather information from a large range of local social, sports, arts, recreational, special interest and travel groups. The evening will be filled with group demonstrations, beginners classes, speakers, giveaways and more. Entry is free for all attendees and there will be light snacks and refreshments provided throughout the event.

StAC Attack 2019 Sunday, November 3 | 4pm An action-packed show with the stirring sound of the bagpipes, drums and highland dancing supported by the Julie Hawke School of Dance. St Andrew’s College Pipe band are the current New Zealand Champion Band in Juvenile and for 13 years in a row!

Brought to you by Waitaha Primary Health and Advance Ashburton Community Foundation.

HURUNUI

AKAROA Akaroa FrenchFest 2019 Friday, October 11 to 13 Bonjour and Welcome to Akaroa FrenchFest 2019. Escape to picturesque Akaroa and immerse yourself in French culture, entertainment and romance as you celebrate Akaroa’s unique history at Akaroa FrenchFest. A whole weekend of fun activities including a Friday night street party on the waterfront with live entertainment and more.

Weka Pass Railway, Hurunui From Sunday, October 20 11.30am to 2pm Take a train ride on one of the public operating days, on the 1st and 3rd Sunday of each month, most Sundays in January and most public holidays. Advanced purchase of tickets from the Weka Pass Railway website is recommended. For the latest details on operating days please visit the Weka Pass Railway website.

ASHBURTON Diwali 2019 Ashburton Trust Event Centre Saturday, October 19 | From 5.30pm A family-friendly festival that offers the flavours, sights and sounds of Indian culture. This festival celebrates traditional and contemporary Indian culture in its many forms. Highlights of the festival will include delicious food stalls showcasing authentic cuisine, traditional and contemporary dance and music and more.

28 | YOU Magazine

healthier you T

he warmer days and lighter, longer nights are a warm welcome after getting through the cold and dark days of the winter months. While many look forward to spring and saying goodbye to the dreaded winter bugs, spring can be just as unfortunate for allergy sufferers. Spring for many New Zealanders can mean the dreaded allergy season is in the air and, for those that suffer from seasonal allergies, it can mean an onset of a number of dreaded allergic symptoms such as itchy, watery, runny noses and eyes. The immense annoyance and irritation for allergy sufferers can mean their allergy symptoms can really hinder their quality of life and leave many wanting to hide indoors for the next four months. Allergic rhinitis otherwise known as hayfever, occurs for many as the flowers and trees begin to blossom and release their pollens into the atmosphere for reproduction. The pollen particles end up in our nose, eyes and lungs. The spread of the pollens into the air is generally not problematic for many, but for some, their body systems see the pollen particles as a foreign invader mounting an attack on their vulnerable mucous membrane pathways. The body then tries to neutralise these foreign invaders by mounting a series of chemical and immune responses. Histamine is released by the immune cells, a pro-inflammatory chemical of the immune system to initiate a local-

NATURALLY YOU with Jane Logie

ised inflammatory response, which then produces swelling and circulation to the prime areas of attack bringing in the army of white blood cells (immune cells) to stop the allergens from moving further into the body systems. Here are some natural remedies that are of great benefit to defend, attack and guard against those swirling pollens: Echinacea – Helps to support and strengthen the immune system to mount an attack, destroy and disarm the foreign invaders of allergy season. An immune-modulating and immune-enhancing herb, it is beneficial in building strong immunity, that is also anti-inflammatory. It is sourced in liquid or tablet form from your local health provider. Probiotics – Great health starts with our digestive health – 80 per cent of the immune system is located here – so supporting it is essential for optimal immune function. Poor health can mean resulting inflammation via a reflex action between the gut and sinuses and an over-reaction occurs. Probiotics are sourced from a good quality natural probiotic yoghurt. Omega 3 oils – These help by dampening down the inflammatory response and therefore reduces the overall symptomatic response, and those dreaded hayfever symptoms. Inclusion of shellfish, fish and

oily fish dishes 1-2 times a week, and including more nuts (almonds and walnuts) and seeds (sunflower, pumpkin and linseeds) your diet can be beneficial. Zinc – This is a nutrient that helps to support immune health, especially in allergy sufferers. Consuming food that is high in this nutrient is highly beneficial in reducing the allergic reaction that occurs when pollens are dispersed into the atmosphere, especially on windy days when many run inside. Foods high in this nutrient are seeds such as sunflower, pumpkin, mussels and oysters, fish, lamb and beef. Vitamin C – It is considered to be an anti-inflammatory chemical, therefore increasing the amount of vitamin C-rich foods in your diet can help to reduce the inflammatory response. Vitamin C is plentiful in red berries (such as raspberries), kiwifruit, chillis, red peppers and potatoes. This suggested nutritional advice can also help those that are suffering with a spring cold, or for those that are still struggling with poor immune health following the winter bug season. Following a healthy diet, getting plenty of exercise and rest, can also be helpful in supporting the functioning of a healthy immune system, which can help towards a healthier you over the duration of spring and summer. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven

YOU Magazine | 29

PHOTOS/RECIPES JANE LOGIE

Mussels in half shell with a salsa sauce Serves 2-4 people

24 mussels 3 fresh tomatoes, finely diced 10 large fresh basil leaves, finely chopped 2T extra virgin olive oil 1/2 large lemon 1/2 t lemon zest 4 garlic cloves, finely chopped 10 drops of Kaitaia fire (hot pepper sauce) 1/2 t rock/Himalayan salt 1/4 t white pepper Freshly grated or dried crumbed parmesan cheese (optional)

– Wash, scrub and de-beard the mussels

in cold water and set aside. – Salsa: Place in a medium-sized bowl, chopped fresh tomatoes, chopped basil leaves, chopped garlic, olive oil, lemon juice, lemon zest, Kaitaia fire drops and salt and pepper. – Mix the salsa ingredients well, season to your taste and set aside in the fridge. – Steam the mussels in a large pan just covered with 1-2C boiling water in the bottom. Place the cleaned mussels in all at once, steam until they open individually and take out of the pan as they open, place into large bowl. – When all the mussels are cooked, take off the top shell and evenly place the

IT’S SPRING AGAIN TIME FOR A HOT DELICIOUS PIE

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shells with the mussels still in them on to two dinner-sized plates – Cover each mussel with a dessertspoon of the salsa. – Serve with chopped basil, lemon zest and a sprinkle of rock salt for taste and decoration. Three different ways to serve this dish – 1. Hot steamed mussels with salsa on top. 2. Pre-prepared mussels served cold with salsa on top. 3. Pre-prepared mussels with cold salsa on top. Place in oven to heat through with grated parmesan cheese on top and serve hot, placing on top of a cold plate to serve.

30 | YOU Magazine

Time to beat stress Steamed mussels with chilli, ginger and coriander cream sauce Serves 2

24 fresh mussels 200ml cream 1/2 C white wine 3T chopped, fresh coriander 1 1/2 t grated ginger 3T sweet chilli sauce 10 drops Kaitaia fire (or hot chilli sauce) 1/2 red pepper (sliced thinly into 1cm lengths) 1t rock or Himalayan salt 1/4 t white pepper

– Make the cream sauce: Place all the cream sauce ingredients, cream, wine, coriander, ginger, sweet and hot chilli sauces, red pepper, salt and pepper in a medium-sized bowl and set aside. – Prepare the mussels, scrub, de-beard and wash under cold water, place in a large bowl and set aside. – Place a large pan with a thin layer of 1-2C of water in it

on the stove and bring to the boil. Once boiling place all the mussels in the pan until they have opened. Take out as they open and drain the cooking juice out of each of them. Set aside in a large, clean bowl. – Once all mussels are cooked, clean the pan and pour the pre-prepared cream sauce into it. Add the cooked mussels and heat until the cream sauce is bubbling, while gently mixing the mussels through the sauce. – Place 12 mussels into two separate shallow soup bowls with some steamed sushi rice (optional) in the centre and then spoon the sauce into each shell and around the shells. – Add the red pepper slices and fresh chopped coriander on top.

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Stress comes in all shapes and sizes and affects most people at some point in their lives. You may recognise the feeling, or your body may showcase it in other ways (such as low energy, headaches or an upset stomach). In fact, half of this country’s population suffers with stress to the point that they can’t sleep! If you’re included in this group of 2.4 million people, it’s time to slow down the pace and get some support.

diminishing daytime alertness. It is not produced by the body but can be found (in small amounts) in green and black tea, plus in certain types of mushrooms. According to research, L-Theanine supports the brain in improving alpha wave activity and regulating levels of serotonin and dopamine. These brain-protecting hormones support memory and learning ability, a balanced mood and a sense of wellbeing.

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Vietnam? Cambodia?

YOU Magazine | 31

DESTINATION with Mandy Reid

Recently I experienced these amazing destinations on Scenic Sprit, a river boat that can take 68 passengers. By the end of the first day, crew already know your name and you have mingled with your fellow passengers. I started my journey in Siam Reap. On the day I arrived I hit the ground running with a private tour out to the Angkor Watt. You cannot go there without visiting this amazing creation of long ago. I have seen pictures, but I was truly in awe of the size and beauty of the temples. That night after I went for a walk down Pub Street where there are many bars and restaurants to choose from and also visited the local market. The following day we had a meet and greet with our tour leader and then headed off on a 5-hour drive to meet our home for the next few days. On arrival it was raining but the crew were all out with umbrellas to greet us and once settled in we went to the lounge for a welcome drink and talk. Everyday, Scenic hold a port talk so you knew what to expecte the next day, but you don’t need to take notes as you also

get a daily newsletter in your cabin. Each day had something for me to look forward to. Scenic offer an Enrich programme which can offer you a behind the scenes experience. In Phnom Phen we explored the city by tuk tuk at night. In Angkor Ban we partook in a ceremony where we gave the monks their meal and then we received a blessing. Most days they offer a free-choice excursion where you get to choose what you would like to do. Generally, there are three options to choose from. From visiting local markets, local villages and industries, to staying onboard to learn how to make cocktails. There is something for everyone. And even though the riverboat is small there is still plenty to do. With a small gym onboard, you can work off all the amazing food you eat, there is a

TREASURES OF THE MEKONG WITH SCENIC

spa so you can relax with a massage. Cool off in the pool or sit up on the sundeck, take in the view and read a good book. After finishing the cruise in Ho Chi Minh, I had some time to explore this history rich city. I tried some beautiful food, had a private morning city tour which took me to places I wouldn’t have known about and visited Cu Chi Tunnels. I also had a wee haggle at the markets. My highlight was going on a Vespa tour at night and eating at local restaurants. What a way to travel. And the destination was amazing – Cambodia and Vietnam stole a piece of my heart. I will be back. Advertising feature

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32 | YOU Magazine

Fashion we love

SPARROWS Ricochet Villie Pant $259 Komakino Top $159.00

SPARROWS Staple&Cloth Jeopardy Dress $265 SPARROWS Siren Pipped Trimmed Maxi Dress $169.00

STEPPING OUT Rollie Derby $199

STEPPING OUT Bresley Alighten $169

STEPPING OUT Zsiska Necklace $99 Minx Loco $189

STYLE FOOTWEAR Vera May Bloom Orange $164.95

STYLE FOOTWEAR Softee Beige by Sugar n Spice $189.95 (Black also available)

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34 | YOU Magazine

Sleep – the best recovery technique

leep is often massively under-rated, yet it is the time when your body has a chance to recover and improve. It not only helps you recover from physical activity and sport but can actually decrease your risk of injury! For example, sleeping eight hours or more a day during the weekday rather than six hours reduced the risk of injury by a huge 61 per cent. On a side note, this particular study also showed that reaching the recommended nutrition intake decreased injury rate by a similar 64 per cent – most in this particular study weren’t getting enough veges and fish! Studies on the effect of sleep are done mainly on the elite sporting population, but there was also a study in Denmark recently that included over 3000 hospi-

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tal workers and they found a clear link between poor sleep and stress and pain intensity. Practical tips to improve sleep: – Sleep extension: Get more sleep through either adding in small naps, going to bed earlier or waking 1/2 an hour later (when possible) – Sleep-in: Don’t do it. Sleeping in for 1 hour or more, more than you are used to alters your circadian rhythm and makes it harder to get to sleep at the usual time the next night – Have a regular sleep routine when possible. When there are days where you don’t have a routine, try adding in a nap to catch up

Sleep hygiene: – Make the bedroom a nice temperature, dark and quiet – Restrict cognitive and emotionally stimulating activities before bed – Use dim light for up to two hours before bedtime – Avoid large meals, alcohol and caffeine late in the evening So, to get sick less, get injured less, feel less pain, recover faster and perform better … it may be easy for me to say, but, sleep better! Shaun Clark is principal physio and director at PhysioSteps Ashburton and Selwyn and has experience at the Commonwealth Games and World Rugby 7s. The team are experts in musculoskeletal pain and injury rehab.

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YOU Magazine | 37

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Cooking apples

Philippa Giles-Hosken is this month’s winner with the following question: I want to buy a cooking apple tree to grow. Which is the best sort and when do I plant it? While there are a number of excellent cooking apples available in most garden centres, including ballarat, gavenstein, kentish fillbasket and sturmer, grannie smith is probably the most reliable cropper of all the cooking apples. Originating in Australia in 1868, this apple has a crisp, firm, tart flavour and keeps well in storage. With lime green skin and white flesh, it ripens in April through May. Winter is the preferred time for planting all pip and stone fruit so do not delay in purchasing and planting a new specimen. To plant your new apple tree, prepare the planting site by digging a hole twice as wide and as deep as the container the tree came in. Add generous amounts of compost or planting mix to the hole and mix in well. Improve drainage by creating a mound at the bottom in the middle where the rootball will sit. Place the plant in the hole and replace the soil around the rootball, patting it to make it compact and firm. The ideal tree position is when it sits in the ground and the base of the stem is slightly higher than ground level. This prevents water pooling around the trunk and causing any rots. Stake the tree for extra support if required and apply a generous layer of mulch around the top, but not touching the trunk of your tree. For more gardening advice and tips, check out our How to Grow Guides at www.daltons.co.nz/home-gardening/how-to-guides.

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38 | YOU Magazine

October tasks Time to g

abour weekend has traditionally been the time for planting the summer vegetable garden, in the northern parts of New Zealand this date can be brought forward to earlier in the month, although the long weekend remains an excellent guideline for the South Island. Vegetable garden It’s a busy month in the vege garden! Before planting summer vegetables, mix in copious amounts of compost to the existing soil for your newly planted seedlings and sown seed. Vegetable seedlings to be planted now include courgettes, cucumbers, eggplants, peppers, pumpkin and tomatoes. Vegetable seed to sow include beans, beetroot, onion, peas, radish. Check the young plants regularly for slugs and snails that seem to arrive earlier every year. For plants that need support like tomatoes or beans, put your support stakes/ structures in place before you plant so you don’t disturb the roots. Use a soft tie like old pantyhose so you don’t damage the stem and invite in diseases. Flowering annuals Winter flowering annuals have now finished flowering and should be removed to the compost bin. Preparation for summer flowering annual beds should begin in early October. As with the vegetable garden, deeply dig compost into the beds. Summer flowering annuals include: alyssum, asters, cornflowers, californian poppy, cosmos, livingstone daisies, lobelia, marigolds, nemesias, petunias, portulacas, phlox, salvias, sweet peas and zinnias – to name just a few! Check out your local gardening centre for what’s available in your area. Also, think about planting some varieties in your vegetable garden to help attract bees and other beneficial insects to aid pollination. Fruit trees Pip and stone fruit should now have small fruit forming. Apply fruit tree fertiliser at six-weekly intervals.

This is especially important with young trees to encourage strong, healthy growth – don’t forget to water fertiliser in well. Seminole tangelos are now ripening and become sweeter the longer fruit remains on the tree. Loquats are also ripening –

newer varieties available have larger fruit with more flesh and smaller stones. Berries Towards the end of October early season strawberry varieties begin to ripen. Check plants regularly for signs of gray mould

s in the garden: o get busy!

(botrytis). If spotted, remove all affected leaves and fruit. Place peastraw, hay or crushed bark around the strawberry plants to create a clean ‘bed’ for the developing strawberries.

Berry fruit like blackberries, boysenberries, loganberries and raspberries all are in very active growth in October. Train new canes on wire or wooden supports. You may need to remove surplus canes where growth is a little excessive. Mulch

YOU Magazine | 39

with compost to help suppress weeds and conserve moisture. Fertilise with berry fertiliser every 5-6 weeks. Lawns Lawns will now be in very active growth and require regular mowing. Fertilise with lawn fertiliser and repeat every 4-6 weeks. Add lawn cuttings to the compost bin in small amounts at a time. It’s also time for sewing a new lawn or ‘patching’ an existing lawn. Herb garden Fresh herbs such as basil, chives, dill, marjoram, mint, oregano, parsley, sage, tarragon, thyme and rosemary can now be safely planted. They can be grown successfully in containers or in the garden, preferring a hot, free-draining site. Remember to plant extras of the herbs you use most often so you don’t run out. Roses In warmer parts of New Zealand many rose varieties will be flowering profusely. Rose fertiliser should be applied every 4-6 weeks. As flowers finish ‘deadhead’ to promote continual flowering. Container gardens Use containers or pots for growing summer flowering annuals, herbs and salad greens. There are also many dwarf vegetables you can grow in pots, just make sure you have the right sized container. Always use fresh container mix when planting a new seasons container garden. Apply slow release fertiliser to maintain strong healthy growth. For more gardening advice, check out Daltons range of How to Grow guides on their website www.daltons.co.nz

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